Effect of Soaking, Cooking, Germination and Fermentation Processing  on Physical Properties and Sensory Evaluation of Sorghum Biscuits

Three white sorghum varieties (named ‘Dorado’,‘Shandaweel-6’ and ‘Giza-15’) were investigated for grain characteristics and processed whole meal flour (via soaking, cooked, germinated and fermented sorghum). ‘Giza-15’ variety was the highest one in 1,000 kernel weight and hectolitre, followed by ‘Dorado’ and ‘Shandaweel-6’ that were significant lower. Sorghum varieties were non-significant different in L scales. ‘Giza-15’ was the highest variety in a and b scales. Sorghum varieties were significant different in c scales and non-significant different in h scales. Shandaweel-6 recorded the highest value in water holding capacity (WHC).‘Giza-15’recorded the highest variety in oil holding capacity (OHC). The most significant increase in WHO was after fermentation treatment, followed by cooking treatment. Regarding OHC, the most significant increase was after germination treatment. Biscuits prepared from 50% whole meal flour of raw, soaked, cooked, germinated and fermented sorghum were evaluated for sensory and physical characteristics. The sensory results showed that 50% sorghum whole meal flour could be incorporated to prepare acceptable quality biscuits. The diameter of sorghum biscuits increased, while the diameter of wheat biscuits decreased. Hardness of sorghum biscuits was significant decreased in all treatments compared with wheat biscuits. Hardness of germinated sorghum biscuits was close to wheat biscuits values.

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(160) Are All Vermicomposts Created Equal?

HortScience ◽

10.21273/hortsci.40.4.1006a ◽

2005 ◽

Vol 40 (4) ◽

pp. 1006A-1006

Author(s):

Gray R. Bachman

Keyword(s):

Physical Properties ◽

Bulk Density ◽

Total Porosity ◽

Organic Wastes ◽

Physical Characteristics ◽

Water Holding Capacity ◽

Volume Percent ◽

Air Volume ◽

Water Holding ◽

Different Sources

The horticulture industry continues to show interest in using stabilized organic wastes as a component of container media. Vermicompost, also known as worm-worked waste or worm castings, is one of these materials of interest and can be produced from a number of organic wastes, including manure wastes. One issue that has not been addressed is the uniformity of vermicomposts produced from wastes of different sources. Are all vermicomposts created equal? The uniformity of vermicompost is important for growers to consider when using as a medium amendment. This research project investigated the physical properties of vermicompost 1) from different sources of wastes and 2) from a single waste source sequentially sampled over time. The first stage determined the physical properties of vermicompost from beef manure, hog manure, and peat-based media used by two earthworm growers. There were significant differences between the four vermicomposts in bulk density, air volume, percent air volume, percent volumetric moisture, total porosity, and water holding capacity. The second stage involved determining the physical characteristics of vermicompost produced from beef manure collected at the Illinois State University Research Farm from cattle receiving a consistent diet through the year. Manure was collected bimonthly. There was no difference in vermicompost bulk density among the samples. There were significant differences in air volume, percent air volume, percent volumetric moisture, total porosity, and water holding capacity. These changes in vermicompost physical characteristics must be quantified for growers to accurately predict performance as a growth medium amendment.

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Textural characteristics and sensory evaluation of yogurt fortified with pectin extracted from steeped hawthorn wine pomace

International Journal of Food Engineering ◽

10.1515/ijfe-2019-0143 ◽

2020 ◽

Vol 0 (0) ◽

Author(s):

Yang Jiang ◽

Jinhua Du ◽

Liguo Zhang

Keyword(s):

Texture Analysis ◽

Sensory Evaluation ◽

Rupture Strength ◽

Water Holding Capacity ◽

Textural Characteristics ◽

Sensory Acceptance ◽

Water Holding ◽

Rupture Distance ◽

Better Than

AbstractTo comparatively investigate the applications potential of pectin from steeped hawthorn wine pomace (SHP), pectin-enriched yogurt was produced at set/stirred form using apple-sourced commercial pectin (CP) as control. The focus was mainly on the effect of pectins on the texture and stability of yogurt, as well as the analysis of appearance and taste, which were mainly characterized by texture analysis and sensory evaluation. Texture analysis indicated that the performance of SHP was better than that of CP, which could increase the gel rupture strength and rupture distance of set yogurt. SHP could also improve the firmness, denseness and viscosity of stirred yogurt. In other respects, SHP could also significantly increase the water holding capacity and sensory acceptance of both types of yogurt. The utilization of SHP for improving the quality of yogurt demonstrated its great potential in developing the sustainable applications of the by-product from steeped hawthorn wine.

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Effect of the partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of a common chorizo

DYNA ◽

10.15446/dyna.v87n214.83722 ◽

2020 ◽

Vol 87 (214) ◽

pp. 46-52

Author(s):

José Igor Hleap Zapata ◽

Luiza Romero-Quintana ◽

Jheny Botina-Cárdenas ◽

Carlos Andrés Martínez-Martínez ◽

Yenifer Valenciano-Pulido ◽

...

Keyword(s):

Sensory Evaluation ◽

Wheat Flour ◽

Curcuma Longa ◽

Sensory Properties ◽

Water Holding Capacity ◽

Partial Replacement ◽

Sensory Parameters ◽

Water Holding ◽

Color Texture

The effect of partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of chorizo made with pork was evaluated. Three levels of turmeric flour substitution were proposed 0.8%, 1.4% and 2.1%, corresponding to a substitution of a 19.04%, 33.33% and 50,00%, respectively, along with a control chorizo without the addition of said flour. The pH, water holding capacity, color, texture and sensory evaluation were measured. The pH tended towards acidity in the treatment with the greatest inclusion of uremic flour. The sensory evaluation was carried out with to untrained panelists who determined the chorizo with the highest acceptability. For the sensory parameters, there were no significant differences, except for color. Therefore, turmeric flour can be used as a partial substitute for wheat flour in the production of common chorizo without affecting physicochemical and sensory properties.

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Water-holding capacity, colour stability and sensory characteristics in meat (M. longissimus dorsi) from reindeer fed two different commercial feeds

Rangifer ◽

10.7557/2.31.1.2019 ◽

2011 ◽

Vol 31 (1) ◽

pp. 49-59 ◽

Cited By ~ 3

Author(s):

Eva Wiklund ◽

Lisbeth Johansson

Keyword(s):

Sensory Evaluation ◽

Water Holding Capacity ◽

Longissimus Dorsi ◽

Colour Stability ◽

Treatment Groups ◽

Meat Colour ◽

Meat Samples ◽

The Right ◽

Storage Times ◽

Water Holding

Twenty reindeer calves (age 10 months) were included in the study. They were all fed one of two different pelleted feed mixtures ad libitum for two months before slaughter. Ten calves were fed a control diet of conventional pellets (CPD) (Renfor Bas, Lantmännen, Holmsund, Sweden) and ten calves received pellets enriched with linseed cake (LPD). The reindeer were slaughtered according to standard procedure at Arvidsjaur Renslakt AB, a reindeer slaughter plant in Arvidsjaur, Sweden. At 1 day post mortem, both longissimus dorsi (LD) muscles from each carcass were excised. The left LD was used for sensory evaluation and the right LD for colour and water-holding capacity measurements. The right LD was cut in 4 pieces that were randomly allocated to storage times of 1 day, 1, 2, or 3 weeks at + 4 °C. Samples allocated for storage were vacuum packaged. Evaluation of meat colour was carried out after each of the four storage times while drip loss/purge was registered after 1, 2, and 3 weeks storage at + 4 °C. The left LD muscles were vacuum packaged, frozen at -20 °C and kept frozen until preparation for sensory evaluation. No significant differences were found in carcass quality (carcass weight, EUROP carcass conformation and fat scores), meat colour stability and water-holding capacity of LD samples when comparing the two treatment groups LPD and CPD. However, sensory panellists judged samples from LPD fed reindeer to have a tendency (not significant) to be more tender (P= 0.06) and juicy (P=0.07) than the meat samples from CPD fed reindeer. No flavour differences were found when comparing meat samples from the two treatment groups.

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Utilization of Carp (Cyprinus carpio) as Surimi For Sausage Manufacturing

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v22i2.27892 ◽

2019 ◽

Vol 22 (2) ◽

pp. 366-374

Author(s):

Eveline Eveline ◽

Joko Santoso ◽

Magnarai Huangdinata

Keyword(s):

Moisture Content ◽

Cyprinus Carpio ◽

Gel Strength ◽

Physical Characteristics ◽

Water Holding Capacity ◽

Product Diversification ◽

Filler Concentration ◽

Food Ingredients ◽

Carp Cyprinus Carpio ◽

Water Holding

Carp (Cyprinus carpio) is a freshwater fish with high economic value and good farming potential. Carp-based product diversification could be done by using it as food ingredients such as surimi in sausage manufacture. This research was aimed to evaluate sausage produced from carp surimi by varying washing frequency and tapioca filler concentration. Five washing frequencies (1; 2; 3; and 4 times) and three tapioca filler concentrations (2; 3; and 4%) were compared. The study showed 1 time washing frequency gave better surimi physical characteristics (57.40% yield; 73.76% water holding capacity; 26.64% expressible moisture content, 821.92 g.cm gel strength; 54.45% whiteness) and chemical characteristic (78.00% moisture content and 6.34% salt soluble protein) compared to other washing frequencies. Based on the organoleptic test, 2% tapioca was the selected filler concentration. Selected surimi sausage had better physical, chemical and sensori characteristics than commercial sausage. The physical characteristics of the selected sausage were 70.46% water holding capacity; 24.58% expressible moisture content; 78.64% whiteness; 4346.70 g.cm gel strength; 101.23 g hardness; 0.98 g springiness; and 43.96 g chewiness. While the chemical characteristics of that sausage were 75% water; 1.35% ash; 11.51% protein; 4.46% fat; and 7.63% carbohydrate. The sensory scores of the sausage evaluated were color 0.44, aroma 0.60; taste 1.16; and springiness 1.86.

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Influence of grilling pretreatment and optimization of sous vide processing parameters on the physicochemical and microbiological quality of pirarucu fillet

Food Science and Technology International ◽

10.1177/1082013220934257 ◽

2020 ◽

Vol 27 (1) ◽

pp. 84-96

Author(s):

Enrique Pino−Hernández ◽

Wanessa Almeida da Costa ◽

Eder A Furtado Araujo ◽

Pedro M Villa ◽

Lúcia de F Henriques Lourenço ◽

...

Keyword(s):

Computational Modelling ◽

Microbiological Quality ◽

Processing Parameters ◽

Heat Transfer Process ◽

Physical Characteristics ◽

Water Holding Capacity ◽

Significant Difference ◽

Before And After ◽

Sous Vide ◽

Water Holding

The demand for high-quality food products has promoted the study of techniques for its processing and conservation. The present research aimed to evaluate the influence of grilling pretreatment on the physical characteristics of pirarucu fillets and the heat transfer process by a computational modelling, and to optimize the sous vide process parameters. Before and after the sous vide process, the samples were analysed for microbiological, chemical and physical characteristics. There was no significant difference between the total experimental time of grilling and that obtained by computational modelling. Immersion in brine for 300 s in combination with grilling at 200 ℃/120 s was selected because of its water-holding capacity (%) 79.40 ± 0.31, texture (N) 1.91 ± 0.40 and value of L* 74.44 ± 0.38 in the fillets. Cooking at 60 ℃ for 568.8 s were the best sous vide parameters obtained, with highest water-holding capacity (%) 93.60, texture (N) 6.24, Δ E* 7.43, and with microbiological loads below 6 log CFU/g and 7 log MPN/g in the final product. Useful information obtained from this study highlighted the brine and grill pretreatment in combination with sous vide proved it is a potential solution for developing pirarucu products even at an industrial scale.

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PEREKAT UNTUK PEMBUATAN PELET PUPUK ORGANIK DARI RESIDU PROSES DIGESTASI ANAEROBIK LUMPUR BIOLOGI INDUSTRI KERTAS

JURNAL SELULOSA ◽

10.25269/jsel.v5i02.82 ◽

2015 ◽

Vol 5 (02) ◽

Author(s):

Krisna Adhitya Wardana ◽

Rina S. Soetopo ◽

Saepulloh . ◽

Prima Besty Asthary ◽

Mukharomah Nur Aini

Keyword(s):

Anaerobic Digestion ◽

Physical Properties ◽

Organic Fertilizer ◽

Paper Mill ◽

Cassava Starch ◽

Water Holding Capacity ◽

Organic Fertilizers ◽

National Standard ◽

Biological Sludge ◽

Water Holding

The residue from anaerobic digestion of paper mill biological sludge has the potency to be used as organic fertilizer. Physically, organic fertilizer in pellet form has smaller volume and easily stored and transported. The aim of this study is to obtain the appropriate adhesive to make fertilizer pellets from the residue from anaerobic digestion of paper mill biological sludge. The experiment were performed with two variable treatments which are the types of adhesive (sago flour, cassava starch, molasses) and the adhesive doses (0.5%, 1.0%, and 1.5%) with respectively 3 replications. The physical properties of resulting pellets were tested including yield, density, water holding capacity, and durability. The effect of pellets on plant germination and growth was also done using tomato seed. The results explained that generally, the pellets meet minimum requirements of organic fertilizers and soil conditioner according to Indonesian National Standard (SNI 7847:2012) unless Zn as micro nutrient and Regulation of the Minister of Agriculture Number 70/2011 unless water content. The pelletization of organic fertilizer to the size of 3-5 mm can be done by adding the best adhesive material, namely cassava starch 1% with the physical properties of the pellets including a yield of 99.56%, density of 1.84 g/mL, water holding capacity of 65.53%, and durability of 99.65-99.84%, but organic fertilizer pellets (with sago flour as adhesive) at a dose of 0.5 g/50 g media is the best for tomato germination and growth.Keywords: anaerobic digestion residue, organic fertilizer pellet, molasses, cassava starch, sago flourABSTRAKResidu proses digestasi anaerobik lumpur biologi industri kertas berpotensi dimanfaatkan sebagai pupuk organik. Secara fisik, pupuk organik dalam bentuk pelet lebih kecil volumenya dan lebih mudah disimpan dan diangkut. Tujuan penelitian ini adalah untuk memperoleh bahan perekat yang sesuai untuk membuat pelet pupuk organik dari residu proses digestasi anaerobik lumpur biologi industri kertas. Percobaan dilakukan dengan 2 variabel perlakuan, yaitu jenis perekat (tepung sagu, tepung kanji, molase) dan dosis perekat (0,5%; 1,0%; dan 1,5%) dengan masing-masing 3 replikasi. Pelet yang dihasilkan diuji sifat fisiknya meliputi yield, densitas, water holding capacity dan durabilitas. Percobaan pengaruh pelet berperekat terhadap perkecambahan dan pertumbuhan biji tanaman tomat juga dilakukan. Hasil penelitian menjelaskan bahwa secara umum, pelet memenuhi persyaratan minimal pupuk organik dan pembenah tanah sesuai SNI 7847:2012 kecuali Zn sebagai unsur hara mikro dan PERMENTAN No. 70 tahun 2011 kecuali kadar air. Pembuatan pelet pupuk organik dengan ukuran 3–5 mm dapat dilakukan dengan menambahkan bahan perekat terbaik, yaitu tepung kanji 1% dengan sifat fisik : yield 99,56%, densitas 1,84 g/mL, water holding capacity 65,53% dan durabilitas 99,65-99,84%, namun penggunaan pelet pupuk organik (berperekat tepung sagu) 0,5 g/50 g media untuk perkecambahan dan pertumbuhan biji tanaman tomat merupakan yang terbaik.Kata kunci: residu digestasi anaerobik, pelet pupuk organik, molase, tepung kanji, tepung sagu

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Comparative analysis of the profile variability of black soil water-physical properties when long-term applying plowing and no-till technologies use (the case of Panfily Research Station)

Міжвідомчий тематичний науковий збірник Меліорація і водне господарство ◽

10.31073/mivg202102-289 ◽

2021 ◽

pp. 101-133

Author(s):

S. S. Kolomiiets ◽

A. S. Bilobrova ◽

V. M. Vyr’ovka ◽

T. V. Tarasenko

Keyword(s):

Physical Properties ◽

Soil Water ◽

Soil Layer ◽

Water Holding Capacity ◽

Fundamental Result ◽

Research Station ◽

No Till ◽

Profile Distribution ◽

Water Holding ◽

Moisture Conductivity

The results of actual research on profile variability of soil water-physical properties of undisturbed structure at the plots, where traditional plowing and no-till technology have been applied for 11 years, are given. The comparative research was conducted based on a stationary field experiment, which is carried out at Panfily Research Station of the National Scientific Center "Institute of Agriculture NAAS" when applying a system of laboratory diagnostics of water-physical properties created in the Institute of Water Problems and Land Reclamation of NAAS based on hydrophysical methods. The characteristics of main hydrophysical functions, namely moisture conductivity and water holding capacity, as well as hydrological constants - maximum hygroscopic moisture, withering point, minimal water holding capacity, maximum water holding capacity, specific surface area and active moisture range were obtained for three different depths. Based on the results of comparison, it was found that mesoporosity was more developed in the soil on the plots under plowing, while macroporosity was more developed on the no-till plots. The fundamental result is determining the inversion type of profile distribution of moisture conductivity in unsaturated soil. Thus, under on the no-till plots the highest values of moisture conductivity were observed in the deepest soil layer (0,70-0,85 m), decreasing to the soil surface, while on the plots under plowing the highest values of moisture conductivity were observed in cultivated soil layer (0,00-0,15 m), which naturally decreased in depth. The profile distribution of moisture conductivity on the no-till plots contributed to the infiltration supply of groundwater and capillary feeding of soil root layers from the deeper ones.

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Physical characteristics and organoleptic of chicken crepes

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/888/1/012043 ◽

2021 ◽

Vol 888 (1) ◽

pp. 012043

Author(s):

K K A D Bulang ◽

A Susilo ◽

K U Al Awwaly

Keyword(s):

Water Content ◽

Fast Food ◽

Rice Flour ◽

Physical Characteristics ◽

Water Holding Capacity ◽

Bamboo Shoot ◽

Randomized Design ◽

Significant Difference ◽

Rate Test ◽

Water Holding

Abstract Crepes are one of the fast-food snacks from France. Crepes are round pancakes that are folded like a fan and thin. It can be added using chicken meat. This study aimed to determine the physical characteristics and organoleptic of chicken crepes substituted with mocap flour with bamboo shoots. This study used a completely randomized design with six treatments and three replications. There were P0 (rice flour, maize flour, and mocap flour 4.5%, without using bamboo shoot flour); P1 (2.5% mocap flour and 2% bamboo shoot flour); P2 (2% mocap flour and 2.5% bamboo shoot flour); P3 (1.5% mocap flour and 3% bamboo shoot flour); P4 (2% mocap flour and 2.5 percent bamboo shoot flour), P5 (1% mocap flour and 3.5 percent bamboo shoot flour). The data obtained were analyzed using ANOVA and continued using the Duncan Multiple Rate test if there was a significant or very significant difference (P˂0.05). The study concluded that the best treatment was on chicken crapes with P1 treatment (2.5% mocap flour and 2% bamboo shoot flour) from the water content test, Water Holding Capacity (WHC), pick up, hygroscopic and organoleptic. The results of the research on chicken crepes did not affect Water Holding Capacity (WHC) and pick-up values obtained (P> 0.05), while the water content and hygroscopic had a significant effect on chicken crepes with a significance value of 0.001 (P˂ 0.05). The organoleptic test results on chicken crapes significantly affected the texture (P˂0.05). Meanwhile, chicken crepes had no significant effect on color, taste, and aroma (P>0.05).

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Amending a Gravel Based Growing Medium with Calcined Clay Improves Physical Properties and Seedling Growth

Journal of Environmental Horticulture ◽

10.24266/0738-2898-26.3.49 ◽

2008 ◽

Vol 26 (3) ◽

pp. 49-156

Author(s):

Catherine A. Bohnert ◽

Christopher Starbuck ◽

Stephen Anderson

Keyword(s):

Root Growth ◽

Physical Properties ◽

Growth Medium ◽

Growing Season ◽

Water Holding Capacity ◽

Calcined Clay ◽

Growing Medium ◽

Plant Available Water ◽

Bare Root ◽

Water Holding

Abstract The Missouri Gravel Bed (MGB) is a system that uses pea gravel with 10% sand (v/v) as a root growth medium, allowing plants to be removed from the gravel and planted, bare root, during the growing season. However, the low water holding capacity of the medium necessitates frequent irrigation. This study was conducted to determine the effects of amending pea gravel with calcined clay (Terra-Green®) on the physical properties of the medium and on growth of Gymnocladus dioicus (L.) K. Koch seedlings. Adding 10% sand (v/v) increased water holding capacity of the medium slightly at water tensions above 1 kPa. Gravel amended with 40% calcined clay had 16% air-filled porosity and had 3.5 times more plant available water than gravel with sand only. Dry weights of seedlings grown in gravel amended with 40% calcined clay and no sand were over twice as great as those of seedlings grown in the standard MGB medium.

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