English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

RSM was used to optimize the important processing variables for a non-alcoholic beverage (NAB) from roselle calyx, sorghum stem sheath and two local spices. A CCRD consisting of six variables reduced to five for mathematical convenience [Roselle Calyx/ Sorghum Stem Sheath, (RC/SSS, 0-75/25-100 g), ginger (0-1.50 g/100ml), Alligator Pepper (AP, 0-1.50 g/100ml), Extraction Temperature (ET, 80-100C) and Time of Extraction (TOE, 20-40 min)] with five coded levels (-2,-1, 0, +1, +2) were studied with two replications, making 54 experiments. Mathematical models were developed for the responses [Vitamin C (VC), Total Carotenoids (TC), 1, 1 -Diphenyl-2-picrylhydrazyl (DPPH), Total Phenols (TP), pH, Total Titratable Acidity (TTA)] for making a prediction during NAB production. Storage stability indices [pH, VC, TTA, Total Viable (TVC) and coliform counts] of the beverage were monitored for 28 days. The optimum processing variables were RC/SSS, 66.67 g/33.33 g; ginger, 0.375 g/100ml; AP, 0.375 g/100ml; ET, 85°C; and TOE, 35 min, yielding actual values of 15.33, 1757.2, 0.306 (mg/100ml), 89.21% for VC, TC, TP and DPPH respectively. The developed mathematical models for the measured responses could be successfully used for their prediction during nonalcoholic beverage production with a correlation coefficient (R) ranging from 0.84-0.99. Reduction in pH (4.98-2.66) and VC (15.33 -12.69 mg/100 ml) were observed while TTA increased (1.70-5.02%) during storage. There was no coliform growth throughout the storage period, however, after 7 days, TVC was 7x10 CFU/ml.

Optimization of important production factors of a non-alcoholic beverage from roselle calyx, sorghum stem sheath and local spices