Brazilian Cerrado Wheat: technological quality of genotypes grown in Tropical locations

2021 ◽  
Author(s):  
Maria Eugenia Araujo Silva Oliveira ◽  
Thais de Oliveira Alves ◽  
Luiz Carlos Gutkoski ◽  
Martha Zavariz de Miranda ◽  
Mariana Simões Larraz Ferreira ◽  
...  
Keyword(s):  
Brazilian Cerrado ◽  
Technological Quality

Considerations of the technological quality assessment of sugarbeet

2011 ◽  
pp. 85-89 ◽  
Author(s):  
Giorgio Pezzi
Keyword(s):  
Quality Parameters ◽  
Northern Italy ◽  
Glucose Content ◽  
Long Term Storage ◽  
Interesting Correlation ◽  
Technological Quality ◽  
Thick Juice

No real improvement in the technological quality of beet has been recorded over the last 15 years in Northern Italy. Among the possible explanations for the quality stagnation is that the traditional formulae cannot correctly differentiate between sugarbeet varieties which produce thick juice of very high purity. This seems to be connected with the role of potassium. The use of a standard purification procedure gives reliable and accurate data which is immediately comparable with the factory data. Research projects on medium/long term storage are currently being performed by Co.Pro.B., Italy, in cooperation with Syngenta and Beta. Up to now the results have shown that storage of sugarbeet in autumn time in northern Italy is possible provided that suitable varieties and proper handling of the roots are employed. Results obtained in the storage trials are reported. Correlations have been found between quality parameters (purity, color and lime salts) of the purified juice with the glucose content of the raw juice. An interesting correlation is reported between purified juice purity and raw juice purity.

scholarly journals Quality of beef diaphragm meat in naturally occurring Sarcocystic infection in cattle

2018 ◽  
Vol 36 (No. 5) ◽  
pp. 378-385
Author(s):  
Vytautas Januskevicius ◽  
Grazina Januskeviciene ◽  
Gintare Zaborskiene
Keyword(s):  
Meat Quality ◽  
Harmful Effect ◽  
Coliform Bacteria ◽  
E Coli ◽  
Noticeable Increase ◽  
Physico Chemical ◽  
Infected Meat ◽  
Technological Quality ◽  
Meat Samples

The aim of this study was to investigate the possible harmful effect of Sarcocystis parasites on bovine diaphragm meat quality. Meat samples were collected from 120 bulls aged 20–24 months. Meat quality was investigated using microbiological and physico-chemical (RP-HPLC, GC) methods 48 hours after slaughter. Sarcocystis infection was associated with increased fat content, lightness L* and drip loss, and decreased ash and protein percentages. Infection also had a significant effect on the amount of amino acids (AAs), which slowly decreased as the number of sarcocysts increased. The total amount of AAs correlated with glutamic acid content (R = 0.966, P &lt; 0.05). Heavily infected samples contained significantly lower amounts of putrescine, histamine, spermine and spermidine (P &lt; 0.05) and<br /> a noticeable increase in the total count of aerobic microorganisms, but no change in the numbers of E. coli and coliform bacteria in comparison with no infected samples. Sarcocysts in beef diaphragms did not cause serious changes in the technological quality of the meat, but the biological quality of infected meat was reduced.  

scholarly journals Effect of the Application Date of Fertilizer Containing Silicon and Potassium on the Yield and Technological Quality of Sugar Beet Roots

Plants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 370
Author(s):  
Arkadiusz Artyszak ◽  
Dariusz Gozdowski ◽  
Alicja Siuda
Keyword(s):  
Sugar Beet ◽  
Foliar Application ◽  
Plant Protection ◽  
Plant Protection Products ◽  
Water Shortage ◽  
The European Union ◽  
Yield Increase ◽  
Time Of Application ◽  
Technological Quality

Water shortage and drought are a growing problem in Europe. Therefore, effective methods for limiting its effects are necessary. At the same time, the “field to fork” strategy adopted by the European Commission aims to achieve a significant reduction in the use of plant protection products and fertilizers in the European Union. In an experiment conducted in 2018–2020, the effect of the method of foliar fertilization containing silicon and potassium on the yield and technological quality of sugar beet roots was assessed. The fertilizer was used in seven combinations, differing in the number and time of application. The best results were obtained by treating plants during drought stress. The better soil moisture for the plants, the smaller the pure sugar yield increase was observed. It is difficult to clearly state which combination of silicon and potassium foliar application is optimal, as their effects do not differ greatly.

X-ray analysis of the technological quality of silicocalcium

2007 ◽  
Vol 37 (2) ◽  
pp. 99-100
Author(s):  
G. L. Borshchevskaya ◽  
G. M. Tirakov ◽  
V. I. Dmitrienko ◽  
R. A. Gizatulin
Keyword(s):  
X Ray ◽  
Technological Quality

scholarly journals Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread

2016 ◽  
Vol 46 (12) ◽  
pp. 2249-2256 ◽  
Author(s):  
Camila Batista da Silva ◽  
Eveline Lopes Almeida ◽  
Yoon Kil Chang
Keyword(s):  
Ascorbic Acid ◽  
Glucose Oxidase ◽  
Storage Period ◽  
Wheat Bread ◽  
Whole Wheat ◽  
Whole Wheat Bread ◽  
Significant Difference ◽  
Technological Quality ◽  
Central Composite

ABSTRACT: This study aimed to verify the performance of xylanase and its interaction with oxidants agents (glucose oxidase and ascorbic acid) on the quality of whole wheat bread. The experiment was based on a central composite rotational design and the Response Surface Methodology was used to analyze the results. None of the xylanase, glucose oxidase or ascorbic acid concentrations within the studied range led to a significant difference in the specific volume. The highest moisture content and the lowest firmness values were reported in the bread with lower and intermediate levels of xylanase and larger amounts of glucose oxidase and ascorbic acid. This effect was observed mainly at the end of the storage period. A minimum amount of xylanase (from 33 to 63 EDX kg-1 flour) showed to be essential for obtaining best results. Levels of ascorbic acid above 63mg kg-1 and glucose oxidase above 91 SRU kg-1 proved to be necessary to offer the beneficial effect of xylanase.

scholarly journals Quality of beef burger with addition of wet okara along the storage

2016 ◽  
Vol 40 (6) ◽  
pp. 706-717 ◽  
Author(s):  
Rafaela Bergmann Strada de Oliveira ◽  
Flávia Della Lucia ◽  
Eric Batista Ferreira ◽  
Roseane Maria Evangelista de Oliveira ◽  
Carlos José Pimenta ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Storage Period ◽  
Brown Colour ◽  
Microbiological Characteristics ◽  
Technological Quality ◽  
Financial Income ◽  
Characteristic Colour ◽  
Zero Time ◽  
Light Brown Color

ABSTRACT Combining the consuming of agricultural residues with satisfying consumers is a challenge that may result in financial income for the frozen meat industries, besides generating products with different nutritional value and satisfactory technological quality. Thus, we aimed at elaborating and assessing the physical, chemical and microbiological characteristics of frozen raw and fried beef hamburgers with addition of okara in its wet form throughout their storage over a period of 120 days. The inclusion of okara was proportional to the reduction in the content of protein, and to the increase of the lipid and moisture amount in the fried and raw formulations. Okara increased the luminosity and dimmed along the storage period. In the raw formulations at zero time lower values for b*, a* were observed when compared to the zero time of the fried hamburgers. This leaded to a light brown color and highlighting the clearing of the color due to the inclusion of okara. The fried hamburgers also featured this clearing, but they were darker brown. Chromaticity was greater with the inclusion of okara and with the passage of time. It can be concluded after 120 days storage the levels of protein, lipid and moisture of the formulations were according to the recommended by the Technical Regulation for Identity and Quality of Hamburgers and comply with the requirements of the Brazilian Law for microbiological standards. The brown colour changed with the inclusion of okara but without alterations in the characteristic colour for beef burguers.

scholarly journals Effect of T6 Heat Treatment Parameters on Technological Quality of the AlSi7Mg Alloy

2016 ◽  
Vol 16 (4) ◽  
pp. 95-100 ◽  
Author(s):  
J. Pezda ◽  
A. Jarco
Keyword(s):  
Mechanical Properties ◽  
Heat Treatment ◽  
Low Cost ◽  
Dispersion Hardening ◽  
Recycling Potential ◽  
Low Mass ◽  
Technological Quality ◽  
New Applications ◽  
Casting Design

Abstract Very well-known advantages of aluminum alloys, such as low mass, good mechanical properties, corrosion resistance, machining-ability, high recycling potential and low cost are considered as a driving force for their development, i.e. implementation in new applications as early as in stage of structural design, as well as in development of new technological solutions. Mechanical and technological properties of the castings made from the 3xx.x group of alloys depend mainly on correctly performed processes of melting and casting, design of a mould and cast element, and a possible heat treatment. The subject-matter of this paper is elaboration of a diagrams and dependencies between parameters of dispersion hardening (temperatures and times of solutioning and ageing treatments) and mechanical properties obtained after heat treatment of the 356.0 (EN AC AlSi7Mg) alloy, enabling full control of dispersion hardening process to programming and obtaining a certain technological quality of the alloy in terms of its mechanical properties after performed heat treatments. Obtained results of the investigations have enabled obtainment of a dependencies depicting effect of parameters of the solutioning and ageing treatments on the mechanical properties (Rm, A5 and KC impact strength) of the investigated alloy. Spatial diagrams elaborated on the basis of these dependencies enable us to determine tendencies of changes of the mechanical properties of the 356.0 alloy in complete analyzed range of temperature and duration of the solutioning and ageing operations.

scholarly journals Factors affecting the cooking quality of stored carioca beans (Phaseolus vulgaris)

2021 ◽  
Vol 33 (4) ◽  
pp. 43-56
Author(s):  
Juliana Aparecida Correia Bento ◽  
Karen Carvalho Ferreira ◽  
Priscila Zaczuk Bassinello ◽  
B. Dave Oomah
Keyword(s):  
Storage Time ◽  
Scientific Literature ◽  
Cooking Quality ◽  
Market Value ◽  
Cooking Time ◽  
Factors Affecting ◽  
Intrinsic Factors ◽  
Culinary Quality ◽  
Technological Quality

The culinary quality of carioca beans is related to their market value and consumer acceptability. The depreciation of the cooking/technological quality of the product occurs mainly because of the integument browning and the longer cooking time of the grains, which are influenced by the storage time and conditions. The loss of culinary quality reduces the market value of carioca beans because consumers reject darkened grains that are attributed to a longer cooking time. As a result, cooking time (resistance to cooking), the color of the integument, and the texture of the cooked beans are determinant factors in the acceptance of carioca bean cultivars. The browning of the grain integument and the cooking time mainly depends on the environmental conditions, storage time, the tegument of each genotype, and the chemical and physical properties of the cotyledons. Therefore, this review aims to survey the scientific literature on the extrinsic and intrinsic factors that affect the culinary quality of carioca beans.

scholarly journals Hydrothermal treatment of sprout-damaged grain: I. Effects on the technological quality of wheat

1978 ◽  
Vol 50 (3) ◽  
pp. 240-253
Author(s):  
Christina Westermarck-Rosendahl ◽  
Hannu Salovaara
Keyword(s):  
Amylase Activity ◽  
The Other ◽  
Processing Conditions ◽  
Falling Number ◽  
Gluten Quality ◽  
Heat Treated ◽  
Technological Quality ◽  
The One ◽  
Increasing Temperature

Two sprout-damaged wheat lots with the falling number values of 91 and 65 were heat-treated by immersing the grain in water of temperatures of 80, 85, 90 and 100°C, followed by rapid chilling in water. The purpose of the treatment was to suppress the excess a-amylase activity in the outer layers of the kernels. The a-amylase activity following the treatment was measured by the falling number test. The increase in the falling number value was the greater the longer the treatment lasted and the higher the water temperature was. Processing lasting 30 sec at 80, 85, 90 and 100°C increased the falling number value of the one lot from 91 to 105, 117, 133 and 238 and of the other lot from 65 to 69, 70, 98, 163, respectively. As the falling numbers increased the wet gluten content of the samples decreased. These changes had a negative correlation. The gluten quality showed heat damage when the amount of gluten had dropped by about 5 and 2 precentage units in the lots with the falling numbers 91 and 65, respectively. This occurred at processing of the lot of better quality for 70, 20, 13 and 6 sec in the order of increasing temperature. The corresponding durations for the other lot were above 60, 30, 20 and 6 sec. During these treatments the falling number values rose from 91 to 104—129 and from 65 to 70—71. These results were confirmed by farinogram and extensigram determinations and by baking tests. The same processing conditions affected more severely the lot having the better initial quality than the lot with greater sprout damages.

scholarly journals VARIEDADES DE CANA-DE-AÇÚCAR SUBMETIDAS A DIFERENTES LÂMINAS DE REPOSIÇÃO HÍDRICA POR GOTEJAMENTO SUBSUPERFICIAL

2019 ◽  
Vol 34 (3) ◽  
pp. 350-363
Author(s):  
Anderson Ramos de Oliveira ◽  
Marcos Brandão Braga
Keyword(s):  
Water Availability ◽  
Arid Regions ◽  
Sugarcane Juice ◽  
Sugarcane Varieties ◽  
Raw Sugar ◽  
Technological Quality ◽  
Subsurface Drip ◽  
Semi Arid Region ◽  
Semi Arid

VARIEDADES DE CANA-DE-AÇÚCAR SUBMETIDAS A DIFERENTES LÂMINAS DE REPOSIÇÃO HÍDRICA POR GOTEJAMENTO SUBSUPERFICIAL   ANDERSON RAMOS DE OLIVEIRA1, MARCOS BRANDÃO BRAGA2   1 Embrapa Semiárido, Rodovia BR-428, Km 152, Zona Rural, 56302-970, Petrolina, PE, Brasil, [email protected] 2 Embrapa Hortaliças, Rodovia BR-060, Km 09, Fazenda Tamanduá, 70275-970, Brasília, DF, Brasil, [email protected]   RESUMO: A região semiárida brasileira apresenta grande potencial de produção de cana-de-açúcar. Contudo, verifica-se que existem oscilações na produção devido à baixa e irregular disponibilidade hídrica. O objetivo deste estudo foi avaliar o comportamento de variedades de cana-de-açúcar irrigadas por gotejamento subsuperficial submetidas a diferentes lâminas de irrigação. O experimento foi conduzido no Campo Experimental de Bebedouro, na Embrapa Semiárido, em Petrolina, PE. Foram realizadas análises de produtividade e de qualidade tecnológica do caldo. As variedades com maior tolerância ao déficit hídrico foram RB92579 e RB961003, pois alcançam máxima produtividade utilizando-se menor lâmina de reposição hídrica, em torno de 80% da ETc. A qualidade tecnológica do caldo apontou diferenças no °Brix e na porcentagem bruta de açúcares das variedades que reduziram em função do aumento da reposição hídrica. Contudo, estas diferenças não foram limitantes à qualidade tecnológica. Sendo assim, o cultivo das variedades RB92579 e RB961003 sob menor lâmina de reposição hídrica pode ser recomendado, pois as mesmas atingem alta produtividade e mantém a qualidade tecnológica do caldo.   Palavras-chave: biomassa, irrigação, estresse hídrico, regiões semiáridas.   SUGARCANE VARIETIES SUBMITTED TO DIFFERENT WATER REPLENISHMENT DEPTHS BY SUBSURFACE DRIP   ABSTRACT: Brazilian semi-arid region presents great potential for sugarcane production. However, due mainly to low and irregular water availability, there are fluctuations in production. This study proposed to evaluate the performance of sugarcane varieties irrigated by subsurface drip, submitted to different water replenishment depths. The experiment was carried out at Campo Experimental de Bebedouro, belonging to Embrapa Semiárido, Petrolina, PE, Brazil. Productivity and technological quality of sugarcane juice analysis were performed. The varieties with higher tolerance to water deficit were RB92579 and RB961003, which reached maximum productivity using lower water replenishment depths of ETc, around 80%. Technological quality of sugarcane juice showed differences in °Brix and raw sugar percentage of varieties that reduced due to water replacement depths increasing. However, these differences were not limiting to the technological quality of sugarcane juice. In summary, the cultivation of RB961003 and RB92579 cultivars under lower water replenishment depth can be recommended, because they maintain the technological quality of sugarcane juice.   Keywords: biomass, irrigation, water stress, semi-arid regions.

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