scholarly journals Dietary Fiber Content, Water-Holding Capacity and Binding Capacity of Seaweeds

1996 ◽  
Vol 62 (3) ◽  
pp. 454-461 ◽  
Author(s):  
Takeshi Suzuki ◽  
Yasufumi Ohsugi ◽  
Yumiko Yoshie ◽  
Takaaki Shirai ◽  
Toshiyuki Hirano
Keyword(s):  
Dietary Fiber ◽  
Binding Capacity ◽  
Fiber Content ◽  
Water Holding Capacity ◽  
Water Holding

scholarly journals Sensory and Physicochemical Characteristics of Manyung (Arius thalassinus) Kekian High Fiber with the Addition of Eucheuma cottonii Seaweed

2020 ◽  
Vol 36 (1) ◽  
pp. 1
Author(s):  
Meisya Asri Widiyanti ◽  
Lukita Purnamayati ◽  
Romadhon Romadhon
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Dietary Fiber ◽  
Quality Criteria ◽  
Physicochemical Characteristics ◽  
Gel Strength ◽  
Water Holding Capacity ◽  
High Fiber ◽  
Water Holding ◽  
Eucheuma Cottonii

Kekian is a processed product from fish meat added with seasoning, fillers and binders then formed and wrapped with tofu skin. Kekian has a low dietary fiber so that the addition of seaweed porridge can be used to increase the content of dietary fiber in kekian. The purpose of this study was to determine the effect of adding different seaweed porridge (Eucheuma cottonii) to characteristics of manyung (Arius thalassinus) kekian and determine the best seaweed porridge to the best kekian fish characteristics. The research method used was experimental laboratories using a completely randomized design of one factor is concentration of the addition of porridge (0%, 20%, 30% and 40%) with 3 replications. Sensory value data were analyzed by the Kruskal-Wallis test, while tests of dietary fiber, air content, protein content, water holding capacity and gel strength were analyzed using ANOVA. The results showed that the difference in the addition of seaweed porridge had a significant effect (P <0.05) on sensory values, dietary fiber, water content, protein content, water holding capacity and gel strength. Manyung kekian with the addition of E. cottonii porridge 20% is the best product with quality criteria: sensory of 7.61 <µ <7.86, dietary fiber of 6.03%, water content of 69.31%, protein content by 11.49%, Water Holding Capacity by 39.69% and gel strength by 773.82 kgf.

Effect of Ultrafine Pulverization on Properties of Apple Pomace Powder

2011 ◽  
Vol 236-238 ◽  
pp. 2560-2563 ◽  
Author(s):  
Jie Chao Liu ◽  
Zhong Gao Jiao ◽  
Xin Hong Liang ◽  
Lei Han ◽  
Hui Liu
Keyword(s):  
Water Solubility ◽  
Total Phenolics ◽  
Binding Capacity ◽  
Flow Behavior ◽  
Chemical Properties ◽  
Apple Pomace ◽  
Water Holding Capacity ◽  
Ultrafine Powder ◽  
Potential Applications ◽  
Water Holding

Ultrafine pulverization technology was applied for producing apple pomace powder, and the physical-chemical properties of the ultrafine powder including fluidity, water solubility, water holding capacity, fat binding capacity, and solubility of total phenolics and sugars were investigated. Results suggested that ultrafine pulverization had distinct effect on surface properties of apple pomace powder. With decreasing the size of apple pomace powder, the flow behavior and water solubility were improved, and the dissolubility of total phenolics and sugars increased significantly, while the water holding capacity and fat binding capacity decreased. These results would provide useful insight for exploiting the potential applications of apple pomace ultrafine powder in functional foods as well as extracting polyphenols and polysaccharides for commercial practices.

scholarly journals STUDYING THE EFFECT OF MULTICOMPONENT PICKLE ON THE QUALITY OF COOKED AND SMOKED HORSE MEAT PRODUCT

2019 ◽  
Vol 16 (33) ◽  
pp. 259-265
Author(s):  
M. KALDARBEKOVA ◽  
Y. UZAKOV ◽  
I. CHERNUKHA ◽  
A. KURMANBEKOVA ◽  
B. JETPISBAYEVA
Keyword(s):  
Ph Value ◽  
Binding Capacity ◽  
Meat Product ◽  
Water Holding Capacity ◽  
Product Analysis ◽  
Swelling Properties ◽  
Horse Meat ◽  
Goji Berries ◽  
Water Holding ◽  
Buckwheat Flour

The multicomponent pumping pickle containing protein and carbohydrate components injected into the muscle tissue of horse meat, followed by massaging, tends to tenderize meat and improve the organoleptic characteristics of the finished product. Analysis of the data obtained showed that the introduction of additives to the multicomponent pickle contributed to the moisture-holding process in horse meat. An important physical and chemical indicator of meat products is the moisture-holding ability, which affects the consistency of finished products and the process of their microbiological spoilage since the amount of unbound moisture depends on the growth of the number of microorganisms. It is difficult to overestimate the importance of pH in meat technology, as the pH value determines the suitability of raw meat for processing. The maximum increase in the moisture-binding capacity of the control sample of horse meat up to 70% is achieved through 90 minutes of massaging, and then there is a decrease in the hydrophilicity of the system due to the physical destruction of muscle fibers. The pH value correlates with the moisture-binding capacity of raw materials and affects the safety of the product and its storage capacity. The relationship of pH and moisture- holding ability with the consistency of meat is not in doubt. In this regard, in the course of experimental studies, pH, moisture-holding ability and puncture voltage were determined. In Sample 1, which contained an extract from Goji berries, the water-holding capacity is increased by 3.4%. In Samples 2 (contained buckwheat flour) and 3 (contained an extract from Goji berries and buckwheat flour), with the combined use of buckwheat flour and goji berries, which demonstrated high swelling properties, the water-holding capacity increases by 6.1% and 7.2%, respectively additional 2.7% and 3.8%. The obtained data showed that the introduction of vegetable additives has a positive effect on the consistency of cooked-smoked meat product, in the prototypes on structural and mechanical properties, as well as shear force in the prototypes which has been reduced by 7, 13 and almost 20%, respectively.

scholarly journals Chicken skin gelatine as an alternative to pork and beef gelatines

10.5219/1022 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 224-233 ◽  
Author(s):  
Petr Mrázek ◽  
Pavel Mokrejš ◽  
Robert Gál ◽  
Jana Orsavová
Keyword(s):  
Functional Properties ◽  
Binding Capacity ◽  
Water Holding Capacity ◽  
Poultry Meat ◽  
Foaming Properties ◽  
Extraction Temperature ◽  
Chicken Skin ◽  
Foaming Capacity ◽  
Water Holding ◽  
By Products

Poultry meat-processing industry produces considerably large amounts of by-products (such as chicken skins, heads, feathers, viscera, bones and legs) containing significant volumes of proteins, particularly collagen. One of the possibilities of advantageous utilization of these under-used by-products can be their application as a raw material rich in collagen for preparation of gelatine, a partial hydrolysate of collagen. In the present study, chicken skins obtained as a by-product from the chicken-breast processing were purified from non-collagen proteins, pigments and fats. Collagen was treated with proteolytic enzymes and the gelatine extraction was performed in distilled water at temperatures of 40, 50, 60, 70 and 80 °C during the constant extraction time of 60 min. The influence of the technological conditions on gelatine functional properties including viscosity, clarity, water holding and fat binding capacity, emulsifying and foaming properties was explored. Certain functional properties of prepared gelatines were significantly affected by the extraction temperature, while on some other properties the extraction temperature had no significant effect. Viscosity of prepared chicken skin gelatines was in the range from 3 to 5.7 mPa.s, clarity from 1.5 to 2%, water holding capacity from 3.8 to 5.6 mL.g-1, fat binding capacity from 0.9 to 1.3 mL.g-1, emulsion capacity from 35 to 50%, emulsion stability from 73 to 88%, foaming capacity from 18 to 61% and finally foaming stability was from 4 to 39%. Chicken skin gelatines were compared with commercial food grade pork and beef gelatines. Prepared chicken skin gelatines showed better viscosity, fat binding capacity and foaming stability than mammalian gelatines, while water holding capacity, emulsifying stability and foaming capacity were not as good as in beef and pork gelatines. Emulsifying capacity was comparable with commercial gelatines. Therefore, chicken skin gelatine has the potential as an alternative to traditional gelatines from mammalian sources, such as pork or beef bones and skins.

Can Biochar retain water in arid climates?  

2021 ◽  
Author(s):  
Naeema Al Nofeli ◽  
Fred Worrall
Keyword(s):  
United Arab Emirates ◽  
Date Palm ◽  
Binding Capacity ◽  
Water Holding Capacity ◽  
Soil Conditions ◽  
Water Binding ◽  
Palm Trees ◽  
The Impact ◽  
Water Holding ◽  
Palm Frond

&lt;p&gt;Many studies have indicated that biochar could retain water for an extended period of time. Very little has been demonstrated the behaviour of biochar in arid environments where water retention is vital. The United Arab Emirates is one of the warmest countries in the World where farmers enjoy harvesting more crops during winter, however, during summer date palm trees is one of the main sources of food.&amp;#160;&amp;#160;About 44 million date palm trees produce approximately 20 Kilograms of palm frond waste per year per tree (which is around 0.88 million tons of date palm biomass annually). This waste is currently sent to landfills. In this study, we proposed that in the arid soil conditions found in the UAE, this date palm waste could be converted to biochar and used to improve the water holding capacity of UAE soils. Therefore, this study aimed to compare the water holding capacity of amendments of date palm frond (DPF) and its biochar in UAE soils in different local weather conditions (winter and summer). A mesocosm experiment was used to assess the treatments at summer and winter temperature conditions. For the mesocosm, there were 6 different biochar and DPF treatments (1%, 3%, 6%, 12%, 15% and 18% biochar or DPF in soil) along with the controls (sharp sand, DPF biochar and DPF). The experiment was divided into 3 cycles with varying modified humidity. The impact of the experimental treatments was assessed using ANOVA. Both biochar and DPF had no significant effect during the first two cycles (wet and dry) but during the third cycle, the DPF had a 1% better water holding capacity than biochar. Given the mass loss of 5.7% during the production of biochar from DPF. It would seem that the best option is simply use collected date palm fronds. Therefore, further investigations are being processed to assess water binding capacity and physiochemical properties of the biochar, DPF and soil.&amp;#160;&lt;/p&gt;&lt;p&gt;&amp;#160;&lt;/p&gt;&lt;p&gt;&amp;#160;&lt;/p&gt;&lt;p&gt;&amp;#160;&lt;/p&gt;&lt;p&gt;&amp;#160;&lt;/p&gt;

scholarly journals KARAKTERISASI DIETARY FIBER DAN SIRUP GULA HASIL KONVERSI ONGGOK MELALUI PERLAKUAN ASAM DAN PANAS

EDUFORTECH ◽  
2018 ◽  
Vol 3 (2) ◽  
Author(s):  
Yanuar Sigit Pramana ◽  
Titi Candra Sunarti ◽  
Purwoko Purwoko
Keyword(s):  
Dietary Fiber ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Water Holding Capacity ◽  
Total Dietary Fiber ◽  
Dextrose Equivalent ◽  
Water Holding

Ketersediaan onggok yang melimpah di Indonesia serta tingginya kandungan pati dan serat merupakan potensi onggok yang belum dimanfaatkan secara optimal. Proses konversi onggok menjadi dietary fiber dan sirup gula dapat meningkatkan nilai tambah secara signifikan. Tujuan dari penelitian ini adalah mengetahui karakteristik produk dietary fiber dan sirup gula yang dihasilkan dari proses konversi onggok, serta mengetahui pengaruh ukuran partikel dietary fiber terhadap karakteristik sifat fisikokimianya. Konversi onggok dilakukan dengan perlakuan asam dan panas. Dietary fiber yang dihasilkan mempunyai komposisi kimia yang terdiri dari total dietary fiber 96-97%, kadar pati 2,7%, kadar abu 1,3% serta nilai water holding capacity 10,68-11,52 g/g dan oil holding capacity 3,44-3,72 g/g. Semakin kecil ukuran partikel dietary fiber, semakin besar nilai water holding capacity dan oil holding capacity. Sirup gula yang dihasilkan mempunyai reducing sugar 5,6%,total sugar 18,7%, dextrose equivalent 30 dan derajat polimerisasi 3,32. Jenis gula yang dihasilkan terdiri dari dekstrin 7,2%, maltosa 2,43%, glukosa 5,24%, dan arabinosa 0,79%. Dietary fiber yang dihasilkan dapat diaplikasikan sebagai pangan fungsional aditif dalam industri pangan (roti, sosis, dan pengganti lemak), sedangkan sirup gula dapat diaplikasikan untuk industri confectionary

Kualitas Fisik Daging Ayam Broiler yang Diberi Minyak Buah Merah dalam Pakan Komersial

2019 ◽  
Vol 6 (1) ◽  
pp. 20
Author(s):  
Abdul Rahman Ollong ◽  
Rizki Arizona ◽  
Rusli Badaruddin
Keyword(s):  
Moisture Content ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Ph Value ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Broiler Meat ◽  
Fruit Oil ◽  
Water Holding ◽  
Range Test

ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan minyak buah merah (MBM) pada pakan terhadap kualitas fisik daging ayam broiler. Seratus ekor ayam broiler umur sehari (DOC) ditempatkan pada lima kelompok perlakuan pakan yang berbeda, yaitu: P1 (pakan kontrol/tanpa penambahan minyak), P2 (2% MBM), P3 (4% MBM), P4 (6% MBM) dan P5 (6% Minyak kelapa sawit). Setiap kelompok perlakuan terdiri dari empat ulangan masing-masing dengan lima ekor. Ayam broiler dipelihara selama 35 hari. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan analisis variansi pola searah dan diuji lanjut dengan Duncan’s New Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa semua variable yang diamati menunjukkan adanya pengaruh nyata (P<0,05) terhadap perlakuan yang diberikan. Dari hasil penelitian ini dapat disimpulkan bahwa penggunaan minyak buah merah (MBM) dalam pakan mampu memberikan pengaruh terhadap pH Daging, Daya Ikat Air (DIA), susut masak dan keempukan daging ayam broiler.Kata kunci : daging ayam broiler, daya ikat air, keempukan daging, pH daging, susut masakABSTRACT The experiment was conducted to study the effect of red fruit oil (RFO) onphysical quality  of broiler chicken. One hundred day old chicken (DOC) were placed in four groups of different treatments, of from levels of RFO (P1 (diet without addition of RFO), P2 (2% RFO), P3 (4% RFO) and P4 (6% RFO) and P5 (6% Palm oil)). The treatment group consisted of fivereplications with five birds each. Broiler chickens were reared for 35 days. Statistical analysis used Completely Randomized Design (CRD) and followed by Duncan’s New Multiple Range Test (DMRT). The results showed that the pH value, moisture content, water holding capacity, and cooking loss was significant differences. It could be concluded that the addition of red fruit oil in the diet give effect  of broiler chicken meat.Keywords: broiler meat, cooking loss, moisture content, pH value, water holding capacity

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