Physical, chemical and sensory characteristics of red guava (<i>Psidium guajava</i>) velva at different fruit ripening time

Ishartani, Dwi; Rahman, Faizal Lathif Fathu; Hartanto, Rudy; Utami, Rohula; Khasanah, Lia Umi

doi:10.1088/1755-1315/102/1/012075

Cited by 3 publications

(3 citation statements)

References 5 publications

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“…In the case of guava nectar, the Brazilian legislation recommends the minimum of: 10°Brix, 7% of total sugars, and 35% of pulp (Brazil, 2003) and according to Ishartani et al (2018), guava has approximately 7% of soluble sugars, which are largely composed of fructose and glucose as well as a low sucrose amount (< 2%). However, the nectar is known to be added with sucrose.…”

Section: Results and Discussion 31 Determination Of Total Sugarsmentioning

confidence: 99%

Comparison of Titulometric and Spectrophotometric Approaches Towards the Determination of Total Soluble And Insoluble Carbohydrates in Foodstuff

2019

CRPJFST

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Total sugars and carbohydrates can be determined in foodstuff through several methods whose analytic principle may significantly differ. In view of this, the aim of this study was to evaluate the use of titrimetric and spectrophotometric methods to quantify soluble sugars and total carbohydrates in foods. Therefore, DNS, Somogyi-Nelson, Lane-Eynon, and Luff-Schoorl methods were used in the determination of total, reducing, and non-reducing sugars in three nectar-based products and soft drinks. Moreover, the analysis results of total carbohydrates were henceforth used to establish a comparison between the findings of wheat bran, cassava flour and canjica, which were assayed using Phenol-sulfuric and Anthrone methods. Results showcased that some samples presented different results according to the method therein used, what suggests the dependency of the findings to the analytical principle of the method. Thence, a deeper understanding of methodology might enhance results reproducibility regarding foodstuff analysis.

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Section: Results and Discussion 31 Determination Of Total Sugarsmentioning

confidence: 99%

Comparison of Titulometric and Spectrophotometric Approaches Towards the Determination of Total Soluble And Insoluble Carbohydrates in Foodstuff

2019

CRPJFST

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“…The degradation of cell walls and starch to soluble sugars and organic acids act as a supply of carbons during climacteric respira tion of fruit (Colombié et al, 2016). Guava is consid ered climacteric fruit, indicated by the inclined ethyl ene production at the peak of ripening (Ishartani et al, 2018). The edible coating of alginate and CBLP in guava created an additionally layer that can hinder the respiration rate; thus, lowering the conversion rate of starch to total soluble solids.…”

Section: Total Soluble Solidsmentioning

confidence: 99%

Maintaining physicochemical and sensory properties of guava var. Getas Merah using alginate and Cyclea barbata leaveas powder as edible coating

2022

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Indonesia is one of the major countries which contributes the world’s guava production. Guava var. Getas Merah is commonly found in Indonesia. Guava has a short shelf-life as it rapidly goes under postharvest ripening. This leads to a faster deterioration of physicochemical and sensorial properties of guava. A generally used method to extends shelf-life is by edible coating. In this study, a combination of alginate and Cyclea barbata leaves powder (CBLP) was investigated as a potential edible coating. The analysis of firmness, total soluble solids, total reducing sugar, total titratable acidity and organoleptic tests were conducted to evaluate the quality of guava fruits stored for 20 d at 14°C. A split plot design study was used and four different treatments with different CBLP concentrations were applied. The samples treated with 2% alginate and 0.8% CBLP showed the lowest total dissolved solids, total reducing sugar, and total titratable acidity. Moreover, the samples were reported with the highest score on color, taste, and texture parameters. The firmness test showed that samples treated with 2% alginate and 0.2% CBLP had the lowest firmness loss and highest score for aroma. In summary longer quality retention of guava fruits was found after the addition of CBLP in alginate-based edible coating.

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“…Physical analysis of the product including yield refers to the method of Nusa et al (2015), solubility refers to the method of Fazaeli et al (2012), viscosity refers to the method of Dwiloka et al (2020) using a viscometer Ostwald, and total dissolved solids refers to the method of Ishartani et al (2018) using a digital refractometer.…”

Section: Physical Analysismentioning

confidence: 99%

The effects of dextrin concentration as filler on physical, chemical, and microbiology properties of powdered goat milk kefir

Rizqiati

Nurwantoro

Susanti

et al. 2021

J. Indonesian Trop. Anim. Agric.

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The purpose of the research was to study the effects of dextrin powder with a different concentration on the physical, chemical, and microbiology properties of the product. The research was conducted using a Completely Randomized Design (CRD) with five treatments and four replications, namely the addition of dextrin filler with a concentration of 0% (T0), 2,5% (T1), 5% (T2), 7,5% (T3), and 10% (T4) (w/v). The quality of powdered goat milk kefir that is analyzed are physical, chemical, and microbiology properties. The data were analyzed using SPSS 26.0 application using Analysis of Variance (ANOVA) followed by Duncan Multiple Range Test (DMRT). The test results show a significant difference in dextrin concentration (P<0.05) on solubility, total acid content, yield, water content, protein content, pH, total dissolved solids, carbohydrate, lactic acid bacteria, yeast, and microbe content of the product and shows no significant difference on the viscosity of the product. It can be concluded that the addition of dextrin can increase the yield, solubility, total dissolved solids, water content, carbohydrate, total microbe, lactic acid bacteria, and microbe but also decreased the pH value and the protein content, with the best treatment was the addition of dextrin of 10%.

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Physical, chemical and sensory characteristics of red guava (Psidium guajava) velva at different fruit ripening time

Cited by 3 publications

References 5 publications

Comparison of Titulometric and Spectrophotometric Approaches Towards the Determination of Total Soluble And Insoluble Carbohydrates in Foodstuff

Comparison of Titulometric and Spectrophotometric Approaches Towards the Determination of Total Soluble And Insoluble Carbohydrates in Foodstuff

Maintaining physicochemical and sensory properties of guava var. Getas Merah using alginate and Cyclea barbata leaveas powder as edible coating

The effects of dextrin concentration as filler on physical, chemical, and microbiology properties of powdered goat milk kefir

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