Hydrothermal grain pre-processing and ultra-fine milling for the production of durum wheat flour fractions with high nutritional value

2017 ◽  
Vol 24 (3) ◽  
pp. 242-250 ◽  
Author(s):  
Roberto Ciccoritti ◽  
Giovanna Terracciano ◽  
Alessandro Cammerata ◽  
Daniela Sgrulletta ◽  
Viviana Del Frate ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Hydrothermal Treatment ◽  
Wheat Flour ◽  
Nutritional Value ◽  
Fine Fraction ◽  
Raw Material ◽  
Air Classification ◽  
The Difference ◽  
Ultra Fine Grinding ◽  
Water Extractable

This work describes a process for producing durum wheat flour fractions with high potential nutritional value using grain pre-milling hydrothermal treatment and ultra-fine grinding (micronization), coupled with air classification. The difference of bioactive value of the flour fractions in relation to dietary fibre and phenolic compounds was monitored on four durum wheat cultivars by analysing total arabinoxylans, water extractable arabinoxylans and 5- n-alkylresorcinols. The extractability of the analysed compounds was most significantly affected by hydrothermal treatment. On average, the hydrothermally treated kernels compared with the untreated ones presented a marked increase of water extractable arabinoxylans and alkylresorcinols (about 25 and 48%, respectively), whereas slightly lower total arabinoxylans content (about 9%) was detected. The air classification applied on micronized kernels produced two flour fractions, coarse and fine, with the last showing, irrespective of the hydrothermal treatment, an increment of alkylresorcinols (24 and 22% in untreated and treated samples) and of total arabinoxylans (13 and 20% in untreated and treated samples) in comparison with the coarse one. The fine fraction (particles ≤ 120 µm), resulting richer in bioactive compounds, provides an interesting raw material to enrich traditional semolina in which, due to the removal of the external layers, the losses of total arabinoxylans and of alkylresorcinols were more than 60 and 90% alkylresorcinols, respectively, if compared with whole wheat grain.

scholarly journals PENGARUH PENAMBAHAN TEPUNG KACANG MERAH TERHADAP SIFAT KIMIA DAN HEDONIK BERAS ANALOG BERBAHAN DASAR UMBI GANYONG (CannaedulisKer.)

2020 ◽  
Vol 7 (2) ◽  
pp. 73
Author(s):  
Salma Salsabila ◽  
Antonius Hintono ◽  
Bhakti Etza Setiani
Keyword(s):  
Water Content ◽  
Nutritional Value ◽  
Raw Material ◽  
Crude Fiber ◽  
Concentration Effect ◽  
Bean Flour ◽  
Fiber Protein ◽  
The Difference ◽  
Red Bean ◽  
Padi Rice

Analog rice is artificial rice product made from non rice raw material which contain nutrients and looks like padi rice. This research using raw material such as umbi ganyong as source of carbohydrates and red bean to improve the nutritional value and appearance of analog rice.  The purpose of this research was to study the concentration effect offered bean flour added into on rice analog made from umbi ganyong (ganyong root) toward water content, raw fiber, protein, and hedonic. The treatments applied were T0 for 0% concentration, T1 for 5% concentration, T2 for 10% concentration, and T3 for 15% concentration. The observed variables were water content, protein, crude fiber, and preference level. The result of the study showed that the addition of red bean flour with various concentrations reveals the difference(p<0,05) in rising water content, crude fiber, protein, and improving taste, texture, and rice analog fluffiness. The outcome of the research point out that the recommendation of red bean flour added into analog rice was at 15% which were resulting in water content 7,76±0,152%, crude fiber of 3,01±0,68%, and protein 7,41±0,038%,

scholarly journals The Study of the Possibility of Using Low-Calorie Foods in the Technology of Flour Confectionery Production

2021 ◽  
Vol 32 ◽  
pp. 03012
Author(s):  
Aleksandr Kaluzhskikh ◽  
Natalya Dolgopolova ◽  
Marina Kotelnikova ◽  
Snezhana Ryumshina
Keyword(s):  
Wheat Flour ◽  
Nutritional Value ◽  
Raw Material ◽  
Cake Batter ◽  
Free Products ◽  
Sponge Cake ◽  
Additional Costs ◽  
Foaming Capacity ◽  
Positive Factor

The article demonstrates the advisability of substituting high-grade wheat flour in the formulation of a sponge cake semi-finished mix with the mix of oat, corn and gram flour. An oat, corn and gram flour mix contains much more protein than wheat flour. This mix contains a significant amount of globulin, which suggests an evident foaming capacity of protein systems and is a positive factor in the technology of making sponge cakes. When substituting wheat flour with the suggested mix completely, the nutritional value of finished products improves. The share of dietary fiber increases significantly; the calorie content of products decreases. Absence of gluten makes this mix a strategically important raw material for gluten-free products. It is recommended to use this recipe, since with a complete substitution of wheat flour, there is an improvement in organoleptic, physicochemical indicators of the quality of sponge cake batter and finished products. The use of oat, corn and gram flour leads to an extension of the shelf life of sponge cake semi-finished products and helps to reduce the energy value and increase the vitamin and mineral ones of finished products. The introduction of the mix of flour into the sponge cake batter recipe does not worsen the quality of sponge cakes during storage. The developed formulation can be adapted to the technological process and equipment installed at existing confectionery enterprises and does not require additional costs.

scholarly journals Functional components of non-traditional raw materials in the design of bakery products

2021 ◽  
pp. 7-13
Author(s):  
Yu. A. Betz ◽  
N. L. Naumova ◽  
I. N. Minashina
Keyword(s):  
Wheat Flour ◽  
Functional Food ◽  
Nutritional Value ◽  
Raw Materials ◽  
Raw Material ◽  
Peanut Flour ◽  
Wheat Bread ◽  
Bakery Products ◽  
Food Ingredients ◽  
Functional Components

 Wheat bread remains in the diet not only of Russians, but also of the population of other countries as a daily product, which makes it possible to consider it as an object for modifying the chemical composition and nutritional value in order to give it functional, dietary, or therapeutic and prophylactic properties. The purpose of the research is to study the composition of the functional components of non-traditional types of flour used in wheat bread technology in order to establish the effectiveness of their use. The objects of research were: bakery wheat flour of the highest grade, walnut flour, peanut flour, coconut flour. The analysis of organoleptic, physicochemical indicators and nutritional value of wheat bakery flour and various types of flour from walnut is carried out. An acceptable sensory compatibility of the studied raw material was established. Replacing a part of wheat flour in the recipe of bakery products with raw materials from peanuts or walnuts is a reasonable condition for eliminating the deficiency of dietary fiber in them. Increasing the biological value of products and the content of polyunsaturated fatty acids in it due to the use of peanut and coconut flour is of undeniable nutritional value. The source of phosphorus and copper can be considered flour from walnuts and peanuts; iron and selenium – walnut and coconut flour; magnesium and calcium – walnut flour. In a practical way, the effectiveness of replacing wheat flour in the recipe of bakery products with raw materials from nut-bearing raw materials has been established to increase the content of functional food ingredients in finished products. 

Nutritional Value Research of Spelt Pasta with Vegetable Additives

Food Industry ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 61-70
Author(s):  
Oliya Fazullina ◽  
Stanislav Smirnov
Keyword(s):  
Dietary Fiber ◽  
Nutritional Value ◽  
Raw Materials ◽  
Health Indicators ◽  
Dietary Treatment ◽  
Raw Material ◽  
Whole Wheat ◽  
Healthy Nutrition ◽  
Physiologically Active Substances ◽  
Simple Carbohydrates

Health indicators of the population depend significantly on the food quality and nutritional value. Simple carbohydrates excess of and lack of protein, dietary fiber, vitamins, minerals, antioxidants and other physiologically active substances increase the risk of socially significant disease progress. The development and production of mass-consumed products with high nutritional and biological value, including affordable non-traditional raw materials use, are promising areas of the food industry development aimed at improving the nutritional status of the population. The article presents the research results on the developed Noodle products recipes from non-traditional raw materials that meet modern healthy nutrition requirements, intended for dietary treatment and dietary prevention of people with overweight / obesity. The research aimed at expanding the range of macaroni products with these characteristics. As the main raw material, a man selected whole-wheat flour – new spelt flour, and as additional raw materials – buckwheat flour, broccoli and celery powders. The researchers found that the introduction of macaroni products from buckwheat spelt, broccoli and celery powders into the recipe had a multidirectional effect, reducing or increasing various indicators of its nutritional value. The changes range did not affect the overall characteristics. The satisfaction degree of the average daily need for food substances and energy when consuming a portion of 100 g for each sample of developed Noodle products allows them to be classified as functional products that are protein and dietary fiber sources, according to the requirements of the TR CU 022/2011.

Variasi Penambahan Tepung Daun Kelor (Moringa Oleifera Lam.) pada Pembuatan Flakes Ditinjau dari Sifat Fisik, Sifat Organoleptik dan Kadar Kalsium

2017 ◽  
Vol 19 (1) ◽  
pp. 31-35
Author(s):  
Frieda Rosita Majid ◽  
Nur Hidayat ◽  
Waluyo Waluyo
Keyword(s):  
Physical Characteristic ◽  
Nutritional Value ◽  
Calcium Content ◽  
Organoleptic Characteristics ◽  
High Calcium ◽  
Randomized Experimental Design ◽  
Leaf Powder ◽  
The Difference ◽  
The Tropics ◽  
Moringa Oleifera Lam

Background:Moringa (Moringaoleifera Lam.) Is a plant of high nutritional value, grows scattered in the tropics and sub-tropics, but utilization is still low. Each section has its benefits Moringa one part is the Moringa leaves contain a high calcium. In 100 grams of material, fresh Moringa leaves contain as much as 440 mg of calcium in the form of flour whereas if it contains as much as 2,003 mg of calcium. One of its use in the manufacture of flakes added. Objective: Know the difference physical harateristi, organoleptic characteristic and calcium levels in flakes variations addition of Moringa leaf powder. Methods: The study is a randomized experimental design with simple, includes four kinds of treatments, two replications with two experimental units. Observations of physical characteristic were analyzed by descriptive, the organoleptic characteristic of data analysis using statistical test Kruskal-Wallis continued Mann-Whitney and methods of test calcium content using permanganometri then the data were analyzed descriptive. Results: The physical characteristics of flakes greenish-yellow, slightly fragrant aroma typical of flakes, rather unpleasant taste typical of Moringa leaves and a slightly crunchy texture. Organoleptic characteristics the color of flakes with moringa leaf powder 5%, the aroma of the flakes without addition moringa leaf powder, the flavour of flakes with additions moringa leaf powder 5% and the texture of flakes with additions moringa leaf powder 7,5% most prefered panelist and high levels calcium of flakes with additions 10% moringa leaf powder. Conclusion: There is a difference variations addition of moringa leaf powder on physical, organoleptic characteristic (color) and the level of calcium flakes.Flakes with the addition of 5% moringa leaf powder is the most prefered panelist.   Keywords:Moringa Leaf Flour, Flakes, Physical characteristic, organoleptic, Calcium

SELISIH BIAYA PRODUKSI SEBAGAI ALAT PENGENDALIAN MANAJEMEN PT INDO PUSAKA BERAU

2019 ◽  
Vol 3 (02) ◽  
pp. 397
Author(s):  
SAFITRI NURHIDAYATI ◽  
RIZKI AMELYA SYAM
Keyword(s):  
Raw Materials ◽  
Field Research ◽  
Analytical Tool ◽  
Production Costs ◽  
Raw Material ◽  
Labor Costs ◽  
Material Costs ◽  
Library Research ◽  
The Difference ◽  
The Cost

This study aims to analyze whether the difference that occurs in the cost of raw materials, direct labor, and factory overhead costs between the standard costs and the actual costs in PLTU LATI is a difference that is favorable or unfavorable. Data collection techniques with field research and library research. The analytical tool used is the analysis of the difference in raw material costs, the difference in direct labor costs and the difference in factory overhead costs. The hypothesis in this study is that the difference allegedly occurs in the cost of raw materials, direct labor costs, and factory overhead costs at PT Indo Pusaka Berau Tanjung Redeb is a favorable difference. The results showed that the difference in the cost of producing MWh electricity at PT Indo Pusaka Berau Tanjung Redeb in 2018, namely the difference in the price of raw material costs Rp. 548,029.80, - is favorable, the difference in quantity of raw materials is Rp. 957,216,602, - is (favorable) , the difference in direct labor costs Rp 2,602,642,084, - is (unfavorable), and the difference in factory overhead costs Rp 8,807,051,422, - is (favorable) This shows that the difference in the overall production cost budget is favorable or profitable. This beneficial difference shows that the company is really able to reduce production costs optimally in 2018.  

scholarly journals Recovery of Cenospheres and Fine Fraction from Coal Fly Ash by a Novel Dry Separation Method

Energies ◽  
2020 ◽  
Vol 13 (14) ◽  
pp. 3576
Author(s):  
Jan Wrona ◽  
Witold Żukowski ◽  
Dariusz Bradło ◽  
Piotr Czupryński
Keyword(s):  
Fly Ash ◽  
Coal Fly Ash ◽  
Fine Fraction ◽  
Free Fall ◽  
Raw Material ◽  
Fluidised Bed ◽  
Air Chamber ◽  
Pneumatic Separation ◽  
Bed Separation ◽  
Separation Product

Aluminosilicate microspheres are a valuable fraction of coal fly ash with diverse applications due to their low density. Currently, there is no efficient and ecologically rational method of cenosphere recovery from fly ash. A combination of dry methods for the recovery of both fine ash particles and aluminosilicate microspheres from coal fly ash is presented. It is comprised of fluidised bed separation followed by screening and pneumatic separation in a free-fall air chamber. Fluidised bed separation was assisted by a mechanical activator to prevent agglomeration. This step reduced the portion of material that required further treatment by 52–55 wt.%, with the recovery of microspheres exceeding 97%. Then, the concentrates were individually subjected to pneumatic separation. The final separation product for the fly ash containing 0.64 wt.% cenospheres was a cenosphere concentrate that constituted about 17 wt.% of the initial fly ash. The recovery of cenospheres was around 81%. Usage of a combination of dry methods allowed for maintaining almost 83 wt.% of the raw material in its dry form. Furthermore, the produced fly ash grain fractions could be used for different industrial purposes.

scholarly journals Effect of Inulin on the Physical, Chemical and Sensory Quality Attributes of Polish Chicken Burgers

2012 ◽  
Vol 1 (1) ◽  
pp. 169 ◽  
Author(s):  
Aneta Cegielka ◽  
Krzysztof Tambor
Keyword(s):  
Thermal Processing ◽  
Nutritional Value ◽  
Sensory Quality ◽  
Raw Material ◽  
Font Size ◽  
Control Product ◽  
Physical Chemical ◽  
Sensory Analyses ◽  
Addition Level

<span style="font-family: Times New Roman; font-size: small;"> </span><p>Four formulations of chicken burger were prepared: control product without inulin, and products with 1.0, 2.0 or 3.0 % of inulin (in relation to the weight of meat, fatty raw material, and water), respectively. Physical, chemical and sensory analyses were made to evaluate the effect of inulin on the quality of cooked burgers. The results showed that the application of inulin did not cause significant decrease of the thermal processing yield nor the shear force of the products. However, the addition of inulin resulted in slight, but significant differences (P &lt; 0.05) in chemical composition and energy value of burgers. Burgers of all formulations were acceptable in sensory characteristics. The addition level of inulin not higher than 1.0 %, did not result in deterioration of physical, chemical and sensory quality characteristics of chicken burgers. To improve the nutritional value of chicken burgers, the modification of fatty acid composition is recommended.</p><span style="font-family: Times New Roman; font-size: small;"> </span>

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