titratable acidity

Comparative Study on the Proximate, Physicochemical and Sensory Properties of Jams from Selected Tropical Fruits Spiced with Ginger, Garlic and Turmeric

O. A. Adeoti, A. O. Alabi, E. O. Ogunjobi, O. O. Elutilo & S. O. Adeodokun · Asian Food Science Journal · 2021

Fruit jams were produced from watermelon, pineapple and apple spiced with ginger, garlic and turmeric using standard method. The sample treatments were WA (watermelon 100%), WAGI (watermelon 95% + ginger 5%), WAGA (watermelon 95% + garlic 5%), WATU (watermelon 95% + turmeric 5%),...

Open access Research Article 10.9734/afsj/2021/v20i330281

Quality Evaluation of Fresh Tomato Stored in Evaporative Coolers

Adenike Aduke Balogun, C. C. Ariahu & J. K. Ikya · Asian Food Science Journal · 2019

A study was conducted to assess the performance of evaporative coolers for the storage of fruits and vegetables. Two evaporative coolers [Aluminum-cladded burnt-clay-brick evaporative cooler (ABBEC) and non-cladded burnt-clay-brick evaporative cooler (NBBEC)] for the storage of f...

Open access Research Article 10.9734/afsj/2019/v11i330063

Biochemical Changes and Sensory Evaluation of Soy Iru Produced Using Starter Culture

Afolabi Folake Titilayo & Abdulkadir Musliu · Microbiology Research Journal International · 2016

Soybean (Glycine max L.) was processed into iru using Bacillus subtilis SBI 13 and Leuconostoc mesenteroides as starter culture and calabash as fermenting container. The fermenting soya beans were analysed for pH and titratable acidity, free amino acids and total soluble sugar. T...

Open access Research Article 10.9734/BMRJ/2016/26159