Determination of Peanut Maturity Using a Hunter Colorimeter

1998 ◽  
Vol 25 (2) ◽  
pp. 99-103 ◽  
Author(s):  
C. C. Grimm ◽  
E. T. Champagne ◽  
T. H. Sanders
Keyword(s):  
Inverse Relationship ◽  
B Value ◽  
Physiological Maturity ◽  
B Values ◽  
A Value ◽  
Yellow Orange ◽  
L Value ◽  
Peanut Hull ◽  
Standard Deviations

Abstract Peanut maturity has previously been correlated with the color of the mesocarp of the peanut hull going from light to dark as the peanut matures. In this study, peanuts were sorted into maturity classes of yellow, orange A, orange B, brown and black based on the hull scrape method of Williams and Drexler. The Hunter L*, a*, and b* values were also measured on the dry pods for each class. The color of the mesocarp of freshly harvested peanuts was determined using a Hunter colorimeter. Hunter L*, a*, and b* values on individual peanuts, representative of each class using wet and dry hulls, were reproducibly determined with standard deviations of less than 0.8%. Yellow peanut pods had a median L* value of 70.0, while mature black peanut pods had a median L* value of 51.7 and median values for orange A, orange B and brown pods were, 68.0, 63.7, 57.0, respectively. A similar inverse relationship was observed for the b* value and maturity, while the a* value reached a maximum at orange A. No correlation was observed between the peanut maturity and L*, a*, and b* values acquired with the exocarp intact. Hunter L* and b* values of mesocarps show potential for determining physiological maturity of peanuts.

scholarly journals Evaluation of Color, Texture, Sensory and Antioxidant Properties of Gels Composed of Freeze-Dried Maqui Berries and Agave Sugar

Processes ◽  
2020 ◽  
Vol 8 (10) ◽  
pp. 1294
Author(s):  
Patryk Sobaszek ◽  
Renata Różyło ◽  
Laura Dziki ◽  
Urszula Gawlik-Dziki ◽  
Beata Biernacka ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
B Value ◽  
B Values ◽  
A Value ◽  
Freeze Dried ◽  
L Value ◽  
Aristotelia Chilensis ◽  
Powdered Form

The study aimed to determine the textural, sensory, and antioxidant properties of gels composed of maqui (Aristotelia chilensis) berries. These freeze-dried berries were tested in a powdered form as an additive (0–5%) to agave sugar (20%) gels. Freeze-dried maqui powdered berries were dark purple to almost black in color and were characterized by an L* value of 16.3, an a* value of 8.3, and a b* value of −9.6. The b* values decreased from 11.8 to 2.3 with the increase in the amount of berry powder. There were no significant changes in the color of gels composed of berries at 4% and 5% concentration. Gels lost (almost twice) their hardness as the amount of maqui increased. The lowest values of hardness and the highest values of elasticity, springiness, gumminess, and chewiness were observed at 4% concentration of dried berries. The type of sugar did not affect the lightness of the gels (L* parameter) and the a* value. The assessors evaluated the gels composed of agave sugar (20%) and 4% maqui and 0.5% citric acid to be the best. Phenolic content and antioxidant activity were significantly higher in these gels compared to the control gels. After obtaining this low sugar gels, consumers could enrich their diets with healthier products.

scholarly journals Determination of temporal value of a-value and b-value to identify the level brittle of rock and seismic activity in the Palu region

2019 ◽  
Vol 3 (1) ◽  
pp. 1
Author(s):  
Afryanti Veronika Simangunsong ◽  
Ramadhan Priadi ◽  
Anak Agung Istri Dwilyantari ◽  
Agus Marsono
Keyword(s):  
Maximum Likelihood ◽  
Seismic Activity ◽  
B Value ◽  
B Values ◽  
A Value ◽  
Calculation Results ◽  
Resistance To Stress ◽  
Index Value ◽  
Earthquake Data

<span lang="EN-US">The Palu area is a region that has a high seismic potential as a result of the existence of the Palu Koro Fault. The Koro Palu Fault is an active sinistral fault that moves with velocity around 25-30 mm/year. This research purpose to determine the a-value and b-value temporally for identify rock brittle levels and seismicity levels in the Palu area using the Maximum Likelihood Guttenberg-Richter method. The data used in this study are earthquake data from the BMKG and USGS catalogs for 2008-2018 over a period of 10 years located at 0840 LU 40 2.620LS and 118,590 BT - 121.70 BT. Based on the results of data processing, there were 3033 earthquake distributions in the earthquake over a 10-year period. The calculation results show variations in the value of b-values in the range 0.55-0.961 and the a-value in the range 3.63-5.42. The highest b-value was obtained in 2015 at 0.961 as an indication of increased seismic activity in the Palu area. After the Palu M 7.4 earthquake on 28 September  2018, there was a significant decrease in the value of the b-value to 0.685. Based on the trend of b-value values which continued to decline from 2015 until 2018, it was identified in the rock's resistance to stress is high in the Palu area. Whereas for the seismicity index value of the Palu area of 0.040789 with the earthquake return period 7 is 25 years. </span>

scholarly journals Gender and live weight on carcass and meat characteristics of donkeys

2018 ◽  
Vol 48 (4) ◽  
Author(s):  
Pedro Hernández-Briano ◽  
Roque Gonzalo Ramírez-Lozano ◽  
Octavio Carrillo-Muro ◽  
Marco Antonio López-Carlos ◽  
Fabiola Méndez-Llorente ◽  
...  
Keyword(s):  
Subcutaneous Fat ◽  
Carcass Characteristics ◽  
Live Weight ◽  
B Value ◽  
Abdominal Fat ◽  
Carcass Weight ◽  
Semitendinosus Muscle ◽  
B Values ◽  
A Value ◽  
L Value

ABSTRACT: One hundred eighty-nine Catalan crossbreed donkeys (Equus africanus asinus) were used to evaluate the effect of gender (gelding, n=106; or female, n=83) and live weight at slaughter (LW) (<100kg, n=25; 101 to 125kg, n=42; 126 to 150kg, n=85; and 151>kg, n=37) on carcass characteristics, non-carcass components and meat and fat color. Geldings had greater (P<0.05) carcass weight, carcass dressing and *L value of subcutaneous fat than females; but females had greater (P<0.05) cooling loss, a* value of semitendinosus muscle and b* value of subcutaneous fat. Donkeys with more than 126kg of LW showed greater (P<0.05) carcass weight and dressing and lower (P<0.05) cooling loss compared to lighter donkeys. The a* value of semitendinosus muscle and abdominal fat was greater in heaviest donkeys (>151kg). Meanwhile, the LW did not affect the color (L*, a* and b* values) of subcutaneous fat (P>0.05). These results suggested that both gender and live weight should be considered when producing meat from donkeys. It is advisable to use geldings weighing more than 126kg at slaughter to obtain the greatest weight and carcass yield.

scholarly journals The effect of enriched cyclopoid copepods on the coloration and feeding rate of Betta splendens

2021 ◽  
Vol 869 (1) ◽  
pp. 012007
Author(s):  
A Yuslan ◽  
N Nasir ◽  
H Suhaimi ◽  
A Arshad ◽  
N W Rasdi
Keyword(s):  
Rice Bran ◽  
Feeding Rate ◽  
Effective Means ◽  
B Value ◽  
Proximate Analysis ◽  
Betta Splendens ◽  
A Value ◽  
Wide Range ◽  
Significant Difference ◽  
L Value

Abstract Copepods with a wide range of sizes, species, and nutritional compositions are preferred as live food for rearing of Betta splendens larvae. This research focuses on evaluating the efficiency of copepod enrichment diets in improving the coloration and feeding rate of B. splendens. Copepod were enriched with Chlorella sp. (T1), capsicum (T2), mixed vegetable (carrot + spinach), (T3), yeast (T4) and rice bran (T5) in 24 hours prior the feeding tests. As a result, proximate analysis of enriched-copepods showed that T1 (70.88±0.41) has highest protein content and T5 (22.01±0.59) has the highest lipid content. The specific growth rate and survival rate of B. splendens was highest in the treatment T1 (2.56±0.07%; 91.11±1.92%) and followed closely by T3 (2.49±0.51%; 85.55±8.39%). Feeding rate, T3 (70.08±3.88%) presented highest rate compared to other treatments. The different enrichment diets used were significantly impact the coloration test on body of L* value (P=0.001, P<0.05), T3 (66.11±3.60) appeared darker in color in contrast to others. As for a* value, the coloration was not impacted with the use of different enrichment on copepods (P=0.158, P>0.05) was detected for T1 (2.84±0.73) that gave a redder shade than other treatments did. T3 (2.40±0.30) exerted a more yellowish shade than the rest for b* value with a significant difference (P=0.015, P<0.05). The current study demonstrates that, rice bran, capsicum and mixed vegetable enrichment (carrot and spinach) have the potential to be an effective means of increasing B. splendens coloring and feeding rate. This potential diet can be further used as a substitution to artificial foods in producing sustainable culture of ornamental fish in the aquaculture industry.

Evaluation of Color Changes of Different Resin Cements in Feldspathic Ceramic Crowns After Accelerated Aging: An In Vitro Research

2021 ◽  
pp. 232020682110443
Author(s):  
Murat Eskitaşçıoğlu ◽  
Mehmet Şerif Akdeniz ◽  
Beyza Ünalan Değirmenci
Keyword(s):  
Color Change ◽  
Accelerated Aging ◽  
B Value ◽  
Resin Cements ◽  
Color Changes ◽  
A Value ◽  
L Value ◽  
Ceramic Crowns ◽  
The Times

Aims: To evaluate the color changes that occur after accelerated aging in feldspathic ceramic crowns cemented with three different dual-cured resin cements. Materials and Methods: For each of the A2-colored RelyX U200, G-CEM LinkForce, and Panavia V5 cement groups, 45 dies from A2-colored zirconia blocks and 45 crowns from CEREC blocks were prepared. Color measurements after 24 h of cementation (T1) and after cycles of aging of 1750 (T2), 3500 (T3), and 7000 (T4) in the thermal cycle device were made using SpectroShade Micro device. The coordinates of the color were used L*, a*, and b* as base and the color change was calculated with ∆ E00 in determining the color. One-way analysis of variance test was used to compare the times in terms of ∆ L*, ∆ a*, and ∆ b* values. Results: It was found that ∆ L* value decreased significantly in period of the T2, T3, and T4 times compared to T1 in all groups ( P < .05), whereas the change between period of T2, T3, and T4 times was not significant ( P > .05). The ∆ a* value increased significantly in the period of T3 and T4 times compared to T1 in the only G-CEM LinkForce group, whereas the ∆ b* value increased significantly in the period of T4 time compared to T1 in the only Panavia V5 group. The changes in ∆ E00 values, which were observed in all period of times, were found to be between 0.43 and 1.04, 0.43 and 1.43, and 0.40 and 0.97 in RelyX U200, G-CEM LinkForce, and Panavia V5 groups, respectively. Conclusion: After accelerated aging, it was found that the color of all cements became darker and the G-CEM LinkForce group turned red and the Panavia V5 group turned yellow. However, it was found that the color changes that occurred were within clinically acceptable visible levels.

scholarly journals Formulation and Characterization of Antimicrobial Edible Films Based on Whey Protein Isolate and Tarragon Essential Oil

Polymers ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 1748
Author(s):  
Maria-Ioana Socaciu ◽  
Melinda Fogarasi ◽  
Cristina Anamaria Semeniuc ◽  
Sonia Ancuţa Socaci ◽  
Mihaela Ancuţa Rotar ◽  
...  
Keyword(s):  
Essential Oil ◽  
Food Packaging ◽  
Physical And Mechanical Properties ◽  
B Value ◽  
Protein Isolate ◽  
Puncture Resistance ◽  
A Value ◽  
Heat Treated ◽  
Film Forming ◽  
L Value

The effects of heat treatment and the addition of tarragon essential oil on physical and mechanical properties of films prepared with 5% whey protein isolate (WPI) and 5% glycerol were investigated in this study. Heat treatment of the film-forming solution caused increases in thickness, moisture content, swelling degree, water vapor permeability (WVP), b*-value, ΔE*-value, transmittance values in the 200–300-nm region, transparency, and puncture resistance of the film, but decreases in water solubility, L*-value, a*-value, transmittance values in the 350–800-nm region, and puncture deformation. When incorporated with tarragon essential oil, heat-treated films have the potential to be used as antimicrobial food packaging. The addition of tarragon essential oil in film-forming solution caused increases in moisture content, solubility in water, WVP, a*-value, b*-value, ΔE*-value, and transparency of the film; decreases in transmittance values in the range of 600–800 nm; and variations in swelling degree, L*-value, transmittance values in the range of 300–550 nm, puncture resistance, and puncture deformation. Nevertheless, different tendencies were noticed in UNT (untreated) and HT (heat-treated) films with regards to transparency, light transmittance, puncture resistance, and puncture deformation. Based on these findings, HT films show improved physical and mechanical properties and, therefore, are more suitable for food-packaging applications.

scholarly journals Developing New Health Material: The Utilization of Spray Drying Technology on Avocado (Persea Americana Mill.) Seed Powder

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 139 ◽  
Author(s):  
Karen Alissa ◽  
Yu-Chi Hung ◽  
Chih Yao Hou ◽  
GiGi Chin Wen Lim ◽  
Jhih-Ying Ciou
Keyword(s):  
Spray Drying ◽  
Water Activity ◽  
B Value ◽  
Seed Extract ◽  
Persea Americana ◽  
A Value ◽  
L Value ◽  
Drying Technology ◽  
Spray Dried ◽  
Avocado Seed

Avocado (Persea Americana Mill.) generates byproducts, especially the avocado seeds. Hence, the aim of this study was to investigate the potential utilization of avocado seed as a very important, high phenolic content, climacteric fruit with unique characteristics and high nutritional properties. As such, theantioxidative test is conducted, then spray drying is used to produce avocado seed powder. The objective of this study was to develop an avocado seed powder using the spray drying technique by investigating the solution stability with different avocado seed extract concentrations, and to determine the physical properties of spray dried avocado powder that consists of powder yield, moisture, water activity, solubility, and color. The avocado seed extract was mixed with maltodextrin and water and homogenized for 10 min at 8000 rpm. The avocado seed solution was then spray dried with different inlet temperatures and feed flow rates. The spray dried avocado seed powder was analyzed for its yield, moisture content, water activity, solubility, and color. It was reported that the solution with the least avocado extract concentration (10 g) had the best stability in terms of presence of solute particles and color. The avocado seed powder obtained from this experiment had yield ranges from 24.46–35.47%, moisture content ranges from 7.18–7.96%, water activity ranges from 0.27–0.34, solubility ranges from 55.50–79.67 seconds, L* value ranges from 38.38–41.05, a* value ranges from 6.20–7.25, and b* value ranges from 13.33–15.17. In addition, increasing inlet temperature resulted in an increase in powder yield, solubility, a* value, and b*value, as well as a decrease in moisture, water activity, and L* value. Meanwhile, increasing the feed flow rate resulted in an increase in powder yield, moisture, water activity, and all L*, a*, b* values, as well as a decrease in solubility. In conclusion, spray drying technology is able to develop avocado seed powder.

Inhibitory Effect of Oxalic Acid on Bacterial Spoilage of Raw Chilled Chicken

2006 ◽  
Vol 69 (8) ◽  
pp. 1913-1919 ◽  
Author(s):  
D. M. ANANG ◽  
G. RUSUL ◽  
SON RADU ◽  
JAMILAH BAKAR ◽  
L. R. BEUCHAT
Keyword(s):  
Oxalic Acid ◽  
B Value ◽  
Inhibitory Effect ◽  
Pseudomonas Spp ◽  
A Value ◽  
Naturally Occurring ◽  
Plate Counts ◽  
Predominant Bacterium ◽  
L Value ◽  
Polyethylene Bags

Oxalic acid was evaluated as a treatment for reducing populations of naturally occurring microorganisms on raw chicken. Raw chicken breasts were dipped in solutions of oxalic acid (0, 0.5, 1.0, 1.5, and 2.0%, wt/vol) for 10, 20, and 30 min, individually packed in oxygen-permeable polyethylene bags, and stored at 4°C. Total plate counts of aerobic bacteria and populations of Pseudomonas spp. and Enterobacteriaceae on breasts were determined before treatment and after storage for 1, 3, 7, 10, and 14 days. The pH and Hunter L, a, and b values of the breast surface were measured. Total plate counts were ca. 1.5 and 4.0 log CFU/g higher on untreated chicken breasts after storage for 7 and 14 days, respectively, than on breasts treated with 0.5% oxalic acid, regardless of dip time. Differences in counts on chicken breasts treated with water and 1.0 to 2.0% of oxalic acid were greater. Populations of Pseudomonas spp. on chicken breasts treated with 0.5 to 2.0% oxalic acid and stored at 4°C for 1 day were less than 2 log CFU/g (detection limit), compared with 5.14 log CFU/g on untreated breasts. Pseudomonas grew on chicken breasts treated with 0.5% oxalic acid to reach counts not exceeding 3.88 log CFU/g after storage for 14 days. Counts on untreated chicken exceeded 8.83 log CFU/g at 14 days. Treatment with oxalic acid caused similar reductions in Enterobacteriaceae counts. Kocuria rhizophila was the predominant bacterium isolated from treated chicken. Other common bacteria included Escherichia coli and Empedobacter brevis. Treatment with oxalic acid caused a slight darkening in color (decreased Hunter L value), retention of redness (increased Hunter a value), and increase in yellowness (increased Hunter b value). Oxalic acid has potential for use as a sanitizer to reduce populations of spoilage microorganisms naturally occurring on raw chicken, thereby extending chicken shelf life.

scholarly journals Temperature Effect on the Physical Properties of Enamel Paint Layer on Cement Plaster

2021 ◽  
Vol 12 (2) ◽  
pp. 103-108
Author(s):  
Samiul Kaiser ◽  
Mohammad Salim Kaiser
Keyword(s):  
Thermal Degradation ◽  
Heating Temperature ◽  
Paint Layer ◽  
B Value ◽  
Electric Resistance Furnace ◽  
A Value ◽  
Optical Images ◽  
Different Temperatures ◽  
L Value ◽  
The Stability

The heating effect on the stability and visual colour of enamel paint on cement plaster is evaluated through light intensity ratio of three primary colours (RGB). The painted cement plaster is isochronally heated in an electric resistance furnace at different temperatures for one hour. The investigation of optical images reveals that the original colour of the paint layer on the plaster samples remains more or less unchanged up to heating at 100°C. However, thermal degradation of the samples becomes evident in colour when they are heated beyond 200°C and at 350°C the colour becomes already burned. The microstructural images of the samples at room temperature show fine and uniform grains. But at higher heating condition the microstructure of the colour sample is characterized by coarsening grain. The colour of the heated samples are then studied through tristimulus colour ‘L*’, ‘a*’ ‘b*’ and ‘E*’ values which were analyzed and evaluated in MATLAB software. The results show that after 200°C the hunter ‘L*’ value starts to decrease greatly up to 250°C. The hunter ‘a*’ value shows an increasing trend up to 100°C and then begins to decrease until 200°C. After 200°C the same increasing character is showed till 300°C. The change of hunter ‘b*’ value remains insignificant up to 100°C and shows decreasing trend between 100°C-250°C range and an increase after 250°C up to 300°C. It is graphically shown that the proportion of all three colours decreases with the increasing temparature. The overall change of colour ‘E*’ occurs with increasing heating temperature due to moisture releasing, chemical changes and thermal degradation simulteneously. The thickness of enamel paint layer comply the above degradation by showing the nature of decresing trend. Journal of Engineering Science 12(2), 2021, 103-108

scholarly journals Effect of adding different types of flour on the quality of low fat beef sausage

2021 ◽  
Vol 50 (1) ◽  
pp. 1-11
Author(s):  
U Habiba ◽  
MM Hossain ◽  
M Habib ◽  
MA Hashem ◽  
MS Ali
Keyword(s):  
Crude Protein ◽  
Storage Time ◽  
Storage Period ◽  
Rice Flour ◽  
B Value ◽  
Corn Flour ◽  
B Values ◽  
Overall Acceptability ◽  
A Value ◽  
Different Types

The experiment was conducted to find out the effect of different types of flour on the sensory, physicochemical, biochemical and microbiological properties of beef sausages. For this purpose, sausages were prepared into four different groups. They were treated control; beef sausage without flour, beef with 10% rice flour, beef with 10% wheat flour and beef with 10% corn flour. All parameters were analyzed at 0, 15th and 30th days of storage time. The proximate compositions of different sausage batters are analyzed and highly significant differences were found in dry matter and crude protein (%) content and significant differences were found in cooking loss (%), pH (%) and EE (%) content. While analyzing the different types of sausages, highly significant differences were found in pH, DM (%), CP (%) and EE (%) content and significant differences in Ash (%) content. Crude protein (%) and DM (%) increased, while Ash (%) and EE (%) decreased with increase of storage time. Significantly higher DM (%) and CP (%) were found in beef sausage without any flour, no significant differences were found among the flour groups in DM (%) and CP (%) content. The storage period had significant effect on different biochemical (FFA, POV and TBARS value) and microbial (TVC, TCC and TYMC) test. In all cases the values were increased with increase of storage time. The surface color (CIE L*, a*, b*) of sausages of different treatments at different storage period were measured.  No significant differences in L* value were found among beef sausages and storage time. On the other hand, different types of sausages had a significant effect on a* and b* values. Significantly higher a* value was found in beef sausage with 10% corn flour and b* value in beef sausage without any flour (Control). Storage period had no effect on b* values, but effect on a* values. Significantly lower a* value was found at 0 day of storage time. In sensory analysis, highly significant differences were found in flavor, off-flavor, juiciness, tenderness and overall acceptability among four types of sausages but no significant found in color. All the parameters were significantly lower in control sausage except off-flavour, which was significantly higher in control sausage. No significant differences were found in sensory parameters among the sausages manufactured from different types of flour. From this experiment, it might be concluded that addition of different types of flour increases the overall acceptability of beef sausage. Bang. J. Anim. Sci. 2021. 50 (1):1-11

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