Effect of Orange Peel Concentration on the Development of Sapota Marmalade in Terms of Proximate and Nutritional Composition and Consumer Preferences

2021 ◽  
Vol 7 (4) ◽  
pp. 57-65
Author(s):  
Md. Hafizul Haque Khan ◽  
◽  
Mohammad Mainuddin Molla ◽  
Ashfak Ahmed Sabuz ◽  
Md. Golam Ferdous Chowdhury ◽  
...  
Keyword(s):  
Vitamin C ◽  
Sensory Evaluation ◽  
Consumer Preferences ◽  
Value Added ◽  
Orange Peel ◽  
Nutritional Composition ◽  
Carotenoid Content ◽  
Nutritional Requirement ◽  
Total Carotenoid ◽  
Total Carotenoid Content

The study explored to find out the possible strategy for the processing of sapota into its value-added shelf-stable products. Therefore, an attempt was made to develop marmalade with different concentrations of orange peel viz. 0 %, 5 %, 10 %, 15 % and 20 % respectively. Sensory evaluation, proximate and nutritional composition was performed on the day of preparation and after storage. Marmalade treated with orange peel and without orange peel was rich source of proximate and nutritional composition. The final TSS of the developed marmalade maintained 65.30±02°B. ß-carotene (12.21±0.01 and 11.93±0.03 µg/100 g), pH (5.05±0.04 and 4.90±0.01), total sugar (21.15±0.04 % and 22.28±0.03 %) and reducing sugar (9.70±0.01 % and 10.15±0.05 %) was superior on the day of storage and after storage in without orange peel treated marmalade (T1). On the day of storage and after storage, the highest total carotenoid and vitamin-C content of the orange peel treated marmalade ranged from 31.92±0.02 to 49.21±0.51 mg/100 g and 23.26±0.02 to 43.39±0.05 mg/100 g, 4.68±0.02 to 5.84±0.03 mg/100 g and 2.36±0.01 to 3.62±0.06 mg/100 g respectively. According to the expert panelist, the highest overall acceptability score was secured by the combination of T2 followed by others in terms of color, aroma, mouth feel and high spreadable capacity. The marketable life of the developed marmalade could be extended 6 months more without any excessive-quality deterioration. This technology could be utilized to fulfill the off-season nutritional requirement and increase the income of the farmers to enhance their productivity. Keywords: Sapota fruit, vitamin-C content, total carotenoid content, ß-carotene content, marketable life, sensory evaluation.

scholarly journals Dynamics of Selected Bioactive Substances Changes in Cucurbita Moschata Duch. Ex Poir. After Storage and Different Methods of Technological Processing

2016 ◽  
Vol 64 (2) ◽  
pp. 387-393
Author(s):  
Alena Andrejiová ◽  
Alžbeta Hegedűsová ◽  
Miroslav Šlosár ◽  
Silvia Barátová
Keyword(s):  
Vitamin C ◽  
Positive Impact ◽  
Research Work ◽  
Carotenoid Content ◽  
Cucurbita Moschata ◽  
Total Carotenoid ◽  
Total Carotenoids ◽  
Total Carotenoid Content ◽  
Technological Processing ◽  
Winter Squash

The winter squash is an important source of antioxidants, especially carotenoids. The aim of submitted research work was to determine the effect of genotype, storage and different methods of technological processing (baking, boiling and sterilization) on the content of ascorbic acid and total carotenoids in fruits of winter squash (Cucurbita moschata Duch. ex Poir.). The small-plot field experiment was established at Slovak University of Agriculture in Nitra in 2013. Five cultivars of winter squash (‘Liscia’, ‘Orange’, ‘Hannah’, ‘UG 205 F1’ and ‘Waltham’) were examined in experiment. The total carotenoids content in the pulp of fresh fruits was ranged from 9.33 to 15.10 mg.100 g−1. Its highest value was determined in case of ‘Orange’ variety. The storage and the thermal treatment of fruit pulp in case of baking had positive impact from the total carotenoid content point of view. The baking resulted in the increase of its value in winter squash. On the contrary, sterilization tended to the decrease of total carotenoid content in edible part of squash. The total carotenoids content in the baking pulp was ranged from 14.27 to 31.87 mg.100 g−1. The vitamin C content before storage and technological processing ranged in interval from 13.88 to 18.69 mg.100 g−1. Particular thermal methods of processing and storage resulted in decrease of vitamin C content in the pulp of all winter squash varieties.

scholarly journals Free radicals scavenging -antioxidant phytochemicals in cherry tomato (Solanum lycopersicon var. Ceresiforme (DUNAL) A. Gray)

2015 ◽  
Vol 43 (3) ◽  
pp. 255-260
Author(s):  
Gyanendra Kumar Rai ◽  
Rajesh Kumar ◽  
Ranjeet Ranjan Kumar ◽  
Sheetal Dogra
Keyword(s):  
Vitamin C ◽  
Water Soluble ◽  
Soluble Solids ◽  
Carotenoid Content ◽  
Total Carotenoid ◽  
Cherry Tomato ◽  
Total Carotenoids ◽  
Total Carotenoid Content ◽  
Maximum Acidity ◽  
Lycopene Content

Significant differences (p ? 0.05) were observed among the cherry tomato lines for the principal antioxidants, viz. total carotenoids, lycopene and vitamin-C. Vitamin-C content ranged from 17.62 - 46.16 mg/100 g, the total carotenoid content ranged from 3.86 - 6.66 mg/100 g and lycopene content ranged from 2.83 - 5.26 mg/100 g on fresh weight basis. The total phenolics, another important class of antioxidants, also differed significantly amongst the cherry tomato line (12.41-31.17 mg gallic acid equivalent/100 g). Significant variation (p ? 0.05) was also observed for pH and titrable acidity. The pH varied from 4.15 - 4.52 and anhydrous citric acid ranged from 0.050 up to 0.323%. The total soluble solids were 3.41 - 5.16%. The maximum vitamin-C content was recorded in VRCT-6 (46.16 mg/100 g) closely followed by VRCT-7 (45.51 mg/100 g) and VRCT-15 (44.71 mg/100 g), whereas maximum total carotenoid content were recorded in VRCT-16 (6.66 mg/100 g) followed by VRCT-7 (6.48 mg/100 g) and VRCT-1(6.36 mg/100 g), respectively. On the other hand, maximum lycopene content was estimated in VRCT-16 (5.26 mg/100 g) followed by VRCT-3 (5.23 mg/100 g) and VRCT-14 (4.73 mg/100 g). Maximum acidity and total water soluble solids were recorded in VRCT-9 (0.323%) and VRCT-7 (5.16%), respectively. DOI: http://dx.doi.org/10.3329/bjb.v43i3.21591 Bangladesh J. Bot. 43(3): 255-260, 2014 (December)

scholarly journals A comparative study of nutritional composition and potential use of some underutilized tropical fruits of Arecaceae

2015 ◽  
Vol 87 (3) ◽  
pp. 1701-1709 ◽  
Author(s):  
RAQUEL B. SILVA ◽  
EDVALDO V. SILVA-JÚNIOR ◽  
LAÍS C. RODRIGUES ◽  
LAISE H.C. ANDRADE ◽  
SUZENE I. DA SILVA ◽  
...  
Keyword(s):  
Native Species ◽  
Underserved Populations ◽  
Good Alternative ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
Biodiesel Production ◽  
Carotenoid Content ◽  
Total Carotenoid ◽  
Total Carotenoid Content ◽  
Fresh Food

In this study, pulp and kernel of fruits from six Arecaceae species were subjected to proximate analysis, fatty acid composition and total carotenoid content analysis. The species with the highest carbohydrate, lipid and protein values were Ptychosperma macarthurii(70.1 g/100 g in the kernel), Syagrus cearensis(40.6 g/100 g in the kernel), andS. coronata(20.6 g/100 g in the pulp). The ash content ranged from 0.61 to 7.51 g/100 g. Lauric, palmitic, and oleic acids were the major fatty acids identified. The total carotenoid contents and retinol activity equivalents were highest in the Pinanga kuhlii (180.3 µg/g) andAcrocomia intumescens (138.0 µg/g) pulp oils. Retinol activity equivalents varied between the investigated species (456 to 1515 μg RAE/100 g). Native species such as A. intumescens, S. coronata, and S. cearensis are good sources of fresh food for the underserved populations that inhabit poorly developed areas such as the semi-arid region of Brazil. P. macarthurii, an exotic species, is an excellent source of ash and carotenoids, demonstrating its potential both as a food source and as bioactive compounds. Pulp and kernel ofA. intumescens,could be a good alternative feedstock for soap and biodiesel production, respectively.

scholarly journals STUDY ON THE VALORIFICATION OF LYCIUM BARBARUM FRUIT (GOJI) IN PASTRY PRODUCTS

2013 ◽  
Vol 70 (2) ◽  
pp. 93
Author(s):  
Anamaria Pop ◽  
Sevastita Muste ◽  
Simona Man ◽  
Crina Muresan
Keyword(s):  
Consumer Preferences ◽  
Raw Material ◽  
Carotenoid Content ◽  
Fruit Intake ◽  
Total Carotenoid ◽  
Lycium Barbarum ◽  
White Flour ◽  
Total Carotenoid Content ◽  
Goji Berries ◽  
Powder Type

The aim of this research refers to the development of new recipes of fabricating tow different muffins and spritz cookies, using Goji whole fruits rehydrated and Goji ground powder type fruits, in different proportions and after, by sensory analysis proving the consumer preferences in relation to Goji fruit intake in the products. Also has been studied the total carotenoid content by spectrophotometric measurements from finished products comparing with whole goji berry fruit. The products are obtained by baking dough made ​​from flour, sugar, eggs, vegetable fat, milk, goji berries, friable chemical. The raw material and auxiliary material (white flour and Goji berries) and the pastry products obtain with addition of goji was submitted to the physio-chemical exam, following: moisture content, ash content, gluten content, acidity content, vitamin C content, carotenoids content in accordance with applicable standards. Therefore we obtained 3 types of muffins (simple muffins, muffins with addition of 10% whole goji fruit, muffins with addition of 10% fruit goji powder ground type) and 4 types of spritz cookies (simple cookies, cookies with addition of 3 %, 5 %, 10 % of goji powder).

scholarly journals Effect of Natural Fermentation on the Chemical Composition, Mineral Content, Phytochemical Compounds, and Antioxidant Activity of Ziziphus spina-christi (L.) “Nabag” Seeds

Processes ◽  
2021 ◽  
Vol 9 (7) ◽  
pp. 1228
Author(s):  
Amro B. Hassan ◽  
Salah A. Al Maiman ◽  
Mohammed A. Mohammed ◽  
Ghedeir M. Alshammari ◽  
Dalal A. Alkhudhayri ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Mineral Content ◽  
Crude Fiber ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Total Carotenoid ◽  
Total Carotenoid Content

Effects of fermentation on the chemical composition, mineral, total phenolic, total flavonoid, tannin, vitamin C, total carotenoid content, and antioxidant activity of “Nabag” Ziziphus spina-christi (L.) seeds were investigated. The fermentation process was carried out for 6, 12, 24, and 48 h. The fermentation significantly (p < 0.05) improved the chemical composition and mineral content of “Nabag” seeds, particularly the Ca, Fe, and Zn content. The phenolic, vitamin C, total carotenoid content, and antioxidant activity were significantly (p < 0.05) increased as a result of fermentation compared with unfermented Ziziphus spina-christi (L.) seeds. Fermentation of the seeds for 48 h resulted in the highest increase in crude fiber, Ca, Fe, Zn, and bioactive compounds. These results indicate the potential utilization of fermented “Nabag” seeds in the production and formulation of functional foods rich in crude fiber, essential minerals, and bioactive compounds.

scholarly journals Chemical composition and quality of sea buckthorn (Hippophae rhamnoides L.) berry processing products

2021 ◽  
Vol 27 (4) ◽  
Author(s):  
Aurelija Paulauskienė ◽  
Egidijus Zvicevičius ◽  
Vilma Atkočiūnienė
Keyword(s):  
Chemical Composition ◽  
Vitamin C ◽  
Induction Period ◽  
Titratable Acidity ◽  
Sea Buckthorn ◽  
Soluble Solids ◽  
Carotenoid Content ◽  
Total Carotenoid ◽  
Total Carotenoid Content

Research on the quality of sea buckthorn (Hippophae rhamnoides L.) berry processing products was done at Vytautas Magnus University Agriculture Academy in 2019. For the studies, the juice was squeezed from the defrosted sea buckthorn berries, and was stored in the refrigerator until separated into three fractions: solids, oil (oil No. 1) and juice. The berry cake remaining after squeezing the juice was dried and filled with unrefined sunflower oil. After 2 weeks, the oil (oil No. 2) was separated from the cake. The aim of the research was to determine the chemical composition and quality indices of sea buckthorn berry processing products. The content of soluble solids, titratable acidity, vitamin C and total carotenoid content were determined by standard methods in sea buckthorn juice, solids, berry press cake and in oil No. 1 and No. 2. The acid value, iodine value, peroxides value, induction period and colour of sea buckthorn berry oil No. 1 and No. 2 were determined. The research data were analysed by the factorial analysis of variance (ANOVA). Arithmetical means and standard deviation of the data were calculated. Statistical reliability was assessed by Fisher’s LSD test (P < 0.05). The results showed that the solids had 1.3-fold higher soluble solids content, 1.1-fold higher vitamin C, 2.5-fold total carotenoid content and 1.0-fold higher titratable acidity compared to juice. Oil No. 1 was characterized by a 1.88-fold bigger content of vitamin C and 2.9-fold higher titratable acidity. The total carotenoid content was 8.7% higher in oil No. 2. Oil No. 1 was less resistant to oxidative degradation because the induction period of this oil was shorter by 0.45 h and for a 26% higher amount of free fatty acids. However, a 12% higher peroxide content was found in oil No. 2. Oil No. 1 was brighter; the intensity of red and yellow colour of this oil was more intense.

scholarly journals Elaboration of mangaba vinegar by semi-solid fermentation combined with enzymatic activity: chemical characterization and sensory evaluation

2021 ◽  
Vol 51 (10) ◽  
Author(s):  
Ana Elisa Barbosa Siqueira ◽  
Elaine Pilati da Silva ◽  
Emanuelle dos Santos Santiago ◽  
Érico Tasso Leite Barros Teixeira ◽  
Juliana de Andrade Mesquita ◽  
...  
Keyword(s):  
Enzymatic Activity ◽  
Sensory Evaluation ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Strong Positive Correlation ◽  
Total Carotenoid ◽  
Dry Extract ◽  
Volatile Acidity ◽  
Total Carotenoid Content ◽  
Semi Solid

ABSTRACT: The objective of this study was to produce vinegar from mangaba pulp using semi-solid alcoholic fermentation combined with the enzymatic activity of pectinase and to investigate the chemical composition and sensory characteristics of the final product. was evaluated for volatile acidity and the reduced dry extract was evaluated for ashes, alcohol content, sulfates, pH, total phenolic compounds, total carotenoids, color parameters, yield, productivity, and sensory analysis. Average and standard deviation was used for descriptive statistics. Principal component analysis (PCA) was applied to all variables except total carotenoid content. Physicochemical characterization of the raw and alcoholically fermented pulp was also carried out. The main results showed that, in the vinegar, the reduced dry extract, volatile acidity, pH, and ashes were 44.3±1.5 (g/L), 4.4±0.1 (% w/v), 3.1±0.0, and 3.0±0.41 (g/L), respectively. The total phenolic compound content and total carotenoid content for the mangaba vinegar were 19.2±8.20. mg/100 g and 2.6±0.6. mg/100 g, respectively. The conversion yield from ethanol to acetic acid was 90%. PCA showed that pH and volatile acidity had a strong influence on the product, and there was a strong positive correlation between color and aroma. The final product met all legal requirements, showing that it is possible to produce mangaba vinegar with antioxidant potential for consumers. In the sensory evaluation, it was favored by the tasters, demonstrating potential economic value in the Cerrado fruit.

ВПЛИВ ДЖЕРЕЛ АЗОТНОГО ЖИВЛЕННЯ НА СИНТЕЗ КАРОТИНОЇДІВ ДЕЯКИМИ ШТАМАМИ БАЗИДІОМІЦЕТІВ

2014 ◽  
Vol 4 (01) ◽  
pp. 22
Author(s):  
A. K. Veligodska ◽  
O. V. Fedotov ◽  
A. S. Petreeva
Keyword(s):  
Culture Filtrate ◽  
Nutrient Medium ◽  
Culture Fluid ◽  
Carotenoid Content ◽  
Nitrogen Compounds ◽  
Total Carotenoid ◽  
Carotenoid Accumulation ◽  
Total Carotenoid Content ◽  
Peptone Medium ◽  
Acetone Extracts

<p>The influence of certain nitrogen compounds - components of glucose-peptone medium (GPM) on the accumulation of carotenoids by some strains was investigated by surface cultivating basidiomycetes. The total carotenoid content was set in acetone extracts of mycological material spectrophotometrically and calculated using the Vetshteyn formula.</p> <p>As the nitrogen-containing components used GPM with 9 compounds, such as peptone, DL-valine, L-asparagine, DL-serine, DL-tyrosine, L-proline, L-alanine, urea, NaNO<sub>3</sub>. The effect on the accumulation of specific compounds both in the mycelium and in the culture fluid of carotenoids by culturing certain strains of Basidiomycetes was identified.</p> <p>Adding to standard glucose-peptone medium peptone at 5 g/l causes an increase of carotenoid accumulation by strain <em>L. sulphureus</em> Ls-08, and in a concentration of 4 g/l by strains of <em>F. hepatica </em>Fh-18 and <em>F. fomentarius</em> Ff-1201.</p> <p>In order to increase the accumulation of carotenoids in the mycelium  we suggested to make a standard glucose-peptone medium with proline or valine for cultivating of <em>L. sulphureus</em> Ls- 08 strain; alanine for <em>F. fomentarius</em> Ff-1201 strain; proline, asparagine and serine - for strain Fh-18 of <em>F. hepatica</em>. The results can be implemented in further optimization of the composition of the nutrient medium for culturing strains of Basidiomycetes wich producing carotenoids.</p> <p><em>Keywords: nitrogen-containing substances, Basidiomycetes, mycelium</em><em>,</em><em> culture filtrate, carotenoids</em></p>

scholarly journals Plant Carotenoids as Pigment Sources in Laying Hen Diets: Effect on Yolk Color, Carotenoid Content, Oxidative Stability and Sensory Properties of Eggs

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 721
Author(s):  
Kristina Kljak ◽  
Klaudija Carović-Stanko ◽  
Ivica Kos ◽  
Zlatko Janječić ◽  
Goran Kiš ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Egg Yolk ◽  
Sensory Properties ◽  
Carotenoid Content ◽  
Total Carotenoid ◽  
Plant Parts ◽  
Total Carotenoid Content ◽  
Dietary Content ◽  
Sensory Color ◽  
Carotenoid Profile

The aim of this study was to evaluate the effect of a supplementation diet for hens consisting of dried basil herb and flowers of calendula and dandelion for color, carotenoid content, iron-induced oxidative stability, and sensory properties of egg yolk compared with commercial pigment (control) and marigold flower. The plant parts were supplemented in diets at two levels: 1% and 3%. In response to dietary content, yolks from all diets differed in carotenoid profile (p < 0.001). The 3% supplementation level resulted in a similar total carotenoid content as the control (21.25 vs. 21.79 μg/g), but by 3-fold lower compared to the 3% marigold (66.95 μg/g). The tested plants did not achieve yolk color fan values as the control (13.47) or 3% marigold (11.47), and among them, calendula had the highest values (9.73). Despite the low carotenoid content in diets supplemented with basil herb, iron-induced malondialdehyde (MDA) concentration was low as for marigold (on average 106.83 vs. 92.68 ng/g after 250 min). The treatments differed in sensory color scores for fresh and hard-boiled yolks and flavor while other sensory properties were similar. In conclusion, the supplementation of plants in a hen diet may result in yolks containing carotenoids and other compounds showing a high antioxidant effect.

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