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

2011 ◽  
Vol 24 (1) ◽  
pp. 272-282
Keyword(s):  
Chemical Composition ◽  
Chemical Characteristics ◽  
Hibiscus Sabdariffa ◽  
Physico Chemical

scholarly journals STUDIES REGARDING THE CHEMICAL COMPOSITION OF SEVERAL WHEAT SPECIES, FLOUR TYPES AND PASTES ASSORTMENTS

1970 ◽  
Vol 63 ◽  
Author(s):  
Diana Nicoleta Raba ◽  
Mirela Viorica Ghiulai ◽  
I. Jianu
Keyword(s):  
Triticum Aestivum ◽  
Chemical Composition ◽  
Total Protein ◽  
Triticum Durum ◽  
Ash Content ◽  
Chemical Characteristics ◽  
Wheat Species ◽  
Hard Wheat ◽  
Physico Chemical ◽  
The Comparative Study

This essay presents the comparative study of the chemical composition for two wheat species: Triticum aestivum and Triticum durum, two types of flour, obtained by grinding the two wheat species and 4 paste samples obtained from the soft weat flour and the hard wheat flour. The last ones have been harvested from different commercial centers owned by local and foreign producers. Using a NIR, INFRALUM, FT-10 cereal analyzer we determined the following physico – chemical characteristics: the gluten content, moisture level, the ash content, the total protein and the fats content, for the analysed samples. The obtained results have been analyzed and compared.

scholarly journals STUDIES REGARDING THE CHEMICAL COMPOSITION OF SEVERAL WHEAT SPECIES, FLOUR TYPES AND PASTES ASSORTMENTS

1970 ◽  
Vol 63 ◽  
Author(s):  
Diana Nicoleta Raba ◽  
Mirela Viorica Ghiulai ◽  
I. Jianu
Keyword(s):  
Triticum Aestivum ◽  
Chemical Composition ◽  
Total Protein ◽  
Triticum Durum ◽  
Ash Content ◽  
Chemical Characteristics ◽  
Wheat Species ◽  
Hard Wheat ◽  
Physico Chemical ◽  
The Comparative Study

This essay presents the comparative study of the chemical composition for two wheat species: Triticum aestivum and Triticum durum, two types of flour, obtained by grinding the two wheat species and 4 paste samples obtained from the soft weat flour and the hard wheat flour. The last ones have been harvested from different commercial centers owned by local and foreign producers. Using a NIR, INFRALUM, FT-10 cereal analyzer we determined the following physico – chemical characteristics: the gluten content, moisture level, the ash content, the total protein and the fats content, for the analysed samples. The obtained results have been analyzed and compared.

scholarly journals Physico-chemical characteristics of geothermal water in Tulare near Medvedja

2021 ◽  
Vol 19 (2) ◽  
pp. 57-68
Author(s):  
Andjelina Maric ◽  
Tomislav Pavlovic ◽  
Dragoljub Mirjanic
Keyword(s):  
Chemical Composition ◽  
Geothermal Water ◽  
Chemical Characteristics ◽  
Legal Regulations ◽  
Geological Characteristics ◽  
Physical Chemical ◽  
Physico Chemical ◽  
Chemical Composition Of Water ◽  
Regional Position ◽  
Physical And Chemical

The paper presents general characteristics and legal regulations for the use of thermomineral waters in Serbia, provides information on the regional position and geological characteristics of Tulare near Medvedja, the springs of water in Tulare and the methods of testing the physical and chemical characteristics of water in Tulare are described. In addition, the results of measuring the temperature, hardness, acidity, and chemical composition of water in Tulare are given. The results of the measurements showed that the water in Tulare belongs to homeothermal waters, that is soft to very soft, slightly acidic, and has an increased amount of Na, Ca, K and Mg, and also Sr, B, Li, P, As and Hg in small quantities. The water from the spring in Tulare is not suitable for drinking. To determine the balneological utility of the water in Tulare it is necessary to carry out appropriate drilling and further examine the physical, chemical, and balneological properties of this water.

scholarly journals Talisia esculenta (A. ST.-HIL.) Radlk: physico-chemical characteristics, antioxidant activity and biological activity

2020 ◽  
Vol 9 (2) ◽  
pp. e53921909
Author(s):  
Layanne Nascimento Fraga ◽  
Izabela Maria Montezano de Carvalho
Keyword(s):  
Antioxidant Activity ◽  
Biological Activity ◽  
Chemical Composition ◽  
Chemical Characterization ◽  
Chemical Characteristics ◽  
Review Of The Literature ◽  
Study Objective ◽  
Wild Fruit ◽  
Physico Chemical ◽  
Bioactive Potential

Talisia esculenta (A. ST.-HIL.) Radlk is a Brazilian wild fruit, known as a pitomba, belonging to the Sapindaceae family. The objective of the present work was to perform a review of the literature in order to identify studies on its physico-chemical characterization, antioxidant activity and biological activity. The articles search was done in PubMed, SciELO, Science Direct and LILACS. We identified 90 publications, 8 in SciELO, 3 in LILACS, 67 in Science Direct and 12 in PubMed. Subsequently, duplication of the articles between the databases was verified, and the triage was done by reading the titles, abstracts and reading in full, to analyze which articles fit the study objective, and only 5 studies were included. The review exposes Talisia esculenta Radlk (A. ST.-HIL.) as a fruit that has a bioactive potential, but there is a shortage of studies that deal with its chemical composition and its biological activity.

Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽  
1970 ◽  
pp. 19-23
Author(s):  
Nawal Abdel-Gayoum Abdel-Rahman
Keyword(s):  
Sensory Quality ◽  
Chemical Properties ◽  
Storage Period ◽  
Gum Arabic ◽  
Raw Material ◽  
Soluble Solids ◽  
Hibiscus Sabdariffa ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

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