scholarly journals Substitution of Canna edulis starch for a mixture of potato/cassava starch in the production of almojábanas

2020 ◽  
Vol 73 (3) ◽  
pp. 9341-9347
Author(s):  
Stalin Santacruz ◽  
Gabriela Cobo
Keyword(s):  
Specific Volume ◽  
Raw Materials ◽  
Potato Starch ◽  
Control Sample ◽  
Textural Properties ◽  
Resting Time ◽  
Sensory Analyses ◽  
Crumb Structure ◽  
Average Size ◽  
The Cost

Almojábana is a kind of food that varies in its composition depending on the geographical place where it is baked. In Ecuador, almojábana is based on cheese, wheat flour and Canna edulis starch. C. edulis planting has diminished, leading to a high cost of the starch and less availability on the market. The present work studied C. edulis starch substitution by a mixture of potato and cassava starches on the elaboration of almojábanas. Specific volume, crumb structure, textural properties and sensory analyses were used to find the best starch substitution. Mixtures of cassava and potato starch (25/75, 35/65, and 45/55) and starch dough resting time (10, 15, and 20 h) were investigated. Hardness, elasticity, chewiness, specific volume, average size cell, the number of cells per area and the total area of cells of almojábanas were determined. Results showed that a mixture of 25% potato, 75% cassava and 20 h resting time could substitute C. edulis starch in almojábana baking. The obtained almojábanas had different flavor compared to a control sample (based on C. edulis starch). Starch substitution reduced the cost of raw materials (starch) by 60%.

Optimization of Gluten-Free Cake Prepared from Chestnut Flour and Transglutaminase: Response Surface Methodology Approach

2014 ◽  
Vol 10 (4) ◽  
pp. 737-746 ◽  
Author(s):  
Önder Yildiz ◽  
Ismail Sait Dogan
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Potato Starch ◽  
Textural Properties ◽  
Gluten Free ◽  
Significant Difference ◽  
Sensory Analyses ◽  
Chestnut Flour

Abstract In this study, the possible usage of chestnut flour in gluten-free cake formulation was investigated. Response surface methodology was used to evaluate the effects of water, xanthan and guar gum mixture and potato starch. Crust and crumb attributes, sensory and textural properties of the cake samples were investigated. Considering all cake properties, better results were obtained by increasing xanthan gum in the gum blend. Increasing the amount of potato starch in the chestnut flour–potato starch blend decreased the batter density, consistency, hardness and chewiness, but increased the specific volume, cohesiveness and scores of the interior and exterior attributes. Optimum concentration of gum mixture was found as 0.225% xanthan gum, 0.075% guar gum and ratio of chestnut flour to potato starch was 7:3. Then, four different levels of transglutaminase were added to control and optimized gluten-free cake formula. The highest desirability value was obtained in gluten-free formula containing 0.25% transglutaminase. According to the results of the sensory analyses, no significant difference was observed between control and gluten-free cake.

INFLUENCE OF ADDITIVES OF CRUSHED FLAX SEEDS AND FLAX FLOUR ON TECHNOLOGICAL AND CONSUMER PROPERTIES OF FLOUR PRODUCTS

2020 ◽  
Author(s):  
И.Э. МИНЕВИЧ ◽  
Т.Б. ЦЫГАНОВА
Keyword(s):  
Wheat Flour ◽  
Functional Properties ◽  
Specific Volume ◽  
Raw Materials ◽  
Control Sample ◽  
First Grade ◽  
Healthy Foods ◽  
Organoleptic Properties ◽  
Retail Chain ◽  
Flax Seeds

Продукты переработки семян льна масличного – ценные добавки для обогащения продуктов здорового питания. Исследовано влияние добавки измельченных семян льна (СЛ) и льняной муки (ЛМ) на технологические и потребительские свойства мучных изделий – хлебобулочных (ХБИ) и мучных кондитерских (МКИ). Сырье для приготовления образцов ХБИ и МКИ, приобретенное в розничной сети, соответствовало стандартам. ХБИ (формовой хлеб) готовили безопарным способом по ГОСТ 27669–88, МКИ (маффины) – по ранее предложенной авторами рецептуре. Были выпечены контрольный образец ХБИ из пшеничной муки 1-го сорта без добавок и опытные образцы ХБИ и МКИ с добавкой измельченных СЛ или ЛМ. Установлено, что при внесении в рецептуру ХБИ измельченных СЛ или ЛМ в количестве 6–10% от массы пшеничной муки удельный объем формового хлеба увеличивался на 2,5–4,2 и 8,0–11,3% соответственно, а пористость – в среднем на 4,8% по сравнению с образцом хлеба без добавок. Органолептический анализ показал, что образцы ХБИ с добавкой ЛМ или СЛ имели развитую пористость, эластичный мякиш, хорошо выраженный хлебный вкус и аромат. Определено, что при внесении в рецептуру маффинов ЛМ или СЛ в количестве 5–10% от массы пшеничной муки наблюдалось наибольшее повышение удельного объема изделий, они характеризовались высокими органолептическими свойствами и соответствовали требованиям ГОСТ 15052–2014. Установлено, что добавление измельченных СЛ или ЛМ в количестве не менее 6% от массы пшеничной муки в ХБИ и измельченных СЛ в количестве 10% от массы пшеничной муки в МКИ (маффины) придает этой продукции функциональные свойства. Products of processing of seeds of oil flax are a valuable supplement for the enrichment of healthy foods. The influence of the addition of crushed flax seeds (FS) and flax flour (FF) on the technological and consumer properties of flour products – bakery (B) and flour confectionery (FC) has been studied. Raw materials for the preparation of samples of B and FC purchased from the retail chain met the standards. Bakery (shaped bread) prepared in a non-stick way according to GOST 27669–88, flour confectionery (muffins) – according to the formulation previously proposed by the authors. A control sample of B from wheat flour of the first grade without additives and experimental samples of B and FC with the addition of crushed FS or FF were baked. It was found that when adding crushed FS or FF in the amount of 6–10% of the mass of wheat flour to the B formulation, the specific volume of molded bread increased by 2,5–4,2 and 8,0–11,3%, respectively, and the porosity – on average by 4,8% compared to the sample of bread without additives. Organoleptic analysis showed that samples of B with the addition of FF or FS had developed porosity, elastic crumb, well-defined bread taste and aroma. It was determined that the greatest increase in the specific volume of products was observed when adding FF or FS muffins to the recipe in the amount of 5–10% of the weight of wheat flour. At the same time, the products were characterized by high organoleptic properties and met the requirements of GOST 15052–2014. It was found that the addition of crushed flax seeds or flax flour in an amount of at least 6% of the weight of wheat flour in bakery and crushed flax seeds in an amount of 10% of the weight of wheat flour in flour confectionery (muffins) gives these products functional properties.

scholarly journals Development of Gluten-Free Breads Using Andean Native Grains Quinoa, Kañiwa, Kiwicha and Tarwi

Proceedings ◽  
2020 ◽  
Vol 53 (1) ◽  
pp. 15
Author(s):  
Ritva Repo-Carrasco-Valencia ◽  
Julio Vidaurre-Ruiz ◽  
Genny Isabel Luna-Mercado
Keyword(s):  
Specific Volume ◽  
Xanthan Gum ◽  
Potato Starch ◽  
Viscosity Index ◽  
Chenopodium Quinoa ◽  
Textural Properties ◽  
Gluten Free ◽  
Lupinus Mutabilis ◽  
Crumb Firmness ◽  
Central Composite

The aim of this study was to develop gluten-free breads using the flours of Andean native grains. The following native grains were used: quinoa (Chenopodium quinoa) Pasankalla variety, kiwicha (Amaranthus caudatus) Centenario variety, kañiwa (Cheopodium pallidicaule) Illpa Inia variety and tarwi (Lupinus mutabilis) Blanco de Yunguyo variety. The formulations of the breads with Andean grains flours were optimized using the Mixture Design and the Central Composite Rotational Design, analyzing the dough’s textural properties (firmness, consistency, cohesiveness and viscosity index), specific volume and crumb texture. Potato starch and xanthan gum were used in the preparation of the breads. The optimized formulations of the gluten-free breads with Andean grain flours were composed of quinoa (46.3%), kiwicha (40.6%), kañiwa (100%) and tarwi (12%) flours. The gluten-free breads developed showed acceptable specific volume and low crumb firmness and could help to improve the nutrition of celiac patients.

scholarly journals Investigation of the physico-chemical parameters of the «Gelamil» series starches in the technology of mashed soups

2021 ◽  
Vol 5 (3(61)) ◽  
pp. 29-32
Author(s):  
Svitlana Andrieieva ◽  
Yevgen Pyvovarov
Keyword(s):  
Raw Materials ◽  
Potato Starch ◽  
Starch Content ◽  
Textural Properties ◽  
Model Systems ◽  
Special Role ◽  
Starch Concentration ◽  
Organoleptic Characteristics ◽  
Modified Starches ◽  
Starch Paste

The object of research is the technologies for the production of puree soups using modified starches of the «Gelamil» series. One of the main requirements for the quality of the technology of puree soups is the creation of a fluid, uniform, finely ground texture, which plays a special role in the organoleptic characteristics of this type of product. The texture of the product can be adjusted by adding liquid boiling modified starches. Starches of the «Gelamil» series are represented by potato starch with a reduced viscosity and are characterized as air-flowing gelling potato starch, that is, starch, the solution of which gives a low viscosity at high temperatures, and when solidified – a dense gel. Hydrodynamic changes in the parameters of starch paste based on starches of the «Gelamil» series, depending on the temperature and type of starch, have been established. It was determined that starch paste based on starches of the «Gelamil» series, in comparison with native potato starch, have a low temperature of maximum viscosity from 47±2 °C to 57±2 °C, and thus form a paste with a viscous-flowing texture. The effective viscosity of starch paste was investigated depending on the starch content. It has been experimentally established that regulation of the starch content makes it possible to create starch paste according to different textural properties. For viscous-thinned dispersions, the starch concentration is from 1.0 to 3.0 %. For viscous-flowing dispersions having a long texture, the starch concentration is 3.5 to 5.0 %. For viscous-flowing dispersions having a short texture, the starch concentration is 5.5 to 7.0 %. For the content of native potato starch in the system of more than 5.0 %, a dense paste with a short texture is formed. It was found that for a starch paste based on starches of the «Gelamil» series, the separation of the liquid phase occurs due to 2:00 in an insignificant amount. A lot of components and model systems based on vegetable, legume purees and starch paste have been investigated. It has been determined that, depending on the type of vegetable and legume raw materials, the use of starches of the «Gelamil» series of different types and concentrations depends.

Economic Aspects of Mustard Cultivation in Lakhimpur Kheri District of Uttar Pradesh

2020 ◽  
pp. 520-523
Keyword(s):  
Average Cost ◽  
Uttar Pradesh ◽  
Net Income ◽  
Economic Aspects ◽  
Positive Relation ◽  
Input Output ◽  
Output Ratio ◽  
Gross Income ◽  
Average Size ◽  
The Cost

The results revealed that on an overall average size of landholding was estimated to be 0.97 ha. The total cultivated area at all categories of sample farms were found to be irrigated. Overall average, cost of cultivation was estimated `27819.43 per ha. The cost of cultivation showed positive relation with size of holding. The cost of cultivation was highest on medium farms (`32549.25) followed by small (`31528.40 and marginal (`29171.74), respectively. Overall average, cost of production was estimated `2446.44 per hectare. On an average input-output ratio on the basis Costs A1/A2, B1, B2, C1, and C2 were recorded 1:2.86, 1:2.77, 1:1.91, 1:1.89 and 1:1.46, respectively. On the basis of Cost C2 input-output ratio was highest on marginal farms (1:1.47) followed by small (1:1.44) and medium (1:1.43), respectively. Overall average, net income and gross income were found `9859.33 and 40028.69 per ha, respectively.

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.  

Effect of Catfish Bone Paste on the Properties of Steamed Bread

2014 ◽  
Vol 881-883 ◽  
pp. 757-760
Author(s):  
Xiao Qing Ren ◽  
Li Zhen Ma ◽  
Xin Yi He
Keyword(s):  
Weight Loss ◽  
Specific Volume ◽  
Cell Structure ◽  
The Other ◽  
Gas Cell ◽  
A Value ◽  
Crumb Structure ◽  
Steamed Bread ◽  
Different Levels ◽  
Structure Properties

The objective of this study was to examine the effect of different levels of catfish bone paste to flour on the physicochemical, textural and crumb structure properties of steamed bread. Six different levels (0, 1, 3, 5, 7,10 %) of catfish bone paste to flour were used in the formulation of the steamed bread. The results showed that the weight loss and TTA of steamed bread decreased with an increase in the levels of the catfish bone paste. On the other hand, the pH increased with an increase in the levels of the catfish bone paste. The specific volume, hardness, chewiness and gas cell structure in the crumb of steamed bread with catfish bone paste at 5% supplementation level were better. Thus, a value of 5% catfish bone paste was considered a better level for incorporation into the steamed bread.

scholarly journals DMA Study of the Molecular Structure of Porcine Fat in-Water Emulsions Stabilised by Potato Starch

2021 ◽  
Vol 22 (14) ◽  
pp. 7276
Author(s):  
Ryszard Rezler
Keyword(s):  
Molecular Structure ◽  
Conformational Changes ◽  
Potato Starch ◽  
Textural Properties ◽  
Instrumental Analysis ◽  
Rheological Parameters ◽  
Water Type ◽  
Dynamic Mechanical ◽  
Fat Emulsions ◽  
Starch Gels

The aim of the study was to determine how the molecular structure of porcine fat-in-water type emulsions stabilised with potato starch affected their rheomechanical properties. Dynamic mechanical analysis (DMA) and instrumental analysis of the texture were the method used in experiments. Starch gels with concentrations corresponding to the water starch concentration of the examined emulsions were used as control systems. The analysis of the starch and starch–fat systems showed that the values characterising their rheomechanical and textural properties reflected the spatial reaction of the amylose matrix to dynamic mechanical interactions. Changes in their values resulted from conformational changes in the structure of segments and nodes of the lattice, conditioned by the concentration of starch and the presence of fat. As a result of these changes, starch–fat emulsions are distinguished by greater densities of network segments and nearly two times greater functionalities of nodes than starch gels. The instrumental analysis of the texture showed that the values of the texture parameters in the starch gels were greater than in the starch–fat emulsions. The high values of the correlation coefficients (R~0.9) between the texture determinants and the rheological parameters proved that there was a strong correlation between the textural properties of the tested systems and their rheomechanical properties.

Use of Sugarcane Bagasse Ashes as Raw Material in the Replacement of Fluxes for Applications on Porcelain Tile

2016 ◽  
Vol 881 ◽  
pp. 383-386 ◽  
Author(s):  
Raimundo J.S. Paranhos ◽  
Wilson Acchar ◽  
Vamberto Monteiro Silva
Keyword(s):  
Mechanical Properties ◽  
Environmental Impact ◽  
Physical Properties ◽  
Sugarcane Bagasse ◽  
Sintering Temperature ◽  
Raw Materials ◽  
Raw Material ◽  
The Cost ◽  
Potential Use ◽  
Porcelain Tile

This study evaluated the potential use of Sugarcane Bagasse Ashes (SBA) as a flux, replacing phyllite for the production of enamelled porcelain tile. The raw materials of the standard mass components and the SBA residue were characterized by testing by XRF, XRD, AG, DTA and TGA. Test samples were fabricated, assembled in lots of 3 units and sintered at temperatures of 1150 ° C to 1210 ° C. The results of the physical properties, mechanical properties and SEM of the sintered samples, showed that the formulation, G4 - in which applied 10% of SBA replacing phyllite, sintering temperature 1210 ° C showed better performance as the previously mentioned properties due to the formation of mullite crystals, meeting the prerequisites of standards for enamelled porcelain tile, while reducing the environmental impact and the cost of production.

Technology of biscuits with a balanced fatty acid composition

2021 ◽  
Vol 30 (11) ◽  
pp. 34-39
Author(s):  
G.V. Posnova ◽  
◽  
N.G. Ivanova ◽  
I.A. Nikitin ◽  
G.A. Shinov ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Healthy Lifestyle ◽  
Raw Materials ◽  
Control Sample ◽  
School Age Children ◽  
Plant Raw Materials ◽  
Degree Of Satisfaction

The article presents the results of research on the development of the technology of biscuits using non-traditional plant raw materials. In the course of the work, the replacement of a part of the premium wheat flour in the dairy crust recipe with a mixture of rice (17%) and sesame (11%) and the replacement of butter with camelina butter in an amount of 5% by weight of the product was justified. It was found that the introduction of functional raw materials gives the products a moderately sweet milk taste with a pleasant nutty aftertaste and orange color. The resulting products are characterized by a balanced fatty acid composition of ω-3 and ω-6, enriched with minerals and vitamins. Calculation of the nutritional value showed that the consumption of 100 g of the developed biscuits covers the daily need of an adult for polyunsaturated fatty acids of the ω-3 and ω-6 families by 37–75% and 19,4–31,5, respectively. The protein content rises by 1,5 times, and the carbohydrate content decreases by 1,16 times. At the same time, the degree of satisfaction of the daily requirement for potassium increases – by 2,3%, in calcium – by 7–7,5%, in phosphorus – by 12,6%, in magnesium – by 16,3%, in iron – by 7,3–13,3%. The degree of satisfaction of the daily requirement for vitamins B1 also increases – by 19,7–20,9%, B2 – by 2,2–2,3%, PP – by 8,1–9,3%, E – by 1,6–1,7% compared to the control sample of dairy cakes. The developed products can be recommended for preventive nutrition, people adhering to a healthy lifestyle, as well as school-age children, pregnant and lactating women who have a deficiency of ω-3 and ω-6 fatty acids in the diet

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