A. Physical Quality in nutrisari, there are 3 main parameters to maintain physical stability:
1. Water and Crispness
The relation between water and crispness is that the more aw in the food products, then the less crispness in it. In this case, as we talk about nutrisari (dehydrated juice) the water and crispness parameter has no interaction for the product as it is not one of the parameter for nutrisari.
2. Water and Stickiness, Caking and Collapse
In dehydrated juice, caking is categorized as a problem factor. The product should be maintained to have the same quality as it is first produced and even after pass few months or years in storage until the expired date. In the dehydrated juice product, the packaging should keep the product quality. One of the methods to maintain the quality and avoid the caking is by the using of silica gel. It is used to prevent the product become caking and stickiness. The package also should be resistant to any changes of moisture content, so the moisture content of the product will remain the same. The increase of glass transition temperature also one of the method to prevent caking in dehydrated juice. When we drink nutrisari, the powder will be more soluble if we use hot water to dissolve than cold water.
3. Water Crystallization
The more aw in products, then the more mobility of solute molecule. The maillard reaction happens because of the existence of sugar and heat / increase temperature. Furoylmethyl derivatives of amino acids used as indicator of early stage of Maillard reaction in dehydrated orange juice. It is proved that the increase of formation was made in the increasing of temperature.
B. Chemical Quality in nutrisari:
In chemical reaction, water as we know can act as solvent, d...
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...ecause it functions is to protect the product when it is in storage shape (powder shape).
- Vitamin C
It is used to addition of nutritional value and prevention of browning.
- Acidity regulator (citric acid and sodium citrate)
Citric acid dissolved quickly in water. It is used as preservative and the addition of acid, it also used to prevent the microbial growth. It is used to adjust the acidity in products.
- Stabilizer vegetable
Stabilizers is used to prevent products that are emulsified to separate once they are mixed. As we know, water and oil cannot dissolved, the use of stabilizer is to dissolve water phase and oil phase so that they can be mixed together.
- Food coloring (tartrazine yellow FCF CI 19140 & CI 15985).
It is used to make the products look attractive and look more ‘orange’.
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This will prevent “water spots” to show up that can stain the fabric if not taken care.
An emulsifier is some sort of ingredient that helps the stabilization of an emulsion. The emulsifier coats the oil droplets and allows mixing, shaking, etc. It also stops the clumps between the oil and water. The most common emulsifiers are proteins, gums, and fatty acids. Some of the most commonly known emulsifiers are egg yolk, dry mustard, and cornstarch. Several foods contain emulsifiers like cakes, breads, margarine, mayonnaise, peanut butter, caramels, milk, and ice cream. Emulsifiers also help the food by helping it stay fresh and preserving good quality. In spreads like butters or margarines, it helps prevent mold.
Cost The cost of this additive is not that high and it can easily be put inside in the polymer when the product is being made.
In this experiment, we will explore the properties of fresh potato extract in Phosphate buffer pH6 containing the enzyme polyphenol-oxidase and measure the different concentration of this enzyme activity by observing the production of pink/gold melanin, when 0.1% catechol and phosphate buffer pH6 is mixed into the solution. At this stage of the experiment, we are assuming that all other variables that can act as inhibitors of the enzymatic activity such as temperature or pH levels are under control. Fruits and vegetables are known to have small amounts of catechol and polyphenol-oxidase (enzyme), which are the cause of the production of browning effect in the out-layer skin or liquid of the fruit or vegetable when it is damaged. Polyphenol-oxidase
4. Lorenzo’s Oil is 4 parts oleic acid to 1 part erucic acid. It forces enzymes in the body to use oleic acid instead of saturated fatty acids. It turns off the "synthesis" spout in the sink. (The other spout is the "intake" spout from food that is eaten.
Abstract: Enzymes are catalysts therefore we can state that they work to start a reaction or speed it up. The chemical transformed due to the enzyme (catalase) is known as the substrate. In this lab the chemical used was hydrogen peroxide because it can be broken down by catalase. The substrate in this lab would be hydrogen peroxide and the enzymes used will be catalase which is found in both potatoes and liver. This substrate will fill the active sites on the enzyme and the reaction will vary based on the concentration of both and the different factors in the experiment. Students placed either liver or potatoes in test tubes with the substrate and observed them at different temperatures as well as with different concentrations of the substrate. Upon reviewing observations, it can be concluded that liver contains the greater amount of catalase as its rates of reaction were greater than that of the potato.
Food preservatives are a substance or a chemical that is added to products such as food, beverages, pharmaceutical drugs and many other products to prevent decomposition by microbial growth or by undesirable chemical changes.
According to nutritional sciences department at the University of Missouri Extension, there is an adverse effect on nutritional value of dehydrated foods. In the article, “Food Preservation Drying Foods,” the extension advocates for a reconsideration of the constant support for dehydration, it explains that drying is one of the oldest methods of food preservation. Techniques have been passed from one generation to another based on what worked and what didn’t. Methods used for drying food have become sophisticated over time. Today the variety of dried foods in the market place has created a multimillion dollar industry. The nutritional value of food is affected by the dehydration process because of methods of food dehydration. Although some people say that food dehydration Is good, there are negative effects do to nutrient laws because of modern technology and food dehydration, because of the problems with dehydration, because of the value of dehydration versus loss in nutrients. Salting, drying in the sun, an open room, or in stove tops are some methods to use when dehydrating food. Some people used salt to dehydrate foods (University of Missouri 1). The sun and wind was used in 12,000 B.C to preserve food (Nummer 1).When using a dehydrator you would need a large space to work Nummer 4). Dehydration is drying out food, and taking the moisture out of foods (food dehydration 2). Some food can be dried in an oven, dehydrator, and in a microwave (University of Missouri 1). When doing oven drying it is very important to control the temperature in the oven because it could cook the food instead of dehydrating the food (University of Missouri 2). Most of dehydrating is dried out by heat. Dehydrated meat will stay fresh for up to six mo...
It decreases the chances for caking of partially hygroscopic materials, in case of storage as a powder. This is achieved since the moisture is adsorbed onto the surface of the granulated particles and they can still maintain their flowability due to its size(1).
The freshly squeezed citrus juices of Lemon,lime and orange were analysed through titration over the period of 2 weeks. Initially the lime juice was found to be slightly more acidic than the other juices followed by lemon juice and then orange juice since it is known that usually lime is more acidic than lemon and orange. It was hypothesised that the acidity of each juice will increase or decrease after the period of two weeks depending upon the sugar content of that citrus fruit that the juice is extracted from. The acidity of the juice with the highest sugar level will gradually increase over the period of time since sugar contribute to the the fermentation of the citrus juice to lactic acid. The hypothesis was shown to be correct;however
In its own way, it enhances the penetration of your toner, moisturizer and hyaluronic acid by sloughing off the dry, aged and dead skin cells on the surface.
Food Preservatives are added to food to reduce the decomposition period. Although some food preservatives are naturally found in some of Earths fruits, vegetables, and beans, many food preservatives are man-made chemicals and toxins to extend the life of food to an unnatural level. MedX India researched on how “Substances that are added to food items in order to inhibit, retard, or arres...
Nowadays the soft drinks industry is booming, alcohols are not as successful as before and sodas are pointed out for their high sugar content. This is profitable for bio fruit beverages and other fruit based alternative beverages. This market is full of innovative ideas and opportunities.
Mayonnaise is an important base of dressing, dips, and sauce. It is widely used in sandwiches, salads, and burgers, especially in western countries. Mayonnaise is an oil-in-water semisolid emulsion prepared from vegetable oil(s), acidifying ingredients (such as vinegar, lemon juice or citric acid), and egg-yolk containing ingredients. According to FDA (2015), a mayonnaise should contain not less than 65% of vegetable oil by weight. Emulsion is a dispersion of two immiscible liquids. As an oil-in-water emulsion, an emulsifier is required to stabilize the emulsion to prevent separation of oil and water phase. It adsorbs at the interface between the liquids and reduces the surface tension of the liquid to enable them to spread over one another
Slightly lower than fresh water, its density is slightly higher, its electrical conductivity is much higher, and it is slightly basic. we cannot used brine water for domestic purpose. So it is needed to convert it into soft water. In this paper we observe the techniques of softening water. Seawater is water from a sea or ocean. On average, seawater in the world's oceans has a salinity of approximately 3.5%, or 35 parts per thousand. This means that for every 1 litre (1000 mL) of seawater there are 35 grams of salts (mostly, but not entirely, sodium chloride) dissolved in it.