scholarly journals Effects Wheat Gluten on The Physicochemical and Sensory Properties of Local Burger

2021 ◽  
Vol 910 (1) ◽  
pp. 012069
Author(s):  
Alyaa S. Al-Hafud
Keyword(s):  
Water Absorption ◽  
Sensory Evaluation ◽  
Microbial Contamination ◽  
Chemical Nature ◽  
Saline Solution ◽  
Wheat Gluten ◽  
Absorption Capacity ◽  
Human Consumption ◽  
Microbial Analysis ◽  
Beef Burger

Abstract This study includes the production of beef substitute from wheat gluten and its introduction into the manufacture of beef Burger, the properties and sensory evaluation were tested, as the functional properties of gluten were tested. When estimating the water absorption capacity, the gluten recorded the highest water absorption at pH 7, where the water absorption amount reached 2.69 ml/g gluten. The susceptibility to binding of fat was 1.5 g oil/g of gluten, as the chemical nature of the ability to bind to the lipid molecules. As for the sensory evaluation, it included the treatment A of gluten with saline solution %3 NaCl and treatment B Solution 4% apple vinegar and treatment C 15% soaking tamarind. The treated gluten with saline solution %3 NaCl scored the highest total sensory evaluation of 78.7%, and as for the treatment of gluten with a solution 4% apple vinegar recorded the lowest sensory evaluation rate of 58.8%, and treatment C 61.9 % that all of the gluten treatment included the boiling of the gluten with the above solutions for 10 minutes, separately. The results of the microbial analysis referred to possibility of well-protected burger for 4 days in a refrigerator after preparation, where the microbial contamination is within the allowed limits for human consumption.

scholarly journals Effect of processing methods on functional, pasting properties of flours and sensory evaluation of “Amala” made from different yam cultivars

2021 ◽  
Vol 7 (1) ◽  
pp. 123-132
Author(s):  
Babalola John Olarenwaju ◽  
Olakunle Esther Jesufemi ◽  
Elutilo Oluwashola Oyedunni ◽  
Adeoti Olatunde Micheal ◽  
Adesina David Ademola
Keyword(s):  
Water Absorption ◽  
Sensory Evaluation ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Clean Water ◽  
Water Absorption Capacity ◽  
Local Clay ◽  
Processing Methods ◽  
Overall Acceptability ◽  
Yam Flour

The effect of processing methods on the functional, pasting properties of flours and sensory evaluation of “amala” made from three different cultivars of yam were determined using standard analytical methods. The three cultivars of yam namely; Dioscorea caynensis “Amula and Lasinrin) and Dioscorea alata (Cote divoire) were processed using three different methods as following; (a) parboiling with steep water (omi-ogi) in aluminium pot and local clay pot (b) parboiling with clean water in aluminium pot and local clay pot (c) heating steep water omi -ogi and clean water separately at 60°C and blanching sliced yam with it in plastic bucket. The functional and sensory properties of the yam flour obtained from the three processing methods were determined using standard analytical method. Data collected were analyzed statistically to determine the Analysis of Variance (ANOVA) and the means. There were significant differences (P<0.05) in the result obtained. The bulk density, water absorption capacity, wettability, oil absorption capacity and swelling index of the yam flour ranged from 0.33±0.01 to 0.49±0.03g/ml, 7.50±0.44 to 0.50±0.44g/ml, 36.67±11.55 to 178.33±2.89secs, 1.47±0.23 to 7.40±1.06g/ml and 1.10±0.01 to 1.82±0.03g/g respectively. The peak viscosity, trough, breakdown, final viscosity, setback, peak time and pasting temperature of yam flour ranged from 1783.00±7.07 to 3682.00±2.83 cP, 1691.00±4.24 to 3533.50±3.54cP, 27.50±2.12 to 195.00±7.07cP, 2351.00±1.41 to 4332.50±3.54cP, 420.00±7.07 to 799.00±1.41cP, 7.03±0.04 to 5.10±0.14cP, 81.35±0.92 to 89.10±0.14cP respectively. The appearance, colour, taste, texture and overall acceptability of the “amala” ranged from 3.70±1.08 to 8.65±0.75, 3.70±1.03 to 8.60±0.82, 3.50±1.19 to 8.20±1.01, 3.35±1.04 to 8.50±0.95 and 3.35±0.75 to 8.60±0.75 respectively. The LLPSW (cultivar “Lasinrin” processed with local clay pot and steep water “omi-ogi”) had the highest water absorption capacity, LAPOW (cultivar “Amula” processed with aluminium pot and clean water) had the best overall acceptability. Water absorption capacity measures the extent of water retention in yam flour. It can be concluded that yam flour processed with LCPSW was the best flour from the above results on water absorption capacity.

scholarly journals Technological and Sensory Properties of Baby Purees Formulated with Andean Grains and Dried with Different Methods

Proceedings ◽  
2020 ◽  
Vol 53 (1) ◽  
pp. 13
Author(s):  
María Dolores Jiménez ◽  
Manuel Oscar Lobo ◽  
Norma Cristina Sammán
Keyword(s):  
Particle Size ◽  
Water Absorption ◽  
Sensory Evaluation ◽  
Absorption Capacity ◽  
Drying Methods ◽  
Water Absorption Capacity ◽  
Dry Powders ◽  
Texture Profile ◽  
Particle Size And Morphology ◽  
Size And Morphology

The aim of this work was to compare different cooking–drying methods to obtain dehydrated baby purees. Flours of quinoa and amaranth (native and germinated) were used to formulate them. Dry powders (DPs) were obtained by lyophilization (LD), convection (CD), and extrusion (ED). Proximal composition, particle size and morphology, water absorption capacity, and solubility were evaluated in DPs. Color, texture profile (TP), and sensory characteristics were determined in fresh pure and rehydrated powders (RPs). The LD particles were smaller and homogeneous; CD showed collapsed particles, and ED presented agglomerated particles. Different drying methods influenced the rehydration properties of DPs, as well as the color, TP, and sensory evaluation of RPs. The best method to obtain dehydrated baby purees was extrusion.

Analisis Kandungan Mikroba, Formalin, dan Timbal (Pb) pada Tahu Sumedang yang Dijual Di Daerah Macet Cicurug, Ciawi, dan Cisarua Jawa Barat

2020 ◽  
Vol 6 (1) ◽  
pp. 087
Author(s):  
Rosy Hutami ◽  
M Fakih Kurniawan ◽  
Henna Khoerunnisa
Keyword(s):  
Content Analysis ◽  
Microbial Contamination ◽  
Atomic Absorption Spectrophotometry ◽  
Plate Count ◽  
Traffic Jam ◽  
Absorption Spectrophotometry ◽  
Traffic Jams ◽  
Total Plate Count ◽  
Microbial Analysis ◽  
Aas Method

Sumedang tofu is one of favorite foods for Indonesian society. But many sellers or producers are not aware to the food safety of sumedang tofu. The aims of this study were to analyze the microbial, formalin, and lead (Pb) contents in ready-to-eat sumedang tofu which were sold in traffic jams area in Cicurug, Ciawi, and Cisarua. The analysis were carried out by Total Plate Count (TPC) testing for microbial analysis, potassium permanganate reaction (KMnO4) testing for formaldehyde analysis, and atomic absorption spectrophotometry (AAS) method for lead content analysis in the samples. The results obtained for the microbial analysis were sumedang tofu that were sold in the traffic jam areas of Cicurug, Ciawi, and Cisarua contained contaminant above the treshold (1.4 x 105 colonies / gram to 2.2 x 105 colonies / gram of microbes). All of the samples of sumedang tofu were positive containing formaldehyde. Otherwise, there were no lead (Pb) content in all samples regarding to AAS analysis. This study concluded that the ready-to-eat sumedang tofu those were sold in traffic jam area in the Cicurug, Ciawi, and Cisarua were not suitable for consumption because it contained exceed microbial contamination and formalin which are harmful for human health.Keywords : formalin, microbes, sumedang tofu, lead, traffic jam

The effect of sugar beet fiber addition on the chemical properties of tortilla chips

2012 ◽  
pp. 385-388 ◽  
Author(s):  
Azadeh Saadatmandi ◽  
Mohammad Elahi ◽  
Reza Farhoosh ◽  
Mahdi Karimi
Keyword(s):  
Sugar Beet ◽  
Water Absorption ◽  
Protein Content ◽  
Chemical Properties ◽  
Absorption Capacity ◽  
Ash Content ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Overall Acceptability ◽  
Tortilla Chips

The incorporation of sugar beet fiber (0–5%) to tortilla chips and the effects on the chemical and sensory properties were studied. Addition of sugar beet fiber (SBF) led to an increasing of water absorption capacity, ash content and darkness while lowering the protein content and oil absorption. Sensory evaluation showed that the overall acceptability of tortilla chips reduces if adding more than 2% SBF.

Proximal and Functional Properties of Edible Ripened Split Beans of Coastal Wild Legume Canavalia maritima

2019 ◽  
Vol 15 (3) ◽  
pp. 228-233
Author(s):  
Prabhavathi Supriya ◽  
Kandikere R. Sridhar
Keyword(s):  
Water Absorption ◽  
Functional Properties ◽  
Crude Protein ◽  
Functional Foods ◽  
Protein Solubility ◽  
Calorific Value ◽  
Absorption Capacity ◽  
Total Lipids ◽  
Crude Fibre ◽  
Protein Rich

Background: Utilization of wild legumes has received prime importance in the recent past to compensate the scarcity of protein-rich foods as well as to tackle the protein energy malnutrition. Ripened split beans of Canavalia maritima devoid of seed coat and testa serve as traditional nutraceutical source for the coastal dwellers of Southwest India. Objective: The present study projects proximal and functional attributes of uncooked and cooked ripened split beans of C. maritima to be used in the preparation of functional foods. Methods: Proximal properties (moisture, crude protein, total lipids, crude fibre, carbohydrates and calorific value) and functional properties (protein solubility, gelation capacity, water-absorption, oilabsorption, emulsion qualities and foam qualities) of split beans were evaluated by standard methods. Results: Cooking did not significantly changed the crude protein, total lipids, ash, carbohydrates and calorific value, while it significantly increased the crude fibre. The protein solubility, water-absorption capacity, foam capacity and foam stability were significantly higher in uncooked than cooked beans. The cooked beans were superior to uncooked beans in least gelation concentration, low oil-absorption capacity, emulsion activity and emulsion stability. Conclusion: The functional properties of split bean flours were influenced by the proximal components like crude protein, total lipids and crude fibre. The energy-rich ripened split beans of C. maritima can serve as a new potential source for production of value added functional foods owing to their rich protein, rich carbohydrates, low-lipid and potential bioactive attributes.

scholarly journals Characteristics of Biodegradable Gelatin Methacrylate Hydrogel Designed to Improve Osteoinduction and Effect of Additional Binding of Tannic Acid on Hydrogel

Polymers ◽  
2021 ◽  
Vol 13 (15) ◽  
pp. 2535
Author(s):  
Ji-Bong Choi ◽  
Yu-Kyoung Kim ◽  
Seon-Mi Byeon ◽  
Jung-Eun Park ◽  
Tae-Sung Bae ◽  
...  
Keyword(s):  
Mechanical Strength ◽  
Water Absorption ◽  
Tannic Acid ◽  
Absorption Capacity ◽  
Animal Testing ◽  
High Concentration ◽  
Cell Compatibility ◽  
Property Evaluation ◽  
Bone Minerals ◽  
Cell Adhesion And Proliferation

In this study, a hydrogel using single and double crosslinking was prepared using GelMA, a natural polymer, and the effect was evaluated when the double crosslinked hydrogel and tannic acid were treated. The resulting hydrogel was subjected to physicochemical property evaluation, biocompatibility evaluation, and animal testing. The free radicals generated through APS/TEMED have a scaffold form with a porous structure in the hydrogel, and have a more stable structure through photo crosslinking. The double crosslinked hydrogel had improved mechanical strength and better results in cell compatibility tests than the single crosslinked group. Moreover, in the hydrogel transplanted into the femur of a rat, the double crosslinked group showed an osteoinductive response due to the attachment of bone minerals after 4 and 8 weeks, but the single crosslinked group did not show an osteoinductive response due to rapid degradation. Treatment with a high concentration of tannic acid showed significantly improved mechanical strength through H-bonding. However, cell adhesion and proliferation were limited compared to the untreated group due to the limitation of water absorption capacity, and no osteoinduction reaction was observed. As a result, it was confirmed that the treatment of high-concentration tannic acid significantly improved mechanical strength, but it was not a suitable method for improving bone induction due to the limitation of water absorption.

scholarly journals Water Absorption Capacity Determines the Functionality of Vital Gluten Related to Specific Bread Volume

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 228
Author(s):  
Marina Schopf ◽  
Katharina Anne Scherf
Keyword(s):  
Water Absorption ◽  
Water Content ◽  
Wheat Flour ◽  
Specific Volume ◽  
Disulfide Bonds ◽  
Protein Composition ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Water Addition ◽  
Wheat Flours

Vital gluten is often used in baking to supplement weak wheat flours and improve their baking quality. Even with the same recipe, variable final bread volumes are common, because the functionality differs between vital gluten samples also from the same manufacturer. To understand why, the protein composition of ten vital gluten samples was investigated as well as their performance in a microbaking test depending on the water content in the dough. The gluten content and composition as well the content of free thiols and disulfide bonds of the samples were similar and not related to the specific bread volumes obtained using two dough systems, one based on a baking mixture and one based on a weak wheat flour. Variations of water addition showed that an optimal specific volume of 1.74–2.38 mL/g (baking mixture) and 4.25–5.49 mL/g (weak wheat flour) was reached for each vital gluten sample depending on its specific water absorption capacity.

scholarly journals A Characterization Study of Morphology and Properties of Poly(3-hydroxybutyrate-co-3-hydroxyhexanoate) (PHBH)/Aloe Vera Fibers Biocomposites: Effect of Fiber Surface Treatments

Proceedings ◽  
2020 ◽  
Vol 69 (1) ◽  
pp. 38
Author(s):  
Celia Idres ◽  
Mustapha Kaci ◽  
Nadjet Dehouche ◽  
Idris Zembouai ◽  
Stéphane Bruzaud
Keyword(s):  
Thermal Stability ◽  
Surface Morphology ◽  
Water Absorption ◽  
Loss Modulus ◽  
Aloe Vera ◽  
Fiber Surface ◽  
Complex Viscosity ◽  
Absorption Capacity ◽  
Characterization Study ◽  
Efficient Route

This paper aims to investigate the effect of different chemical modifications of biocomposites based on poly(3-hydroxybutyrate-co-3-hydroxyhexanoate) (PHBH) and aloe vera bio-fibers incorporated at 20 wt%. The fiber surface was modified with alkaline, organosilanes, and combined alkaline/organosilanes. Surface morphology, thermal stability, water absorption capacity, and rheological behavior of the modified biocomposite materials were studied, and the results compared to both unmodified biocomposites and neat PHBH. The study showed that the modified biocomposites with both alkaline and organosilanes exhibited an improved surface morphology, resulting in a good fiber/matrix interfacial adhesion. As a result, increases in complex viscosity, storage modulus, and loss modulus were observed, whereas water absorption was reduced. Thermal stability remained almost unchanged, with the exception of the biocomposite treated with alkaline, where this property decreased significantly. Finally, the coupling of alkaline and organosilane modification is an efficient route to enhance the properties of PHBH biocomposites.

scholarly journals Cellulose Nanofibrils/Xyloglucan Bio-Based Aerogels with Shape Recovery

Gels ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 5
Author(s):  
Samuel Mandin ◽  
Samuel Moreau ◽  
Malika Talantikite ◽  
Bruno Novalès ◽  
Jean-Eudes Maigret ◽  
...  
Keyword(s):  
Water Absorption ◽  
Shape Recovery ◽  
Cellulose Nanofibrils ◽  
High Water ◽  
Absorption Capacity ◽  
Absorption Properties ◽  
High Affinity ◽  
High Water Absorption ◽  
Freezing Procedure ◽  
The Impact

Bio-based aerogels containing cellulose nanofibrils (CNFs) are promising materials due to the inherent physical properties of CNF. The high affinity of cellulose to plant hemicelluloses (xyloglucan, xylan, pectin) is also an opportunity to develop biomaterials with new properties. Here, we prepared aerogels from gelled dispersions of CNFs and xyloglucan (XG) at different ratios by using a freeze-casting procedure in unidirectional (UD) and non-directional (ND) manners. As showed by rheology analysis, CNF and CNF/XG dispersions behave as true gels. We investigated the impact of the freezing procedure and the gel’s composition on the microstructure and the water absorption properties. The introduction of XG greatly affects the microstructure of the aerogel from lamellar to cellular morphology. Bio-based aerogels showed high water absorption capacity with shape recovery after compression. The relation between morphology and aerogel compositions is discussed.

Sign in / Sign up

Export Citation Format

Share Document