scholarly journals INTEGRAL UTILIZATION OF SERIGUELA FRUIT (Spondias purpurea L.) IN THE PRODUCTION OF COOKIES

2016 ◽  
Vol 38 (3) ◽  
Author(s):  
JULIANA GONDIM DE ALBUQUERQUE ◽  
ANDREZA MORAES DUARTE ◽  
MARIA LÚCIA DA CONCEIÇÃO ◽  
JAILANE DE SOUZA AQUINO
Keyword(s):  
Vitamin C ◽  
Nutritional Value ◽  
Microbiological Quality ◽  
Point Of View ◽  
Purchase Intent ◽  
Microbiological Analysis ◽  
Spondias Purpurea ◽  
Hedonic Scale ◽  
The Cost ◽  
Physical And Chemical

ABSTRACT This study aimed to process, characterize and use seriguela fruit residue pulp and flour (Spondias purpurea L.) (SFR) in the processing of cookies, evaluating nutritional and microbiological quality and sensory acceptance. SFR was prepared and characterized as to its physical and chemical characteristics. Cookies made with SFR at concentrations of 0, 10, 20 and 30% were submitted to analyses of chemical composition, acidity, pH, ascorbic acid, water activity, in addition to yield and costs. Microbiological analysis of cookies was performed previously to sensory analysis, which was performed by 100 potential consumers. SFR showed high levels of Vitamin C (57.99 mg / 100 g), fiber (12.82%), carbohydrate (71.77%) and energy density (313.21 Kcal/100 g). As SFR was added, there was an increase in the content of fibers, minerals and vitamin C. Cookies showed sensory scores between 6 and 7 of a 9-point hedonic scale; however, cookie containing 10% of seriguela fruit residue flour was the most accepted, with purchase intent and preference similar to control cookies, which were made with 100% wheat flour. The use of seriguela fruit residue in the production of cookies can be a viable option to increase the nutritional value and reduce the cost of ingredients used in the processing of food products, in addition to being important from the environmental point of view.

scholarly journals Quality Attributes of Malaysia Purple-Fleshed Sweet Potato at Different Peel Condition

Agronomy ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 872
Author(s):  
Nurfarhana Shaari ◽  
Rosnah Shamsudin ◽  
Mohd Zuhair Mohd Nor ◽  
Norhashila Hashim
Keyword(s):  
Vitamin C ◽  
Sweet Potato ◽  
Dry Matter ◽  
Nutritional Value ◽  
Amylose Content ◽  
Starch Content ◽  
Chemical Properties ◽  
Physical And Chemical Properties ◽  
Physical And Chemical ◽  
And Chemical Properties

In this study, physical and chemical properties (dry matter, ash, moisture, protein, fat, fiber, carbohydrate, starch, amylose, and vitamin C) of sweet potato tuber and flour of Anggun 1 cultivar were evaluated at different conditions. During peeling, the tuber and flour were processed subjected to three different conditions, which were unpeeled tubers (C1), peeled tubers (C2), and skin of tuber only (C3). From the results, the highest (p < 0.05) dry matter was observed in C1 while higher contents of ash, moisture, and protein were found in C3. Regarding the fat and vitamin C content, no significant differences (p > 0.05) were found between each condition. The highest fiber, carbohydrate, and amylose content (p < 0.05) were found in C1. The C1 and C2 reflected significantly higher (p < 0.05) starch content. Overall, these results provide important information about the peeling effect on the physical and chemical properties of Anggun 1. The information could be used as adding value to healthy food in the Malaysian diet due to the nutritional value of sweet potato.

scholarly journals Microbiological quality study of Apis mellifera honey produced in the Cerrado - MT

2010 ◽  
Vol 1 (1) ◽  
pp. 25
Author(s):  
Dayane Aparecida dos Santos ◽  
Angela Kwiatkowski ◽  
Marcos Vieira da Silva ◽  
Dalany Menezes ◽  
Lucimar Peres de Moura Pontara
Keyword(s):  
Ph Value ◽  
Microbiological Quality ◽  
Soluble Solids ◽  
Most Probable Number ◽  
Microbiological Analysis ◽  
Mato Grosso ◽  
Probable Number ◽  
Physical And Chemical ◽  
The Town

<p>Monitoring the microbiology of honey is necessary to ensure its final quality. The microbial contamination is a danger to public health, a major concern for the surveillance agency. The objective of this study was to evaluate the microbiological quality of honey produced in the cerrado region, Mato Grosso State. The apiary was installed in the town of Conquista D'Oeste city, a total of 30 boxes of honey covered with asbestos tile and exposed to the sun. The honey was collected in November of 2008. The physical and chemical analysis were carried out: moisture, total soluble solids (TSS) and pH. Microbiological analysis were: mesophilic bacteria facultative aerobic, yeast and mold, Staphylococcus, the most probable number (MPN) of coliforms at 35&ordm;C and 45&ordm;C, and the presence of Salmonella sp. The methods used followed the directions of the Normative Instruction no. 62, August 23, 2003 of Minist&eacute;rio da Agricultura, Pecu&aacute;ria e Abastecimento - MAPA. The pH value resulted in 3.80, SST at 81.5 and humidity at 17 %. Microbiological analysis showed no presence of Salmonella, Staphylococcus and yeast. The count of facultative aerobic bacteria was 5.0 x 101, the two groups of coliforms in NMP was &lt;3.0, and 3.0 x 101 mold. The samples of honey studied showed appropriate microbiological quality.</p><p>&nbsp;</p><p><span>DOI:&nbsp;</span><a href="http://dx.doi.org/10.14685/rebrapa.v4i1.102"><span>http://dx.doi.org/10.14685/rebrapa.v1i1.5</span></a><span>&nbsp;</span></p><p>&nbsp;</p>

scholarly journals Elaboration of mixed nectar of mango and passion fruit

2020 ◽  
Vol 9 (9) ◽  
pp. e299997190
Author(s):  
Deniza Pereira Costa ◽  
Rachel De Andrade Avelar da Silva ◽  
Gabrielli Nunes Clímaco ◽  
Virlane Kelly Lima Hunaldo ◽  
Leonardo Hunaldo dos Santos ◽  
...  
Keyword(s):  
Vitamin C ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Lower Percentage ◽  
Chemical Attributes ◽  
Sensorial Attributes ◽  
The Stability ◽  
Solids Content ◽  
The Cost ◽  
Physical And Chemical

Drinks composed of more than one fruit are a trend in the national and international market, presenting advantages such as greater nutritional value and the development of new flavors. So, the objective was to elaborate six formulations of mixed nectar of mango and passion fruit, varying the percentage of each pulp and soluble solids content, as well as evaluating its physicochemical, microbiological, sensorial and stability properties. The nectars were prepared by the hot fill process and packed in 500 ml glass bottles, and then submitted to the analyzes. The nectars presented pH between 2.86±0.05 and 3.33±0.15, soluble solids of 10.00 to 14.83 ºBrix, acidity of 0.59 to 0.78g acid citric/100g nectar, and vitamin C from 15.36 to 33.66 mg/100g. The microbiological analyzes presented values according to the current legislation. The formulations were within the sensory acceptance zone for the tasters, with a balance in the evaluated attributes. F4 (10g of passion fruit and 20g of mango) was chosen among the formulations due to greater acceptance and use of a lower percentage of passion fruit, reducing the cost of the product. In relation to the stability, none of the sensorial attributes presented differences in the interval of 150 days, however, for the physical-chemical attributes, it was observed difference in pH, total acidity, vitamin C and total soluble solids. Therefore, it is necessary to better assess the physical and chemical characteristics, with the intention of increasing the nutritional index of the product.

STUDY OF VETERINARY AND SANITARY INDICATORS OF PIG MEAT IN ECHINOCOCCOSIS AND ALVEOCOCCOSIS

2018 ◽  
Vol 1 (3) ◽  
pp. 7-12
Author(s):  
M. P. Butko ◽  
◽  
P. A. Popov ◽  
I. S. Osipova ◽  
E. A. Semenova ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Meat Products ◽  
Well Being ◽  
Microbiological Analysis ◽  
Quality And Safety ◽  
Chemical Parameters ◽  
Chemical Indicators ◽  
Pig Meat ◽  
Meat Samples ◽  
Physical And Chemical

The article presents the results of studies to determine the organoleptic, microbiological and physical and chemical parameters of pig meat in echinococcosis and alveococcosis. Studies of the quality and safety of meat samples by organoleptic, microbiological and physicochemical parameters for echinococcosis and alginate pigs, showed that the meat obtained from the invasive animals met the requirements of SanPiN 2.3.1078-01 «Hygiene requirements of safety and nutritional value food products» (approved on 06.11.2001 with changes and additions), GOST R 54354-2011. «Meat and Meat Products. General requirements and methods of microbiological analysis» (12.06.2011) and «Rules for veterinary inspection of slaughter animals and veterinary and sanitary examination of meat and meat products» (1983), and the revealed deviations were uncritical and meat is allowed without restriction. However, in order to provide a full guarantee of veterinary and sanitary well-being of meat obtained from slaughter of invasive animals, in our opinion, it is necessary to provide additional research on its organoleptic, microbiological and physical and chemical indicators, which should ensure its safety.

scholarly journals Improvement of Nutritional Value of Tomatoes under Salt Stress Conditions

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S138-S139 ◽  
Author(s):  
Z. Šmídová ◽  
R. Izzo
Keyword(s):  
Salt Stress ◽  
Vitamin E ◽  
Vitamin C ◽  
Lipoic Acid ◽  
Nutritional Value ◽  
Point Of View ◽  
Stress Conditions ◽  
Maturation Stage ◽  
Dihydrolipoic Acid ◽  
Elevated Salinity

The aim of the work was to evaluate the change in antioxidant content with maturation stage in tomato berries under elevated salinity conditions. The examined antioxidants were lipoic acid, vitamin C and vitamin E. It was found that in the majority of berries examined the content of dihydrolipoic acid, reduced ascorbate and a-tocopherol increased with maturation. Furthermore, the interplay between them was shown. These results are of great importance also from nutritional and health point of view.

scholarly journals Content of Capsaicinoids and Physicochemical Characteristics of Manzano Hot Pepper Grown in Greenhouse

2018 ◽  
Vol 47 (1) ◽  
pp. 119-127 ◽  
Author(s):  
Mario PÉREZ-GRAJALES ◽  
Maria Teresa MARTÍNEZ-DAMIÁN ◽  
Oscar CRUZ-ALVAREZ ◽  
Sandra Miryam POTRERO-ANDRADE ◽  
Aureliano PEÑA-LOMELÍ ◽  
...  
Keyword(s):  
Vitamin C ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Point Of View ◽  
Soluble Solids ◽  
Hot Pepper ◽  
Total Carotenoids ◽  
Capsicum Spp ◽  
Physical And Chemical ◽  
Acidity Level

The hotness of the chili fruit (Capsicum spp.) is mainly due to the presence of capsaicinoids (capsaicin, nordihydrocapsaicin and dihydrocapsaicin). The aim of the present research was to evaluate the content of capsaicinoids and characteristics of physicochemical quality in fruits of manzano hot pepper grown in the greenhouse. The experimental design used was completely randomized with 3 and 4 replications. The parameters evaluated were total capsaicinoids, vitamin C, total carotenoids (TC), total soluble solids (TSS), titratable acidity, pH, firmness and color of the fruit. Among the hybrids with the highest content of total capsaicinoids and vitamin C, L4XL8 and L5XL7 (27 371 and 21 700 SHU, respectively) stand out as well as L2XL5 with 809.35 mg 100 g-1. On the other hand, L2XL3 stood out for its TC content (1 515.98 μg 100 g-1); L2XL7 and L4Xl7 stood out for the concentration of TSS, maintaining the acidity level without major changes. Additionally, L7XL8 was a material that was characterized to have fruits with greater firmness (2.31 N) and chromaticity of color (intense yellow) of 72.96. Among the evaluated hybrids, there are materials that presented fruits with physical and chemical characteristics of quality, which could be considered important from the commercial point of view or genetic improvement.

scholarly journals Cost analysis of seawater desalination using an integrated reverse osmosis system on a cruise ship

2015 ◽  
Vol 17 (2) ◽  
pp. 389-396 ◽  
Keyword(s):  
Cost Analysis ◽  
Reverse Osmosis ◽  
Membrane Filter ◽  
Chemical Properties ◽  
Aegean Sea ◽  
Point Of View ◽  
The Black Sea ◽  
Cruise Ship ◽  
The Cost ◽  
Physical And Chemical

<div> <p>The best method to treat seawater is known to be the use of reverse osmosis (RO) systems. The cost factor becomes the most important issue when using RO systems. Although quite costly, RO systems are essential systems for ships. As known very well, water is a critical resource on ships, especially the ones serving quite a large number of passengers. In this study, therefore, RO system capability under different conditions together with cost analysis was examined on a relatively small cruise ship. The system used had a daily water treatment capacity of 30 m<sup>3</sup>. The RO system was composed of a sand filter, a cartridge filter, four pieces of membrane filter modules and a mineral filter. During the study, samples from the Black Sea, the Aegean Sea and the Mediterranean Sea, which have different physical and chemical properties, were examined from the quality point of view. A comprehensive cost analysis was also performed in order to determine the feasibility of the system for the production of potable water for a cruise ship.&nbsp;</p> </div> <p>&nbsp;</p>

scholarly journals Physicochemical and Microbiological Quality of Dietetic Functional Mixed Cerrado Fruit Jam during Storage

2018 ◽  
Vol 2018 ◽  
pp. 1-6 ◽  
Author(s):  
T. M. Brandão ◽  
E. L. do Carmo ◽  
H. E. S. Elias ◽  
E. E. N. de Carvalho ◽  
S. V. Borges ◽  
...  
Keyword(s):  
Vitamin C ◽  
Storage Time ◽  
Microbiological Quality ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Microbiological Analysis ◽  
Total Carotenoids ◽  
Total Sugars ◽  
Time Interaction

The objective of the research was to evaluate changes of dietetic functional mixed cerrado fruit jam (marolo, sweet passion fruit, and soursop) processed in a vacuum pot and stored for 180 days in BODs at 25°C and 35°C. The parameters evaluated were pH, soluble solids (SS), titratable acidity (TA), total sugars (TS), total carotenoids (TC), total phenolics (TP), vitamin C, antioxidant activity (DPPH), and microbiological analysis. There was a significant effect of storage time on pH, SS, TA, TC, TS, and TP. Vitamin C and DPPH showed an effect for the temperature x storage time interaction. Statistical models are not adjusted for pH and SS, presenting an average of 4.15 and 61%, respectively. Carotenoids decreased up to105 days; total sugars increased up to 105 days. The TP, vitamin C, and DPPH, at the temperatures evaluated, showed a decrease up to 105 days. Yeasts and filamentous fungi were not detected.

scholarly journals ELABORAÇÃO E ACEITAÇÃO SENSORIAL DE DOCE DE TOMATE EM CALDA

2005 ◽  
Vol 23 (1) ◽  
Author(s):  
DANIELA DE GRANDI CASTRO FREITAS ◽  
ELISANGELA MARQUES JERONIMO
Keyword(s):  
Quality Control ◽  
Vitamin C ◽  
Purchase Intention ◽  
Nutritional Value ◽  
Reducing Sugars ◽  
Hedonic Scale

O objetivo deste trabalho foi avaliar a aceitação sensorial de doce de tomate em calda, elaborado com tomates (Lycopersicon escullentum Mill) tipo italiano, cultivar Andrea. O fruto in natura foi analisado quimicamente e o doce de tomate em calda submetido às análises de controle de qualidade, vitamina “C” e açúcares totais e redutores. Avaliou-se a aceitação sensorial do doce de tomate em calda e a intenção de compra mediante equipe com 50 julgadores, utilizando escala hedônica estruturada. O doce de tomate em calda apresentou pH e acidez de equilíbrio que garantem boa segurança quanto ao desenvolvimento de microrganismos e preservou o teor de vitamina “C” sem comprometer o valor nutricional do produto. O doce de tomate em calda obteve médias próximas a 8,0 no teste de aceitação sensorial, sendo que 77,6% dos julgadores possivelmente ou certamente comprariam o produto caso o encontrassem no mercado. ELABORATION AND SENSORIAL ACCEPTANCE OF TOMATOES IN SYRUP Abstract The objective of this work was to evaluate the sensorial acceptance of tomato in syrup, elaborated with tomatoes (Lycopersicon escullentum Mill) Italian type, cultivar Andrea. The “in natura” fruit was analyzed chemically and the tomato in syrup submitted to the analyses of quality control, vitamin “C” and total and reducing sugars. The sensorial acceptance of the tomato in syrup was evaluated and the purchase intention by means of a group with 50 judges, being used structured hedonic scale. The tomato in syrup presented pH and balance acidity that guarantee good safety with relationship to the microorganisms development and it preserved the vitamin “C” content without committing the nutritional value of the product. The tomato in syrup obtained averages close to 8.0 in the test of sensorial acceptance, and 77.6% of the judges possibly or certainly would buy the product case they found in the market.

scholarly journals Changes Occur on Nutritional Value of Beetroot ("Beta Vulgaris") after Pickling

2016 ◽  
Vol 4 (3) ◽  
pp. 217-221
Author(s):  
Shikha Srivastava ◽  
Kanchan Singh
Keyword(s):  
Disease Prevention ◽  
Vitamin C ◽  
Beta Vulgaris ◽  
Nutritional Value ◽  
Active Compounds ◽  
Hedonic Scale ◽  
Nutritional Profiles

Beetroot, botanically called "Beta Vulgaris" is taproot portion of the beet plant. Beetroot are rich in many valuable active compounds and nutrients. Therefore, beetroot ingestion can be considered a factor in disease prevention. The present study aimed at the formulation of pickle product. The beetroot pickle were prepared by three different standardized methods in three different samples of Beetroot Pickle - A (100 % beetroot salty pickle prepared by raw beetroot ) , Beetroot Pickle - B ( 100 % beetroot sweet pickle prepared by steamed beetroot ) and Beetroot Pickle -C ( 100 % beetroot salty pickle prepared by boiled beetroot ) . The developed pickles were sensory evaluated by judges where using Nine-Point hedonic scale. The result indicates that Pickle-C were most acceptable than other two preparations .The fresh beetroots and most acceptable beetroot pickles sample were chemically analysed by standard AOAC ,2000 methods for Betaine , Vitamin C , Iron , Folate , Choline and Calcium . The results showed that all Nutritional profiles were decreasing from fresh beetroots to beetroot pickles . But it was found that Vitamin C content was increased in Beetroot Pickles than fresh beetroots.

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