Chemical composition, physical properties, and antioxidant activities of yam flours as affected by different drying methods

This study aims to evaluate the effects of different drying methods on the physical properties, total phenolic content, total flavonoid content, and antioxidant activity of extracts from Moringa oliefera L. (MO) leaf waste. The effects of two drying techniques, namely, sun drying (A1) and tray drying (A2), on the physical and antioxidant properties of the extracts obtained using three extracting solvents, i.e., water (b1), ethanol (b2), and ethyl acetate (b3), were investigated. These extracts were analyzed for their physicochemical and antioxidant properties. The antioxidant properties were determined with the Folin Ciocalteau, aluminum chloride, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays. Fourier transform infrared spectrophotometry (FTIR) was used to identify functional groups in the active compounds. It was found that the physical properties of the MO extract, including yield, pH, total solids, and color, showed significant differences for the two drying methods (p < 0.05). The b3 extract had the highest value for total phenolic contents, total flavonoid contents, and antioxidant activities, followed by b2 and b1, respectively, for both the sun drying and tray drying methods. There was a significant correlation between the total phenolic and flavonoid contents and antioxidant activity (IC50). This study reveals that waste material from MO leaves could be utilized as an antioxidant agent, which is expected to reduce environmental pollution from the MO processing industry.

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Quality analysis and prospects for use of lupin seeds of Belarusian selection

Food Science and Applied Biotechnology ◽

10.30721/fsab2020.v3.i1.71 ◽

2020 ◽

Vol 3 (1) ◽

pp. 22

Author(s):

Lyudmila Rukshan ◽

Alena Navazhilova ◽

Dmitry Kudin

Keyword(s):

Chemical Composition ◽

Physical Properties ◽

Wheat Flour ◽

Great Influence ◽

Quality Analysis ◽

Bakery Products ◽

Whole Grain ◽

Technological Parameters ◽

Protein Food ◽

Lupin Seeds

The paper investigates technological parameters of the quality of low-alkaloid lupin of five cultivars selected and grown in the Republic of Belarus during the years from 2007 to 2017. Prospects for the use of the obtained seeds have been studied. This study reveals great influence of cultivar and climatic conditions during growth of lupin seeds on correlation of anatomic parts in seeds as well as on their physical properties. Cultivar of lupin seeds Jan is recommended for whole grain flour and graded flour production based on its anatomic composition, uniformity and physical properties. A comparative analysis of chemical composition, quality parameters and technological properties of lupin flour has been done. The chemical composition of lupin flour, of whole grain lupin flour, in particular, has been found to be relatively low in starch, high in protein, food fibers, minerals and organic acids. As a result, whole grain lupin flour has been proved to have higher food value when compared to traditional wheat flour. This paper demonstrates the difference between lupin flour characteristics and those of wheat flour in terms of color, acidity, enzymatic activity and adsorbing properties. This study reveals the possibility of use of lupin flour in bakery products by substituting traditional types of flour with lupin flour at 10-30% levels, as well as by replacing egg products with lupin flour at 25-50% levels. The work highlights the use of lupin flour at the stages of dough kneading, dough preparation, foam and emulsion production mainly by using rapid dough making methods.Practical applicationsRecommendations have been made on the usage of lupin flour in the technological process of bakery products manufacturing, macaroni and flour confectionery products production.

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NICROFER 5520 Co

Alloy Digest ◽

10.31399/asm.ad.ni0480 ◽

1995 ◽

Vol 44 (3) ◽

Keyword(s):

High Temperature ◽

Chemical Composition ◽

Physical Properties ◽

Tensile Properties ◽

High Temperatures ◽

Heat Treating ◽

High Temperature Corrosion ◽

Creep Properties ◽

Nickel Chromium ◽

Temperature Performance

Abstract NICROFER 5520 Co is a nickel-chromium-cobalt-molybdenum alloy with excellent strength and creep properties up to high temperatures. Due to its balanced chemical composition the alloy shows outstanding resistance to high temperature corrosion in the form of oxidation and carburization. This datasheet provides information on composition, physical properties, elasticity, and tensile properties. It also includes information on high temperature performance as well as forming, heat treating, machining, and joining. Filing Code: Ni-480. Producer or source: VDM Technologies Corporation.

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BÖHLER W403 VMR

Alloy Digest ◽

10.31399/asm.ad.ts0721 ◽

2013 ◽

Vol 62 (9) ◽

Keyword(s):

Heat Treatment ◽

Chemical Composition ◽

Physical Properties ◽

Tool Steel ◽

Raw Materials ◽

Heat Treating ◽

Diffusion Annealing ◽

Selection Of

Abstract Böhler (or Boehler) W403 VMR is a tool steel with outstanding properties, based not only on a modified chemical composition, but on the selection of highly clean raw materials for melting, remelting under vacuum (VMF), optimized diffusion annealing, and a special heat treatment. This datasheet provides information on composition, physical properties, and elasticity. It also includes information on forming and heat treating. Filing Code: TS-721. Producer or source: Böhler Edelstahl GmbH.

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