scholarly journals The Influence of Wheat Flour and Tapioca Comparison Against Characteristics of The Chips Beluntas Leaves During Storage

2017 ◽  
Vol 1 (2) ◽  
pp. 32
Author(s):  
Luh Suriati ◽  
I Nyoman Rudianta ◽  
Putu Candra ◽  
I Gusti Ayu Sukmawati
Keyword(s):  
Essential Oils ◽  
Wheat Flour ◽  
Chemical Compounds ◽  
Food Products ◽  
International Market ◽  
Water Levels ◽  
Body Odor ◽  
Tapioca Flour ◽  
The Right

This study aims to know the comparison of wheat flour and tapioca flour in order to make the right ones not quickly wilted. Beluntas is herbs containing chemical compounds including i.e. phenol, alkaloids, tannins, essential oils that act as an antioxidant, anti-bacterial and also helps eliminate body odor. Leaf beluntas, when made into chips will be able to add diversification food products. Surely this will be very interesting for new innovations of food and expected to get the international market. Characteristics of the chips beluntas leaves can still be maintained with tapioca flour: comparison of 30:70 at 8 days storage with objective observations of water levels 21.50%, carbohydrates 8.74%, proteins 2.73%, fat 18.90%, levels of phenol 1485.33mg/kg drag power antioxidant 0.06%). While the subjective observations (color, aroma, flavor, texture and overall admissions) 6.0-6.7 with criteria like-love. Keywords: wheat flour, tapioca, chips beluntas, storage

Extraction of Essential Oils from Medicinal Plants and their Utilization as Food Antioxidants

2020 ◽  
Vol 26 (5) ◽  
pp. 519-541 ◽  
Author(s):  
Giovanna Ferrentino ◽  
Ksenia Morozova ◽  
Christine Horn ◽  
Matteo Scampicchio
Keyword(s):  
Chemical Composition ◽  
Medicinal Plants ◽  
Beneficial Effect ◽  
Essential Oils ◽  
Bioactive Compounds ◽  
Antimicrobial Properties ◽  
Food Products ◽  
Human Diseases ◽  
Present Review ◽  
Green Technologies

Background: The use of essential oils is receiving increasing attention worldwide, as these oils are good sources of several bioactive compounds. Nowadays essential oils are preferred over synthetic preservatives thanks to their antioxidant and antimicrobial properties. Several studies highlight the beneficial effect of essential oils extracted from medicinal plants to cure human diseases such as hypertension, diabetes, or obesity. However, to preserve their bioactivity, the use of appropriate extraction technologies is required. Method: The present review aims to describe the studies published so far on the essential oils focusing on their sources and chemical composition, the technologies used for their recovery and their application as antioxidants in food products. Results: The review has been structured in three parts. In the first part, the main compounds present in essential oils extracted from medicinal plants have been listed and described. In the second part, the most important technologies used for extraction and distillation, have been presented. In detail, conventional methods have been described and compared with innovative and green technologies. Finally, in the last part, the studies related to the application of essential oils as antioxidants in food products have been reviewed and the main findings discussed in detail. Conclusions: In summary, an overview of the aforementioned subjects is presented by discussing the results of the most recent published studies.

Food quality vs food patriotism

2019 ◽  
Vol 121 (2) ◽  
pp. 371-385 ◽  
Author(s):  
Mirzobobo Yormirzoev ◽  
Ramona Teuber ◽  
Tongzhe Li
Keyword(s):  
Food Quality ◽  
Food Products ◽  
Russian Government ◽  
Content Type ◽  
Valuation Model ◽  
Trade Offs ◽  
Food Market ◽  
Imported Food ◽  
The Right ◽  
Domestic Food

Purpose The purpose of this paper is to investigate the role of perceived food quality and consumer ethnocentrism and potential trade-offs between these two concepts in Russian consumers’ food purchase decisions after the implementation of the Russian import ban. Design/methodology/approach Survey data were collected via in-person interviews in the City of Perm, which is one of the largest and most industrial cities in Russia. A double-bounded dichotomous-choice contingent valuation model is utilized to estimate willingness to pay (WTP) and to analyze factors that affect consumers’ choice. Findings The results suggest that most respondents do not consider domestically produced cheese as a risky product in terms of food safety but simply of lower quality than imported cheese. However, the average respondent’s WTP discount for domestic cheese compared to imported cheese is 8 percent, which is relatively small. This corresponds to participants’ opinion that buying domestic cheese is the right thing to do since it supports Russian farmers and producers. The results indicate further that with increasing education and income levels, individuals are less likely to prefer domestically produced cheese for either economic or quality reasons. This effect is stronger for the quality preference. Research limitations/implications The results indicate that if the Russian government aims at expanding the domestic food market further, more attention needs to be paid to ensuring the quality of domestic food products in order to increase consumer acceptance and WTP. Originality/value This is the first study providing empirical evidence on Russian consumers’ attitudes and perceptions of domestically vs imported food products after the implementation of the Russian import ban, which can be considered as an external policy shock.

Comparison of Infra-Dry and AOAC Methods for Moisture in Food Products

1984 ◽  
Vol 47 (8) ◽  
pp. 611-614
Author(s):  
B. A. MINOR ◽  
K. A. SIMS ◽  
R. BASSETTE ◽  
D. Y. C. FUNG
Keyword(s):  
Wheat Flour ◽  
Food Products ◽  
Practical Significance ◽  
Good Precision ◽  
Average Percentage ◽  
Fresh Milk ◽  
Cooling Chamber ◽  
Precision And Accuracy ◽  
Potato Flakes ◽  
The Times

The Infra-Dry (IR) method was accurate, precise and faster than conventional (AOAC) procedures for moisture determinations in ten selected food products. The average percentage moisture by the IR method for 10 common food products and those by AOAC in parentheses are as follows: oatmeal 9.88 (9.87), cornmeal 10.86 (10.91), wheat flour 10.80 (10.80), grape nuts 4.73 (4.78), rice 12.39 (12.41), potato flakes 8.40 (8.36), bread crumbs 9.93 (9.99), noodles 9.58 (9.54), NFD milk 4.23 (4.24), and fresh milk 88.60 (88.71). The temperatures used for the IR method (135 to 155°C) were higher than those for the AOAC procedures (130°C for all products except NFD and fresh milk [100°C]); however, the times were considerably less (10 to 30 min) than for AOAC procedures (1 to 5 h). Standard deviations were generally <0.06%, except for cornmeal and noodles which were approximately 0.1%. Precisions were generally >97%. Upon removing the samples from the IR oven, results of good precision and accuracy were obtained by cooling the samples in a desiccator for 5 min or the built-in IR cooling chamber for 45 s. The recommended IR method uses a cooling chamber, is faster, and does not require a desiccator. Slightly lower precision and accuracy resulted when the entire IR oven was used. The best results were obtained using the back third of the oven. However, the slight difference in precision and accuracy is of little practical significance.

scholarly journals ON THE FALSIFICATION OF LIVING RESOURCES AND PRODUCTS ON THEIR BASE

Fisheries ◽  
2020 ◽  
Vol 2020 (4) ◽  
pp. 106-111
Author(s):  
Igor Kim ◽  
Vladimir Andreev
Keyword(s):  
Food Products ◽  
International Market ◽  
Ancient Times

The fraud with food products is popular since ancient times: inexpensive is passed off as expensive, waste – as delicacy, harmful – as healthy. Whatever means are in use, food manufacturers seek for more trustful consumers. Luckily, if this occasions turn out benign. The inclusion of doubtful ingredients in food products is a widespread practice even for well-known food concerns, all the more so small enterprisers with their handicraft producing. In this article, the modern and trustful frauds with living resources and products on their base including international market are considered as well as the approaches to struggle scammers.

scholarly journals KARAKTERISTIK AMPLANG IKAN LELE DUMBO (Clarias gariepinus) HASIL VARIASI RASIO DAGING IKAN LELE DAN TAPIOKA

2020 ◽  
Vol 14 (02) ◽  
pp. 143
Author(s):  
Priyanto Priyanto ◽  
Yuli Wibowo ◽  
Jay Jayus
Keyword(s):  
Raw Materials ◽  
Clarias Gariepinus ◽  
Raw Material ◽  
Chi Square ◽  
Organoleptic Test ◽  
Fish Flesh ◽  
Randomized Design ◽  
Protein Properties ◽  
Tapioca Flour ◽  
The Right

The demand for amplang crackers is now increasing. However, the price of its raw material, mackerel fish, is generally higher compare to other fishes, causing the higher cost of this type crackers production. Effort to explore other fish as an alternative raw material is required to overcome the problems. Catfish is one of the choices to be used as raw material since this fish is more available in a market in a lower price, but the protein properties of this fish is different to mackarel, which will be possible to affect the nature of the crackers obtained. To produce catfish amplang crackers to be similar to common amplang product, it is necessary to find out the right composition of catfish and tapioca flour used. Therefore, the purpose of this research was to characterize physico-chemically and organoleptically, the catfish amplang crackers made under different ratio of fish flesh and starch. The experiment was designed using completely randomized design. Physico-chemical data obtained were analyzed using ANOVA, while the organoleptic test data were examined using chi-square method. The effectiveness test was carried out to find the proper ratio of raw materials composition used. The results showed that the higher the ratio of the fish flesh and the starch composition, the lower the texture value of the crackers as an indication of the decrease of its crispness. Although the lightness of the crackers was lowered by the addition of more starch to the dough, its linear expansion and hygroscopicity were not affected. The results of organoleptic test showed that the panelist was prefer to a higher crispness of crackers. The most preferable cracker was the one with 1:2.25 ratio of catfish flesh and starch, showing the characteristic of 1.80% moisture, 2.08% ash, 5.75% protein, 23.55% fat, and 66,93% carbohydrate. Keywords: cracker, catfish, tapioca starch

scholarly journals Use of Non-Traditional Types of Flour in the Flour Culinary Production (Pancakes)

Food Industry ◽  
2020 ◽  
Vol 5 (4) ◽  
pp. 33-37
Author(s):  
Vladislav Tiunov ◽  
Olga Chugunova ◽  
Aleksandr Arisov
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Food Additives ◽  
Control Sample ◽  
Food Products ◽  
Biologically Active ◽  
Optimal Dosage ◽  
Soya Flour ◽  
Complete Replacement ◽  
Biological Value

Currently, Strategy for Improving the Food Products Quality in the Russian Federation until 2030 identifies the need to develop new food products as one of the important state tasks; the quality improvement of raw materials used, the nutritional and biological value of finished products and expanding its range are an urgent area of scientific research. Flour culinary products are no exception. These products made from traditional wheat flour of the highest grade have low nutritional value, high calorie, lack of vitamins and minerals. In order to increase the biological value of flour culinary products, a man adds food additives and biologically active substances; uses non-traditional raw materials for the production. The article considers the possibility of using non-traditional flour types mixtures instead of wheat flour of the highest grade in the production of flour culinary products (pancakes). The researchers developed the optimal dosage for adding mixtures of rice and corn, rice and amaranth, rice and soya flour to the product formulations. They studied comprehensively the regulated indicators of product quality and safety: organoleptic, physical and chemical, microbiological; run the comparative analysis of samples from non-traditional types of flour with a control sample. The authors developed the pancakes technology in the form of baking it in a convection steamer with a complete replacement of wheat flour with a mixture of rice and corn, rice and amaranth, rice and soya flour. They compiled technological maps and formulated a technical document package on the products range.

scholarly journals Evaluating the thermoresistance of Bacillus cereus strains isolated from wheat flour

2021 ◽  
Vol 10 (6) ◽  
pp. e2510615268
Author(s):  
Eliandra Mirlei Rossi ◽  
Suelen Caroline Mahl ◽  
Ana Carolina Spaniol ◽  
Jéssica Fernanda Barreto Honorato ◽  
Tauany Rocha
Keyword(s):  
Bacillus Cereus ◽  
Wheat Flour ◽  
Food Products ◽  
Thermal Treatments ◽  
Strain Atcc ◽  
Baked Goods ◽  
Confectionery Products ◽  
Wheat Flours

Wheat flour is often used to prepare confectionery and baked goods, however, it can be contaminated by aporulating microorganisms contaminated during harvest or improper storage. The aim of this study was to isolate Bacillus cereus strains from different wheat flour brands and to evaluate their thermoresistance in different confectionery products. It was done in order to investigate the risks posed by food prepared with flour contaminated with B. cereus to consumers’ health. The investigation of B.cereus was realized in five brands of different wheat flours were collected and named A to E. The isolated strains were subjected to boiling tests in vitro to evaluate their thermoresistance. In addition, confectionery products were prepared with flour contaminated with B. cereus strains. These products were subjected to different cooking and B. cereus strain ATCC®30301™ was used as control. Flour brands were contaminated with B. cereus; and counts ranged from 0.25 to 1.57 log CFU/g. The strains presented higher thermoresistance in the confectionery products than in the test conducted in vitro. Based on our results, it was concluded that B. cereus strains are thermoresistant. Moreover, if the flour is contaminated with this bacterium, food products subjected to thermal treatments may remain contaminated. In addition, it is suggested that there is some mechanism (not observed in our study) that could directly influence the thermoresistance of strains found in food.

scholarly journals Organoleptic Characteristics of Cookies from Sorghum Composites Flour

2017 ◽  
Vol 2 (6) ◽  
pp. 506
Author(s):  
Wulandari E. ◽  
Sukarminah E. ◽  
Lanti I. ◽  
Sufmawati F.
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Food Products ◽  
Partial Substitution ◽  
Composite Flour ◽  
Potato Flour ◽  
Sorghum Flour ◽  
Organoleptic Characteristics ◽  
Significant Difference ◽  
Sweet Potato Flour

Application of wheat flour in various food products has increased the import of wheat flour over years. The use of domestically grown crops like Sorghum (Sorghum bicolor L. Moench) could reduce the demand of wheat. Sorghum flour can be used in partial substitution with wheat flour for many food products, like cookies. The use of sorghum as cookies ingredient could be combined with other flours to get a composite flour. The purpose of this research was to obtain proportion of sorghum flour, sweet potato flour and soyabean flour that produce cookies with good organoleptic characteristics. The proportion of composite flour adequacy was calculated using a list of foodstuffs (DKBM).The research method was based on Experimental Method with Randomized Block Design (RBD) in twelve treatments and two repetitions. The treatments were proportion of sorghum flour (6 minutes, 8 minutes, 10 minutes of dehulling time), sweet potato flour, and soyabean flour. The results showed that cookies made with proportion of sorghum flour, sweet potato flour, and soyabean flour gave no significant difference in organoleptic characteristics (Overall, color, taste, aroma, and hardness).  The result also showed that the characteristics of the cookies were not affected by dehulling of sorghum grains but influenced by other ingredient than flour. Keywords: Sorghum, Sweet Potato Flour,  Soyabean Flour, Cookies, Sensory Properties

Investigating the Effects of Major Ecological Factors on Essential Oils and Existing Chemical Compounds of Nepeta menthoides in Habitat Conditions

2015 ◽  
Vol 16 (SE) ◽  
pp. 457-459
Author(s):  
Mozhgan Omidi ◽  
Ali Akbar Imani
Keyword(s):  
Essential Oils ◽  
Standard Condition ◽  
Ecological Factors ◽  
Chemical Compounds ◽  
Hot Water ◽  
Research Station ◽  
Natural Habitats ◽  
Water Steam ◽  
North West ◽  
Specific Species

A native Iranian plant, Nepeta menthoides, located and distributed in the north west of Iran, is a gramineous, perennial plant species which belong s to mint family. Highlands of Sabalan Mountain, in Ardebil province, Shabil and Gotur Suyi regions are habitats for this specific species. This study enjoys samples collected from selective habitats in the stage of 50% flowering; moreover, the collected samples were dried in an appropriate and standard condition. Abooreyhan laboratory of Jungle and Pasture research institute was the place in which the above mentioned samples have undergone the process of essential oils, using the water steam method of distillation. The extracted components were gauged and identified by means of gas chromatography system connected to mass spectrograph. The results of the study distinctly indicated that in the habitat condition, the species grows in the highlands of Sabalan Mountain over the attitude of 3200 to 4000 meters, this specific species is highly visible in series and sandy clay hills, it is demonstrated that the density of the species has been increased as the height was increasing. Essential oil in the investigated area was ranging from 1.6% to 2.40%, admittedly, the least amount was in Gotur Suyi, while, the highest amount belonged to Shabil. Nineteen  chemical compounds were identified in samples collected from natural habitats, amongst all, the highest proportion belongs to 8,10-Cineole and Citronellol acetate.8,10- Cineole was ranging from 33 to 34 percent, the least amount was identified in Gotur Suyi region (before hot water spa) and the highest amount was observed between Gotur Suyi and Shabil. As mentioned earlier, Citronellol acetate was the second chemical compound, which was ranging from 16% to 31% and the least and the highest amount were known in Gotur suyi and Shabil, respectively. Samian medicinal plants research station possesses the highest level with the value of 57%.

M&A vs. Greenfield

2018 ◽  
pp. 169-185
Author(s):  
Sana Moid
Keyword(s):  
Economic Growth ◽  
Human Capital ◽  
Mergers And Acquisitions ◽  
Empirical Evidence ◽  
International Market ◽  
Time Effect ◽  
Entry Modes ◽  
Host Countries ◽  
Bidirectional Relationship ◽  
The Right

The chapter has raised two critically important questions. First, is the M&A boom a one-time effect of privatization, or is it likely to be followed by a rise in Greenfield investment? Second, do these two types of FDI mode have different macroeconomic consequences in terms of aggregate investment and growth? The main purpose of this chapter is to analyze the two entry modes, mergers and acquisitions and Greenfield investment, specifically, and to present a comparative view of the same and how it leads to the economic growth of a nation. It is concluded that one should choose the right mode according to the different situation about the firms in the international market. The present chapter also concludes that Greenfields and M&As do have a positive homogenous effect on growth. Additionally, the enhancement of human capital is an important condition for the host countries to derive the maximum benefits from Greenfields and M&As. Also, there is empirical evidence of a two-way linkage between FDI and growth. However, the bidirectional relationship exists only for the M&A's growth nexus.

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