scholarly journals Processing of Orange-fleshed Sweet Potato Extract and Effect of Storage Conditions on Some Physicochemical Properties of Orange Fleshed Sweet Potato-based Drink Extract

2019 ◽  
pp. 1-6
Author(s):  
R. M. Omodamiro ◽  
J. C. Ani ◽  
J. M. Emetole
Keyword(s):  
Physicochemical Properties ◽  
Sweet Potato ◽  
Nutrient Availability ◽  
Storage Condition ◽  
Storage Conditions ◽  
Sensory Attributes ◽  
Total Soluble Solid ◽  
Soluble Solids ◽  
Soluble Solid ◽  
Orange Fleshed Sweet Potato

The present study aims to find out the suitable storage condition of Orange-Fleshed Sweet potato (OFSP) beverage that will effectively retain the nutrient. Availability of OFSP may not necessarily translate to the bioavailability of the vitamin if the vitamin source is not optimally processed and utilized. Information about the processing and utilization of conventional white and pinkish-fleshed sweet potato, There is a paucity of information on the appropriate processing methods of OFSP and possible storage condition of such beverage. The drinks were analyzed for Total soluble solid (TSS), pH and Viscosity on the zero-day before storage. The total soluble solids (Brix) of the drink was measured with a digital refractometer (DR-122 Code No: 44-905, London). Based on the results of this study OFSP drink may be utilized and best consumed when freshly produced if there is a need to store at ambient (27ºC) conditions, it should not exceed 48hrs. If OFSP drink is stored under refrigerated (4-8ºC) condition, it should not exceed 7days to retain its nutritive and sensory attributes.

scholarly journals Modelling the rheological behaviour of enzyme clarified  lime (Citrus aurantifolia L.) juice concentrate

2012 ◽  
Vol 30 (No. 5) ◽  
pp. 456-466 ◽  
Author(s):  
S.S. Manjunatha ◽  
P.S. Raju ◽  
A.S. Bawa
Keyword(s):  
Water Activity ◽  
Rheological Behaviour ◽  
Solid Content ◽  
Total Soluble Solid ◽  
Soluble Solids ◽  
Soluble Solid Content ◽  
Soluble Solids Content ◽  
Lime Juice ◽  
Soluble Solid ◽  
Solids Content

The rheological behaviour of enzyme clarified Lime (Citrus aurontifolia L.) juice was studied as a function of the total soluble solid (TSS) content (7.3&ndash;55.7&deg;Brix), corresponding water activity (a<sub>w</sub>) (0.985&ndash;0.831) at different temperatures (20&ndash;80<sup>o</sup>C) using co-axial controlled stress rheometer. The rheological parameter shear stress was measured up to the shear rate of 600 s<sup>&ndash;1</sup>. The investigation showed that the enzyme clarified lime juice and its concentrate behaved like a Newtonian fluid with the viscosity (&eta;) being in the range 3.964 to 50.290 mPa s depending upon the concentration and temperature used. The temperature dependency on the viscosity of lime juice was described by Arrhenius equation (r &gt; 0.99) and the activation energy (E<sub>a</sub>) of viscous flow was in the range 4.151 to 26.050 kJ/mol depending upon the total soluble solids content. The effect of total soluble solid content on the flow activation energy was described by exponential type equation (r &gt; 0.98) and that of water activity was described by both the power law and exponential equations (r &gt; 0.99). The effect of total soluble solid content on the viscosity of lime juice followed the second order exponential equation (r &gt; 0.99) at the temperature used. The effect of water activity on the viscosity was described by both the power law and exponential type relationship (r &gt; 0.97). The equations relating to the combined effect of temperature and total soluble solids content/water activity on the viscosity of enzyme clarified lime juice were established. &nbsp;

scholarly journals Pawpaw enriched soymilk beverage

2021 ◽  
Vol 56 (2) ◽  
pp. 105-114
Author(s):  
IF Bolarinwa ◽  
TE Aruna ◽  
RI Ajetunmobi ◽  
JA Adejuyitan ◽  
OW Alawode
Keyword(s):  
Vitamin A ◽  
Physicochemical Properties ◽  
Nutrient Intake ◽  
Titratable Acidity ◽  
Sensory Attributes ◽  
Soluble Solids ◽  
Mineral Contents ◽  
Total Soluble Solids ◽  
Total Titratable Acidity ◽  
Macro Mineral

Effects of enriching soymilk with pawpaw puree at different ratios (10 – 40%) were evaluated for physicochemical properties, vitamin A and C, mineral contents, and sensory attributes. The results showed increase in total soluble solids (5.5 – 8.5 oBrix), total titratable acidity (0.53 – 0.87 g/kg) and viscosity (19.9 – 26.7 cp), but decreased in pH (7.4 – 6.8). Vitamin A and C contents of the soy-pawpaw beverage increased from 12.4– 20.4 μg/100 ml and 10.9 – 25.8 mg/100 ml, respectively. All the macromineral contents of the enriched soymilk beverages increased significantly except for sodium.Enrichment of soymilk with pawpaw puree improved the sensory attributes of the drink in terms of flavour, taste, mouthfeel and overall acceptance, especially at high supplementation level (40%). Soymilk with pawpaw puree resulted in products with better vitamin A and C and macro-mineral contents than plain soymilk drink, thus, the soy-pawpaw beverage will complement consumers micro and macro-nutrient intake. Bangladesh J. Sci. Ind. Res.56(2), 105-114, 2021

scholarly journals The Optimum Storage Conditions on the Quality of the Stingless bee Honey

2021 ◽  
Vol 2049 (1) ◽  
pp. 012003
Author(s):  
Imron Meechai ◽  
Isma-ae Chelong ◽  
Romlee Chedoloh
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Sugar Content ◽  
Storage Condition ◽  
Storage Conditions ◽  
Stingless Bee ◽  
Significant Difference ◽  
Storage Times ◽  
And Storage

Abstract Honey of stingless bee has a higher moisture content than bees. Long-term storage may cause fermentation processes to change the physicochemical properties and taste. Thus, the aim of this research was evaluation of the optimum storage condition on the quality of stingless bee honey. Stingless bee honey (Tetragonular larviceps) was contained in plastic bottle and kept at ambient temperature (30-35°C) and low temperature (4-8°C) for 0-45 days. Before and after storage honey were analyzed the physicochemical properties and sensory investigation for comparison of quality. The results showed that temperatures and storage times have affected on the reducing sugar content, pH, conductivity, color, moisture content with significant difference (p<0.05). While, temperatures and storage times have unaffected on the °Brix value (p>0.05). Additionally, the physicochemical properties of honey were according with previously quality report. The sensory investigation indicated that the smell natural flavor, consistency, taste and sourness were not significant difference (p>0.05). In contrast, the color and overall preference were significant difference (p<0.05). For honey quality, Thus, the honey might keep at 4-35°C for ≤45 day of this study.

STORAGE QUALITY OF McINTOSH APPLES AS AFFECTED BY REMOVAL OF ETHYLENE FROM THE STORAGE ATMOSPHERE

1969 ◽  
Vol 49 (5) ◽  
pp. 567-572 ◽  
Author(s):  
F. R. Forsyth ◽  
C. A. Eaves ◽  
H. J. Lightfoot
Keyword(s):  
Room Temperature ◽  
Storage Condition ◽  
Storage Conditions ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Storage Quality ◽  
Storage Atmosphere ◽  
Solids Content

Preclimacteric McIntosh apples were maintained under low (average 6 ppm) C2H4 and high (average 1,570 ppm) C2H4 levels for 189 days at 3.3 °C. Subsequent analysis of the fruit revealed that the low C2H4 storage condition had maintained approximately 0.9 kg (2 lb.) greater firmness in the fruit than had the high C2H4 condition. This extra firmness persisted for more than a week at room temperature. Acidity levels and soluble solids content were increased slightly by the low C2H4 treatment. Low C2H4 treatment caused both a lower internal C2H4 content of the fruit and a lower level of C2H4 emission by the whole fruit than did storage in high levels of C2H4. The low C2H4 storage conditions reduced the incidence of core browning.

scholarly journals Effects of Microbiological and Physicochemical Properties of Cow’s Milk and Goat’s Milk Dadih Inoculated with Various Lactobacillus Species

2021 ◽  
Vol 17 (6) ◽  
pp. 689-710
Author(s):  
Mohd Nizam Lani ◽  
Nurshafika Bahar ◽  
Elham Taghavi ◽  
Fauziah Tufail Ahmad ◽  
S.A. Sharifudin ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Physicochemical Properties ◽  
Starter Culture ◽  
Total Soluble Solid ◽  
Cow’S Milk ◽  
Lactobacillus Species ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Soluble Solid ◽  
Goat's Milk

Dadih is a dairy-based product and it is one of the most popular desserts among Malaysians and Indonesians. It is made from raw milk which naturally contains various types of microorganisms. This study was conducted to develop cultured dadih by inoculating various Lactobacillus species such as Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus paracasei into dadih made from cow’s milk and goat’s milk. Prior to isolation of LAB from control dadih (dadih without inoculation with LAB), the dadih was stored at 4˚C for 48 hours. The microbiological (general microbial load, viability of and LAB, mould and yeast count) and physicochemical properties (pH, lactic acid content, total soluble solid, colour, texture and proximate composition) of dadih with different LAB strains and without LAB strain were determined. Results showed that L. paracasei spp. paracasei, Lactobacillus brevis, Lactobacillus casei were isolated from cow’s milk dadih while only L. paracasei spp. paracasei was isolated from goat’s milk dadih. The number of LAB ranged from 5.73 to 6.06 log10 CFU/g for cow’s milk dadih and 5.19 to 5.88 log10 CFU/g for goat’s milk dadih. Results revealed that dadih inoculated with LAB has lower pH and greater amount of lactic acid produced than control dadih. Total soluble solid for dadih with LAB also decreased. Hardness of dadih without LAB culture was higher compared to the inoculated dadih with LAB cultures. Proximate compositions (moisture, ash, crude fat, crude protein and total carbohydrate) showed variations due to differential formulations and incorporations of different LAB strains. Findings showed that L. acidophilus was chosen as the best starter culture for both types of dadih because it has significant effects on pH, titratable acidity, total soluble solid and texture of the dadih.

scholarly journals Effect of tuber sections and processing conditions on the physicochemical properties of sweet potato (Ipomoea batatas L. (Lam)) flour

2019 ◽  
Vol 3 (4) ◽  
pp. 273-278
Author(s):  
M C Iheagwara ◽  
I H Chibuzo ◽  
J C Ibeabuchi
Keyword(s):  
Physicochemical Properties ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Absorption Capacity ◽  
Processing Method ◽  
Soluble Solids ◽  
Oil Absorption ◽  
Processing Conditions ◽  
Test Parameter ◽  
Point Temperature

Abstract Objective The study was conducted to ascertain the effect of tuber sections, heat treatment, and rehydration with process chemicals of varying concentrations on the physicochemical properties of sweet potato (Ipomoea batatas L. (Lam)) flour. Materials and Methods The flour samples were generated as raw, boiled, and steamed from the head, middle, and tail sections of the tuber. These were compared with their whole tuber counterpart. The magnitude and extent of the factorial influence were measured using the effects on swelling index (SI), water absorption capacity (WAC), oil absorption capacity, total soluble solids (TSS), blue value index (BVI), gelling point temperature (GPT), boiling point temperature (BPT), and pH. Results The results obtained showed that the proximate composition from the tuber sections and the whole did not differ significantly (P &lt; 0.05). The tuber processing method (TPM) and tuber processing duration (TPD) effected significant differences (P &lt; 0.05) in all the test parameter except for pH respectively. Conclusion From the investigation, it was observed that the test variables have significant effects on the physicochemical properties of the sweet potato flour.

scholarly journals Physicochemical Properties and Yield of Tomato Varieties under Plastic House Condition

2015 ◽  
Vol 15 (2) ◽  
pp. 17-22
Author(s):  
Dev N. Tiwari ◽  
Ram C. Adhikari ◽  
Man B. Shrestha
Keyword(s):  
Physicochemical Properties ◽  
Nutritional Value ◽  
Block Design ◽  
Commercial Production ◽  
Total Soluble Solid ◽  
Research Station ◽  
Marketable Yield ◽  
Randomized Block Design ◽  
Soluble Solid ◽  
House Condition

Seven tomato varieties, Ahmita, BL-410, Ceres, Dalila, Makish, Srijana and Winsari were evaluated for physicochemical properties and fruit yield under plastic house condition during rainy seasons of two consecutive years 2012 and 2013 at the Regional Agriculture Research Station, Lumle, Kaski . The experiment was laid out in a complete randomized block design with four replications. The physicochemical analyses revealed that BL-410 had the highest total soluble solid (5.22 oBx) while Srijana had the highest tritrable acidity (0.903%) and vitamic C content (32.32 mg/100 g). It showed that Srijana was the most useful variety from nutritional perspective. BL-410 took least time to flowering (22.00 days), fruiting (28.00 days) and first harvesting (72.00 days) after transplanting. Ahmita produced maximum number of fruits per cluster (8.43). Ceres produced largest size (122.0 g) fruit while Winsari measured the tallest plant (120.5). Winsari produced highest marketable yield (105.8 t ha<sup>-1</sup>). Thus, it has been recommended for commercial production. Srijana, which has highest nutritional value needs to be promoted with increasing its productivity.DOI: http://dx.doi.org/njst.v15i2.12106 Nepal Journal of Science and Technology Vol. 15, No.2 (2014) 17-22

scholarly journals Pengaruh Konsentrasi Gliserol pada Edible Coating Terhadap Perubahan Mutu Buah Pisang Tongka Langit (Musa troglodytarum L) Selama Penyimpanan

2018 ◽  
Vol 7 (1) ◽  
pp. 16-20
Author(s):  
Priscilia Picauly ◽  
Gilian Tetelepta
Keyword(s):  
Weight Loss ◽  
Edible Coating ◽  
Total Soluble Solid ◽  
Soluble Solids ◽  
Glycerol Concentration ◽  
Randomized Design ◽  
Soluble Solid ◽  
Hardness Increase ◽  
Solids Content ◽  
Physical And Chemical

Tongka langit banana is one of the local fruits in Maluku which have a good potency for healthy however short shelf life. Fruit damaged is mainly caused by process of respiration and transpiration. One of the manipulations of this factors can be done by coating technique. The aim of the research was to find out the best coating on tongka langit banana used different gliserol concentration and observed the changes of physical and chemical on banana tongka langit during storage. This study used completely randomized design with one factor (RAL) is the glycerol concentration (1%, 3%, 5%). Data analyzed by analysis of variance and tested signification by Tukey. The observed parameter during the storage such as hardness, weight loss, and total soluble solids content. The result showed the concentration of glycerol significantly on hardness, weight loss, and total soluble solid. The best treatment in this research is gliserol concentration 3% be able to inhibit decrease of hardness, increase of weight loss and total soluble solid. Key words: tongka langit banana, cassava starch, edible coating   ABSTRAK Buah Pisang Tongka Langit adalah salah satu jenis buah lokal di Maluku yang memiliki potensi yang baik untuk kesehatan namun mudah rusak sehingga umur simpannya pendek. Kerusakan buah terutama disebabkan oleh proses respirasi dan transpirasi salah satu cara untuk menekan transpirasi yaitu dengan aplikasi edible coating. Penelitian ini bertujuan untuk mengetahui konsentrasi gliserol yang terbaik dalam pelapisan buah pisang tongka langit, dan mengamati perubahan fisik dan kimia selama penyimpanan. Penelitian ini menggunakan Rancangan Acak Lengkap yang terdiri dari satu faktor yaitu faktor konsentrasi gliserol (1%, 3%, dan 5%). Data dianalisis dengan analisis ragam dan diuji lanjut dengan uji beda nyata jujur. Parameter yang diamati yaitu kekerasan, susut bobot, dan total padatan terlarut. Hasil penelitian menunjukkan bahwa konsentrasi pati ubi kayu berpengaruh terhadap kekerasan, susut bobot, total padatan terlarut. Pada penelitian ini, konsentrasi gliserol 3% yang terbaik karena mampu menghambat penurunan nilai kekerasan, kenaikan nilai susut bobot dan total padatan terlarut, sehingga dapat memperpanjang umur simpan buah pisang tongka langit. Kata kunci: Pisang tongka langit, pati ubi kayu, edible coating

Sign in / Sign up

Export Citation Format

Share Document