Preliminary analytical study of Ashvagandhadyarishta prepared from madhu and guda as sweetening agents

Introduction: Asava and arishta are medicinal preparations mentioned in Ayurvedic texts during which it undergoes a process of fermentation generating alcohol thus facilitating the extraction of the active principles contained in the drugs. Ashvagandhadyarishta is a type of arishta preparation where madhu (honey) is mentioned as madhura dravya (sweetening agent) in the formulation. So in this study an attempt is made to prepare Ashvagandhadyarishta in two batches by adding madhu as madhura dravya in one batch and guda (jaggery) as madhura dravya in another batch and to compare their organoleptic and analytical parameters. Materials and Methods: Study includes two batches of Ashvagandhadyarishta preparation followed the method as per Ayurvedic Formulary of India. Observations and Results: Analytical study of both the batches was done and their parameters were compared and analyzed including organoleptic features. Discussion: Both batches differ in the properties of final product as the sweetening agents used are different. Ashvagandhadyarishta containing guda as madhura dravya has greater values of analytical parameters comparatively, infers the influence of components present in guda. Conclusion: Change in the analytical and organoleptic characters were observed owing to the changes in the sweetening agents. Further research works has to be carried out to understand the clinical efficacy.

A Method of Evaluating Apple Juice Adulteration with Sucrose Based on Its Electrical Properties and RCC Model

This study aimed to identify possibilities of controlling basic quality attributes (total soluble solids, organic acids, density, pH) and assessing the adulteration of natural dissociating solids with sucrose in apple juice produced from Malus domestica Borkh, var. Cortland, Idared, and Lobo (family Rosaceae Juss), using electrical parameters (conductivity Z, Y; capacity Cp, Cs) and the RCC equivalent electrical model. The feasibility of employing electrical parameters was established based on correlations between selected quality attributes of apple juices varying in sucrose contents in the extract TSSConc (0%, 15%, 20%, 25%, 30%) and their electrical parameters measured in a frequency range of 100 Hz to 100 kHz. The significant (p ≤ 0.01) correlations obtained between the selected physicochemical parameters of juice (TSSConc, OA) and electrical properties point to the feasibility of using them as an alternative quality assessment method to the reference methods (refractometric or potentiometric titration) used by the external supervising bodies. The electrical parameters (including Z100Hz and Y100Hz) measured in the RCC model can, in the future, aid the design of a simple tool for the quantitative determination of apple juice adulteration with sucrose. They also encourage further research of this electrical method as an alternative to traditional analytical methods for evaluating the authenticity or adulteration of commercial fruit juices with sucrose or other sweetening agents.

ELABORAÇÃO DE UM PRODUTO FUNCIONAL À BASE DE ABACATE E CACAU

ELABORAÇÃO DE UM PRODUTO FUNCIONAL À BASE DE ABACATE E CACAU JULIANA ARRUDA RAMOS1, FLÁVIA APARECIDA DE CARVALHO MARIANO-NASSER1, KARINA APARECIDA FURLANETO1, MAURÍCIO DOMINGUEZ NASSER1, ROGÉRIO LOPES VIEITES1 1Departamento de Horticultura, Faculdade de Ciências Agronômicas, UNESP, Botucatu, SP. Av. Universitária, nº 3780 - Altos do Paraíso, 18610-034, Botucatu - SP, Brasil. [email protected], [email protected],. [email protected], [email protected], [email protected]. RESUMO: A crescente demanda social em conhecer as informações e composições dos alimentos tem impulsionado a inovação na elaboração de produtos funcionais, que além dos nutrientes como as vitaminas e minerais, possuem substâncias bioativas que melhoram o bem-estar das pessoas, modulando o sistema imunológico e prevenindo o surgimento precoce de doenças degenerativas, podendo, com isso, aumentar a longevidade. Dentro desses alimentos funcionais, destaca-se o abacate, fonte de fitoquímicos e o cacau, rico em polifenóis, que pode auxiliar na prevenção de doenças cardiovasculares e modular o metabolismo lipídico. Diante disso, objetivou-se elaborar e avaliar a aceitabilidade da pasta de abacate e cacau. Inicialmente foi realizada a caracterização físico-química, centesimal, da cor instrumental e dos compostos bioativos da polpa de abacate. Para a elaboração da pasta foram testados diferentes agentes de dulçor (mel, açúcar demerara e melado), a concentração mais adequada do agente escolhido (15%, 25% e 35%) e diferentes concentrações do cacau no produto (4,5%, 6,5% e 8,5%) verificando a aceitabilidade do produto através de testes sensoriais. E ao final foi calculada a informação nutricional da pasta de abacate e cacau. O delineamento utilizado foi o inteiramente casualizado. Os dados foram submetidos à análise de variância (ANOVA) e as médias foram comparadas por meio do teste de Tukey com 5 % de significância. O açúcar demerara foi o produto escolhido pelos consumidores, assim como as concentrações de 25 % de açúcar e 8,5 % de cacau. A pasta é rica em fibras (1,30 g por porção), pobre em gorduras saturadas (0,19g por porção) e livre de sódio. Portanto, foi possível desenvolver pasta de abacate com boa aceitação dos consumidores. Palavras-chaves: Persea americana Mill., cacau, processamento, análise sensorial, irradiação. ELABORATION OF A FUNCTIONAL PRODUCT BASED ON AVOCADO ABSTRACT: The increasing social demand to know the information and compositions of foods has driven innovation in the elaboration of functional products, which besides nutrients like vitamins and minerals, have bioactive substances that improve the well-being of the people, modulating the immune system and preventing the early onset of degenerative diseases, which may increase longevity. Within these functional foods, we highlight the avocado, source of phytochemicals and cocoa, rich in polyphenols, which can help in the prevention of cardiovascular diseases and modulate lipid metabolism. Because of this, the aim is to prepare and evaluate the acceptability of avocado and cacao paste. Initially the physical-chemical characterization, centesimal, of the instrumental color and bioactive compounds of the avocado pulp was carried out. Different sweetening agents (honey, demerara and molasses), the most appropriate concentration of the selected agent (15%, 25%, and 35%) and different concentrations of cocoa in the product (4.5%, 6.5% and 8.5%) verified the acceptability of the product through sensory tests. At the end, the nutritional information of the avocado and cacao paste was calculated. The design was completely randomized. The data were submitted to analysis of variance (ANOVA) and the means were compared by means of the Tukey test with 5% significance. The Demerara sugar was the product chosen by the consumers, as well as the concentrations of 25% sugar and 8.5% cocoa. The paste is high in fiber, low in saturated fats and free of sodium. Therefore, it was possible to develop avocado paste with good consumer acceptance. Keywords: Persea americana Mill., cocoa, processing, sensory analysis, irradiation.

Estimating an Achievable Target Price to Regenerate Bio-Oils Post Hydrogen Sulfide Removal

Bio-oils offer valuable use as bio-solvents for removing hydrogen sulfide (H2S) from natural gas. Preceding bench-scale studies indicate that greater than 90% of H2S can be removed from a gas stream; economic analysis of such a process is necessary to determine solvent regenerative power required and price limits on a to-be-determined solvent regeneration scheme. With a processing goal 1000 kmol/h of sour gas and removing 99.9% of H2S from gas streams at variable feed concentration, design of an absorption unit to process natural gas using bio-oils was carried out through equilibrium stage analysis. Comparison to conventional amine gas treating was used as a cost threshold for gas treatment. The economic viability of using bio-oils as gas sweetening agents depends on capability of regenerating and recycling more than 98% of the soybean oil bio-solvent to compete with amine gas treating, the most popular industrial method.

Sweetening Agents and Sweeteners in Dietary Supplements for Children-Analysis of the Polish Market

Sweetening agents (SA) and sweeteners are major additives used in the production of dietary supplements (DS), they fulfill both technological and organoleptic functions. The aim of this study is to identify the types of SA and sweeteners found in DS intended for children and to determine the secondary role of them. The study was performed on data from the documentation of representative samples of DS (N = 315) available on the Polish market. The results show that 75.24% of the products contained at least one SA or sweetener. Sucrose is the SA most frequently used in DS production. The empirical findings show that the type of sweetening ingredient correlates closely with the formulation of products, which in turn has to be suited to consumption abilities of the target group as well as to the children’s taste requirements. The crucial need for analysis of the composition of DS is emphasized in the light of high consumption rates of these products as well as limited regulations and policy.

Sugars content in foods for infants and young children in Bulgarian markets

Introduction:A sale of commercial foods for infants and young children in Bulgaria has grown rapidly in the last years. Recent evidence suggests that the nutritional content of some commercial foods for infants and young children may be associated with the risk factors for development of non-communicable diseases later on life.The aims of the study were to collect data on available food products for infants and young children (0–36 months) in Bulgaria and to assess the sugars content in them. The survey is part of WHO Regional Office for Europe project: Commercial foods for infants and young children in the WHO European Region.Materials and methods:The data was collected in November 2017 in two districts in capital city Sofia using the mobile questionnaire, developed by WHO Regional Office for Europe. Total sugars content of the products, where declared on the label, was recorded for 3153 products (breast-milk, follow-on formula, growing-up milk, complementary foods) from 91 shops (minimarket, pharmacy, drugstore, supermarket, baby goods store). Additional information was collected from the label for the presence of sugars or any other sweetening agents.Results:he results reviled that the maximum total sugars content in different products ranged from 0 g per 100 kcal to 25 g per 100 kcal. The products in Bulgarian markets have relatively high sugars contents and the energy from sugars was 15% in 67% of products; more than 30% in 49% of studded foods and more than 40% in 42% of foods for infants and young children. The most added sweetening agents were sugar -17.7% and fruit juice concentrate -16.9%.Discussion:hese products can promote preference for sweet foods an early age and increase the risk of overweight and dental caries. The very high levels of sugars present in commercial products in Bulgarian market are cause for concern.

Sugar substitutes and dental health

Sugar is one of the most widely consumed sweetening agents. Unfortunately, its use has been linked to various disease states, such as obesity, diabetes mellitus (DM) and dental caries. Dental caries is a chronic disease which can affect us at any age. The role of sugar (and other fermentable carbohydrates such as highly refined flour) as a risk factor in the initiation and progression of dental caries is increasing day by day. Sugar substitutes are food additives that provide a sweet taste more or less similar to that of sugar and plays important role in control of dental caries.

Avaliação sensorial, microbiologia e físico-química de suco artificial de laranja adicionado de diferentes agentes adoçantes

<p>Diante do aumento do consumo de adoçantes por vários fatores e a procura por uma dieta mais saudável, para a redução dos riscos de doenças como, diabetes, obesidade, entre outras, este trabalho teve como objetivo avaliar a diferença da doçura e aceitação dos diferentes agentes adoçantes em sucos artificiais. Foram formulados sucos em pó sabor laranja e adicionado os diferentes agentes adoçantes (sacarose, demerara, stevia pura, sacarina sódica + ciclamato de sódio e sacarina sódica + ciclamato de sódio + stevia). Realizou-se analises de pH e de sólidos solúveis totais (ºBrix) para as diferentes formulações, ocorrendo variações, além das análises microbiológicas para coliformes totais e Salmonella sp/25g, resultando em ausência para ambos Os resultados apontam que as amostras estão próprias para consumo segundo a legislação virgente. A análise foi aplicada no laboratório de análise sensorial da Universidade Federal de Campina Grande e avaliada por 93 provadores. Aplicou-se uma ficha sensorial levando em consideração a aceitação dos agentes adoçantes. Conclui-se que a sacarina sódica + ciclamato de sódio e sacarina sódica + ciclamato de sódio + stevia foi a formulação com maior índice de aprovação.</p><p align="center"><strong><em>SensoSensory, microbiological and physico-chemical evaluation of artificial orange juice added with different sweetening agents</em></strong></p><p><strong> </strong></p><p><strong>Abstract</strong><strong>: </strong>The increase in the consumption of sweeteners by several factors. And the demand for a healthier diet with reduced risk of diseases such as, diabetes, obesity, among others, this study aimed to assess the degree of sweetness of difference and acceptance of different sweetening agents. Were formulated artificial juices powdered orange flavor and added different sweeteners (sucrose, demerara, pure stevia, saccharin + sodium cyclamate and sodium saccharin + sodium cyclamate + stevia). We conducted analysis of pH and total soluble solids (° Brix) for the different formulations, and variations in addition to the microbiological analysis for total coliforms and Salmonella sp / 25g, resulting in absence for both, these results indicate that the samples are suitable for consumption according to virgente legislation. The analysis was applied to the sensory analysis laboratory of the Federal University of Campina Grande and evaluated by 93 panelists. a sensory record was applied taking into account the acceptance of sweetening agents, it is concluded that sodium saccharin + sodium cyclamate and sodium saccharin, sodium cyclamate + + stevia was the formulation with the highest rate of approval.</p><p> </p>