scholarly journals Effect of treatment with alkaline hydrogen peroxide associated with extrusion on color and hydration properties of oat hulls

2005 ◽  
Vol 48 (1) ◽  
pp. 63-72 ◽  
Author(s):  
Melicia Cintia Galdeano ◽  
Maria Victória Eiras Grossmann
Keyword(s):  
Hydrogen Peroxide ◽  
Important Variable ◽  
Extrusion Temperature ◽  
Water Retention Capacity ◽  
Alkaline Hydrogen Peroxide ◽  
Hydration Properties ◽  
Retention Capacity ◽  
Oat Hulls ◽  
Independent Variables ◽  
Feed Moisture

An incomplete factorial design with three independent variables at three levels of variation was used to evaluate the effect of the treatment with alkaline hydrogen peroxide concomitant with extrusion on some properties of oat hulls. The independent variables were hydrogen peroxide level, feed moisture and extrusion temperature. The dependent variables were water retention capacity (WRC), swollen volume (SV) and color. The analysis of variance showed that temperature was the most important variable for the hydration properties. The highest values of WRC and SV were obtained when oat hulls were processed in the condition of 7% hydrogen peroxide, 32% feed moisture and 90ºC extrusion temperature. Modified hulls had a WRC 70% higher and SV 55% higher than the untreated material. The instrumental measure of color was conducted to analyze the modifications promoted due to the treatment in this parameter. The highest value of brightness was obtained with 7% hydrogen peroxide. The modifications in the fibers were accompanied indirectly through hydration properties.

scholarly journals Valorizing Waste Lignocellulose-Based Furniture Boards by Phosphoric Acid and Hydrogen Peroxide (Php) Pretreatment for Bioethanol Production and High-Value Lignin Recovery

2019 ◽  
Vol 11 (21) ◽  
pp. 6175
Author(s):  
Jingwen Zhao ◽  
Dong Tian ◽  
Fei Shen ◽  
Jinguang Hu ◽  
Yongmei Zeng ◽  
...  
Keyword(s):  
Hydrogen Peroxide ◽  
Phosphoric Acid ◽  
Water Retention ◽  
Water Retention Capacity ◽  
Retention Capacity ◽  
Fractionation Process ◽  
Oh Groups ◽  
Lignin Recovery ◽  
High Cellulose ◽  
Simultaneous Saccharification

Three typical waste furniture boards (fiberboard, chipboard, and blockboard) were pretreated with phosphoric acid and hydrogen peroxide (PHP). The fractionation process of these feedstocks was attempted in order to harvest the cellulose-rich fraction for enzymatic hydrolysis and bioethanol conversion; further, lignin recovery was also considered in this process. The results indicated that 78.9–91.2% of the cellulose was recovered in the cellulose-rich fraction. The decreased crystallinity, which promoted the water retention capacity and enzyme accessibility, contributed greatly to the excellent hydrolysis performance of the cellulose-rich fraction. Therefore, rather high cellulose–glucose conversions of 83.3–98.0% were achieved by hydrolyzing the pretreated furniture boards, which allowed for harvesting 208–241 g of glucose from 1.0 kg of feedstocks. Correspondingly, 8.1–10.4 g/L of ethanol were obtained after 120 h of simultaneous saccharification and fermentation. The harvested lignin exhibited abundant carboxyl –OH groups (0.61–0.67 mmol g−1). In addition, approximately 15–26 g of harvested oligosaccharides were integrated during PHP pretreatment. It was shown that PHP pretreatment is feasible for these highly recalcitrant biomass board materials, which can diversify the bioproducts used in the integrated biorefinery concept.

scholarly journals FUNCTIONAL PROPERTIES AND INFLUENCES OF COCONUT FLOUR ON TEXTURE OF DOUGH AND COOKIES

2018 ◽  
Vol 55 (5A) ◽  
pp. 100
Author(s):  
Lai Quoc Dat
Keyword(s):  
Functional Properties ◽  
Binding Capacity ◽  
Absorption Capacity ◽  
Water Retention Capacity ◽  
Hydration Properties ◽  
Retention Capacity ◽  
Spread Ratio ◽  
Swelling Capacity ◽  
Alternative Material ◽  
Size Of Particles

Coconut flour, a significant byproduct of coconut milk and oil productions, is rich in fiber and protein. It can be utilized as an alternative material for cookies products. This paper focused on the functional properties of coconut flour and effect of coconut flour supplement on texture of dough and cookies. Results indicated that hydration properties and oil binding capacity (OBC) were significantly influenced by size of particles in coconut flour. With increase in size of coconut flour, water absorption capacity (WAC) and swelling capacity (SC) values increased; whereas, OBC value decreased. Maximum value of water retention capacity (WRC) was observed at 0.20–0.25 mm of particle size. Adding coconut flour into dough caused enhancement of hardness, cohesiveness and adhesiveness; whereas, insignificantly influenced on springiness. In addition, adding coconut flour led to decrease in spread ratio and increase in hardness of cookies. The results can be applied for substitution of coconut flour for wheat flour in cookies processing.  

scholarly journals Nutritional, Physico-Chemical and Mechanical Characterization of Vegetable Fibers to Develop Fiber-Based Gel Foods

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1017
Author(s):  
Ana Teresa Noguerol ◽  
Marta Igual ◽  
M. Jesús Pagán-Moreno
Keyword(s):  
Ph Value ◽  
Chemical Properties ◽  
Absorption Capacity ◽  
Gelling Agent ◽  
Water Retention Capacity ◽  
Physical Parameters ◽  
Hydration Properties ◽  
Retention Capacity ◽  
Vegetable Fibers ◽  
Physico Chemical

The aim of this research was to evaluate the nutritional and physico-chemical properties of six different vegetable fibers and explore the possibility of using them as a thickener or gelling agent in food. To determine the technological, nutritional and physical parameters, the following analyses were carried out: water-holding capacity, water retention capacity, swelling, fat absorption capacity, solubility, particle size, moisture, hygroscopicity, pH, water activity, bulk density, porosity, antioxidant activity, phenolic compounds and mineral content. Gels were prepared at concentrations from 4% to 7% at 5 °C and analyzed at 25 °C before and after treatment at 65 °C for 20 min. A back extrusion test, texture profile analysis and rheology were performed and the pH value, water content and color were analyzed. As a result, all the samples generally showed significant differences in all the tested parameters. Hydration properties were different in all the tested samples, but the high values found for chia flour and citrus fiber are highlighted in functional terms. Moreover, chia flour was a source of minerals with high Fe, Mn and Cu contents. In gels, significant differences were found in the textural and rheological properties among the samples, and also due to the heat treatment used (65 °C, 20 min). As a result, chia flour, citrus, potato and pea fibers showed more appropriate characteristics for thickening. Moreover, potato fiber at high concentrations and both combinations of fibers (pea, cane sugar and bamboo fiber and bamboo, psyllium and citric fiber) were more suitable for gelling agents to be used in food products.

scholarly journals Effects of Treating Oat Hulls with Alkaline Hydrogen Peroxide on Intake and Digestion by Midlactation Dairy Cows

1991 ◽  
Vol 74 (1) ◽  
pp. 177-189 ◽  
Author(s):  
M.G. Cameron ◽  
M.R. Cameron ◽  
G.C. Fahey ◽  
J.H. Clark ◽  
L.L. Berger ◽  
...  
Keyword(s):  
Hydrogen Peroxide ◽  
Dairy Cows ◽  
Alkaline Hydrogen Peroxide ◽  
Oat Hulls

scholarly journals Nutritional and Physicochemical Characterization of Vegetable Fibres in Order to Obtain Gelled Products

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 23
Author(s):  
Ana Teresa Noguerol ◽  
Marta Igual ◽  
Mª Jesús Pagán-Moreno
Keyword(s):  
Physicochemical Characterization ◽  
Textural Properties ◽  
Cane Sugar ◽  
Absorption Capacity ◽  
Gelling Agent ◽  
Water Retention Capacity ◽  
Physical Parameters ◽  
Hydration Properties ◽  
Retention Capacity ◽  
Before And After

The aim of this research was to evaluate the nutritional and physicochemical properties of two combinations of vegetable fibres (FBPC: bamboo, Psyllium, and citric fibre, and FPESB: pea, cane sugar, and bamboo fibre) and the possibility of using them as a thickener or gelling agent in food. To determine the technological, nutritional, and physical parameters the following analyses were carried out: water holding capacity, water retention capacity, swelling, fat absorption capacity, solubility, particle size, moisture, hygroscopicity, water activity, bulk density, porosity, antioxidant activity, phenolic compounds, and minerals content. In addition, gels were prepared at concentrations 1 to 7% at 5 °C and analysed at 25 °C before and after a treatment at 65 °C for 20 min. Back extrusion test, pH, and colour were carried out. As results, both samples showed significant differences in all tested parameters. Hydration properties of FBPC were higher than in FPESB, but at the functional level, high values were found in FPESB. Moreover, FPESB was a source of minerals with an important content of Fe. In gels, significant differences in textural properties were found between samples and also due to the treatment used but further studies are needed to explore their use in the development of functional food products.

Evaluation of Resistant Starch Quality from Different Types of Banana in Batter Coating Formulation to Reduce Oil Absorption in Fried Food

2019 ◽  
Vol 2 (2) ◽  
pp. 115-120
Author(s):  
Karissha Fritzi Della ◽  
Mutiara Pratiwi ◽  
Purwa Tri Cahyana ◽  
Maria DPT Gunawan-Puteri
Keyword(s):  
Resistant Starch ◽  
Extraction Process ◽  
Fat Content ◽  
Water Retention Capacity ◽  
Oil Absorption ◽  
Retention Capacity ◽  
Fried Food ◽  
Musa Paradisiaca ◽  
Different Types ◽  
Coating Formulation

Fried food is convenient for many people due to its pleasant texture and taste. On the other hand, it comes with the risk of high oil absorption which might lead to certain health problems. Resistant starch (RS) has been known to have a functionality of reducing oil absorption. Three different types of banana: Kepok (Musa paradisiaca formatypica), Raja Bulu (Musa paradisiaca L.) and Ambon (Musa paradisiaca L. var sapientum) were evaluated on its performance when utilized as source of resistant starch especially on their application in reducing oil absorption in fried food. Tempeh was used as the food model. Banana starch (RS2) was isolated through water alkaline extraction process, continued with modification process through three repeated cycles of autoclaving-cooling process to obtain the RS3. RS3 was added into the batter coating formulation at three substitution ratios (10%, 30% and 50%) and then used to coat tempeh before frying. Evaluation of resistant starch in batter and battered productwas conducted on the following parameters: fat content, water retention capacity (WRC), coating pick up and sensory analysis. The result of this study revealed that Raja Bulu showed the most effective result on reducing oil absorption in the food tested. In the three bananas used, the ratio of 50% performed best in coating pick up (highest), WRC (highest) and fat content(lowest) parameters, but not significantly different with the 30% ratio. In terms of sensory acceptance, using Raja Bulu as the selected banana type, 30% of substitution ratio was significantly more preferable by the panelists in crispness, oiliness, and overall acceptance attributes compared to control and other substitution ratios.

The behavior of chromophoric structures in softwood mechanical pulp on bleaching with alkaline hydrogen peroxide

2006 ◽  
Vol 21 (3) ◽  
pp. 359-364 ◽  
Author(s):  
Eva Svensson Rundlöf ◽  
Eric Zhang ◽  
Liming Zhang ◽  
Göran Gellerstedt
Keyword(s):  
Hydrogen Peroxide ◽  
Alkaline Hydrogen Peroxide ◽  
Mechanical Pulp

scholarly journals Kombucha Tea as a Reservoir of Cellulose Producing Bacteria: Assessing Diversity among Komagataeibacter Isolates

2021 ◽  
Vol 11 (4) ◽  
pp. 1595
Author(s):  
Salvatore La China ◽  
Luciana De Vero ◽  
Kavitha Anguluri ◽  
Marcello Brugnoli ◽  
Dhouha Mamlouk ◽  
...  
Keyword(s):  
Intraspecific Diversity ◽  
Water Retention Capacity ◽  
Combined Model ◽  
Discrimination Power ◽  
Retention Capacity ◽  
High Mechanical Strength ◽  
Kombucha Tea ◽  
Typing Methods ◽  
Fermented Beverage ◽  
Tea Production

Bacterial cellulose (BC) is receiving a great deal of attention due to its unique properties such as high purity, water retention capacity, high mechanical strength, and biocompatibility. However, the production of BC has been limited because of the associated high costs and low productivity. In light of this, the isolation of new BC producing bacteria and the selection of highly productive strains has become a prominent issue. Kombucha tea is a fermented beverage in which the bacteria fraction of the microbial community is composed mostly of strains belonging to the genus Komagataeibacter. In this study, Kombucha tea production trials were performed starting from a previous batch, and bacterial isolation was conducted along cultivation time. From the whole microbial pool, 46 isolates were tested for their ability to produce BC. The obtained BC yield ranged from 0.59 g/L, for the isolate K2G36, to 23 g/L for K2G30—which used as the reference strain. The genetic intraspecific diversity of the 46 isolates was investigated using two repetitive-sequence-based PCR typing methods: the enterobacterial repetitive intergenic consensus (ERIC) elements and the (GTG)5 sequences, respectively. The results obtained using the two different approaches revealed the suitability of the fingerprint techniques, showing a discrimination power, calculated as the D index, of 0.94 for (GTG)5 rep-PCR and 0.95 for ERIC rep-PCR. In order to improve the sensitivity of the applied method, a combined model for the two genotyping experiments was performed, allowing for the ability to discriminate among strains.

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