scholarly journals Effect of Different Concentrations of Sucrose and Honey on the Physiochemical and Sensory Properties of Strawberry Leather

2017 ◽  
Vol 60 (1) ◽  
pp. 1-10
Author(s):  
Arsalan Khan ◽  
Muhammad Kaleem ◽  
Ihsan Mabood Qazi ◽  
Muhammad Ali Khan ◽  
Ibrar Hussain ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Sugar Content ◽  
Research Work ◽  
Reducing Sugar ◽  
Total Soluble Solid ◽  
Organoleptic Evaluation ◽  
Total Period ◽  
Overall Acceptability ◽  
Acid Ratio ◽  
Soluble Solid

The aim of the present research work was to study the effect of different levels of sucrose and honey content on strawberry leather stored at room temperature for a total period of 90 days. The sucrose and honey was added at the level of 300:0, 250:50, 200:100, 150:150, 100:200, 50:250 and 0:300, representing each treatment. The prepared strawberry leather were analysed physiochemically for pH, acidity, ascorbic acid, reducing and non-reducing sugar content, sugar acid ration and organoleptically for colour, taste, texture and overall acceptability for a total period of 90 days. Statistical results revealed that treatment and storage interval had a significant (P< 0.05) effect on both physiochemical and organoleptic evaluation. Results also revealed that the decrease occurred in moisture content from (18.17-13.53%), pH (3.58 to 3.43), ascorbic acid (34.41 to 25.53), non-reducing sugar (5.09 to 4.85), sugar-acid ratio (71.03-65.37%), and sensory evaluation included colour (8.17 to 5.10), texture (8.31 to 5.69), taste (8.37 to 6.04) and overall acceptability (8.37 to 5.61), while increase was found in total acidity (1.137-1.267%), total soluble solid (80.96 to 83.04 °Brix) and reducing sugar (19.09-19.45%) during storage. The maximum mean values were observed for moisture in SL5 (16.37), ascorbic acid SL4 (31.59), pH SL4 (3.57), titratable acidity SL4 (1.230), total soluble solid SL4 (82.80), total solid SL4 (82.80), reducing sugar SL4 (26.47), non-reducing sugar SL1 (6.20), colour SL4 (7.13), texture SL4 (7.54), taste SL4 (7.79), overall acceptability SL4 (7.5) and sugar-acid ratio SL6 (70.76). Among all the treatments, T4 was found to be the best both physiochemically and organoleptically.

scholarly journals Preparation and Evaluation of Pear and Grapes Blended Leather

2021 ◽  
Vol 64 (2) ◽  
pp. 182-191
Author(s):  
Ishtiaq Ahmad ◽  
Aysha Riaz ◽  
Arsalan Khan ◽  
Syed Sohail Shah ◽  
Falak Naz Shah ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Water Activity ◽  
Acid Content ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Reducing Sugar ◽  
Soluble Solids ◽  
Organoleptic Evaluation ◽  
Overall Acceptability ◽  
Randomized Design

Pear pulp and grapes juice were used in different ratios (100:0, 90:10, 80:20, 70:30, 60:40, 50:50) for the preparation of leather. The treatments were prepared with different concentration of pulp and constant level of sucrose and preservatives. The experiment was laid out in a complete randomized design (CRD). The effects of storage and treatments were studied for three months of storage with an interval of 15 days. Various parameters such as moisture, percent acidity, total soluble solids, water activity, ascorbic acid content, reducing sugar, non-reducing sugar and sensory attributes i.e. colour, taste, texture and overall acceptability were studied. Significant differences were observed in all the studied parameters. A decrease was recorded in moisture (16.02 to 13.76%), ascorbic acid content (13.21 to 6.64 mg/100g), non-reducing sugar (67.02 to 64.76%) and water activity (0.50 to 0.45), while an increase was recorded in titratable acidity (0.88 to 1.01%), TSS (76.68 to 79.05 °brix) and reducing sugar (11.43 to 11.85%). Base on organoleptic evaluation T3 was found most acceptable during storage. The combination of 70% pear pulp and 30% grapes juice for leather preparation proved to be the best combination in terms of extending the shelf life and improving the quality of pear and grapes blended leather during storage.    

scholarly journals PENGARUH PENAMBAHAN GULA DAN KONSENTRASI STARTER KHAMIR TERHADAP KARAKTERISTIK WINE BUAH NAGA MERAH

2019 ◽  
Vol 7 (2) ◽  
pp. 268
Author(s):  
Rike Pratiwi ◽  
Ida Bagus Wayan Gunam ◽  
Nyoman Semadi Antara
Keyword(s):  
Block Design ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Total Soluble Solid ◽  
Fruit Wine ◽  
Randomized Block Design ◽  
Sugar Addition ◽  
Dragon Fruit ◽  
Two Factors ◽  
Soluble Solid

The purpose of this research was to evaluate the influences of the sugar addition and the yeast starter concentration used in wine processing on the characteristic of red dragon fruit wine. The research was experimental research that designed using Randomized Block Design. Two factors were experimented, namely the sugar concentrations (22oBrix, 25oBrix and 28oBrix) and yeast starter concentration (5%, 10% and 15%). The experiment was carried out in two block experiment, so that totally was done 18 unit. The result of this research showed that the interaction treatments of the addition of sugar and the addition of yeast starter concentration significantly affected the ethanol content, reducing sugar content and the total phenol of red dragon fruit wine. Otherwise, the interaction treatments did not significantly affect the total soluble solid and the acidity of the wine. The organoleptic test showed that the panelist prefered the wine which produced with 28oBrix sugar content and the addition of 15% yeast starter. The etanol content, reducing sugar content, total soluble solid, pH and the phenol content of this wine were 11.24%; 1.756%; 12.10oBrix; 3.75 and 1.637 mg/100 g, respectively. The methanol was not detected containing in the wine. Keyword:  sugar, yeast starter, red dragon fruit wine.

scholarly journals Studies on physico-chemical constituents in different cultivars of citrus fruits under Lucknow condition, India

2016 ◽  
Vol 8 (2) ◽  
pp. 521-524
Author(s):  
Arun Patel ◽  
Balveer Singh ◽  
R. B. Ram ◽  
N. Thirupathi
Keyword(s):  
Ascorbic Acid ◽  
Sweet Orange ◽  
Chemical Constituents ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Total Soluble Solid ◽  
Alcoholic Beverages ◽  
Citrus Fruits ◽  
Physico Chemical ◽  
Soluble Solid

The physico-chemical studies were conducted on the citrus fruits of sweet orange cv. Mosambi Local-1, 2, 3, 4 and 5 and Sweet Mandarin cv. Chinese Orange, Kinnow, Nagpur Mandarin, Local Mandarin-1 and Local Mandarin- 2. The Sweet Orange cultivar was highest size in Mosambi Local-3 with maximum fruit volume 204 ml and flesh weight 139.66 g followed by Mosambi Local-4. The juice recovery percent was maximum in Mosambi Local-3 28.63 and the highest specific gravity was found in Mosambi Local-1 (0.99) followed by Mosambi Local-2 (0.94). The different cultivars of Sweet Orange were recorded varies from the total soluble solid 7.60 to 12.66 percent, reducing sugar 4.13 to 7.08 per cent, total sugar 5.90 to 10.12 per cent, tritrable acidity 0.52 to 0.83 per cent, ascorbic acid 46 to 74.80 mg/100g and pH 3.92 to 4.98. The juice percent was determined in Kinnow 53.20 g after that Nagpur santra 51.30 g. The chemical attributes of Sweet Mandarin were found as total soluble solid varied from 8.96 to 12.20 per cent, reducing sugar 3.22 to 6.60 per cent, total sugar 5.73 to 10.04 per cent, titrable acidity 0.84 to 2.24 per cent, ascorbic acid 25.96 to 36.13mg/100 g and pH 3.84 to 4.60. However, the Sweet Orange cultivars Mosambi Local-3 and Mosambi Local-4 and Sweet Mandarin cv. Local Mandarin-1 were suitable for export, making of non alcoholic beverages, easy for bottling and frozen products grown under Lucknow conditions.

scholarly journals Effect of holding period prior to storage on the chemical attributes of Starking Delicious apples during refrigerated storage

2012 ◽  
Vol 32 (2) ◽  
pp. 223-227
Author(s):  
Aynur Batkan ◽  
Akif Kundakçi ◽  
Bülent Ergönül
Keyword(s):  
Ascorbic Acid ◽  
Dry Matter ◽  
Sugar Content ◽  
Titratable Acidity ◽  
Quality Attributes ◽  
Reducing Sugar ◽  
Refrigerated Storage ◽  
Holding Period ◽  
Ph Values ◽  
Chemical Attributes

In this research, the effects of three different holding periods (6, 12 and 24 hours) prior to storage on the quality attributes of Starking Delicious apples were investigated during storage of 8 months at 0.5 ± 1.0 ºC. Changes in weight loss, flesh firmness, pH values, soluble dry matter amount, titratable acidity values, ascorbic acid contents, and total and reducing sugar content were determined. According to the results, the holding period showed statistically significant changes in the quality attributes of the apples (p < 0.05).

Some effects of gamma radiation on several varieties of Tasmanian potatoes. 2. Biochemical changes

1965 ◽  
Vol 5 (18) ◽  
pp. 289 ◽  
Author(s):  
PA Wills
Keyword(s):  
Ascorbic Acid ◽  
Gamma Radiation ◽  
Dry Matter ◽  
Reducing Sugars ◽  
Starch Content ◽  
Sugar Content ◽  
Dehydroascorbic Acid ◽  
Ascorbic Acid Content ◽  
Reducing Sugar ◽  
Total Sugars

Tasmanian Up-to-date, Kennebec, Sebago, and Sequoia tubers were treated with low doses of gamma radiation to inhibit sprouting and were subsequently stored at 68�F or 45�F. Tubers were examined at bi-monthly intervals for some, or all, of the following biochemical constituents : dry matter, thiamin, reduced ascorbic acid, dehydroascorbic acid, total ascorbic acid, soluble reducing sugars, sucrose, total sugars, and starch. Radiation, independent of dose level, led to lower dry matter contents in the Up-to-date, Kennebec, and Sequoia tubers after four months storage, and in the Sebago tubers after six months storage at 68�F, but not at 45�F, when compared to the controls. The thiamin content of Up-to-date tubers w-as not influenced by radiation (16,000 rads). Storage w-as a more important factor than radiation in altering the ascorbic acid content of tubers. Radiation maintained, or even increased the normal level. Radiation increased the soluble reducing sugar content of Sequoia tubers, the total sugar of Sequoia and Sebago tubers, and the sucrose content of the Sebago tubers, but had little effect on the starch content of these varieties. Storage influenced some of these constituents, particularly in the Sebago variety.

scholarly journals Deficit Alternate Drip Irrigation Increased Root-Soil-Plant Interaction, Tomato Yield, and Quality

2020 ◽  
Vol 17 (3) ◽  
pp. 781 ◽  
Author(s):  
Jingwei Wang ◽  
Yuan Li ◽  
Wenquan Niu
Keyword(s):  
Fruit Quality ◽  
Drip Irrigation ◽  
Soluble Sugar ◽  
Total Soluble Solid ◽  
Tomato Fruits ◽  
Yield And Quality ◽  
Acid Ratio ◽  
Significant Difference ◽  
Soluble Solid ◽  
Tomato Growth

To determine the soil mechanism in root-zone caused by water saving and the production response to alternate drip irrigation (ADI), the present study investigated the effects of deficit ADI on tomato growth using the conventional surface drip irrigation (CDI) as a control. The interactions among the experimental treatments on root index, photosynthetic efficiency, biomass accumulation, yield, fruit quality and irrigation water use efficiency (IWUE) were assessed and the inner mechanism of root-soil effecting on tomato growth, photosynthate distribution, yield and quality was discussed. ADI significantly enhanced root-soil interaction, promoted soil nitrogen and phosphorus absorption by tomato and tomato growth. However, different soil moisture deficits significantly affected tomato photosynthate accumulation and distribution, as well as fruit quality. With irrigation amount of 50% field capacity (F), ADI significantly increased soluble sugar, total soluble solid and lycopene by 38.08%, 19.48% and 30.05%, respectively, compared to those of CDI, but decreased irrigation amounts by 29.86% in comparison with the CDI one. ADI of 70% F could significantly distribute more photosynthate to fruits, thus enhanced tomato yields by 24.6% and improved IWUE by 17.05% compared to that of CDI. In addition, ADI of 70% F improved tomato fruits quality, and in particular organic acid was decreased by 43.75% and sugar-acid ratio was increased by 97% compared to CDI. However, ADI of 60% F distributed more photosynthate to plant, showing no significant difference of yields in comparison with CDI and ADI of 70% F, but a higher IWUE by 19.54% than that of CDI. ADI of 60% F significantly enhanced soluble sugar, total soluble solid, soluble protein, lycopene and sugar-acid ratio in tomato fruits by 2.06, 1.26, 1.61, 1.4 and 3.2 times respectively compared to CDI. Therefore, ADI of 60% or 70% F can be overall recommended for tomato production in a greenhouse, plant growth, fruit yield and quality, and IWUE.

Response of cultivars, picking dates and storage period on quality characteristics of imitation cherry of Karonda (Carissa carandas L.) fruits

2016 ◽  
Vol 36 (3) ◽  
Author(s):  
K. K. Mishra ◽  
Suneeta Singh ◽  
Omveer Singh
Keyword(s):  
Ascorbic Acid ◽  
Fruit Set ◽  
Storage Period ◽  
Titratable Acidity ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Enzymatic Browning ◽  
Overall Acceptability ◽  
Entire Storage Period ◽  
Colour Appearance

Imitation cherry of Karonda was prepared from three cultivars viz., Pant Manohar, Pant Sudarshan and Pant Suvarna picked at 40, 60 and 80 days after fruit set. The storability of imitation cherry was evaluated at ambient room temperature for a period of nine months. The imitation cherry prepared at 80 days after fruit set showed maximum TSS (77.83 %), reducing sugar (42.21 %), non-reducing sugar (28.21 %), total sugar, ascorbic acid (6.69 mg/100g), phosphorus (3.55 mg/100g), calcium (1.23 mg/100g), iron (3.72 mg/100g), non-enzymatic browning, colour, appearance, aroma, taste and overall acceptability. Gradual reduction in TSS, reducing sugar, total sugar, titratable acidity, colour, appearance, aroma, taste, texture and overall acceptability were observed during the nine months storage period. However, non-reducing sugar, ascorbic acid and non-enzymatic browning were increased with the increase in storage period. Overall acceptability of the product ranged from 8.15 to 8.43 on 9 point hedonic scale at various intervals up to 9 months of storage. There was no yeast and mould growth being observed during the entire storage period. Imitation cherry prepared from Pant Suvarna at 80 days interval after fruit set proved significantly best in quality because of its higher nutritional and sensory characters.

scholarly journals PENDUGAAN UMUR SIMPAN JAGUNG MANIS BERDASARKAN KANDUNGAN TOTAL PADATAN TERLARUT DENGAN MODEL ARRHENIUS (Shelf Life Estimation of Sweet Corn Based on Its Total Soluble Solid by Using Arrhenius Model)

2015 ◽  
Vol 35 (02) ◽  
pp. 200 ◽  
Author(s):  
Rita Khatir ◽  
Ratna Ratna ◽  
Mega Apriesti Puri
Keyword(s):  
Shelf Life ◽  
Sweet Corn ◽  
Sugar Content ◽  
Total Soluble Solid ◽  
Arrhenius Model ◽  
Life Estimation ◽  
Different Temperatures ◽  
Soluble Solid ◽  
Life Predictions ◽  
Temperature Storage

Sweet corn has short shelf life at room temperature storage in the tropical countries (28-33°C). The quality deterioration of sweet corn can be determined by the decrease of its sugar content. The study aimed to estimate the shelf life of sweet corn based on the reduction of its total soluble solid (TSS) by using Arrhenius model. The samples were prepared from fresh harvested corn stored for 10 days at 3 different temperatures of 5, 15 and 28 °C. Total soluble solid (TSS) were analyzed every day by using abbe refractrometer. Organoleptic analysis was used by using hedonic scales from 1 to 7. The analysis was conducted until respondents had graded the samples at score 5 (dislike slightly), 6 (dislike) and approaches can be used to calculate the shelf life of sweet corn. The acceleration factor for the TSS degradation at null approach, it was estimated that if the sweet corn were stored at temperature of 30, 25, 20, 15, 10 and 5°C, the shelf temperatures, the shelf life of sweet corn would be 3.7, 4.5, 5.6, 6.8, 8.4, and 10.3 days. In conclusion, the shelf life predictions of sweet corn were valid well with the experimental results. Keywords: Sweet corn, shelf life, total soluble solid ABSTRAKUmur simpan jagung manis relatif singkat apalagi kalau disimpan pada suhu ruang di negara-negara tropis (28-32°C). Kerusakan jagung manis dapat diindikasikan dengan penurunan kandungan gulanya. Penelitian ini bertujuan untuk menduga umur simpan jagung manis berdasarkan reaksi penurunan kandungan total padatan terlarutnya (TPT) dengan pendekatan model Arrhenius. Jagung manis segar yang baru siap panen segera disimpan selama 10 hari pada 3 kombinasi suhu yaitu 5, 15 dan 28°C. Setiap hari dilakukan analisis kandungan TPT dengan . Uji organoleptik dilakukan dengan skala hedonik 1-7. Proses pengamatan dihentikan apabila responden telah memberikan nilai 5 (agak tidak suka), 6 (tidak suka) dan 7 (sangat tidak suka). Pendekatan model Arrhenius dilakukan dengan dua persamaan yaitu persamaan orde 0 dan orde 1. Hasil analisis menunjukkan bahwa kedua persamaan tersebut dapat dipergunakan untuk menduga umur simpan jagung. Nilai faktor percepatan reaksi penurunan mutu (Q) untuk persamaan orde 0 adalah 1,49, sedangkan nilai Q10 untuk persamaan orde 1 adalah 1,51. Dengan menggunakan pendekatan orde 0, penyimpanan jagung manis pada suhu 30, 25, 20,15, 10 dan 5°C akan berpengaruh kepada umur simpan jagung manis menjadi 3,7, 4,5, 5,5, 6,7, 8,2, dan 10 hari. Sedangkan dengan pendekatan orde 1, penyimpanan jagung manis pada suhu yang sama akan berpengaruh kepada umur simpan jagung manis menjadi 3,7, 4,5, 5,6, 6,8, 8,4, dan 10,3 hari. Dapat ditarik kesimpulan bahwa hasil dugaan tersebut sangat valid dengan hasil observasi.Kata kunci: Jagung manis, umur simpan, total padatan terlarut

scholarly journals Production of Invertase from Actinomycetes Isolated from Soils in Eliogbolo and Oyigbo, Rivers State using Submerged Fermentation Technique

2019 ◽  
pp. 1-8
Author(s):  
T. O. Ozoude ◽  
O. K. Agwa ◽  
E. C. Wokoma
Keyword(s):  
Yeast Extract ◽  
Bacterial Species ◽  
Sugar Content ◽  
Research Work ◽  
Pharmaceutical Formulations ◽  
Botanical Garden ◽  
Reducing Sugar ◽  
The Other ◽  
Lag Phase ◽  
Streptomyces Sp

The use of commercial sources of invertase for the production of High fructose syrup and other pharmaceutical formulations has been a problem due to its high ash content and cost implication, therefore there is a need to explore bacterial species that can produce invertase. In this study, actinomycetes strains were isolated from soils from a botanical garden, sugar cane sites and garden egg at Elogbolo and Oyigbo respectively. Yeast extract agar; Czapeks Dox agar and Arginine glycerol agar were used for the isolation of actinomycetes. The study showed that Czapeks Dox agar gave the highest population count followed by Yeast extract and Arginine glycerol agar. The dominated genus of actinomycetes observed were species of Streptomyces designated as OZMU 1; OZMU 2; OZMU 3 and OZMU 4. The results showed that the reducing sugar content of the Streptomyces sp. had similar reducing sugar liberation and consumption behavior without any lag phase, with OZMU 1 concentration peak at 12 h (0.12 g/l), and OZMU 3 (0.15 g/l).  But OZMU 2 indicated a lag phase from 6-12h, increased from 12-24 h (0.18 g/l), but activity declined dramatically at 36 h and 48 h. The reducing sugar content for Streptomyces sp. OZMU 4 revealed longer lag phase, which was almost constant throughout the investigation period from 6-36 h. But at 48 h (0.06 g/l)  a decline in the reducing sugar content was noticed compared to the other isolates, indicating that all the available reducing sugar were completely consumed by the other strains. The research work revealed the ability of indigenous actinomycetes strains to produce invertase enzyme which has high conversion efficiency and can be used in various pharmaceutical and nutraceutical industries.

scholarly journals Effect of Adding Snake Fruit Kernel Carboxy Methyl Cellulose (CMC) and Commercial CMC on Chemical, Physical and Organoleptic Properties of Snake Fruit Syrup

2018 ◽  
Vol 4 (2) ◽  
pp. 51
Author(s):  
Sri Anggrahini ◽  
Olivia Andriyan Pratama
Keyword(s):  
Moisture Content ◽  
Methyl Cellulose ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Total Soluble Solid ◽  
Total Phenolic ◽  
Carboxy Methyl Cellulose ◽  
Organoleptic Properties ◽  
Soluble Solid ◽  
Carboxy Methyl

Syrup is one of well known beverage in Indonesia. Syrup can be made from “pondoh super” snake fruit to increase the shelf life of this fruit. Stabilizer and thickener are needed in making syrup to keep the stability of syrup in order to prevent precipitation during storage. Therefore, it is necessary to add stabilizer and thickener in syrup such as Carboxy Methyl Cellulose (CMC). This study aimed to determine the effects of CMC types which added in various concentrations on chemical, physical, and organoleptic properties of snake fruit syrup.                        In this study, the fresh snake fruit fleshes were blanched, soaked in 5% salt solution, crushed, and filtrated to get snake fruit extract. The extract was added with CMC then homogenated for 2 minutes. 65% of sugar were added to the extract then heated in 100oC for 25 minutes followed by adding 0.01% of citric acid. The chemical properties (moisture content, total sugar, reducing sugar, and pH), physical properties (viscosity, color, and total soluble solid), and organoleptic properties (color, aroma, viscosity, flavor, and overall) of snake fruit syrup were analyzed. Randomize Complete Block Design was used in this study with 2 independent variables. First is CMC types (commercial and snake fruit) and second is CMC concentrations (0.1%; 0.3%; and 0.5%). This study was statistically analyzed by SPSS 20 using one way and two ways ANOVA then continued by using Duncan Multiple Range Test and T-test with 5% significance level. The result showed that adding snake fruit kernel CMC increased the moisture content, total sugar, reducing sugar, total phenolic compound, the reddish of color (a*) and decreased the total soluble solid, lightness and viscosity of snake fruit syrup. The adding of snake fruit kernel CMC can make the snake fruit syrup more stable. The increasing concentration of snake fruit kernel CMC increase viscosity, total soluble solid, decrease moisture content and reducing sugar and did not influence pH, antioxidant activity and yellowish color (b*) of snake fruit syrup. Overall, snake fruit syrup added by snake fruit kernel CMC had the lower hedonic score than snake fruit syrup was added by commercial CMC. Snake fruit syrup with 0.3% commercial CMC had the highest hedonic score. Keywords: Pondoh Snake Fruit; Syrup; Snake Fruit Kernel; CMC

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