scholarly journals Total Sugar Content, Protein, Adhesiveness, and Hardness of Fermented Jackfruit Seeds Flour by Kluyveromyces marxianus and Saccharomyces cerevisiae

2016 ◽  
Vol 3 (2) ◽  
Author(s):  
Fathiyatul Islamiyah ◽  
Siti Susanti ◽  
Ahmad Ni'matullah Al-Baarri
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Protein Content ◽  
Kluyveromyces Marxianus ◽  
Food Industry ◽  
Room Temperature ◽  
Sugar Content ◽  
Total Sugar ◽  
Total Sugar Content ◽  
Texture Analyzer ◽  
A Value

This research aims to produce dough from fermented jackfruit seed using Kluyveromyces marxianus and Saccharomyces cerevisiae. Concentration of inoculum at 0, 4, 8 and 12% (v/v) was used to measure total sugar, protein content, adhesiveness and hardness in the dough. To produce dough, fermentation process for 1 hour at room temperature (27˚C±1) was used. Total sugar was measured using refractometer and protein content was analyzed using Bradford method. Adhesiveness and hardness was analyzed using texture analyzer. Result shows no significant differences (P>0.05) on sugar content in obtained doughs using K. marxianus and S. cerevisiae resulting a value of 8.442±0.69 and 8.485±0,76˚Brix, respectively. Protein content of the fermented dough was 3.51±1.16 and 4.4±2.09% for K. marxianus and S. cerevisiae, respectively, resulting the significant differences among treatments. The adhesiveness and hardness of fermented dough with K. marxianus was significantly higher than that of S. cerevisiae. This result may provide beneficial information to food industry that uses jackfruit seed as ingredient.

scholarly journals Characteristics of Physichochemical and Microbiology of Rebon Shrimp Paste using Different Brown Sugar Concentration

2019 ◽  
Vol 22 (2) ◽  
pp. 287-298
Author(s):  
Sumardianto Sumardianto ◽  
Ima Wijayanti ◽  
Fronthea Swastawati
Keyword(s):  
Amino Acids ◽  
Protein Content ◽  
Water Content ◽  
Sugar Content ◽  
Total Sugar ◽  
Sugar Concentration ◽  
Brown Sugar ◽  
Total Sugar Content ◽  
Protein Levels ◽  
Sugar Addition

Shrimp paste is a fermentation product of shrimp and has a distinctive smell and taste. The paste is made from a mixture of shrimp, fish salt and brown sugar. The purpose of this study was to determine the effect of sugar concentrations on the chemical, physical, microbiological and sensory characteristics of shrimp paste. Five differentconcentrations of brown sugar (0; 7.5; 10, and 12.5%) were applied. The shrimp paste was analyzed for their protein content, water content, amino acids, salinity, total sugar content, pH, colour test, viability of LAB  and sensory. The sugar concentration significantly affected protein content, water content, total sugar, color, salt and organoleptic (p<0.05), but did not significantly affect on the water content, pH and LAB (p>0.05). The protein levels decreased with the increasing of sugar concentration. The brightness (L*) and redness (a*) were slightly decrease with the increasing of sugar concentration. The shrimp amino acid was dominated by glutamate acid, however, the concentration of amino acids decreased with the increasing concentration of the sugar. Addition of sugar to the shrimp paste improved the acceptance of the panelist, resulting higher score as compared to that of control. The best treatment in this study was the shrimp paste added with 10% sugar having the protein content 29.084%; water content 34.11%;  sugar content 15.37%, pH 6.97; L 46.52; salt 13.63%; glutamate acid 23115.83 mg/kg, BAL <10 log CFU/mL and total organoleptic value 8.

scholarly journals Pembuatan Bioetanol Dari Pati Umbi Talas (Colocasia esculenta [L] Schott) Melalui Hidrolisis Asam dan Fermentasi

2017 ◽  
Vol 5 (2) ◽  
pp. 79
Author(s):  
Mariskian M. Sadimo ◽  
Irwan Said ◽  
Kasmudin Mustapa
Keyword(s):  
Hydrochloric Acid ◽  
Room Temperature ◽  
Sugar Content ◽  
Total Sugar ◽  
Raw Material ◽  
Hydrolysis Time ◽  
Total Sugar Content ◽  
High Sugar ◽  
High Sugar Content ◽  
Root Starch

Taro plant contains high enough of carbohydrate, so it can be used as an alternative raw material for producing bioethanol. This study aimed to determine the ratio of hydrochloric acid to taro root starch and hydrolysis time of taro root starch for producing a high sugar content, as well as to determine the bioethanol content produced from the fermentation of taro root starch using baker’s yeast. The results showed that the best ratio of hydrochloric acid 15% to the taro root starch was at 10:1 (v/w), resulted in a total sugar content of 0.651%. The best hydrolysis time of taro root starch was 2.5 hours, resulted in sugar content of 0.653%. The fermentation of sugar resulted in from hydrolysis was carried out at room temperature for 5 days. The ethanol content obtained from the fermentation was 7.716%.

scholarly journals Induction of drought stress tolerance by Propiconazole and Salicylic acid in Sorghum bicolor is mediated by enhanced osmoregulation, compatible solutes and biochemical accumulation

2016 ◽  
Vol 1 (2) ◽  
pp. 41 ◽  
Author(s):  
Maruthaiya Arivalagan ◽  
Ramamurthy Somasundaram
Keyword(s):  
Salicylic Acid ◽  
Drought Stress ◽  
Sorghum Bicolor ◽  
Protein Content ◽  
Sugar Content ◽  
Compatible Solutes ◽  
Total Sugar ◽  
Total Sugar Content ◽  
Proline Amino Acid ◽  
Effects Of Drought

A pot-culture experiment was carried out to estimate the ameliorating effect of Propiconazole (PCZ) and Salicylic acid (SA) on drought stressed Sorghum bicolor. The plants were subjected to 3, 6 and 9 Day Interval Drought (DID) and drought with PCZ 1 mM and SA 1 mM alone from 30, 40 and 50 Days After Sowing (DAS). One day interval irrigation was kept as control. The plant samples were collected on 60, 70 and 80 DAS then separated into root and shoots for estimate the protein, proline, amino acid (AA), glycine betaine (GB) and total sugar content. Drought stress inhibited protein content then the proline, AA, GB and total sugar contents were increased when compared to control. Plants were treated drought with PCZ and SA these parameters to a larger extent when compared to drought stressed plants. The PCZ and SA treatments increased the protein content, but decreased the proline, AA, GB and total sugar contents when compared to drought stressed plants. From the results of this investigation, it can be concluded that the application of PCZ and SA caused a partial amelioration of the adverse effects of drought stress in sorghum plants.

scholarly journals ETHYLENE EFFECT ON SWEET POTATO SUGAR CONTENT, CHILLING INJURY AND SPROUTING

HortScience ◽  
1993 ◽  
Vol 28 (4) ◽  
pp. 277B-277 ◽  
Author(s):  
B.K. Chegeh ◽  
D.H. Picha
Keyword(s):  
Sweet Potato ◽  
Room Temperature ◽  
Sugar Content ◽  
Chilling Injury ◽  
Total Sugar ◽  
Ethylene Concentration ◽  
Total Sugar Content

Cured and non-cured `Beauregard' and `Jewel' sweet potato roots were exposed to 0, 1, 10, 100, and 1000 ppm ethylene for 15 days at room temperature (21°C). Sucrose and total sugar content increased with increasing ethylene. Fructose, glucose, and maltose content had little or no change, while alcohol insoluble solids decreased with increasing ethylene concentration. Roots exposed to ethylene for 10 days and then chilled at 4.4°C for 15 days developed chilling injury symptoms sooner than those free of ethylene. Chilling injury increased with increasing ethylene concentration. Non-cured roots suffered more chilling injury than cured ones. `Jewel' was more susceptible to chilling injury than `Beauregard'. Sprout yield was higher in ethylene exposed roots and increased with increase in ethylene concentration. Cured `Beauregard' roots exposed to ethylene sprouted more than non-cured roots. `Beauregard' non-cured roots were not stimulated in sprouting by low ethylene concentrations while `Jewel' (cured and non-cured) roots were stimulated in sprouting by all ethylene concentrations.

Effect of Packaging Materials on the Shelf Life of Bamboo Shoots

2012 ◽  
Vol 200 ◽  
pp. 540-544 ◽  
Author(s):  
Jian Wei Zhou ◽  
Guo Hua Zhang ◽  
Hong Yan Hu ◽  
Zhen Lin Wang
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Storage Time ◽  
Sugar Content ◽  
Barrier Properties ◽  
Ash Content ◽  
Total Sugar ◽  
Packaging Materials ◽  
Total Sugar Content ◽  
Bamboo Shoots

The effect of different barrier properties packaging materials (PE, PET, PVC) on the shelf life of the shelled fresh bamboo shoots were studied. The effection of packaging materials were assessed by the sensory evaluation and the changes of their moisture content, ash content, total sugar content and protein content during storage time. The results showed that the shelled bamboo shoots in conditions at 10 °C with the packaging of PVC and PET have the better quality and longer shelf life than which with the packaging of PE and no packaging at the room temperature.

scholarly journals ANALISIS RANCANGAN FAKTORIAL TIGA FAKTOR UNTUK OPTIMALISASI PRODUKSI BIOETANOL DARI MOLASES TEBU

2016 ◽  
Vol 25 (1) ◽  
pp. 145
Author(s):  
Abdullah Bin Arif SP.MSi ◽  
Wahyu Diyono ◽  
Agus Budiyanti ◽  
Nur Richana
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Raw Materials ◽  
Sugar Content ◽  
Nitrogen Concentration ◽  
Calcium Content ◽  
Optimal Dose ◽  
Total Sugar ◽  
Yield Data ◽  
Fermentation Time ◽  
Total Sugar Content

Bioethanol is a plant-based fuels potential as alternative materials to substitute fossil fuels which are non-renewable. The aim of this study is to get the optimal dose of Saccharomyces cerevisiae as starer, concentration of nitrogen (urea) and fermentation time for the production of bioethanol effectively and efficiently. This study was conducted at the Laboratory of Postharvest Research and Development Institute, Bogor from May to September 2015. The materials used are molasses of sugar cane. The experimental design used was a factorial design with 3 factors. The first factor was the treatment of fermentation time (1, 2 and 3 days). The second factor was the nitrogen concentration (0, 2 and 4 grams). The thirtd factor was the Saccharomyces cerevisiae concentration (1, 1.5 and 2 grams). Each treatment was repeated twice. Observations were made on the characteristics of the raw materials (total sugar content, ash content and calcium content) and the resulting product (total sugar content, alcohol content and yield). Data were analyzed using analysis of variance and Duncan Multiple Range Test (DMRT). The results showed that the addition of starter Saccharomyces cerevisiae and treatment of urea 2 grams each produced the highest yield alcohol with a fermentation time of 3 days.

Preparation of Grifola frondosa Fermented Beverage without Preservatives

2012 ◽  
Vol 554-556 ◽  
pp. 1110-1115
Author(s):  
Wei Guo Wang ◽  
Peng Li ◽  
Yu Jia Cui ◽  
Yong Liang Zhao ◽  
Ya Nan Gu ◽  
...  
Keyword(s):  
Production Process ◽  
Submerged Fermentation ◽  
Room Temperature ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Grifola Frondosa ◽  
Total Sugar Content ◽  
Bacteria Growth ◽  
Fermented Beverage

Purpose To prepare Grifola frondosa fermented beverage and study on its production process, ingredients and characteristics. Methods The following process was used to prepare Grifola frondosa fermented beverage: Grifola frondosa original strains →Strain activation →Inclined plane strain →Liquid spawn →Submerged fermentation →Fermentation broth with mycelium →Colloid mill grinding →High pressure homogenization →Homogenate →Add preservatives or not →Package → Sterilizing or not →Finished product. Grifola frondosa mycelium biomass was determined by Weight-Drying method. Total sugar content was measured by Phenol-sulfuric acid method. Reducing sugar content was measured by 3, 5-dinitrosalicylic acid (DNS) method. Protein content was measured by Coomassie brilliant blue method. The quality of Grifola frondosa fermented beverage was evaluated every 10 days from six areas: color, precipitation, transparency, aroma, taste and the bacteria growth situation. Results Mycelia biomass of Grifola frondosa fermentation product is 378.3 ± 7.21mg/100ml. The total sugar content is 1.8995 mg/ml, the reducing sugar content is 0.2539 mg/ml, and grifolan content is 1.6456 mg/ml, protein content 7.971μg/ml. The total number of colonies is 67 CFU/ml and no E. coli in Grifola frondosa fermented beverage, this comply with the requirements of the national food safety standard. The samples of Grifola frondosa fermented beverage without sterilized and preservatives placed at room temperature for 6 months are normal, and no bacteria growth. Conclusion The production process of Grifola frondosa fermented beverage is feasible. In the case without sterilization and preservatives, Grifola frondosa fermented beverage can be placed at room temperature for 6 months without deterioration and still maintain its characteristics of nutrient-rich, pure taste, clean and hygienic, with natural mushroom fragrant. This can provide a reference for the development of Grifola frondosa submerged fermentation products.

Mid and near Infrared Study of Carbohydrates by Canonical Correlation Analysis

1993 ◽  
Vol 1 (2) ◽  
pp. 99-108 ◽  
Author(s):  
P. Robert ◽  
M.F. Devaux ◽  
A. Qannari ◽  
M. Safar
Keyword(s):  
Correlation Analysis ◽  
Infrared Spectra ◽  
Canonical Correlation ◽  
Near Infrared ◽  
Sugar Content ◽  
Infrared Region ◽  
Total Sugar ◽  
Mid Infrared ◽  
Total Sugar Content ◽  
Near Infrared Spectra

Multivariate data treatments were applied to mid and near infrared spectra of glucose, fructose and sucrose solutions in order to specify near infrared frequencies that characterise each carbohydrate. As a first step, the mid and near infrared regions were separately studied by performing Principal Component Analyses. While glucose, fructose and sucrose could be clearly identified on the similarity maps derived from the mid infrared spectra, only the total sugar content of the solutions was observed when using the near infrared region. Characteristic wavelengths of the total sugar content were found at 2118, 2270 and 2324 nm. In a second step, the mid and near infrared regions were jointly studied by a Canonical Correlation Analysis. As the assignments of frequencies are generally well known in the mid infrared region, it should be useful to study the relationships between the two infrared regions. Thus, the canonical patterns obtained from the near infrared spectra revealed wavelengths that characterised each carbohydrate. The OH and CH combination bands were observed at: 2088 and 2332 nm for glucose, 2134 and 2252 nm for fructose, 2058 and 2278 nm for sucrose. Although a precise assignment of the near infrared bands to chemical groups within the molecules was not possible, the present work showed that near infrared spectra of carbohydrates presented specific features.

scholarly journals Measurement of Total Sugar Content of Residue from Bioenergy Pig Excreta in Marsh-Gas Sinks

2013 ◽  
Vol 25 (16) ◽  
pp. 9421-9422 ◽  
Author(s):  
G. Peng ◽  
E.V. Davis ◽  
L.X. Wang ◽  
C.W. Zhang
Keyword(s):  
Sugar Content ◽  
Total Sugar ◽  
Total Sugar Content

scholarly journals Nutritive value of tomatillo fruit (Physalis ixocarpa Brot.)

2014 ◽  
Vol 57 (4) ◽  
pp. 507-521 ◽  
Author(s):  
Joanna Ostrzycka ◽  
Marcin Horbowicz ◽  
Włodzimierz Dobrzański ◽  
Leszek S. Jankiewicz ◽  
Jan Borkowski
Keyword(s):  
Chemical Composition ◽  
Oxalic Acid ◽  
Dry Matter ◽  
Nutritive Value ◽  
Sugar Content ◽  
Dehydroascorbic Acid ◽  
Total Sugar ◽  
Ripe Fruit ◽  
Total Sugar Content ◽  
The Given

Tomatillo is widely cultivated in Mexico but is little known in other countries. The chemical composition of fruit from field grown plants was investigated during several vegetative seasons. Tomatillo contained a relatively high percentage of dry matter (7-10%) and extract (6.6-7.4%). Its potassium content was lower than that of tomato growing in the same conditions. The content of iron was higher, and that of other elements was comparable, depending on the conditions during the given year. The total sugar content amounted to 2.8-5.7%, depending on the selected population. The percentage of glucose and fructose decreased during ripening and that of saccharose increased. The content of pectic substances was similar as in tomato but the proportions of particular fractions was different. Tomatillo contained more acids than tomato, and showed an especially high citric and malic acid content. The latter decreased drastically during ripening. The content of oxalic acid was 11-18 mg 100 g<sup>-1</sup> in ripe fruit and up to 54 mg in unripe. The vitamin C content depended on the selected population and amounted to 8-21 mg 100 g<sup>-1</sup>, dehydroascorbic acid prevailing. The content of vitamin PP was 0.8-1.3 mg 100 g<sup>-1</sup>.

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