检索结果-南通市图书馆

Variation in physico-chemical, organoleptic and microbial qualities of intermediate moisture pineapple (Ananas comosus (L.) Merr.) slices during storage

Food Production, Processing and Nutrition

引用

Food Production, Processing and Nutrition 2022年第1期4卷 58-68页

作者： Saji Gomez Bintu Kuruvila P.K.Maneesha Meagle Joseph Department of Post Harvest Technology College of AgricultureKerala Agricultural UniversityVellanikkaraThrissur680656India

Pineapple is a commercial tropical fruit ranking sixth in global fruit production. Seasonal market gluts result in huge postharvest losses in all pineapple-growing nations. To reduce postharvest losses of fruits, viable, cost-effective and market-oriented value-added products are needed urgently. The present study was carried out to determine the suitability of two commercial varieties, Kew and Mauritius, for the development of intermediate moisture (IM) fruits and to evaluate product quality during storage. Pineapple slices were steam blanched for 2 min, followed by immersion in osmotic solution containing sucrose and sorbitol (fruit: solution ratio of 1:4), in combination with 0.5% ascorbic acid and 0.25% potassium metabisulfite, for 6 h and were subsequently dehydrated in a tray drier at 50 °C until the moisture content of the product attained equilibrium. The initial moisture contents of IM Kew and Mauritius pineapple slices were 26.53 and 21.65 g/100 g, respectively, while the water activity ranged between 0.671 and 0.666. The L* and b* values showed a decreasing trend, while a* value increased throughout storage, irrespective of variety and storage conditions. The initial TSS of IM pineapple from both varieties was 72 0 Brix, which declined during storage. Though titratable acidity of the product decreased during storage, the decline was insignificant. The total carotenoids of the product from Mauritius was significantly higher (0.809 mg 100 g− 1) compared to the one from Kew (0.215 mg 100 g− 1). Total phenolics contents in IM slices showed an increasing trend during storage, irrespective of varieties and storage conditions. IM pineapple slices from the variety Mauritius had significantly higher flavonoids (40.50 mg) than the product from Kew (30.0 mg 100 g− 1). DPPH radical scavenging activity was highest (3.0 μl ml− 1) in IM slices from the variety Mauritius as compared to those from Kew (5.0 μl ml− 1). IM pineapple from Mauritius recorded higher organoleptic scores throughout storage. Fungi were not dete

关键词： Intermediate moisture(IM) Pineapple Physico-chemical organoleptic Microbial

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Carcass Traits and organoleptic Properties of Weaner Rabbits(Oryctolagus cuniculus)Fed Cooked Rubber Seed Meal-based Diets

引用

Journal of Food Science and Engineering 2019年第1期9卷 6-9页

作者： Kolawole Daniel Afolabi Philo Olotie Orimoloye Patience Olusola Fakolade Sule Bamidele Akinleye Department of Animal Science University of UyoUyoAkwa Ibom State 520003Nigeria Research Outreach Department Rubber Research Institute of NigeriaIyanomoBenin CityNigeria Meat Science Laboratory Department of Animal ScienceCollege of AgricultureOsun State UniversityP.M.B 4014EjigboOsun StateNigeria Department of Animal Science University of IbadanIbadanNigeria

The carcass traits and organoleptic properties of meat obtained from crossbred weaner rabbits fed cooked rubber seed meal(CRSM)-based diets were investigated.The rabbits were reared in hutches placed under mature rubber plantation.A total of 72,8-week old weaner rabbits were randomly allotted,two per cell of 6-celled rabbit hutch,with 6 replicates per diet or treatment in a completely randomized design to 6 CRSM-based diets containing 16%dietary protein.The CRSM was included at 10,20,30,40,and 50%levels in diets 2,3,4,5 and 6 respectively.Diet 1 without CRSM(0%)served as the control.Feed and water were served ad libitum for 10 weeks.The carcass weights of rabbits fed up to 10%CRSM-based diets were similar and significantly higher than that of rabbits on 20%CRSM-based diet(740.30 g)which in turn was higher(p0.05)across board.Feeding beyond 30%CRSM-based diets had significant effects on the cooked meat’s juiciness,chewiness and texture.The inclusion of CRSM in rabbit diets had no detrimental effect on the proportion of carcass,limbs and internal organ weights.Meats from rabbits fed CRSM-based diets were well accepted by sensory evaluators but the taste,flavor,juiciness and acceptability decrease with increasing levels of CRSM in the diet.

关键词： Rubber seed rabbit organoleptic properties carcass trait

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Influence of Traditional Inoculum and Fermentation Time on the organoleptic Quality of "Attiéké”

引用

Food and Nutrition Sciences 2012年第10期3卷 1335-1339页

作者： Nimaga Daouda Tetchi Fabrice Achille Kakou Cela Abodjo Nindjin Charlemagne Amani N’guessan Georges Food Technology Laboratory Formation and Research Unit of Sciences and Technologies of Food UFR/STA University of Abobo-Adjamé Ivory Coast Microbiology laboratory of UFR/STA University of Abobo-Adjamé Ivory Coast

To improve the process of “Attiéké” production by the standardization of the traditional inoculums, the effects of inoculums amount (6%, 8%, 10% and 12%) and fermentation time (6, 12 and 18 h) were studied and analyzed for their microbiological and sensory qualities using standard analytical procedures. The microbial analysis showed that Lactobacillus species (9.14 Log cfu/g) as the most important popular microorganism in the paste, followed by enterococci (7.64 Log ufc/g) species, yeasts and moulds (7.30 Log cfu/g) respectively. Sensory analysis revealed significant effects (p < 0.05), of inoculums quantity and fermentation time on the “Attiéké” quality. “Attiéké” obtained with 10% inoculums and after 12 hours of fermentation was identified as the optical inoculums amount and time for “Attiéké” production. The importance of traditional starter inoculums in “Attiéké” processing could be necessary to standardization at small and industrial scale the process of production.

关键词： Cassava Attieke organoleptic Characteristics Traditional Inoculum Starter Culture

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Assessment of the Physicochemical Quality of Unrefined Shea Butter Produced in the Localities of Sarh and Koumra (Chad)

引用

Food and Nutrition Sciences 2023年第6期14卷 561-577页

作者： Laurent Kodji Imar Djibrine Soudy Mbaiguinam Mbailao Thierry Togdjim Saddam Annour Trebo Charles Beyamra Centre de Contrô le de la Qualité des Denrées Alimentaires (CECOQDA) N’Djamena Tchad Faculté des Sciences Exactes et Appliquées (FSEA) Université de N’Djamena N’Djamena Tchad Faculté des Sciences de la Santé Humaine (FSSH) Université de N’Djamena N’Djamena Tchad Caritas SODEFIKA Direction du Développement et de la Coopération (DDC) N’Djamena Tchad

Introduction: The shea tree (Vitellaria paradoxa) is one of the plant species supplying Non-Timber Forest Products (NTFPs) in Chad. His edible fruits containing almonds are used as a raw material in butter processing. This processing activity is carried out by both informal units and cooperatives. Aim: The aim of the study is to contribute to the improvement of the physicochemical quality of unrefined shea butter produced in the localities of Sarh and Koumra (Chad). Methodology: The methodology consists of conducting surveys in these units and cooperatives to identify production stages and sample butter. The samples taken were analysed for seven (7) physicochemical parameters to assess their quality. The tests are carried out in the laboratories of the Food Quality Control Center (CECOQDA). The results take into account for seven (7) physicochemical parameters that are: 1) Criteria organoleptic: 50% black and fondant butter;50% yellow and compact butter;28.57% strong smell, 28.57% low odour, 21.43% medium odour and 21.43% rancid;2) Water Content: 0.14% ± 0.020% for yellow butter and 0.25% ± 0.040% for black (p = 0.002);3) Insoluble Impurities: 3.49% m/m ± 0.27 for yellow butter and 3.88% m/m ± 0.38 black;4) Acid Index: 5.11% ± 0.090% for yellow butter and 3.57% ± 0.130% for black;5) Iodine Index: 21.12 g I2/100 g ± 0.670 for yellow butter and 20.67 g I2/100 g ± 0.62 for black;6) Peroxide Index: 11.86 mEq/Kg ± 0.42 for yellow butter and 3.65 mEq/Kg ± 0.28 for black (p = 0.008);7) Saponification Index: 182.64 mg KOH/g ± 0.80 for yellow butter and 193.45 mg KOH/g ± 0.70 black (p = 0.037). Conclusion: This study evaluated the quality of the two varieties of unrefined shea butter. The yellow variety proves to be better in view of the results. However, efforts still have to be made on the processes to connect to the values required by the Codex Alimentarius.

关键词： Butter Shea organoleptic Physicochemical Quality

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Pharmacognostic evaluation of leaf and root bark of Holoptelea integrifolia Roxb.

引用

Asian Pacific Journal of Tropical Biomedicine 2012年第3期2卷 169-175页

作者： Dinesh Kumar Karunesh Kumar Sunil Kumar Tarun Kumar Ajay Kumar Om Prakash Institute of Pharmaceutical Sciences Kurukshetra University

Objective:To evaluate the pharmacognostic characters of an important medicinal plant, Holoptelcu integrifolia(H.integrifolia) Roxb.Methods:The pharmacognostic studies were carried out in terms of organoleptic,microscopic,macroscopic and fluorescence analysis.Results: The characteristic microscopic features of leaves were observed as trichomes,multicellular trichomes,xylem cells,phloem cells,collenchyma,vascular bundles,spongy parenchyma and palisade cells.The characteristic microscopic features of root bark included cork cambium, primary cortex,phloem fibers,medullary rays,endodermis,pericycle and lignified fibers in the transverse section and longitudinal section.The characteristic microscopy of root bark powder showed the presence of cortex cells,sieve tubes,calcium oxalate crystals and lignified fibers. Macroscopic study showed that leaf shape-oval,apex-acute,base-cordate and leaf margin was entire with glabrous surface,bitter taste and characteristic odour.The morphological features of root bark showed deep fissured,rough and firm surface with rhitydome and the periderm parallel to cambium.Conclusions:Various pharmacognostic characters observed in this study help in the identification and standardization of H.integrifolia.

关键词： Holoptelea integrifolia Microscopy organoleptic Fluorescence analysis Identification Standardization Pharmacognostic character

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Influence of Bleaching Powder on the Quality of Giant Freshwater Prawn (<i>Macrobrachium rosenbergii</i>)

引用

Food and Nutrition Sciences 2013年第9期4卷 1-8页

作者： Md. Mizanur Rahman Md. Shaheed Reza Mohammed Nurul Absar Khan Golam Mohammad Moshiur Rahman Md. Nazrul Islam Md. Kamal Depart- ment of Post-Harvest Technology Chittagong Veterinary and Animal Sciences University Chittagong Bangladesh Department of Fisheries Technology Faculty of Fisheries Bangladesh Agricultural University Mymensingh Bangladesh Department of Fisheries Technology Faculty of Fisheries Patuakhali Science and Technology University Patuakhali Bangladesh WorldFish- Bangladesh & South Asia Office Dhaka Bangladesh.

Calcium hypochlorite commercially known as bleaching powder is used as a bleaching agent in shrimp processing industries in many countries and known to effect biochemical alteration in shrimp muscle. Studies were, therefore, undertaken to determine their effect in different concentrations viz., 10, 20, 30, 40 and 50 ppm with different time intervals on the quality of head-on, headless shell-on and peeled giant freshwater prawn (Macrobrachium rosenbergii) by determining biochemical and organoleptic aspects. Myofibrillar protein solubility of fresh head-on, headless shell-on and peeled samples were 90.5%, 90% and 88%, respectively indicating a gradual decrease in protein solubility with increasing concentration of bleaching powder. Decrease in protein solubility was also higher in samples kept at longer duration in different concentration of bleaching powder. At a given concentration of 50 ppm for 30 min treatment, the loss of myofibrillar protein was higher (26.14%) in peeled samples than those of head-on and headless shell-on samples (20.44% and 21.11%). Shelf life of bleaching powder treated prawn samples was found to be reduced to 4 - 5 days in iced condition compared to 6 - 7 days for control samples. Peeled samples were also found to be more susceptible to bleaching powder than that of head-on and headless shell-on samples.

关键词： Bleaching Powder Myofibrillar Protein Solubility Giant Freshwater Prawn organoleptic Quality

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Quality Evaluation of Ginger Candy Prepared by Osmotic Dehydration Techniques

引用

Food and Nutrition Sciences 2018年第4期9卷 376-389页

作者： Md Sahin Alam M. Kamruzzaman Sultana Anjuman Ara Khanom Mohammad Robel Hossen Patowary Md Toufiq Elahi Md Hasanuzzaman Dipak Kumar Paul Department of Applied Nutrition and Food Technology Islamic University Kushtia Bangladesh Vegetable Technology Research Section Institute of Food Science & Technology Bangladesh Council of Scientific and Industrial Research (BCSIR) Dhaka Bangladesh Department of Environmental Sanitation Faculty of Nutrition and Food Science Patuakhali Science and Technology University Dumki Potukhali Bangladesh

The study was carried out to develop and compare Ginger candy from fresh indigenous and China Ginger. Ginger was immersed into the sugar solution with the concentrations of 50%, 60% and 70% sugar solution. Moisture, ash, protein, fat, crude fiber and total sugar content and organoleptic quality and microbial status of the prepared candy were analyzed. Moisture, ash, protein, fat and crude fiber content was found to be lower with increased concentration of sugar solution used, whereas total sugar content was found to be higher. Total bacterial count was increased with increasing the concentration of sugar solution. The best characteristic of Ginger candy was found with 50% sugar solution, with highest nutrient and lowest microbial load than candy prepared with 60% and 70% sugar solution.

关键词： Ginger Candy Sugar Solution Nutritional Composition organoleptic Quality Sensory Score Microbial Load

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

A Study on Tomato Candy Prepared by Dehydration Technique Using Different Sugar Solutions

引用

Food and Nutrition Sciences 2014年第13期5卷 1261-1271页

作者： Md. Hasanuzzaman M. Kamruzzaman Md. Mominul Islam Sultana Anjuman Ara Khanom Md. Mashiar Rahman Laisa Ahmed Lisa Dipak Kumar Paul Department of Applied Nutrition and Food Technology Islamic University Kushtia Bangladesh Department of Microbiology and Biotechnology Jagannath University Dhaka Bangladesh Food Enzymology Research Section Institute of Food Science & Technology Bangladesh Council of Scientific and Industrial Research (BCSIR) Dhaka Bangladesh Vegetable Technology Research Section Institute of Food Science & Technology Bangladesh Council of Scientific and Industrial Research (BCSIR) Dhaka Bangladesh

The aim of the research was to develop a self-stable dehydrated tomato product using different sugar solutions and to study the effects of the sugar solution on the characteristic of tomato candy. Tomato was immersed into the sugar solution with the concentrations of 40%, 50% and 60% for 24 hours. Moisture, ash, protein, fat, vitamin C, acidity, total sugar, crude fiber, total SO2 and salt content and organoleptic quality and microbiological status of the prepared candy were analyzed. There was a tendency of decreasing moisture, ash, protein, fat, vitamin C, acidity, crude fiber and increasing total sugar content with increased concentration of sugar solution used. On the microbiological analysis, total bacteria and total fungus load were increased with increasing the concentration of sugar solution. The best characteristic of tomato candy was found with 40% sugar solution, with highest nutrient and sensory score and lowest microbial load than candy prepared with 50% and 60% sugar solution.

关键词： Tomato Candy Sugar Solution Nutritional Composition organoleptic Quality Sensory Score Microbial Load

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Protective Effect of Sweet Potato Peel against Oxidative Stress in Hyperlipidemic Albino Rats

引用

Food and Nutrition Sciences 2019年第5期10卷 503-516页

作者： Sami A Althwab Hassan M. Mousa Khaled M El-Zaha A. M. Abdel Zaher Department of Food Science and Human Nutrition College of Agricultural & Veterinary Medicine Qassim University Buraidah Qassim KSA Food Science Department Faculty of Agriculture Zagazig University Zagazig Egypt College of Science and Arts at Shaqra Shaqra University Shaqra KSA Biochemistry Division Department of Chemistry Faculty of Science Zagazig University Zagazig Egypt

In the present investigation, the valorization of sweet potato (Ipomoea batatas L.) wastes into food application with health benefits was studied. Growing interest in the replacement of synthetic food antioxidants by natural ones has fostered research on vegetable sources and screening of raw materials to identify new antioxidants. Different parts of sweet potato contain various phenolic activities. The sweet potato peel had the highest antioxidant activity as compared to other parts. It was reported that sweet potato contains bioactive compounds such as Flavonoids, Polyphenols, The present study was executed to examine the antioxidant components of sweet potato peel and their addition to fermented cow’s milk to improve lipid profile in rats fed high fat diet. Fermented milk was prepared from cow’s milk fortified with 1% and 2% of sweet potato peels (SPP), before inoculation with starter culture containing (S. thermophilus TH4, L. acidophilus La5 and L. bulgaricus). It was found that addition of SPP had no significant effects on the sensory attributes (appearance, body, texture, and flavor) as compared to the control samples. Increasing the percentage of SPP resulted in a decrease in the viscosity of the fermented milk. When SPP powder was included in the diet and fed to rats, there was a significant decrease in the activities of serum transaminases (ALT and AST). Results also showed that the fermented milk administration to hyperlipidemic/hyper-cholesterolemic rats induced a significant decrease in the total cholesterol, LDL, protein and triglycerides, and a significant increase in HDL concentration. Histopathological examination showed that groups fed with SPP blended fermented milk showed less pathological changes compared to the positive control group. The main results indicated that there is a high potential for sweet potato peel extract to be utilized as antioxidant in food systems due to its high phenolic contents. It can be concluded that the antioxidant components in purple sweet potato peel when adminis

关键词： Sweet Potato Peel Total Phenolic organoleptic Properties Oxidative Stress Fermented Milk

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Development of Quality Parameters for Yogurt with Strawberry Juice

引用

Food and Nutrition Sciences 2020年第12期11卷 1070-1077页

作者： Mohammad Tanzilur Rahman Md. Abu Zubair Kamrunnahar Shima Manasvi Prasad Chakma Department of Food Technology and Nutritional Science Mawlana Bhashani Science and Technology University Santosh Tangail Bangladesh

In this research, we improve the quality parameter of prepared yogurt using different levels (5%, 10%, and 15%) of strawberry juice. We investigated different organoleptic, chemical and microbiological quality characteristics. We found that plain yogurt is clearly better than 15% strawberry juice yogurt while 5% strawberry juice yogurt is almost as like as the plain yogurt. Acceptance of 10% strawberry juice yogurt is between 5% and 15%. We note that the organoleptic characteristics decrease with the addition of strawberry juice level. Analyzed chemical composition showed that strawberry juice incorporation increases the moisture content and acidity from 0% to 15% as strawberry juice contains higher moisture content (90.329%) and acidity (1%) than collected milk which contains 87.15% moisture content and 0.19% acidity. On the other hand, ash and fat content decreases as strawberry juice contains low ash (0.311%) and fat (1.64%) content than collected milk which contains 0.74% ash and 4.36% fat. Thus, nutritional quality decreases with the addition of strawberry juice. After performing the microbiological tests, it was recommended to consume the samples before the 5th day. We also found that various types of microbial (TPC, TCC, TFC) counts decline due to the high acidity of strawberry juice.

关键词： Strawberry Juice Milk Yogurt organoleptic Chemical Microbiological

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

欢迎您,

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

请选择保存的检索档案：

请选择收藏分类：

通借通还

欢迎您,

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：