Dietary fibre of coconuts from a pacific atoll: Soluble and insoluble components in relation to maturity

Polysaccharide fractions were measured in coconuts at three stages of maturity, which corresponded to dietary usage in the Tokelau Islands of the South Pacific. Kernel was sequentially extracted with cold water (CW), hot water (HW) hot 0.5% ammonium oxalate (HOX), 1M H² SO⁴ and 72% H² SO⁴, and the monosaccharide compositions of the fractions determined. Total readily soluble fractions (CW+HW+HOX) were predominantly galactomannan, and decreased from 77% of the polysaccharide in the immature kernel to 8.8% of that in the mature kernel. Insoluble mannan increased during maturation to be the major polysaccharide component in mature kernel. This indicates that marked differences exist between the three stages of maturity examined, in the properties of their dietary fibre. The results suggest that in studies of diets in which coconut is a staple part, there is a need for careful definition of the coconut component with respect to maturity. Furthermore, they show the importance of using dietary fibre methods which are appropriate to the solubility characteristics of the indigestible polysaccharide.     

Development of a UV coupled indigenous hydrophilized polyamide membrane system for enhanced shelf life of mature coconut water

The demand for mature coconut water is growing tremendously in beverage industries due to its high salubrious value and potential healing properties. Many coconut processing industries that manufacture products such as coconut oil, coconut milk, and desiccated coconut generate a massive volume of unutilized mature coconut water. Thus, the discharged liquid waste of valuable food products causes severe environmental pollution. Therefore, there is a need to develop a strategy to treat the unused liquid discharge that can improve shelf-life, natural freshness, flavor, aroma, and recovery of value-added products. In the present investigation, mature coconut water (CW) was concentrated by a UV coupled hydrophilized polyamide (HPA) reverse osmosis (RO) membrane. Experiments were conducted by varying functional parameters like applied pressure and operating time on flux, percentage water recovery, and salt rejection. From experimental observations, the membrane was found to exhibit 62.50% water recovery and 86.35% salt rejection with a maximum water flux of 4.85 L/m².h at an optimized feed pressure of 8 kg /cm². Further research was carried out by passing the concentrate solution through a UV module at 254 nm to prevent bacterial contamination. Additionally, the physicochemical parameters were assessed, and sensory evaluation studies were conducted to explore the final product's properties. The concentrate and permeate CW shelf-life was enhanced from 2 h to 30 days by refrigerating the samples at 4°C. Finally, the cost estimation of the designed system is provided to verify process scale-up and commercialization feasibility.     

Changes in chemical composition of coconut (Cocos nucifera) water during maturation of the fruit

Changes in chemical composition of coconut (Cocos nucifera) water, including total and soluble solids, titratable acidity (as citric acid), turbidity, ash, lipids and sugars, were investigated in four varieties of coconuts at four stages of maturity of the fruit. The most significant change was observed in the volume of nut water, which increased during development from 233 to 504 ml, with the greatest quantity found at 9 months. Fat, protein, soluble solids, acidity and turbidity also increased steadily with maturity, while pH and ash showed variation throughout maturation. The interaction of variety and stage of maturity of the fruit appeared to have a significant effect on the chemical composition of the coconut water. Copyright © 2004 Society of Chemical Industry     

Physical and nutritional properties of edamame seeds as influenced by stage of development

Changes in physical, chemical and anti-nutritional characteristics of two vegetable soybean varieties (‘Asmara’ and ‘Mooncake’) during seed development were investigated. Pods were sampled weekly for 6 weeks starting from developmental stage 5 (R5) to 8 (R8). Changes over time in measured attributes were similar but the rate of change differed among the two varieties. In both varieties seed moisture content and intensity of green color decreased as seed developed with the most significant decline observed in the last 2 weeks of sampling. Seed weight peaked at R6 then gradually decreased thereafter, while seed hardness increased throughout the sampling period with ‘Asmara’ recording significantly higher seed hardness at R8. For both varieties, protein accumulation occurred mostly in the later stages, while significant lipid accumulation was observed in the early stages of development. Among the sugars, fructose content decreased with seed development, sucrose content increased to R6 before decreasing, and there was rapid accumulation of raffinose and stachyose in the last 2 weeks of sampling. Total phenolic content decreased between R5 and R6 but increased with further seed development. Tannin and phytate content in seed increased throughout the sampling period. Changes in trypsin inhibitory activity varied with variety reaching a maximum at R6 for ‘Asmara, and closer to maturation for “Mooncake’. Our data provide physical, chemical and anti-nutritional basis for harvesting vegetable soybean at R6 namely: peak seed weight and sucrose content, lower oligosaccharide and anti-nutrients values and intense green color.     

Volatile and non-volatile chemical composition of the white guava fruit (Psidium guajava) at different stages of maturity

The effect of the maturation stages on the chemical composition and volatile compounds of the white Guava (Psidium guajava) Cv. Cortibel was investigated during three different stages. The stages were characterized by evolution of color, pH, titratable acidity, sugars, soluble solids, vitamin C and volatile components. The fruits were stored at 24 °C and air humidity of 74% for 13 days. The volatile extracts were obtained using headspace technique and analyzed using gas chromatograph/mass spectrometry (GC/MS) system. The titratable acidity and sugars decreased. The pH level and amount of vitamin C increased throughout progress of maturation. The behavior of volatile compounds of fruits in the three stages of maturation was: in immature fruits and those in their intermediate stage of maturation, were predominantly the aldehydes such as (E)-2-hexenal and (Z)-3-hexenal. In mature fruits, esters like Z-3-hexenyl acetate and E-3-hexenyl acetate and sesquiterpenes caryophyllene, α-humulene and β-bisabollene are present.     

Gel Strength and Sensory Attributes of Fig (Ficus carica) Jams and Preserves as Influenced by Ripeness

ABSTRACT: In this article, gel strength and sensory attributes of jams and preserves made from figs at different stages of ripeness were investigated. Special emphasis was put on investigating the relationship of these attributes and pectin composition during ripening. Jams were produced with the addition of sugars and commercial pectin. In the production of preserves, no additional sugars or commercial pectin were used. Basic physicochemical properties (total solids, sugars, pH, total acidity) of figs were determined at all stages of ripeness. Total solids, sugars, and pH value increased in figs during ripening. To better understand the role of fig pectin in gel formation, the amount of 3 pectin fractions, soluble in water (PFW), soluble in oxalate (PFO), and soluble in alkali (PFA), as well as their gel-forming abilities were determined. The most abundant pectin fraction in figs was found to be PFO. Its amount was not influenced by the stage of ripeness. The amount of PFW and PFA decreased with increased ripeness of the fruit. Strength of gels formed with PFW and PFA isolated at different stages of ripeness followed the same trend. Gels made with PFO were remarkably softer in comparison with other gels. While strength of jams was not influenced by the ripeness of fig fruits, the strength of preserves decreased with increased ripeness of the fruit. The stage of ripeness did not have a significant influence on sensory attributes of jams or preserves. However, the type of product had a significant influence on taste, firmness, and color. Jams scored higher than preserves when these 3 attributes were evaluated.     

CHANGES IN THE FREE SUGAR CONTENT OF BARLEY KERNELS DURING MATURATION

The free sugars extracted from kernels of a two-row barley variety, Betzes, were separated and determined quantitatively as negatively-charged borate derivatives by anion-exchange chromatography on substituted polystyrene resin. Sugars were determined at 2 or 3 day intervals immediately following anthesis, until kernels achieved harvest ripeness. Initially, the free sugars accounted for 6.5% of kernel dry matter; reducing sugars comprised 80% of the total free sugars, primarily as fructose (3% of the kernel dry matter) and glucose (2% of kernel dry weight), with lesser amounts of galactose, mannose, and maltose. Sucrose was the principal non-reducing sugar (1.8% of the kernel dry weight), but traces of raffinose were also detected. As kernel dry matter increased, the relative amount of free sugars decreased rapidly and comprised 2% of the kernel dry matter in mature kernels. At harvest ripeness, non-reducing sugars comprised 90% of the total free sugars. Sucrose decreased slightly from 1.8 to 1.2% of total kernel dry matter, but actually increased from 90 μg in immature kernels to 500 μg in mature kernels; raffinose increased relative to kernel dry matter from trace amounts 20 days after anthesis to 0.7% of kernel dry matter (i.e., 250 μg/kernel) 36 days after anthesis, and declined to 0.4% in mature kernels. Non-reducing, soluble fructosans were present at all stages of kernel maturation, but were not determined quantitatively.     

STUDIES ON PRESERVATION OF SUGARCANE JUICE

ABSTRACT

The variety CoP 92226 was selected for preparing sugarcane juice beverage on the basis of yield and sensory attributes from eight promising varieties of sugarcane. Sugarcane juice beverage samples were prepared by pasteurizing the sugarcane juice at 70°C for 10 minutes and adding citric acid (40 mg/100 ml), ascorbic acid (40 mg/100 ml) and potassium metabisulphite (150 ppm). Samples of sugarcane juice beverage were stored at room (30±5°C) and refrigeration (4±2°C) temperature in pre-sterilized glass bottles and analyzed for physico-chemical, microbiological and sensory attributes at every 15 days interval for 90 days. The pH, total soluble solids and total sugars decreased, whereas, titratable acidity and reducing sugars increased significantly (P<0.01) during storage. An appreciable increase in total plate counts and yeast and mold counts were observed, however, no coliforms, were detected in sugarcane juice beverage during storage. The changes in different attributes were significantly (P<0.01) higher at room temperature as compared to refrigeration temperature. The sugarcane juice beverage having citric acid and potassium metabisulphite showed minimum changes in sensory qualities during storage, both at room and refrigeration temperature. An acceptable quality beverage of sugarcane juice with satisfactory storage stability for 90 days at room as well as refrigeration temperature could be prepared.     

Utilization of Tender Coconut Pulp for Jam Making and Its Quality Evaluation During Storage

An attempt was made to utilize the residual coconut pulp left in the tender coconuts after removal of coconut water. The coconut pulp was mixed with pineapple pulp in different proportions to increase the acceptability of the jam. An increase in the level of coconut pulp was found to significantly (p?<?0.05) increase the fat content as well as Na, K, and Ca contents in the jam. Texture profile analysis revealed a significant (p?<?0.05) decrease in hardness whereas adhesiveness, springiness, cohesiveness, gumminess, and chewiness increased significantly (p?<?0.05) with an increase in the level of coconut pulp in the jam affecting its setting quality. The L* and a* values were found to increase significantly (p?<?0.05), whereas b* values decreased significantly (p?<?0.05) with an increase in the tender coconut pulp level. The jam containing 75 % tender coconut pulp and 25 % pineapple pulp showed a maximum sensory acceptability for the mixed jam. The jam prepared at optimum conditions of coconut and pineapple pulp showed a good sensory acceptability after 6 months of storage at 28?±?2 and 37 °C storage conditions on the basis of physicochemical and sensory attributes.     

Effect of edible coatings on fruit maturity and fungal growth on Berhi dates

Berhi date palm fruits were harvested at the khalal stage, coated with different edible materials: pea starch (PS), zein protein (ZP), pea starch + carnauba wax (PS + CW) and zein protein + carnauba wax (ZP + CW) and stored at 3 or 25 °C for 21 days. Different fruit maturity indicators (colour, firmness, total soluble solids, moisture and tannins) and fungal numbers were monitored during storage. PS and ZP coatings at 3 °C were the most effective in retarding fruit maturation by extending the khalal stage from 7 to >14 days. They were less effective at 25 °C, where the khalal stage was extended only ≤7 days. PS + CW and ZP + CW coatings prevented sample moisture loss, but they accelerated degradation of simple sugars at 25 °C, and this indicated a shift to anaerobic fruit respiration. The PS + CW and ZP + CW coatings, particularly at 3 °C, were the most effective in preventing fungal growth, whereas the PS coating promoted fungal growth.     

Application of D-optimal design for optimizing <Emphasis Type="Italic">Parkia biglobosa</Emphasis> flour-based cookie

The aim of the study was to produce cookie by partial substitution of wheat flour (WF) with Parkia biglobosa Flour (PBF) and use D-optimal design to enhance the baking time (BT), the cookie diameter (CD), the cookie width (CW) and the cookie hardness (CH). The cookie sensory attributes (taste, aroma, texture, colour and overall likeness) were also evaluated in the study. The results established that it is possible to obtain Parkia biglobosa flour-based cookies that have slightly more sensory acceptability than those made from only wheat flour. In general, cookie acceptability was influenced by the different compositions of the formulation. Increasing the proportion of PBF in the composite flour resulted in an increase in width of the cookie as well as induced a significant increase in the hardness of the cookie. The optimum formulation was WF (208.133 g), PBF (200 g) and MA (241.867 g) with a correspondent BT of 7.9266 min, CD of 161.674 mm, CW of 46.3052 mm and CH values of 40.2973 mm with a desirable value of 0.896. Using these predicted parameters, the experimental results obtained were BT?=?7.0?±?0.10 min, CD?=?162.0?±?2.0 mm, CW?=?45.0?±?1.0 mm and CH?=?44.50?±?2.00 N.     

Effects of log position in the stem and commercial thinning on jack pine chip dimensions produced by a chipper-canter

Fifteen stems of jack pine (Pinus banksiana Lamb.) coming from three commercial thinned (CT) plots (control, moderate, and intensive thinning) in the Abitibi-Témiscamingue region, Canada, were cross-cut into three 2.4 m length sections: bottom, middle, and top logs. Logs were processed with a chipper-canter at three cutting widths (CW 12.7, 19.1, and 25.4 mm), producing chips and a three faced cant. Chips were assessed by thickness, width, and length. Knot characteristics [total knot number (TKN) and area (TKA)] were assessed in the three cant faces. Growth ring attributes [earlywood density, latewood density (LWD), ring density (RD), earlywood proportion (EWP), ring width, and rings per mm], mechanical properties (shear, splitting, modulus of elasticity and modulus of rupture in bending), and basic density were evaluated on samples obtained within each CW area. The weighted mean chip thickness (WCT) was significantly affected by the log position in the stem (LPS) and CW. WCT increased as CW increased. Jack pine produce thicker chips than black spruce, when processed under the same cutting parameters. Thickness of chips coming from bottom and middle logs was similar due to a greater taper of the bottom log, which slightly increased this dimension. Thickest chips were produced in the top log due to a higher TKA and TKN towards the top of the stem. Multiple linear regressions showed that TKA, CW, and RD were significant predictors of WCT. Chip size distributions were significantly affected by the CT, LPS, and CW. Thinned stands logs appeared to produce smaller chips than natural stand logs. Moreover, chip thickness distribution was affected primarily by TKA and EWP, while the width and length distribution was mainly affected by EWP, LWD, and TKN. Chip size in jack pine is to some degree determined by knot attributes, growth ring characteristics, and wood density of the raw material. These results suggest the potential advantage of sorting logs prior to chipping, either by species, LPS and/or provenance (thinned or natural stands).     

Coating Satsuma mandarin using grapefruit seed extract–incorporated carnauba wax for its preservation

Grapefruit seed extract (GSE)–incorporated carnauba wax (CW) coating was developed to preserve Satsuma mandarins (Citrus unshiu Marc.). GSE (1.00%, w/w)–incorporated CW (GSE–CW) coating emulsions and GSE (0.50%)–oregano oil (OO, 0.50%)–incorporated CW (GSE–OO–CW) coating emulsions reduced Penicillium italicum disease incidence (%) on mandarin surfaces by 23.6 ± 3.6 and 25.0 ± 5.0%, respectively, relative to that on uncoated mandarin samples (100%). GSE (1.00%)–CW coating emulsions exhibited a higher colloidal stability than GSE (0.50%)–OO (0.50%)–CW coating emulsions. During storage at 25 °C, GSE (1.00%)–CW coating was superior to CW coating in reducing P. italicum disease incidence. CW coating significantly reduced weight loss, respiration rate, and firmness loss during storage at 4 and 25 °C (P < 0.05). The ascorbic acid concentration and peel color were not affected by GSE–CW coating (P > 0.05). These results suggest that GSE–CW coating can extend the post-harvest shelf life of mandarins by inhibiting the growth of P. italicum.     

Continuous dense‐phase CO2 processing of a coconut water beverage

Effects of dense‐phase CO₂ (DPCD) on microbial, physical, chemical and sensorial quality of coconut water (CW) beverage were evaluated. Pressure during DPCD treatment was not significant in microbial reduction whereas temperature and % CO₂ levels were significant. DPCD‐treated (34.5 MPa, 25 °C, 13% CO₂, 6 min), heat‐pasteurised (74 °C, 15 s) and untreated CW beverages were evaluated during 9 weeks of refrigerated storage (4 °C). Total aerobic bacteria of DPCD and heat‐treated samples decreased whereas that of untreated samples increased to >10⁵ CFU mL^?1 after 9 weeks. DPCD increased titratable acidity but did not change pH (4.20) and °Brix (6.0). Likeability of DPCD‐treated CW was similar to untreated. Heat‐treated samples were less liked (α = 0.05) at the beginning of storage. Off flavour and taste‐difference‐from‐control scores of heated samples were higher than DPCD during the first two weeks. DPCD extended shelf life of acidified, sweetened and carbonated CW over 9 weeks at 4 °C.     

The Effect of Root Maturity, Preprocess Holding and Flour Storage on the Quality of Cassava Biscuit

Effect of root maturity (12 and 23 months) and flour storage on physical, chemical, and sensory attributes of cassava biscuits was evaluated. Pulp and flour of 12 months were higher than the 23 months mature roots. Moisture, crude protein, crude fat, and cyanide contents of the cassava flour varied between 10.1% and 10.3%, 2.2% and 2.4%, 0.2% and 0.3%, and 12.1 and 13.4 mg HCN/100 g, respectively. Diastatic activity of the flour ranged from 115 to 243 mg maltose for fresh and roots stored for 3 days. Water-holding capacity of the roots and peak viscosity of flours decreased during storage. Sensory results showed that cassava biscuits were acceptable and compared favorably with the wheat biscuits.     

基于GC-MS法的椰子水及其饮料的风味成分分析

为了对不同成熟度椰子(椰青、嫩椰子、成熟椰子)的椰汁及椰子水饮料中挥发性风味物质组分和含量进行分析,采用蒸馏萃取装置提取样品中的挥发性成分,并用气相色谱-质谱(GC-MS)联用分析技术进行分离鉴定。结果表明,共检测出67种香气成分,分为7大类化合物,包括酯类32种,有机酸11种,醇类7种,醛类3种,酮类3种,酚类4种,其他类7种。在检出的香气物质中,确定主体风味组分主要是醇类、酯类和酸类3类物质,相同的挥发性成分是2,3-丁二醇。不同样品中,这些微量香气成分的种类含量有较大差别,成熟椰子原汁中风味物质的种类和含量较多。因此,椰子水原汁的挥发性成分直接影响椰子水饮料的感官质量。本试验研究为椰子水及其饮料感官品质的深入研究提供了一定的理论依据。     

Wood shrinkage: influence of anatomy, cell wall architecture, chemical composition and cambial age

The influence of microfibril angle (MfA), density and chemical cell wall composition on shrinkage varied between the longitudinal and tangential directions as well as between wood types, namely compression wood (CW), mature wood (MW) and juvenile wood (JW). At the same MfA, CW exhibited a lower tangential shrinkage than JW, indicating the influence of the chemical composition on wood shrinkage. The chemical composition measured via FTIR micro-spectroscopy has been shown in conjunction with density to be an alternative to MfA data for shrinkage predictions. This was particularly true for wood of young cambial age for which the MfA did not correlate to shrinkage. The results indicate a possibility to reduce distortion of sawn timber by segregation using infrared (IR) and X-ray in-line measurements.     

Chemical and nutritional properties of different fractions of <Emphasis Type="Italic">Prosopis alba</Emphasis> pods and seeds

The objective of this work was to study chemical and nutritional aspects of different fractions of Prosopis alba. Flours from whole pod, pericarp (pulp) and seeds were obtained. Polyphenols were mainly located in pulp but antioxidant activity was higher in whole pod flour and seeds. In seeds, the fraction with the highest polyphenols and antioxidant activity was the seed coat or testa. Protein content was higher in whole pod flour (5.81 %) than in pulp flour (3.52 %), presenting the seed an appreciable amount 33.6 %. These proteins were composed by monomer subunits of 85, 67, 38, 16 and 14 kDa and no prolamins and anti-tryptic activity were detected. P. alba flours presented high content of soluble sugars, mainly composed by sucrose, and also high amount of insoluble dietary fiber. The major mineral was potassium. The whole pod, due to the contribution of seeds, contained high amount of calcium, magnesium, iron and zinc, all indispensable minerals for human nutrition. Therefore, P. alba flours, mainly containing the seeds, constitute nutritional ingredients for bakery and gluten free products.     

Optimization of Temperature,Relative Humidity and Storage Time before and after Packaging of Baby Spinach Leaves Using Response Surface Methodology

Second-order polynomial models were used to relate the independent variables, temperature, relative humidity and storage time, to the quality attributes (electrolyte leakage, chlorophylls, weight loss, humidity and headspace gas composition inside packages before and after packaging) of ready-to-eat spinach leaves. Results show that while waiting for processing the best conditions to assure high quality spinach leaves before packaging were 4 °C, 83 % RH and 4 h. The weight loss of spinach leaves was time-dependent: increasing the exposure time under these conditions decreased the amount of wet leaves before packaging. Under the same conditions, the electrolyte leakage was lower (4.63 %) and the chlorophyll content (45.44) was higher. After packaging and while waiting for dispatch, temperature most affected the package headspace atmosphere. Indeed, an increase in storage temperature from 3 to 7 °C led to a significant increase in respiration. The best combination of conditions in the high-care room was 3 °C, 74 % relative humidity for a maximum of 1 day before dispatch. In this case, the moisture content (0.46 %) and electrolyte leakage (4.16 %) were lower and the chlorophyll content (43.37) and oxygen concentration inside the packages of ready-to-eat spinach leaves (19.55 kPa) were higher.