Poussian Raymond Barry, Kourfom Gorga, Elisabeth Rakisewendé Ouedraogo, Frédéric Anderson Konkobo, Edwige Noelle Roamba, Salamata Tiendrebeogo, Mamounata Diao, Sandrine Zongo, Balamoussa Santara, Kiessoun Konaté, Mamoudou Hama Dicko
{"title":"牡荆果花蜜和果酱的理化、微生物质量及可接受性评估","authors":"Poussian Raymond Barry, Kourfom Gorga, Elisabeth Rakisewendé Ouedraogo, Frédéric Anderson Konkobo, Edwige Noelle Roamba, Salamata Tiendrebeogo, Mamounata Diao, Sandrine Zongo, Balamoussa Santara, Kiessoun Konaté, Mamoudou Hama Dicko","doi":"10.1155/2024/6810456","DOIUrl":null,"url":null,"abstract":"<p>This study consisted in the formulation and evaluation of the organoleptic, physicochemical, and microbiological qualities of nectars and jam prepared from <i>Vitex doniana</i> fruit. Nectars (five types) consisted of two acidulated with lemon, two acidulated with tamarind with pH values of 3.45 and 3.55, and a control. Jams (three types) were made as one acidulated with lemon, one acidulated with tamarind with a pH value of 3.88, and a control with a pH value of 4.44. The Brix values were 10.75 and 60.00 for all nectars and jam, respectively. The total sugar content of the nectars ranged from 9.52 ± 0.04 (NC1) to 9.11 ± 0.03<i>%</i> (T) and that of the jams from 58.27 ± 0.02<i>%</i> to 49.97 ± 0.01<i>%</i>. It appeared that prepared nectar and jam samples were of good microbiological quality, confirming compliance with good hygiene and manufacturing practices throughout the process and compliance with Algerian and Luxembourg standards.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.0000,"publicationDate":"2024-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/6810456","citationCount":"0","resultStr":"{\"title\":\"Evaluation of the Physicochemical, Microbiological Quality and Acceptability of Nectars and Jams from Vitex doniana Fruit\",\"authors\":\"Poussian Raymond Barry, Kourfom Gorga, Elisabeth Rakisewendé Ouedraogo, Frédéric Anderson Konkobo, Edwige Noelle Roamba, Salamata Tiendrebeogo, Mamounata Diao, Sandrine Zongo, Balamoussa Santara, Kiessoun Konaté, Mamoudou Hama Dicko\",\"doi\":\"10.1155/2024/6810456\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>This study consisted in the formulation and evaluation of the organoleptic, physicochemical, and microbiological qualities of nectars and jam prepared from <i>Vitex doniana</i> fruit. Nectars (five types) consisted of two acidulated with lemon, two acidulated with tamarind with pH values of 3.45 and 3.55, and a control. Jams (three types) were made as one acidulated with lemon, one acidulated with tamarind with a pH value of 3.88, and a control with a pH value of 4.44. The Brix values were 10.75 and 60.00 for all nectars and jam, respectively. The total sugar content of the nectars ranged from 9.52 ± 0.04 (NC1) to 9.11 ± 0.03<i>%</i> (T) and that of the jams from 58.27 ± 0.02<i>%</i> to 49.97 ± 0.01<i>%</i>. It appeared that prepared nectar and jam samples were of good microbiological quality, confirming compliance with good hygiene and manufacturing practices throughout the process and compliance with Algerian and Luxembourg standards.</p>\",\"PeriodicalId\":15717,\"journal\":{\"name\":\"Journal of Food Processing and Preservation\",\"volume\":\"2024 1\",\"pages\":\"\"},\"PeriodicalIF\":2.0000,\"publicationDate\":\"2024-07-09\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/6810456\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Processing and Preservation\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1155/2024/6810456\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Processing and Preservation","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1155/2024/6810456","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Evaluation of the Physicochemical, Microbiological Quality and Acceptability of Nectars and Jams from Vitex doniana Fruit
This study consisted in the formulation and evaluation of the organoleptic, physicochemical, and microbiological qualities of nectars and jam prepared from Vitex doniana fruit. Nectars (five types) consisted of two acidulated with lemon, two acidulated with tamarind with pH values of 3.45 and 3.55, and a control. Jams (three types) were made as one acidulated with lemon, one acidulated with tamarind with a pH value of 3.88, and a control with a pH value of 4.44. The Brix values were 10.75 and 60.00 for all nectars and jam, respectively. The total sugar content of the nectars ranged from 9.52 ± 0.04 (NC1) to 9.11 ± 0.03% (T) and that of the jams from 58.27 ± 0.02% to 49.97 ± 0.01%. It appeared that prepared nectar and jam samples were of good microbiological quality, confirming compliance with good hygiene and manufacturing practices throughout the process and compliance with Algerian and Luxembourg standards.
期刊介绍：
The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies.
This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.
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