Pub Date : 2016-12-12DOI: 10.21620/IJFAAS.2016242-48
Maritza Martínez, A. Vera, J. Parra, Olga Beltrán, Ángel Morillo
The physicochemical parameters of Cochlospermum vitifolium they were evaluated and were linked to certain functional properties of industrial interest. The physicochemical parameters were determined by the classic methodology used for carbohydrates and the functional properties, as reported in the literature. The results obtained showed that the gum object of this study is low soluble in water, which corresponds with relatively high values of swelling indexes and water absorption capacity. Also, the intrinsic viscosity of the C. vitifolium exudate was related to a high molar mass, in the order of 10 6 . Its emulsifying capacity is high, which is attributed to hydrophobic groups present in its structure. The gum gels at a minimum concentration, similar to that of the gum karaya (4.5%), but the gel that forms agglomerates, it is not uniform. The C. vitifolium gum exhibits important physicochemical and functional parameters which could serve as a criterion for testing its use in various industries.
{"title":"Physicochemical and functional parameters of Cochlospermum vitifolium (bototo) gum exudate","authors":"Maritza Martínez, A. Vera, J. Parra, Olga Beltrán, Ángel Morillo","doi":"10.21620/IJFAAS.2016242-48","DOIUrl":"https://doi.org/10.21620/IJFAAS.2016242-48","url":null,"abstract":"The physicochemical parameters of Cochlospermum vitifolium they were evaluated and were linked to certain functional properties of industrial interest. The physicochemical parameters were determined by the classic methodology used for carbohydrates and the functional properties, as reported in the literature. The results obtained showed that the gum object of this study is low soluble in water, which corresponds with relatively high values of swelling indexes and water absorption capacity. Also, the intrinsic viscosity of the C. vitifolium exudate was related to a high molar mass, in the order of 10 6 . Its emulsifying capacity is high, which is attributed to hydrophobic groups present in its structure. The gum gels at a minimum concentration, similar to that of the gum karaya (4.5%), but the gel that forms agglomerates, it is not uniform. The C. vitifolium gum exhibits important physicochemical and functional parameters which could serve as a criterion for testing its use in various industries.","PeriodicalId":13975,"journal":{"name":"International Journal of Food and Allied Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2016-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91111484","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2016-12-12DOI: 10.21620/IJFAAS.2016249-51
Sahar Omidpanah, A. Hadjiakhondí, A. Manayi
Researchers have been trying to develop new broad-spectrum antibiotics against the infectious diseases caused by bacteria, fungi, viruses, and parasites for many decades. Prolonged usage of the antibiotics has led to the emergence of drug resistance among bacteria; therefore, there is a tremendous need for novel antimicrobial agents from different sources such as plants which are used in traditional medicine. The aim of this study was to evaluate antibacterial effect of Achillea tenuifolia . The plant material was extracted by maceration method using methanol three times at room temperature. The extract was concentrated after removing the solvent by rotary evaporator and then lyophilized using freeze dryer. Inhibitory effect of the extract was examined against four standard bacteria strains and two isolated strains from diseased hen using disk diffusion method and microdilution method to evaluate their inhibition zone diameter (IZD) and minimum inhibitory concentration (MIC), respectively. The results showed that the extract of the plant was active against standard strains including Escherichia coli , Pseudomonas aeruginosa , Staphylococcus aureus and Enterococcus faecalis with IZDs of 10.3±0.5, 14±0.0, 12±0.0 and 11.6±0.5, respectively. However, growths of isolated strains were not inhibited in the presence of the extract. Although, the growths of isolated strains were not inhibited by the plant extract, the standard strains were moderately susceptible to the extract; among those P. aeroginosa was more sensible than other tested strains
{"title":"Antibacterial activity of Achillea tenuifolia Lam. extract against standard bacteria and isolated strains","authors":"Sahar Omidpanah, A. Hadjiakhondí, A. Manayi","doi":"10.21620/IJFAAS.2016249-51","DOIUrl":"https://doi.org/10.21620/IJFAAS.2016249-51","url":null,"abstract":"Researchers have been trying to develop new broad-spectrum antibiotics against the infectious diseases caused by bacteria, fungi, viruses, and parasites for many decades. Prolonged usage of the antibiotics has led to the emergence of drug resistance among bacteria; therefore, there is a tremendous need for novel antimicrobial agents from different sources such as plants which are used in traditional medicine. The aim of this study was to evaluate antibacterial effect of Achillea tenuifolia . The plant material was extracted by maceration method using methanol three times at room temperature. The extract was concentrated after removing the solvent by rotary evaporator and then lyophilized using freeze dryer. Inhibitory effect of the extract was examined against four standard bacteria strains and two isolated strains from diseased hen using disk diffusion method and microdilution method to evaluate their inhibition zone diameter (IZD) and minimum inhibitory concentration (MIC), respectively. The results showed that the extract of the plant was active against standard strains including Escherichia coli , Pseudomonas aeruginosa , Staphylococcus aureus and Enterococcus faecalis with IZDs of 10.3±0.5, 14±0.0, 12±0.0 and 11.6±0.5, respectively. However, growths of isolated strains were not inhibited in the presence of the extract. Although, the growths of isolated strains were not inhibited by the plant extract, the standard strains were moderately susceptible to the extract; among those P. aeroginosa was more sensible than other tested strains","PeriodicalId":13975,"journal":{"name":"International Journal of Food and Allied Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2016-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89243773","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2016-12-12DOI: 10.21620/IJFAAS.2016252-57
F. Siddique, S. Riffat, M. Arshad, U. Farooq, Khansa Iftikhar, Sadia Kharal
The aim of the study was to assess the physicochemical changes occurred during storage of UHT milk for 90 days at three different temperatures i.e. 10˚C, 25˚C and 35˚C. pH, titrable acidity, total solids, lactose, moisture were the parameters used for physicochemical analyses. The results showed an increasing trend in titrable acidity, total solids with the passage of time. Temperature also affected the quality of UHT milk while lactose and moisture showed decreasing trend with the increase in temperature and storage period. The maximum titrable acidity (0.21%) and total solids (12.34%) were observed at 90 th day of storage at 37˚C while lowest titrable acidity 0.11% and total solids content was noticed at 0 day of storage at 10˚C. Significantly highest lactose (4.073 %) moisture (87.92%) and pH (6.79) was noticed at 10˚C during 0 day storage while decline in lactose (3.53%), moisture (86.66%) and pH (6.42) was observed during 90 day of storage at 37˚C temperature
{"title":"Effect of storage temperature on the physiochemical properties of UHT milk","authors":"F. Siddique, S. Riffat, M. Arshad, U. Farooq, Khansa Iftikhar, Sadia Kharal","doi":"10.21620/IJFAAS.2016252-57","DOIUrl":"https://doi.org/10.21620/IJFAAS.2016252-57","url":null,"abstract":"The aim of the study was to assess the physicochemical changes occurred during storage of UHT milk for 90 days at three different temperatures i.e. 10˚C, 25˚C and 35˚C. pH, titrable acidity, total solids, lactose, moisture were the parameters used for physicochemical analyses. The results showed an increasing trend in titrable acidity, total solids with the passage of time. Temperature also affected the quality of UHT milk while lactose and moisture showed decreasing trend with the increase in temperature and storage period. The maximum titrable acidity (0.21%) and total solids (12.34%) were observed at 90 th day of storage at 37˚C while lowest titrable acidity 0.11% and total solids content was noticed at 0 day of storage at 10˚C. Significantly highest lactose (4.073 %) moisture (87.92%) and pH (6.79) was noticed at 10˚C during 0 day storage while decline in lactose (3.53%), moisture (86.66%) and pH (6.42) was observed during 90 day of storage at 37˚C temperature","PeriodicalId":13975,"journal":{"name":"International Journal of Food and Allied Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2016-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80558930","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2016-12-12DOI: 10.21620/ijfaas.2016258-63
A. Sameen, M. Sattar, N. Huma
Cheese is widely used as an ingredient in prepared foods to add taste, texture and nutritional quality. Mozzarella cheese is pasta filata product, manufactured in various shapes and used as pizza ingredient. Milk composition especially casein to fat ratio (C/F) is prime factor that dictate the functionality and sensory properties of Mozzarella cheese. Large restaurants do not purchase cheese from local manufacturer due to their non standardized manufacturing parameter which imparts variability in product quality. The study was aimed to standardize the mozzarella cheese manufacturing conditions with special reference to C/F and investigate its impact on the mozzarella cheese quality. Results showed significant ( p <0.01) increase in cheese protein and stretchability with increase in C/F of cheese milk. However, moisture, fat and meltability are inversely related with C/F. High C/F results in fat reduction in cheese which adversely affect the mozzarella cheese sensory attributes. Casein to fat ratio (C/F) 0.8 was found to produce mozzarella cheese with good stretchability (35.61cm), optimum melt time (118.33 sec.) and excellent sensory properties.
{"title":"Impact of different casein to fat ratios on the physicochemical composition, functionality and sensory quality of mozzarella cheese","authors":"A. Sameen, M. Sattar, N. Huma","doi":"10.21620/ijfaas.2016258-63","DOIUrl":"https://doi.org/10.21620/ijfaas.2016258-63","url":null,"abstract":"Cheese is widely used as an ingredient in prepared foods to add taste, texture and nutritional quality. Mozzarella cheese is pasta filata product, manufactured in various shapes and used as pizza ingredient. Milk composition especially casein to fat ratio (C/F) is prime factor that dictate the functionality and sensory properties of Mozzarella cheese. Large restaurants do not purchase cheese from local manufacturer due to their non standardized manufacturing parameter which imparts variability in product quality. The study was aimed to standardize the mozzarella cheese manufacturing conditions with special reference to C/F and investigate its impact on the mozzarella cheese quality. Results showed significant ( p <0.01) increase in cheese protein and stretchability with increase in C/F of cheese milk. However, moisture, fat and meltability are inversely related with C/F. High C/F results in fat reduction in cheese which adversely affect the mozzarella cheese sensory attributes. Casein to fat ratio (C/F) 0.8 was found to produce mozzarella cheese with good stretchability (35.61cm), optimum melt time (118.33 sec.) and excellent sensory properties.","PeriodicalId":13975,"journal":{"name":"International Journal of Food and Allied Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2016-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86539047","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2016-08-06DOI: 10.21620/IJFAAS.201611-7
Shabnam Behnama, M. Anvari, M. Rezaeia, S. Soltanian
The objective of this study was to investigate influence of nisin on quality and shelf-life of filleted rainbow trout ( Oncorhynchus mykiss ) during 16 days storage at 4 o C by biochemical and microbial assessments. The obtained results revealed that nisin treated samples showed lower (P<0.05) biochemical (peroxide value, thiobarbituric acid-index, pH, free fatty acids, and total volatile base nitrogen) and bacteriological (total viable counts and lactic acid bacteria) attributes during whole storage time compared with the untreated fillets, which can be related to bactericidal and antioxidant activity of the nisin. However, total volatile base nitrogen and total viable count values exceeded above the acceptability on day 8 and 12 of storage for the samples treated without and with nisin, respectively. The results of this study according to biochemical and bacteriological data indicated that nisin enhanced the quality and shelf-life of filleted rainbow trout from 4 to 8 days during storage at 4 o C.
{"title":"Effect of nisin on shelf-life extension of filleted rainbow trout (Oncorhynchus mykiss)","authors":"Shabnam Behnama, M. Anvari, M. Rezaeia, S. Soltanian","doi":"10.21620/IJFAAS.201611-7","DOIUrl":"https://doi.org/10.21620/IJFAAS.201611-7","url":null,"abstract":"The objective of this study was to investigate influence of nisin on quality and shelf-life of filleted rainbow trout ( Oncorhynchus mykiss ) during 16 days storage at 4 o C by biochemical and microbial assessments. The obtained results revealed that nisin treated samples showed lower (P<0.05) biochemical (peroxide value, thiobarbituric acid-index, pH, free fatty acids, and total volatile base nitrogen) and bacteriological (total viable counts and lactic acid bacteria) attributes during whole storage time compared with the untreated fillets, which can be related to bactericidal and antioxidant activity of the nisin. However, total volatile base nitrogen and total viable count values exceeded above the acceptability on day 8 and 12 of storage for the samples treated without and with nisin, respectively. The results of this study according to biochemical and bacteriological data indicated that nisin enhanced the quality and shelf-life of filleted rainbow trout from 4 to 8 days during storage at 4 o C.","PeriodicalId":13975,"journal":{"name":"International Journal of Food and Allied Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2016-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72865122","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2016-08-06DOI: 10.21620/IJFAAS.2016130-35
N. Samad, Sadia Jabeen, Amna Liaqat, Iqra Zulfiqar, Rahat Bano
Malnutrition is the cellular imbalancing among the supply of energy and nutrients which are essential for maintenance, growth and particular functions. It becomes a major cause of mortality of children less than five years of age. The aim of present study to evaluate the serum analytes such as electrolyte (sodium (Na+), potassium (K+) and calcium (Ca+)), creatinine and blood components in malnourished than healthy children. We had collected the data of 300 malnourished children (100 marasmus, 100 kwashiorkorand, 100 healthy children) with age 6-36 months from Children complex Hospital Multan, Pakistan. Data was analyzed by Paired sample t-test by SPSS software. Then socio-demographic data of their mothers was also collected. The result showed that level of Na+ and creatinine was high whereas, the levels of K+ and Ca+ were lower in both Marasmus and Kwashiorkor than control subjects. The levels of leukocytes, platelets and hemoglobin (Hb) were decreased in both diseases. Erythrocytes (RBCs) level was decreased in Marasmus while increased in Kwashiorkor. It is concluded that inadequate feeding practices, birth order, poverty, illiterate mothers, low nutritional quality of meals responsible for malnutrition. Feasible strategies are needed to address the dietary inadequacies and chronic malnutrition of rural infants.
{"title":"Serum analyte levels in children: relationship with malnutrition","authors":"N. Samad, Sadia Jabeen, Amna Liaqat, Iqra Zulfiqar, Rahat Bano","doi":"10.21620/IJFAAS.2016130-35","DOIUrl":"https://doi.org/10.21620/IJFAAS.2016130-35","url":null,"abstract":"Malnutrition is the cellular imbalancing among the supply of energy and nutrients which are essential for maintenance, growth and particular functions. It becomes a major cause of mortality of children less than five years of age. The aim of present study to evaluate the serum analytes such as electrolyte (sodium (Na+), potassium (K+) and calcium (Ca+)), creatinine and blood components in malnourished than healthy children. We had collected the data of 300 malnourished children (100 marasmus, 100 kwashiorkorand, 100 healthy children) with age 6-36 months from Children complex Hospital Multan, Pakistan. Data was analyzed by Paired sample t-test by SPSS software. Then socio-demographic data of their mothers was also collected. The result showed that level of Na+ and creatinine was high whereas, the levels of K+ and Ca+ were lower in both Marasmus and Kwashiorkor than control subjects. The levels of leukocytes, platelets and hemoglobin (Hb) were decreased in both diseases. Erythrocytes (RBCs) level was decreased in Marasmus while increased in Kwashiorkor. It is concluded that inadequate feeding practices, birth order, poverty, illiterate mothers, low nutritional quality of meals responsible for malnutrition. Feasible strategies are needed to address the dietary inadequacies and chronic malnutrition of rural infants.","PeriodicalId":13975,"journal":{"name":"International Journal of Food and Allied Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2016-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87591433","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2016-08-06DOI: 10.21620/IJFAAS.2016123-29
A. Sameen, M. I. Khan, M. Sattar, A. Javid, Aimen Ayub
Stabilizers are important component in manufactured products such as yoghurt. The addition of stabilizers improves body, texture, appearance, mouth feel and prevents technical defects such as synersis in yoghurts. In this study starch was extracted from plant sources (sweet potato, taro) with and without use of chemicals. Yoghurt was enriched with different levels of extracted starch. Yoghurt samples were analyzed for physicochemical and functional attributes such as pH, acidity, synersis, water holding capacity, viscosity, total solids and sensory profile. Use of chemically extracted starches at the level of 0.3-0.4% (Sweet potato) and 0.2-0.3% (Taro) in yoghurt manufacturing showed better results in terms of lowering synersis, increasing water holding capacity, viscosity and overall acceptability as compared to the yoghurt containing stabilizer i.e. gelatin 0.5% w/w. Use of starches did not significantly affect the sensory attributes. Yoghurt that contains sweet potato and taro starch at 0.5% gave excellent results for water holding capacity, viscosity and for all sensory attributes as compared to gelatin
{"title":"Quality evaluation of yoghurt stabilized with sweet potato (Ipomoea batatas) and taro (Colocassia esculenta) starch","authors":"A. Sameen, M. I. Khan, M. Sattar, A. Javid, Aimen Ayub","doi":"10.21620/IJFAAS.2016123-29","DOIUrl":"https://doi.org/10.21620/IJFAAS.2016123-29","url":null,"abstract":"Stabilizers are important component in manufactured products such as yoghurt. The addition of stabilizers improves body, texture, appearance, mouth feel and prevents technical defects such as synersis in yoghurts. In this study starch was extracted from plant sources (sweet potato, taro) with and without use of chemicals. Yoghurt was enriched with different levels of extracted starch. Yoghurt samples were analyzed for physicochemical and functional attributes such as pH, acidity, synersis, water holding capacity, viscosity, total solids and sensory profile. Use of chemically extracted starches at the level of 0.3-0.4% (Sweet potato) and 0.2-0.3% (Taro) in yoghurt manufacturing showed better results in terms of lowering synersis, increasing water holding capacity, viscosity and overall acceptability as compared to the yoghurt containing stabilizer i.e. gelatin 0.5% w/w. Use of starches did not significantly affect the sensory attributes. Yoghurt that contains sweet potato and taro starch at 0.5% gave excellent results for water holding capacity, viscosity and for all sensory attributes as compared to gelatin","PeriodicalId":13975,"journal":{"name":"International Journal of Food and Allied Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2016-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75895451","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2016-08-06DOI: 10.21620/IJFAAS.201618-14
M. Saeed, I. Yasmin, W. A. Khan, I. Pasha, M. Sharif, M. Shabbir
Sourdoughs were prepared with Saccharomyces cerevisiae (T 0 ) and indigenously isolated starter cultures i.e Lactobacillus brevis ( T 1 ) , Lactobacillus fermentum (T 2 ) and Lactobacillus plantarum (T 3 ). Breads were prepared from all sourdoughs samples in triplicate and analyzed for pH, Total Titratable Acidity (TTA), loaf volume, microbial characteristics (total plate count and fungal count) and sensory profile (internal and external) in triplicate. The breads prepared from Saccharomyces cerevisiae (T 0 ) exhibited the highest pH with the lowest TTA while T 1 showed the lowest pH with the highest TTA. The T 0 breads got the highest values for loaf volume followed by T 1 . The breads produced with the addition of hetero-fermentative starter cultures (T 1 and T 2 ) showed resistance against the growth of the contaminating microorganisms. In the sensory evaluation, the breads produced with T 1 ranked the best for color (crust and crumb), taste, aroma, texture and overall acceptability by the panelists.
{"title":"Utilization of indigenously isolated single strain starter cultures for the production of sourdough bread","authors":"M. Saeed, I. Yasmin, W. A. Khan, I. Pasha, M. Sharif, M. Shabbir","doi":"10.21620/IJFAAS.201618-14","DOIUrl":"https://doi.org/10.21620/IJFAAS.201618-14","url":null,"abstract":"Sourdoughs were prepared with Saccharomyces cerevisiae (T 0 ) and indigenously isolated starter cultures i.e Lactobacillus brevis ( T 1 ) , Lactobacillus fermentum (T 2 ) and Lactobacillus plantarum (T 3 ). Breads were prepared from all sourdoughs samples in triplicate and analyzed for pH, Total Titratable Acidity (TTA), loaf volume, microbial characteristics (total plate count and fungal count) and sensory profile (internal and external) in triplicate. The breads prepared from Saccharomyces cerevisiae (T 0 ) exhibited the highest pH with the lowest TTA while T 1 showed the lowest pH with the highest TTA. The T 0 breads got the highest values for loaf volume followed by T 1 . The breads produced with the addition of hetero-fermentative starter cultures (T 1 and T 2 ) showed resistance against the growth of the contaminating microorganisms. In the sensory evaluation, the breads produced with T 1 ranked the best for color (crust and crumb), taste, aroma, texture and overall acceptability by the panelists.","PeriodicalId":13975,"journal":{"name":"International Journal of Food and Allied Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2016-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79771001","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2016-08-06DOI: 10.21620/IJFAAS.2016115-22
Naveed Akhbar, U. Farooq, Kashif Akram, H. Rehman, Muhammad Ijaz, Afshan Shafi
Among fruits, guava ( Psidium guajava L.), belonging to the Myrtaceae family, grows well in tropical and subtropical regions. It is an important export fruit but it is perishable, so it must be processed into some kind of products like jam, jellies and concentrates. Nutritional and shelf life of fruit based product depend upon number of storage factors as well as pre-harvest factors like soil type, nutrient availability, rainfall, neighbor plants, climate and season. Season is an important pre-harvest factor, affecting the quality attributes of guava products. In present study guava juice concentrate was prepared from fruit harvested in spring as well as in autumn seasons. The results showed that guava concentrate made from autumn fruit had 1.13 times brix content, have higher pH and 3.9 % more vitamin C as compared to concentrate made from spring season guava. The results indicated that the concentrate prepared from guava harvested in autumn season was nutritionally better than the concentrate prepared from guava harvested in spring season.
{"title":"Impact of season on the Quality Guava concentrate","authors":"Naveed Akhbar, U. Farooq, Kashif Akram, H. Rehman, Muhammad Ijaz, Afshan Shafi","doi":"10.21620/IJFAAS.2016115-22","DOIUrl":"https://doi.org/10.21620/IJFAAS.2016115-22","url":null,"abstract":"Among fruits, guava ( Psidium guajava L.), belonging to the Myrtaceae family, grows well in tropical and subtropical regions. It is an important export fruit but it is perishable, so it must be processed into some kind of products like jam, jellies and concentrates. Nutritional and shelf life of fruit based product depend upon number of storage factors as well as pre-harvest factors like soil type, nutrient availability, rainfall, neighbor plants, climate and season. Season is an important pre-harvest factor, affecting the quality attributes of guava products. In present study guava juice concentrate was prepared from fruit harvested in spring as well as in autumn seasons. The results showed that guava concentrate made from autumn fruit had 1.13 times brix content, have higher pH and 3.9 % more vitamin C as compared to concentrate made from spring season guava. The results indicated that the concentrate prepared from guava harvested in autumn season was nutritionally better than the concentrate prepared from guava harvested in spring season.","PeriodicalId":13975,"journal":{"name":"International Journal of Food and Allied Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2016-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90897354","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2015-12-25DOI: 10.21620/IJFAAS.2015263-66
A. Nawaz, A. Niaz, M. Ilyas, S. Shah, M. Asi, Z. Ahmad
Vegetables (chilies, tomato, cauliflower and cucumber) and fruits (mango and apple) samples were spiked with known quantity (0.50 mg kg-1) of acetamiprid reference standard for testing the retrieval percentage of acetamiprid residue in those vegetables and fruits. The efficiency of different extracting (ethyl acetate and dichloromethane + acetone 8:2) and eluting (ethyl acetate and dichloromethane + acetone 8:2) solvents and adsorbents (activated charcoal and florisil) for clean up purpose was calculated using HPLC. Amongst the extracting solvents ethyl-acetate was observed an effective extracting solvent alone which produced maximum 90-96% recovery for acetamiprid residues while among the eluting solvents a combination of dichloromethane and acetone ( ratio 8:2) produced superior recoveries i.e. 87-95%. Similarly, between the adsorbents used for clean up purpose activated charcoal and florisil in tandem (first from charcoal and then through florisil) yielded recoveries 82-90 % whereas adsorbents used alone in form of activated florisil and charcoal recovered only 70 to 78 % and 71 to 73% acetamiprid residues, respectively in all vegetables and fruits.
{"title":"Determination and Extraction of Acetamiprid Residues in Fruits and Vegetables","authors":"A. Nawaz, A. Niaz, M. Ilyas, S. Shah, M. Asi, Z. Ahmad","doi":"10.21620/IJFAAS.2015263-66","DOIUrl":"https://doi.org/10.21620/IJFAAS.2015263-66","url":null,"abstract":"Vegetables (chilies, tomato, cauliflower and cucumber) and fruits (mango and apple) samples were spiked with known quantity (0.50 mg kg-1) of acetamiprid reference standard for testing the retrieval percentage of acetamiprid residue in those vegetables and fruits. The efficiency of different extracting (ethyl acetate and dichloromethane + acetone 8:2) and eluting (ethyl acetate and dichloromethane + acetone 8:2) solvents and adsorbents (activated charcoal and florisil) for clean up purpose was calculated using HPLC. Amongst the extracting solvents ethyl-acetate was observed an effective extracting solvent alone which produced maximum 90-96% recovery for acetamiprid residues while among the eluting solvents a combination of dichloromethane and acetone ( ratio 8:2) produced superior recoveries i.e. 87-95%. Similarly, between the adsorbents used for clean up purpose activated charcoal and florisil in tandem (first from charcoal and then through florisil) yielded recoveries 82-90 % whereas adsorbents used alone in form of activated florisil and charcoal recovered only 70 to 78 % and 71 to 73% acetamiprid residues, respectively in all vegetables and fruits.","PeriodicalId":13975,"journal":{"name":"International Journal of Food and Allied Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2015-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87325649","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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