scholarly journals Development and Quality Evaluation of Banana Mushroom Blended Jam

2017 ◽  
Vol 60 (1) ◽  
pp. 11-18
Author(s):  
Ishfaq Ahmed ◽  
Mati Ullah Khan ◽  
Ihsan Mabood Qazi ◽  
Shermat Ullah Ullah ◽  
Arsalan Khan ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Storage Time ◽  
Quality Evaluation ◽  
Reducing Sugars ◽  
Storage Period ◽  
Quality Characteristics ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Overall Acceptability

The effect of various blends of banana (B) and mushroom (M) as well as storage time on theoverall quality characteristics of jam at ambient temperature were studied for three months of storageperiod. All the treatments were analysed for physicochemical properties (total soluble solids (°Brix), pH,reducing sugars (%), non-reducing sugars (%), ascorbic acid (mg/100 g) and percent acidity) and sensoryproperties (taste, colour, texture and overall acceptability). Significant (P < 0.05) increase were examinedin total soluble solids (67.94-69.78 °brix), percent acidity (0.71-0.87%) and reducing sugars (18.17-29.33%)during the storage period. While, significant (P < 0.05) reduction in pH (3.45 to 3.26), non reducing sugars(44.90-30.83%), ascorbic acid (7.81 to 5.52 mg/100 g), colour (7.34 to 4.84), taste (7.27 to 4.51), texture(7.06 to 4.60) and overall acceptability (7.17 to 4.69) were observed. Physicochemical and sensory analysesshowed that jam prepared from BM6 (400 g banana + 600 g mushroom + 1kg sugar + 2 g citric acid) wasof good quality attributes among the treatments.

scholarly journals Development of cultivated and wild pomegranate mixed fruit jelly and its quality evaluation during storage

2017 ◽  
Vol 9 (1) ◽  
pp. 587-592
Author(s):  
N. S. Thakur ◽  
G. S. Dhaygude ◽  
Anshu Sharma
Keyword(s):  
Ascorbic Acid ◽  
Quality Evaluation ◽  
Fruit Juice ◽  
Titratable Acidity ◽  
Storage Conditions ◽  
Quality Characteristics ◽  
Soluble Solids ◽  
Pomegranate Juice ◽  
Ambient Conditions ◽  
Overall Acceptability

The present study was undertaken for the development of jelly from cultivated and wild pomegranate fruit juice mix and its quality evaluation during storage of six months. A product with 55 % mixed fruit juice content (cultivated and wild pomegranate juice in 80:20 ratio) with 45 % sugar was found to be the best on the basis of sensory analysis of prepared jelly. Jelly could safely be stored for a period of half year under both the ambient and refrigerated conditions without much change in its various chemical attributes viz., total soluble solids (TSS), titratable acidity, ascorbic acid, anthocyanins, pectin, total phenolics and sensory quality characteristics viz., colour, texture, flavour and overall acceptability. However, the changes in the quality characteristics of the jelly were slower in refrigerated storage conditions as compared to ambient conditions. Under refrigerated conditions, changes in TSS from 67.00 to 67.36 0B,titratable acidity from 0.75 to 0.71%, ascorbic acid from 9.18 to 7.35 mg/100 g, anthocyanins from 11.34 to 10.17 mg/100 g and total phenols from 63.10 to 60.06 mg/100 g were observed after 6 months of storage. Both the packaging material viz., polyethylene terephthalate (PET) and glass jars were found suitable with comparatively slower changes occurring in glass jars under refrigerated conditions.

scholarly journals Influence of Carrot Pulp Fortified with Different Concentrations of Apple Pulp on Blended Jam

2017 ◽  
Vol 60 (2) ◽  
pp. 92-101
Author(s):  
Ishfaq Ahmed ◽  
Shermat Ullah ◽  
Arsalan Khan ◽  
Muhammad Ayub ◽  
Baber Shamrez ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Properties ◽  
Ambient Temperature ◽  
Reducing Sugars ◽  
Storage Period ◽  
Sensory Attributes ◽  
The Other ◽  
Overall Acceptability ◽  
And Storage ◽  
Statistical Results

The aim of this study was to evaluate various combination and effect of storage period on thequality of carrot apple blended jam at ambient temperature (18-25 °C). The treatments were CA0, CA1,CA2, CA3, CA4 and CA5. All the treatments were examined for physicochemical properties i.e., total solublesolids (TSS), pH, reducing sugars (%), percent acidity, non-reducing sugars (%), ascorbic acid (mg/100 g),as well as for sensory properties at fifteen days interval for a total storage period of 90 days. Significantincrease (P<0.05) were examined in TSS (67.45-70.40 °brix), acidity (0.64-0.80) and reducing sugars(16.64-27.78). While, significant decrease (P<0.05) were examined in pH (3.63-3.44), non reducing sugars(45.04-27.69), ascorbic acid (7.81-5.52 mg/100 g), colour (7.33-4.35), taste (7.40-4.12), texture (7.22-4.06) and overall acceptability (7.36-4.14). Statistical results concluded that treatment and storage has asignificant effect on the quality and stability of carrot pulp and apple pulp blend jam. Results revealed thatgood quality jam could be prepared with equal amount of carrot and apple pulp, which showed withminimum damage to physiochemical and sensory attributes among the other treatment even after 90 daysof storage.

scholarly journals Effect of antioxidants in fresh cut radishes during the cold storage

2008 ◽  
Vol 51 (6) ◽  
pp. 1217-1223 ◽  
Author(s):  
Juan Saavedra del Aguila ◽  
Fabiana Fumi Sasaki ◽  
Lília Sichmann Heiffig ◽  
Edwin Moisés Marcos Ortega ◽  
Marcos José Trevisan ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Respiratory Rate ◽  
Cold Storage ◽  
Soluble Solids ◽  
Minimally Processed ◽  
Total Soluble Solids ◽  
Fresh Cut ◽  
Red Coloration ◽  
Acid Treatments

The objective of this study was to evaluate the efficiency of antioxidants in the cold storage of fresh cut radishes. The shredded roots were submerged in the respective treatments during 3 min (ascorbic acid or citric acid) and stored at 5ºC and 90% RH during 10 days. The radish treated with ascorbic acid showed the higher respiratory rate in the first 4 h after the processing during the storage. The content of total soluble solids (TSS) was significantly higher in the treatment with citric acid. There was an increase in the content of ascorbic acid after two day of storage in the treatments with this antioxidant. The values of lightness (L*) were decreasing along the storage. Citric acid treatments caused strongly red coloration in the minimally processed roots. None of the treatments avoided the browning of the shredded radishes during the cold storage.

Influence of Storage Period on the Postharvest Characteristics of Five Mango (Mangifera indica L.) Cultivars

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 457d-457
Author(s):  
Judith Zambrano ◽  
Willian Materano ◽  
Sagrario Briceño
Keyword(s):  
Ascorbic Acid ◽  
Reducing Sugars ◽  
Starch Content ◽  
Mangifera Indica ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Peel Color ◽  
Solids Content

Five mangos cultivars (Mangifera indica L., `Palmer', `Keitt', `Spring Field', `Kent', and `Anderson') were harvested at the preclimacteric stage. Fruits were selected for study that were uniform and free of visual defects and stored for 18 days at 10 °C, 90% to 95 % RH. Fruits were evaluated every 3 days for pulp and peel color, total soluble solids, titratable acidity, ascorbic acid content, and total and reducing sugars. Pulp and peel color parameters (lightness, hue, and chroma) were significantly different among cultivars. The soluble solids content, ascorbic acid, and starch content changed significantly during storage and were significantly different among cultivars. Total and reducing sugars content did not change significantly after 10 days of storage. Results of this study indicated that these five mango cultivars have good storage potential.

scholarly journals EFFECTS OF TOTAL SOLUBLE SOLIDS, PH AND SACCHAROMYCES CEREVISIAE DENSITY ON THE QUALITY OF LONGAN WINE

2020 ◽  
Vol 1 (35) ◽  
pp. 69-75
Author(s):  
Thu Thai Anh Le
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Citric Acid ◽  
Reducing Sugars ◽  
Quality Standards ◽  
Soluble Solids ◽  
Solid Concentration ◽  
Total Soluble Solids ◽  
Soluble Solid ◽  
Total Alcohol

Two trials were conducted to investigate the effects of total soluble solids, pH and Saccharomyces cerevisiae density on the quality of longan wine. Longan juice was added to sucrose and citric acid at  different concentrations to attain samples of total soluble solid concentration and pH in the range of 21 - 25oBrix and 4.0 – 4.6. All the samples were innoculated with Saccharomyces cerevisiae (initial populations of yeast raging from 105- 107 cells/ml). The results showed that the oBrix of 23%, with a pH of 4.3 and yeast density of 106 cells/ml was ideal to be applied in longan winemaking. After 7 days of fermentation, the amount of total alcohol of the end product was 13.87%, with 2.69% reducing sugars remaining, a pH of 3.61, and oBrix of 6.22%. Sensoryevaluation was found to meet consumers demand for quality and also, the sulfur dioxide and methanol concentration of the wine met the Quality Standards in Vietnam (QCVN 6-3:2010/BYT).

scholarly journals Physicochemical stability of natural or pre-sweetened frozen passion fruit juice

1999 ◽  
Vol 42 (4) ◽  
Author(s):  
Andrea Mara Righetto ◽  
Adelaide Beleia ◽  
Sandra Helena P. Ferreira
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Properties ◽  
Storage Time ◽  
Reducing Sugars ◽  
Fruit Juice ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Carotene Content ◽  
Physicochemical Stability ◽  
Β Carotene

Passion fruit juice, pure and sucrose sweetened (1:1, w:v), was frozen and stored for 8 months in freezers. The effect of storage time and sucrose addition on physicochemical properties of the juices was evaluated, in the fresh juice, and then every two months in the stored samples. Concentration of soluble solids, organic acids, total and reducing sugars and ascorbic acid, as well as pH were not affected by storage time. Initially sucrose addition modified the juice color, but not during storage time, while the natural juice became more yellow during storage. β -carotene content decreased as a function of storage time, 51.3 % in the pure juice and 29.7 % in the sweetened juice.

scholarly journals Effect of Storage on the Physicochemical and Flavour Attributes of Two Cultivars of Strawberry Cultivated in Northern India

2014 ◽  
Vol 2014 ◽  
pp. 1-7 ◽  
Author(s):  
Rachna Mishra ◽  
Abhijit Kar
Keyword(s):  
Ascorbic Acid ◽  
Storage Period ◽  
Titratable Acidity ◽  
Aroma Compounds ◽  
Soluble Solids ◽  
Total Volatile ◽  
Total Sugars ◽  
Total Soluble Solids ◽  
Volatile Aroma ◽  
Volatile Aroma Compounds

An attempt was made to understand the changes in physicochemical quality (total soluble solids, titratable acidity, ascorbic acid, total sugars, total phenolics, anthocyanin content, and cupric reducing antioxidant capacity assay) and total volatile/aroma compounds of two cultivars of strawberry (Camarosa and Chandler) during storage at 5°C for 9 days at an interval of three days. Observations indicated a significant quantitative difference both in the physicochemical and in total volatile content among the cultivars indicating the importance of cultivar for determining the postharvest quality and shelf life. At the end of 9 days of storage significant changes in the physicochemical and total volatile/aroma compounds were observed. Total antioxidants and total phenols were found to increase significantly, whereas total soluble solids and total sugars decreased with the advent of storage period for both cultivars. Total anthocyanin contents however remained almost constant throughout the storage period. Titratable acidity in Camarosa reduced with the increase in the storage period whereas it remained almost constant in Chandler. Ascorbic acid increased in Camarosa whereas the same decreased significantly in Chandler. Significantly higher contents of esters and terpenoids in Camarosa indicated a better retention of the typical fruits flavour of strawberry compared to that of Chandler.

scholarly journals Fig freezing in sugar solutions

2021 ◽  
Vol 44 (3) ◽  
pp. 42-51
Author(s):  
Branka Levaj ◽  
Maja Repajić ◽  
Sanja Lončarić ◽  
Verica Dragović-Uzelac ◽  
Zdenka Pelaić ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Storage Time ◽  
Phenolic Content ◽  
Sucrose Solution ◽  
Soluble Solids ◽  
Sugar Solution ◽  
Treatment Control ◽  
Total Soluble Solids ◽  
Ph Decrease

The effect of fig freezing in sugar solution on fig’s quality and sensory traits as well as phenolic content during storage was examined. Fresh figs were frozen without any treatment (control - CON), in sucrose solution (30%) (SUC) and sucrose solution (30%) with ascorbic acid (2%) (SUCAA), and stored at -18 ⁰C for 210 days. Samples were analyzed every seventy days for pH, total soluble solids (TSS), sugars and phenolics composition, skin and pulp color, and they were sensorially evaluated. According to ANOVA, storage time showed significant impact on more analyzed parameters than freezing conditions. CON and SUC had the highest TSS, what was also sensorially detected. SUCAA was evaluated with the lowest scores for sweetness and typical fig flavor followed by the highest score for off-taste, off-flavor and off-odor. Contrary to TSS, individual sugars and phenolics were the lowest in CON. SUCAA showed the most brightener skin and the reddest pulp measured by colorimeter, and sensorially it obtained the highest scores for skin and pulp color. Storage time caused TSS and pH decrease, what reflected sensorially as a decrease of fig taste and flavor, as well as the appearance of off-taste, off-flavor and off-odor was also observed. Contrary, individual sugars and phenolics showed increase during storage, and the lowest amounts were present in CON. In conclusion, after 140 days all figs noticeably lost their desirable attributes, where CON fig was sensorially the best evaluated and SUCAA gained the lowest scores.

scholarly journals Study on Standardization of Technology for Development of Preserve from Ripe Pumpkin (Cucurbita moschata)

2020 ◽  
pp. 23-33
Author(s):  
Anju K. Dhiman ◽  
Tejpreet Kaur Badesha ◽  
Surekha Attri ◽  
Preethi Ramachandran
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Calcium Hydroxide ◽  
Reducing Sugars ◽  
Chemical Constituents ◽  
Titratable Acidity ◽  
Chemical Components ◽  
Total Sugars ◽  
Overall Acceptability ◽  
Β Carotene

Two methods namely, slow and one period method was used to prepare preserve from four different treatments (P1-Control, P2- steam Blanching for 6 minutes, P3- Steam blanching for 6 min + dip in 1.0 per cent citric acid for 10 min, and P4- Steam blanching for 6 min + dip in 1.0 per cent calcium hydroxide for 60 min). The preserve prepared by slow method showed the higher values for chemical constituents’ viz. TSS, total sugars, reducing sugars, ascorbic acid and β-carotene as compared to one period method during storage. The preserve from cubes of treatment P3 showed more retention of chemical components in both the preparation methods. However, higher sensory scores for texture, flavour and overall acceptability were awarded to P4 (steam blanching for 6 min + dip in 1.0 per cent calcium hydroxide for 60 min) except for colour score which was higher in P3 but the differences were found to be non-significant. A mean decrease in moisture, titratable acidity, ascorbic acid and β-carotene was recorded during six months of storage while an increase was found in TSS, total sugars and reducing sugars. The retention of ascorbic acid and β-carotene was found to be more in preserve of P3 (steam blanching for 6 min + dip in 1.0 per cent citric acid for 10 min) treatment of slow cooking method than P3 of one period method. Sensory evaluation of the preserve also reflected a mean decrease in score for colour, texture, flavour and overall acceptability during a period of six months which was higher in one period method as compared to slow method.  The cost of production of unpacked ripe pumpkin preserve was found to be INR 132/kg while INR 76.84/250 g when packed in glass jars.

Studies on the development and storage of cocoa -mulhati guava based products

2017 ◽  
Vol 36 (02) ◽  
Author(s):  
Kanika Pawar ◽  
D. K. Sharma ◽  
M. K. Garg ◽  
V. K. Singh
Keyword(s):  
Ascorbic Acid ◽  
Milk Powder ◽  
Skim Milk ◽  
Value Added ◽  
Storage Period ◽  
Skim Milk Powder ◽  
Soluble Solids ◽  
Total Phenols ◽  
Overall Acceptability ◽  
Value Added Products

Cocoa-mulhati guava toffee/ bar/nuggets are concentrated product having good nutritive value, appeal and are consumed readily as a confectionery product. The varying amount of ingredients such as sugar, skim milk powder and mulhati were added to guava pulp for formulating cocoa-mulhati guava product. The prepared products were subjected to physico-chemical (total soluble solids, ascorbic acid, acidity, sugars and total phenols) and nutritional analysis. The value added products (toffee/ bar/ nuggets) were also evaluated for colour, appearance, flavor, taste, texture and overall acceptability. Cocoa- mulhati-guava based product (toffee/bar/nuggets) prepared with 1 kg guava pulp, 600 g sugar, 150 g skim milk powder and 40 g of mulhati powder was found to be best in terms of sensory acceptance. It was found to have moisture, fat, protein and carbohydrate of 7.8 percent, 16 percent, 0.1 percent and 76 percent respectively. Total soluble solids, total and reducing sugars increased significantly with increase in storage time. Value added products were found to be acceptable even after three months of storage period; however, there was decrease in ascorbic acid, total phenols and overall acceptability of products during storage period.

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