Study on the plysiology of artificial polyploids. I. Change in the contents of total nitrogen and total sugar in the process of growth of the tetraploid buckwheat, Phagopyrum esculentum.

Several nutritive values for tubers of 114 Jerusalem artichoke (Helianthus tuberosus) populations were evaluated during 2006. The used material is a part of wild sunflower species collection at the Institute of field and vegetable crops and it is situated in Rimski Sancevi, Novi Sad. The samples were analyzed as fresh tubers on 'Venema' automatic laboratory for alpha amino nitrogen, sodium and potassium content. Total sugar content was determined as the brix value on a refractometer. Total nitrogen was determined by the Kjeldahl method on dried samples. Significant variability was found for all analyzed traits. Total nitrogen varied from 0,695 to 2,179% dry weight (mean 1,23%), alpha amino nitrogen content 0,012 to 0,118% fresh weight (m. 0,07%), potassium 0,231 0,452% fresh weight (m. 0,403%) and sodium 0,0003 - 0,0143% fresh weight (m. 0,007%). Total sugar content varied from 13,69 - 22,94% fresh weight (m. 19,14%). Alpha amino nitrogen is an essential nutrient for animals so that it's presence in tubers of Jerusalem artichoke as food is positive. The protein content is similar to the one in potato and as such satisfactory for nutrition. The K/Na ratio is high which is useful, because an increased content of potassium in food can positively affect the reduction of Na/K ratio and lower systolic blood pressure by a significant amount in adults with mild hypertension. Inulin makes up to 80% of the total sugar content in the tubers of Jerusalem artichoke, and as a dietary fiber and a fructose polymer it positively influences digestion and sugar blood levels. The obtained results suggest that selection of cultivars and populations with inappropriate nutritive values is possible. Further research is needed to estimate the share of genetic in total variability and to determine whether the selection for new cultivars is justified.

Download Full-text

Which Method Should Be Used to Assess Protein Intake in Peritoneal Dialysis Patients? Assessment of Agreement Between Protein Equivalent of Total Nitrogen Appearance and 24-Hour Dietary Recall

Journal of Renal Nutrition ◽

10.1053/j.jrn.2020.08.003 ◽

2020 ◽

Author(s):

Maryanne Zilli Canedo Silva ◽

Barbara Perez Vogt ◽

Nayrana Soares Carmo Reis ◽

Rogerio Carvalho Oliveira ◽

Jacqueline Costa Teixeira Caramori

Keyword(s):

Peritoneal Dialysis ◽

Total Nitrogen ◽

Protein Intake ◽

Dialysis Patients ◽

Dietary Recall

Download Full-text

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

JURNAL TEKNOLOGI DAN INDUSTRI PANGAN ◽

10.33061/jitipari.v5i1.3131 ◽

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

Download Full-text

PENGARUH KONSENTRASI RAGI Saccharomyces cerevisiae DAN LAMA FERMENTASI TERHADAP KUALITAS CUKA TOMI-TOMI (Flacourtia inermis)

AGRITEKNO Jurnal Teknologi Pertanian ◽

10.30598/jagritekno.2015.4.2.50 ◽

2015 ◽

Vol 4 (2) ◽

pp. 50-55

Author(s):

Sandra J Nendissa ◽

Rachel Breemer ◽

Nikholaus Melamas

Keyword(s):

Saccharomyces Cerevisiae ◽

Experimental Design ◽

Total Dissolved Solids ◽

Total Sugar ◽

Dissolved Solids ◽

Randomized Experimental Design ◽

Two Factors ◽

Four Levels

This objectives of this research were both to study and determine the best level of concentration of yeast Saccharomyces cereviseae and period of fermentation on the quality of tomi-tomi vinegar (Flacourtia inermis). A completely randomized experimental design with two factors of treatment was applied in this research. The first factor was concentration of yeast S. cereviseae having four levels of tretament, i.e.: without the addition of yeast 0.5, 1 and 1.5 g yeast. The second factor was period fermentation with 1, 2, 3, 4, and 5 weeks. The result indicated that the concentration of yeast S. cereviseae 1.5 g and period fermentation 5 week produced a good tomi-tomi vinegar with total acids 51.22%, total dissolved solids 8.35, total sugar 8.07% and pH 5.40.

Download Full-text