Influence of chickpea flour and yellow pea concentrate additive amount and in‐barrel moisture content on the physiochemical properties of extruded extrudates

Author(s):  
Chunyan Wang ◽  
Sajid Alavi ◽  
Yonghui Li ◽  
Hulya Dogan
2012 ◽  
Vol 610-613 ◽  
pp. 3085-3090
Author(s):  
Xiao Guang Zhao ◽  
Wen Yu Huang ◽  
Le Yao

This paper analyzes the bioavailability of soil heavy metal with morphology, geochemical facies, activity coefficient, migration coefficient, metastasis coefficient of soil heavy metal in the Puyu village, Huayin city. The research results show that: firstly, physiochemical properties of soil (include moisture content, available P, available K, total N, soil texture and so on) are key influencing factors for heavy metal activity, and correlation between total content and various morphology content of heavy metal too; secondly, antagonism and synergism are discovered among various heavy metal; thirdly, the correlation between the total content of heavy metal and physiochemical properties of soil such as PH value, moisture content, available P, available K, total N, soil texture is significant.


2013 ◽  
Vol 824 ◽  
pp. 347-353
Author(s):  
Saint Osas Osemwengie ◽  
S.N.E. Omorodion

The production of glucose syrup from cassava starch using acid hydrolysis was carried out in this work. The analysis was based on the preservation of the produced glucose syrup using sodium bisulfite (NaHSO3). The concentration of the preservative was varied from 0.0ppm-30.0ppm (where ppm stands for amount of preservative in a million pert of sample). The ability of the preservative (sodium bisulfite) to sustain the shelf life of glucose syrup was investigated by studying its effects on the physiochemical properties (pH, moisture content, pour point, viscosity, specific gravity, and refractive index) of the glucose syrup. Four (4) different runs of experiment were performed within sixty-four (64) days, during which the physiochemical properties were closely monitored. Sample B1 which contain no sodium bisulfite could not retain the physiochemical properties. Sample B2 contain 5ppm of the preservative in the glucose syrup and shows a little stability of the physiochemical properties. The preservative ability of the sodium bisulfite on the glucose syrup was improved upon as the concentration in part per million increased (i.e from sample B3 to sample B4, from sample B4 to sample B5, in that order etc.). The optimum preservative ability was reached at sample B5 (which has 20.0ppm concentration of sodium bisulfite.) as the physiochemical properties was relatively maintained. Samples B6 and B7 (which have 25.0 and 30.0 part per million respectively) also show a stable preservative abilities. These samples that contain higher concentrations of sodium bisulfite after the optimum (that is, samples B6 andB7) which also yield stable preservative properties, should be discouraged because their intake could lead to health hazards, and the optimum preservative concentration should be encouraged.(That is, sample B5).


2020 ◽  
Vol 24 (3) ◽  
pp. 1-9
Author(s):  
Maciej Domański ◽  
Jarosław Paszkowski ◽  
Otroshko Sergey ◽  
Janusz Zarajczyk ◽  
Dariusz Siłuch

AbstractThe paper discusses the possibility of using alternative fuels from bio-mass and plastics in Poland. Their physiochemical properties and possible application in the chemical, cement and energy industries were determined. The heat of combustion of the tested samples was 26.169 MJ·kg−1. On the other hand, the moisture content in the tested material was 1.6%, i.e. within the requirements for this raw material. Since the chlorine content in relation to the sulfur content in the waste is an indicator of the corrosive potential of the fuel, the content of chlorine and sulfur was determined in laboratory tests. The analyzed waste samples were within the specified requirements. The tested material, in which the chlorine content was determined (0.577%), indicates that the tested fuels can be included in the power industry, in accordance with PN-EN 15359:2012.


2014 ◽  
Vol 136 ◽  
pp. 9-18 ◽  
Author(s):  
M. Dolores Alvarez ◽  
Raúl Fuentes ◽  
M. Dolores Olivares ◽  
Francisco J. Cuesta ◽  
Wenceslao Canet

2020 ◽  
pp. 27-36
Author(s):  
Christopher Nsaighamu Lawir ◽  
Qrisstuberg Msughter Amua ◽  
Samuel Peter Malu

The aim of this work was to produce and evaluate the physiochemical properties of cow milk based beverage made from a blend of cow milk, honey, cocoa powder, ginger and garlic. The  composition of the samples were as follows: sample A (1 L cow milk), sample B (1 L cow milk, 0.12 L honey, 25 g cocoa powder), sample B served as base ingredients for samples C and D and prepared 1% ginger, 0.5% garlic were added to samples C and D, respectively. Sample A and sample E (vitamilk), respectively served as control I and control II. The chemical properties and proximate composition of the milk beverage samples were investigated. The result of chemical properties showed that the pH values ranged from 6.11 to 6.52 and were all slightly acidic while the percentage titratable acidity had the highest value of 0.168 for sample D and the least value of 0.086 for sample A. In terms of proximate composition, sample A had the highest percentage moisture content of 90.75±0.21 while sample C had the least moisture content of 87.7±0.28. The % protein, carbohydrate, fat, and ash contents increased as 1% ginger and 0.5% garlic were added to samples C and D and were significantly difference (P<0.05) for all the samples. Sample C had the highest value of 5.15% protein content while sample A had the least value of 2.85%. The percentage ash content ranged from 0.96±0.007 to 0.58±0.007. The fiber content of all the samples were below 2.25±0.007. A similar trend was also observed for the values of minerals and vitamins which showed a significant difference (P<0.05). This work has shown that there is improved nutritional content of the samples B, C and D which will go a long way to alleviate malnutrition. The pH of all the samples were near neutral, this could negatively affect the shelf stability of the milk beverage as a result of possible microbial infestation and thus there is every need to keep the product always refrigerated before use or should be consumed fresh.


2021 ◽  
Vol 64 (1) ◽  
pp. 299-312
Author(s):  
Deandrae L. Smith ◽  
Griffiths G. Atungulu ◽  
Andy Mauromoustakos

HighlightsThe impact of parboiling process parameters on the feasibility of one-pass microwave drying of high-moisture parboiled rough rice was investigated.Rough rice was parboiled by 3 hours of soaking in water at 71°C, 73°C, or 76°C and then steamed for 5, 10, or 15 min prior to microwave drying at 915 MHz.Moisture content following parboiling at the studied conditions ranged from 42.59% to 48.21% dry basis.Microwave specific energies ranging from 0.04 to 0.29 kWh per kg of parboiled rough rice dry matter (kWh kg-DM-1) were used to dry the parboiled rough rice.Soaking at 73°C and steaming for 10 min followed by one-pass microwave drying at 0.29 kWh kg-DM-1 gave the best results in terms of parboiled rough rice final moisture content and post-drying milling and physiochemical properties.Microwave treatment can provide one-pass drying of parboiled rough rice.Abstract. The volumetric heating phenomenon of microwaves (MW) offers a means to quickly dry high moisture content (MC) parboiled rough rice in one pass. However, to successfully dry parboiled rough rice in one pass using MW while preserving the milled rice yield and quality characteristics, it is vital to investigate the impacts of the pre-drying parboiling conditions on the drying process and the resulting product characteristics. The objectives of this study were to explore the feasibility of using MW at 915 MHz to dry high-MC parboiled rough rice and to determine the implications of the pre-drying soaking and steaming conditions on the parboiled rough rice final moisture content (FMC), milled rice yield (MRY), head rice yield (HRY), and the milled rice physiochemical properties. Freshly harvested, long-grain rough rice of the cultivar Mermentau at MC of 31.58% dry basis (d.b.) was used in this study. The parboiling process involved soaking the rough rice in water at temperatures of 71°C, 73°C, or 76°C and steaming for 5, 10, or 15 min. After parboiling, samples of rough rice for the controlled experiment were gently dried with natural air at 25°C and 65% relative humidity, while samples for MW treatment were dried using a 915 MHz MW dryer, which was set to deliver energy ranging from 0.04 to 0.29 kWh per kg of rough rice dry matter content (kWh kg-DM-1). The MW power applied during treatment ranged from 1 to 8 kW with heating durations of up to 6 min. The rough rice MC immediately increased after the soaking and steaming processes and ranged from 42.59% to 48.21% d.b. Increased soaking temperature led to increased uptake of water after parboiling, decreases in MRY, HRY, protein content, and milled rice surface lipid content (SLC), and increases in total color difference (TCD). Increased steaming duration led to decreased moisture uptake during steaming, decreased MRY, protein content, SLC, and TCD, and increased HRY. Increased MW specific energy led to decreased FMC, HRY, protein content, and SLC and increased TCD. It is recommended that long-grain rough rice should be soaked at 73°C, steamed for 10 min, and then treated at MW specific energy of 0.29 kWh kg-DM-1 in one pass to achieve parboiled rough rice FMC of 18.79% d.b., HRY of 69.33%, and desirable parboiled milled rice physicochemical and sensory properties. At the same parboiling conditions, the control samples had MRY of 74.98% and HRY of 74.07%. MW specific energy greater than 0.29 kWh kg-DM-1 was necessary to dry the parboiled rough rice to MC safe for long-term storage (14.29% to 15.61% d.b.). However, the application of specific energy beyond 0.29 kWh kg-DM-1 caused a reduction of HRY below that of the control samples. Therefore, to preserve HRY, rice processors should use MW specific energy of 0.29 kWh kg-DM-1 to partially dry parboiled rice and then complete the drying to a safe storage MC by using natural or slightly heated air. This study demonstrates the feasibility of using 915 MHz MW heating of high-MC parboiled rough rice to achieve one-pass drying. Keywords: 915 MHz microwaves, Milling yields, One-pass drying, Parboiled rough rice, Physicochemical properties, Rice quality.


2018 ◽  
Vol 24 (7) ◽  
pp. 607-616 ◽  
Author(s):  
Soulef Benkadri ◽  
Ana Salvador ◽  
Mohammed N Zidoune ◽  
Teresa Sanz

A gluten-free biscuit for celiac children based on composite rice–chickpea flour was developed. Xanthan gum was used to overcome the handling difficulties associated with the absence of gluten in the rice–chickpea flour. The effect of different levels of xanthan gum incorporation (0.5, 1, and 1.5% of flour) on the texture and rheological properties of the dough and on the texture, dimensions, moisture, water activity (aw), and sensory acceptability of the biscuit was studied. The incorporation of xanthan gum into rice–chickpea flour significantly affected the textural and linear viscoelastic properties of the dough, as well as the texture, weight, moisture, aw, and dimensions of the biscuits. Increasing the xanthan gum level increases the hardness and elasticity of the dough, and decreases its springiness, cohesiveness, and adhesiveness. The addition of xanthan gum resulted in a significant improvement in the thickness and specific volume of biscuits. Xanthan gum water holding capacity increases the moisture content and the aw of the baked biscuits and reduces biscuit hardness. In terms of sensory acceptability, xanthan gum slightly reduces rice–chickpea flour biscuit acceptability, but the differences were not significant. Consequently, using xanthan gum to achieve the proper technological properties of dough required for the industrial production of gluten-free rice–chickpea flour biscuits is a viable alternative.


2017 ◽  
Vol 14 (1) ◽  
pp. 29
Author(s):  
Siska Indriarsih ◽  
Mary Astuti ◽  
Sri Kanoni

The objective of the research was to determine the effect of the germination of black rice. Black rice was soaked for 12 h and further germinated for 12, 24, 36, and 48 h. Non-germinated black rice was used as a control. Black rice was germinated for 19-20 h. Fat, and moisture content, total sugar, cooking quality, sensory analysis, and fatty acid composition of germinated black rice were further evaluated. Results show that fat content decreased during germination, but moisture content and total sugar increased. Physiochemical properties, such as length expansion ratio, volumetric expansion, water absorption, gel consistency, and alkali values were in the ranges of 0.77-0.91 mm, 2.42-3.38, 1.64-2.04, 66-82.5 mm, and 2-3.5, respectively. From sensory analysis, most of panelists were favorable for the germinated black rice at 24 h germination. SFA and MUFA tended to decrease during germination but PUFA tended to increase. Thus the germination is effective to improve nutritional values of black rice


1968 ◽  
Vol 19 (03/04) ◽  
pp. 423-429 ◽  
Author(s):  
G. M Thelin ◽  

SummaryA stable, lyophilized AHF reference plasma has been prepared from pooled plasma from at least 50 normal healthy donors and standardized against a primary standard of fresh plasma from 20 healthy male donors aged 20 to 40. Average AHF potency of a typical lot is 98.8%, and moisture content is less than 0.5%. Under storage at -25° C, this AHF reference plasma is stable for at least 18 months. It has been used in several major coagulation laboratories, and has given consistently satisfactory and reproducible results in AHF assays.


Sign in / Sign up

Export Citation Format

Share Document