scholarly journals Analogue Rice Formulation from Tapioca, Soybean Flour, Natural Dyes (Amaranthus tricolor L. and Alternanthera amoena V.)

FOODSCITECH ◽  
2020 ◽  
Vol 3 (2) ◽  
pp. 9
Author(s):  
Elfi Anis Saati ◽  
Auliarinda Noviani ◽  
Muhammad Wachid ◽  
Devi Dwi Siskawardani
Keyword(s):  
Absorption Capacity ◽  
Natural Dyes ◽  
Soybean Flour ◽  
Color Intensity ◽  
Amaranthus Tricolor ◽  
Total Pigment ◽  
Local Resources ◽  
Nutritional Components ◽  
Rice Consumption ◽  
Organoleptic Score

The diversification of food is the solution of rice imports elevation, rice consumption dependence, as well as lack of protein calories for baby in Indonesia. Analogue rice from local resources such as various starches, both from tubers and nuts. Analogue rice is produced from flour with the addition of water or other nutritional components. To improve consumer appeal, the natural dyes addition also can increase nutrition product. This research aimed to analyze the effect of pigment sources and formulation of tapioca and soybean. Nested design was applied with 1st factor was sources of pigment (control, extracted green spinach, and red spinach). The second factor was the proportion of tapioca and soybean flour. The result showed that protein increased from 4.54% to 5.30% and iron (Fe) increased from 2.58 to 14.54 ppm. The best analog rice was produced from T1B2 (85% tapioca : 15% soybean flour x red spinach) which had moisture content (4.96%), fat (3.23%), protein (5.70%), absorption capacity (175.89%), color intensity (L = 52.40; a+ = 1.50; b+ = 10.10), antioxidant activity (88.55%), total pigment (4.86 mg L-1), and iron (20.11%). The organoleptic score was taste (3.17 = quite like), texture (3.30 = quite like), shape (3.03 = quite like), and preference (3.23 = quite like).

scholarly journals Study of Natural Dyes and Pineapple Leaf Fibres Growing Locations within Plant Stems on Dyeing Intensity.

2018 ◽  
Vol 68 ◽  
pp. 01030
Author(s):  
Amin Rejo ◽  
Rizky Tirta Adhiguna ◽  
Debora Geovanni Rajagukguk
Keyword(s):  
Physical Properties ◽  
Leaf Growth ◽  
Natural Dyes ◽  
Raw Material ◽  
Color Intensity ◽  
Caesalpinia Sappan ◽  
Require Quality ◽  
Plant Stem ◽  
Pineapple Leaves

The physical properties of fibres produced from pineapple leaves can vary due to the differences in growing locations within a stem and are influenced by leaf growth age. Pineapple leaf fibres require quality increase, particularly in dyeing. The utilizing of natural dyes ingredients from suji (Dracaena angustifolia) leaves extract, turmeric (Curcuma domestica val) and sappan (Caesalpinia sappan [L.]) wood have friendly impact on the environment. Various types of natural dyes and leaf fibres growing location within the stems of pineapple plants and the color intensity are carefully examined in this study. The diversity of natural dyes used in dyeing influenced the fibres color intensity of pineapple leaves. Pinneaple leaf fibers growing loccation within pineapple stems impacted fibre color lightness intensity, the axis a* and b* colors. The utilization of pineapple leaf fibers from the base of plant stem is more suitable to be used as textile raw material due to its higher lightness level.

scholarly journals Chemical, Functional and Sensory Properties of Extruded Breakfast Strips Produced from a Blend of Orange-fleshed Sweet Potato, Soybean and Plantain Flour

2019 ◽  
pp. 1-9
Author(s):  
D. B. Kiin-Kabari ◽  
O. M. Akusu ◽  
U. A. Udoh
Keyword(s):  
Sweet Potato ◽  
Functional Properties ◽  
Control Sample ◽  
Absorption Capacity ◽  
Sensory Properties ◽  
Soybean Flour ◽  
Carotene Content ◽  
Overall Acceptability ◽  
Ipomea Batatas ◽  
Orange Fleshed Sweet Potato

Breakfast strips were produced from different blends of orange-fleshed sweet potato (Ipomea batatas), plantain (Musa paradisiaca) and soybean (Glycine max) flours with substitution ratios of 100:0:0, 90:10:0, 90:0:10, 80:10:10, 70:15:15, 60:20:20 and 50:25:25 and labelled as samples A, B, C, D, E, F and G, respectively. The blends were evaluated for functional properties, total carotene, vitamins (B2 and B6) and sensory properties of the breakfast strips with a commercial breakfast food (Flakes) as control (sample H) . For the functional properties, the water absorption capacity decreased while the oil absorption increased with an increase in substitution levels of the soybean flour. The bulk density, solubility, swelling power and swelling volume were higher in sample A. The least gelation capacity maintained a constant rate of 4% across the blends. The moisture content of the strips ranged from 7.25-9.40%. The Ash contents were below 3% for all the blends. The protein contents increased with an increase in substitution with soybean flour while sample A - breakfast strips from 100% orange-fleshed sweet potato flour showed the highest value for fats (5.62%). The fibre content ranged from 0.69 to 5.14% and carbohydrate content reduced with an increased substitution with soybean flour (72.25-78.70%). The energy value ranged from 351.90-384.80 Kcal/100 g which was within the limit recommended for breakfast foods. Total carotene content increased with increased substitution with orange-fleshed sweet potato (15.18-33.56 mg/kg) which is significantly higher than the control at 0.75 mg/kg. The result of the sensory evaluation showed that the overall acceptability of the samples produced compared favourably with the control. Sample A and B showed a vitamin B2 of 4.70 and 4.00 mg/kg, respectively. However, the values decreased with increase in the addition of soybean while vitamin B6 increased with increase in soybean.

scholarly journals Karakteristik Ekstrak Pewarna Alami Bunga Kenop (Gomphrena globosa L.) pada Perlakuan Ukuran Partikel dan Lama Maserasi serta Korelasi Antar Variabel

2020 ◽  
Vol 8 (3) ◽  
pp. 448
Author(s):  
Rahel Br Ginting ◽  
Ni Made Wartini ◽  
Luh Putu Wrasiati
Keyword(s):  
Particle Size ◽  
Data Analysis ◽  
Extraction Process ◽  
Natural Dye ◽  
Natural Dyes ◽  
Color Intensity ◽  
Bivariate Correlation ◽  
Gomphrena Globosa ◽  
Coefficient Corrélation ◽  
Two Factors

Natural dyes from globe amaranth contain betacyanin obtained through the extraction process. This study aims to know the characteristics of natural dye extract globe amaranth on the treatment of particle size and maceration time as well as determine the correlation between total betacyanin with the yield and color intensity of natural dyes extract globe amaranth. This research used two factors namely, particle size (40, 60, and 80 mesh) and maceration time (24, 36, and 48 hours). The data analysis used a bivariate correlation test. The results showed the characteristics of the natural dyes extract globe amaranth on the treatment of particle size and maceration time were as follows: yield 10.61–13.64 percent, total betacyanin 92.42–166.62 mg/100g, brightness level (L*) 18.03–13.09, redness level (a*) 8.29–10.62, and yellowish level (b*) 3.85-7.66. Total betacyanin and yield have a strong but not significant correlation, with a coefficient correlation (r) 0.6631 and coefficient determination (R2) 0.4397. The correlation between total betacyanin with color intensity namely, brightness (L*), redness (a*), and yellowish (b*) has a very strong and correlation with the coefficient correlation (r) respectively -0.872; 0.877; and -8.836 and coefficient determination (R2) respectively 0.7701; 0.7608; 0.7004. Keywords : Gomphrena globosa L., betacyanin, corelation, nature dyes, extraction

scholarly journals Functional Properties of Sausage Rolls Made from Cocoyam and Wheat Flour Enriched with Soybean Flour

2019 ◽  
Vol 3 (2) ◽  
pp. 39
Author(s):  
Peter-Ikechukwu, A. ◽  
Ibeabuchi, J.C. ◽  
Eluchie, C.N. ◽  
Agunwa, I.M. ◽  
Aneke, E.J. ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Functional Properties ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Soybean Flour ◽  
Emulsion Capacity ◽  
Significant Difference ◽  
Flour Blends

<p><em>Functional properties of sausage rolls made from cocoyam and wheat flour enriched with soybean flour was studied. Cocoyam cormels and soybean were processed into flour, which were later used to formulate composite flour blends, with wheat flour in the ratio of: 90:10:0 (control 1), 80:10:10, 70:10:20, 60:10:40, 50:10:30, respectively, while 0:10:90 served as control 2. The result of the functional properties showed variation in behavior. There were no significant difference (p?0.05) in pH, bulk density, swelling index, foam capacity and emulsion capacity of the flour samples while significant difference (p?0.05) existed in water absorption capacity, oil absorption capacity and wettability.</em></p>

scholarly journals Physicochemical, Functional and Pasting Properties of Garri Fortified with Soybean Flour

2021 ◽  
pp. 18-27
Author(s):  
P. C. Obinna-Echem ◽  
P. A. Amgbeye
Keyword(s):  
Lactic Acid ◽  
Hydrogen Cyanide ◽  
Analytical Procedure ◽  
Control Sample ◽  
Titratable Acidity ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Peak Time ◽  
Water Absorption Capacity ◽  
Soybean Flour

Aim: This study evaluated the physicochemical, functional and pasting properties of garri fortified with soybean flour. Methodology: Soybean flour was incorporated into the garri prior to garrification at a ratio of 10, 20, 30, 40 and 50% for samples A, B, C, D and E respectively. Sample without soybean flour served as control. Standard analytical procedure was used in the evaluation of all six samples. Results: The pH and titratable acidity (TTA) of the samples varied respectively, from 4.59 - 6.48 and 0.08 - 0.17 % lactic acid. There was significant (P<0.05) decrease in pH with increase in soybean flour, while the reverse was the case for TTA. Swelling power, bulk density and water absorption capacity of the soybean fortified garri ranged from 8.74 - 17.81%, 0.60 - 0.80 g/ml and 13.44 – 19.43 % respectively. Control sample (100% garri) had hydrogen cyanide (HCN) content of 1.50 mg HCN/100g while samples with soybean flour had no detectable levels. Peak viscosity, trough, breakdown, final viscosity and setback varied significantly (P<0.05) from 101.19 - 399.44, 90.92 - 320.19, 10.28 - 79.25, 123.19 - 451.50 and 32.28 - 131.31 RVU respectively. Peak time and pasting temperatures ranged from 5.18 – 6.34 min and 74.28 – 92.88 oC. Conclusion: The study revealed that a good quality garri can be produced with the incorporation of soybean flour up to 50%, the garri is safe for consumption as there was no HCN detected, and the decrease in viscosity provides for a soft textured, mouldable garri that is convenient for swallow.

Cold-Pad-Batch Dyeing of Silk with Laccifer lacca Kerr. and Garcinia dulcis (Roxb.) Kurz Bark

2013 ◽  
Vol 864-867 ◽  
pp. 2152-2155
Author(s):  
Rattanaphol Mongkholrattanasit ◽  
Monthon Nakpathom ◽  
Nattaya Punrattanasin
Keyword(s):  
Tartaric Acid ◽  
Ferrous Sulfate ◽  
Natural Dyes ◽  
Fastness Properties ◽  
Color Intensity ◽  
Batch Technique ◽  
Silk Fabrics ◽  
Silk Dyeing ◽  
Different Color ◽  
Color Depth

Cold-pad-batch technique of silk dyeing fabric with two natural dyes (Laccifer lacca Kerr. And Garcinia dulcis (Roxb.) Kurz bark) using pre-mordant are performed using 3 different mordants namely, alum, tartaric acid and ferrous sulfate. The study showed that color intensity (K/S) slightly increased when the batching time increased from 1 to 24 hours. Dyed silk fabrics have different color shades depending on the types of mordant applied. Ferrous sulfate and alum was found to be the best mordants for improvements of color depth. Various fastness properties (wash, crock and light) of the dyed silk fabrics have also been investigated.

scholarly journals Coconut (Cocos nucifera Linn.) Root Extraction and Application as A Fabric Dye with Different Particle Sizes and Extraction Methods

2021 ◽  
Vol 891 (1) ◽  
pp. 012020
Author(s):  
R Pujiarti ◽  
O A Putri
Keyword(s):  
Particle Size ◽  
Ph Value ◽  
Cocos Nucifera ◽  
Extraction Methods ◽  
Natural Dyes ◽  
Raw Material ◽  
Effect Of Temperature ◽  
Extraction Temperature ◽  
Color Fastness ◽  
Color Intensity

Abstract Coconut (Cocos nucifera Linn.) root can be used as an alternative to natural dyes because it contains color pigments in the form of flavonoids. Extraction of natural dyes is affected by several factors such as the type of solvent, extraction temperature, ratio of solvent and raw material, particle size, stirring, and extraction time. This study ware aims to determine combination factor of the particles size and extraction methods of coconut root dye on the characteristics and colour fastness of the fabric products. The coconut root powder in 60 and 40 mesh sizes were extracted by boiling distilled water and maceration with 70 and 95% ethanol, respectively. The coconut root dye was tested for the color characteristics and the dye solution was applied to the fabric and tested for the color fastness. The results showed that the particle size and extraction methods used had a significant effect on color intensity while pH value and color index were not significantly different. The highest color intensity was 2.044, the effect of temperature at 30 was 1.949, and the effect of temperature at 100°C was 1.920. The pH value of the coconut root dye solution is acidic with an average pH of 5.85 while the color names from the test results using NADIM 2021 produce three color categories, namely foxtrot, tobacco brown, and pale gold. Although it is not significantly affected by the combination of material size factors and the extraction methods of coconut root dye solution, the results of the color fastness test tend to meet the standards of SNI 8302-2016 regarding the quality requirements for the fastness of written batik. The average grey scale value for each test is 3-4 (Good enough), the staining scale value is 4-5 (Good), and the sunlight resistance test value is 4 (Good).

scholarly journals Extraction and Stability of Natural Dyes From The skin of Red Dragon Fruit

2020 ◽  
Vol 4 (2) ◽  
pp. 130-141
Author(s):  
Ni Putu Bella Trisna Dewi ◽  
Ni Made Ayu Suardani Singapurwa ◽  
I Gede Pasek Mangku
Keyword(s):  
Citric Acid ◽  
Acid Solution ◽  
Ph Value ◽  
Natural Dyes ◽  
Citric Acid Solution ◽  
Color Intensity ◽  
Fruit Peel ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Peel Extract

Dragon fruit skin contains anthocyanin dyes which are quite high. Anthocyanins are dyes that give red color and can be used as natural dyes for food. This study aims to determine the ratio of the 10% citric acid solution with the time of maceration to obtain the highest anthocyanin levels and to determine the stability of the red dragon fruit peel extract. The research design used was a factorial completely randomized design (CRD) with two factors, namely the ratio of red dragon fruit peel pulp with 10% citric acid solvent consisting of three levels: 1: 3; 1: 6; 1: 9. The second factor is the length of maceration of the red dragon fruit skin which consists of three levels: 3 days; 3.5 days; 4 days. Analysis of red dragon fruit peel extract includes: yield, anthocyanin levels, pH value, color intensity, and stability test. The best treatment of red dragon fruit peel extraction was obtained in the sample ratio of 10% citric acid solution (1: 3) and the duration of maceration for 4 days with a yield of 22.92%; pH value of 1.84; anthocyanin levels of 52.27 mg / L; L * color intensity of 16.54; color intensity a * of 75.57; color intensity b * was 9.63 and the best anthocyanin dye stability test was obtained at a pH of 3 and a temperature of 7 ° C.

Potential new sources of natural dyes from the traditional pharmacopoeia of New-Caledonia

Planta Medica ◽  
2012 ◽  
Vol 78 (11) ◽  
Author(s):  
M Toussirot ◽  
E Hnawia ◽  
D Cardon ◽  
W Nowik ◽  
A de la Sayette ◽  
...  
Keyword(s):  
New Caledonia ◽  
Natural Dyes ◽  
Traditional Pharmacopoeia

2D Color-Intensity Representation of Ultrasonic Thickness Gauge Measurements

2020 ◽  
pp. 1192-1198
Author(s):  
M.S. Mohammad ◽  
Tibebe Tesfaye ◽  
Kim Ki-Seong
Keyword(s):  
Cost Effective ◽  
The Other ◽  
Thickness Gauge ◽  
Color Intensity ◽  
Digital Readout ◽  
Flat Surfaces ◽  
Video Cameras ◽  
Wide Range ◽  
Cost Effective Alternative ◽  
Ultrasonic Thickness

Ultrasonic thickness gauges are easy to operate and reliable, and can be used to measure a wide range of thicknesses and inspect all engineering materials. Supplementing the simple ultrasonic thickness gauges that present results in either a digital readout or as an A-scan with systems that enable correlating the measured values to their positions on the inspected surface to produce a two-dimensional (2D) thickness representation can extend their benefits and provide a cost-effective alternative to expensive advanced C-scan machines. In previous work, the authors introduced a system for the positioning and mapping of the values measured by the ultrasonic thickness gauges and flaw detectors (Tesfaye et al. 2019). The system is an alternative to the systems that use mechanical scanners, encoders, and sophisticated UT machines. It used a camera to record the probe’s movement and a projected laser grid obtained by a laser pattern generator to locate the probe on the inspected surface. In this paper, a novel system is proposed to be applied to flat surfaces, in addition to overcoming the other limitations posed due to the use of the laser projection. The proposed system uses two video cameras, one to monitor the probe’s movement on the inspected surface and the other to capture the corresponding digital readout of the thickness gauge. The acquired images of the probe’s position and thickness gauge readout are processed to plot the measured data in a 2D color-coded map. The system is meant to be simpler and more effective than the previous development.

Sign in / Sign up

Export Citation Format

Share Document