Effect of heat treatment on moisture sorption behavior of wheat flours using a hygrometric technique

1995 ◽  
pp. 995-1005
Author(s):  
K.A. Riganakos ◽  
M.G. Kontominas
Keyword(s):  
Heat Treatment ◽  
Moisture Sorption ◽  
Sorption Behavior ◽  
Wheat Flours

scholarly journals PENGEMBANGAN MAKANAN TAMBAHAN BERBASIS F100 DENGAN SUBSTITUSI TEPUNG LABU KUNING DAN TEPUNG PISANG

2020 ◽  
Vol 9 (2) ◽  
pp. 121-128
Author(s):  
Ria Ambarwati
Keyword(s):  
Complementary Feeding ◽  
Moisture Sorption ◽  
Basic Research ◽  
Food Science ◽  
Sorption Behavior ◽  
Gluten Free ◽  
Musa Paradisiaca ◽  
Physico Chemical ◽  
Wheat Flours ◽  
Food Journal

Latar Belakang: Perlu pengembangan modifikasi makanan tambahan dengan komposisi bahan berbasis F100.Tujuan: Mengetahui perbedaan kadar energi, protein dan lemak serta uji daya terima cookies berbasis F100 dengan substitusi tepung labu kuning dan tepung pisang.Metode: Jenis penelitian ini adalah penelitian eksperimen rancangan acak lengkap 1 faktorial. Konsentrasi substitusi tepung labu kuning dan tepung pisang 10%, 20%, 30% dan 0% sebagai kontrol dengan 3 kali ulangan. Kadar energi dengan menggunakan DKBM, kadar protein diuji dengan metode micro Kjeldahl dan kadar lemak dengan metode soxlet. Uji daya terima pada 25 panelis agak terlatih dan 20 balita usia 2-5 tahun. Perbedaan kadar protein dan lemak diuji dengan ANOVA dan uji lanjut LSD, Tukey HSD. Uji daya terima panelis agak terlatih diuji dengan Friedman. Perbedaan kadar energi dan uji daya terima pada balita dianalisis secara deskriptif.. Hasil: Kadar energi paling tinggi pada cookies dengan subtitusi tepung labu kuning konsentrasi 10% (100,73 kkal/100 gram) dan tepung pisang konsentrasi 10% (101,23/100 gram). Ada perbedaan kadar protein dan lemak cookies dengan substitusi tepung labu kuning (p=0,000) dan substitusi tepung pisang (p=0,000). Ada perbedaan daya terima panelis terhadap rasa (p=0,046), warna (p=0,000), tekstur (p=0,007) dan tidak ada perbedaan aroma (p=0,126) cookies substitusi tepung labu kuning. Tidak perbedaan terhadap rasa (p=0,984), warna (p=0,352), tekstur (p=0,758), aroma (p=0,680) cookies substitusi tepung pisang. Lebih dari 50% balita menghabiskan cookies substitusi tepung labu kuning konsentrasi 10%, 20% dan tepung pisang konsentrasi 30%.Kesimpulan: Konsentrasi substitusi tepung labu kuning 10%, 20% dan substitusi tepung pisang 30% dapat direkomendasikan sebagai alternatif makanan tambahan.1.    Nency Y, Arifin MT. Gizi Buruk, ancaman generasi yang hilang. Inovasi, 2005;5(XVII):1-4.2.    Kemenkes RI.Riset Kesehatan Dasar 2013. Jakarta: Kemenkes RI; 2013.3.    Dinas Kesehatan Kota Semarang. Laporan Program Penanganan Komprehensif Gizi Buruk di Kota Semarang Tahun 2015. Semarang: Dinas Kesehatan Kota Semarang ;2015.4.    Departemen Kesehatan RI. Pedoman pelayanan gizi buruk. Jakarta: Departemen Kesehatan RI; 2011. 5.    Departemen Kesehatan RI. Pedoman penatalaksanaan gizi buruk secara rawat jalan untuk Puskesmas. Jakarta: Departemen Kesehatan RI: 2003. 6.    Dinas Kesehatan Kota Semarang. Laporan Program Penanganan Komprehensif Gizi Buruk di Kota Semarang. Semarang: Dinas Kesehatan Kota Semarang; 2016.7.    Jannah EW, Sulaeman A, Fitria M, Gumilar M, Salsabila ST. Cookies tepung ubi jalar oranye, tepung kedelai, dan puree pisang sebagai pmt balita gizi kurang. Jurnal Riset Kesehatan, 2019;11(1):105–12.  8.    Faridah A, Pada KS, Yulastri A, Yusuf L. PatiseriJilid 1. Jakarta: Direktorat Pembinaan Sekolah Menengah Kejuruan; 2008.p 496–515.9.    Sutomo BD. Sukses Wirausaha Kue Kering. Cetakan V. Jakarta: Kriya Pustaka; 2012. p.18. 10. Hendrasty, Krissetiana H. Tepung Labu Kuning Pembuatan dan Pemanfaatannya. Yogyakarta: Kanisius; 2003. p. 9. 11. Azhariati R. Pengaruh metode pengeringan terhadap kerusakan betakaroten mi ubi kayu yang diperkaya tepung labu kuning. Agritech. 2008;22(4):153–7. 12. Masli R. Studi pembuatan tepung pisang kepok (musa paradisiaca forma typical) sebagai bahan substitusi pembuatan roti tawar (kajian tingkat kematangan pisang kepok dan suhu pengeringan). Departemen Agroindustri Universitas Muhammadiyah Malang. Skripsi. 2010; 13. Karlin R, Rahayuni A. Potensi Yogurt Tanpa Lemak Dengan Penambahan Tepung Pisang Dan Tepung Gembili Sebagai Alternatif Menurunkan Kolesterol. Journal of Nutrition College. 2014;3(2):293–302. 14. Soekarto ST. Penelitian Organoleptik untuk Industri Pangan dan Hasil Pertanian. Jakarta: Bhatara Karya Aksara; 1985. p. 1–121.15. Persatuan Ahli Gizi Indonesia. Daftar Komposisi Bahan Makanan. Jakarta. Persatuan Ahli GiziIndonesia; 2005. 16. Persatuan Ahli Gizi Indonesia. Tabel Komposisi Pangan Indonesia. Jakarta: Elex Media Komputindo; 2009. 17. Riganakos KA, Kontominas MG. Effect of heat treatment on moisture sorption behavior of wheat flours using a hygrometric tehnique. Developments in Food Science. 1995;37:995–1005. 18. See EF, Wan Nadiah WA, Noor Aziah AA. Physico-chemical and sensory evaluation of breads supplemented with pumpkin flour. ASEAN Food Journal. 2007;14(2):123–30. 19. Asmaraningtyas D. Kekerasan, warna dan daya terima biskuit yang disubstitusi tepung labu kuning. Universitas Muhammadiyah Surakarta. Skripsi. 2014.20. Winarno F. Kimia Pangan dan Gizi. Jakarta: Gramedia Pustaka Utama; 2004. p 41–43.21. Utomo LIVA, Nurali E, Ludong M. Pengaruh Penambahan maizena pada Pembuatan Biskuit Gluten Free casein Berbahan Baku Tepung Pisang Goroho (Musa Acuminate). Cocos, 2017;1(2).22. Subandoro RH, Basito, Atmaka W. Pemanfaatan tepung millet kuning dan tepung ubi jalar kuning sebagai subtitusitepung terigu dalam pembuatan cookies terhadap karakteristik organoleptik dan fisikokimia. Jurnal Teknosains Pangan. 2013;2(4):68–74. 23. Yasinta UNA, Dwiloka B. Nurwantoro N. Pengaruh subtitusi tepung terigu dengan tepung pisang terhadap sifat fisikokima dan organoleptik cookies. Jurnal Aplikasi Teknologi Pangan. 2017;6(3):119–21. 24. Sitohang KAK, Lubis Z, Lubis LM. Pengaruh perbandingan jumlah tepung terigu dan tepung sukun dengan jenis penstabil terhadap mutu cookies sukun. Jurnal Rekayasa Pangan dan Pertanian. 2015;3(3):308–15. 25. Lolodatu ES. Purwijatingngsih LME, Pranata F. Kualitas non flaky crackers coklat dengan variasi substitusi tepung pisang kepok kuning (musa paradisiaca forma typica). Jurnal Teknobiologi. Jurnal Teknobiologi. 2015;1–14. 26. Setyadi DA, Cahyadi W, Surahman DN. Pengaruh jenis Tepung pisang (Musa paradisiaca) dan waktu pemanggangan terhadap karakteristik banana flakes. Universitas Pasundan. Skripsi. 2017.27. Mennella JA, Bobowski NK. The sweetness and bitterness of childhood: Insights from basic research on taste preferences. Physiol Behav. 2015;152:502–7. 28.  Widya FC, Anjani G. Syauqy A. Analisis kadar protein, asam amino, dan daya terima pemberian makanan tambahan (PMT) pemulihan berbasis labu kuning (cucurbita moshata) untuk batita gizi kurang. Journal of Nutrition College, 2019;8(4):207–18. 29. Boulanger AM, Vernet M. Introduction of new food textures during complementary feeding: observations in France. Arch Pediatr. 2018;25(1):6–12.   

scholarly journals The Influence of Heat Treatment on the Static and Dynamic Sorptive Behavior of Moso Bamboo (Phyllostachys pubescens)

2019 ◽  
Vol 2019 ◽  
pp. 1-7 ◽  
Author(s):  
Yuxiang Huang ◽  
Ru Liu ◽  
Fandan Meng ◽  
Yanglun Yu ◽  
Wenji Yu
Keyword(s):  
Heat Treatment ◽  
Moisture Content ◽  
Moisture Sorption ◽  
Moso Bamboo ◽  
Chemical Components ◽  
Sorption Behavior ◽  
Phyllostachys Pubescens ◽  
Phase Lag ◽  
Heat Treated ◽  
Hemicellulose Removal

The influence of heat treatment on moisture sorption behavior of moso bamboo (Phyllostachys pubescens), especially under dynamic sorption conditions, was investigated. Moso bamboo was heated to 180 and 200°C for 8 h to investigate the chemical components and sorptive behavior at sinusoidal relative humidity (RH) and constant humidity. The results of chemical components revealed that the content of holocellulose,α-cellulose, and hemicellulose decreased while that of lignin increased slightly with increasing treatment temperatures. The results of static adsorption at constant RH showed that 200°C treated bamboo exhibited the lowest moisture content and moisture sorption coefficient. The results of dynamic sorptive behavior indicated that the moisture content changed sinusoidally but lagged behind the triggering sinusoidal RH changes. Heat-treated bamboo presented greater phase lag and smaller amplitudes of moisture content and sorption hysteresis due to the hemicellulose removal.

scholarly journals Analysis and modeling of moisture sorption behavior for antimicrobial composite protein films

2014 ◽  
Vol 24 (6) ◽  
pp. 1969-1978
Author(s):  
Qiao Lei ◽  
Jiazhen Pan ◽  
Jianqiang Bao ◽  
Zhiying Huang ◽  
Yuting Zhang
Keyword(s):  
Moisture Sorption ◽  
Sorption Behavior ◽  
Protein Films

Moisture Sorption Isotherms and Isosteric Heats of Sorption of High-Pressure Treated Paulownia Wood under Different Storage Conditions

2019 ◽  
Vol 62 (1) ◽  
pp. 105-114
Author(s):  
Xiuping Jiang ◽  
Xiuping Jiang ◽  
Huanhuan Li ◽  
Hosahalli S. Ramaswamy ◽  
Songming Zhu ◽  
...  
Keyword(s):  
High Pressure ◽  
Gravimetric Method ◽  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Storage Conditions ◽  
Sorption Behavior ◽  
Adsorption And Desorption ◽  
Moisture Sorption Isotherm ◽  
Moisture Sorption Isotherms ◽  
Paulownia Wood

Abstract. Understanding of moisture sorption isotherms (MSI) is critical for predicting the stability of wood during handling, transport, and storage. The aim of this study was to evaluate the adsorption and desorption isotherm characteristics of high-pressure (HP) treated paulownia wood and to identify the best-fitting model to describe its sorption behavior. The equilibrium moisture contents (EMCs) of HP-treated paulownia wood were obtained using a static gravimetric method under different storage conditions: three temperatures (20°C, 30°C, and 40°C) and five water activity (aw) levels (0.32 to 0.95). Results showed that HP parameters did not significantly affect the MSI trend of treated groups. Eight modified models (modified Chung-Pfost, modified Henderson, modified Oswin, modified Halsey, Chen-Clayton, Guggenheim-Anderson-de Boer (GAB), simply modified GAB, and Peleg) were fitted to the experimental data. The Chen-Clayton model (temperature-dependent) produced randomized residuals and the best prediction performance for both adsorption and desorption among all models. Net isosteric heat of adsorption and desorption decreased from 7.55 to 4.84 kJ mol-1 and from 18.1 to 12.2 kJ mol-1, respectively, with an increase in EMC from 7.5% to 10%. The isosteric temperature (Tß) was 352 K for adsorption and 335 K for desorption, between which all the adsorption and desorption reactions proceeded at the same rate. All thermodynamic functions were adequately characterized by a power law model. Keywords: Equilibrium moisture content, High-pressure treatment, Modeling, Moisture sorption isotherm, Paulownia wood, Temperature, Thermodynamic analysis.

Role of enthalpy and entropy in moisture sorption behavior of pineapple pulp powder produced by different drying methods

2012 ◽  
Vol 528 ◽  
pp. 63-71 ◽  
Author(s):  
Juliane Viganó ◽  
Ebner Azuara ◽  
Vânia R.N. Telis ◽  
Cesar I. Beristain ◽  
Maribel Jiménez ◽  
...  
Keyword(s):  
Moisture Sorption ◽  
Sorption Behavior ◽  
Drying Methods ◽  
Enthalpy And Entropy ◽  
Pineapple Pulp

Moisture Sorption Behavior and Thermodynamic Properties of Gulabjamun Mix

2013 ◽  
Vol 38 (6) ◽  
pp. 2192-2200 ◽  
Author(s):  
Heartwin A. Pushpadass ◽  
F. Magdaline Eljeeva Emerald ◽  
Bharat Chaturvedi ◽  
K. Jayaraj Rao
Keyword(s):  
Thermodynamic Properties ◽  
Moisture Sorption ◽  
Sorption Behavior

Moisture Sorption Behavior, and Effect of Moisture Content and Sorbitol on Thermo-Mechanical and Barrier Properties of Pectin Based Edible Films

2007 ◽  
Vol 3 (4) ◽  
Author(s):  
Neda Maftoonazad ◽  
Hosahalli S. Ramaswamy ◽  
Michele Marcotte
Keyword(s):  
Mechanical Properties ◽  
Glass Transition ◽  
Moisture Content ◽  
Moisture Sorption ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Vapor Permeability ◽  
Sorption Behavior ◽  
Intermediate Water ◽  
Moisture Contents

The moisture sorption behavior of pectin films formulated with different sorbitol content was evaluated and films with different equilibrium moisture contents were obtained. Different models were used to describe the moisture sorption isotherms (MSI) of pectin films, sorbitol and pectin powder. Based on changes observed in MSI, sorbitol was found to strongly interact with pectin polymers. Incorporation of sorbitol in pectin films resulted in lower equilibrium moisture contents at low to intermediate water activities (aw), but much higher moisture contents at aw > 0.53. Estimates of monolayer moisture values (1.53 – 3.81 g H2O kg-1 solids) were obtained by the application of Guggenheim-Anderson-DeBoer (GAB) model. A differential mechanical analyzer (DMA) was used for mechanical properties of formulated films while a differential scanning calorimeter (DSC) was used for thermal properties and glass transition temperature (Tg). With both DMA and DSC tests, the strong plasticizing action of water and sorbitol was evident. Tg vs. moisture content data were successfully fitted to the Fox empirical model. Multi-frequency DMA measurements provided estimates for the apparent activation energy (Ea) of the second glass transition in the range of 131-184 kJ/mol; the values for Ea decreased with increasing sorbitol concentration. Water vapor permeability (WVP) and mechanical properties of the films were also analyzed under varying sorbitol and moisture contents. Increasing moisture or addition of sorbitol to pectin films increased the elongation at break, but decreased the tensile strength, modulus of elasticity and Tg, and increased WVP of the films.

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