scholarly journals Production and Characteristics of a Turkish Traditional Food in Another Country (Jonkoping-Sweden): Molasses

2018 ◽  
Vol 2 (2) ◽  
pp. 33
Author(s):  
Lale S. Akan ◽  
Yahya Özdogan
Keyword(s):  
Fruit Juice ◽  
Sugar Content ◽  
Acid Value ◽  
Traditional Food ◽  
Ripening Time ◽  
Microbiological Characteristics ◽  
Juice Yield ◽  
Long Time ◽  
Production Stages

<p><em>Pekmez, which has been produced for a long time in Turkey, is one of the popular and traditional Turkish foods (Tosun &amp; Üstün, 2003</em><em>; Celik &amp; Surucuoglu, 2005)</em><em>. Although it is not very common, it is being tried in houses and production places in some countries where Turks live. </em><em>Pekmez is produced </em><em>primarily from grapes (Alpaslan &amp; Hayta, 2002; Sürücüoglu &amp; Celik, 2005; Batu et al., 2007). Grapes suitable for fruit juice yield, sugar content, acid value and ripening time are suitable for molasses production.Turkey</em><em>, approximately 4185.126 tons of grapes are produced per year (TUIK, 2012), and approximately 30% of the grapes produced in Turkey are used for pekmez, wort and sausage with pekmez production in a year. In this study, some information is given on Molasses (produced in another country), production stages, effects on health and the relevant regulations and in terms of product chemical and microbiological characteristics. </em></p>

scholarly journals Production and Characteristics of a Traditional Food: Molasses (Pekmez)

2018 ◽  
Vol 2 (2) ◽  
pp. 25
Author(s):  
Lale Sariye Akan
Keyword(s):  
Sugar Content ◽  
Acid Value ◽  
Traditional Food ◽  
Ripening Time ◽  
Microbiological Characteristics ◽  
Long Time ◽  
Production Stages ◽  
History Of

<p><em>Pekmez, which has been produced for a long time in Turkey, is one of the popular and traditional Turkish foods (Tosun &amp; Üstün, 2003</em><em>; Celik &amp; Surucuoglu, 2005; Türkben, 2016)</em><em>. </em><em>Pekmez is produced primarily from grapes (Arici et al., 2004; Alpaslan &amp; Hayta, 2002; Sürücüoglu &amp; Celik, 2005; Batu et al., 2007; Dag, 2016; Demir, 2014). Molasses are usually preferred for breakfast in winter (Kusçu &amp; Bulantekin, 2016). Suitable for juice production, sugar content, acid value and ripening time are suitable for grape molasses production. Turkey, approximately 4185.126 tons of grapes are produced per year (TUIK, 2012), and approximately 30% of the grapes produced in Turkey are used for pekmez, wort and sausage with pekmez production in a year. In this study, some information is given on the history of Molasses, production stages, its types, effects on health and the relevant regulations and in terms of product chemical and microbiological characteristics.</em></p>

COMPARISON OF METHODS DRYING AND VARIETY FISH OF TESTING APPEARANCE ON DRIEDFISH TYPICAL ACEH (KEUMAMAH)

2014 ◽  
Vol 4 (1) ◽  
pp. 40-47
Author(s):  
Ismail Sulaiman
Keyword(s):  
Food Processing ◽  
Traditional Food ◽  
Drying Method ◽  
Fish Processing ◽  
Fresh Fish ◽  
Long Time ◽  
Dried Fish ◽  
Processing Differences ◽  
Taste And Smell ◽  
Test Color

Fresh fish processing into a dried fish is a fish processing has been done a long time, the processing of fish based traditional food processing becomes important to preserve cultural heritage in fish processing. Differences drying method in the processing can affect the taste and texture of the fish produced timber. Types of tuna used significantly different to the color produced on the dried fish . The water content produced in this study is 15:57 (w/w %), ash content 1 , 58 ( % ), mean organoleptic test (color: 3.3, taste and smell 3:35, aroma : 3:34). Preferred types of fish are tuna and the most preferred method oven method.Keyword : 

scholarly journals Optimising Tropical Fruit Juice Quality Using Thermosonication-Assisted Extraction via Blocked Face-Centered Composite Design

Processes ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 3
Author(s):  
Norazlin Abdullah ◽  
Nyuk Ling Chin
Keyword(s):  
Ascorbic Acid ◽  
Fruit Juice ◽  
Ascorbic Acid Content ◽  
Soluble Solids ◽  
Quadratic Model ◽  
Juice Quality ◽  
Tropical Fruit ◽  
Total Soluble Solids ◽  
Juice Yield ◽  
Solids Content

Extraction of tropical fruit juice using simple, efficient, and environmentally friendly technologies is gaining importance to produce high quality juices. Juice from pink-fleshed guava, pink-fleshed pomelo, and soursop was extracted using direct and indirect thermosonication methods by varying intensity, time, and temperature, and compared to those extracted using water bath incubation. Improvised models of juice yield, ascorbic acid, and total soluble solids responses were generated by eliminating insignificant model terms of the factors in full quadratic model using backward eliminating procedure. Main effects, 3D, or 4D plots for each response were developed based on factors that influenced the response. Results showed that the best extraction method for guava and pomelo juices were within indirect thermosonication method of 1 kW, 55 °C and 30 min, and 2.5 kW, 54 °C and 23 min, respectively. Direct thermosonication method at 10% amplitude, 55 °C for 2 to 10 min was more suitable for soursop juice. Thermosonicated extraction of tropical fruit juice can improve its juice yield, ascorbic acid content, and total soluble solids content.

scholarly journals Quality Oil for Deep Frying in Foods and Changes Acidity on Various Kind of Oils after Frying

2018 ◽  
Vol 2 (3) ◽  
pp. 86
Author(s):  
Puminat W. ◽  
Teangpook C.
Keyword(s):  
Fatty Acid ◽  
Low Temperatures ◽  
Statistical Data ◽  
Rice Bran Oil ◽  
Acid Value ◽  
Deep Frying ◽  
Significant Difference ◽  
Long Time ◽  
Short Time ◽  
Fried Oil

<p><em>Human eat a lot of highly acidic and oxidant foods. Acid chemicals and oxidants in food cause harmful to the health. Acid value, free fatty acid and polarities of the fried oil change during cooking for food. Statistical data of fried oils estimate and systematize on three recipes of food (</em><em>Doughstick</em><em>, Fish cake and Fried chicken). Their recipes are on the best of sensory evaluation.</em><em> In each food recipes are selected from market and evaluated by traditional and popular merchant. In the sampling, the experimental model is planned by trial RBCD with factorial 3 × 2 × 3. The use of three type oil, two level temperature and three sampling collector are treated on experiments with three recipes. They showed that palm olien oil can change a higher pH than soybean oil and rice bran oil by a statistically significant difference at 95% confidence level<strong>.</strong> Deep frying by high temperatures and short time have change a quality oil less than low temperatures and long time. Frying in larger quantities and a longer period can change the more acidity and polarities. Quality foods for flavor and healthy oil must no more high and low temperature in cooking.</em></p>

scholarly journals Effect of Heat Treatment on Rheological Properties of Bambangan (Mangifera pajang kosterm) Fruit Juice

2020 ◽  
Vol 1 (2) ◽  
Author(s):  
Jumardi Roslan ◽  
Hay Chye Ling ◽  
Mohd Dona Sintang ◽  
Suryani Saallah
Keyword(s):  
Heat Treatment ◽  
Rheological Properties ◽  
Fruit Juice ◽  
Market Potential ◽  
Pseudoplastic Fluid ◽  
Treatment Conditions ◽  
High Temperature Short Time ◽  
Long Time ◽  
Mild Temperature ◽  
Short Time

Bambangan (Mangifera pajang Kosterm) is an indigenous fruit that can be found in Borneo Island including Sabah and Sarawak (Malaysia), Kalimantan (Indonesia), and Brunei. Besides being freshly eaten, the pulp of bambangan fruit can be processed for juice production to expand its market potential. During the processing of fruit juice, the application of heat treatment such as pasteurization and sterilization might influence their rheological behavior. Thus, the present study aims to investigate the effect of heat treatment on the rheological properties of bambangan fruit juice (BFJ). The freshly squeezed BFJ was subjected to different heat treatment conditions; sterilization (121°C, 3 minutes), mild temperature long time (MTLT) pasteurization (65°C, 15 minutes), and high temperature short time (HTST) pasteurization (90°C, 1 minute). Rheological analysis of the heat-treated BFJ was performed using a rheometer at a shear rate ranging from 1 to 250 s-1 and a temperature between 5 °C to 70 °C. Pasteurization at 90 °C for 1 minute (HTST) was found to be the most suitable heat treatment for the BFJ. At this condition, the BFJ exhibited a non-Newtonian pseudoplastic fluid behavior (n < 1), fitted well with the Herschel-Bulkey model. The value of parameters obtained from Herschel-Bulkley equation for HTST treatment of bambangan juice were n= 0.83, k= 0.32 and yield stress= 3.96. The viscosity values of HTST bambangan juice at the temperature of 5, 20, 40 and 70 °C were 3.53, 2.33, 1.53 and 1.76 Pa.s respectively. This rheological information is of fundamental importance in optimizing equipment design, process control, and sensory evaluation.

scholarly journals Analysis of pomological traits in new promising sweet cherry genotypes

Genetika ◽  
2013 ◽  
Vol 45 (3) ◽  
pp. 873-880 ◽  
Author(s):  
Milica Fotiric-Aksic ◽  
Tihomir Nikolic
Keyword(s):  
Sweet Cherry ◽  
Sugar Content ◽  
Fruit Size ◽  
Fruit Weight ◽  
Solid Content ◽  
Soluble Solid Content ◽  
Fresh Market ◽  
Total Sugar Content ◽  
Ripening Time ◽  
Chemical Content

Sweet cherry breeding programs are interested in developing new cultivars that are very early or very late in ripening, high yielding, with excellent fruit size and quality. The aim of this study was to evaluate new, promising, sweet cherry genotypes (G-1 and G-2) for ripening time, fruit morphology and fruit chemical content, and compare it with the standard sweet cherry cultivars (Bigarreau Jaboulay, B. H. Burlat, Seneca, Hedelfiger Riesenkirsche, Germersdorfer Grosse Kirsche, Emperor Francis and Bing). Experiment was done during four consecutive years (2006-2009) in Grocka, near Belgrade. The earliest fruit ripening was recorded in G-2 (22nd April) while the latest in `Bing` (2nd June). Fruit weight varied from 5.83 g (G-2) up to 8.93 g (G-1). Soluble solid content and total sugar content were the lowest in genotype G-2 (10.48%; 8.45%, respectively) but the highest in Emperor Francis (18.28%; 15.98%, respectively). No matter the fact that some standard cultivars showed better results for some traits, genotypes G-1 and G-2 are considered very promising. So, genotype G-1 could be intended for table consumption since it ripens 2-3 days after cv. B. H. Burlat, but have much higher fruit weight. Also, genotype G-2, the earliest in this trial, showed satisfactory fruit weight for this ripening time, which makes it very interesting for fresh market production.

scholarly journals Child Consumption of Whole Fruit and Fruit Juice Following Six Months of Exposure to a Pediatric Fruit and Vegetable Prescription Program

Nutrients ◽  
2019 ◽  
Vol 12 (1) ◽  
pp. 25 ◽  
Author(s):  
Amy Saxe-Custack ◽  
Jenny LaChance ◽  
Mona Hanna-Attisha
Keyword(s):  
Low Income ◽  
Fruit Juice ◽  
Sugar Content ◽  
Daily Intake ◽  
Office Visit ◽  
Fruit And Vegetable ◽  
Daily Consumption ◽  
Minority Children ◽  
Farmers Market ◽  
Low Income Children

Public health recommendations suggest limiting child consumption of fruit juice in favor of whole fruit due to juice’s high sugar content, lack of fruit fiber, and potential for excess intake. However, replacing juice with whole fruit may be particularly challenging for low-income and minority children, who report the highest intake of 100% juice. To address access and affordability challenges among low-income children, researchers partnered with pediatricians in an urban food desert community, to introduce a fruit and vegetable prescription program (FVPP) that provided a $15 prescription for fresh produce to every child during each office visit. Participating vendors included a farmers’ market and local mobile market. This study assessed changes in daily consumption of total fruit and whole fruit among 108 pediatric patients following six months of exposure to the FVPP. Child-reported mean daily intake of whole fruit increased significantly from the baseline to the 6-month follow-up (p = 0.03): 44% of children reported an increased intake of at least ¼ cup per day, and 30% reported an increased intake of at least ½ cup per day. Changes in total fruit intake (including fruit juice) were not significant. Results suggest a pediatric FVPP may have meaningful impacts on children’s dietary behaviors, particularly with regard to the intake of whole fruits.

scholarly journals Hunter color dimensions, sugar content and volatile compounds in pasteurized yellow passion fruit juice (Passiflora edulis var. flavicarpa) during storage

2004 ◽  
Vol 47 (2) ◽  
pp. 233-245 ◽  
Author(s):  
Delcio Sandi ◽  
José Benício Paes Chaves ◽  
Antônio Carlos Gomes de Sousa ◽  
June Ferreira Maia Parreiras ◽  
Marco Túlio Coelho da Silva ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Fruit Juice ◽  
Sugar Content ◽  
Passion Fruit ◽  
Passiflora Edulis ◽  
B Values ◽  
A Value ◽  
Ethyl Caproate ◽  
Over Time ◽  
Yellow Passion Fruit

Changes in Hunter L, a and b values, glucose, fructose and sucrose contents, concentration of four volatile compounds (ethyl butirate, ethyl caproate, hexyl butirate and hexyl caproate) and furfural, were studied in yellow passion fruit juice (Passiflora edulis var. flavicarpa) pasteurized at 75ºC/60s, 80ºC/41s or 85ºC/27s, during storage at room temperature (25±5ºC) and refrigeration (5±1ºC) for 120 days. While the sucrose content decreased, the glucose and fructose contents increased significantly over storage time. The Hunter L and b values behaved similarly, with a tendency to decrease over time, inversely to Hunter a value. Volatile compound concentrations also decreased over time, inversely to the furfural content. Pasteurization at 85ºC/27s resulted minimum changes in the studied passion fruit characteristics, while that at 75ºC/60s was the most harmful. Storage under refrigeration tended to keep the best quality characteristics of the juice.

Selective Transport Capacity for K+ and Ca2+ over Na+ of Leaf Sheath is Correlated with Salt Tolerance of Energy Plant Sweet Sorghum

2013 ◽  
Vol 772 ◽  
pp. 207-214 ◽  
Author(s):  
Tong Lou Ding ◽  
Jie Song ◽  
Hai Fan ◽  
Hai Dong Wu ◽  
Yan Liu ◽  
...  
Keyword(s):  
Sweet Sorghum ◽  
Leaf Blade ◽  
Sugar Content ◽  
Nacl Stress ◽  
Leaf Sheath ◽  
Transport Capacity ◽  
Cultivation Conditions ◽  
Selective Transport ◽  
Energy Plant ◽  
Juice Yield

Two sweet sorghum varieties (salt tolerant Jitianza 2 and salt sensitive Lvneng 1) were used to investigate their adaptation to NaCl stress under different cultivation conditions of potted cultivation and field cultivation, and selective transport capacity for K+ over Na+, and Ca2+ over Na+ of leaf sheath. NaCl stress decreased Pn, Fv/Fm, fresh weight of leaf sheath and leaf blade, field yield in both varieties. NaCl stress induced Na+ accumulation while it decreased K+ and Ca2+ levels in leaf sheath and leaf blade of both varieties. The increase in Na+ of leaf blade and the decrease in K+ and Ca2+ of leaf blade were greater in Lvneng 1 than those in Jitianza 2. Furthermore, the Na+, K+ contents in leaf sheath of Jitianza 2 were significantly higher than those of Lvneng 1 under NaCl stress. The selective transport capacity for K+ over Na+, and Ca2+ over Na+ of leaf sheath in Jitianza 2 was significantly greater than that in Lvneng 1. Pn, Fv/Fm, stem stalk field, ear field, juice yield, stalk Brix, sugar content of Jitianza 2 were significantly higher than those of Lvneng 1, which was correlated with stronger selective transport capacity for K+ over Na+, Ca2+ over Na+ of Leaf Sheath of Jitianza 2.

Total Sugar in Free Breakfasts Served in Virginia Elementary Schools

2019 ◽  
Vol 6 (5) ◽  
pp. 455-462 ◽  
Author(s):  
Neha J. Goel ◽  
Laura J. Caccavale ◽  
Suzanne E. Mazzeo ◽  
Hollie A. Raynor ◽  
Melanie K. Bean
Keyword(s):  
Elementary Schools ◽  
Low Income ◽  
Fruit Juice ◽  
Sugar Content ◽  
Total Sugar ◽  
Systematic Evaluation ◽  
Nutritional Content ◽  
School Breakfast Program ◽  
Low Income Children

Objective: School meals comprise a significant amount of children's overall dietary intake. The Healthy Hunger-Free Kids Act made substantial improvements to the nutritional quality of meals served within the School Breakfast Program (SBP); yet, there are limited guidelines regarding sugar. In this study, we carried out a systematic evaluation of the sugar content of breakfast items offered within the SBP in Virginia elementary schools with free meals. Methods: We obtained menus and nutritional information from 32 districts, and examined one week of breakfasts. We categorized entrées based on standard deviations (SD) from the grand mean total sugar available: higher-sugar (>+1 SD), average-sugar (within 1SD), or lower-sugar (>-1 SD). Total sugar (g), energy (kcal), and % energy from sugar were examined for entrées and milk. Results: Across districts, entrées varied in total sugar (0-39g; mean+SD = 10.4±4.5g) and energy (60-530kcal; mean+SD = 205±47.8kcal). Most (96.9%) offered 100% fruit juice; of those that specified, 50.0% offered sugar-sweetened milk. Highly processed foods were prevalent. Conclusion: Findings suggest that meals offered might contribute to excessive overall sugar availability for children. Continued enhancements to the SBP are needed to optimize the nutritional content of meals served to low-income children.

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