Chemical quality changes during storage

The candy prepared from Ginger extract (10 ml/lit) treatment retained maximum amount of ascorbic acid, and non-reducing sugar and appreciable amount of acidity, reducing sugars, total sugars, and total phenol and observed minimum changes in total soluble solids than rest of the treatments and their increasing trend with advancement of storage period upto 180 days was recorded under ambient condition. On the other hand, candy prepared from Ginger extract (10 ml/lit) had low browning (0.11 OD) and highest organoleptic (8.

15p chauchaungayxua10 19-03-2021 14 1   Download

The present study was undertaken to develop a good quality and highly acceptable shelf stable ready to-cook milk-based snack, which can be stored for longer period under ambient temperature.

12p trinhthamhodang1216 19-11-2020 8 1   Download

Energy bar are gaining recognition as well as appreciation these days due to their ready-to- eat nature, delicious taste, nutritional profile and appealing look. Cereals play an important role in human diet and nutrition. Protein quality of cereals can be improved by combining it with other rich sources like milk protein. The milk solids (milk protein concentrate) and cereal based energy bar (MCEB) and control energy bar were stored at cabinet temperature (15±2°C) after packaging them in metallized PET Polyester/ Polyfilm pouches material.

11p nguaconbaynhay7 15-08-2020 9 1   Download

Guava (Psidium guajava L.) is the fifth most important fruit crop of India, has a limited postharvest shelf life. This study explored the use of some postharvest treatments to extend the shelf life, post-harvest disease incidence and to assess the physico-chemical changes of fruits during storage and to study the effect of seasonal variation on quality and storage life of guava fruits (cv.L-49).

12p kethamoi6 29-06-2020 8 2   Download

The experiment was carried out to assess the physico-chemical characteristics of custard apple fruits, standardization of pulp: water ratio and recipes for jam and to study the sensory qualities changes of jam during storage at ambient temperature. The experiment was done during the year 2016-17 in the Department of Fruit Science, College of Agriculture, IGKV, Raipur (C.G.).

11p quenchua6 15-06-2020 14 1   Download

The present post harvest investigation, aimed at studying the interaction effect of different packaging and cushioning material used during road transportation on chemical properties of fruits during ripening and storage of Alphoso mango fruits ,was undertaken at Department of Horticulture, College of Agriculture,Dapoli, during mango cropping season of 2013-14 ,in Factorial randomized block design (FRBD), with three replications.

9p kequaidan4 05-05-2020 14 1   Download

Changes in chemical and sensory characteristics of protein fortified jackfruit jam (2% SPI and 2% WPI) during three months storage at refrigeration temperature (4oC) and ambient condition (26-28oC) were studied. During storage, ascorbic acid, lycopene and protein content of the product decreased, whereas there was an increase in titratable acidity and total sugars in both the fortified jam under different storage conditions up to three months. The changes in physico-chemical parameters were more pronounced at ambient temperature as compare to refrigerated storage.

7p nguathienthan4 18-04-2020 18 4   Download

Bottle gourd halwa is a popular khoa based traditional dairy delicacy. It is produced on small scale by local sweetmeat makers. In order to commercially manufacture and market bottle gourd halwa, studies on its shelf-life were considered to be very important. Bottle gourd halwa samples prepared using skim milk powder and khoa as base material were packed in polystyrene packaging material and stored at two different temperature i.e. 7±2 °C and 30±2 °C.

9p cothumenhmong4 23-03-2020 9 1   Download

Guava is highly perishable in nature, having shelf life only 2-3 days at ambient condition which is a concern during marketing and transportation. Hence a study was under taken to extend the shelf life of guava using a chemical named hexanal which is a chemical used to delay the ripening of fruits. Hexanal treatments such as 1200 μll-1 for 4.5 h, 1400 μll-1 for 3 h and 4.5 h and 1600 μll-1 for 3 h and 4.5 h had minimum change in texture and color. Hence these treatments were selected for further studies.

11p trinhthamhodang3 12-02-2020 17 0   Download

In the present study, changes in compositional, physico-chemical, sensory and microbial properties of reduced-fat paneer (RFP) vacuum packed in laminated pouches was evaluated for its shelf-life at refrigerated temperature (7±1°C). Control paneer (CP) was prepared from standardized milk (4.5% fat/8.5% MSNF). The sensory characteristics, acidity (% LA), free fatty acid (% oleic acid), tyrosine content (mg/100g), textural properties and microbial quality (standard plate count, yeast and mold count and coliform count) of stored samples viz.

16p chauchaungayxua3 07-02-2020 21 0   Download

Pouteria campechiana, a fruit cultivated in many provinces of the Mekong Delta, is typically eaten fresh and has many benefits to human health. Therefore, quality control during storage of this fruit is very important for fresh consumption and food processing. This study was conducted to investigate the effects of postharvest maturity on the quality of the fruit stored at room temperature, mainly on its chemical composition and bioactive compounds content.

9p chauchaungayxua2 07-01-2020 32 3   Download

Pumpkin belongs to cucurbitaceae family grown widely in tropical and sub-tropical countries. Pumpkins are the sources of various functional compounds such as carotenoids, vitamins, minerals, dietary fibres, etc. Therefore, an attempt was made by drying of pumpkin for production of flour and its quality evaluation during storage. Different pre-treatments were applied to pumpkin shreds to standardize the method for preparation of pumpkin flour on the basis of chemical quality.

12p cothumenhmong1 11-12-2019 13 0   Download

The study was undertaken to compare the effect of tray and solar drying on the quality attributes of pineapple powder and its storability in different packaging materials. For the study, pineapple slices were first subjected to osmotic dehydration process using sugar syrup of 60 oBrix for 12 hours at room temperature. Powder was prepared after solar (using natural solar cabinet dryer) and tray drying (at 50, 60, 70 and 80 oC) of pineapple slices.

18p nguaconbaynhay1 08-12-2019 18 0   Download

Changes in melanosis, microbiology, and fat oxidation in Pacific white shrimps (Litopenaeus vannamei) when treated with Houttuynia cordata extract (designated E-DC) were monitored during cold storage for seven days at 20 C. Whole shrimps treated with E-DC solution (0.025%, w/v) revealed slow growth of total aerobic microorganisms, Enterobacteriaceae and Pseudomonas aeruginosa, throughout cold storage in comparison to the control sample treated by water (p0.05).

5p caygaocaolon1 13-11-2019 40 1   Download