Thermal Processing and Chemical Characteristics of Canned Traditional Foods Based on Beef: Rawon, Kuah gandul and Empal gentong

Increasing price of soybean becomes a serious problem for producers of traditional foods such as tempeh and tofu. These traditional foods are important protein sources for many Indonesian people. Tribal bean (Canavalia virosa) could be used as a substitution of soybean for tempeh and tofu processing. This study aimed to determine physico-chemical characteristics of tribal bean and its products such as tofu and tempeh. Tribal bean old pods were peeled manually in the Postharvest and Agricultural Machinery Laboratory of the Yogyakarta AIAT. The peeled seeds were dried until 10% water content and their epidermis were removed mechanically by using an abrasive peeler to produce yellowish clean peeled beans. The beans were analyzed physically and chemically using the standard prosedure. Since the tribal bean seeds contained high HCN, to minimize HCN content the beans were presoaked for 48 hours in water. The beans were then mixed with soybean at a ratio of 50:50 or 25:75 and processed for making tempeh and tofu using traditional method. Physicochemical and organoleptic characteristics of the tribal bean tempe and tofu were analysed, involving organoleptic test with hedonic method, texture, as well as water, ash, protein and crude fiber contents. The results showed that tribal bean contained protein (37.30%), essential amino acids, minerals and fiber (3.1%), and a toxic substance HCN. Presoaking the beans in water for 48 hours significantly reduced HCN content by 98.51%, from 1334 ppm. Tofu made of a mixture of tribal bean and soybean at a ratio of 25:75 plus 2% rice vinegar as a coagulant has a white color and normal flavor appearances, and was accepted by panelists. The tribal bean tempeh contained 78.1% water, 1.21% ash, 8.14% protein, 3.1% crude fiber, and 44 ppm HCN. Tempeh made of a mixture of tribal bean and soybean at ratios of 50:50 and 25:75 showed good characters (flavor, taste, color, and texture) and panelist acceptance, as well as nutrition values (76% water, 2.71% ash, 14% protein, 0.25% crude fiber, and 14% lipid). However, HCN content in the tofu was still higher (85 ppm HCN) than the recommended maximum value of 50 ppm. This study suggests that tribal bean is more suitable for tempeh than for tofu based on its HCN content.

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Effect of Revtech thermal processing on volatile organic compounds and chemical characteristics of split yellow pea ( Pisum sativum L.) flour

Journal of Food Science ◽

10.1111/1750-3841.15913 ◽

2021 ◽

Author(s):

Ronak Fahmi ◽

Donna Ryland ◽

Elaine Sopiwnyk ◽

Linda Malcolmson ◽

Shiva Shariati‐Ievari ◽

...

Keyword(s):

Volatile Organic Compounds ◽

Pisum Sativum ◽

Organic Compounds ◽

Thermal Processing ◽

Chemical Characteristics ◽

Pisum Sativum L ◽

Volatile Organic

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PHYSICO-CHEMICAL CHARACTERISTICS OF TRIBAL BEAN (Canavalia virosa) AND ITS ALTERNATIVE TOFU AND TEMPEH FOOD PRODUCTS

Indonesian Journal of Agricultural Science ◽

10.21082/ijas.v11n2.2010.74-80 ◽

2013 ◽

Vol 11 (2) ◽

pp. 74

Author(s):

Titiek F. Djaafar ◽

Nurdeana Cahyaningrum ◽

Heni Purwaningsih

Keyword(s):

Traditional Method ◽

Toxic Substance ◽

Essential Amino Acids ◽

Crude Fiber ◽

Chemical Characteristics ◽

Traditional Foods ◽

Maximum Value ◽

Organoleptic Characteristics ◽

Physico Chemical ◽

Rice Vinegar

Increasing price of soybean becomes a serious problem for producers of traditional foods such as tempeh and tofu. These traditional foods are important protein sources for many Indonesian people. Tribal bean (Canavalia virosa) could be used as a substitution of soybean for tempeh and tofu processing. This study aimed to determine physico-chemical characteristics of tribal bean and its products such as tofu and tempeh. Tribal bean old pods were peeled manually in the Postharvest and Agricultural Machinery Laboratory of the Yogyakarta AIAT. The peeled seeds were dried until 10% water content and their epidermis were removed mechanically by using an abrasive peeler to produce yellowish clean peeled beans. The beans were analyzed physically and chemically using the standard prosedure. Since the tribal bean seeds contained high HCN, to minimize HCN content the beans were presoaked for 48 hours in water. The beans were then mixed with soybean at a ratio of 50:50 or 25:75 and processed for making tempeh and tofu using traditional method. Physicochemical and organoleptic characteristics of the tribal bean tempe and tofu were analysed, involving organoleptic test with hedonic method, texture, as well as water, ash, protein and crude fiber contents. The results showed that tribal bean contained protein (37.30%), essential amino acids, minerals and fiber (3.1%), and a toxic substance HCN. Presoaking the beans in water for 48 hours significantly reduced HCN content by 98.51%, from 1334 ppm. Tofu made of a mixture of tribal bean and soybean at a ratio of 25:75 plus 2% rice vinegar as a coagulant has a white color and normal flavor appearances, and was accepted by panelists. The tribal bean tempeh contained 78.1% water, 1.21% ash, 8.14% protein, 3.1% crude fiber, and 44 ppm HCN. Tempeh made of a mixture of tribal bean and soybean at ratios of 50:50 and 25:75 showed good characters (flavor, taste, color, and texture) and panelist acceptance, as well as nutrition values (76% water, 2.71% ash, 14% protein, 0.25% crude fiber, and 14% lipid). However, HCN content in the tofu was still higher (85 ppm HCN) than the recommended maximum value of 50 ppm. This study suggests that tribal bean is more suitable for tempeh than for tofu based on its HCN content.

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Characterization of defects in tabular silver halide grains

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100178367 ◽

1990 ◽

Vol 48 (4) ◽

pp. 1046-1047

Author(s):

C. Goessens ◽

D. Schryvers ◽

J. Van Landuyt ◽

A. Verbeeck ◽

R. De Keyzer

Keyword(s):

Radiation Damage ◽

Silver Halide ◽

Chemical Characteristics ◽

X Ray ◽

Free Region ◽

Central Defect ◽

Crystallographic Defects ◽

Physical And Chemical ◽

Two Sides

Silver halide grains (AgX, X=Cl,Br,I) are commonly recognized as important entities in photographic applications. Depending on the preparation specifications one can grow cubic, octahedral, tabular a.o. morphologies, each with its own physical and chemical characteristics. In the present study crystallographic defects introduced by the mixing of 5-20% iodide in a growing AgBr tabular grain are investigated. X-ray diffractometry reveals the existence of a homogeneous Ag(Br1-xIx) region, expected to be formed around the AgBr kernel. In fig. 1 a two-beam BF image, taken at T≈100 K to diminish radiation damage, of a triangular tabular grain is presented, clearly showing defect contrast fringes along four of the six directions; the remaining two sides show similar contrast under relevant diffraction conditions. The width of the central defect free region corresponds with the pure AgBr kernel grown before the mixing with I. The thickness of a given grain lies between 0.15 and 0.3 μm: as indicated in fig. 2 triangular (resp. hexagonal) grains exhibit an uneven (resp. even) number of twin interfaces (i.e., between + and - twin variants) parallel with the (111) surfaces. The thickness of the grains and the existence of the twin variants was confirmed from CTEM images of perpendicular cuts.

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CHEMICAL COMPOSITION OF ROSELLE HIBISCUS SABDARIFFA L, AND PHYSICO – CHEMICAL CHARACTERISTICS OF ROSELLE SEEDS OIL

Basrah Journal of Agricultural Sciences ◽

10.33762/bagrs.2011.58684 ◽

2011 ◽

Vol 24 (1) ◽

pp. 272-282

Keyword(s):

Chemical Composition ◽

Chemical Characteristics ◽

Hibiscus Sabdariffa ◽

Physico Chemical

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Disciplining Polenta: A Parody on the Politics of Saving Food

Gastronomica The Journal of Food and Culture ◽

10.1525/gfc.2020.20.2.1 ◽

2020 ◽

Vol 20 (2) ◽

pp. 1-11

Author(s):

Zachary Nowak ◽

Bradley M. Jones ◽

Elisa Ascione

Keyword(s):

Food Products ◽

Social Value ◽

Traditional Food ◽

Traditional Foods ◽

Time And Space ◽

Historical Sources ◽

Scholarly Literature ◽

Identity Creation ◽

The Past ◽

The Social

This article begins with a parody, a fictitious set of regulations for the production of “traditional” Italian polenta. Through analysis of primary and secondary historical sources we then discuss the various meanings of which polenta has been the bearer through time and space in order to emphasize the mutability of the modes of preparation, ingredients, and the social value of traditional food products. Finally, we situate polenta within its broader cultural, political, and economic contexts, underlining the uses and abuses of rendering foods as traditional—a process always incomplete, often contested, never organic. In stirring up the past and present of polenta and placing it within both the projects of Italian identity creation and the broader scholarly literature on culinary tradition and taste, we emphasize that for so-called traditional foods to be saved, they must be continually reinvented.

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