scholarly journals Properties of Ozone-Oxidized Tapioca Starch and its Use in Coating of Fried Peanuts

Molecules ◽  
2021 ◽  
Vol 26 (20) ◽  
pp. 6281
Author(s):  
Yudi Pranoto ◽  
Brigitta Laksmi Paramita ◽  
Muhammad Nur Cahyanto ◽  
Soottawat Benjakul
Keyword(s):  
Physicochemical Properties ◽  
Water Holding Capacity ◽  
Optimal Conditions ◽  
Ozone Oxidation ◽  
Tapioca Starch ◽  
Swelling Power ◽  
Ph Values ◽  
The Impact ◽  
Water Holding

Oxidation of tapioca via ozone oxidation was carried out under different conditions in comparison with H2O2. The impact of ozonation on physicochemical properties of tapioca was studied and fried peanuts coated with different tapioca were characterized. Different ozone oxidation times (10, 20, and 30 min) and various pH values (5, 7, and 9) were used for tapioca modification. Tapioca oxidized by ozone for 20 min at pH 7 had higher swelling power (SP), water holding capacity (WHC), oil holding capacity (OHC), and viscosity than the native counterpart (P < 0.05). This coincided with the higher carbonyl and carboxyl contents (P < 0.05). The highest frying expansion (FE) with the lowest hardness was attained for fried peanut coated with tapioca oxidized under the aforementioned condition. Therefore, oxidation of tapioca using ozone under optimal conditions could be a potential means to improve frying expansion as well as the crispiness of the fried coated peanuts.

scholarly journals Determination of Chemical Content and some Physical Properties and Meat Pigments (Myoglobin, Meta Myoglobin and Oxymyoglobin) in Different Parts of Slaughtered Animals

2019 ◽  
Vol 32 ◽  
pp. 302-319
Author(s):  
Khadeeja S.J. Al-Husseiny ◽  
Maryam T. Khrebish
Keyword(s):  
The Body ◽  
Water Holding Capacity ◽  
Fresh Meat ◽  
Ph Values ◽  
Significant Difference ◽  
Chemical Content ◽  
Meat Samples ◽  
Water Holding ◽  
Different Parts

The current study aimed to estimate the pigments of some muscles parts taken from cows, sheep and chicken (thigh, chest and back). The chemical content including moisture, protein, lipids and ash, as well as the pH and the water holding capacity have been evaluated. Results showed that the moisture differed among three animals with high percentage of moisture, ash and lipid in back in compared with other parts of cows. while significant difference in the percentage of ash of back with other parts and in protein in chest with other parts of sheep. The significant differences were recorded in percentage of ash of three parts of chicken, also significant differences between chest and back. The water holding capacity of fresh meat samples taken from thigh, chest and back of cows, sheep and chicken significantly differ among samples. pH values which reflect a confect in water holding capacity of meat samples taken from different parts of the body and from different animal. In addition, there was a significant differences in the percentage of the presences of myoglobin, metmyoglobin and oxymyoglobin in different samples taken from different parts of the slaughtered animals.

Functional Properties of Adlay Flour (Coix lacryma-jobi L. var. Ma-yuen) Resulting from Modified Durations of Fermentation Using Rhizopus oligosporus

2021 ◽  
Vol 2 (2) ◽  
pp. 1-6
Author(s):  
Ardiyan Dwi Masahid ◽  
Maria Belgis ◽  
Helyas Vintan Agesti
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Functional Properties ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Water Holding Capacity ◽  
Rhizopus Oligosporus ◽  
Swelling Power ◽  
Water Holding

Adlay is a nutritious grain that has the potential as an alternative food because it has a high protein and fat content of 14.10% and 7.90%, respectively. The use of Adlay as flour still has a weakness, namely the functional properties of Adlay flour such as low swelling power. One way to improve the characteristics of Adlay flour is by fermentation using Rhizopus oligosporus. The fermentation duration is the time that allows changes in the characteristics of the flour due to the fermentation. This study aims to determine the effect of differences in fermentation duration using Rhizopus oligosporus on the physical, chemical, and functional characteristics of Adlay flour produced from fermented Adlay seeds. This study used one factor, namely the lengths of fermentation for 0, 12, 24, 30, 36 and 48 hours. The analysis in this study included whiteness, yield, pH, water content, ash content, protein content, fat content, carbohydrate content, swelling power and solubility, oil holding capacity (OHC) and water holding capacity (WHC). The results have shown that the longer the fermentation duration the lower rate of whiteness, pH, yield, water content, fat content, and carbohydrate content will become, while some functional properties of Adlay flour become better with increasing values of ash content, protein content, swelling power, solubility, Oil Holding Capacity (OHC), and Water Holding Capacity (WHC).

scholarly journals Biomechanics of Atlas Cedar Roots in response to the Medium Hydromechanical Characteristics

Scientifica ◽  
2020 ◽  
Vol 2020 ◽  
pp. 1-11
Author(s):  
Belkacem EL Amrani ◽  
Mohammed Bendriss Amraoui
Keyword(s):  
Root Architecture ◽  
Aerial Part ◽  
Dry Weight ◽  
Water Holding Capacity ◽  
Root Production ◽  
Main Root ◽  
Short Root ◽  
The Impact ◽  
Water Holding ◽  
Stimulation Of

The biomechanical root flexibility in response to hydromechanical soil heterogeneity is the most determining factor of the root architecture which plays a paramount role in mycorrhizal infection and allows the seedlings to adapt to the environmental constraint. We examined the impact of five different hydromechanical medium properties (hydroponics, vermiculite, vermiculite-gravel, sawdust, and sand) on the morphology, physiology, and anatomy of Cedrus atlantica seedlings at a controlled growth chamber. The growth of the seedling is strongly stimulated by the hydroponic medium through the stimulation of the aerial part dry weight and the main root length. However, the sand medium increases the main root dry weight by the radial expanse stimulation at the level of the epidermis, vascular cylinder, and cortex and compensates the less root architecture by the stimulation of the xylem and phloem areas. In contrast to sand and hydroponic media, the sawdust medium stimulates the phloem/xylem ratio, the root architecture, and the short roots. The Pearson bilateral correlation shows that the aerial part dry weight is positively correlated with the permeability, porosity, and water-holding capacity and negatively with the bulk density and density at saturation, whereas the short root production is negatively correlated with the permeability and water-holding capacity. Hence, the hydromechanical characteristics of the soils must be taken into account in the reforestation and mycorrhization attempts.

THE EFFECT OF CELLULOSE ADDITIONS AND MOISTURE LEVEL ON MYCOFLORA OF SOIL

1963 ◽  
Vol 9 (4) ◽  
pp. 555-561 ◽  
Author(s):  
Zofia Maciejowska ◽  
E. B. Williams
Keyword(s):  
Water Holding Capacity ◽  
Moisture Level ◽  
High Moisture ◽  
Fungus Flora ◽  
Amended Soils ◽  
Cellulose Decomposition ◽  
Ph Values ◽  
Neutral Ph ◽  
Major Factors ◽  
Water Holding

The fungus flora developing in cellulose-amended and non-amended soils of neutral pH at moisture levels of 60, 70, and 80% water-holding capacity (WHC) was investigated. A distinct, successive development of three species, Staphylotrichum coccosporum, Coccospora agricola, and Sependonium sp., was observed in soil held at 60% WHC. More species developed in soil held at 70% WHC, and they could effectively coexist during cellulose decomposition. S. coccosporum developed in smaller numbers at 80% WHC than at 60 and 70% WHC. Sepedonium sp. was associated with cellulose decomposition only at 80% WHC. Species of Trichoderma, Monilia, and Fusarium developed better at high moisture levels. It was concluded that available inoculum and the moisture of soils of similar pH values are major factors in determining composition of the microflora of cellulose-amended soil.

Using a Crop Simulation Model to Understand the Impact of Risk Aversion on Optimal Irrigation Management

2017 ◽  
Vol 60 (6) ◽  
pp. 2111-2122 ◽  
Author(s):  
Rulianda P. Wibowo ◽  
Nathan P. Hendricks ◽  
Isaya Kisekka ◽  
Alemie Araya
Keyword(s):  
Risk Aversion ◽  
Water Use ◽  
Irrigation Management ◽  
Water Holding Capacity ◽  
Modeling Framework ◽  
Irrigated Area ◽  
Irrigation Depth ◽  
The Impact ◽  
Water Holding ◽  
Seasonal Irrigation

Abstract. We studied optimal irrigation management by risk-averse farmers with different soil types under limited well capacity. Our modeling framework allowed us to assess the optimal adjustment along the intensive margins (i.e., changes in seasonal irrigation depth) and along the extensive margins (i.e., changes in irrigated area). Our empirical application uses AquaCrop to simulate corn yields with historical weather in southwest Kansas under a large number of potential irrigation strategies. We show that risk aversion significantly increases total water use, especially for low and medium well capacities. While farmers decreased irrigated area due to risk aversion, the increase in water use occurred because it was optimal to increase the seasonal irrigation depth to reduce production risk. The increase in seasonal irrigation depth arises mostly from reduced management allowable depletion (MAD) levels in the initial crop growth stages of corn. Counterintuitively, risk aversion had a smaller impact on water use for a soil with a smaller soil water holding capacity. This result arises because optimal irrigation under risk neutrality is larger for soils with a smaller water holding capacity. Our results highlight the importance of accounting for risk aversion when estimating the optimal irrigation management strategy and show that the impact of risk aversion differs significantly by well capacity and soil type. Keywords: AquaCrop, Irrigation, Risk, Well capacity.

scholarly journals Evaluation of the Physicochemical Properties and Sensory Attributes of Yoghurt Made from Mixtures of Goat’s and Cow’s Milks

2019 ◽  
Vol 2 (3) ◽  
pp. 426-433
Author(s):  
Nguyen Duc Doan
Keyword(s):  
Physicochemical Properties ◽  
Ph Value ◽  
Sensory Attributes ◽  
Water Holding Capacity ◽  
Cow’S Milk ◽  
Total Solids ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Water Holding

The objective of the study was to evaluate the effect of cow’s milk added to goat’s milk on physicochemical properties and sensory attributes of yoghurt. Yoghurts prepared from five different proportions of cow’s milk and goat’s milk were stored at 4-6ºC for 1, 7, and 14 days and then evaluated for their physicochemical (total solids, protein, pH, and acidity) and physical properties (viscosity and water holding capacity), and sensory characteristics (acceptability). The total solids of the evaluated yoghurts significantly increased, but the protein content decreased when the amount of cow’s milk increased in the mixtures of milk. The results showed that the pH value of the yoghurt made from only goat’s milk was higher, while the titratable acidity was lower than those of the yoghurts made from the mixtures of goat’s and cow’s milks. The yoghurt obtained from the mixture of milks containing 80% goat’s milk and 20% cow’s milk exhibited the highest viscosity and water holding capacity among the evaluated yoghurts. All the yoghurts received similar scores for color, odor, and texture after all periods of storage, while the highest score in terms of flavor was received for the yoghurt made from the mixture of milks containing 60% goat’s milk and 40% cow’s milk. Addition of cow’s milk to goat’s milk was shown to significantly contribute to the viscosity, water holding capacity, and flavor of the resulting yoghurts.

The impact of storage on the sensory, viscosity and chemical characteristics of yogurt fortified with oat β–glucan

2021 ◽  
Vol 12 (3) ◽  
Author(s):  
X. Qu ◽  
Keyword(s):  
Storage Time ◽  
Dairy Product ◽  
Storage Period ◽  
Probiotic Bacteria ◽  
Experimental Sample ◽  
Ph Values ◽  
Normal Ranges ◽  
The Impact ◽  
Water Holding ◽  
Positive Effect

The feasibility of yogurt fortification with 0.3% oat β-glucan was examined. The results showed that 0.3% oat β-glucan yogurt has water-holding capacity. The acidity value and pH reached their maximum values at 7 d of storage, and no significant changes were observed after 7 d. All pH values ranged from 4.18 to 4.28, which are within the normal ranges for set-type yogurts. Interestingly, the viscosity values increased throughout storage. Significant differences were noted between the control yogurt and 0.3% oat β-glucan yogurt. The experimental sample had higher viscosity than the control yogurt, and the highest values were 58560 ± 2120 cp at 21 d for 0.3% oat β-glucan yogurt. The viability of probiotic bacteria in yogurts was checked. During the whole storage period, the content of probiotics decreased, which was only 0.63 ± 0.05×107 CFU/mL at 21 d. However, 0.3% oat β-glucan yogurt contained significantly more living probiotic bacteria compared to the control one, throughout the whole cold storage period. The viability of probiotic bacteria of 0.3% oat β-glucan yogurt at 14 d (3.18±0.2×107 CFU/mL) was only slightly lower than that of control yogurt at 1 d (3.45±0.3×107 CFU/mL). This fully demonstrates that the addition of 0.3% oat β-glucan has a protective effect on probiotics in yogurt, which will be beneficial for human health. The textural characteristics of yogurt were affected by the addition of 0.3% oat β-glucan, leading to decreased adhesiveness, but enhanced hardness and gumminess, throughout storage. All yogurts had average sensory scores of above 80, indicating a preference both for the control yogurt and 0.3% oat β-glucan yogurt throughout storage. The sensory results indicated that 0.3% oat β-glucan yogurt had the highest acceptability value of 86.49 at 21 d of storage, had a positive effect on the acceptability of the yogurt, independently of the storage time. Overall, yogurt containing 0.3% oat β-glucan could be an innovative healthy dairy product.

The Potential for Biochar to Mitigate the Impact of Climate Change

2020 ◽  
Author(s):  
Naeema Al Nofeli ◽  
Fred Worrall
Keyword(s):  
Plant Growth ◽  
Date Palm ◽  
Water Holding Capacity ◽  
Soil Conditions ◽  
Palm Tree ◽  
Gravimetric Analysis ◽  
Growth Experiment ◽  
The Impact ◽  
Water Holding ◽  
Palm Frond

&lt;p&gt;&lt;span&gt;The date palm tree has been mainly used as a source of food in the MENA (Middle East North Africa) region. Specifically, in the United Arab Emirates produces over 44 million date palm trees yearly, each tree generates approximately 20 Kilograms of palm frond waste per year and this waste is currently sent to landfills. In this study, we proposed that in the arid soil conditions found in the UAE, this date palm waste could be converted to biochar and used to improve the water holding capacity of UAE soils. Therefore, the aim of this study was to test whether amendments of date palm frond (DPF) and its biochar could improve the water holding capacity of soils. A mesocosm design and a plant growth experiment were used to assess the treatments at summer temperature conditions. For the mesocosm, there were 6 different biochar and DPF treatments (1%, 3%, 6%, 12%, 15% and 18% biochar or DPF in soil) along with the controls (sharp sand, DPF biochar and DPF). The experiment was divided into 3 cycles (wet, dry, and dry with a water bowl (waw)). The impact of the experimental treatments was assessed using ANOVA. Both Biochar and DPF had no significant effect during the first two cycles (wet and dry) but during the third cycle, the DPF appeared to have better water holding capacity than Biochar. A plant growth experiment was conducted with 6 different treatment (controls - sand, DPF and Biochar; and Biochar at 1%, 6%,15% and 18%). Cat grass was used for measuring its temperature, height, moisture and pH. Water was irrigated during the first 3 weeks then the soil treatments left to dry. The results of the greatest growth for 1% Biochar. Further investigations are being processed using thermal gravimetric analysis (TGA), Carbon, Nitrogen, Hydrogen &amp; Oxygen (CHNO), &lt;/span&gt;&lt;span&gt;Brunauer-Emmett-Teller (BET), Scanning Electron Microscopy (SEM) &amp; Computerized tomography (CT) scan.&lt;/span&gt;&lt;span&gt;&amp;#160;This is to assess water binding capacity and physiochemical properties of the Biochar, DPF and soil.&amp;#160;&amp;#160;&lt;/span&gt;&lt;/p&gt;

Superior prebiotic and physicochemical properties of novel dextran from Weissella cibaria JAG8 for potential food applications

2014 ◽  
Vol 5 (9) ◽  
pp. 2324-2330 ◽  
Author(s):  
Jagan Mohan Rao Tingirikari ◽  
Damini Kothari ◽  
Arun Goyal
Keyword(s):  
Thermal Stability ◽  
Physicochemical Properties ◽  
Gastric Juice ◽  
Water Holding Capacity ◽  
Probiotic Bacteria ◽  
Weissella Cibaria ◽  
Flocculation Activity ◽  
Food Applications ◽  
Water Holding ◽  
Potential Food

The dextran fromWeissella cibariaJAG8 showed good water holding capacity, emulsion, and flocculation activity. Dextran displayed greater thermal stability, resistance to hydrolysis by simulated gastric juice and α-amylase and promoted the growth of probiotic bacteria.

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