scholarly journals Development of Coconut Milk-Based Spicy Ice Cream as a Nondairy Alternative with Desired Physicochemical and Sensory Attributes

2021 ◽  
Vol 2021 ◽  
pp. 1-7
Author(s):  
K. D. S. S. Perera ◽  
O. D. A. N. Perera
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Properties ◽  
Ice Cream ◽  
Dry Weight ◽  
Sensory Attributes ◽  
Coconut Milk ◽  
Piper Nigrum ◽  
Total Phenolic ◽  
Local Market ◽  
Sri Lankan

Spices have been a major influence on Sri Lankan cuisine since times immemorial. Spices are identified as one of the most distinctive ingredients for their indigenous flavor, aroma, and medicinal properties. In this study, coconut milk-based spicy ice cream was developed in compliance with the Sri Lankan standards to introduce a new perception of flavor using spices to the ice cream industry. Although coconut ice cream is commercially available in the local market, spicy flavored coconut ice cream is not yet available. Cinnamon (Cinnamomum verum), ginger (Zingiber officinale), and white pepper (Piper nigrum) are the spices used in the preparation of the ice cream as they are freely available and used as complementary spices in Sri Lanka. Physicochemical characteristics and sensory attributes of coconut milk-based spicy ice cream were compared with the existing normal coconut ice cream. In preparation of the ice cream, the same ice cream manufacturing process was followed with some modifications. Three different formulas (0.010%, 0.018%, and 0.025%) were developed by changing the percentage of spices added. The 0.018% spice-added sample was selected as the most acceptable ice cream with desired sensory attributes. pH ( 6.33 ± 0.01 ), titratable acidity ( 0.33 ± 0.05 % ), moisture ( 61.86 ± 0.33 % ), ash ( 0.41 ± 0.25 % ), total solids ( 38.02 ± 0.14 % ), overrun ( 66.76 ± 1.44 % ), protein ( 4.18 ± 0.16 % ), and fat content ( 11.66 ± 0.60 % ) were evaluated as physicochemical properties. Total phenolic content of the ice cream was expressed as 0.093 ± 0.002  mg gallic acid equivalents (GAE) per gram of sample in dry weight (mg/g). DPPH radical scavenging activity was 60.39 ± 0.02  mg ascorbic acid equivalents per gram of sample in dry weight (mg/g), and total antioxidant capacity was expressed as 0.36 ± 0.04  mmol ascorbic acid equivalent (AAE)/g of dry weight. Physicochemical properties of spicy coconut ice cream were more or less similar to that of normal coconut ice cream and in compliance with the Sri Lankan standards. Coconut milk-based spicy ice cream could be introduced to the market as a potential marketable nondairy product with spicy flavor, aroma, and smooth texture.

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 Antioxidant, Anti-Inflammatory and Antibacterial Activities of the Seeds of A Sri Lankan Variety of Carica Papaya

2019 ◽  
Vol 12 (2) ◽  
pp. 539-547
Author(s):  
Akshani Anjula Wijesooriya ◽  
Srianthie A. Deraniyagala ◽  
Chamari M. Hettiarachchi
Keyword(s):  
Ascorbic Acid ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Total Phenolic ◽  
Sri Lankan ◽  
Scavenging Activity ◽  
Flavonoid Content ◽  
Anti Inflammatory

Plant based remedies are of much importance in healthcare due to low side effects. The effective constituents contained in seeds of a papaya have not been utilized efficiently in the production of medicines. The purpose of this study was driven towards determining the total phenolic content, total flavonoid content, antioxidant capacity, anti-inflammatory activity and antibacterial properties of the aqueous seeds extract of a Sri Lankan variety (Red Lady) of papaya (AESP). The AESP prepared according to the method of “Kasaya” in Ayurvedic medicine was used for the investigations according to standard procedures. Total phenolic content and the total flavonoid content of the AESP were 13.5±2.2 mg (pyrogallol equivalence)/g and 315.9±104.6 mg (quercetin equivalence)/g respectively. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of AESP ranged from 12.4% to 81.2% for concentrations of 1.0-20.0 mg/ml; ascorbic acid gave 31.7% - 91.9% activity. The AESP displayed strong reducing power compared to ascorbic acid in the reducing power assay. The hydroxyl radical scavenging activity of the AESP ranged from 6.6% to 69.1% for concentrations ranging from 20.0-95.0 mg/ml; ascorbic acid activity was 37.7%-74.9%. The nitric oxide radical scavenging activity of AESP was 23.9%-62.7% for concentrations of 2.0-20.0 µg/ml; ascorbic acid gave 26.8%-63.5% activity. AESP concentrations ranging from 75.0-150.0 µg/ml exhibited human red blood cell (HRBC) membrane stabilization protection of 15.5%-22.7% compared to 50.8%-58.4% for aspirin. The AESP showed antibacterial activity against Bacillus subtilis and Staphylococcus aureus bacterial species. AESP possess promising antioxidant, anti-inflammatory and antibacterial activity. The aqueous decoction of the discarded seeds of papaya would facilitate remedies for many diseases in which radicals are implicated as well as assist against certain bacterial infections and also has an anti-inflammatory potential.

scholarly journals Capsaicinoids, Polyphenols and Antioxidant Activities of Capsicum annuum: Comparative Study of the Effect of Ripening Stage and Cooking Methods

Antioxidants ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 364 ◽  
Author(s):  
Mansor Hamed ◽  
Diganta Kalita ◽  
Michael E. Bartolo ◽  
Sastry S. Jayanty
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Capsicum Annuum ◽  
Antioxidant Activities ◽  
Dry Weight ◽  
Mature Stage ◽  
Total Phenolic ◽  
Cooking Methods ◽  
Wide Range ◽  
Green Stage

Peppers (Capsicum annuum L.) are an important crop usually consumed as food or spices. Peppers contain a wide range of phytochemicals, such as capsaicinoids, phenolics, ascorbic acid, and carotenoids. Capsaicinoids impart the characteristic pungent taste. The study analyzed capsaicinoids and other bioactive compounds in different pepper cultivars at both the mature green and red stages. The effect of roasting on their nutritional content was also investigated. In the cultivars tested, the levels of capsaicin ranged from 0 to 3636 µg/g in the mature green stage and from 0 to 4820 µg/g in the red/yellow stage. The concentration of dihydrocapsaicin ranged from 0 to 2148 µg/g in the mature green stage and from 0 to 2162 µg/g in the red/yellow stage. The levels of capsaicinoid compounds in mature green and red /yellow stages were either reduced or increased after roasting depending on the cultivar. The ranges of total phenolic and total flavonoids compounds were 2096 to 7689, and 204 to 962 µg/g, respectively, in the green and red/yellow mature stage pods. Ascorbic acid levels in the peppers ranged from 223 to 1025 mg/ 100 g Dry Weight (DW). Both raw and roasted peppers possessed strong antioxidant activity as determined by 2,2-diphenyl-1-picrylhydrazyl) reagent (DPPH, 61–87%) and 2,2′-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS, 73–159 µg/g) assays. Ascorbic acid and antioxidant activity decreased after roasting in the mature green and red stages, whereas total phenolics and flavonoids increased except in the mature green stage of Sweet Delilah and yellow stage of Canrio.

Influence of air drying temperature on kinetics, physicochemical properties, total phenolic content and ascorbic acid of pears

2012 ◽  
Vol 90 (3) ◽  
pp. 433-441 ◽  
Author(s):  
Nadia Djendoubi Mrad ◽  
Nourhène Boudhrioua ◽  
Nabil Kechaou ◽  
Francis Courtois ◽  
Catherine Bonazzi
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Properties ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Air Drying ◽  
Drying Temperature

The effect of inulin on the physicochemical properties and sensory attributes of low-fat ice cream

2016 ◽  
Vol 57 ◽  
pp. 52-55 ◽  
Author(s):  
Mehdi Akbari ◽  
Mohammad Hadi Eskandari ◽  
Mehrdad Niakosari ◽  
Alireza Bedeltavana
Keyword(s):  
Physicochemical Properties ◽  
Ice Cream ◽  
Sensory Attributes ◽  
Low Fat

scholarly journals Influence of intra and inter species variation in chilies (Capsicum spp.) on metabolite composition of three fruit segments

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Tilen Zamljen ◽  
Jerneja Jakopič ◽  
Metka Hudina ◽  
Robert Veberič ◽  
Ana Slatnar
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Dry Weight ◽  
Total Phenolic ◽  
Species Variation ◽  
Total Sugars ◽  
Capsicum Spp ◽  
Average Water

AbstractTwenty-one different cultivars from four different species were examined. The highest dry weight was present in seeds (between 35 and 50%) and the average water content was 60%. Placenta and pericarp contained on average 86% water. Total sugars variation between species was 60%. The most concentrated in the various cultivar pericarps were ascorbic acid ranging from 368.1 to 2105.6 mg/100 g DW and citric acid ranging from 1464.3 to 9479.9 mg/100 g DW. Total phenolic content ranged from 2599.1 mg/100 DW in ‘Chilli AS- Rot’ to 7766.7 mg/100 g DW in 'Carolina Reaper'. The placenta had 23.5 times higher phenolic content than seeds. C. chinense and C. chinense × C. frutescens had 3.5 to 5 times higher capsaicinoid content compared to C. annuum and C. baccatum, with 'Carolina Reaper' having the highest content at 7334.3 mg/100 g DW and 'Chilli AS- Rot' the lowest (318.7 mg/100 g DW).

scholarly journals Biochemical, Phytochemical and Antioxidant Analysis of Leaves and Seed of Fenugreek Plant

2020 ◽  
Vol 1 (2) ◽  
pp. 9-18
Author(s):  
Haq Nawaz ◽  
Hina Andaleeb ◽  
Sobia Aziz ◽  
Saba Rehman
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Reducing Sugars ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Ascorbic Acid Content ◽  
Dry Weight ◽  
Water Soluble ◽  
Total Phenolic

In the present study leaves and seeds of two different varieties of Fenugreek plant viz. Trigonella foenum gracium and Trigonella corniculata, collected from Bahawalpur, Pakistan were subjected to the biochemical, phytochemical and antioxidant analysis. The content of total sugars, non reducing sugars and reducing sugars in selected parts of these varities were found to be 5.007±0.101 to 8.133±0.223, 4.255±0.150 to 7.099±0.316 and 0.751±0.064 to 1.410±0.071 g/100g of dry weight respectively. Water soluble, salt soluble and total salt soluble protein content range from 1.172±0.001 to 6.015±0.132, 1.517±0.038 to 1.174±0.006 and 0.013±0.001 to 0.018±0.001 g/100 g of dry weight respectively and the total free amino acids ranged from 1.198±0.014 to 4.554±0.006 g/100 g of dry weight. The range of tannins and saponin contents in analyzed parts of these varities was found to be 0.057±0.009 to 0.117±0.025 and 0.083±0.012 to 0.0151±0.045 g /100g of dry weight respectively. Similarly, flavonoids and hydrogen cyanide content ranged from 0.021±0.000 to 0.055±0.004 and 0.0234±0.008 to 0.307±0.009 g/100g of dry weight respectively; while ascorbic acid content was found to be in the range of 0.068±0.08 to 0.267±0.031 g/100g of dry weight. Total phenolic acid content of the selected parts of these varities were estimated on the basis of difference in dipole moment and its range was observed from 0.0539±0.024 to 0.856±0.064 g/100g of dry weight. The total antioxidants analysis showed that ascorbic acid and trolox contents (mg Eqv./100g of extract) were found to be lower in Trigonella corniculata seeds (0.066±0.001 and 0.047±0.001 mg Eqv./100g respectively) and higher in Trigonella corniculata leaves (0.069±0.001 and 0.050±0.001 mg Eqv./100g respectively).The DPPH radical scavenging activity and reducing power were found to be in the range of 31.736±2.430 to 39.590±2.432 and 0.974±0.231 to 2.301±0.068 respectively. The different parts of studied varities of fenugreek plant, having higher values of %DPPH inhibition and reducing power showed least count of IC50 and vice versa.

Effect of coconut milk, tender coconut and coconut sugar on the physico-chemical and sensory attributes in ice cream

2021 ◽  
Author(s):  
P. P. Shameena Beegum ◽  
Jwala P. Nair ◽  
M. R. Manikantan ◽  
R. Pandiselvam ◽  
Sandip Shill ◽  
...  
Keyword(s):  
Ice Cream ◽  
Sensory Attributes ◽  
Coconut Milk ◽  
Physico Chemical ◽  
Tender Coconut

scholarly journals Antimicrobial Activity, Total Phenolic and Ascorbic Acid Content of Terminalia Ferdinandiana Leaves at Various Stages of Maturity

2020 ◽  
Vol 8 (3) ◽  
pp. 744-756
Author(s):  
Mridusmita Chaliha ◽  
Anh Dao Thi Phan ◽  
Shan Cao ◽  
Qin Li ◽  
Julian Gorman ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Ascorbic Acid ◽  
Acid Content ◽  
Antimicrobial Agents ◽  
Ascorbic Acid Content ◽  
Dry Weight ◽  
Total Phenolic ◽  
Endemic Plant ◽  
Leaf Extracts ◽  
Terminalia Ferdinandiana

This work investigated the effect of leaf development (maturity) on morphology, antimicrobial activity, total phenolic (TPC) and ascorbic acid content in leaves of Terminalia ferdinandiana, an endemic plant of Australia. The results of this study indicated that total ascorbic acid was in the range of 23.0 to 35.5 mg/100 g dry weight (DW), showing an increase with advance of maturity. TPC in water and methanolic extracts were in the range of 237.3 - 598.6 and 210.3 - 319.6 mg Gallic acid equivalent (GAE)/ g DW, respectively. Leaf extracts exhibited pronounced inhibitory activity towards Staphylococcus aureus where total ascorbic acid and TPC were positively correlated with the observed antimicrobial activity. These results indicated that leaves extracts might be used as an alternative to synthetic antimicrobial agents, with a great potential for application as an environmentally friendly sanitizer in the hospitality and healthcare industries.

scholarly journals Effect of the Substrate Composition on Yield and Quality of Basil (Ocimum basilicum L.)

2016 ◽  
Vol 24 (2) ◽  
pp. 109-118 ◽  
Author(s):  
Irina Burdina ◽  
Olesia Priss
Keyword(s):  
Ascorbic Acid ◽  
Essential Oils ◽  
Antioxidant Properties ◽  
Dry Weight ◽  
Ocimum Basilicum ◽  
Biologically Active ◽  
Total Phenolic ◽  
Country House ◽  
Substrate Composition ◽  
Phenolic Substances

AbstractBasil (Ocimum basilicumL.) is an aromatic herb which has a high value and is of high demand in the world. Basil in Ukraine is grown mainly in small farms and country house gardens. The influence of the substrate composition (proportions of peat to perlite) on the yield of herbs and on the accumulation of biologically active substances with antioxidant properties was studied for two cultivars grown in a green-house. It was found that the substrate composition influenced the fresh and dry weight, as well as level of total phenolic compounds, carotenoids and essential oils of basil. The herbs yield, ascorbic acid and essential oils concentration increased at an addition of 20, 40 and 60% of perlite, and decreased at 80% as compared to 100% peat. Plants of both cultivars accumulated the highest amount of phenolic substances when grown in the substrate, which contained 40% of peat and 60% of perlite. The concentration of ascorbic acid increased in plants grown in the substrates with 20, 40 and 60% of perlite, mostly at 40%. Significant increase in the concentration of carotenoids differed for cultivars and in ʽBad’oryi’ cv. increased at 20 and 40% perlite, but in ʽFilosof’ at 20, 40 and 60%.

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