scholarly journals Хімічний склад і фізико-хімічні властивості м’язової та жирової тканини свиней за умов використання білкових соєвих кормів

2013 ◽  
pp. 175-179
Author(s):  
Д. Ю. Скареднов
Keyword(s):  
Chemical Composition ◽  
Soy Protein ◽  
Energy Content ◽  
Chemical Properties ◽  
Soya Protein ◽  
Soy Protein Concentrate ◽  
Physico Chemical ◽  
Significant Difference ◽  
Soybean Cake ◽  
Protein Feed

Наведені результати дослідження хімічного скла-ду та фізико-хімічних властивостей м’язової й жирової тканини свиней, відгодованих на раціонах із використанням білкових соєвих кормів різних технологій виробництва: експандування під тис-ком (концентрат сухий білковий соєвий кормовий – КСБСК), віджим під пресом (макуха соєва), екст-рузія (екструдат соєвий). За контроль використа-на макуха соняшникова. Встановлено, що за хіміч-ним складом і фізико-хімічними властивостями м’язова та жирова тканини всіх піддослідних груп свиней знаходяться на рівні нормативних показни-ків, що свідчить про достатньо високу якість сви-нини. У процесі порівняння якісних показників між дослідними групами аналогів вірогідної різниці не встановлено. Проте у м’язовій тканині тварин, відгодованих на КСБСК, простежувалася тенден-ція певного збільшення показників сухої та органі-чної речовини, протеїну й енерґетичної цінності.  The results of the chemical composition and physico-chemical properties of the muscle and adipose tissues of pigs fed on the diets with soya protein feed of different technologies are given: expansion as the pressure (soy protein concentrate, dry fodder – KSBSK), extraction under pressure (soybean cake), extrusion (soy extrudate). Sunflower cake is used as a control. It was found that the chemical composition and physico-chemical properties of muscle and adipose tissue of all experimental groups of pigs are at the level of normative parameters, indicating high quality pork. In the process of comparing quality indicators between the groups of analogues significant difference has not been established. However, in the muscle tissue of animals that are fed on KSBSK, the tendency of increase in the dry and organic matter, protein and energy content was observed.

scholarly journals Physico-chemical properties, probiotic stability and sensory characteristics of Lactobacillus plantarum S20 – supplemented passion fruit (Passiflora edulis f. flavicarpa Deg.) juice powder

Food Research ◽  
2019 ◽  
Vol 4 (2) ◽  
pp. 320-326
Author(s):  
Reifrey, A. Lascano ◽  
M.G.L.D. Gan ◽  
A.S.L. Sulabo ◽  
D.M.O. Santiago ◽  
L.B. Ancheta ◽  
...  
Keyword(s):  
Moisture Content ◽  
Lactobacillus Plantarum ◽  
Spray Drying ◽  
Fruit Juice ◽  
Chemical Properties ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Passiflora Edulis ◽  
Physico Chemical ◽  
Significant Difference

The study aimed to develop a non-dairy-based probiotic-supplemented product using an underutilized crop in the Philippines such as the yellow passion fruit (Passiflora edulis f. flavicarpa Deg.). The physico-chemical properties (moisture content, water activity, pH, and total soluble solids), probiotics stability at different storage temperatures (4°C, 25°C, and 37°C), and the sensory characteristics of Lactobacillus plantarum S20-supplemented passion fruit juice powder was evaluated. Passion fruit juice powder and L. plantarum S20 were first prepared using low-temperature spray drying utilizing maltodextrin as a carrier, with yield as 42.97% and 21.17%, respectively. Spray drying of probiotics culture also resulted in 42.68% log survivability. The formulated juice powder had a final moisture content of 1.729±0.38% and water activity of 0.398±0.0051, and with recommended dilution with water, had a final pH and total soluble solids of 3.40±0.10 and 12.00±0.00° Brix, respectively. Results also showed that storage of the formulated juice powder at 4°C yielded the highest probiotic stability, maintaining a viable log count of 4.27 per g, while storage at 37°C showed no microbial growth. Sensory evaluation of probioticsupplemented passion fruit juice against a non-probiotic-supplemented one revealed significant difference in terms of color, sweetness, and sourness, while no significant difference was observed in terms of aroma, mouthfeel, and general acceptability.

scholarly journals Nutritional Composition and Physio-Chemical Properties of Peeled and Unpeeled Yam Flour (White Yam, Dioscorea rotundata)

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 735-735
Author(s):  
Oyetunji Akinola
Keyword(s):  
Sensory Evaluation ◽  
Energy Content ◽  
Chemical Properties ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
Water Soluble ◽  
Nutrient Deficiencies ◽  
Two Samples ◽  
Significant Difference ◽  
Yam Flour

Abstract Objectives The main shelf-stable product of yam is the traditional yam flour (elubo), Yams (Dioscorea spp.) which are regarded as traditional foods are consumed in various ways but majorly consumed as yam flour in the south west region of Nigeria. This study investigated the physical, functional and sensory properties and anti-nutrients contents of peeled and unpeeled yam flour. Methods Yam bought in the popular market production procedures were followed, washing, peeling and slicing, parboiling, steeping. draining, drying, milling, and packaging for peeled yam and unpeeled yam peeling was not included in the process, the two samples were analyzed chemically according to the official methods of analysis described by the Association of Official Analytical Chemist as well as sensory evaluation. Results The results of the study confirmed the significant difference in the micro nutrients content of peeled and unpeeled yam flour in fats and water soluble vitamins respectively (K µg/100 g = 6.97,11.83, Fe(mg/kg) = 95.2, 126.9, minerals content Zn(mg/kg) 13.48, 22.92, Fe(mg/kg) 95.2126.9 and anti-nutrient properties of the ‘Amala’ made from the two products (peeled and unpeeled yam flour) the percentage of Tannin 0.0023, 0.0010 and Hydrocynaide (mg/kg) 0.92, 1.01.The proximate analysis of unpeeled yam four indicated a high value than that of peeled yam flour in protein (2.47, 2.28), fats (1.86, 0.54), ash (3.59, 2.32), and fibre (3.09, 1.31) of both samples respectively but the energy content derived from the ‘amala’ made from unpeeled yam flour is lesser to that of peeled yam flour. Significant exist between the two samples in sensory evaluation of taste, texture, color, mouldability, aroma and general acceptability. Conclusions The result shown that the consumption of unpeeled yam flour can be useful in treatment of nutrient deficiencies diseases. Funding Sources Self.

INFLUENCE OF ALUMINUM ON PHYSICO-CHEMICAL PROPERTIES OF LITHIUM IRON PHOSPHATE

2011 ◽  
Vol 04 (02) ◽  
pp. 123-127 ◽  
Author(s):  
MUNEHIRO KIMURA ◽  
KONRAD ŚWIERCZEK ◽  
JACEK MARZEC ◽  
JANINA MOLENDA
Keyword(s):  
Electrical Conductivity ◽  
Chemical Composition ◽  
Lithium Batteries ◽  
Lithium Iron Phosphate ◽  
Chemical Properties ◽  
Iron Phosphate ◽  
Electrochemical Tests ◽  
Physico Chemical ◽  
Spectroscopy Studies ◽  
Initial Results

In this work we present results of measurements of structural (XRD), microstructural (SEM, EDX, TEM) and transport (electrical conductivity, Seebeck coefficient) properties as well as results of Mössbauer and FTIR spectroscopy studies of phospho-olivine materials with assumed chemical composition Li 1-3x Al x FePO 4 (x = 0, 0.001, 0.005, 0.01, 0.02, 0.05 and 0.1). Based on the performed research, possibility of lithium sublattice doping by Al is discussed. Additionally, initial results of electrochemical tests of lithium batteries with obtained, phospho-olivine based cathode materials are provided.

Working Fluids Used for Drilling Deep Boreholes

2014 ◽  
Vol 508 ◽  
pp. 150-155 ◽  
Author(s):  
Marian Šofranko ◽  
Erika Škvareková ◽  
Gabriel Wittenberger
Keyword(s):  
Chemical Composition ◽  
Drilling Fluid ◽  
Chemical Properties ◽  
Proper Function ◽  
Working Fluids ◽  
Physico Chemical ◽  
Geological Conditions ◽  
Deep Boreholes ◽  
Selection Of

Particularly important is the use of drilling fluid in carrying out drilling works to great depths and especially in difficult geological conditions. Proper function of the drilling fluid is governed by the selection of their physico-chemical properties. Drilling works of hydrogeological survey require circulation of borehole with such rinses, which at a minimum pollute water-bearing horizons and their chemical composition meets hygiene requirements.

scholarly journals Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part I Chemical composition, solid fat content and consistency

2012 ◽  
Vol 63 (1) ◽  
pp. 79-88 ◽  
Author(s):  
A. P. B. Ribeiro ◽  
R. Claro da Silva ◽  
L. A. Gioielli ◽  
M. I. De Almeida Gonçalves ◽  
R. Grimaldi ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Cocoa Butter ◽  
Chemical Properties ◽  
Solid Fat Content ◽  
Fat Content ◽  
Solid Fat ◽  
Physico Chemical

scholarly journals Effects of Obesity and Low and High Isoflavones in Soy Protein Concentrate Diet on Liver Steatosis

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 339-339
Author(s):  
Melisa Kozaczek ◽  
Soheila Korourian ◽  
Beverly Spary ◽  
David Irby ◽  
Reza Hakkak
Keyword(s):  
Soy Protein ◽  
Liver Steatosis ◽  
Zucker Rats ◽  
Histopathological Analysis ◽  
Soy Protein Concentrate ◽  
Protein Concentrate ◽  
Alcoholic Fatty Liver ◽  
Funding Sources ◽  
Significant Difference ◽  
Obese Rats

Abstract Objectives To examine the role of isoflavones levels in soy protein diets on protection against Non-Alcoholic Fatty Liver Disease (NAFLD) in obese rat model (8 weeks of feeding). Methods 42 six-week old lean (n = 21) and obese (n = 21) Zucker rats were randomly assigned to one of 3 dietary groups: casein diet (C = control), soy protein with low isoflavones (LIF), or soy protein with high isoflavones (HIF) for 8 weeks (n = 7 rats/group). Rats were weighed twice weekly. After 8 weeks, all rats were sacrificed and livers taken for histopathological analysis. Results Obese rats gained significantly more weight (P < 0.0001) than lean rats for all three diet groups, with no significant difference between obese (O) LIF vs. OHIF groups (P = 0.19). Body weight was higher in OHIF (717 g) than in OLIF and OC (694 and 620, respectively). No significant difference between LC, LLIF and LHIF (P between 0.3 and 0.6) was found. Liver steatosis scores were significantly higher in obese rats compared to lean rats (P < 0.001). In addition, differences in the steatosis scores between OC vs. OHIF (P < 0.0001) were more significant than differences between OC vs. OLIF (P = 0.01), and OLIF vs. OHIF (P = 0.01) groups, showing the protective effect against liver steatosis exerted by soy protein concentrate with higher isoflavones. Conclusions We found that soy protein concentrate protects against liver steatosis and protection is more significant with higher concentration of isoflavones. Funding Sources USDA.

scholarly journals Study on Varying Salt Level and Storage Time on Physico-Chemical and Sensory Quality of Beef Nugget

2014 ◽  
Vol 24 (1-2) ◽  
pp. 149-158
Author(s):  
MAK Talukder ◽  
MA Hashem ◽  
SME Rahman ◽  
MS Islam ◽  
MM Hossain ◽  
...  
Keyword(s):  
Storage Time ◽  
Sensory Quality ◽  
Storage Temperature ◽  
Chemical Properties ◽  
Salt Level ◽  
Physico Chemical ◽  
Significant Difference ◽  
Different Temperatures ◽  
And Storage

The experiment was conducted to find out the effect of salt and storage temperature on the physico-chemical properties of beef nugget. For this purpose nugget samples were divided into two parts; one is called fresh nugget and another is preserved nugget at different temperatures. Then the fresh samples as well as the preserved samples were divided into four subdivisions. Then these are treated with different salt levels (0, 1.5, 3 and 5% salt level). The preserved samples were stored at 4oC and -20oC. Samples preserved at 4oC were stored in the refrigerator for 21 days and were analyzed on 7th day, 14th day and 21th day and samples preserved at -20oC were stored in the refrigerator for 60 days and were analyzed on 15th day, 30th day, 45th day and 60th day of preservation. Dry matter and Ash content of all the samples increased significantly (P<0.01) with the advancement of storage time and salt level. CP% of fresh samples was 22.31, 20.55, 20.13 and 20.55 at 0, 1.5, 3 and 5% salt concentration. CP, DM, Ash and Fat also varied among the samples significantly (P<0.01). Highly significant difference is observed in preserved samples than in fresh samples at different salt levels. Fresh nugget treated with 1.5% salt found to be more acceptable in terms of sensory evaluation. So we recommend fresh nugget to be best for consumption.DOI: http://dx.doi.org/10.3329/pa.v24i1-2.19280 Progress. Agric. 24(1&2): 149 - 158, 2013

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