scholarly journals Effects of the amount of soy milk on thermorheological, thermal and textural properties of chocolate with soy milk

2015 ◽  
pp. 115-127 ◽  
Author(s):  
Danica Zaric ◽  
Biljana Pajin ◽  
Ivana Loncarevic ◽  
Jovana Petrovic ◽  
Marijana Stamenkovic-Djokovic
Keyword(s):  
Ball Mill ◽  
Solid Phase ◽  
Milk Powder ◽  
Milk Proteins ◽  
Textural Properties ◽  
Nutritional Composition ◽  
Soy Milk ◽  
Organoleptic Properties ◽  
Two Phase

Chocolate is a two-phase rheological system. The solid phase, consisting of non-fat cocoa particles, sugar and soy milk is wrapped in a fat phase - cocoa butter. Physical, thermal, textural and organoleptic properties of chocolate depend on the composition of the ingredients, manufacturing process and a properly conducted pre-crystallization phase. For this study, two chocolate masses were produced in a ball mill: one with 15% of soy milk powder (R1) and the other with 20% of soy milk powder (R2). The chocolate mass was produced at different milling times (30, 60 and 90 min), and pre-crystallization temperature (26, 28 and 30oC). The aim of the study was to evaluate the changes caused by different amounts of soy milk powder on the quality of the chocolate. The quality of chocolate was evaluated by comparing the nutritional composition, hardness, thermorheological and thermal properties of the chocolate mass. The results show that chocolate mass R2, due to the presence of higher amounts of soy milk proteins, should be milled longer, and also needs lower temperatures for pre-crystallization.

scholarly journals SIFAT FISIK, SIFAT ORGANOLEPTIK DAN AKTIVITAS ANTIOKSIDAN SUSU BUBUK KEDELAI HITAM BERDASARKAN KONSENTRASI TWEEN 80

2020 ◽  
Vol 10 (1) ◽  
pp. 49
Author(s):  
Riska Ciptasari ◽  
Nurrahman Nurrahman
Keyword(s):  
Antioxidant Activity ◽  
Physical Properties ◽  
Water Absorption ◽  
Powder Processing ◽  
Milk Powder ◽  
Tween 80 ◽  
Soy Milk ◽  
Organoleptic Properties ◽  
Black Soybean ◽  
Soybean Milk

Soy milk is one alternative to cow's milk for lactusa intolerance patients. The utilization of black soy less is attention and not as popular as yellow soybean because of the color that is less interesting. Another alternative in the processing of milk is the manufacture of milk powder. Processing of instant soy milk powder using foam-mat drying method required addition of filler material ie maltodextrin and Tween 80. With the addition of proper Tween 80 concentration expected to produce more stable milk powder. The general purpose of this research is to know the effect of Tween 80 concentration variation on physical properties, organoleptic properties and antioxidant activity of black soybean milk powder. Experimental method of experimental type using Completely Randomized Design (RAL) monofactor with Factor addition of Tween 80 concentration (0, 0,25, 0,5, 0,75 and 1 percent). The product analyzed physical properties (water absorption, moisture content, solubility and settling rate), organoleptic properties and antioxidant activity. The best result of antioxidant activity was 33,70% RSA at concentration 0,25%, water absorption 2,77 ml / g at concentration 0,25%, water content, 8,98% at concentration 0,25%, solubility 84,435% at a concentration of 0.75% and a precipitation rate of 10 s at a concentration of 0.25%. While the best organoleptic test is at concentration 0.25%. The conclusions of the research on black soybean milk powder with the addition of Tween 80 concentration showed a real difference for each test conducted where black soybean milk powder with the addition of Tween 80 0.25% concentration was the best treatment.

scholarly journals Volatile Compounds and Physicochemical Quality of Four Jabuticabas (Plinia sp.)

Molecules ◽  
2020 ◽  
Vol 25 (19) ◽  
pp. 4543
Author(s):  
Thais Pádua Freitas ◽  
Isabela Barroso Taver ◽  
Poliana Cristina Spricigo ◽  
Lucas Bueno do Amaral ◽  
Eduardo Purgatto ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Skin Color ◽  
Solid Phase ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Nutritional Composition ◽  
Soluble Solids ◽  
Gas Chromatography Mass Spectrometry ◽  
Analysis Techniques

The jabuticaba is a native Brazilian fruit that has aroused worldwide interest in terms of its nutritional composition and biological activity. However, research on the profile of volatile compounds (VOCs) emitted by these fruits is rare. This study presents the first identification of VOCs from four jabuticaba species. The aim of the study was to characterize the aromatic profile of the following species: ‘Sabará’ (Plinia jaboticaba), ‘Escarlate’ (Plinia phitrantha × Plinia cauliflora), ‘Otto Andersen’ (Plinia cauliflora), and ‘Esalq’ (Plinia phitrantha). The analysis was performed by headspace solid-phase microextraction combined with gas chromatography/mass spectrometry (SPME-GC-MS). Multivariate analysis techniques applying the partial least squares-discriminant analysis (PLS-DA) and heatmap were used to compare the results. Fruit quality parameters were determined in terms of fresh mass (g), skin color, soluble solids, and titratable acidity. A total of 117 VOCs was identified including terpenoids, esters, alcohols, aldehydes, alkanes, ketones, and carboxylic acids, with 36 VOCs common to all four species. Terpenes were the majority for all jabuticabas with smaller contributions from other volatile classes, especially β-cubebene, β-elemene, and D-limonene for the ‘Otto Andersen’ jabuticaba.

scholarly journals Effect of Soy Protein Isolate on Textural Properties, Cooking Properties and Flavor of Whole-Grain Flat Rice Noodles

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1085
Author(s):  
Zhongfu Cao ◽  
Yang Liu ◽  
Hong Zhu ◽  
Yisi Li ◽  
Qian Xiao ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Soy Protein ◽  
Solid Phase ◽  
Soy Protein Isolate ◽  
Textural Properties ◽  
Protein Isolate ◽  
Gas Chromatography Mass Spectrometry ◽  
Whole Grain ◽  
Cooking Properties

To investigate the effect of soy protein isolate on the quality of whole-grain flat rice noodles, the texture as well as the cooking properties and flavor of flat rice noodles, whole-grain flat rice noodles and whole-grain flat rice noodles with soy protein isolate were investigated. Among the three tested rice noodles, whole-grain flat rice noodles with soy protein isolate showed the highest cohesiveness, adhesiveness, resilience, and springiness. Compared to the flat rice noodles and whole-grain flat rice noodles, whole-grain flat rice noodles with soy protein isolate increased their moisture content and water absorption, whereas the opposite trend was observed for their cooking loss. The electronic nose analysis showed stronger response values at W5S, W1W, and W2W. Solid phase micro extraction and gas chromatography–mass spectrometry results showed that aldehydes are the main volatile compounds in whole-grain flat rice noodles and whole-grain flat rice noodles with soy protein isolate. Moreover, seven more volatile compounds were detected in whole-grain flat rice noodles with soy protein isolate compared to flat rice noodles and whole-grain flat rice noodles. The whole-grain flat noodles with the addition of SPI are more sensory acceptable. Thus, soy protein isolate, as a natural and safe additive, could be used to improve the quality and enrich the flavor of whole-grain flat rice noodles.

Textural and Sensory Characteristics of Milk Protein- Maize Flour-based Extrudates

2021 ◽  
Vol 58 (02) ◽  
pp. 124-136
Author(s):  
T. R. Thirumuruga Ponbhagavathi ◽  
Ashish Kumar Singh ◽  
P. Narender Raju ◽  
Neelam Upadhyay
Keyword(s):  
Moisture Content ◽  
Milk Protein ◽  
Milk Powder ◽  
Milk Proteins ◽  
Textural Properties ◽  
Whey Protein Concentrate ◽  
Textural Characteristics ◽  
Overall Acceptability ◽  
Sensory Score ◽  
Feed Moisture

Sensory and textural characteristics of milk protein-maize-based extrudates were studied as affected by extrusion conditions and milk-proteins Rennet Casein (RC), skimmed milk powder (SMP) and whey protein concentrate (WPC) to maize ratio. Appearance attributes of products decreased significantly (P<0.05) with SMP addition and higher feed moisture content, but improved with WPC-70 and RC. Colour of extrudates was mostly affected by the milk protein- maize ratios, especially with increase in SMP concentration that led to significantly (P<0.05) darker products scoring less than five due to the presence of higher amount of lactose. Feed moisture content decreased mean sensory score for crispness and increased hardness of the extrudates. Overall acceptability of extrudates decreased with the addition of SMP and increase in feed moisture content, except in WPC-70 at 8% level of protein. Extrudate with 8% RC and 12% feed moisture treated at 40 0 C inlet and 100 0 C outlet cooking zone temperature at screw speed of 340 rpm gave minimum maillard browning, desired textural characteristics, and colour. The correlation of sensory and textural properties showed that textural characteristics can be related with appearance which affected the product most.

SYNTHESIS OF HYDROGEN IN ACOUSTOPLASMA DISCHARGE IN A LIQUID-PHASE STREAM

2019 ◽  
pp. 42-48 ◽  
Author(s):  
N. A. Bulychev
Keyword(s):  
Liquid Phase ◽  
Organic Compounds ◽  
Electrode Materials ◽  
Solid Phase ◽  
Plasma Discharge ◽  
Raw Material ◽  
Two Phase ◽  
Reduced Pressure ◽  
External Power Source ◽  
Phase Medium

In this paper, the plasma discharge in a high-pressure fluid stream in order to produce gaseous hydrogen was studied. Methods and equipment have been developed for the excitation of a plasma discharge in a stream of liquid medium. The fluid flow under excessive pressure is directed to a hydrodynamic emitter located at the reactor inlet where a supersonic two-phase vapor-liquid flow under reduced pressure is formed in the liquid due to the pressure drop and decrease in the flow enthalpy. Electrodes are located in the reactor where an electric field is created using an external power source (the strength of the field exceeds the breakdown threshold of this two-phase medium) leading to theinitiation of a low-temperature glow quasi-stationary plasma discharge.A theoretical estimation of the parameters of this type of discharge has been carried out. It is shown that the lowtemperature plasma initiated under the flow conditions of a liquid-phase medium in the discharge gap between the electrodes can effectively decompose the hydrogen-containing molecules of organic compounds in a liquid with the formation of gaseous products where the content of hydrogen is more than 90%. In the process simulation, theoretical calculations of the voltage and discharge current were also made which are in good agreement with the experimental data. The reaction unit used in the experiments was of a volume of 50 ml and reaction capacity appeared to be about 1.5 liters of hydrogen per minute when using a mixture of oxygen-containing organic compounds as a raw material. During their decomposition in plasma, solid-phase products are also formed in insignificant amounts: carbon nanoparticles and oxide nanoparticles of discharge electrode materials.

The influence of the Stokes and Archimedes forces on the stability of a two-phase flow

2003 ◽  
Vol 3 ◽  
pp. 266-270
Author(s):  
B.H. Khudjuyerov ◽  
I.A. Chuliev
Keyword(s):  
Spectral Method ◽  
Stability Region ◽  
Gas Flow ◽  
Two Phase Flow ◽  
Solid Phase ◽  
Stability Characteristic ◽  
Phase Flow ◽  
Two Phase ◽  
The Stability

The problem of the stability of a two-phase flow is considered. The solution of the stability equations is performed by the spectral method using polynomials of Chebyshev. A decrease in the stability region gas flow with the addition of particles of the solid phase. The analysis influence on the stability characteristic of Stokes and Archimedes forces.

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