scholarly journals Starches from non - conventional sources to improve the technological characteristics of pound cake

2013 ◽  
Vol 43 (11) ◽  
pp. 2101-2108 ◽  
Author(s):  
Eveline Lopes Almeida ◽  
André Luis Marangoni ◽  
Caroline Joy Steel
Keyword(s):  
Specific Gravity ◽  
Common Bean ◽  
Corn Starch ◽  
Storage Period ◽  
Technological Characteristics ◽  
White Bean ◽  
Technological Quality ◽  
Commercial Source ◽  
Texture Attributes

This study evaluated and compared the effect of the utilization of five different non-conventional starches (chickpea, common bean, Peruvian carrot, sweet potato and white bean) and four different commercial starches (cassava, corn, potato and rice) in pound cake. Common bean starch, followed by Peruvian carrot starch were the non-conventional starch sources that showed tendency to improve the technological quality of pound cake, mainly in relation to corn starch, the most common commercial source. With these sources, the batters presented lower specific gravity and the cakes presented higher specific volume, lighter color, lower crumb moisture reduction during the storage period, and better texture attributes during all the cake shelf-life. Moreover, common bean starch provided higher scores in the cake sensory evaluation; especially for grain and texture attributes (moisture, tenderness and softness). Chickpea and white bean starches were more similar to corn starch in pound cake application.

scholarly journals Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread

2016 ◽  
Vol 46 (12) ◽  
pp. 2249-2256 ◽  
Author(s):  
Camila Batista da Silva ◽  
Eveline Lopes Almeida ◽  
Yoon Kil Chang
Keyword(s):  
Ascorbic Acid ◽  
Glucose Oxidase ◽  
Storage Period ◽  
Wheat Bread ◽  
Whole Wheat ◽  
Whole Wheat Bread ◽  
Significant Difference ◽  
Technological Quality ◽  
Central Composite

ABSTRACT: This study aimed to verify the performance of xylanase and its interaction with oxidants agents (glucose oxidase and ascorbic acid) on the quality of whole wheat bread. The experiment was based on a central composite rotational design and the Response Surface Methodology was used to analyze the results. None of the xylanase, glucose oxidase or ascorbic acid concentrations within the studied range led to a significant difference in the specific volume. The highest moisture content and the lowest firmness values were reported in the bread with lower and intermediate levels of xylanase and larger amounts of glucose oxidase and ascorbic acid. This effect was observed mainly at the end of the storage period. A minimum amount of xylanase (from 33 to 63 EDX kg-1 flour) showed to be essential for obtaining best results. Levels of ascorbic acid above 63mg kg-1 and glucose oxidase above 91 SRU kg-1 proved to be necessary to offer the beneficial effect of xylanase.

scholarly journals Quality of beef burger with addition of wet okara along the storage

2016 ◽  
Vol 40 (6) ◽  
pp. 706-717 ◽  
Author(s):  
Rafaela Bergmann Strada de Oliveira ◽  
Flávia Della Lucia ◽  
Eric Batista Ferreira ◽  
Roseane Maria Evangelista de Oliveira ◽  
Carlos José Pimenta ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Storage Period ◽  
Brown Colour ◽  
Microbiological Characteristics ◽  
Technological Quality ◽  
Financial Income ◽  
Characteristic Colour ◽  
Zero Time ◽  
Light Brown Color

ABSTRACT Combining the consuming of agricultural residues with satisfying consumers is a challenge that may result in financial income for the frozen meat industries, besides generating products with different nutritional value and satisfactory technological quality. Thus, we aimed at elaborating and assessing the physical, chemical and microbiological characteristics of frozen raw and fried beef hamburgers with addition of okara in its wet form throughout their storage over a period of 120 days. The inclusion of okara was proportional to the reduction in the content of protein, and to the increase of the lipid and moisture amount in the fried and raw formulations. Okara increased the luminosity and dimmed along the storage period. In the raw formulations at zero time lower values for b*, a* were observed when compared to the zero time of the fried hamburgers. This leaded to a light brown color and highlighting the clearing of the color due to the inclusion of okara. The fried hamburgers also featured this clearing, but they were darker brown. Chromaticity was greater with the inclusion of okara and with the passage of time. It can be concluded after 120 days storage the levels of protein, lipid and moisture of the formulations were according to the recommended by the Technical Regulation for Identity and Quality of Hamburgers and comply with the requirements of the Brazilian Law for microbiological standards. The brown colour changed with the inclusion of okara but without alterations in the characteristic colour for beef burguers.

scholarly journals Does crop succession and nitrogen splitting fertilization change the technological quality of common bean?

Bragantia ◽  
2021 ◽  
Vol 80 ◽  
Author(s):  
Fábio Luiz Checchio Mingotte ◽  
Celso Antônio Jardim ◽  
Anderson Prates Coelho ◽  
Marcela Midori Yada ◽  
Fábio Tiraboschi Leal ◽  
...  
Keyword(s):  
Common Bean ◽  
Technological Quality ◽  
Crop Succession

scholarly journals Technological quality of common bean grains obtained in different growing seasons

Bragantia ◽  
2014 ◽  
Vol 73 (1) ◽  
pp. 14-22 ◽  
Author(s):  
Eliana Francischinelli Perina ◽  
Cássia Regina Limonta Carvalho ◽  
Alisson Fernando Chiorato ◽  
Rodrigo Lorencetti Tunes Lopes ◽  
João Guilherme Ribeiro Gonçalves ◽  
...  
Keyword(s):  
Common Bean ◽  
Winter Season ◽  
Cooking Time ◽  
Genotype X Environment Interaction ◽  
Soluble Solids ◽  
Environment Interaction ◽  
Genotype X Environment ◽  
Growing Seasons ◽  
Technological Quality

The traits that provide technological quality to common bean grains exhibit genetic and environmental variation and variation in the genotype x environment interaction. In this context, the aim of this study was to assess the effect of different periods of the growing season on the technological quality of common bean grains. The experiment was conducted with 25 bean genotypes (carioca [beige with brown stripes] and black commercial group) that are part of the Value for Cultivation and Use (Valor de Cultivo e Uso - VCU) trials in three growing seasons, namely, the 2009/2010 rainy season, the 2010/2011 dry season and the 2010/2011 winter season, in a randomized block experimental design with three replications in which the following items were assessed: cooking time (CT), water absorption capacity before cooking (Peanc) and after cooking (Peapc), percentage of whole grains (PWG), total soluble solids in the broth (TSSb), volume expansion before cooking (EXPVbc) and after cooking (EXPVac), and dry grain density (DD), grain density after maceration (SD) and grain density after cooking (CD). Assessments showed that the different growing seasons for obtaining grains for the purpose of analysis of technological quality have an effect on the results and on differentiation among genotypes, indicating genotype x environment interaction. They also showed that the genotypes C2-1-6-1, C4-8-1-1, LP04-03, IAC-Imperador, P5-4-4-1 and Pr11-6-4-1-2 had the best results in relation to cooking time in the mean values of the three growing seasons. The use of early selection based on phenotypic correlations that exist among the technological features is not expressive, due to the variation of magnitude among the different growing seasons.

Durum wheat quality in high-input irrigation systems in south-eastern Australia

2014 ◽  
Vol 65 (5) ◽  
pp. 411 ◽  
Author(s):  
Mike Sissons ◽  
Ben Ovenden ◽  
Dante Adorada ◽  
Andrew Milgate
Keyword(s):  
Durum Wheat ◽  
Field Trials ◽  
Wheat Quality ◽  
High Input ◽  
Yellow Colour ◽  
Technological Characteristics ◽  
Four Seasons ◽  
Eastern Australia ◽  
Technological Quality

To extend the production base of durum wheat in Australia, field trials were conducted on seven registered durum varieties across four seasons and six sites in locations where irrigation was supplied during crop growth. The purpose was to determine if the quality of the grain produced met the requirements for good milling and pasta-making quality and to understand the genotype, environment and their interaction in affecting yield and technological quality of the grain and derived pasta. High grain yields and grain protein were obtained, producing large grain weights, low screenings and low percentage of hard vitreous kernels. Yellow colour of semolina and pasta was reduced marginally but dough and other pasta technological characteristics were similar to typical dryland durum production, with some exceptions. Varieties were identified with potential for production under irrigation.

scholarly journals Technological quality of grain of common bean genotypes of the black commercial class

2019 ◽  
Vol 14 (3) ◽  
pp. 1-8
Author(s):  
M.B.O. Silva ◽  
A.J. Carvalho ◽  
A.M.S.S. David ◽  
I. Aspiazú ◽  
É.E. Alves ◽  
...  
Keyword(s):  
Common Bean ◽  
Technological Quality

scholarly journals Study on the influence of excipients on pharmaco-technological properties of tablet cores of dexketoprofen

2019 ◽  
pp. 53-63 ◽  
Author(s):  
O.V. Shoshmina ◽  
S. N. Gureyeva ◽  
L. V. Vronska
Keyword(s):  
Bulk Density ◽  
Corn Starch ◽  
Dispersion Analysis ◽  
Wet Granulation ◽  
Sodium Starch Glycolate ◽  
Technological Characteristics ◽  
Dexketoprofen Trometamol ◽  
Leading Position ◽  
Inflammatory Drugs

Among the group of nonsteroidal anti-inflammatory drugs, the active substance dexketoprofen trometamol is released. Its pharmacological and pharmacological and technological characteristics are induced in the article. The feasibility of using the wet granulation method in the development of tablets with dexketoprofen is substantiated. The purpose of this work was selecting the optimal excipients for obtaining a high-quality medicinal product. The excipients were selected and grouped into 4 functional groups. For the planning of the experiment, a matrix was based on the hyper-Greek-Latin parallelepiped. The tablets were prepared by wet granulation. The effect of the excipients for the granulate, tablet mass and core tablets was studied by such factors as loss on during of the granulate, bulk density of the tablet mass, resistance to crushing, friability, disintegration. The experimental data were subjected to statistical analysis by the method of dispersion analysis. The results were expressed using ranked rows of benefits and bar charts. The results of the study of the effect of excipients from groups of fillers, disintegrants, sliding, binding substances on the quality of granulate, tablet mass and tablet cores are provided. The results of the study show that the loss on drying is most influenced by fillers. The quality of the tablet mass depends more on the solution used for wetting, so the nature of the binder and the method of moistening have a determining effect on the bulk density of the tablet mass. Fillers have the most significant effect on the resistance to crushing of the core tablets. The hardness of the dexketoprofen tablet cores characterizes friability, the leading position on the influence is occupied by a group of disintegrants, namely: a mixture of sodium starch and corn starch. The most significant influence on disintegration is exerted by a binder and a moistening method. The generalized results of the study showed that leaders from the four groups of the excipients are appeared by the influence on the technological indicators of granulate, tablet mass and tablet cores. In the result of the work the excipients were selected for development of the composition of the tablet cores, their influence on the pharmaco- technological indicators was also investigated. The excipients were selected for further optimization of the composition of the tablets with dexketoprofen, namely: MCC 102, a mixture of sodium starch glycolate and corn starch, corn starch and the use of a 40% dexketoprofen trometamol.

scholarly journals Technological quality and utilization of potato tubers

2004 ◽  
Vol 61 (6) ◽  
pp. 598-603 ◽  
Author(s):  
José Carlos Feltran ◽  
Leandro Borges Lemos ◽  
Rogério Lopes Vieites
Keyword(s):  
Specific Gravity ◽  
Reducing Sugars ◽  
Starch Content ◽  
Matter Content ◽  
Soluble Solids ◽  
Dry Matter Content ◽  
Potato Tubers ◽  
Randomized Experimental Design ◽  
Technological Quality

Increasing concerns have been verified with regard to the quality factor of potato tubers and their correct form of use and consumption. The purpose of this research was to determine the technological quality of potato tuber cultivars and identify the best forms of use and consumption. A completely randomized experimental design was adopted with 18 treatments represented by cultivars Agata, Apuã (IAC-5977), Aracy (IAC-2), IAC Aracy Ruiva, Asterix, Bintje, Dali, Clone IAC-6090, Itararé (IAC-5986), Laguna, Remarka, Liseta, Mondial, Novita, Oscar, Picasso, Santana, and Solide, with four replications. Specific gravity showed a positive correlation with starch content, texture, pulp pH, and soluble solids, and was negatively correlated with reducing sugars. The technological characteristics represented by specific gravity, dry matter content, texture, starch content, reducing sugars, pulp pH, titrable acidity, and soluble solids are influenced by genotype or cultivar. Cultivars Oscar, Itararé, IAC Aracy Ruiva, Clone IAC-6090, Aracy, Solide, Asterix, Santana, and Laguna were outstanding with best characteristics for frying, mashing and roasting. Mondial, Picasso, Novita, Dali, and Agata are appropriate for boiling, and more specifically for salads. In turn, potato cultivars Apuã, Remarka, Bintje, and Liseta are suitable for mashing and for roasting.

scholarly journals Technological quality of grains of common beans selected genotypes from the carioca group

2016 ◽  
Vol 37 (4) ◽  
pp. 1721 ◽  
Author(s):  
Marina Borges de Oliveira Silva ◽  
Abner José de Carvalho ◽  
José Eustáquio De Souza Carneiro ◽  
Ignacio Aspiazú ◽  
Érika Endo Alves ◽  
...  
Keyword(s):  
Common Bean ◽  
Seed Weight ◽  
Cooking Time ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Seed Shape ◽  
Hard Seeds ◽  
Technological Quality ◽  
Solids Content

Common bean variety improvement programs focus on productivity increase as their main goal. However, some characteristics related to technological quality must also be analyzed in order to assure that new recommended cultivars satisfy key commercial standards, related to consumer acceptance. This study evaluated the technological quality of seeds from different ‘carioca’ bean genotypes. We tested seeds from 25 bean genotypes, selected by the State Consortium for Research on Common Bean Improvement (including EMBRAPA, UFLA, UFV and EPAMIG) for the VCU assay of the carioca variety, including 21 new lines and 4 commercial cultivars, used as controls. The experiment was arranged in a randomized complete block design with three replications. We assessed the following traits: seed shape, seed constriction, 1000-seed weight, percentage of hard seeds, soluble solids content, cooking time, seed coat percentage, and hydration capacity. According to our results, the cultivars that met the commercial standards for seed shape and constriction were EMB14, CNFC 10432, CNFC 10408, EMB4, P-18163, Pérola and BRSMG Madrepérola. Genotypes MAIV-18259, VC-20, VC-23, RCII-219, CVIII-2, EMB4, MAIV-15204, CVIII-5, and BRSMG Majestoso had 1000-seed weight within carioca bean commercial standards (a minimum of 23g per 100 seeds). Most genotypes had no hard seeds. Lines CNFC 10408, MAIV-18259 and P-18163 had the highest soluble solids content. Twenty genotypes had cooking times below the maximum required by commercial standard, with lines EMB9, EMB4, MAIV-18524, CNFC 11965, VC-17, and CNFC 10432 having the shortest cooking time. Lines CNFC 11965, EMB4, EMB14, and CNFC 10432 also had the shortest time to soaking.

scholarly journals QUALIDADE DE GRÃOS DE MILHO SUBMETIDOS À SECAGEM COM LENHA E POSTERIORMENTE ARMAZENADOS EM AMBIENTE NATURAL

2017 ◽  
Vol 15 (3) ◽  
pp. 594
Author(s):  
RAFAEL FRIEDRICH DE LIMA ◽  
ARNALDO TIECKER JUNIOR ◽  
PAULO RICARDO DE JESUS RIZZOTO JÚNIOR ◽  
RAFAEL GOMES DIONELLO ◽  
LAURI LOURENÇO RADUNZ
Keyword(s):  
Zea Mays ◽  
High Temperatures ◽  
Storage Period ◽  
Kernel Weight ◽  
Weight Density ◽  
Randomized Design ◽  
Latent Effects ◽  
Technological Quality ◽  
Completely Randomized Design

RESUMO - Com a finalidade de avaliar os efeitos imediatos e latentes da secagem com altas temperaturas, usandolenha como combustível, nas qualidades física, química e tecnológica de grãos de milho, foram utilizadas trêstemperaturas do ar de secagem: 60 ºC, 60/80 ºC e 80 ºC. As análises realizadas foram de: peso de 1.000 grãos, massaespecífica, umidade, análises químicas de proteína bruta, acidez titulável, material mineral e análise de defeitos nosgrãos. O estudo foi conduzido conforme o delineamento inteiramente casualizado, em esquema fatorial, sendo osdados submetidos à análise de variância e, posteriormente, ao teste de Tukey e à análise de regressão. Com base nosresultados obtidos, concluiu-se que: 1. A massa específica dos grãos de milho apresentou redução de forma direta comos incrementos da temperatura de secagem e do tempo de armazenagem; 2. As reduções do peso de 1.000 grãos e doincremento de avariados ocorreram em função do tempo de armazenamento; 3. O percentual de grãos carunchados foimenor nas maiores temperaturas de secagem, porém com incremento ao longo do período de armazenagem, excetopara a secagem a 80 ºC; 4. Ao longo do tempo de armazenagem, foram observados incrementos na acidez do óleo ena material mineral, com maiores valores, ao final da armazenagem, naqueles grãos submetidos a maior temperaturado ar de secagem.Palavras-chave: Zea mays; secagem com altas temperaturas; efeitos latente e imediato.QUALITY OF MAIZE GRAINS SUBMITTED TO FIREWOOD DRYING AND STORED UNDER NATURAL ENVIRONMENTABTRACT - In order to assess the immediate and latent effects of drying at high temperatures (using wood as fuel)on the physical, chemical and technological quality of maize grains, three temperatures were used for drying: 60°C,60/80 º C and 80ºC.: Grain weight, density, moisture, chemical analysis of crude protein, acidity, mineral material, anddefects in grains were evaluated. The study used a completely randomized design in a factorial scheme, and the datawere submitted to analysis of variance. Tukey test and regression analysis were subsequently performed. The resultsshowed that: 1. The specific mass of the corn grains decreased directly with increasing drying temperature and storagetime; 2. Reduction in the thousand kernel weight and increase in damaged grains occurred with increasing storagetime; 3. The percentage of rotten grains was lower in higher drying temperatures, but was higher as the storage periodincreased, except for drying at 80°C; 4. During the storage period, increases in acidity of the oil and mineral materialwere observed, with higher values at the end of storage period for those grains subjected to higher drying temperature.Keywords: Zea mays; drying at high temperatures; latent and immediate effect.

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