scholarly journals Physicochemical Properties of Gum Arabic

2021 ◽  
Vol 2 (2) ◽  
Author(s):  
Festus Inegbedion ◽  
V. U. Okojie ◽  
F. Egharevba
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Fine Powder ◽  
Gum Arabic ◽  
Ash Content ◽  
Standard Methods

Gum Arabic is harvested commercially from wild trees throughout the Sahel from Senegal and Sudan to Somalia and in the northern part of Nigeria. Clumps of gum Arabic were collected and dirt particles were removed, the samples were dried and grounded to fine powder. The Physicochemical properties of gum Arabic was determined using standard methods and the values obtained showed; Moisture content 6.9% ± 5, Soluble content 90.6%, Viscosity 5.45 ± 3Ns/m2, Ash content 3.2 ± 4%, Zinc 3mg/kg, Iron 41mg/kg ± 5, Manganese 48.2mg/kg ± 5 and Copper 33.3mg/kg ± 2. The gum also contains carbohydrate 0.3ppm ± 2, protein 0.75ppm ± 2, starch 0.0076 ± 10 and nitrogen 0.12ppm ± 5. It was observed that the gum does not contain cadmium and nickel.

scholarly journals Analysis of Nutritional Composition in 23 Kinds of Edible Fungi

2020 ◽  
Vol 2020 ◽  
pp. 1-9
Author(s):  
Qiannan Yu ◽  
Meijuan Guo ◽  
Bin Zhang ◽  
Hao Wu ◽  
Yan Zhang ◽  
...  
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Dietary Fiber ◽  
Nutritional Value ◽  
Dry Weight ◽  
Nutritional Composition ◽  
Ash Content ◽  
National Standard ◽  
Edible Fungi ◽  
Standard Methods

To explore the differences in the main nutritional composition of 23 kinds of common edible fungi in the market, the moisture, ash, protein, fat, dietary fiber, carbohydrates, polysaccharides, and energy were analyzed using national standard methods. The results showed that the 23 kinds of edible fungi varied greatly in nutritional composition. Based on dry weight, the moisture content was 6.9∼15.5 g/100 g, the ash content ranged from 1.3 to 10.1 g/100 g, the protein content ranged from 8.5 to 36.9 g/100 g, the fat content was 0.5∼3.9 g/100 g, the dietary fiber content was between 14.4∼70.2 g/100 g, the carbohydrate content is 0.5∼37.3 g/100 g, the polysaccharide content was 2.1∼8.3 g/100 g, and the energy is about 751∼1322 100 g/kJ. All the 23 kinds of edible fungi can be regarded as high-protein low-fat foods, which have their own advantages in terms of nutritional value. This study provides reference for people to use edible fungi in a more scientific and reasonable way.

scholarly journals CALORIE DENSITY AND NUTRIENT CONTENT OF COMMONLY CONSUMED SWEETMEATS OF JASHORE DISTRICT IN BANGLADESH

2020 ◽  
pp. 174-179
Author(s):  
Md. Mohsin Alam ◽  
Dr. A.K. Obidul Huq ◽  
Israt Jahan ◽  
Eyad Ahmed
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Nutrient Content ◽  
Proximate Analysis ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Subtraction Method ◽  
Standard Methods ◽  
Calorie Density

The purpose of the current study was to analyze the nutrient content of some commonly consumed sweetmeats of Jashore district in Bangladesh and calculation of the their calorie densities. The selected samples for the study were as follows: Rosogolla (sponge, white), Kalojam, Laddu (mewa), Chomchom (black, brown, white), Shondesh (para, chinir, cake), Doi (mishit, tok, tok-mishti). Sweetmeats were collected from three different popular shops of Jahsore Sadar in Jashore district during the period of October, 2019 to December, 2019. Proximate analysis of the samples was conducted in triplicate by various standard methods and calorie densities were calculated by amount of energy per gram of food. Ash content ranged from 2 to 5.33%, moisture content ranged from 25.66 to 69.3%, protein content ranged from 2.19 to 4.05%, fat content ranged from 0.64 to 2.55%. In case of dietary fiber, highest fiber content was found in laddu (1.37%) and lowest fiber content was found in kalojam (0.73%). However, carbohydrate content was measured by subtraction method and highest carbohydrate content was found in chinir sondesh (64%) and lowest carbohydrate content was found in tok doi (22.68%). Afterwards, Sweets were ranked in descending order according to their calorie densities. It was seen that chinir sondesh was the most calorie densed foods and tok doi was the least amongst the studied samples. KEYWORDS: Calorie density, nutrient, sweetmeats, Jashore, Bangladesh.

Effect of Processing Treatments on Proximate Composition of Pennisetum glaucum (Pearl millet)

2018 ◽  
Vol 55 (2) ◽  
pp. 209
Author(s):  
Aanchal Johari ◽  
Asha Kawatra
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Pearl Millet ◽  
Proximate Composition ◽  
Crude Protein ◽  
Pennisetum Glaucum ◽  
Nutritional Composition ◽  
Ash Content ◽  
Crude Protein Content ◽  
Standard Methods

In the present study effect of processing treatments viz. blanching and germination on the proximate composition of Pennisetum glaucum (pearl millet) was studied. Proximate composition was analysed by the standard methods determined according to Association of Official Analytical Chemists. Results indicated that moisture content increased significantly after processing treatments. Blanching resulted in non significant increase in ash content of pearl millet grains. The crude protein content of unprocessed pearl millet was 11.55%. The crude protein content of blanched pearl millet grains was 11.27%. Crude protein content of germinated grains was found to be 12.38% as in comparison to 11.55% in unprocessed and 11.27 in blanching treatment. Crude fat content of unprocessed (control), blanched and germinated pearl millet grains were 5.36, 5.09 and 4.55%, respectively. Fiber content increased significantly after blanching and germination processing treatments. Processing treatments not only effect the nutritional composition of pearl millet but also contribute towards enhancement of shelf life.

scholarly journals Physicochemical Properties and Sensory Evaluation of Banana Peel Flour Biscuits

2019 ◽  
Vol 7 (4.14) ◽  
pp. 253
Author(s):  
Syarifah Khadijah Syed Abu Bakar ◽  
Noorlaila Ahmad ◽  
Fadhilah Jailani
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Dietary Fiber ◽  
Texture Analysis ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Ash Content ◽  
Banana Peel ◽  
Total Dietary Fiber ◽  
Overall Acceptability

Banana peels consist of valuable bioactive compounds and yet remain underutilised. This study investigated the effect of banana peel flour incorporation into biscuit formulation. The physicochemical properties and sensorial acceptability of biscuits produced at the different level of substitution (0%, 10%, 20%, 30% and 40%) of Banana Peel Flour (BPF) were determined. The ash content (1.66% to 2.11%), moisture content (2.13% to 2.66%), fat content (24.2% to 30.7%) and total dietary fiber content (1.83 g/100g to 4.70 g/100g) in biscuits increased when the level of BPF substitution increased. The texture analysis demonstrated that BPF-containing biscuits had significantly higher value in hardness (1071.15 to 1300.61g) than control biscuit (992.69 g). İn contrast, the study showed a significant decrease in fracturability, lightness, width and height as the concentration of BPF increased. Sensory evaluation indicated that biscuit incorporated with BPF up to 20% level did not affect the appearance, taste, texture and overall acceptability ratings by the panelists. İn conclusion, BPF can be used as a functional ingredient and partially substituted wheat flour in biscuit production. 

scholarly journals Investigating on the effect of freezing in different time periods on the chemical and qualitative changes of fish (Giant trevally)

10.5219/1127 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 456-461
Author(s):  
Ali Aberoumand ◽  
Saladin Ayoubi
Keyword(s):  
Moisture Content ◽  
Proximate Composition ◽  
Freezing Temperature ◽  
Ash Content ◽  
Standard Methods ◽  
Fresh Fish ◽  
Time Periods ◽  
Frozen Fish ◽  
Qualitative Changes

Changes in proximate composition of the Giant trevally were carried out for 0 days, 7 days, 14 days, 21 days, 28 days and 35 days at a freezing temperature. The moisture, ash, protein and fat contents were measured using standard methods. Based on obtained results, moisture content was decreased during different periods of freezing and its amount in fresh fish before freezing was (74.72%) that were decreased to 73.5%, 71.74%, 70.4%, 69.06% and 67.72%, respectively  for 7, 14, 21, 28 and 35 days of freezing. The fat content in the fresh fish before freezing was (8.13%) that were decreased to 7.02% and 5.93%, and 5.33%, and 4.73%, and 4.13%, respectively, at 7, 14, 21, 28, and 35 days of freezing, respectively. The amount of protein in the fresh fish before freezing was (20.02%) that were decreased to 18.23% and 16.99%, and 15.75%, 14.51% and 13.27%, at 7, 14, 21, 28 and 35 days of freezing, respectively. Ash content in fresh fish before freezing was (1.21%) that decreased to 1%, 0.82% and 0.70%, and 0.58% and 0.46%, during 7, 14, 21, 28 and 35 days of freezing, respectively. it can be concluded that the best quality of frozen fish  was obtained  between 14 to 7 days of freezing.

scholarly journals Effect of Starch and Carboxymethtyl Cellulose on Physico-Chemical Properties of Tomato Juice

2014 ◽  
Vol 18 (2) ◽  
pp. 235-240
Author(s):  
MS Mahomud ◽  
S Islam ◽  
MN Islam ◽  
MA Ashraf
Keyword(s):  
Ascorbic Acid ◽  
Moisture Content ◽  
Physicochemical Properties ◽  
Bacterial Load ◽  
Chemical Properties ◽  
Ash Content ◽  
Tomato Juice ◽  
Physico Chemical ◽  
Thickening Agents ◽  
Different Levels

This study was conducted to evaluate the effect of carboxymethyl cellulose (CMC) and starch used as thickening agents on physicochemical properties of tomato juice. The pulp was extracted from ripe and sound tomatoes and subsequently used for preparation of tomato juice with the addition of different levels of starch and CMC including other ingredients. The CMC was used at the rate of 0.1-0.3% while starch was 0.3 -1% in the prepared juice. The moisture content of juice was increased adding of both the thickening agents. The ash content and acidity of tomato juice were decreased gradually with the increasing level of starch and CMC. The highest ash content and acidity were found in juice without added starch and CMC. The lowest ash and acid content was found in the juice incorporated with 1% and 0.3% starch and CMC respectively. Ascorbic acid was decreased with the increase of both thickening agents. The prepared juice was remained unchanged within two months. After two months, colour and flavour were changed and various bacterial load was increased.DOI: http://dx.doi.org/10.3329/pa.v18i2.18245 Progress. Agric. 18(2): 235 - 240, 2007 

scholarly journals Physicochemical Characteristics of Malaysian Stingless Bee Honey from Trigona Species

2018 ◽  
Vol 17 (1) ◽  
Author(s):  
Fatima IJ ◽  
Mohd Hilmi AB ◽  
Salwani I ◽  
Lavaniya M
Keyword(s):  
Electrical Conductivity ◽  
Moisture Content ◽  
Physicochemical Properties ◽  
Water Content ◽  
Physicochemical Characteristics ◽  
Ash Content ◽  
Stingless Bee ◽  
Apis Dorsata ◽  
Tualang Honey

The physicochemical properties of stingless bee honey are diverse according to origin of geographical or botanical and fruit or flower season. These factors result in production of honey with different colour, pH, ash and water content although the bee species is similar. To date, the physicochemical properties of honey from Malaysian Trigona species are unknown. Therefore, determination of physicochemical properties of honey from stingless bee is crucial for Malaysian researchers in order to analyse the purity of the honey. Five honey samples were used for the current study. Four samples were stingless bee honey from two of the most common domesticated Malaysian stingless bee species; Trigona thorasica and Trigona itama. Meanwhile, one sample was from Tualang honey. For stingless bee honey, the values for pH, moisture content, electrical conductivity, ash content and hydroxymethylfurfural (HMF) were 2.79±0.04 to 2.95±0.02, 28.3±0.68 to 33.7±0.51, 0.47±0.22 to 0.55±0.38, 0.132±0.03 to 0.532±0.83 and 0.080±0.16 to 3.42±1.03, respectively. The colour of stingless bee honey varies based on observation or absorbance assay. The study described the physicochemical properties derived from Malaysian bees of Trigona thorasica, Trigona itama, and Apis Dorsata.

scholarly journals Pengaruh Penambahan Sodium Tripoly-Phospahate Terhadap Karakteristik Tepung Buru Hotong (Setaria italica L Beauv.) Fosfat

2020 ◽  
Vol 9 (2) ◽  
pp. 88-95
Author(s):  
Rachel Breemer ◽  
Trisonda Sigmarlatu ◽  
Febby J Polnaya
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Phosphorus Content ◽  
Sodium Tripolyphosphate ◽  
Amylose Content ◽  
Ash Content ◽  
Setaria Italica ◽  
Swelling Power ◽  
Phosphate Groups ◽  
Phosphorus Levels

This study aimed to characterize phosphate-modified buru hotong flour modified used sodium tripolyphosphate (STPP). Buru hotong flour was phosphorylated at 45°C with STPP concentration of 10, 15.20, and 25% for 30 minutes. Observations were conducted on the physicochemical properties of native buru hotong flour and its derivatives, including phosphorus levels, degree of substitution (DS), moisture content, ash content, swelling power, solubility, and amylose content. The results showed that the phosphorus content of buru hotong phosphate flour increased (0.023-0.077%) with the DS ranged between 0.001-0.004. Phosphorus and DS levels indicated the substitution of phosphate groups. Substituted phosphate groups increased the moisture content (6.92-10.23%), ash content (0.37-0.84%), swelling power (10.16-15.63%), solubility (29.22-46.2%), and amylose content (26.29-29.37%) of buru hotong phosphate flour compared with native flour. The characteristics of phosphate hotong flour were different from their native. The higher the concentration of STPP, all of the variables were increases. Keywords: sodium tripolyphosphate, buru hotong phosphate flour, physicochemical properties   ABSTRAK Penelitian ini bertujuan untuk mengkarakterisasi tepung buru hotong fosfat yang dimodifikasi dengan menggunakan sodium tripolyphosphate (STPP). Tepung buru hotong difosforilasi pada suhu 45oC dengan konsentrasi STPP 10, 15, 20 dan 25% selama 30 menit. Pengamatan dilakukan terhadap sifat fisiko-kimia tepung buru hotong alami dan derivatnya, meliputi kadar fosfor, derajat substitusi (DS), kadar air, kadar abu, daya gelembung, daya larut, dan kadar amilosa. Hasil penelitian menunjukkan bahwa kadar fosfor tepung buru hotong fosfat meningkat (0,023-0,077%) dengan kisaran DS antara 0,001-0,004. Kadar fosfor dan DS menunjukkan terjadinya substitusi gugus fosfat. Tersubstitusinya gugus fosfat menyebabkan meningkatnya kadar air (6,92-10,23%), kadar abu (0,37-0,84%), daya gelembung (10,16-15,63%), daya larut (29,22-46,2%) dan kadar amilosa (26,29-29,37%) tepung buru hotong fosfat dibandingkan dengan tepung buru hotong alami. Karakteristik tepung buru hotong fosfat berbeda dengan tepung alaminya. Semakin tinggi konsentrasi STPP maka setiap peubah yang dialami mengalami peningkatan. Kata kunci: Sodium tripolyphosphate, tepung buru hotong fosfat, sifat-sifat fisiko-kimia

scholarly journals PENGARUH PENAMBAHAN MALTODEKSTRIN TERHADAP KARAKTERISTIK FISIKOKIMIA BUBUK TOMAT HASIL PENGERINGAN PEMBUSAAN (FOAM MAT DRYING)

Agrin ◽  
2019 ◽  
Vol 22 (1) ◽  
pp. 22
Author(s):  
Asri Widyasanti ◽  
Nur Alifa Septianti ◽  
Sarifah Nurjanah
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Physicochemical Properties ◽  
Water Absorption ◽  
Bulk Density ◽  
Total Yield ◽  
Ash Content ◽  
Absorption Index ◽  
Foam Density ◽  
Tomato Powder

Tomat termasuk komoditas tanaman yang banyak dijumpai di Indonesia, namun memiliki nilai ekonomiyang rendah dan mudah rusak. Salah satu usaha yang dapat dilakukan untuk mengatasi hal tersebut adalah denganmengolah tomat menjadi berbagai produk olahan salah satunya adalah pembuatan bubuk tomat. Pembuatan bubuksuatu bahan dapat dilakukan dengan metode pengeringan pembusaan. Penelitian bertujuan untuk mengetahuipengaruh penambahan maltodekstrin sebagai bahan pengisi terhadap karakteristik fisikokimia bubuk tomat yangdihasilkan. Metode yang digunakan dalam penelitian ini adalah eksperimental laboratorium dengan analisisdeskriptif. Perlakuan yang dicoba adalah penambahan maltodekstrin (10%, 15% dan 20% b/b), dengan tiga kaliulangan. Parameter yang diamati meliputi: rendemen, warna, laju pengeringan, dan karakteristik fisikokimia bubuktomat yang meliputi warna, kadar air, kadar abu, kelarutan, indeks penyerapan air, bulk density, foam density,kadar vitamin C, dan higroskopisitas. Hasil penelitian menunjukkan rata-rata kadar air awal campuran jus dan pulptomat hasil proses mixing adalah 82,68% (bb) hingga 94,9% (bb). Nilai kadar air bubuk tomat berkisar antara5,86% (bb) hingga 15,28% (bb). Pada penelitian ini hasil terbaik terdapat pada bubuk tomat dengan perlakuanpenambahan maltodekstrin 20% dengan hasil rendemen 15,29%; kadar air 5,86%; kadar abu 6,24%; foam density0,57 g/cm3; bulk density 0,77 g/cm3; kelarutan 95,23%; indeks penyerapan air 12,96%; tingkat higroskopisitas11,36%; kadar vitamin C 75,49 mg/100g. Karakteristik warna bubuk tomat pada perlakuan penambahanmaltodekstrin maupun kontrol menghasilkan warna kromatis merah.Kata kunci: bubuk tomat, maltodekstrin, pengeringan pembusaan, tomatABSTRACTTomato is one of plant commodities that easy to find in Indonesia, but it is easily damaged and has a loweconomic price. One of the alternative to solve the problem was performed by processing the fresh tomato intotomato powder. Tomato powder can made by foam mat drying method. The purpose of this study was to determinethe effect of maltodextrin addition as a filler material on physicochemical properties of tomato powder that madeby foam mat drying. This study conducted with laboratory experimental method with descriptive analysis. Therewere three repetitions that consisted of 3 treatments based on the maltodextrin addition (10%, 15% and 20% w/w).The observed parameters were total yield value, colour, drying rate, and physicochemical properties such ascolour, moisture content, ash content, solubility, water absorption index, bulk density, foam density, vitamin Ccontent, and hygroscopicity. The results showed that the average moisture content of tomato juice and pulp frommixing process was 82.68% (bb) to 94.9% (bb). The value of tomato powder water content ranges from 5.86%(bb) to 15.28% (bb). In this study, the best results were found in tomato powder with 20% maltodextrin additiontreatment with total yield of 15.29%; 5.86% moisture content; 6.24% ash content; foam density 0.57 g/cm3; bulkdensity 0.77 g/cm3; 95.23% solubility; water absorption index 12.62%; hygroscopicity 11.36%; vitamin C content75.49 mg/100g. All of maltodextrin additions and control treatments with and without maltodextrin were resultingred chromatic colour characteristic.Keywords: foam mat drying, maltodextrin, tomato, tomato powder

PENGARUH VIRGIN COCONUT OIL (VCO) TERHADAP KARAKTERISTIK DAN UMUR SIMPAN ROTI MANIS

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Aulia Alfi
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Coconut Oil ◽  
Temperature Treatment ◽  
Ash Content ◽  
Virgin Coconut Oil ◽  
Food Ingredients ◽  
Life Analysis ◽  
Antibacterial And Antifungal ◽  
Physical And Chemical

Virgin Coconut Oil (VCO) adalah bahan alami yang memiliki sifat antimikroba (antivirus, antibakteri, dan antijamur). Sehingga VCO dapat memberikan efek pengawet pada bahan makanan, salah satunya adalah roti manis. Penelitian ini dilakukan untuk mengevaluasi pengaruh VCO terhadap karakteristik (fisik dan kimia) dan umur simpan roti manis. Roti manis dianalisis secara fisik (tekstur dan porositas) dan kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kandungan karbohidrat), dan analisis umur simpan dengan FFA, uji organoleptik dan jamur setiap dua hari selama delapan hari penyimpanan di suhu ruang. Variasi perlakuan roti manis adalah dari rasio konsentrasi VCO: margarin: mentega, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). Hasil penelitian menunjukkan bahwa VCO tidak memiliki pengaruh yang signifikan terhadap karakteristik fisik dan karakteristik kimia roti manis. Namun, VCO berpengaruh signifikan terhadap kadar air roti manis yang dihasilkan, roti manis K memiliki kadar air tertinggi (22,36%) dan berbeda dengan sampel roti manis lainnya. VCO secara efektif menghambat pertumbuhan jamur di roti manis pada konsentrasi 8%, 12%, dan 16%. Roti manis K dan A memiliki masa simpan 4 hari, sedangkan roti manis B, C, dan D memiliki masa simpan 6 hari.Kata kunci: VCO, roti manis, karakteristik, umur simpanABSTRACTVirgin Coconut Oil (VCO) is a natural ingredient that has antimicrobial (antiviral, antibacterial, and antifungal) properties. So that VCO can provide a preservative effect on food ingredients, one of which is sweet bread. This research was conducted to evaluate the effect of VCO on characteristics (physical and chemical) and shelf life of sweet bread. Sweet bread was analyzed physically (texture and porosity) and chemistry (moisture content, ash content, fat content, protein content, and carbohydrate content), and shelf life analysis with FFA, organoleptic and mold tests every two days for eight days of storage at ambient temperature. Treatment variations of sweet breads is from the ratio of the concentration of VCO: margarine: butter, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). The results showed that VCO did not have a significant effect on the physical characteristics and chemical characteristics of sweet bread. However, the VCO has a significant effect on the water content of the sweet bread produced, sweet bread K has the highest moisture content (22,36%) and it is different from other sweet bread samples. VCO effectively inhibits the growth of sweet bread mold at concentrations of 8%, 12%, and 16%. K and A sweet bread has a shelf life of 4 days, while sweet breads B, C, and D have a shelf life of 6 days.Keywords: VCO, sweet bread, characteristics, shelf life

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