Pawpaw and lime juices were blended to produce mixed pawpaw/lime juice samples in the ratios of 90:10, 80:20, 70:30, 60:40 and 50:50) v/v giving samples A, B, C, D and E respectively. The moisture, mineral and vitamin...Pawpaw and lime juices were blended to produce mixed pawpaw/lime juice samples in the ratios of 90:10, 80:20, 70:30, 60:40 and 50:50) v/v giving samples A, B, C, D and E respectively. The moisture, mineral and vitamin contents, as well as the physical, microbiological and sensory qualities of the individual juices and blended samples were evaluated. While lime juice had higher moisture, calcium and vitamin C with values of 97.90%, 2.21 mg/100 g and 67.47 mg/100 g as compared to pawpaw juice with 92.96%, 1.53 mg/100 g and 35.49 mg/100 g respectively;the pawpaw juice had higher ash, phosphorus and vitamin A contents, with values of 3.12%, 54.97 mg/100 g and 5.90 IU/100 g as against 2.84%, 29.53% and 0.16% for lime juice respectively. While there was a general increase in moisture, calcium and vitamin C contents with blending, ash, phosphorus and vitamin A contents increased with increase in lime. The total solids content and specific gravity of pawpaw juice were remarkably higher at 7.04% and 1.15 g/m3 compared to 2.09% and 1.09 g/m3 respectively for lime juice. However, lime juice had a higher titratable acidity, while recording a lower pH of 2.89 as compared to 5.36 for pawpaw juice. The Total Viable Count (TVC) of lime juice was much lower (2.33 × 105 CFU/ml) than that of pawpaw juice (5.33 × 106 CFU/ml). There was significant difference (p < 0.05) in all the sensory parameters evaluated. Generally, there was an increase in the scores of each parameter from sample A to B and then a decline through to sample E. Sample B (80:20) mixed pawpaw/lime juice was most preferred, while sample E (50:50) was least preferred.展开更多
The aim of this study was to produce and evaluate table wine from two different varieties of pawpaw (rose red and yellow pawpaw). The must was evaluated for physicochemical and microbiological changes during fermentat...The aim of this study was to produce and evaluate table wine from two different varieties of pawpaw (rose red and yellow pawpaw). The must was evaluated for physicochemical and microbiological changes during fermentation while the wine was analyzed for physicochemical characteristics, microbiological quality and sensory properties and compared with commercial grape wine. Specific gravity of the “must” during fermentation decreased from 1.059-0.995 for rose red pawpaw and 1.005-0.990 for yellow pawpaw. The sugar content decreased from 13-3% on the 14th day of fermentation for rose red pawpaw while yellow pawpaw “must” decreased from 12.5-3%. pH drop for the yellow pawpaw “must” was 4.7-3.4 on the 14th day and 4.0-3.4 for rose red pawpaw “must”. Titratable acidity of the pawpaw “must” increased from 0.16-0.32% for rose red pawpaw “must” and 0.20-0.52% for yellow pawpaw “must”. Microbial analysis of the “must” during fermentation showed that yeast count increased from no growth to 3.0 × 10^6 cfu/mL for yellow pawpaw must and 4.0 × 10^6 cfu/mL for rose red pawpaw, respectively while total bacterial count decreased from 5.4 × 10^7-l.5 × 10^7 cfu/mL for yellow pawpaw must and 5.2 × 10^7-1.2 × 10^7 cfu/mL for rose red pawpaw “must”. Coliform recorded no growth throughout the period of fermentation. Physicochemical analysis of the wine showed that the yellow pawpaw wine has a specific gravity of 0.999, alcohol content 8.00%, titratable acidity of 0.59%, pH of 3.5 and sugar content of 3%. The rose red pawpaw wine had sugar content of 3%, titratable acidity of 0.38%, alcohol content 7.69%, specific gravity 0.997 and pH of 3.5. Microbial analysis of the wine showed no growth of coliform and yeast while bacterial count was 1.0 × 10^6 cfu/mL for both wines. Sensory results for the pawpaw wine showed no significant (p > 0.05) difference in the clarity and overall acceptability from the commercial wine.展开更多
Natural dyes from flame tree flower, Pawpaw leaf and their mixtures were used as sensitizers to fabricate dye-sensitized solar cells (DSSC). The photoelectrochemical performance of the Flame tree flower dye extract sh...Natural dyes from flame tree flower, Pawpaw leaf and their mixtures were used as sensitizers to fabricate dye-sensitized solar cells (DSSC). The photoelectrochemical performance of the Flame tree flower dye extract showed an open-circuit voltage (VOC) of 0.50 V, short-circuit current density (JSC) of 0.668 mA/cm2, a fill factor (FF) of 0.588 and a conversion efficiency of 0.20%. The conversion efficiency of the DSSCs prepared by pawpaw leaf extract was 0.20%, with VOC of 0.50 V;short-circuit current density, JSC of 0.649 mA/cm2 and FF of 0.605. The conversion efficiency for the flame tree flower and pawpaw leaf dye mixture was 0.27%, with VOC of 0.518 V, JSC of 0.744 mA/cm2 and FF of 0.69. Although the conversion efficiencies, Jsc and the Voc of the prepared dye cells were lower than the respective 1.185%, 7.49 mA/cm2 and 0.64V reported for ruthenium, their fill factors (FF) were higher than that of ruthenium (0.497). It was also observed that both the short-circuit current density and the fill factors of the cells were enhanced using mixed dye.展开更多
文摘Pawpaw and lime juices were blended to produce mixed pawpaw/lime juice samples in the ratios of 90:10, 80:20, 70:30, 60:40 and 50:50) v/v giving samples A, B, C, D and E respectively. The moisture, mineral and vitamin contents, as well as the physical, microbiological and sensory qualities of the individual juices and blended samples were evaluated. While lime juice had higher moisture, calcium and vitamin C with values of 97.90%, 2.21 mg/100 g and 67.47 mg/100 g as compared to pawpaw juice with 92.96%, 1.53 mg/100 g and 35.49 mg/100 g respectively;the pawpaw juice had higher ash, phosphorus and vitamin A contents, with values of 3.12%, 54.97 mg/100 g and 5.90 IU/100 g as against 2.84%, 29.53% and 0.16% for lime juice respectively. While there was a general increase in moisture, calcium and vitamin C contents with blending, ash, phosphorus and vitamin A contents increased with increase in lime. The total solids content and specific gravity of pawpaw juice were remarkably higher at 7.04% and 1.15 g/m3 compared to 2.09% and 1.09 g/m3 respectively for lime juice. However, lime juice had a higher titratable acidity, while recording a lower pH of 2.89 as compared to 5.36 for pawpaw juice. The Total Viable Count (TVC) of lime juice was much lower (2.33 × 105 CFU/ml) than that of pawpaw juice (5.33 × 106 CFU/ml). There was significant difference (p < 0.05) in all the sensory parameters evaluated. Generally, there was an increase in the scores of each parameter from sample A to B and then a decline through to sample E. Sample B (80:20) mixed pawpaw/lime juice was most preferred, while sample E (50:50) was least preferred.
文摘The aim of this study was to produce and evaluate table wine from two different varieties of pawpaw (rose red and yellow pawpaw). The must was evaluated for physicochemical and microbiological changes during fermentation while the wine was analyzed for physicochemical characteristics, microbiological quality and sensory properties and compared with commercial grape wine. Specific gravity of the “must” during fermentation decreased from 1.059-0.995 for rose red pawpaw and 1.005-0.990 for yellow pawpaw. The sugar content decreased from 13-3% on the 14th day of fermentation for rose red pawpaw while yellow pawpaw “must” decreased from 12.5-3%. pH drop for the yellow pawpaw “must” was 4.7-3.4 on the 14th day and 4.0-3.4 for rose red pawpaw “must”. Titratable acidity of the pawpaw “must” increased from 0.16-0.32% for rose red pawpaw “must” and 0.20-0.52% for yellow pawpaw “must”. Microbial analysis of the “must” during fermentation showed that yeast count increased from no growth to 3.0 × 10^6 cfu/mL for yellow pawpaw must and 4.0 × 10^6 cfu/mL for rose red pawpaw, respectively while total bacterial count decreased from 5.4 × 10^7-l.5 × 10^7 cfu/mL for yellow pawpaw must and 5.2 × 10^7-1.2 × 10^7 cfu/mL for rose red pawpaw “must”. Coliform recorded no growth throughout the period of fermentation. Physicochemical analysis of the wine showed that the yellow pawpaw wine has a specific gravity of 0.999, alcohol content 8.00%, titratable acidity of 0.59%, pH of 3.5 and sugar content of 3%. The rose red pawpaw wine had sugar content of 3%, titratable acidity of 0.38%, alcohol content 7.69%, specific gravity 0.997 and pH of 3.5. Microbial analysis of the wine showed no growth of coliform and yeast while bacterial count was 1.0 × 10^6 cfu/mL for both wines. Sensory results for the pawpaw wine showed no significant (p > 0.05) difference in the clarity and overall acceptability from the commercial wine.
文摘Natural dyes from flame tree flower, Pawpaw leaf and their mixtures were used as sensitizers to fabricate dye-sensitized solar cells (DSSC). The photoelectrochemical performance of the Flame tree flower dye extract showed an open-circuit voltage (VOC) of 0.50 V, short-circuit current density (JSC) of 0.668 mA/cm2, a fill factor (FF) of 0.588 and a conversion efficiency of 0.20%. The conversion efficiency of the DSSCs prepared by pawpaw leaf extract was 0.20%, with VOC of 0.50 V;short-circuit current density, JSC of 0.649 mA/cm2 and FF of 0.605. The conversion efficiency for the flame tree flower and pawpaw leaf dye mixture was 0.27%, with VOC of 0.518 V, JSC of 0.744 mA/cm2 and FF of 0.69. Although the conversion efficiencies, Jsc and the Voc of the prepared dye cells were lower than the respective 1.185%, 7.49 mA/cm2 and 0.64V reported for ruthenium, their fill factors (FF) were higher than that of ruthenium (0.497). It was also observed that both the short-circuit current density and the fill factors of the cells were enhanced using mixed dye.
