Research of physical and chemical parameters and nutritional value of bakery goods with fillings (Liver patties) with the addition of kelp

2015 ◽  
Vol 115 ◽  
pp. 18-21
Author(s):  
M.V. Blagonravova ◽  
◽  
O.V. Mishchenko ◽  
Keyword(s):  
Nutritional Value ◽  
Chemical Parameters ◽  
Physical And Chemical Parameters ◽  
Physical And Chemical

EFFECT OF ENZYME COMPOSITIONS ON THE QUALITY INDICATORS OF NO-SALT BREADSTICKS

2018 ◽  
Author(s):  
Е.И. ПОНОМАРЕВА ◽  
С.И. ЛУКИНА ◽  
А.Ю. КРИВОШЕЕВ
Keyword(s):  
Nutritional Value ◽  
Hydrolytic Enzyme ◽  
Grape Seed ◽  
Technical Documentation ◽  
Chemical Parameters ◽  
Grape Seed Oil ◽  
Glucose Syrup ◽  
Physical And Chemical Parameters ◽  
Flax Seeds ◽  
Physical And Chemical

Исследовано влияние ферментных композиций с разным составом гидролитических и липолитических ферментов грибного и бактериального происхождения на органолептические, физико-химические показатели образцов ахлоридных хлебных палочек повышенной пищевой ценности и их микроструктуру. Ферментные композиции состояли: А – из альфа-амилазы и эндо-ксиланазы; Б – альфа-амилазы, эндо-ксиланазы, мальтогенной альфа-амилазы; В – альфа-амилазы, эндо-ксиланазы, мальтогенной альфа-амилазы, фосфолипазы. Тесто для хлебных палочек готовили безопарным способом из муки пшеничной хлебопекарной 1-го сорта, муки из семян льна, дрожжей прессованных, соли поваренной пищевой, высокоосахаренной патоки, масла из виноградных косточек и воды питьевой. Определен рациональный состав ферментной композиции в рецептуре для ахлоридных хлебных палочек повышенной пищевой ценности. Установлено, что отсутствие соли поваренной пищевой в рецептуре хлебных палочек ухудшает показатели их качества. Однако внесение гидролитической ферментной композиции А в образец хлебных палочек без соли улучшило органолептические и физико-химические показатели готового изделия – способствовало увеличению значений коэффициента набухаемости и прочности. По результатам исследований разработан пакет технической документации на производство ахлоридных хлебных палочек «Фантазия». Influence of enzyme compositions with different composition of hydrolytic and lipolytic enzymes of fungal and bacterial origin on organoleptic, physical and chemical parameters of samples of no-salt breadsticks of increased nutritional value and their microstructure was investigated. Enzyme composition consisted: A – of alfa-amylase and endo-xylanase; B – alfa-amylase, endo-xylanase, maltogenic alfa-amylase; C – alfa-amylase, endo-xylanase, maltogenic alfa-amylase, phospholipase. The dough for the breadsticks was prepared by straight dough method of baking wheat flour 1st grade, flour from flax seeds, yeast pressed, salt cooking food, high-conversion glucose syrup, grape seed oil and drinking water. The rational enzyme composition in formulation for no-salt breadsticks of high nutritional value defined. It is established that the absence of salt cookbook food in formulation breadsticks worsens their indicators of quality. However, the introduction of hydrolytic enzyme composition A in a sample of breadsticks without salt improved organoleptic and physical and chemical parameters of the finished product – contributed to an increase in the swelling coefficient and strength. The package of technical documentation production no-salt breadsticks “Fantaziya” is developed.

The influence of gelatin and starter culture on the physical and chemical parameters of cheeses with different fat content

2018 ◽  
Vol 6 (10) ◽  
pp. 123-130
Author(s):  
Yaroslava Zhukova ◽  
◽  
Pylyp Petrov ◽  
Olena Boloba ◽  
Tetiana Ohrimenko ◽  
...  
Keyword(s):  
Starter Culture ◽  
Fat Content ◽  
Chemical Parameters ◽  
Physical And Chemical Parameters ◽  
Physical And Chemical

scholarly journals Analisis Kesesuaian Perairan untuk Keramba Jaring Apung di Kecamatan Sirah Pulau Padang Kabupaten Ogan Komering Ilir Provinsi Sumatera Selatan

2019 ◽  
Vol 8 (1) ◽  
pp. 20-30
Author(s):  
Rangga Bayu Kusuma Haris ◽  
Indah Anggraini Yusanti
Keyword(s):  
Water Quality ◽  
Current Velocity ◽  
Quality Parameters ◽  
Chemical Parameters ◽  
Chemical Laboratory ◽  
M Current ◽  
Bottom Substrate ◽  
A Value ◽  
Physical And Chemical Parameters ◽  
Physical And Chemical

Haris et al, 2019. The Analysis of Water Suitability for Floating Net Sprouts in Sirah Pulau Padang, Ogan Komering Ilir District, South Sumatra Province. JLSO 8(1):20-30.The purpose of this study is to analyze the level of water suitability of the floating net sprouts in sirah pulau padang, ogan komering river, Serdang Menang Village, OKI South Sumatra Regency based on water physical and chemical parameters. This study was conducted on July - August 2018 at the Komering River, Ulak Jermun village, Terusan Menang Village, and Mangun Jaya Village, OKI District, South Sumatra. The data of sampling was divided into 3 stations, they were; station 1 was Ulak Jermun Village (3 ° 18'45.48 "LS and 104 ° 53'5.32" BT), station 2 was Terusan Menang Village (3 ° 17'14.13 "LS and 104 ° 52'46.78 "BT), and station 3 was Mangun Jaya village (3 ° 18'14.92" LS and 104 ° 52'59.48 "BT). The data of Samples were tested at the chemical laboratory in Palembang Public Water Fisheries and Extension Research Institute directly. The results of the study was for Station 1, Station 2, and Station 3 with a value was  48% with a good feasibility information. The results of measurements of water quality parameters, the pH was about 6.6 - 6.7, temperature was about from 24., 53 - 26.93oC, DO 3.93 - 4.36 mg / l, ammonia was about 0.78 - 0.16 mg / l, water brightness was about from 34.67 - 43.33 cm, CO2 4.53 - 5.03 mg / l, depth 2.36 - 2.47 m, current velocity was about 0.38 - 0.44 m / s, nitrate was about 0.37 - 0.439 mg / l, phosphate was about 0.009 - 0.225 mg / l and the bottom substrate of water was mud.

scholarly journals The first report of ants (Formicidae: Hymenoptera) in salt marshes and salt pans in central parts of Iran

2019 ◽  
Vol 20 (9) ◽  
Author(s):  
MOHAMMAD REZA MOHSENI ◽  
SHAHROKH PASHAEI RAD
Keyword(s):  
Salt Marshes ◽  
Dominant Species ◽  
Salt Lake ◽  
Vegetation Density ◽  
Chemical Parameters ◽  
Salt Pans ◽  
Mountain Station ◽  
Physical And Chemical Parameters ◽  
Physical And Chemical ◽  
First Time

The present study was conducted in Salt marshes and Salt pans in central parts of Iran. 121 specimens of ants were collected by trapping and hand during spring, summer and autumn 2017 to 2019. Nine species belong to two subfamilies of Myrmicinae and Formicinae were identified. The vegetation, physical and chemical parameters of soil such as salinity, Ph, and other factors were investigated. Darband Shoor Mountain station with five species had the highest diversity and vegetation density and the lowest salinity of soil (72.14 ds/m) whereas Salt Lake station had only one species, with no vegetation and the highest salinity of soil (153.15 ds/m). Cataglyphis lividus (André, 1881) was the dominant species in all the stations except in Darband Shoor Mountain station. All the species were reported for the first time from salt marshes and salt pans in the central parts of Iran and were approved by Prof. Brian Taylor, in Royal Entomological Society of London, England.

scholarly journals Bioecology of Manggabai Fish (Glossogobius giuris) in Limboto Lake

2020 ◽  
Vol 4 (2) ◽  
pp. 89
Author(s):  
Dewi Nuryanti Fazrin ◽  
Hasim Hasim ◽  
Juliana Juliana
Keyword(s):  
Fishing Gear ◽  
Residential Areas ◽  
Chemical Parameters ◽  
Fish Traps ◽  
Physical And Chemical Parameters ◽  
Glossogobius Giuris ◽  
Net Cages ◽  
Physical And Chemical ◽  
Traditional Fishing ◽  
The Relationship

The purpose of this study was to determine the relationship between the length and weight of Manggabai fish (Glossogobius giuris) and to know the relationship between the presence of Manggabai fish (Glossogobius giuris) and water quality in Limboto Lake. This research was conducted in February 2019, located in the waters of Lake Limboto, Gorontalo Province. The method used in determining the location of sampling is Purposive Sampling. Fish sampling is determined by considering fishing locations, litoral areas, the presence of residential areas, agricultural and plantation areas, the existence of floating net cages and in the middle of the lake. The study was conducted at 20 observation stations using fish traps in the form of bamboo and used motorcycle tires that have been modified and become traditional fishing gear. The results showed that the physical and chemical parameters in Lake Limboto and showed temperature values ​​ranged from 29.77 to 31.630C, dissolved oxygen levels ranged from 2.1 to 5.48 ppm, pH ranged from 7.09 to 8.94, TDS ranging from 0.251 to 0.369, Nitrite Levels 0.04-0.08 ppm, Nitrate Levels 1.2-4.7 ppm, BOD ranges from 2.5-57 ppm and phosphate levels 0.1-1.14 ppm. The relationship between length and body weight of fish are allometric, where W = 0.8769 L10,023 and constant b (10,023)> 3.

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