scholarly journals INFLUÊNCIA DA ADIÇÃO DE ÁCIDO ASCÓRBICO NA COMPOSIÇÃO E NAS CARACTERÍSTICAS SENSORIAIS DA GARAPA PARCIALMENTE CLARIFICADA-ESTABILIZADA E ESTOCADA SOB REFRIGERAÇÃO

2003 ◽  
Vol 21 (2) ◽  
Author(s):  
PATRICIA PRATI ◽  
ROBERTO HERMÍNIO MORETTI ◽  
HELENA MARIA CARDELLO
Keyword(s):  
Ascorbic Acid ◽  
Sugar Cane ◽  
Storage Time ◽  
Sensory Quality ◽  
Storage Period ◽  
Acceptance Test ◽  
Cane Juice ◽  
Physical Chemical ◽  
Sugar Cane Juice

Testou-se o efeito de três distintas concentrações de ácido ascórbico (50 ppm - amostra 1; 125 ppm - amostra 2 e 200 ppm - amostra 3) sobre a qualidade sensorial da garapa parcialmente clarificada-estabilizada, submetida a posterior acidificação e adicionada de conservante antes da pasteurização (82ºC/15 seg). Após o tratamento térmico, a bebida foi resfriada, embalada em garrafas PET e armazenada sob refrigeração (4-6ºC) por dois meses. Além da avaliação sensorial, em cada tempo de armazenamento foram realizadas análises físicoquímicas (pH, °Brix, acidez, ratio e teor de ácido ascórbico) do produto. Verificou-se diminuição nos teores de vitamina C nas três amostras, durante o prazo de armazenamento. Apesar disso, os resultados do Teste de Aceitação indicaram que as três amostras mantiveram sua qualidade sensorial durante o período de estocagem. Elegeu-se a amostra 2 como a melhor devido ao nível intermediário de ácido ascórbico, tornando o produto menos dispendioso. STUDY OF THE INTERFERENCE OF THREE DIFFERENTS ASCORBIC ACID CONCENTRATIONS IN THE PHYSICAL, CHEMICAL AND SENSORY QUALITY OF PARTIALLY CLARIFIED-STABILIZED SUGAR CANE JUICE STORED UNDER REFRIGERATION Abstract Three distinct concentrations of ascorbic acid (50 ppm – sample 1; 125 ppm – sample 2; 200 ppm – sample 3) on the sensory quality of partially clarified-stabilized sugar cane juice, subsequently acidified and added of preservative before pasteurization (82ºC/15seg.) were tested. After heat treatment the beverage was cooled, bottled in PET and stored under refrigeration (4-6ºC) for two months. In addition to the sensory analyses, physical-chemical analyses (pH, ºBrix, acidity, ratio, ascorbic acid content) were carried out at each storage time. The vitamin C determinations showed that this constituent decreased with storage time. The sensory acceptance test showed that the three samples maintained their sensory quality during the storage period. Thus sample 2 was chosen as the best product since an intermediate concentration of ascorbic acid was added to this sample, being therefore less costly.

scholarly journals ESTUDO DA VIDA-DE-PRATELEIRA DE BEBIDA ELABORADA PELA MISTURA DE GARAPA PARCIALMENTE CLARIFICADA-ESTABILIZADA E SUCO NATURAL DE MARACUJÁ

2004 ◽  
Vol 22 (2) ◽  
Author(s):  
PATRICIA PRATI ◽  
ROBERTO HERMÍNIO MORETTI ◽  
HELENA MARIA ANDRÉ BOLINI CARDELLO ◽  
ANA LOURDES NEVES GÂNDARA
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Sugar Cane ◽  
Acid Content ◽  
Fruit Juice ◽  
Ascorbic Acid Content ◽  
Passion Fruit ◽  
Pet Bottles ◽  
Cane Juice ◽  
Sugar Cane Juice

O objetivo desta pesquisa foi estudar a vida-de-prateleira de produto elaborado com garapa, parcialmente clarificadaestabilizada, e suco de maracujá (5%). A mistura foi adicionada de antioxidante, conservante e espessante em concentrações pré-estabelecidas. Após pasteurização, o produto foi resfriado, embalado em garrafas de polietileno tereftalato (PET) e armazenado sob refrigeração pelo período de um mês. Foram realizadas determinações microbiológicas (Contagem Padrão, Contagem de Bolores e Leveduras, Coliformes Totais e Fecais), físico-químicas (pH, ºBrix, acidez, relação Brix/Acidez, teor de ácido ascórbico, turbidez), e sensoriais. Os resultados da análise sensorial, considerados os mais relevantes para a pesquisa, indicaram que o produto (mistura de garapa parcialmente clarificadaestabilizada com suco de maracujá) pode ser elaborado e comercializado por até quinze dias sob refrigeração, pois as condições do processo permitiram a manutenção da qualidade microbiológica e sensorial. O teor de ácido ascórbico manteve-se em bom nível até o final da estocagem, com perda de apenas 20% em relação ao teor adicionado. SHELF-LIFE STUDY OF A BEVERAGE ELABORATE BY BLEND OF PARTIALLY CLARIFIED-STABILIZED SUGAR-CANE JUICE AND NATURAL PASSION FRUIT JUICE Abstract The objective of this research was to study the shelf-life of a product elaborated with sugar cane juice, partially clarified-stabilized, and passion-fruit juice (5%). The blend was added of antioxidant, preservative and thickener in pre-established concentration. After pasteurization the product was refrigerated in polyethylene teraftalate (PET) bottles and stored for 1 month period under refrigeration. Microbiological determinations (Standard Count, Mould and Yeasts Count, Total and Faecal Coliforms), physico-chemical (ºBrix, pH, acidity, relation Brix/acidity, ascorbic acid content, turbidity) and sensorial were accomplished. The results of sensorial analysis, considered the more relevant for the research, indicated that the product (blend of sugar-cane juice partially clarified/stabilized with passion fruit juice) may be elaborated and commercialized until 15 days under refrigeration, because the conditions of the process allowed the maintenance of microbiological and sensorial quality. Ascorbic acid content maintained a good level until the end of storage, with lost of only 20% in relation to the concentration added.

Characterization for Staling of Chinese Rolls

2013 ◽  
Vol 798-799 ◽  
pp. 1049-1052
Author(s):  
Dong Jing Zhang ◽  
Yan Xing Zhao ◽  
Wei Yang ◽  
Yao Xu ◽  
Zheng Zhao
Keyword(s):  
Moisture Content ◽  
Storage Time ◽  
Sensory Quality ◽  
Storage Period ◽  
Enthalpy Change ◽  
Hot Water ◽  
Eating Quality ◽  
C Storage

Chinese rolls are prepared from hot water dough and wrapped with meat and vegetable when consumption. Staling of Chinese rolls results in loss in texture and eating quality. Moisture content, enthalpy change (H), texture and sensory quality of Chinese rolls which are significantly affected during staling at 4°C storage, were monitored over a storage period of four days. Moisture content was founded to decrease steadily during staling of Chinese rolls. Enthalpy change, H, as measured by DSC increased with storage time. The texture of Chinese rolls became progressively harder with storage at 4°C. A decrease in sensory quality and acceptability of the Chinese rolls was observed with storage. Most of the staling parameters show good correlation. Texture showed the best overall correlation with all other staling parameters.

Changes in quality of sugar-cane juice upon delayed extraction and storage

2000 ◽  
Vol 68 (4) ◽  
pp. 395-401 ◽  
Author(s):  
S. Yusof ◽  
L.S. Shian ◽  
A. Osman
Keyword(s):  
Sugar Cane ◽  
Cane Juice ◽  
Sugar Cane Juice ◽  
Delayed Extraction ◽  
And Storage

Shelf Life of Sliced Raw Potatoes of Various Cultivar Varieties—Substitution of Bisulfites

1998 ◽  
Vol 61 (10) ◽  
pp. 1363-1371 ◽  
Author(s):  
EIRA K. LAURILA ◽  
EERO U. HURME ◽  
RAIJA T. AHVENAINEN
Keyword(s):  
Potato Variety ◽  
Storage Time ◽  
Sensory Quality ◽  
Microbiological Quality ◽  
Storage Period ◽  
Van Gogh ◽  
Number Of Microorganisms ◽  
And Storage ◽  
Potato Slices

The effects of potato variety (Van Gogh, Bintje and Fambo), washing with browning prevention Chemicals in place of sodium bisulfite, percentages of CO2, O2, and N2 in the package headspace, and storage time (1,4, and 7 days) on the sensory and microbiological quality of potato slices were examined. Citric acid and ascorbic acid (at 0.1% each and at 0.5% each) were used as browning prevention Chemicals. In the packaging atmosphere the percentage of N2 was 75 or 80%, the percentage of O2 was 5 or 0%, and the percentage of CO2 was 20% at the beginning of storage. Packed potato slices were stored in the dark at 5°C. Darkening was the most important factor limiting the sensory quality of raw potato slices. Darkening occurred quickly with Fambo slices; it seems that Fambo is not a suitable potato variety if slices are to be stored. Water-washed and cooked Van Gogh slices were still acceptable for retailing after a storage period of 7 days. After 7 days of storage the best sensory quality of both raw and cooked Bintje slices was obtained with washing Solutions containing 0.1 to 0.5% citric and ascorhic acids and with the gas mixture containing 20% CO2 and 80% N2. The number of microorganisms was higher in samples stored in the atmosphere containing 5% O2 than samples stored in the atmosphere containing 0% O2. Washing of potato slices with browning prevention Chemicals decreased the number of microorganisms compared to potato slices not washed or potato slices washed with water after 7 days of storage.

Chemical and microbiological quality of sugar cane juice influences the concentration of ethyl carbamate and volatile congeners in cachaça

2015 ◽  
Vol 121 (2) ◽  
pp. 251-256 ◽  
Author(s):  
Aline Marques Bortoletto ◽  
Giovanni Casagrande Silvello ◽  
André Ricardo Alcarde
Keyword(s):  
Sugar Cane ◽  
Microbiological Quality ◽  
Ethyl Carbamate ◽  
Cane Juice ◽  
Sugar Cane Juice

scholarly journals Influência do revestimento comestível à base de fécula de mandioca e óleo essencial na conservação de queijo minas frescal

2019 ◽  
Vol 1 (45) ◽  
pp. 76
Author(s):  
Edilene Vieira dos Santos ◽  
Erica Lins Cesar ◽  
Gabrieli Vieira Virginio ◽  
João Ferreira Neto ◽  
Carlos Christiano Lima Santos ◽  
...  
Keyword(s):  
Storage Period ◽  
Cassava Starch ◽  
Acceptance Test ◽  
Color Analysis ◽  
Chemical Parameters ◽  
Physical Chemical ◽  
Significant Difference ◽  
Rosemary Oil ◽  
Hedonic Scale

<p>The objective of this research was to evaluate the influence of cassava starch and essential oil for the preservation of the cheese during the refrigerated storage period (± 5 ºC). The treatments were: F1- without addition of coatings; F2 - manioc starch (2.0%); F3 - manioc starch (2,0%) + rosemary oil (0,5%); F4 - manioc starch (2.0%) + rosemary oil (1.0%). Coliforms at 35 ºC and 45 ºC, coagulase-positive Staphylococcus / g, Salmonella sp, molds and yeasts on 0, 14, 28 and 35 days of storage were carried out. All treatments were submitted to sensory analysis with 60 non-trained testers on the seventh day of storage, using a structured hedonic scale of 9 points for the attributes appearance, aroma, color, taste and texture and intention of purchase test. As for physical-chemical parameters, analyzes of moisture, colorimetry, ashes, proteins, fats, carbohydrates, water activity (Aw), acidity and pH were performed. Regarding the physical-chemical characteristics, the control and coated cheeses did not present significant difference in the ash parameter (2.64 ± 0.67, 2.88 ± 0.67) and color analysis (* L, * ae *B). Microbiological results revealed shelf life of up to 14 days for uncoated cheese, while cheeses with coatings remained microbiologically stable up to 35 days of storage and were within the microbiological standards for the evaluated microorganisms throughout storage. The acceptance test with untrained consumers confirmed that the increased samples of rosemary oil showed higher rejection among the tasters and that the sample coated with cassava starch alone did not present sensorial differences in relation to the control. In a way, coatings represent promising technologies for maintaining the quality of minas frescal cheese, working as an additional barrier to post-processing contamination of food.</p>

Cationic dye adsorption in sugar cane juice

1959 ◽  
Vol 9 (9) ◽  
pp. 482-486
Author(s):  
M. C. Bennett ◽  
D. A. Haydon
Keyword(s):  
Sugar Cane ◽  
Dye Adsorption ◽  
Cationic Dye ◽  
Cane Juice ◽  
Sugar Cane Juice

BRANDING KULINER DI KOTA WISATA BERASTAGI KABUPATEN KARO ( STUDI KASUS DI WARUNG WAJIK PECEREN DAN WARUNG SARI TEBU BERASTAGI )

2020 ◽  
Vol 1 (2) ◽  
pp. 69-73
Author(s):  
Zaitun Zaitun
Keyword(s):  
Sugar Cane ◽  
Actual Condition ◽  
Descriptive Research ◽  
Cane Juice ◽  
Sugar Cane Juice ◽  
The Family ◽  
Data Collection Technique ◽  
The City ◽  
Research Type ◽  
Made In

This research was conducted to find out how big the interest of tourists who come to visit wajik stalls and sugar cane juice sweet so that in know whether the two places are worthy made in culinary branding in the city of Berastagi tourism. The method used in this research is qualitative method with descriptive research type which explain the actual condition that happened in the field with data collection technique through observation, interview and documentation. Based on the results of the research can be in the know that in general the interest of visitors to enjoy the menu at the stall wajik peceren better in comparison the interest of visitors in sweet sugar cane stalls. The price offered in these two stalls is very relative and classified as not so expensive and visitors who come to stalls wajik peceren usually buy diamonds that are characteristic of the shop to be brought as by the family at home while the visitors who enjoy the menu at the sweet sugar cane where in general, visitors who come only enjoy the menu on offer, especially Berastagi sugar cane and not brought home as souvenir for the family.

scholarly journals Effect of Inulin on the Physical, Chemical and Sensory Quality Attributes of Polish Chicken Burgers

2012 ◽  
Vol 1 (1) ◽  
pp. 169 ◽  
Author(s):  
Aneta Cegielka ◽  
Krzysztof Tambor
Keyword(s):  
Thermal Processing ◽  
Nutritional Value ◽  
Sensory Quality ◽  
Raw Material ◽  
Font Size ◽  
Control Product ◽  
Physical Chemical ◽  
Sensory Analyses ◽  
Addition Level

<span style="font-family: Times New Roman; font-size: small;"> </span><p>Four formulations of chicken burger were prepared: control product without inulin, and products with 1.0, 2.0 or 3.0 % of inulin (in relation to the weight of meat, fatty raw material, and water), respectively. Physical, chemical and sensory analyses were made to evaluate the effect of inulin on the quality of cooked burgers. The results showed that the application of inulin did not cause significant decrease of the thermal processing yield nor the shear force of the products. However, the addition of inulin resulted in slight, but significant differences (P &lt; 0.05) in chemical composition and energy value of burgers. Burgers of all formulations were acceptable in sensory characteristics. The addition level of inulin not higher than 1.0 %, did not result in deterioration of physical, chemical and sensory quality characteristics of chicken burgers. To improve the nutritional value of chicken burgers, the modification of fatty acid composition is recommended.</p><span style="font-family: Times New Roman; font-size: small;"> </span>

scholarly journals Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread

2016 ◽  
Vol 46 (12) ◽  
pp. 2249-2256 ◽  
Author(s):  
Camila Batista da Silva ◽  
Eveline Lopes Almeida ◽  
Yoon Kil Chang
Keyword(s):  
Ascorbic Acid ◽  
Glucose Oxidase ◽  
Storage Period ◽  
Wheat Bread ◽  
Whole Wheat ◽  
Whole Wheat Bread ◽  
Significant Difference ◽  
Technological Quality ◽  
Central Composite

ABSTRACT: This study aimed to verify the performance of xylanase and its interaction with oxidants agents (glucose oxidase and ascorbic acid) on the quality of whole wheat bread. The experiment was based on a central composite rotational design and the Response Surface Methodology was used to analyze the results. None of the xylanase, glucose oxidase or ascorbic acid concentrations within the studied range led to a significant difference in the specific volume. The highest moisture content and the lowest firmness values were reported in the bread with lower and intermediate levels of xylanase and larger amounts of glucose oxidase and ascorbic acid. This effect was observed mainly at the end of the storage period. A minimum amount of xylanase (from 33 to 63 EDX kg-1 flour) showed to be essential for obtaining best results. Levels of ascorbic acid above 63mg kg-1 and glucose oxidase above 91 SRU kg-1 proved to be necessary to offer the beneficial effect of xylanase.

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