OPTIMIZATION OF INULIN CONTENT IN THE FORMULATION OF SOFT WAFERS ON BASED WHEAT FIBER

2020 ◽  
Author(s):  
Р.З. СХАШОК ◽  
Ю.Н. ФИЛИППЕНКО ◽  
Н.А. ТАРАСЕНКО
Keyword(s):  
Dietary Fiber ◽  
Quality Indicators ◽  
Control Sample ◽  
Chemical Parameters ◽  
Organoleptic Evaluation ◽  
Physical And Chemical Parameters ◽  
Quality Of Products ◽  
Physical And Chemical ◽  
Optimal Quality

Исследовано влияние инулина, внесенного в рецептуру мягких вафель взамен части сахара, на качество изделий. Раствор инулина Beneo (Orafti) GR вносили в тесто в количестве 3, 5 и 7% к массе муки. Контролем был образец мягких вафель без добавки инулина. Одновременно с инулином во все образцы вносили пшеничные пищевые волокна Камецель FW 200 в количестве 15% к массе муки. На основе исследования физико-химических показателей влажности и плотности тестовых заготовок, а после их выпечки – намокаемости и влажности готовых изделий установлено, что оптимальные показатели качества имел образец мягких вафель с 5-процентным содержанием инулина. По разработанной рецептуре изготовлены мягкие вафли с добавкой пшеничных волокон и установленным количеством инулина. Проведена органолептическая оценка изделий, определено содержание основных пищевых веществ. Установлено, что мягкие вафли, в рецептуру которых внесены пшеничные волокна Камецель FW 200 и инулин Beneo (Orafti) GR, дольше сохраняют свежесть, содержат на 15% меньше жира, на 6% больше белка и на 8% менее калорийны по сравнению с контрольным образцом. The effect of inulin added to the formulation of soft wafers instead of sugar on the quality of products was studied. Beneo (Orafti) GR inulin solution was added to the dough in an amount of 3, 5 and 7% by weight of flour. A sample of soft wafers without inulin supplementation was a control. Wheat dietary fiber Kametsel FW 200 in an amount of 15% by weight of flour was added simultaneously with inulin to all samples. On the basis on the study of physical and chemical parameters of humidity and density of test blanks, and after baking-wetness and humidity of finished products, it was found that a sample of soft wafers with 5% inulin content had optimal quality indicators. According to the developed recipe, soft wafers with the addition of wheat fibers and a set amount of inulin are made. Organoleptic evaluation of products was carried out, the content of the main food substances was determined. It was found that soft wafers with wheat fiber Kamenzel FW 200 and inulin Beneo (Orafti) GR added to the recipe retain freshness longer, contain 15% less fat, 6% more protein and 8% less calories compared to the control sample.

Effects of the Degree of Maturity on the Chemical Composition, Physical Characteristics and Sensory Attributes of Peach (Prunus persica) cv. Caterin

2005 ◽  
Vol 11 (5) ◽  
pp. 345-352 ◽  
Author(s):  
A. I. Cascales ◽  
E. Costell ◽  
F. Romojaro
Keyword(s):  
Sensory Quality ◽  
Prunus Persica ◽  
Sensory Attributes ◽  
Soluble Solids ◽  
Chemical Parameters ◽  
Colour Intensity ◽  
Physical And Chemical Parameters ◽  
Degree Of Maturity ◽  
Physical And Chemical

Sensory quality of peach during ripening to assess the best state for consumption was analysed. Physical and chemical parameters commonly used for establishing the commercial quality of this fruit were also determined: Soluble solids, acidity, sugars, organic acids, chlorophyll, carotenoids, resistance to compression and to penetration and colour. Relationships among these parameters and sensory characteristics were also analysed. A panel of eight trained assessors evaluated intensities of 12 sensory attributes (1 for odour, 2 for colour, 4 for flavour and 5 for texture). The sensory attributes selected allowed the description of perceivable differences between peaches of different degrees of maturity, although the variation in intensity of the attributes followed different trends. Colour intensity increased and acidity, firmness and crispness decreased significantly with ripening. Intensity of flavour, sweetness and fruitiness increased significantly from the under-ripe to semi-ripe states, and then decreased on reaching ripeness. It can be concluded that the most suitable time for harvesting and consumption of this peach variety was the state described herein as semi-ripe, and that a high correlation existed between colour intensity and hardness and the instrumental measurements of colour and texture.

Commodity science and examination of meat products. Laboratory workshop

2018 ◽  
Author(s):  
Юлия Данильчук ◽  
YUliya Danilchuk
Keyword(s):  
Meat Products ◽  
Regulatory Framework ◽  
Laboratory Work ◽  
Educational Institutions ◽  
Chemical Parameters ◽  
Higher Educational Institutions ◽  
Regulatory Documents ◽  
Physical And Chemical Parameters ◽  
Physical And Chemical

In this workshop the work on the study of the classification, assortment and expertise of the quality of meat and meat products. Each Chapter provides an overview of the relevant types of products and a list of the main regulatory documents required for their examination. The latest changes in the regulatory framework have been taken into account. Laboratory work on the examination of products include tasks for the study of defects, acceptance rules and methods of sampling, marking analysis, evaluation of the quality of goods by organoleptic and physical and chemical parameters. For students of higher educational institutions studying in the direction of preparation 38.03.07 "commodity science".

scholarly journals Byproducts of orange extraction: influence of different treatments in fiber composition and physical and chemical parameters

2014 ◽  
Vol 50 (3) ◽  
pp. 473-482 ◽  
Author(s):  
Juliana Maria de Mello Andrade ◽  
Erna Vogt de Jong ◽  
Amélia Teresinha Henriques
Keyword(s):  
Dietary Fiber ◽  
Fiber Type ◽  
Fiber Content ◽  
Drying Methods ◽  
Chemical Parameters ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Juice Extraction ◽  
Physical And Chemical Parameters ◽  
Physical And Chemical

In this work we evaluated the variability in fiber content and physical and chemical parameters of byproducts from orange juice extraction. Five different treatments and two drying methods were evaluated. The results indicate that drying by lyophilization was better than that drying in an oven. The pH ranged from approximately 3.47 to 3.96. The variation in moisture values was 9.22% ± 0.02 to 18.48 ± 0.52%. The total dietary fiber content in the resulting flours ranged from 42.44% to 62.74%. The soluble and insoluble dietary fiber contents differed among the samples, ranging from 5.04% to 19.95% for the first fiber type, and 23.96% to 57.70% for the second. In conclusion, three treatments, associated with freeze-drying, showed promising results in the development of fiber-rich product. However, some modifications are needed, as well as further analysis, to guarantee the benefits of these products for human health. This study contributes to the possible application of industrial byproducts.

scholarly journals The Diversity of Makrozoobenthos as Bio-Indicators of Water Quality of the River Kundur District Labuhanbatu

2021 ◽  
Vol 4 (1) ◽  
pp. 1027-1033
Author(s):  
Winarti Winarti ◽  
Arman Harahap
Keyword(s):  
Total Abundance ◽  
Chemical Parameters ◽  
Observation Station ◽  
Physical Chemical ◽  
Physico Chemical ◽  
Physical And Chemical Parameters ◽  
The Individual ◽  
Physical And Chemical ◽  
Chemical Water

Macrozoobenthos used as a bioindicator of the waters, this happens because of the nature of the benthos which has mpergerakan low so it got a lot of influence from the environment. This study aims to determine the condition of the river Kundur with a view the community structure of macrozoobenthos which include: species composition, abundance, diversity, uniformity and dominance as well as the physical and chemical parameters of water as a paremeter supporters. Based on the results of observations, macrozoobenthos were found during the study in the river Kundur consists of 3 phylum, 4 classes, 17 family with 11 species. The composition of the class of macrozoobenthos in the whole of the observation station consists of a Gastropod (37%), Insecta (23%), Malacostraca (20%), Polychaeta (10%) dan Malacostraca (20%). The value of an abundance ranged from 325,7 - 3309,6 ind/m3. With the value of the total abundance at Station I which is equal to 3690,1 ind/m3, Station II 3723,1 ind/m3, Station III 3692,3 ind/m3 can be categorized diversity are light polluted with the value of the index of uniformity (E) that describes the spread of the individual tends to be uniform or relatively the same. While the condition of the physical-chemical parameters and the substrate bottom of the river Kundur in general has a range of relatively homogeneous, spread evenly throughout the observation stations and still be able to support life macrozoobenthos. To the results of measurements of the parameters of physico-chemical water and substrate in the river kundur in general has a range of relatively homogeneous in the whole observation stations and still be able to support the life of the macrozoobenthos.

INFLUENCE OF PACKAGING ON THE PHYSICO-CHEMICAL PARAMETERS AND ORGANOLEPTIC EVALUATION OF TABLE WINE

2019 ◽  
Author(s):  
Т.А. ДРОЗДОВА ◽  
А.П. БИРЮКОВ ◽  
Н.Ю. КАЧАЕВА ◽  
Р.А. ДРОЗДОВ
Keyword(s):  
Red Wine ◽  
Chemical Characteristics ◽  
Chemical Parameters ◽  
Glass Bottle ◽  
Organoleptic Evaluation ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Sweet Wines ◽  
Physical And Chemical

Определены физико-химические показатели 12 образцов сухих и полусладких белых и красных столовых вин, выработанных одним предприятием и разлитых в стеклобутылку (СБ), бутылку из полиэтилентерефталата и упаковку «пакет в коробке» (ПВК) в феврале 2018 г. холодным и горячим способами, с целью установления влияния упаковки на изменение органолептического состава и физико-химических показателей столовых вин. Физико-химический анализ и дегустация представленных образцов столовых вин проведены в марте 2018 г. с использованием общепринятых методик. Установлено, что через месяц после розлива в упаковку все опытные образцы соответствовали требованиям действующей нормативной документации на данный вид продукции и обладали оптимальными физико-химическими показателями, кроме образца полусладкого красного вина в СБ, который на момент анализа был подвержен микробиологическому воздействию. Во всех исследованных образцах столовых вин обнаружен 1,2-пропиленгликоль, но его содержание не превышало допустимых норм. По итогам дегустации для сухих столовых вин рекомендован розлив в СБ, поскольку холодный розлив, применяемый при этом виде упаковки, практически не влияет на изменение органолептических характеристик продукта. Для полусладких вин рекомендуется горячий розлив, поскольку он препятствует забраживанию и задушке вина, а розлив в упаковку ПВК позволяет сохранять качество вина. Physico-chemical parameters of 12 samples of dry and semi-sweet white and red table wines produced by one enterprise and poured into a glass bottle (GB), a bottle of polyethylene terephthalate and a bag-in-box in February 2018 by cold and hot methods were determined in order to establish the influence of packaging on the change in the organoleptic composition and physico-chemical characteristics of table wines. Physical and chemical analysis and tasting of the presented samples of table wines were carried out in March 2018 using generally accepted methods. It was found that a month after filling in the package, all prototypes met the requirements of the current regulatory documentation for this type of product and had optimal physico-chemical parameters, except for the sample of semi-sweet red wine in the GB, which at the time of analysis was exposed to microbiological effects. In all the studied samples of table wines 1,2-propylene glycol was found, but its content did not exceed the permissible norms. Following the results of the tasting, bottling in the GB is recommended for dry table wines, since the cold bottling used in this type of packaging practically does not affect the change in the organoleptic characteristics of the product. For sweet wines it is recommended that hot-filling because it prevents fermenting and suffocating wine and bottling in bag-in-box allows to preserve the quality of the wine.

The structure and composition of macrozoobenthos community in varying water qualities in Kalibaru Waters, Bengkulu, Indonesia

2020 ◽  
Vol 22 (1) ◽  
Author(s):  
Lilisti LILISTI ◽  
Zamdial ZAMDIAL ◽  
Dede Hartono ◽  
Bieng Brata ◽  
Marulak Simarmata
Keyword(s):  
Human Activities ◽  
Aquatic Ecosystem ◽  
Chemical Parameters ◽  
Aquatic Life ◽  
Physical And Chemical Parameters ◽  
Ecological Threshold ◽  
Medium Level ◽  
The Government ◽  
Physical And Chemical

Abstract. Lilisti, Zamdial, Hartono D, Brata B, Simarmata M. 2021. The structure and composition of macrozoobenthos community in varying water qualities in Kalibaru Waters, Bengkulu, Indonesia. Biodiversitas 22: 106-112. Various human activities affect the quality of the aquatic ecosystem that can be assessed by measuring the physical, chemical, and biological parameters of the waters and sediments. This is the case of Kalibaru Waters, Bengkulu, Indonesia which shows changes in the estuary and marine ecosystems due to the cut-off of the main river around the area for the development of roads and bridges. The objective of this study was to analyze the quality of the waters and substrate, and the structure of the macrozoobenthos community as a bioindicator at the Kalibaru Waters. A survey was carried out in four stations, which was purposively selected based on human activities around the waters. Data collected included the physical and chemical parameters, and the diversity and density of macrozoobenthos species. The density of macrozoobenthos species was analyzed for summed dominance ratio (SDR), diversity (H'), homogeneity (E), and dominance (D) indices. The results showed that the physical and chemical parameters of Kalibaru Waters were acceptable for aquatic life, however, the oil contents at two stations exceeded the ecological threshold. Analysis of the macrozoobenthos community as a bioindicator for water quality found that the diversity and homogeneity indices were at a medium level indicating an unstable community, while the dominant index remained low indicating that none of the species was dominant in the Kalibaru Waters. This information is needed as a reference for the government of Bengkulu Province to make appropriate policies and management decisions to maintain the quality of the aquatic ecosystem in Kalibaru Waters.

scholarly journals Evaluation of the Ecological Impact of Human Settlement on the Water Quality of Lower Cross River, Nigeria

2013 ◽  
Vol 2013 ◽  
pp. 1-12 ◽  
Author(s):  
B. J. Oribhabor ◽  
O. M. Udoidiong ◽  
D. F. Udoh ◽  
B. E. Akpan
Keyword(s):  
Water Quality ◽  
Ecological Impact ◽  
World Health ◽  
Human Settlement ◽  
Chemical Parameters ◽  
Cross River ◽  
Cross River State ◽  
Physical And Chemical Parameters ◽  
Physical And Chemical

The ecological impact of human settlement on the water quality of Lower Cross River, Nigeria was evaluated. The physical and chemical conditions of the river water were determined from January to August, 2011. Three stations comprising Itu in Akwa Ibom State with intense human activities (station 2), its upstream (without human settlement) at Cross River State (station 1) and the downstream (station 3) were sampled. The Parametric One Way Analysis of Variance (ANOVA) indicated that of the 17 physical and chemical parameters determined, only water level and COD were found to be significantly different () among stations. The spatial variations in the level of significant correlation of the physical and chemical parameters among the stations and the higher level of interrelationship in downstream station 2 and 3 than station 1 could be attributed to inputs resulting from human settlement. Comparison between some parameters with Standard Organization of Nigeria, and World Health Organization maximum permitted levels for drinking water indicated that the water was not polluted. However, the BOD and COD concentrations of greater than 2 mg/L and 20 mg/L respectively were indicative of pollution.

scholarly journals Kualitas dan distribusi spasial karakteristik fisika-kimia Sungai Siak di Kota Pekanbaru

DEPIK ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 335-343
Author(s):  
Luri Anita Vanri ◽  
Adriman Adriman ◽  
Muhammad Fauzi
Keyword(s):  
Water Quality ◽  
Fecal Coliform ◽  
Principal Component ◽  
Ex Situ ◽  
Chemical Parameters ◽  
Physical And Chemical Parameters ◽  
Physical And Chemical ◽  
Main Factor

Siak River is one of the biggest rivers and the deepest in Riau Province in Indonesia with its 20-30 depth and depth 370 kilometers. The Siak River used for bathing, washing, dumping industrial palm oil, plantation, domestic waste, and port so it has an impact on water quality changing. This study analyzed the water quality and distribution spatial physical and chemical parameters the river around in Pekanbaru city, using Principal Component Analysis (PCA), this study used laboratory in situ and ex situ water quality measurement instruments. Water sampling each station done three times in two weeks during October to November 2019. The results obtained from this study shows the water quality of these 6 stations in the category of bad and the water quality from headwaters to downstream river influenced by organic parameter as a dominant pollutant. The correlation of water quality characteristic was 74.4% main factor 1 (F1) 47.4% and main factor 2 (F2) 26.7% with main characteristics fecal coliform, phosphate, and nitrate. Grouping these characteristics through a dendrogram showed three levels of relationship based on the characteristic parameter. The first group stands for station 1,2, and 4 have higher brightness and Dissolved oxygen (DO) parameters than other stations. The second group stands for stations 3 and 5 that have relatively high in parameter phosphate and nitrate. The third group is station 6 (river estuary) which results in shows high of fecal coliform proportional to pollution. The study can be concluded that three groups heavily contaminated. Each group has different parameters that show influence upland and waters activities.Keywords: Distribution of spatial, The quality of water, Siak River, Physical and Chemical Parameters, PCA ABSTRAKSungai Siak merupakan salah satu sungai terbesar di Provinsi Riau dan terdalam di Indonesia, dengan kedalaman sekitar 20-30 meter dan panjang 300 kilometer. Sungai siak masih dimanfaatkan oleh masyarakat sebagai sarana Mandi Cuci Kakus (MCK), tempat buangan limbah industri kelapa sawit, perkebunan, rumah tangga dan pelabuhan, sehingga berdampak pada perubahan kualitas perairan. Penelitian dilakukan untuk menganalisa kualitas dan distribusi spasial karateristik fisik-kimia perairan Sungai Siak di sekitar Kota Pekanbaru, dengan menggunakan Principal Component Analysis (PCA). Kajian menggunakan instrument pengukuran kualitas air in situ dan ex situ di laboratorium. Pengambilan sampel air pada masing-masing stasiun dilakukan sebanyak tiga kali setiap dua minggu selama bulan Oktober hingga November 2019. Hasil yang diperoleh dari kajian ini adalah kualitas air di keenam stasiun masuk dalam katagori buruk dan mengalami penurunan kualitas dari hulu ke hilir yang disebabkan bahan organik. Korelasi karakteristik kualitas air sebesar 74,3%, faktor utama 1 (F1)  47,4% dan faktor utama 2 (F2) 26,7% dengan penciri utama fecal coliform, fosfat dan nitrat. Pengelompokan stasiun pada dendogram klarifikasi hierarki menunjukkan adanya tiga tingkat hubungan kekerabatan berdasarkan parameter pencirinya. Kelompok satu terdiri dari stasiun 1, 2 dan 4 memiliki hasil relatif tinggi pada parameter kecerahan dan oksigen terlarut (DO) dibandingkan dengan stasiun lainnya. Kelompok dua terdiri dari stasiun 3 dan 5 memiliki hasil relatif tinggi pada paramter nitrat dan fosfat dibandingkan dengan stasiun lainnya. Kelompok tiga adalah stasiun 6 (muara sungai sail) dengan parameter fecal coliform relatif tinggi yang berbanding lurus dengan tingkat pencemarannya. Berdasarkan hasil kajian dapat disimpulkan bahwa tiga kelompok sama-sama tercemar berat, namun masing-masing kelompok memiliki perbedaan parameter pencirinya yang memperlihatkan pengaruh berbagai aktifitas di darat maupun di perairan itu sendiri.Kata kunci: Distribusi spasial, Kualitas air, Sungai Siak, Parameter fisika dan kimia, PCA

scholarly journals The effect of apple powder on the consumption of crispbread

2020 ◽  
Vol 81 (4) ◽  
pp. 122-130
Author(s):  
A. E. Kovaleva ◽  
E. A. Pyanikova ◽  
E. I. Bykovskaya ◽  
E. V. Ovchinnikova
Keyword(s):  
Quality Indicators ◽  
Chemical Parameters ◽  
Point Scale ◽  
Whole Wheat ◽  
Rye Flour ◽  
Physico Chemical ◽  
Physical And Chemical ◽  
Taste And Smell ◽  
Kursk Region

The results of the influence of a dry powder obtained from Antonovka apples growing in the Kursk region on the consumer properties of crispbreads in which whole wheat and rye flour were partially replaced with apple powder in the amount of 10, 15 and 20% are presented. The optimal content of dried apple powder in baked samples of crispbread was determined during the experiment by the results of a study of organoleptic and physico-chemical quality indicators of samples. To assess the quality of the developed samples of crispbreads, an expert method was used to determine the weighting factors of product quality indicators. In the course of the calculations for experts, the most significant indicator was taste; the second by weight - appearance; the third is smell; fourth is form; fifth – color; the sixth is a view in kink. During the study of organoleptic indicators using a point scale, the largest amount of points (28.8 points) was gained by a sample of bread with the addition of 20% apple powder (it replaced 10% whole wheat and rye flour, respectively). This sample had an appearance interspersed with flavors and the presence of minor bubbles; pleasant taste and smell characteristic of apples; uniform color; rectangular shape; layered, with uniform porosity, without swelling, hardening, traces of an unbreakable appearance in a kink. The study of physical and chemical parameters made it possible to establish that with an increase in the amount of the additive (Antonovka apple powder), the mass fraction of moisture and acidity increase due to dietary fiber and acids that make up the apple powder.

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