scholarly journals PERSPECTIVES OF USING chickpea flour AS PART OF THE FISH FARCE MANUFACTURING TECHNOLOGY

2019 ◽  
pp. 30-35
Author(s):  
L. D. Petrova ◽  
B. D. Bogdanov
Keyword(s):  
Nutritional Value ◽  
Control Sample ◽  
Technological Properties ◽  
Water Binding ◽  
Chickpea Flour ◽  
Capacity Loss ◽  
Loss Of Mass ◽  
The Impact ◽  
Fish Industry ◽  
Better Than

This paper provides the results of study of using chickpea flour to manufacture Alaska Pollock farce with increased water content (over 80 %). We studied chemical composition, as well as functional and technological properties of chickpea flour, which demonstrate its usefulness as a water-binding, water-retaining and structure-forming additive to manufacture Alaska Pollock farce. We explored the impact of chickpea flour on functional and technological properties of Alaska Pollock farce, in particular, on its water-retaining capacity, loss of mass by finished products during heat treatment and organoleptic parameters of finished products. Based on the research conducted, we found the optimal concentration for adding chickpea flour into the fish farce, which is 10.0 % to the total raw mass input. Analysis of the results shows that as to nutritional value, Alaska Pollock farce with added chickpea flour is better than the control sample, due to increased level of protein, lipids, carbohydrates, and mineral substances. Based on the data obtained, we find it perspective to manufacture Alaska Pollock farce with added chickpea flour of 10.0 % to the total raw mass input, so that to improve its functional and technological properties, as well as nutritional value, and increase the ratio of using domestically produced vegetable additives by the fish industry.

The Effect of Corporate Sustainability Practices on Financial Performance

2019 ◽  
pp. 52-70 ◽  
Author(s):  
Ibrahim Yasar Gok ◽  
Ozan Ozdemir ◽  
Bugra Unlu
Keyword(s):  
Financial Performance ◽  
Manufacturing Industry ◽  
Corporate Sustainability ◽  
Control Sample ◽  
Corporate Financial Performance ◽  
Performance Variables ◽  
Sustainability Practices ◽  
The Impact ◽  
Positive Effect ◽  
Better Than

In this chapter, the impact of corporate sustainability practices (CSP) on corporate financial performance (CFP) is investigated in terms of Turkish manufacturing industry. In this context, 16 sustainable companies vs. 21 control companies in 2016 and 16 sustainable companies vs. 24 control companies in 2017 are examined. Thirty-seven financial performance variables within seven groups are used, and non-parametric Mann-Whitney U test is applied. In 2016, four out of seven significant variables point out that sustainable companies perform better than control sample; however, in 2017, three out of four significant variables indicate the opposite. Therefore, the results are mixed, and it is concluded that implementing environmental, social, and governance (ESG) criteria do not have a noticeable positive effect on financial performances of manufacturing industry companies, at least in the short-term.

scholarly journals EFFECT OF BEAN FLOUR ON THE CHEMICAL COMPOSITION, VITAMIN, MINERAL LEVEL AND ORGANOLEPTIC PROPERTIES OF MEAT ROLL

2020 ◽  
Vol 8 (Spl-2-AABAS) ◽  
pp. 368-373
Author(s):  
Maksim Rebezov ◽  
◽  
Anuarbek Suychinov ◽  
Nina Burakovskaya ◽  
Maxim Shadrin ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Yield Stress ◽  
Nutritional Value ◽  
Large Scale ◽  
Organoleptic Evaluation ◽  
Water Binding ◽  
Specific Chemical ◽  
Bean Flour ◽  
Moisture Content Level ◽  
The Impact

This study was carried out to evaluate the effect of bean flour on the nutritional value and the yield stress of meat rolls. The main components of meat rolls are minced beef, eggs, bread, milk, and beans, but in the current study, the author mixed bean flour with these active ingredients and evaluated the effect of this on the various nutrient parameters of meat rolls. Four samples of meat rolls were prepared, with 0% to 20% beans flour. Results of the study found that depending on the concentration of beans, the moisture content, level of carbohydrate, and other nutritive parameters of meat roll have changed significantly due to the specific chemical composition of the bean flour. In terms of vitamin composition, significant changes are observed in the content of vitamin C and vitamin B1. The addition of bean flour (up to 15%) to minced rolls gradually increases the yield stress and improving the consistency of the product. According to organoleptic evaluation, the addition of up to 15% of beans has a positive effect on the consistency of the product due to improved water-binding ability. Results of the study suggesting new data related to the impact of bean flour on the nutritional value and consistency of meat rolls. The developed technology and recipe can be used for large scale meat rolls production.

The use of high-in-β-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake

2019 ◽  
Vol 25 (7) ◽  
pp. 618-629 ◽  
Author(s):  
Sabina Karp ◽  
Jarosław Wyrwisz ◽  
Marcin Andrzej Kurek ◽  
Agnieszka Wierzbicka
Keyword(s):  
Dietary Fibre ◽  
Nutritional Value ◽  
Complex Analysis ◽  
Control Sample ◽  
Sensory Properties ◽  
Gluten Free ◽  
Technological Properties ◽  
Corn Flour ◽  
Baked Products ◽  
Total Dietary Fibre

The biggest challenge in the production of gluten-free baked products is creating a structure without gluten while maintaining physicochemical and sensory properties. The aim of this study was to evaluate the possibility of applying oat β-glucan as the thickening and structure-making agent instead of xanthan (control sample), due to its pro-health technological properties, in yeast-leavened gluten-free cake. Thus, high-in-β-glucan oat fibre powder was incorporated into cake formulations as 5, 10, 15 and 20% replacement of rice or corn flour. The complex analysis of physicochemical and sensory properties was conducted, where texture and rheological aspects were the most important. An analysis of the correlation between rheological and physical properties was also conducted. Corn and rice cakes differed, but the results showed the increase of β-glucan, total dietary fibre, springiness, cohesiveness, storage (G′) and loss (G″) modulus and the decrease of firmness and lightness. Improvement of porosity and volume was also noticed. Significant correlation was observed among G′, G″, specific volume and texture components. Accelerated texture changes were noticed after 24 h of storage. To sum up, it is justified to incorporate oat fibre into gluten-free baked products, both to increase nutritional value and improve cake structure.

THE INFLUENCE OF THE COMPLEX FEED CONCENTRATE «TETRA-BIO» ON THE QUALITY, SAFETY, NUTRITIONAL VALUE, CULINARY AND TECHNOLOGICAL PROPERTIES OF PORK

2021 ◽  
Author(s):  
А.В. СВЕРДЛИЧЕНКО ◽  
А.С. БОРОДИХИН ◽  
Е.П. ВИКТОРОВА
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Nutritional Value ◽  
Toxic Elements ◽  
Control Sample ◽  
Experimental Sample ◽  
Technological Properties ◽  
Diet Control ◽  
Animal Feeding ◽  
Meat Samples

Исследовано влияние комплексного кормового концентрата «Тетра-Био» на качество, безопасность, пищевую ценность, кулинарные и технологические свойства свинины. Объекты исследования – образцы мяса, полученные после убоя свиней двух групп. В период доращивания и откорма 1-я группа получала основной рацион (контрольная), 2-я группа дополнительно к основному рациону получала «Тетра-Био» (опытная). Установлено, что контрольный и опытный образцы свинины относятся к I категории, классу экстра и соответствуют требованиям ГОСТ 31476–2012. Выявлено, что содержание токсичных элементов в опытном образце свинины значительно ниже, чем в контрольном, – свинца, кадмия и ртути в 2 раза, мышьяка в 2,5 раза, пестицидов в 2 раза. В опытном образце свинины содержание белка выше на 5,5%, чем в контрольном, а содержание влаги ниже на 3,7%. Установлено, что, в отличие от контрольного образца, в котором витамины А и Е отсутствуют, в опытном образце содержание указанных витаминов составляет 0,13 и 0,33 мг/100 г соответственно. Применение в рационе кормления животных «Тетра-Био» обеспечивает высокую безопасность мяса, повышенное содержание белка в мясе, пониженное – влаги и жира, увеличение содержания макроэлементов калия и фосфора и микроэлемента железа, накопление витаминов А и Е и улучшение кулинарных и технологических свойств свинины. The influence of the complex feed concentrate «Tetra-Bio» on the quality, safety, nutritional value, culinary and technological properties of pork was studied. The objects of the study are meat samples obtained after slaughter of pigs of two groups. During the period of rearing and fattening, the 1st group of pigs received the main diet (control), the 2nd group received «Tetra-Bio» in addition to the main diet (experimental). It is established that the control and experimental samples of pork belong to the I category, to the extra class and meet the requirements of GOST 31476–2012. It was found that the content of toxic elements and pesticides in the experimental sample of pork is significantly lower than in the control: the content of lead, cadmium and mercury is 2 times, arsenic is 2,5 times, pesticides are 2 times. In the experimental sample of pork, the protein content is higher by 5,5% than in the control, and the moisture content is lower by 3,7%. It was found that, in contrast to the control sample, in which vitamins A and E are absent, in the experimental sample of pork, the content of vitamins A and E is 0,13 and 0,33 mg/100 g, respectively. Application in animal feeding integrated feed concentrate «Tetra-Bio» ensures high safety of meat, the increase in meat protein, decrease of water and fat, the increase in the content of macronutrients potassium and phosphorus and trace element iron, the accumulation of vitamins A and E, as well as improvement culinary and technological properties of pork.

Population Study on the Impact Food Chemical Composition on Patients with Non-Alcoholic Fatty Liver Diseases

2018 ◽  
Vol 69 (4) ◽  
pp. 961-964
Author(s):  
Andrei Vasile Olteanu ◽  
Georgiana Emmanuela Gilca Blanariu ◽  
Gheorghe Gh. Balan ◽  
Dana Elena Mitrica ◽  
Elena Gologan ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Fatty Liver ◽  
Nutritional Value ◽  
Liver Steatosis ◽  
Saturated Fat ◽  
Control Group ◽  
Healthy Population ◽  
Alcoholic Fatty Liver ◽  
Major Interest ◽  
The Impact

Non-alcoholic fatty liver disease (NAFLD) has become of major interest worldwide, it is estimated that more than 20% of the general population suffer from liver steatosis. NAFLD is highly associated with metabolic risk factors like type 2 diabetes mellitus, obesity and dyslipidemia, the patients diagnosed with NAFLD should adopt a high fiber low calorie diet, with reduced saturated fat and carbohydrates content, leading to weight loss and improvement of metabolic profile. Our study is aiming to shape the profile of the patient interested in being informed related to food quality and chemical composition and to evaluate the aspects on the food products label which are important for the customer. Between June 2017 and December 2017, 83 patients diagnosed with NASH were included in the study, representing the study group, while 33 subjects, without metabolic syndrome or digestive diseases, selected from patient list belonging to two general practitioners, constituted the control group. Related to the interest of being informed about the chemical composition and nutritional value of the products bought, the study showed a low interest for the provided information on nutritional value. lack of confidence in the provided information and complexity of the information are understandable, the high number of subject reasoning through lack of immediate clinical benefit is surprising. Among the healthy population the willingness to pay attention to this aspect is extremely low.

scholarly journals Advertising Media Impact in Consumer Buying Behavior

2019 ◽  
Vol 8 ◽  
pp. 54-56
Author(s):  
Ashmita Dahal Chhetri
Keyword(s):  
Consumer Behavior ◽  
Young Male ◽  
Electronic Media ◽  
Buying Behavior ◽  
Media Impact ◽  
High Degree ◽  
The Impact ◽  
Buying Behaviors ◽  
The Relationship ◽  
Better Than

Advertisements have been used for many years to influence the buying behaviors of the consumers. Advertisements are helpful in creating the awareness and perception among the customers of a product. This particular research was conducted on the 100 young male and female who use different brands of product to check the influence of advertisement on their buying behavior while creating the awareness and building the perceptions. Correlation, regression and other statistical tools were used to identify the relationship between these variables. The results revealed that the relationship between media and consumer behavior is positive. The adve1tising impact on sales and there is positive and high degree relationship between advertising and consumer behavior. The impact on advertising of a product of electronic media is better than non-electronic media.

scholarly journals Alternative Control of Phragmidium rubi-idaei Infecting Two Rubus Species

Plants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1452
Author(s):  
Raluca-Maria Pârlici ◽  
Aurel Maxim ◽  
Stefania Mirela Mang ◽  
Ippolito Camele ◽  
Lucia Mihalescu ◽  
...  
Keyword(s):  
Organic Farming ◽  
Plant Pathogens ◽  
Field Experiments ◽  
Control Sample ◽  
Field Tests ◽  
In Vitro Tests ◽  
Rust Disease ◽  
Conidia Germination ◽  
The Impact

Organic berry plantations have been gaining popularity among farmers during recent years. Even so, farmers experience serious challenges in disease control management, which is a concern in organic farming. Phragmidiumrubi-idaei (DC) P. Karst is the pathogen responsible for blackberry and raspberry rust disease, one of the most present and active diseases in plantations. The antifungal certified products found on the organic farming market offer the opportunity for an efficient control strategy over plant pathogens in fruit shrub plantations. In this study, 5 natural based products—namely Altosan, Mimox, Canelys, Zitron, and Zeolite—were tested for their fungistatic effect over P. rubi-idaei. The experiments were carried out under laboratory conditions, performing observations over the impact of organic products, used at different concentration levels, on rust conidia germination. Moreover, field experiments were conducted in order to evaluate the efficiency of different treatments for rust control on raspberry (‘Polka’, ‘Veten’ and ‘Heritage’) and blackberry (‘Thorn Free’, ‘Chester’ and ‘Loch Ness’) varieties. Data analysis based on ANOVA tests showed significant differences between the tested variants and the control sample at p < 0.001. Furthermore, LSD test confirmed differences between all substances tested (p < 0.005). The natural products Canelys (formulated with cinnamon) and Zytron (based on citrus extract) have proven the highest inhibitory capacity for conidia germination during in vitro tests registering values of 80.42% and 78.34%, respectively. The same high inhibitory rates against rust pathogen were kept also in the field tests using the same two natural-based products mentioned earlier. In addition, outcomes from this study demonstrated that Zeolite is not recommended for raspberry or blackberry rust control.

scholarly journals Fermentation as a Tool to Revitalise Brewers’ Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1639
Author(s):  
Emma Neylon ◽  
Elke K. Arendt ◽  
Emanuele Zannini ◽  
Aylin W. Sahin
Keyword(s):  
Functional Properties ◽  
Nutritional Value ◽  
Bread Quality ◽  
Wheat Bread ◽  
Promising Tool ◽  
Additional Processing ◽  
Spent Grain ◽  
The Impact ◽  
Over Time

Recycling of by-products from the food industry has become a central part of research to help create a more sustainable future. Brewers’ spent grain is one of the main side-streams of the brewing industry, rich in protein and fibre. Its inclusion in bread, however, has been challenging and requires additional processing. Fermentation represents a promising tool to elevate ingredient functionality and improve bread quality. Wheat bread was fortified with spray-dried brewers’ spent grain (BSG) and fermented brewers’ spent grain (FBSG) at two addition levels to achieve “source of fibre” and “high in fibre” claims according to EU regulations. The impact of BSG and FBSG on bread dough, final bread quality and nutritional value was investigated and compared to baker’s flour (BF) and wholemeal flour (WMF) breads. The inclusion of BSG and FBSG resulted in a stronger and faster gluten development; reduced starch pasting capacity; and increased dough resistance/stiffness. However, fermentation improved bread characteristics resulting in increased specific volume, reduced crumb hardness and restricted microbial growth rate over time. Additionally, the inclusion of FBSG slowed the release in reducing sugars over time during in vitro starch digestion. Thus, fermentation of BSG can ameliorate bread techno-functional properties and improve nutritional quality of breads.

scholarly journals Locking down the Impact of New Zealand’s COVID-19 Alert Level Changes on Pets

Animals ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 758
Author(s):  
Fiona Esam ◽  
Rachel Forrest ◽  
Natalie Waran
Keyword(s):  
New Zealand ◽  
Separation Anxiety ◽  
National Surveys ◽  
Normal Life ◽  
Pet Owners ◽  
Level 1 ◽  
The Impact ◽  
Better Than

The influence of the COVID-19 pandemic on human-pet interactions within New Zealand, particularly during lockdown, was investigated via two national surveys. In Survey 1, pet owners (n = 686) responded during the final week of the five-week Alert Level 4 lockdown (highest level of restrictions—April 2020), and survey 2 involved 498 respondents during July 2020 whilst at Alert Level 1 (lowest level of restrictions). During the lockdown, 54.7% of owners felt that their pets’ wellbeing was better than usual, while only 7.4% felt that it was worse. Most respondents (84.0%) could list at least one benefit of lockdown for their pets, and they noted pets were engaged with more play (61.7%) and exercise (49.7%) than pre-lockdown. Many respondents (40.3%) expressed that they were concerned about their pet’s wellbeing after lockdown, with pets missing company/attention and separation anxiety being major themes. In Survey 2, 27.9% of respondents reported that they continued to engage in increased rates of play with their pets after lockdown, however, the higher levels of pet exercise were not maintained. Just over one-third (35.9%) of owners took steps to prepare their pets to transition out of lockdown. The results indicate that pets may have enjoyed improved welfare during lockdown due to the possibility of increased human-pet interaction. The steps taken by owners to prepare animals for a return to normal life may enhance pet wellbeing long-term if maintained.

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