scholarly journals Physical and Chemical Characteristics of Depigmented Oven Dried Dehulled Millet Flours

2018 ◽  
Vol 6 (8) ◽  
pp. 1022
Author(s):  
Eunice Asheobin Adgidzi ◽  
Jane Chinyelu Ani ◽  
Roselina Karim ◽  
Hasanah Mohd Ghazali
Keyword(s):  
Citric Acid ◽  
Chemical Properties ◽  
Mesh Size ◽  
Titratable Acidity ◽  
Chemical Characteristics ◽  
Physical And Chemical Characteristics ◽  
Maximum Particle ◽  
Physical And Chemical ◽  
End Set ◽  
Respective Solution

The physical and chemical characteristics oven dried millet flour from dehulled millet soaked in different media was studied. Depigmented oven dried dehulled millet flour was produced by soaking dehulled millet in different solutions; water, 1% NaCl, 1% Na2CO3, and 1% citric acid. All samples were soaked in their respective solution for 12h, dried in the oven at 60oC for 6h then milled into flour and sieved through 710µm mesh size. The physical properties of oven dried dehulled millet; colour had L* (whiteness value), a* (redness values), and b* (yellowness values) that differed significantly ranging from 66.74 to 84.21, 0.85 to 1.43, and 6.89 to 12.69 respectively. The minimum, mean and maximum particle size distributions of samples ranged from 9.53 to 23.41µm, 29.09 to 50.15µm and 59.46 to 176.01 µm respectively. Starch granules in micrographs of oven dried depigmented millet flours were irregular, compact and polygonally shaped. Gelatinization properties of oven dried millet flour; the onset temperature (To), peak temperature (Tp), end set temperature (Te) and enthalpy varied significantly ranging from 70.15 to 97.65 o C, 79.48 to 102.31 o C, 83.30 to 104.96 o C, and 6.70 to 28.41 (J/g) respectively. Chemical properties comprising of moisture, fats, ash, protein, crude fiber, pH, total titratable acidity, pH of soak solution, phytates and tannins varied significantly ranging from 10.19 to 10.88%, 4.27 to 4.61%, 0.71 to 1.19%, 7.25 to 8.67%, 1.00 to 1.08%, 4.35 to 8.45, 0.001 to 0.084%, 3.32 to 9.93, 0.60 to 0.62, 1.84 to 6.45mg/g and 3.06 to 6.68 mg/g respectively. Depigmenting dehulled millet by soaking in 1% Na2CO3 impaired the colour of sample ODMF2 while depigmenting dehulled millet grains by soaking in 1% citric acid solution for 12 h improved colour of sample ODMF1.

scholarly journals Jambolan nectar: physical and chemical properties due to formulation ingredients

2020 ◽  
Vol 9 (5) ◽  
pp. e161953212
Author(s):  
Jackeline Cintra Soares ◽  
Manoel Soares Soares Júnior ◽  
Iramaia Angélica Neri Numa ◽  
Gláucia Maria Pastore ◽  
Márcio Caliari
Keyword(s):  
Citric Acid ◽  
Food Industry ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Physical And Chemical Properties ◽  
Simplex Design ◽  
Physical And Chemical ◽  
And Chemical Properties

The objective of this work was to evaluate the influence of different proportions of jambolan pulp, sugar and water on the physical and chemical characteristics to obtain information that allows the use of jambolan and, consequently, the evaluation of these fruits. Six jambolan nectar formulations were established through Simplex design. Ingredients significantly affected luminosity (32,14-34,24), apparent viscosity (7.8-73.8 cP), total soluble solids (8.87-26.43 °Brix), titratable acidity (0.55 -0.83g citric acid 100g-1) and the TSS / TA ratio (16.05-34.96) in jambolan nectars. Jambolan nectar with 55g 100g-1 of jambolan pulp, 15g 100g-1 of sugar and 30g 100g-1 of water has the highest desirability in relation to physical and physicochemical properties, 85.1% DPPH inhibition, 10526.12 μg TE mL-1 and 27014.25 μmol TE mL-1 by ABTS and ORAC method, respectively. It could be concluded that it is possible to produce jambolan nectar which can increase the possibilities of applying fruit as an ingredient in the food industry.

scholarly journals The Effect of Gelatin Addition from Various Fish Skin to the Physical and Chemical Properties of Chikuwa

2019 ◽  
Vol 3 (1) ◽  
pp. 78
Author(s):  
Muhammad Irvan
Keyword(s):  
Protein Content ◽  
Chemical Properties ◽  
Gel Strength ◽  
Chemical Characteristics ◽  
Fish Scale ◽  
Physical And Chemical Properties ◽  
Physical And Chemical Characteristics ◽  
Significant Difference ◽  
Physical And Chemical ◽  
And Chemical Properties

Chikuwa is one of Japanese traditional fishery food product that commonly made from potato starch, fish surimi, and some spices. To enhance Chikuwa physical and chemical properties especially in texture attribute and protein content, Gelatin can be added. Gelatin is a partial hydrolysis protein that usually added in food making process to improve the gumminess quality and the protein content. Gelatin can be derived from bone collagen, skin and fish scale. The purpose of this study is to analyze the effect of gelatin from various skin fish to the physical and chemical characteristics of Chikuwa. The research method used is experimental laboratories using a completely randomized design (CRD) with 3 replications. The data analysed with ANOVA and continued with BNJ analysis if there is a significant difference between the treatments. This research has divided into two stages. The first step aim is to make the gelatin from the skin of seabass, payus fish and tilapia with 3% concentrations. The second step is Chikuwa making added with gelatin. The parameters that observed are water content, protein content, white degree, gel strength, sensory attributes, folding, bite. The results showed that Chikuwa with the addition of gelatin from seabass, payus and tilapia skin are significantly different (p <0.05) due to the physical and chemical characteristics of Chikuwa. The best Chikuwa quality is Chikuwa with the addition of seabass gelatin, where the gelatin yield is 18.03 ± 0.68; the gelatin gel strength is 251.11 ± 1.08 bloom; the viscosity is 5.80 ± 0.15 cP; the gel Chikuwa sample strength is 954.54 ± 0.56 gcm and protein content is 22.01 ± 0.98%

scholarly journals SOURSOP LIQUOR PROCESSING: INFLUENCE OF THE PROCESS VARIABLES ON THE PHYSICAL AND CHEMICAL CHARACTERISTICS

2016 ◽  
Vol 29 (1) ◽  
pp. 246-256
Author(s):  
EMANUEL NETO ALVES DE OLIVEIRA ◽  
DYEGO DA COSTA SANTOS ◽  
YVANA MARIA GOMES DOS SANTOS ◽  
PAULO RENATO BUCHWEITZ ◽  
JOSIVANDA PALMEIRA GOMES
Keyword(s):  
Titratable Acidity ◽  
Soluble Solids ◽  
Alcoholic Beverages ◽  
Coefficient Of Determination ◽  
Chemical Characteristics ◽  
Tropical Fruit ◽  
Total Sugars ◽  
Total Soluble Solids ◽  
Physical And Chemical Characteristics ◽  
Physical And Chemical

ABSTRACT: Soursop is a well-appreciated tropical fruit, both in natura and in the form of juices and nectars. Despite its wide acceptance, there is lack of its use in the preparation of other products, such as alcoholic beverages. The objective of this study was to prepare soursop liquors by varying the concentrations of pulp and sucrose syrup with different contents of total soluble solids and to evaluate the effects of these on the physical and chemical characteristics of the beverages. In the production process, the pulp (300, 400 and 500 g) was macerated with distilled alcohol for 20 days, after which it was filtered, added to the syrup (50, 60 and 70 °Brix), bottled in polyethylene bottles and subjected to an accelerated aging. All drinks resulted in alcohol levels (15.25 to 16.69% v/v) and total sugars (12.63 to 17.97%) in accordance with the standards required by law. The experiments made with the lowest concentration of pulp showed the highest yields (84.17 and 85.25%). First-order models with interactions and 95% confidence intervals were obtained. The pulp consisted of the most significant factor, influencing the largest number of responses (yield, alcohol content, dry residue, titratable acidity, titratable acidity/soluble solids ratio and luminosity). The larger coefficient of determination (R2) values were found in the models adjusted to the data of yield, dry residue, total soluble solids, titratable acidity and total sugars, which were significant and predictive, showing values greater than 0.97.

scholarly journals Effects of Gamma Radiation (Co 60) in Cachaça containing grapes (Crimson)

2015 ◽  
Vol 6 (1) ◽  
pp. 51
Author(s):  
Juliana Angelo Pires ◽  
Aline Da Silva Delabio ◽  
Rafaela Prezotto Vicente ◽  
Marcia Nalesso Costa Harder ◽  
Lucia Cristina Aparecida Santos Silva ◽  
...  
Keyword(s):  
Gamma Radiation ◽  
Statistical Difference ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Physical And Chemical Characteristics ◽  
Irradiation Treatment ◽  
And Control ◽  
Physical And Chemical

<p>The current study deals with <em>cacha&ccedil;a</em> irradiation in the presences of grapes, with the use of gamma radiation (Co 60) to evaluate its effects on the physical and chemical characteristics of this beverage. The research had as objective to assess the effects of irradiation in <em>cacha&ccedil;as</em>, in the extraction of compounds present in the pickled grapes in the <em>cacha&ccedil;a</em>. Samples were prepared with grapes type Crimson, in polypropylene bottles, with and without grapes. Both types of samples were irradiated with doses of 0 (control) and 300Gy. Later were performed physical and chemical analyzes (pH, titratable acidity, soluble solids) during a 5-day span after irradiation treatment. Significative statistical difference was noticed in titratable acidity of the samples that contained grapes, larger values when compared with pure samples. However, there was no statistical difference when comparing the pure beverage with control or the beverage containing grapes and control. For pH the values for the samples with grapes is statistically lower than the others. The results for soluble solids (&ordm;Brix) displayed an increase on both types of samples comparing with their respective controls. In conclusion, the 300Gy dose was effective for increasing soluble solids quantity both in pure <em>cacha&ccedil;as</em> as in presences of grapes. Relating to pH and acidity, this dose shows interference when grapes are presents.</p><p>&nbsp;</p><p>DOI: 10.14685/rebrapa.v6i1.199</p>

scholarly journals Qualidade pós-colheita de oito variedades de pêssego

2016 ◽  
Vol 7 (3) ◽  
pp. 334 ◽  
Author(s):  
João Paulo Gava Cremasco ◽  
Rosana Gonçalves Pires Matias ◽  
Danielle Fabiola Pereira da Silva ◽  
João Alison Alves Oliveira ◽  
Cláudio Horst Bruckner
Keyword(s):  
Ascorbic Acid ◽  
Skin Color ◽  
Titratable Acidity ◽  
Weather Conditions ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Total Carotenoids ◽  
Physical And Chemical Characteristics ◽  
Physical And Chemical

The fruit physical and chemical characteristics can vary during the maturation period and this variation depends, among other factors, on the weather conditions during fruit development. This study aimed to evaluate the changes in physical and chemical characteristics of eight peach cultivars during two seasons. The cultivars Campinas 1, Coral, Maciel, Marli, Premier, Regis, Rei da Conserva and Tropic Beauty were planted on Okinawa rootstock at the experimental orchard of the Federal University of Viçosa (UFV), Viçosa-MG, Brazil, in 2008 and the following characteristics were evaluated: fruit weight, skin color, firmness, soluble solids, titratable acidity, ascorbic acid and total carotenoids. The experiment was conducted during 2011 and 2012 growing seasons in a completely randomized design with eight treatments (cultivars), three repetitions and 10 fruits per plot. There were differences between the variables for the two seasons, with the largest variations observed for firmness, ascorbic acid and total carotenoids. Cultivars Maciel and Marli produced fruit with higher mass, Tropic Beauty with greater firmness and Rei da Conserva, Coral and Marli with higher soluble solids contents. The cultivar Rei da Conserva presented higher values for most of the evaluated variables in both seasons. The yellow color, evaluated by the hue angle, is associated with total carotenoids content in peaches.

scholarly journals Investigation of the effect of depressor additives on the rheological properties of oil

2021 ◽  
pp. 104-107
Author(s):  
A. Sh. Zainullina ◽  
A. Zh. Arystan
Keyword(s):  
Rheological Properties ◽  
Pour Point ◽  
Chemical Properties ◽  
Oil Fields ◽  
Chemical Characteristics ◽  
Physical And Chemical Characteristics ◽  
Physico Chemical ◽  
Physical And Chemical ◽  
Positive Effect

The article is devoted to the study of physico-chemical properties of oil fields Uzen, Kenkiyak, Martyshi and study the effect of depressor additives on the rheological properties of oil fields Uzen. The main analyses of oil were carried out, including the content of paraffins, viscosity, pour point. Depressor additives of brands were used during the research MR-1055/980, Deprop 4125, WX 161. It is established that the effect of depressor additives on oil has a positive effect on their physical and chemical characteristics.

scholarly journals PERFORMANCE OF BLACKBERRY CULTIVARS IN CERRO AZUL - PR

2016 ◽  
Vol 38 (3) ◽  
Author(s):  
CAMILA PEREIRA CROGE ◽  
FRANCINE LORENA CUQUEL ◽  
LUIZ ANTONIO BIASI ◽  
CLAUDINE MARIA DE BONA
Keyword(s):  
Titratable Acidity ◽  
Soluble Solids ◽  
Production Cycle ◽  
Chemical Characteristics ◽  
Subtropical Climate ◽  
Physical And Chemical Characteristics ◽  
Physical And Chemical

ABSTRACT Blackberry has the potential to be grown in subtropical climates, requiring phenological studies for the indication of cultivars adapted to this type of climate. Thus, the aim of this work was to evaluate the phenological behavior of four blackberry cultivars, as well as to determine the physical and chemical characteristics of fruits produced in mesothermal subtropical climate (Cfa), with more focus on the recommendation of cultivars adapted to this region. The largest production cycle and the best productions and yields were obtained for Guarani cultivar and larger fruits were presented by Tupy cultivar. The best relationship between titratable acidity and soluble solids was presented by Cherokee cultivar.

scholarly journals Optimization of Glyceryl Polyacrylate in Nanoemulgel of Mangosteen (Garcinia mangostana L.) Rind Fraction

2021 ◽  
Vol 14 (02) ◽  
pp. 1051-1057
Author(s):  
Ni Putu Ayu Dewi Wijayanti ◽  
Putu Sanna Yustiantara ◽  
I Wayan Agus Widiantara
Keyword(s):  
Chemical Properties ◽  
Percutaneous Penetration ◽  
Gelling Agent ◽  
Chemical Characteristics ◽  
Garcinia Mangostana ◽  
Physical And Chemical Characteristics ◽  
Low Viscosity ◽  
Physical And Chemical ◽  
Active Substances ◽  
Fruit Rind

The mangosteen fruit rind fraction positively contains flavonoids and polyphenols which can act as an antioxidant anti-inflammatory. The use of mangosteen rind fraction in topical preparations requires a good delivery system to support percutaneous penetration, one of which is nanoemulsion. The topical use of nanoemulsion has low viscosity and to increase the penetration of active compound, therefore it needs to be formulated into nanoemulgel preparations. In formulating nanoemulgel preparations, the optimum concentration of gelling agents is needed to obtain a nanoemulgel that meets the physical and chemical characteristics of the gel preparation. Therefore we need an optimization of glyceryl polyacrylate gelling agent in order to obtain a nanoemulgel with good characteristics. Nanoemulgel for mangosteen rind fraction was made in four formulas with gelling agent concentrations of glyceryl polyacrylate as much as 1% (F1), 2% (F2), 3% (F3), and 4% (F4). The nanoemulgel has been evaluated for its physical and chemical characteristics including organoleptic test, homogeneity, adhesion, viscosity, dispersibility, and pH. The active substance release test is carried out on a gel that meets the overall requirements for physical and chemical properties. The analysis showed that the F1 produced a nanoemulgel that met the physical and chemical characteristics of the semisolid preparations. Organoleptic of F1 isi semisolid form with yellow color and typically garcinia fruit rind fraction odor, homogen mixture, 1 ± 0.02s adhesion, 8340 ± 555 viscosity, 6.87 ± 0.39 cm2 spreadability, and 6.39 ± 0.01 pH. The results of the release of active substances showed that the F1 formula was able to release 49.9% of active substances in 10 minutes and within 480 minutes was able to release 96.54% of active substances with a total flux of 5.36 µg / cm2 minutes which fulfill the release requirement.Based on these results, it can be concluded that glyceryl polyacrylate with a concentration of 1% can produce good nanoemulgel.

scholarly journals PHYSICAL AND CHEMICAL CHARACTERISTIC OF YOUNG COCONUT LEAVES (Cocos nucifera L.) AS TRADITIONAL PACKAGING

2021 ◽  
Vol 17 (2) ◽  
pp. 33
Author(s):  
Uswatun Hasanah ◽  
Edlina Putri Sukma Dewi ◽  
Umar Santoso ◽  
Supriyadi Supriyadi
Keyword(s):  
Cocos Nucifera ◽  
Scientific Information ◽  
Chemical Properties ◽  
Chemical Characteristic ◽  
Packaging Material ◽  
Chemical Characteristics ◽  
Packaging Materials ◽  
Physical And Chemical Characteristics ◽  
Cocos Nucifera L ◽  
Physical And Chemical

Traditional food is usually packed with natural packaging materials such as young coconut leaves (janur), but a little scientific information is available related to the packaging material. This study aimed to examine the physical and chemical characteristics of fresh and steamed janur (30 minutes steaming at 100 0 C). The physical and chemical properties of janur were expected to be the basis for the development of janur as an environmentally friendly packaging material. The results showed that fresh and steamed janur color was greenish-yellow and brownish-yellow. The fresh and steamed janur had a tensile strength 19.19 MPa and 30.62 MPa; water content 73.54% and 69.57%; and fat content 1.85% and 0.54%, respectively. After steaming, the microstructure of the cells became finer and irregular. The dominant fatty acid in fresh janur and steamed janur was palmitic acid (24.27%), and palmitoleic acid (38.56%), respectively. The treatment of steaming of janur influenced the physical and chemical characteristics of packaging materials.

scholarly journals Phenotypic correlation between leaf characters and physical and chemical aspects of cv. Vitória pineapple fruit

2018 ◽  
Vol 40 (2) ◽  
Author(s):  
Ivanildo Schmith Küster ◽  
Rodrigo Sobreira Alexandre ◽  
Sara Dousseau Arantes ◽  
Edilson Romais Schmildt Schmildt ◽  
Lucio de Oliveira Arantes ◽  
...  
Keyword(s):  
Block Design ◽  
Titratable Acidity ◽  
Leaf Length ◽  
Soluble Solids ◽  
Phenotypic Correlation ◽  
Chemical Characteristics ◽  
Physical And Chemical Characteristics ◽  
The North ◽  
Randomized Block Design ◽  
Physical And Chemical

Abstract By considering the few studies related to pineapple cv. Vitória, to know the relationships between the physical and chemical characteristics of the fruits, and they with the “D” leaf, is fundamental. The objective of this work was to evaluate the relationships between “D” leaf, with the physical and chemical characteristics of fruits of pineapple cv. Vitória, under the edaphoclimatic conditions in the North of the State of Espírito Santo. The experiment was carried out in a complete randomized block design in split-plot arrangement with four replications. The data obtained from 433 individually evaluated fruits were analyzed, as it follows: 84 at planting in July and induction at 8 months; 98 at planting in July and induction at 10 months; 84 at planting in July and induction at 12 months; 59 at planting in September and induction at 8 months; 50 at planting in September and induction at 10 months; 58 at planting in September and induction at 12 months. Pearson’s correlation was performed between the characteristics of “D” leaf (length and width) and the physical and chemical aspects of fruits (mass of the fruits with and without crown, fruit length and diameter, pulp volume, translucent area, soluble solids and titratable acidity) for the six treatments. Most of the relationships among the 11 characteristics evaluated were of low magnitude in the six treatments, but correlations of high magnitude and practical application of interest to plant scientists, breeders, farmers and consumers were found. The length and width of the “D” leaf should not be used as indicators of physical and chemical qualities of cv. Vitória. Fruits with higher mass, with or without crown or larger width or diameter present higher pulp content. Fruits with higher mass, with or without crown have lower content of soluble solids.

Sign in / Sign up

Export Citation Format

Share Document