scholarly journals Physicochemical Characteristics and Oil Keeping Quality of Two Cultivars of Sunflower (Helianthus annuus) Seeds

2019 ◽  
pp. 1-10
Author(s):  
A. Kafi ◽  
S. Gheyasuddin ◽  
M. H. Rashid
Keyword(s):  
Crude Protein ◽  
Room Temperature ◽  
Physicochemical Characteristics ◽  
Storage Conditions ◽  
Sunflower Seeds ◽  
Peroxide Values ◽  
Keeping Quality ◽  
Edible Purpose ◽  
Iodine Values

The work was conducted on sunflower seeds of two cultivars namely ‘Kironi’ and ‘Hysun-46’. Proximate composition of the seeds, chemical characteristics and fatty acid composition of the oils, and its keeping quality at different storage conditions were studied. Moisture content of Kironi seeds was nearly twice than Hysun-46 (8.03 vs 4.46%). Crude fat in Hysun-46 seeds was somewhat higher than Kironi. Kironi had significantly higher crude protein whereas Hysun-46 contained significantly higher percent of starch than Kironi (7.05 vs 3.90%). Physical characteristics of oil such as viscosity, colour and transparency changed with time during storage; specific gravity and smoking temperature, however, remained unchanged. Acid values of the freshly extracted oil from Hysun-46 were unexpectedly high (98.75). Iodine values were found to be higher in Kironi than Hysun-46, so the former had greater proportion of unsaturation. Saponification values of the oils decreased with the time in open vessel, in amber coloured bottle at 4°C and also in boiled oil kept at room temperature. However, these values registered an increase in oils stored in closed vessel and amber coloured bottle at room temperature. Peroxide values increased in oils under all conditions except in amber bottle at 4°C. The ratio of linoleic acid to oleic acid in Kironi (2.3:1) was higher than that in Hysun-46 (1.9:1), indicating that Kironi had more semidrying capacity and suitable for edible purpose. The freshly extracted oil had attractive appearance. Between the two oil samples, Kironi seems somewhat superior to Hysun-46.

Effects of cooking oils and packaging media on quality of meat floss

2020 ◽  
Vol 47 (3) ◽  
pp. 323-335
Author(s):  
O. R. Kassim ◽  
A. B. Omojola
Keyword(s):  
Palm Oil ◽  
Crude Protein ◽  
Room Temperature ◽  
Meat Products ◽  
Microbial Load ◽  
Deep Frying ◽  
Raw Meat ◽  
Keeping Quality ◽  
Cooking Oils

Meat floss (MF) is one of the popular ready-to-eat meat products among the elites of northern Nigeria, which is fast extending to some other parts of the country because of its long shelf-life at room temperature. Nonetheless, there is little documentation on the keeping quality during storage when MF is prepared from different cooking oil and packaged in different materials. In this study, meat floss was produced from raw beef (3kg) by cooking, cooling, shredding and deep frying. The deep frying was done in three cooking oils (groundnut oil - GO, soya oil - SO and palm oil - PO) and the products were packed in three materials (acrylic bottle - P1 , polyethylene - P2 and polyamide - P3 ). The frying was done using 1 litre each oil to 500 g of shredded meat, continued until golden brown colour was reached at about 20 minutes. The iodine number of each of the three oil types, and the crude protein and moisture contents of the raw meat and freshly prepared meat floss were determined. At 7, 14 and 21 days of storage the meat floss types were assessed for microbial growth and Thiobarbituric Acid Reactive Substances (TBARS). The study was a 3 x 3 factorial experiment fitted into completely randomized design replicated three times. The GO had highest iodine number (38.83) and PO had the least (28.00). The protein content of MF (43.93%) was higher than that of raw meat (21.79%). The MFSO was richest in crude protein (44.54%) but MFPO had highest moisture content (14.33%). The microbial load (1.49 log10-2 cfu/cm2 ) and TBARS (0.82mg MDA/kg) of fresh MFSO was highest. The microbial load decreased with storage, with highest values obtained in MFSO on 0, 7 and 14 days. However on day 21, the three MF types had similar lowest microbial load. The polyamide pack had the highest microbial load throughout the storage period. Conversely, the TBARS of MF prepared from the three oils and stored in the three materials increased with storage for 21 days, with highest values obtained in MFSO and in polyamide. Nonetheless, all values obtained for microbial load and TBARS during storage did not exceed the threshold values for spoilage of stored meat products. It can be inferred from the study that though meat floss produced from palm oil and packed in acrylic bottle stored best, any of the three oils and any of the three packaging media retained the keeping quality of beef meat floss for 21 days at room temperature.

scholarly journals Effect of Storage on Physicochemical Characteristics of Some Selected Vegetable Oils

2016 ◽  
Vol 59 (3) ◽  
pp. 121-125
Author(s):  
Zahida Karim ◽  
Farhat Ikram ◽  
Aneela Karim ◽  
Khalid Mohammed Khan
Keyword(s):  
Vegetable Oils ◽  
Oil Quality ◽  
Fats And Oils ◽  
Physicochemical Characteristics ◽  
Storage Conditions ◽  
Peroxide Values ◽  
Processing And Storage ◽  
Physical And Chemical ◽  
And Storage

The quality of fats and oils is analysed by several physical and chemical parameters that are dependent on the source of oil as well as processing and storage conditions. In the present study, refractive index, peroxide, saponification, and acid values of different branded and unbranded vegetable oils were determined. Storage stability of oil samples were investigated and fastest deterioration was observed when samples were exposed to day light. UV radiations also caused oxidative damage, as indicated by the increased peroxide values for the samples exposed to UV radiations for 0, 5 and 10 min, respectively. Direct sunlight and UV rays are particularly found responsible for the degradation of oil quality.

scholarly journals Effects of cooking oils and packaging media on quality of meat floss

2020 ◽  
Vol 44 (2) ◽  
pp. 46-58
Author(s):  
R. K. Olayemi ◽  
A. B. Omojola
Keyword(s):  
Palm Oil ◽  
Crude Protein ◽  
Room Temperature ◽  
Meat Products ◽  
Microbial Load ◽  
Deep Frying ◽  
Raw Meat ◽  
Keeping Quality ◽  
Cooking Oils

Meat floss (MF) is one of the popular ready-to-eat meat products among the elites of northern Nigeria, which is fast extending to some other parts of the country because of its long shelflife at room temperature. Nonetheless, there is little documentation on the keeping quality during storage when MF is prepared from different cooking oil and packaged in different materials. In this study, meat floss was produced from raw beef (3kg) by cooking, cooling, shredding and deep frying. The deep frying was done in three cooking oils (groundnut oil - GO, soya oil - SO and palm oil - PO) and the products were packed in three materials (acrylic bottle - P1, polyethylene - P2 and polyamide - P3). The frying was done using 1 litre each oil to 500 g of shredded meat, continued until golden brown colour was reached at about 20 minutes. The iodine number of each of the three oil types, and the crude protein and moisture contents of the raw meat and freshly prepared meat floss were determined. At 7, 14 and 21 days of storage the meat floss types were assessed for microbial growth and Thiobarbituric Acid Reactive Substances (TBARS). The study was a 3 x 3 factorial experiment fitted into completely randomized design replicated three times. The GO had highest iodine number (38.83) and PO had the least (28.00). The protein content of MF (43.93%) was higher than that of raw meat (21.79%). The MFSO was richest in crude protein (44.54%) but MFPO had highest moisture content (14.33%). The microbial load (1.49 log10-2cfu/cm2) and TBARS (0.82mg MDA/kg) of fresh MFSO was highest. The microbial load decreased with storage, with highest values obtained in MFSO on 0, 7 and 14 days. However on day 21, the three MF types had similar lowest microbial load. The polyamide pack had the highest microbial load throughout the storage period. Conversely, the TBARS of MF prepared from the three oils and stored in the three materials increased with storage for 21 days, with highest values obtained in MFSO and in polyamide. Nonetheless, all values obtained for microbial load and TBARS during storage did not exceed the threshold values for spoilage of stored meat products. It can be inferred from the study that though meat floss produced from palm oil and packed in acrylic bottle stored best, any of the three oils and any of the three packaging media retained the keeping quality of beef meat floss for 21 days at room temperature.

scholarly journals Effect of Irrigation and Potash Levels on Keeping Quality of Potato

2020 ◽  
Vol 6 ◽  
pp. 92-100
Author(s):  
Ram Chandra Adhikari ◽  
Mahesh Kumar Rana
Keyword(s):  
Room Temperature ◽  
Irrigation Management ◽  
Quality Parameters ◽  
Optimum Level ◽  
Irrigation Level ◽  
Ambient Room Temperature ◽  
Keeping Quality ◽  
Four Levels ◽  
Plot Design

Irrigation and fertilizer are the most dominating factors, in deciding the keeping quality of potato. It is, therefore, essential to formulate the efficient, reliable and economically viable irrigation management strategy with the use of potassium nutrient in order to produce better keeping quality. The investigation comprising four levels of irrigation (25, 30, 35 and 40 mm CPE (Cumulative pan evaporation) and four levels of potash (0, 100, 125 and 150 kg/ha) was carried out at Research Farm of the Department of Vegetable Science, CCS Haryana Agricultural University, (Haryana) Hisar, India during two years to find out the optimum level of irrigation and potash for obtaining higher yield of potatoes with better keeping quality at ambient room temperature. The potato variety used for the investigation was Kufri Bahar. The treatments were laid out in a split plot design with three replications. The increasing levels of irrigation and potash showed significant improvement in keeping quality parameters of potato. Likewise, the values for physiological loss in weight and decay loss of potato tubers (%) at 15, 30, 45 and 60 days after harvest were the lowest with irrigation level 40 mm CPE and application of potash @ 150 kg/ha. The two years results suggest that the irrigation level 40 mm CPE along with potash @ 150 kg/ha has shown the best treatment combination for the storage of potato at ambient room temperature under semiarid conditions of Hisar (Haryana).

scholarly journals Determination of Peroxide Value in Sunflower Halva using a Spectrophotometric Method

2010 ◽  
Vol 67 (2) ◽  
Author(s):  
Vlad MURESAN ◽  
Sevastita MUSTE ◽  
Emil RACOLTA ◽  
Cristina Anamaria SEMENIUC ◽  
Simona MAN ◽  
...  
Keyword(s):  
Peroxide Value ◽  
Room Temperature ◽  
Lipid Fraction ◽  
Ammonium Thiocyanate ◽  
Storage Conditions ◽  
Complexing Agent ◽  
Root Extract ◽  
Sunflower Seeds ◽  
The One

Sunflower halva, popular in countries from Eastern Europe, is made of sunflower tahini, cooked sugar and soapwort root extract. Lipid fraction in traditional sunflower halva is rich in polyunsaturated fatty acids, susceptible to peroxidation. Oxidation of the lipids is one of the main causes of lipid rich food deterioration leading to formation of off-flavour that negatively affect their quality and shelf life. In this study the initially phase of oxidation in sunflower halva was assessed, using as indicator the peroxide value (PV). The protocol followed was the one described by IDF standard which uses ammonium thiocyanate as Fe(III)-complexing agent. Halva samples stored at room temperature, in open air conditions for four months, respectively ten months were analyzed. The PV of sunflower halva at 10 months of storage was ~ 2 times higher that the PV of sunflower halva at 4 months of storage. The samples of sunflower seeds used for the analysis were freshly dehulled and dehulled and then stored at room temperature in open air conditions for four months. The freshly dehulled sunflower seeds had a PV of 4.14 meq O2/Kg fat, similar values with those reported in the literature. The sunflower seeds dehulled and than stored for 4 months at room temperature in open air conditions had a PV of 89.47 meq O2/Kg fat, rancid taste being detected. Regarding the oxidative stability of sunflower halva, care must be taken on storage conditions and packaging – temperature and oxygen availability. For further studies addition of supplementary antioxidants should be considered.

Physicochemical Characteristics and Quality of Refrigerated Spanish Orange-Carrot Juices and Influence of Storage Conditions

2003 ◽  
Vol 68 (6) ◽  
pp. 2111-2116 ◽  
Author(s):  
D. Rodrigo ◽  
J.I. Arranz ◽  
S. Koch ◽  
A. Frigola ◽  
M.C. Rodrigo ◽  
...  
Keyword(s):  
Physicochemical Characteristics ◽  
Storage Conditions

scholarly journals Avaliação do desempenho produtivo e da qualidade físico-química dos frutos de tomateiro cereja produzidos sob a influência de porta-enxertos

2021 ◽  
Vol 4 (3) ◽  
pp. 61-71
Author(s):  
Antonia Mirian Nogueira de Moura Guerra ◽  
◽  
Ítalo José da Silva Rodrigues ◽  
Keyword(s):  
Room Temperature ◽  
Block Design ◽  
Physicochemical Characteristics ◽  
Chemical Quality ◽  
Cherry Tomato ◽  
Physical Chemical ◽  
Randomized Block Design ◽  
And Storage ◽  
Storage Temperatures

The objective was to evaluate the production and post-harvest quality of fruit from grafted and non-grafted tomatoes. The experiment was carried out in a randomized block design with five treatments (Jiloeiro, Berinjeleira, Jurubeba, 'Intacto' rootstock and the witness the cherry tomato without grafting) and 16 replicates. In the evaluation of physical-chemical quality, the experiment followed a randomized block design in a 5x2 factorial scheme (rootstocks and storage temperatures, 10 ºC and room temperature) four replications. For a better productive contribution of the cherry tomato, the use of rootstocks from Jurubeba and Intacto is indicated, however, the use of a rootstock did not contribute to the durability and physicochemical characteristics of the fruit. When conditioned at 10 ºC, the fruits showed a better visual and physical-chemical aspect in relation to the ambient temperature, with increased durability of the product in all treatments.

scholarly journals Shelf-life of Dahi (Yogurt) with or without potato mash

2012 ◽  
Vol 29 (1) ◽  
pp. 22-30
Author(s):  
M R Amin ◽  
M N Islam ◽  
M A Habib ◽  
F Islam
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Storage Period ◽  
Keeping Quality ◽  
Different Types

Four different types of Dahi (Yogurt) were prepared and kept at room and   refrigeration temperatures with different concentrations of potato mash (0, 5, 10 and 15%). These Dahi samples were analyzed for smell and taste, body and consistency, colour, texture and acidity and pH at pre and post storage period. The quality of Dahi deteriorated quickly at room temperature than at refrigeration temperature. With (5%) or without potato mash keeping quality was preserved for up to three days but at refrigeration temperature they were suitable up to 12 days. Addition of 10% and 15% potato mashes were suitable for keeping Dahi up to two days at room temperature while in refrigeration temperature it was acceptable up to ten and eight days, respectively. Preparation of Dahi in incorporating potato mash may be economically feasible without compromising it qualities. DOI: http://dx.doi.org/10.3329/bvet.v29i1.11886 Bangl. vet. 2012. Vol. 29, No. 1, 22-30 

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