Comparative Study on the Proximate, Physicochemical and Sensory Properties of Jams from Selected Tropical Fruits Spiced with Ginger, Garlic and Turmeric

Fruit jams were produced from watermelon, pineapple and apple spiced with ginger, garlic and turmeric using standard method. The sample treatments were WA (watermelon 100%), WAGI (watermelon 95% + ginger 5%), WAGA (watermelon 95% + garlic 5%), WATU (watermelon 95% + turmeric 5%), WAGGT (watermelon 95% + ginger 5% + garlic 5% + turmeric 5%), PI (pineapple 95%), PIGI (pineapple 95% + ginger 5%), PIGA (pineapple 95% + garlic 5%), PITU (pineapple 95% + turmeric 5%), PIGGT (pineapple 95% + ginger 5% + garlic 5% + turmeric 5%), AP (apple 95%), APGI (apple 95% + ginger 5%), APGA (apple 95% + garlic 5%), APTU (apple 95% + turmeric 5%) and APGGT (apple 95% + ginger 5% + garlic 5% + turmeric 5%). The proximate, physicochemical (pH, total soluble solid, titratable acidity), antioxidant and sensory characteristics of the jams were determined using standard analytical procedures. The protein content of the sample ranged from 0.50 to 7.16% for reference sample (CNTP) and watermelon-garlic jam (WAGA). The fat and ash contents of the samples ranged from 0.21 to 2.55% and 1.03 to 4.38% for pineapple jam (PA) and reference sample (CNTP) respectively. The fibre content was 0.11% for reference sample (CNTP) and 1.90% for and watermelon-garlic jam (WAGA). The pH of the jams ranged from 3.10 to 3.50 for reference sample (CNTP) and apple-ginger-garlic-tumeric jam (APGGT) while total soluble solid and titratable acidity ranged from 50.00 and 69.80 °brix for pineapple-ginger-garlic-tumeric (PIGGT) and reference sample (CNTP) and 1.13 and 1.40 g/ml for CNTP and PIGA respectively. The TSS/TTA was 37.92 to 61.22 for PIGA and CNTP. The antioxidant activity of the sample was 25.45% for CNTP and 50.67% for PIGI while the total phenolic contents was 0.10 mmGAE/100 g and 0.28 mmGAE/100 g for CNTP and PIGI. The sensory values for the color ranged from 4.30 and 7.85 for WAGGT and PIGI while the taste ranged from 6.10 and 7.80 for APTU and PIGI. The overall acceptability ranged from 5.89 and 7.88 for CNTP and PIGI. Fruit jams spiced with ginger, garlic and turmeric was highly nutritious, however the pineapple-ginger jam showed a very high nutrient and bioactive components which make it to be a functional, healthy and immune booster foods for both children and adult alike.

Download Full-text

Role of Phospholipase D Inhibitor in Regulating Expression of Senescencerelated Phospholipase D gene in Postharvest Longan Fruit

Current Bioinformatics ◽

10.2174/1574893614666190503162645 ◽

2019 ◽

Vol 14 (7) ◽

pp. 649-657 ◽

Cited By ~ 1

Author(s):

Li Li ◽

Jiemin Li ◽

Jian Sun ◽

Ping Yi ◽

Changbao Li ◽

...

Keyword(s):

Phospholipase D ◽

Ascorbic Acid Content ◽

Titratable Acidity ◽

Significant Inhibition ◽

Solid Content ◽

Total Soluble Solid ◽

Total Phenolic ◽

Soluble Solid Content ◽

Soluble Solid ◽

Pericarp Browning

Background: Phospholipase D (PLD)is closely related to browning and senescence of postharvest longan fruit. Objective: This study investigated the effects of 2-butanol (a PLD inhibitor) on the expression and regulation of PLD during storage of longan fruit at a low temperature. Methods: Senescence-related quality indices showed that the 2-butanol-treated fruit presented lower pericarp browning index, pulp breakdown index and total soluble solid value than the untreated fruit. Results: The fruit treated by 60 µL/L 2-butanol exhibited the strongest inhibition on senescence, which significantly delayed changes in weight, titratable acidity content, total soluble solid content and ascorbic acid content. This treatment maintained a high level of total phenolic content and caused significant inhibition on pericarp browning and pulp breakdown. Through ELISA method, 60 µL/L 2-butanol treatment also reduced PLD activity. Real-time RT-PCR (RT-qPCR) results showed that PLD mRNA expression level was inhibited by 60 µL/L 2-butanol within 15 days. Western-blotting results further confirmed the differential expression of PLD during storage, and a relatively higher expression for PLD protein was found in control compared to the 2-butanoltreated fruit during 15-d storage. Conclusion: These results provided a scientific basis and reference to further investigating postharvest longan quality maintenance by regulating the PLD gene expression.

Download Full-text

Effects of food hydrocolloids on quality attributes of extruded red Jasmine rice noodle

PeerJ ◽

10.7717/peerj.10235 ◽

2020 ◽

Vol 8 ◽

pp. e10235

Author(s):

Supaluck Kraithong ◽

Saroat Rawdkuen

Keyword(s):

Guar Gum ◽

Antioxidant Properties ◽

Control Sample ◽

Textural Properties ◽

Rice Flour ◽

Total Phenolic ◽

Phenolic Contents ◽

Overall Acceptability ◽

Jasmine Rice ◽

Diffraction Patterns

The aim of this study was to examine the quality characteristics of extruded red Jasmine rice flour (RJF) noodle that had been prepared with hydrocolloids, namely guar gum (GG), carboxymethyl cellulose (CMC), and xanthan gum (XG) at the concentrations of 0.0 (control sample), 0.2, and 0.4% (w/w), respectively. The use of hydrocolloids had no effect on total phenolic contents, antioxidant properties (DPPH, ABTS, and FRAP), color, and X-ray diffraction patterns (p > 0.05). In contrast, the hydrocolloids tended to increase the expansion ration of the noodle. GG and CMC improved cooking, textural, and sensory properties. Ultimately, 0.2%-GG showed the lowest cooking loss (5.07%) when compared with others. Moreover, it also provided the noodle with better textural properties such as tensile strength, extensibility, hardness, cohesiveness, and chewiness (p < 0.05). For these reasons, the highest acceptability (6.75) for the noodle was achieved with GG02. XG resulted in lower overall acceptability (5.05), particularly the 0.4%-XG recipe (p < 0.05). Thus, usage of 0.2%-GG was the best option for improving the qualities of extruded RJF noodle. XG was deemed ineffective for improving the noodle.

Download Full-text

Physico-Chemical Indices, Iso-alpha-Acid, Phenolic Contents and Antioxidant Activity of Commercial Beers

Journal of Food Research ◽

10.5539/jfr.v2n4p107 ◽

2013 ◽

Vol 2 (4) ◽

pp. 107 ◽

Cited By ~ 2

Author(s):

Antonietta Baiano ◽

Carmela Terracone

Keyword(s):

Antioxidant Activity ◽

Phenolic Content ◽

Principal Component ◽

Titratable Acidity ◽

Great Variability ◽

Total Phenolic ◽

Gluten Free ◽

Phenolic Contents ◽

Physico Chemical ◽

Phenolic Concentration

<p>The effects of brewing style on physicochemical indices, iso-a-acids and antioxidant contents of commercial beers were investigated. A great variability was highlighted for all the considered parameters (sugar and alcohol contents, density, pH, titratable acidity, iso-a-acids, phenolic content, antioxidant activity). The beers having the highest iso-a-acids contents were Guinness Special Export Stout (which also showed the highest phenolic content), Chimay Pères Trappistes Triple, and Greene King IPA whereas the lowest values were detected in Cuveè De Ranke, Heineken Premium Quality Lager, and Riedenburger Brauhaus gluten free. The latter also had the lowest phenolic concentration. The antioxidant activity values strictly correlated with the total phenolic content but not with the iso-?-acid amount. The Principal Component Analysis failed in distinguishing beers based on their declared type/styles. This was a predictable result since the beer styles don’t represent a compositional classification but they are rather used to indicate commercial types.</p>

Download Full-text

Endogenous pH, Titratable Acidity and Total Soluble Solid Content of Mouthwashes Available in the Brazilian Market

European Journal of Dentistry ◽

10.1055/s-0039-1697823 ◽

2010 ◽

Vol 04 (02) ◽

pp. 156-159 ◽

Cited By ~ 7

Author(s):

Alessandro Leite Cavalcanti ◽

Ianny Alves Ramos ◽

Rafaela Bastos Leite ◽

Mariana da Costa Oliveira ◽

Karynna de Melo Menezes ◽

...

Keyword(s):

Titratable Acidity ◽

Critical Value ◽

Solid Content ◽

Total Soluble Solid ◽

Soluble Solid Content ◽

Dental Tissues ◽

Ph Values ◽

Soluble Solid ◽

Abbe Refractometer

Objectives: To evaluate in vitro the endogenous pH, titratable acidity and total soluble solid content (TSSC) of mouthwashes available in the Brazilian market.Methods: The study sample was composed of 10 commercial brands of mouthwashes based on different active ingredients: Cepacol®, Clinerize®, Equate®, Listerine Cool Citrus®, Oral-B®, Periogard ®, Peroxyl®, Plax Overnight®, Prevident 220® and Sanifill®. The experiments were performed in triplicate. The endogenous pH was evaluated by potentiometry, titratable acidity was evaluated by the addition of 0.1N KOH increments to the mouthwashes, and TSSC readings were performed by Brix refractometry using the Abbé refractometer.Results: pH values ranged from 3.56 (Peroxyl®) to 7.43 (Cepacol®) and three mouthwashes presented pHs below 5.5. The titratable acidity values ranged from 0.007 (Periograd®) to 0.530 (Prevident ®). Oral B® and Clinerize® presented the lowest (4.7%) and the highest (23.70%) TSSC, respectively.Conclusions: Some of the mouthwashes evaluated in this study presented low endogenous pH, even below the critical value for enamel dissolution (pH<5.5), high titratable acidity and high TSSC, and may be potentially erosive to the dental tissues if not properly used. (Eur J Dent 2010;4:156-159)

Download Full-text

Analysis of Selected Physicochemical Properties of Commercial Apple Juices

Processes ◽

10.3390/pr8111457 ◽

2020 ◽

Vol 8 (11) ◽

pp. 1457

Author(s):

Leszek Rydzak ◽

Zbigniew Kobus ◽

Rafał Nadulski ◽

Kamil Wilczyński ◽

Anna Pecyna ◽

...

Keyword(s):

Vitamin C ◽

Antiradical Activity ◽

Phenolic Content ◽

Solid Content ◽

Total Phenolic ◽

Soluble Solid Content ◽

Phenolic Contents ◽

Total Phenolic Contents ◽

Soluble Solid

The paper presents the comparison of quality of six different commercial apple juices produced in Poland. The apple juices came from two different Polish companies. From each manufacturer three various juices were selected: two cloudy and clarified one produced as a mixture of different apple varieties. The following properties were evaluated: density, soluble solid content, viscosity, total phenolic contents, phenolic acid, and antiradical activity. The obtained results showed that three from fourth cloudy juices (M1Sz, M1A and M2A) differed from clarified juices. The highest differences were noticed for total phenolic contents, phenolic acids, antiradical activity and viscosity. The values of these properties ranged between 60.72–103.6 mg GAE·100−1 mL−1 for phenolic contents, 78.3–90.9% for antiradical activity and 2.68–5.79 mPa·s for viscosity. The remaining cloudy juice (M2Sz) was more similar to the clarified ones. The strong correlation between total phenolic content and antiradical activity of apple juices was found. The high correlation coefficient obtained between these features indicates that both producers do not apply excessive amounts of vitamin C during the production of cloudy apple juices. There was also a strong interrelation between the density of juice and solid soluble content. However, no correlation was found between the solid soluble content and the viscosity of the tested juices.

Download Full-text

Optimization of infrared drying condition for whole duku fruit using response surface methodology

Potravinarstvo Slovak Journal of Food Sciences ◽

10.5219/1134 ◽

2019 ◽

Vol 13 (1) ◽

pp. 462-469 ◽

Cited By ~ 1

Author(s):

Laila Rahmawati ◽

Daniel Saputra ◽

Kaprawi Sahim ◽

Gatot Priyanto

Keyword(s):

Weight Loss ◽

Response Surface Methodology ◽

Response Surface ◽

Titratable Acidity ◽

Total Soluble Solid ◽

Fruit Firmness ◽

Browning Index ◽

Soluble Solid ◽

Chemical Conditions ◽

Physical And Chemical

Duku (Lansium domesticum), tropical exotic fruit, was successfully preserved by drying using exposure to infrared radiation emitters. Response surface methodology (RSM) is used to optimize independent variables (IRE distance of 6 cm and 10 cm, IRE temperature of 200 °C, 300 °C, 400 °C, and IRE exposure time of 50 s, 60 s, 70 s, and to produce response variables (weight loss, fruit firmness, titratable acidity, total soluble solid, and browning index). It could be concluded from the optimization performed that drying duku skin in a whole fruit by exposing the fruit to the infrared emitter resulted in a duku fruit with a relatively good physical and chemical conditions and still be consumable. The IRE distance of 6 cm gave a desirability value of 0.80 while the IRE distance of 10 cm gave a desirability value of 0.92 however the IRE distance of 6 cm gave a better storage time. The IRE distance of 6 cm has an optimum value of weight loss 2.2%; optimum value of fruit firmness of 40.92 N; optimum value of total soluble solid of 17.48 brix; optimum value of titratable acidity of 0.33%; and optimum value of browning index of 0.9. The fitting model base on RSM resulted from this research indicated that this study could be used as the basis for alternative process in food processing of duku but still need further research to increase the shelf life and a better result in the chemical and physical characteristics of duku.

Download Full-text

(386) The Commercial Potential and Antioxidant Characteristics of Unique Varietal Grape Juices

HortScience ◽

10.21273/hortsci.40.4.1069e ◽

2005 ◽

Vol 40 (4) ◽

pp. 1069E-1070

Author(s):

Joseph C. Scheerens ◽

Todd E. Steiner ◽

Artemio Z. Tulio ◽

Mustafa Ozgen ◽

Diane D. Miller ◽

...

Keyword(s):

New York ◽

Grape Juice ◽

Titratable Acidity ◽

Total Anthocyanin ◽

Phenolic Contents ◽

Commercial Potential ◽

Soluble Solid ◽

Antioxidant Characteristics ◽

Grape Juices ◽

Cold Pressed

Eight unique varietal grape juices were examined for their antioxidant characteristics and commercial potential compared to that of commercial `Niagara' and `Concord'. Grape juices were cold-pressed from mature grapes, clarified, preserved, analyzed for pH, soluble solid and titratable acidity levels, pasteurized at 73 °C for 12 seconds, and sampled for microbial testing. A preliminary panel of 41 routine evaluators assessed all juices for 18 quality characteristics against known and blind controls. Based on these results, `Reliance', `Traminette', and New York 73 juices were presented to a 107-member panel of untrained judges. Panelists rated experimental juices against commercial controls for color, appearance, aroma and flavor intensity, sweetness, tartness, overall quality, and preference. Among juices tested, `Reliance' and NY 73 offer the greatest potential as specialty grape juices. `Traminette', `Chardonel', `Chambourcin', and NY 62 may also have potential as grape juice cultivars, if processed to improve their color and clarity. Small juice lots were hand-pressed from mature grapes and examined for total anthocyanin and phenolic content, antioxidant characteristics (DPPH and FRAP) and levels of individual phenolic compounds via GC-MS. Total anthocyanin and phenolic contents of experimental juices varied from 0–1460 μg·gfw-1 and 1001–2850 μg·gfw-1, respectively, and were highest in NY 73. Estimates of antioxidant activity differed slightly among tests, but activity appeared highest in `Chambourcin' and NY 73 and lowest in `Reliance'. Levels of individual compounds varied substantially among juices.

Download Full-text

Response surface optimization for development of Dragon fruit based ready to serve drink

Journal of Applied and Natural Science ◽

10.31018/jans.v10i1.1617 ◽

2018 ◽

Vol 10 (1) ◽

pp. 272-278 ◽

Cited By ~ 2

Author(s):

Kirti Jalgaonkar ◽

Manoj Kumar Mahawar ◽

Sakharam Kale ◽

Prerna Nath Kale ◽

Bhushan Bibwe ◽

...

Keyword(s):

Response Surface ◽

Grape Juice ◽

Ascorbic Acid Content ◽

Titratable Acidity ◽

Total Phenol Content ◽

Overall Acceptability ◽

Response Surface Optimization ◽

Sugar Syrup ◽

Dragon Fruit ◽

Soluble Solid

Dragon fruit based ready to serve drink (RTS) was formulated using dragon fruit (60-80% v/v), grape juice (0-10% v/v) and sugar syrup (2-6% v/v). The juice concentrations were optimized using response surface methodology (RSM) following box-behnken design (BBD) for obtaining blended RTS drink with higher functional and nutritional characteristics like total soluble solid (TSS), titratable acidity, ascorbic acid content, total phenol content, colour and sensory evaluation. Results showed that there was significant (P<0.01) effect of incorporating grape juice and sugar syrup which further improved the organoleptic properties of the blended RTS.Optimum juice percentages obtained for the best blend formulation were,dragon fruit (70%), grape juice (5%) and sugar syrup (3%), respectively. The beverage was observed to be acceptable in terms of its nutritional value and overall acceptability.

Download Full-text

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

KnE Life Sciences ◽

10.18502/kls.v4i2.1657 ◽

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

Download Full-text

Influence of cashew steaming on the quality attributes of cashew-pawpaw mixed fruit juice

Agrosearch ◽

10.4314/agrosh.v20i1.4s ◽

2020 ◽

Vol 20 (1) ◽

pp. 34-44

Author(s):

I.F. Bolarinwa ◽

T.E. Aruna ◽

A.O. Abioye ◽

O.E. Adelakun

Keyword(s):

Ascorbic Acid ◽

Fruit Juice ◽

Titratable Acidity ◽

Total Solid ◽

Total Coliform ◽

Viable Count ◽

Total Soluble Solid ◽

Soluble Solid ◽

Microbial Stability ◽

Total Yeast

Cashew is a tree crop that is valued for its nuts, with the fleshy fruits (cashew apple) receiving little attention due to its high acidity. In this study, ascorbic acid, total solid, total soluble solid, pH, titratable acidity and microbial stability of cashew-pawpaw juice prepared by mixing varying proportions (90:10, 80:20, 70:30, 60:40, 50:50) of raw or steamed cashew and pawpaw puree were evaluated. Increased in ascorbic acid (10.20-23.96 mg/100 g), total solid (8.03-12.37%), total soluble solid (1.37-3.5%) and pH (3.68-4.65) were recorded for the cashew-pawpaw juice samples. The titratable acidity (TTA) of the juice samples decreases (0.39-0.19%) with increasing amount of pawpaw puree in the juice blends. Total yeast and total coliform were not detected in the juice samples, however, the juice had low (1 × 105 - 1.5 × 105 log10 cfu/ml) total viable count. Cashew-pawpaw juice blend prepared from 50% raw cashew juice and pawpaw puree was highly rated in terms of taste, colour, flavor and overall acceptance. In conclusion, acceptable low acid juice that is also rich in ascorbic acid can be produced from blend of raw cashew and pawpaw puree. Keywords: Cashew juice; Pawpaw puree; Physicochemical properties; Steamed cashew; Vitamin C.

Download Full-text