scholarly journals Production, Preservation and Shelf-Life Evaluation of Wine from Banana Fruit (Musa acuminata Colla)

2020 ◽  
pp. 47-61
Author(s):  
O. P. Obiekezie ◽  
B. J. O. Efiuvwevwere ◽  
O. C. Eruteya
Keyword(s):  
Shelf Life ◽  
Sodium Benzoate ◽  
Total Coliform ◽  
Musa Acuminata ◽  
Banana Fruit ◽  
Alcohol Content ◽  
Wine Production ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Shelf Life Studies

Aims: The investigation focused on production, preservation and shelf-life study of wine from banana fruit (Musa acuminata). Study Design: This work is based on completely randomized design with two replications and the average values calculated for mean comparison. Place and Duration of Study: Food and Industrial Microbiology laboratory, Department of Microbiology, University of Port Harcourt, Nigeria, September, 2018 to March, 2019. Methodology: Analyses performed using standard methods were microbiological, physicochemical and sensory evaluations. Sodium benzoate concentrations of 5 and 25 ppm were used for shelf life studies. Banana ‘must’ was analyzed at 4 day intervals for 12 days while produced wine was analyzed at 5 day intervals for 25 days during storage. Results: Changes in total heterotrophic counts (THCs), total coliform counts (TCCs) and fungal counts (FCs) occurred during fermentation, resulting in maximum THCs of 5.02, TCCs of 3.60 and FCs of 8.87 log10 cfu ml-1 on days 4, 4 and 8 respectively. Acetobacter and Saccharomyces were pronounced in wine without preservative (control) throughout storage. Mean pH of ‘must’ was 5.8±0.30 while alcohol content was 0.28±0.03% on day 0 but as fermentation progressed, mean pH was reduced while mean alcohol content increased. Mean pH of wine preserved with 5 ppm varied slightly throughout storage but mean pH of control and 25 ppm preserved wine decreased from 3.7±0.20 on day 0 to 3.2±0.23 on day 25. Sensory attributes (overall acceptability) on day 12 was most preferred while during shelf-life studies, significant difference in overall acceptability of the different wines at P=.05 occurred. Wine preserved with 5 ppm had the best organoleptic quality but 25 ppm preserved wine showed the most acceptable microbial quality. Conclusion: Findings show that banana is a good substrate for wine production and 5 ppm sodium benzoate retained the qualities of the wine.

Studies on sensory and keeping qualities of pumpkin based Kheer

2015 ◽  
Vol 34 (4) ◽  
Author(s):  
Shaikh Adil ◽  
Sudhakar Changade ◽  
Anant Dhotre ◽  
Santosh Chopde
Keyword(s):  
Shelf Life ◽  
Milk Powder ◽  
Skim Milk ◽  
Storage Period ◽  
Skim Milk Powder ◽  
Overall Acceptability ◽  
Significant Difference ◽  
The Difference ◽  
Shelf Life Studies ◽  
Pumpkin Powder

The objective of this study was evaluation of the shelf life of reconstituted <italic>kheer</italic> packed in previously sterilized cups and stored at 10± 1°C for 3 days. During period of studies the samples were examined for sensory evaluation after the first, second and third day using five treatments T1 (Pumpkin flesh <italic>kheer</italic>), T2 (1 per cent pumpkin powder + 43 per cent skim milk powder), T3 (2 per cent pumpkin powder + 42 per cent skim milk powder), T4 (3 per cent pumpkin powder + 41 per cent skim milk powder) and T5 (4 per cent pumpkin powder + 40 per cent skim milk powder). Samples were studied for sensory properties <italic>viz</italic>. colour, flavour, body texture, appearance and overall acceptability. Statistical analysis for shelf life studies revealed that both the treatments and storage period had significant effect on sensory qualities of the product. The scores for colour, flavour, body and texture, appearance and overall acceptability of all <italic>kheer</italic> samples decreased with the advancement of storage period. The rate of decline in the flavour score of T3 was more as compared to all other treatments. The score for T3 was (7.12) on first day which dropped to (6.05) on third day. The rate of decrease of scores for body and texture was more in treatment T5 than T1, T2, T3 and T4. There was a statistically significant difference in the appearance of reconstituted <italic>kheer</italic> samples for all the treatments on the day of preparation. The difference between all treatments was non-significant on second and third day of storage. The overall acceptability for T1, T2, T3, T4 and T5 samples decreased with the progress of storage period.

scholarly journals Investigation on Microbiological, Organoleptic and Shelf Life Characteristics of Wheat-cassava Bread

2020 ◽  
pp. 87-106
Author(s):  
C. L. Okoli ◽  
B. J. O. Efiuvwevwere ◽  
O. C. Eruteya
Keyword(s):  
Shelf Life ◽  
Raw Materials ◽  
Total Coliform ◽  
Medical Laboratory ◽  
Wheat Bread ◽  
Cassava Flour ◽  
Mean Values ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Cassava Bread

Aim: Microbiology, sensory and shelf life evaluation of wheat-cassava bread from raw materials to finished products. Study Design: Completely randomized design with two replications and average values calculated for mean comparison. Place and Duration of Study: Food/Industrial Laboratory, Department of Microbiology, University of Port Harcourt, Nigeria and Department of Medical Laboratory Science, Niger Delta University, Nigeria, from June 2018 to March, 2019. Methodology: Microbiological, proximate, physicochemical, sensory and shelf-life characteristics of wheat-cassava bread produced using different formulations (90:10; 80:20; 70:30; 60:40) and control 100% wheat-bread were investigated during storage at 32±2°C, using standard methods. Bread were baked at 180°C and 200°C. Two independent determinations were analyzed using ANOVA and significance of the mean differences determined at P=.05. Results: Mean total heterotrophic counts (THC) of raw flour samples increased from 5.41 to 7.62 log10 cfu g-1; total coliform from, 1.08 to 1.90 log10 cfu g-1; and total fungal counts from 2.46 to 4.88 log10 cfu g-1 with increasing cassava flour substitution. Mean values for THC and total fungal counts of baked bread samples increased from 1.88 to 7.73 log10 cfu g-1 and 0.48 to 4.05 log10 cfu g-1 respectively from day 0 to day 6. However, coliforms were not detected in baked bread. The predominantly isolated bacteria were: Bacillus, Aerococcus and Staphylococcus while fungi were: Aspergillus, Penicillium and Fusarium. Proximate composition showed that carbohydrate and ash contents increased from 46.07 to 55.29% and 1.35 to 3.79% respectively while crude protein and moisture contents decreased from 14.01 to 8.08% and 29.0 to 23.8% respectively and pH from 6.59 to 6.14 with increasing cassava flour substitution. Conclusion: The overall acceptability of the wheat/cassava bread reduced with increasing cassava flour concentration, however, there was no significant difference (P=.05) in the overall acceptability of the 100% wheat bread and that of 90:10% till day four.

Sensory Quality and Calcium and Iron contents of the Products Incorporated with a Less Familiar Pseudo Cereal-Buckwheat (Fagopyrum esculentum Moench)

2018 ◽  
Vol 55 (4) ◽  
pp. 478
Author(s):  
Shumaila Adib ◽  
A. V. Vasundhara
Keyword(s):  
Shelf Life ◽  
Nutritive Value ◽  
Raw Material ◽  
Perishable Products ◽  
Nutrient Analysis ◽  
Significant Difference ◽  
Potential Benefits ◽  
Sensory Qualities ◽  
Shelf Life Studies ◽  
Fagopyrum Esculentum Moench

Buckwheat is a gluten-free valuable raw material to be used for the production of functional foods. Taking into consideration its nutritive value and potential benefits to human health, an attempt was made to explore the potentialities of buckwheat by incorporating into 9 products which are categorized according to their susceptibility of spoilage. Under perishable category, Fruit Custard (FC) was more accepted than Vegetable Upma (VU) and Laddu (L), under semi perishable category, Sweet Mathri (SM) was more accepted than Methi Thepla (MT) and Vegetable Paratha (VP) (P≤0.05) and under non perishable category, Crunchy Masala Puri (CMP) was more accepted than Moong Dal Crispies (MDC) and Khakhra (K) which are (P≤0.05) on par with basic. Shelf-life studies of sensory qualities of non perishable products (CMP, K and MDC) revealed that there was no significant difference in the sensory attributes and the products was stable for 3 weeks (21 days) indicating the presence of polyphenols which also has anti-microbial properties responsible for its long shelf life. Nutrient analysis indicated that iron was more in variations of semi perishable (SM-8.0mg) followed by perishable (L-4.3mg) and non perishable products (K-4.0mg)/100 grams, Calcium was analyzed to be more in variations of non perishable (MDC-206.6mg) followed by perishable (L-200.4mg) and semi perishable products (SM-181.6mg)/100 grams. The study thus revealed that the consumption of 50-60 grams of these developed products can meet 1/5th to 1/8th of the days recommended allowance of iron and calcium (19mg and 600mg respectively) for an adolescence Indian girl (10-12 years).

scholarly journals Performance Evaluation of Non-Saccharomyces in Wine Production

2020 ◽  
pp. 47-54
Author(s):  
David N. Ogbonna ◽  
Janet O. Williams ◽  
Awengi Alabere
Keyword(s):  
Performance Evaluation ◽  
Pichia Guilliermondii ◽  
Wine Production ◽  
Mean Values ◽  
Meyerozyma Guilliermondii ◽  
Overall Acceptability ◽  
Pineapple Juice ◽  
Organoleptic Characteristics ◽  
Significant Difference ◽  
Hedonic Scale

Wines with different tastes, aromas, colours and acceptability produced through the fermentative action of yeasts are consumed worldwide Several studies have centred on the use of Saccharomyces sp. as the choice yeast for fermentation due to its desirable characteristics; however, in recent years, researches are being focused on alternatives to Saccharomyces sp. This study however was aimed at carrying out a performance evaluation of wine produced by the fermentative action of non-Saccharomyces (Meyerozyma guilliermondii and Pichia guilliermondii). The wines were produced using a mixture of pineapple juice and blended banana pulp as substrate.The fermentation process comprised of two set ups: one was fermented by Meyerozyma guilliermondii strain 1621 and the other was fermented by Pichia guilliermondii strain PAX-PAT 18S. An organoleptic (sensory) evaluation of both wines produced was carried out to ascertain the quality of the wines in comparison to a commercial wine. This was done using a 9-point hedonic scale rating. The wines were evaluated for their organoleptic characteristics including aroma, colour, clarity, taste and overall acceptability. The wine fermented by Meyerozyma guilliermondii had mean values of 7.3, 7.0, 6.4, 3.8 and 6.1 for aroma, colour, clarity, taste and overall acceptability, respectively. The wine fermented by Pichia guilliermondii had mean values of 6.2, 7.1, 5.5, 4.7 and 5.9 for aroma, colour, clarity, taste and overall acceptability, respectively. The commercial wine had mean values of 4.7, 6.6, 7.4, 7.4 and 6.5 for aroma, colour, clarity, taste and overall acceptability, respectively. Statistically, there was significant difference between the aroma of the wines (P≤0.05) while there were no significant differences in colour, clarity, taste and overall acceptability of the wines.  This study shows that acceptable wines can be produced using non-Saccharomyces yeasts like Meyerozyma guilliermondii and Pichia guilliermondii.

Some Characteristics of the Chemical Composition and General Quality of the Red Spanish and PR 1-67 Pineapple Varieties

1969 ◽  
Vol 67 (4) ◽  
pp. 507-513
Author(s):  
N. Díaz ◽  
T. Rodríguez ◽  
I. B. De Caloni
Keyword(s):  
Chemical Composition ◽  
Shelf Life ◽  
Sensory Evaluation ◽  
Chemical Characteristics ◽  
Life Study ◽  
Milk Clotting ◽  
Overall Acceptability ◽  
Significant Difference ◽  
General Quality

A shelf life study on canned pineapple juices from both cultivars was conducted over an 11-month period. Evaluations were performed monthly. The results indicated no significant differences in chemical characteristics, with the exception of the percentage of total acids, which was about 0.17% higher in PR 1-67. The overall acceptability of the PR 1-67 fresh fruit was ranked significantly higher than that of the Red Spanish variety. The bromelain activity ranged from 3,522 to 685 in milk clotting units/g (M.C.U./g) in the PR 1-67 green and ripe fruits, respectively, and from 2,203 to 805 M.C.U./g in the Red Spanish green and ripe fruits, respectively. These values compare with those reported for Smooth Cayenne, which range from 2,500 to 800 M.C.U./g. The sensory evaluation of canned juices from both varieties showed significant difference at the 5% level for the straight juice from variety PR 1-67, which was ranked inferior. However, when blends of different proportions of this juice with Red Spanish juice were tested, there was a significant increase in the acceptance of these products throughout the entire shelf-life period.

scholarly journals Large-scale Application of 1-Methylcyclopropene Results in Extended Marketable Shelf Life and Persistence of the Full-ripe Condition of Commercially Handled Banana Fruit

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 816E-817 ◽  
Author(s):  
Daniel Stanley* ◽  
Donald Huber
Keyword(s):  
Shelf Life ◽  
Sensory Analysis ◽  
Large Scale ◽  
Musa Acuminata ◽  
Banana Fruit ◽  
Banana Production ◽  
Control Fruit ◽  
Color Range ◽  
Consumer Markets ◽  
And Control

Banana production is geographically isolated from consumer markets in temperate regions. This disparity has prompted study of ethylene antagonists such as 1-methylcyclopropene (1-MCP) to extend marketable shelf life. Banana fruit (Musa acuminata v. Cavendish) were treated with ethylene (100 ppm) in sea containers (24 h,14.4 °C, 90% RH). After venting, one container was provided with 300 ppb 1-MCP (12 h, 15 °C). Controls were maintained in similar containers without 1-MCP. After treatments, ripening was monitored at 18 °C. Color was graded from values of 2 (green) to 7 (yellow, with sugar spots). During storage at 18 °C, control fruit remained within the color range of 4 to 6 (considered the most marketable) for 3 d compared with 6 d for 1-MCP-treated fruit. The time to reach stage 7 occurred at 8 and 13 d, respectively, in control and 1-MCP treated fruit. Sugar spots occurred after 6 to 7 d for both control and 1-MCP-treated fruit. Thereafter, incidence diverged significantly, with 1-MCP-treated fruit remaining below 10% for 11 d and control fruit exceeding 30% by 10 d. Through the first 5 d, firmness (initially 75 N) declined at comparable rates in both treatments, with control fruit declining to 20 N after 15 d. 1-MCP-treated fruit remained near 40 N throughout storage. Ripening variability did not differ within the treatments. Informal sensory analysis showed that some participants preferred the taste and firmness properties of 1-MCP-treated fruit while others preferred the lower firmness of traditionally ripened fruit. The sweetness of treated fruit was only slightly lower than that of control fruit, yet was still considered acceptable. Work in progress is addressing sugar transformations in 1-MCP-treated banana fruit.

Gum Ghatti Coating Enriched with Clove Oil extends the post Harvest Shelf Life of Banana (Musa acuminata., cv. Robusta) Fruit Stored at Ambient Condition

2018 ◽  
Vol 34 (2) ◽  
pp. 173-183 ◽  
Author(s):  
Arpit V. Joshi ◽  
◽  
Nilanjana S. Baraiya ◽  
Pinal B. Vyas ◽  
T. V. Ramana Rao ◽  
...  
Keyword(s):  
Shelf Life ◽  
Musa Acuminata ◽  
Ambient Condition ◽  
Clove Oil ◽  
Post Harvest ◽  
Gum Ghatti

Investigation of microbial contamination of Powdered Infant Formula during different storage periods after opening

2019 ◽  
Vol 10 (03) ◽  
Author(s):  
Mohammed Khalid Al-atrash
Keyword(s):  
Infant Formula ◽  
Environmental Protection Agency ◽  
Microbial Contamination ◽  
Total Coliform ◽  
Viable Count ◽  
Risk Level ◽  
Powdered Infant Formula ◽  
Total Viable Count ◽  
Coliform Count ◽  
Significant Difference

The present study was carried out to knowing effect different storage periods of the microbial quality for the Powdered Infant Formula (PIF) after opening the tin, and ensuring from the safety note (after opening, use within 3 weeks). Thirty (30) samples of (PIF) from category (1 – 6 months) in five different types are collected from pharmacies and local markets in Baquba city / Iraq, which are used as substitutes for breast milk during the first day of opening the tin powders such as Total viable count, Total coliform count, Salmonella count and Yeast and Molds count. These experiments repeated at each week of same samples within (5) weeks. Results were obtained at opening the tin, Total viable count (less than 0.05 1.0 x 103 ±1.5x10 CFU/g) were significantly higher than Total Coliform count (less than 0.05 ± 0.3 x 10 CFU/g) and Total Salmonella count (less than 0.05 0 x 10 CFU/g) and Yeasts and Molds (less than 0.05 ± 0.3 x 10 CFU/g). while results obtained at fifth week were (less than 0.05 8.8 x 103 ±5.5x102 CFU/g), (less than 0.05 0.9 x 102 ± 0.4x101 CFU/g), (less than 0.05 0 x 10 CFU/g), (less than 0.05 9.5 x 10 ± 1.2x101 CFU /g) respectively. All samples of (PIF) having non-significant difference. These results compared to Iraqi Quality Standards (IQS), all the results from the opening samples to fifth week were within the range of IQS and USA Environmental Protection Agency (USEPA) and as indicates the hygienic condition of (PIF) without risk level for human health. also observed increase in microbial contamination in each week because increase the moisture content for powdered milk. Can be used more than 3 weeks after opening if stored in good conditions with good hygienic practices during milk preparation.

Salicylic acid and oxalic acid in enhancing the quality and extending the shelf life of grape cv. Thompson seedless

2021 ◽  
pp. 108201322110206
Author(s):  
TK Hazarika ◽  
Tangkasil Marak
Keyword(s):  
Salicylic Acid ◽  
Oxalic Acid ◽  
Shelf Life ◽  
Titratable Acidity ◽  
Ethylene Biosynthesis ◽  
Fungal Decay ◽  
Grape Berries ◽  
Overall Acceptability ◽  
Table Grapes ◽  
Acid Ratio

Postharvest life of table grapes is usually shortened by berry softening, berry drop, stem browning, fungal decay. Salicylic acid reduces fruit respiration and ethylene biosynthesis, during storage of fruits. Similarly, application of oxalic acid is a secure and hopeful postharvest handling technology for keeping quality and prolonging storage life of fruit. To study the effect of Salicylic acid and oxalic acid in enhancing the quality and extending the shelf life of grape, the present investigation was conducted. The grape berries were treated with Oxalic acid (OA) (1, 2, 3, 4, and 5 mM) and Salicylic acid (SA) (0.5, 1, 1.5 and 2 mM). The treatments were compared within 16th days at an interval of 4 days. Among the treatments, SA (2 mM) showed superiority in different quality attributing characters like physiological loss in weight (PLW), berry firmness, rachis browning, berry appearance, fungal decay, berry shattering, TSS, ascorbic acid, titratable acidity, total sugars, reducing sugars, TSS: acid ratio, taste, overall acceptability and shelf life. Hence, SA (2 mM) can be used as an effective strategy for maintaining quality of table grapes.

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