scholarly journals Elaboration of carbonated beverages with sucralose from eggplant

2021 ◽  
Vol 38 (3) ◽  
pp. 692-717
Author(s):  
Nelson Loyola Lopez ◽  
Carlos Acuña Carrasco ◽  
Leonardo Arenas Bravo ◽  
Mariela Arriola Herrera
Keyword(s):  
Vitamin C ◽  
Solanum Melongena ◽  
Total Coliform ◽  
Soluble Solids ◽  
Co2 Injection ◽  
Microbiological Analysis ◽  
Edible Fruit ◽  
Significant Difference ◽  
Evaluation Measure ◽  
Sensorial Evaluation

The eggplant (Solanum melongena L.) it is edible fruit plant, rich in vitamins, minerals and phenolic compounds, so its consumption brings health benefits. The objective of this work was to evaluate the quality nutritional, sensory and hygiene assessment of the beverage based on eggplant juice with CO2 injection. This study had four treatments; Treatment T0 Eggplant juice (330 mL), T1 Eggplant juice (330 mL) + CO2 (1,94 g) T2 Eggplant juice (330 mL) + CO2 (1,94 g) + Benzoate (1 g), T3 Eggplant juice (330 mL) + CO2 (1,94 g) + Sucralose (1 g). Evaluations were carried out at 24 hours, 30 and 60 days of storage (0°C and 95% RH) and, at each of these moments, the acidity content, pH, reducing sugars, soluble solids and Vitamin C were determined. Sensorial evaluation measure were; color, flavor, texture, aroma and also acceptability and appearance. In regards to microbiological analysis, total coliforms were measured at 24 hours after the beverage was made. There was significant difference in the results of appearances between beverages elaborated with treatments T3 in relation with T0, T1 and T2 at 24 hours and 30 days of storage. Because of beverage with treatment T3 had got better acceptability by the panelists, mainly at 30 days of storage. Therefore, beverages elaborated with treatments T0 at 24 hours and 30 days of storage had lower appearance and acceptability. The vitamin C content showed a 25 mg (23 mg standard) in the beverages elaborated with treatments T3. The pasteurization process allowed the absence of total coliform in the beverages elaborated and also the good manufacture practices obtained an innocuous product to be consume.

scholarly journals ESTUDO DE COMPOTAS E DOCES CRISTALIZADOS ELABORADOS COM DIFERENTES ALBEDOS CÍTRICOS

2005 ◽  
Vol 23 (1) ◽  
Author(s):  
ROSSANA CATIE BUENO DE GODOY ◽  
EDNEIDE LUCIANA SANTIAGO MATOS ◽  
ALEXANDRA PEREIRA DOS SANTOS ◽  
TATIANE DA SILVA AMORIN
Keyword(s):  
Vitamin C ◽  
Raw Materials ◽  
Preference Test ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Drying Time ◽  
Total Soluble Solids ◽  
Significant Difference ◽  
Pre Treatment ◽  
Sensorial Evaluation

Este trabalho teve por objetivo a avaliação físico-química e sensorial de diferentes albedos cítricos, processados de maneira artesanal na forma de compotas e de produtos cristalizados. As compotas analisadas apresentaram diferença significativa, principalmente, nos valores de pH, sólidos solúveis totais e vitamina “C”. Nos produtos cristalizados, as principais diferenças ocorreram nos teores de sólidos solúveis totais, acidez total titulável e vitamina “C”. Nos testes de preferência, tanto a compota quanto o produto cristalizado, elaborados com o albedo de Citrus karnas atingiram maiores médias. Conclui-se que a elaboração de compostos com albedos críticos exige que as matérias-primas sejam testadas, pois respondem de maneiras diferentes quando submetidas ao mesmo processo. Dentre as espécies estudadas, os albedos de Citrus karnas obtiveram melhor desempenho nos testes sensoriais e exigiram menor tempo de secagem. A manutenção dos albedos durante quatro dias em solução de NaCl não foi suficiente para a remoção de naringina, sendo necessário prolongar ou revisar essa etapa do processo. A opção pela fermentação como pré-tratamento das cascas poderá conferir ao produto cristalizado textura mais macia. STUDY OF CRYSTALLIZED FRUITS AND PRESERVES ELABORATED WITH DIFFERENT CITRIC ALBEDOS Abstract This work had as objective the physical-chemical and sensorial evaluation of different citric albedos, processed in a crafty matter, in the form of fruit preserves and of dried crystallized products. The analyzed fruit preserves presented significant difference, mainly, in the pH values, total soluble solids and vitamin “C”. In the crystallized products, the main differences occurred in the contents of total soluble solids, total titratable acidity and vitamin “C”. In the preference test, the fruit preserve as well as the crystallized products elaborated with Citrus karnas albedo, reached the highest averages. In conclusion, there is a need to test raw materials once they respond differently when submitted to the same process. Among the studied species, the albedos of Citrus karnas obtained better acting in the sensorial tests for fruit preserves and crystallized products. Besides it requests smaller drying time. The maintenance of the albedos for four days in NaCl solution was not enough for the naringina removal, being necessary to prolong or to revise that stage of the process. The option for the fermentation as pre-treatment of the peels can confer to the crystallized product softer texture.

Characteristics of the raw fruit, industrial pulp, and commercial jam elaborated with Spanish quince (Cydonia oblonga Miller)

2020 ◽  
pp. 623
Author(s):  
Esther Vidal Cascales ◽  
José María Ros García
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Water Activity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Microbiological Analysis ◽  
Total Phenolic Compounds ◽  
And Storage

Quince fruit and two industrial derivates (pulp and jam) were characterized from physicochemical, nutritional and microbiological viewpoint. Quinces were collected at maturity (September) in Murcia (Spain). Quinces were converted at a processing factory in pulp (intermediate product) and, in the same factory, this pulp was transformed in jam. The pH, soluble solids, acidity, color, moisture, water activity, total phenolic compounds, antioxidant activity, vitamin C and flavonoids were measured for all samples, while for microbiological analysis was only used quince jam. There were significant differences among quince fruit, industrial pulp and commercial jam. Processing caused pH, moisture and water activity decrease, while soluble solids increase. Total phenolic compounds and antioxidant activity increased in the pulp and in the jam. The effect of cooking and storage was a decrease of vitamin C and flavonoids in the jam. Quince jam presented a total number of molds and yeasts lower than 2 log cfu/g. Although the production parameters affect to the quality of the quince jam, it is a sensory attractive food with healthy properties.

scholarly journals Characterization of rambutan (Nephelium lappaceum) fruits from outstanding mexican selections

2011 ◽  
Vol 32 (4) ◽  
pp. 1098-1104 ◽  
Author(s):  
Marian Guadalupe Hernández Arenas ◽  
Daniel Nieto Angel ◽  
María Teresa Martínez Damian ◽  
Daniel Teliz Ortiz ◽  
Cristian Nava Díaz ◽  
...  
Keyword(s):  
Vitamin C ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Total Sugars ◽  
Total Soluble Solids ◽  
Nephelium Lappaceum ◽  
Sensorial Evaluation ◽  
Total Seed ◽  
June July

Fruits of five regional selections of rambutan (Nephelium lappaceum L.) were characterized to identify those with international marketing quality to promote their propagation in Mexico, improvement and conservation in germoplasm bank. The fruits were harvested in June, July, and August 2008 and, after each harvest, were assessed for shape (length/diameter), firmness, fruit weight, number of fruits per kilogram, weight and percentage of pericarp, seed and aril, total soluble solids, total sugars, vitamin C content, pH, and titratable acidity. In addition, a sensorial evaluation was carried out with 31 panelists who graded each selection for color, sweetness, and acidity. Fruits of five selections were ovoid, and with the following characteristics: firmness values from 43.7 to 51.0 N, fruit weight ranged from 22.4 to 34.7 g, registering from 28.9 to 45.0 fruits per kg; pericarp weight from 10.5 to 17.3 g (45.9 to 49.9% of the total fruit weight); total seed weight from 2.2 to 2.5 g (7.0 to 10.0%); average arils weight from 8.9 to 13.1 g (37.5 to 41.4%). The fruits had high contents of total soluble solids (17.8 to 20.4 ºBrix), total sugars (211.95 to 242.70 mg/100g in the edible portion), vitamin C (37.9 to 69.1 mg/100 g), pH 5.0, and titratable acidity of 0.20 to 0.28%. The fruits from the RT-01 and RT-05 selections had better attributes in fruit weight, total soluble solids and titratable acidity and were better accepted by the panelists. Harvest date significantly affects rambutan fruit quality; at the middle and end of the season harvested fruits had better qualitative characteristics for the marketing.

scholarly journals Evaluation of Physicochemical, Nutritional and Sensory Quality Characteristics of New Papaya Hybrids Fruits Developed in JKUAT

2018 ◽  
Vol 8 (1) ◽  
pp. 12
Author(s):  
Gaudence Nishimwe ◽  
Everlyn Musenya Okoth ◽  
Fredah Karambu Rimberia
Keyword(s):  
Vitamin C ◽  
Sensory Quality ◽  
Beta Carotene ◽  
Quality Characteristics ◽  
Soluble Solids ◽  
Nutritional Content ◽  
Carotene Content ◽  
Titratable Acid ◽  
Significant Difference ◽  
The One

The world is faced with a lot of challenges including lack of sustainable development and inability to feed its growing population leading to malnutrition. The issue of accessing high quality nutritious foods such as fruits has become a major challenge for many African people. Papaya (Carica papaya L.) is among the most popular fruits grown in Kenya and excellent in nutritional content. However, its potential has remained unexploited due to inadequate quality planting materials, high post- harvest losses and prevalence of pests and diseases. Researchers at Jomo Kenyatta University of Agriculture and Technology developed promising papaya hybrids whose physicochemical, nutritional content and sensory characteristics have not been evaluated. Thus, the aim of this study was to determine the physicochemical, nutritional content and sensory quality characteristics of the new papaya hybrids and their control, Sunrise Solo. The physicochemical attributes evaluated included; total soluble solids, total titratable acid, pH and total soluble solid/total titrable acid ratio. While the nutritional content evaluated included (Vitamin C and β-carotene content) and sensory quality characteristics were evaluated. The standard AOAC methods was used to determine nutritional content and an effective analysis with 9- point hedonic scale was used on sensory evaluation. There was significant difference (P< 0.05) in nutritional content of new hybrids papaya fruits and Sunrise solo. The maximum and minimum Vitamin C content of 131.63 mg/100g and 52mg/100g were exhibited by line 6 and 8 respectively. β-carotene content ranged between 1.69 and 3.39 mg/100g as exhibited by line 1 and lines 2 and 8 respectively. The findings of this study revealed that the nutritional content of the new papaya hybrids exceeded the one of Sunrise Solo while their sensory quality characteristics compared favourably to the one of Sunrise Solo. Based on these findings, lines 1, 2,5,6,7 can be recommended for commercialization.

scholarly journals Microbial, Physicochemical and Nutritional Quality Assessment of Fruit Juices in Tangail Municipality, Bangladesh

2021 ◽  
Vol 46 (1) ◽  
pp. 37-47
Author(s):  
Shamim Ara Sheauli ◽  
Pritam Saha ◽  
Md Younus Mia ◽  
Rezuana Afrin ◽  
Shahin Mahmud
Keyword(s):  
Vitamin C ◽  
Total Coliform ◽  
Mean Value ◽  
Fruit Juices ◽  
Soluble Solids ◽  
Coliform Bacteria ◽  
Manufacturing Companies ◽  
Mean Values ◽  
Nutritional Qualities ◽  
Viable Bacteria

Analysis of the microbial, physicochemical and nutritional qualities of some commercially bottled and handmade fruit juices showed that total viable bacteria in bottle juices ranged from 9.6×107 to 2.0×1011 cfu/100 ml and handmade juices 1.3×105 to 9.6×107 cfu/100 ml. The log mean values of total bacteria count ranged from 9.14-10.19 cfu/100 ml (bottled) and 6.09-9.08 cfu/100 ml (handmade).Total coliform bacteria ranged from 0-7.6×109 cfu/100 ml (bottled) and 0 - 2.8×105 cfu /100 ml (handmade) with a range of log mean values of 3.18-6.95 cfu/100 ml (bottled) and 3.47-3.48 cfu/100 ml (handmade). The pH was acidic and mean value ranged from 3.14-4.03 for bottled juice and 3.72-3.73 (handmade). It was found that total soluble solids ranged from 10-11.33% for bottle and 11.33-12.33% for handmade juices. The concentration of vitamin C in bottled and handmade juices ranged from 0.74-2.22 mg/100 ml and 2.34-3.7 mg/100 ml, respectively, indicated that vitamin C content was very low. It was also revealed that quality of bottled and handmade juices was unsatisfactory and may not be useful for consumption. It is suggested that proper measure must be taken and manufacturing companies should develop the quality by maintaining hygiene and using good quality ingredients in preparing different types of juices. J. Asiat. Soc. Bangladesh, Sci. 46(1): 37-47, June 2020

Effect of Organic Additives of Okra Cultivated in Unheated Greenhouses on Certain Fruit Characteristics

2019 ◽  
Vol 9 (2) ◽  
pp. 257-265
Author(s):  
Aman Hameed Jaber ◽  
Abdullah Abdul Aziz Abdullah ◽  
Dhia Ahmed Taain
Keyword(s):  
Vitamin C ◽  
Water Hyacinth ◽  
Dry Matter ◽  
Organic Fertilizer ◽  
Winter Season ◽  
Total Dissolved Solids ◽  
Soluble Solids ◽  
Research Station ◽  
Dissolved Solids ◽  
Significant Difference

The experiment conducted during the winter season 2017-2018 in one of the unheated greenhouse in the Research Station of the Faculty of Agriculture collage - All Muthanna University in the south of Iraq inAll Samawah city, in order to study the "Effect of addition cows fertilizer , Water hyacinth compost and spray nanoparticle algae minutes and there impact on some qualities of okra fruits (Hasnawiya cultivar)". The experiment was contain (27) factor treatments and separated in possible combinations among three levels of bovine fertilizer (0, 2, 4) kg/m2and three levels of Water hyacinth compost (0, 2, 4) kg/m2and three concentrations of Organic fertilizer for marine algae nanoparticles extract (0, 0.75, 1.5) ml/L.The statistical design is split-split plot design and the experiment performed twice for three randomized sections and compared to the averages of the coefficients using the least significant difference test at the probability level (0.05). The main results are summarized as follows.1. The addition of bovine fertilizers in the levels of (2, 4) kg/m2the Significant increase in the percentage of total soluble solids for fruits, by an increase of (8.64, 7.08%) and dry matter of fruits by an increase (6.04, 9.78)%. Significant increase in fiber content (0.56 and 0.95%) compared to the comparison treatment, respectively, while the level of 4 kg/m2achieved significant increase in fruit content in vitamin C compared to the comparison treatment and an increase of 5.16%. 2. Levels (2 , 4) kg/m2Significant increase in percentage of total dissolved solids Vitamin C increased by 24.85, 42.23% by 20.02 and 27.00% by the percentage of dry matter and by 9.91 and 12.81%, which led to a significant decrease in fiber percentage by 6.28 and 11.78% Comparative treatment, respectively.3. Spraying with nanoparticle algae minutes in two concentrations (0.75 and 1.5) ml/l significantly increased the percentage of total dissolved solids by (27.13, 53.87)% and in the amount of vitamin C by (24.05 and 50.01%) and in percentage. The dry matter of the fruit increased by 5.90 and 12.36%, which resulted in a significant decrease in the percentage of fiber by 3.74 and 1.85% compared to the comparison treatment, respectively.4. Some bilateral and triple interference showed significant effect in some studied traits.

Effect of Alchornea Cordifolia and Costus Afer based diet on Gut Microbes of Male Rabbits.

2020 ◽  
Vol 3 (3a) ◽  
pp. 20-26
Author(s):  
EI Ohimain ◽  
MB Nodu ◽  
OJ Imoni
Keyword(s):  
Weight Gain ◽  
Gut Microbiome ◽  
Heterotrophic Bacteria ◽  
Young Male ◽  
Total Coliform ◽  
Average Weight ◽  
Microbiological Analysis ◽  
Randomized Design ◽  
Significant Difference ◽  
Costus Afer

The gut microbiome of animals affects the health and performance of the animal. This study was carried out to evaluate the effect of Alchornea cordifolia and Costus afer leaf meal on gut microbiome of young male rabbits. Twenty-four (24) 5-6 months old rabbit bucks with an average weight of 5.3kg were used for this study. The completely randomized design was used and the rabbit bucks were distributed into four (4) feeding /treatment groups (T) designated as T1 (the control fed with regular rabbit feed only), T2 (fed with Alchornea cordifolia), T3 (fed with Costus afer) and T4 (fed with a mixture of Alchornea cordifolia and Costus afer). The rabbits were fed the experimental diet for eight weeks and samples for microbiological analysis were collected from the different sections of the rabbit gut (stomach, ileum, caecum and colon) and droppings and analyzed for total heterotrophic bacteria (THB) and total coliform counts (TCC). The population density of THB was highest in T4 at the stomach (5.03±0.87 x 105 cfu/g) and ileum (5.32±1.19 x 105 cfu/g), but in T3 at the caecum (4.83±0.95 105 cfu/g), colon (4.15±0.60 x 105 cfu/g) and droppings (3.35±0.65 x 105 cfu/g. The population of TCC was highest in T4 in the stomach (i.e. 2.72±0.40 x 105 cfu/g) and ileum 2.67±0.53 x 105 cfu/g), in T3 at the caecum (3.53±0.69 x 105 cfu/g) and droppings (2.02±0.37 x 105 cfu/g, but T1 in the colon (2.77±0.60 x 105 cfu/g). The feed intake was highest in T4, followed by T3 and T1, but least in T2 (P <0.05), whereas there was no significant difference (P >0.05) in the weight gain of the rabbits (1.75 kg). We found that while Alchornea seemed to be reducing the population, Costus afer was enhancing their population and the overall effect on weight gain was insignificant

scholarly journals Physicochemical and Microbiological Quality of Dietetic Functional Mixed Cerrado Fruit Jam during Storage

2018 ◽  
Vol 2018 ◽  
pp. 1-6 ◽  
Author(s):  
T. M. Brandão ◽  
E. L. do Carmo ◽  
H. E. S. Elias ◽  
E. E. N. de Carvalho ◽  
S. V. Borges ◽  
...  
Keyword(s):  
Vitamin C ◽  
Storage Time ◽  
Microbiological Quality ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Microbiological Analysis ◽  
Total Carotenoids ◽  
Total Sugars ◽  
Time Interaction

The objective of the research was to evaluate changes of dietetic functional mixed cerrado fruit jam (marolo, sweet passion fruit, and soursop) processed in a vacuum pot and stored for 180 days in BODs at 25°C and 35°C. The parameters evaluated were pH, soluble solids (SS), titratable acidity (TA), total sugars (TS), total carotenoids (TC), total phenolics (TP), vitamin C, antioxidant activity (DPPH), and microbiological analysis. There was a significant effect of storage time on pH, SS, TA, TC, TS, and TP. Vitamin C and DPPH showed an effect for the temperature x storage time interaction. Statistical models are not adjusted for pH and SS, presenting an average of 4.15 and 61%, respectively. Carotenoids decreased up to105 days; total sugars increased up to 105 days. The TP, vitamin C, and DPPH, at the temperatures evaluated, showed a decrease up to 105 days. Yeasts and filamentous fungi were not detected.

scholarly journals Effects of grafting on different rootstocks on tomato fruit yield and quality

2011 ◽  
Vol 38 (No. 4) ◽  
pp. 142-149 ◽  
Author(s):  
A. Turhan ◽  
N. Ozmen ◽  
M.S. Serbeci ◽  
V. Seniz
Keyword(s):  
Vitamin C ◽  
Dry Matter ◽  
Tomato Fruit ◽  
Fruit Weight ◽  
Total Sugar ◽  
Fruit Yield ◽  
Soluble Solids ◽  
Index Number ◽  
Tomato Production ◽  
Significant Difference

The aim of the study was to find effects of tomato grafting on another cultivar. The tomato cultivars used as scions were Yeni Talya, Swanson and Beril. Cultivars used as rootstocks were Beaufort and Arnold. Cleft grafting methods were applied. The following characteristics of grafted and nongrafted plants were recorded: fruit index, number of fruits/truss, fruit weight, fruit yield, dry matter, pH, concentration of soluble solids, titratable acidity, total sugar and lycopene and vitamin C. The results showed that fruit yield and fruit index, number of fruits/truss and fruit weights were improved by grafting. Fruit quality, measured in terms of dry matter, concentration of soluble solids, total sugar, and vitamin C content, was lower in the fruits of grafted plants than in nongrafted ones. No significant difference in lycopene and pH content was found. Titratable acid content was improved by grafting. A positive effect of grafting was recorded when Beaufort was used as rootstock. These results showed that grafting could be an advantageous alternative in tomato production.

PHYSICOCHEMICAL PROPERTIES OF JABOTICABA SKIN FLOUR STORED AT ROOM TEMPERATURE

2014 ◽  
Vol 32 (2) ◽  
Author(s):  
ANA PAULA DE CARVALHO ALVES ◽  
ANGELITA DUARTE CORRÊA ◽  
JÉSSICA BORELI DOS REIS LINO ◽  
TAMARA REZENDE MARQUES
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Physicochemical Properties ◽  
Room Temperature ◽  
Storage Time ◽  
Storage Period ◽  
Soluble Solids ◽  
Microbiological Analysis ◽  
Small Reduction ◽  
The Stability

The stability of jaboticaba skin fl our was evaluated during 12months of storage, for the purpose of extending the use of this fl ourthroughout the year, because jaboticaba production is seasonal.Ripe Plinia jaboticaba (Vell.) Berg fruits, of the Sabará genotype,were collected and the separated skins were dried at a temperatureof 45 oC. They were then ground and stored in hermetically sealedfl asks and protected from light at room temperature for 0, 3, 6, 9 and12 months. At each storage time, analyses of proximate composition,vitamin C, phenolic compounds, anthocyanins, soluble solids, wateractivity, color, pH and microbiological analysis were conducted.It was possible to observe a signifi cant increase in the followingparameters during the 12 months of storage: humidity, 34 %; wateractivity, 31.23 %; a color coordinates,12.37 % and b colorcoordinates, 24 %; pH, 7.35 %. There was a decrease in phenoliccontent of 9.91 %; anthocyanins 29 % and vitamin C 20 %. Therewas no signifi cant difference in the levels of lipids, protein, ash, fi berand soluble solids, and the presence of microorganisms was notdetected for any storage period. Therefore, it is possible to concludethat the jaboticaba skin fl our did not show signifi cant changes innutritional parameters, and showed a small reduction in antioxidantcompounds when stored for periods up to 12 months. This fl our cantherefore be considered as an alternative for the enrichment of foodproducts throughout the year

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