Development and stability of candy in soursop mass

The objective was to develop and characterize candies in soursop mass, replacing sucrose partially with glucose syrup, and to evaluate the stability during 90 days of storage under different temperatures. Two formulations of candies were prepared with sucrose substitution by glucose syrup, as well as a standard sample with sucrose alone. They were heated and concentrated to 71 °Brix for packaging in polyethylene packages. Afterwards, the candies were stored at 10 and 20 °C in a Biochemical Oxygen Demand (BOD) incubator and 28.1 °C (ambient temperature) for 90 days. During storage, the physical-chemical analyzes were performed: water content, total solids, pH, total titratable acidity, total soluble solids, water content and activity. It wasverified that the storage conditions caused reduction of the values of water content and water activity, besides increasing the values of total solids, total soluble solids and Ratio for all samples and storage conditions. The determining factor for the stability and preservation of product characteristics was the storage temperature; Being 10 ° C the ideal temperature for a better preservation of the candies in the standard formulation and 20 ° C for the added formulations of glucose syrup.

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Stability of cactus-pear powder during storage

Revista Brasileira de Engenharia Agrícola e Ambiental ◽

10.1590/1807-1929/agriambi.v20n2p169-173 ◽

2016 ◽

Vol 20 (2) ◽

pp. 169-173

Author(s):

Plúvia O. Galdino ◽

Rossana M. F. de Figueirêdo ◽

Alexandre J. de M. Queiroz ◽

Pablícia O. Galdino ◽

Tâmila K. da S. Fernandes

Keyword(s):

Water Content ◽

Water Activity ◽

Reducing Sugars ◽

Titratable Acidity ◽

High Water ◽

Soluble Solids ◽

High Water Content ◽

Cactus Pear ◽

Total Titratable Acidity ◽

The Stability

ABSTRACT The stability of cactus-pear powder, obtained by the process of spray drying for 40 days, was evaluated under controlled conditions of relative air humidity (83%) and temperature (25 and 40 °C). The whole pulp was characterized with regard to its physico-chemical parameters: pH, total titratable acidity, soluble solids, water content, total solids, ashes, reducing sugars, total sugars, non-reducing sugars, luminosity, redness, yellowness and water activity. The stored samples in powder were evaluated every 10 days for water content, water activity, total titratable acidity and color (luminosity, redness and yellowness). The whole pulp was slightly acidic and perishable, due to the high water content. During storage, the packages did not prevent water absorption, thus increasing water content and, consequently, water activity. Yellowness oscillated along the storage time, but the predominance of the yellow color was not affected.

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Production and characterization of mixed pineapple and hibiscus jam

Revista Agro mbiente On-line ◽

10.18227/1982-8470ragro.v13i0.5523 ◽

2019 ◽

Vol 13 ◽

pp. 155

Author(s):

Eugênia Telis De Vilela Silva ◽

Henrique Valentim Moura ◽

Rossana Maria Feitosa de Figueiredo ◽

Alexandre Jose De Melo Queiroz ◽

Inácia Dos Santos Moreira

Keyword(s):

Ascorbic Acid ◽

Water Content ◽

Ascorbic Acid Content ◽

Titratable Acidity ◽

High Water ◽

Soluble Solids ◽

High Water Content ◽

Total Sugars ◽

Total Soluble Solids ◽

Total Anthocyanins

Pineapple is a food rich in vitamins, antioxidants and bromelain, but because it has high water content it becomes a highly perishable fruit. Hibiscus is a plant with flowers rich in phytochemicals that can be used as an ingredient to add value to processed products. The objective of this work was to prepare mixed jams using pineapple with hibiscus extract at different concentrations and to characterize the physicochemical properties of the jams produced. Experimental design was completely randomized with four replicates. The treatments consisted of three concentration levels of hibiscus extract (5, 10 and 15%) in pineapple jelly (50:50). Analyzed physical-chemical characteristics were: water content, water activity, ash, lipids, total sugars, reducing and non-reducing sugars, vitamin C, total titratable acidity, pH and total soluble solids. It was found that increasing concentrations of hibiscus in the formulations significantly influenced resulting jam composition. Increasing hibiscus concentration reduced the total sugars content and increased ascorbic acid content, acidity, total soluble solids and ash, as well as total anthocyanins and flavonoids contents. Among the jams produced, the formulation with 15% hibiscus was distinguished by its high content of ascorbic acid, flavonoids and anthocyanins. The addition of hibiscus to pineapple jelly improves the nutritional and functional value of the resulting jams, so it can be considered a high potential ingredient for this type of product.

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Preparation of Myrica nagi (Box myrtle) drink and effect of storage temperature on its quality

Journal of Applied and Natural Science ◽

10.31018/jans.v9i4.1500 ◽

2017 ◽

Vol 9 (4) ◽

pp. 2137-2142

Author(s):

Abhimanyu Thakur ◽

N. S. Thakur ◽

Pradeep Kumar

Keyword(s):

Storage Temperature ◽

Titratable Acidity ◽

Storage Conditions ◽

Quality Characteristics ◽

Soluble Solids ◽

Ambient Conditions ◽

Physico Chemical ◽

Glass Bottles ◽

Myrica Nagi ◽

Polyethylene Terephthalate Bottles

Box myrtle (Myrica nagi) belongs to family Myricaceae is a sub-temperate tree found throughout the mid-Himalayas at an elevation of 1300 to 2100 meters above mean sea level. Its fruits are known for their ravishing taste and have been reported as rich source of anti-oxidants like phenols and anthocyanins. In the present study drink was prepared from box myrtle juice and quality evaluation was carried out during six months of storage of fruit drink. Different combinations of juice (8%, 10%, 12%, 14% and 16 %) and sugar syrup/TSS (Total soluble solids) (12 oB and 15 oB) were tried to standardize proper combination for drink. The drink prepared by following the best selected recipe (14 % juice and 12 oB TSS) was packed in glass and PET (Polyethylene terephthalate) bottles and stored for six months under ambient and refrigerated temperature conditions. Drink could be safely stored for a period of six months under both the storage conditions without much change in various quality characteristics. Various physico-chemical characteristics increased/decreased like TSS (12.05 to 12.48 oB), reducing sugars (7.80 to 8.69 %), titratable acidity (0.30 to 0.27 %), ascorbic acid (1.09 to 0.47 mg/100 g), total phenols (27.35 to 19.11 mg/100 g) and anthocyanins (6.14 to 3.69 mg/100 g). However, the changes in the quality characteristics of the drink were slower in refrigerated storage conditions as compared to ambient conditions. Both the packaging materials viz. PET and glass bottles were found suitable, with comparatively less changes occurring in glass bottles stored under refrigerated conditions.

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Adaptation of "Niagara Rosada" grape must to winemaking by partial cluster dehydration

Engenharia Agrícola ◽

10.1590/s0100-69162014000100010 ◽

2014 ◽

Vol 34 (1) ◽

pp. 86-92 ◽

Cited By ~ 1

Author(s):

Wesley E. Santiago ◽

Bárbara J. Teruel ◽

Rafael A. De Oliveira ◽

João C. T. R. Da Silva

Keyword(s):

Phenolic Compounds ◽

Water Content ◽

Titratable Acidity ◽

Physicochemical Characteristics ◽

Raw Material ◽

Soluble Solids ◽

Total Soluble Solids ◽

Grape Must ◽

Air Speed ◽

Niagara Rosada

This study aimed to verify the influence of partial dehydration of "Niagara Rosada" grape clusters in physicochemical quality of the pre- fermentation must. In Brazil, during the winemaking process it is common to need to adjust the grape must when the physicochemical characteristics of the raw material are insufficient to produce wines in accordance with the Brazilian legislation for classification of beverages, which establishes the minimum alcohol content of 8.6 % for the beverage to be considered wine. Therefore, given that the reduction in the water content of grape berries allows the concentration of chemical compounds present in its composition, especially the concentration of total soluble solids, we proceeded with the treatments that were formed by the combination of two temperatures (T1-37.1ºC and T2-22.9 ºC) two air speeds (S1: 1.79 m s-1 and S2: 3.21 m s-1) and a control (T0) that has not gone through the dehydration treatment. Analysis of pH, Total Titratable Acidity (TTA) were performed in mEq L-1, Total Soluble Solids (TSS) in ºBrix, water content on a dry basis and Concentration of Phenolic Compounds (CPC) in mg of gallic acid per 100g of must. The average comparison test identified statistically significant modifications for the adaptation of must for winemaking purposes, having the treatment with 22.9 ºC and air speed of 1.79 m s-1 shown the largest increase in the concentration of total soluble solids, followed by the second best result for concentration of phenolic compounds.

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Effect of storage temperature and maturity stage on the postharvest period of ‘Horvin’ plums (Prunus domestica L.)

Ingeniería e Investigación ◽

10.15446/ing.investig.v41n2.82530 ◽

2021 ◽

Vol 41 (2) ◽

pp. e82530

Author(s):

Javier Giovanni Alvarez Herrera ◽

Yuli Alexandra Deaquiz ◽

Ximena Rozo-Romero

Keyword(s):

Mass Loss ◽

Storage Temperature ◽

Titratable Acidity ◽

Soluble Solids ◽

Postharvest Quality ◽

Maturity Stage ◽

Fruit Peel ◽

Storage Duration ◽

Total Soluble Solids ◽

Organoleptic Characteristics

Plums are classified as a climacteric fruit with a high respiration rate between the end of their development and the start of the ripening process, thus making it necessary to apply techniques to preserve the organoleptic characteristics required for the product to have good market acceptance. The aim of this study was to evaluate the effect of harvest maturity (states 2, 3, 4, and 5) and storage temperature (2, 4, and 18 °C) on the organoleptic and physicochemical quality and postharvest storage duration of ‘Horvin’ plums. The experimental design was completely randomized with a 4 x 3 factorial arrangement. The first factor corresponded to the stage of maturity, and the second one to refrigeration temperatures, for a total of 12 treatments. Every three or four days, fruit peel color, accumulated mass loss, respiratory intensity, firmness, pH, total titratable acidity, and total soluble solids were measured every during storage. Measurements were taken until the fruits lost their organoleptic quality. For most of the measured variables, the fruits stored at 2 °C and harvested in maturity stage 5 maintained the best postharvest quality during storage. The fruits without refrigeration only reached 10 days, while the fruits stored at 4 °C and 2 °C maintained quality of consumption for 24 and 31 days, respectively. Maturity stage 5 presented the highest values of accumulated mass loss, pH, total soluble solids, color index, maturity index, and respiratory intensity.

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Osmotic Dehydration Process Study With Complementary Banana Peel Drying

Journal of Agricultural Studies ◽

10.5296/jas.v8i4.16347 ◽

2020 ◽

Vol 8 (4) ◽

pp. 217

Author(s):

Josinaldo Ferreira Da Silva Júnior ◽

Ângela Maria Santiago ◽

Pablícia Oliveira Galdino ◽

Newton Carlos Santos ◽

Sâmela Leal Barros ◽

...

Keyword(s):

Experimental Data ◽

Water Content ◽

Soluble Solids ◽

Convective Drying ◽

Banana Peel ◽

High Water Content ◽

Dehydration Process ◽

Total Soluble Solids ◽

Total Solids ◽

Physical Chemical

The present study aims to perform combined osmoconvective and convective drying processes on banana peel and evaluate the influence of these processes on their physical and physical-chemical properties. A factorial planning of 22 + 3 central points was carried out to evaluate the effect of the input variables: sucrose concentration varying between 40 and 60 °Brix and temperature between 40 and 60 °C, on the response variables: loss of water and mass and gain of solids in the banana peels. The drying kinetics was performed at 60 °C and empirical mathematical models were adjusted to the experimental data. The fresh peels, osmotically dehydrated, after drying process (in the optimized condition) and during 30 days of storage were characterized as for the parameters: pH, total titratable acidity (TTA), total soluble solids (TSS), TSS / TTA ratio, water content and total solids, ash, ascorbic acid, reducing sugars, color (L *, a * and b *) and water activity (Aw). The banana peels used in the experiments had a high water content and reasonable amounts of carbohydrates and ashes. The condition that showed the greatest reduction in water content and greatest gains in solids was using the temperature of 60 ° C and 60 ° Brix, being considered the optimized. The osmoconvective dehydration process resulted in a greater incorporation of total soluble solids and higher percentages of total solids in the shells. Page's mathematical model was the one that best fitted the experimental data; the effective diffusivity of the process was 2.2 x 10-8 m2.s-1. And the physical and physical-chemical parameters analyzed during the storage had small changes during the period of 30 days of storage.

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Quality Parameters and Bioactive Compounds of Red Tomatoes (Solanum lycopersicum L.) cv Roma VF at Different Postharvest Conditions

Journal of Food Research ◽

10.5539/jfr.v3n5p8 ◽

2014 ◽

Vol 3 (5) ◽

pp. 8 ◽

Cited By ~ 5

Author(s):

Maria Lorena Luna-Guevara ◽

Oscar Jimenez-Gonzalez ◽

Juan Jose Luna-Guevara ◽

Paola Hernandez-Carranza ◽

Carlos Enrique Ochoa-Velasco

Keyword(s):

Antioxidant Activity ◽

Vitamin C ◽

Bioactive Compounds ◽

Storage Temperature ◽

Titratable Acidity ◽

Physicochemical Characteristics ◽

Storage Conditions ◽

Quality Parameters ◽

Soluble Solids ◽

Fresh Weight

Tomato is one of the most important crops at worldwide; however, much of the production is lost during the postharvest due to the inadequate storage conditions. The aim of this study was to evaluate the effects of different postharvest conditions on some quality and bioactive parameters of tomatoes. Tomatoes Roma VF variety were stored at three temperature (7, 22, and 37 °C) to evaluate some physicochemical characteristics (pH, total soluble solids, titratable acidity, color, and firmness) and bioactive compounds (vitamin C, lycopene, carotenoids, and antioxidant activity) during five days; time in which tomato change from physiological to edible maturity. The a color parameter increased significantly (p < 0.05) at the storage temperature of 22 and 37 °C. The firmness was higher in tomato stored at 7 °C after 5 days, while at 37 °C the firmness decrease in 8%. Tomatoes stored at 22 °C showed a decrease of chlorophyll a and b, reaching the maximum lycopene (31.7 ± 1.5 mg/kg fresh weight) and carotenoids contents (118.7 ± 0.1 ?g/100 g fresh weight), while at 7 and 37 °C the chlorophyll a did not change during the storage. However, the vitamin C was higher in tomatoes stored at 7 and 37 °C. The antioxidant activity remains constant during the time of storage, regardless the temperature. The storage temperature of 22 °C not affected significantly (p < 0.05) the color and firmness of tomatoes, at the same temperature, the bioactive compounds (carotenoid, vitamin C, and antioxidant activity) presented highly correlated with the developments of the red color.

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Effect of Simulated Vibration and Storage on Quality of Tomato

Horticulturae ◽

10.3390/horticulturae7110417 ◽

2021 ◽

Vol 7 (11) ◽

pp. 417

Author(s):

Pankaj B. Pathare ◽

Mai Al-Dairi

Keyword(s):

Weight Loss ◽

Kinetic Models ◽

Storage Temperature ◽

Storage Conditions ◽

Soluble Solids ◽

Order Kinetic ◽

Tomato Fruits ◽

Total Soluble Solids ◽

C Storage ◽

And Storage

The influence of simulated transport vibration and storage conditions for 10 days on tomato fruits quality (color, weight, firmness, total soluble solids, and headspace gases) were investigated. Better kinetic models for color changes, weight loss, and firmness of stored tomato fruits were selected. Tomato fruits were divided equally into two main groups where the first one was subjected to vibration at a frequency of 2.5 Hz for two hours and the other group was set as a control (with no vibration stress). Both tomato groups were stored for 10 days at 10 °C and 22 °C storage conditions. The results showed a reduction in total soluble solids, yellowness, weight, lightness in the tomato fruits subjected to vibration at 22 °C storage condition. Ethylene and carbon dioxide increased by 124.13% and 83.85% respectively on the same condition (22 °C). However, storage at 10 °C slowed down the investigated quality changes attributes of both tomato groups (vibrated and control) during storage. The weight loss change kinetics of both tomato groups at both storage temperatures were highly fitted with a zero-order kinetic model. Color and firmness kinetic changes of tomato groups stored at both conditions were described well by zero and first order kinetic models. To validate the appropriateness of the selected model, lightness, redness, yellowness, and firmness were taken as an example. The study revealed that the vibration occurrence and increasing storage temperature cause various changes in the quality attributes of tomatoes.

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Effect of Storage Temperature on the Microbial Quality of Fura

Asian Food Science Journal ◽

10.9734/afsj/2019/v13i230101 ◽

2019 ◽

pp. 1-6

Author(s):

Jerry Ampofo-Asiama ◽

Ernest S. Atsrim ◽

Patrick Asiamah

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Total Phenolic Content ◽

Phenolic Content ◽

Storage Temperature ◽

Titratable Acidity ◽

Soluble Solids ◽

Total Phenolic ◽

Total Soluble Solids ◽

Semi Solid

Fura, a semi-solid millet-based dumpling, is popularly consumed throughout West Africa. This work was aimed at evaluating the effect of storage temperature on the microbial and physicochemical properties of fura. Freshly prepared fura was stored at 30 and 4°C and sampled periodically to determine the changes in pH, titratable acidity, total soluble solids and total phenolic content. Additionally, the effect of storage temperature on the microbial (by enumerating aerobic mesophiles, lactic acid bacteria, Enterobacteriaceae, and yeast and moulds) quality was determined. Storage affected the acidity of fura with a decrease in pH and an increase in titratable acidity. The total soluble solids and total phenolic content were, however, not affected by storage temperature. Lactic acid bacteria were the predominant microbe present in fura. During storage at 30°C, faster growth of lactic acid bacteria and the other microbes was observed compared to storage at the lower temperature.

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Physicochemical Characterization and Functional Potential of Phaseolus vulgaris L. and Phaseolus coccineus L. Landrace Green Beans

Agronomy ◽

10.3390/agronomy11040803 ◽

2021 ◽

Vol 11 (4) ◽

pp. 803

Author(s):

Elia Nora Aquino-Bolaños ◽

Alma Karina Garzón-García ◽

Jimena Esther Alba-Jiménez ◽

José Luis Chávez-Servia ◽

Araceli Minerva Vera-Guzmán ◽

...

Keyword(s):

Antioxidant Activity ◽

Physicochemical Characterization ◽

Titratable Acidity ◽

Soluble Solids ◽

Total Phenolic ◽

Green Beans ◽

Total Sugars ◽

Total Soluble Solids ◽

Color Parameters

The green bean is an important crop worldwide, because it is rich in protein, dietary fiber, vitamins, and minerals, as well as bioactive compounds that provide it with important functional properties; however, the composition of many landraces is still unknown. The purpose of this project was to characterize Phaselus vulgaris and coccineus L. landrace green beans on pH, titratable acidity, total soluble solids, total sugars, color parameters, total phenols, monomeric anthocyanins, and in vitro antioxidant activity (DPPH and FRAP). Regarding the content of total sugars, differences were registered between both species, as opposed to results observed in total soluble solids. Color parameters showed higher reddish tones for P. vulgaris landraces, though P. coccineus had a higher total phenolic content, especially the reddish landraces, which correlated directly to a higher antioxidant activity by DPPH and FRAP. In the protein content, the species P. vulgaris registered the highest content. These results could contribute to a greater use and even promote the genetic improvement of the outstanding pods that serve as one of the main food products in rural regions for higher benefits.

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