scholarly journals Determination of the chemical composition and functional properties of shrimp waste protein concentrate and lyophilized flour

2012 ◽  
Vol 36 (2) ◽  
pp. 189-194 ◽  
Author(s):  
Olivaldo Lacerda Brasileiro ◽  
José Marcelino Oliveira Cavalheiro ◽  
João Paulo de Sousa Prado ◽  
Alinne Gouveia dos Anjos ◽  
Thais Tereza Brandão Cavalheiri
Keyword(s):  
Chemical Composition ◽  
Protein Content ◽  
Functional Properties ◽  
Raw Material ◽  
Protein Concentrate ◽  
Shrimp Waste ◽  
Significant Difference ◽  
Seafood Industry ◽  
Shrimp Head ◽  
Shrimp Wastes

Wastes from the seafood industry can be easily processed into products with new forms of use. The present study was aimed at determining the chemical composition and functional properties of shrimp waste protein concentrate and lyophilized flour. The raw material used in this study consisted of waste (head) of Litopenaeus vannamei. The protein concentrate was obtained by ethanolic extraction, being subsequently submitted to drying in oven at 70° C, while the flour was obtained by lyophilization of shrimp wastes. Moisture, ash, protein and calcium contents showed significant difference between fresh shrimp head waste samples (IN) and protein concentrate and lyophilized flour samples. The protein content for protein concentrate (PC) and lyophilized flour (LF) showed significant increase in relation to protein content in the waste (IN), thus showing that the process for obtaining the protein concentrate was efficient.

scholarly journals The nutritional quality of feedstuffs used in dairy goat nutrition in Vojvodina

2019 ◽  
Vol 35 (2) ◽  
pp. 163-178
Author(s):  
Snezana Paskas ◽  
Jelena Miocinovic ◽  
Branislav Vejnovic ◽  
Zsolt Becskei
Keyword(s):  
Chemical Composition ◽  
Medicago Sativa ◽  
Protein Content ◽  
Nutritional Quality ◽  
Lignin Content ◽  
Dairy Goat ◽  
Crude Fibre ◽  
Significant Difference ◽  
Medicago Sativa L

The study was to conduct to evaluate the chemical composition and nutritive values of feedstuffs (forages and concentrate mixtures) used for dairy goats nutrition in Vojvodina. Samples were collected from six farms, including one organic farm. The results showed that the relative feed values of analyzed forages were in the range of good, medium to lower quality. Average protein content from lowest to highest for investigated forages was: corn silage (Zea Mays) (65.37-82.57g kg??DM), alfalfa haylage (Medicago sativa L.) (159.99-184.17g kg??DM), pasture (185.30g kg?? DM), and alfalfa hay (Medicago sativa L.) (167.48-203.60g kg??DM). The non-fibre carbohydrates and protein content most varied in organic hay samples (cv: 29.25% and 19.09%, respectively). Generally, feedstuffs used in organic nutrition, including organic concentrate, were of lower nutritional quality and moreover contained higher amounts of crude fibre and lignin. Especially, a high source of variation was observed in investigated concentrate mixtures for the crude protein content (p<0.0001), ranged from 135.32 to 209.87g kg??DM. Corn silages also varied substantially in their chemical composition and significant difference (p<0.05) was observed in regard to acid detergent fibre (ADF) and lignin content (ranged: ADF: 242.20-319.24g kg??DM; ADL: 27.98-52.54g kg??DM, respectively). Furthermore, pasture contained the most soluble materials during May and June and their content was related inversely to crude fibre amount. This survey highlights that investigated farms still pay insufficient attention to the quality of the feedstuff. For the development of intensive goat farming, greater emphasis should be placed on using higher quality feedstuffs, as well, standards for feed quality must be considered and established.

scholarly journals The Effect of Abiotic Stresses on the Protein Composition of Four Hungarian Wheat Varieties

Plants ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 1
Author(s):  
Dalma Nagy-Réder ◽  
Zsófia Birinyi ◽  
Marianna Rakszegi ◽  
Ferenc Békés ◽  
Gyöngyvér Gell
Keyword(s):  
Abiotic Stress ◽  
Protein Content ◽  
Functional Properties ◽  
Crop Production ◽  
Global Climate ◽  
Protein Composition ◽  
Grain Protein Content ◽  
Wheat Varieties ◽  
Significant Difference ◽  
Negative Effect

Global climate change in recent years has resulted in extreme heat and drought events that significantly influence crop production and endanger food security. Such abiotic stress during the growing season has a negative effect on yield as well as on the functional properties of wheat grain protein content and composition. This reduces the value of grain, as these factors significantly reduce end-use quality. In this study, four Hungarian bread wheat cultivars (Triticum aestivum ssp. aestivum) with different drought and heat tolerance were examined. Changes in the size- and hydrophobicity-based distribution of the total proteins of the samples have been monitored by SE- and RP-HPLC, respectively, together with parallel investigations of changes in the amounts of the R5 and G12 antibodies related to celiac disease immunoreactive peptides. Significant difference in yield, protein content and composition have been observed in each cultivar, altering the amounts of CD-related gliadin, as well as the protein parameters directly related to techno-functional properties (Glu/Gli ratio, UPP%). The extent of changes largely depended on the timing of the abiotic stress. The severity of the negative effect depended on the growth stage in which abiotic stress occurred.

scholarly journals Pemanfaatan Limbah Cucian Beras untuk Pembuatan Makanan Berserat Tinggi Menggunakan Bakteri Acetobacter xylinum

2014 ◽  
Vol 18 (2) ◽  
Author(s):  
Akhsin Zulkoni
Keyword(s):  
Protein Content ◽  
Analysis Of Variance ◽  
Starch Content ◽  
Sugar Content ◽  
Brown Rice ◽  
Acetobacter Xylinum ◽  
Fiber Content ◽  
Raw Material ◽  
White Rice ◽  
Significant Difference

AbstractThis research aimed to utilize water used for washing rice as raw material to make high-fiber foods (nata de leri), and to search the optimum sugar levels that can produce the best nata. Laboratory scale experiments were prepared using a factorial design with three repetitions. The treatments tested were four types of rice, such as white rice, brown rice, white and black sticky rice consists of 0, 5, 10, and 15% sugar content. The parameters analyzed were color, thickness, wet weight, fiber content and protein content of nata formed. Observational data were analyzed statistically using analysis of variance with α 1% and 5% followed by DMRT 5% test. Fermentation of various types of rice by the bacterium Acetobacter xylinum took five to seven days. Based on the analysis of variance α 1%, there was significant difference between the type of rice and sugar content to the quality of nata formed. Optimum sugar content that produces the best nata was 5%, which occurs in all types of rice. Excessive sugar in the fermentation medium inhibits the process of medium density allegedly causing bacterial cell lysis. Fermentation derived from white sticky rice produce the thickest and hardest nata, and had the highest fiber content, with values 130 cm, 200 gr, and 75% respectively. This was because the starch content was much in white sticky rice than others. Carbohydrates were used by bacteria as a source of nutrients and energy, which has rich of starch from white sticky rice. While the highest protein content was by nata formed from white rice, which is 1.2%.Keywords: Sugar, Acetobacter xylinum, nata de leriAbstrakPenelitian ini bertujuan memanfaatkan air bekas cucian beras sebagai bahan baku pembuatan makanan berserat tinggi (nata de leri), dan mencari kadar gula optimum yang bisa menghasilkan nata terbaik. Percobaan dilakukan pada skala laboratorium yang disusun menggunakan rancangan faktorial dengan tiga ulangan. Perlakuan yang diuji adalah jenis beras, meliputi beras putih, beras merah, ketan putih dan ketan hitam; serta kadar gula yang terdiri dari 0%, 5%, 10%, dan 15%. Parameter yang dianalisis yakni warna, tebal, berat basah, kadar serat, dan kadar protein nata yang terbentuk. Data pengamatan dianalisis statistik memakai analisis keragaman dengan α 1% dan α 5%, dilanjutkan uji DMRT α 5% bila ada perbedaan yang nyata. Berdasarkan analisis keragaman α 1%, terbukti bahwa ada pengaruh yang sangat signifikan antara jenis beras dan kadar gula dengan kualitas nata de leri yang terbentuk. Kadar gula optimum yang menghasilkan nata terbaik adalah 5% yang terjadi pada semua jenis beras. Gula yang berlebihan dalam medium justru menghambat proses fermentasi karena medium yang pekat menyebabkan sel bakteri lisis. Fermentasi leri yang berasal dari ketan putih menghasilkan nata paling tebal (130 cm), paling berat (200 g) serta mempunyai kadar serat tertinggi (7,5%). Hal ini disebabkan oleh kadar pati dalam leri ketan putih terbanyak dibandingkan dengan lainnya. Kadar protein tertinggi dikandung oleh nata yang dibentuk dari leri beras putih 1,2%.Kata kunci: Leri, gula, Acetobacter xylinum, nata

scholarly journals Evaluation of the Proximate and Functional Properties of Flours from Brown Variety of African Yam Bean (Sphenostylis stenocarpa) Seeds

2019 ◽  
pp. 1-8 ◽  
Author(s):  
Ijeoma M. Agunwah ◽  
Ijeoma A. Olawuni ◽  
Juliana C. Ibeabuchi ◽  
Anthonia E. Uzoukwu ◽  
Serah O. Alagbaoso
Keyword(s):  
Functional Properties ◽  
Protein Composition ◽  
Food Product ◽  
Functional Results ◽  
Protein Isolate ◽  
Protein Concentrate ◽  
African Yam Bean ◽  
Significant Difference ◽  
Food Product Development ◽  
Sphenostylis Stenocarpa

Aim: To create variety of flours through food product development by checking the proximate and functional properties of flours from brown variety of African yam bean (Sphenostylis stenocarpa) seeds. Study Design: This study was made to fit into a one way Analysis of Variance. Place and Duration of Study: The research was carried out at the Department of Food Science and Technology laboratory, Federal University of Technology, Owerri, Nigeria, between July 2017 and September 2018. Methodology: Brown coloured variety of African yam bean seeds were sorted, soaked, dehulled and milled to obtain full fat flour. The full fat flour was further processed to obtain defatted flour, protein isolate and protein concentrate. The different flours were analysed to determine their proximate and functional properties. Results: From the results of the proximate composition, it showed that the protein isolate value 89.1±0.23% was higher than the protein composition of the full fat, defatted and protein concentrates which has 21.8±0.16%, 23.1±0.06% and 61.7±0.21% composition respectively. There were no significant difference (p<0.05) between the protein concentrate, protein isolate, full fat flour and defatted flour. The functional properties revealed high bulk density of (0.50± 0.01) for the defatted flour more than the full fat flour (0.35± 0.10) while the emulsion capacity of the protein concentrate and protein isolate flour was found to be (30.7±0.19%) and (35.3± 0.16%) respectively. Conclusion: The proximate and functional results obtained indicate that the starches from African yam bean will have useful technological properties for many applications both in food industries and in the production industries such as in paper and textile industries. It can also be said that African yam bean represents a source of alternative protein supplement and its protein isolates possess certain characteristics that will aid in protein enrichment for some food products.

scholarly journals KAJIAN KOMPOSISI KIMIA SNACK BARS DARI BERBAGAI BAHAN BAKU LOKAL : SYSTEMATIC REVIEW STUDY OF THE CHEMICAL COMPOSITION OF SNACK BARS FROM VARIOUS LOCAL RAW MATERIALS : SYSTEMATIC REVIEW

2021 ◽  
Vol 17 (1) ◽  
pp. 15
Author(s):  
Mayestika S. D. Taula’bi’ ◽  
Yoakhim Y.E. Oessoe ◽  
Maria F. Sumual
Keyword(s):  
Systematic Review ◽  
Chemical Composition ◽  
Protein Content ◽  
Water Content ◽  
Local Food ◽  
Raw Materials ◽  
Raw Material ◽  
Great Demand ◽  
Review Study ◽  
Materials Used

Snack bars is one of the commercial food products found in the market but this product mostly still use imported raw materials such as soybeans and wheat. Research on the use of local food as raw material for making snack bars is currently in great demand considering that Indonesia has abundant potential agricultural to be optimized in supporting food diversification efforts. This study aims to make an inventory of the types of local raw materials that have been used in the manufacture of snack bars, to record and to study the types binders of snack bars and to evaluate the chemical composition of local raw material snack bars. This research was made with a systematic review design with the PRISMA method. From the results of the systematic review conducted, it was found that local raw materials for cereals, nuts, fruits, vegetables and local tubers can be combined to be used as raw material for making snack bars. Several types of binders that have been used in the manufacture of snack bars are cornstarch, tapioca, sugar, eggs, and also maltodextrin. The evaluation results of the chemical composition of local raw material snack bars, namely having water content ranged from 2.28% - 53.4%, carbohydrate content 27.3% - 86.66%, fat content 8% - 34.46%, protein content 3.49% - 17.61%, and total calories 294.19 kcal/100 g - 552.71 kcal/100 g which is influenced by several factors, namely the use of various raw materials, additional materials used, and the processing of snack bar products

CHARACTERIZATION OF FUNCTIONAL PROPERTIES FISH PROTEIN CONCENTRATE OF SKIPJACK ROE (Katsuwonus pelamis)

2013 ◽  
Vol 5 (2) ◽  
Author(s):  
Frets Jonas Rieuwpassa ◽  
Joko Santoso ◽  
Joko Santoso ◽  
Wini Trilaksani ◽  
Wini Trilaksani
Keyword(s):  
Amino Acids ◽  
Functional Properties ◽  
Isopropyl Alcohol ◽  
Protein Digestibility ◽  
Absorption Capacity ◽  
Raw Material ◽  
Protein Concentrate ◽  
Fish Protein ◽  
Katsuwonus Pelamis ◽  
Emulsion Capacity

By product that rich in protein such as fish roes are potential as raw material for protein concentrate. This research aimed to utilize skipjack roes to produce protein concentrate and to characterize its functional properties. The method used to extract protein was defatting method using isopropyl alcohol and ethanol with extraction times of 1, 2, and 3 hours.  The results showed that skipjack roes contained 19.81% of protein, 3.41% of fat, 71.32% of moisture, 2.04% of ash, and 1.53% of carbohydrate (by difference). Defatting method using isopropyl alcohol for 3 hours produced the best roe protein concentrate (RPC).  The product meets to the quality requirements of fish protein concentrate type B, contained protein and fat of 71.79% and 2.78%, respectively. This product also had functional properties as follows: water absorption capacity (1.57 ml/g), oil absorption capacity (1.82 g/g), emulsion capacity (81.65%), bulk density (0.51 g/ml), foaming capacity (1.90 ml), foaming stability (0.22 ml) and protein digestibility (95.86%).  Lysine and leucine became the major essential amino acid of RPC, with values were 70.76 and 64.91 mg/g protein, respectively. The composition of amino acids of RPC skipjack consisted of 8 essentials amino acids, 5 non-essentials amino acids and 2 semi-essentials amino acids. Keywords: extraction, fish roe skipjack, roe protein concentrate

scholarly journals Chemical composition and in vitro digestibility of some range plants

2021 ◽  
pp. 094-098
Author(s):  
Musa Tibin Musa Ahmed
Keyword(s):  
Organic Matter ◽  
Chemical Composition ◽  
Protein Content ◽  
Crude Protein ◽  
Dry Matter ◽  
In Vitro Digestibility ◽  
Maturity Stage ◽  
Legume Species ◽  
Significant Difference

This study was carried out to determine chemical composition and in vitro dry matter and organic matter digestibility of range plant species of the area. Samples were collected from range lands at full maturity stage, dried under shade and subjected to chemical analysis and dry matter and organic matter in vitro digestibility for Vigna sunhum, Andropogan gayanus, Pennisetum Pedicelatum, Shoenfeldia gracilis and Stylothanis flavicans were determined. The data was analyzed via analysis of variance and differences among means were determined using Least Significant Difference (LSD) test. The results showed that the legumes (Vigna sunhum and Stylothanis flavicans) were significantly higher (P≤0.01) in their crude protein content and the percentage of crude protein respectively was 13.4% and 10.00% while the grasses were significant (P≤0.05) higher in Crude Fibre (CF), ash, Acid Detergent Fibers (ADF) and Neutral Detergent Fibers (NDF). Crude fiber % values were 41.78, 43.37 and 46.07% for Pennisetum Pedicelatum, Andropogan gayanus and Shoenofeldia gracilis, respectively. The acid detergent values were 53.85, 47.74 and 53.39 for the three weeds. (P≤0.05), while the ratio of neutral detergent was significantly higher (P≤.05) in grasses than in the two legume species; 87.22, 82.35 and 88.99% for the three grasses respectively. Similarly higher in vitro dry matter and organic digestibility coefficients were obtained from legume species than grasses. The study concluded that, the studied grasses were higher in fiber content and lower in their protein content but, legumes grasses (Vigna sunhum, Pennisetum Pedicelatum and Stylothanis flavicans) had high nutritive value and in vitro digestibility which may provide ruminants with the needed protein and energy.

Research of physical and mechanical properties, chemical composition and safety of melon variety «torpedo»

2021 ◽  
pp. 88-91
Author(s):  
Ауелбек Изтаев ◽  
Галия Куандыковна Искакова ◽  
Мадина Асатуллаевна Якияева ◽  
Бауыржан Ауелбекович Изтаев ◽  
Зайра Сатаевна Уйкасова
Keyword(s):  
Mechanical Properties ◽  
Comparative Analysis ◽  
Chemical Composition ◽  
Protein Content ◽  
Phosphorus Content ◽  
Physical And Mechanical Properties ◽  
Fat Content ◽  
Significant Difference ◽  
Reducing Substances ◽  
High Phosphorus Content

Представлены результаты исследований физико-механических свойств, химического состава и показателей безопасности составных частей (мякоть, кожура, семена) дыни сорта «Торпеда». В результате сопоставительного анализа химического состава мякоти, кожуры и семян дыни показано их существенное различие. Так, содержание жира в мякоти составляет 0,26±0,003 г, в кожуре - 1,24±0,01 г, в семенах - 26,21±0,31, содержание белка составляет 7,56±0,11; 9,92±0,14 и 21,52±0,32 г соответственно. Изучение содержания редуцирующих веществ и сырой клетчатки показало их высокое содержание в кожуре по сравнению с мякотью и семенами. Установлено, что высокое содержание калия (934,88±14,02 г) и натрия (270,54±3,78 г) сосредоточены в мякоти, высокое содержание железа (15,12±0,23) - в кожуре, а высокое содержание фосфора (854,72±0,82 г) - в семенах. По результатам исследований доказано, что показатели безопасности дыни сорта «Торпеда» полностью соответствуют требованиям ТР ТС 021/2011. The results of studies of the physical and mechanical properties, chemical composition and safety indicators of the constituent parts (pulp, peel, seeds) of «Torpedo» melon are presented. As a result of a comparative analysis of the chemical composition of the pulp, peel and seeds of the melon, their significant difference was shown. Thus, the fat content in the pulp is 0.26±0.003 g, in the peel - 1.24±0.01 g, in the seeds - 26.21±0.31, the protein content is, respectively, 7.56±0.11; 9.92±0.14 and 21.52±0.32 g. The study of the content of reducing substances and crude fiber showed their high content in the peel, in comparison with the pulp and seeds. It was found that a high content of potassium (934.88±14.02 g) and sodium (270.54±3.78 g) are concentrated in the pulp, a high content of iron (15.12±0.23) - in the peel, and a high phosphorus content (854.72±0.82 g) - in seeds. According to the research results, it has been proven that the safety indicators of the Torpedo melon fully comply with the requirements of TR CU 021/2011.

scholarly journals CHARACTERIZATION OF FUNCTIONAL PROPERTIES FISH PROTEIN CONCENTRATE OF SKIPJACK ROE (Katsuwonus pelamis)

2013 ◽  
Vol 5 (2) ◽  
Author(s):  
Frets Jonas Rieuwpassa ◽  
Joko Santoso ◽  
Joko Santoso ◽  
Wini Trilaksani ◽  
Wini Trilaksani
Keyword(s):  
Amino Acids ◽  
Functional Properties ◽  
Isopropyl Alcohol ◽  
Protein Digestibility ◽  
Absorption Capacity ◽  
Raw Material ◽  
Protein Concentrate ◽  
Fish Protein ◽  
Katsuwonus Pelamis ◽  
Emulsion Capacity

<p>By product that rich in protein such as fish roes are potential as raw material for protein concentrate. This research aimed to utilize skipjack roes to produce protein concentrate and to characterize its functional properties. The method used to extract protein was defatting method using isopropyl alcohol and ethanol with extraction times of 1, 2, and 3 hours.  The results showed that skipjack roes contained 19.81% of protein, 3.41% of fat, 71.32% of moisture, 2.04% of ash, and 1.53% of carbohydrate (by difference). Defatting method using isopropyl alcohol for 3 hours produced the best roe protein concentrate (RPC).  The product meets to the quality requirements of fish protein concentrate type B, contained protein and fat of 71.79% and 2.78%, respectively. This product also had functional properties as follows: water absorption capacity (1.57 ml/g), oil absorption capacity (1.82 g/g), emulsion capacity (81.65%), bulk density (0.51 g/ml), foaming capacity (1.90 ml), foaming stability (0.22 ml) and protein digestibility (95.86%).  Lysine and leucine became the major essential amino acid of RPC, with values were 70.76 and 64.91 mg/g protein, respectively. The composition of amino acids of RPC skipjack consisted of 8 essentials amino acids, 5 non-essentials amino acids and 2 semi-essentials amino acids.</p> <p>Keywords: extraction, fish roe skipjack, roe protein concentrate</p>

scholarly journals Effect of washing treatment on quality characteristics of burger made from spent laying duck meat

2021 ◽  
Vol 888 (1) ◽  
pp. 012045
Author(s):  
N F Md Fauzi ◽  
N Huda ◽  
W Zzaman
Keyword(s):  
Chemical Composition ◽  
Moisture Content ◽  
Protein Content ◽  
Meat Products ◽  
Quality Characteristics ◽  
Raw Material ◽  
Increase Moisture Content ◽  
And Control ◽  
Diameter Shrinkage ◽  
Restructured Meat

Abstract Experiment was carried out to investigate the influence number of washing treatment (without, single and double washing) on the quality characteristics and acceptability of duck burger made from spent laying Khaki Campbell duck meat. The chemical composition of burger at different number of washing treatment was varied in terms of moisture content, fats and protein content. The number washing cycles treatment were found to increase moisture content and reduce fat and protein content significantly. Increase number of washing treatment showed significantly higher (p <0.05) lightness (L*), hardness, diameter shrinkage and cooking loss. As for sensory evaluation, there was no significantly difference (p >0.05) within the sample and control (chicken burger). The spent laying duck Khaki Campbell produced using different number of washing treatment may have a possible use as raw material in restructured meat products such as burger.

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