scholarly journals The effect of transglutaminase on gluten-free soy bread baked using ohmic heating

2021 ◽  
Vol 924 (1) ◽  
pp. 012041
Author(s):  
J P Hutasoit ◽  
Aji Sutrisno ◽  
E S Murtini ◽  
A Lastriyanto
Keyword(s):  
Electrical Conductivity ◽  
Moisture Content ◽  
Process Parameters ◽  
Profile Analysis ◽  
Ohmic Heating ◽  
Test Method ◽  
Heating Process ◽  
Gluten Free ◽  
Rate Of Increase ◽  
Conductivity Current

Abstract This study aims to compare the quality of gluten-free bread made from black soybean flour using and without transglutaminase (TGase) baked using ohmic heating technology. Parameters of bread quality observed were specific volume, moisture content, texture profile analysis, porosity, and color. To understand the changes in the ohmic heating process parameters during baking, an evaluation of temperature, electrical conductivity, current intensity, electrical power parameters was carried out. To analyze the data, the independent sample t-test method was used. The results obtained indicate that the addition of TGase affects the characteristics of the bread and process parameters during baking with ohmic heating. Bread with the addition of TGase has an increase in volume, texture, moisture content, and porosity of the bread that is better than without the addition of TGase. Based on the parameter process, the rate of increase in temperature, electrical conductivity, current, and power intensity is highly affected by the addition TGase. Electrical conductivity increases linearly with increasing temperature.

Correlation of Electrical Conductivity and Thermal Properties of Native Starch during Ohmic Heating

2011 ◽  
Vol 7 (5) ◽  
Author(s):  
Lam-Lam Wong ◽  
Yong-Wei Xu ◽  
Zhan-Hui Lu ◽  
Li-Te Li
Keyword(s):  
Electrical Conductivity ◽  
Room Temperature ◽  
Ohmic Heating ◽  
Heating Process ◽  
Rapid Evaluation ◽  
Scanning Calorimetry ◽  
Heating Method ◽  
Starch Gelatinization ◽  
On Line ◽  
Water Ratio

Electrical conductivity of starch suspension during ohmic heating was applied to analyze the starch gelatinization process. Native starches from wheat, corn, rice, potato, sweet potato, and pea were prepared on a starch to water ratio of 1:3 (w/w) with adding 0.05 M potassium chloride. A laboratory scale ohmic heating setup was designed to heat the starch suspension from room temperature to 90°C at a controlled heating rate of 10°C/min operating at 50 Hz and 110 V. The results show that starch gelatinization temperatures could be precisely calculated from electrical conductivity of starch suspension during ohmic heating process. The starch gelatinization temperatures based on ohmic heating were comparable to those measured by differential scanning calorimetry (DSC). Highly significant correlation of onset temperature (R=0.9972) and peak temperature (R=0.9950) were observed. The ohmic heating method could provide an alternative way to DSC with a promising potential for on-line and rapid evaluation of starch gelatinization temperatures.

Influence of Hydrocolloid Concentration, Salinity and Citric Acid Addition on Heat Transfer in the Ohmic Heating Process

2011 ◽  
Vol 7 (5) ◽  
Author(s):  
Mostafa Keshavarz Moraveji ◽  
Emad Ghaderi ◽  
Reza Davarnejad
Keyword(s):  
Heat Transfer ◽  
Electrical Conductivity ◽  
Citric Acid ◽  
Ohmic Heating ◽  
Solid Particles ◽  
Heating Process ◽  
Process Conditions ◽  
Heating Rates ◽  
Acid Addition ◽  
Ph Level

In this article, the effects of Ohmic heating process conditions on electrical conductivity and heat transfer were investigated. In order to study the Ohmic heating process, various hydrocolloid solutions containing starch in water with concentrations of 4–8% in the static cells were used. Temperature increments increased electrical conductivity of the solution, linearly. The concentration of dispersed solid particles in the solution caused a progressive trend in time-temperature curve for hydrocolloid solutions (with concentrations of 4, 5.5 and 8%) without electrolytes. The electrical conductivity was raised by increasing temperatures. In order to consider the salinity impact on electrical conductivity and the heating rate, sodium chloride (with concentrations of 1–0.25%) was added to the solution. It was observed that the salt addition to the system had a major effect on electrical conductivity and time-temperature curves. The pH level was modified with Citric acid addition, and the influence of pH level on the time-temperature curves and heating rates were investigated. The Citric acid addition had no on significant effect on the time-temperature curves.

Effective Parameters Consideration in Ohmic Heating Process in Two Phase Static System of Bio-Particle-Liquid

2011 ◽  
Vol 7 (1) ◽  
Author(s):  
Mostafa Keshavarz Moraveji ◽  
Reza Davarnejad ◽  
Emad Ghaderi
Keyword(s):  
Electrical Conductivity ◽  
Ohmic Heating ◽  
Three Dimensional ◽  
Liquid System ◽  
Heat Diffusion ◽  
Heating Process ◽  
Static System ◽  
Effective Parameters ◽  
Distribution Profile ◽  
Two Phase

In this research, the effective parameters on Ohmic heating in aseptic and heating applications were studied. For this purpose, two- and three-dimensional Ohmic heating models in a two phase bio-solid-liquid system were developed. In these models, effects of particles distribution, particles size, effect of electrical conductivity on heating, overall heating of mixture and effect of salt concentration on heating rate were investigated. Temperature distribution profile, effects of intensity and distribution of electrical field on total temperature, and type of salt on phase electrical conductivity was also investigated. The modeling equation was solved with Finite Elements Method. The results showed that in Ohmic heating, heat diffusion in entire products was faster than the conventional methods, and it was accomplished with almost an equal rate in both phases.

KARAKTERISTIK BROWNIES KUKUS TEPUNG JEWAWUT (Setarica italica) DAN TEPUNG MAIZENA DENGAN PENGARUH LAMA PROSES PENGUKUSAN

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Bernaulli Putri Mulyanto ◽  
Yustina Wuri Wulandari ◽  
Akhmad Mustofa
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Ash Content ◽  
Total Sugar ◽  
Gluten Free ◽  
Corn Flour ◽  
Process Duration ◽  
Flour Protein ◽  
Randomized Design ◽  
Completely Randomized Design

      Brownies merupakan cake coklat yang terbuat dari tepung terigu, lemak, telur, gula pasir dan coklat. Metode pemasakan brownies ada dua yaitu pemanggangan dan pengukusan. Penelitian ini menggunakan tepung jewawut dan tepung maizena agar dihasilkan brownies kukus bebas gluten. Penelitian ini bertujuan untuk mengetahui formulasi tepung yang memiliki kadar protein tertinggi pada brownies dan untuk mengetahui lama pengukusan yang optimal sehingga menghasilkan brownies kukus tepung jewawut dan tepung jagung yang paling disukai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktorial yaitu faktor pertama ratio tepung jewawut dan tepung jagung (50:50, 40:60 dan 30:70), sedangkan faktor kedua lama pengukusan (30 menit, 40 menit dan 50 menit). Hasil penelitian menunjukkan Brownies kukus tepung jewawut dan tepung jagung dengan ratio 50:50 dan lama pengukusan 50 menit merupakan ratio yang terbaik karena memiliki kadar protein paling tinggi yaitu 5.828%.  Pada perlakuan ini menghasilkan 19.967% kadar air, 1.585% kadar abu, 1.786% gula total, serta uji organoleptik terhadap warna 3.590 (coklat gelap), tekstur 3.340 (lembut), flavor jewawut 2.855 (sedikit terasa) dan kesukaan keseluruhan 3.285 (disukai). Kata kunci : Brownies, tepung jewawut, tepung jagung, kadar protein.  ABSTRACT      Brownies is chocolate cakes made from flour, fat, eggs, sugar and chocolate. There are two methods of cooking brownies namely roasting and steaming. This study uses millet flour and maizena flour to produced gluten free steamed brownies. This study aims to determine the best of flour formulated which has highest protein content in steamed brownies and to knew the optimal steaming time that produced the most favored  of  steamed brownies millet flour and  corn flour. This study used a completely randomized design (CRD) with two factorials, the first factor is ratio of millet flour and corn flour (50:50, 40:60 and 30:70), while the second factor was the duration of steaming process (30, 40 and 50 minutes). The result of the study showed steamed flour of millet flour and corn flour with ratio of 50:50 and with steamed process duration 50 minutes is the best ratio because it had the highest protein content of 5.828%.  In this treatment yielded 19.97% moisture content, 1.585% ash content, 1.786% total sugar and organoleptic test is 3.590 (dark chocolate) colors, 3.340 (soft) texture, 2.855 (slightly felt) millet flavors and 3.285 (preferred) overall preferences. Keywords :  Brownies, millet flour, corn flour, protein content

scholarly journals Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread

Foods ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 5
Author(s):  
Paola Littardi ◽  
Massimiliano Rinaldi ◽  
Maria Grimaldi ◽  
Antonella Cavazza ◽  
Emma Chiavaro
Keyword(s):  
Moisture Content ◽  
Oxidative Stability ◽  
Water Activity ◽  
Chemical Properties ◽  
Antioxidant Compounds ◽  
Total Phenol Content ◽  
Green Coffee ◽  
Gluten Free ◽  
Wet Processing ◽  
Total Antioxidant

Green coffee parchment (GCP) is becoming interesting, due to the diffusion of wet processing in which coffee parchment is collected separately; it is one of the less studied coffee by-products, but it is reported to be rich in phenolic compounds and dietary fiber. The addition of GCP (355–500 μm) at 2 % to gluten-free breads was investigated in terms of physical properties (volume, moisture content, water activity, crumb grain, texture, and color), total antioxidant capacity (TAC) and total phenol content during three days of storage. Moreover, the effects of GCP on sensorial characteristics, 5-hydroxymethylfurfural (HMF), and oxidative stability was evaluated. From the sensorial analysis, bread with 2% addition resulted in being acceptable for consumers with no significant differences from the control, while 4% of GCP was discarded by consumers, as it resulted in being too bitter. Moreover, GCP at 2% addition did not modify volume, moisture content, and water activity. On the contrary, GCP deeply affected the color with a darker aspect that was appreciated by consumers. Regarding texture, 2% of GCP did not affect hardness, cohesiveness, and staling process during storage. Interestingly, 2% of GCP significantly improved the TAC and oxidative stability of the bread; in accordance with these results, 2% of GCP reduced the HMF content, thanks to its antioxidant compounds.

scholarly journals Steel-shot method for measuring the density of soils

2010 ◽  
Vol 47 (11) ◽  
pp. 1299-1304 ◽  
Author(s):  
Reed B. Freeman ◽  
Chad A. Gartrell ◽  
Lillian D. Wakeley ◽  
Ernest S. Berney ◽  
Julie R. Kelley
Keyword(s):  
Moisture Content ◽  
Rapid Determination ◽  
Content Volume ◽  
Test Method ◽  
Unit Weight ◽  
Soil Density ◽  
Engineering Construction ◽  
Steel Shot ◽  
Time Requirements

The density of soil is crucial in engineering, construction, and research. Standard methods to determine density use procedures, equipment or expendable materials that limit their effectiveness in challenging field conditions. Some methods require burdensome logistics or have time requirements that limit their use or the number of tests that can be executed. A test method, similar to the sand-cone method, was developed that uses steel shot as the material to which a volume of soil is compared to calculate soil density. Steel shot is easily recovered and reused, eliminating the need for specialty sand and calibrated cones or containers, and allows rapid determination of the volume of displaced soil. Excavated soil also provides measurements of total mass and moisture content. Volume, mass, and moisture content are applied in simple calculations to determine wet and dry densities and unit weight of the soil. Proficiency in performing the test can be achieved with minimal training, and the required kit can be assembled for a reasonable cost. Field uses of the method in dry environments in a variety of soil types demonstrated that the method can produce repeatable results within 2% of the values of soil density determined by traditional methods, with advantages in logistics.

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