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 Metamorphosis of Twin Screw Extruder-Based Granulation Technology: Applications Focusing on Its Impact on Conventional Granulation Technology

2021 ◽  
Vol 23 (1) ◽  
Author(s):  
Rajat Radhakrishna Rao ◽  
Abhijeet Pandey ◽  
Aswathi R. Hegde ◽  
Vijay Induvadan Kulkarni ◽  
Chetan Chincholi ◽  
...  
Keyword(s):  
Process Analytical Technology ◽  
Twin Screw Extruder ◽  
Continuous Manufacturing ◽  
Screw Extruder ◽  
Solid Dosage ◽  
Regulatory Standards ◽  
Technology Applications ◽  
Twin Screw ◽  
Extrusion Technology ◽  
Granulation Technology

AbstractIn order to be at pace with the market requirements of solid dosage forms and regulatory standards, a transformation towards systematic processing using continuous manufacturing (CM) and automated model-based control is being thought through for its fundamental advantages over conventional batch manufacturing. CM eliminates the key gaps through the integration of various processes while preserving quality attributes via the use of process analytical technology (PAT). The twin screw extruder (TSE) is one such equipment adopted by the pharmaceutical industry as a substitute for the traditional batch granulation process. Various types of granulation techniques using twin screw extrusion technology have been explored in the article. Furthermore, individual components of a TSE and their conjugation with PAT tools and the advancements and applications in the field of nutraceuticals and nanotechnology have also been discussed. Thus, the future of granulation lies on the shoulders of continuous TSE, where it can be coupled with computational mathematical studies to mitigate its complications.

Influence of geometric parameters of screw nozzles of twin-screw extruder-press on oil yield

2021 ◽  
Vol 12 (3) ◽  
Author(s):  
M. M. Gudzenko ◽  
◽  
V. P. Vasyliv ◽  
M. M. Mushtruk ◽  
M. M. Zheplinska ◽  
...  
Keyword(s):  
Free Volume ◽  
Geometric Parameters ◽  
Oil Yield ◽  
General Nature ◽  
Geometrical Parameters ◽  
Twin Screw Extruder ◽  
Screw Extruder ◽  
Twin Screw ◽  
Working Bodies ◽  
Selection Of

In modern economic conditions, the chosen technology of raw material processing and the choice of the necessary equipment for both the line as a whole and the oil press are of great importance in oil production. In small-capacity workshops, screw presses of various designs are used. The twin-screw extruder occupied a certain niche among the press equipment with a productivity of 150–500 kg/h. Their use can significantly simplify the technology of oilseed processing. They combine operations of heat treatment, grinding, and pressing of vegetable oil. It is important to study the influence of geometric parameters of the oil pressure path and screw nozzle on the oil yield. In twin-screw extruders, it is rational to choose the pitch of the worm, the width of the channel between the turns, the width of the crest of the turn and the length of the nozzle with variable geometrical parameters. The analysis and selection of geometrical parameters of working bodies of a twin-screw extruder on the basis of theoretical calculations are carried out. Two sets of experimental working bodies with the changed geometrical parameters are made. Their theoretical degree of compression is determined, which is 5.50, 4.69, and 4.33, respectively. It is experimentally confirmed that the oil yield depends on the degree of compression due to the geometric parameters of the screw. The effect of a sharp drop in the free volume of the screw on the energy performance and press extruder performance has been revealed. The general nature of the change in the free volume in the areas of nozzle groups is accompanied by an uneven decrease of 40–80% towards the release of oil cake. The nature of the change in the free volume of turns along the length of the screw shaft characterizes the correctness of its design. The selection of rational geometric parameters of the working bodies should be considered in combination with other design parameters, which will intensify the process of oil pressing.

Study on Modification of the Banana Peel in the Extrusion

2011 ◽  
Vol 236-238 ◽  
pp. 2172-2178 ◽  
Author(s):  
Bing Du ◽  
Yan Li Jiao ◽  
Yan Jie Li ◽  
Guan Xiu Yin ◽  
Gong Ming Yang
Keyword(s):  
Feeding Rate ◽  
Raw Material ◽  
Banana Peel ◽  
Screw Extruder ◽  
Soluble Dietary Fiber ◽  
Study Results ◽  
Twin Screw ◽  
Feed Moisture ◽  
Processed Products ◽  
Extrusion Technology

Using self-determined design of SPJ-40 experimental twin-screw extruder to extrude the banana peel is investigated in this study. Results revealed that the best extrusion conditions were: banana peel and starch at rate of 2:8, feed moisture at 16%, screw speed at 268r/min, extrusion temperature at 150°C, and feeding rate at 20r/min. The structures of the products were determined after the extrusion. The electron microscopy showed that the structure of the starch powders and fibers had been greatly damaged, leading to the great increasing of surface area of processed products. Compared to the raw material, the crystallinity of products was down to 13.06% from 19.85%, but soluble dietary fiber was increased by 30.3 percent. The final product tastes delicate with palatable aroma. Overall, this extrusion technology for processing banana peel has bright prospect in application.

scholarly journals Nutrient and sensory analysis of analog rice made with arrowroot (Maranta arundinaceae) flour, germinated red kidney bean (Phaseolus vulgaris L) flour, germinated white sorghum flour, and sago starch

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 2241-2246
Author(s):  
M. Nugraheni ◽  
S. Purwanti ◽  
P. Ekawatiningsih
Keyword(s):  
Phaseolus Vulgaris ◽  
Dietary Fiber ◽  
Sensory Evaluation ◽  
Resistant Starch ◽  
Kidney Bean ◽  
Chemical Characteristics ◽  
Sago Starch ◽  
Phaseolus Vulgaris L ◽  
Sorghum Flour ◽  
Red Kidney Bean

This research was aimed to analyze the chemical characteristics and sensory evaluation of analog rice. The manufacture of analog rice was done by formulating the tuber's flour, cereal, and legume. A sensory evaluation was performed with a hedonic test. The chemical characteristics of analog rice analyzed were the content of protein, lipid, moisture, ash, amylose, amylopectin, dietary fiber, resistant starch, and calculating the amount of energy. The results showed that analog rice development was done by conducting three formulations with a percentage of different composition on the constituent ingredients. The ingredients were arrowroot (Maranta arundinaceae) flour, modified arrowroot flour rich in resistant starch, germinated of red kidney bean (Phaseolus vulgaris L) flour, germinated of white sorghum flour, sago starch, hydrocolloid, GMS, water, and oil. The hedonic test indicated that the selected formulation was the third formulation. The nutrients content of selected analog rice were moisture: 9.71±0.05%; ash: 3.38±0.01%, protein: 8.07±0.04%, lipid: 1.01±0.01%, dietary fiber: 19.81±0.45%, carbohydrate: 68.74±0.01%, resistant starch: 3.43±0.02%, amylose: 18.25±0.04%, amylopectin: 49.94±0.13% and energy: 308.24±0.14 cal/100 g.

scholarly journals Physico-Chemical Characteristics of Shungite Rock of Kazakhstan

2013 ◽  
Vol 15 (3) ◽  
pp. 241 ◽  
Author(s):  
S.A. Efremov ◽  
S.V. Nechipurenko ◽  
M.K. Kazankapova ◽  
B. Washington ◽  
Kh.S. Tassibekov ◽  
...  
Keyword(s):  
Electron Microscopy ◽  
Scanning Electron Microscopy ◽  
Physicochemical Characteristics ◽  
Chemical Characteristics ◽  
X Ray ◽  
Elementary Analysis ◽  
Physico Chemical ◽  
Developed Surface ◽  
Scanning Electron ◽  
Shungite Carbon

Physico-chemical characteristics of shugite rocks of Kazakhstan (Bakyrchik deposit) were studied using the methods of elementary analysis, IR-spectroscopy, scanning electron microscopy, Raman spectroscopy and X-ray phase analysis. The content of carbon in shungite rock was determined to be from 3% to 19%. The flotation technology for shungite rocks of Kazakhstan was developed, the content of carbon in the concentrate reaching 40.0%. When studying the elemental composition, the mineral part of shungite rocks was stated to be presented, mainly, by silicon, aluminium, calcium, magnesium, potassium, sodium, iron and titanium oxides. IR-spectroscopic investigations showed that in the concentrate, apart from polycyclic hydrocarbons containing methylene groups, there appeared carboxyl groups. The results of scanning electron microscopy (SEM) showed that flotation and thermal activation of shungite rocks on carbon allow obtaining a more developed surface structure and porosity. The structure of shungite carbon was shown by the method of Raman scattering to be close to that of glassy carbon. The results of X-ray diffraction analysis (XRD) of natural shungite rocks showed that the samples under study contained a carbonaceous substance and a number of mineral components: quartz, illite, bassanite, burgerite, muscovite. It is shown that shungite carbon of “Bakyrchik” deposit is identical to shungite of Zazhogino deposit in Russia. The stated physicochemical characteristics allow to determine the directions of the use of carbon concentrate for solution of ecological and technological problems.

scholarly journals Effects of sulfur dioxide on wine made with sulfitic maceration

2019 ◽  
Vol 12 ◽  
pp. 02003
Author(s):  
G.V. Jardim ◽  
L. Zigiotto ◽  
W. Machado ◽  
Â.R. Marcon
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Statistical Analysis ◽  
Sulfur Dioxide ◽  
Physicochemical Characteristics ◽  
Chemical Characteristics ◽  
Color Intensity ◽  
Physico Chemical ◽  
Significant Difference ◽  
Intensity Of Treatment

Sulfitic maceration is part of a technique used in large companies to store must through the superdosing of sulfur dioxide added after the destemming of the grapes. The objective of this study was to analyze the physico-chemical characteristics of the wines elaborated by sulfitic maceration. The study was conducted at the Federal University of Pampa (UNIPAMPA), Campus Dom Pedrito, RS, Brazil. Three vinifications (identified by treatments 1, 2 and 3) were performed with 3 replicates each. The grapes used were the cultivar Alicante Bouschet. Treatment 1 underwent the same procedures as treatment 2, except for the dosage of 1400 mg.L−1 of added sulfur dioxide. The grapes were destemmed, crushed and macerated for 2 days and before fermentation started, the must was heated to remove SO2. In the treatment 3 a traditional maceration was carried out for 5 days. The physicochemical characteristics of the wines were analyzed by Fourier Transform Infrared Spectroscopy (FTIR) and the results were analyzed by statistical analysis of comparison of averages. The color intensity of treatment 2 showed no significant difference in relation to the treatment 3, demonstrating that with 2 days of sulphitic maceration, occurs a color extraction similar to a traditional 5-day maceration.

scholarly journals Sensory and instrumental evaluation of physical characteristics of laboratory -made chocolate

2002 ◽  
pp. 19-25 ◽  
Author(s):  
Olga Jovanovic ◽  
Biljana Pajin
Keyword(s):  
Sensory Evaluation ◽  
Chemical Characteristics ◽  
Quality Factors ◽  
Score System ◽  
Physico Chemical ◽  
Mouth Feel ◽  
And Control ◽  
And Storage ◽  
Good Agreement

Sensory evaluation of chocolate, as a complex multicompound system, is one of the ways to define and control its physico-chemical characteristics, i.e. quality. Chocolate quality depends on structure and ingredients percentage that influence its appearance, taste and behaviour in the production processes and storage. The aim of this work was to compare certain quality factors of laboratory-made chocolate with added emulsifier-blooming inhibitor, determinated by sensory and instrumental analyses. Sensory evaluation of chocolate samples was made according to ISO 6685:1985 method (total score system). This ISO standard method was supplemented with QDA method for determination of mouth feel. The results of colour sensory evaluation showed good agreement with whiteness obtained on a MOM Colour 100 instrument by Hunter system evaluation. This showed that the sensory analysis, in comparison with instrumental determination of some quality factors, is an objective method.

scholarly journals Physico-chemical properties of Rhododendron honey produced in Turkey

2013 ◽  
Vol 59 (3) ◽  
pp. 88-97 ◽  
Author(s):  
Pinar Goc Rasgele ◽  
Meral Kekecoglu
Keyword(s):  
Public Health ◽  
Chemical Properties ◽  
Physicochemical Characteristics ◽  
Invert Sugar ◽  
Honey Sample ◽  
Chemical Characteristics ◽  
Chemical Parameters ◽  
New Methods ◽  
Physico Chemical

Abstract Rhododendron honey is a monofloral honey and it is collected from the flowers of Rhododendron species widely spreading over many countries, mainly in America, Turkey, Indonesia, Australia. It is belived that Rhododendron honey treats several disorders and is used traditionally as an alternative medicine. The determination of the chemical characteristics of the Rhododendron honey is essential for public health. In this research, the physicochemical characteristics of Rhododendron, chestnut and flower honey samples collected from beekeepers in Turkey were determined and compared. Physico-chemical parameters such as moisture, acidity, sucrose, invert sugar, fructose/glucose, conductivity, diastase and hydroxymethylfurfural were analysed in each honey sample. According to the results obtained, no differences were found in physico-chemical properties of Rhododendron, honey samples, except from moisture and acidity compared with those of chestnut and flower honeys. In order to differentiate Rhododendron honeys, new methods should be developed. This honey should be reintroduced to medicine and used in pharmaceutical industry

The Effect of the Compatibilization Route of PA/PO Blends on the Physico-chemical Phenomena Developing Along a Twin-screw Extruder

2006 ◽  
Vol 233 (1) ◽  
pp. 86-94 ◽  
Author(s):  
Ana Vera Machado ◽  
Virginie Yquel ◽  
José Antonio Covas ◽  
Jean-Jacques Flat ◽  
Nessim Ghamri ◽  
...  
Keyword(s):  
Twin Screw Extruder ◽  
Screw Extruder ◽  
Physico Chemical ◽  
Twin Screw
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