scholarly journals Standardization of Recipe for the Preparation of Wild Jamun Squash: Effect of Packaging Materials and Temperature Conditions on Nutritional Quality during Storage

2020 ◽  
pp. 34-44
Author(s):  
Kanchan Bhatt ◽  
N. S. Thakur ◽  
Abhimanyu Thakur ◽  
. Hamid ◽  
Chetna Sharma
Keyword(s):  
Storage Conditions ◽  
Quality Characteristics ◽  
Eastern Africa ◽  
Packaging Materials ◽  
Ambient Conditions ◽  
Pet Bottles ◽  
Temperature Conditions ◽  
Wild Fruit ◽  
Sugar Syrup ◽  
Physico Chemical

Jamun (Syzygium cumini L.) an evergreen wild fruit of utmost importance belongs to Myrtaceae family and grows throughout the Asian subcontinent, Eastern Africa, South America, Madagascar to USA.  It is an edible antidiabetic fruit rich in anthocyanins native to India and West Indies. Thus, an attempt was made to develop squash from its fruit and determine quality changes during storage. Various combinations of enzyme assisted extracted juice and sugar syrup were tried and analyzed on the basis of sensory quality attributes to standardize proper combination for squash. The recipe with 35 per cent juice and 40˚B TSS was rate best on the basis of sensory and some physico-chemical characteristics packed in glass and PET bottles and stored for six months under ambient (20-25˚C) and refrigerated temperature conditions (4-7˚C). Squash could be safely stored for a period of six months under both the ambient and refrigerated conditions with mild change in various quality characteristics. Although, the changes in the quality characteristics of the squash were slower in refrigerated storage conditions as compared to ambient conditions.  However, both packaging materials viz PET and glass bottles were found suitable with comparably less changes occurring in glass bottle under refrigerated conditions.

scholarly journals Optimization of Juice and Total Soluble Solids Concentration for the Preparation of Wild Jamun Syrup: Effect of Packaging Materials and Temperature Conditions on Nutritional Quality during Storage

2020 ◽  
pp. 116-124
Author(s):  
Kanchan Bhatt ◽  
N. S. Thakur ◽  
Hamid . ◽  
Abhimanyu Thakur ◽  
Chetna Sharma
Keyword(s):  
Quality Parameters ◽  
Soluble Solids ◽  
Packaging Materials ◽  
Temperature Conditions ◽  
Wild Fruit ◽  
Medicinal Value ◽  
Solids Concentration ◽  
Physico Chemical ◽  
Glass Bottles ◽  
Polyethylene Terephthalate Bottles

Jamun (Syzygium cumini L.) is a wild fruit with major importance due to its antioxidant activity, anthocyanins content and exotic taste besides high medicinal value. This fruit is known for its antidiabetic properties as its seeds contain glucoside “Jamboline”. Due to its perishable nature and neutraceutical importance present studies have been conducted for the preparation of syrup. Various TSS (65 and 70 °B) and juice (25, 30, 35 and 40%) ratios have been attempted to optimize proper syrup combination. The two packaging materials i.e. glass and PET (Polyethylene terephthalate) bottles were used to pack jamun syrup prepared by the best selected combination and stored for 6 months under ambient (18-22°C) and refrigerated temperature conditions (4–7°C). Based on organoleptic and some physico-chemical characteristics, syrup prepared with 35% jamun juice, 65°B TSS and 1.50% acid was considered best among 8 different treatment combinations of juice and TSS. Jamun syrup could be stored safely for a duration of six months under both the ambient and refrigerated conditions without much difference in various quality parameters. Nevertheless, both PET and glass bottles have been considered appropriate as packaging material, with reasonably fewer changes taking place in glass bottles kept in refrigerated conditions.

scholarly journals Preparation of Myrica nagi (Box myrtle) drink and effect of storage temperature on its quality

2017 ◽  
Vol 9 (4) ◽  
pp. 2137-2142
Author(s):  
Abhimanyu Thakur ◽  
N. S. Thakur ◽  
Pradeep Kumar
Keyword(s):  
Storage Temperature ◽  
Titratable Acidity ◽  
Storage Conditions ◽  
Quality Characteristics ◽  
Soluble Solids ◽  
Ambient Conditions ◽  
Physico Chemical ◽  
Glass Bottles ◽  
Myrica Nagi ◽  
Polyethylene Terephthalate Bottles

Box myrtle (Myrica nagi) belongs to family Myricaceae is a sub-temperate tree found throughout the mid-Himalayas at an elevation of 1300 to 2100 meters above mean sea level. Its fruits are known for their ravishing taste and have been reported as rich source of anti-oxidants like phenols and anthocyanins. In the present study drink was prepared from box myrtle juice and quality evaluation was carried out during six months of storage of fruit drink. Different combinations of juice (8%, 10%, 12%, 14% and 16 %) and sugar syrup/TSS (Total soluble solids) (12 oB and 15 oB) were tried to standardize proper combination for drink. The drink prepared by following the best selected recipe (14 % juice and 12 oB TSS) was packed in glass and PET (Polyethylene terephthalate) bottles and stored for six months under ambient and refrigerated temperature conditions. Drink could be safely stored for a period of six months under both the storage conditions without much change in various quality characteristics. Various physico-chemical characteristics increased/decreased like TSS (12.05 to 12.48 oB), reducing sugars (7.80 to 8.69 %), titratable acidity (0.30 to 0.27 %), ascorbic acid (1.09 to 0.47 mg/100 g), total phenols (27.35 to 19.11 mg/100 g) and anthocyanins (6.14 to 3.69 mg/100 g). However, the changes in the quality characteristics of the drink were slower in refrigerated storage conditions as compared to ambient conditions. Both the packaging materials viz. PET and glass bottles were found suitable, with comparatively less changes occurring in glass bottles stored under refrigerated conditions.

scholarly journals Development of spiced squash (appetizer) from wild prickly pear (Opuntia dillenii Haw.) and its quality evaluation during storage

2019 ◽  
Vol 11 (2) ◽  
pp. 315-320
Author(s):  
Monika Chauhan ◽  
N S Thakur ◽  
Abhimanyu Thakur
Keyword(s):  
Quality Evaluation ◽  
Value Added ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Prickly Pear ◽  
Soluble Solids ◽  
Temperature Conditions ◽  
Wild Fruit ◽  
Polyethylene Terephthalate Bottles ◽  
Opuntia Dillenii

Wild prickly pear (Opuntia dillenii Haw.) is one of the wild fruit with great importance because of its high antioxidants, colour pigments and other quality parameters besides its medicinal properties. In India, there are only a limited number of reports pertaining to utilization of this fruit which further lack the development of value added novel products. So, the present studies were carried out for the development of spiced squash or appetizer from wild prickly pear fruit and its quality evaluation during storage. Different combinations of fruit juice (25, 30, 35 and 40 %) and sugar syrup (40 and 45 °B) were tried to standardize a proper combination for appetizer. The appetizer prepared by using the best recipe with 35 % juice, 45 °B TSS (Total soluble solids) and 1.20 % acidity was packed in two packaging materials viz. glass and PET (Polyethylene terephthalate) bottles which were further stored for six months under ambient and refrigerated temperature conditions. Appetizer packed in glass as well as in PET packaging material can be stored successfully for a period of six months under both the temperature conditions. However, various quality parameters of appetizer were retained higher in glass bottles stored under refrigerated storage conditions.

scholarly journals Enrichment of Cinta Senese burgers with omega-3 fatty acids. Effect of type of addition and storage conditions on quality characteristics

2018 ◽  
Vol 69 (1) ◽  
pp. 235 ◽  
Author(s):  
C. Aquilani ◽  
T. Pérez-Palacios ◽  
F. Sirtori ◽  
E. Jiménez-Martín ◽  
T. Antequera ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Frozen Storage ◽  
Storage Conditions ◽  
Quality Characteristics ◽  
Omega 3 ◽  
Epa And Dha ◽  
Physico Chemical ◽  
Cooked Meat ◽  
And Storage

The most beneficial omega-3 PUFAs to human health, EPA and DHA fatty acids, are typically present in fish products, but extraneous to meat. Therefore, Cinta Senese pork burgers were added with microencapsulated (M) and bulk fish oil (F) and subjected to three storage conditions: no storage (T0), chilled (T5) and frozen storage (T30). The physico-chemical and sensory attributes of raw and cooked burgers were investigated. After storage and cooking, EPA and DHA were better preserved in M burgers than in F samples, which showed the highest TBAR values at T0 and T5, while M samples presented scores similar to the control. Panelists observed differences mainly in greasy appearance, odor intensity and cooked meat odor and flavor. The M group showed the best scores at T5 with respect to the control and F burgers. So, fish oil microencapsulation was an effective method to prevent EPA and DHA oxidation while respecting burger quality characteristics.

scholarly journals Effect of Packaging and Storage on Quality Characteristics of Dried Wild Pomegranate Arils (Anardana) Prepared in Solar Tunnel Drier

2020 ◽  
pp. 8-23
Author(s):  
Abhimanyu Thakur ◽  
N. S. Thakur ◽  
Hamid . ◽  
Pradeep Kumar ◽  
Kanchan Bhatt
Keyword(s):  
Value Added ◽  
Storage Period ◽  
Titratable Acidity ◽  
Punica Granatum ◽  
Storage Condition ◽  
Storage Conditions ◽  
Quality Characteristics ◽  
Ambient Conditions ◽  
Hydroxymethyl Furfural ◽  
And Storage

Wild pomegranate (Punica granatum L.) fruits were procured from Karsog area of Mandi district of Himachal Pradesh, India (1265 m above mean sea level). The arils extracted from the fruits were dehydrated in a solar tunnel (30-45°C) drier to prepare value added product Anardana. The developed product was packed in three different packaging materials viz. gunny bags, aluminium laminated pouches (ALP) and aluminium laminated pouches with vacuum (ALPV) and stored under ambient and refrigerated temperature for a period of 12 months so as to evaluate overall effect of storage period, storage condition and packaging material. After 12 months of storage period, higher retention of various quality characteristics like TSS, titratable acidity, ascorbic acid, total sugars, anthocyanins content, sensory characteristic scores with less increase in moisture content, NEB (non-enzymatic browning),HMF (hydroxymethyl furfural) and furfural content was observed in Anardana packed in ALPV followed by ALP and gunny bags. The changes in the quality characteristics of the Anardana were slower in refrigerated storage conditions as compared to ambient conditions.

scholarly journals Studies on Storage Quality Evaluation of Dried Wild Pomegranate Arils (Anardana) Prepared in Mechanical Cabinet Drier

2020 ◽  
pp. 79-91
Author(s):  
Abhimanyu Thakur ◽  
N. S. Thakur ◽  
.` Hamid ◽  
Pradeep Kumar ◽  
Sunakshi Gautam
Keyword(s):  
Acid Content ◽  
Storage Period ◽  
Storage Conditions ◽  
Quality Characteristics ◽  
Himachal Pradesh ◽  
Soluble Solids ◽  
Appreciable Amount ◽  
Refrigerated Storage ◽  
Ambient Conditions ◽  
Jammu And Kashmir

Wild pomegranate (Punica granatum L.), fruit is widely found in hilly slopes of Himachal Pradesh, Uttarakhand and Jammu and Kashmir. It contains higher amount of acid content along with other quality characteristics. To exploit the appreciable amount of acid content in this fruit, a popular dried product known as anardana was prepared in mechanical cabinet drier from the fruits procured from Karsog area of Mandi district of Himachal Pradesh, India (1265 m above mean sea level). The anardana was packed in aluminium laminated pouch with vacuum (ALPV), aluminium laminated pouch (ALP) and gunny bags which were stored under ambient and refrigerated storage conditions so as to study the effect of packaging and storage on its quality. During storage, moisture, water activity, reducing sugars, NEB (Non enzymatic browning), HMF (Hydroxymethyl furfural) and furfural content increased whereas, TSS (Total soluble solids), titratable acidity, total sugars, ascorbic acid, anthocyanins, starch, total fibre and residual SO2 decreased during storage. After 12 months of storage period, higher retention of various quality characteristics was observed in anardana packed in ALPV followed by ALP and gunny bags. However, changes were slower in refrigerated storage conditions as compared to that under ambient conditions.

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 storage conditions, preservative levels and packing materials on ascorbic acid juice of mandarin cv. Nagpur Santra

2020 ◽  
pp. 38-41
Author(s):  
Zaki Ahmad Faizi
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Cold Storage ◽  
Nutritional Value ◽  
Storage Time ◽  
Storage Period ◽  
Storage Conditions ◽  
Packaging Materials ◽  
Glass Bottle ◽  
Pet Bottles

The research was done with the aim of considering vitamin C affectability under different storage conditions and packages at the post-harvest center of Mpkv, Rahuri Agricultural University in India. Juice of Nagpur Santra in three packaging materials glass bottles of 200 mL (B1), pet bottles of 200 mL (B2) and standy pouches (B3) which were added sodium benzoate as preservative substance in three levels 150 ppm (P1), 250 ppm (P2) and 350 ppm (P3), were kept in roam temperature range 19 to 28°C (S1) and cold storage 5±2°C (S2) were used for vitamin C consideration at days 30, 60, 90, 120, 150 and 180 of storage period. Results showed that ascorbic acid of Nagpur Santra juice was significantly influenced by storage conditions, preservative levels, packaging materials and their -1 interactions. The ascorbic acid (AA) of fresh juice was 43.46 mg 100 mL . During storage AA was found to be decreased in all the treatment combinations. However, the rate was faster under ambient condition (S1) as compared to cold storage (S2) condition. The minimum decrease in AA of juice was found in high preservative level when packed in glass bottle and stored in cold storage. The maximum AA was recorded in S2P3B1 (35.21 mg 100 mL-1) followed by S2P3B2 (34.23 mg 100 mL-1) at 180 days of storage. The minimum AA was recorded in S1P1B3 (23.69 mg 100 mL-1) followed by S1P1B2 (24.60 mg 100 mL-1) at 90 days of storage period and afterward it spoiled. It can be said due to high quantity of AA in Nagpur Santra even after long period of storage time the level of AA of mentioned fruit juice was at acceptable level from view point of nutritional value.

scholarly journals Physico-chemical and enzymatic changes in peach (Prunus persica (L.) Batsch) fruit in response to sodium salts during low temperature storage

2016 ◽  
Vol 8 (4) ◽  
pp. 2116-2119
Author(s):  
S. K. Jawandha ◽  
P. P. S. Gill ◽  
Annu Verma ◽  
Navdeep Kaur
Keyword(s):  
Low Temperature ◽  
Sodium Bicarbonate ◽  
Prunus Persica ◽  
Storage Conditions ◽  
Ambient Conditions ◽  
Post Harvest ◽  
Low Temperature Storage ◽  
Physico Chemical ◽  
Enzymatic Changes ◽  
Temperature Storage

‘Shan-i-Punjab’ is a leading cultivar of peach (Prunus persica (L.) Batsch) in Punjab. After harvesting peach fruits cannot be stored for a longer period under ambient conditions. To prolong the post-harvest life of fruits, an experiment was conducted during the year 2014. Physiological mature fruits of peach cv. Shan-i-Punjab were harvested and subjected to various post-harvest dip treatments viz. sodium bicarbonate (@ 0.5 and 1%), sodium benzoate (@ 0.5 and 1%) for 5 mins. Treated and untreated (control) fruits were packed in Corrugated fibre board CFB boxes and kept under low temperature storage conditions (0-10 C and 90-95% RH) for 6 weeks. Stored fruits were analyzed for various physico-chemical characteristics after 2, 4, 5 and 6 weeks of storage. Fruits treated with 0.5% sodium bicarbonate showed better results in terms low PLW (5.05%), high palatability rating (7.66), TSS (11.26%), acidity (0.70%) and PME activity (1.28 ml of 0.02N NaOH used) upto 4 weeks of storage as compared to control. It can be concluded that peach fruits of the cultivar Shan-i-Punjab treated with sodium bicarbonate @ 0.5% can be safely stored upto 4 weeks with acceptable quality under low temperature conditions.

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