scholarly journals Nutritional and Physico-Chemical Evaluation of Four Different Packed Mango Juice Samples

2020 ◽  
pp. 9-15
Author(s):  
Patil Pandurang N. ◽  
Noora K. Al- Quititi ◽  
Siham M. Al- Jabri ◽  
Bothaina A. Al- Siyabi
Keyword(s):  
Applied Sciences ◽  
Vitamin C ◽  
Local Market ◽  
Mango Fruit ◽  
Mineral Contents ◽  
University Of Technology ◽  
Physico Chemical ◽  
Long Time ◽  
Mango Juice ◽  
Instrumental Methods

Aim: To analyze mango fruit juice samples for their nutritional value.  Mango fruit is perishable in nature and cannot be stored for long time. It can be made available during off season, by processing in to juices, jams, squashes, nectars, chutney, pickles, toffees and canned mango slices etc. Study Design: Different physico chemical and elemental parameters were studied for four different made tetra packed mango juice samples available in local market. Place and Duration of Study: Department of Applied Sciences, Chemistry section, University of Technology and Applied Sciences, Muscat, Oman. The study was performed during the January 2016 – July 2016. Methodology: Different parameters were studied such as pH, conductivity, acidity, ash content, vitamin C, moisture and some mineral contents. Some chemical and instrumental methods were used for analysis.   Results: pH was found to be in the range of 3.17 – 3.97, conductivity 0.941 – 1.053 MS/cm, sugar found in the range of 13 – 15 0brix, density was found 0.939 – 1.015 g/cm3, water 65.25 – 67%, ash was found to be in the range of 0.059 – 0.099%, total acidity found 0.173 – 0.275 %. Vitamin C was found in the range of 24.8 – 67.3 mg/100 ml, potassium 6.6 – 94, sodium 6 – 69 mg/100 ml, calcium 0 – 105 mg/100 ml and iron was found to be in the range of 1.375 – 2.145 mg/100 ml. Conclusion: Based upon result obtained found that content of all selected samples were contains labelled nutrients. Sample STMJ was having remarkable good amount of Vitamin C while sample ARMJ found good amount of potassium and iron content.  In acidic perspective sample PMJ was higher acidic and ARMJ sample less acidic in nature.

scholarly journals Physico-Chemical Analysis of Various Samples of Tomato Ketchup

2020 ◽  
pp. 59-66
Author(s):  
Patil Pandurang N. ◽  
Fatima H. Al Moqbali ◽  
Mizna A. Al Rabaani ◽  
Nada A. Al Ghaithi
Keyword(s):  
Applied Sciences ◽  
Vitamin C ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Sodium Content ◽  
Local Market ◽  
Potential Health ◽  
Physico Chemical ◽  
Tomato Ketchup ◽  
Processed Products

Aim of our present study was to analyze physico-chemical properties of tomato ketchup samples available in the local market. Major part of tomato consumption comes under processed products like tomato juice, ketchup and sauce. Recent studies have indicated the potential health benefits of a diet that are rich in tomatoes. Study of various physico-chemical parameter testing of four different types of tomato ketchup samples. Study was performed in Department of Applied Sciences, Chemistry section, University of Technology and Applied Sciences, Muscat, Oman during the September 2017 – April 2018.  We have selected four different tomato ketchup samples from the local brand and tested for their various physical and chemical parameters such as, pH, conductivity, viscosity, solubility, acidity total, moisture, ash, vitamin C, sodium, potassium, calcium and magnesium. We have used routine and simple techniques for analysis. Such as some chemical methods, Flame photometer etc.  We have found that, pH was in the range of 3.6 – 3.8, conductivity 5.38 – 8.71 MS/cm, viscosity 3.93 – 6.76 Pa s, solubility 53.35 – 61.12, titratable acidity 3.2 – 4.01 g/100 gm, (pH metric 3.6 – 4.3 g/100 gm), ash 1.62 – 2.98%, vitamin C 17.25 – 55.23 mg/100 gm, sodium 294.5 – 475.85 ppm, potassium 93.5 – 153.3 ppm, magnesium 106 – 163 ppm, calcium 67 – 117 ppm. The result found in our analysis was more or less close to each other. On the basis of result obtained during the analysis of four tomato ketchup samples Jumbo sample was good amount of vitamin C, less ash value lowest sodium content.

scholarly journals Physico-chemical properties and mineral content of selected tropical fruits in Bangladesh

2015 ◽  
Vol 49 (3) ◽  
pp. 131-136 ◽  
Author(s):  
R Ara ◽  
S Jahan ◽  
ATM Abdullah ◽  
ANM Fakhruddin ◽  
BK Saha
Keyword(s):  
Mineral Content ◽  
Chemical Properties ◽  
Total Sugar ◽  
Soluble Solids ◽  
Local Market ◽  
Dhaka City ◽  
Tropical Fruits ◽  
Human Diet ◽  
Mineral Contents ◽  
Physico Chemical

Physico-chemical properties and mineral contents of tropical fruits available at local market in Dhaka city were evaluated as fruits are the essential part of human diet to supply required micronutrient. Among the analyzed fruits, maximum and minimum amount of moisture was found in java apple (93.26±1.77%) and indian plum (66.86±1.81%) respectively. Mango contains highest amount of total soluble solids (15.20±0.81%) and total sugar (4.71±0.08%). Highest and lowest amount of vitamin C was found in guava (212.82±6.92 mg/100g) and java apple (10±1.77 mg/100g) respectively. Approximate energy value was found highest in indian plum (128.1±5.51kcal/100g) and lowest in green palmyra palm (27.7±2.64 kcal/100g). Indian plum (139.32±9.53mg/100g) and mango (34.03±6.81mg/100g) contain highest and lowest amount of sodium whereas rose apple (75.15±0.02mg/100g) and mango (10.23±1.94mg/100g) contain highest and lowest amount of potassium respectively. Heavy metals (As, Cd, Pb and Hg) were not detected in analyzed tropical fruits. This study suggests that the tropical fruits are enriched in micronutrients. DOI: http://dx.doi.org/10.3329/bjsir.v49i3.22126 Bangladesh J. Sci. Ind. Res. 49(3), 131-136, 2014

scholarly journals Evaluation of Nutritional Fact and Study of Various Physico-chemical Parameters of Black, Green and Red Grapes Samples in the Local Fruit Market

2020 ◽  
pp. 1-8
Author(s):  
Patil Pandurang N. ◽  
Amani Ahmaed Al- Aamri ◽  
Zahra Abdullah Al- Rubkhi ◽  
Aida Salim Al Abri
Keyword(s):  
Applied Sciences ◽  
Chemical Analysis ◽  
Titratable Acidity ◽  
Local Market ◽  
Chemical Parameters ◽  
Red Grapes ◽  
Physico Chemical ◽  
Iron And Zinc ◽  
Calcium Iron ◽  
Potassium Magnesium

Aims: Aim of our study was to analyze various nutritional fact of three types of grape fruits and compare their facts in terms of consumption. The grape is one of the most edible fruit with high amount of nutritional and medicinal properties. Study Design: Physico-chemical analysis by using various chemical analysis and instrumental methods for analysis of various grape samples. Place and Duration of Study: Department of Applied Sciences, Chemistry section, University of Technology and Applied Sciences, Muscat, Oman. The study was performed during the May 2018 – December 2018. Methodology: We have selected three different grapes samples from the local market for the analysis (Green grapes, Red grapes and Black grapes). Our research study includes testing of various physico-chemical parameters for nutritional fact of fruit, such as water, carbohydrates, proteins, fat, vitamin C, and different minerals. We analyzed various physic-chemical parameters. Results: We found that pH in the range of 3.775 – 4.14, conductivity 1.39 MS/cm – 1.553 MS/cm, titratable acidity was measured in terms of tartaric acid was found 0.712 g/100ml - 1.065 g/100ml and Brix% value 9.5% - 15.5%. Amount of water in berry was 77.964 % – 80.146 %, Ash in the range of 0.72 – 3.911 %.  Protein 6.245 g/100ml – 7.928 g/100ml, Fiber content 1.112 % – 1.143% and good amount of potassium, magnesium, calcium, iron and zinc.  Conclusion: Analysis of three types of grapes we found, acidity of green grapes was highest. It might be depending upon ripening stage of berry. That are correlated to sugar (0Brix). Fiber value was very close to each other. Iron was highest in red grapes and then green grapes. Potassium, magnesium, calcium and zinc was found to higher in green grapes. Based on this green grape looks batter nutritional value.

scholarly journals Quality evaluation of commercially available instant mango drinks powder in local market of Bangladesh

2021 ◽  
Vol 10 (2) ◽  
pp. 54-58
Author(s):  
MR Badsha ◽  
S Akther ◽  
JS Jothi ◽  
A Sultana
Keyword(s):  
Vitamin C ◽  
Bioactive Compounds ◽  
Proximate Analysis ◽  
Quality Parameters ◽  
Total Phenolic ◽  
Local Market ◽  
Anthocyanin Content ◽  
Mineral Contents ◽  
Total Anthocyanin ◽  
Safe Food

The upward trend of consumption of processed food must not dim the demand of taking healthy and safe food among population. Thus, six popular commercial brands of instant mango drinks powder of Bangladesh were targeted to investigate some quality parameters (proximate compositions, mineral contents and bioactive compounds). Mineral contents and bioactive compounds of instant mango drinks powder were determined by using biochemical analyzer and UV-visible spectrophotometer, respectively. Results of proximate analysis showed that moisture content, ash content, fiber content, and carbohydrate content of different brands of instant mango drinks powder ranged from 0.21 to 0.25%, 0.45 to 0.55%, 0.10 to 0.40%, and 98.83 to 99.21%, respectively, whereas energy value ranged from 395.32 to 396.84 Kcal/100g. Sodium, potassium, calcium, chloride, phosphorus, iron and vitamin-C were also determined, which showed the significant different (p<0.05) values among different brands. Total anthocyanin content (TAC), Total flavonoid content (TFC), Total phenolic content (TPC), Antioxidant capacity were determined as bioactive compounds. Results of bioactive compounds analysis also showed that the samples were significantly different (p<0.05). Although, the quality varied from brand to brand, but all the samples could be good source of vitamin-C, carbohydrate and energy. Furthermore, health concerning issues can be improved by focusing the bioactive compounds of commercially available instant drinks powder. Int. J. Agril. Res. Innov. Tech. 10(2): 54-58, December 2020

Nutritional and sensory evaluation of pumpkin-based (Cucurbita maxima) functional juice

2017 ◽  
Vol 47 (3) ◽  
pp. 346-356 ◽  
Author(s):  
Amani AlJahani ◽  
Rana Cheikhousman
Keyword(s):  
Vitamin C ◽  
Orange Juice ◽  
Crude Protein ◽  
The Elderly ◽  
Local Market ◽  
Scale Production ◽  
Essential Nutrients ◽  
Content Type ◽  
Health Promoting ◽  
Mango Juice

Purpose Pumpkins are a rich source of essential nutrients, namely, β-carotene, minerals and vitamins, and they are therefore suitable for making functional juice. This study aims to develop pumpkin-based functional juice and assess the acceptability of the product by various consumers. In total, 55 per cent of the panelists disliked the pumpkin juice because of its strong off-flavor. Consequently, different blends of pumpkin juice with mango, orange, strawberry and green apple juices were prepared and evaluated for global appreciation and descriptive sensory analysis. Methodology Pumpkins, green apples, mangos, oranges and strawberries were obtained from the local market. Four mixtures of juices were prepared by mixing pumpkin and mango juice (750/250, v/v), pumpkin and green apple juice (750/250, v/v), pumpkin and orange juice (750/250, v/v) and pumpkin with strawberry and orange juice (750/125/125, v/v/v). The contents of moisture ash, fiber, carbohydrate, crude protein and lipids were estimated according to AOAC methods. β-Carotene, vitamin C and minerals were determined. A semi-trained panel consisting of 100 members assessed sensory characteristics of pumpkin juice and mixtures using a quantitative descriptive analysis method (QDA) for different attributes. Findings The findings show that the moisture, crude protein, fiber, ash and carbohydrate contents indicate that the developed pumpkin juice was rich in these essential nutrients. The fiber value in our study was lower than the value previously reported for pumpkin. The content of β-carotene and vitamin C in the developed pumpkin juice was considerably higher than that reported previously for fruits. The values of calcium and iron of the current study were much higher than those previously reported in vegetable juices and mixtures. The sensory results revealed that the developed pumpkin-based juice blends are acceptable by the consumers. Originality value This study was carried out to develop a suitable formula for preparing functional juices from pumpkin, which is not consumed willingly by children and the elderly; the authors aimed to improve its taste and flavor by mixing it with different fruit juices. The results demonstrated that pumpkin juice is rich in essential nutrients such as vitamins, minerals and antioxidants, suggesting its health-promoting potential. Mixing pumpkin juice with mango juice or orange and strawberry juices significantly improved the sensory quality of the products. Strikingly, the formulated pumpkin juice mixtures received good acceptance and appreciation by children and the elderly, which could promote its use as a functional juice. Generally, pumpkin-based juice blends are rich in vitamins, minerals and antioxidants and can therefore be consumed as a functional beverage with potentially increased health-promoting characteristics. Using pumpkin for developing functional juices could add commercial value to pumpkins. Future studies should specifically focus on large-scale production and commercialization of these juice mixtures.

scholarly journals Sensory stability of whole mango juice: influence of temperature and storage time

2012 ◽  
Vol 32 (4) ◽  
pp. 819-825 ◽  
Author(s):  
Anderson do Nascimento Oliveira ◽  
Afonso Mota Ramos ◽  
Valéria Paula Rodrigues Minim ◽  
José Benício Paes Chaves
Keyword(s):  
Vitamin C ◽  
Degradation Kinetics ◽  
Descriptive Analysis ◽  
Physicochemical Characteristics ◽  
Quantitative Descriptive Analysis ◽  
Instrumental Color ◽  
Trained Panel ◽  
Sensory Analyses ◽  
Quantitative Descriptive ◽  
Mango Juice

This study investigated the degradation kinetics of the sensory attributes of commercial whole mango (cv. Ubá) juice and evaluated its sensory acceptability during storage. Samples of the product were stored in a BOD incubator at 25, 35, and 45 ºC under 24 hours light (650 lux) for 120 days. Sensory analyses (Quantitative Descriptive Analysis - QDA) were conducted with trained panel and consumers. The correlations between sensory and physicochemical characteristics (instrumental color and vitamin C content) were also assessed. Flavor, aroma, and color vary with temperature and time of storage. Aroma and flavor were most affected by temperature with values of Q10 and Ea equal to 4.16 and 25.31 kcal.mol-1; and 3.61 and 22.80 kcal.mol-1, respectively. The sensory changes observed by the trained panel are related to the degradation of vitamin C and changes in the color coordinates (L* and ΔE*) of mango juice. However, consumers were unable to detect changes in the overall quality of the juices. It was observed that the QDA can be a useful tool to assess shelf-life.

scholarly journals Preparation and Antimicrobial Activity of Chitosan and Its Derivatives: A Concise Review

Molecules ◽  
2021 ◽  
Vol 26 (12) ◽  
pp. 3694
Author(s):  
Luminita Georgeta Confederat ◽  
Cristina Gabriela Tuchilus ◽  
Maria Dragan ◽  
Mousa Sha’at ◽  
Oana Maria Dragostin
Keyword(s):  
Antimicrobial Activity ◽  
Low Cost ◽  
Hydroxyl Groups ◽  
Pharmacological Properties ◽  
Natural Polymers ◽  
Economic Sectors ◽  
Physico Chemical ◽  
Long Time ◽  
Resistant Strains ◽  
Strength And Durability

Despite the advantages presented by synthetic polymers such as strength and durability, the lack of biodegradability associated with the persistence in the environment for a long time turned the attention of researchers to natural polymers. Being biodegradable, biopolymers proved to be extremely beneficial to the environment. At present, they represent an important class of materials with applications in all economic sectors, but also in medicine. They find applications as absorbers, cosmetics, controlled drug delivery, tissue engineering, etc. Chitosan is one of the natural polymers which raised a strong interest for researchers due to some exceptional properties such as biodegradability, biocompatibility, nontoxicity, non-antigenicity, low-cost and numerous pharmacological properties as antimicrobial, antitumor, antioxidant, antidiabetic, immunoenhancing. In addition to this, the free amino and hydroxyl groups make it susceptible to a series of structural modulations, obtaining some derivatives with different biomedical applications. This review approaches the physico-chemical and pharmacological properties of chitosan and its derivatives, focusing on the antimicrobial potential including mechanism of action, factors that influence the antimicrobial activity and the activity against resistant strains, topics of great interest in the context of the concern raised by the available therapeutic options for infections, especially with resistant strains.

scholarly journals Phytochemical changes in mango fruit in response to Alternaria alternata infection

2018 ◽  
Vol 36 (No. 3) ◽  
pp. 227-232 ◽  
Author(s):  
Jiao Li ◽  
Liangang Mao ◽  
Yanning Zhang ◽  
Lan Zhang ◽  
Hongyun Jiang
Keyword(s):  
Superoxide Dismutase ◽  
Vitamin C ◽  
Fruit Quality ◽  
Alternaria Alternata ◽  
Enzyme Activities ◽  
Phenylalanine Ammonia Lyase ◽  
Titratable Acidity ◽  
Mango Fruit ◽  
Malondialdehyde Content

Changes in mango fruit quality, malondialdehyde content, and enzymatic activities in response to pathogen Alternaria alternata infection were studied. A. alternata significantly affected the appearance of mango fruit at 5 and 7 days after treatment (DAT). The quality of pathogen-infected fruit first showed a significant decrease in titratable acidity and vitamin C content and a significant increase in pH since 3 DAT. The malondialdehyde content was higher than that in the untreated controls at 3 and 7 DAT. The enzyme activities of ascorbate peroxidase and polyphenol oxidase showed significant increases since 3 DAT. Significant increases in l-phenylalanine ammonia-lyase and superoxide dismutase activities were observed at 7 DAT. These results indicate that A. alternata infection first significantly affects some biochemical constituents and enzyme activities in mango fruit since 3 DAT and that there was no significant effect on appearance until 5 DAT.

scholarly journals Dilution Ratio and Pasteurization Effects on the Physico-chemical Characteristics of the Pulp of Saba senegalensis of Côte d'Ivoire

2019 ◽  
pp. 1-9
Author(s):  
Yapi Elisée Kouakoua ◽  
Aïssatou Coulibaly ◽  
Kouadio Claver Degbeu ◽  
N’Guessan Georges Amani
Keyword(s):  
Vitamin C ◽  
Cote D'ivoire ◽  
Total Soluble Solid ◽  
Chemical Characteristics ◽  
Dilution Ratio ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
Soluble Solid ◽  
Saba Senegalensis ◽  
Β Carotene

Aims: The objective of this study was to evaluate the effect of dilution ratio and pasteurization on physico-chemical parameters of Saba senegalensis pulp in the context of its recovery. Study Design: The experimental set-up was of a completely randomized design. Place and Duration of Study: This study was carried out in the Department of Food Science and Technology, at the Laboratory of Food Biochemistry and Tropical Product Technology (BATPTL) of Nangui Abrogoua University, Abidjan, Côte d'Ivoire, between June and August 2019. Methodology: The pulp collected from the fruit was diluted according to the following pulp/water ratio (RPW; v/v): 1:0.5; 1:1 and 1:1.5 and pasteurized at 75°C at different times (5 min, 10 min and 15 min). The pH, titratable acidity (TA), Total soluble solid (TSS), vitamin C, β-carotene and the colour were determined on the different samples. Results: The results obtained during this study showed that all the physico-chemical parameters evaluated, except pH, are affected during dilution while during pasteurization only vitamin C and β-carotene are affected. During the respective dilutions, 50%, 62% and 66% of the vitamin C concentration decreased as well as 53%, 74% and 76% of β-carotene. It also led to a decrease in total soluble solid (TSS) of 32%, 50% and 59%. Following the pasteurization of each diluted pulp12%, 45% and 50% on average of the vitamin C are lost at the respective pasteurization time  (5 min, 10 min and 15 min respectively). For β-carotene the content decreases (50%) within the first 5 minutes and remains constant during the last 10 minutes of pasteurization. Conclusion: During Saba senegalensis fruit processing into nectar, dilution and pasteurization factors must be considered in order to ensure the physico-chemical quality of the beverage. The physico-chemical characteristics were more affected during dilution than in pasteurization.

scholarly journals Form Deconstruction of Chinese Contemporary Landscape Architecture-Take the Design of Wuhan University of Technology Innovation and Entrepreneurship Park as an Example

2021 ◽  
Vol 236 ◽  
pp. 05026
Author(s):  
Zhe Zou ◽  
Ting Gan ◽  
Xiduo Yi
Keyword(s):  
Living Environment ◽  
The West ◽  
Cultural Connotation ◽  
University Of Technology ◽  
Cultural Systems ◽  
Man And Nature ◽  
Long Time ◽  
Design Paradigm ◽  
Spatial Consciousness ◽  
The Aesthetic

There are several differences in architectural forms and cultural systems between the east and the west, which are attributed to different traditional philosophical ontologies. China takes "Tao" as its ideological basis emphasizes: "Nothing". Chinese fundamental principles are deeply related to philosophy and metaphysics. Traditional culture pursues spiritual connotations. Inversely, the west regards "Logos" as the origin of the world. This emphasizes the "being", with fundamental principles based in geometry, mathematics and science. The west has established a scientific spatial consciousness since the beginning of the Renaissance. It is based on mathematical relations and geometric principles, and focused on the pursuit of matter. "Logos" is an important aspect of Western philosophy, meaning that the “center”, the “source” or the “truth”, is a transcendental "presence." Pythagorean's mathematical theory and Plato's "rational" thinking are ultimately a variant of "Logos". The external imitation of nature in western classical gardens aims to explore the essence of nature. The separation of subject and object as the fundamental formula of Western philosophical epistemology has made mankind dominating nature for a long time. It leads to the deterioration of our living environment. Deconstructive philosophical thought is the subversion and criticism of the "Logos centralism" since ancient Greece. It eliminates the sense of "center" and the "subject-object dichotomy", which is the process of transforming "being" to "nothing". "Anthropocentrism" is disintegrated, when people and nature re-entered in an equal dialogue and symbiosis. Therefore, the symbiotic relationship between man and nature has been reshaped by the spirit of deconstruction. This is highly compatible with the ideological concept of "harmony between man and nature". The cultural spirit of harmony is precious in Chinese traditional philosophy. Taking the design project of the Innovation Pioneer Park of Wuhan University of Technology as a casestudy, this paper analyses the morphological deconstruction characteristics and their cultural connotation to contemporary Chinese courtyard spaces. It explores a design language and method that breaks through the traditional thinking paradigm, bridging it to characteristics of a particular era as well as the aesthetic appeal. This is not a universal design paradigm, but an exploratory series of philosophical speculative processes, which in turn can inform a dynamic and sustainable development. It shows ideological essence of reminiscent of culture and spirit of the traditional Chinese landscape. Contemporary people’s world views should be manifest. By doing so, it becomes a conceptual, radiant and pioneering Chinese cultural spiritual symbol in a chaotic contemporary society.

Sign in / Sign up

Export Citation Format

Share Document