Fuji Apple Physicochemical Properties and their Effects on Explosive Puffing Products Quality

2012 ◽  
Vol 554-556 ◽  
pp. 1443-1446
Author(s):  
Ya Ting Lu ◽  
Cang Xue Luo ◽  
Chao Shi ◽  
Jian Hua Yi
Keyword(s):  
Physicochemical Properties ◽  
Starch Content ◽  
Sugar Content ◽  
Total Sugar ◽  
Crude Fiber ◽  
Total Sugar Content ◽  
Pectin Content ◽  
Fuji Apple

Physicochemical properties of apple have important effects on explosive puffing products quality. Five Fuji apple samples at different picking time were selected. Physicochemical properties of fresh apple, including crude fiber, starch, pectin, total sugar and protein, were analyzed. Starch, pectin and total sugar content’s effects on puffing products crispness and puffing degree were investigated after anti-browning and explosive puffing were executed. When starch content gradually increased from 1.68mg/g(FW) to 25.42 mg/g(FW), puffing degree and crispness gradually decreased. When pectin content gradually increased from 4.82mg/g(FW) to 12.42 mg/g(FW), puffing degree and crispness gradually decreased too. But when total sugar content gradually increased from 108.2mg/g(FW) to 139.4mg/g(FW), puffing degree and crispness gradually increased.

scholarly journals Effects of Different Postharvest Storage Methods on the Quality Parameters of Chestnuts (Castanea sativa Mill.)

HortScience ◽  
2015 ◽  
Vol 50 (4) ◽  
pp. 577-581 ◽  
Author(s):  
Engin Ertan ◽  
Esra Erdal ◽  
Gülsüm Alkan ◽  
Burak E. Algül
Keyword(s):  
Cold Storage ◽  
Starch Content ◽  
Sugar Content ◽  
Storage Period ◽  
Castanea Sativa ◽  
Total Sugar ◽  
Total Carbohydrate ◽  
Total Sugar Content ◽  
Fruit Samples ◽  
Total Starch

This trial was initiated in the harvest season of 2010 to determine the effects of traditional and cold storage on the fruit quality properties of chestnuts during the harvest and postharvest periods. Physical and biochemical analyses were conducted on fruit samples collected about once every 2 weeks from the middle of September until the end of December. Specifically, the shell and kernel colors (hue, chroma), water activity (aw), and total sugar (%), total starch (%), total carbohydrate (%), and tannin (ppm) contents were determined. Under traditional and cold storage conditions, the total sugar content of the chestnuts increased whereas the total starch content decreased during the storage period. In addition, the maximum tannin content was measured in fruit that was cold stored for a period of 60 days.

scholarly journals Changes in Soluble Sugars, Sugar Profile, Starch and Proline in Developing Coconut (Cocos nucifera L.) Inflorescences

CORD ◽  
2008 ◽  
Vol 24 (1) ◽  
pp. 7
Author(s):  
Bandupriya H.D.D.
Keyword(s):  
Starch Content ◽  
Cocos Nucifera ◽  
Sugar Content ◽  
Soluble Sugars ◽  
Total Sugar ◽  
Mature Stage ◽  
Inflorescence Development ◽  
Total Sugars ◽  
Total Sugar Content ◽  
Maturity Stages

Changes in soluble sugars, sugars profile, starch and proline levels in inflorescence rachillae from individual coconut palms were investigated during inflorescence development with the aim of determining a possible correlation between these characters and morphogenic potential of inflorescence tissues. Rachillae for analysis were collected from unopened inflorescences of -1 to -13 stages (considering the youngest open inflorescence as 0 stage) in decreasing order of maturity (–1 stage is the most mature stage whereas –13 is the most immature stage). Important differences among the maturity stages were observed for total sugars. In very tender inflorescences (-13 and -12), the total sugar content was very low whereas a gradual increase was observed from -11 to -7 stages, with  -7 stage having the highest level. The total sugar content in more mature inflorescences was relatively low, with the exception of -2 stage, which had a high total sugar content. In regard to sugar profiles, sucrose, fructose and glucose were the main soluble sugars present in coconut inflorescence and sucrose was the most abundant sugar in -5 to -9 maturity stages. Total soluble sugars and sucrose in maturity stages from -5 to -9 showed a very similar variation and significantly higher levels of sucrose were observed in -6 to -8 stages. The proline content in the mature stages, -1 to –3, was significantly lower than in the other stages with no significant variation in the stages –4 to –11. The pattern of variation in starch content was similar to that of proline which decreased with increasing maturity of inflorescence. In view of the results obtained, the higher accumulation of sucrose and total sugars in -6, -7 and -8 stages may have some significance in morphogenesis, especially as an energy source. The 10 cm length inflorescence that responds better for callusing falls within this range. Thus total sugar and sucrose content may be possible biochemical markers for assessing the morphogenic potential of inflorescence explants.

scholarly journals Effect of soluble silica fertiliser on total sugar, protein, starch content along with amylase and cellulase activity in banana

2021 ◽  
Vol 8 (2) ◽  
pp. 283-288
Author(s):  
Tasneem Rangwala ◽  
Angurbala Bafna ◽  
Nagesh Vyas ◽  
Rohan Gupta
Keyword(s):  
Biochemical Parameters ◽  
Starch Content ◽  
Sugar Content ◽  
Cellulase Activity ◽  
Essential Element ◽  
Dry Weight ◽  
Total Sugar ◽  
Liquid Form ◽  
Total Sugar Content ◽  
Soluble Silica

Fertilisers have become an important factor used by farmers to increase yield and improve product quality. Earth’s crust carries a large amount of elemental silicon. However, silicon is not considered an essential element for plant growth therefore is not included in fertilisers. Silicon has shown to enhance the growth and productivity of various crops. The present study aimed to explore the potential of soluble silica in improving the biochemical parameters of banana (Grand naine variety). The field experiment was conducted at Ropni Vasaad village, Burhanpur District of Madhya Pradesh from August 2017 to September 2018. Silica was supplied as potassium silicate in the liquid form under the trade name AgriboosterTM. Doses were administered at the interval of one month starting from planting the tissue culture explants till harvesting the final crop. Eight treatments were designed which included three different concentration of soluble silica applied alone and with combination with compound fertilisers. Control was without any treatment. A significant increase in fresh and dry weight was observed with all the treatments. All the combinations of soluble silica resulted in significant increase in starch and total sugar content. The protein content showed significant increase with treatments consisting of soluble silica and compound fertiliser. Cellulase and amylase activity declined on treatment with soluble silica. The present study reveals that if soluble silica is either applied alone or with compound fertiliser, it can enhance the biochemical parameters and can indirectly delay ripening of banana by altering activity of cellulase and amylase.

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 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

Nachweis der Zucker in den Thylakoiden von Rhodospirillum rubrum und Rhodopseudomonas viridis

1968 ◽  
Vol 23 (5) ◽  
pp. 671-675 ◽  
Author(s):  
G. Drews
Keyword(s):  
Protein Fraction ◽  
Rhodospirillum Rubrum ◽  
Purple Bacteria ◽  
Sugar Content ◽  
Total Sugar ◽  
Water Phase ◽  
Rhodopseudomonas Viridis ◽  
Total Sugar Content ◽  
Structure Component ◽  
Phenol Water

The thylakoids (chromatophores) of the sulfur-free purple bacteria Rhodospirillum rubrum contain 30% lipids soluble in methanol-chloroform, 46% protein, and 14% carbohydrates. 90% of the total sugar content was glucose, 4% fucose, 5% rhamnose. In the thylakoids of Rhodopseudomonas viridis 3,3% sugar was demonstrable (50% glucose, 17% galactose, 15% rhamnose and 17% mannose). 2-keto-3-desoxy-octonate is a structure component in both organisms. After treatment of thylakoids with phenol/water, the main sugar fraction was in the water phase, although in both organisms 3 to 4% of the protein fraction in the phenol phase consists of sugar.

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