scholarly journals Comparative evaluation of quality parameters of different varieties of cowpea, horse gram (protein content and cooking quality) and guar (% gum content and viscosity profile)

ASIAN SCIENCE ◽  
2015 ◽  
Vol 10 (1and2) ◽  
pp. 11-17 ◽  
Author(s):  
A.A. JOSHI ◽  
V.S. PAWAR ◽  
C.K. BHOKRE
Keyword(s):  
Protein Content ◽  
Comparative Evaluation ◽  
Guar Gum ◽  
Cooking Quality ◽  
Quality Parameters ◽  
Horse Gram ◽  
Viscosity Profile ◽  
Gum Content

Influence of growth regulators on nutrient concentrations, nutrient uptake and quality parameters of cluster bean varieties

2016 ◽  
Author(s):  
V. K. Meena ◽  
M. K. Kaushik ◽  
Rakesh Kumar ◽  
B. L. Meena ◽  
B. P. Meena ◽  
...  
Keyword(s):  
Field Experiment ◽  
Protein Content ◽  
Growth Regulators ◽  
Foliar Application ◽  
P Uptake ◽  
Quality Parameters ◽  
Nutrient Concentrations ◽  
Total N ◽  
Cluster Bean ◽  
Gum Content

A field experiment was conducted during the season kharif 2008 and 2009 to find out response of cluster bean varieties to growth regulators. RGC-936 recorded in significantly higher amount of total nitrogen (N), phosphorus (P) uptake and protein content during both the years over RGC-1017, RGC-1003 and RGC-1002. Seed + foliar application with thiourea @ 500 ppm recorded maximum total N and P uptake. Quality parameters viz. gum and protein in seed, were found highest in cultivar RGC 1017 which was at par with RGC-1002 and RGC-1003 and all these three varieties were significantly superior over RGC 936. Variety RGC-1017 recorded 15.3% higher gum content over RGC-936. Among the growth regulators. maximum gum content in seed were recorded with the seed + foliar application of thiourea @ 500 ppm. However, it was found statistically at par with the seed + foliar application of TGA @ 100 ppm and significantly superior to rest of the treatments in current study.

scholarly journals Efficacy of Irrigation Interval after Anthesis on Grain Quality, Alkali Digestion, and Gel Consistency of Rice

Agriculture ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 325
Author(s):  
Ramin Rayee ◽  
Tran Dang Xuan ◽  
Tran Dang Khanh ◽  
Hoang-Dung Tran ◽  
Kifayatullah Kakar
Keyword(s):  
Protein Content ◽  
Grain Quality ◽  
Cooking Quality ◽  
Amylose Content ◽  
Rice Grain ◽  
Gelatinization Temperature ◽  
Rice Varieties ◽  
Irrigation Interval ◽  
Gel Consistency ◽  
Alkali Digestion

The management of amylose and protein contents and cooking quality are the main challenges in rice macronutrients and quality improvement. This experiment was conducted to examine the rice grain quality, alkali digestion, and gel consistency responses to irrigation interval after anthesis. Three rice varieties (K1, K3, and K4) were subjected to different irrigation intervals (1, 2, and 3 d) after anthesis. The findings of this study showed that the protein content was markedly increased from 6.53–6.63% to 9.93–10.16%, whilst the amylose content was decreased significantly from 22.00–22.43% to 16.33–17.56% under stressed treatments at irrigation intervals, whilst the quantity of fatty acids was not affected. The 3-d irrigation interval recorded the highest protein content but the lowest amylose value. In addition, this treatment shows lower gelatinization temperature, but it is negatively associated with hard gel consistency under irrigation interval. This study highlights that the water management following a 3-d irrigation interval from anthesis is a useful and simple treatment to improve rice nutrients and grain cooking quality.

Influence of protein content on spaghetti cooking quality

2005 ◽  
Vol 41 (3) ◽  
pp. 347-356 ◽  
Author(s):  
M.A. Del Nobile ◽  
A. Baiano ◽  
A. Conte ◽  
G. Mocci
Keyword(s):  
Protein Content ◽  
Cooking Quality

scholarly journals The Comparison of Physicochemical Parameters, Antioxidant Activity and Proteins for the Raw Local Polish Honeys and Imported Honey Blends

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2423
Author(s):  
Michał Miłek ◽  
Aleksandra Bocian ◽  
Ewelina Kleczyńska ◽  
Patrycja Sowa ◽  
Małgorzata Dżugan
Keyword(s):  
Antioxidant Activity ◽  
Protein Content ◽  
Soluble Protein ◽  
Protein Profile ◽  
Principal Component ◽  
Quality Parameters ◽  
Total Phenolic ◽  
Native Page ◽  
Linear Discriminant ◽  
Standard Quality

Many imported honeys distributed on the Polish market compete with local products mainly by lower price, which can correspond to lower quality and widespread adulteration. The aim of the study was to compare honey samples (11 imported honey blends and 5 local honeys) based on their antioxidant activity (measured by DPPH, FRAP, and total phenolic content), protein profile obtained by native PAGE, soluble protein content, diastase, and acid phosphatase activities identified by zymography. These indicators were correlated with standard quality parameters (water, HMF, pH, free acidity, and electrical conductivity). It was found that raw local Polish honeys show higher antioxidant and enzymatic activity, as well as being more abundant in soluble protein. With the use of principal component analysis (PCA) and stepwise linear discriminant analysis (LDA) protein content and diastase number were found to be significant (p < 0.05) among all tested parameters to differentiate imported honey from raw local honeys.

COMPARATIVE EVALUATION OF THE USE OF FEED WITH DIFFERENT PROTEIN CONTENT FOR GROWING PILENGAS UNDER CONTROLLED CONDITIONS

2020 ◽  
Author(s):  
D.S. Tazhbaeva ◽  
◽  
M.V. Kovalenko ◽  
Keyword(s):  
Trace Elements ◽  
Protein Content ◽  
Comparative Evaluation ◽  
High Protein ◽  
Absolute Increase ◽  
Controlled Conditions ◽  
The Absolute ◽  
Protein Feed ◽  
Minerals And Trace Elements

Linear-weight indicators of pilengas growth were analyzed when using feed with different protein content. When fed with granulated high – protein feed (52%), the absolute increase was 8.7 g, and the average daily increase was 0.29 g/day. Feed with a protein content of 45% showed less growth results (absolute-4.4 g, average daily-0.15 g/day). This result is due to the high content of protein, fat, vitamins, minerals and trace elements.

scholarly journals Effect of NPK fertilization on the yield and yield stability of different maize genotypes

2012 ◽  
pp. 101-104
Author(s):  
Ágnes Krivián ◽  
Mihály Sárvári
Keyword(s):  
Protein Content ◽  
Starch Content ◽  
N Fertilization ◽  
Quality Parameters ◽  
Dry Period ◽  
Sowing Time ◽  
Maize Genotypes ◽  
Grain Moisture ◽  
Long Term Experiment

The yielding capacity and quality parameters of 11 maize hybrids were studied in 2011 on calcareous chernozem soil in a 25-year long-term fertilization experiment in the control (without fertilization), in the base treatment of N 40 kg ha-1, P2O5 25 kg ha-1, K2O 30 kg ha-1 and in five treatments which were the multiplied doses of the base treatment. The N fertilizer was applied in the autumn and in the spring, while P and K fertilizers were applied in the autumn.The sowing time was 17–18 April, the time of harvest was 8 October. The 30-year average of precipitation (April–Sept) was 345.1 mm, the amount of precipitation did not differ greatly from that, however, its distribution was very unfavourable.It was found that the largest yield increment (as compared to the control) was in the treatment N 40 kg ha-1, P2O5 25 kg ha-1, K2O 30 kg ha-1 in the long-term experiment. The largest yields were obtained for the hybrids P9494, PR37N01 and PR35F38 (13.64–13.71 t ha-1). Due to the dry period at the end of the summer – beginning of autumn, the grain moisture content at harvest was favourably low, 12–18% depending on the treatment and the growing season. The N fertilization significantly increased the protein content of the kernel, but the starch content of the kernel decreased (significantly in several cases) with increasing fertilizer doses and yields as compared with the control.The highest protein content was measured in hybrids GK Boglár and Szegedi 386. The oil content was above 4% for GK Boglár, but the two hybrids were not among the best yielding hybrids in spite of their good inner content. The starch content was around 75 % without fertilization, it decreased with fertilization.For the tested hybrids, the fertilizer dose N 120 kg ha-1, P2O5 75 kg ha-1, K2O 90 kg ha-1 can be recommended with respect to efficacy and environmental considerations.

Quality traits of wheat determined by small-scale dough testing methods

2001 ◽  
Vol 52 (12) ◽  
pp. 1325 ◽  
Author(s):  
F. Békés ◽  
P. W. Gras ◽  
R. S. Anderssen ◽  
R. Appels
Keyword(s):  
Protein Content ◽  
Molecular Genetic ◽  
Protein Composition ◽  
Quality Parameters ◽  
Molecular Genetic Analysis ◽  
Small Scale ◽  
Quality Traits ◽  
Testing Procedures ◽  
Large Populations ◽  
Wheat Lines

The dough properties of flours from the grain of 172 doubled haploid lines of a Cranbrook Halberd cross, grown at 3 locations, were determined with traditional and small-scale dough testing equipment. The experiments were aimed at determining the genetic factors that underpin the flour processing properties of wheat flour. Seven mixing parameters determined on a 2-g Mixograph™, as well as the maximum resistance (RMAX) and extensibility (EXT) measured on a Micro-Extension Tester, were identified as quality traits for genetic mapping studies, to identify the underlying quantitative trait loci (QTL). For each of the 3 locations in which the wheat lines were grown, relationships between the quality parameters and genetic markers were constructed for the populations. The associations of HMW- and LMW-glutenin allele combinations with the quality traits were investigated using ANOVA, linear parametric, and non-parametric methods. Of particular interest were qualitative and quantitative assessments of the extremes of the quality traits in each population. The relative contributions of the glutenincoding loci to quality were determined and it was found that the growing conditions to which wheat lines were subjected significantly affected the analyses. The nature and extent of these variations could not be explained by changes in protein content alone, and were related to environmentally induced alterations in the protein composition. From a comparison of the measurements made with the small-scale Mixograph™ with those from both the Extensograph™ and a Micro-Extension Tester, it was concluded that the same information about RMAX and EXT obtained from traditional extension testing could be obtained using small-scale dough tests. The data provided a direct validation for the application of small-scale testing for the screening of large populations. The comparisons of large and small scale testing procedures also provided the basis defining a new trait, ‘M-extensibility’, which is obtained from protein content and selected Mixograph data. This parameter was able to be measured more accurately and was shown to be closely related to the traditional extensibility measurement, and thus very useful for molecular/genetic analysis. The M-extensibility trait could be mapped as a major QTL to LMW-glutenin subunit loci on chromosomes 1B and 1D.

scholarly journals Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 331
Author(s):  
Sylwia Stępniewska ◽  
Waleed H. Hassoon ◽  
Anna Szafrańska ◽  
Grażyna Cacak-Pietrzak ◽  
Dariusz Dziki
Keyword(s):  
Protein Content ◽  
Dry Mass ◽  
Quality Parameters ◽  
Water Soluble ◽  
Rye Bread ◽  
Low Protein ◽  
Rye Flour ◽  
Flour Properties ◽  
Lower Protein

The aim of this study was to evaluate the baking value of rye flours from industrial mills and to indicate which rye flour quality parameters are the most important predictors of wholemeal rye bread quality for commercially milled rye grains. Ten wholemeal rye flours, which were characterized by ash content ranging from 1.43% to 2.42% d.m. (dry mass), were used for the study. The parameters that characterize the flour properties and the baking test were assessed. The study revealed that for the analyzed commercial rye flours, the falling number test and the amylograph properties are insufficient parameters for predicting the quality of wholemeal rye bread. The manufacture of good quality wholemeal bread requires the use of rye flour with superior quality, such as fine granulation, low protein content, low total and insoluble pentosans content, and, in particular, a high percentage of water-soluble pentosans content. Breads with a higher volume were obtained from rye flours that were generally characterized by lower protein content, lower total and insoluble pentosans content, and higher water-soluble pentosans content. Flour granulation and the percentage of water-soluble pentosans content especially, had a significant impact on bread’s hardness of crumb and the hardness of crumb’s increase during bread storage.

scholarly journals Wheat and flour quality relations in a commercial mill

2013 ◽  
Vol 19 (No. 5) ◽  
pp. 189-195 ◽  
Author(s):  
M. Hrušková ◽  
K. Hanzlíková ◽  
P. Varáček
Keyword(s):  
Protein Content ◽  
Quality Parameters ◽  
Ash Content ◽  
Activity Measurement ◽  
Western Region ◽  
Falling Number ◽  
Bread Making ◽  
Gluten Index

The bread-making quality of forty commercial winter wheat samples, grown in the western region of the CzechRepublic, and their flours (white flours with ash content of about 0.5%) prepared in a commercial mill was studied. Standard analytical methods (ash and protein content, wet gluten), amylolytic activity measurement (falling number), rheological investigation (alveograph, gluten index), sedimentation test and laboratory baking test were used for characterization of wheats and flours. In addition NIR method was used to calculate ash, wet gluten, sedimentation value and protein content. Statistically significant correlations were found practically between all tested quality parameters of wheat and corresponding flour samples. However, the strongest correlation (r = 0.69&ndash;0.70) significant at 0.01 level exists between specific bread volume and protein and wet gluten content, determined both by standard or by NIR methods.&nbsp;

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