scholarly journals Study of Chemical Properties of Lycopene Containing Tomato Purees

2021 ◽  
pp. 37-48
Author(s):  
Smriti Sanyal ◽  
Sunita Mishra
Keyword(s):  
Vitamin C ◽  
Food Additives ◽  
Chemical Properties ◽  
Ascorbic Acid Content ◽  
Soluble Solids ◽  
Appropriate Treatment ◽  
Tomato Pulp ◽  
Fresh Tomato ◽  
Tomato Powder ◽  
Water Ratio

A study on chemical properties of different treatments prepared using dried tomato (Lycopersicum esculentum), tomato pulp & water was carried out at School of Home Science, B.B.A.U, LUCKNOW during July 2020 to May 2021 to find out most appropriate treatment/puree having high content of lycopene and Vitamin-C, which can be used during off season for consumption, as a substitute to fresh tomatoes. Apart from lycopene & Vitamin-C; total soluble solids, acidity, ascorbic acid content, ash, moisture and pH of the samples drawn from different treatments were also studied during the investigation. Five different types of treatments viz. Dried tomato powder without food additives (T1), Mixture of tomato powder and water (ratio 1:10) without heating (T2), Mixture of tomato powder and water (ratio 1:10) heating at 60-70⁰C for 5 minutes (T3), Fresh tomato pulp (T4) & Tomato pulp cooked at 60-70⁰C for 35 minutes (T5) were used in the investigation. The effect of these treatments was discernible, as reflected on content of lycopene & Vitamin-C. The highest Lycopene content of 90.34±4.18 mg per 100 g was obtained from tomato pulp cooked at 60-70⁰C for 35 minutes followed by dried tomato powder without food additives (66.47±2.02 mg per 100 g). Similarly, highest content of Vitamin-C i.e. 109.03±6.68 mg per 100 g was obtained from dried tomato powder without food additives and lowest 19.43±0.95 mg per 100 g from mixture of tomato powder and water (ratio 1:10) heating at 60-70⁰C for 5 minutes. These results appeared highly promising considering the nature of powder & pulp.

scholarly journals Organoleptic Evaluation for Accessing Sensory Attributes of Lycopene Containing Tomato Purees and its Overall Acceptability

2021 ◽  
pp. 30-36
Author(s):  
Smriti Sanyal ◽  
Sunita Mishra
Keyword(s):  
Food Additives ◽  
Uttar Pradesh ◽  
Sensory Attributes ◽  
Organoleptic Evaluation ◽  
Overall Acceptability ◽  
Tomato Pulp ◽  
Hedonic Scale ◽  
Fresh Tomato ◽  
Tomato Powder ◽  
Water Ratio

A study on organoleptic evaluation for accessing sensory attributes of lycopene containing tomato purees & its overall acceptance was conducted at Food Science Analysis Laboratory, School of Home Science, B.B.A.U, Lucknow, Uttar Pradesh, India, during July 2020 to May 2021. Different treatments under the investigation were prepared using dried tomato (Lycopersicum esculentum), tomato pulp and water to find out most appropriate treatment having significantly higher sensory attributes and overall acceptability. Five different types of treatments/purees viz. Dried tomato powder without food additives (T1), Mixture of tomato powder and water (ratio 1:10) without heating (T2), Mixture of tomato powder and water (ratio 1:10) heating at 60-70 ᴼC for 5 minutes (T3), Fresh tomato pulp (T4) &  Tomato pulp cooked at 60-70 ᴼC for 35 minutes (T5) were used in the investigation. The effect of these treatments was distinguished as reflected on sensory characters like appearance, aroma, texture & overall acceptance. The highest overall acceptance of 8.20±0.7 on hedonic scale was obtained from tomato pulp cooked at 60-70 ᴼC for 35 minutes (T5) followed by dried tomato powder without food additives (T1) ie. 7.90±1.0. These results appeared highly promising depending on the appearance, aroma & texture.

Physico-chemical evaluation of Apple (Malus domestica Borkh.) cultivars grown in mid hills of North India

2019 ◽  
Vol 3 (02) ◽  
pp. 176-184
Author(s):  
Amit Kotiyal ◽  
Siddharth Shankar Bhatt ◽  
Jitendra Kumar ◽  
Dinesh Chandra Dimri ◽  
Narender Singh Mehta
Keyword(s):  
Ascorbic Acid ◽  
Fruit Size ◽  
Chemical Properties ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
North India ◽  
Physico Chemical ◽  
Apple Cultivars

The objective of this study was to compare the physico-chemical properties of 10 apple cultivars grown in mid hills of India. Fruit weight, volume, size, total soluble solids (T.S.S.), total sugars, titratable acidity and ascorbic acid content were measured in the cultivars Aurora, Brookfield, Braeburn, Galaxy, Azetec, Scarlet Gala, Marini Red, Jonagold, Royal Gala and Royal Delicious. The results showed significant differences in physico-chemical attributes of apple cultivars. Among all the cultivars the maximum fruit size (50.66 mm length, 74.73 mm diameter) and fruit weight (170.12 g) were observed in cv. Royal Delicious, while the minimum fruit size (40.52 mm length, 53.03 mm diameter) and weight (110.97 g) were measured in Azetec and Aurora, respectively. The highest volume (196.79 ml) of fruit was registered in Royal Delicious in comparison to the minimum (125.75 ml) in Aurora. The maximum T.S.S. (14.27 °B) and acidity (0.717%) was noticed in Scarlet Gala and Marini Red, respectively. While the minimum T.S.S. and acidity was observed in Marini Red (11.20 °B) and Azetec (0.186%). The ascorbic acid varied from 6.07 mg/100 g in Royal Gala to 9.86 mg/100 g in Braeburn, whereas the total sugar ranged 11.36% in Royal Gala to 7.06% in Jonagold.

scholarly journals Bio-chemical properties and susceptibility to fire blight (Erwinia amylovora Burrill) of scab-resistant apple cultivars (Malus domestica Borkh.)

2019 ◽  
Vol 31 (2) ◽  
pp. 253-261
Author(s):  
Boban S. Đorđević ◽  
Dejan B. Đurović ◽  
Gordan D. Zec ◽  
Aleksandar B. Radović ◽  
Todor B. Vulić
Keyword(s):  
Fire Blight ◽  
Average Length ◽  
Chemical Properties ◽  
Ascorbic Acid Content ◽  
Biological Properties ◽  
Soluble Solids ◽  
Maturity Stage ◽  
Apple Cultivars ◽  
Artificial Inoculations ◽  
Fruit Mass

AbstractThe focus of our research was to evaluate different apples cultivars in terms of their biological properties and bioactive compounds content, and determine the levels of their resistance (or susceptibility) to fire blight. The properties of 10 scab-resistant apple cultivars were examined on the Žiča monastery estate (West Serbia) during the period from 2011 to 2015. The biological and chemical properties such as firmness, maturity stage, total soluble solids, total acids, total and reducing sugars, ascorbic acid content and surface blush of apple fruits were monitored. Various phenolic compounds in the tested samples were tentatively identified by LC-MS analyses. A study of generative properties included: number of flower buds, fruit mass and width, crop load, yield efficiency and yield. During the period of blooming and intensive shoot growth, artificial inoculations were carried out. For each cultivar, a fire blight score was determined by dividing the average length of necrotic tissue by the average total shoot length. In the study period, the cultivars ‘GoldRush’ (41.1 t ha−1) and ‘Florina’ (35.9 t ha−1) produced the highest yields, and the cultivars ‘Discovery’ (19.0 t ha−1) and Selection 25/63 (15.1 t ha−1) the lowest. The cultivar ‘William’s Pride’ produced the largest fruits, with an average fruit mass of 206.8 g. The earliest harvest period was recorded for the cultivar ‘Discovery’ (end of July), and the latest for the cultivar ‘GoldRush’ (beginning of October). The cultivar ‘Enterprise’ had the highest value of total phenols (432.2 mg 100 g −1 FW), while the cultivar ‘Topaz’ had the highest value of total flavanols (145.2 mg 100 g−1 FW). The highest degree of susceptibility to fire blight was found in Selection 25/63, and the greatest resistance was manifested by the cultivar ‘GoldRush’. In the five-year study period, the cultivars ‘GoldRush’, ‘Rewena’ and ‘Enterprise’ exhibited better bio-chemical properties and higher levels of resistance to fire blight than the remaining cultivars.

Evaluation of physico-chemical properties of tomato powder produced by an optimized freeze drying process

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Zeyu Wu ◽  
Haiyan Wang ◽  
Li Zhang ◽  
Zhaojun Xian ◽  
Honghong Li ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Freeze Drying ◽  
Binding Capacity ◽  
Chemical Properties ◽  
Soluble Solids ◽  
Drying Process ◽  
Total Acid ◽  
Physico Chemical ◽  
Freeze Dried ◽  
Tomato Powder

Abstract In this study, the physico-chemical properties of tomato powder produced by an optimized freeze drying process (FDP) were evaluated. With the lycopene content as the dependent variable, the optimum FDP conditions (i.e., thermal cracking time of 62 s, ascorbic acid addition amount [0.13%], and particle size [Dv90] of 163 μm) were obtained through response surface methodology (RSM). The results showed that the content of lycopene in the prepared tomato powder was higher than that in two commercial products. Aldehydes were the main components among 25 kinds of aromatic substances detected in tomato powder. The values of a * and a */b *, the hydration properties including water holding capacity (WHC) and oil binding capacity (OBC), and the content of total acid, ascorbic acid, and soluble solids were improved compared to commercial spray dried and freeze dried samples. All the above results suggested that FDP was an adequate procedure for the production of high-quality tomato powder.

scholarly journals Storage Quality Characteristic of Two Minikiwi Fruit (Actinidia arguta (Siebold & Zucc.) Planch. ex Miq.) Cultivars: ‘Ananasnaya’ and ‘Bingo’—A New One Selected in Poland

Agronomy ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 134
Author(s):  
Ewa Szpadzik ◽  
Ewa Zaraś-Januszkiewicz ◽  
Tomasz Krupa
Keyword(s):  
Vitamin C ◽  
Ascorbic Acid Content ◽  
Storage Conditions ◽  
Soluble Solids ◽  
Quality Characteristic ◽  
Storage Quality ◽  
High Quality ◽  
Kiwi Fruit ◽  
Cold Store

The consumer acceptability of the fruit is very important aspect of distribution. Consumers expect high-quality fruit with high pro-health values. The intention of the research was to assess the quality of hardy kiwi fruit changes during storage in order to provide consumers with high-quality fruit and nutraceutical content. A particular challenge was to assess the storage capacity of the new Polish variety ‘Bingo’PBR. This is a protected Plant Breeder’s Right (PBR) cultivar in accordance with the Union Internationale pour la Protection des Obtentions Vegetates (UPOV). The storage quality of the fruit of the ‘Bingo’ cultivar was assessed in contrast to the fruit of the ‘Ananasnaya’ cultivar, the basic minikiwi cultivar. The experiment assessed the effect of the fruit ripeness phase during harvest (°Brix −7.7 and 9.0) and the effect of the storage conditions, i.e., normal atmosphere cold store (0.1% CO2: 21% O2) versus controlled atmosphere (1.5% CO2: 1.5% O2). In the fruit evaluation, the focus was concentrated on changes in the basic color of the peel, firmness, soluble solids content, acidity, as well as the main health-promoting attributes, i.e., antioxidant activity, vitamin C content and total polyphenols. In the experiment, it was found the fruits of ‘Ananasnaya’ variety were almost 40% harder than the fruits of ‘Bingo’PBR variety. The CA technology (1.5% CO2: 1.5% O2) allows for the acceptable firmness of the fruit for up to 56 days of storage. The earlier harvest with an extract content of 7.0–7.5°Brix also promotes higher fruit firmness. Fruits stored in a normal atmosphere cold store ripen faster and are fully ripe after 28 days. ‘Bingo’PBR variety is characterized by fruits with a higher ascorbic acid content than the fruits of ‘Ananasnaya’ variety. The vitamin C content in fruits increases up to 28 days, regardless of the conditions in which they are stored. The content of polyphenols does not change significantly during storage, which reflects the higher stability of these compounds in fruits.

scholarly journals Hygroscopic trend of lyophilized ‘mangaba’ pulp powder

2017 ◽  
Vol 21 (5) ◽  
pp. 356-360
Author(s):  
Juliana Conegero ◽  
Luciana C. Ribeiro ◽  
Antonio R. G. Monteiro ◽  
José M. C. da Costa
Keyword(s):  
Ascorbic Acid ◽  
Water Activity ◽  
Adsorption Isotherms ◽  
Chemical Properties ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Physico Chemical ◽  
Soluble Solid ◽  
Amorphous Powders

ABSTRACT Mangaba is a widely-consumed fruit in the Northeast of Brazil, which is usually exploited through extractivism. This fruit is rich in various nutrients, especially in vitamin C, with pleasant taste and aroma. The lyophilization process transforms these fruits into amorphous powders, which must be analyzed regarding their properties and hygroscopic trend. Thus, the objective of this study was to characterize and evaluate the physico-chemical properties of adsorption isotherms of the lyophilized ‘mangaba’ pulp powder, with addition of maltodextrin (DE 20). The pH, titratable acidity, soluble solids, ascorbic acid and water activity were analyzed. Regarding the isotherms, the mathematical models of GAB, BET, Oswin, and Henderson were used at temperatures of 25, 30, 35 and 40 °C. The obtained powder presented pH of 3.14, titratable acidity of 1.95 mg of citric acid 100g-1 of powder, soluble solid contents of 99 ºBrix, ascorbic acid content of 55.97 mg 100g-1 and water activity of 0.16. Henderson was the mathematical model that best fitted the data of the adsorption isotherms at the four evaluated temperatures, with average errors ranging from 5.76 to 9.70% and R2 from 0.9974 to 0.9995.

scholarly journals DAYA SIMPAN BUAH MANGGIS (Garcinia mangostana L.) PADA BERBAGAI TINGKAT KETUAAN DAN SUHU PENYIMPANAN

2017 ◽  
Vol 12 (2) ◽  
pp. 70
Author(s):  
Dondy Setyabudi ◽  
S. M Widayanti ◽  
Sulusi Prabawati
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Skin Color ◽  
Storage Temperature ◽  
Chemical Properties ◽  
Soluble Solids ◽  
Garcinia Mangostana ◽  
Total Acid ◽  
Total Soluble Solids ◽  
Physical And Chemical

The aim of research provides information physicochemical characters of three levels of maturity picking of mangosteen fruit in storage at both low and ambient storage temperature. Mangosteen fruit was obtained from production centers in villages Puspahiang, Puspahiang, Tasikmalaya and Wanayasa, Purwakarta, West Java. Sampling sites was used as block with twice sampling at each location. Mangosteen fruit picked at the three levels of stages of maturity detected by color; a) Maturity-1: green red spots, b) Maturity-2: breaker red”cumolat” 10-25%, and c) Maturity-3: 25-50% red-purple spots. The maturity was based on the color of the assumed age of farmers as picking at 106, 108, and 110 days after bloom (DAB). Further mangosteen fruit was stored at ambient temperature 27-29 °C and at low temperature 9 ± 1 °C. Observations were made on physical and chemical properties at intervals of 0, 3, 6 days, until the samples were not accepted by panelis. Analysis of physical properties include withered sepals, weight loss, skin color of fruit, and mangosteen rind characteristics using scanning electronic microscope/SEM. Meanwhile, the chemical properties include vitamin C, total acid, and total soluble solids. The results showed that the stage maturity 108 days (maturity-2 break color 10-25%) has a 12 day shelf life with characteristics withered sepals 2.61; weight loss of 3.80%; vitamin C 60.01 mg/100 g, total soluble solids 17.35%, and 0.41% total acid is the best stage picking compared to other stage picking. The maturity of the mangosteen fruit picking 108 days after blooming (maturity-2) with these characteristics was expected to be used for determining the proper maturity for picking suitable for export.

Optimization of Technological Modes of Extraction of Tea Raw Material Used in Emulsion Beverages Technology

Food Industry ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 79-87
Author(s):  
Regina Shchekaleva ◽  
Elena Cherevach ◽  
Marina Palagina ◽  
Elena Tarashkevich
Keyword(s):  
Vitamin C ◽  
Mass Fraction ◽  
Food Additives ◽  
Black Tea ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Raw Material ◽  
Soluble Solids ◽  
Natural Food ◽  
Active Substances

The article observes the technological modes optimization of tea raw materials extraction (black tea and hibiscus tea beverage) used in the technology of emulsion drinks as natural food additives (dyes, flavorings, surfactants) and sources of valuable biologically active substances. The researchers studied the mass fraction dependence of soluble solids and vitamin C in tea extracts on the determining factors (hydromodule, duration and temperature) that affect the extraction kinetics of the biologically active substances using mathematical modeling. Based on the experiment results processing, a man obtained second-degree polynomial equations that adequately described the mathematical dependence of the mass fraction of soluble dry extract substances on the hydromodule and the extraction time. The researchers experimentally determined the optimal extraction parameters: time – 15 and 20 minutes; temperature – 70 and 60 °C for black tea and hibiscus drink, respectively; hydromodule – 1:5. The mass fraction of the functional ingredient (vitamin C) under the specified modes was from 84.6 to 189.2 mg/%. The researchers run the commodity quality evaluation of tea extracts obtained according to the developed parameters. On organoleptic and safety indicators tea extracts met the requirements of the current normative documentation.

scholarly journals Functional Quality of Improved Tomato Genotypes Grown in Open Field and in Plastic Tunnel under Organic Farming

Agriculture ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 609
Author(s):  
Otilia Cristina Murariu ◽  
Creola Brezeanu ◽  
Carmenica Doina Jităreanu ◽  
Teodor Robu ◽  
Liviu Mihai Irimia ◽  
...  
Keyword(s):  
Vitamin C ◽  
Fruits And Vegetables ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Genotype 3 ◽  
Mean Values ◽  
Organic Cultivation ◽  
Production And Consumption ◽  
Tomato Genotypes

In response to urgent demand to raise awareness of the nutritional and health benefits of tomato consumption and to advocate for healthy diets through increased sustainable production and consumption of fruits and vegetables, this study is intended to promote a healthy and balanced lifestyle, sharing the best practices of production and consumption. The aim of this research was to compare the effects of the growing system (field vs. plastic tunnel) and of genotype characteristics for organic improved tomato genotypes. The research was carried out in the 2019 and 2020 years on eight improved tomato genotypes. The results showed that the ascorbic acid content presented higher values for organic tomatoes cultivated in the field for all genotypes studied, with an upper limit of 18.57 mg·100 g−1 FW. In contrast, the content in β-carotene and lycopene showed higher values for genotypes grown under plastic tunnel conditions. Significant statistical differences were noticed concerning the mean values of all genotypes according to cultivation conditions (field vs. plastic tunnel) for most parameters excepting total soluble solids (TSS), titratable acidity (TA), maturity index (MI) and flavor index (FI). This highlights the major importance of the selection of some genotypes of tomatoes that respond positively to the organic cultivation system in terms of the presence of the antioxidants compounds (vitamin C, lycopene, and carotene) in representative quantities. Genotype 3 is highlighted by the highest content in carotene (7.4 mg·100 g−1 F.W.) and lycopene (8.4 mg·100 g−1 F.W.) and genotype 5 by the highest content in vitamin C (16.8 mg·100 g−1 F.W.). The results of the study suggest that by applying appropriate techniques for growing organic tomatoes in the plastic tunnel system, the antioxidant substrate can be optimized compared to the results obtained for the field system.

scholarly journals Physicochemical properties and antioxidant activities of five Iranian pomegranate cultivars (Punica granatum L.) in maturation stage

2016 ◽  
Vol 107 (2) ◽  
pp. 277 ◽  
Author(s):  
Kosar NIKDEL ◽  
Esmaiel SEIFI ◽  
Hamed BABAIE ◽  
Mehdi SHARIFANI ◽  
Khodayar HEMMATI
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Properties ◽  
Antioxidant Activities ◽  
Sugar Content ◽  
Chemical Properties ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Maturation Stage ◽  
Glucose Content

The aim of this study was to compare the physicochemical properties and antioxidant activity of five different pomegranate cultivars. Fruit mass ranged from 109.27 to 78.07 g. Peel thickness of the fruit was recorded from 5.05 to 2.70 mm. The pH, total soluble solids content, the titratable acidity content were within the range of 4.23 to 4.36, 20.00 (◦Brix) to 14.05 (◦Brix), 0.04 to 0.007 mg per 100 g of juice, respectively. Ascorbic acid content was from 4.73 to 1.98 mg per 100 g of juice. The amount of total phenolics in pomegranate cultivars was between 6.36 and 1.78 mg GAE/100 ml. The total flavonoids content also ranged between 4.93 to 2.24 mg GAE/100 ml. The level of antioxidant activity was varied from 86.77 % to 79.54 %. Reducing sugar content ranged between 5.81 to 1.72 mg/100g. Glucose content was found from 3.48 to 1.14 mg/100g. In total based on these results, the cultivar is the main parameter which influences the physic-chemical properties and antioxidant activity in pomegranates.

Sign in / Sign up

Export Citation Format

Share Document