Dehydration of Fermented Manioc Rasp

2019 ◽  
pp. 1-5
Author(s):  
Luís Eugênio Lessa Bulhões ◽  
Rogério Teixeira Duarte ◽  
Cícero Luiz Calazans De Lima ◽  
Maria José de Holanda Leite ◽  
Igor Cavalcante Torres ◽  
...  
Keyword(s):  
Moisture Content ◽  
Crude Protein ◽  
Titratable Acidity ◽  
Drying Process ◽  
Ambient Conditions ◽  
Mean Values ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Brix Degree

The objective of this work was to evaluate the quality of the Ripa enriched with urea, yeast and sugar cane molasses, fermented and subjected to the drying process. Using as parameters: moisture content, Brix, pH, acidity and protein content. We used a completely randomized design with ten replications, two treatments and one control. The model included non-fermented (RNFM) and fermented (RFM) treatments of the variety of Rosinha cassava. Fermentation was performed during 132 hours under ambient conditions, with a 10% yeast treatment (w/V), 4% Urea (w/V) and 20% molasses (w/V) and the other 70 ml of distilled water. Regarding the moisture content of the material after the dehydration period, mean values between 46.42% and 58.33% were observed. The Brix degree of the water treatment and the control samples did not differ, however, differed from the treatment urea + molasses + yeast, which presented the highest values of this parameter. The pH averages ranged from 4.49 to 7.85, differing statistically. Titratable acidity ranged from 1.760 to 14.040. A considerable gain of crude protein was observed in the treatment urea + molasses + yeast, which was statistically higher than the others.

scholarly journals Chemical composition of Phasey Bean (Macroptilium Lathyroides (L.) Urb.)

2020 ◽  
Vol 9 (10) ◽  
pp. e2329108456
Author(s):  
Pâmela Peres Farias ◽  
Olmar Antonio Denardin Costa ◽  
Alexsandro Bahr Kröning ◽  
Ricardo Zambarda Vaz ◽  
Carlos Eduardo da Silva Pedroso ◽  
...  
Keyword(s):  
Crude Protein ◽  
Polynomial Regression ◽  
Neutral Detergent Fiber ◽  
Mean Values ◽  
Acid Detergent Lignin ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Macroptilium Lathyroides ◽  
Coast Region

The objective of the study was to determine the chimical composition of phasey bean throughout the productive cycle. The experiment was carried out in the municipality of Capão do Leão – RS, physiographic south coast region of Rio Grande do Sul. At 45 days after the emergence of the plants, the first cut of the forage evaluation was performed and, at intervals of 15 days, another nine cuts were made, all 5 cm from the soil. The treatments corresponded to different evaluation dates of Macroptilium in free growth in an experiment with ten treatments and three replicates in a completely randomized design. The variables studied were neutral detergent fiber (NDF), acid detergent fiber (ADF), acid detergent lignin (ADL), crude protein (PB), total lipids (TL), phosphorus (P), potassium (K), calcium (Ca) and magnesium (Mg). The results were submitted to analysis of variance and polynomial regression. All variables presented significance (P≤0.05) for cubic regressions, with mean values of: NDF = 58.15; FDA = 38.94; ADL = 9.15; PB = 11.59; TL = 1.18% e; P = 2.29; K = 10.19; Ca = 26.48 and Mg = 4.53 g / kg DM; similar to other hot-legged forage legumes. The bromatological quality of the Macroptilium lathyroides varied during the productive cycle, being directly influenced by the habit of indeterminate growth of the species. From the bromatological quality, the forage of the first growth of the Macroptilium lathyroides should be harvested up to 75 days after emergence, when the lower fiber and lignin contents associated with higher levels of crude protein, lipids, magnesium, and calcium.

scholarly journals Silicon Potential as Attenuator of Salinity Effects on Growth and Post-harvest Quality of Lettuce

2018 ◽  
Vol 10 (7) ◽  
pp. 455
Author(s):  
Hozano De Souza Lemos Neto ◽  
Marcelo De Almeida Guimarães ◽  
Rosilene Oliveira Mesquita ◽  
Italo Marlone Gomes Sampaio ◽  
Ana Régia Alves de Araújo Hendges ◽  
...  
Keyword(s):  
Plant Growth ◽  
Titratable Acidity ◽  
Dry Mass ◽  
Soluble Solids ◽  
Saline Stress ◽  
Post Harvest ◽  
Randomized Design ◽  
Salinity Levels ◽  
Completely Randomized Design

Silicon (Si) is a mineral element that provides many benefits to plants and may also assist in tolerance to abiotic stresses such as salinity. The aim of the study was to evaluate the use of Si as a possible attenuator of the deleterious effects of salinity on growth and post-harvest of lettuce. A completely randomized design with four replicates was performed in a 3 × 2 factorial, consisting of three salinity levels (1.65, 3.65, 7.65 dS m-1) and two levels of silicon (0.0 and 2.0 mM). Salinity reduced all variables related to plant growth. For shoot fresh and dry mass, it was observed that NaCl caused a reduction of 79.80 and 80%, respectively, in comparison to the control. However, parameters related to post-harvest such as titratable acidity, soluble solids and vitamin C increased with salinity. Although not effective in reducing saline stress on plant growth, Si provided improvements in the variables related to lettuce post-harvest. Salinity significantly reduced plant growth in the presence and absence of Si, but provided better post-harvest quality with Si.

scholarly journals Enrichment on quality of aonla (Emblica officinalis G.) fruit bars by blending

2017 ◽  
Vol 9 (1) ◽  
pp. 162-166
Author(s):  
Deepika Deepika ◽  
Payel Panja
Keyword(s):  
Initial Moisture Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Fruit Pulp ◽  
Organoleptic Evaluation ◽  
Total Sugars ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Mango Pulp

The main objective of the study was to standardize enrichment of aonla pulp to develop fruit bars. The experiment was laid out in Completely Randomized Design (CRD) with 10 treatments. Aonla pulp was blended with 25 to 75% of different fruit (mango, papaya and jackfruit) pulp viz. Aonla pulp, Aonla with mango, papaya and jackfruit in different proportion of 3:1, 1:1 and 1:3 each fruit respectively. The initial moisture content was higher in aonlapulp enriched with mango pulp in 1:3 proportions. Enrichment of aonlapulp with fruit pulp of mango, papaya and jackfruit reduced the ascorbic acid, titratable acidity and tannin content of the resultant fruit bars compared to that from pure aonla pulp, which is an indication in the reduction of astringency. Enrichment also resulted in an increase in total soluble solids, reducing, non-reducing and total sugars of the resultant fruit bars. Enrichment of aonla pulp with fruit pulp of provitamin A rich fruits like mango, papaya and jackfruit showed a rise in total carote-noids and reduced astringency and acidity, thereby resulting in fruit bars with altered palatability and enhanced nutrition. Enriched fruit bars contained three vital antioxidants viz. Vitamin C, carotenoids and polyphenols of all the treatments, enriched fruit bar containing 25 % aonlaand 75 % mango (T4) was found superior in organoleptic evaluation.

scholarly journals Post harvest evaluation of physical-chemical parameters of mechanically damaged Tahiti acid limes

2010 ◽  
Vol 1 (2) ◽  
pp. 79
Author(s):  
Michel Shoiti Tamura ◽  
Roselene Ferreira Oliveira ◽  
Simone Correia Molina ◽  
Edmar Clemente
Keyword(s):  
Titratable Acidity ◽  
Soluble Solids ◽  
Chemical Parameters ◽  
Post Harvest ◽  
Physical Chemical ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Solids Content

<p>From harvest to consumption, fruit and vegetables suffer a series of mechanical damages which, depending on their sensitiveness, may cause damages that put their final quality at risk. This work had as its objective evaluate the post harvest quality of mechanically damaged &lsquo;Tahity&rsquo; acid limes. The experiment was carried out in a completely randomized design, with 3 repetitions and 7 fruits per treatment, mechanical damages were then evaluated by cutting and impacting in comparison to healthy fruits (control), and maintained for periods of 0, 3. 6, 9, 12, 15 and 18 days, thus obtaining a 3 x 7 factorial experiment. Analyses were made throughout the 18 days, so as to determine the total soluble solids content (expressed in &deg;Brix); titratable acidity (in g of citric acid. 100mL<sup>-1</sup>); ratio (relationsoluble solids and titratable acidity); vitamin C (expressed in mg of ascorbic acid 100mL<sup>-1</sup>) and pH. The results obtained showed that there was significant difference in the chemical parameters evaluated, mainly those submitted to damaging treatment.</p><p>&nbsp;</p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v1i2.20</p>

scholarly journals The effect of wet-salting preservation method on the physicochemical and microbial quality of Dasyatis sp.

2021 ◽  
Vol 4 (1) ◽  
pp. 63-67
Author(s):  
Novianti Adi Rohmanna ◽  
Zuliyan Agus Nur Muchlis Majid ◽  
Syifa' Rabbani ◽  
Sri Kumalaningsih ◽  
Sucipto Sucipto
Keyword(s):  
Crude Protein ◽  
Plate Count ◽  
Microbial Quality ◽  
Smoked Fish ◽  
Preservation Method ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Total Crude Protein ◽  
Brine Concentration

Microbial Dasyatis sp. (stingray fish) was a popular fish in Indonesia. Commonly, this fish is processed into smoked fish and perishable products. Therefore, it needs a preservation method through the handling process. Wet salting was considered as an efficient and inexpensive preservation method. This study aimed to determine the effect of brine concentration on the physicochemical and microbial quality of Dasyatis sp. The research used a Completely Randomized Design with factor of brine concentration (i.e. 10%, 20% and 30%). The statistical analysis consists of variance analysis (ANOVA) and followed by LSD or DMRT test (α=5%). The fish sample was soaked in brine solution at different concentrations for one hour. Total crude protein, physicochemical (total volatile basic nitrogen/TVB-N, tri-methyl amine/TMA, and pH), and (total plate count/TPC) were analyzed. The results showed that the brine concentration effect of physicochemical and microbiological of Dasyatis sp (p<0.05). The best treatment was obtained at the application of 10% brine concentration, which had physicochemical parameters as follows: 6.92 pH, 6.110 mgN/100g TVB-N, 5.520 mgN/100g TMA, 16.78 % protein, and 0.537x105 CFU/ml TPC.

scholarly journals The forage utilization of winter pea-cereal mixture in agriculture low-input system

2011 ◽  
Vol 59 (5) ◽  
pp. 47-52 ◽  
Author(s):  
Josef Hakl ◽  
Václav Brant ◽  
Kamila Mášková ◽  
Karel Neckář ◽  
Jan Pivec
Keyword(s):  
Crude Protein ◽  
Catch Crop ◽  
Crude Protein Content ◽  
Weight Percentage ◽  
Input System ◽  
Randomized Design ◽  
Companion Crop ◽  
Completely Randomized Design ◽  
Forage Utilization

The aim of this paper is to evaluate the forage utilization of winter catch crop in relation to yield and mixture composition. In 2006–2009, the plot experiment with winter pea in mixtures with rye and triticale was conducted under completely randomized design with four replicates. The productivity of mixture was above 10 t.ha−1 whilst the significantly lowest value was observed for pea monoculture. The rye represented the most productive component in mixture but it achieved lower forage quality in comparison with triticale. The ratio of pea varied from 7 to 38 % in dependence on year and companion cereal. The triticale mixture provided higher ratio in comparison with rye and significant differences between rye varieties were also detected. The quality of mixture was depended mainly on ratio of crops in the mixture. The ratio of pea significantly increased crude protein content in mixture according to linear regression where crude protein = 9.56 + 0.11* weight percentage pea ratio (P < 0.000, R2 = 0.89). Quality of pea forage was also influenced by companion crop where pea in mixture with rye achieved significantly lower quality. The amount of weeds was highest in the pea monoculture and lowest in mixture with rye.

scholarly journals Postharvest mechanical damage affects fruit quality of 'Montenegrina' and 'Rainha' tangerines

2009 ◽  
Vol 44 (12) ◽  
pp. 1636-1640 ◽  
Author(s):  
Cândida Raquel Scherrer Montero ◽  
Lígia Loss Schwarz ◽  
Liege Cunha dos Santos ◽  
Cristiane Salete Andreazza ◽  
Carolina Pereira Kechinski ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Mechanical Damage ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Internal Quality ◽  
Color Changes ◽  
Randomized Design ◽  
Total Titratable Acidity ◽  
Completely Randomized Design

The objective of this work was to evaluate the visual and chemical quality of tangerines after mechanical damage by impacts. The tangerine cultivars Montenegrina and Rainha were submitted to different degrees of impact and evaluated for decay and oleocellosis, loss of fresh weight, total soluble solids, total titratable acidity and ascorbic acid degradation, as well as for epicarp color changes. Experiments with three replicates and experimental units of six fruit for each cultivar were done in a completely randomized design. Impact produced qualitative internal and minor external changes on tangerines. The main modifications produced by impact on the fruit were losses of citric acid and soluble solids, which increased the solid:acid ratio, and losses of ascorbic acid. 'Montenegrina' tangerines are more susceptible to internal quality damage than 'Rainha'.

scholarly journals Pengaruh Konsentrasi Pupuk Cair Terhadap Pertumbuhan Dan Kandungan Klorofil-a Rumput Laut Gracilaria verrucosa (Harvey)

2021 ◽  
Vol 10 (3) ◽  
pp. 327-332
Author(s):  
Puti Sukma Rahma Dini ◽  
A.B. Susanto ◽  
Rini Pramesti
Keyword(s):  
Moisture Content ◽  
Chlorophyll Content ◽  
Control Treatment ◽  
Good Growth ◽  
Liquid Fertilizer ◽  
Randomized Design ◽  
Experimental Laboratory ◽  
Wet Weight ◽  
Completely Randomized Design

Rumput laut ini merupakan sumber komoditi laut yang popular dalam perdagangan dan menjadi sumber pendapatan masyarakat pesisir dan negara. G. verrucosa merupakan salah satu jenis rumput laut yang termasuk komoditi ekspor. Budidaya G. verrucosa masih dipengaruhi oleh faktor lingkungan sehingga pertumbuhannya terhambat dan kualitas panen menurun. Upaya peningkatan produksi dengan hasil pertumbuhan yang baik dilakukan pemberian nutrien. Tujuan Penelitian ini untuk mengetahui pengaruh penambahan pupuk cair dengan konsentrasi yang berbeda terhadap pertumbuhan, kandungan klorofil dan kadar air G. verrucosa. Penelitian ini dilakukan pada bulan Maret - April 2020 dilaksanakan secara eksperimental laboratorium dengan menggunakan metode Rancangan Acak Lengkap (RAL). Berdasarkan hasil penelitian, perlakuan perbedaan konsentrasi penambahan pupuk cair tidak berpengaruh nyata terhadap berat basah G. verrucosa, perlakuan kontrol (tanpa penambahan pupuk) menghasilkan kandungan klorofil paling tinggi dan perlakuan penambahan pupuk cair dengan konsentrasi 6 ml/L menghasilkan kadar air paling tinggi yaitu 46,21 g, penambahan pupuk cair tidak berpengaruh nyata terhadap pertumbuhan, kandungan klorofil dan kadar air G. verrucosa. Seaweeds are a source of marine commodities which is popular in trade and is a source of income for coastal communities and the state. G.verrucosa is one type of seaweed which is an export commodity. G.verrucosa cultivation is still influenced by environmental factors so that growth is stunted and the quality of the harvest decreases. The efforts to increase production with good growth results are carried out by providing nutrients. The purpose of this study was to determine the effect of adding liquid fertilizer with different concentrations on the growth, chlorophyll content and moisture content of G.verrucosa. This research was conducted in March - April 2020 carried out in an experimental laboratory using the Completely Randomized Design (CRD) method. Based on the results of the study, the treatment of different concentrations of addition of liquid fertilizer have no significant effect on the wet weight of G.verrucosa, the control treatment (without the addition of fertilizer) produced the highest chlorophyll content and the addition of liquid fertilizer with a concentration of 6 ml / L produced the highest water content, namely 46,21 g, the addition of liquid fertilizer did not significantly affect the growth, chlorophyll content and moisture content of G.verrucosa. 

scholarly journals Content and chemical composition of the essential oil of Lippia gracilis Schauer accessions in different drying times

2019 ◽  
Vol 35 (6) ◽  
Author(s):  
Juliana Oliveira de Melo ◽  
Arie Fitzgerald Blank ◽  
Alisson Marcel Souza de Oliveira ◽  
Thiago Matos Andrade ◽  
Maria de Fátima Arrigoni-Blank ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Chemical Analysis ◽  
Essential Oil ◽  
Essential Oils ◽  
Drying Process ◽  
Drying Time ◽  
Mean Values ◽  
Randomized Design ◽  
Chemical Profiles ◽  
Completely Randomized Design

Lippia gracilis, popularly known in Brazil as ‘alecrim-de-tabuleiro’, is used for many purposes, especially as antimicrobial and antiseptic. The drying process of aromatic and medicinal plants aims to minimize the loss of active principles and slow their deterioration, which may greatly influence the yield and chemical composition of some species. The objective of this study was to evaluate the effect of drying times (0, 2, 4, and 8 days) on the content and chemical composition of the essential oil of L. gracilis accessions LGRA-106, LGRA-109, and LGRA-201. The leaves were dried at 40 oC, and essential oil was extracted by hydrodistillation. Chemical analysis was performed by GC/MS. The experiment was carried out in a completely randomized design with three replications. The accessions of L. gracilis LGRA-106, LGRA-109, and LGRA-201 presented higher essential oil at four days of drying time. The accession LGRA-201 showed the highest essential oil yields at four and eight days of drying, with mean values of 0.038 and 0.029 mL g-1, respectively. The drying time did not influence the contents of thymol, methyl-thymol, γ-terpinene, and carvacrol in the essential oils of L. gracilis, but affected the contents of β-caryophyllene, p-cymene, and carvacrol acetate. The essential oils of the three accessions analyzed in this study revealed different chemical profiles.

scholarly journals Karakteristik Pengeringan Bawang Putih (Allium sativum L) Menggunakan Pengering Oven

2017 ◽  
Vol 2 (1) ◽  
pp. 338-347
Author(s):  
Asmaul Husna ◽  
Rita Khathir ◽  
Kiman Siregar
Keyword(s):  
Moisture Content ◽  
Allium Sativum ◽  
Temperature Treatment ◽  
Drying Process ◽  
Drying Characteristics ◽  
Drying Temperature ◽  
Garlic Powder ◽  
Randomized Design ◽  
Time Required

Abstrak. Penelitian ini bertujuan untuk mengetahui karakteristik pengeringan bawang putih menggunakan pengering oven listrik, menganalisis energi selama proses pengeringan, dan mengkaji mutu bubuk bawang putih. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) non faktorial dengan perlakuan adalah variasi suhu pengeringan yang terdiri dari tiga taraf pengeringan yaitu suhu 60 °C (A1), 70 °C (A2), dan 80 °C (A3). Hasil penelitian menunjukkan bahwa selama proses pengeringan terjadi penurunan RH, dimana pada suhu 60 0C RH turun dari 64,88 % menjadi 39,59 %, pada suhu 70 0C RH turun dari 82,75 % menjadi 37,77 %, dan pada suhu 80 0C RH turun dari 62,79 % menjadi 36,78 %. Penurunan berat bawang putih terjadi selama proses pengeringan seiring dengan penurunan kadar air bahan. Laju pengeringan meningkat seiring dengan meningkatnya suhu pengeringan. Waktu pengeringan yang dibutuhkan adalah 5 jam (80 °C), 8 jam (70 °C), dan 15 jam (60 °C). Hasil analisis sidik ragam (ANOVA) menunjukkan bahwa perlakuan variasi suhu pengeringan tidak berpengaruh nyata terhadap rendemen bubuk bawang putih, namun berpengaruh nyata terhadap kadar air bubuk bawang putih. Rendemen bubuk bawang putih berada pada kisaran 33,84-34,46%, sedangkan kadar air bubuk bawang putih paling rendah diperoleh pada suhu 70 °C sebesar 2,26%. Persentase kalium tertinggi (1,66%) dan kadar fosfat tertinggi (4,32%) diperoleh pada bubuk bawang putih yang dikeringkan dengan suhu 70 0C. Berdasarkan persepsi panelis, bubuk bawang putih yang dikeringkan dengan suhu 60 0C adalah yang paling disukai. Energi pengeringan tertinggi diperoleh pada pengeringan bawang putih dengan suhu 80 0C yaitu sebesar 813,539 kJ. Drying Characteristics of Garlic (Allium sativum L) Using Oven Dryers Abstract.This study aimed to investigate the drying characteristics of garlic by using electric oven dryer, to analyze the drying energy, and to evaluate the quality of garlic powder produced. This study used a completely randomized design (CRD) non factorial under the drying temperature treatment consisted of three levels that is 60 ° C (A1), 70 ° C (A2), and 80 ° C (A3). The results showed that during the drying process the relative humidity (RH) had been decreased at each drying temperatures observed. The weight loss of garlic occurred during the drying process due to the loss of moisture content which was limited to reach maximum moisture content of 10%. The drying rate had increased as the drying temperature increased. The time required for drying was as long as 5 hours (80 °C), 8 hours (70 °C) and 15 hours (60 °C). Based on the analysis of variance (ANOVA), the variation of drying temperature did not significantly affect the yield of garlic powder, but significantly influenced the moisture content of garlic powder. The yield of garlic powder ranged from 33.84-34.46%, where as the lowest moisture content of garlic powder (2.26%) obtained at drying temperature of 70 °C. The highest potassium (1.66%) and the highest phosphate content (4.32%) were obtained in the garlic powder dried at a temperature of 70 °C. Based on the panelists opinion, garlic powder which is dried at temperature of 60 °C was preferred. The highest drying energy consumed in the drying of garlic at a temperature of 80 °C in the amount of 813.539 kJ.

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