Optimization of the process of banana flour preparation

Banana (Musa paradisiaca) is a cheap source of carbohydrates and micronutrients. Converting banana into flour can help to obtain a consistent ingredient for bakery foods while preventing the post-production losses of this bulky and perishable food source. Hence a study has been undertaken to standardize the drying protocol for banana flour preparation. The effects of the different temperature-treatment combination on drying of banana were studied. Experiments were done at 50°C, 60°C and 70°C (without any treatment, with citric acid dipping and with combined citric acid and blanching process) and the variation in the quality of the dehydrated material was studied. The results showed that drying at 70°C followed by 0.5% citric acid treatment for 10 min, in 24h, in non-circulating natural convection air dryer was the optimal protocol concerning better quality parameters like water activity, total soluble solids, ascorbic acid, microbial contamination and the time taken to complete the drying process.

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Potential of Postharvest Coatings to Maintain Freshness of Red-Fleshed Pitaya (Hylocereus costaricensis)

Agriculture ◽

10.3390/agriculture11090892 ◽

2021 ◽

Vol 11 (9) ◽

pp. 892

Author(s):

Nur Azlin Razali ◽

Steven A. Sargent ◽

Charles A. Sims ◽

Jeffrey K. Brecht ◽

Adrian D. Berry ◽

...

Keyword(s):

Weight Loss ◽

Tap Water ◽

Titratable Acidity ◽

Quality Parameters ◽

The Other ◽

Soluble Solids ◽

Postharvest Quality ◽

Quality Factors ◽

Climacteric Fruit

Pitaya is a non-climacteric fruit that has white or red flesh with numerous small, black seeds. It has a high moisture content; however, water loss during handling and storage negatively affects the fresh weight, firmness and appearance of the fruit, decreasing market value. Application of compatible postharvest coatings has been shown to benefit postharvest quality of many crops. The objective of this study was to evaluate the effect of two commercial coatings on weight loss and quality of pitaya during storage. Pitaya fruit were commercially harvested and sorted for uniformity of size and freedom from defects. Fruit were briefly immersed in either a vegetable oil-based coating (VOC; Sta-Fresh® 2981) or a carnauba-based coating (CC; Endura-Fresh™ 6100) according to manufacturer’s recommendations. Fruit immersed in tap water served as a control. Fruit were fan-dried at room temperature for 20 min, then stored at 7 °C with 85% relative humidity (RH) and evaluated for selected physical quality parameters each 5 days during 20 days. After each evaluation, fruit were peeled and frozen for later analysis of soluble solids content (SSC), total titratable acidity (TTA); on day 15 fresh samples were evaluated by an untrained consumer sensory panel. CC prevented exocarp shriveling for 15 days of storage, compared to uncoated pitaya (16.3% area affected); shriveling in VOC was intermediate and not significantly different from the other treatments. Mesocarp firmness remained constant throughout 15 days of storage regardless of treatment. Fruit exocarp h* angle increased slightly by day 20, becoming slightly less red, and there were no negative treatment effects for the other quality factors measured: SSC (11.33%), TTA (0.25%), weight loss (5.5%) or sensory evaluations (appearance, flavor, texture, firmness, and juiciness). After 20 days storage, appearance for fruit from all treatments was rated unacceptable due to development of anthracnose lesions. It was concluded that both CC and VOC maintained quality of pitaya for 15 days at 7 °C and 85% RH by delaying exocarp shriveling.

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Quality parameters of tomatoes submitted to different doses of gamma radiation

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY ◽

10.1590/1981-6723.16817 ◽

2018 ◽

Vol 21 (0) ◽

Cited By ~ 1

Author(s):

Ana Carolina Loro ◽

Victor Wilson Botteon ◽

Marta Helena Fillet Spoto

Keyword(s):

Ascorbic Acid ◽

Gamma Radiation ◽

Titratable Acidity ◽

Quality Parameters ◽

Soluble Solids ◽

Maturation Stage ◽

Long Life ◽

Irradiation Process ◽

Different Doses

Abstract Ionizing radiation can be used for different purposes in the food industry. In this study, the effect of irradiation doses (0, 0.5, 1.0 and 1.5 kGy) on the quality parameters of long life tomatoes (Lycopersicon esculentum Mill.), was evaluated during 4 storage periods (1, 7, 14 and 21 days). The different treatments were evaluated by analysing for colour, pH, total soluble solids (TSS), total titratable acidity (TTA), ratio (TSS/TTA), hardness, total lycopene and ascorbic acid contents, weight loss and maturation stage (O2 /CO2 ratio) for all the storage periods. The tomato samples were irradiated in a Co60 irradiator and maintained at 22 °C ± 1 °C. The quality of the tomato fruits was influenced by the gamma radiation basically by making the fruits softer and not degrading the ascorbic acid and lycopene contents at the doses evaluated. The irradiation process used in the doses evaluated was promising with respect to maintaining the quality parameters of long life tomatoes.

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Evaluation of quality parameters of frozen acerola pulp commercialized in Londrina-PR

Revista Brasileira de Pesquisa em Alimentos ◽

10.14685/rebrapa.v3i1.65 ◽

2013 ◽

Vol 3 (1) ◽

pp. 28

Author(s):

Gisele Ross Urbano ◽

Priscila Pitta Maziero ◽

Talita Kato ◽

Mayka Reghiany Pedrão

Keyword(s):

Titratable Acidity ◽

Physicochemical Analysis ◽

Quality Parameters ◽

Soluble Solids ◽

Font Size ◽

Tropical Fruit ◽

Continuous Increase ◽

Malpighia Emarginata ◽

City State

Acerola or west indian cherry (Malpighia emarginata DC) is a tropical fruit with high economic potential, and nutritional relevance due to its high vitamin C content. The continuous increase on fruits consumption, associated to the improvements on the quality control of foods indicated that the commercialization of frozen tropical fruits pulps should continue to increase, due to its convenience and nutritional appeal. Nevertheless, due to its composition, fruit pulps are a good substrate for the microbial growth, which can deteriorate the product, and cause harm to the human health. Therefore, it is extremely important to evaluate the quality of the commercialized fruit pulps, in order to verify their accordance to the legislation requirements. This work aimed to evaluate the quality of two brands of frozen acerola pulps (A and B) commercialized in the Londrina city, state of Paraná, Brazil. For this purpose, microbiology analysis (moulds and yeasts, total coliforms, and termotolerants counts), and physicochemical analysis (titratable acidity, pH, and total soluble solids) were performed. Analyses were done on five different samples of 5 Kg each. The two brands analyzed were in accordance to the Brazilian legislation requirements in relation to the parameters of quality and identity, and did not present microbiological contamination, which indicated safety in their consumption. DOI: http://dx.doi.org/10.14685/rebrapa.v3i1.65

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Changes in the Quality of Old Apple Cultivars After Freeze-Drying

Acta Universitatis Cibiniensis Series E Food Technology ◽

10.2478/aucft-2020-0016 ◽

2020 ◽

Vol 24 (2) ◽

pp. 175-185

Author(s):

Fryderyk Sikora ◽

Sabina Lachowicz ◽

Ireneusz Kapusta ◽

Marek Dylawerski ◽

Wojciech Zyska ◽

...

Keyword(s):

National Park ◽

Freeze Drying ◽

Soluble Solids ◽

Drying Process ◽

Dominant Group ◽

Mineral Components ◽

Apple Cultivars ◽

Solids Content ◽

Organic Acid Content

AbstractThere are several thousand different cultivars of apple trees but only a limited number are cultivated on an industrial scale. Old cultivars can be useful, for example, in the processing industry due to their different composition. In many cases, they have higher organic acid content. The content of mineral components, colour, and polyphenols in the fruit of 7 old apple tree cultivars, growing in the Wolinski National Park, was studied. The changes that occurred in the fruit after freeze-drying were also evaluated. The trees from which the fruit was picked for analysis, despite the lack of chemical protection, were fruiting and the apples had only a few symptoms of damage caused by pests or diseases. The fruit was characterised by a high soluble solids content (14.4-16.4%), in which sugars and especially fructose dominated. The number of organic acids varied greatly and ranged from 0.27 (Oberlander Himbeerapfel) g to 1.07 g/100 g (Winter Goldparmane). The content of polyphenols in fresh apples ranged from 186 mg (Horneburger Pfannkuchenapfel) to 354 mg/100 g (Winter Goldparmane) and increased after freeze-drying from 666 mg (Weisser Winterkalvill) to 1486 mg/100 g (Winter Goldparmane). The dominant group of polyphenolic compounds was phenolic acid. The freeze-drying process caused unfavourable changes in the colour of the pulp. The fruits of Oberlander Himbeerapfel cultivar were most susceptible to these changes. However, the least darkened fruit of Horneburger Pfannkuchenapfel.

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Abscisic acid on the quality of tomato fruits

Scientia Agraria Paranaensis ◽

10.18188/sap.v19i1.22876 ◽

2020 ◽

Vol 1 (1) ◽

pp. 38

Author(s):

Carlos Agostinho Balate ◽

Douglas Correa de Souza ◽

Luis Felipe Lima e Silva ◽

Luciane Vilela Resende ◽

Sergio Tonetto de Freitas ◽

...

Keyword(s):

Abscisic Acid ◽

Fruit Quality ◽

Tomato Fruit ◽

Titratable Acidity ◽

Physicochemical Characteristics ◽

Quality Parameters ◽

Soluble Solids ◽

Exogenous Aba ◽

Root Treatment

The use of abscisic acid (ABA) in agriculture has increased in the last few years due to the increase in ABA commercial availability at lower costs. The objective of this study was to determine the effect of exogenous ABA on tomato fruit quality parameters such as soluble solids (SS), total and soluble pectins, titratable acidity (TA) and flesh firmness. Tomatoes from the cultivar ‘Santa Clara’ were the study followed a complete randomized block desig, with four treatments in five repetitions. The treatments were plants not treated with ABA (control), foliar sprayed with ABA at 500 mg L-1, 150 mL drench with ABA at 500 mg L-1, or foliar plus drench treated with ABA. After harvesting, the physicochemical characteristics of the fruits were evaluated in the laboratory. All treatments were weekly applied to the plants from anthesis to harvest at fully maturity. Root treatment increased SS by up to 26.12%, increased ratio SS/TA, firmness and decreased soluble pectin. According to the results, it can be concluded that the application of ABA to leaves and roots can improve fruit quality by increasing the SS, ratio SS/TA. The method of application affects the SS content.

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PEMODELAN PADA PROSES PENGERINGAN MEKANIS TEPUNG KASAVA DENGAN MENGGUNAKAN PNEUMATIC DRYER: HUBUNGAN FINENESS MODULUS DENGAN VARIABEL PROSES PENGERINGAN

Jurnal Agritech ◽

10.22146/agritech.9333 ◽

2015 ◽

Vol 35 (04) ◽

pp. 481 ◽

Cited By ~ 1

Author(s):

Yus Witdarko ◽

Nursigit Bintoro ◽

Bandul Suratmo ◽

Budi Rahardjo

Keyword(s):

Dimensional Analysis ◽

Process Condition ◽

Average Diameter ◽

Drying Methods ◽

Drying Process ◽

Cassava Flour ◽

Pneumatic Drying ◽

Air Dryer ◽

Fineness Modulus

One of the drying methods, which are applied in the industry of flour production, is that pneumatic drying. A wide variety of the variables that are from both of the characteristics of the dried material and drying process condition greatly affect the quality of drying result. Fineness Modulus (FM) and average diameter of flour are important variables in determining the quality of the flour. The objectives of this research was to formulatea mathematical relationship between various pneumatic drying process variables with the fineness modulus of the materials of cassava flour by applying dimensional analysis. In order to realize this goal, pneumatic drying equipment has been designed and tested with a wide variety of treatments such as the input capacity, drying air velocity, particle’s flour diameter, and temperature of air dryer as well.Keywords: Cassava flour, pneumatic drying, dimensional analysis, fineness modulus ABSTRAKMetode pengeringan yang diterapkan dalam industri pembuatan tepung salah satunya adalah pneumatic drying. Berbagai macam variabel baik dari sifat-sifat bahan yang dikeringkan maupun kondisi proses pengeringan sangat mempengaruhi kualitas hasil pengeringan. Fineness Modulus (FM) dan diameter tepung rata-rata merupakan variabel-variabel yang penting dalam penentuan kualitas dari tepung. Tujuan dari penelitian ini adalah untuk mencari hubungan matematis antara FM dengan variabel-variabel kondisi proses pengeringan pneumatik. Untuk dapat mewujudkan tujuan tersebut telah dirancang peralatan pneumatic drying dan dilakukan pengujian dengan berbagai macam variasi perlakuan seperti kapasitas input, kecepatan udara pengering, diameter partikel tepung, dan temperatur udara pengering.Kata kunci: Tepung ubi kayu, pneumatic drying, analisis dimensi, fineness modulus

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Variability of characteristic components of aronia

Czech Journal of Food Sciences ◽

10.17221/540/2012-cjfs ◽

2014 ◽

Vol 32 (No. 1) ◽

pp. 25-30 ◽

Cited By ~ 18

Author(s):

J. Šnebergrová ◽

H. Čížková ◽

E. Neradová ◽

B. Kapci ◽

A. Rajchl ◽

...

Keyword(s):

Citric Acid ◽

Malic Acid ◽

Titratable Acidity ◽

Quinic Acid ◽

Soluble Solids ◽

Mean Values ◽

Aronia Melanocarpa ◽

Black Chokeberry ◽

The Mean

The variability of characteristic components of aronia (Aronia melanocarpa, black chokeberry) and to evaluate the chemical composition and quality of aronia products in order to complete the already available data and to facilitate authentication of fruit products were estimated. The mean values obtained for the set of aronia fruits were: soluble solids 19.9 °Brix, titratable acidity 9.8 g malic acid/kg, formol number 11.9 ml 0.1M NaOH/100 g, ash 6.7 g/kg, phosphorus 0.34 g/kg, potassium 2.90 g/kg, calcium  0.27 g/kg, magnesium 0.16 g/kg, sucrose 0.10 g/kg, glucose 47.1 g/kg, fructose 37.8 g/kg, sorbitol 66.1 g/kg, malic acid 9.6 g/kg, citric acid 1.0 g/kg, quinic acid 5.0 g/kg, isocitric acid 0.02 g/kg. These values can potentially be a useful tool to determine aronia content in foodstuffs or to determine adulteration of other fruit-based products with aronia. The most promising markers appeared to be the content of sorbitol, quinic acid and characteristic profile of anthocyanins measured by HPLC.  

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Effect of Salicylic Acid, Calcium Chloride and Calcium Lactate Applications on Quality Attributes of Minimally-Processed â€˜Wonderfulâ€™ Pomegranate Arils

Notulae Botanicae Horti Agrobotanici Cluj-Napoca ◽

10.15835/nbha44210534 ◽

2016 ◽

Vol 44 (2) ◽

pp. 508-517 ◽

Cited By ~ 3

Author(s):

Samar A.M.A. SHAARAWI ◽

Assem S.E. SALEM ◽

Ibrahim M.K. ELMAGHRABY ◽

Eman A.A. ABD EL-MONIEM

Keyword(s):

Salicylic Acid ◽

Calcium Chloride ◽

Quality Parameters ◽

Calcium Lactate ◽

Soluble Solids ◽

Hue Angle ◽

Colour Development ◽

And Control ◽

Pomegranate Arils

â€˜Wonderfulâ€™ pomegranate arils were treated with 0.5% and 1% of calcium chloride, 0.5% and 1% of calcium lactate, and salicylic acid (1 and 2 mM), then treated and untreated (control) arils packaged in clean (sterilized) plastic containers. Fresh produce was then stored at 5Â±1 â„ƒ. Assessment of arils quality was carried out at 3-day intervals by evaluating the following quality parameters: appearance, decay, off odor, flavor, total soluble solids, acidity, anthocyanin and vitamin C content, firmness, colour development (L* value and hue angle), and microbial load. Pomegranate arils treated with salicylic acid, calcium chloride, and calcium lactate maintained a general good quality and appearance up to 12 days of storage at 5Â±1 â„ƒ, with no visible decay and off odor development. The total microbial population was lower in arils treated with salicylic acid, in comparison to treatments with calcium chloride, calcium lactate and control arils. All treatments scored above the limit of marketability, maintaining good quality of fresh-cut produce during storage. However, the use of salicylic acid and calcium chloride helped to keep a better overall quality of arils at the end of the 12-day storage at 5Â±1 â„ƒ.

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Effects of Biostimulants on Annurca Fruit Quality and Potential Nutraceutical Compounds at Harvest and during Storage

Plants ◽

10.3390/plants9060775 ◽

2020 ◽

Vol 9 (6) ◽

pp. 775 ◽

Cited By ~ 3

Author(s):

Giulia Graziani ◽

Alberto Ritieni ◽

Aurora Cirillo ◽

Danilo Cice ◽

Claudio Di Vaio

Keyword(s):

Antioxidant Capacity ◽

Cold Storage ◽

Foliar Application ◽

Protein Hydrolysate ◽

Quality Parameters ◽

Soluble Solids ◽

Nutraceutical Compounds ◽

Organoleptic Characteristics

The cultivar Annurca is an apple that is cultivated in southern Italy that undergoes a typical redding treatment and it is appreciated for organoleptic characteristics, high pulp firmness, and nutritional profile. In this study, the effects of three different biostimulants (Micro-algae (MA), Protein hydrolysate (PEP), and Macro-algae mixed with zinc and potassium (LG)), with foliar application, on the quality parameters of Annurca apple fruits at the harvest, after redding, and at +60 and +120 days of cold storage were analyzed: total soluble solids (TSS) content, total acidity (TA), pH, firmness flesh, and red coloration of epicarp. Additionally, the polyphenolic quali-quantitative profile of pulp and peel was analyzed by UHPLC-Q-Orbitrap HRMS and Folin-Ciocalteu and the antioxidant capacity with the methods 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric-reducing antioxidant capacity (FRAP). The results obtained suggest that biostimulants are involved in the regulation of the secondary metabolism of the treated plants, acting positively on the quality of the Annurca fruits and their nutritional value. Fruits treated with PEP have shown, during cold storage, a significantly higher content of total polyphenols in flesh and a higher concentration of phloretin xylo-glucoside and phloridzin (350.53 and 43.58 mg/kg dw respectively). MA treatment caused, at the same time, an enhancement of flavonols between 0.6–28% and showed the highest total polyphenol content in the peel after 60 and 120 days of cold storage, with 2696.048 and 2570.457 mg/kg dw, respectively. The long-term cold storage (120 days) satisfactorily maintained phenolic content of fruits deriving from MA and PEP application, in accordance with data that were obtained for peel, showed an increase of 7.8 and 5.8%, respectively, when compared to the fruits cold stored for 60 days. This study represents the first detailed research on the use of different types of biostimulants on the quality of the Annurca apple from harvest to storage.

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Use of Modified Atmosphere Packaging to Manage Quality of Green Garlic Leaves during Cold Storage Period

Emirates Journal of Food and Agriculture ◽

10.9755/ejfa.2020.v32.i7.2122 ◽

2020 ◽

pp. 550

Author(s):

Selen Akan ◽

Özge Horzum

Keyword(s):

Chlorophyll Content ◽

Cold Storage ◽

Pearson Correlation ◽

Modified Atmosphere Packaging ◽

Storage Period ◽

Titratable Acidity ◽

Quality Parameters ◽

Soluble Solids ◽

Total Phenolic

Green garlic leaves are consumed as fresh and cooked in Turkey and in some part of the world such as Asia, America and Africa. This crop could be considered as a promising export product in Turkey’s exportation volume. For this reason, we investigated how different package materials such as low-density polyethylene (LDPE) and closed polypropylene transparent boxes (CPTB) maintain some quality parameters of green garlic (Allim sativum L.) leaves. For that purpose, garlic leaves were stored at 10 °C and 80±5% relative humidity for 12 days after cutting, pre-cooling and packaging. Weight loss (WL), soluble solids content (SSC), titratable acidity (TA), chlorophyll content as SPAD reading, visual quality (VQ), color, total phenolic content (TPC) and total antioxidant capacity (TAC) were measured at 3, 6, 9 and 12 days during storage period. Our results indicated that both packaging materials significantly maintained (P ≤ 0.05) WL, TA, chlorophyll content, VQ and TPC compared to controls (unpacked samples). Pearson Correlation tests showed that WL, color (L*, b*), TA and TAC could be used as marker to determine storage life of green garlic leaves. In addition, CPTB package is more effective in maintaining quality of green garlic leaves during cold storage.

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