scholarly journals Physicochemical characteristics and proximate composition of wheat cultivars from the Canary Islands

2018 ◽  
Vol 47 (1) ◽  
pp. 122-129 ◽  
Author(s):  
L. Hernández Rodríguez ◽  
D. Afonso Morales ◽  
E.M. Rodríguez-Rodríguez ◽  
C. Díaz Romero
Keyword(s):  
Canary Islands ◽  
Proximate Composition ◽  
Physicochemical Characteristics ◽  
Wheat Cultivars

scholarly journals Proximate composition, physicochemical characteristics and sensory evaluation of reduced-calorie belimbi fruit (Averrhoa belimbi) jam with maltitol

Food Research ◽  
2020 ◽  
Vol 4 (5) ◽  
pp. 1545-1553
Author(s):  
L.-H. Ho ◽  
S.R.R. Irisha Yasmira ◽  
Norlia M.
Keyword(s):  
Sensory Evaluation ◽  
Proximate Composition ◽  
Biochemical Analysis ◽  
Ph Value ◽  
Profile Analysis ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Texture Profile ◽  
Overall Acceptability ◽  
Titratable Acid

Consuming of foods high in calories is often associated with higher risks for obesity. This has increased the consumer demand for the food products that promise health benefits. The aim of this study was to evaluate the proximate composition, physicochemical properties, and sensory attributes of reduced-calorie belimbi fruit jam with maltitol. Two formulations of belimbi fruit jams were prepared using sucrose as a reference food (i.e. BJSUC) or maltitol (i.e. BJMAL). The proximate composition, biochemical analysis, texture profile analysis, and sensory evaluation of the produced fruit jams were conducted. The obtained results of BJSUC and BJMAL were compared using unpaired Student’s ttest. The moisture content of BJMAL (76.58%) was significantly (P<0.05) higher than the BJSUC (66.41%). There was a reduction in carbohydrate and caloric values for belimbi fruit jam prepared using maltitol (22.19% and 96.43 kcal, respectively) as compared with belimbi fruit jam prepared using sucrose (32.91% and 136.09 kcal, respectively). However, belimbi fruit jam prepared without sucrose (i.e. BJMAL) did not affect to the ash (0.27%), crude protein (0.39%), crude fat (0.55%), and crude fiber (1.95%) contents, as well as for pH value (3.05), water activity (0.80), and vitamin C (22.90 mg/100 g) contents. BJMAL showed a significant (P<0.05) lower total soluble solids (66°Brix) and total titratable acid (0.09%) than BJSUC. BJMAL had lower firmness value and easy to spread than the BJSUC. The overall acceptability of BJMAL by panellists was comparable to the BJSUC, both fruit jams received scores higher than 5. The reducedcalorie belimbi fruit jam can be prepared by using maltitol.

Proximate composition, mineral elements content and physicochemical characteristics of Adansonia digitata L seed oil

2019 ◽  
Vol 10 (4) ◽  
Author(s):  
YAAGOUB ERWA IBRAHIM ◽  
MOHAMMED ALI ALSHIFAA ◽  
ALI KHALID ERAMA ◽  
B. OMER AWADALLA ◽  
ADAM OMER ISHAG OMER
Keyword(s):  
Proximate Composition ◽  
Seed Oil ◽  
Physicochemical Characteristics ◽  
Mineral Elements ◽  
Adansonia Digitata

scholarly journals Grains Quality Characteristics of Local Wheat (Triticum aestivum) Cultivars Grown at Khartoum State, Sudan

2013 ◽  
Vol 7 (1) ◽  
pp. 12-16 ◽  
Author(s):  
Abubaker Bashir Makawi ◽  
Mohamed Ishaq Mahmood ◽  
Hayat Abdel Rahman Hassan ◽  
Isam A. Mohamed Ahmed
Keyword(s):  
Specific Volume ◽  
Development Time ◽  
Life Sciences ◽  
Physicochemical Characteristics ◽  
Quality Characteristics ◽  
Kernel Weight ◽  
Wheat Cultivars ◽  
Australian Wheat ◽  
Dough Development Time ◽  
Wheat Flours

Three wheat cultivars, Elnelain, Nepta and Argeen were studied for their various quality and rheological characteristics compared with the Australian wheat flour (control). Physicochemical characteristics as well as farinograph, extensograph, gluten content, sedimentation value and bread quality were assessed. Significant differences (P ≤ 0.05) were found for hectoliter weight and 1000 kernel weight between the Australian and Sudanese wheat cultivars. However, Sudanese wheat flours had a lower wet gluten (22.7-28.9 g), sedimentation values (15-20 ml), water absorption(57.9-66.4%), dough development time(2.5-6.8 min), stability(1.5-7.9 min), resistance to extension(160-304 Bu), energy (62-80 cm2) and bread specific volume (3.06-3.40 cm3) compared to the Australian one. Nepta cultivars gave the best characteristics of farinograph, extensograph and the highest bread specific volume among Sudanese wheat investigated. DOI: http://dx.doi.org/10.3126/ijls.v7i1.8061 International Journal of Life Sciences 7(1): 2013; 12-16

scholarly journals PSV-26 Effect of feeding regime on meat quality of elk deer (venison) loin during aging

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 361-362
Author(s):  
Jinwook Lee ◽  
Aera Jang ◽  
Hye-Jin Kim ◽  
Hee-Jin Kim ◽  
Kwan-Woo Kim ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Proximate Composition ◽  
Physicochemical Characteristics ◽  
Aging Period ◽  
Significant Difference ◽  
Feeding Regimes ◽  
Feeding Regimen ◽  
Supplementary Feed ◽  
Dietary Treatments

Abstract The objective of this study was to investigate the effects of feeding regimes on chemical composition, meat quality, and fatty acids composition of elk deer loin (EDL) during aging at 4°C. Sixteen 3-year-old elk hinds were randomly assigned to one of two dietary treatments, grazing pasture (GR) and barn feeding (BF). Eight elks were grazed on pasture with supplementary feed of 1.0% of body weight and the other eight elks were fed 1.0% of concentrate with ad libitum hay for 5 months. After slaughtering, EDL was dissected and aged for 56 days at 4°C in vacuum packaging. Proximate composition, physicochemical characteristics, and fatty acid composition of EDL were determined. Proximate composition of EDL showed no significant difference between feeding regimen and aging period. The pH values of EDL increased with increase of storage days (P &lt; 0.05). Drip loss increased by day 14 compared to initial day and shear force was decreased during aging (P &lt; 0.05). Water holding capacity (WHC) and cooking loss were not significantly affected by feeding regimen or aging period. Lightness (L*) and redness (a*) were decreased on day 56 compared to initial day. Yellowness (b*) of EDL decreased with increase of aging time (P &lt; 0.05). The α-linolenic acid, eicosapentaenoic acid and docosahexaenoic acid were higher in GR treatment and increased with aging duration (P &lt; 0.05). The feeding regimens and aging affected on meat quality and fatty acids profiles.

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