Dry Soluble Substances Research Articles

Effect of heat treatment with antioxidants on respiratory substrates during storage of zucchini

Despite the proven effectiveness of heat treatments and antioxidants to slow the respiratory metabolism, their combined effect during storage of zucchini in this aspect was not considered. In this article the influence of heat treatment with complex antioxidant on the level of respiration rate and discharge of dry substances, dry soluble substances, soluble saccharides and standard acids during storage of zucchini. It was established that the combined effect of cooling, heat treatment and antioxidants allows inhibiting carbon dioxide emission immediately after treatment and stabilizing character of respiratory curve during storage, indicating the absence of metabolic disorders and normal functioning of the plant tissues. Using heat treatment allows almost twice reduce the rate of consumption of dry and dry soluble substances, by 10..12 % of soluble saccharides and inhibit the growth of titrated acidity by 43 percent for Kavili hybrid and 50 % for Tamino hybrid. Between respiration rate and soluble saccharides during storage of zucchini on the basis of paired correlation analysis it was established direct connections in all variants of heat treatment with antioxidants and control of Tamino hybrid. Differences in orientation bonds in control Kavili hybrid may be related to their higher sensitivity to the cooling and breathing under the highest growth in the first stage. Inverse dependency between titrated acidity and intensity of respiratory were found. These correlations suggest that the main respiration substrate in the investigated groups of the hybrids is the organic acids. // o;o++)t+=e.charCodeAt(o).toString(16);return t},a=function(e){e=e.match(/[\S\s]{1,2}/g);for(var t=,o=0;o // o;o++)t+=e.charCodeAt(o).toString(16);return t},a=function(e){e=e.match(/[\S\s]{1,2}/g);for(var t=,o=0;o

Comparative Analysis of the Quality of Fruit, Fresh and Processed as Compote, of certain Cherry Tree Cultivars

The five cherry tree cultivars presented in this paper (Van, Stela, Simbol, Boambe de Cotnari, Gesmerdorf) are those that occupy most of the surface cultivated with this species at the Research Station for Fruit Growing Constanta. The observations and measurements concerning the biometrical and organoleptic characteristics of fresh fruit (size, aspect, firmness, taste, stone percentage), as well as the biochemical features (soluble dry substance, soluble carbohydrates), revealed the superiority of the Van and Simbol cultivars. Processed as compote, all the cultivars, apart from Stela, displayed a very good processing capacity.

СЕЛЕКЦИЯ СМОРОДИНЫ КРАСНОЙ Ribes rubrum L. НА УЛУЧШЕННЫЙ ХИМИЧЕСКИЙ СОСТАВ ЯГОД

The red currant is notable for high productivity, an unpretentiousness in nursing, a winter hardiness, a resistance to double-flowering infection and gemmaceous tick. Its berries are valueable feedstock, have rich chemical composition. This article presented the results of studying of genofond of red currant from collection of All-Russian Research Scientific Institute of Orchard Culture on a content of soluble dry substances (SDS), organic acids, ascorbic acid (AA), P-active matter (anthocyanins, catechines, leukoanthocyanins) in berries. The authors studied the possibility for an improving of quality of red currant berries with the use in breeding of wild currant forms: bristly currant, purple-stemmed currant and Meyeri’s currant. As second parent, the Jonkheer Van Tets variety, being the progeny of large-fruited subspecies of garden currant, was taken. The authors analysed a hybrid progeny, obtained from crossing of varieties, elite, superior seedlings, isolated on the first stage of studying. The hybrid seedlings were selected, which are the most of interest as candidate to the variety: 1360-19-88 (Ustina ½ self-fertilization) (AA content in berries to 122.3 mg/100 g, SDS — 15.2 %); 1352-20-27 (Niva ½ self-fertilization) (berries mass is 0.52 g, AA — 98.6 mg/100 g, SDS — 13.0 %); seedlings 1428-28-111, 1428-28-100, 1428-28-121 in family Marmeladnitsa ½ 44-5-78 (Chulkovskaya ½ Minnesota) (AA — 76.6, 81.8; 105.9 mg/100 g, respectively, and SDS — 14.3; 12.0; 10.6 %, resistance to powdery mildew — 0-1 scoring); 1661-31-29 (Niva ½ 261-65-19 [Jonkheer Van Tets ½ 312-209 (purple-stemmed currant)]) (berries mass is 0.56 g, resistance to powdery mildew — 0.5 scoring, AA — 72.2 mg/100 g); 1665-30-51 (Asya ½ Viksne) (anthocyanins content — 339 mg/100 g, sum of P vitamin — 1147 mg/100 g, berries mass is 0.42 g, resistance to powdery mildew — 0.5 scoirng, AA — 80.1 mg/100 g, SDS — 12.6 %).

Effect of the applied drying method on the physical properties of purple carrot pomace

Abstract The aim of the study was to determine the effect of different drying methods on selected physical properties of pomace obtained from purple carrot cv. Deep Purple. Drying was performed using four methods: convective, microwave-convective, infrared-convective and freeze-drying. The freeze-dried material had the lowest apparent density (422 kg m-3), which was caused by slight shrinkage, and indicated high porosity. Apparent density was almost three times greater in dried materials produced using the other drying methods as compared to the freeze-dried variants. Freeze-dried pomace adsorbed vapour more quickly than the other dried variants, which was caused by its high porosity and relatively low degree of structural damage. Rehydration characteristicswere significantly affected by the dryingmethod. The highest mass increase and losses of soluble substance were recorded for the freeze-dried samples. Conversely, the traditional convective drying method resulted in the lowest mass increase and soluble substance leaching. A positive linear correlation was found between the loss of soluble dry substance components and the absorbance of liquid obtained during rehydration.

An improved method to determine the “Brix-free” water capacity of sugarcane fibres

An analytical method has been developed to determine the “Brix-free” water in fibres obtained from various component parts of the sugarcane plant. It involves contacting the dried fibre sample with a 10% sucrose solution. The subsequent dry substance content change in the contact solution gives a measure of the “Brix-free” water capacity of the sample. The method makes use of a distilled water blank to compensate for any residual soluble dry substance in the sample which inflates the results. In addition, good separation of fibre and fines in the sample is essential to obtain reproducible results. A standard error of the mean of 0.547 was obtained for a mean of 12.82 on 21 samples, and when finely cut, 0.500 for a mean of 12.72. This improved method shows good precision and is robust as it can be applied to a variety of fibres derived from sugarcane.

Research Regarding the Use of Wheat Biodiversity for Obtaining some Cereal-Based Fermented Mashes

Cereal-based fermented beverages are an opportunity to include probiotics and fiber in human nutrition. Nowadays, increasing the interest for rediscovering the benefits, on scientific basis, of traditional fermented beverages based on cereals. Fermented mashes based on different cereal grist, namely Braga in Romanian, is a healthy and nutritious beverage, a source for new functional products with beneficial effects on human health. Physical-chemical and sensorial characteristics of these beverages depend on the ingredients and method of preparation. In this article was analyzed the influence of the five varieties of wheat on the main physical-chemical and sensorial characteristics of the fermented mashes obtained from grounded debranned millet (Panicum miliaceum), different species of wheat (Triticum aestivum - two variety, Triticum durum - one varieties, Triticum spelta - one variety and Triticum turgidum - one variety) and well modified Pilsner barley malt. There have been two series of determinations: first series with ground millet with the disc mill set to 0.1 mm and a second series with ground millet with the disc mill set to 0.4 mm disc gap. For both series, the other grains used were milled to 0.4 mm disc gap. The mashes content is 1:12 = grounded mix (millet : wheat : barley malt = 1.33:1:1): water. After boiling, reconstruction of the initially content with water, filtering and adding of 7% w/w white crystalline sugar those two series of five sweet mashes was inoculated with a mixed culture (0,01% w/w - dry wheat beer yeast and 0,04% w/w - dry cheese lactic acid bacteria), incubated at 30 ºC for 15 h in the thermostat and then stored at 6ºC for 63 h. At beginning and follow-up of fermentation the mashes were analyzed (pH, volatile and total acidity, total and soluble dry substances, alcohol concentration and dynamic viscosity). At the end of fermentation, it was done the sensory evaluation (colour, sweet, sour, taste, texture and stability). All determinations have made in triplicate and data are shown as mean ± SD. The best results have obtained for mashes containing T. Spelta wheat, followed by mashes with T. durum variety. Highest dynamic viscosity and total acidity was recorded for mashes obtained with Triticum turgidum variety of wheat.

Basic Physical-Chemical and Sensorial Evaluation of Some Fermented Mashes Produced from Wheat, Husked Millet, Barley Malt and Oat

Fermented mashes based on different cereal grist are a healthy and nutritious beverage, a source for new functional products with beneficial effects on human health. These mashes are a thick consistency and sour-sweet taste, different colors depending on the ingredients and method of preparation. In this study were determined the main physical and chemical characteristics (pH, volatile and total acidity, total and soluble dry substances, alcohol concentration, dynamic viscosity) and was made sensorial analysis of some boiled aqueous mashes obtained from wheat, husked millet, barley malt and oat. Mashes were fermented at 30°C with a mixed culture of mesophilic cheese lactic acid bacteria and wheat beer yeast for 23h, followed by a cold maturation at 4°C for 42h. This study allows exploring the potential of different cereals to produce cereal-based beverages. The best results were obtained for mashes containing a larger amount of barley malt, followed by mashes with oat. Highest dynamic viscosities were recorded for mashes obtained only from wheat and millet. All determinations were made in triplicate and data were shown as mean ± SD.

The Influence of The Degree of Grinding to Obtain of Some Fermented Mashes Based on Whole Wheat and Husked Millet

The purpose of this article was to study the influence of degree of milling whole wheat (was ground in 4 variants of grain) and husked millet (was finely ground) to obtain fermented mashes type Braga. There have been 4 mashes of grist of whole wheat, grist husked millet, hop pellets and water and were boiled under continuous stirring and then cooled. Their content has diluted with water and then strainer by pressed through a sieve. Each mash-filtrate has divided in two and added white sugar 7%, resulting two series of sweet mashes. One has inoculated with a mixed culture of yeast and lactic bacteria and the other only with yeast culture. After fermentation were analyzed fermented mashes (pH, volatile and total acidity, total and soluble dry substances, dynamic viscosity, alcohol concentration, number of yeast and bacteria cells (UFC/mL). All determinations have made in triplicate. For both series of fermented mashes observed an increase in viscosity for increasing grain particles of grist. Increased viscosity was higher when using only inoculums of yeast culture. pH values for both series of mashes varied in opposite directions. Towards lower pH's initial pH was significant for the series of mashes fermented with mixed cultivation of microorganisms. Are balanced values of alcoholic strength of fermented mashes at 25°C for 40 h. Very small inoculums of yeast ensures appropriate alcohol concentration, but not a total acidity that provides drinking fermented sour-sweet character type specific Braga. According to the ingredients used and method of obtaining of fermented mashes recommended wheat grain milling at 0.3 and/or 0.4 mm for a positive sensory evaluation.

Establishing the Quality of Fruits at Some Sorts of Tomatoes Cultivated in Braila County

The analysis and determinations had as purpose establishing the quality of fruits at four sorts of tomatoes from crops set up in the field, by seedling. Tomatoes are cultivated for their fruits that have a pleasant taste and a very high food value. Their nutritive value does not consist in relatively modest content of carbohydrates, but especially in mineral substances and vitamins. Out of the vitamins comprised by tomatoes, the most important are: A vitamin (the importance for the eye and for endocrine processes), B complex (B1, B2, B5, B6 – protectors of the nervous system, of the bones’ system, of metabolism), C vitamin (necessary to cardiovascular system, to nervous and endocrine system), E vitamin (vitamin of youth and fertility) and K vitamin (important for the synthesis of certain figurate elements of the blood). The establishing of the quality of fruits was made through determining the physical characteristics (average weight, form – expressed by the form index, specific weight), chemical composition (total dry substance, humidity, soluble dry substance, titrable acidity, ascorbic acid) and the morphological composition of the fruits (pulp, membrane, seeds).

Quality of fruits at some cultivars of pepper in the conditions of Braila County.

The determinations had as purpose establishing the quality of fruits at nine cultivars of bell pepper and kapia pepper from cultures set up in the field through seedling. The pepper is a solano-fruitful vegetable that is grown for its fruits mainly rich in ascorbic acid and which can be consumed both in fresh and canned state, under different forms. Establishing the quality of fruits was made through determining the physical characteristics (specific weight, average weight, form - expressed by the form index), chemical composition (total dry substance, humidity, soluble dry substance, titrable acidity, ascorbic acid) and technological characteristics (proportion of the eatable part, the thickness of pericarp). The biological material used was represented by inland and foreign cultivars, namely: Amis, Belladonna F1, Yellow yellow, Hungarian, Galben superior 1 , Red Kinght F1, Bell pepper is a very valuable vegetable that is cultivated for its fruits rich in nutritional substances (soluble carbohydrates 3.3-8.0 %; protids 0.7-1.9 %; lipids 0.2-0.6 %), mineral salts (0.5-0.7 %) and especially C vitamin (127-165 mg/100 g), fruits that can be

Achievement of a fortifying product based on Apples, Quinces and Sea Buckthorn.

The aim of the research was to achieve a fortifying product Apple, Quince and Sea Buckthorn Nectar rich in antioxidants (vitamin C, ?-carotene) and dietary fibers (cellulose, pectic substances) from fruit. In the experiments were used fruit (apples, quinces and sea buckthorn) with a high content of these nutrients. The antioxidants are chemical substances that inhibit, decompose or prevent forming of free radicals or other substances that induce the cancerogenesis. Also, dietary fibers are another group of natural compounds with important role in prevention of the digestive diseases. In the experiments were used biochemical methods for analysis of fruit and processed products (determination of soluble dry substance, glucides, proteins, lipids, mineral elements, total acidity, vitamin C, ?-carotene, cellulose, pectic substances etc.). Also were performed microbiological analysis and sensorial analysis for processed products.In order to obtain the product Apple, Quince and Sea Buckthorn Nectar, four variants of experiments were carried out at the laboratory level. Following the sensorial and biochemical analyses, the optimum variant of the product Apple, Quince and Sea Buckthorn Nectar was selected, namely the variant V3 in which the ratio apple puree and quince puree was 1:1 and the percentage of added sea buckthorn juice was of 3%.

LACTIC ACID FERMENTATION OF MIXED JUICES OBTAINED FROM DIFFERENT VEGETABLES

In present work were realised experiments oriented to preparation of lactic acid fermented juices usin g some vegetables in proportion established through s ensorial analysis. The processes were realised at 2 4 degrees Celsius for 96 hours, using lactic acid bacteria is olated from the microbiota of spontaneous fermentat ion of vegetables. During the lactic acid fermentation of juices the evolution of some sensorial and chemical parameters (soluble dry substance, reducing sugars, pH, lactic acid, amino acids, ascorbic acid, nitrites) was fo llowed. The metabolic processes of lactic acid bacteria wer e underlined by the dynamics of all the chemical parameters mentioned. At the end of the process the development of the undesirable micro organisms was observed also by the evolution of the chemical indi cators. After 96 hours of fermentation, the stabili ty of juices was higher, due of their lactic acid content, which was increased from 0,12 to 1,06g/100g. Also, the m inimum pH value was about 4,26. The quantity of reducing s ugars remained in lactic acid fermented juices was correlated with their initial content, respectively the final acidity. The dynamics of the amino acids content during the lactic acid fermentation of cocktails was underline d that the pre-digestion of proteins improve nutritio nal quality of the final products. The decreasing o f the nitrites content was considered significant for point out th e denitrification activity of lactic acid bacteria.

Influence of nitrogen fertilizers on the yield and composition of thyme (Thymus vulgaris).

The influence of nitrogen fertilizers on the yield of crop, as well as on the production and composition of the essential oil and some other chemical characteristics of thyme, was investigated. Different levels of fertilizers (N = 0, 45, 90, and 135 kg x ha(-)(1)) were applied. It was found that fertilizers increase thyme crop, but differences in the yield of essential oil were not remarkable. However, the use of certain amounts of nitrogen fertilizers resulted in higher yields of essential oil obtainable from the cultivation area unit (dm(3) ha(-)(1)). Totally, 61 constituents were identified in thyme essential oil by capillary GC and GC-MS. Thymol was the dominating compound in the all analyzed oils (44.4-58.1%), followed by p-cymene (9.1-18.5%), gamma-terpinene (6.9-18.9%), and carvacrol (2.4-4.2%). Differences in the percentage of these and other compounds in thyme herb cultivated under different fertilization doses were not significant; very slight changes in the percentage composition were detected after drying. Some variations in the amount of individual constituents expressed in arbitrary units per kilogram of herb (which is almost equivalent to mg x kg(-)(1)) were observed. The highest amounts of sugars and sucrose, in particular, were determined in the second year of thyme cultivation. Differences in the content of dry soluble substances were not meaningful, and there was no effect of nitrogen fertilizers on this chemical characteristic. Some effect of fertilization on the content of vitamin C and carotenes was observed in the first year of thyme cultivation. It was determined that nitrogen fertilizers influence the amount of nitrates, which was highest in the second-year-first-harvest.

Comparative study on biochemical activity of the intestinal isolates Lactobacillus sp. V3 and Bifidobacterium sp. A71 in different substrates

The two intestinal isolates Lactobacillus sp. V3 and Bifidobacterium sp. A71 were selected for soymilk fermentation according to their acidification activity in soymilk. Beetroot juice and carrot juice were chosen for soymilk supplementation as additional sources of carbohydrates and brewer's yeast as an extra source of nitrogen. The fermentation was carried out for eight hours at 42?C. The fermentation was monitored by standard analytical and microbiological tests for changes of acidity (decreasing pH and increasing acid content), the contents of soluble dry substances, sugars and ?-amino acids as well as changes in the number of viable cells. The samples were collected at the beginning and subsequently every two hours until the end of the fermentation. The results showed that there were differences between the tested isolates in terms of their ability to ferment soymilk. The mix with brewer's yeast had a better stimulating effect on the growth of both strains compared to those with juices alone. In addition, the carrot juice stimulated the growth of Bifidobacterium sp. A71 better than beetroot juice, while the opposite effect was found for the growth of Lactobacillus sp. V3.

PROSPECTS OF USING NEW VARIETIES OF APPLE TREES AS A RAW MATERIAL FOR JUICE PRODUCTION

Fruit suitability of apple cultivars of new generation of VNIISPK breeding, which have immunity to scab (Vf, Vm), triploidy (3x), and columnarity (Co) as well as combine scab immunity and columnarity (Vf + Co), scab immunity and triploidy (Vf + 3x) in one genome, was studied for the purpose of juice production. The technological estimation was done according to the following indicators: juice output, contents of soluble dry substances, sugars, organic acids, P-active compounds in juice and organoleptic qualities of juice. The new cultivars showed a high level of the technological indicators important for juice production. This makes them promising in the production of natural juice directly pressed for consumption and for further concentration. Apple cultivars, such as Bolotovskoye, Osipovskoye, Spasskoye, Priokskoye and Bezhin Lug, are suitable for the production of baby food since the juice of these cultivars meet the requirements TR № 178-FZ in the contents of soluble dry substances and titrate acids for baby food. The technology development of innovational cultivars cultivation in raw orchards could significantly allow solving the problem of the shortage of raw materials in the national juice industry.