scholarly journals Study on Standardization of Technology for Development of Preserve from Ripe Pumpkin (Cucurbita moschata)

2020 ◽  
pp. 23-33
Author(s):  
Anju K. Dhiman ◽  
Tejpreet Kaur Badesha ◽  
Surekha Attri ◽  
Preethi Ramachandran
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Calcium Hydroxide ◽  
Reducing Sugars ◽  
Chemical Constituents ◽  
Titratable Acidity ◽  
Chemical Components ◽  
Total Sugars ◽  
Overall Acceptability ◽  
Β Carotene

Two methods namely, slow and one period method was used to prepare preserve from four different treatments (P1-Control, P2- steam Blanching for 6 minutes, P3- Steam blanching for 6 min + dip in 1.0 per cent citric acid for 10 min, and P4- Steam blanching for 6 min + dip in 1.0 per cent calcium hydroxide for 60 min). The preserve prepared by slow method showed the higher values for chemical constituents’ viz. TSS, total sugars, reducing sugars, ascorbic acid and β-carotene as compared to one period method during storage. The preserve from cubes of treatment P3 showed more retention of chemical components in both the preparation methods. However, higher sensory scores for texture, flavour and overall acceptability were awarded to P4 (steam blanching for 6 min + dip in 1.0 per cent calcium hydroxide for 60 min) except for colour score which was higher in P3 but the differences were found to be non-significant. A mean decrease in moisture, titratable acidity, ascorbic acid and β-carotene was recorded during six months of storage while an increase was found in TSS, total sugars and reducing sugars. The retention of ascorbic acid and β-carotene was found to be more in preserve of P3 (steam blanching for 6 min + dip in 1.0 per cent citric acid for 10 min) treatment of slow cooking method than P3 of one period method. Sensory evaluation of the preserve also reflected a mean decrease in score for colour, texture, flavour and overall acceptability during a period of six months which was higher in one period method as compared to slow method.  The cost of production of unpacked ripe pumpkin preserve was found to be INR 132/kg while INR 76.84/250 g when packed in glass jars.

scholarly journals Nutritional quality of jamun-bael spread during storage

2021 ◽  
Vol 17 (2) ◽  
pp. 644-649
Author(s):  
Fozia Hameed ◽  
Neeraj Gupta
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Nutritional Quality ◽  
Reducing Sugars ◽  
Chemical Constituents ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Total Sugars

The present study was conducted to standardize appropriate combinations of jamun-bael blends for preparation of spread and to evaluate the changes in moisture, TSS, reducing sugars, total sugars, titratable acidity and ascorbic acid content of the developed product during storage. Spread prepared from 100:0, 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, 20:80, 10:90 and 0:100 ratio of jamun-bael pulp were analyzed for changes in chemical constituents at two months interval during storage period of six months. TSS, total sugars, reducing sugars and acidity increased while as moisture and ascorbic acid decreased in spread during storage.

scholarly journals Development and Quality Evaluation of Banana Mushroom Blended Jam

2017 ◽  
Vol 60 (1) ◽  
pp. 11-18
Author(s):  
Ishfaq Ahmed ◽  
Mati Ullah Khan ◽  
Ihsan Mabood Qazi ◽  
Shermat Ullah Ullah ◽  
Arsalan Khan ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Storage Time ◽  
Quality Evaluation ◽  
Reducing Sugars ◽  
Storage Period ◽  
Quality Characteristics ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Overall Acceptability

The effect of various blends of banana (B) and mushroom (M) as well as storage time on theoverall quality characteristics of jam at ambient temperature were studied for three months of storageperiod. All the treatments were analysed for physicochemical properties (total soluble solids (°Brix), pH,reducing sugars (%), non-reducing sugars (%), ascorbic acid (mg/100 g) and percent acidity) and sensoryproperties (taste, colour, texture and overall acceptability). Significant (P < 0.05) increase were examinedin total soluble solids (67.94-69.78 °brix), percent acidity (0.71-0.87%) and reducing sugars (18.17-29.33%)during the storage period. While, significant (P < 0.05) reduction in pH (3.45 to 3.26), non reducing sugars(44.90-30.83%), ascorbic acid (7.81 to 5.52 mg/100 g), colour (7.34 to 4.84), taste (7.27 to 4.51), texture(7.06 to 4.60) and overall acceptability (7.17 to 4.69) were observed. Physicochemical and sensory analysesshowed that jam prepared from BM6 (400 g banana + 600 g mushroom + 1kg sugar + 2 g citric acid) wasof good quality attributes among the treatments.

scholarly journals Supplemental Foliar Potassium Applications with or without a Surfactant can Enhance Netted Muskmelon Quality

HortScience ◽  
2006 ◽  
Vol 41 (3) ◽  
pp. 741-744 ◽  
Author(s):  
Gene E. Lester ◽  
John L. Jifon ◽  
D. J. Makus
Keyword(s):  
Ascorbic Acid ◽  
Fruit Quality ◽  
Soluble Solids ◽  
Ionic Surfactant ◽  
Tissue Pressure ◽  
Uptake Inhibition ◽  
Total Sugars ◽  
Fruit Tissue ◽  
Solids Concentration ◽  
Β Carotene

Netted muskmelon [Cucumis melo L. (Reticulatus Group)] fruit quality (ascorbic acid, β-carotene, total free sugars, and soluble solids concentration (SSC)) is directly related to plant potassium (K) concentration during fruit growth and maturation. During reproductive development, soil K fertilization alone is often inadequate due to poor root uptake and competitive uptake inhibition from calcium and magnesium. Foliar applications of glycine-complexed K during muskmelon fruit development has been shown to improve fruit quality, however, the influence of organic-complexed K vs. an inorganic salt form has not been determined. This glasshouse study investigated the effects of two K sources: a glycine-complexed K (potassium metalosate, KM) and potassium chloride (KCl) (both containing 800 mg K/L) with or without a non-ionic surfactant (Silwet L-77) on melon quality. Orange-flesh muskmelon `Cruiser' was grown in a glasshouse and fertilized throughout the study with soil-applied N–P–K fertilizer. Starting at 3 to 5 d after fruit set, and up to 3 to 5 d before fruit maturity at full slip, entire plants were sprayed weekly, including the fruit, with KM or KCl with or without a surfactant. Fruit from plants receiving supplemental foliar K had significantly higher K concentrations in the edible middle mesocarp fruit tissue compared to control untreated fruit. Fruit from treated plants were also firmer, both externally and internally, than those from non-treated control plants. Increased fruit tissue firmness was accompanied by higher tissue pressure potentials of K treated plants vs. control. In general, K treated fruit had significantly higher SSC, total sugars, total ascorbic acid, and β-carotene than control fruit. Fall-grown fruit generally had higher SSC, total sugars, total ascorbic acid and β-carotene concentrations than spring-grown fruit regardless of K treatment. The effects of surfactant were not consistent but in general, addition of a surfactant tended to affect higher SSC and β-carotene concentrations.

Some effects of gamma radiation on several varieties of Tasmanian potatoes. 2. Biochemical changes

1965 ◽  
Vol 5 (18) ◽  
pp. 289 ◽  
Author(s):  
PA Wills
Keyword(s):  
Ascorbic Acid ◽  
Gamma Radiation ◽  
Dry Matter ◽  
Reducing Sugars ◽  
Starch Content ◽  
Sugar Content ◽  
Dehydroascorbic Acid ◽  
Ascorbic Acid Content ◽  
Reducing Sugar ◽  
Total Sugars

Tasmanian Up-to-date, Kennebec, Sebago, and Sequoia tubers were treated with low doses of gamma radiation to inhibit sprouting and were subsequently stored at 68�F or 45�F. Tubers were examined at bi-monthly intervals for some, or all, of the following biochemical constituents : dry matter, thiamin, reduced ascorbic acid, dehydroascorbic acid, total ascorbic acid, soluble reducing sugars, sucrose, total sugars, and starch. Radiation, independent of dose level, led to lower dry matter contents in the Up-to-date, Kennebec, and Sequoia tubers after four months storage, and in the Sebago tubers after six months storage at 68�F, but not at 45�F, when compared to the controls. The thiamin content of Up-to-date tubers w-as not influenced by radiation (16,000 rads). Storage w-as a more important factor than radiation in altering the ascorbic acid content of tubers. Radiation maintained, or even increased the normal level. Radiation increased the soluble reducing sugar content of Sequoia tubers, the total sugar of Sequoia and Sebago tubers, and the sucrose content of the Sebago tubers, but had little effect on the starch content of these varieties. Storage influenced some of these constituents, particularly in the Sebago variety.

Response of cultivars, picking dates and storage period on quality characteristics of imitation cherry of Karonda (Carissa carandas L.) fruits

2016 ◽  
Vol 36 (3) ◽  
Author(s):  
K. K. Mishra ◽  
Suneeta Singh ◽  
Omveer Singh
Keyword(s):  
Ascorbic Acid ◽  
Fruit Set ◽  
Storage Period ◽  
Titratable Acidity ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Enzymatic Browning ◽  
Overall Acceptability ◽  
Entire Storage Period ◽  
Colour Appearance

Imitation cherry of Karonda was prepared from three cultivars viz., Pant Manohar, Pant Sudarshan and Pant Suvarna picked at 40, 60 and 80 days after fruit set. The storability of imitation cherry was evaluated at ambient room temperature for a period of nine months. The imitation cherry prepared at 80 days after fruit set showed maximum TSS (77.83 %), reducing sugar (42.21 %), non-reducing sugar (28.21 %), total sugar, ascorbic acid (6.69 mg/100g), phosphorus (3.55 mg/100g), calcium (1.23 mg/100g), iron (3.72 mg/100g), non-enzymatic browning, colour, appearance, aroma, taste and overall acceptability. Gradual reduction in TSS, reducing sugar, total sugar, titratable acidity, colour, appearance, aroma, taste, texture and overall acceptability were observed during the nine months storage period. However, non-reducing sugar, ascorbic acid and non-enzymatic browning were increased with the increase in storage period. Overall acceptability of the product ranged from 8.15 to 8.43 on 9 point hedonic scale at various intervals up to 9 months of storage. There was no yeast and mould growth being observed during the entire storage period. Imitation cherry prepared from Pant Suvarna at 80 days interval after fruit set proved significantly best in quality because of its higher nutritional and sensory characters.

scholarly journals Influence of Carrot Pulp Fortified with Different Concentrations of Apple Pulp on Blended Jam

2017 ◽  
Vol 60 (2) ◽  
pp. 92-101
Author(s):  
Ishfaq Ahmed ◽  
Shermat Ullah ◽  
Arsalan Khan ◽  
Muhammad Ayub ◽  
Baber Shamrez ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Properties ◽  
Ambient Temperature ◽  
Reducing Sugars ◽  
Storage Period ◽  
Sensory Attributes ◽  
The Other ◽  
Overall Acceptability ◽  
And Storage ◽  
Statistical Results

The aim of this study was to evaluate various combination and effect of storage period on thequality of carrot apple blended jam at ambient temperature (18-25 °C). The treatments were CA0, CA1,CA2, CA3, CA4 and CA5. All the treatments were examined for physicochemical properties i.e., total solublesolids (TSS), pH, reducing sugars (%), percent acidity, non-reducing sugars (%), ascorbic acid (mg/100 g),as well as for sensory properties at fifteen days interval for a total storage period of 90 days. Significantincrease (P<0.05) were examined in TSS (67.45-70.40 °brix), acidity (0.64-0.80) and reducing sugars(16.64-27.78). While, significant decrease (P<0.05) were examined in pH (3.63-3.44), non reducing sugars(45.04-27.69), ascorbic acid (7.81-5.52 mg/100 g), colour (7.33-4.35), taste (7.40-4.12), texture (7.22-4.06) and overall acceptability (7.36-4.14). Statistical results concluded that treatment and storage has asignificant effect on the quality and stability of carrot pulp and apple pulp blend jam. Results revealed thatgood quality jam could be prepared with equal amount of carrot and apple pulp, which showed withminimum damage to physiochemical and sensory attributes among the other treatment even after 90 daysof storage.

scholarly journals EFFECT OF CONTROLLED ATMOSPHERE STORAGE ON PEACH QUALITY.

HortScience ◽  
1990 ◽  
Vol 25 (8) ◽  
pp. 854f-854
Author(s):  
Ahmed F. El-Shiekh ◽  
David H. Picha
Keyword(s):  
Citric Acid ◽  
Malic Acid ◽  
Phenolic Acid ◽  
Reducing Sugars ◽  
Storage Period ◽  
Titratable Acidity ◽  
Poor Quality ◽  
Controlled Atmosphere ◽  
Controlled Atmosphere Storage ◽  
Atmosphere Storage

Peaches stored in air for 40 days at OC developed severe internal breakdown and poor quality after transferring them to 20C to ripen. Comparable fruit stored under controlled atmosphere (1% O2 + 5% CO2) and then ripened at 20C had no breakdown and retained good quality. Fruit stored under CA had less reducing sugars but more sucrose than air stored fruit. Fruit pH increased and titratable acidity decreased over a 40 day storage period. Citric acid increased slightly while malic acid decreased during storage. Little or no differences in overall acidity and individual organic acids existed between CA and air storage. Little or no change in individual phenolic acid content occurred during storage or between CA and air storage. Internal color darkened and became redder with storage. CA stored fruit was significantly firmer than air stored fruit. Sensory evaluation indicated CA stored fruit was more acidic, sweeter, and had better overall flavor than air stored fruit.

scholarly journals Changes in chemical constituents and overall acceptability of papaya jam fortified with soya protein during storage

2020 ◽  
Vol 88 (1) ◽  
Author(s):  
Dimas Bayu PINANDOYO ◽  
Arisadi MASNAR
Keyword(s):  
Crude Protein ◽  
Reducing Sugars ◽  
Chemical Constituents ◽  
Soya Protein ◽  
Plate Count ◽  
Protein Concentrate ◽  
Overall Acceptability ◽  
Total Plate Count ◽  
Soya Protein Concentrate ◽  
Papaya Pulp

Processed fruit products commonly contain very low protein due to the heat treatment during processing period. This article presents the researchresults concerning the increase of nutrition value of papaya jam fortified with soya protein concentrate. Papaya jam prepared with ratio 40:1, 40:2, 40:3, 40:4, and 40:5 (v/v) of papaya pulp and soya protein concentrate. The treatment of papaya jam and soya protein with the highest acceptability was then analyzed for the changes in chemical constituents and overall acceptability at monthly interval during three months of storage. The parameters that being analyzed were moisture content, total soluble solids (TSS), pH, total and reducing sugars, non-enzymatic browning, acidity, ascorbic acid, total carotenoid, total phenol, crude protein, and total plate count.  The results showed that fortified papaya jams prepared with papaya pulp and soy protein concentrate ratio at 40:1 had the highest acceptability. During storage time it revealed that moisture content, TSS, pH, total and reducing sugars, and non-enzymatic browning increased, while acidity, ascorbic acid, total carotenoids, phenols, total antioxidants and crude protein contents of jam decreased. Fortification of papaya jam with soya protein concentrate (40:1 v/v) increased crude protein content on average from 3.15% to 4.16%. Total plate count (TPC) indicated that no microbial contamination during 3 months storage period. It can be concluded that papaya jam fortified with soya protein concentrate remained acceptable during storage although the acceptability decreased over time.

scholarly journals Production and characterization of mixed pineapple and hibiscus jam

2019 ◽  
Vol 13 ◽  
pp. 155
Author(s):  
Eugênia Telis De Vilela Silva ◽  
Henrique Valentim Moura ◽  
Rossana Maria Feitosa de Figueiredo ◽  
Alexandre Jose De Melo Queiroz ◽  
Inácia Dos Santos Moreira
Keyword(s):  
Ascorbic Acid ◽  
Water Content ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
High Water ◽  
Soluble Solids ◽  
High Water Content ◽  
Total Sugars ◽  
Total Soluble Solids ◽  
Total Anthocyanins

Pineapple is a food rich in vitamins, antioxidants and bromelain, but because it has high water content it becomes a highly perishable fruit. Hibiscus is a plant with flowers rich in phytochemicals that can be used as an ingredient to add value to processed products. The objective of this work was to prepare mixed jams using pineapple with hibiscus extract at different concentrations and to characterize the physicochemical properties of the jams produced. Experimental design was completely randomized with four replicates. The treatments consisted of three concentration levels of hibiscus extract (5, 10 and 15%) in pineapple jelly (50:50). Analyzed physical-chemical characteristics were: water content, water activity, ash, lipids, total sugars, reducing and non-reducing sugars, vitamin C, total titratable acidity, pH and total soluble solids. It was found that increasing concentrations of hibiscus in the formulations significantly influenced resulting jam composition. Increasing hibiscus concentration reduced the total sugars content and increased ascorbic acid content, acidity, total soluble solids and ash, as well as total anthocyanins and flavonoids contents. Among the jams produced, the formulation with 15% hibiscus was distinguished by its high content of ascorbic acid, flavonoids and anthocyanins. The addition of hibiscus to pineapple jelly improves the nutritional and functional value of the resulting jams, so it can be considered a high potential ingredient for this type of product.

scholarly journals Development of low alcoholic naturally carbonated fermented debittered beverage from grapefruit (Citrus paradisi)

2016 ◽  
Vol 8 (3) ◽  
pp. 1649-1653 ◽  
Author(s):  
G. Pandove ◽  
P. Sahota ◽  
N. Gupta
Keyword(s):  
Ascorbic Acid ◽  
Reducing Sugars ◽  
Antimicrobial Properties ◽  
Citrus Fruit ◽  
Its Region ◽  
Citrus Paradisi ◽  
Total Sugars ◽  
Citrus Juice ◽  
Acid Ratio ◽  
Total Yeast

A pure yeast Clavispora lusitaniae, isolated from whey beverage, phenotypically characterized and molecularly characterized by sequencing of D1/D2 domain of 26S rRNA and Internal Transcribed Spacer (ITS) region was used to produce low alcoholic naturally carbonated fermented debittered beverage from Grapefruit. C. lusitaniae produces enzyme naringinase. This enzyme is a mixture of α-L-rhamnosidase and β-D-glucosidase. The bitter component in citrus fruit, naringin can be hydrolyzed by α-L-rhamnosidase to rhamnose and prunin then by β-glucosidase to glucose and naringenin. The freshly prepared fermented Grapefruit beverage had TSS 14 °B, pH 4.7, acidity 0.26%, brix acid ratio 53.85, total sugars 11.6%, reducing sugars 3.34%, ascorbic acid 21.9 mg/100 ml, naringin 643.2 ppm, alcohol 0.00% (v/v), CO2 0.00 bar and total yeast count 5.83 (Log no.of cells/ml). Physico-chemical changes recorded after three months of storage at refrigerated temperature revealed TSS 12.0 °B, pH 4.2, acidity 0.54%, brix acid ratio 22.22, total sugars 8.97%, reducing sugars 1.94%, ascorbic acid 18.45 mg/100 ml, naringin 365.2 ppm, alcohol 0.76 % (v/v), CO2 1.35 bar and total yeast count 8.54 (Log no.of cells/ml). Naturally produced CO2 by C. lusitaniae during fermentation adds effervescence, sparkle, tangy taste to the beverage in addition to its antimicrobial properties. Thus bio-enzymatic debittering by C. lusitaniae may become the new direction of citrus juice processing in the future, due to its economical viability with strong ability to remove the bitter taste from citrus juice beverage.

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