Changes in physical and thermo-physical properties of sugarcane, palmyra-palm and date-palm juices at different concentration of sugar

Rao, P. V. K. Jagannadha; Das, Madhusweta; Das, Susanta Kumar

doi:10.1016/j.jfoodeng.2008.07.024

Cited by 61 publications

(24 citation statements)

References 22 publications

(25 reference statements)

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“…Visually, coconut sap was lighter in color as compared to sugar palm and sugarcane juice. Coconut sap had significantly high ( p ≤ .05) L * value and low a * and b * values (Table ), indicating it exhibits a lighter color which was comparable with previous findings (Hebbar et al, ; Jagannadha Rao, Das, & Das, ; Naknaen & Meenune, ).…”

Section: Resultssupporting

confidence: 90%

Coconut (Cocos nucifera L.) sap as a potential source of sugar: Antioxidant and nutritional properties

Asghar

Yusof

Mokhtar

et al. 2019

Food Science & Nutrition

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This study was carried out to compare the antioxidant and nutritional properties of coconut (Cocos nucifera L.) sap with other natural sources of sugar such as sugar palm (Borassus flabellifer) and sugarcane (Saccharum officinarum L.). Coconut sap and juice from sugar palm and sugarcane were analyzed for proximate composition, pH and total soluble solid (TSS), color, sugar profile, vitamin profile, antioxidant properties (total phenolic contents, DPPH, FRAP, and ABTS), and mineral content. The results indicated that coconut sap possesses high DPPH (23.42%), FRAP (2.09 mM/ml), and ABTS (21.85%) compared with the juices. Coconut sap also had high vitamin C (116.19 µg/ml) and ash (0.27%) contents, especially in potassium (960.87 mg/L) and sodium (183.21 mg/L) which also indicating high content of minerals. These properties showed that coconut sap could be served as a potential healthier sugar source compared with sugar palm and sugarcane juices.

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Section: Resultssupporting

confidence: 90%

Coconut (Cocos nucifera L.) sap as a potential source of sugar: Antioxidant and nutritional properties

Asghar

Yusof

Mokhtar

et al. 2019

Food Science & Nutrition

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“…Each of these measurements was replicated thrice and average values were taken (Jagannadharao et al . ; Mahapatra et al . ).…”

Section: Methodsmentioning

confidence: 99%

“…However, the effective thermal conductivities of most powdered foods are only reported as a function of temperature and moisture content (Jagannadharao et al . ). Santomaso et al .…”

Section: Introductionmentioning

confidence: 97%

Effect of Moisture Content and Particle Sizes on Physical and Thermal Properties of Roasted Bengal Gram Flour

Raigar

Mishra

2014

Journal of Food Processing and Preservation

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Physical and thermal properties of roasted Bengal gram flour of varying particle sizes were determined as a function of moisture content. As the moisture content increased from 3.19 to 13.06% (w.b.), the bulk density, true density, thermal conductivity, specific heat and thermal diffusivity of roasted Bengal gram flour of particle sizes of 212, 180 and 150 μm increased from 0.52 to 0.77 g/cm 3 , 1.45 to 1.52 g/cm 3 , 0.0930 to 0.151 W/m/K, 1.052 to 1.816 MJ/m 3 /K, and 0.089 to 1.00 mm 2 /s, respectively. The flowability ranged from 16 to 21 s over similar moisture content and particle sizes. The significant variation occurred in physical and thermal properties due to heterogeneity of the molecular size of different particle sizes and level of moisture content. PRACTICAL APPLICATIONSThe resulted data of roasted Bengal flour offer a great potential for researcher and industrialists for new product formulation and design. Moisture and particle size were changed during storage and operations, so these studies might be helpful for finding out energy balance, improving energy requirement and storage facility. The methods are quick and convenient for determination of physical and thermal properties to any other methods.

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“…This knowledge of thermal properties helps in calculating the amount of energy needed during the process and processing time (Rao et al . ). The purpose of the present work was to study the effect of the temperature and with or without blended with soybean oil in roasted peanut paste for its use in energy‐dense food paste.…”

Section: Introductionmentioning

confidence: 97%

Effects of Temperature on Thermo‐Physical Properties of Roasted Peanut Paste (Arachis Hypogaea L.) Blended with Soybean Oil

Raigar

Mishra

2016

Journal of Food Quality

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The thermo-physical properties of peanut paste (PP) blended with varying amount of soybean oil (SO) (0-25%, w/w) were studied as functions of temperature (30-70C). Thermal conductivity (k), thermal diffusivity (a) and specific heat (C p ) were determined using the thermal pro analyzer (line heat source methods) while the density (q) was determined by the pycnometer. The k and a were in the range of 0.079-0.214W/m/Kand 0.067-0.164 m 2 /s that decreased with increase in temperature and the proportion of SO. The density (929-1047 kg/m 3 ) decreased with increasing temperature and SO content. The C p was found to range between (1.10-2.64) 3 10 23 kJ/kg/C, which also increased with increases in temperature and SO proportion in the blend. The calculated activation energy was higher for pure PP. A multiple regression polynomial equations were developed of k, a, C p and q, as a function of SO supplementation and temperature. PRACTICAL APPLICATIONSPeanut paste, butter and peanut-based ready-to-eat therapeutic food (RTE-TF) have been considered as an important protein and energy rich food in addition with macro and micro nutrients. These peanut-based products are mostly used for breakfast and for fighting with malnutrition. Peanut paste is a high viscous product retaining the strong aroma and flavor of the raw materials. The blending amount of soybean oil and varying temperature influences the physical, heat transfer characteristics, flow behavior and oil deterioration quality of the product while processing. This highly unique and conceptual findings on the thermo-physical changes of peanut paste as a function of temperature and amount of soybean oil blending is boon for industry involved in the food and equipment manufactures.

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Changes in physical and thermo-physical properties of sugarcane, palmyra-palm and date-palm juices at different concentration of sugar

Cited by 61 publications

References 22 publications

Coconut (Cocos nucifera L.) sap as a potential source of sugar: Antioxidant and nutritional properties

Coconut (Cocos nucifera L.) sap as a potential source of sugar: Antioxidant and nutritional properties

Effect of Moisture Content and Particle Sizes on Physical and Thermal Properties of Roasted Bengal Gram Flour

Effects of Temperature on Thermo‐Physical Properties of Roasted Peanut Paste (Arachis Hypogaea L.) Blended with Soybean Oil

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