This study evaluated the physicochemical, nutritional, antioxidant, and phenolic properties of ten honey samples from the Sundarbans mangrove forest, Bangladesh. The average pH, electrical conductivity, total dissolved solid, ash, moisture, hydroxymethyl furfural, titrable acidity, and absorbance were 4.3, 0.38 mS/cm, 187.5 ppm, 0.14%, 17.88%, 4.4 mg/kg, 37.7 meq/kg, and 483 mAU, respectively. ...

The aim of this study was to produce synbiotic yogurt using different inulin levels (0, 1 and 2%) and probiotic bacteria. Inulin in two forms commercial and extracted from artichoke root was prepared, and chemical and sensory evaluation were performed. The results of inulin analysis showed that pH, dry matter, degree of polymerization, purity, appearance and taste for the inulin extracted f...

Pectin methylesterase (PME) rapidly hydrolyzes pectin methylesters in cold break tomato juice to form methanol and to increase titratable acidity (TA). Within 30 min, the juice methanol concentration increased from 35 to over 400 lg g 1 while the pH dropped from 4.45 to 4.20. On average, cold break juice pH values were 0.21 U lower and TAs 12.4 leq g 1 higher than those for hot break juices pre...

Background: Saccharomyces cerevisiae is one of the important yeast found to be superior in fermentation technology. Methods: The present study was undertaken periodical changes TSS, pH, acidity and alcohol content during process wine preparation from coconut water. With different TSS levels (7, 9, 11 13°Brix) adjusted with sugar 9°Brix optimized level. Result: constantly reduced until complete....

research was carried out in 2007 on 7 native summer-ripening apple cultivars grown in kamal abad karaj research station. the 16 year-old plants were grafted onto seed rootstocks. the cultivars were ghandak-e-kashan, golab-e-isfahan, golab-e-kohanz, mashad, assali, ghermez-e-rezaieh and a new cultivar--koli-e-mahallat (syn. escr). the aim of the study was to identify changes in qualitative and q...

The production of original Bulgarian yoghurt, as well as, the yoghurt produced elsewhere in the world are a result of milk fermentation by selected strains of Lactobacillus delbruecki subsp. bulgaricus and Strepococcus salivarius subsp. thermophilus. According to Krueder et al [4] the milk acidification by lactic acid bacteria to pH values around 4.8 is due predominantly to thermophilic cocci. ...

'Early Rich', 'Royal Glory', 'Sweet Dream(cov)', and 'Elegant Lady' peaches were stored at -0.5 °C for up to 40 days and then subjected to ripening at 20 °C for up to 3 days. Firmness, soluble solids content (SSC), titratable acidity (TA), color, consumer acceptance, and volatile compounds were then determined. The observed physicochemical changes included a significant decrease in firmness dur...

Wheat, pretreated by 60Co gamma irradiation, was dried by hot-air with irradiation dosage 0-3 kGy, drying temperature 40-60 °C, and initial moisture contents 19-25% (drying basis). The drying characteristics and dried qualities of wheat were evaluated based on drying time, average dehydration rate, wet gluten content (WGC), moisture content of wet gluten (MCWG)and titratable acidity (TA). A qua...

Accepted: 21/03/2014 Abstract Enzymes are an integral component of modern fruit juice manufacturing processes. Their main functions are to: increase extraction of juice from raw material, increase processing efficiency (pressing, solid settling or removal), and generate a final product that is clear and visually attractive. Juice extraction can be done by using various mechanical processes, whi...

The changes in some physicochemical properties, sugar, organic acid and volatile compound contents fresh Verdani grape (Vitis vinifera L.) juice (FGJ) were evaluated the production of its traditional molasses (pekmez). After production, total soluble solid (TSS), titratable acidity (TA), glucose, fructose, malic, citric succinic concentrations increased (P