The suitability of African bush mango juice for wine production

A good quality wine was produced from African bush mango (Irvingia var.gabonensis). Analysis of the African bush mango juice showed that it contained 3.6% total sugar, 1.09% protein, 4.2° Brix soluble solids (SS) 0.5% ash, 50.24% total solids (TS), 66.7 mg/100 ml ascorbic acid and pH 5.12. The juice ameliorated to 23° Brix was inoculated with 3% (w/v) Baker's yeast (Saccharomyces cerevisiae) and held at 30±2°C for 28 days. SS and pH decreased while titratable acidity (TA) increased with increasing period of fermentation. Fermentation was 110% efficient. The wine produced had 8.12% (v/v) alcohol, 0.78% protein, 6.5% Brix SS, 0.64 g/100 ml TA, and a pH 3.10. Sensory evaluation results showed that there was no significant difference (p=0.05) in colour, mouthfeel, sweetness, flavour and general acceptability, between African Bush mango wine and a reference wine. The wine was generally accepted.     

Composition of pulp,skin and seeds of prickly pears fruit (Opuntia ficus indica sp.)

The proximate composition of pulp, skin and seeds of prickly pear cactus (Opuntia ficus indica) was investigated and is reported on a dry weight basis. The most abundant component of the pulp and skin was ethanol-soluble carbohydrates. Pulp contained glucose (35%) and fructose (29%) while the skin contained essentially glucose (21%). Protein content was 5.1% (pulp), 8.3% (skin) and 11.8% (seeds). Starch was found in each of the three parts of the fruit. Pulp fibers were rich in pectin (14.4%), skin and seeds were rich in cellulose (29.1 and 45.1%, respectively). Skin was remarkable for its content of calcium (2.09%) and potassium (3.4%). Prickly pear is a neglected nutritional source which should be more widely used because of its potential nutrient contribution.     

Physico-chemical and sensory properties of formulated syrup from black plum (Vitex doniana) fruit

The fresh ripe fruit pulp and syrup, produced using the open pan evaporator, ofVitex doniana were analysed physico-chemically. Results show that the edible pulp of the ripe fruit is fairly rich in vitamin C (18.1 mg/100 ml) but acidic (pH 4.38) and poor in protein (0.82%) and oil (0.56%). The syrup yielded a DE value of 52, total dissolved solids content of 67° Brix and a refractive index of 1.4762 at 20°C. The syrup was moderately visous (2.1 Poiseuille), acid (pH 4.45) but relatively poor in vitamin C (2.8 mg/100 ml) and protein (0.3%). Sensory evaluation showed no significant difference (p0.05) in taste, flavor and overall acceptability betweenV. doniana syrup and honey. Both physico-chemical and sensory results indicate that the syrup was highly desirable and can substitute for other syrups as a nutritive sweetener.     

Proximate composition and selected physicochemical properties of the seed,pulp and oil of sour sop (Annona muricata)

Proximate composition and physicochemical analyses were carried out onthe seed, pulp and extracted oil of sour sop (Annona muricata). Theresults showed that the seed contained 8.5% moisture, 2.4% crudeprotein, 13.6% ash, 8.0% crude fiber, 20.5% fat and 47.0%carbohydrate. The seed also contained 0.2% water soluble ash, 0.79%titratable acidity and 17.0 mg calcium/100 g. The pulp was found tocontain 81% moisture, 3.43% titratable acidity and 24.5%non-reducing sugar. Selected physicochemical characteristics includedrefractive indices of 1.335 for the seed and 1.356 for the pulp, specificgravities of 1.250 for the seed and 1.023 for the pulp, pH values of 8.34for the seed and 4.56 for the pulp, and soluble solids contents of1.5 ^°Brix for the seed and 15 ^°Brix for the pulp. Theextracted oil (20.5% yield) had a 60.43% unsaponifiable value,23.54 KOH/g acid value, 100.98 K0H/g saponification value, 1.1 K0H/gperoxide value, 1.464 refractive index, 5.77 pH, 69.5 ^°Brix soslublesolids and 0.2900 specific gravity.     

Prediction of Sensorial Properties (Color and Taste) of Amala,a Paste From Yam Chips Flour of West Africa,Through Flour Biochemical Properties

Color and taste are permanent features of amala, a traditional thick paste obtained from yam chips flour. To assess these attributes, 23 yam chips presenting various quality attributes were processed. The sensory attributes of their derived amala were determined and some biochemical characteristics of yam flours measured. A panel defined five main taste attributes for amala: sweetness, bitterness, acidity, fermented, and roasted tastes. Amala color was measured instrumentally and sensory scores were highly correlated with flour biochemical analyses; amala sweetness was positively correlated with glucose and fructose content of the flour, whereas amala acidity and fermented taste were linked to organic acids and lactic acid contents of flour, respectively. In addition, darkness, bitterness, and roasted tastes of amala could be tightly predicted by multiple regression analysis from phenolic compound and glucose–fructose contents. Phenolic content of yam flour plays thus a key role on sensorial quality of amala. However, polyphenol oxidase and peroxidase activities were almost null in yam flours and their specific role on yam flour phenolic content needs to be clarified.     

不同龙眼品种果实成熟时糖含量及其特征研究

通过测定37个龙眼品种果实成熟时假种皮中可溶性糖含量,比较不同龙眼品种的糖组分特点与差异。使用高效液相色谱法对糖组分含量进行测定,采用相关性分析和聚类分析法对数据进行分析,将37个龙眼品种进行分类。结果显示,37个龙眼品种果实假种皮在成熟时期TSS含量在16.84%~27.34%之间,假种皮中可溶性糖主要为蔗糖、葡萄糖和果糖,其中蔗糖含量明显高于含量相当的葡萄糖和果糖。相关性分析表明,龙眼果实可溶性固形物(TSS)含量与甜度和总糖含量呈极显著正相关,甜度和总糖含量亦呈极显著正相关。根据不同品种龙眼果实假种皮中蔗糖/己糖的比例可将37个龙眼品种分为蔗糖积累型、中间类型和己糖积累型。     

Phenolic Composition,Antioxidant Capacity and <Emphasis Type="Italic">In Vitro</Emphasis> Cancer Cell Cytotoxicity of Nine Prickly Pear (<Emphasis Type="Italic">Opuntia</Emphasis> spp.) Juices

Juices of nine prickly pears (Opuntia spp.) were characterized in terms of color, acidity, sugar content, phenolics, flavonoids, betalains and antioxidant activity and tested in vitro against four cancer cell lines. The juices had pH′s, acidities and sugar ranging from 4.27 to 5.46, 0.03 to 0.27% and 8 to 14.7°Brix, respectively. Juices also varied in color from white to purple and contained total phenolics, flavonoids, betaxanthins, betacyanins and antioxidant capacity ranging from 22 to 226 μg gallic acid eq/g, 95 to 374 μg quercetin eq/g, 3 to 189 μg/g, 1.6 to 300 μg/g and 17 to 25 micromoles Trolox eq./mL, respectively. Among the cancer lines tested, viability of prostate and colon cells were the most affected. Moradillo contained the highest flavonoids and diminished both prostate and colon cancer cell viability without affecting mammary or hepatic cancer cells. Rastrero reduced the growth of the four cancer cell lines without affecting normal fibroblast viability. The research shows intervarietal differences among prickly pears in terms of juice properties and phytochemicals that could prevent oxidative stress and cancer.     

Effects of planting date on sugar and ethanol yield of sweet sorghum grown in Arizona

Sweet sorghum (Sorghum bicolor (L.) Moench) is an annual crop currently being investigated for biofuel production in the arid southwest United States (U.S.). Sweet sorghum is an ideal candidate because it can be grown under reduced inputs (water, fertilizer) and responds more efficiently to stresses than traditional crops. Many varieties have been bred for high sugar, syrup, and forage production, but much biodiversity still remains to be utilized.Studies performed in 2006 and 2007 found that high biomass and percent juice extracted were the best predictors of potential ethanol yield per area. This investigation was undertaken to determine what effects planting dates have on overall sugar and predicted ethanol yields.Four varieties (Dale, M81E, Theis, and Topper) were planted in April, May, June, and July of 2008. They were harvested at physiological maturity, with dates ranging from August 26 to December 2. Biomass, juice weight, and Brix of the juice were recorded in the field. Samples were analyzed in the laboratory by High Performance Liquid Chromatography (HPLC) for fructose, glucose, and sucrose.Theoretical ethanol yields were calculated based on biomass, juice weight, and percent sugar. These were compared to actual yields obtained from laboratory-scale fermentations of the harvested juice, which ranged from 7.4% to 11.2% (58.1-88.6 g L⁻¹). Since our predictive model uses the maximum conversion rate of sugar to ethanol and this was not reached in the lab, the predicted yields were always higher than the actual yields. However, the model can be a useful tool for estimating ethanol yield per area.Total sugars and predicted ethanol production were influenced by planting date, but the degree of the effects depended on the cultivar planted. Overall a May planting date at this location is preferable due to consistently higher values for the yield components analyzed, and Theis is not recommended due to its high susceptibility to heat. Sweet sorghum juice has been successfully fermented into ethanol, which indicates this crop may be able to play a transitory role in the emerging biofuel market.     

菠萝种质果实可溶性糖组分及含量分析

采用高效液相色谱法对50份菠萝种质果实中可溶性糖组分及含量进行测定。结果表明,菠萝果实的可溶性糖主要由果糖、葡萄糖和蔗糖组成,其中蔗糖含量最高,占总糖比例的40.85％~76.89％,葡萄糖次之,果糖最低。蔗糖在各种质间的变异相对稳定;果糖和葡萄糖变异较大,分别为22.50％和22.67％。根据单糖与双糖的比例,可将不同的菠萝种质分为蔗糖积累型和单糖积累型。相关性分析结果显示,果实内各糖组分均与总糖呈极显著的正相关,果糖和葡萄糖含量呈极显著相关性。因此,在评价菠萝果实中糖度风味要同时考虑果糖、葡萄糖和蔗糖     

Changes in sugar,ash and minerals in four guava cultivars during ripening

Investigation of four guava cultivars showed that when the fruits were harvested at different stages of growth and development, total sugars increased slowly during the initial growing period followed by rapid increase during maturation and repining for all cultivars. The maximum level varied from 7.5 to 26.9%. Individual sugars: (fructose, glucose and sucrose) increased slowly during the initial growing period followed by rapid increase during maturation and ripening for all cultivars. The cultivars differed in their final sugar content; fructose varied from 5.6 to 7.7%, glucose from 1.9 to 18.1%, and sucrose from 6.2 to 7.8%. Total ash for all cultivars decreased slowly during the initial growing period followed by a sudden increase in the latter stage of maturation and ripening, with maximum level varying from 5.2 to 7.9%. Minerals: Ca, Mg, Na, K and P, for all cultivars decreased slowly during all stages of development. These results suggest that when guava fruits were picked 106–126 days after fruit set it ensures sufficient amount of total sugars and appreciable amount of minerals.     

Sugars of the unfermented sap and the wine from the oil palm,Elaeis guinensis,tree

The sugar composition of the unfermented sap from oil palm (Elaeis guinensis) trees growing in the plantations of the Nigerian Institute for Oil Palm Research, Benin City, has been determined. While sucrose concentration ranges from 9.59 to 10.59% (w/v) in the pure unfermented sap, that of either glucose or fructose is much less than 1% (w/v) (0.13–0.73% w/v). Raffinose occurs in traces only (0.13–0.35 w/v). These results were derived from our improved methods which eliminate completely, or reduce to a bare minimum, fermentation of the sap during collection. The variation with time of storage of the individual sugars in the sap during fermentation to form palm wine reveals that, as sucrose steadily decreases, fructose reaches a peak at 1.51% (w/v) at the 9th hour, and thereafter declines, while glucose and raffinose remain continuously low; all sugars disappear beyond the 33rd hour. Concomittantly, pH decreases from pH 6.60 at zero time and stabilizes at pH 3.30 after 48 h, while titrable acidity increases continuously up until the 96th hour. These changes account for the variations in the quality of palm wine during storages.     

The relationship between common scab severity and reducing sugar contents in the peel of potato tubers

Summary Total sugar, reducing sugar, glucose, fructose, and sucrose of scabbed (Streptomyces scabies) and scab-free harvested tubers of several potato cultivars were analysed in four portions (pell and tube flesh separtely, from basal and apical halves), and also in small whole growing tubers. The peel of scabby harvested tubes had higher reducing sugar (glucose and fructose) contents than that of corresponding scab-free tubers. The sugar contents in the flesh and in small growing tubers did not show significant difference beween the scabbed and scab-free state. Tubers of scab-susceptible cultivars had more scab and a higher reducing sugar content than those of resistant cultivars. The results indicate that the contents of reducing sugar (glucose and fructose) in tuber peel are positively correlated with scab severity.     

The Effect of Variety and Location on Cactus Pear (Opuntia ficus-indica) Fruit Quality

Little is known about the performance of South African cactus pear varieties in different agro-ecological regions. Effects of locality on internal quality parameters of available cactus pear varieties were examined. With only one exception, no significant differences among the mean replication values for the different parameters between the different locations were observed. The differences between mean values for most individual parameters at the three localities were highly significant. Highly significant differences between the mean values for the measured characteristics were observed, not only among the locations (except for the pulp glucose values), but also for the influences of genotype and interaction between locality and genotype. Significant variations existed between mean values of the different characteristics between localities. Genotype × environmental interactions were noted. It was concluded that Meyers is the most appropriate cultivar for economical purposes in South Africa.     

凝固型豆酸奶发酵菌种的选择

以大豆为主要原料,浸泡磨浆,对发酵的凝固型豆酸奶进行了菌种选择.选择出3种发酵菌种进行菌种复配并确定了培养条件和培养基成分.结果表明:乳酸乳球菌1#、2#和3#菌种发酵的豆酸奶好于普通酸奶菌种保加利亚乳杆菌和嗜热链球菌,并且1#、2#和3#菌株最佳配比为5∶3∶2;发酵温度30℃,发酵时间10 h;通过L9(33)正交...     

茶多糖的组分及理化性质

粗老茶中含有较高能治疗糖尿病的茶多糖成分。用紫外、红外和气相色谱等方法对茶多糖分析结果表明，它是由糖类、蛋白质、果胶和灰分等物质组成；其多糖部分为阿拉伯糖、木糖、岩藻糖、葡萄糖和半乳糖等，各单糖的组成比例为５．５２：２．２１：６．０８：４４．２０：４１．９９。多糖的分子量约１０７０００。茶多糖的热稳定性较差，高温或过酸和偏碱均会使其中的多糖部分降解。它在沸水中溶解性能较好，但不溶于高浓度的有机溶剂。文中还对粗老茶中的降血糖成分、茶多糖组分和分子量上的差异原因，以及茶多糖中灰分含量高的原因进行了讨论。     

Physicochemical characteristics of five date fruit cultivars grown in the United Arab Emirates

The physical measurements and chemical analyses of date fruits of five cultivars grown in the United Arab Emirates were measured in this study. Due to differences in seed weight, the flesh accounted for 83–92% of the total fruit. At the tamr stage, the absence of sucrose and the presence of higher concentrations of reducing sugars, especially fructose and glucose, characterized these cultivars as the soft type. On maturation from the kimri to the tamr stage, the sugar content had increased, but other constituents like moisture, crude protein, crude fat, ash, crude fiber, tannins, and pectin had decreased.     

Developmental changes in composition and quality of prickly pear cactus cladodes (nopalitos)

The composition and quality of edible tender stems or cladodes of 3 Prickly Pear Cactus species (Opuntia amyclaea, O. ficus-indica, and O. inermis) were studied at different stages of development. This traditional Mexican vegetable is called nopalitos in Spanish and cactus leaves in English. Cladodes harvested when 20 cm in length have the following average composition per 100 g: 91.7 g of water, 1.1 g of protein, 0.2 g of lipid, 1.3 g of ash, 1.1 g of crude fiber, 4.6 g of complex carbohydrates and 0.82 g of simple sugars, 12.7 mg of ascorbic acid and 28.9 µg of carotenes. The cladode's juice has an average pH of 4.6, 0.45% titratable acidity and 6.9% soluble solids. The components which varied most during development of the cladodes were: carotenes, acidity and total carbohydrates which increased, and protein and crude fiber (acid-detergent) which decreased. The nutritive value of the tender cladodes in the stages of growth at which they are commonly harvested and consumed (15 to 25 cm long weighing 50 to 80 g per stem), was similar for the 3 species.     

Effect of static loading on sugar contents and activities of invertase, UDP-glucose pyrophosphorylase and sucrose 6-phosphate synthase in potatoes during storage

Summary Potatoes with an applied load of 196 N (20 kgf) were stored at 7°C for 60 days. The sugar contents (glucose, fructose and sucrose), invertase, UDP-glucose pyrophosphorylase (UGPase) and sucrose 6-phosphate synthase (SPS) of the potatoes were measured at intervals during storage. The aim of this study was to determine whether static loading affects the sugar contents and enzymes levels in potatoes during storage. Static loading increased the glucose, fructose and reducing sugar contents, as well as the invertase activity of potatoes during storage. The reducing sugar content of static loaded potatoes was correlated (P<0.01) with the invertase activity.     

Properties and Composition of Concentrates and Syrup Obtained by Microfiltration of Saccharified Corn Starch Hydrolysate

Flow properties, clarity and composition of concentrates (retentates) and clarified syrup (permeates) obtained by membrane microfiltration of saccharified corn starch hydrolysate were determined. Clarified syrup (permeate) had low color and no suspended solids at all volume concentration ratios (VCRs) up to 100 X. The color and suspended solids in the concentrate increased linearly with increase in volume concentration ratio. Viscosity of the concentrates increased at higher VCR, but the viscosity of permeates remained essentially unchanged. The densities of all retentates and permeates were not significantly different from each other. Dextrose content of retentates and permeates at all VCRs did not change significantly during the microfiltration, averaging 28·90±1·01% w/w. Total solids, nitrogen, fat and ash content of the retentates increased with increase in VCR. In contrast, total solids, nitrogen, fat and ash of the permeates remained the same for all VCRs, averaging 29·44, 0·011, 0·07 and 0·042% respectively.     

Utilization of fluted pumpkin fruit ( Telfairia occidentalis) in marmalade manufacturing

Marmalade was produced from fluted pumpkin ( Telfairia occidentalis) fruit. The fruit was pulped, boiled and filtered to obtain pectin extract. The extract was boiled at 102 °C for 30 min with the pH and sugar levels adjusted to 3.2 and 68.5 °Brix, respectively. Fruit shreds were added towards the end of boiling. Results of analyses showed that the pulp is rich in Na, K, Fe, P, Mn and pectin (1.01%), but low in protein (0.86%). The marmalade had a firm gel and was acidic (pH 3.15). Mold was absent and syneresis did not occur. The marmalade contained 68.5% total soluble solids and set at 52–56 °C. Sensory evaluation showed no significant difference (p = 0.05) in taste, consistency, spreadability and overall acceptability between fluted pumpkin marmalade and commercial orange marmalade. Both chemical and sensory results denote that the marmalade was highly desirable and compared favourably with similar preserves produced in Nigeria.