Effects of sowing date, nitrogen application, and sowing rate on oat quality

1998 ◽  
Vol 49 (5) ◽  
pp. 845 ◽  
Author(s):  
M. X. Zhou ◽  
M. Glennie-Holmes ◽  
K. Robards ◽  
G. L. Roberts ◽  
S. Helliwell
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Sowing Date ◽  
Field Trials ◽  
Pasting Properties ◽  
Human Food ◽  
Pasting Temperature ◽  
Agronomic Conditions ◽  
Late Sowing

Processors of oats for human food use in Australia may have to use grain grown under widely different agronomic conditions. To assess the effect of agronomic conditions on the quality of oats, field trials were conducted in New South Wales, Australia, in 1995 with Bimbil, Carbeen, Coolabah, and Euro (feed varieties); Cooba, Mortlock, and Echidna (food varieties); and Yarran, a variety particularly unsuitable for human food use. In 3 separate experiments, the effects of nitrogen (N) application, sowing date, and sowing rate on the quality of the oats were examined. N and late sowing caused an increase in protein content and a decrease in moisture content, whereas other grain qualities were little affected. Sowing rate had significant effects on grain quality. As the sowing rate was increased, kernel size, groat percentage, and protein content were increased and moisture content was decreased. The pasting properties of groat flour were affected by all treatments, particularly sowing rate. Late sowing date increased the final viscosity and pasting temperature of the oats. High sowing rates increased the final viscosity and pasting temperature and prolonged the time to peak viscosity. Although management had significant effects on oat quality, variety was still the main cause of the differences.

scholarly journals Effect of Watermelon Rind (Citrullus lanatus) Addition on the Functional, Pasting and Microbiological Quality of Sorghum Based Mumu

2019 ◽  
pp. 72-83
Author(s):  
Stephen T. Gbaa ◽  
Samuel A. Ahemen ◽  
Christiana O. Ameh
Keyword(s):  
Citrullus Lanatus ◽  
Microbiological Quality ◽  
Pasting Properties ◽  
Viable Count ◽  
Sorghum Flour ◽  
Watermelon Rind ◽  
Microbial Analysis ◽  
Pasting Temperature ◽  
Powder Addition

The effect of watermelon rind powder addition on the functional, pasting and microbiological quality of Sorghum based mumu was evaluated. Sorghum-based mumu was prepared from composite flours of 85:15, 75:15, 70:15 and 65:15% roasted sorghum flour and roasted partially defatted groundnut flour respectively and included with 0, 10, 15 and 20% watermelon rind powder respectively which were known as sample A, B, C and D accordingly. Subsequently, the functional, pasting properties and microbial quality was assessed. Functional properties values; Bulk density (0.89 to 0.80mg/100g), reconstitution index (4.99 to 4.89) and swelling index (2.35 to 2.20) decreased significantly (p < 0.05) with increase in watermelon powder addition while water absorption (10.36 to 10.97g/g), oil absorption (10.33 to 10.79) and foam capacities (12.46 to 13.85%) increased with increase in watermelon rind powder.  The pasting properties; peak (302.22 to 292.44 RVU), trough (156.44 to 150.00 RVU) and Final viscosities (412.69 to 400.76RVU), and breakdown (149.95 to 140.59RVU) decreased significantly (p < 0.05) with increased in watermelon rind powder while setback viscosity (101.05 to 115.59RVU), pasting temperature (59.32 to 62.02oC) and pasting time (4.93 to 5.13mins) increased. Microbial analysis revealed the following ranges: Total viable count, 0.5x102 to1.0x102 cfu/g, fungi count of 6.1x101- 9.9x101 cfu/g and no coliform was detected. Overall, addition of watermelon rind powder showed good functional, pasting and microbiological qualities of sorghum based mumu.

Effect of sowing date on the yield and quality of maize hybrids with different growing seasons

2009 ◽  
Vol 57 (4) ◽  
pp. 389-399 ◽  
Author(s):  
J. Nagy
Keyword(s):  
Protein Content ◽  
Starch Content ◽  
Sowing Date ◽  
Grain Protein Content ◽  
Water Supplies ◽  
Maize Hybrids ◽  
Growing Seasons ◽  
Sowing Dates ◽  
Significant Difference ◽  
Late Sowing

The yield, protein and starch content of Martonvásár maize hybrids belonging to different FAO groups were examined in experiments involving early, optimal and late sowing dates in two different years (drought — 2007, favourable water supplies — 2008) on a calcareous chernozem soil with loam texture at the Látókép Experimental Station of the Centre of Agricultural Sciences and Engineering, University of Debrecen.Sowing date had a significant effect on maize grain yield in the dry year. The grain yields of hybrids with longer growing periods were significantly higher than those with shorter growing periods in both years, but they reacted sensitively to the change in sowing date in the dry year. Due to the rainfall distribution in the growing season, sowing date did not modify the performance of the hybrids in the year with favourable water supplies. Sowing date had a significant effect on the grain protein content in the dry year, with significantly higher values after late sowing than after early or optimal sowing. Averaged over the sowing dates, the protein content of the FAO 200 hybrid was significantly higher in both years than that of hybrids in other FAO groups. In the dry year, the greatest difference in protein content could be observed between the early and late sowing dates for hybrids in all four FAO groups. A negative correlation was found between yield and protein content. Sowing date significantly increased the starch content of maize in the favourable year, with a significant difference between early and late sowing dates.In the dry year higher starch contents were recorded for all the hybrids and for all the sowing dates than in the favourable year. In the dry year, sowing date only caused a significant difference in the starch content in the case of FAO 200 sown at optimal and late sowing dates. In the favourable year, a significant difference was only obtained for the starch content of the FAO 400 hybrid sown at early and late sowing dates. Satisfactory quality can only be achieved if suitable genotypes are grown with appropriate technologies.

Pasting, Textural and Sensory Characteristics of the Kofter, A Fruit-Based Dessert: Effect of Molasses and Water Concentration

2015 ◽  
Vol 11 (3) ◽  
pp. 349-358 ◽  
Author(s):  
Onder Yildiz ◽  
Bayram Yurt ◽  
Omer Said Toker ◽  
Mehmet Murat Ceylan ◽  
Mustafa Tahsin Yilmaz ◽  
...  
Keyword(s):  
Sensory Analysis ◽  
Water Concentration ◽  
Textural Properties ◽  
Pasting Properties ◽  
Peak Time ◽  
Drying Temperature ◽  
Starch Concentration ◽  
Type Composition ◽  
Pasting Temperature

Abstract Kofter is a traditional product which is composed of water, molasses and starch. The quality of Kofter depends on many factors involving concentration of the ingredients, starch concentration and type, composition and type of the molasses and drying temperature and time. In the present study, the effect of molasses concentration (75–25%) on the pasting and textural properties of the Kofter samples was investigated. All pasting properties (peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, peak time, pasting temperature) were significantly affected by molasses concentration used in the formula. The increase in water concentration generally caused increase in hardness, adhesiveness, gumminess and chewiness value of the Kofter samples. Sensory analysis was also performed to determine mostly preferred sample regarding appearance, color, texture, taste, odor and overall preference. According to the sensory results, Kofter sample including 40% molasses and 60% water was found to be mostly preferred sample.

scholarly journals THE STUDY OF QUALITY INDICATORS AND FRACTIONAL COMPOSITION OF WHEAT GRAIN PROTEIN OF SOUTHERN REGIONS OF UKRAINE

2021 ◽  
Vol 20 (4) ◽  
pp. 4-10
Author(s):  
A. Penaki ◽  
A. Borta
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Bulk Density ◽  
Quality Indicators ◽  
Protein Structures ◽  
Protein Fractions ◽  
Falling Number ◽  
Wheat Grain ◽  
Molecular Weights

The results of studies of the quality of food and non-food grain of wheat from the southern regions of Ukraine in 2016 harvest are presented. The indicators of the quality of wheat grain were determined, the uniformity of their distribution in different classes of wheat was assessed, the content of protein fractions of the gluten complex and the molecular weights of individual protein structures were determined. It was found that the studied 13 samples of wheat grain had the following quality indicators: moisture content 9.4 ... 13.5%, bulk density 731 ... 814 g/l, protein content 10.1 ... 13.2%, gluten content 16.4 ... 25.6%, gluten quality 50 ... 110 units of the IDK device, falling number 311 ... 493 s, grain admixture 1.2 ... 10.5%, grains damaged by a wheat bug, 0.1 ... 10.1%. It was noted that the bulk density of all samples of wheat of 2 ... 6 classes exceeded the standard values in each class. In terms of protein content, 2 from 3 samples of class 5 wheat and 1 from 2 samples of 6 class exceeded the standard value of class 3 wheat (≥11.0%). The same was observed for these samples and for the gluten content (≥18%). Almost all grain samples, except for 2 samples of the 5th class and 2 samples of the 6th class, met the requirements of wheat of the 2nd class (45 ... 100 units device VDK). The falling number of all samples was high and significantly exceeded the normalized value (180 s), even for class 2 wheat. It was found that the uniformity of the distribution of individual quality indicators in different classes of wheat grain by the coefficient of variation is not the same. Such indicators of grain quality as moisture content, bulk density and protein content in different samples of the south of Ukraine in 2016 harvest fluctuated weakly (V≤10%), in terms of the amount of gluten and the falling number fluctuations were average (10% ≤V≤20%). Fluctuations in the content of grain impurities and grains damaged by the wheat bug are big (V≥20%). For the last indicator, fluctuations relative to the average are very large and exceed 120 %. This indicates that in different areas where wheat was grown, the infestation by the wheat bug was very different. It was shown that regardless of the total amount of protein determined by the Infratec FOSS express analyzer, four protein fractions of the gluten complex (albumins, globulins, gliadins and glutenins) are present in all grain classes, and the molecular weights of the protein structures of the main fractions are within small limits, which are in kDa - for albumins and globulins 20...30, gliadins 27.. 100 and glutenins 30...35. It was noted that in the varietal wheat "Chernobrova" albumins and globulins have a slightly higher molecular weight (30...40 kDa) than in non-varietal wheat.

scholarly journals KARAKTERISASI FISIKOKIMIA IKAN BAGE (MAKANAN TRADISIONAL SUMBAWA) MENGGUNAKAN OVEN PENGERING

2021 ◽  
Vol 5 (1) ◽  
pp. 34-39
Author(s):  
Rhestu Isworo ◽  
Anni Nuraisyah
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Average Moisture Content ◽  
Drying Process

Lemuru production in Sumbawa has increased and is one of the processed productsthe famous one is bage fish. This bage fish is processed by a process of salting andpickling, then drying and frying. Request from the Sumbawa peopleThere are already many who want to bring this typical bage fish souvenir from the region. Bytherefore in this study a controlled drying process was carried out usingoven, and is expected to be a solution to improve the quality of bage fishphysicochemical and microbiological. The results showed that fresh lemuru hadthe average moisture content was 86%, protein content was 19.8%, fat content was 6.1%. Water contentThe highest bage fish was found in treatment with a temperature of 50 ° C for 2 hours (56.33%)while the lowest water content is found in 4 hours drying with a temperature of 60 ° C(28.41%). The highest TPC test value was obtained in bage fish drying at 50oCfor 2 hours, which is 21000 CFU / gr (2.1 x 104 CFU / gr).

scholarly journals Pengaruh Jenis Ikan dan Metode Pemasakan terhadap Mutu Abon Ikan

2018 ◽  
Vol 7 (2) ◽  
pp. 138-147
Author(s):  
Chairil - Anwar
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Fish Species ◽  
Fat Content ◽  
Ash Content ◽  
Fish Processing ◽  
Cooking Method ◽  
Fish Meat ◽  
Good Taste

Fish is one source of animal protein that is widely consumed by society, is easy to get, and the price is cheap. But fish quickly experience the process of decay. Therefore, fish preservation should be known to all levels of society. One of the products of fish processing through the process of preservation is abon. Abon fish is a type of preserved food made from fish that are seasoned, processed by boiling, frying and pressing or separating oil. The resulting product has a soft shape, good taste, distinctive smell, and has a long-lasting power. This study aims to examine the effect of fish species and the method of cooking fish meat is the steaming and boiling treatment of the quality of fish produced abon. The results showed that fish species had a significant effect (P ? 0,01) on protein content, moisture content, fat content, ash content and color organoleptic value, and not significant (P> 0,05) to yield, the organoleptic value of texture, aroma, and flavor. The method of cooking fish meat was very significant (P ? 0,01) to protein content, fat content and not significant (P> 0,05) to yield, water content, ash content, the organoleptic value of texture, aroma, color, and flavor. The interaction between fish species and cooking method of fish meat had no significant effect (P> 0,05) on all parameters except on yield of abon fish produced.

scholarly journals Studies on thermal processing of tuna - A comparative study in tin and tin-free steel cans

2011 ◽  
Vol 11 (48) ◽  
pp. 5539-5560
Author(s):  
K. J Maheswara ◽  
◽  
C. V Raju ◽  
J Naik ◽  
R. M Prabhu ◽  
...  
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Thermal Processing ◽  
Enzymatic Reaction ◽  
Storage Period ◽  
Tuna Fish ◽  
Canned Tuna ◽  
Significant Difference ◽  
Heat Penetration

Tin -free steel can is an ideal alternative to open top sanitary t in cans (OTS) for thermal processing of little tuna ( Ethynnus affinis ) in curry used as filling media. Effect of heat penetration on physical, biochemical and sensory characteristics of canned tuna product were studied. The chemical analysis of raw tuna fish showed a protein content of 24.20 % and a lipid content of 1.37%. Comparatively, tuna used in the present study is more suitable for canning due to the presence of more protein and less fat in its flesh. Precooking is an important step in general canning process as it serves to reduce moisture content along with inhibiting enzymatic reaction, decreasing microbial load and cleansing the meat. The protein content of precooked tuna was 2.92% more than raw tuna due to relative concentration of moisture content decreases due to precooking. The percentage of yield of light meat and dark meat was 36.58% and 10.18% from whole cooked tuna and the same for dark and white meat was 28.40%. Tuna in curry packed in two metal container s subjected to thermal processing at 115 0 C for 70 minutes . The F 0 (slowest heating point) values for canned tuna in curry packed in TFS and Tin cans obtained were 10.13 and 10.23 minutes and cook values were 145.5 minutes & 153.6 minutes respectively . During the storage period, the total volatile base nitrogen, trimethyleamine nitrogen, free fatty acid values were found to increase, while thiobarbituric acid value decreased and pH was slightly acidic . There was no significant difference (p<0.05) in appearance, colour, odour, taste, flavour, texture, overall quality of the raw tuna and final products. However, both canned products were acceptable even after storage of 5 months at ambient temperature and also , the product remained commercially sterile. It was concluded that according to quality of the product and heat penetration studies, tin - free steel container can be used as alternative to the open top sanitary tin cans for canning tuna meat.

scholarly journals Peran Beberapa Galur Rhizopus microsporus yang Berasal dari “laru tradisional” dalam Menentukan Kualitas Tempe

2019 ◽  
Vol 8 (1) ◽  
Author(s):  
Tati Barus ◽  
Fransiska Maya ◽  
Anastasia Tatik Hartanti
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Moisture Content ◽  
Protein Content ◽  
Rhizopus Microsporus ◽  
Quality Requirements ◽  
Crude Fiber Content ◽  
Tb 32

Kualitas tempe ditentukan oleh mikroorganisme yang berperan selama proses fermentasi berlangsung. Mikroorganisme utama dalam fermentasi tempe adalah Rhizopus spp. yang sekarang umumnya berasal dari salah satu jenis laru komersial. Akibatnya, keragaman Rhizopus spp. yang digunakan pada fermentasi tempe mengalami penurunan. Oleh karena itu, penelitian ini bertujuan untuk mendapatkan informasi tentang peran beberapa galur R. microsporus yang berasal dari “laru tradisional” dalam menentukan kualitas tempe. Tempe diproduksi menggunakan R. microsporus TB 23 (Tempe TB 23), R. microsporus TB 32 (Tempe TB 32), R. microsporus TB 51 (Tempe TB 51), R. microsporus TB 55 (Tempe TB 55) dan tempe menggunakan laru komersial (Tempe K). Kualitas tempe ditentukan melalui pengukuran tekstur, warna, cita rasa, aktivitas antioksidan, dan komposisi kimia (kadar air, kadar lemak, kadar protein, dan kadar serat kasar). Hasil penelitian menunjukkan bahwa tekstur, warna, dan cita rasa dari Tempe TB 23, Tempe TB 32, dan Tempe TB 55 sama dengan Tempe K. Demikian juga komposisi kimia Tempe TB 23, Tempe TB 32, dan Tempe TB 55 hampir sama dengan Tempe K.  Namun aktivitas antioksidan ketiga jenis tempe tersebut lebih tinggi dibandingkan dengan Tempe K. Tekstur, warna, dan komposisi kimia Tempe TB 23, Tempe TB 32, dan Tempe TB 55 bersama dengan Tempe K memenuhi syarat mutu tempe yang ditetapkan di Indonesia, yaitu yang tertera pada SNI 3144:2015. Oleh karena itu kesimpulannya adalah R. microsporus TB 23, R. microsporus TB 32, dan R. microsporus TB 55 memiliki potensi untuk dikembangkan sebagai laru komersial untuk fermentasi tempe.The Role of Some Strains of Rhizopus microsporus Originating from “laru tradisional” in Determining Tempe Quality AbstractThe quality of tempe was determined by involved microorganisms. The main microorganism in tempe fermentation is Rhizopus spp. which now generally comes from one type of commercial laru. As a result, the diversity of Rhizopus spp. in tempe has decreased. Therefore, this study aims to obtain information about the role of several strains of R. microsporus originating from "laru tradisional" in determining the quality of tempe. Tempe was produced using R. microsporus TB 23 (Tempe TB 23), R. microsporus TB 32 (Tempe TB 32), R. microsporus TB 51 (Tempe TB 51), R. microsporus TB 55 (Tempe TB 55), and tempe using commercial laru (Tempe K). The quality of tempeh was determined through measurements of texture, color, taste, antioxidant activity, and chemical composition (moisture content, fat content, protein content, and crude fiber content). The results showed that texture, color and taste of Tempe TB 23, Tempe TB 32, Tempe TB 55 were similar as compared to Tempe K. The antioxidant activity of the three types of tempe was higher than Tempe K. The chemical composition of the three types of tempeh was almost similar compared to Tempe K. Texture, color and chemical composition of Tempe TB 23, Tempe TB 32, Tempe TB 55 and Tempe K has fulfilled the quality requirements of tempe in Indonesia, which were listed in SNI 3144: 2015. Therefore, R. microsporus TB 23, R. microsporus TB 32 and R. microsporus TB 55 may be developed as commercial inoculums for tempe fermentation.

scholarly journals The impact of sowing date, production area and nutrient supply on the yield and quality parameters of millet

2014 ◽  
pp. 105-109
Author(s):  
Emese Seres
Keyword(s):  
Protein Content ◽  
Secondary Production ◽  
Sowing Date ◽  
Nutrient Supply ◽  
Quality Parameters ◽  
Sowing Time ◽  
Yield And Quality ◽  
Production Area ◽  
The Impact ◽  
Late Sowing

The millet is a very special plant with good adaptation that gives the possibility for the late sowing and secondary production. However the effects of late sowing modifies to the efficiency of the agrotechnological elements. The examinations – focused on this aspect – was conducted in the DU CAS RINY in the small plots in four replications in 2013. The largest effect was recorded in the sowing time of the examined factors (sowing time, nutrient supply, growing area). The effectiveness of the agrotechnological elements decreases under unfavourable circumstances caused by the late sowing. The examined factors did not affect in the protein content and milling rate, except in the latest sowing time when protein content was significantly the highest.

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