scholarly journals Chemical and physico-chemical properties of orange fleshed sweet potatoes (OFSP) chips dried using solar dyers

Agrosearch ◽  
2020 ◽  
Vol 20 (1) ◽  
pp. 144-157
Author(s):  
P.O. Pessu ◽  
G.I. Abel ◽  
S.A. Akande ◽  
I.S. Ayanda ◽  
I.G. Adarabierin ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Titratable Acidity ◽  
Nutrient Content ◽  
Soluble Solids ◽  
Sweet Potatoes ◽  
Crude Fibre ◽  
Lead And Cadmium ◽  
Physico Chemical ◽  
Drying Technology ◽  
Orange Fleshed Sweet Potatoes

In this study, drying technology was employed to process fresh orange fleshed sweet potatoes (OFSP) into dried slices using NSPRI improved solar tent dryer, parabolic shaped solar tent dryer in comparison with open air drying and its effect on the chemical, physico-chemical and mineral constituents of dried OFSP slices was investigated. Results showed that the dried-OFSP contained ash (3.69-4.09 %), fat (4.09-5.09 %), crude fibre (4.69-5.15 %), protein (5.87-8.28 %), carbohydrate (78.22-82.21 %), vitamin C (8.55-20.49 mg/100g), phenolics (0.1-1.28 mg/kg), flavonoids (984-145 mg/kg) and reducing sugar (35.01-82.23 g/100g). The total titratable acidity of the dried OFSP slices varied between 0.56-0.89 %, total soluble solids ranged between 5.70-7.00 °Brix while pH ranged between 4.94-6.47. Zinc, magnesium, potassium, calcium, sodium, iron were present in varying levels but aluminium, lead and cadmium were not detected in all the samples. This study therefore showed that good quality dried OFSP slices with appreciable nutrient content can be obtained from drying in NSPRI solar tent dryers especially with the use of the parabolic shaped solar tent dryer. Thus, the parabolic solar tent dryer is recommended for drying crops. Keywords: Drying technology, Orange fleshed sweet potato, NSPRI solar dyers, Physicochemical properties

Physico-chemical evaluation of Apple (Malus domestica Borkh.) cultivars grown in mid hills of North India

2019 ◽  
Vol 3 (02) ◽  
pp. 176-184
Author(s):  
Amit Kotiyal ◽  
Siddharth Shankar Bhatt ◽  
Jitendra Kumar ◽  
Dinesh Chandra Dimri ◽  
Narender Singh Mehta
Keyword(s):  
Ascorbic Acid ◽  
Fruit Size ◽  
Chemical Properties ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
North India ◽  
Physico Chemical ◽  
Apple Cultivars

The objective of this study was to compare the physico-chemical properties of 10 apple cultivars grown in mid hills of India. Fruit weight, volume, size, total soluble solids (T.S.S.), total sugars, titratable acidity and ascorbic acid content were measured in the cultivars Aurora, Brookfield, Braeburn, Galaxy, Azetec, Scarlet Gala, Marini Red, Jonagold, Royal Gala and Royal Delicious. The results showed significant differences in physico-chemical attributes of apple cultivars. Among all the cultivars the maximum fruit size (50.66 mm length, 74.73 mm diameter) and fruit weight (170.12 g) were observed in cv. Royal Delicious, while the minimum fruit size (40.52 mm length, 53.03 mm diameter) and weight (110.97 g) were measured in Azetec and Aurora, respectively. The highest volume (196.79 ml) of fruit was registered in Royal Delicious in comparison to the minimum (125.75 ml) in Aurora. The maximum T.S.S. (14.27 °B) and acidity (0.717%) was noticed in Scarlet Gala and Marini Red, respectively. While the minimum T.S.S. and acidity was observed in Marini Red (11.20 °B) and Azetec (0.186%). The ascorbic acid varied from 6.07 mg/100 g in Royal Gala to 9.86 mg/100 g in Braeburn, whereas the total sugar ranged 11.36% in Royal Gala to 7.06% in Jonagold.

Characterization and Correlation Analysis of Physical and Physico-Chemical Properties of Cambucá Fruits (Plinia edulis)

2019 ◽  
pp. 1-9
Author(s):  
Antônio Gustavo de Luna Souto ◽  
Maria Helena Menezes Cordeiro ◽  
João Paulo Gava Cremasco ◽  
Valtânia Xavier Nunes ◽  
Keise Barcelas Morais ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Pulp Yield ◽  
Transverse Diameter ◽  
Average Mass ◽  
Fruit Species ◽  
Physico Chemical ◽  
Yellow Orange

Aims: This study was to characterize and correlate physical and physico-chemical properties of cambucá fruits (Plinia edulis). Study Design: Experimental design was completely randomized with fifteen samples of five fruits each. Place and Duration of Study: Experimental orchard of the Department of Plant Science, Federal University of Viçosa (UFV), located in the municipality of Viçosa, Zona da Mata of Minas Gerais during the month of February 2015. Methodology: Fruits were sampled when 100% of peels presented yellow-orange color. The following characteristics were evaluated: longitudinal and transverse diameter, total mass of both pulp and seed, pulp color, soluble solids, titratable acidity, soluble solids/titratable acidity ratio, ascorbic acid and carotenoids contents. To verify the degree of correlation between two physico-chemical variables, a Pearson analysis was performed. Results: Cambucá fruits showed average values of longitudinal and transverse diameter of 37.76 and 44.36 mm, respectively. Fruits’ average mass were 44.12 g and the percentage of pulp was 82.15%. Both soluble solids and titratable acidity presented the respective average values: 10.53 ºBrix, 1.34 mg of citric acid and 100 mL-1 of pulp. Larger cambucá fruits presented higher pulp yield and lower acidity. The increase in ascorbic acid was positively correlated with the contents of soluble solids and carotenoids. Conclusion: Fruits of cambucá have potential for commercialization, their characteristics are similar to those found in other fruit species native to the Myrtaceae family and already found in the fruit market.

scholarly journals Hygroscopic trend of lyophilized ‘mangaba’ pulp powder

2017 ◽  
Vol 21 (5) ◽  
pp. 356-360
Author(s):  
Juliana Conegero ◽  
Luciana C. Ribeiro ◽  
Antonio R. G. Monteiro ◽  
José M. C. da Costa
Keyword(s):  
Ascorbic Acid ◽  
Water Activity ◽  
Adsorption Isotherms ◽  
Chemical Properties ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Physico Chemical ◽  
Soluble Solid ◽  
Amorphous Powders

ABSTRACT Mangaba is a widely-consumed fruit in the Northeast of Brazil, which is usually exploited through extractivism. This fruit is rich in various nutrients, especially in vitamin C, with pleasant taste and aroma. The lyophilization process transforms these fruits into amorphous powders, which must be analyzed regarding their properties and hygroscopic trend. Thus, the objective of this study was to characterize and evaluate the physico-chemical properties of adsorption isotherms of the lyophilized ‘mangaba’ pulp powder, with addition of maltodextrin (DE 20). The pH, titratable acidity, soluble solids, ascorbic acid and water activity were analyzed. Regarding the isotherms, the mathematical models of GAB, BET, Oswin, and Henderson were used at temperatures of 25, 30, 35 and 40 °C. The obtained powder presented pH of 3.14, titratable acidity of 1.95 mg of citric acid 100g-1 of powder, soluble solid contents of 99 ºBrix, ascorbic acid content of 55.97 mg 100g-1 and water activity of 0.16. Henderson was the mathematical model that best fitted the data of the adsorption isotherms at the four evaluated temperatures, with average errors ranging from 5.76 to 9.70% and R2 from 0.9974 to 0.9995.

scholarly journals Microbial load, physico-chemical properties, and organic acid profile of a naturally fermented carabeef, Pindang damulag, as affected by fermentation time

Food Research ◽  
2018 ◽  
Vol 4 (2) ◽  
pp. 312-319
Author(s):  
M.A.S. Esteban ◽  
L.E. Mopera ◽  
M.C.R. Oliveros ◽  
E.I. Dizon
Keyword(s):  
Lactic Acid ◽  
Organic Acid ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Fermentation Time ◽  
Physico Chemical ◽  
Production And Consumption ◽  
Organic Acid Profile ◽  
Acid Producing Bacteria

Pindang damulag or fermented carabeef is a native traditional food from Pampanga, Philippines. It is produced by mixing thin slices of carabeef with curing ingredients, then storing the mixture in an anaerobic condition, and left through the action of naturally growing lactic acid bacteria (LAB) via fermentation for 1 week at room temperature. However, the practice of production and consumption of pindang damulag is slowly dying and there are only very limited scientific studies on pindang damulag. Therefore, the study aimed to identify the LAB present and determine its contribution to the microbial diversity, physico-chemical properties, and organic acid profile of pindang damulag during natural fermentation. During fermentation, standard serial dilution and plating show that all targeted groups of microorganisms (fungi, common bacteria, coliforms, acid producing bacteria and LAB) grew significantly until the 3rd day. After day 3, only acid producing bacteria and LAB grew significantly. There was also a significant decrease in total soluble solids (TSS) from day 0 to day 3 (30.31 – 28.17°Brix), while titratable acidity (TA) and pH were found to be statistically constant (3.5% at pH 5.97 – 3.6% at pH 5.9). Moreover, significant decrease in TSS (24.89, 22.76, and 20.53°Brix) and pH (5.60, 4.93, and 4.53) were observed, while TA increased significantly (4.5, 5.6, 6.6%) during days 5, 7, and 9. After the culture dependent phenotypic and genotypic tests using 27F and 1492R primer pairs, LAB isolates were found to be homologous to Enterococcus faecium and Weisella paramesenteroides. The former exhibited proteolytic activity on pindang damulag which broke down the protein chains with approximate MW of 20.1KDalton as observed in the acrylamide gel from SDS-PAGE. The other LAB was known to be a heterofermentative LAB, which reflected on the predominance of other organic acids such as citric acid (448.70 mg/100 g), acetic acid (1724 mg/100 g) other than the lactic acid (4440 mg/100 g) alone, using RP-HPLC. Therefore, LAB was found to have a major role in the food safety, food quality and overall profile of pindang damulag.

scholarly journals Physico-chemical and Functional Properties of Two Jackfruit (Artocarpus heterophyllus Lam.) Varieties in Eastern Visayas, Philippines

2017 ◽  
pp. 100-106 ◽  
Author(s):  
Lorina Galvez ◽  
Erlinda Dizon
Keyword(s):  
Functional Properties ◽  
Total Phenolics ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Tannin Content ◽  
Physico Chemical ◽  
Total Titratable Acidity ◽  
Physical And Chemical ◽  
And Chemical Properties

Quality is a wide-ranging concept determined by many factors. It is a composite of those physical and chemical properties of the material which govern its acceptability and processing suitability. This study aimed to determine the physico-chemical and functional properties of the two jackfruit varieties (EVIARC Sweet and AES-2) grown in Eastern Visayas, Philippines. Fresh ripe jackfruit varieties were subjected to physico-chemical properties and functional component analyses following standard protocols. The two jackfruit varieties were found to have the following properties: the pH were 4.80 and 5.50; total soluble solids (TSS), 24.00 and 22.60oB; total titratable acidity (TTA), 0.33% and 0.12% citric acid; moisture content (MC), 77.30% and 75.96% (wb); total phenolics (TP), 127.73 and 125.91mg CE/100g; tannin content (TC),127.73 and 208.72 mg VE/100g; total reducing sugar (TRS), 15.43% and14.38%; total sulfur (TS), 0.36 and 0.57ppm; and antioxidant activity (AOA), 39.55 and 52.35% LP (lipid peroxidation) for EVIARC sweet and AES-2, respectively. Variety significantly affects the pH, TSS, TTA, %MC, TC, TRS, TS and AOA. Non-significance was noted on their TP contents.

scholarly journals Evaluation of Nutritional and Physico-Chemical Properties of Several Selected Fruits in Bangladesh

1970 ◽  
Vol 44 (3) ◽  
pp. 353-358 ◽  
Author(s):  
M Nazmul Haque ◽  
Barun Kanti Saha ◽  
M Rezaul Karim ◽  
M Nurul Huda Bhuiyan
Keyword(s):  
Vitamin C ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Arsenic Content ◽  
Crude Fibre ◽  
Total Carbohydrate ◽  
Sodium Potassium ◽  
Physico Chemical ◽  
Soluble Solid ◽  
Total Fat

In this study , various parameters on nutritional and physico-chemical characteristics of eight different fruits (five minor and three major fruits), namely melon, guava, papaya, karanda, burmese-grape, velvet apple, wood-apple and pomelo of Bangladesh were analyzed to determine the edible portion of whole fruit, pH, titratable acidity, moisture, total soluble solid, reducing sugar, total sugar, crude fibre, total carbohydrate, total protein, total fat, total energy, vitamin C, ash , sodium, potassium, iron and arsenic content. The largest amount of iron, 5.34 mg/100g was observed in Burmese-grape. The pomelo contained the highest amount of potassium, 233.07mg/100g and the lowest amount of sodium, 2.25mg/100g. The maximum amount of fibre, 6.21% was found in wood-apple and the richest quantity of vitamin C, 80mg/100g was found in guava. In general arsenic was not found in karanda, burmese grape, guava, pomelo, wood-apple, and papaya and only negligible amount of arsenic was revealed in velvet apple, 0.01 mg/kg, followed by melon, 0.005 mg/kg. Key words: Minor and major fruits, Malnutrition, Micronutrient, Bangladesh DOI: 10.3329/bjsir.v44i3.4410 Bangladesh J. Sci. Ind. Res. 44(3),353-358, 2009

scholarly journals Physico-chemical properties of different formulations of pequi pulp with milk

2020 ◽  
Vol 11 ◽  
pp. e3297
Author(s):  
Maria Suiane Moraes ◽  
Janaina Almeida Dantas Esmero ◽  
Rossana Maria Feitosa De Figueirêdo ◽  
Alexandre José de Melo Queiroz
Keyword(s):  
Water Activity ◽  
Chemical Properties ◽  
Chemical Characterization ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Physical Chemical ◽  
Physico Chemical ◽  
Whole Milk ◽  
Total Titratable Acidity

The objective of this work was to perform the physical-chemical characterization of different formulations of the pequi pulp with the addition of different concentrations of whole milk, in order to identify promising products for commercial use. Three formulations of pequi pulp with whole milk were prepared: PL1- 90% pequi pulp and 10% milk, PL2 - 70% pequi pulp and 30% milk, PL3 - 50% pequi pulp and 50% milk. The formulations were evaluated for physical and physical-chemical parameters of color, water activity, water content, ash, total soluble solids (SST), pH, total titratable acidity (ATT), SST/ATT ratio, ascorbic acid, proteins, lipids, total, reducing and non-reducing sugars. The data obtained were subjected to analysis of variance (ANOVA) and comparison between means by the Tukey test at 5% probability. Among the three tested formulations, the best results were obtained for PL3, where it presented lower total titratable acidity, water activity, red intensity, yellow intensity and chromaticity, however, higher content of total soluble solids, ratio SST/ATT, ash, lipids, sugars (total, dimmer and non-dimmer), luminosity and tint angle. The inclusion of milk in the pequi pulp changed the physical and physical-chemical characteristics of the pulp, and it can be an alternative to add nutritional value to the fruit and consequently a promising product for the market.

scholarly journals Effect of Three Pickling Agents on the Physico-chemical Properties of Two Varieties of Cucumber Stored under Tropical Ambient Conditions

2020 ◽  
pp. 18-23
Author(s):  
A. Boakye- Dankwa ◽  
B. K. Maleekuu ◽  
P. Kumah ◽  
P. K. Tandoh
Keyword(s):  
Chemical Properties ◽  
Titratable Acidity ◽  
Total Soluble Solid ◽  
Soluble Solids ◽  
Ambient Conditions ◽  
Brine Solution ◽  
Total Soluble Solids ◽  
Physico Chemical ◽  
Significant Difference ◽  
Soluble Solid

The experiment was conducted to determine the effect of three pickling agents on the physico-chemical properties of two varieties of cucumber (Poinsett and Marketmore) stored under ambient conditions for 90 days. A 2x3 factorial design in a Completely Randomized Design with 3 replications was used for the study. The treatment consisted of two varieties of cucumbers (Poinsett and Marketmore) and three pickling solutions (Brine, Vinegar and Brine + Vinegar). The study revealed that Brine + Vinegar solution recorded the highest firmness (19.17N) whiles Brine solution recorded the least firmness of 8.25N. For the pH, there were no significant differences between the two varieties of cucumber, the pickling solutions and their interaction. Brine + Vinegar solution recorded the highest titratable acidity (12.03%) whiles Brine solution recorded the least titratable acidity (3.90%). For the interaction, Marketmore in Brine + Vinegar recorded the highest mean (13.10%), whiles Marketmore and Poinsett in Brine recorded the least means for titratable acidity (3.73% and 4.07% respectively). For the total soluble solids, no significant difference was observed between the two varieties. Brine solution and Brine + Vinegar solution recorded the highest total soluble solids (3.70 Brix and 3.01 Brix respectively). Vinegar solution recorded the least (1.65 Brix) total soluble solids. For the interaction, Marketmore and Poinsett in Brine recorded the highest total soluble solid (3.67 Brix and 3.73 Brix respectively) while Marketmore and Poinsett in Vinegar recorded the least mean for the total soluble solid content (1.63 Brix and 1.67 Brix respectively).

scholarly journals Physico-chemical characterization of 'Zarco HS' yellow bell pepper for different ripeness stages

2007 ◽  
Vol 64 (1) ◽  
pp. 19-22 ◽  
Author(s):  
Silvia Antoniali ◽  
Paulo Ademar Martins Leal ◽  
Ana Maria de Magalhães ◽  
Rogério Tsuyoshi Fuziki ◽  
Juliana Sanches
Keyword(s):  
Chemical Properties ◽  
Chemical Characterization ◽  
Titratable Acidity ◽  
Bell Pepper ◽  
Soluble Solids ◽  
Ripening Process ◽  
Physico Chemical ◽  
Bell Peppers

The bell pepper presents alterations in its composition and its properties with the process of senescence during ripening. These composition and textual factors are part of the quality of the fruit and therefore of the selection. This permits the correct knowledge of the factors necessary for post-harvest measures, so that they can be adequately applied. The aim of this study is to analyze the 'Zarco HS' yellow pepper at various levels of ripeness taking into account its physico-chemical properties (titratable acidity, pH, total soluble solids, water content, and ascorbic acid), in order to understand this behavior during the ripening process. Bell peppers were separated based on their yellow percentage, which varied from 0% to 100%, and for each percentage five fruits were chosen as replicates. They were compared to 0%, 25%, 50%, 75% and 100% levels of ripening, due to the difficulty of the methodology in identifying the smaller differences between coloring. The 'Zarco HS' yellow bell pepper presents greater levels of soluble solids and lower levels of malic acid as the percentage of external yellow coloring increases. The yellow bell peppers, especially when totally yellow, represent an important source of vitamin C.

Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽  
1970 ◽  
pp. 19-23
Author(s):  
Nawal Abdel-Gayoum Abdel-Rahman
Keyword(s):  
Sensory Quality ◽  
Chemical Properties ◽  
Storage Period ◽  
Gum Arabic ◽  
Raw Material ◽  
Soluble Solids ◽  
Hibiscus Sabdariffa ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

Sign in / Sign up

Export Citation Format

Share Document