Studies on the effect of preservatives on physico-chemical, microbiological and sensory quality of kunda

Mahalingaiah, L.; Venkateshaiah, B. V.; Kulkarni, S.; Rao, K. Jayaraj

doi:10.1007/s13197-011-0564-0

Cited by 5 publications

(3 citation statements)

References 2 publications

(1 reference statement)

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“…Large doses of glucose (40,000 mg/kg C), when added to 15 N-labeled compost, increased only HWDON but not the other N fractions (Figure 1). These results are likely attributable to the enhanced osmotic pressure in the compost, caused by the addition of labile substrates and the fact that high osmotic pressure is not conducive to bacterial growth and reproduction [38,39]. Our results are consistent with the previous research [40], who found that when the glucose loading rate was <4000 mg/kg C, bacterial growth was accelerated, and that when the rate was >4000 mg/kg C, fungal growth was promoted.…”

Section: Changes In Microbial-derived Nitrogen Fractions Due To Glucose Additionsupporting

confidence: 91%

The Transformation Dynamics and Homogeneity of Different N Fractions in Compost following Glucose Addition

Ding

et al. 2021

Agriculture

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The application of compost to soil is a common fertilization practice for improving soil quality and crop growth. The isotopic labeling technique is mostly used to investigate the contribution of compost N to crop uptake. However, compost N includes various N fractions and labeling dissimilarity, which may cause bias when calculating the compost N contribution to plants. Therefore, the labeling dynamics of different N fractions in compost and the homogenous labeling time point should be clarified. Given the 15N-labeling in chemical fertilizer and the carbon source, i.e., glucose, the compost N pools were divided into active N (mineral N, soluble organic N [SON], microbial biomass N [MBN]), stable N (hot-water extractable organic N [HWDON]), and recalcitrant N. The atom percentage excess (APE) of different N in compost notably varied at the beginning of incubation, ranging from 0–3.7%. After the addition of glucose, biological N immobilization was promoted (13.7% and 28.8% for MBN and HWDON, respectively) and promoted the transformation among available N pools. Adding distinct doses of glucose at three stages to 15N-labeled compost resulted in diverse microbial responses, thereby redistributing exogenous N in each fraction (15NH4+-N went into SO15N from day 15 to day 30 and increased by 5.1%; SO15N entered MB15N and HWDO15N during day 30 to day 45 and increased by 5.7% and 5.2%, respectively). On day 45, homogeneous 15N-labeled compost was achieved, which was 2.4% for 15N APE for all N fractions. Overall, the quantitative data for the transformation of N fractions in compost at distinct stages provides a scientific basis for compost labeling trials, in order to identify the time point at which compost N-labeling is homogeneous, which is necessary and meaningful to reduce the bias of the contribution rate of compost-N to plants.

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Section: Changes In Microbial-derived Nitrogen Fractions Due To Glucose Additionsupporting

confidence: 91%

The Transformation Dynamics and Homogeneity of Different N Fractions in Compost following Glucose Addition

Ding

et al. 2021

Agriculture

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“…In the present study it was observed that the rate of increase in acidity was slower in Khoa samples with benzoic acid as preservative, irrespective of packaging conditions. Mahalingaiah et al [44] reported similar kind of behavior for kunda. The changes in pH cannot be directly correlated with change in acidity; still in the present study it was observed that with the increase in acidity, the pH went on decreasing.…”

Section: Moisture Contentmentioning

confidence: 71%

Modified Atmosphere Packaging (MAP) and the Effect of Chemical Preservative to Enhance Shelf Life of Khoa (Heat Desiccated Milk Product)

Chowdhury

Chattopadhyay

Saha

2017

J Package Technol Res

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Khoa is an indigenous heat desiccated milk product having very poor shelf life. At ambient condition, shelf-life of Khoa is normally only 2 days. The aim of present study was to determine the effect of benzoic acid as preservative as well as modified atmosphere packaging (MAP) technology to enhance shelf life of Khoa at 27 ± 2°C and 65% RH. During storage, analysis of chemical, sensory as well as microbiological characteristics were taken into consideration to mark distinguishable changes between the package of modified atmosphere technology (MAP) and ordinary packed Khoa (with and without preservative) samples. The results indicated a significant decrease of moisture content, pH and sensory scores and increase in titratable acidity, standard plate count and yeast and mould count during storage, irrespective of the type of packaging conditions. However, the rate of changes in characteristics of product packed in modified atmosphere was found to be slow. The storage study indicated that the Khoa packed in ordinary packaging, with and without preservative, was acceptable for 8 and 4 days, respectively, whereas for modified atmosphere packed samples, it was consumable up to 12 and 8 days respectively.

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“…These post-harvest storage methods are technically complex and quite expensive for adoption by small-scale farmers who produce the bulk of yam tubers. Compared with γ-radiation and biocide techniques, the low-temperature storage method is more popular because it is relatively inexpensive and not technically complex (Ahuja and Goyal 2012;Mahalingaiah et al 2012;Oliveira et al 2012). Lowtemperature (4°C) storage is more effective and popular for the storage, transportation, and retail of yams in China.…”

Section: Introductionmentioning

confidence: 99%

Changes in main nutrients and medicinal composition of Chinese yam (Dioscorea opposita) tubers during storage

et al. 2012

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The changes in the main nutrient and medicinal components during the storage of the Chinese yam (Dioscorea opposita) tubers were studied. The harvested tubers were stored under ambient conditions (10 °C to 18 °C, 60 % to 80 % Relative Humidity) and cold temperature and packaged conditions (4 °C, 60 % to 65 % Relative Humidity) for 45 day. The allantoin, starch, total alcohol-soluble sugar, reducing sugar, protein, and moisture contents of the samples were evaluated. Their amylase activities were also investigated. Results of ambient conditions indicated that, during storage, moisture decreased by 67.96 % to 56.51 %, and total sugars, reducing sugars, and protein increased by 6.49 % to 9.81 %, 1.7 % to 2.27 %, and 13.02 % to 14.55 %, respectively. Starch and enzyme activities increased during the early days of storage and progressively decreased, and the content of allantoin changed in volatility. The changes were more significant at cold temperatures and packaged conditions than at ambient conditions. This result suggests that after-ripening occurred in the early stages of Chinese yam tubers, which positively affected the nutritional potential of the tubers by a marked increase in nutrients. Low-temperature sweetening greatly affects the nutritional potential of tubers by a series of complicated interactions between starch and sugars at 4 °C.

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Studies on the effect of preservatives on physico-chemical, microbiological and sensory quality of kunda

Cited by 5 publications

References 2 publications

The Transformation Dynamics and Homogeneity of Different N Fractions in Compost following Glucose Addition

The Transformation Dynamics and Homogeneity of Different N Fractions in Compost following Glucose Addition

Modified Atmosphere Packaging (MAP) and the Effect of Chemical Preservative to Enhance Shelf Life of Khoa (Heat Desiccated Milk Product)

Changes in main nutrients and medicinal composition of Chinese yam (Dioscorea opposita) tubers during storage

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