Neera is the sweet juice or sap, obtained by tapping the unopened inflorescence of the coconut palm and is rich in minerals. In order to improve the nutritional quality and acceptability of the product a trial was car...Neera is the sweet juice or sap, obtained by tapping the unopened inflorescence of the coconut palm and is rich in minerals. In order to improve the nutritional quality and acceptability of the product a trial was carried out to combine aloe cubes and strawberry flavour with neera. Aloe vera is a flavourless and translucent white soft gel with bland taste and rich in phytonutrients and electrolytes. Standard neera （SN） was prepared with neera alone （100%） and compared against experimental neera （EN） prepared with neera （87%）, aloe vera cubes （10%） and strawberry extract （3%）. The processed neera was packed in presterilized bottles and stored at 5 ℃. Organoleptic acceptability and storage stability study were carried out every week. Physicochemical characteristics and selected nutrient content were analysed on 0th day and at the end of storage period. Overall acceptability of EN （8.5 ± 0.53） was higher than SN （8 ± 0.82） on 0th day and over different storage periods. There was a gradual decrease in the organoleptic scores of both EN and SN on storage and it was unacceptable on 56th day of storage. The sodium, potassium and vitamin C content of EN were significantly higher than SN. The TSS of SN and EN were 14 ± 0°B/100 mL and 15.6 ± 0 °B/100 mL respectively on 0th day. Significant （p ≤0.01） increase in the microbial count in EN was noticed on storage.展开更多
Response surface methodology and central composite rotatable design （CCRD） for K = 3 were used to investigate the combined effect of blanching time （0-1 min）, processing time （10-30 min） and sodium metabisulphi...Response surface methodology and central composite rotatable design （CCRD） for K = 3 were used to investigate the combined effect of blanching time （0-1 min）, processing time （10-30 min） and sodium metabisulphite （Na2S205） salt concentration （0%-2%） on vitamin C content, hardness （texture）, microbial count and color intensity of green pepper （Capsicum sinensis） during canning. Blanching, processing time and sodium metabisulphite （Na2S205） salt concentration all had variable effects on the vitamin C, microbial quality and sensory characteristics of the canned green peppers. Significant （P 〈 0.05） interactions were noted between all the factors with high regression coefficients （78.7%-97.0%）. Increasing processing time caused significant decreases in vitamin C and microbial load of the product. However, salt concentration had only marginal and insignificant effect on the vitamin C content of the canned product. Sensory evaluation on the product showed that both the pre-processing conditions and of blanching and salt concentrations, and the processing time had varied effects on the color and hardness of the products. Hardness of the canned products generally decreased with increasing processing time and blanching time, while only minimal and insignificant effects were noted with blanching time. Increasing blanching time caused significant increasing retention of the dark green color of the peppers with only slight but insignificant increases noted with processing time, while increases in salt concentration consistently reduced the dark green color of the products. The optimum pre-processing and processing conditions that yielded products with high preference and consumer-acceptability were： blanching time of 0 min, processing time of 10 min and sodium metabisulphite concentration of 0.2%.展开更多
In the years 2008-2010, a study on the quality of tubers grown in the two crop production systems, i.e., organic and integrated in two locations： Jadwisin--Central and Osiny--South-Eastern of Poland were conducted. T...In the years 2008-2010, a study on the quality of tubers grown in the two crop production systems, i.e., organic and integrated in two locations： Jadwisin--Central and Osiny--South-Eastern of Poland were conducted. The influence of such factors as the crop production system （organic and integrated）, the place of production （soil quality）, variety and years of research on the chemical composition, i.e., tuber dry matter, starch, vitamin C, nitrates and glycoalkaloids were tested. It has been found that the greatest impact on the chemical composition of tubers had the climatic conditions during the growing season and genotype. They affected the contents of all tested components. The place of production affected the contents of dry matter, starch, vitamin C and nitrates. This factor had no effect on the content of glycoalkaloids. The least effect on the chemical tubers composition was in crop production system. It only affected the contents of dry matter, starch and vitamin C. There was no significant effect of this factor on the nitrate and glycoalkaloids content.展开更多
文摘Neera is the sweet juice or sap, obtained by tapping the unopened inflorescence of the coconut palm and is rich in minerals. In order to improve the nutritional quality and acceptability of the product a trial was carried out to combine aloe cubes and strawberry flavour with neera. Aloe vera is a flavourless and translucent white soft gel with bland taste and rich in phytonutrients and electrolytes. Standard neera （SN） was prepared with neera alone （100%） and compared against experimental neera （EN） prepared with neera （87%）, aloe vera cubes （10%） and strawberry extract （3%）. The processed neera was packed in presterilized bottles and stored at 5 ℃. Organoleptic acceptability and storage stability study were carried out every week. Physicochemical characteristics and selected nutrient content were analysed on 0th day and at the end of storage period. Overall acceptability of EN （8.5 ± 0.53） was higher than SN （8 ± 0.82） on 0th day and over different storage periods. There was a gradual decrease in the organoleptic scores of both EN and SN on storage and it was unacceptable on 56th day of storage. The sodium, potassium and vitamin C content of EN were significantly higher than SN. The TSS of SN and EN were 14 ± 0°B/100 mL and 15.6 ± 0 °B/100 mL respectively on 0th day. Significant （p ≤0.01） increase in the microbial count in EN was noticed on storage.
文摘Response surface methodology and central composite rotatable design （CCRD） for K = 3 were used to investigate the combined effect of blanching time （0-1 min）, processing time （10-30 min） and sodium metabisulphite （Na2S205） salt concentration （0%-2%） on vitamin C content, hardness （texture）, microbial count and color intensity of green pepper （Capsicum sinensis） during canning. Blanching, processing time and sodium metabisulphite （Na2S205） salt concentration all had variable effects on the vitamin C, microbial quality and sensory characteristics of the canned green peppers. Significant （P 〈 0.05） interactions were noted between all the factors with high regression coefficients （78.7%-97.0%）. Increasing processing time caused significant decreases in vitamin C and microbial load of the product. However, salt concentration had only marginal and insignificant effect on the vitamin C content of the canned product. Sensory evaluation on the product showed that both the pre-processing conditions and of blanching and salt concentrations, and the processing time had varied effects on the color and hardness of the products. Hardness of the canned products generally decreased with increasing processing time and blanching time, while only minimal and insignificant effects were noted with blanching time. Increasing blanching time caused significant increasing retention of the dark green color of the peppers with only slight but insignificant increases noted with processing time, while increases in salt concentration consistently reduced the dark green color of the products. The optimum pre-processing and processing conditions that yielded products with high preference and consumer-acceptability were： blanching time of 0 min, processing time of 10 min and sodium metabisulphite concentration of 0.2%.
文摘In the years 2008-2010, a study on the quality of tubers grown in the two crop production systems, i.e., organic and integrated in two locations： Jadwisin--Central and Osiny--South-Eastern of Poland were conducted. The influence of such factors as the crop production system （organic and integrated）, the place of production （soil quality）, variety and years of research on the chemical composition, i.e., tuber dry matter, starch, vitamin C, nitrates and glycoalkaloids were tested. It has been found that the greatest impact on the chemical composition of tubers had the climatic conditions during the growing season and genotype. They affected the contents of all tested components. The place of production affected the contents of dry matter, starch, vitamin C and nitrates. This factor had no effect on the content of glycoalkaloids. The least effect on the chemical tubers composition was in crop production system. It only affected the contents of dry matter, starch and vitamin C. There was no significant effect of this factor on the nitrate and glycoalkaloids content.
