scholarly journals Effect of different thawing methods on quality properties of stuffed pasta (manti)

2021 ◽  
Vol 33 (SP1) ◽  
pp. 170-178
Author(s):  
Süleyman Gökmen
Keyword(s):  
Dry Matter ◽  
Traditional Food ◽  
Running Water ◽  
Quality Properties ◽  
Hot Air ◽  
Fresh Frozen ◽  
Sensory Qualities ◽  
Thawing Processes ◽  
Microwave Process ◽  
Food Consumed

Stuffed pasta or ‘manti’ is a traditional food consumed fondly in Turkey. For consumption, it is produced as fresh, frozen or dried manti. Frozen manti is cooked directly without thawing. The present study investigated the effects of different thawing processes on physicochemical properties and sensory qualities of frozen stuffed pasta (manti). The following five thawing processes were used individually: (1) infrared, (2) microwave (3) infrared-assisted microwave, (4) dry hot air and (5) running water thawing. The storing temperatures of manti found in the market were 10°C and 24.5°C. Consequently, manti samples were thawed up to these temperatures. It was determined that the shortest thawing period (20 sec) was that of infrared-assisted microwave process. The longest process was dry hot-air thawing (420 sec) in manti samples that were thawed until refrigerator (+4°C) and room temperatures (24.5°C). Thawing methods did not change pH, moisture values and weight gain (p > 0.05). It was found that sensory qualities and amount of dry matter passing into the water of samples were different (p < 0.05). It was concluded that thawing was necessary for frozen manti, and the best method was microwave thawing.

scholarly journals Using shrimp head meal as protein replacement of fish meal in diets for juvenile of Totoaba macdonaldi (Gilbert, 1890)

2017 ◽  
Vol 43 (3) ◽  
pp. 457-465
Author(s):  
Luis Daniel Espinosa-Chaurand ◽  
Antonio Silva-Loera ◽  
Zaúl García-Esquivel ◽  
Lus Mercedes López-Acuña
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Fish Meal ◽  
Specific Growth ◽  
Control Diet ◽  
Partial Replacement ◽  
Hot Air ◽  
Apparent Digestibility Coefficient ◽  
Shrimp Head ◽  
Totoaba Macdonaldi

In diets for Totoaba macdonaldi juveniles (26.3 ± 4.7g y 13.6 ± 1cm) the partial replacement of fishmeal protein (HP) with shrimp head meal (HCC) was evaluated, over their growth, survival, fed conversion (FCA) and chemical composition of tissues and the apparent digestibility coefficient of dry matter (CDA), protein (CDAP) and lipids (CDAL) of these diets. The HCC used were from the whole shrimp head sun dried (F) and smashed shrimp head dehydrated in a hot air drier. Diets were isoproteic (55.5% crude protein), isolipídic (15% lipids) and isocaloric (4.6 kcal g-1) replacing 0% (control diet; DC), 15% (F15 and M15) and 30% (F30 and M30) of the HP protein by the HCC. At 57th day, survival with HCC (99.44 ± 1.92%) was higher than DC (88.89 ± 3.85 %). The gain weight, weight specific growth (TCE) and total intake were not statistically different (P > 0.05) between organisms feed with HCC, however with the M30 diet the TCE had higher average (0.99 ± 0.06) and growth (19.82 ± 1.64 g/fish). With diet M30 the FCA was the best significantly (1.61 ± 0.13) and the higher CDA (66.18 ± 1.28), CDAP (86.51 ± 0.53) and CDAL (72.29 ± 1.10). It concluded that replaced protein of HP by HCC in diet for juvenile totoaba improved the growth and CDAs, yielding better results with the inclusion of macerated HCC with a replacement level of 30%.

Estimation of intake and digestibility of forage-based diets in group-fed dairy cows using alkanes as markers

1999 ◽  
Vol 133 (4) ◽  
pp. 419-425 ◽  
Author(s):  
Y. UNAL ◽  
P. C. GARNSWORTHY
Keyword(s):  
Dairy Cows ◽  
Milk Production ◽  
Dry Matter ◽  
Dry Matter Intake ◽  
Once Daily ◽  
Major Factors ◽  
Filter Papers ◽  
Selection Of ◽  
Basal Ration ◽  
Food Consumed

Dry matter intake is one of the major factors limiting milk production in dairy cows, although the quantity of food consumed by an individual cow when housed and fed as part of a group is rarely known. Such information would permit more precise ration formulation, concentrate allocation and selection of cows according to efficiency of milk production. Alkanes have been used with sheep and cattle to estimate feed intake under grazing conditions and could provide a technique for measuring intake in housed dairy cows. The purpose of this study was to examine alkanes C32 and C36, in combination with alkane C33, as indigestible markers for estimating intake of housed dairy cows fed on different diets under experimental and commercial conditions. Three experiments were conducted with hay-based diets (Expt 1), silage only diets (Expt 2) and a diet consisting of a silage-based basal ration plus concentrates (Expt 3). Animals were dosed once daily with C32 and C36, either on filter papers (Expts 1 and 2) or as part of a specially prepared concentrate (Expt 3). Faecal recoveries of alkanes ranged from 0·88 to 0·99. Over the range of intakes found in the three experiments (6–24 kg DM/d), the r2 values for estimated versus actual dry matter intakes ranged from 0·81 to 0·99. It is concluded that alkanes could provide a useful technique for estimating intake in dairy cows housed and fed in groups.

The effect of short-term waterlogging during furrow irrigation of cotton in a cracking grey clay

1982 ◽  
Vol 33 (1) ◽  
pp. 109 ◽  
Author(s):  
AS Hodgson ◽  
KY Chan
Keyword(s):  
Dry Matter ◽  
Yield Loss ◽  
Clay Soil ◽  
Soil Depth ◽  
Lint Yield ◽  
Short Term ◽  
Running Water ◽  
Rate Of Recovery ◽  
Waterlogging Treatment ◽  
Soil Recovery

A crop of cotton cv. Deltapine 61 was waterlogged in the field by running water in furrows for 4, 8, 12 or 16 h at each of three crop irrigations in a cracking grey clay soil at Narrabri, N.S.W. The season was hot and dry, and rainfall did not influence waterlogging treatment. Increasing the inundation period from 4 to 16 h reduced lint yields by 15.9 g m-2 or 8%. Waterlogging treatment had little effect on leaf area, plant height, dry matter and boll size. Lint yield loss from waterlogging was largely associated with reduced boll number m-2. Soil aeration results showed that treatment affected the rate of recovery from waterlogging, and that recovery rate was also a function of soil depth. On taking an air-filled porosity of 0.10 cm3 cm-3 as limiting for growth of roots in soil, the surface 0-10 cm layer was always adequately aerated. However, increasing the inundation from 4 to 16 h delayed soil recovery at 10-20 cm from 0.85 to 1.54 days, and at 20-30 cm from 3.83 to 4.20 days. Multiple regression analysis showed that 77 % of the variation in lint yield could be accounted for by the lengths of time taken for the 10-20 cm and 20-30 cm layers to recover from waterlogging. However, associated yield losses were 2.5 times greater for the 10-20 cm layer than for the 20-30 cm layer for each day of waterlogging in the two layers. The results indicated that lint yield is likely to increase if cotton crops are irrigated and drained faster to reduce contact time. The farmer may achieve this by using larger siphons, more siphons per furrow, shorter furrows or steeper furrows.

Instant Powder of Malabar Tamarind Fruit Extract Prepared by Foam-Mat Method

2012 ◽  
Vol 506 ◽  
pp. 351-354 ◽  
Author(s):  
T. Phaechamud ◽  
K. Sarunyakasitrin ◽  
C. Choncheewa
Keyword(s):  
Hydroxypropyl Methylcellulose ◽  
Traditional Food ◽  
Foam Formation ◽  
Native Plant ◽  
Lower Yield ◽  
Fruit Extract ◽  
Garcinia Cambogia ◽  
Foaming Agent ◽  
Hot Air ◽  
Malabar Tamarind

Garcinia cambogia (Malabar tamarind) is a native plant of Southeast Asia which its dried rind has been extensively employed as an ingredient of the traditional food seasoning and dietary supplements for weight loss. This study aims to prepare the malabar tamarind fruit extract in form of stable foam mat. The development was performed using 1% w/v hydroxypropyl methylcellulose (Methocel K15M) and maltodextrin as foaming agent and foam carrier respectively. The contents of foaming agent were varied: 10, 20, 30, 40 and 50 percent and the contents of foam carrier were also varied: 20, 30, 40 and 50 percent. Highest content of foamed powder received when 50 percent of foaming agent was used and the content of foamed powder was much higher when maltodextrin was added. However, maltodextrin higher than 20 % can cause the disruption of foam formation and resulting in lower yield of foamed powder. Thus malabar tamarind instant powder could be prepared by foam-mat method using 50 percent of 1% methocel and 20 percent of maltodextrin as foaming agent and foam carrier, respectively. Foamed powder of malabar tamarind extract obtained after drying with hot air oven at 70 °C was bulky and stable.

scholarly journals Microbial Decontamination of Bee Pollen by Direct Ozone Exposure

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2593
Author(s):  
Juan Ramón Cabello ◽  
Salud Serrano ◽  
Inmaculada Rodríguez ◽  
Ana Isabel García-Valcárcel ◽  
María Dolores Hernando ◽  
...  
Keyword(s):  
Negative Impact ◽  
Sensory Profile ◽  
Ozone Exposure ◽  
Ozone Treatment ◽  
Human Consumption ◽  
Hot Air Drying ◽  
Bee Pollen ◽  
Hot Air ◽  
Fresh Frozen ◽  
Fresh Pollen

The bee pollen is a complete and healthy food with important nutritional properties. Usually, bee pollen is consumed dehydrated, but it is possible to market it as fresh frozen pollen, favoring the maintenance of its properties and greatly increasing its palatability, compared to dried pollen. However, fresh frozen pollen maintains a high microbiological load that can include some pathogenic genus to human health. In this work, ozonation combined with drying is applied to reduce the microbiological load. The lowest timing exposure to ozone (30 min) was chosen together with hot-air drying during 15 min to evaluate the shelf-life of treated bee-pollen under cold storage (4 °C), and initial reductions of 3, 1.5, and 1.7 log cycles were obtained for Enterobacteriaceae, mesophilic aerobes, and molds and yeasts counting, respectively. Six weeks after treatment the microbial load was held at a lower level than initially observed in fresh bee-pollen. In addition, ozone treatment did not have a negative impact on the polyphenols evaluated. Likewise, the sensory profile of the bee pollen under different treatments was studied. For all these assays the results have been favorable, so we can say that ozonation of fresh pollen is safe for human consumption, which maintains its polyphenols composition and organoleptically is better valued than dried pollen.

scholarly journals Quality properties of sunn hemp (Crotalaria juncea L.) and maize (Zea mays L.) silages

2021 ◽  
Vol 9 (3) ◽  
pp. 315-320
Author(s):  
Gülcan Demi̇roğlu Topçu ◽  
Şükrü Sezgi̇ Özkan
Keyword(s):  
Protein Content ◽  
Crude Protein ◽  
Dry Matter ◽  
Animal Husbandry ◽  
Matter Content ◽  
Metabolic Energy ◽  
Dry Matter Content ◽  
Crude Protein Content ◽  
Quality Properties ◽  
Sunn Hemp

Maize is an ideal forage crop for ensilage because of its high levels of fermentable carbohydrates, although it is low in protein. Sunn hemp is a legume with a high crude protein content with potential to be used in combination with maize to provide a silage with a higher protein content. Different percentages of sunn hemp-maize mixtures of 80-20, 60-40, 40-60 and 20-80 respectively were compared to silages of sole maize and sunn hemp. In the laboratory study, DLG classifications (color, smell, structure, total score and quality class), silage loss (%), silage pH, dry matter content, flieg score, crude protein content, crude ash content, NDF, ADF, metabolic energy (MJ kg-1 DM), dry matter intake, percent digestible dry matter and relative feed value were determined at the end of 60 days ensilage. The crude protein contents of silages increased as the sunn hemp ratio in the mixtures increased. In addition, pure sunn hemp silage and mixtures, especially 80% sunn hemp mixed with 20% maize, were found suitable for silage and it was concluded that sunn hemp and sunn hemp-maize silage mixtures could be used in animal husbandry.

scholarly journals Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1412 ◽  
Author(s):  
Ada Krawęcka ◽  
Aldona Sobota ◽  
Emilia Sykut-Domańska
Keyword(s):  
Xanthan Gum ◽  
Dry Matter ◽  
Nutritional Value ◽  
Sensory Quality ◽  
Water Solubility ◽  
In Vivo Studies ◽  
Sensory Qualities

The functional properties of β-glucans derived from oats and barley are confirmed by numerous in vitro and in vivo studies. This study aimed to assess the effect of adding 0, 5, 10, 15, and 20% oat (1,3)(1,4)-β-D-glucans to physicochemical properties, as well as the cooking and sensory qualities of durum wheat pasta. Additionally, to improve the cooking and sensory qualities of pasta, we added 5% of xanthan gum and vital gluten. The present study showed that the addition of β-glucans led to an increase of the water absorption index (WAI), water solubility index (WSI), and viscosity of products. At the same time, an increase in the content of fat, ash, and dietary fiber was observed. The addition of (1,3)(1,4)-β-D-glucans influenced the cooking quality of the pasta, extending the minimum cooking time and increasing the loss of dry matter. At the same time, the color of the product changed. In the case of cooked pasta, the addition of β-glucans decreased the brightness and increased the yellowness and redness. It was found that the products enriched with 10–15% of β-glucans, as well as 5% of xanthan gum and vital gluten would yield functional pasta that may offer health benefits beyond its nutritional value. Further, this could influence high cooking and sensory quality.

scholarly journals Effect of Dehydration on Several Physico-Chemical Properties and the Antioxidant Activity of Leeks (Allium porrum L.)

2011 ◽  
Vol 39 (1) ◽  
pp. 144 ◽  
Author(s):  
Mehmet OZGUR ◽  
Arzu AKPINAR-BAYIZIT ◽  
Tulay OZCAN ◽  
Lutfiye YILMAZ-ERSAN
Keyword(s):  
Antioxidant Activity ◽  
Dry Matter ◽  
Chemical Properties ◽  
Effect Of Temperature ◽  
Allium Porrum ◽  
Drying Process ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Physico Chemical

This study investigated the changes in some physico-chemical properties and variations in antioxidant compounds of leeks (cv. ‘Inegol-92’) caused by the drying process. The dry matter and ash contents of the fresh leek samples were 8.06 and 0.58 g 100 g-1, respectively. The pH of the fresh leek samples was 6.02, and the titritable acidity in terms of citric acid was 0.14%. As expected, application of hot-air drying significantly increased the dry matter and ash values due to removal of water from the leek slices. The rehydration ratio of dried leeks at 45°C was 5.41, and the coefficient of rehydration was 0.47. The contents of chlorophyll a and b were higher in the dried leeks than in the fresh leeks. The dehydrated leeks showed a high total color difference (?E=12.53) mainly due to the effect of temperature on heat-sensitive compounds. As expected, both fresh and dried leek samples exhibited antioxidant activity with fresh leeks showing a higher capacity of antioxidant activity. Drying the leeks resulted in some ascorbic acid loss. Fresh leeks had much higher phenolic values (26.33 mg rutin eq 100 g DM-1) than the dehydrated samples. The antioxidant capacity of leeks was decreased by more than 50% during the drying process. Although being the most applied method of thermal dehydration, hot air drying causes the degradation of sensitive components, which results in significant losses in sensorial and physico-chemical properties of the dried products.

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