scholarly journals Development and Evaluation of Whey-based Herbal Beverages as Health Drink

2021 ◽  
Vol 108 (March) ◽  
pp. 1-5
Author(s):  
Kanchana N ◽  
◽  
Veeranan Arun Giridhari V ◽  
Vijayalakshmi R ◽  
◽  
...  
Keyword(s):  
Room Temperature ◽  
Sensory Attributes ◽  
Reducing Sugar ◽  
Soluble Solids ◽  
Protein G ◽  
Total Soluble Solids ◽  
Sensory Acceptability ◽  
Titrable Acidity ◽  
Physical Chemical ◽  
The Cost

The present study aimed to developwhey-based herbal beverages and to evalautetheir physical, chemical, and sensory properties. The pH, titrable acidity (% lactic acid) and total soluble solids (⁰Brix) of whey used for the development of whey based herbal drinks were found to be 5.21, 0.23 and 6.4 respectively. The proximate composition of whey such as lactose (g/100g), protein (g/100g) and fat (g/100g) were 4.28, 0.28 and 0.13, respectively. The whey (65%), sugar (11%), H1 - brahmi extract (3%), H2 - mint extract (2%) and H3 - jaljeera powder (0.15%) were standardized for the formulation of whey-based herbal drinks. Among the three variations, whey-based jaljeera drink (H3) scored the highest sensory acceptability. The pH, titrable acidity (% citric acid), total soluble solids (⁰Brix), lactose (g/100g), protein (g/100g), fat (g/100g), total reducing sugar (g/100g), total sugar (g/100g), calcium (mg/100g), ascorbic acid (mg/100g) and total phenol (mgGAE/100g) of whey-jaljeera drink (H3) were 5.24, 0.21, 12.0, 2.78, 0.46, 0.30, 3.43, 14.43, 55.27, 0.12 and 14.26, respectively. The sensory attributes retention was high in glass (P2) compared to PET (P1). The sensory attributes were gradually decreased during the storage of room temperature (R1) than refrigerated temperature (R2). The cost of the formulated whey brahmi drink, whey mint drink, and whey jaljeera drinks were Rs.18.33/250ml, Rs.20.20/250ml and Rs.14.75/250ml, respectively. The study concluded that nutritionally rich whey-based herbal drinks can be recommended to all group of people.

scholarly journals Non-destructive maturity index of “Amritsagor” banana using RGB and HSV values

2018 ◽  
Vol 16 (2) ◽  
pp. 293-302 ◽  
Author(s):  
FA Toma ◽  
R Ahmmed ◽  
MF Hasan ◽  
MR Haque ◽  
MB Monju ◽  
...  
Keyword(s):  
Vitamin C ◽  
Reducing Sugar ◽  
Soluble Solids ◽  
Flesh Color ◽  
Total Soluble Solids ◽  
Color Chart ◽  
Titrable Acidity ◽  
Maturity Stages ◽  
Stage 1 ◽  
Olive Green

Massive changes in physicochemical composition and color variation usually occur in fruits during maturation and ripening. This study is conducted to implement an image processing system and develop a maturity color chart of banana. Actually, natural ripening color is different than impose ripening. Maturity color chart will help the consumer when it will be in the packet of banana. The earliest physiological maturity (stage-1) was marked as the stage when the flesh color was olive green and the pulp turning yellow and the subsequent maturity stages determined whenever changes the color as stage-2 (green smoke), stage-3 (apple green), stage-4 (olive drab), stage-5 (yellow) and stage-6 (golden rod) color. For each of the maturity stages, physical (peel color, firmness, and weight loss) and biochemical (anthocyanin content, carotenoids content, titrable acidity, pH, total soluble solids, ascorbic acid, reducing sugar, non-reducing sugar, and total sugar) maturity indices were determined. We had classified the maturity stages of banana based on the RGB (Red, Green, and Blue) and HSV (Hue, Saturation and Value) values. Average, median, minimum and maximum values were used in this study. After completing the qualitative analysis of RGB and HSV values we found the correlation coefficient of RGB and HSV values. The red color (R) values of bananas would increase when stages increase and the hue (H) means the pure color of bananas decreases when stages increase. Therefore, we can say that maturity stages of bananas mainly depend on R and H values. In case of Amritsagor banana at stage-6 (golden rod) color, TSS (Total Soluble Solid) (2.1%), TA (Titrable Acidity) (0.96%), pH (5.2), sugar (1.25%), vitamin C (2.5 mg/100g), reducing sugar (1.04%), non-reducing sugar (0.2%), anthocyanin (0.55 mg/100g) carotenoids (0.38 mg/100g) and at stage-1 (olive green) color, pH (6.8), vitamin C (8.75 mg/100g) are significantly highest. The results show that as maturation progressed, firmness decreased gradually and flesh color turned olive green to golden rod with ripening. Total soluble solids increased while TA (Titrable acidity) gradually increased with maturity. The results revealed that, there is a significant relationship between nutritional value, firmness and fruit skin color. So, the fruit of stage-1 (olive green) is suitable for harvesting and stages-6 (golden rod) color is suitable for consumption. Actually this message for grower/ owner or who would like to harvest and consumer. Fruit is banana, to observe the change of color keep it at room temperature. Neither artificial nor chemical system used here. Each and every box will carry the real maturity color chart.J. Bangladesh Agril. Univ. 16(2): 293-302, August 2018

scholarly journals Comparative Study on Physicochemical Properties of Selected Mango (Mangifera indica L.) Varieties in Northern Bangladesh

2019 ◽  
Vol 52 (1) ◽  
pp. 54-65
Author(s):  
M.M. Rashid ◽  
H. Khatun ◽  
M.F. Rayhan ◽  
M.E.A. Plabon ◽  
M.U. Hossain ◽  
...  
Keyword(s):  
Physicochemical Parameters ◽  
Fruits And Vegetables ◽  
Mangifera Indica ◽  
Ash Content ◽  
Reducing Sugar ◽  
Soluble Solids ◽  
Total Sugars ◽  
Titrable Acidity ◽  
Total Carbohydrates

Abstract Fruits and vegetables are important sources of nutrients for mankind. Among the various fruits available in Bangladesh, mango occupies a vital place in the human nutrition for its delicious taste and higher nutritious value. In this study, five mango varieties, viz. Fazli, Amrupali, Langra, Gopalbogh and Misribogh, were tested to evaluate the quality of these mango varieties available in Northern Bangladesh. Physiochemical characteristics, including moisture, ash, total carbohydrates, total solids, total soluble solids (TSS), pH, acidity, total sugars and ascorbic acid contents were evaluated. The results showed that there were significant (p< 0.05) differences among mangoes of all varieties for physicochemical parameters. In case of proximate composition, the mango variety Amrupali showed the highest ash content (2.34±0.15) and fat content (1.18±0.13). Protein content (0.94±0.12) and total fiber (2.67%) content was shown to be the highest by Gopalbogh and Misribogh, respectively. The selected mango varieties contained TSS of 12.87~20.55oBrix, pH of 4.45~4.67, titrable acidity of 0.07~0.42%, reducing sugar of 8.40~15.43%, non-reducing sugar of 9.24~10.48%, and total sugarof 18.88~25.12%. The study findings would be helpful for the consumers, dietitian and industry policymakers.

scholarly journals Evaluation of Watermelon (Citrullus lanatus) Juice Preserved with Chemical Preservatives at Refrigeration Temperature

2013 ◽  
Vol 5 (2) ◽  
pp. 407-414 ◽  
Author(s):  
M. K. Alam ◽  
M. M. Hoque ◽  
S. Morshed ◽  
F. Akter ◽  
K. N. Sharmin
Keyword(s):  
Nutritional Quality ◽  
Citrullus Lanatus ◽  
Reducing Sugar ◽  
Soluble Solids ◽  
Microbial Load ◽  
Total Soluble Solids ◽  
Watermelon Juice ◽  
Viable Bacteria ◽  
Chemical Preservatives ◽  
T1 And T2

This study was done to analyze the effect of chemical preservatives on watermelon juice. Ten different samples of pasteurized watermelon juices with different chemical preservatives, termed as T1, T2, T3, T4, T5, T6, T7, T8, T9, T10 , were made which were stored at 4 - 15°C for three months. T1 and T2 were rejected soon due to spoilage. pH decreased from 5.094 to 4.017 and minimum pH content was reduced in T10 (7.87%), while maximum in T1 (57.55%). The total soluble solids (TSS) increased from 17.460% to 18.980% with maximum in T1 (51.67%) and minimum in T7 (4.88%). Reducing sugar was increased from 15.650 to 17.500% with maximum in T10 (18.22%) and minimum in T2 (5.90%).  Minimum microbial load was observed in T10 (0.20cfu/ml) and maximum in T1 (>24 cfu/ml) in case of coliforms; minimum in T10 (78×105 cfu/ml) and maximum in T1 (258×105 cfu/ml) in case of total viable bacteria and same results (minimum in T10 and maximum in T1) were shown in case of fungal count. E.coli was found in T1, T2, T3 and T4 and some bacteria was found in SS agar (especially Salmonella) in T1, T2, T3 and T5. Among all the treated juice samples T10 was most effective in maintaining the sensory and nutritional quality during storage.Keywords: © 2013 JSR Publications. ISSN: 2070-0237 (Print); 2070-0245 (Online). All rights reserved.doi: http://dx.doi.org/10.3329/jsr.v5i2.12181        J. Sci. Res. 5 (2), 407-414 (2013)

scholarly journals Chemical Properties and Shelf Life of Banana (Musa sapientum L.) as Influenced by Different Postharvest Treatments

2015 ◽  
Vol 12 (2) ◽  
pp. 06-17 ◽  
Author(s):  
S A Zomo ◽  
S M Ismail ◽  
M Shah Jahan ◽  
K Kabir ◽  
M H Kabir
Keyword(s):  
Gibberellic Acid ◽  
Shelf Life ◽  
Open Space ◽  
Sugar Content ◽  
Chemical Properties ◽  
Reducing Sugar ◽  
Soluble Solids ◽  
Benzyl Adenine ◽  
Total Soluble Solids ◽  
Postharvest Treatments

An experiment was conducted to evaluate the changes in the chemical properties of banana fruits and their shelf life as influenced by different postharvest treatments. There were two varieties viz. Amritasagar (VI) and Sabri (V2) and seven storage treatments viz.: control (open space, 30±2ºC) (T0); perforated polyethylene, 30±2ºC (T1); non-perforated polyethylene, 30±2ºC (T2); benzyl adenine (BA 30 ppm, 30±2ºC) (T3); gibberellic acid (GA3 150 ppm, 30±2ºC) (T4); benzyl adenine (BA 30 ppm, 15°C ) (T5) and gibberellic acid (GA3 150 ppm, 15°C) (T6). A factorial experiment was laid out in the Completely Randomized Design (CRD) with three replications. Data were recorded on titratable acid content, total sugar content, reducing sugar content, non-reducing sugar content, total soluble solids and pulp pH. Among the chemical parameters, total soluble solids (TSS) and pH of pulp increased while titratable acidity decreased during storage in all the treated and untreated banana fruits. Among the treatments gibberellic acid (GA3 150 ppm, 15°C) treatment exhibited the best storage performance. The treatment combinations of Sabri with gibberellic acid (GA3 150 ppm, 15°C) showed the longest shelf life (16.25 days), whereas the lowest shelf life was in Amritasagar with control (open space, 30±2ºC) treatment combination (6.78 days).The Agriculturists 2014; 12(2) 06-17

scholarly journals Pawpaw enriched soymilk beverage

2021 ◽  
Vol 56 (2) ◽  
pp. 105-114
Author(s):  
IF Bolarinwa ◽  
TE Aruna ◽  
RI Ajetunmobi ◽  
JA Adejuyitan ◽  
OW Alawode
Keyword(s):  
Vitamin A ◽  
Physicochemical Properties ◽  
Nutrient Intake ◽  
Titratable Acidity ◽  
Sensory Attributes ◽  
Soluble Solids ◽  
Mineral Contents ◽  
Total Soluble Solids ◽  
Total Titratable Acidity ◽  
Macro Mineral

Effects of enriching soymilk with pawpaw puree at different ratios (10 – 40%) were evaluated for physicochemical properties, vitamin A and C, mineral contents, and sensory attributes. The results showed increase in total soluble solids (5.5 – 8.5 oBrix), total titratable acidity (0.53 – 0.87 g/kg) and viscosity (19.9 – 26.7 cp), but decreased in pH (7.4 – 6.8). Vitamin A and C contents of the soy-pawpaw beverage increased from 12.4– 20.4 μg/100 ml and 10.9 – 25.8 mg/100 ml, respectively. All the macromineral contents of the enriched soymilk beverages increased significantly except for sodium.Enrichment of soymilk with pawpaw puree improved the sensory attributes of the drink in terms of flavour, taste, mouthfeel and overall acceptance, especially at high supplementation level (40%). Soymilk with pawpaw puree resulted in products with better vitamin A and C and macro-mineral contents than plain soymilk drink, thus, the soy-pawpaw beverage will complement consumers micro and macro-nutrient intake. Bangladesh J. Sci. Ind. Res.56(2), 105-114, 2021

scholarly journals 720 PB 432 THE EFFECT OF APPLYING CALCIUM ON THE RIPENING OF MANGO FRUITS (Mangifera indica L)

HortScience ◽  
1994 ◽  
Vol 29 (5) ◽  
pp. 536c-536
Author(s):  
Judith Zambrano ◽  
Juan Manzano
Keyword(s):  
Ascorbic Acid ◽  
Mangifera Indica ◽  
Quality Parameters ◽  
Total Sugar ◽  
Soluble Solids ◽  
Mango Fruit ◽  
Total Soluble Solids ◽  
Titrable Acidity ◽  
Postharvest Application ◽  
Significant Difference

The effect of applying Ca++ in two forms: infiltration and dipping on mango fruit cv `Haden' was investigated. This effect was evaluated by measuring some quality parameters in the flesh and in the skin of the fruit. It was found that postharvest application of Ca++ extent the storage life of the fruit by a week. This fact, together with the results obtained from the quantification of sugars, ascorbic acid, total soluble solids alcohol. insoluble solids, starch and titrable acidity seem to indicate that the application of Ca++ delays slightly the process associated with ripeness. Furthermore, no significant difference between the two forms of Ca++ applied was found, except for the amount of ascorbic acid and total sugar. Finally, dipping application of Ca++ is easier than infiltration and it is therefore suggested.

scholarly journals Effect of gum arabic (Acacia senegal) addition on physicochemical properties and sensory acceptability of roselle juice

Food Research ◽  
2019 ◽  
Vol 4 (2) ◽  
pp. 449-458
Author(s):  
T.N.N. Tuan Azlan ◽  
Yusnita Hamzah ◽  
H.A. Mohd Abd Majid
Keyword(s):  
Physicochemical Properties ◽  
Gum Arabic ◽  
Soluble Solids ◽  
Anthocyanin Content ◽  
Acacia Senegal ◽  
Total Anthocyanin ◽  
Total Soluble Solids ◽  
Sensory Acceptability ◽  
Total Anthocyanin Content ◽  
Significant Difference

Roselle has a brilliant red colour, high in vitamins and has a unique flavour that makes it suitable for juice production. Meanwhile, Gum Arabic (GA) is the edible dried exudate attained from stem and branch of Acacia senegal that contains high dietary fibre which can serve as prebiotic. Therefore, the application of GA into roselle juice might promote health benefits to consumers. GA is categorised as hydrocolloid and its application might affect important properties and acceptability towards the product. Hence, this study was conducted to investigate the effect of different concentrations of Gum Arabic (GA, Acacia senegal) addition (0%, 2%, 4% and 6%) on physicochemical properties and sensory acceptability of roselle juice. Increasing the GA concentration resulted in increased pH, total soluble solids, viscosity and turbidity values of roselle juice (p<0.05). However, the addition of GA had reduced the total anthocyanin content in roselle juice. For colour analysis, the addition of GA significantly (p<0.05) reduced the redness (a*) and yellowness (b*) properties. There was no significant difference in all attributes for sensory evaluation except for colour attribute. In conclusion, the addition of GA up to 6% into roselle juice caused an increase in pH, total soluble solids, viscosity and turbidity, but no effect to the sensory attributes.

scholarly journals Características físicas, químicas e físico-químicas dos frutos da murta

2015 ◽  
Vol 10 (3) ◽  
pp. 11
Author(s):  
Dyalla Ribeiro de Araujo ◽  
Eliseu Marlônio Pereira de Lucena ◽  
Josivanda Palmeira Gomes ◽  
Rossana Maria Feitosa de Figueirêdo ◽  
Érllens Eder Silva
Keyword(s):  
Vitamin C ◽  
Reducing Sugars ◽  
Soluble Sugars ◽  
Dry Mass ◽  
Soluble Solids ◽  
Maturation Stage ◽  
Total Soluble Sugars ◽  
Total Soluble Solids ◽  
Physical Chemical ◽  
Physico Chemical

<p>O presente trabalho teve como objetivo estudar as características físicas, químicas e físico-químicas dos frutos da murta (<em>Eugenia gracillima </em>Kiaersk.) no estádio de maturação “maduro”. Os frutos de murta foram colhidos em área de vegetação nativa, na propriedade rural da família Lermen, localizada na Serra dos Paus Dóias - Chapada do Araripe, município de Exu, PE. Após a colheita, os frutos foram transportados para o Laboratório de Ecofisiologia Vegetal da Universidade Estadual do Ceará, para a realização das análises físicas, químicas e físico-químicas: coloração da casca; diâmetros longitudinal e transversal; massas fresca, seca e de água e teor de água; sólidos solúveis totais (SST), acidez total titulável (ATT), pH, relação SST/ATT, carboidratos (amido, açúcares solúveis totais, açúcares redutores e açúcares não redutores); vitamina C; pectinas; fenólicos; antocianinas; flavonoides amarelos e carotenoides. Os frutos da murta (<em>Eugenia gracillima </em>Kiaersk.) são relativamente pequenos com formato levemente ovalado e com coloração 100% violeta quando maduros. Apresentaram ótima qualidade para consumo pelo conteúdo dos sólidos solúveis totais (15,08 °Brix), relação SST/ATT (18,37), açúcares solúveis totais (11,61%) e açúcares redutores (7,80%), como também são frutos ricos em vitamina C (160,62 mg/100 g de massa fresca do fruto) e antioxidantes.</p><p align="center"><strong><em>Physical and physico-chemical fruits characteristics of myrtle</em></strong></p><p><strong>Abstract</strong><strong>: </strong>The present work aimed to study the physical, chemical and physico-chemical fruits characteristics of myrtle (<em>Eugenia gracillima</em> Kiaersk.) in maturation stage "mature". The fruits of myrtle were collected in an area of native vegetation in rural Lermen family property, located in the Serra dos Paus Dóias - Araripe, municipality of Exu, PE. After harvest, the fruits were transported to the Laboratory of Plant Ecophysiology, Ceará State University, to the achievement of physical, chemical and physico-chemical analysis: peel color; longitudinal and transverse diameters; fresh, dry mass and water content and water; total soluble solids (TSS), titulable total acidity (TTA), pH, TSS/TTA, carbohydrates (starch, total soluble sugars, reducing sugars and non reducing sugars, vitamin C, pectins, phenolics, anthocyanins, yellow flavonoids and carotenoids. The myrtle fruit (<em>Eugenia gracillima</em> Kiaersk.) are relatively small with slightly oval in shape and staining with 100% purple when ripe. Showed excellent quality for consumption for the content of total soluble solids (15.08°Brix), TSS/TTA (18.37), total soluble sugars (11.61%) and reducing sugar (7.80%), as well fruits are rich in vitamin C (160.62 mg/100 g fresh weight of fruit) and antioxidants.</p><p><strong> </strong></p>

scholarly journals Evaluation of quality characteristics and storage stability of mixed fruit jam

Food Research ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 225-231
Author(s):  
F. Yeasmin ◽  
M.J. Khan ◽  
M.H. Riad
Keyword(s):  
Physicochemical Properties ◽  
Consumer Satisfaction ◽  
Storage Stability ◽  
Sugar Content ◽  
Storage Period ◽  
Reducing Sugar ◽  
Sensory Properties ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
And Storage

Diversification of food is the key factor for enhancing physicochemical properties, nutritional status and consumer satisfaction. Hence, mixed fruits jam was developed from coconut and pineapple pulps in varied ratios (1:1, 3:1 and 1:3). Moisture, lipid, protein, fiber, ash and total carbohydrate contents of different jam samples varied significantly (p≤0.05) and found values in the ranges 26.78-29.15%, 4.12-10.81%, 0.56-1.13%, 1.51- 3.12%, 0.30-0.37% and 62.69-67.91% respectively. Storage stability of the jam samples was analyzed for 6 months keeping under refrigerated (4°C) and room (30°C) temperatures. Physicochemical properties such as total soluble solids, acidity, pH and reducing sugar content were evaluated at 2-months intervals. The parameters were changed variedly due to compositional variances, packaging materials and storage temperatures. Total soluble solids, acidity and reducing sugar content increased gradually while pH declined upon extension of storage period. Sensory properties for color, taste, flavor, texture and overall acceptability of jam samples were tested where sample with pineapple and coconut in the ratio 3:1 showed the best result than others. Samples were also analyzed for yeast and mold count at the end of the storage period and positive result was found in case of samples packed in plastic containers kept under room temperature. The study yields diversified jam samples with better nutritional and sensory properties with satisfactory shelf life.

scholarly journals Effect of Post-Harvest Dipping and Various Packaging Materials on Quality Traits of Mandarin (Citrus Reticulata Blanco.)

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Anup Paudel ◽  
Dhruba Baral ◽  
Himal Acharya ◽  
Madhav Dhital
Keyword(s):  
Shelf Life ◽  
Soluble Solids ◽  
Packaging Materials ◽  
Quality Traits ◽  
Total Soluble Solids ◽  
Post Harvest ◽  
Titrable Acidity ◽  
Randomized Design ◽  
And Control ◽  
Juice Content

AbstractAn experiment was carried out to study the effect of post-harvest dipping and various packaging materials on quality traits of mandarin at the laboratory of Project Implementation Unit (Citrus zone) Udayapur, Katari from January to February 2019. The parameters observed were physiological loss in weight, juice content, titrable acidity, total soluble solids, TSS/TA ratio and shelf life. The packaging materials include individual newspaper wrapping, perforated polyethene and corrugated box. Gibberellic acid with a concentration of 100 ppm was used as a dipping material. The experiment was laid out in Completely Randomized Design (CRD) with 8 treatment replicated 3 times. The result showed that among eight treatments combination, fruits treated with GA3 in combination with perforated polyethene recorded minimum physiological loss in weight (1.99%) and control (19.08%). High retention of juice content (40.30%), total soluble solids(12.83 brix) and titrable acidity (0.60%) was recorded in fruits treated with GA3 in combination with perforated polyethene in 24 days of storage. Fruits treated with GA3 in combination with perforated polyethene attained shelf life of 48 days followed by perforated polyethene with a shelf life of 44 days. Finding of the experiment may prove to be helpful in rural area to store mandarin with minimum loss as markets are far from the village.

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