Effect of Drying Methods and Storage Conditions on Nutritional Value and Sensory Properties of Dehydrated Tomato Powder (Lycopersicon esculentum)

2017 ◽  
Vol 19 (1) ◽  
pp. 1-7
Author(s):  
Opega Ladi ◽  
Yusufu Awod ◽  
Kadiri Obogeh ◽  
Ishaka Alfa
Keyword(s):  
Lycopersicon Esculentum ◽  
Nutritional Value ◽  
Storage Conditions ◽  
Sensory Properties ◽  
Drying Methods ◽  
Tomato Powder ◽  
And Storage

scholarly journals Stabilizing Grain Yield and Nutrition Quality in Purple Rice Varieties by Management of Planting Elevation and Storage Conditions

Agronomy ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 83
Author(s):  
Supapohn Yamuangmorn ◽  
Suchada Jumrus ◽  
Sansanee Jamjod ◽  
Narit Yimyam ◽  
Chanakan Prom-u-Thai
Keyword(s):  
Grain Yield ◽  
Antioxidant Capacity ◽  
Nutritional Value ◽  
Brown Rice ◽  
Storage Conditions ◽  
Harvest Management ◽  
Rice Varieties ◽  
Opposite Pattern ◽  
Dpph Activity ◽  
And Storage

Purple rice has become an interesting source of nutritional value among healthy cereal grains. The appropriate cultivation together with post-harvest management would directly benefit farmers and consumers. This study aimed (i) to determine the yield, grain nutritional quality, and antioxidant capacity of purple rice varieties grown at lowland and highland elevations, and (ii) to evaluate the effects of storage conditions on the stability of the rice nutritional value during six months of storage. The high anthocyanin PES variety grown in the lowlands had a higher grain yield than the plants grown in the highlands, but grain anthocyanin concentration had the opposite pattern. In the high antioxidant capacity KAK variety, grain yield and DPPH activity were not significantly different between plants grown at the two elevations. The storage of brown rice and vacuum-sealed packages were both found to preserve greater anthocyanin concentrations in PES, but there was no effect on the DPPH activity of KAK. The grain properties were not significantly different between storage at 4 °C and room temperature. This study suggests that the optimal cultivation practices and storage conditions would result in the higher yield and grain quality of purple rice varieties.

scholarly journals Influence of drying methods on preservation of biologically active substances of garden strawberries being raw material for food enrichment

2021 ◽  
Vol 845 (1) ◽  
pp. 012094
Author(s):  
I M Novikova ◽  
O M Blinnikova ◽  
L G Eliseeva ◽  
D A Blinnikova
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Storage Conditions ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Raw Material ◽  
Drying Methods ◽  
Urgent Problem ◽  
And Storage ◽  
Active Substances

Abstract At present, the preservation of the consumer properties of berry products is an urgent problem. Use of fresh garden strawberries is limited by a short storage period and seasonality. Under optimal storage conditions in a normal atmosphere, the average shelf life of strawberries is from 2 to 9 days depending on the variety. To meet the needs of the population in garden strawberries and meet the physiological needs in a unique complex of biologically active substances, strawberries are subjected to different processing methods. Drying being a type of fruit and berry products processing has the following advantages: a significant increase in the shelf life of products, a decrease in the mass and storage volumes of dried berries, preservation of minerals, carbohydrates, dietary fiber, antioxidants, bioflavonoids and many biologically active compounds in berries. Modern drying technologies allow preserving the content of essential vitamins to its full extent. Comparison of two technologies for drying garden strawberries has established that vitamins and other biologically active substances are well preserved in berries. Berries dried by convective vacuum-impulse method (CVI) are recommended to be used for food enrichment.

Changes in the composition of tomato powder (Lycopersicon esculentum Mill) resulting from different drying methods

2018 ◽  
Vol 42 (5) ◽  
pp. e13595 ◽  
Author(s):  
Aline Jorge ◽  
Elenise Sauer Leal ◽  
Rodrigo Sequinel ◽  
Thiago Sequinel ◽  
Evaldo Toniolo Kubaski ◽  
...  
Keyword(s):  
Lycopersicon Esculentum ◽  
Drying Methods ◽  
Lycopersicon Esculentum Mill ◽  
Tomato Powder

scholarly journals Physicochemical and nutraceutical properties of tomato powder as affected by pretreatments, drying methods, and storage period

2020 ◽  
Vol 23 (1) ◽  
pp. 797-808 ◽  
Author(s):  
Saqib Farooq ◽  
Sajad A. Rather ◽  
Amir Gull ◽  
Shaiq Ahmad Ganai ◽  
F.A. Masoodi ◽  
...  
Keyword(s):  
Storage Period ◽  
Drying Methods ◽  
Tomato Powder ◽  
And Storage ◽  
Nutraceutical Properties

scholarly journals Growth Inhibitory Effect of Garlic Powder and Cinnamon Extract on White Colony-Forming Yeast in Kimchi

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 645
Author(s):  
Mi-Ju Kim ◽  
Seong-Eun Kang ◽  
Chang Hee Jeong ◽  
Sung-Gi Min ◽  
Sung Wook Hong ◽  
...  
Keyword(s):  
Xanthan Gum ◽  
Storage Conditions ◽  
Inhibitory Effect ◽  
Sensory Properties ◽  
Growth Inhibitory Effect ◽  
Pichia Kudriavzevii ◽  
Garlic Powder ◽  
Spoilage Yeast ◽  
Growth Inhibitory ◽  
And Storage

White colony-forming yeast (WCFY), also referred to as film forming yeast or spoilage yeast, that appear on the surface of kimchi can deteriorate the sensory properties of kimchi, such as odor and texture. Thus, the aim of this study was to develop a method to inhibit the formation of the white colony in kimchi. First, alterations in kimchi manufacturing and storage conditions, including temperatures, pH, salinity, and anaerobic condition, were investigated to determine if they could inhibit the growth of WCFY (i.e., Kazachstania servazzii, Candida sake, Debaryomyces hansenii, Pichia kudriavzevii, and Hanseniaspora uvarum). Thereafter, the anti yeast activity of freeze-dried garlic powder (FGP) and cinnamon ethanol extract (CEE) was evaluated against WCFY using the agar-well diffusion assay. Following the direct application of FGP and CEE to the surface of the kimchi, the inhibitory effects on white colony were determined. The results showed that WCFY can grow under various manufacturing and storage conditions of kimchi. Regarding the growth inhibitory effect on WCFY, FGP exhibited anti yeast activity against four WCFYs. It did not show anti yeast activity against K. servazzii. However, CEE showed anti yeast activity against K. servazzii. In particular, the mixture of 10% FGP and 1.75% CEE, which was manufactured considering the influence of sensory properties in kimchi, exhibited anti yeast activity against all WCFY. Furthermore, the application of the FGP and CEE mixture supplemented with 0.02% xanthan gum to kimchi to enhance adhesion to the kimchi surface, led to a delay in the formation of a white colony on the surface of the kimchi by an average of 17 d at 10 °C compared to the control group. Collectively, the use of a FGP, CEE, and xanthan gum mixture could be an effective method for the inhibition of white colony formation on the surface of kimchi, extending its shelf life.

Comparison of Postmortem Handling Methods for Effects on Quality Characteristics of Mature Beef

1982 ◽  
Vol 45 (13) ◽  
pp. 1214-1217
Author(s):  
H. R. CROSS ◽  
B. W. BERRY
Keyword(s):  
Electrical Stimulation ◽  
Storage Conditions ◽  
Quality Characteristics ◽  
Sensory Properties ◽  
Beef Carcasses ◽  
Pvc Film ◽  
Blade Tenderization ◽  
Handling Methods ◽  
And Storage ◽  
Beef Muscle

The longissimus, semitendinosus and semimembranosus muscles from 60 U.S. Utility beef carcasses were used to investigate the effects of electrical stimulation (ES), different postmortem boning times, blade tenderization coupled with enzyme dip, and storage conditions on the quality, appearance, cooking and sensory properties of cooked beef muscle. Muscles were removed from stimulated and nonstimulated sides at 1, 3 or 24-h Postmortem, wrapped in PVC film and either immediately frozen at −40°C or stored at 2 to 3 C for 24 h and then frozen at −40°C. Before freezing, part of the muscles was allocated to blade tenderization and/or enzyme dip treatments while the remainder served as controls. Electrical stimulation increased tenderness in muscles excised at 1 h postmortem; however, as boning time increased, the effects of ES on tenderness decreased. It was concluded that electrical stimulation increased tenderness sufficiently to allow boning at 1 or 3-h postmortem. Blade tenderization and/or enzyme dip treatments did not significantly improve tenderness of any of the muscles over the effects of ES. With the exception of the semitendinosus, muscles chilled 24 h before freezing were significantly (P<.05) more tender than those frozen immediately.

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