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3 articles for “titrable acidity”
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Physiochemical Properties of Different Mango Fruit Varieties in Relation to Incidence of Mango Fruit Borer Autocharis albizonalis
Abstract: A study was conducted in several mango-producing areas in the districts of Malda, Murshidabad, Nadia and Midnapur in West Bengal during the month of April to June, 2013, to observe the infestation of fruit borer Autocharis albizonalis in eight folk varieties of mango (Mangifera indica L). Frequent observations on incidence of fruit borers showed that the larvae of fruit borer complete their larval stage within the fruit and damage the …
Published in Research and Reviews : A Journal of Life Sciences · Vol. 5, Issue 3, 2015 · pp. 8–13 Read article
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Production of Homemade Wine from Sweet Potato (Ipomoea batatas) and A Comparative Study of Them over Commercial Wine
Abstract: Wine can act as a nutrient supplement for seasonal fruits and vegetables throughout the year. Fermentation is carried out with Saccharomyces cerevisiae commonly known as bakers yeast. Daily monitoring was done to study the composition and characteristics of the wine. During the fermentation period both the wines were analyzed for pH, titrable acidity, specific gravity, alcohol and total sugar on a daily basis. The comparison of final analysis of homemade …
Published in Research and Reviews: A Journal of Microbiology and Virology · Vol. 5, Issue 2, 2015 · pp. 29–32 Read article
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History, Processing, Types and Health Benefits of Indian Yogurt
Abstract: Yogurt is a food which is nutrient rich and it is produced after the milk bacterial fermentation. Yogurt should have 3.25% milk fat and 8.25% milk solids non fat and the titrable acidity of at least 0.9%, which is expressed as lactic acid. Before adding bulky flavoring additives, the USDA yogurt criteria specify that the yogurt must satisfy the composition requirements of milk fat and MSNF. The data used in …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 13, Issue 1, 2024 · pp. 1–6 Read article