Variability in Physico-Chemical Characteristics and Selection of Superior Types among Local Pummelo (Citrus grandis (L.) Osbeck) Germplasms from Mizoram, North East India

2016 ◽  
Vol 111 (8) ◽  
pp. 1355 ◽  
Author(s):  
T. K. Hazarika ◽  
Lalthlamuani ◽  
Jonathan Lalchhanmawia ◽  
Lalrinfeli ◽  
B. P. Nautiyal
Keyword(s):  
Chemical Characteristics ◽  
North East India ◽  
North East ◽  
Physico Chemical ◽  
Selection Of

Physico-chemical characteristics of Jatropha curcas L. of North East India for exploration of biodiesel

2012 ◽  
Vol 46 ◽  
pp. 546-554 ◽  
Author(s):  
Purabi Mazumdar ◽  
Venu Babu Borugadda ◽  
Vaibhav V. Goud ◽  
Lingaraj Sahoo
Keyword(s):  
Jatropha Curcas ◽  
Chemical Characteristics ◽  
Jatropha Curcas L ◽  
North East India ◽  
North East ◽  
Physico Chemical

scholarly journals Evaluation and Selection of Potential Biomass Sources of North-East India towards Sustainable Bioethanol Production

2017 ◽  
Vol 5 ◽  
Author(s):  
Grihalakshmi D. Nongthombam ◽  
Rajendra K. Labala ◽  
Sudripta Das ◽  
Pratap J. Handique ◽  
Narayan C. Talukdar
Keyword(s):  
Bioethanol Production ◽  
North East India ◽  
North East ◽  
Selection Of

scholarly journals Karakteristik Sensori dan Fisiko-Kimia Beras Analog Sorghum dengan Penambahan Rempah Campuran (Sensory and Physicochemical Characteristics of Sorghum Rice Analogue by Mixed Spices Addition)

2017 ◽  
Vol 36 (4) ◽  
pp. 394
Author(s):  
Maya Indra Rasyid ◽  
Nancy Dewi Yuliana ◽  
Slamet Budijanto
Keyword(s):  
Dietary Fiber ◽  
Sensory Evaluation ◽  
Physicochemical Characteristics ◽  
Chemical Characteristics ◽  
Screw Extruder ◽  
Evaluation Result ◽  
Physico Chemical ◽  
Twin Screw ◽  
Extrusion Technology ◽  
Selection Of

The purpose of this study was to obtain the formula of sorghum rice analogue by mixed spices addition with acceptable sensory and physico-chemical characteristics.  The selection of sorghum rice analogue formula was tested by using hedonic test with 70 untrained panelists. The addition of mixed spices powder was as follows: 30 % onion, 20 % garlic, 10 % bay leaves, 20 % ginger and 20 % lemongrass. Those mixed spices powder were added to the sorghum rice analogue at percentage of 0.25 %, 0,5 %, 1 %, 2 %, 3 % and 0 % (control)  from total dough weight. The sorghum rice analogue was made using extrusion technology (a twin screw extruder). The overall sensory evaluation result showed that the addition of spice mixed had significant effect (p ≤ 0.05) on the characteristics of sorghum rice analogue. The panelists accepted the sorghum rice analogue with 1% mixed spice. The preferred formulation was the addition of 1% mixed spice which contain of  9.56 % moisture, 0.72 % ash, 0.53 % fat, 6.22 % protein, 92.53 % carbohydrate, 26.48 % amyloseand 6,67 % dietary fiber. Sorghum rice analogue enriched by spices is a potential as a rich fiber source.ABSTRAKTujuan penelitian adalah mendapatkan formula beras analog berbahan dasar sorgum dengan penambahan rempah campuran yang dapat diterima secara sensori. Pemilihan formula dilakukan dengan uji hedonik menggunakan 70 orang panelis tidak terlatih. Rempah yang ditambahkan berupa bubuk rempah campuran yang terdiri atas bawang merah 30%, bawang putih 20 %, daun salam 10 %, jahe 20 % dan sereh 20 %. Penambahan bubuk rempah campuran untuk pembuatan beras analog sorghum berturut-turut 0,25 %, 0,5 %, 1 %, 2 %, 3 % dan kontrol (tanpa rempah) dari total berat adonan diluar air. Beras analog sorghum dibuat dengan teknologi ekstrusi menggunakan ekstruder ulir ganda. Hasil uji sensori secara keseluruhan menunjukkan bahwa penambahan rempah campuran berpengaruh nyata (p <0,05) terhadap nasi beras analog yang dihasilkan. Panelis menyukai formula beras analog sorghum dengan penambahan 1 % rempah campuran. Beras analog sorghum dengan penambahan 1% rempah campuran memiliki kadar air 9,56 %, abu 0,72 %, lemak 0,53 %, protein 6,22 %, karbohidrat 92,53 %, amilosa 26,48 % dan serat pangan 6,67 %. Beras analog sorgum yang diperkaya dengan rempah campuran memiliki potensi sebagai pangan kaya serat.

scholarly journals Assessment of Traditional Rice Beer Quality Manufactured by Different Ethnic Tribes of Assam, India

2020 ◽  
Vol 32 (12) ◽  
pp. 3029-3034
Author(s):  
Bijoy S. G oswami ◽  
Purnima Borgohain ◽  
Puja Updhya ◽  
Manoj Barthakur
Keyword(s):  
Bacterial Contamination ◽  
Sugar Content ◽  
Ethnic Communities ◽  
North East India ◽  
Ph Values ◽  
North East ◽  
Physico Chemical ◽  
Microbiological Parameters ◽  
Free Carbon Dioxide ◽  
Bicarbonate Alkalinity

Ethnic communities of North-East India consume various traditional beverages which are mostly prepared by fermentation of rice of their own. Many ethnic communities reside in Assam, India and the consumption of fermented drinks is always considered to be their culture and existence of the ethnic tribes. In present work, eight different rice beer samples are collected from different parts of Assam representing Ahom, Mising and Karbi community. The samples are characterized with respect to various physico-chemical analysis and microbiological parameters. In present work, the methodologies for the process of preparation of rice beers by different ethnic communities are also carefully observed and properly documented. It has been observed that all the samples are acidic in nature and the pH values are ranged from 2.83-5.05, while conductance ranged from 0.028-1.86 ms/cm. The amount of free carbon dioxide varies from 0.105 g/L to 6.81g/L. The amount of hardness varied from 0.012 g/L to 0.38 g/L. The sugar content of various rice beers ranged from below detection limit (BDL) to 4.4 g/100 mL while the percentage of ethanol varies from 2.2 to 5.7 g/100 mL. The correlation matrix study also shows a good positive correlation between conductance and TDS, hardness, free CO2 and bicarbonate alkalinity. In this study, no coliform bacterial contamination appeared while the colony forming unit ranged from 0.3 × 105 to 1.68 × 105 cfu mL-1.

scholarly journals Evaluation of Physico-Chemical and Genetic Diversity of Elaeagnus species in Manipur, North East India

2018 ◽  
Vol 7 (05) ◽  
pp. 315-321 ◽  
Author(s):  
N. Devachandra ◽  
S.R. Singh ◽  
L. Wangchu ◽  
M. Chandrakumar ◽  
A.K. Pandey
Keyword(s):  
Genetic Diversity ◽  
North East India ◽  
North East ◽  
Physico Chemical

scholarly journals SEMI-INDUSTRIAL TECHNOLOGY FOR SYNTHESIS OF TETRACYANOETHYLENE

2020 ◽  
Vol 63 (6) ◽  
pp. 72-79
Author(s):  
Konstantin V. Lipin ◽  
Sergey V. Fedoseev
Keyword(s):  
Carbon Disulfide ◽  
Raw Materials ◽  
Synthesis Method ◽  
Sodium Cyanide ◽  
Reaction Mass ◽  
Technological Scheme ◽  
Chemical Characteristics ◽  
Auxiliary Equipment ◽  
Physico Chemical ◽  
Selection Of

The goal of our work is to develop a synthesis of tetracyanoethylene suitable for scaling and to design a technological scheme of the process based on it. To achieve this goal, a tetracyanoethylene synthesis method was originally developed, which consists of the following stages: obtaining sodium cyanodithioformate based on carbon disulfide and sodium cyanide using N, N-dimethylformamide as a solvent; obtaining tetracyano-1,4-dithiine by treating sodium cyanodithioformate with chlorine; obtaining tetracyanoethylene from tetracyano-1,4-dithiine by sequential interaction with sodium cyanide and chlorine. The developed method was tested in the laboratory, where it showed its suitability. Therefore, further on the base of this method, a technological scheme of the process was designed. A description of the scheme and the necessary sequence of operations are compiled. The interaction takes place in the reactors R-1, R-2, R-3. Pumps N-1–4 provided the pumping the reaction mass. Also, in the technological scheme there is an F-1 Nutsche filter for separation of the suspension. To isolate and purify the obtained tetracyanoethylene, an I-1 vacuum evaporator and a SA-1 sublimation apparatus are used. The necessary equipment was selected for the technological scheme: Р-1 reactor made of Teflon with a volume of 200 l with a stirrer and a jacket; two reactors Р-2 and Р-3 made of glass with a volume of 200 l with a stirrer and a jacket; Ф-1 Nutsche filter made of thick-walled polypropylene pipes; sublimation apparatus CA-1 continuous. The selection of the main and auxiliary equipment was carried out on the base of the chemical and physico-chemical characteristics of the reagents, technological conditions and the characteristics of the process. This method of obtaining compares favorably with the use of simple and cheap raw materials common in the chemical industry and the use of standard processing equipment.

Sign in / Sign up

Export Citation Format

Share Document