Studies on Standardization of Enzyme Concentration and Process for Extraction of Tamarind Pulp, Variety Ajanta

Aa, Joshi; Rb, Kshirsagar; Ar, Sawate

doi:10.4172/2157-7110.1000141

Cited by 3 publications

(2 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The least significant alterations in acidity and pH were observed in the RTS beverage packed in PET bottles and kept under refrigeration. Joshi et al (2012) created a similar RTS beverage using Tamarind and noticed an increase in acidity during storage at both room temperature and refrigeration.…”

Section: Acidity and Phmentioning

confidence: 99%

Effect of packaging and storage of RTS beverage from Garcinia cambogia

Bensi PS,

Geetha PS,

Sumaya AS

2024

JAFE

View full text Add to dashboard Cite

The present investigation was envisioned to develop RTS from the fruits of Garcinia cambogia. Garciniais a popular perennial tree categorized under spice and condiment, distributed in the world's tropics. Currently, Garciniais gaining attention and is considered a functional food because of its antioxidant, anti-inflammatory, anti-obesity, and antimicrobial properties. The RTS was pale yellow with a natural fruit flavour and acceptable in taste. Among the treatments T1 (Fresh Garciniaand Jaggery) scores maximum in organoleptic and nutrient evaluation. The developed RTS was stored for 3 months and the changes in physico-chemical parameters were observed. The initial titrable acidity was 0.32 percent. While storing acidity was found to be increased at both ambient and refrigerated temperatures with the decrease in pH. The initial TSS of the prepared RTS was150 Brix. The minimum loss of ascorbic acid was observed in refrigeration storage during the storage period. The sample stored at refrigeration temperature and packed in PET bottles had a lesser percentage of nutrient loss than glass bottles. The total antioxidant activity was around 44.81 percent. An increase in reducing sugar was observed during the storage. The non-enzymatic browning and clarity of the beverage were also influenced by the storage days. A notable reduction in the tannin content of RTS was observed throughout the storage period. There was a slight increase in microbial load during storage. The mean scores of sensorial evaluations of stored GarciniaRTS drinks decreased gradually during the storage period.

show abstract

Section: Acidity and Phmentioning

confidence: 99%

Effect of packaging and storage of RTS beverage from Garcinia cambogia

Bensi PS,

Geetha PS,

Sumaya AS

2024

JAFE

View full text Add to dashboard Cite

show abstract

“…TSS followed a linear behavior and reaches its maximum value, 15.98 °brix at heating time 2.5 min and temperature 90°C. Joshi et al (2012) suggested that heat treatment helps in complete removal of tamarind pulp adhered to the skin. The maximum TSS, 21.60 °brix of pulp was observed at 89.84°C and 1:0.5 crude mass to water ratio (Figure 2d).…”

Section: The Effect Of Processing Conditions On the Total Soluble Solidsmentioning

confidence: 99%

Optimization of pre-treatment conditions for maximum pulp recovery with optimum quality from bael fruit (Aegle marmelos Correa.)

Singh¹,

Sharma²,

Kumar³

et al. 2014

Afr. J. Agric. Res.

View full text Add to dashboard Cite

The effect of pH, heating temperature, heating time and crude mass to water ratio on yield, total soluble solids and ascorbic acid content of pulp were studied. A central composite design was used to optimize the conditions of pulp extraction from bael fruit to maximize pulp yield, total soluble solids and maximum retention of ascorbic acid in pulp. The regression model describing the changes of pulp yield, total soluble solids (TSS) and ascorbic acid of pulp with respect to pretreatment conditions were derived with the coefficient of determination (R 2), 0.9883, 0.9814 and 0.9554, respectively. The models were found to be fit to predict the data under the different ranges of conditions. The pulp yield, TSS and ascorbic acid content of pulp obtained from bael fruit was 93.5 to 245.30%, 11-22°brix and 8.30-11.62 mg/100 g under the designed ranges, respectively. The optimized pretreatment conditions were pH; 3.3, heating time; 0.5 min, heating temperature; 70°C, and crude mass to water ratio; 1:0.8 and the pulp yield, TSS and ascorbic acid content under these conditions were 148.75%, 16.5°brix and 10.486 mg/100 g, respectively.

show abstract

Effect of Different Processing Conditions on Bioactive Compounds of Selected Grape Varieties

Aponso

Marapana

Abeysundara

et al. 2021

AFSJ

View full text Add to dashboard Cite

Bioactive compounds in grapes vary in terms of cultivar and processing conditions. Raw juice and treated grape juices from locally grown Israel blue and locally available, imported, Red Globe and Michele Palieri varieties in Sri Lanka were used for the analysis. Grape juices were subjected to different processing conditions such as pasteurization and pectinase enzyme treatment. Total Monomeric Anthocyanin content (TAC), Total Phenolic Content (TPC), and antioxidant activity were analyzed. Compared to the imported grape varieties, the locally grown, pectinase enzyme-treated Israel blue grape juice with 2% pectinase enzyme concentration, 40 0C incubation temperature, and 2 hours incubation time, under dark condition had the significantly highest values (p < 0.05) for TAC at 177.03±4.15 mg/L of malvidin-3-O-glucoside (M3G), TPC at 527.07 ± 3.55 mg/L of Gallic acid equivalents and antioxidant activity in terms of DPPH radical scavenging assay with IC50 value at 7.05±0.35 mg/mL Gallic acid equivalents and ABTS radical scavenging assay with IC50 value at 0.31±0.01 mg/mL of Trolox equivalents. TAC, TPC, and antioxidant activity of three grape varieties showed the highest values in pectinase enzyme-treated grape juice which was followed by raw juice and the pasteurized juice respectively. This research has taken an approach to enhance the bioactivity of grape juices via pectinase enzyme treatment and evaluate the suitability of locally grown Israel blue grape variety in Sri Lanka to form as a functional beverage to meet nutritional and health requirements.

show abstract

Studies on Standardization of Enzyme Concentration and Process for Extraction of Tamarind Pulp, Variety Ajanta

Cited by 3 publications

References 4 publications

Effect of packaging and storage of RTS beverage from Garcinia cambogia

Effect of packaging and storage of RTS beverage from Garcinia cambogia

Optimization of pre-treatment conditions for maximum pulp recovery with optimum quality from bael fruit (Aegle marmelos Correa.)

Effect of Different Processing Conditions on Bioactive Compounds of Selected Grape Varieties

Contact Info

Product

Resources

About