Characteristics of Egg White Effervescent Tablet with Different Effervescent Mix Concentration

Egg white is one source of protein that has many functions, including as an antimicrobial, antihypertensive, anti-cancer, and this can also be used as a preservative and sweetener. The addition of egg white powder to effervescent tablets with lemon essence is expected to increase protein levels in the tablet. The purpose of this study was to study the physical, chemical and organoleptic characteristics of effervescent tablets by adding egg white powder to the formulation. The study design used a randomized block design (RBD) with the making period as a group. The treatments used were different concentrations of effervescent mix (sodium bicarbonate, citric acid and tartaric acid), that is, 55, 60 and 65%. Data from the test results were tested with analysis of variance (ANOVA), further tests with the Duncan test. The physical characteristics of effervescent tablets with the addition of egg white powder and the difference in the concentration of effervescent mix as a treatment were not significantly different among treatments. The chemical characteristics of egg white effervescent tablets did not change with the treatment concentration of effervescent mix 55, 60 and 65% but the water activity (aw) of the effervescent tablets changed. Increasing the concentration of effervescent mix treatment can reduce the value of aw from 0.58 to 0.50. The addition of albumen powder with different concentrations of effervescent mix resulted in effervescent tablets according to predetermined standards. The organoleptic test results on the overall assessment of egg white powder effervescent tablets were somewhat favorable

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Supplementation Of Concentrate With Different Levels Of Protein On Nutrient Intake, Digestibility And Growth Of Red Chittagong Heifers

Bangladesh Journal of Animal Science ◽

10.3329/bjas.v37i1.9861 ◽

1970 ◽

Vol 37 (1) ◽

pp. 10-16

Author(s):

S Barua ◽

MJ Khan ◽

AKFH Bhuiyan ◽

MN Islam ◽

SS Islam

Keyword(s):

Block Design ◽

Control Diet ◽

Live Weight ◽

Concentrate Supplementation ◽

Protein Levels ◽

Randomized Block Design ◽

Concentrate Mixture ◽

The Difference ◽

Dietary Treatments ◽

Different Levels

The study was undertaken to investigate the effects of concentrate supplementation with different protein levels on intake, digestibility and growth performance of Red Chittagong (RC) heifers fed urea molasses straw (UMS) based diet. Twelve RC heifers having average live weight of 124.83±43.15 kg and aged between 8 to 14 months were selected for 90 days feeding trial. Animals were divided into four groups having three animals in each and were randomly assigned to four dietary treatments in a Randomized Block Design (RBD). The experimental diets were formulated using urea molasses straw (UMS), German grass (Echinochloa grousgalli) with or without concentrate mix (having different levels of protein). All the animals received UMS ad libitum and German grass at the rate of 20% of total DM intake. In addition to UMS and German grass of control diet T0, animals on diets T1, T2 and T3 were supplied with concentrate mixture at the rate of 10% of DM intake containing 15, 20 and 25% CP, respectively. Average daily DM intake was 2.65, 3.06, 2.62 and 2.86 kg/100 kg LW for diets T0, T1, T2 and T3, respectively and the difference was non significant (P>0.05). The digestibility of DM, CP, EE, NFE and digestible nutrients (DCP, DEE and DNFE) for diets T1, T2 and T3 was significantly higher than those for diet T0. The daily average liveweight gain of RC heifers fed diets T0, T1, T2 and T3 were 100, 275, 333 and 291 g respectively (P<0.01). Concentrate mixture having 20% crude protein may be supplemented at the rate of 10% of DM intake per day for optimum growth of Red Chittagong heifers. DOI: http://dx.doi.org/10.3329/bjas.v37i1.9861 BJAS 2008; 37(1): 10-16

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Improving the technology of whipped sweets using high whip egg white powder

Proceedings of the Voronezh State University of Engineering Technologies ◽

10.20914/2310-1202-2018-2-158-164 ◽

2018 ◽

Vol 80 (2) ◽

pp. 158-164

Author(s):

M. E. Tkeshelashvili ◽

G. A. Bobozhonova ◽

G. O. Magomedov ◽

M. G. Magomedov

Keyword(s):

Thermal Stability ◽

Trade Mark ◽

Egg White ◽

Advanced Technology ◽

White Powder ◽

Egg Products ◽

Egg White Powder ◽

Foaming Capacity ◽

The Difference

Unstable indicators of the quality of dry egg products caused by the peculiarities of their technology and variety of producing countries which are the reason for the difference in the functional and technological properties of egg products in equal conditions for their recovery which makes the need of the research of their effective use and finding stable parameters for obtaining quality stable foam structure. The purpose of this work is to stabilize and improve the quality of the whipped sweets by scientifically and practically explanation the use of the egg protein “IGRECA” with increased foaming capacity, stability and thermal stability. The work is performed at the Scientific research institute of “Food Security” of Plekhanov Russian University of Economics. Applied methods and techniques of research are the traditional ones, which are used at laboratories confectioneries. The object of the research was the bodies of whipped sweets made in production conditions. Whipped sweets masses were obtained by knocking down a froth formering with sugar-treacle-agar syrup at a standard temperature of 60 °C and an increased temperature of 80 °C. As a froth formering were used a high whip egg white powder of the trade mark “IGRECA” (France) supplied to the Russian market by the company «Soyuzopttorg». The objects were researched for 6 months. The conducted laboratory experiments showed that the process of knocking down passes much more intensively with an increase in the temperature of the syrup to 80 °C. The density of bodies sweets obtained with such parameters of the technological process is much lower (the foam is more saturated with air) but it is stable in storage. Thus, experimentally confirmed thermal stability of the protein increased whipping and the efficiency of its use in industrial production due to the greater foaming capacity. The use of a protein of increased whipping reduces the time of the production process of mass preparation and reduces energy consumption by reducing the cooling time of the sugar-treacle-agar syrup. As a result of the conducted researches the advanced technology of manufacture of whipped goods is offered to provide the improved quality characteristics and the guaranteed period of shelf life.

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Effect of microwave-assisted phosphorylation modification on the structural and foaming properties of egg white powder

LWT ◽

10.1016/j.lwt.2018.06.055 ◽

2018 ◽

Vol 97 ◽

pp. 151-156 ◽

Cited By ~ 26

Author(s):

Peishan Li ◽

Zhuo Sun ◽

Meihu Ma ◽

Yongguo Jin ◽

Long Sheng

Keyword(s):

Egg White ◽

White Powder ◽

Foaming Properties ◽

Microwave Assisted ◽

Egg White Powder

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A simplified model to describe drainage of egg white powder foam containing additives

Chemical Engineering Science ◽

10.1016/j.ces.2018.10.008 ◽

2019 ◽

Vol 195 ◽

pp. 631-641

Author(s):

Ali Faezian ◽

Samira Yeganehzad ◽

Hashem Ahmadi Tighchi

Keyword(s):

Egg White ◽

White Powder ◽

Simplified Model ◽

Egg White Powder

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Populasi Hama dan Musuh Alami pada Tiga Cara Budidaya Padi Sawah di Sukamandi

Agrikultura ◽

10.24198/agrikultura.v29i1.16924 ◽

2018 ◽

Vol 29 (1) ◽

pp. 35

Author(s):

N. Usyati ◽

Nia Kurniawati ◽

Ade Ruskandar ◽

Oco Rumasa

Keyword(s):

Natural Enemy ◽

Block Design ◽

Rice Variety ◽

Rice Cultivation ◽

Limiting Factors ◽

Pest Damage ◽

Organic Rice ◽

Randomized Block Design ◽

Rice Yields ◽

The Difference

ABSTRACTPest and natural enemy population in three different rice cultivation in Sukamandi RegionSome on limiting factors in rice production include the cultivation system and pest damage. To suppress the damage, several control techniques have been applied, such as technical culture. The aim of this study was to gain information on population and pest damage, as well as natural enemy population in three different rice cultivation systems. The study was arranged in Randomized Block Design with three treatment and 9 replications. The treatments were: 1) organic rice cultivation, 2) semi organic, and 3) farmer technique. The used rice variety was Inpari 30. The plot size was 6 m x 90 m. The variables observed included population and pest damage, natural enemy population, and rice yields. Thirthy two rice hills were observed randomly in diagonal direction, with 2 weeks interval from two weeks after transplanting until harvest. The data were analyzed by analysis of variance (Anova) and the difference among the treatments was evaluated with Duncan multiple area test at 5% level. The results showed that brown plant hoppers population on organic rice cultivation is lower than semi-organic rice cultivation and farmer technique, but there were no difference of natural enemy population among treatments. The lowest yield was obtained from the organic rice cultivation (2.67 t/ha).Keywords: Rice cultivation, Pests, Natural enemiesABSTRAKBeberapa faktor pembatas produksi padi diantaranya adalah cara budidaya dan adanya serangan hama. Untuk menekan serangan hama, beberapa teknik pengendalian telah diterapkan diantaranya adalah pengendalian secara kultur teknis (cara budidaya). Pada MT-2 tahun 2016, penelitian dengan tujuan mendapatkan informasi mengenai populasi dan serangan hama, serta populasi musuh alami pada tiga cara budidaya padi telah dilakukan di lahan kebun percobaan Balai Besar Penelitian Tanaman Padi Sukamandi. Rancangan yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan tiga cara budidaya dan diulang sebanyak sembilan kali. Adapun cara budidaya yang digunakan terdiri atas:1) budidaya padi organik; 2) semi organik; 3) cara petani. Varietas yang digunakan adalah Inpari 30. Ukuran plot 6 m x 90 m. Variabel yang diamati meliputi populasi dan tingkat serangan hama, populasi musuh alami, dan hasil panen. Pengamatan dilakukan secara langsung di pertanaman pada 32 rumpun sampel secara acak diagonal dengan interval dua minggu sekali mulai umur tanaman dua minggu setelah tanam sampai menjelang panen. Data yang diperoleh dianalisis dengan analisis ragam (Anova) dan perbedaan antar perlakuan dievaluasi dengan uji wilayah berganda Duncan pada taraf 5%. Hasil penelitian menunjukkan bahwa populasi hama wereng coklat pada cara budidaya padi organik lebih rendah dibandingkan cara budidaya padi semi organik dan budidaya padi cara petani, tetapi tidak ada perbedaan populasi musuh alami pada cara budidaya padi organik, cara budidaya padi semi organik dan budidaya padi cara petani. Hasil panen terendah (2,67 t/ha) terlihat pada perlakuan budidaya padi organik.Kata Kunci: Budidaya padi, Hama, Musuh alami

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The Tolerance of Several Hybrid Corn (Zea mays L.) Varieties Type on Cob Rot in the Plateau of Simalungun Regency

International Journal of Scientific Research and Management ◽

10.18535/ijsrm/v8i03.ah02 ◽

2020 ◽

Vol 8 (03) ◽

pp. 289-295

Author(s):

Warlinson Girsang ◽

Rosmaria Girsang

Keyword(s):

Plant Height ◽

Zea Mays L ◽

Block Design ◽

Hybrid Corn ◽

Randomized Block Design ◽

Tolerant Variety ◽

Different Types ◽

The Difference ◽

Rot Disease ◽

Number Of Seeds

The research was carried out in Dolog Masagal Subdistrict, Simalungun Regency, altitude ± 1.100 m above sea level. The research was conducted from January to May 2019. The purpose of this study was to determine the tolerance level of several hybrid corn varieties to cob rot disease. Methods for conducting the research used randomized block design (RBD) with 1 factor. Types of hybrid corn varieties tested were: Pioneer 29 (V1), NK 99 (V2), Pioneer 12 (V3), NK 22 (V4), Pioneer 4 (V5), Nusantara I (V6), Asia 1 (V7).The parameters observed were: plant height, cob diameter, cob length containing seeds, number of seed rows per cob, number of seeds per row, number of seeds per cob, husk cover in cob, cob rot intensity, the amount of dry production per plot, and the weight of 1.000 seeds. Based on the research results, different types of hybrid corn varieties produce different tolerances of cob rot resistance in the Simalungun highlands. The most tolerant variety of cob rot disease is Pioneer 29 (mild damage scale = 0 - 10%). Different types of varieties planted also affect various components of growth and production, among others: plant height, number of seeds per row, number of seed rows per cob, husk cover on cob, dry production per plot, and weight of 100 grains. As for the parameters of cob diameter, cob length containing seeds and the number of seed rows per cob, the difference in varieties did not significantly affect.

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