Color values were evaluated using a colorimeter (Hunterlab, Ultrascan Pro, Reston, VA, USA). The pH value was measured using a pH meter (Thermo Electron Corp., Waltham, MA, USA). Total soluble solids were calculated using glucose meter (PR-201α, Atago Co., Tokyo, Japan) and salinity with salinometer (PAR-SALT, Atago Co., Tokyo, Japan). Moreover, viscosity was measured using the viscometer (Brookfield digital viscometer, Middleboro, MA, USA) and dietary fiber using the non-digestible residues by the digestive enzyme method.
Pr 201α
Manufactured by Atago
Sourced in Japan
The PR-201α is a precision laboratory tool used for measuring various physical properties. It functions as a high-accuracy measurement device, providing reliable data for scientific and research applications.
Automatically generated - may contain errors
Lab products found in correlation
4 protocols using pr 201α
1
Comprehensive Food Analysis Protocol
2
Stingless Bee Honey Composition Analysis
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The moisture and total soluble solid content in stingless bee honey were determined by refractometer [15] using the digital refractometer model PR-201α (Atago, Japan).
3
Comprehensive Fruit Quality Analysis
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The fruit quality was measured at one month of interval from January to April of 2019. Fruit length and diameter were measured by digital Vernier calipers. Fruit firmness was measured by a firmness meter (RHEO TEX SD-700, Sun Scientific Co., Ltd., Tokyo, Japan) with 3 mm probe.
Fruit firmness was calculated and indicated by the N value. To measure the soluble solid content (SSC) and acidity, five fresh fruit samples were collected from each treatment and wrapped in a cheese cloth. The fruit juice was collected by pressing the wrapped fruits. Then, the juice was measured by a hand refractometer (PR-201α, Atago Co., Ltd., Tokyo, Japan) for SSC and a hand fruit acidity meter (GMK-835N, G-WON Hitech Co., Ltd., Seoul, Korea) for the acidity. The SSC was indicated by °Brix. Color indexes of the fruit skin including lightness, a* (red to green index), b* (yellow to blue index), H (hue angle between a* and b*), and C* (chroma index) were measured by a colorimeter (CR-410, Konica Minolta, Inc., Tokyo, Japan). Hue angle and chroma index was calculated by the following formulas: H = tan -1 (b*/a*) (Carreño et al., 1995 Carreño et al., 1995) The measurements were conducted right after the harvest.
Fruit firmness was calculated and indicated by the N value. To measure the soluble solid content (SSC) and acidity, five fresh fruit samples were collected from each treatment and wrapped in a cheese cloth. The fruit juice was collected by pressing the wrapped fruits. Then, the juice was measured by a hand refractometer (PR-201α, Atago Co., Ltd., Tokyo, Japan) for SSC and a hand fruit acidity meter (GMK-835N, G-WON Hitech Co., Ltd., Seoul, Korea) for the acidity. The SSC was indicated by °Brix. Color indexes of the fruit skin including lightness, a* (red to green index), b* (yellow to blue index), H (hue angle between a* and b*), and C* (chroma index) were measured by a colorimeter (CR-410, Konica Minolta, Inc., Tokyo, Japan). Hue angle and chroma index was calculated by the following formulas: H = tan -1 (b*/a*) (Carreño et al., 1995 Carreño et al., 1995) The measurements were conducted right after the harvest.
4
Yogurt Fermentation Characterization
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The pH values of yogurt were measured during fermentation using a calibrated glass electrode pH meter (420 Benchtop, Orion Research Inc., Beverly, MA, USA). For determining titratable acidity, 10 mL of yogurt was titrated with 0.1 M sodium hydroxide solution. The titratable acidity was expressed as gram of lactic acid/100 g of yogurt and was calculated using the following equation:
where V is volume of NaOH added (mL), A is conversion factor (0.009 for lactic acid), D is dilution factor, and F is factor of 0.1 N NaOH.
Sugar content was measured using a refractometer (PR-201α, ATAGO Co., Ltd., Tokyo, Japan) calibrated with distilled water. Sugar content was expressed as oBrix.
where V is volume of NaOH added (mL), A is conversion factor (0.009 for lactic acid), D is dilution factor, and F is factor of 0.1 N NaOH.
Sugar content was measured using a refractometer (PR-201α, ATAGO Co., Ltd., Tokyo, Japan) calibrated with distilled water. Sugar content was expressed as oBrix.
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