scholarly journals Optimization of Fructooligosaccharide Fortified Low Calorie Apple-Whey Based RTS Beverage and Its Quality Evaluation during Storage

2020 ◽  
pp. 17-28
Author(s):  
Rakesh Sharma ◽  
Richa Choudhary ◽  
N. S. Thakur ◽  
Rohit Bishist ◽  
Abhimanyu Thakur
Keyword(s):  
Nutritional Value ◽  
Apple Juice ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Environmental Pollutant ◽  
Total Sugars ◽  
Low Calorie ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Excellent Source

Apple based beverages are rich source of sugars and dietary fibres but deficit in proteins and some minerals like calcium. Whey- a major environmental pollutant from dairy industry is an excellent source of proteins and calcium. Non-nutritive sweeteners can be used for the development of low calorie hypoglycaemic beverages. Therefore, the present work was planned to optimize and evaluate the effect of fructooligosaccharide (FOS) incorporation on physico-chemical, nutritional and sensory characteristics of apple-whey blended ready-to-serve beverage. Herbal apple-whey blended beverage was prepared by using 75% apple juice+25% whey with 2.5% jaljeera extract and 13oB TSS. Results revealed that the beverage with 75% sweetos (mixture of fructooligosaccharide and sucralose) was found most acceptable with overall acceptability score of 8.59±0.26. Selected beverage had 12.20±0.01oBrix TSS, 0.30±0.01% acidity, 6.28±0.03% reducing sugar, 9.43±0.06% total sugars, 10.57±0.05 mg/100 g ascorbic acid, 37.84±0.03 mg/100 g total phenols, 15.64±0.02 mg/100 mL calcium, 0.28±0.03% protein and 1.59±0.03% FOS thus depicting enhanced nutritional value. Beverages were stored successfully for a period of 60 days under ambient and refrigerated conditions. However, various quality parameters of RTS beverage were retained higher under refrigerated storage conditions. Conclusively, this creates a scope for better health beverage as well as efficient utilization of whey.

scholarly journals Studies on changes in quality characteristics of Indian horse chestnut (Aesculus indica Colebr.) flour during storage

2017 ◽  
Vol 9 (1) ◽  
pp. 445-450
Author(s):  
Pradeep Kumar ◽  
N. S. Thakur
Keyword(s):  
Reducing Sugars ◽  
Storage Conditions ◽  
Quality Characteristics ◽  
Absorption Capacity ◽  
Horse Chestnut ◽  
Total Sugars ◽  
Overall Acceptability ◽  
C Storage ◽  
Physico Chemical ◽  
Edible Purpose

Indian horse chestnut (Aesculus indica Colebr.) is a rich source of starch but contains toxic compound known as saponins which makes it bitter and unsuitable for edible purposes. To exploit the starch source for edible purpose first of all the saponins were removed to a acceptable limit by pretreating the crushed mass of Indian horse chestnut as suggested earlier. Edible mass of Indian horse chestnut was dried and milled into flour and packed in different packaging materials and further stored under refrigerated (4-7°C) and ambient (18-25°C) storage conditions for 6 months. The flour packed in aluminium laminated pouches and stored under refrigerated condition showed minimum increase in physico-chemical and rheological characteristics like moisture content (6.49%), water activity (0.155), reducing sugars (1.72%) and retained highest amounts of total solids (93.50%), total sugars (3.75%), starch (63.89%), ash (2.36%), proteins (102.23 mg/100g) along with oil absorption capacity (1.54 ml/g), water absorption capacity (4.44 ml/g) and bulk density (0.635 g/ml). The sensory characteristics scores like colour (7.60), taste (7.25), aroma (6.88), texture (6.87) and overall acceptability (7.08) were retained highest in this packaging material as compared to others.

scholarly journals Effect of Type and Permeability Behaviour of Packaging Material on the Quality Characteristics of Dried Carrot Roundels during Storage

2020 ◽  
pp. 83-92
Author(s):  
Pradeep Kumar ◽  
N. S. Thakur ◽  
K. D. Sharma ◽  
Hamid . ◽  
Abhimanyu Thakur
Keyword(s):  
Titratable Acidity ◽  
Storage Condition ◽  
Storage Conditions ◽  
Quality Characteristics ◽  
Rehydration Ratio ◽  
Total Sugars ◽  
Daucus Carota L ◽  
Overall Acceptability ◽  
C Storage ◽  
Physico Chemical

Carrot (Daucus carota L) is a carotenoids rich vegetable which is mainly consumed raw, converted to various products and cooked vegetable dishes. Present studies were carried out to study the changes observed in quality characteristics of dried carrot roundels during storage. Steam blanching and KMS dipping of carrot roundels followed by mechanical cabinet drying was found to be the best pretreatment for drying of carrot roundels as discussed earlier. These dried carrot roundels were further packed and stored under refrigerated (4-7°C) and ambient (11.6-26.2°C) storage conditions for 12 months. The dried carrot roundels packed in aluminium laminated pouches and stored under refrigerated conditions showed minimum increase in physico-chemical characteristics like moisture content (11.03%), water activity (0.310), pH (6.04), reducing sugars (21.00%), total sugars (35.36%) and retained highest amounts of titratable acidity (0.73%), carotenoids (29.40mg/100g), total phenols (87.50mg/100g), crude fibres (4.16%), rehydration ratio (7.81), antioxidant activity (52.68%) and SO2 content (174.75 ppm), respectively. The sensory characteristics scores like colour (8.05), texture (7.48), taste (6.88) and overall acceptability (7.54), respectively were also retained highest in the aluminium laminated pouch under refrigerated storage condition.

scholarly journals Utilization of Dairy Industry Waste-Whey in Formulation of Papaya RTS Beverage

2017 ◽  
Vol 5 (2) ◽  
pp. 168-174 ◽  
Author(s):  
Anil Panghal ◽  
Vikas Kumar ◽  
Sanju Dhull ◽  
Yogesh Gat ◽  
Navnidhi Chhikara
Keyword(s):  
New Product Development ◽  
Nutritional Value ◽  
Dairy Industry ◽  
Titratable Acidity ◽  
Nutritional Composition ◽  
Environmental Pollutant ◽  
Soluble Solids ◽  
Microbial Quality ◽  
Industry Waste ◽  
Overall Acceptability

Fruits and vegetable are highly perishable and are subjected to rapid post harvest losses. Their value addition can enhance shelf life, new product development and finally commodity value in market. The present work was planned to prepare papaya based beverage with whey incorporation (0, 25, 50 and 100%), which is a major environmental pollutant from dairy industry. RTS was evaluated for its nutritional composition, physicochemical attributes like titratable acidity, total soluble solids, total and reducing sugars and sensory quality. Microbial quality was also observed for 60 days. Results revealed that on increasing whey incorporation, nutritional quality was enhanced, but poor sensory and microbial quality was observed. Beverage with 25% addition was found most acceptable with overall acceptability of 8.59±0.21. Selected beverage has 15.05±0.18 oBrix TSS, 0.30±0.11% acidity, 5.37±0.01g/100g reducing sugar, 14.06±0.46 g/100g total sugar and 5.60±0.02 mg/100g ascorbic acid, thus depicting enhanced nutritional value and this creates a scope for better health, enhanced papaya postharvest value and whey utilization.

scholarly journals The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production

2021 ◽  
Vol 12 ◽  
Author(s):  
Elena Bartkiene ◽  
Vadims Bartkevics ◽  
Iveta Pugajeva ◽  
Anastasija Borisova ◽  
Egle Zokaityte ◽  
...  
Keyword(s):  
Food Industry ◽  
Nutritional Value ◽  
Quality Parameters ◽  
Wheat Bread ◽  
Overall Acceptability ◽  
Ph Values ◽  
Volume Porosity ◽  
Direct Incorporation ◽  
By Products

During plant-based drinks production a significant amount of valuable by-products (BPs) is obtained. The valorization of BPs is beneficial for both the environment and the food industry. The direct incorporation of the fermented and/or ultrasonicated almond, coconut, and oat drinks production BPs in other food products, such as wheat bread (WB) could lead to the better nutritional value as well as quality of WB. Therefore, in this study, various quantities (5, 10, 15, and 20%) of differently treated [ultrasonicated (37 kHz) or fermented with Lacticaseibacillus casei LUHS210] almond, coconut, and oat drinks preparation BPs were used in wheat bread (WB) formulations. Microbiological and other quality parameters (acidity, color, specific volume, porosity, moisture content, overall acceptability) as well as bread texture hardness during the storage and acrylamide content in the WB were evaluated. Among the fermented samples, 12-h-fermented almond and oat, as well as 24-h-fermented coconut drinks preparation BPs (pH values of 2.94, 2.41, and 4.50, respectively; total enterobacteria and mold/yeast were not found) were selected for WB production. In most cases, the dough and bread quality parameters were significantly (p ≤ 0.05) influenced by the BPs used, the treatment of the BPs, and the quantity of the BPs. The highest overall acceptability of the WB prepared with 20% fermented almond drink preparation by-product (AP), 15% fermented oat drink preparation by-product (OP), and 15% ultrasonicated OP was established. After 96 h of storage, the lowest hardness (on average, 1.2 mJ) of the breads prepared with 5% fermented AP, coconut drink preparation by-product (CP), and OP and ultrasonicated CP was found. The lowest content of acrylamide in the WB prepared with OP was found (on average, 14.7 μg/kg). Finally, 15% fermented OP could be safely used for WB preparation because the prepared bread showed high overall acceptability, as well as low acrylamide content.

scholarly journals The influence of frozen storage conditions on selected quality parameters of poultry and pork

2018 ◽  
Vol 19 (6) ◽  
pp. 1137-1140
Author(s):  
Krzysztof Tereszkiewicz ◽  
Magdalena Pigoń ◽  
Piotr Molenda ◽  
Karolina Choroszy
Keyword(s):  
Electrical Conductivity ◽  
Water Absorption ◽  
Water Content ◽  
Ph Value ◽  
Frozen Storage ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Chemical Parameters ◽  
Physico Chemical

The paper presents results of studies concerning the influence of frozen storage conditions on selected quality parameters of poultry and pork. The following physico-chemical parameters were analysed: water content, pH value, lightness of colour, electrical conductivity and water absorption. It was observed that during the analysed period of frozen storage similar changes of the examined quality parameters occurred in both types of meat, yet with a different intensity. In poultry, higher losses of water were observed, as well as a significant increase in light-ness of colour and in the index of water absorption. In pork, changes in pH value and electrical conductivity were the most visible.

scholarly journals Development of appetizer (spiced squash) from mulberry (Morus alba L.) and its quality evaluation during storage

2017 ◽  
Vol 9 (4) ◽  
pp. 2235-2241 ◽  
Author(s):  
Hamid Hamid ◽  
N. S. Thakur
Keyword(s):  
Quality Evaluation ◽  
Storage Condition ◽  
Chemical Characteristics ◽  
Total Sugars ◽  
Overall Acceptability ◽  
Pet Bottles ◽  
Ambient Storage ◽  
Physico Chemical ◽  
Polyethylene Terephthalate Bottles

The present investigations were conducted to develop a commercial appetizer (spiced squash) from mul-berry and its quality evaluation during storage. Different combinations of juice (20, 25, 30, 35 and 40%) and TSS (40 and 45 oB) were tried to standardize proper combination for appetizer. Out of 10 different treatment combinations of juice and TSS tried, appetizer recipe (A5) prepared with 40% juice, 40 oB TSS and 1.30% acid was found to be best on the basis of sensory and some physico-chemical characteristics of the product. The appetizer prepared by follow-ing the best selected recipe was packed in glass and PET (polyethylene terephthalate) bottles and stored for six months under ambient (20-25 oC) and refrigerated temperature conditions (4-7 oC). Overall effect shows that various quality characteristics like TSS, apparent viscosity, reducing sugars, and total sugars of appetizer increased from 40.00 to 40.63, 185.08 to 193.75, 28.37 to 31.80, 37.12 to 38.53 and other chemical characteristics like acidity, ascorbic acid, anthocyanins, total phenols and sensory characteristics scores of colour, body, taste, aroma, overall acceptability score decreased from 1.30 to 1.21, 5.18 to 3.75, 8.60 to 5.75, 58.22 to 49.23, 8.15 to 7.52, 8.00 to 7.30, 8.20 to 7.26, 8.00 to 7.03, 8.10 to 7.15, respectively during storage. However, quality of the product was retained better in glass than PET bottles under refrigerated condition as compare to ambient storage condition.

Effects of Storage Conditions on Quality Change of Minimally Dried Jackfruit (Artocarpus heterophyllus Lam.) Bulbs

2022 ◽  
Vol 1048 ◽  
pp. 531-537
Author(s):  
Chi Khang Van ◽  
Van Thinh Pham ◽  
Nguyen Phu Thuong Nhan ◽  
Nguyen Hong Khoi Nguyen ◽  
Manh Khong Nguyen ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Quality Change ◽  
Minimally Processed ◽  
Artocarpus Heterophyllus ◽  
Overall Acceptability ◽  
Storage Times

Quality of minimally processed jackfruit bulb was evaluated during storage at different storage times, temperatures, and types of packaging. The jackfruit pulps were first dried at 45 °C, stored in polypropylene plastics, zipper bags and plastic boxes. Quality parameters were evaluated every 5 days and based on phytochemical changes such as vitamin C, polyphenol, and antioxidant activity. Results revealed that polypropylene plastics were the best packaging product for retention of vitamin C content (5.837 mg/100g) antioxidant activity (7.458%) and phenolic compounds (2526.603mg/100g) after 30 days of storage. Figures for plastic boxes were 5.641 mg/100g, 5.249% and 2361.657 mg/100g, respectively. Similarly, zipper bags were 5.32 mg/100g, 5.895 % and 2173.867 mg/100g respectively. Sensory evaluation in terms of taste, color, texture, and overall acceptability showed that polypropylene packaging gave favorable scores and the products were highly accepted by trained evaluators.

scholarly journals Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds

Food systems ◽  
2021 ◽  
Vol 4 (2) ◽  
pp. 82-88
Author(s):  
M. R. Ali ◽  
R. M. Mohamed ◽  
T. G. Abedelmaksoud
Keyword(s):  
Food Processing ◽  
Nutritional Value ◽  
Bioactive Compound ◽  
Food Science ◽  
Technology Program ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Alternative Product ◽  
Food Science Department ◽  
Sensory Parameters

Jelly candies have a poor nutritional value due to their primary ingredients, which include gelling agents and sugar. In comparison to commercial jelly candy, the aim of this study is developing a natural and healthy jelly candy using fresh fruit comparing with commercials. Three types of jelly candies were prepared (T1: 75% strawberry + 25% beetroot; T2: 50% strawberry + 50% beetroot; T3: 25% strawberry + 75% beetroot). Physico-chemical, phytochemical, microbial, and sensorial profiles of jelly candy were evaluated. The results showed the superior recipe was T1, which recorded the highest values of bioactive compound content. Therefore, it also had the highest antioxidant activity 52.55%. Otherwise, T2 was considered the most favorable recipe for sensory evaluation, which recorded the highest value of overall acceptability and other sensory properties. Decreasing moisture content in all treatments compared with control had a great effect of preventing microbial growth in all samples except control. Therefore, this study creates a new healthier alternative product with the same sensory parameters of commercial jelly candy for all consumer types, especially children. ACKNOWLEDGMENT: All authors are thankful to the Food Science Department and Food Processing Technology Program at the Faculty of Agriculture, Cairo University, Egypt for helping them for conducting a few practical experiments in their laboratories.

scholarly journals Effect of Gamma Radiations on the Quality and Shelf Life of Strawberry Fruit of the Uttrakhand Region

2016 ◽  
Vol 4 (1) ◽  
Author(s):  
Prianka Sharma ◽  
Meetu Rastogi
Keyword(s):  
Shelf Life ◽  
Storage Conditions ◽  
The Other ◽  
Radiation Doses ◽  
Refrigerated Storage ◽  
Ambient Conditions ◽  
Total Sugars ◽  
Overall Acceptability ◽  
Gamma Radiations ◽  
Quality And Shelf Life

<div><p><em>Present study was conducted to investigate the effect of gamma radiations on the quality and shelf life of strawberries. The aim of this study was to evaluate gamma radiation doses in  range of 0.3- 1.5 kGy. The irradiated strawberries were stored in ambient (temperature 25 +- 2<sup>o</sup>C, RH 70 %) and refrigerated (3 +-1<sup>o</sup>C, RH 80%) conditions. In samples treated with dose 1.2-1.5 kGy no decay was recorded up to 9 days of ambient conditions. Under refrigerated conditions, strawberry samples of unirradiated and irradiated in the range of 0.3-0.9 kGy started decaying after 14 days of storage. No decay was observed in the samples treated with 1.2-1.5 kGy up to 28 days of refrigerated storage. Dose of 1.2 kGy was significantly effective in reducing the weight loss and in maintaining the higher overall acceptability under both the storage conditions compared to the other treatments. This dose also proved effective in retention of significantly higher levels of total sugars compared to the other treatments. Thus, it was established that irradiating strawberries with dose of 1.2 kGy can prove beneficial in facilitating the marketing of the fruit to distant places other than the local markets, thereby benefiting the growers.</em></p></div>

scholarly journals Development and quality of apple -whey based herbal functional ready-to-serve beverage

2019 ◽  
Vol 11 (2) ◽  
pp. 291-298 ◽  
Author(s):  
Rakesh Sharma ◽  
Richa Choudhary ◽  
N. S. Thakur ◽  
Abhimanyu Thakur
Keyword(s):  
Sensory Quality ◽  
Apple Juice ◽  
Ascorbic Acid Content ◽  
Calcium Content ◽  
Storage Conditions ◽  
Refrigerated Storage ◽  
Total Proteins ◽  
Human Diet ◽  
Excellent Source

Apple is one of the widely consumed fruits which constitute an important part of the human diet as a source of sugars and dietary fibres. But, it is poor in proteins and some minerals like calcium. On the other hand, whey- a by-product of dairy industry is an excellent source of proteins and calcium. Therefore, in the present study, apple-whey based functional ready-to-serve (RTS) beverage was developed by blending apple juice with whey and jaljeera extract and was evaluated for quality under ambient and refrigerated conditions during storage. The incorporation of whey had increased the calcium content from 3.96 to 15.64 mg/100 mL and total proteins from 0.07 to 0.29 % in the developed beverage. Further addition of jaljeera extract not only enhanced the sensory quality of the beverage, but also improved the ascorbic acid content (10.57 mg/100g) total phenols (37.86 mg/100g) and antioxidant activity (40.34 %). The developed product was stored safely for a period of sixty days under refrigerated storage conditions with minimum changes in chemical and sensory attributes.

Sign in / Sign up

Export Citation Format

Share Document