scholarly journals Preparation of jellies of umbu in standard and zero sugar formulations: sensory analysis and acceptability index

2020 ◽  
Vol 13 (6) ◽  
pp. 8
Author(s):  
F. W. Ribeiro ◽  
C. C. Rodrigues ◽  
M. P. Silva Berti ◽  
A. C. Silva ◽  
N. Peixoto
Keyword(s):  
Sensory Analysis ◽  
Standard Form ◽  
Sugar Consumption ◽  
Northeast Region ◽  
Evaluation Form ◽  
Post Harvest ◽  
Acceptability Index ◽  
Good Investment ◽  
Fruit Processing ◽  
By Products

Northeast region characteristic of the brazilian plant, the umbu has several possibilities, such as jams, juices, jams, due to your characteristic bittersweet. Fruit processing can be accomplished using standard form conventional sugar, and to meet the need of people with diseases requiring restriction on sugar consumption, it can be replaced by culinary sweetener. In order to reduce the losses of the fruit in post-harvest, and to ensure that the product can be consumed by people restricted to the sugar, this work aims to produce traditional jams and zero sugar so that it can be evaluated and sensory analysis index of acceptability of these products on the market. In order to analyze the acceptance of standard and zero sugar jam was performed sensory analysis, performing the procedure with the collaboration of 50 untrained for completing the evaluation form. The participants were distributed in 52% of the audience was female and 48% male. The parameters analyzed presented in results for the analysis of conventional jams, as a result of greater adaptation of assessors for conventional products. With this it should be noted at the end of the analysis for all parameters analyzed the umbu jelly zero sugar formulation. Although both formulations have presented good acceptances by the evaluators, that may be good investment options for market diversification, since the use of fruits in the cerrado is unusual for the production of by-products.

Understanding the Role of Chlorine and Ozone to Control Postharvest Diseases in Fruit and Vegetables: A Review

2020 ◽  
Vol 16 (4) ◽  
pp. 455-461
Author(s):  
Gabriela M. Baia ◽  
Otniel Freitas-Silva ◽  
Murillo F. Junior
Keyword(s):  
Chlorine Dioxide ◽  
Broad Spectrum ◽  
Fruits And Vegetables ◽  
Low Cost ◽  
Residual Effects ◽  
Pathogenic Microorganisms ◽  
Postharvest Diseases ◽  
Post Harvest ◽  
By Products

Fruits and vegetables are foods that come into contact with various types of microorganisms from planting to their consumption. A lack or poor sanitation of these products after harvest can cause high losses due to deterioration and/ or pathogenic microorganisms. There are practically no post-harvest fungicides or bactericides with a broad spectrum of action that have no toxic residual effects and are safe. However, to minimize such problems, the use of sanitizers is an efficient device against these microorganisms. Chlorine is the most prevalent sanitizing agent because of its broad spectrum, low cost and well-established practices. However, the inevitable formation of disinfection by-products, such as trihalomethanes (THMs) and haloacetic acids (HAAs), is considered one of the main threats to food safety. Alternative sanitizers, such as chlorine dioxide (ClO2) and ozone, are becoming popular as a substitute for traditional post-harvest treatments. Thus, this review addresses the use of chlorine, chlorine dioxide and ozone emphasizing aspects, such as usage, safe application, spectrum of action and legislation. In order to ensure the quality and safety of final products, the adoption of well-prepared sanitation and sanitation programs for post-harvest fruits and vegetables is essential.

Infrared spectroscopy coupled with chemometrics in coffee post-harvest processes as complement to the sensory analysis

LWT ◽  
2021 ◽  
pp. 111304
Author(s):  
Yeison Fernando Barrios-Rodríguez ◽  
Cristhian Andrés Rojas Reyes ◽  
Joan Sebastián Triana Campos ◽  
Joel Girón-Hernández ◽  
Juan Rodríguez-Gamir
Keyword(s):  
Infrared Spectroscopy ◽  
Sensory Analysis ◽  
Post Harvest

New retting method of cassava roots improve sensory attributes of Bobolo and Chikwangue in Central Africa: an approach through just about right (JAR) test

2021 ◽  
pp. 475
Author(s):  
Nardis NKOUDOU ZE ◽  
Marie-Joseph MEDZEME ENGAMA ◽  
Jean Justin ESSIA NGANG
Keyword(s):  
Sensory Analysis ◽  
Central Africa ◽  
Pasting Properties ◽  
Sensory Attributes ◽  
Sensory Characteristics ◽  
Sensory Profile ◽  
Jar Test ◽  
Two Samples ◽  
By Products ◽  
Penalty Analysis

Aim: the aim of this study was to determine sensory profile, through the use of just-about-right (JAR) scales and penalty analysis, of Bobolo and Chikwangue from the cassava roots fermented with previously cassava-fermented chips powder (PCFCP). Furthermore, retting time, cyanide content and pasting properties of retted roots were evaluated. Methods: for that, two samples of Bobolo and Chikwangue obtained from two cassava retting methods were studied: a control made from the retting without PCFCP and a product made from retting with PCFCP. Results: retting time was carried out in 48 hours less with PCFCP and 60% of cyanide reduction more than control. No major modifications occurs in pasting properties of paste fermented with PCFCP. The sensory analysis indicated high levels of acceptability for products made from retting with PCFCP. The penalty analysis showed that attributes “too sour” and “too much fermented odor” affected the acceptability of the Bobolo from retting without PCFCP significantly. Conclusion: fermentation of cassava through the use of PCFCP is suitable to improvement of sensory characteristics of fermented cassava by-products.

In Vitro Characterization of Lactobacillus Strains Isolated from Fruit Processing By-Products as Potential Probiotics

2017 ◽  
Vol 10 (4) ◽  
pp. 704-716 ◽  
Author(s):  
Thatyane Mariano Rodrigues de Albuquerque ◽  
Estefânia Fernandes Garcia ◽  
Amanda de Oliveira Araújo ◽  
Marciane Magnani ◽  
Maria Saarela ◽  
...  
Keyword(s):  
In Vitro Characterization ◽  
Fruit Processing ◽  
By Products

scholarly journals Flour production from shrimp by-products and sensory evaluation of flour-based products

2013 ◽  
Vol 48 (8) ◽  
pp. 962-967 ◽  
Author(s):  
Thiago Mendes Fernandes ◽  
João Andrade da Silva ◽  
Ana Hermínia Andrade da Silva ◽  
José Marcelino de Oliveira Cavalheiro ◽  
Maria Lúcia da Conceição
Keyword(s):  
Sensory Evaluation ◽  
Sensory Analysis ◽  
New Products ◽  
Cholesterol Content ◽  
Pathogenic Microorganism ◽  
Sensorial Evaluation ◽  
Flour Production ◽  
Microbiological Analyses ◽  
By Products

The objective of this work was to evaluate the production of flour using by-products (cephalothorax) obtained from the shrimp (Litopenaeus vannamei) industry, and to perform a sensory analysis of shrimp flour-based products. Physicochemical and microbiological analyses on fresh cephalothorax and on manufactured flour were performed, as well as the determination of cholesterol content of this flour, and the sensorial evaluation of soup and pastry made with this flour. By the microbiological analyses, no pathogenic microorganism was detected in the samples. Physicochemical analyses of flour showed high levels of protein (50.05%) and minerals (20.97%). Shrimp cephalothorax flour showed high levels of cholesterol. The sensory evaluation indicated a good acceptance of the products, with satisfactory acceptability index (81% for soup, and 83% for pastry), which indicates that shrimp cephalothorax in the form of flour has a potential for developing new products.

scholarly journals Study of viability of high pressure extract from pomegranate peel to improve carrot juice characteristics

2020 ◽  
Vol 11 (4) ◽  
pp. 3410-3419
Author(s):  
João P. Trigo ◽  
Elisabete M. C. Alexandre ◽  
Sara Silva ◽  
Eduardo Costa ◽  
Jorge A. Saraiva ◽  
...  
Keyword(s):  
High Pressure ◽  
Bioactive Compounds ◽  
Carrot Juice ◽  
Pomegranate Peel ◽  
Fruit Processing ◽  
By Products

Extracts from fruit processing by-products usually present high amounts of bioactive compounds with several important activities such as antioxidant and antimicrobial capacities.

scholarly journals The Role of Fruit by-Products as Bioactive Compounds for Intestinal Health

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1716
Author(s):  
Mohamed Aymen Chaouch ◽  
Stefania Benvenuti
Keyword(s):  
Bioactive Compounds ◽  
Biological Properties ◽  
Intestinal Function ◽  
Gut Flora ◽  
Good Source ◽  
Fruit Processing ◽  
Negative Environmental Impact ◽  
Significant Chemical ◽  
By Products

The fruit processing industry generates large amounts of wastes (pomace, seeds, peels) that causes negative environmental impact with considerable treatment expenses. Nevertheless, various studies demonstrated that these by-products are still rich in bioactive compounds, especially dietary fibres and phenolic compounds, thus leading to significant chemical, physical and biological properties. These characteristics make fruits by-products a good source for new supplements in food products having important effect on intestinal function. Thus, the aim of this review is to evaluate the different bioactive compounds isolated from fruit by-products and to analyse their application in various formulations for the food and nutraceutical industries. In consideration of the biological properties of these compounds, their role in the functioning and action on intestine and gut flora was discussed.

scholarly journals UTILIZATION OF CONVENTIONAL AND NON-CONVENTIONAL ORGANIC SOURCES AND INDUSTRIAL BY-PRODUCTS FOR YIELD MAXIMIZATION OF BRINJAL IN COASTAL SOIL

1970 ◽  
pp. 16-18
Author(s):  
D. Venkatakrishnan
Keyword(s):  
Fly Ash ◽  
Municipal Solid Waste ◽  
Solid Waste ◽  
Rice Husk ◽  
Rice Husk Ash ◽  
Yield Attributes ◽  
Municipal Solid Waste Compost ◽  
Post Harvest ◽  
Lignite Fly Ash ◽  
By Products

This study was conducted to evaluate the response of brinjal (Solanum melongena L.) with conventional, non-conventional organic source, industrial by-products combined with inorganic fertilizers. The treatments imposed were T1 – Control (100% RDF), T2-100% RDF + Municipal Solid Waste Compost @ 5 t ha-1, T3 – 100% RDF + Municipal Solid Waste Compost @ 10 t ha-1, T­4 – 100% RDF + Vermicompost @ 2.5 t ha-1, T5 – 100% RDF + Vermicompost @ 5 t ha-1, T6 – 100% RDF + Rice Husk Ash @ 5 t ha-1, T7 – 100% RDF + Rice Husk Ash @ 10 t ha-1, T8 – 100% RDF + Lignite Fly Ash @ 5 t ha-1, T9 – 100% RDF + Lignite Fly Ash @ 10 t ha-1. There were nine treatments combinations replicated thrice in CRD. The soil was sandy in texture with available nitrogen, phosphorus and potassium of 257, 10.2 and 117 kg ha-1 respectively which fell in fertility status of low. The soil classified taxonomically as Typic Udisamments. The results showed that application of 100% RDF + Vermicompost @ 5 t ha-1 (T5) significantly increased yield attributes viz., fruit length (16.6 cm), fruit girth (15.2 cm), no. of fruits plant-1 (20.67), fruit weight (45.2 g) and fruit yield plant-1 (934.2 g plant-1). This treatment registered maximum quality attributes like ascorbic acid content (4.5 mg 100 g-1), crude protein (4.81%), drymatter of fruit (70.2 g plant-1) and dry matter of plant (81.3 g plant-1). The post harvest soil available N (148mgkg-1) and P (7.15mgkg-1)status was higher due to application of 100% RDF with Vermicompst @ 5 t ha-1 (T5).  The post harvest available K (75.58mgkg-1) status recorded higher in the treatment T9 which received 100% RDF with Lignite Fly Ash @ 10 t ha-1 (T9).

Sign in / Sign up

Export Citation Format

Share Document