scholarly journals Quality evaluation of three brands of type 1 wheat flour commercialized in Belém, Pará, Brazil

2020 ◽  
Vol 9 (8) ◽  
pp. e15985280
Author(s):  
Valdeci Junior Fonseca Pinheiro ◽  
Ivan Carlos da Costa Barbosa ◽  
Diego Fabrício Santa Rosa Cardoso ◽  
Rosa Maria Souza Santa Rosa ◽  
Luciana Pinheiro Santos ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Quality Evaluation ◽  
Quality Standard ◽  
Cultivation Conditions ◽  
Three Samples ◽  
Acid Protein ◽  
The City ◽  
And Storage

Wheat is a crop rich in nutrients. In Brazil, about 130,000 properties produce the cereal, involving 800,000 people. Due to its rheological properties, that is, the extensibility capacity of this cereal stands out in the manufacture of breads, in addition to the increasing use of flour in the food industry. Thus, the use of some physical-chemical analysis to determine the quality of wheat flour according to the normative instruction from Agriculture, Livestock and Storage Ministry (MAPA) document nº 8/2005. Wheat flour samples of type 1 (A, B and C) were acquired in a supermarket located in the city of Belém / PA, posteriorly sent to the Centro de Tecnologia Agropecuária - CTA at the Universidade Federal Rural da Amazônia (UFRA), to determine granulometry, grease acid, protein, humidity and ashes. Regarding to granulometry analysis, samples A and C were above the tolerance values proposed by the Ministry of Agriculture and Livestock - MAPA. Grease acid and humidity were inside to MAPA tolerance standards for all samples. In ashes determining, the values showed that all three samples were out of the quality standard, in addition, about protein content, the samples were also characterized as out of type. Therefore, there is a need for better inspection by the responsible authorities, since cultivation conditions until the final quality control of the product.

DEVELOPMENT OF CITRUS BASED BEVERAGE UTILIZING BACOPA MONNIERI

2021 ◽  
pp. 18-19
Author(s):  
Twamoghna De ◽  
Purushottam Kumar ◽  
Jayati Pal
Keyword(s):  
Sensory Evaluation ◽  
Room Temperature ◽  
Control Sample ◽  
Leaf Extracts ◽  
Nutritional Values ◽  
Soda Water ◽  
Three Samples ◽  
Microbial Analysis ◽  
And Storage

The study was done to formulate a drink from an old medicinal herb and retain all the potential benets with a new taste and avor. For this an herbal drink was formulated and its quality ascertained. In the rst part of the study, syrup was prepared from the raw leaves of the herb with addition of acids and avors. Then this syrup was diluted further followed by carbonation with 1:3 ratio of soda water and bottled. Three samples were prepared namely, T1 (same as previous but with 1:3 ratio carbonation and dividing the sample hot lled and cold lled ). In the next part, prepared samples were subjected to sensory evaluation,chemical and microbial analysis when fresh and 0 after regular intervals at room temperature (27±1 °C) and refrigerated temperature (below 7 C). Microbial analysis of the product was done to check the quality of the herbal drink and self-life of the product. The control sample T1 cold lled was the most acceptable due to its unique taste and avor, followed by sample T1( hot lled) . The present study entailed to conclude that preparation of a drink with B. monnieri leaf extracts gives a new taste and avor with high nutritional values. This drink can be stored safe for nearly a month if carbonated and storage at refrigerated 0 temperature (below 5 C).

scholarly journals Análise Microbiológica de Batons de Uso Compartilhado na Cidade de Juazeiro do Norte-CE

2021 ◽  
Vol 24 (5-esp.) ◽  
pp. 636-639
Author(s):  
Luana Romão Rodrigues ◽  
João Victor de Freitas Menezes ◽  
Dárcio Luiz de Sousa Júnior ◽  
Rafael de Carvalho Mendes
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Pseudomonas Aeruginosa ◽  
Scientific Work ◽  
Quality Standard ◽  
Microbiological Analysis ◽  
Great Circulation ◽  
Effective Use ◽  
The City

A cosmetologia é a ciência que engloba e estuda os cosméticos, desde conceitos iniciais até a sua fabricação, tornando-se uma ciência multidisciplinar. Para garantia de um uso seguro e eficaz dos cosméticos é necessário a realização de análises para se conseguir um padrão de qualidade. Quando há indícios de contaminação por microrganismos no cosmético, diversos problemas podem ser encontrados, como a ocorrência de patologias específicas, causando altos riscos e complicações à saúde do usuário. O objetivo deste trabalho foi investigar qualitativamente através de análises microbiológicas a qualidade dos produtos cosméticos de maquiagem usados de forma compartilhada, utilizando amostras colhidas aleatoriamente em uma loja de varejo, que foi selecionada por ser de grande circulação, da cidade de Juazeiro do Norte, Ceará. Nesta pesquisa foram analisadas oito amostras coletadas durante o período de outubro e novembro de 2017. As análises que foram realizadas seguiram a Farmacopeia brasileira. Como resultado obteve-se um percentual de 87,5 % de contaminação microbiana, evidenciando a presença de Staphylococcus aureus, Escherichia coli, Enterococcus sp. e Pseudomonas aeruginosa, sendo que apenas uma das oito amostras analisadas mostrou-se adequada para uso seguindo os limites de aceitação microbiológicas permitidos por lei. Baseados nesses resultados foi possível concluir que o índice de contaminação das amostras de batons que são utilizadas de modo compartilhado são potencialmente maiores. Com isso, intensifica-se a necessidade de medidas que impeçam o compartilhamento dos produtos cosméticos, com a finalidade de diminuir o risco de uma infecção coletiva.   Palavras-chave: Cosméticos. Uso compartilhado. Contaminação.   Abstract Cosmetology is the science that encompasses and studies cosmetics, from initial concepts to their manufacture, becoming a multidisciplinary science. To guarantee a safe and effective use of cosmetics it is necessary to carry out analyzes to achieve a quality standard. When there is evidence of contamination by microorganisms in the cosmetic, several problems can be found, such as the occurrence of specific pathologies, causing high risks and complications to the health of the user. The objective of this scientific work was to qualitatively investigate through microbiological analysis the quality of cosmetic makeup products used in a shared way, using samples collected randomly in a retail store, which was selected because it is of great circulation, in the city of Juazeiro do Norte, Ceará. In this research, eight (8) samples collected during the period of October and November 2017 were analyzed. The analyzes that were carried out followed the Brazilian Pharmacopoeia. As a result, a percentage of 87.5 % of microbial contamination was obtained, showing the presence of Staphylococcus aureus, Escherichia coli, Enterococcus sp. and Pseudomonas aeruginosa, with only one of the eight samples analyzed being suitable for use following the limits of microbiological acceptance allowed by law. Based on these results it was possible to conclude that the contamination index of the lipstick samples that are used in a shared way are potentially higher. As a result, the need for measures to prevent the sharing of cosmetic products is intensified, in order to reduce the risk of a collective infection.   Keywords: Cosmetics. Shared Use. Contamination.

scholarly journals Microbiological Quality of Attiéké (Steamed Cassava Semolina) Sold in Côte d’Ivoire

2020 ◽  
Vol 8 (2) ◽  
pp. 14
Author(s):  
KPATA-KONAN Nazo Edith ◽  
YAO N’Zué Benjamin ◽  
COULIBALY Kalpy Julien ◽  
KONATÉ Ibrahim
Keyword(s):  
Storage Time ◽  
Microbiological Quality ◽  
Faecal Coliforms ◽  
Microbiological Characteristics ◽  
The One ◽  
The City ◽  
And Storage ◽  
The Town ◽  
Microbiological Analyses

This article looked at the quantity and storage time of attiéké produced and sold in the town of Daloa. It also examines the microbiological characteristics of attiéké-femme and attiéké-garba from this locality during storage. The study was carried out on the one hand through a field survey carried out on the producers and sellers. On the other hand, a sample was taken from 10 sellers of attiéké-garba and 10 sellers of attiéké-woman. The study found that the women producers sell 87% of their production in the city of Daloa and export 13%. In addition, attiéké can be kept for 2 days at the producers and beyond 2 days at the sellers before their stock runs out. Therefore, a weekly production of more than 200 kg for the majority of the producers is observed. Microbiological analyses showed high levels of germs (MAG: 6.106 CFU/g; Yeasts and moulds: 2.7.106 CFU/g) for attiéké-women and (2.106 CFU/g of GAM and 1.6.103 CFU/g of Yeasts and moulds) for attiéké-garba. Total coliforms and faecal coliforms were only found in attiéké-women. No salmonella was observed. In view of the results, it should be noted that female attiéké is the most contaminated type of attiéké.

scholarly journals Role of the farinograph test in the wheat flour quality determination

2015 ◽  
Vol 8 (1) ◽  
pp. 104-110 ◽  
Author(s):  
G. Diósi ◽  
M. Móré ◽  
P. Sipos
Keyword(s):  
Wheat Flour ◽  
Quality Standard ◽  
Absorption Capacity ◽  
Wheat Quality ◽  
The European Union ◽  
Export Markets ◽  
Limit Values ◽  
Rheological Test

Abstract Most objectively, the dough rheological methods can characterize the quality of winter wheat. The Farinograph test is the traditionally used one in Hungary, but the importance of other methods, such as Alveograph and Extensograph tests, are getting more widely known due to the interest and requirements of the industry and export markets. The Hungarian Standard on wheat quality follows the changes in the global markets; this is why the falling number appeared in the MSZ (Hungarian Standard) 6383 in 1998. As the interest in the results of other rheological test increased from our accession to the European Union, the evaluation of these parameters on different varieties has become an important issue of qualification and in 2012 limit values for Alveograph and Extensograph parameters appear in the Hungarian wheat quality standard. Additionally, while the baking value was the only evaluated parameter of the Farinograph test earlier, the standard was supplemented with limit values for water absorption capacity and stability too. In this study, we revised different diagrams of Farinograph tests again from the previous years to reveal whether the new limit values for these Farinograph parameters change the valuation of wheat flour samples, therefore whether the quality groups in which the samples were ranked change considering the new requirements.

scholarly journals Development of HPLC Fingerprint for Quality Assessment of Bulbus Lilii

2013 ◽  
Vol 8 (10) ◽  
pp. 1934578X1300801
Author(s):  
Kunming Qin ◽  
Hao Cai ◽  
Lijuan Zheng ◽  
Miao Zhang ◽  
Xinghai Zhang ◽  
...  
Keyword(s):  
High Performance ◽  
Quality Evaluation ◽  
Quality Analysis ◽  
Analysis Method ◽  
Hplc Fingerprint ◽  
Array Detection ◽  
Different Origins ◽  
First Time ◽  
And Storage

In this study, a simple, sensitive and reliable fingerprint analysis method by high-performance liquid chromatography coupled with diode array detection (HPLC-DAD) was developed for quality analysis of Bulbus Lilii, which is a famous traditional Chinese medicine and widely used as a restorative food. Then the developed method was subsequently applied to analyse 16 samples collected or purchased from different origins. Twelve common fingerprint peaks, including four definitely identified peaks, were found in total, and were involved for further characterisation and quality evaluation of Bulbus Lilii. The chemical quality of commercial samples collected from different origins varied obviously, indicating that more attention should be paid to the standardisation of the process of harvesting, manufacturing and storage of Bulbus Lilii. This is the first time that a new method has been established to control the quality of Bulbus Lilii through HPLC-DAD.

Formulation of a Carbonated Herbal Health Drink with Hemidesmus indicus root extract

2018 ◽  
Vol 6 (2) ◽  
Author(s):  
Ritesh Ranjan Singh
Keyword(s):  
Room Temperature ◽  
Control Sample ◽  
Root Extract ◽  
Nutritional Values ◽  
Hemidesmus Indicus ◽  
Three Samples ◽  
Potential Benefits ◽  
Microbial Analysis ◽  
And Storage

The study was done to formulate a drink from an old medicinal herb and retain all the potential benefits with a new taste and flavor. For this an herbal drink was formulated and its quality ascertained. In the first part of the study, syrup was prepared from the raw roots of the herb with addition of acids and flavors. Then this syrup was diluted (in the ratio of 20:80, i.e., 20% syrup and 80% water) further followed by carbonation with the rate of 6.2 g of CO2 per liter of the diluted drink and bottled. Three samples were prepared namely, Control samples T0(Control sample, without essence), T1(Kewada essence) and T2 (Rose essence). In the next part, prepared samples were subjected to sensory evaluation and chemical analysis when fresh and after regular intervals at room temperature (27±1 °C) and refrigerated temperature (below 70C). Microbial analysis of the product was done to check the quality of the herbal drink and self-life of the product. The control sample T0 was the most acceptable due to its unique taste and flavor, followed by samples T1 and T2. The present study entailed to conclude that preparation of a drink with hemidesmus indicus roots extracts gives a new taste and flavor with high nutritional values. This drink can be stored safe for nearly a month if carbonated and storage at refrigerated temperature (below 50C).

scholarly journals ÁREAS PROTEGIDAS DE CURITIBA (PR, BRASIL) COMO SUMIDOUROS DE CO2

FLORESTA ◽  
2013 ◽  
Vol 43 (2) ◽  
pp. 181 ◽  
Author(s):  
Juliana Baladelli Ribeiro ◽  
Marília Borgo ◽  
Leila Teresinha Maranho
Keyword(s):  
Protected Areas ◽  
Public Investment ◽  
Native Vegetation ◽  
Forest Fragments ◽  
Araucaria Forest ◽  
Forest Remnants ◽  
Available Information ◽  
The City ◽  
And Storage

 A conservação de fragmentos florestais é extremamente necessária para garantir a manutenção da biodiversidade, além de assegurar o armazenamento de carbono contido na biomassa e nos solos. O município de Curitiba (PR, Brasil) possui 52 áreas protegidas municipais com remanescentes de Floresta Ombrófila Mista (FOM) em diferentes estágios de conservação, as quais contribuem para a manutenção da biodiversidade, melhoria da qualidade de vida dos moradores e também auxiliam na mitigação das mudanças climáticas, pois estocam grandes quantidades de carbono nos diversos componentes florestais. O presente estudo foi desenvolvido com o objetivo de avaliar a importância dos fragmentos florestais de Curitiba na manutenção dos estoques de carbono de forma associada à sua importância para a preservação da biodiversidade, o que pode servir de incentivo para o investimento público nessas áreas e de estímulo a outros municípios para a criação e manutenção de UCs. O estoque de carbono contido nos remanescentes florestais do município (1.159.259,60 t C) reforça a importância da conservação de remanescentes de vegetação nativa, ainda que em meio ao ambiente urbano.Palavras-chave: Carbono; desmatamento evitado; Floresta com Araucária; áreas verdes urbanas. AbstractProtected Areas in Curitiba, PR, Brazil, as carbon sinks.Conservation of forest’s fragments is extremely necessary to ensure maintenance of biodiversity and storage of carbon. There are currently 52 protected areas (PAs) in Curitiba municipality, located in Parana State – Brazil, with remnants of Araucaria Forest at different stages of conservation contributing to maintenance of biodiversity, improving quality of life of residents and also assisting in prevention of climate change as the aforementioned areas store large amounts of carbon in a range of forest components. In 2009, Curitiba conducted a research to estimate the carbon stock of forest fragments. The present research was carried out in order to evaluate the importance of these fragments in the maintenance of carbon stocks, associated to the preservation of biodiversity, which may be an incentive for public investment in these areas and encouragement to other municipalities for the creation and maintenance of PAs. Based on available information on the carbon contained in forest remnants of the city, it was identified that the total of those areas involves a stock of 1,159,259.60 t C, which reinforces the importance of maintaining native vegetation even in urban environment. Keywords: Carbon; deforestation prevention; Araucaria Forest; urban protected areas.

Effects of Temperature and Packaging Types on Ergosterol and Howard Mold Count Values of Tomato Paste during Storage

2014 ◽  
Vol 77 (3) ◽  
pp. 499-503
Author(s):  
RACI EKİNCİ ◽  
ÇTIN KADAKAL ◽  
MUSTAFA OTAĞ
Keyword(s):  
High Performance ◽  
Quality Evaluation ◽  
Storage Temperature ◽  
Microbiological Quality ◽  
Tomato Paste ◽  
Effects Of Temperature ◽  
And Storage ◽  
Storage Temperatures ◽  
Mold Count

The objective of the present study was to investigate the effects of temperature and packaging on ergosterol and Howard mold count (HMC) changes of tomato paste during storage. The other purpose of this study was to determine whether the measurement of ergosterol stability in tomato paste can be useful for the assessment of microbiological quality of tomato paste as related to the storage temperature (4, 20, 28, or 37°C) and time. Ergosterol analysis was done by using high-performance liquid chromatography. Tomato paste samples were packaged in either aseptic bags or tin boxes and stored at 4, 20, 28, or 37°C for a period of 10 months. The detection limit of ergosterol was 0.1 mg/kg. Measurements showed that packaging and storage temperatures of 28 and 37°C have a considerable influence on ergosterol and HMC changes in the product. The poor precision of the “percentage of discarded fruits” and HMC methods has increased the importance of ergosterol for the microbiological quality evaluation of tomato and tomato products. This article reports the data from what we believe to be the first survey for the influence of storage temperature and packaging material on ergosterol and HMC changes of tomato paste during storage.

Formulation and quality evaluation of finger millet (Eleusine coracana (L.) gaertn.) flour incorporated biscuits

2021 ◽  
pp. 108201322110208
Author(s):  
Sooriya Arachchige Sachini Jayawardana ◽  
Jayanetti Koralalage Ramani Radhika Samarasekera ◽  
Gardhi Hettiarachchige Chamari Madhu Hettiarachchi ◽  
Jaanaki Gooneratne
Keyword(s):  
Wheat Flour ◽  
Quality Evaluation ◽  
Finger Millet ◽  
Antioxidant Properties ◽  
Eleusine Coracana ◽  
Polyphenolic Compounds ◽  
Processed Food ◽  
Good Source ◽  
Microbiological Properties

Replacing the ingredients used in biscuits with potential nutritive ingredients would be beneficial to improve the nutritional quality of the biscuits. Although, finger millet is highly nutritious when compared to other most commonly consumed cereals, limited availability of processed food products in ready-to-eat form has restricted the finger millet consumption. The present study was focused on formulating biscuits by replacing refined wheat flour with finger millet flour. Four biscuit samples were formulated by replacing different percentages of refined wheat flour with finger millet flour. Physicochemical and microbiological properties of the biscuits were evaluated. Nutritional and antioxidant properties of the biscuit, which was formulated by replacing 50% of refined wheat flour with finger millet flour, were evaluated and compared with a control biscuit which was prepared using refined wheat flour. The finger millet flour incorporated biscuit was nutritionally superior to the control biscuit in terms of dietary fibers and polyphenolic compounds including flavonoids. Besides, replacement of refined wheat flour with finger millet flour in biscuit formulation enhanced the antioxidant properties of the biscuit. Therefore, the finger millet flour incorporated biscuit can be considered as a good source of antioxidants.

scholarly journals Evaluación automática de la calidad de datos geoespaciales mediante servicios web

2019 ◽  
pp. 59-73
Author(s):  
Emerson M. A. Xavier ◽  
Francisco J. Ariza-López ◽  
Manuel A. Ureña-Cámara
Keyword(s):  
Quality Evaluation ◽  
Quality Standard ◽  
Positional Accuracy ◽  
Evaluation Procedures ◽  
Geospatial Datasets ◽  
Synthetic Datasets ◽  
Processing Service ◽  
The Web ◽  
Infor Mation

The geomatics sector is going through a data overload scenario which new geospatial datasets are generated almost daily. However there are few or nothing infor- mation about the quality of these datasets, and they should be evaluated aiming to provide users some information about their quality. In this context we propose a solution for the automatic quality evaluation of geospatial datasets using the web services platform. This approach is compound by automatic evaluation procedures for quality control of topological consistency, completeness, and positional accuracy described in the Brazilian quality standard. Some procedures require an external dataset for comparison purposes. Hence we provide a set of synthetic datasets and apply over them an experimental design aiming to select suitable methods to find the correspondences between datasets. The solution has an interoperability tier that links users and automatic procedures using the standardized interface of Web Processing Service (WPS). Our results showed that the automatic procedure works very similar to the manual one.

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