The present study was conducted aiming at isolation and profiling of the crude dietary fiber (DF) (cellulose, hemicellulose, and pectin) from different parts (seed and peel) of the Burmese grape; a local fruit containing numerous health benefits. The extracted and purified fiber was added to yogurt and the sensory quality of the potential prebiotic yogurt was assessed. Major parts of the Burmese grape are seed, peel, and pulp with a calculated portion of around 19.44%, 36.11%, and 44.45% respectively of the whole fruit. Alcohol Insoluble Solids (AIS) were isolated and found at a level of 51.80% and 72.48% in the seed and peel respectively. The polysaccharides of the AISs were fractionated by extracting sequentially with suitable solvents into cellulose, hemicellulose, and pectin. The extracted pectin, hemicellulose, and cellulose were found to be 38%, 11.56%, and 40% from the peel and 21.24%, 23.36%, and 36.92% from the seed respectively. The extracted crude DF was then purified and the final content of the pectin, hemicellulose, and cellulose in the peel was found as 7.63%, 2.92%, and 32.19% and in seed 3.04%, 1.26%, and 6.34% respectively. Among all the extracted and purified DF, the hemicellulose content was the lowest and the cellulose content was the highest both in peel and seed. The purified DF was added to yogurt at a level of 0%, 1%, 1.3%, and 1.5%, to prepare a control and three potential prebiotic yogurt samples. Despite having potential health benefits of prebiotic yogurt, participated panelists preferred control one during sensory evaluation compared to the dietary fiber added yogurt.
The effect of edible coatings such as mustard, olive and soybean oils with 1.5% (w/v) sodium alginate (C6H7NaO6)n on the postharvest shelf life and the quality of Jara Lebu (Citrus medica) in 1.5% perforated LDP (low density polythene) bags at 30-32°C and 80-85% relative humidity were evaluated. The changes of physico-chemical attributes like percent weight loss, percent juice yield, pH, Total Soluble Solids (TSS), percent fruit decay, acidity and vitamin C were observed for 18 days of storage. After observing results we found that in controlling percent weight loss, percent juice yield, percent fruit decay, pH and TSS, mustard oil +1.5% sodium alginate coatings showed the best results whereas soybean oil with 1.5% sodium alginate coating showed reverse results. Concerning to the results of preserving acidity and vitamin C, the 1.5% sodium alginate and the mustard oil with 1.5% sodium alginate were found as the most effective coatings on the other hand olive oil plus 1.5% sodium alginate coatings showed slight efficiency in controlling the postharvest quality loss. Though the coating of lemon with mustard oil +1.5% sodium alginate and only 1.5% sodium alginate showed significantly better results with respect to sensory evaluation, the former one eventually performed the best in retaining most of the quality parameters of the samples. This study clearly indicates that mustard oil with 1.5% sodium alginate coating can be used as the best edible coating for preserving almost all the postharvest quality parameters as well as extending the shelf life of Jara Lebu.
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