scholarly journals Proximate Analysis of Five Wild Fruits of Mozambique

2013 ◽  
Vol 2013 ◽  
pp. 1-6 ◽  
Author(s):  
Telma Magaia ◽  
Amália Uamusse ◽  
Ingegerd Sjöholm ◽  
Kerstin Skog
Keyword(s):  
Rural Communities ◽  
Dry Matter ◽  
Sugar Content ◽  
Daily Intake ◽  
Titratable Acidity ◽  
Fruit Trees ◽  
Proximate Analysis ◽  
Adansonia Digitata ◽  
Wild Fruits ◽  
Wild Fruit

Mozambique is rich in wild fruit trees, most of which produce fleshy fruits commonly consumed in rural communities, especially during dry seasons. However, information on their content of macronutrients is scarce. Five wild fruit species (Adansonia digitata,Landolphia kirkii,Sclerocarya birrea,Salacia kraussii, andVangueria infausta) from different districts in Mozambique were selected for the study. The contents of dry matter, fat, protein, ash, sugars, pH, and titratable acidity were determined in the fruit pulps. Also kernels ofA. digitataandS. birreawere included in the study. The protein content in the pulp was below 5 g/100 g of dry matter, but a daily intake of 100 g fresh wild fruits would provide up to 11% of the recommended daily intake for children from 4 to 8 years old. The sugar content varied between 2.3% and 14.4% fresh weight. The pH was below 3, except forSalacia kraussii, for which it was slightly below 7. Kernels ofA. digitatacontained, on average, 39.2% protein and 38.0% fat, andS. birreakernels 32.6% protein and 60.7% fat. The collection of nutritional information may serve as a basis for increased consumption and utilization.

scholarly journals Effect of holding period prior to storage on the chemical attributes of Starking Delicious apples during refrigerated storage

2012 ◽  
Vol 32 (2) ◽  
pp. 223-227
Author(s):  
Aynur Batkan ◽  
Akif Kundakçi ◽  
Bülent Ergönül
Keyword(s):  
Ascorbic Acid ◽  
Dry Matter ◽  
Sugar Content ◽  
Titratable Acidity ◽  
Quality Attributes ◽  
Reducing Sugar ◽  
Refrigerated Storage ◽  
Holding Period ◽  
Ph Values ◽  
Chemical Attributes

In this research, the effects of three different holding periods (6, 12 and 24 hours) prior to storage on the quality attributes of Starking Delicious apples were investigated during storage of 8 months at 0.5 ± 1.0 ºC. Changes in weight loss, flesh firmness, pH values, soluble dry matter amount, titratable acidity values, ascorbic acid contents, and total and reducing sugar content were determined. According to the results, the holding period showed statistically significant changes in the quality attributes of the apples (p < 0.05).

scholarly journals Effect of different stages of maturity and postharvest treatments on quality and storability of pineapple

2016 ◽  
Vol 12 (2) ◽  
pp. 251-260 ◽  
Author(s):  
SI Kamol ◽  
J Howlader ◽  
GC Sutra Dhar ◽  
M Aklimuzzaman
Keyword(s):  
Dry Matter ◽  
Sugar Content ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Matter Content ◽  
Total Sugar ◽  
Dry Matter Content ◽  
Edible Portion ◽  
Total Sugar Content ◽  
Total Titratable Acidity

A study was undertaken to evaluate the effects of different maturity stages and postharvest treatments on the storage behavior of Pineapple fruits. Two distinct maturity stages viz., premature (30 days before attaining optimum maturity) and optimum mature fruits were harvested and placed in the laboratory room. On the same day six postharvest treatments viz., control, preserved in unperforated polyethylene bag, tilt, 100 ppm NAA, 200 ppm NAA, and 300 ppm NAA were assigned to that fruits. The two-factor experiment was laid out in a completely randomized design with three replications. There was significant variation between two maturity stages and among different treatments in relation to fruit characteristics. At 18 days of storage, premature fruits contained the maximum shelf-life (19.33 days), total weight loss (16.00%), moisture content (92.66%), total titratable acidity (0.77%), ascorbic acid content (17.49 mg/100g fruit) while the minimum (14.5 days), (14.67%), (90.66%), (0.68%), (9.75 mg/100g fruit) in optimum mature fruits, respectively. On the other hand, optimum mature fruits had higher dry matter content (14.78%), edible portion (67.77%), TSS (16.03%), pulp to peel ratio (2.56), total sugar content (13.5%) while these were minimum (12.57%), (65.16%), (14.43%), (2.37), (10.56%) in pre mature fruits, respectively. The fruits treated with 100 ppm NAA treatment showed the highest shelf life (22.83 days), pulp to peel ratio (2.94), total titratable acidity (0.67%), ascorbic acid content (16.78 mg/100g fruit pulp) and the lowest was in total sugar content (10.96%). Fruits treated with unperforated polythene bag gave the maximum edible portion (71.72%), moisture content (88.3%), and the minimum were in weight loss (3.42%), dry matter content (11.7%), TSS (14.68%). On the other hand, fruits with 5% tilt treatment showed the minimum total titratable acidity (0.58%) and ascorbic acid content (12.28 mg/100 g fruit pulp). Fruits with control represented the highest weight loss (19.135%), dry matter content (13.7%), total sugar content (12.75%) and the lowest were in shelf life (12.66 days), edible portion (60.098%), pulp to peel ratio (1.93). Among the treated and untreated fruits, unperforated polyethylene bag and 100 ppm NAA treatment exhibited better storage performance.J. Bangladesh Agril. Univ. 12(2): 251-260, December 2014

scholarly journals Biochemical characterization of juices from three wild fruit species consumed in Côte d’Ivoire "Adansonia digitata, Parkia biglobosa and Tamarindus indica"

2018 ◽  
Vol 3 (4) ◽  
Author(s):  
Kouassi Kouamé Antoine ◽  
Beugré Grah Avit Maxwell ◽  
Kouassi Kouakou Nestor ◽  
N'Dri Yao Denis ◽  
Amani N'Guessan Georges ◽  
...  
Keyword(s):  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Biochemical Characterization ◽  
Titratable Acidity ◽  
Tamarindus Indica ◽  
Parkia Biglobosa ◽  
Adansonia Digitata ◽  
Cote D’Ivoire ◽  
Wild Fruits ◽  
Côte D'ivoire

In the context of the valorization and the development of local products in Côte d’Ivoire, this study is based on juices samples prepared from the pulp of wild fruits of Baobab (Adansonia digitata), Tomi (Tamarindus indica) and Néré (Parkia biglobosa). The physiochemical characteristics such as dry matter (desiccation, 105°C), mineral (spectrophotometer), ash, fat, fiber and protein (AOAC), Energy (coefficients), vitamins A & C (HPLC), organic acids & total polyphenols (HPLC), carbohydrate (by difference), pH and titratable acidity (titrimetry, NaOH) of pasteurized juices (75°C, 5 min) were investigated. Data showed that the juices have been characterized by low protein (0.21-0.28 %), fat (0.26-0.65 %) and ash (0.20-0.47 %) content and high level of total carbohydrates (21-30 %) and energy (85.83-124.43 Kcal/100mL). Baobab and Tomi juices were distinguished by their high acidity (103-159 meq.g / Kg) while Baobab and Néré juices were characterized by their average fiber content (4-5.30 %). The juices of Baobab, Tomi and Néré are very rich in some minerals (K and Mg) but calcium (Ca) and iron(Fe) are not bioavailable (Oxales/Ca and Oxalates/Fe ˃ 2). The juice of baobab is rich in vit A (80 mg/100mL) and vit C (189 mg/100mL) than the others juices. Catechin was the most phenolic content (52.29-110.32 mg/100mL) where tartric acid was the most organic acid (4.02-6.82 mg/100mL) in the juices. The knowledge of the nutritional value of these juices could contribute to a better understanding of the essential role of these three wild fruits in terms of food and trade.

scholarly journals Some Quality Properties, Mineral and Heavy Metal Composition of Wild Fruit Traditional Marmalades

2020 ◽  
Vol 8 (3) ◽  
pp. 678 ◽  
Author(s):  
Ayla Arslaner ◽  
Mehmet Ali Salık
Keyword(s):  
Heavy Metal ◽  
Dry Matter ◽  
Vaccinium Corymbosum ◽  
Water Soluble ◽  
Added Value ◽  
Microbiological Analysis ◽  
Quality Properties ◽  
Wild Fruits ◽  
Wild Fruit ◽  
Composition Characteristic

In this research, some physicochemical and microbiological characteristics and mineral compositions of marmalades produced by traditional method using Berberis integerrima Bunge (purple barberry), Berberis vulgaris L. (pink barberry), Rosa pimpinellifolia L. (black rosehip), Rosa canina L. (pink rosehip), Malus sylvestris Miller (sour apple), and Vaccinium corymbosum L. (blueberry) wild fruit naturally grown in Bayburt and Trabzon provinces were determined. As a result of the research; pH 2.56-4.18, titration acidity (in terms of citric acid) 0.62-3.40%, dry matter 53.65-64.90%, water soluble dry matter 52.28-64.53%, water activity 0.818-0.894 and HMF (5-hydroxymethyl-2-furfural) were detected in the range of 5.81-53.40 mg/kg. As a result of microbiological analysis, total aerobic mesophilic bacteria, coliform group bacteria and yeast-mold were not detected in any of the samples. In the marmalade samples, the macro minerals Ca, K, P and Mg are ranged from 23.56-425.12 mg/kg, 1275.74-5918.10 mg/kg, 21.98-921.26 mg/kg and 125.50-776.23 mg/kg, respectively. Of the micro-minerals Fe 4034.85-22346.74 µg/kg, Mn 531.63-15065.91 µg/kg, Zn 345.40-6250.76 µg/kg, B 2872.99-7300.37 µg/kg, and Ba were found between 689.31-6455.24 µg/kg. The results of heavy metal analysis showed that marmalade samples were within reliable limits. It is concluded that these fruits, which are not usually consumed as table, but have rich mineral composition, characteristic taste and pleasant aroma, can be evaluated in marmalade production. In the years when the yields of wild fruits are high, it can be processed into products with long shelf life such as jam and marmalade and converted into added value can contribute to the regional economy.

Influence of the quality of raw materials on the composition and theconditions for the fermentation of apple juice

2021 ◽  
pp. 92-95
Author(s):  
Мадина Борисовна Хоконова ◽  
Ирина Шамильевна Дзахмишева ◽  
Алим Борисович Хоконов
Keyword(s):  
Dry Matter ◽  
Apple Juice ◽  
Raw Materials ◽  
Sugar Content ◽  
Titratable Acidity ◽  
Matter Content ◽  
Raw Material ◽  
Dry Matter Content ◽  
High Quality ◽  
Materials Used

Плодовый спирт получают путем спиртового брожения плодово-ягодного сока, мезги свежих плодов или выжимки после отжатия сока. Переработка нестандартной части плодово-ягодного сырья, а также вторичная переработка отходов с целью получения плодового спирта - выгодное направление, повышающее эффективность работы винодельческих предприятий и увеличивающее ассортимент выпускаемых продуктов. На основе качественного плодового спирта получают слабоалкогольные напитки типа сидра. Работа посвящена изучению способов улучшения технологических качеств плодового сырья, используемого для получения спирта, а также качественных виноматериалов для производства сидра на ООО «Чегемский Винпищепром». Установлено, что сырье характеризуется низкой величиной глюкоацидометрического показателя. Для яблок он составляет 5,8-8,8. Количество сухих веществ варьирует у сортов в пределах 9,5-11,0 %. Максимум отмечен у сорта Ренет Симиренко. Меньшее содержание сахаров отмечено у сорта Айдаред, максимальное - у сорта Джонатан. Титруемая кислотность у данных сортов варьирует от 5,5-6,0. Определена разница между яблочным соком и спиртом-сырцом по химическому составу. Крепость спирта-сырца составляет 59,3-60,3 %об. Яблочный спирт получали путем дистилляции периодическим способом. Определено, что температура охлаждения сусла не зависит от скорости сбраживания. Наиболее пригодные для производства сидра сорта яблок Айдаред, Джонатан с содержанием сухих веществ 9,5-10,0 % и скоростью сбраживания 1,5 г/л.ч. Fruit alcohol is obtained by alcoholic fermentation of fruit and berry juice, pulp of fresh fruits or pomace after squeezing the juice. Processing of non-standard parts of fruit and berry raw materials, as well as recycling waste, in order to obtain fruit alcohol, is a profitable direction that increases the efficiency of wineries and increases the range of products. Low-alcohol drinks such as cider are produced on the basis of high-quality fruit alcohol. The work is devoted to the study of ways to improve the technological qualities of fruit raw materials used to obtain alcohol, aswell as high-quality wine materials for the production of ciderat OOO Chegemsky Vinpischeprom. It was found that the raw material is characterized by a low glucoacidometric indicator. For apples, it is 5,8-8,8.The amount of dry matter varies in varieties within 9,5-11,0%.The maximum was observed in the Renet Simirenko variety. The lower sugar content was noted in the Idared variety, the maximum in the Jonathan variety. The titratable acidity of these varieties varies from 5,5-6,0.The chemical composition difference between apple juice and raw alcohol was determined. The strength of the raw alcohol is 59,3-60,3% vol. Apple alcohol was obtained by distillation in a batch wise manner. It has been determined that the cooling temperature of the wort does not depend mainly on the rate of fermentation. The most suitableapple varieties for the production of cider are Idared, Jonathan with a dry matter content of 9,5-10,0% and a fermentation rate of 1,5 g/l.H.

scholarly journals Effect of Permeable Coatings on Some Quality Parameters of Two `Galia' melons during Storage

HortScience ◽  
1995 ◽  
Vol 30 (4) ◽  
pp. 825F-825
Author(s):  
Juan E. Manzano-Mendez ◽  
Yolanda Perez ◽  
Judith Zambrano
Keyword(s):  
Dry Matter ◽  
Sugar Content ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Matter Content ◽  
Soluble Solids ◽  
Dry Matter Content ◽  
Total Sugar Content ◽  
A Value ◽  
Wax Coating

Melon hybrids (Cucumis melo L.) C-8 and H-5 from Hazera C.O. (Israel), were treated with two commercial wax coating, Primafresh at the original concentration, and Prolong at 1.5% (w/v). Fruits were sprayed with wax and stored for 5, 10, and 15 days at 10, 15, and 25C in storage rooms. Total soluble solids, titratable acidity, pH, reducing and total sugars, dry matter, electric conductivity, and pulp fruit color were analyzed. No difference was found to TSS; titratable acidity was high at 10 and 15C in fruits stored for 5 days. The C-8 hybrid showed the highest reducing and total sugar content at 10C. For both hybrids, dry matter content was reduced at higher stored temperature and longer storage time. The hybrid H-5 showed higher color a* value and a clear pulp color was increased in fruit at 15C.

Study of the quality and antioxidant properties of tomatoes (Solanum lycopersicum L.) under different postharvest and dehydration conditions

2020 ◽  
Vol 13 (9) ◽  
Author(s):  
María Lorena Luna-Guevara ◽  
Teresita González-Sánchez ◽  
Adriana Delgado-Alvarado ◽  
María Elena Ramos-Cassellis ◽  
José Guillermo Pérez-Luna ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Rural Communities ◽  
Antioxidant Properties ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Convective Drying ◽  
Tomato Fruits ◽  
Solanum Lycopersicum L ◽  
Storage Temperatures

Objective: To study the effect of storage temperatures and dehydration conditions (solar and convective drying; SD, CD), on the quality, physicochemical parameters and antioxidant properties of tomato fruits. Methodology: The physicochemical characteristics pH, titratable acidity, soluble solids (°Bx) and color parameters (L*, a* and b*), were evaluated. The lycopene, carotenoids and antioxidant activity percentages retention of tomatoes fruits stored at 7 and 22 ° C for 5 days and subjected to SD (Temperature (T) of 67 °C and luminescence of 685 lum/sqf) and CD (T 70 °C, flow rates 0.5, 1.0 and 1.5 m/s), were analyzed. Results: The fruits reached humidities of 17 and 15% for SD and CD. The parameters pH, °Bx, L*, a*, b* were highest with 22°C and CD (1.5 m/s). The value of the carotenoids was higher in fruits stored at 7 ° C and subjected to CD (1.0 and 1.5 m/s) and SD with values of 83.85, 85.98 and 99.43%, respectively. The CD (0.5 m/s) and SD improved lycopene (94.37 and 95.14%) and the antioxidant activity with values of 73.06 and 97.21%. Implications: The application of solar dehydration depends on luminescence condition; however, it is inexpensive and environmentally friendly alternative. Conclusions: The results derived in a viable alternative for the conservation and commercialization of tomato fruits in rural communities

The influence of different types of milking units on milk quality and safety

2019 ◽  
pp. 118-125
Author(s):  
A. Vovkohon ◽  
V. Nadtochiy ◽  
G. Kalinina ◽  
O. Hrebelnyk ◽  
N. Fedoruk ◽  
...  
Keyword(s):  
Mass Fraction ◽  
Dry Matter ◽  
Freezing Point ◽  
Titratable Acidity ◽  
Petri Dish ◽  
Milk Quality ◽  
Quality And Safety ◽  
Protein Mass ◽  
Seeding Method ◽  
Conductivity Increase

The article highlights comparative research results of milk quality indices obtained from the milking in specialized milking halls with such milking units as «Parallel», «Carousel» or in stalls with the milking unit «Molokoprovid». The fat and protein mass fraction, dry matter and fat-free dry matter, density, titratable and active acidity, heat resistance and freezing point have been determined according to the accepted techniques. The electrical conductivity of milk has been determined by using the analytical device MD-20 MAS-D-TEC. The total amount of milk bacteria has been determined by reductase reduction test and by seeding method in Petri dish. The milk quality has been investigated by the fermentation and rennet fermentation tests. The higher indices of the fat mass fraction, the protein mass fraction and the dry substance concentration of milk, obtained in specialized milking halls, have been established. This is not statistically significant. Milk, obtained from the milking unit «Molokoprovid», has higher index of titratable acidity, lower thermal stability in comparison with milk, obtained from specialized milking halls with milking units «Parallel» and «Carousel». It has been determined that there is the bacteria insemination increase in milk received from milking cows in stalls in comparison with milk, obtained from milking in specialized halls. Milk, obtained from the milking unit «Carousel», indicates the subclinical form of mastitis in cows or «Carousel» operation violationif there is in 1,8 mS/cm conductivity increase above average index 4,6 mS/cm. Key words: technology, quality and safety of milk, milking, milking unit, milking hall, bacterial insemination.

Evaluation of Health Promoting Minerals of A. squamosa L. Based Products

2020 ◽  
Vol 16 (5) ◽  
pp. 802-807
Author(s):  
Shashi Bala ◽  
Vinod K. Nigam ◽  
Ambarish S. Vidyarthi
Keyword(s):  
Sugar Content ◽  
Sweet Taste ◽  
Proximate Analysis ◽  
Tribal Community ◽  
Nutritional Properties ◽  
Tropical Fruit ◽  
Total Sugar Content ◽  
Custard Apple ◽  
Health Promoting ◽  
Apple Products

Background: Annona squamosa L. (custard apple) is a tropical fruit known for its sweet taste, distinct flavour, and pleasant, aromatic creamy pulp. The fruit is traditionally used as different folk medicines by tribal community in India. The present study was focussed on the nutritional properties of custard apple based products like pulp, juice, jam, jelly and powder. Methods: Standard ICP-OES and recognized methods of analysis were used for investigation of minerals and biochemical constituents of process products of custard apple. Results: The proximate analysis showed the highest quantity of vitamin C as 32.5 mg/100g, 16.4 mg/100g, 15.8 mg/100g 16.85 mg/100g and 12.3 mg/100g in pulp, jam, jelly, juice and in powder with a total sugar content of 20.96, 51.26, 49.83, 13.17 and 33.5 g/100g for pulp, jam, jelly, juice and powder respectively. The content of calcium in different products of custard apple was observed as 64.25, 58.15, 55.20, 58.20 and 138.35 mg/100g while, the amount of iron as constituent was found as 2.8, 2.25, 2.25, 2.65, 5.45 mg/100g respectively. The observed value of potassium in pulp, juice, jam, jelly and powder was recorded as 428.00, 545.50, 415.0, 411.9 and 1094.5 mg/100g while the concentration of magnesium was found as 54.5 mg/100g in pulp, 65.0 mg/100g in juice, 45.5 mg/100g in jam, 41.2 mg/100g in jelly and 130.4 mg/100g in powder respectively. The study of analytes like As, Pb, Ni and Sn in custard apple products were found below the level of toxicity. Conclusion: The results obtained suggest that these underutilized fruits could greatly add in the improvement of the nutrition of consumers and promote good human health.

scholarly journals Preliminary Insights in Sensory Profile of Sweet Cherries

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 612
Author(s):  
Vânia Silva ◽  
Sandra Pereira ◽  
Alice Vilela ◽  
Eunice Bacelar ◽  
Francisco Guedes ◽  
...  
Keyword(s):  
Sweet Cherry ◽  
Prunus Avium ◽  
Sugar Content ◽  
Principal Component ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Quality Parameters ◽  
Sensory Profile ◽  
Soluble Solids ◽  
Sensory Data

Sweet cherry (Prunus avium L.) is a fruit appreciated by consumers for its well-known physical and sensory characteristics and its health benefits. Being an extremely perishable fruit, it is important to know the unique attributes of the cultivars to develop cultivation or postharvest strategies that can enhance their quality. This study aimed to understand the influence of physicochemical characteristics of two sweet cherry cultivars, Burlat and Van, on the food quality perception. Several parameters (weight, dimensions, soluble solids content (SSC), pH, titratable acidity (TA), colour, and texture) were measured and correlated with sensory data. Results showed that cv. Van presented heavier and firmer fruits with high sugar content. In turn, cv. Burlat showed higher pH, lower TA, and presented redder and brightest fruits. The principal component analysis revealed an evident separation between cultivars. Van cherries stood out for their sensory parameters and were classified as more acidic, bitter, and astringent, and presented a firmer texture. Contrarily, Burlat cherries were distinguished as being more flavourful, succulent, sweeter, and more uniform in terms of visual and colour parameters. The results of the sensory analysis suggested that perceived quality does not always depend on and/or recognize the quality parameters inherent to the physicochemical characteristics of each cultivar.

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