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.

scholarly journals Effect Incorporated of Oat and Corn Cob Powder on Physicochemical and Sensory Properties of Putu Piring

2021 ◽  
Vol 1 (1) ◽  
pp. 7-12
Author(s):  
Fisal Ahmad ◽  
Nur Ezzliana Ismail ◽  
Tuan Zainazor Tuan Chilek ◽  
Amir Izzwan Zamri ◽  
Mohamad Khairi Mohd Zainol ◽  
...  
Keyword(s):  
Nutritive Value ◽  
B Value ◽  
Proximate Analysis ◽  
Physical Analysis ◽  
Corn Cob ◽  
Crude Fibre ◽  
A Value ◽  
Fibre Products ◽  
L Value ◽  
C 50

The growing consumer demand for healthy food products has turned the interest of industry and researcher in the development of foods enriched with fibre source. Oat and corn cob powder is one of the fibre sources that rich in insoluble fibers, such as cellulose, hemicellulose and lignin which beneficial the consumer in many ways for a healthy diet. The objective of this study was to investigate the effect of oat and corn cob powder incorporation on the sensory acceptability and physicochemical properties of putu piring at different levels of percentage ratio of oat and corn cob (control 0 percent OP: 0 percent CCP A, 0 percent OP: 100 percent CCP B, 30 percent OP:70 percent CCP C, 50 percent OP:50 percent CCP D, 70 percent OP:30 percent CCP E and 100 percent OP: 0 percent CCP F). Physical analysis showed that the colour of putu piring for L* value ranges from 74.17 to 19.76, a* value ranges from 0.23 to 1.90 and b* value ranges from 13.97 to 20.65. Sensory evaluation results showed that putu piring control (formulation A) scored the highest and no significant different (p lower than 0.05) compare followed by 30 percent OP: 70 percent CCP (formulation C) and 50 percent OP: 50 percent CCP (formulation D) in all attributes being evaluated. Proximate analysis showed that putu piring incorporated with oat and corn cob powder has significantly different (p lower than 0.05) in terms of crude fibre content. It is interesting to note that the incorporation of oat and corn cob powder yielded putu piring can improves the nutritive value of the product to become high fibre products.

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 SIFAT FUNGSIONAL DAN FISIKO KIMIA DEDAK PADI TERSTABILISASI GELOMBANG MIKRO SELAMA PENYIMPANAN (The Functional and Physicochemical Properties of Stabilized Rice Bran with Microwave During Storage)

2018 ◽  
Vol 6 (1) ◽  
pp. 100-113
Author(s):  
I Wayan Sweca Yasa ◽  
Agustono Prarudiyanto ◽  
Soegeng Prasetyo
Keyword(s):  
Physicochemical Properties ◽  
Microwave Heating ◽  
Rice Bran ◽  
Water Adsorption ◽  
Foam Stability ◽  
B Value ◽  
Oil Absorption ◽  
A Value ◽  
Oil Adsorption ◽  
Rice Milling

Rice bran is a by-product of rice milling industry, which contains considerable amount of protein, fat, carbohydrate and minerals. The aim of this study was to investigate the change of functional and physochemical properties of stabilised rice bran with microwave during storage. In this study, functional and physicochemical properties (including water and oil adsorption, emulsion capasity, foam stability and colour characteristics of rice bran obtain from heating (with microwave and without heating), packaging (with vaccum and without vaccum) and storing the rice bran for 0, 2, 4, 6, 8, 10, and 12 weeks on ambient temprature. The results showed that interaction between heating, packaging and the length of storage had affect on water adsorption, but did not have affect on oil absorption, emulsion and foam capasity of rice bran. The L and a value of rice bran was effected by the interaction between heating, packaging and the length of storage, however the b value, and Hue of rice bran was not effected. The rice bran with 3.42 ± 0.08% (g/g) which obtained from microwave heating, vaccum packaging and stored for 12 weeks had the highest amount of water adsorption. Oil adsorption capasity ranged from 6.73 ± 0.11% to 9.5 ± 0.48% for rice bran with microwave heating, vaccum packaging and 12 weeks of storage. The highest L and a value rice bran that was obtained from heating with microwave and without vaccum packaging was 76.02 ± 1.33 and 3.90 ± 0.04, respectively. The b value of rice bran ranged from 21.0 ± 0 to 22.80 ± 0.32 and Hue ranged from 80 ± 0.23 to 82.6 ± 0.37. Keywords:  rice bran, microwave, packaging, storage, vaccum   ABSTRAK   Dedak padi merupakan hasil sampingan industri penggilingan padi, yang banyak mengandung protein, lemak, karbohidrat dan mineral. Penelitian ini bertujuan untuk mengetahui perubahan sifat fungsional dan fisikokimia dedak padi yang distabilisasi dengan gelombang mikro selama penyimpanan. Sifat fungsional dan fisikokimia dedak padi yang ditelaah meliputi daya serap air dan minyak, kapasitas emulsi, kapasitas buih dan karakteristik warna dedak padi yang diperoleh dengan pemanasan gelombang mikro dan tanpa pemanasan, dikemas vakum dan tanpa vakum, dan disimpan selama 0, 2, 4, 6, 8, 10 dan 12 minggu pada suhu kamar. Hasil penelitian ini menunjukkan bahwa interaksi antara pemanasan, pengemasan dan lama penyimpanan berpengaruh terhadap daya serap air, namun tidak berpengaruh terhadap daya serap minyak, kapasitas emulsi dan kapasitas buih dedak padi. Nilai L dan a dedak padi dipengaruhi oleh interaksi antara pemanasan, pengemasan dan lama penyimpanan, namun nilai b dan Hue dedak padi tidak terpengaruh. Daya serap air dedak padi sebesar 3,42 ± 0,08% (g/g) yang diperoleh dari pemanasan gelombang mikro dan pengemasan vakum serta disimpan selama 12 minggu merupakan yang tertinggi. Daya serap minyak dedak padi berkisar antara 6,73 ± 0,11% sampai dengan 9,5 ± 0,48%. Nilai L dan a tertinggi dedak padi diperoleh dari perlakuan pemanasan dengan gelombang mikro dan pengemasan tanpa vakum, yaitu berturut-turut sebesar 76,02 ± 1,33 sampai dengan 3,90 ± 0,04. Nilai b dedak padi yang dipanaskan dengan gelombang mikro dengan pengemasan vakum dan tanpa vakum berkisar antara 21,0 ± 0 hingga 22,80 ± 0,32, sedangkan Hue dedak padi berkisar antara 80 ± 0,23 hingga 82,6 ± 0,37. Kata kunci: dedak padi, gelombang mikro, pengemasan, penyimpanan, vakum

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

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 Genome wide association study of the whiteness and colour related traits of flour and dough sheets in common wheat

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Mengqi Ji ◽  
Wenqi Fang ◽  
Wenshu Li ◽  
Yunzhe Zhao ◽  
Yingxin Guo ◽  
...  
Keyword(s):  
Association Study ◽  
Candidate Genes ◽  
Genome Wide Association Study ◽  
B Value ◽  
Genome Wide Association ◽  
Yellowness Index ◽  
A Value ◽  
Genome Wide ◽  
A Genome ◽  
L Value

AbstractFlour whiteness and colour are important factors that influence the quality of wheat flour and end-use products. In this study, a genome wide association study focusing on flour and dough sheet colour using a high density genetic map constructed with 90K single nucleotide polymorphism arrays in a panel of 205 elite winter wheat accessions was conducted in two different locations in 2 years. Eighty-six significant marker-trait associations (MTAs) were detected for flour whiteness and the brightness index (L* value), the redness index (a* value), and the yellowness index (b* value) of flour and dough sheets (P < 10–4) on homologous group 1, 2, 5 and 7, and chromosomes 3A, 3B, 4A, 6A and 6B. Four, three, eleven, eleven MTAs for the flour whiteness, L* value, a* value, b* value, and one MTA for the dough sheet L* value were identified in more than one environment. Based on MATs, some important new candidate genes were identified. Of these, two candidate genes, TraesCS5D01G004300 and Gsp-1D, for BS00000020_51 were found in wheat, relating to grain hardness. Other candidate genes were associated with proteins, the fatty acid biosynthetic process, the ketone body biosynthetic process, etc.

scholarly journals Physical and Microstructural Characteristics of Kefir Made of Milk and Colostrum

2020 ◽  
Vol 44 (1) ◽  
Author(s):  
Triana Setyawardani ◽  
Juni Sumarmono ◽  
Kusuma Widayaka
Keyword(s):  
Room Temperature ◽  
Raw Materials ◽  
B Value ◽  
Water Holding Capacity ◽  
Microstructural Characteristics ◽  
Whiteness Index ◽  
A Value ◽  
L Value ◽  
Kefir Grains ◽  
Water Holding

This research set out to compare the physical and microstructural characteristics of kefir made of milk, colostrum, and milk-colostrum mixes at various proportions. Kefir was made by adding kefir grains to 100% milk (P0), 80% milk + 20% colostrum (P1), 60% milk + 40% colostrum (P3), 40% milk + 60% colostrum (P4), 80% milk + 20% colostrum (P5), and 100% colostrum (P6). Fermentation was allowed under room temperature for 24 hours. The characteristics observed were color values, viscosity, pH, water holding capacity (WHC), syneresis, and microstructure. The result showed that the color of kefir (L* value, lightness); (b* value, yellow-blue), (a*, red-green), and whiteness index (WI) was significantly affected by raw materials. The viscosity of kefir was also affected by the raw materials (p<0.05), in which the kefir made from a mix of 80% milk and 20% colostrum showed the highest viscosity (1524.20 m.Pa.S). However, other characteristics such as pH, WHC, and syneresis were not significantly affected by raw materials. The microstructure of kefir made from 20 to 40% colostrum showed a string and compact protein tissues, while that made from 80 to 100% colostrum showed a clumping gel and concentration dominated by protein and fat tissues.  This study demonstrated that milk kefir produced from milk-colostrum mixes posses a yellowish color (b*), low whitenes index, negative a* value, low lightness, whereas kefir made from 100% colostrum showed slightly greenish with low lightness level. Kefir with highest viscosity was produced from combined 80% milk and 20% colostrum. The microstructure of kefir produced from mixes with 40% and 60% colostrum showed a strong, tight, and compact microstructure of protein tissues.

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