Effect of chitosan and chitooligosaccharide lactate on free lipids and reducing sugars content and on wheat bread firming

2010 ◽  
Vol 232 (1) ◽  
pp. 123-128 ◽  
Author(s):  
Tatjana Rakcejeva ◽  
Kaspars Rusa ◽  
Lija Dukalska ◽  
Garry Kerch
Keyword(s):  
Reducing Sugars ◽  
Wheat Bread ◽  
Free Lipids

The effect of powders of broccoli on the quality indices of wheat bread

2019 ◽  
pp. 36-39
Author(s):  
V.J. Chernykh ◽  
◽  
V.V. Martirosyan ◽  
V.D. Malkina ◽  
T.I. Kryachko ◽  
...  
Keyword(s):  
Wheat Bread ◽  
Quality Indices

QUALITATIVE AND QUANTITATIVE PHYTOCHEMICAL SCREENING AND IN VITRO ANTIOXIDANT EVALUATION OF PERGULARIA DAEMIA

2018 ◽  
Vol 24 (2) ◽  
Author(s):  
GITA MISHRA ◽  
HEMESHWER KUMAR CHANDRA ◽  
NISHA SAHU ◽  
SATENDRA KUMAR NIRALA ◽  
MONIKA BHADAURIA
Keyword(s):  
Reducing Sugars ◽  
Antioxidant Properties ◽  
Phytochemical Analysis ◽  
Phytochemical Screening ◽  
Qualitative And Quantitative ◽  
The Family ◽  
Ethanolic Extracts ◽  
Antioxidant Evaluation ◽  
In Vitro Antioxidant Activity

Pergularia daemia belongs to the family Asclepiadaceae, known to have anticancer, anti-inflammatory activity. Aim of the present study was to evaluate qualitative and quantitative phytochemical and antioxidant properties of ethanolic extracts of leaf, stem and root parts of P. daemia . Preliminary phytochemical analysis and in vitro antioxidant properties were evaluated by standard methods. The qualitative phytochemical analysis of P. daemia showed presence of flavonoids, tannins, alkaloid, phytosterol, carbohydrate, phenol, saponin, glycosides, terpenoids, steroids proteins and reducing sugars. Quantitative analysis showed polyphenol, flavonoid, flavonone, flavone and flavonol in P. daemia leaves, stem and root in considerable quantity. The in vitro antioxidant activity of P. daemia clearly demonstrated that leaf, stem and root parts have prominent antioxidant properties and was effective in scavenging free radicals.

Effects Attributed to Maleic Hydrazide when used for Chemical Sucker Control on Bright Tobacco

1980 ◽  
Vol 10 (2) ◽  
Author(s):  
Heinz Seltmann
Keyword(s):  
Statistical Difference ◽  
Reducing Sugars ◽  
Maleic Hydrazide ◽  
Water Soluble ◽  
Total Volatile ◽  
Total Alkaloids ◽  
Group I ◽  
Excellent Control ◽  
Per Se ◽  
Group Ii

AbstractThe effect of maleic hydrazide (MH) per se on bright tobacco was determined by comparing plants treated with MH to those without MH under conditions of good chemical sucker control. Sequential applications of each of five contact-type agents with MH one week later (Group I) were compared to dual applications of each of the same contact agents (Group II). In Group II suckers missed during applications were individually wetted to ensure excellent control. Sucker control was measured as 95 % for Group I and assumed to be 99 % for Group II. There were no agronomic differences between Groups I and II. In the visual warehouse appraisal, there was only a statistical difference for thin-bodied tobaccos between the two groups and a trend for slightly more heavy-bodied tobaccos in Group I. The chemical and physical analyses showed that filling value at 13 % moisture and equilibrium moisture content (EMC) measured at 60 % relative humidity were significantly lower in Group I than Group II. The result for EMC was questioned. Actual values for total alkaloids, total volatile bases minus nicotine, total ash, and alkalinity number of water-soluble ash were lower and reducing sugars were higher where MH was used. Except for EMC, the findings in this study reflected those established in studies where MH-treated and normally hand-suckered tobaccos were compared, but the differences here were generally not as great.

Effect of Basil, Oregano and Paprika Additives on the Properties and Lipids Oxidation Wheat Bread Supplemented with Flax Seeds

2007 ◽  
Vol 22 (2) ◽  
pp. 343-355 ◽  
Author(s):  
Daniela Rotkiewicz ◽  
Małgorzata Tańska ◽  
Marta Żmojda
Keyword(s):  
Wheat Bread ◽  
Flax Seeds

POWDER FROM THE SCHROT OF BERRIES OF KALINA IN THE TECHNOLOGY OF PRODUCTION OF WHEAT BREAD

2017 ◽  
pp. 176-188
Author(s):  
Olga Sizaya ◽  
◽  
Olesya Savchenko ◽  
Iryna Zhurok ◽  
Maryna Dorozhynska ◽  
...  
Keyword(s):  
Wheat Bread ◽  
Technology Of Production

PHYSICOCHEMICAL AND MICROBIOLOGICAL EVALUATION OF HONEYS CONSUMED BY THE ELDERLY

2020 ◽  
Vol 5 ◽  
Author(s):  
Lusmarina Rodrigues Silva ◽  
Aline Marques Monte ◽  
Rafael Gomes Abreu Bacelar ◽  
Guilherme Antonio Silva Ribeiro ◽  
Aline Maria Dourado Rodrigues ◽  
...  
Keyword(s):  
Health Center ◽  
Reducing Sugars ◽  
The Elderly ◽  
Indicator Bacteria ◽  
Foreign Matter ◽  
Total Sugars ◽  
Significant Contamination ◽  
Almost All ◽  
Microbiological Analyses ◽  
Current Standards

Objective: to analyze physicochemical, microbiological and dirt parameters in marketed honeys, consumed by the elderly cared for at Integrated Health Center in Teresina, Piauí, Brazil. Method: the following analyses were performed: color, water activity, humidity, ash, pH, acidity, reducing sugars, total sugars, apparent sucrose and insoluble solids. Contamination indicator bacteria, mesophilic microorganisms, filamentous fungi and yeasts, as well as dirt and foreign matter, performed in the period from April to June 2016. Results: analyses of ash, pH, acidity and insoluble solids were outside current standards. Microbiological analyses did not present significant contamination. Also, analyses of dirt showed insect fragments, foreign matter in almost all the samples. Conclusion: parameters of ash, pH, acidity and insoluble solids, as well as dirt and foreign matter, indicated that the samples were not in accordance with current legislation. 

Extraction of Liberated Reducing Sugars from Rapeseed Cake via Acid and Alkali Treatments

2011 ◽  
Vol 40 (11) ◽  
pp. 1575-1581 ◽  
Author(s):  
Han-Seob Jeong ◽  
Ho-Yong Kim ◽  
Sye-Hee Ahn ◽  
Sei-Chang Oh ◽  
In Yang ◽  
...  
Keyword(s):  
Reducing Sugars ◽  
Rapeseed Cake

Effect of Supplementation of Amaranth Flour on Various Quality Attributes and Antioxidant Activities of Bread

2020 ◽  
Vol 16 (3) ◽  
pp. 391-396
Author(s):  
Huma Mukhtar ◽  
Amir Gull ◽  
Tariq A. Ganaie ◽  
Sajad A. Rather ◽  
Farooq A. Masoodi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Wheat Flour ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Quality Attributes ◽  
Wheat Bread ◽  
Total Phenolic ◽  
Water Retention Capacity ◽  
Whole Wheat Bread ◽  
Amaranth Flour

Background: The present investigation was carried to develop amaranth based wheat flour bread. Products were developed by using different levels of amaranth flour and wheat flour in the ratio of 0:100,5:95, 10:90 and 15:85 respectively. Methods: Physico-chemical, antioxidant activity, total phenolic content and physical properties of amaranth supplemented bread were evaluated. Results: Results revealed an increase in moisture content from31.41 -33.35%, ash content 0.95- 1.52%, protein content 12.19% -13.23%, fat content 2.21% -2.81% and crude fiber 1.13-1.74%, and decrease in nitrogen free extract, alkali water retention capacity 52.11-47.35% and 137.66-112.00% respectively. Also it was observed that amaranth flour supplemented bread showed decrease in total phenolic content, antioxidant activity and FRAP assay with increase in substitution level. Color evaluation showed increase in L* and a* value of bread crust, while as bread crumb shows decrease in b* and L* value respectively. Nutritional evaluation revealed that among the samples tested 85% wheat flour and 15% amaranth flour supplemented bread was rated best as it was also evident from nutritional analysis. Conclusion: Maximum substitution of wheat flour with amaranth flour were 10% in terms of desirable bread quality attributes. The composite breads would serve as functional food, because of its high nutritional value than whole-wheat bread.

Monthly variation and impact of pollution on the nutritional value of Moringa oleifera (Lam.) Leaves

2017 ◽  
Vol 6 (10) ◽  
pp. 5535
Author(s):  
Sachin Umesh Dubey ◽  
Madhu Kanta Kapoor
Keyword(s):  
Vitamin C ◽  
Nutritional Value ◽  
Moringa Oleifera ◽  
Reducing Sugars ◽  
Essential Amino Acids ◽  
Monthly Variation ◽  
Vehicular Pollution ◽  
Total Sugars ◽  
Urban Sewage ◽  
Moringa Oleifera Lam

Moringa oleifera Lam., commonly found tree in sub-Himalayan tracts of India, Pakistan, Bangladesh and Afghanistan has a high nutrition value. The leaves, flowers and immature pods of Moringa are used as a vegetable in many countries. The leaves are highly nutritious and medicinal in nature. They are a rich source of iron, calcium, vitamin A, vitamin C, proteins, and essential amino acids. Hence Moringa leaves can be a good source of protein for the vegetarians and the under-nourished population. Present investigation deals with the study of monthly variation in the nutritional value of Moringa leaves from the month of June 2015 to January 2016. Impact of urban sewage pollution and roadside vehicular pollution on the amount of reducing and total sugars, chlorophylls (a, b and total), proteins, vitamin-C and pH of the leaves, was also studied. Results revealed that the highest amounts of reducing sugars, total sugars, chlorophyll b and total chlorophyll during October 2015 whereas proteins, chlorophyll a, vitamin C and pH were highest during January 2016. Leaf samples collected from all the study sites exhibited minimum amounts of reducing sugars, chlorophylls (a, b and total) and pH during July 2015 whereas total sugars were lowest during December 2015. Proteins and vitamin C values were lowest during August and June 2015 respectively. Sewage and vehicular pollution showed an adverse effect on the nutritional contents of Moringa oleifera leaves. Of the two polluted sites, samples from near the sewage flow showed higher impact.

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