Studies on the mycoflora of maize grain

Maize is an important food and fodder crop. Its grains are important for the production of starch, oil and glucose. It is an important component of both human and animal diet. During storage grains undergo quantitative and qualitative losses. A large number of pathogenic fungi, bacteria, viruses and insects affecting maize cause combined world annual losses of 9.4% (Shrutelff, et al., 1980). Fungi affect quality of grain through increase in fatty acid, reduction in germination and finally spoilage of grain. The importance of fungi is also due to production of toxin that cause health hazards in human and animals. In the present study two variety of maize N 2277 and S 2727 which are locally grown crop in our area were collected directly from the field. Mycoflora of maize was tested by using blotter method. Moisture content, percent germination was also studied. A total of 8 fungi were observed from the grain.

Download Full-text

Kualitas Minyak Bunga Matahari Komersial dan Minyak Hasil Ekstraksi Biji Bunga Matahari (Helianthus annuus L.)

JURNAL ILMIAH SAINS ◽

10.35799/jis.12.1.2012.403 ◽

2012 ◽

Vol 12 (1) ◽

pp. 59 ◽

Cited By ~ 1

Author(s):

Dewa G Katja

Keyword(s):

Fatty Acid ◽

Free Fatty Acid ◽

Moisture Content ◽

Helianthus Annuus ◽

Peroxide Value ◽

Sunflower Seed ◽

Seed Oil ◽

Helianthus Annuus L ◽

Sunflower Seed Oil

KUALITAS MINYAK BUNGA MATAHARI KOMERSIAL DAN MINYAK HASIL EKSTRAKSI BIJI BUNGA MATAHARI (Helianthus annuus L.) ABSTRAK Minyak komersial dan minyak hasil ekstrasi dari biji bunga matahari melalui uji kadar air, kadar asam lemak bebas, bilangan peroksida. Analisis hasil ekstrak biji bunga matahari diperoleh kadar air 0,43%, kadar asam lemak bebas 0,47% dan bilangan persoksida 5,22 mek/kg. analisis minyak komersial diperoleh kadar air 0,21%, kadar asam lemak bebas 0,28% dan bilangan peroksida 4,18 mek/kg. Hasil analisis dengan kromatografi gas kedua sampel menunjukkan kadar asam lemak bebas berbeda. Berdasarkan uji kualitas yang dilakukan terhadap kedua sampel yang dianalisis terdapat hasil yang diperoleh tidak memenuhi syarat yang ditentukan yakni kadar asam lemak bebas 0,08% dan bilangan peroksida 2 mek/kg. Kata kunci: Asam lemak bebas, bilangan proksida, minyak biji bunga matahari QUALITY OF COMMERCIAL SUNFLOWER OIL AND OIL EXTRACTION SEEDS SUNFLOWER (Helianthus annuus L.) ABSTRACT Experimental study of analyzing the extract oil from sunflower seed compare with the commercial sunflower seed oil according to the company standard which includes determining of moisture content, free fatty acid content, peroxide value and the fatty acids compositions is reported in this paper. The result show that the moisture content of the extract oil is 0,43%, free fatly acid content is 0,47%, and the peroxide value is 5,22% mek/Kg. For the commercial sunflower seed oil company product that is 0,21% for the moisture, free fatty acid is 0,28% and the peroxide value is 4,89 mek/Kg. The gas chromatography analysis indicated that the most fatty acid from both samples is linoleic acid. The quality of the extract sunflower seed oil has not been improved to conform with the commercial quality according to the company standard, that is 0,08% for the free fatty acid and 2 mek/Kg for the peroxide value. Keywords: Free fatty acid, peroxide value, sunflower seeds oil

Download Full-text

Perubahan Mutu Minyak Kelapa dan Minyak Sawit Selama Penggorengan

Buletin Palma ◽

10.21082/bp.v16n1.2015.1-7 ◽

2016 ◽

Vol 16 (1) ◽

pp. 1

Author(s):

STEIVIE KAROUW ◽

CHANDRA INDRAWANTO

Keyword(s):

Fatty Acid ◽

Free Fatty Acid ◽

Moisture Content ◽

Palm Oil ◽

Oil Quality ◽

Coconut Oil ◽

Thermal Reactions ◽

Frying Process ◽

Fatty Acid Peroxide

AbstrakProses penggorengan akan menyebabkan perubahan mutu minyak akibat reaksi hidrolisis, oksidasi dan proses termal. Penelitian ini bertujuan untuk mengetahui perubahan mutu minyak kelapa dan minyak sawit selama penggorengan. Minyak kelapa dan minyak sawit masing-masing digunakan untuk menggoreng kentang pada suhu 170°C selama 15 menit. Minyak tersebut digunakan untuk 3 kali penggorengan. Pada akhir penggorengan dilakukan pengambilan sampel minyak untuk dievaluasi kadar air, kadar asam lemak bebas, bilangan peroksida dan bilangan TBA (Tiobarbituric acid). Hasil penelitian menunjukkan bahwa sebelum penggorengan minyak kelapa dan minyak sawit memiliki kadar air yang hampir sama, tetapi kadar asam lemak bebas, angka peroksida dan TBA minyak kelapa lebih rendah dibanding minyak sawit. Selama penggorengan minyak kelapa dan minyak sawit menunjukkan pola perubahan kadar air yang hampir sama. Pada 1 kali dan 2 kali penggorengan kadar asam lemak bebas, angka peroksida dan angka TBA minyak kelapa dan minyak sawit cenderung berfluktuasi. Pada 3 kali penggorengan minyak kelapa memiliki kadar asam lemak bebas, angka peroksida dan angka TBA yang lebih rendah dibandingkan minyak sawit. Hasil yang diperoleh menunjukkan bahwa minyak kelapa lebih stabil terhadap reaksi oksidasi dibanding minyak sawit selama penggorengan. Pattern of Coconut Oil and Palm Oil Quality During FryingABSTRACT Frying was a process which affected the quality of oil due to hydrolysis, oxidation and thermal reactions. The aim of the research was to study the quality pattern of coconut oil and palm oil quality during frying. The oils were utilized to fry french fries at 170°C for 15 minutes and then used in frying process for 3 times. Samples of oil were taken at the end of each frying period and analyzed for its moisture, free fatty acid, peroxide and TBA (tiobarbituric acid) values. The results showed that, coconut oil and palm oil having similary moisture content before and during frying. Otherwise free fatty acid, peroxide and TBA values at coconut oil lower then palm oil. During 1 and 2 times of frying period these two oils showed fluctuation in free fatty acid, peroxide and TBA values. During 3 times of frying, coconut oil contained free fatty acid, peroxide and TBA value lower than palm oi. Thus, we consider that coconut oil was more stable to oxidation compared to palm oil during frying

Download Full-text

Study on the Responsion of Biochemical Composition of S. acuminatus Biomass during the Spray Drying Process

10.21203/rs.3.rs-704872/v1 ◽

2021 ◽

Author(s):

Haiyang Zhang ◽

Ting Gong ◽

Jing Li ◽

Bo Pan ◽

Qiang Hu ◽

...

Keyword(s):

Fatty Acid ◽

Moisture Content ◽

Spray Drying ◽

Biochemical Composition ◽

Solid Content ◽

Systematic Research ◽

Inlet Temperature ◽

Microalgal Biomass ◽

Selection Of

Abstract Spray drying is a very popular method for microalgal biomass drying, however, systematic research on the responsion of biochemical composition during the process of spray drying has not been addressed so far. This study investigated the influence of the inlet temperature and initial solid content on the biochemical composition of spray dried Scenedesmus acuminatus biomass. The fatty acid composition and contents of CHNS, lipid, carbohydrate, protein, starch and pigments were analysed to characterize the quality and bioactivity of dried product. Results showed that the moisture content of dried microalgal powder decreased with the increase of inlet temperature and initial solid content, and the lowest moisture content of 2.37% with a higher drying yield of 84% was achieved at the optimized inlet temperature of 220°C and initial solid content of 16%. The biochemical compositions of CHNS total lipids, carbohydrates, protein, starch and fatty acid were similar with those dried by freeze drying, and were barely altered during the process of spray drying. However, the pigment would be partly degraded as the inlet temperature increased, which could be alleviated by increasing the initial solid content of the microalgal suspension due to the protection of cell aggregates. Thermogravimetric analysis (TGA) further confirmed that spray drying didn’t affect the quality of proteins, lipids and carbohydrates, suggesting that spray-drying technique could be applied to S. acuminatus for the production of both biofuels and nutritional supplements. These results may serve as a reference for the selection of drying method, utilization of the nutritional components in S. acuminatus and selection of biochemical parameters for spray-drying performance evaluation.

Download Full-text

The Quality Changes of Milkfish (Chanos chanos Forsk.) as Influenced by Different Heat Processing Methods

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v22i1.25875 ◽

2019 ◽

Vol 22 (1) ◽

pp. 41 ◽

Cited By ~ 1

Author(s):

Eko Nurcahya Dewi ◽

Lukita Purnamayati ◽

Retno Ayu Kurniasih

Keyword(s):

Fatty Acids ◽

High Pressure ◽

Fatty Acid ◽

Moisture Content ◽

Free Fatty Acids ◽

Heat Processing ◽

Chanos Chanos ◽

Processing Methods ◽

Frying Process

Milkfish (Chanos chanos Forsk.) contain high protein, particularly lysine as an essential amino acid and Polyunsaturated Fatty Acid (PUFA). High temperature processing namely frying, steaming, and high pressure steaming will reduce the quality of protein and lipid. The aimed of this study was to determine the quality of protein and lipid of milkfish in different processing methods. Samples processed in the form of fried, steamed, and steamed in high pressure milkfish and fresh milkfish as control. Furthermore, the parameters are moisture content, dissolved protein, lysine, free fatty acids, functional groups, and microstructure. The results demonstrated different treatments significantly affected the decreased in the protein and PUFA quality of milkfish. Frying process of milkfish led to significant changes in moisture content, dissolved protein, lysine and the free fatty acids. Fried milkfish had lowest moisture content, dissolved protein, lysine, and free fatty acid were as followed 34.95%, of 0.70%, 1.65% and 6.71%, respectively. The frying process decreased the quality of milkfish protein however did not produce trans fatty acids based on functional group analysis using Fourier Transform Infra-Red (FTIR). The different heating process resulted in the changed of milkfish muscle’s structure. The structure of fresh and steamed milkfish muscle was more compact than milkfish steamed in high pressure product.

Download Full-text

Quality of Coconut Oil using Fruit of Dwarf Coconut

CORD ◽

10.37833/cord.v31i2.57 ◽

2015 ◽

Vol 31 (2) ◽

pp. 8

Author(s):

Steivie Karouw ◽

Chandra Indrawanto ◽

Hengky Novarianto

Keyword(s):

Fatty Acid ◽

Moisture Content ◽

Lauric Acid ◽

Corn Oil ◽

Raw Materials ◽

Coconut Oil ◽

National Standard ◽

Wet Process ◽

Fatty Acids Profile

The purpose of this research was to study processing of coconut oil which focused on evaluation of the quality of oil by using fruit of several Dwarf coconut as raw materials. The varieties used were Salak Green Dwarf (SGD), Raja Brown Dwarf (RBD) and Bali Yellow Dwarf (BYD). The oil was extracted through the wet process by heating technique. The coconut oil volume was measured and evaluated for its fatty acids profile, free fatty acid contents, moisture content, color, smell and taste. The by-products such as coconut residue and blondo were measured, too. The results showed that processing of oil from 200 Dwarf nuts produced 7.1-8.4 L. The highest volume of oil (8.4 L) was resulted from SGD. The oil was generally having high medium chain fatty acid around 58.50-62.32% including lauric acid at 46.82-48.46%. The oil made from fruits of SGD contained the highest lauric acid around 48.46%, followed by RBD and BYD reaching 48.06% and 46.82%, respectively. It had a good smell, and fatty acid and moisture content were in accord with Indonesian National Standard. The coconut oil processed using the fruit of the SGD and RBD has a clear white color, while the BYD having clear yellow in color, like corn oil.

Download Full-text

Determination of the Quality of Coconut Oils (Unrefined Grade) and (Refined Grade) Produced from Three Survey Regions of East Godavari District, India

Asian Journal of Applied Chemistry Research ◽

10.9734/ajacr/2018/v2i3-430076 ◽

2019 ◽

pp. 1-8

Author(s):

G. V. Pavan Kumar ◽

N. V. V. S. S. Lakshmi ◽

Ch. Deena ◽

V. Chandra Sekhar ◽

N. Mehar Nikhitha ◽

...

Keyword(s):

Fatty Acid ◽

Food Safety ◽

Free Fatty Acid ◽

Moisture Content ◽

Coconut Oil ◽

Acid Value ◽

Continuous Processing ◽

Saponification Value ◽

Three Samples

Aim: The study sought to assess the quality of coconut oil extracted from fresh copra milk by Traditional fermentation(FWCE) and from dry copra balls by continuous processing using expellers(TDCE,DMCE) method with respect to moisture content (MC), free fatty acid (FFA) content, Acid value (AV) and Saponification value in comparison with Food safety and standards authority of India. Methodology: Three samples of coconut oil were taken from major processing centers in east Godavari district (AMP, SML, KRG) for quality determination. Similarly three samples of coconut oil were prepared from fresh grated coconut milk in the Medicinal chemistry laboratory at Korangi College of pharmacy and three samples were prepared from dry coconut cups. Replicate titer values of each of the nine (09) oil samples obtained were compared with brand double refined oil and the averages were taken into consideration. The AOAC and AOCS methods were used in the analyses and the results compared with Standards provided by Food safety and standards authority of India, Coconut Development Board, Kochi. Results: The results showed that 50% of the total fermented oil sample had high moisture content than standard and expected to undergo oxidative rancidity. According to the standards, 100% of the oil samples had free fatty acids and acid value within acceptable range indicating no signs of rancidity. Conclusion: There was a significant difference in saponification value, free fatty acid profile and moisture content of Traditional fermented (FWCE) and dry copra balls by continuous processing expellers (TDCE, DMCE) method. The ANOVA (P<0.05) showed that there were significant differences in the MC, FFA, AV of oils produced among the processing centers and that produced in laboratory. The processes involved in all the extraction centers vary and might have accounted for that. The results indicate that the coconut oils produced in both the cases meet the standards however new technologies in processing should be adopted to improve the quality to meet the standards.

Download Full-text

Analysis of the moisture content of maize kernels in over-ripe plants

Acta Agronomica Hungarica ◽

10.1556/aagr.54.2006.4.5 ◽

2006 ◽

Vol 54 (4) ◽

pp. 425-430

Author(s):

T. Árendás ◽

L. C. Marton ◽

P. Bónis ◽

Z. Berzsenyi

Keyword(s):

Linear Regression ◽

Moisture Content ◽

Grain Yield ◽

Equilibrium Moisture Content ◽

Weather Conditions ◽

Positive Correlation ◽

Maize Grain Yield ◽

Maize Grain ◽

Maize Kernels

The effect of varying weather conditions on the moisture content of the maize grain yield was investigated in Martonvásár, Hungary from late August to late September, and from the 3rd third of September to the 1st third of Novemberbetween 1999 and 2002. In every year a close positive correlation (P=0.1%) could be observed between the moisture content in late September and the rate of drying down in October. Linear regression was used each year to determine the equilibrium moisture content, to which the moisture content of kernels returned if they contained less than this quantity of water in late September and harvesting was delayed. In the experimental years this value ranged from 15.24-19.01%.

Download Full-text

ANALYSIS OF SOUND SPEED IN LONGITUDINAL DIRECTION AT REFERENCE MOISTURE CONTENT (w = 12 %) IN SAWMILL ASSORTMENTS (FAGUS SYLVATICA, L.)

Akustika ◽

10.36336/akustika20203745 ◽

2020 ◽

pp. 45-50

Author(s):

Alena Rohanová

Keyword(s):

Moisture Content ◽

Modulus Of Elasticity ◽

Dynamic Modulus ◽

Sound Speed ◽

Longitudinal Direction ◽

Structural Timber ◽

Sound Speeds ◽

Dynamic Modulus Of Elasticity ◽

Round Timber

This paper explores the analysis of sound speeds in the longitudinal direction and their reduction to the reference moisture content w = 12 %. The sound speed cw was determined with Sylvatest Duo device. Moisture content of beech sawmill assortments (round timber: N = 16, logs: N = 2 × 16, structural boards: N = 54) in the range of 12 – 72 % was measured. For the analysis purposes, the sound speed was converted to reference conditions (c12, uref = 12%). A second-degree polynomial (parabola) with a regression equation of the form: c// = 5649 - 27,371 × w + 0.0735 × w2 was used to convert cw to c12, and correction of measured and calculated values was used as well. The sound speeds c12 in sawmill assortments (c12,round, c12,log, c12,board) were evaluated by linear dependences. Dependence was not confirmed for c12,round and c12,board1 (r = 0.168), in contrast for c12,round and c12,log2 the dependence is statistically very significant (r = 0.634). The results of testing showed that the most suitable procedure for predicting quality of structural timber is the first step round timber – log2, the second step: log2 - board2. More exact results of the construction boards were obtained from log2 than from log1. The sound speed is used in the calculation of dynamic modulus of elasticity (Edyn). EN 408 mentions the possibility of using dynamic modulus of elasticity as an alternative method in predicting the quality of structural timber.

Download Full-text