scholarly journals Sensory features and physical-chemical characterization of Brazilian honey bread with passion fruit peel flour

2015 ◽  
Vol 45 (4) ◽  
pp. 595-605 ◽  
Author(s):  
Ana Carolina Conti-Silva ◽  
Renata Ferreira Roncari
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Wheat Flour ◽  
Nutritive Value ◽  
Passion Fruit ◽  
Fruit Peel ◽  
Content Type ◽  
Sensory Features ◽  
Flour Sample ◽  
The Impact

Purpose – The purpose of this paper is to substitute wheat flour by passion fruit peel flour in Brazilian honey bread (pão de mel), with evaluation of the breads’ sensory features, chemical composition and physical properties. Design/methodology/approach – Honey breads with wheat flour (standard) and with replacement of this ingredient by 10 to 50 per cent passion fruit peel flour were produced. Two sensory tests were applied, to identify how different formulations with passion fruit peel flour were when compared to the standard formulation, and also the acceptability of the products. The selected honey breads, through sensory results, were evaluated regarding to chemical composition and physical properties. Findings – Formulations with 10 and 20 per cent substitution were the least different to formulations with only wheat flour, and were as acceptable as the wheat flour sample. Physical and chemical characteristics of breads with 10 and 20 per cent passion fruit peel flour were similar; however, honey bread with 20 per cent passion fruit peel flour had higher fibre content, ash quantity and hardness value; a lower specific volume; and a different colour from the wheat flour sample. Practical implications – This study offers an opportunity to food industries through utilization of an agro-industrial by-product on the formulation of a Brazilian traditional product. Originality/value – This study presents the feasibility of using an agro-industrial by-product to Brazilian honey bread, enhancing the nutritive value of this product and reducing the impact of passion fruit peel flour on the environment.

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

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.

scholarly journals Ammonia Volatilization, Forage Accumulation, and Nutritive Value of Marandu Palisade Grass Pastures in Different N Sources and Doses

Atmosphere ◽  
2021 ◽  
Vol 12 (9) ◽  
pp. 1179
Author(s):  
Darlena Caroline da Cruz Corrêa ◽  
Abmael da Silva Cardoso ◽  
Mariane Rodrigues Ferreira ◽  
Débora Siniscalchi ◽  
Pedro Henrique de Almeida Gonçalves ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Ammonium Nitrate ◽  
Ammonium Sulfate ◽  
Nutritive Value ◽  
Field Experiments ◽  
Accumulation Rate ◽  
Forage Yield ◽  
Neutral Detergent Fiber ◽  
Urea Ammonium Nitrate ◽  
The Impact

The reduction in ammonia (NH3) losses from volatilization has significant implications in forage production. The objective of this study was to evaluate the impact of N fertilizers (urea, ammonium nitrate, and ammonium sulfate) and four doses (0, 90, 180 and 270 kg N ha−1) on N losses by NH3 volatilization, accumulation, and forage chemical composition of Urochloa brizantha cv Marandu. Two field experiments were conducted to measure NH3 losses using semi-open chambers. The forage accumulation and chemical composition were evaluated in the third experiment; the response variables included forage accumulation, crude protein (CP), and neutral detergent fiber (NDF). Compared to urea, ammonium nitrate and ammonium sulfate reduced NH3 losses by 84% and 87% and increased total forage accumulation by 14% and 23%, respectively. Forage accumulation rate and CP increased linearly with the N levels, while NDF contents decreased linearly with the N levels. In both experiments, NH3 losses and forage characteristics were different according to the rainfall pattern and temperature variations. Our results indicate that the use of nitric and ammoniacal fertilizers and the application of fertilizer in the rainy season constitute an efficient fertilizer management strategy to increase forage yield and decrease losses from volatilization of NH3.

scholarly journals PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG KENTANG HITAM (Coleus tuberosus) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIKCOOKIES

Pro Food ◽  
2018 ◽  
Vol 4 (1) ◽  
pp. 304-310
Author(s):  
Siska Cicilia ◽  
Eko Basuki ◽  
Agustono Prarudiyanto ◽  
Ahmad Alamsyah ◽  
Dody Handito
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Potato Starch ◽  
Ash Content ◽  
Randomized Design ◽  
Alternative Materials ◽  
Completely Randomized Design

Cookies is one type of populer biscuits. The basic ingredients of cookies are generally wheat flour. The availability of wheat flour in Indonesia is dependent on imports. To overcome this, the substitute of wheat flour is needed. Alternative materials can from tubers one of them is a black potato. The objective of this research were to substitute wheat flour with black potato starch for cookie manufacture and to analyze chemical composition and physical properties of cookies. The design used was Completely Randomized Design (CRD) with flour flour treatment: black potatoes are 100%, 90%: 10%, 80%: 20%, 70%: 30%, 60%: 40%, and 50%: 50%. The addition of black potato starch cause a decrease in water content, protein content, fat content and increased ash content of cookies. The addition of potato starch up to 30% produces the preferred cookies that accepted by panelists.Key words: Coleus tuberosus, cookies, wheat flourABSTRAKCookies (kue kering) merupakan salah satu jenis biskuit yang banyak disukai oleh masyarakat dari berbagai kalangan. Bahan dasar pembuatan cookies umumnya adalah tepung terigu. Ketersediaan tepung terigu di Indonesia masih tergantung pada impor. Untuk mengatasi hal tersebut maka diperlukan bahan alternatif pengganti terigu. Bahan alternatif bisa berasal dari umbi-umbian salah satunya adalah kentang hitam. Penelitian ini bertujuan untuk mensubstitusi tepung terigu dengan tepung kentang hitam pada pembuatan cookies serta menganalisa komposisi kimia dan sifat fisik cookies tersebut. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan tepung terigu tepung : kentang hitam yaitu 100%, 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%, dan 50% : 50%. Penelitian ini dilakukan di laboratorium pengolahan pangan dan laboratorium kimia dan biokimia pangan Fatepa Universitas Mataram. Penambahan tepung kentang hitam menyebabkan penurunan kadar air, kadar protein, kadar lemak dan peningkatan kadar abu cookies.Penambahan tepung kentang sampai 30% menghasilkan cookies yang disukai panelis.Kata kunci: cookies, kentang hitam, tepung terigu

Evaluation of thermal and physical properties of PMMA/PMVEMA-ES blends as organic coating

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Shameer Hisham ◽  
Hairul Anuar Tajuddin ◽  
Norazilawati Muhamad Sarih ◽  
Nur Zarith Diana Diana Zakaria ◽  
Zul Hazrin Zainal Abidin ◽  
...  
Keyword(s):  
Hydrogen Bonding ◽  
Physical Properties ◽  
Organic Coating ◽  
Adhesion Property ◽  
Intermolecular Hydrogen Bonding ◽  
Scanning Calorimetry ◽  
Adhesion Promoter ◽  
Adhesion Properties ◽  
Content Type ◽  
The Impact

Purpose In this work, the blends of poly(methyl methacrylate), PMMA and poly(methyl vinyl ether-alt-maleic acid monoethyl ester), PMVEMA-ES are studied as organic coatings to evaluate the impact of intermolecular hydrogen bonding on the physical and thermal characteristics of the prepared coatings. Design/methodology/approach PMMA (Mw = 120,000 g mol-1) was chosen as our binder material. Due to the low adhesion property of PMMA on polar substrates, it was blended with PMVEMA-ES, which contains polar –COOH groups, to improve the adhesion and thermal properties of the coatings by forming intermolecular hydrogen bonds. A cross-hatch adhesion test was carried out to evaluate the adhesion strength of different ratios of PMMA/PMVEMA-ES blends as coatings. In addition, changes in the glass-transition temperature, Tg as the composition varies were studied using Differential Scanning Calorimetry, DSC. Then, glossiness and hiding power tests were also conducted to evaluate the physical properties of the prepared coatings. Findings Upon a closer look at the DSC results, it was found that blends consisting of 12.5, 25.0 and 87.5 wt. % PMMA were completely compatible due to the presence of only a single Tg in their thermograms. Other blend compositions showed two distinct Tgs, indicating partial compatibility. Furthermore, the addition of PMVEMA-ES caused the Tg of PMMA to shift to lower temperatures, a strong indication of intermolecular hydrogen bonding interactions between the two components. From the cross-hatch adhesion results, the addition of PMVEMA-ES improved the adhesion properties of PMMA coating, except for blends consisting of 62.5 and 75.0 wt. % PMMA possibly due to the partial incompatibility between the two components. These findings were further corroborated with the results of glossiness and hiding power measurements. The superior result was seen for the blend consisting of 12.5 wt. % PMMA with strong adhesion property, high glossiness, compatibility and high translucency. Practical implications PMVEMA-ES can potentially be used as an adhesion promoter in PMMA-based coating formulations. Originality/value This is the first report on the properties of PMMA/PMVEMA-ES blends as coatings.

The effect of ink formulation on colorimetric properties of inkjet printing considering the impact of substrates

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Darya Ewaznezhad Fard ◽  
Saeideh Gorji Kandi ◽  
Marziyeh Khatibzadeh
Keyword(s):  
Surface Tension ◽  
Physical Properties ◽  
Inkjet Printing ◽  
Methyl Cellulose ◽  
Test Results ◽  
Viscosity Modifier ◽  
Content Type ◽  
Polymeric Compounds ◽  
The Impact ◽  
Ink Formulation

Purpose The purpose of this study is to investigate the changes in the performance of ink formulations caused by the addition of compounds that improve the ink’s physical properties to achieve an optimum formulation for inkjet printing, because of the importance and simplicity of this method. Design/methodology/approach Ink samples were formulated using Acid Red 14 as ink colorant, different percentages of polymeric compounds including polyvinyl alcohol (PVA), polyvinylpyrrolidone and Carboxy methyl cellulose (CMC) as viscosity modifier compounds and surfactant as the surface tension enhancer. Formulated samples were adjusted in terms of fluid physical properties e.g. viscosity, density and surface tension, and the effect of used compounds on the improvement of both physical and colorimetric properties such as viscosity, surface tension, colorimetric coordinates and lightfastness has been evaluated to achieve the optimum printing inks to be printed on three different substrates. Findings The experimental observations showed that CMC was the most compatible compound as the viscosity modifier as its viscosity value was in the printable range of 2–22 cP. Moreover, a flow-curve test was applied to the ink samples and their Newtonian behavior was approved. Based on the spectrophotometric test results of printed samples, the samples containing PVA provided acceptable lightfastness in comparison to other ink samples on every used substrate. Originality/value An optimum relation between colorimetric coordinates of the printed samples and ink formulation could be considered and achieved.

Effect of carbonation and probiotic addition on the physicochemical, microbiological and sensory characteristics of whey dairy beverage

2020 ◽  
Vol 87 (2) ◽  
pp. 255-258
Author(s):  
Carla Salete Jadão Alves ◽  
Simone Andreoti Mendes Floriano ◽  
Verônica Parassen Voltarelli ◽  
Christiane Maciel Vasconcellos Barros de Rensis ◽  
Tatiana Colombo Pimentel ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Lactobacillus Casei ◽  
Physicochemical Characteristics ◽  
Passion Fruit ◽  
Sensory Acceptance ◽  
Ph Values ◽  
Carbonation Process ◽  
Hedonic Scale ◽  
The Impact ◽  
Dairy Beverages

AbstractThis research communication addresses the impact of the addition of Lactobacillus casei and/or carbonation (CO2) on the chemical composition, physicochemical characteristics, probiotic survival, and sensory acceptance of passion-fruit flavored whey dairy beverages (70% milk/30% whey) during storage (30 d/4°C). The addition of Lactobacillus casei and/or carbonation did not impact on the chemical composition, pH values, and acceptance (flavor and overall impression) of the products, but increased the acidity, and decreased the aroma acceptance. The carbonation process did not affect the probiotic survival but decreased the acidity of the products during storage. It can be concluded that it is possible to develop a probiotic passion-fruit flavored carbonated whey dairy beverage with suitable chemical composition, acidity, sensory acceptance (>6 in 9-point hedonic scale) and probiotic viability (>7 log cfu/ml) that could be refrigerated stored for 30 d. This is the first report considering a probiotic non-fermented carbonated whey dairy beverage.

Impact of the production of underutilized vegetables on the livelihood of farmers in Southwestern Nigeria

2017 ◽  
Vol 44 (12) ◽  
pp. 1669-1682
Author(s):  
Oluwatosin Adejoke Oyedele ◽  
Kemisola O. Adenegan
Keyword(s):  
Treatment Effect ◽  
Nutritive Value ◽  
Average Treatment Effect ◽  
Current Status ◽  
Special Focus ◽  
Vegetable Production ◽  
Southwestern Nigeria ◽  
Content Type ◽  
Average Treatment ◽  
The Impact

Purpose African indigenous vegetables have high nutritive value which contains high levels of minerals. The current status of indigenous vegetable production in developing countries shows that these crops are “under-recognized” and “underutilized” with respect to nutritional value and opportunities for food security. The purpose of this paper is to examine the impact of the production of underutilized vegetables on the livelihood of farmers in South Western Nigeria. Design/methodology/approach The population for the study includes all the vegetable farmers in South Western Nigeria with a special focus on farmers’ groups formed by the NICANVEG project in Osun, Oyo, Ondo and Ekiti states. Descriptive statistics and propensity score matching (PSM) was used to analyze the objective. Findings Perceptions on individual household income reveal that the majority of participating respondents perceived higher production and harvesting density. This is due to the fact that harvesting is done by cutting the stems of the vegetables. The probability score shows that the dependent variables have an average effect of 44.6 percent on the probability of farmers participating in NICANVEG project. The PSM results reveal that average treatment effect on the treated is ₦269,254.87. Average treatment on the untreated is ₦11,990.63 while average treatment effect is ₦139,336.43. The total income of the participants from all the various livelihood strategies is increased by 29.73 percent because of their participation in the NICANVEG project. Originality/value This work has not been carried out by any other person before. This work will add to the existing knowledge on the impact of evaluation in agricultural economics.

scholarly journals Some aspects of application of pesticides and fertilizers on nutritive value and other characteristics of crop plants

2019 ◽  
Vol 34 (3-4) ◽  
pp. 145-156
Author(s):  
Bogdan Nikolic ◽  
Hadi Waisi ◽  
Sanja Djurovic ◽  
Milos Dugalic ◽  
Vladan Jovanovic
Keyword(s):  
Chemical Composition ◽  
Thermodynamic Parameters ◽  
Nutritive Value ◽  
Fruit Trees ◽  
Mineral Elements ◽  
Crop Plants ◽  
Growth And Yield ◽  
Nutritive Quality ◽  
Maize Genotype ◽  
The Impact

We surveyed different aspects of the application of agrochemicals (pesticides and foliar non-standard fertilizers) on the nutritive value and other non-yield characteristics of crop plants. The survey was based on results of our own trials and studies conducted by other researchers. Various parameters of plant and seedling growth, and yield, were analyzed, as well as the chemical composition, and energetic and thermodynamic parameters of plants in order to better assess the impact of these agrochemicals on crops. The application of various agrochemicals has been found to affect the germination of seeds produced by treated plants. The most significant and most diverse results have been obtained by analyzing the yield and yield components of many different crops (field crops, fruits, vegetables), as well as their chemical composition (mineral elements, different sugars, secondary metabolites, etc.) in terms of improving their nutritive quality. It was found that in maize seedlings it occurs by changing the content of various elements, as well as polyphenol profiles and thermodynamic parameters, and the effects did not only depend on the dosage of agrochemicals but also on maize genotype. We also found that agrochemicals affected the energetic and thermodynamic parameters of individual maize plants, as well as the parameters of plant growth and yield. It was noticed that these agrochemicals greatly affected the content of microelements, starch and crude proteins in maize and barley, sugar and polyphenol contents in various fruit trees and soybean. We noted that in certain agroecological situations these agrochemicals have led to spectacular magnification of yields of different crops, but there were also situations when they did not have any positive effect on crop yield, which is discussed also in the context of results of other researchers.

scholarly journals The impact of COVID-19 on food prices in China: evidence of four major food products from Beijing, Shandong and Hubei Provinces

2020 ◽  
Vol 12 (3) ◽  
pp. 445-458 ◽  
Author(s):  
Xiaohua Yu ◽  
Chang Liu ◽  
Hanjie Wang ◽  
Jan-Henning Feil
Keyword(s):  
Food Security ◽  
Crisis Management ◽  
Wheat Flour ◽  
Local Governments ◽  
Food Products ◽  
Food Prices ◽  
Policy Implications ◽  
Content Type ◽  
Major Food ◽  
The Impact

PurposeThe purpose of this paper is to empirically study the impact of the coronavirus disease 2019 (COVID-19) on food prices in China and provides policy implications for crisis management for other countries who are still under the crisis of COVID-19 and for the future in China and beyond as well.Design/methodology/approachThis paper first designed a theoretical model of market equilibrium, which shows that the impact of COVID-19 on food prices is linked to the impact difference on demand and supply in response to the COVID-19 crisis. Then we collected the representative prices data for four major food products (rice, wheat flour, pork and Chinese cabbages) from three provinces (Shandong as a producing base, Beijing as a consumption base and Hubei as the epicenter), and set up an iGARCH model.Findings(1) No significant impact on rice and wheat flour prices, (2) significantly positive impact on cabbages prices and (3) various impact on pork prices. Note that the outbreak and the severity of COVID-19 have different impacts. The outbreak itself may have a relatively large impact on pork and cabbage prices, which may result from social panic, while the magnitude of the impact of severity is relatively small, and some are negative, perhaps due to more reduced demand during the quarantine.Practical implicationsChina always puts food security in its prior position of policy agenda and has been preparing for the worst scenario of the food security crisis. In the anti-COVID-19 campaign, China's local governments developed many measures to ensure food provision for each consumer. Hence, the impact of COVID-19 on food prices is minor. However, the outbreak of COVID-19 crisis could cause social panic in some scenarios where consumers may hoard food. Eventually, it may form a vicious cycle to push up food prices. This will be a challenging policy issue in crisis management for almost all governments.Originality/valueThis paper provides empirical evidence on the impact of COVID-19 on food prices in China. China has basically contained the COVID-19 in the whole country, and no major food crisis occurred during this process. The results will provide information on crisis management for other countries that are still under the COVID-19 crisis, and for future China and beyond.

The Chemistry of Strength of Wheat Flour

1907 ◽  
Vol 2 (2) ◽  
pp. 139-160 ◽  
Author(s):  
T. B. Wood
Keyword(s):  
Carbon Dioxide ◽  
Chemical Composition ◽  
Physical Properties ◽  
Wheat Flour ◽  
High Ratio ◽  
Gas Evolution ◽  
Term Strength ◽  
Physical Behaviour ◽  
The Difference ◽  
Definition Of

Attention is drawn to the complexity of the ideas comprised in the term strength as applied to flour, and the necessity of investigating each idea separately.The chemical composition of the gliadin and glutenin of strong and weak flours has been investigated, and it is shown that they are identical in all the flours examined. It is suggested therefore that the difference between strong and weak flours is connected rather with the physical properties of their gluten than with the chemical composition. Since it is well known that the physical properties of proteids are profoundly affected by small quantities of acids, alkalis, and salts, the amounts of these substances in strong and weak flours were determined. In the few cases examined, it was found that strength was associated with a high ratio of proteid to salts, and weakness with a low ratio. It is suggested that the variation of this ratio may be the explanation of the different physical behaviour of the gluten of strong and weak flours, and that this is the factor which determines that component of strength which governs the shape of the loaf, and its power of retaining gas. This point is receiving further investigation.The factor which primarily determines the size of the loaf which a flour can make is quite distinct. The size of the loaf is shown to depend in the first instance on the amount of sugar contained in the flour together with that formed in the dough by diastatic action. It is proposed to measure this by incubating the flour with yeast and water, and collecting the carbon dioxide evolved during 24 hours. Particular attention should be paid to the rate of gas evolution in the later stages of the fermentation, as this is shown to be more directly connected with the size of the loaf.Taking Humphries and Biffen's definition of strength as “the capacity for making large well-piled loaves,” and applying the above ideas, it is stated that the largeness of the loaf depends chiefly on the capacity of the flour to give off gas when fermented with yeast, especially in the later stages of dough fermentation, and the suggestion is made that shapeliness, and probably gas retention, are dependent on the physical properties of the gluten as modified by the presence of varying proportions of salts.

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