Factors that Affected Cooked Chestnut Kernel Browning

2014 ◽  
Vol 1033-1034 ◽  
pp. 690-695
Author(s):  
Xiao Jun Shi ◽  
Fang Wang ◽  
Mei Xia Pang ◽  
Man Qing Huang ◽  
Jing Hua Qi
Keyword(s):  
Ascorbic Acid ◽  
Protein Content ◽  
Maillard Reaction ◽  
Acid Content ◽  
Sugar Content ◽  
Ascorbic Acid Content ◽  
Enzymatic Browning ◽  
Acid Oxidation ◽  
Influence Of Ph

Non-enzymatic browning often occurs in the processing of chestnut kernel.Chemical components of chestnut kernel that related to the browning have been studied in this paper in order to control the browning. Results were showed as followed: after the non-enzymatic browning in processing,the protein content of the cooked chestnut kernel decreased by 30.34%, reduced sugar content decreases by 38.44% and ascorbic acid content decreases by 85.81%. Therefore, Maillard reaction and ascorbic acid oxidation were the main reactions resulting in the browning of cooked chestnut kernel. In addition, the influence of pH is significant while sucrose and sodium chlorine had no effects on the non-enzymatic browning. Solution with pH of 3,4,or 5 displayed rather good effects on inhibiting the browning of cooked chestnut kernel.

NON-ENZYMATIC BROWNING IN CAULIFLOWER

1961 ◽  
Vol 41 (2) ◽  
pp. 377-380 ◽  
Author(s):  
G. Strachan ◽  
I. L. Nonnecke
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Ascorbic Acid Content ◽  
Enzymatic Browning ◽  
Pink Colour ◽  
Browning Reaction

In a study of local cauliflower discoloration it was found that added 1-ascorbic acid markedly increased the pink colour formed on heating. The pink colour formation is relatively slow, takes place regardless of the inherent ascorbic acid content, and appears to be due to a non-enzymatic browning reaction.

Hot Air Drying Characteristics of Sweet Potato Using Moisture Sorption Isotherm Analysis and Its Quality Changes During Drying

2010 ◽  
Vol 6 (2) ◽  
Author(s):  
Takahiro Orikasa ◽  
Long Wu ◽  
Yasumasa Ando ◽  
Yoshiki Muramatsu ◽  
Poritosh Roy ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Sweet Potato ◽  
Acid Content ◽  
Sugar Content ◽  
Ascorbic Acid Content ◽  
Surface Color ◽  
Hot Air Drying ◽  
Air Drying ◽  
Drying Characteristics ◽  
Hot Air

Changes in the quality of sweet potato during hot air drying, such as L-ascorbic acid, sugar content, surface color and hardness, and drying characteristics, were investigated at temperatures of 30, 40, 50, and 60°C. Equilibrium moisture contents (EMC) of sweet potato samples in the desorption process were measured by a static method at the four aforementioned temperatures and six selected relative humidity levels. Using both the measured moisture content data in the drying test and the EMC values, hot air drying characteristics of sweet potato was estimated. Changes in L-ascorbic acid content of sweet potato during hot air drying was measured, wherein a first-order reaction rate equation was applied to model the change in decomposition of L-ascorbic acid content. In addition, surface color, sugar content, and surface hardness were also measured. The total color change (?E) of the samples was observed to decrease as drying temperature was increased. The effects of sample sugar concentration on surface hardening during hot air drying of sweet potato are discussed.

scholarly journals Microbiological Quality and Shelf Life of Enzyme-peeled Fresh-cut Persimmon Slices Stored in High CO2 Atmospheres

HortScience ◽  
2012 ◽  
Vol 47 (12) ◽  
pp. 1758-1763 ◽  
Author(s):  
Yukari Murakami ◽  
Yoshihiko Ozaki ◽  
Hidemi Izumi
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Acid Content ◽  
Sugar Content ◽  
Modified Atmosphere Packaging ◽  
Microbiological Quality ◽  
Ascorbic Acid Content ◽  
Surface Color ◽  
Fresh Cut ◽  
Quality And Shelf Life

The microbiological quality and shelf life of enzyme-peeled fresh-cut persimmon slices were evaluated during storage in a high CO2 controlled atmosphere (CA) and active modified atmosphere packaging (MAP) at 10 °C. Microbial counts of the enzyme-peeled slices were lower in high CO2 atmospheres (10%, 15%, and 20%) than in air during CA storage for 6 days at 10 °C with the 20% CO2 atmosphere being most effective. High CO2 atmospheres did not affect the number of bacterial and fungal species detected in the persimmon slices. The surface color, expressed as C* values, of the peeled side of enzyme-peeled slices was lower in high CO2 than in air after 6 days of CA storage. In contrast, C* values at the cut side were higher for slices stored in 20% CO2 than in air on Day 6. High CO2 atmospheres did not affect other quality of enzyme-peeled slices such as texture, pH, sugar content, and total ascorbic acid content. Based on the optimum 20% CO2 concentration in a CA, enzyme-peeled slices were stored in a MAP flushed with either air or 20% CO2 for 4 days at 10 °C. The CO2 concentration approached an equilibrium of either 5% or 10% after 3 days of storage in packages flushed with either air or 20% CO2, respectively, and the O2 decreased to ≈10% in both packages. Adding 20% CO2 to the MAP was effective in reducing the growth of mesophiles and coliforms but not fungi in enzyme-peeled persimmon slices throughout 4 days of storage. The diversity of bacterial and fungal flora was partially similar between packages flushed with air and 20% CO2. Texture, pH, surface color, sugar content, and total ascorbic acid content of enzyme-peeled persimmon slices were unaffected by air or 20% CO2 as the flushing gas, except that C* values of the enzymatically peeled side on Day 4 were lower for slices flushed with 20% CO2 than air. A 20% CO2 atmosphere is recommended for reducing the microbial population of enzyme-peeled persimmon slices stored at 10 °C and the shelf life of persimmon slices in an active MAP with 20% CO2 is 4 days at 10 °C.

scholarly journals Identification of suitable media based on hydroponic culture for production Zucchini squash

2017 ◽  
Vol 6 (2) ◽  
pp. 1-4 ◽  
Author(s):  
TP Suvo ◽  
MT Ahamed ◽  
MR Haque ◽  
M Chakrobarti ◽  
H Biswas
Keyword(s):  
Ascorbic Acid ◽  
Plant Growth ◽  
Moisture Content ◽  
Protein Content ◽  
Acid Content ◽  
Ascorbic Acid Content ◽  
Hydroponic Culture ◽  
The Other ◽  
Hoagland Solution ◽  
Coconut Husk

An experiment was conducted to identify the hydroponic culture based suitable media for the production of Zucchini Squash in the Biochemistry Laboratory, Patuakhali Science and Technology University, Dumki, Patuakhali, Bangladesh during 2014. Zucchini plant (Cucurbita pepo L.) were grown in closed soilless systems to determine the effect of four different hydroponics media on plant growth, yield and nutrient contents (fruit moisture content, ascorbic acid content on fruit, fruit protein content, protein content in leaves). Three types of substrates (coconut husk, jute, cotton) along with Hoagland solution were used in this experiment. Result revealed that media using Jute fiber showed significant effect on plant growth and nutritional values than the other media (media of cotton with Hoagland solution, coconut husk with Hoagland solution and only Hoagland solution). The plant grown using jute media showed the highest plant height (60.33 cm), number of leaves (17.33), yield (1.5 kg plant-1), fruit moisture content (97.33%), Ascorbic acid content in fruit (28.73 mg 100g-1), protein percentage in fruit (1.406%) and percentage (1.326%) in leaves than the other media. Therefore, with the controlled nutrient supply, less expense, less labor, no use of pesticides or fertilizer with controlled environment the use of jute fiber as a substrate with Hoagland solution can be an effective one.Int. J. Agril. Res. Innov. & Tech. 6 (2): 1-4, December, 2016

scholarly journals Effects of Genetic Background and Altitude on Sugars, Malic Acid and Ascorbic Acid in Fruits of Wild and Cultivated Apples (Malus sp.)

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2950
Author(s):  
Yajing Li ◽  
Hongxia Sun ◽  
Jindong Li ◽  
Shu Qin ◽  
Wei Yang ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Malic Acid ◽  
Acid Content ◽  
Genetic Background ◽  
Sugar Content ◽  
Soluble Sugars ◽  
Ascorbic Acid Content ◽  
Total Acid ◽  
Glucose Content ◽  
Total Sugar Content

Soluble sugars, malic acid, and ascorbic acid in 17 apple cultivars (Malus domestica Borkh.) and three wild forms (M. pumila ‘Saiwaihong’, M. prunifolia (Willd.) Borkh. and M. micromalus Makino) from three major apple cultivation regions in China were quantified using gas chromatography equipped with flame ionization detector (GC-FID). Fructose was the most abundant sugar, followed by sucrose, glucose, and sorbitol. Wild apples contain more sorbitol and less sucrose and were significantly more acidic than cultivated fruits. The total sugar content varied from 110 to 160 mg/g fresh fruits, total acid content from 2 to 6 mg/g, with a strong influence of genetic background and growth location. Overall, ‘Gala’, ‘Xiali’, ‘Liuyuehong’, ‘Lihong’, ‘Starking Delicious’, and ‘Starkrimson’ were characterized by higher sugar/acid ratio indicating sweeter taste compared to other cultivars. The wild apples had the highest content of ascorbic acid (0.6–0.96 mg/g). Compared to other cultivars, ‘Zhongqiuwang’, ‘Qinguan’, and ‘Nagafu No. 2′ were richer in ascorbic acid. The ascorbic acid content in the commercial cultivars was highly dependent on growth location. The content of malic acid and sucrose positively correlated to altitude, and that of glucose negatively. Malic acid positively correlated with ascorbic acid and sucrose, glucose content with ascorbic acid.

scholarly journals Features of Origanum vulgare L. basal metabolism substances in the plants treated with entomopathogenic bacteria Bacillus thuringiensis

2020 ◽  
Author(s):  
A. V. Kryzhko ◽  
A. V. Shirma
Keyword(s):  
Ascorbic Acid ◽  
Bacillus Thuringiensis ◽  
Acid Content ◽  
Sugar Content ◽  
Ascorbic Acid Content ◽  
Basal Metabolism ◽  
Origanum Vulgare ◽  
Entomopathogenic Bacteria

The treatment with B. thuringiensis 888 strain of O. vulgare courses the increasing of the sugar content. The sample #2 demonstrated the increasing of ascorbic acid content. So, the treatment can influence the dynamic of protector substances in O. vulgare plants.

Analysis of ascorbic acid content in various fruits and vegetables by spectrofluorimetric methods

Planta Medica ◽  
2011 ◽  
Vol 77 (12) ◽  
Author(s):  
A Haskovic ◽  
A Copra Janicijevic ◽  
A Topcagic ◽  
L Klepo ◽  
A Kapur ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Fruits And Vegetables ◽  
Ascorbic Acid Content
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