scholarly journals Sprouted Syrian Wheat in The Production of Arab Bread: القمح السوري المنبت في إنتاج الخبز العربي

2021 ◽  
Vol 5 (4) ◽  
pp. 75-57
Author(s):  
Mai Rajwan Al-kateb, Ramadan Attra, Ahmad Mofeed Hasn Sobh Mai Rajwan Al-kateb, Ramadan Attra, Ahmad Mofeed Hasn Sobh
Keyword(s):  
Folic Acid ◽  
Physical Properties ◽  
Durum Wheat ◽  
Rheological Properties ◽  
Acid Content ◽  
Optimum Conditions ◽  
Hard Wheat ◽  
Reliability Level ◽  
Statistical Results ◽  
Program Version

The research aims to study the optimum conditions for germination of Syrian hard wheat Cham 3, and to study the possibility of benefiting from sprouted wheat in fortifying Syrian Arab bread. The results were then treated statistically at the 95% reliability level using the Minitab program version 14. 0. It was evident through the statistical results that the optimum germination conditions for Syrian durum wheat Sham 3 is a temperature of 20 °C for a period of 4 days, as with these conditions the folic acid content reached 1. 75 mg / kg, which is approximately 13 times the folic acid content of meal wheat without sprouting (0. 135 mg / kg). By studying the rheological properties of flour and meal using Alveograph and Mixolab, it was noticed that germination led to a decrease in the strength of meal wheat. Where all the Alveograph indicators (P, L, G, W) and Mixolabs (C1, C2, C3, C4, C5, DDT) of germinated wheat significantly decreased compared to both flour and non-germinated meal. It was found that the possibility of benefiting from the Syrian sprouted wheat in fortifying the Syrian Arab bread, and the best percentage of adding crushed wheat sprouts to the Arabic bread is 40%, as it gave a sensory acceptable Arabic bread in terms of texture, separability, foldability and in terms of physical properties. The benefiting from the Syrian sprouted wheat in fortifying the Syrian Arab bread is possible, and the best percentage of adding sprouted wheat meal to the Arabic bread is 40%, as it gives a sensory acceptable Arabic bread in terms of texture, separability, foldability and in terms of physical properties.

Folic Acid Content of Milk and Milk Substitutes

PEDIATRICS ◽  
1963 ◽  
Vol 32 (3) ◽  
pp. 463-464
Author(s):  
A. LEONARD LUHBY ◽  
JACK M. COOPERMAN
Keyword(s):  
Folic Acid ◽  
Acid Content ◽  
Present Situation ◽  
Cow’S Milk ◽  
Accurate Assessment ◽  
Cow's Milk ◽  
Milk Substitutes

The "folic acid" content of cow's milk, as listed in the report of the Committee on Nutrition (Pediatrics, 31:329, 1963) is probably too low, as pointed out by Drs. Naiman and Oski. We would agree that these figures should be withdrawn until a more accurate assessment can be made. We are, however, less certain than they appear to be, that the L. casei assay, ascorbate-protected, will provide the information desired, i.e., the true total folate content of foodstuff biologically available to the human. For an understanding of the present situation, it is necessary to review briefly certain pertinent developments in this field.

scholarly journals Effect of Lactic Acid Content into on during Miconazole Eye Drops to be Used for Infection Preventive

2021 ◽  
Vol 7 (1) ◽  
Author(s):  
Yoshimura K ◽  
Inoue Y ◽  
Koizumi A ◽  
Suzuki M ◽  
Itakura S ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Physical Properties ◽  
Acid Content ◽  
Eye Drops ◽  
Lactic Acid Content ◽  
The Stability

Purpose: The aims of this study were to prepare a 0.1% Miconazole (MCZ) eye-drop solution and to evaluate the stability and physical properties of the preparation.

scholarly journals Folic acid content of beetroot leaf and root by different growing stages and genotypes

2019 ◽  
pp. 115-119
Author(s):  
Tímea Rubóczki ◽  
Mária Takácsné Hájos
Keyword(s):  
Folic Acid ◽  
Acid Content ◽  
Dry Matter ◽  
Developmental Stages ◽  
Matter Content ◽  
Nitrate Content ◽  
Dry Matter Content ◽  
Randomized Field Experiment ◽  
Sowing Dates ◽  
Young Leaves

An increasing interest has been observed of beetroot leaf as a salad component due to recent studies focusing on their nutritional value. The randomized field experiment was carried out on lowland chernozem soil with 6 varieties, 3 replications and 2 sowing dates. Sampling was performed on 23 of August 2018 at the stage of 30 and 50 days of vegetation, where leaf (30 and 50 days) and root (50 days) were collected. Total dry matter, folic acid and nitrate content were evaluated. The results of this investigation show that higher total dry matter content was measured in the root (8.47–10.30%) compared to the leaf in both developmental stages (6.47–9.20%). Nevertheless, higher folic acid content was found in the young leaves of 30 and 50 days of development (58.77–113.86 µg 100g-1). Among the examined varieties, Bonel has presented great amount of folic acid not only in the leaves (99.35–113.61 µg 100g-1), but also in the root (89.99 µg 100g-1). Finally, lower nitrate content was found in Libero (316.16 mg kg-1) at 30 days and in Akela (340.41 mg kg-1) at 50 days of development. Thereby, fresh consumption of beetroot leaves are highly recommended.

scholarly journals Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough—Evaluation of Thermal and Rheological Properties

Molecules ◽  
2021 ◽  
Vol 26 (22) ◽  
pp. 7033
Author(s):  
Dorota Gałkowska ◽  
Teresa Witczak ◽  
Mariusz Witczak
Keyword(s):  
Durum Wheat ◽  
Rheological Properties ◽  
Wheat Flour ◽  
Angular Frequency ◽  
Wheat Varieties ◽  
Spelt Wheat ◽  
Component Content ◽  
The Individual ◽  
Quinoa Flour ◽  
Wheat Flours

The aim of this study was to investigate thermal and rheological properties of selected ancient grain flours and to evaluate rheological properties of mixtures thereof represented by pasta dough and dry pasta. Flours from spelt, einkorn, and emmer ancient wheat varieties were combined with quinoa flour. All these flour sources are considered healthy grains of high bioactive component content. Research results were compared to durum wheat flour or spelt wheat flour systems. Differential scanning calorimeter (DSC) and a rapid visco analyzer (RVA) were used to investigate the phase transition behavior of the flours and pasting characteristics of the flours and dried pasta. Angular frequency sweep experiments and creep and recovery tests of the pasta dough were performed. The main components modifying the pasta dough structure were starch and water. Moreover, the proportion of the individual flours influenced the rheological properties of the dough. The durum wheat dough was characterized by the lowest values of the K′ and K″ parameters of the power law models (24,861 Pa·sn′ and 10,687 Pa·sn″, respectively) and the highest values of the instantaneous (J0) and retardation (J1) compliances (0.453 × 10−4 Pa and 0.644 × 10−4 Pa, respectively). Replacing the spelt wheat flour with the other ancient wheat flours and quinoa flour increased the proportion of elastic properties and decreased values of the J0 and J1 of the pasta dough. Presence of the quinoa flour increased pasting temperature (from 81.4 up to 83.3 °C) and significantly influenced pasting viscosities of the spelt wheat pasta samples. This study indicates a potential for using mixtures of spelt, einkorn, and emmer wheat flours with quinoa flour in the production of innovative pasta dough and pasta products.

Effect of Ba Strate Addition on Magnetic Properties of Ba-System W-Type Ferrite Magnets

2007 ◽  
Vol 534-536 ◽  
pp. 1305-1308
Author(s):  
Hiroshi Yamamoto ◽  
Hiroaki Nishio ◽  
Yoshihito Sawayama
Keyword(s):  
Magnetic Properties ◽  
Chemical Composition ◽  
Physical Properties ◽  
Optimum Conditions ◽  
Nitrogen Gas ◽  
Lattice Constants ◽  
Typical Sample ◽  
Gas Atmosphere ◽  
Drying Condition ◽  
Sintering Condition

Experiment was carried out to investigate the effect of Ba Stearate as a reducing agent on the magnetic and physical properties of anisotropic BaFe2-W type ferrite magnets. It was found that the magnetic properties of BaO･8.5Fe2O3 were improved by adding 0.3 wt% of Ba Stearate, 0.5 wt% of SiO2, and 0.5 wt% of CaO together. The optimum conditions for making magnets were as follows; chemical composition: Ba1.029Ca0.127Si0.097C0.053Fe2+ 2.456Fe3+ 15.392O27, semisintering condition: 1350 °C×4.0 h in nitrogen gas atmosphere, drying condition: 180 °C×2.0 h in air, sintering condition: 1160 °C×1.5 h in nitrogen gas atmosphere. Magnetic and physical properties of a typical sample were Jm = 0.46 T, Jr = 0.43 T, HcJ = 182.3 kA/m, HcB = 177.2 kA/m, (BH)max = 33.8 kJ/m3, TC = 495 °C and KA = 2.65×105 J/m3 and HA = 1332 kA/m. The lattice constants of this compound were a = 5.883×10-10 m, c = 32.92×10-10 m, and c/a = 5.596.

scholarly journals The Influence of Trace-Mineralized Salt upon the Vitamin B12 and Folic Acid Content of Goat's Milk

1953 ◽  
Vol 36 (1) ◽  
pp. 29-32 ◽  
Author(s):  
R.A. Collins ◽  
R.E. Boldt ◽  
C.A. Elvehjem ◽  
E.B. Hart
Keyword(s):  
Folic Acid ◽  
Vitamin B12 ◽  
Acid Content ◽  
Goat’S Milk ◽  
Goat's Milk
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