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Trisdayanti, Ni Putu Eka. "Organoleptic And Nutritional Quality Of Wani Fruit (Mangifera Caesia) Sorbet." Journal Gastronomy Tourism 8, no. 1 (2021): 12–20. http://dx.doi.org/10.17509/gastur.v8i1.35843.
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Sorbet is one kind of the desserts. Based on the many new variants of sorbet, an idea emerged to make a sorbet with a new variant that has ingredients and benefits that are good for health. In this study focuses on sorbets will be made with the basic ingredients of wani fruit (Mangifera caesia) as its basic ingredient, considering that there has been no research that has processed sorbets with wani fruit (Mangifera caesia) as the base ingredient (Mangifera caesia). In addition, the use of wani fruit (Mangifera caesia) is still limited for fresh consumption, whereas wani fruit (Mangifera caesia) has the potential to be used as a processed product. The author processed the wani fruit (Mangifera caesia) into sorbet, then tested the quality (organoleptic and nutritional). Experiments and organoleptic tests of wani fruit sorbet (Mangifera caesia) were carried out at the Politeknik Pariwisata Bali Bali Tourism Polytechnic campus, and for nutrition tests were carried out at Prodia Food Health Laboratory. The organoleptic results of wani fruit sorbet (Mangifera caesia) are good in terms of taste, aroma, texture, and color, and for the its nutritional content, of wani fruit sorbet (Mangifera caesia) namely consist of 33.1%, of carbohydrates 33.1%, 0.475% of Crude Protein 0.475%, 0.330% of total ash / ash 0.330%, 0.5% of total fat / fat 0.5%, and 65.6% of water content
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Petkova, Teodora, Pavlina Doykina, Iordanka Alexieva, Dasha Mihaylova, and Aneta Popova. "Characterization of Fruit Sorbet Matrices with Added Value from Zizyphus jujuba and Stevia rebaudiana." Foods 11, no. 18 (2022): 2748. http://dx.doi.org/10.3390/foods11182748.
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Sorbets are healthy ice cream alternatives and desired frozen desserts by vegetarians and vegans. This study focuses on assessing the effects of sorbet recipe alteration through the addition of different percentages of Zizyphus jujuba powder. Stevia rebaudiana was used as a sugar substituent. A control sample and five variables were developed. Peaches from the “Laskava” (native Bulgarian) variety were used as the main ingredient. The new sorbet matrices were characterized based on their moisture and ash content, overrun, melting behavior, melting rate, water holding capacity, pH, nutritional data, soluble solids content, titratable acidity, vitamin C content, total phenolic content and antioxidant activity. The microbial load and CIELAB color of the sorbet alternatives was also evaluated. A sensory evaluation revealed the most preferred variant. Panelists evaluated the appearance (n = 6), aroma (n = 5), flavor (n = 5), mouthfeel (n = 7), and aftertaste (n = 5). The soluble solids content varied from 17.50 to 33.03%, the ash content from 0.36 to 5.21%, the moisture content from 63.77 to 80.21%. The studied sorbet matrices have an overrun in the range from 8.11 to 12.32%. Results showed that a potential for the development of peach sorbet matrices with added value and a reasonable consumer acceptability exists. Further research can perfect the recipe and provide a reference for other frozen desserts.
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Fadhilah, Tri Marta. "UJI ORGANOLEPTIK, DAYA TERIMA DAN KANDUNGAN GIZI SORBET KELOPAK BUNGA ROSELLA." Jurnal Gizi dan Pangan Soedirman 5, no. 1 (2021): 17. http://dx.doi.org/10.20884/1.jgipas.2021.5.1.3849.
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Abstract
 Sorbet is a frozen product that is broadly consumed as a dessert. The appearance is likely ice cream, however, it used different ingredients. This product is made from a mixture of fresh fruit and sweeteners through crushed, stirred, and frozen processes. Generally, high-quality sorbet has a soft texture, does not melt quickly, has a uniform appearance, and has attractive colors, flavorful. This study investigates the characteristics, acceptability, and nutrition content of sorbet. An experimental study with a Randomized Block Design (RBD) was used in this study with two factors, stevia (1%, 2%, 3%) and Carboxyl Methyl Cellulose (CMC) (0.5%, 1%, 1.5%). The data were analyzed using ANOVA for continuous variables followed by LSD test for these show significant differences. The study revealed that taste, color, the texture was significantly different between the group, but the aroma was not significantly different. The hedonic test results in the highest value in a sample of 586 (66.7%) with the use of 3% stevia and 1.5% CMC. The Kruskal-Wallis test showed no significant difference in anthocyanin levels, however, vitamin C levels were significant differences between groups. The conclusion is that rosella sorbets can be accepted by the public and contain anthocyanin and vitamin C.
 
 Keywords: Organoleptic Test, Acceptability, Nutritional Content, Rosella sorbet
 
 
 ABSTRAK
 Sorbet merupakan produk pangan beku yang umumnya dikonsumsi sebagai dessert atau makanan penutup. Sorbet memiliki penampakan seperti es krim namun menggunakan bahan baku berbeda, karena produk ini terbuat dari campuran buah segar dan pemanis yang dihancurkan, diaduk lalu dibekukan. Kualitas sorbet yang baik pada umumnya yaitu tekstur yang lembut, tidak cepat meleleh, kenampakan seragam, serta warna menarik, citarasa dan aroma yang lezat. Penelitian ini bertujuan untuk menganalisis karakteristik, daya terima dan kandungan antosianin dan vitamin C sorbet rosella. Desain penelitian yang digunakan yaitu penelitian experimental design yang membandingkan dua kelompok dengan membandingkan penambahan stevia (1%, 2%, 3%) dan CMC (0,5%, 1%, 1,5%). Rancangan penelitian yang digunakan adalah rancangan acak kelompok (RAK). Hasil uji statistik menggunakan analisis ANOVA dan dilanjutkan dengan uji BNT didapatkan hasil adanya beda nyata pada indikator rasa, warna, tekstur sedangkan pada indikator aroma tidak ada beda nyata. Hasil uji hedonik didapatkan nilai tertinggi pada sampel 586 (66,7%) dengan penggunaan stevia 3% dan cmc 1,5%. Hasil Uji Kruskal-Wallis menunjukkan tidak terdapat perbedaan yang signifikan pada kadar antosianin dan untuk kadar vitamin C pada sorbet rosella terdapat perbedaan yang signifikan. Kesimpulannya sorbet rosella dapat diterima oleh masyarakat dan mengandung antosianin serta vitamin C.
 Kata Kunci: Uji Organoleptik, Daya Terima, Kandungan Gizi, Rosella sorbet
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Yudayani, Ni Putu Mas, Damiati Damiati, and Luh Masdarini. "STUDI EKSPERIMEN BUAH BELIMBING WULUH MENJADI SORBET." Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga 9, no. 1 (2019): 34. http://dx.doi.org/10.23887/jjpkk.v9i1.22118.
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AbstrakPenelitian eksperimen ini bertujuan untuk mengetahui (1) formulasi resep baku sorbet buah belimbing wuluh (2) kualitas sorbet dari aspek tekstur dan aspek rasa. Penelitian ini adalah penelitian eksperimen. Metode yang digunakan untuk mendapatkan data adalah metode observasi. Sorbet buah belimbing wuluh dari aspek tekstur dan aspek rasa diuji oleh 25 panelis terlatih dengan menggunakan intrumen berupa lembar uji organoleptik dengan 3 tingkatan yaitu baik, cukup, buruk. Kemudian dianalisi melalui analisis deskriptif kuantitatif. Hasil menunjukkan (1) formulasi resep baku sorbet buah belimbing wuluh dengan bahan utama belimbing wuluh 500 gr, gula pasir 300 gr dan air 100 ml. kualitas sorbet buah belimbing wuluh dilihat dari aspek tekstur berada dalam kategori baik dengan skor (2,64) yaitu memiliki tekstur kasar dan berserat (2) kualitas sorbet buah belimbing wuluh dilihat dari aspek rasa berada dalam kategori baik dengan skor (2,60) yaitu memiliki rasa manis, keasaman.Kata kunci: buah belimbing wuluh, sorbet, tekstur, rasa
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Nurbaya, Syarifa Ramadhani, Lukman Hudi, Intan Rohma Nurmalasari, and Awanda Rizky Amalia. "THE EFFECT OF ADDITION OF POLYSACCHARIDE ON CHARACTERISTICS OF LOW SUGAR CUCUMBER SORBET." Jurnal Pangan dan Agroindustri 9, no. 2 (2021): 83–88. http://dx.doi.org/10.21776/ub.jpa.2021.009.02.2.
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The purpose of this study is to determine the effect of adding various types of polysaccharides (CMC, xanthan gum, pectin, agar) and the percentage of polysaccharides (0.5% and 1%) on the characteristics of cucumber sorbet with a low proportion of sugar. This study uses a Randomized Block Design (RBD) with eight treatments and three replications. The results show that the interaction between the types of polysaccharides and the percentage of polysaccharides significantly affects the value of brightness (L) and yellowness (b+) of the sorbet. Based on the results of this study, the best treatment for cucumber sorbet is the cucumber sorbet using 1% xanthan gum. Cucumber sorbet using polysaccharides and a low proportion of sugar can be made as a type of frozen snack that is beneficial to the human body.
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Kasih, Ni Putu Mutiara. "Pemanfaatan kunyit asam sebagai bahan dasar sorbet." Jurnal Ilmiah Pariwisata dan Bisnis 1, no. 7 (2022): 1848–64. http://dx.doi.org/10.22334/paris.v1i7.126.
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Jamu kunyit asam memiliki kandungan kurkumin yang baik untuk kesehatan tubuh. Jamu kunyit asam terkenal sebagai obat tradisional atau herba di masyarakat Indonesia. Pada ekserimen ini, penulis ingin mencoba membuat sorbet menggunakan jamu kunyit asam. Tujuan penelitian ini adalah inovasi rasa sorbet dan juga inovasi tampilan jamu di masyarakat Indonesia dan juga para pengunjung mancanegara. Penelitian ini dilakukan di Lingkungan Kaja Kangin, Kelurahan Beng, Gianyar. Metode pengumpulan data dengan penilaian organoleptik terhadap 15 responden. Setelah ditinjau dari segi organoleptik, diuji besar biaya dalam memproduksi sorbet kunyit asam. Hasil penelitian menunjukkan bahwa 15 konsumen yang dibagikan semplar sorbet kunyit asam memberikan respon positif. Adapun penilaian yang didapatkan mengenai sorbet berbahan kunyit asam ini yaitu rasa yang sangat enak, tekstur yang sangat lebut, warna yang sangat cerah dan aroma yang sangat sedap. Saran yang dapat disampaikan dari penelitian “Pemanfaatan Kunyit Asam Sebagai Bahan Dasar Sorbet” ini yaitu meningkatkan ragam penyajian jamu tradisional di kalangan masyarakat dan menjadi alternatif hidangan dingin yang memiliki khasiat baik bagi tubuh. Dengan meningkatnya jumlah konsumen jamu tradisional diharapkan meningkatnya juga imunitas kesehatan masyarakat Indonesia.
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Ramadhany, Putri, and Gerry Irawan. "The Influence of Xanthan Gum and Lemon Juice on the Quality of Tomato Sorbet." Jurnal Teknologi dan Industri Pangan 33, no. 2 (2022): 148–56. http://dx.doi.org/10.6066/jtip.2022.33.2.148.
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Sorbet is one of common frozen desserts. It is prepared with low concentration of fat and protein; thus, the use of stabilizer in sorbet formulation extremely dictates the final properties. This current work investigated the quality (hardness, total solids, °Brix, viscosity, overrun, melting rate, vitamin C, lycopene content, and organoleptic test) of tomato-based sorbet added with different levels of xanthan gum as the stabilizer and lemon juice as the taste improver. The results showed that increase in xanthan gum level up to 0.5% was able to improve the overrun, melting rate, and lycopene content, i.e. 35%, 0.84 g/min, and 1.66 mg/100 g, respectively. Meanwhile, the addition of lemon juice into sorbet formulation could increase the content of vitamin C. Furthermore, addition of lemon juice was effective in removing the unpleasant tomato taste in the sorbet, but it did not affect the hardness, total solids, °Brix, lycopene content, viscosity, overrun, and melting rate.
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Palka, Agnieszka, and Magdalena Skotnicka. "The Health-Promoting and Sensory Properties of Tropical Fruit Sorbets with Inulin." Molecules 27, no. 13 (2022): 4239. http://dx.doi.org/10.3390/molecules27134239.
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Inulin is a popular prebiotic that is often used in the production of ice cream, mainly to improve its consistency. It also reduces the hardness of ice cream, as well as improving the ice cream’s organoleptic characteristics. Inulin can also improve the texture of sorbets, which are gaining popularity as an alternative to milk-based ice cream. Sorbets can be an excellent source of natural vitamins and antioxidants. The aim of this study was to evaluate the effect of the addition of inulin on the sensory characteristics and health-promoting value of avocado, kiwi, honey melon, yellow melon and mango sorbets. Three types of sorbets were made—two with inulin (2% and 5% wt.) and the other without—using fresh fruit with the addition of water, sucrose and lemon juice. Both the type of fruit and the addition of inulin influenced the sorbet mixture viscosity, the content of polyphenols, vitamin C, acidity, ability to scavenge free radicals using DPPH reagent, melting resistance, overrun and sensory evaluation of the tested sorbets (all p < 0.05). The addition of inulin had no impact on the color of the tested sorbets, only the type of fruit influenced this feature. In the sensory evaluation, the mango sorbets were rated the best and the avocado sorbets were rated the worst. Sorbets can be a good source of antioxidant compounds. The tested fruits sorbets had different levels of polyphenol content and the ability to scavenge free radicals. Kiwi sorbet had the highest antioxidant potential among the tested fruits. The obtained ability to catch free radicals and the content of polyphenols proved the beneficial effect of sorbets, particularly as a valuable source of antioxidants. The addition of inulin improved the meltability, which may indicate the effect of inulin on the consistency. Further research should focus on making sorbets only from natural ingredients and comparing their health-promoting quality with the ready-made sorbets that are available on the market, which are made from ready-made ice cream mixes.
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Seftiono, Hermawan, Gracecilia Yohanna Panjaitan, and Inanpi Hidayati Sumiasih. "Study of The Effect of Sugar and Lime Juice Proportion on the Quality of Starf Ruit Sorbet." International Journal of Applied Biology 4, no. 1 (2020): 1–14. http://dx.doi.org/10.20956/ijab.v4i1.9181.
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Star fruit is a non-seasonal fruit that can be harvested three to four times a year. One possible way to process a star fruit is to make it into sorbet. Additional ingredients such as sugar and lime juice will help improve the quality of star fruit sorbet. The purpose of this study was to acquire the best formulation of honey star fruit sorbet by adding sugar and lime juice and to find out the effect of different concentration of sugar and lime juice on the level of predilection, physical traits, level of vitamin C, and antioxidants activity. This study consisted of two phases; the production of lime essence in phase one and the making of star fruit sorbet in phase two as the main study. The result of best formulations selected based on organoleptic test of panellists’ level of predilection were formulation of 150 g sugar + 30 g lime, 90 g sugar + 60 g lime, and 120 g sugar + 60 g lime. Analysis of variance results indicated different formulation of star fruit sorbet had significant effect (P<0.05) on colour, flavour, aroma, and overall but showed no difference on the texture of star fruit sorbet. Overall, the best formulation was 150 g sugar + 30 g lime juice with overrun score of 23.52%, pH 4.20, sugar content of 26.85 oBrix, melting time of 43.16 minutes, vitamin C content of 0.968 mg, and antioxidant activity of 320.86 ppm.Keyword: antioxidant activity; hedonic test; organoleptic test.
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Vasуlуshуna, O., A. Chernega, and O. Rybchak. "DEVELOPMENT OF FUNCTIONAL SORBET." Scientific bulletin of the Tavria State Agrotechnological University 11, no. 2 (2021): 25. http://dx.doi.org/10.31388/2220-8674-2021-2-25.
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Arviyani, Tiffany Nisa, Diana Nur Afifah, Etika Ratna Noer, Gemala Anjani, M. Zen Rahfiludin, and Endang Mahati. "Tingkat Penerimaan, Kadar Zat Besi dan Vitamin C Sorbet Berbahan Daun Kelor dan Jambu Biji Merah untuk Anemia Defisiensi Besi (Level of Acceptance, Iron and Vitamin C Content of Moringa Leaves and Red Guava Sorbet for Iron Deficiency Anemia)." Jurnal Aplikasi Teknologi Pangan 11, no. 1 (2021): 20–25. http://dx.doi.org/10.17728/jatp.11471.
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AbstrakPenelitian ini bertujuan menganalisis tingkat penerimaan, kadar zat besi dan vitamin C sorbet berbahan daun kelor dan jambu biji merah. Anemia defisiensi besi merupakan penurunan simpanan zat besi karena kehilangan zat besi tubuh (perdarahan, infeksi, gangguan penyerapan zat besi, dan kondisi peningkatan kebutuhan zat besi), yang mengakibatkan suplai zat besi tidak mencukupi untuk produksi sel darah merah (eritropoiesis). Anemia defisiensi besi dapat mengakibatkan penurunan daya tahan tubuh dan produktivitas. Pengembangan produk pangan dapat dilakukan sebagai upaya penanggulangan anemia defisiensi besi, dengan menggabungkan pangan sumber zat besi non-haem dengan pangan sumber vitamin C. Sorbet berbahan daun kelor dan jambu biji merah dapat dimanfaatkan sebagai alternatif snack berbasis pangan fungsional untuk mengatasi anemia defisiensi besi. Penelitian dilakukan 2 tahap, yaitu penelitian pendahuluan berupa uji tingkat penerimaan dengan metode hedonik pada 34 panelis. Formula yang diujikan meliputi, sorbet pengenceran 50 mL (formula 1), 100 mL (formula 2), dan 150 mL (formula 3). Tahap selanjutnya, formula terpilih dengan skor hedonik tertinggi dianalisis kadar zat besi dengan metode XRF dan vitamin C dengan metode HPLC. Formula terbaik berdasarkan uji tingkat penerimaan adalah sorbet dengan pengenceran 100 mL (formula 2). Sorbet formula 2 memiliki rerata kadar zat besi sebesar 0,3 mg/100 g dan vitamin C sebesar 80,17 mg/100 g. Sorbet formula 2 memberikan kontribusi zat besi terhadap AKG remaja putri usia 13-15 dan 16-18 tahun sebesar 2%. Sorbet formula 2 memberikan kontribusi vitamin C terhadap AKG remaja putri usia 13-15 dan 16-18 tahun masing-masing sebesar 123,3% dan 106,9%. AbstractThis study was aimed to analyze the level of acceptance, iron and vitamin C sorbet content made from moringa leaves and red guava. Iron deficiency anemia was a condition of decreased in iron stores due to loss of body iron (bleeding, infection, impaired iron absorption, and increased iron demand conditions) that resulted in insufficient iron supply for red blood cell production (erythropoiesis). Iron deficiency anemia could result in decreased endurance and productivity. One of the efforts to deal with iron deficiency anemia was the development of food products. Food product development could be done by combining non-haem iron source food with vitamin C source food. Sorbet made from moringa leaves and red guava could be used as an alternative to a functional food-based snack to treat iron deficiency anemia. The study were conducted in 2 stages, preliminary study in the form of a hedonic test on 34 panelists to analyze level of acceptance. The formulas tested included, sorbet with a dilution of 50 mL (formula 1), 100 mL (formula 2), and 150 mL (formula 3). The next step, one formula was selected with the highest hedonic score analyzed the iron content by the XRF method and the vitamin C content by the HPLC method. The best formulation based on the level of acceptance test must be sorbet with 100 mL dilution (formula 2). Iron content averages of formula 2 must be 0.3mg/100 g and vitamin C content averages must be 80.17mg/100 g. Formula 2 contribute to iron based on adolescents girl’s AKG (13-15 and 16-18 years old) was 2%, vitamin C based on adolescents girl’s AKG (13-15 and 16-18 years old) were 123.3% and 106.9% respectively.
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LAOPRASERT, N., N. D. WALLEN, R. T. JONES, S. L. HEFLE, S. L. TAYLOR, and J. W. YUNGINGER. "Anaphylaxis in a Milk-Allergic Child Following Ingestion of Lemon Sorbet Containing Trace Quantities of Milk." Journal of Food Protection 61, no. 11 (1998): 1522–24. http://dx.doi.org/10.4315/0362-028x-61.11.1522.
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Although allergic persons can react to foods containing trace quantities of unlabeled or unintended food allergens, there are few data available on the quantities of these allergens required to evoke allergic symptoms. We report a milk-allergic 3-year-old boy who experienced throat itching, facial angioedema, and vomiting within 20 min of ingesting 4 to 6 oz (ca. 113.4 to 170.1 g) of lemon sorbet. Subsequent analysis of two sorbet samples provided by the parents and a third sample purchased locally by the investigators revealed trace quantities of milk allergens, whey protein (8.8 μg/ml), or lactose (200 ppm). The quantity of whey protein ingested was estimated to be 120 to 180 μg (equivalent to 23 to 24 pl of milk). All three sorbet samples had been manufactured in the same plant within a 4-month period; the equipment used to produce and package the sorbet was also used to produce and package ice cream. No milk allergen or whey protein was detected in 38 other marketplace sorbet samples submitted by the manufacturer for testing. We concluded that trace quantities of whey proteins (&lt;200 μg) can elicit systemic reactions in exquisitely milk-allergic individuals. Such individuals should avoid eating frozen desserts prepared using equipment also used for producing or packaging ice cream, unless manufacturers can demonstrate unequivocally that their cleaning practices are sufficient to prevent milk contamination. Adequate tests are not currently available to food manufacturers but are under development.
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Pavlyuk, Raisa, Viktoriya Pogarska, Vadym Pavlyuk, et al. "THE DEVELOPMENT OF NEW METHOD OF PRODUCTION OF HEALTHY ICE-CREAM-SORBET OF FRUITS AND VEGETABLES WITH A RECORD BAS CONTENT." EUREKA: Life Sciences 6 (November 30, 2018): 33–40. http://dx.doi.org/10.21303/2504-5695.2018.00805.
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The aim of the work is to develop a new type of producing healthy fruit-vegetable ice-cream-sorbet with the record BAS content using fresh vegetables and fruits as raw materials (especially, berries: blackberry, cherry, apricots, sea buckthorn, fruits – apples, lemons with zest, vegetables – spinach, olives, pumpkin) and innovative technological methods, such as cryogenic “shock freezing” and low temperature comminution. There was offered and developed a new way of preparing healthy fruit-vegetable ice-cream-sorbet, based on using cryogenic “shock” freezing and fine-dyspersated comminution of vegetables and fruits as an innovative method of structure creation and getting sorbets with the record BAS content. The complex effect of these methods results in activation and extraction of hidden BAS from fruits and vegetables in the free form, and also in pectin transformation from the inactive form into the active one. A peculiarity of producing sorbets is the use of only natural ingredients (fruits, berries, vegetables) and also the absence of artificial food supplements (stabilizers, stiffeners, emulsifiers, synthetic coloring agents and so on). The new method allows to preserve vitamins and other BAS of initial raw materials completely in sorbets. At the same time it gives a possibility to extract from raw materials hidden inactive BAS forms, bound in nanocomplexes with biopolymers and mineral substances, into the free, easily-assimilated nanoform. The mass share of BAS in sorbets is 2,5…3,5 times more that in fresh fruits and vegetables that is controlled by standard chemical methods. At the same time the new method allows to extract and transform into the soluble form pectin substances that are in fruits and vegetables in the inactive hidden form more completely (by 70 %). The mass share of soluble pectin in sorbets is 3,0…5,0 times more than in fresh raw materials. The following fruits and vegetables were chosen at preparing sorbets: apples, blackberry, cherry, apricots, sea buckthorn, pumpkin, spinach, olives, lemon with zest. They are known for their treating-prophylactic properties and first of all favor strengthening of the human organism’s immunity. The recipes of healthy sorbets were developed – 3 types of fruit-vegetable ice-cream with chlorophyll-containing, carotene-containing and anthocyan-containing fruits and vegetables. Natural fruit-vegetable raw materials at preparing ice-cream-sorbets act as five in one: a source of BAS, stiffeners, structure-creators, coloring agents and aromatizers. New types of sorbets are in the nanosize form and exceed analogues by BAS. Technological regimes of producing ice-cream-sorbets are developed at the stand semi-industrial equipment.
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Kristiana, Yustisia, and Reagan Brian. "Workshop Kreasi Sorbet Berbahan Buah Dan Sayur Untuk Siswa Sekolah Lentera Harapan (Slh) Curug Tangerang." Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) 3 (December 14, 2020): 956–60. http://dx.doi.org/10.37695/pkmcsr.v3i0.752.
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Anak-anak sering bermasalah dalam mengonsumsi makanan yang memenuhi kebutuhan gizi karena anak-anak cenderung memilih makanan tertentu yang disukai saja. Hasil riset Pusat Penelitian dan Pengembangan Upaya Kesehatan Masyarakat pada tahun 2014 menyebutkan bahwa sebesar 98,4% remaja kurang konsumsi sayur dan buah. Usia remaja pada umumnya dikaitkan dengan usia sekolah yaitu siswa SMP. Golongan usia SMP pada umumnya memiliki kebiasaan untuk memilih dan membeli sendiri makanan yang dikonsumsi. Pemilihan makanan pada usia ini bukan didasarkan pada manfaat kesehatan, namun lebih kepada warna yang menarik dan rasa yang sesuai dengan lidah. Hal ini dikarenakan kurangnya kesadaran dan pengetahuan siswa SMP tentang manfaat dari buah dan sayur dan kreasi makanan sehat berbahan buah dan sayur. Berdasarkan penjelasan tersebut maka perlu disiasati agar anak-anak tetap mendapatkan asupan buah dan sayur, salah satunya adalah melalui makanan penutup yaitu sorbet. Solusi yang ditawarkan adalah dengan memberikan penyuluhan tentang manfaat buah dan sayur dan workshop tentang kreasi sorbet berbahan buah dan sayur. Kegiatan ini diikuti oleh siswa SMP dari Sekolah Lentera Harapan (SLH) Curug. Metode yang dilakukan yaitu melakukan persiapan, antara lain berkoordinasi dengan pihak sekolah, penyusunan materi dan uji coba produk. Tahap kedua adalah mengadakan penyuluhan maupun workshop untuk meningkatkan pengetahuan tentang manfaat buah dan sayur serta kreasi sorbet berbahan buah dan sayur. Tahap terakhir merupakan tahap evaluasi. Kegiatan ini berjalan dengan lancar diikuti oleh 30 siswa dan para peserta mendapatkan edukasi tentang sorbet dan cara membuatnya.
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Susilowati, Ida, Putu Ari Sandhi W, and I. Desak Putu Kartika Pratiwi. "PENGARUH KONSENTRASI JUS DAUN PEGAGAN DAN PERBANDINGAN CMC DENGAN MAIZENA TERHADAP KARAKTERITIK SORBET." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 7, no. 1 (2018): 33. http://dx.doi.org/10.24843/itepa.2018.v07.i01.p04.
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 This research was conducted to determine the effect of pegagan juice and the ratio of CMC with maizena to produced the best characteristics of sorbet and to know the concentration of pegagan juice and the ratio of CMC with the right maizena to produced the best characteristics of sorbet. This study used a Completely Randomized Design (CRD) factorial consisting of two factors, the first factor is concentration of pegagan juice as follow 5%, 7,5%, 10% and the second factors is ratio of CMC with maizena as follow 0:1, 0,25:0,72, 0,5:0,5, 0,75:0,25, 1:0. The data obtained were analyzed by analysis of variance and if the treatment have an effect on the parameters observed then continued with Duncan test. The results showed that the best characteristic of sorbet at 10% of pegagan juice concentration and the ratio of CMC with maizena 0.75: 0.25 with the criteria of antioxidant activity 53.50%, Total dissolved solids 210Brix, melting power 61%, green color, sweet taste and a sense of pegagan rather strong and rather soft texture.
 
 
 
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Kakhramanov, Nadzgaf T., Junis N. Gahramanly, Rena V. Kurbanova, and Reyhan S. Gadzhiyeva. "STUDY OF SORPTION PROCESS OF OIL AND OIL PRODUCTS WITH FOAM POLYMER SORBENTS BASED ON HIGH-IMPACT POLYSTYRENE." IZVESTIYA VYSSHIKH UCHEBNYKH ZAVEDENIY KHIMIYA KHIMICHESKAYA TEKHNOLOGIYA 60, no. 6 (2017): 83. http://dx.doi.org/10.6060/tcct.2017606.5583.
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Research results of influence of volume mass of crosslinked and foamed sorbents on the basis of secondary high-impact polystyrene with bitumen and zinc stearate upon their sorption capacity are represented. The mechano-chemical synthesis of foamed polymeric sorbents was carried out on the extruder with a three zone material cylinder. Azodicarbonamide was used as foaming agent and dicumyl peroxide was used as crosslinking agent. Foam polymer sorbents have a high buoyancy and hydrophobicity. This circumstance contributes to increasing the selectivity of sorption process of oil and oil products from water surface. The sorption capacity was determined by gravimetric method according to difference between sorbent weights before and after sorption. It was shown that petroleum are better sorbed on foamed polymeric sorbents with low volume weight and greater diameter of closed-celled structures. In the same time the diesel fuel sorbed well on sorbents with relatively high volume weight and accordingly lesser diameter of pores and cells. Petroleum oils are most effectively sorbed on foamed polymeric sorbents which volume weight and cells diameter are interim in comparison with sorbents for sorption of petroleum and diesel fuel. It was determined that rate of sorption processes increases with rising of temperature of aqueous medium independently on pores and cells diameter. In this case changing in sorption capacity occurs according to certain regularity depending on sorbate type, volume weight of sorbent and medium temperature. It was shown that obtained sorbents are characterized by capability to multiple regeneration at keeping of high buoyancy, hydrophobicity and sorption capacity on petroleum and oil products. Forcitation:Kakhramanov N.T., Gahramanly J.N., Kurbanova R.V., Gadzhiyeva R.Sh. Study of sorption process of oil and oil products with foam polymer sorbents based on high-impact polystyrene. Izv. Vyssh. Uchebn. Zaved. Khim. Khim. Tekhnol. 2017. V. 60. N 6. P. 83-88.
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Bender, Hanno. "Aldi füllte zu wenig Champagner ins Sorbet." Lebensmittel Zeitung 73, no. 27 (2021): 22. http://dx.doi.org/10.51202/0947-7527-2021-27-022-6.
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Augustyn, Gelora H., and Dian Rumalean. "PENGARUH KONSENTRASI BUBUR BUAH PISANG TONGKA LANGIT (Musa troglodytarum) DAN CARBOXYL METHYL CELULOSE TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK SORBET AIR KELAPA." AGRITEKNO, Jurnal Teknologi Pertanian 5, no. 2 (2016): 42. http://dx.doi.org/10.30598/jagritekno.2016.5.2.42.
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This study has an objective to determine the influence the concentration of tongka langit banana fruit pulp and CMC on the coconut water sorbet that was produced. This research used factorial completely randomized design (CRD) with two factors consisting of the concentration of banana fruit pulp 50 g, 100 g, 150 g and the concentration of CMC 0 g, 0,5 g, 0,75 g, 1 g. The data were statistically tested using analysis of variance according to the design used, followed by test of honestly significant difference (HSD). The results indicated that the concentration of tongka langit banana fruit 150 g and CMC 1 g produced a good coconut water sorbet, with vitamin C 0.018%, total acids 1.64%, and total sugar 18.1%. Organoleptic values of the attribute value of taste 3.53 and color 4.03.
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Sh. M. Mahmoud, Thanaa, Fatma K. M. Shaaban, Thauria M.M.Abo-El Wafa, and Wael M. Ibrahim. "Potassium Sorbate Postharvest Treatment to Control Penicillium spp. Molds and Maintain Quality of ‘Wonderful’ Pomegranates and ‘Anna’ Apples during Cold Storage." Journal of Agriculture and Crops, no. 84 (October 3, 2022): 352–63. http://dx.doi.org/10.32861/jac.84.352.363.
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This study was carried out for two successive seasons 2020 and 2021 in order to evaluate the efficiency dipping of Wonderful pomegranate and Anna apple fruits in potassium sorbate (K-sorb.) at 3% / 2 min to maintain fruit quality and control postharvest diseases caused by Penicillium spp. ( P. italicum and P. sp.) during cold storage. Fruits were stored at 5°C and 85-90% RH for 75 days. The reduction in linear growth was correlated to the increase in potassium sorbate concentrations. Potassium sorbet at 0.06% concentration gave the maximum inhibition of the linear growth of Penicillium spp. Also, the application of potassium sorbate showed the best results in reducing the deterioration of various physical and chemical characteristics of ‘Wonderful’ pomegranate and ‘Anna’ apple fruits during cold storage and extending its storability. Potassium sorbate treatments mitigated the incidence of fruit decay and successfully decreased fruit weight loss and increased SSC: TA ratio, the total phenolic content, and activities of peroxidase and catalase enzymes relative to the control treatment.
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Kakhramanov, Najaf T., Nushaba B. Arzumanova, Junis N. Gahramanly, and Reyhan S. Gadjieva. "SORPTION OF HEAVY METALS BY MULTICOMPONENT FOAM POLYMER SORBENTS." IZVESTIYA VYSSHIKH UCHEBNYKH ZAVEDENII KHIMIYA KHIMICHESKAYA TEKHNOLOGIYA 62, no. 5 (2019): 110–17. http://dx.doi.org/10.6060/ivkkt.20196205.5769.
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The article is dedicated to the investigation of the sorption of heavy metals from water bodies by foam polymer sorbents obtained on the basis of multicomponent polymer mixtures. The need for such studies was dictated by the fact that the more diverse the content of functional or polar groups became in the composition of the foam polymer sorbent, the greater was the probability of increasing the efficiency of sorption of heavy metals. Biocomponent polymer mixtures based on polyamide + polyurethane and three-component mixtures polyamide + polyurethane + acrylonitrile-butadiene-styrene copolymer were used as polymer matrix of the foam polymer sorbents at various ratios. Depending on the chemical nature and the ratio of the initial components in the macromolecules of polyurethane, polyamide and acrylonitrile-butadiene-styrene copolymer, in addition to urethane groups, functional groups such as ether–, ester, amide, urea, and also aliphatic and nitrile groups are also present. The investigation results of the kinetic regularities of heavy metals sorption under polymer components different ratios and ambient temperature are presented. It is established that the foam polymer sorbent consists of pores and cells with a membrane structure, which allows using it for effective sorption of polar and nonpolar compounds. The concentration of sorbed heavy metals was determined by UV-spectroscopic analysis. It is shown that the presence of a system of pores and cells allows the sorbate to diffuse into its more deeply located regions, as a result of which sorption occurs throughout the volume of the sorbent. Essentially, the foam polymer sorbents sorb the molecules by dissolving them on the surface of their membranes. A large variety of adsorption centers on the surface and in the bulk of the foam polymer causes a whole complex of sorbent-sorbate interactions, among which the Van der Waals interactions, dispersion interactions, electrostatic interactions and hydrogen bonds are the main ones.
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Andriani, Dewi, Siti Hadija, and Rafika Hayati. "UJI COBA PEMBUATAN LIMBAH WHEY DANGKE MENJADI OLAHAN SORBET." PUSAKA (Journal of Tourism, Hospitality, Travel and Business Event) 1, no. 2 (2019): 28–34. http://dx.doi.org/10.33649/pusaka.v1i2.16.
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Whey dangke is a waste generated by proses of separation whey and curd during process of making dangke. This study aims to determine whey of dangke used as dairy product, such as sorbetacceptance of the community to taste, aroma, color and texture of milk sorbet from processed whey dangke Enrekang. Population in this research is student of class 4 Polytechnic of Bosowa. The sample in this research is 73 panelists using simple random sampling technique. This type of research is experimental. The analysis in this study is descriptive statistics using the average formula. whey dangke in this experiment researcher use three types of treatment that is at first treatment W100:S0 (100% whey dangke and 0% pure milk), second treatment W75: S25 (75% whey dangke and 25% pure milk ), the third treatment of W50:S50 (50% whey dangke and 50% pure milk). The results showed that whey dangke Enrekang can be processed as sorbet. Hedonic test on milk sorbet product showed that the most preferred taste aspect was the W50:S50 treatment with an average of 3.46%, the most preferred treatment of the texture aspect was the W50: S50 treatment with an average of 3.75 , the most preferred treatment of the color aspect was the W50: S50 treatment with an average of 3.40, and the most preferred treatment of the aroma aspect was the W100:S0 treatment with an average value of 3.77.
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Supriana, Nanda, Dian Hasni, and Syarifah Rohaya. "Pengaruh Perbandingan Jenis Buah (Terong Belanda Dan Bit) dan Konsentrasi Carboxy Methyl Cellulose (CMC) Terhadap Mutu Organoleptik Sorbet." Jurnal Ilmiah Mahasiswa Pertanian 1, no. 1 (2016): 941–46. http://dx.doi.org/10.17969/jimfp.v1i1.1211.
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Abstrak. Terong belanda merupakan buah berasa asam yang khas, namun memiliki warna yang kurang menarik. Disisi lain buah bit mempunyai warna yang menarik, karena pada buah bit terkandung pigmen betalain yang dapat menghasilkan warna merah dan ungu. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh konsentrasi CMC dan penambahan buah terong belanda dan bit terhadap mutu organoleptik sorbet. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan faktor perbandingan buah terong belanda dan bit (P1 = 1:1, P2 = 2:1 dan P3 = 3:1) dan konsentrasi CMC ( C1 = 0%, C2 = 0,25%, C3 = 0,50 % dan C4 = 75 %) dengan total 24 satuan percobaan. Hasil analisis menunjukkan penambahan proporsi terong belanda cenderung meningkatkan nilai organoleptik aroma dan rasa, sedangkan peningkatan konsentrasi CMC cenderung meningkatkan nilai organoleptik warna, rasa dan tekstur. Sorbet dengan perlakuan terbaik berdasarkan analisis keseluruhan diperoleh dengan menggunakan buah terong belanda:bit(2:1) dengan respon uji hedonik untuk warna 4,53 (agak suka), aroma 4,23 (netral), rasa 4,40 (agak suka) dan tekstur 4,63 (agak suka). Abstract. Terong belanda is a sour-taste typical fruit, but it has a less attractive color. On the other hand, beetroot has an interesting color because it contains betalain pigment producing red and purple colors. The purpose of this study was to determine the effect of CMC concentration and the addition of terong belanda and beetroot on the organoleptic quality of sorbet. This study used a Completely Randomized Design (CRD) with the ratio of terong belanda and beetroot factor (P1 = 1:1, P2 = 2:1 and P3 = 3:1) and CMC concentration factor (C1 = 0%, C2 = 0.25 %, C3 = 0.50% and C4 = 75%) with two replicates creating a total of 24 experimental units. The results showed that the addition of terong belanda tended to increase the proportion of aroma and taste organoleptic values, while the increase in the concentration of CMC tended to improve the color, taste and texture organoleptic values. The best Sorbet was obtained using the ratio of terong belanda and beetroot (2:1) having the following hedonic characteristics: 4.53 (a bit like) color, 4.23 (neutral) aroma, 4.40 (rather like) flavor and 4.63 (a bit like) texture.
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Kelly, Richard O., Zhanao Deng, and Brent K. Harbaugh. "Evaluation of Viola Cultivars as Bedding Plants and Establishment of the Best-of-Class." HortTechnology 16, no. 1 (2006): 167–71. http://dx.doi.org/10.21273/horttech.16.1.0167.
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Florida is one of the top wholesale producers of bedding plants, and in 2003 was ranked fourth in the United States in annual bedding plant production and fifth in potted pansy (Viola ×wittrockiana) and viola (V. cornuta) production. Evaluation of viola cultivars is vital for continued growth of the industry. We evaluated 66 viola cultivars in replicated class tests at the University of Florida's Gulf Coast Research and Education Center at Bradenton from 2000-04 and determined the best-of-class for use in future trials to compare against new entries in the same class. In this report, we provide objective plant measurements of vegetative and floral characteristics as well as subjective performance ratings. Viola cultivars were grouped into classes based on growth habit (standard vs. creeping), flower color, and flower color pattern, and the best cultivar in each class was determined. Cultivars with an outstanding overall performance rating (combined foliage, flower, arthropod feeding symptom, and disease symptom ratings ≥5.5 out of a 7 high scale) for best-of-class selections were: (standard black class) `Sorbet Black Delight'; (standard cream class) `Velour Cream Splash'; (standard mix class) `Babyface Mixture'; (standard orange with purple, red-violet cap class) `Penny Orange Jump-Up'; [standard purple (dark), blue-violet with dark eye and light cap class] `Angel Violet Blotch'; (standard white class) `Penny White'; [standard white face with purple (dark), red-violet cap class] `Skippy White With Violet Wing'; (standard yellow class) `Jewel Lemon Yellow'; (standard yellow with blotch class) `Babyface Yellow'; [standard yellow/white face with purple (dark), blue-violet cap class] `Penny Classic Jump-Up'. Solitary cultivar entries (without comparison) with outstanding performance were: `Angel Frosted Yellow Blotch', `Angel Violet Duet', `Babyface White', `Eryln Purple Yellow', `Four Seasons Yellow With Pink Wing', `Gem Antique Apricot', `Gem Antique Pink', `Gem Antique Lavender', `Hobbit Bilbo Baggins', `Jewel Deep Blue', `Penny Azure Twilight', `Penny Beaconsfield', `Penny Cream', `Penny Orange', `Penny Orchid Frost', `Penny Purple', `Penny Yellow Jump-Up', `Princess Lavender and Yellow', `Princess Purple and Gold', `Rebel Yellow', `Sorbet Coconut Swirl', `Sorbet Icy Blue', `Sorbet Lemon Swirl', `Sparkler Purple Orange Face', and `Sparkler Purple Wing'. These cultivars would likely perform well in the southern U.S. or areas of the world with similar heat and cold hardiness zones.
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Cahyadi, Wisnu, and Tantan Widiantara. "PENAMBAHAN KONSENTRASI BAHAN PENSTABIL DAN SUKROSA TERHADAP KARAKTERISTIK SORBET MURBEI HITAM." Pasundan Food Technology Journal 4, no. 3 (2018): 218. http://dx.doi.org/10.23969/pftj.v4i3.649.
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Sorbet merupakan salah satu makanan pencuci mulut dimana berasal dari pencampuran sari buah, sukrosa dan bahan penstabil yang memiliki bentuk menyerupai es krim. Penelitian ini bertujuan untuk mengetahui penambahan konsentrasi bahan penstabil dan sukrosa serta interaksi keduanya terhadap karakteristik sorbet murbei hitam. Metode penelitian dilakukan dalam dua tahap, yaitu penelitian pendahuluan dan penelitian utama. Penelitian pendahuluan yang dilakukan adalah menentukan bahan penstabil yang terpilih menggunakan uji organoleptik. Pada uji organoleptik penelitian pendahuluan memiliki tahapan yang terdiri dari sortasi buah murbei, trimming, pencucian, penirisan, blanching, penghancuran, pencampuran sukrosa dan bahan penstabil, pemasakan, temperring, pembekuan dengan ice cream maker, penyimpanan beku. Sedangkan pada penelitian utama yaitu menentukan konsentrasi bahan penstabil CMC dan sukrosa menggunakan metode RAK (Rancangan Acak Kelompok). Tahapan penelitian utama terdiri dari sortasi buah murbei, trimming, pencucian, penirisan, blanching, penghancuran, pencampuran sukrosa dan bahan penstabil CMC, pemasakan, temperring, pembekuan dengan ice cream maker, penyimpanan beku. Bahan penstabil yang terpilih di penelitian pendahuluan yaitu CMC. Hasil dari penelitian utama menunjukkan bahwa konsentrasi bahan penstabil berpengaruh terhadap tekstur, overrun, kadar air dan vitamin C. Konsentrasi sukrosa berpengaruh terhadap rasa, aroma, tekstur, kadar air dan vitamin C. Interaksi antara konsentrasi bahan penstabil CMC dan konsentrasi sukrosa berpengaruh terhadap tekstur dan kadar air. Hasil penelitian menunjukkan bahwa produk sorbet murbei hitam terpilih adalah perlakuan sampel a3b3 (konsentrasi CMC 0,3% dan konsentrasi sukrosa 25%), karena dilihat dari uji organoleptik merupakan sampel yang paling disukai panelis dengan aktivitas antioksidan 1954,388 ppm, kadar air 65,76%, vitamin C 22,16 mg/100 g bahan, dan overrun 25,30 %.
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Przybylski, Wiesław, Barbara Sionek, Danuta Jaworska, Anna Spychalska, and Martyna Rupińska. "Wpływ dodatku inuliny na jakość sorbetów owocowych i warzywnych." Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality 124, no. 3 (2020): 66–76. http://dx.doi.org/10.15193/zntj/2020/124/348.
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Inulina jest naturalnie występującym prebiotykiem. Jej dodatek do deserów lodowych zwiększa ich walory zdrowotne i nadaje produktom cech żywności funkcjonalnej. Jako substytut tłuszczu inulina obniża wartość energetyczną produktu. Może być czynnikiem teksturotwórczym, poprawiającym konsystencję, smarowność, stabilizującym, zagęszczającym a także może wpływać na smak i zapach produktów. Sorbety są chętnie spożywane, charakteryzują się atrakcyjnymi walorami smakowymi, niską wartością energetyczną, są lekkostrawne i łatwo przyswajalne, dlatego mogą być cennym nośnikiem prebiotyków w diecie. Dodatki prozdrowotne wprowadzane do sorbetów powinny podwyższać jakość sensoryczną produktu albo nie wpływać na nią znacząco. Celem pracy była ocena wpływu inuliny na jakość sensoryczną i wybrane cechy fizykochemiczne sorbetów owocowych i warzywnych. Oceniono jakość sensoryczną i technologiczną sorbetów marchwiowych i truskawkowych w porównaniu z produktami bez dodatku inuliny. Uzyskano sorbety o zadowalającej jakości sensorycznej i dobrych właściwościach fizykochemicznych. Dodatek inuliny (2 i 4 %) do sorbetów marchwiowych wpłynął istotnie na ich kwasowość i parametry barwy. Zwiększenie udziału inuliny wpłynęło na wzrost jasności barwy i obniżenie intensywności barwy czerwonej i żółtej tych sorbetów. Dodatek inuliny nie wpłynął istotnie na parametry barwy sorbetów truskawkowych. Uzyskane wyniki świadczą o tym, że zawartość inuliny w mrożonych deserach lodowych powinna być ustalana indywidualnie, w zależności od rodzaju sorbetu lodowego. W przypadku sorbetu marchwiowego optymalny jest 2-procentowy jej dodatek, a do sorbetu truskawkowego odpowiedni będzie 4-procentowy dodatek inuliny.
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Erwin, J. E., R. Warner, T. Smith, and R. Wagner. "Photoperiod and Temperature Interact to Affect Viola × wittrockiana Gams. Development." HortScience 32, no. 3 (1997): 466D—466. http://dx.doi.org/10.21273/hortsci.32.3.466d.
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Viola × wittrockiana Gams. cvs `Delta Pure Rose' and `Sorbet Yellow Frost' were grown under different photoperiod and temperature treatments (12–24 ± 2°C) for different lengths of time at different stages of development during the first 6 weeks after germination. Plants were grown with ambient light (≈9 hr) at 16°C before and after treatments. Days to anthesis and leaf number were lowest when plants were grown under night interruption from 2200–0200 hr (2 μmol·m–2·s–1 from incandescent lamps) and daylight plus continuous light (100 μmol·m–2·s–1 from high-pressure sodium lamps) for `Sorbet Yellow Frost' and `Delta Pure Rose', respectively. Days to anthesis decreased as temperature increased from 12 to 24°C. Plant height and internode elongation were greatest and least in the night interruption and continuous light treatments, respectively. Branching decreased as temperature increased from 12 to 24°C. Implications of these data with respect to classification of Viola × wittrockiana flower induction and development of prefinished seedlings is discussed.
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Творогова, Антонина Анатольевна, Анна Валентиновна Ландиховская, Игорь Алексеевич Гурский, and Светлана Евгеньевна Кочнева. "Study of Technological Functionality of Stabilization Systems of the Trademark «Ingresan» in the Production of Milk Ice Cream and Frozen Desserts." Food processing industry, no. 12 (November 27, 2022): 74–78. http://dx.doi.org/10.52653/ppi.2022.12.12.015.
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Молочное мороженое с невысокой массовой долей жира и замороженные десерты шербет и сорбет, как правило, характеризуются плотной консистенцией и органолептически ощутимыми кристаллами льда. Применение эффективных композиций эмульгаторов и стабилизаторов позволяет значительно улучшить консистенцию и структуру этих продуктов. Целью исследований являлось обоснование технологической функциональности стабилизационных систем торговой марки «Ингресан» в производстве молочного мороженого и замороженных десертов. Объектами исследований являлись молочное мороженое с массовой долей жира 4 %, десерты шербеты и сорбеты и стабилизационные системы торговой марки «Ингресан» с индексами: для молочного мороженого G-15, G-15 EU, G-13/A, G-21 ПЛЮС 2 и G-17/A, для замороженных десертов G-30 и мусса G-42/A. Использовали реологические, микроструктурные и термостатические методы исследований. Установлено, что смеси для молочного мороженого с «Ингресан G-13A» и «Ингресан G-21 Плюс 2» и замороженные десерты шербет и сорбет с «Ингресан G-30» характеризуются высоким уровнем динамической вязкости 322-635 мПа∙с при градиенте сдвига на срез 0,83 с, что оказывает положительное влияние на консистенцию и структуру готового продукта. Все смеси с испытуемыми стабилизационными системами характеризовались хорошей способностью к насыщению воздухом (взбитость 65-102 %). При исследовании термоустойчивости мороженого установлено, что количество растаявшего мороженого не превышало в молочном мороженом 21 %, а в шербете и сорбете 10 %, что обусловлено высокой влагоудерживающей способностью стабилизаторов. Все образцы молочного мороженого обладали высокодисперсной структурой, средний размер кристаллов льда и воздушных пузырьков не превышал значения 50 мкм. При исследовании консистенции установлено, что наименьшей твердостью характеризуется молочное мороженое с «Ингресан G-17A», наибольшей - с «Ингресан G-5»; из десертов наименьшая твердость установлена в десерте сорбет. Применение стабилизационной системы «Ингресан G-42/A» в производстве мусса заметно сказалось на термоустойчивости: в течение 120 мин выдерживания при температуре 20 °С образования плава не было отмечено. Установлено, что по совокупности показателей, характеризующих термоустойчивость и твердость мусса, этот продукт можно употреблять, как в замороженном, так и в отепленном состоянии. Полученные результаты исследований свидетельствуют о технологической функциональности стабилизационных систем торговой марки «Ингресан» в производстве молочного мороженого и замороженных десертов шербет, сорбет и мусс. Milk ice cream of a low mass fraction of fat and frozen desserts sherbet and sorbet are usually characterized as having a dense texture and organoleptic perceptible ice crystals. The use of the effective emulsifiers and stabilizers compositions allows to significantly improving the consistency and structure of these products. The substantiation of the technological functionality of stabilization systems of the trademark «Ingresan» in the production of milk ice cream and frozen desserts was the purpose of the study. The objects of research were the milk ice cream with mass fraction of 4 % fat, the desserts sherbets, sorbets and the stabilization systems of the trademark «Ingresan» with the indices: for milk ice cream G-15, G-15 EU, G-13/A, G-21 PLUS 2 and G-17/A, for frozen desserts G-30 and for mousse G-42/A. The rheological, microstructural and thermostatic methods were used in the study. The objects of research were the milk ice cream with mass fraction of 4 % fat, the desserts sherbets, sorbets and the stabilization systems of the trademark «Ingresan» with the indices: for milk ice cream G-15, G-15 EU, G-13/A, G-21 PLUS 2 and G-17/A, for frozen desserts G-30 and for mousse G-42/A. The rheological, microstructural and thermostatic methods were used in the study. We used rheological, microstructural and thermostatic research methods. It has been established that mixtures for milk ice cream with Ingresan G-13A and Ingresan G-21 Plus 2 and frozen desserts sherbet and sorbet with Ingresan G-30 are characterized by a high level of dynamic viscosity of 322-635 mPa s at a shear gradient per cut 0.83 s, which has a positive effect on the consistency and structure of the finished product. All mixtures with the tested stabilization systems were characterized by a good ability to saturate with air (overrun 65-102 %). While studying the thermal stability of ice cream it was established that the quantity of melted ice cream did not exceed 21 % in the milk ice cream and 10 % in sherbet and sorbet, which is due to high water-holding capacity of the stabilizers. All samples of the milk ice cream had a high dispersed structure, average size of ice crystals and air bubbles did not exceed 50 µm. Studying the consistency it was found that the milk ice cream with «Ingresan G-17A» had the lowest hardness, the greatest with «Ingresan G-15», and among the desserts the lowest hardness was found in the sorbet dessert. Using the stabilization system «Ingresan G-42/A» in production of mousse influenced greatly at the thermal stability, there was no melting during 120 min of holding it at the temperature at 20 °C. It was established that according to the totality of the indices characterizing thermal stability and hardness of mousse this product can be consumed both in frozen and thawed state. The research results received testify to the technological functionality of stabilization system of the trademark «Ingresan» in the production of the milk ice cream and frozen desserts sherbet, sorbet and mousse.
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Kassada, A. T., B. E. Campos, G. C. S. Branco, P. O. Fioroto, and G. S. Madrona. "SORBET A BASE DE CALDO DE CANA SABORIZADO ARTIFICIALMENTE." Revista Gestão Inovação e Tecnologias 5, no. 1 (2015): 1716–25. http://dx.doi.org/10.7198/s2237-0722201500010010.
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Malgor, Martina, Ana Clara Sabbione, and Adriana Scilingo. "Amaranth Lemon Sorbet, Elaboration of a Potential Functional Food." Plant Foods for Human Nutrition 75, no. 3 (2020): 404–12. http://dx.doi.org/10.1007/s11130-020-00818-y.
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Kamińska-Dwórznicka, Anna. "Wpływ stabilizatorów na ograniczenie rekrystalizacji w lodach typu sorbet." PRZEMYSŁ SPOŻYWCZY 1, no. 9 (2016): 34–37. http://dx.doi.org/10.15199/65.2016.9.4.
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Donadio, Giuliana, Valentina Santoro, Fabrizio Dal Piaz, and Nunziatina De Tommasi. "Food Matrices Affect the Peptides Produced during the Digestion of Arthrospira platensis-Based Functional Aliments." Nutrients 13, no. 11 (2021): 3919. http://dx.doi.org/10.3390/nu13113919.
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Arthrospira platensis (Spirulina) has been credited with multiple beneficial effects, many of which are attributed to bioactive peptides produced during the gastrointestinal digestion of this micro-alga. Many Spirulina-based nutraceuticals have been produced, and numerous functional foods enriched with Spirulina are available on the market. These are subjected to checks aimed at verifying the amount of algae actually present, but few studies relating to the bioavailability of the bioactive compounds in these products have been carried out. However, such investigations could be very important to elucidate the possible critical effects exerted by food matrices on protein digestion and bioactive peptide production. Here, in order to assess the suitability of Spirulina-enriched foods as a source of potentially bioactive peptides, a simulated digestion protocol was used in combination with mass spectrometry quantitative analysis to analyze functionalized pasta and sorbets. In the case of the pasta enriched with Spirulina, the production of peptides was quite similar to that of the Spirulina powder. On the other hand, the type of fruit present in the food matrix influenced the digestion of Spirulina inside the sorbets. In particular, the high concentration of protease inhibitors in kiwifruit drastically reduced the production of peptides from Spirulina in kiwi sorbet.
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Sakti, Astagina Sekar. "Pengaruh Proporsi Rumput Laut dan Sawo Mentega terhadap Serat Pangan, Aktivitas Antioksidan, Overrun, dan Sifat Organoleptik Sorbet." Jurnal Pangan dan Gizi 12, no. 1 (2022): 50. http://dx.doi.org/10.26714/jpg.12.1.2022.50-59.
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Lack of fiber and antioxidants can increase the risk of obesity which lead to oxidative stress. Eucheuma cottonii seaweed contains dietary fiber which provide anti-obesity effects. Beside dietary fiber, antioxidant is also needed to prevent oxidative stress in obesity. Canistel fruit (Pouteria campechiana) contains antioxidants such as vitamin C, beta carotene and polyphenols. The purpose of this study was to determine the effect of the proportion of seaweed and canistel on the content of dietary fiber, antioxidant activity, physical properties, and organoleptic properties of sorbet. This research method used a one-factor completely randomized design (CRD) with two repetitions. These factors are the proportion of seaweed and canistel, namely F1 (20%:80%), F2 (30%:70%), and F3 (40%:60%). The ANOVA test results showed that the proportion of seaweed and canistel had a significant effect (p< 0.05) on the dietary fiber and overrun, while the antioxidant activity and organoleptic properties of sorbet had no significant effect (p >0.05). The selected formula by using Exponential Comparison Method (ECM) results the F1 formula with the proportion of 20%:80%. The selected formula products contained 5.19% dietary fiber, 48% w / v antioxidant activity, and 34.32% overrun.
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NAKANISHI, Takayuki, Yumiko KATAYAMA, Jumpei UEDA, Tsuyoshi HONMA, Setsuhisa TANABE, and Takayuki KOMATSU. "Fabrication of Eu:SrAl2O4-based glass ceramics using Frozen sorbet method." Journal of the Ceramic Society of Japan 119, no. 1391 (2011): 609–15. http://dx.doi.org/10.2109/jcersj2.119.609.
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Robalds, A., M. Klavins, and A. Zicmanis. "Peat as Sorbent for Cu2+ and Cr3+ Ions." Latvian Journal of Chemistry 50, no. 1-2 (2011): 149–58. http://dx.doi.org/10.2478/v10161-011-0060-x.
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Peat as Sorbent for Cu2+ and Cr3+ Ions Heavy metals as trace elements can often be found in industrial waste waters, and their discharge to the environment is a significant threat due to their acute toxicity to the aquatic and terrestrial life. The common methods used for removal of toxic metals and trace elements from the municipal and industrial waste waters are based on their adsorption onto insoluble compounds - sorbents. Synthetic sorbents usually are quite expensive; therefore, as a prospective approach to the metal removal, the use of a natural sorbent - peat - was tested. Peat as sorbent was proved to have a relatively high sorption capacity in respect to the studied metal ions, it can be used batchwise and in a dynamic regime and is a relatively robust and reliable sorbent regarding pH, the ionic strength, and the amounts of sorbed metal.
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Arellano, Marcela, Denis Flick, Hayat Benkhelifa, and Graciela Alvarez. "Rheological characterisation of sorbet using pipe rheometry during the freezing process." Journal of Food Engineering 119, no. 3 (2013): 385–94. http://dx.doi.org/10.1016/j.jfoodeng.2013.05.017.
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Khalil, Hind, Fatima Ezzahra Maarouf, Mariam Khalil, et al. "Surface Complexes of Cr(VI) by Eucalyptus Barks." Indonesian Journal of Chemistry 22, no. 4 (2022): 965. http://dx.doi.org/10.22146/ijc.72358.
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The sorption mechanism of hexavalent chromium sorption on eucalyptus barks was evaluated as a function of solution pH for different adsorbent dosages, surface coverage, and the amount of adsorbent. The chromium retention was evaluated based on the distribution coefficient (D), and this retention is attributed to species, which is predominant between pH 1 and 6.5. The biosorption of Cr(VI) ions onto barks achieved at pH 2.0 in the highest sorbet conditions corresponding to [Cr(VI)] = 10–5 mol (V = 100 mL) is examined for various surface coverage. The surface complexes formed between chromate and eucalyptus barks were found to be > S (HCrO4) and > S (CrO4). Logarithmic stability for log K1–1 and the log K10 values of the complexes were measured and found to be -5.93 in acidic medium and -0.76 in alkaline medium, respectively. Pointed out that the adsorption of Cr(VI) on eucalyptus bark was greater than 90% in all cases, Cr(VI) recovery is strongly acidic dependent and shows maximum retention, for various sorbent amounts, at pH around 2, and this retention is attributed to species, which is predominant between pH 1 and 6.5, the morphological surface of eucalyptus barks were examined by Scanning Electron Microscope (SEM) connected to a micro analyzer EDS.
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Lange, Ewa, Paulina Katarzyna Kęszycka, Ewelina Pałkowska-Goździk, and Katarzyna Billing-Marczak. "Comparison of Glycemic Response to Carbohydrate Meals without or with a Plant-Based Formula of Kidney Bean Extract, White Mulberry Leaf Extract, and Green Coffee Extract in Individuals with Abdominal Obesity." International Journal of Environmental Research and Public Health 19, no. 19 (2022): 12117. http://dx.doi.org/10.3390/ijerph191912117.
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Due to the rising prevalence of obesity and type 2 diabetes, a strategy that can positively influence diet quality in a simple way is being explored, since a low glycemic index (GI) diet is advised in the dietoprophylaxis and diet therapy of diabetes. Methods: Twenty-three women with abdominal obesity participated in the study. The postprandial glycemic response and glycemic index were determined after three carbohydrate meals (noodle soup, white rice, strawberry sorbet) without or with the addition of a plant-base supplement (extracts of kidney bean, white mulberry leaf, and green coffee) with a potentially hypoglycemic effect. For two products (instant noodle soup and white rice), the addition of the plant supplement resulted in a reduction in glicemic iAUC values (respectively, by: 17.1%, p = 0.005 and 5.3%; p = 0.03; 40.6%, p = 0.004 and 5.3%, p = 0.019). However, this effect was not observed for strawberry sorbet. The blood glucose concentrations 30 min after the consumption of instant noodle soup and white rice with the plant-based formula addition significantly affected the GI value of tested meals (p = 0.0086, r = 0.53; p = 0.0096, r = 0.53), which may indicate the effect of this plant supplement on enterohormone and/or insulin secretion. Conclusion: A formula containing kidney bean, white mulberry leaves, and green coffee extracts may therefore be a notable factor in lowering postprandial glycemia and the GI of carbohydrate foods. However, further research is needed to determine for which food groups and meals its use may be most effective.
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Jyske, Tuula, Eila Järvenpää, Susan Kunnas, et al. "Sprouts and Needles of Norway Spruce (Picea abies (L.) Karst.) as Nordic Specialty—Consumer Acceptance, Stability of Nutrients, and Bioactivities during Storage." Molecules 25, no. 18 (2020): 4187. http://dx.doi.org/10.3390/molecules25184187.
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Developing shoots, i.e., sprouts, and older needles of Norway spruce (Picea abies (L.) Karst.) have traditionally been used for medicinal purposes due to the high content of vitamins and antioxidants. Currently, sprouts are available as, for example, superfood and supplements. However, end-product quality and nutritive value may decline in the value-chain from raw material sourcing to processing and storage. We studied (1) impacts of different drying and extraction methods on nutritional composition and antioxidative properties of sprouts and needles, (2) differences between sprouts and needles in nutritional composition and microbiological quality, and (3) production scale quality of the sprouts. Additionally, (4) sprout powder was applied in products (ice-cream and sorbet) and consumer acceptance was evaluated. According to our results, older needles have higher content of dry matter, energy, and calcium, but lower microbial quality than sprouts. Sprouts showed a higher concentration of vitamin C, magnesium, potassium, and phosphorus than older needles. Freeze-drying was the best drying method preserving the quality of both sprouts and needles, e.g., vitamin C content. The antioxidative activity of the sprout extracts were lower than that of needles. Ethanol-water extraction resulted in a higher content of active compounds in the extract than water extraction. Sensory evaluation of food products revealed that on average, 76% of consumers considered sprout-containing products very good or good, and a creamy product was preferred over a water-based sorbet.
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Anggraeni, A. A., and W. A. A. Setiawan. "Developing learning video of making mango sorbet for agriculture product processing course." IOP Conference Series: Materials Science and Engineering 1098, no. 2 (2021): 022097. http://dx.doi.org/10.1088/1757-899x/1098/2/022097.
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Maestri Böell, Cristiane Rosália. "A ECONOMIA E A RELEVÂNCIA DA JURISPRUDÊNCIA DO TRIBUNAL DE JUSTIÇA DA UNIÃO EUROPEIA NO PROCESSO DE INTEGRAÇÃO: REFLEXÕES ACERCA DO ACÓRDÃO PROFERIDO NO PROCESSO C-393/16 - CASO CHAMPAGNER SORBET." Revista Brasileira de Filosofia do Direito 7, no. 1 (2021): 61. http://dx.doi.org/10.26668/indexlawjournals/2526-012x/2021.v7i1.7645.
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O presente artigo tem por escopo examinar a tensão entre regulamentação e liberdade de mercado na União Europeia, por meio do estudo do Acórdão do TJUE no caso “Champagner Sorbet”, que aborda o mercado interno europeu, sustentáculo instrumental de integração da União, com enfoque na política adotada pelos mercados agrícolas e questões relacionadas às Denominações de origem protegida. O enfoque singe-se à participação ativa no projeto de integração europeia do pensamento ordoliberal e o importante papel do TJUE na salvaguarda da independência da organização do mercado comum.
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Solongo, E., V. Batbaatar, B. Enkhtuul, Ts Lundaa, J. Khulan, and J. Erdenebaatar. "Results on genetic analysis of pasteurella multocida isolated from local Mongolian cattle." Mongolian Journal of Agricultural Sciences 15, no. 2 (2015): 22–26. http://dx.doi.org/10.5564/mjas.v15i2.540.
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Pasteurella multocida (P. multocida) a small gram-negative coccobacillus, is part of the normal oral flora of many animals, including the pig, bovine, fowl and cat. High morbidity and mortality rates are associated with significant economic losses to the livestock. The aim of this study is to analyze and distinguish phenotypically and genotypically differences between virulent strain isolated from Mongolian cattle and its physically induced mutant strain. For PCR detection, we used specific primers (KMT1T7-FWD, KMT1SP6-R) targeting for kmt1 gene of P. multocida, and specific primers for five serogroups of P. multocida. Nucleotide sequences were analyzed by the Applied Biosystem 3130 xl Genentic Analyzers, using KMT1T7 and KMT1SP6 primers. Completely assembled sequences were aligned with CLUSTAL W and phylogenetic analyses were conducted using MEGA 6.1version.The results of microbiological testing revealed there is no significant importance discrepancy between strains which are P. multocida 18 and P. mutlocida 144. In fermentation studies, P.mutocida18 were using glucose, sucrose, sorbet, mannose, and mannitol, whereas, it didn’t fermentxylose, dulcitol, and raffinose. But P. multocida 144 used fructose, sucrose, sorbet, mannose, mannitol, xylose, and raffinose, whereas it did not use dulcitol. P. multocida detection by standard PCR result was 460 bps specific bands and multiplex-PCR showed 750bpsspecific bands, indicating that ‘B’ serotype of P. multocida. Phylogenetic analysis showed that Mongolian strains and its mutants were very closely correlated each to other by 93%, while other strains including P.multocidaand Pasteurella spp sequences of which were obtained from gene bank were evolutionary related.Mongolian Journal of Agricultural Sciences Vol.15(2) 2015; 22-26
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Crogan, Neva L. "Managing Xerostomia in Nursing Homes: Pilot Testing of the Sorbet Increases Salivation Intervention." Journal of the American Medical Directors Association 12, no. 3 (2011): 212–16. http://dx.doi.org/10.1016/j.jamda.2010.06.002.
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Ivanenko, Vladimir I., Roman I. Korneykov, and Nikita V. Zharov. "Justification of the prospects of using phosphatotitanium ion exchangers for extracting rare earth metals from solutions of radionuclides." Butlerov Communications 59, no. 9 (2019): 58–65. http://dx.doi.org/10.37952/roi-jbc-01/19-59-9-58.
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The results of a study of the sorption properties of ion-exchange materials based on hydrated titanium (IV) oxohydroxophosphates with respect to rare-earth metal cations are presented in this paper. A high affinity of the latters for the sorption matrix in nitrate media was established, which is determined by the ion radius of the sorbate and increases in the series Y3+ Gd3+ Eu3+ Sm3+ Nd3+ Ce3+ at pH=4 and La3+ Ce3+ Y3+ Yb3+ at pH=1.5 for all the studied sample compositions. It was experimentally shown that the doping of sorbents based on titanium (IV) oxyhydroxophosphates with zirconium (IV) cations, which differs from titanium (IV) in acid-base properties, leads to an increase in the sorption properties of ion exchangers, which allows the use of modified compositions for sorption of rare-earth metal cations from solutions with high acidity. It was established that partial dehydration of the sorption matrix and increase in temperature increase the sorption ability of ion-exchange materials. Sorption extraction of rare-earth element cations by sorbents of various compositions was carried out from solutions simulating real technological objects generated during the processing of nuclear fuel waste. It is shown that sorption materials based on hydrated titanium (IV) oxohydroxophosphates are promising ion exchangers for the extraction of rare-earth element cations from technological solutions with complex chemical composition. It was established that unmodified sorbent compositions are promising for the selective extraction of rare-earth element cations, while modified compositions are of interest for group sorption. The thermal treatment of a sorbent saturated with radioisotopes leads to the formation of crystalline insoluble mineral-like compounds, which ensures reliable immobilization of the sorbed components during long-term storage of the spent product.
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Mejri, R., Y. S. Peregudov, and E. M. Gorbunova. "Technology for obtaining modified oil sorbents." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 4 (2021): 247–53. http://dx.doi.org/10.20914/2310-1202-2020-4-247-253.
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Expediency of using natural glauconite material as a basis for the production of an environmentally friendly sorbent with hydrophobic and magnetic properties for liquidating oil and oil products spills mechanically and using a magnetic field has been substantiated and experimentally proved. Fractional, elemental and oxide compositions of the original mineral have been studied. The structure of glauconite fraction 0.045-0.1 mm has been investigated by transmission electron microscopy. It was found that the surface of the sample particles is heterogeneous with a large number of pores and cracks. Based on the experimental data, the optimal conditions for the production and use of powder and granular sorbents based on glauconite with specified properties were determined, at which a high degree of recovery (more than 90%) of oil with water and hard surfaces. The optimum temperature for obtaining a magnetic oil sorbent is 400 °C. The doses of stearic acid and iron (III) oxide were established at 5 wt. %, which provide hydrophobicity and magnetic properties to the synthesized sorbent. A high degree of oil (97%) and oil (98%) recovery when using a sorbent is achieved at a ratio of 1: 10 to sorbate. To eliminate oil and oil product spills, it is proposed to use granular ferromagnetic sorbents obtained by introducing carboxymethyl cellulose into the modified glauconite composition. oil and oil products granular sorbent increases in comparison with the original mineral by 1.2–2.2 times. Technological schemes for obtaining ferromagnetic hydrophobic and granular sorbents based on glauconite for collecting oil and oil products from water and solid surfaces have been developed. The synthesized sorbents are characterized by high efficiency, low cost, and environmental friendliness.
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Williams, Jackson, Andrew J. McKune, Ekavi N. Georgousopoulou, et al. "The Effect of L-Theanine Incorporated in a Functional Food Product (Mango Sorbet) on Physiological Responses in Healthy Males: A Pilot Randomised Controlled Trial." Foods 9, no. 3 (2020): 371. http://dx.doi.org/10.3390/foods9030371.
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Consumption of L-Theanine (L-THE) has been associated with a sensation of relaxation, as well as a reduction of stress. However, these physiological responses have yet to be elucidated in humans where L-THE is compared alongside food or as a functional ingredient within the food matrix. The aim of this study was to determine the physiological responses of a single intake of a potential functional food product (mango sorbet) containing L-THE (ms-L-THE; 200 mgw/w) in comparison to a flavour and colour-matched placebo (ms). Eighteen healthy male participants were recruited in this randomised, double-blind, placebo-controlled trial. The participants were required to consume ms-L-THE or placebo and their blood pressure (BP) (systolic and diastolic), heart rate (HR), and heart rate variability (HRV) were monitored continuously over 90 minutes. Eleven males (age 27.7 ± 10.8 years) completed the study. Changes in area under the curve for systolic and diastolic blood pressure and HRV over the 90 minute observation period indicated no differences between the three conditions (all p > 0.05) or within individual groups (all p > 0.05). The values for heart rate were also not different in the placebo group (p = 0.996) and treatment group (p = 0.066), while there was a difference seen at the baseline (p = 0.003). Based on the findings of this study, L-THE incorporated in a food matrix (mango sorbet) demonstrated no reduction in BP or HR and showed no significant parasympathetic interaction as determined by HRV high-frequency band and low-frequency/high-frequency ratio. Further studies should be focussed towards the comparison of pure L-THE and incorporation within the food matrix to warrant recommendations of L-THE alongside food consumption.
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Adebayo, O. L., A. A. Adaramodu, M. G. Ajayi, F. E. Olasehinde, and J. G. Oyetunde. "Purification of Nitrate Contaminated Aqueous Solution Using Modified and Unmodified Palmkernel Shell." International Letters of Chemistry, Physics and Astronomy 71 (November 2016): 11–18. http://dx.doi.org/10.18052/www.scipress.com/ilcpa.71.11.
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The adsorption capacity of Palmkernel shell (PKS) which was used as an adsorbent in this study were boosted by acid thermoactivation. The nitrate sorption potential, point zero charge (PZC) and surface area of the PKS were enhanced by the acid thermoactivation process. The process of sorption of nitrate from solution was analyzed using five different isotherm models [Langmuir, Freundlich, Temkin, Harkins-Jura, and Halsey isotherm equations]. The value of the Langmuir monolayer sorption capacity qm [mg/g] increased from 60.12 to 85.73, PZC values increased from 5.50 to 8.40, and the surface area [m2/g] value increased from 29 m2/g to 98 m2/g after the activation process. The effect of pH on the sorption of the nitrate on both sorbents was also considered and it was discovered that the adsorption of nitrate decreases with increase in nitrate solution pH. The effects of the sorbents dose on the sorption process was also studied and the results showed that the amount of nitrate sorbed by both sorbent decreases with increase in sorbent dose.
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Adebayo, O. L., A. A. Adaramodu, M. G. Ajayi, F. E. Olasehinde, and J. G. Oyetunde. "Purification of Nitrate Contaminated Aqueous Solution Using Modified and Unmodified Palmkernel Shell." International Letters of Chemistry, Physics and Astronomy 71 (November 30, 2016): 11–18. http://dx.doi.org/10.56431/p-uc8345.
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The adsorption capacity of Palmkernel shell (PKS) which was used as an adsorbent in this study were boosted by acid thermoactivation. The nitrate sorption potential, point zero charge (PZC) and surface area of the PKS were enhanced by the acid thermoactivation process. The process of sorption of nitrate from solution was analyzed using five different isotherm models [Langmuir, Freundlich, Temkin, Harkins-Jura, and Halsey isotherm equations]. The value of the Langmuir monolayer sorption capacity qm [mg/g] increased from 60.12 to 85.73, PZC values increased from 5.50 to 8.40, and the surface area [m2/g] value increased from 29 m2/g to 98 m2/g after the activation process. The effect of pH on the sorption of the nitrate on both sorbents was also considered and it was discovered that the adsorption of nitrate decreases with increase in nitrate solution pH. The effects of the sorbents dose on the sorption process was also studied and the results showed that the amount of nitrate sorbed by both sorbent decreases with increase in sorbent dose.
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Lim, Kenneth Y. T., Ahmed Hazyl Hilmy, Ming-De Yuen, Lionel J. T. Lim, and Joel J. L. Ng. "Nurturing positive social values with the Socially Responsible Behaviour through Embodied Thinking (SORBET) Project." Computers and Education Open 2 (December 2021): 100042. http://dx.doi.org/10.1016/j.caeo.2021.100042.
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Crogan, Neva L., Aditya Simha, and Craig Morgenstern. "Increasing food intake in nursing home residents: Efficacy of the Sorbet Increases Salivation intervention." Geriatric Nursing 35, no. 5 (2014): 335–38. http://dx.doi.org/10.1016/j.gerinurse.2014.03.007.
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Kamińska-Dwórznicka, Anna, Magdalena Matusiak, Katarzyna Samborska, et al. "The influence of kappa carrageenan and its hydrolysates on the recrystallization process in sorbet." Journal of Food Engineering 167 (December 2015): 162–65. http://dx.doi.org/10.1016/j.jfoodeng.2015.06.014.
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