scholarly journals ​Effects of Addition of Pumpkin (Cucurbita pepo) Pulp on the Physico-chemical and Sensory Properties of Burfi and its Cost Structure

2021 ◽  
Author(s):  
Rahul Govinda Kolwate ◽  
Ashish Ashok Uikey ◽  
S.R. Shegokar
Keyword(s):  
Cucurbita Pepo ◽  
Sugar Content ◽  
Ash Content ◽  
Total Sugar ◽  
Cow Milk ◽  
Total Sugars ◽  
Total Solids ◽  
Total Sugar Content ◽  
Physico Chemical ◽  
Solids Content

Background: During present investigation burfi was prepared from different combinations of cow milk khoa and pumpkin pulp [viz., 100:00 (T1), 75:25 (T2), 70:30 (T3), 65:35 (T4) and 60:40 (T5)] and the samples were subjected to sensory evaluation, chemical analysis and cost was computed considering the ingredients and processing costs. The pumpkin pulp (as per treatments) and sugar (30% by weight of khoa) were mixed with khoa at different stage of khoa preparation. Then, the mixture was heated till burfi was obtained. Methods: For preparation of burfi fresh cow milk was obtained from Livestock Instructional Farm, Akola. The milk was standardized to 4.0 per cent fat and 9.0 per cent SNF for the preparation of burfi. The khoa blended with pumpkin (Cucurbita pepo) pulp at different ratios, the product without using pumpkin pulp served as control. The burfi was analyzed for chemical composition (viz., fat protein, total sugars, ash and total solids). The organoleptic attributes of burfi were analyzed in terms of its flavor, body and texture and color and appearance, wherein the total score was out of 100; the judging panel comprised on 5 members. Result: The total sensory scores of burfi obtained were 87.81, 90.46, 95.46, 92.99 and 84.30 for the treatment T1, T2, T3, T4 and T5 respectively. The burfi prepared from various combinations involving use of up to 70 per cent cow milk khoa in blend with pumpkin pulp was found acceptable. The fat content of burfi’s was 19.61, 15.40, 14.38, 13.40 and 12.37 per cent, protein content was 14.89, 12.64, 12.11, 11.61 and 11.04 per cent, total sugar content was 32.78, 36.73, 37.59, 38.45 and 39.31 per cent, ash content was 2.69, 2.55, 2.53, 2.49 and 2.45 per cent, total solids content was 69.94, 67.30, 66.60, 65.94 and 65.17 per cent for the treatment T1, T2, T3, T4 and T5 respectively. The fat, protein, ash and total solids of burfi tended to decrease while total sugar and moisture content tended to increase with an increase in the level of pumpkin pulp used as additive. The per kg cost of production of pumpkin based burfi decreased with increasing level of incorporation of pumpkin pulp in burfi formulation i.e. ₹ 240 (100:00 khoa), ₹ 204.51 (75:25, khoa: pulp), ₹ 199.11 (70:30 khoa: pulp), ₹ 194.33 (65:35 khoa: pulp), ₹ 189.25 (60:40, khoa : pulp) for the treatment T1, T2, T3, T4 and T5 respectively. The most acceptable burfi i.e. T3 was computed to be priced at ₹ 199.11 per kg.

Studies on physico-chemical properties of shrikhand from buffalo milk blended with sweet corn milk

2017 ◽  
Vol 36 (04) ◽  
Author(s):  
Rekha Mane ◽  
Prabhakar Padghan ◽  
Sujata Patil ◽  
Ramesh Patil
Keyword(s):  
Chemical Composition ◽  
Sweet Corn ◽  
Sugar Content ◽  
Chemical Properties ◽  
Buffalo Milk ◽  
Total Sugar ◽  
Total Solids ◽  
Total Sugar Content ◽  
Physico Chemical ◽  
Solids Content

In this study, the attempt have been made to prepared shrikhand from blends of sweet corn milk and buffalo milk in different proportion and study the chemical composition shrikhand. On an average the moisture content of Shrikhand blended with sweet corn milk was found to be 32.5, 33.8, 34.3 and 35.9 per cent, fat 9.3, 8.4, 7.4 and 6.5 per cent, protein 9.14, 8.72, 8.33 and 7.74 per cent, ash 0.84, 0.73, 0.64 and 0.45 per cent, carbohydrate 60.3, 65.2, 70.3 and 74.5 per cent and total solids 66.57, 65.57, 64.87 and 63.5 per cent for treatment T0, T1, T2 and T3 respectively. It was also observed that as the blending of sweet corn milk increased, there was decreased in fat, protein, ash, total solids content of Shrikhand blended with sweet corn milk and increased in moisture and total sugar content.

scholarly journals Taste Panel Perception of Sweetness as it Correlates to Refractometer Measurements and HPLC Analysis of Sugar Content

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 879A-879
Author(s):  
Teri Hale* ◽  
Richard Hassell ◽  
Tyron Phillips
Keyword(s):  
Hplc Analysis ◽  
Sweet Corn ◽  
Sugar Content ◽  
Total Sugar ◽  
Taste Panel ◽  
Soluble Solids ◽  
Early Maturity ◽  
Total Sugars ◽  
Total Sugar Content ◽  
Total Sugar Concentration

Taste panel perception and preference of sweetness in three phenotypes (su, se and sh2) of sweet corn harvested at three maturities (early, mature and late) were compared to refractometer measurements and HPLC analysis of fructose, sucrose, and glucose. Panelist rating of sweetness and acceptability significantly correlated with HPLC analysis. These correlations were found for sucrose and total sugars present (for sweetness, r2 = 0.70 and 0.61; acceptability, r2 = 0.64 and 0.55). Sucrose significantly correlated with the total sugars present (r2 = 0.95). The panelists' perception of flavor also correlated significantly with the amount of sucrose present and total sugars (r2 = 0.66 and 0.59, respectively). Sucrose content was significantly different between se, sh2 and su, with sh2 having the highest level. Taste panels indicated this difference but showed not significant differnece between se and sh2 acceptablity. Su was only acceptable to panelists at early maturity. °Brix did not reflect the taste panels scores and HPLC measurements postively. Soluble solids and taste panel scores were negatively correlated in both the panel's perception of sweetness and acceptability (r2 = -0.66 and -0.66, respectively) which indicates that as panel scores decreased °Brix increased. Comparison of soluble solids to HPLC analysis, indicate that °Brix was negatively correlated to sucrose and total sugar content, and that as soluble solids increased, the sucrose or total sugar concentration remained constant or decreased. Soluble solids measurements have been positively correlated with sucrose levels in other crops; but this was not the case with sweet corn.

scholarly journals Changes in Soluble Sugars, Sugar Profile, Starch and Proline in Developing Coconut (Cocos nucifera L.) Inflorescences

CORD ◽  
2008 ◽  
Vol 24 (1) ◽  
pp. 7
Author(s):  
Bandupriya H.D.D.
Keyword(s):  
Starch Content ◽  
Cocos Nucifera ◽  
Sugar Content ◽  
Soluble Sugars ◽  
Total Sugar ◽  
Mature Stage ◽  
Inflorescence Development ◽  
Total Sugars ◽  
Total Sugar Content ◽  
Maturity Stages

Changes in soluble sugars, sugars profile, starch and proline levels in inflorescence rachillae from individual coconut palms were investigated during inflorescence development with the aim of determining a possible correlation between these characters and morphogenic potential of inflorescence tissues. Rachillae for analysis were collected from unopened inflorescences of -1 to -13 stages (considering the youngest open inflorescence as 0 stage) in decreasing order of maturity (–1 stage is the most mature stage whereas –13 is the most immature stage). Important differences among the maturity stages were observed for total sugars. In very tender inflorescences (-13 and -12), the total sugar content was very low whereas a gradual increase was observed from -11 to -7 stages, with  -7 stage having the highest level. The total sugar content in more mature inflorescences was relatively low, with the exception of -2 stage, which had a high total sugar content. In regard to sugar profiles, sucrose, fructose and glucose were the main soluble sugars present in coconut inflorescence and sucrose was the most abundant sugar in -5 to -9 maturity stages. Total soluble sugars and sucrose in maturity stages from -5 to -9 showed a very similar variation and significantly higher levels of sucrose were observed in -6 to -8 stages. The proline content in the mature stages, -1 to –3, was significantly lower than in the other stages with no significant variation in the stages –4 to –11. The pattern of variation in starch content was similar to that of proline which decreased with increasing maturity of inflorescence. In view of the results obtained, the higher accumulation of sucrose and total sugars in -6, -7 and -8 stages may have some significance in morphogenesis, especially as an energy source. The 10 cm length inflorescence that responds better for callusing falls within this range. Thus total sugar and sucrose content may be possible biochemical markers for assessing the morphogenic potential of inflorescence explants.

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.

Studies on Cone and Seed Maturity Indices of Chilgoza Pine (Pinus Gerardiana Wall.)

2013 ◽  
Vol 36 (1) ◽  
pp. 109-113
Author(s):  
Vinod Kumar ◽  
G.S. Shamet ◽  
D. Gupta
Keyword(s):  
Sugar Content ◽  
Total Sugar ◽  
Total Sugar Content ◽  
Seed Maturity ◽  
Seed Moisture ◽  
Maturity Indices ◽  
Physico Chemical ◽  
Germination Value ◽  
Pinus Gerardiana ◽  
Diameter Classes

To standardize maturity indices in Pinus gerardiana, the seeds were collected from three diameter classes at two week interval starting from 23rd August to 18th October (5 collection dates). Cones and seeds extracted during each collection were subjected to various physico-chemical and germination studies. For best maturity, the cones should be collected on 4th October when these are greyed-orange in colour and cone and seed moisture contents are 43.09% and 27.90%, respectively. At this stage, the seeds exhibited maximum germination (73.23%), germination energy (46.20%), germination value (3.11), and germination index (2.07) revealing highest total sugar content (96.27 mg/g).

scholarly journals Refractometer Measurements of Soluble Solid Concentration Do Not Reliably Predict Sugar Content in Sweet Corn

2005 ◽  
Vol 15 (3) ◽  
pp. 668-672 ◽  
Author(s):  
Teri A. Hale ◽  
Richard L. Hassell ◽  
Tyron Phillips
Keyword(s):  
High Performance ◽  
Sweet Corn ◽  
Sugar Content ◽  
Negative Relationship ◽  
Total Sugar ◽  
Water Soluble ◽  
Soluble Solids ◽  
Sugar Concentration ◽  
Total Sugars ◽  
Total Sugar Content

The refractometer has been proposed as a rapid, inexpensive technique for determining sugar levels in fresh sweet corn (Zea mays). High performance liquid chromatography (HPLC) analysis of sugars in three phenotypes (su, se, and sh2) of sweet corn harvested at three maturities indicated that sucrose content was highly correlated with the total sugars (R = 0.95). Sucrose and total sugar concentration were significantly different among all phenotypes. Soluble solids concentration (SSC) was high in su and se compared to the lower SSC of sh2. Early, mature, and late harvested samples differed in sucrose and total sugar content. Sugar concentration varied within phenotypes at each maturity level. Sh2 indicated no difference in sucrose and total sugars at early and mature harvests, but increased at late harvest. In contrast, sucrose and total sugar content decreased between early and mature harvests, then increased to highest levels at late harvest in se and su phenotypes. Overall, phenotype SSC increased significantly from early to late harvests, probably due to increased water-soluble polysaccharides in the su and se cultivars. Unlike other crops, a negative relationship was found in sweet corn between SSC and sucrose or total sugars, with an overall correlation of –0.51. This relationship was most affected by maturity, especially mature and late harvested sweet corn. Among phenotypes, sucrose, total sugar, and SSC were poorly correlated. Our results indicate that a refractometer should not be used to estimate total sugars or sucrose of sweet corn.

Physico-chemical and microbiological changes during the cabbage hybrid bravo heads fermentation: Salt, temperature and starter culture influence

2021 ◽  
pp. 108201322110363
Author(s):  
Mirna Drašković Berger ◽  
Anita Vakula ◽  
Aleksandra Tepić Horecki ◽  
Tatjana Peulić ◽  
Marija Jokanović ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Fermentation Process ◽  
Sugar Content ◽  
Starter Culture ◽  
Salt Content ◽  
Principal Component ◽  
Total Sugar ◽  
Total Acidity ◽  
Total Sugar Content ◽  
Physico Chemical

The influence of temperatures (18, 22 and 26°C), salt (60, 70 and 80 g/kg) and starter culture (0, 0.025 and 0.050 g/kg) on physico-chemical and microbiological changes during fermentation in cabbage heads were investigated. The experiment was set up in industrial conditions, samples were taken after 0, 5, 12, 27 and 62 days in order to determine the changes in color, texture, biogenic amines content, microbiological parameters, pH, aw, total sugar content, total acidity and salt content. Analysis of variance and Principal component analysis were applied to get a better overview of differences between samples and the similarities between different fermentation conditions. Significant color changes and softening of cabbage tissue did not occurred during the entire fermentation process. Cadaverine was not detected in samples containing starter culture, also the results were in range for maximum allowed putrescine and cadaverine doses for all cabbage samples. Total number of molds increased, contrary to number of yeasts on the last examined day in comparison with raw cabbage sample. Enterobacteriaceae were not detected after 5th fermentation day, while sharp increase of lactic acid bacteria number occurred until 12th day, and on the 12th fermentation day was in range of 7.82 to 9.84 log cfu/g. The fermentation process led to decrease in pH, aw and total sugar content, meanwhile total acidity 0.54%-0.89% and salt content 2.08%-3.19% in the cabbage heads increased, in comparison with raw sample where results for total acidity and salt content were 0.13% and 0.05%, respectively. Additionally, according Principal component analysis, temperature of fermentation had the greatest influence on the fermentation process, followed by the application of starter culture and then concentration of added salt.

Primary metabolites in the leaves and fruits of three pear cultivars during the growing season

2007 ◽  
Vol 87 (2) ◽  
pp. 327-332 ◽  
Author(s):  
Metka Hudina ◽  
Mateja Colarič ◽  
Franci Štampar
Keyword(s):  
Organic Acids ◽  
High Performance ◽  
Sugar Content ◽  
Growing Season ◽  
Total Sugar ◽  
Primary Metabolites ◽  
Total Sugars ◽  
Total Sugar Content ◽  
Leaf Drop ◽  
Similar Dynamic

Primary metabolites (sugars and organic acids) in leaves and fruits of the pear cultivars Conference, Concorde and Williams were investigated during the growing season in Slovenia. Leaves were sampled 15 times from Apr. 25 to Oct. 22. Fruits were sampled seven times from Jun. 14 to Aug. 23. The contents of sugars (glucose, fructose, sucrose, and sorbitol) and organic acids (malic, citric, shikimic, and fumaric) in leaves and fruit were determined by high performance liquid chromatography (HPLC). Similar dynamic patterns were found in the glucose, fructose, sucrose and sorbitol in leaves and fruits of the genetically related cultivars Conference and Concorde. Leaf sugar was low at the beginning of the growing season when the leaves were not completely developed. Generally when sucrose increased in leaves it decreased in fruits. At the end of June the total sugar content in leaves reached its peak then rapidly decreased. At the same time, total sugar in fruits increased. From the beginning of August, total sugars in fruits increased regardless of the sugar content in leaves and likely due to decomposition of starch. After harvest, the contents of individual sugars (glucose, fructose, sucrose, and sorbitol) in the leaves decreased until the beginning of October when, just prior to leaf drop, they increased in all cultivars. Key words: Pyrus communis, sugars, organic acids

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.

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