scholarly journals Quality of wheat flour and oat flour mixes for flour tortilla

2019 ◽  
pp. 7-10
Author(s):  
Víctor Morales-Guzman ◽  
Eliel Martínez-Cruz ◽  
Rosa Arely Martínez-Cruz
Keyword(s):  
Wheat Flour ◽  
Moisture Absorption ◽  
Mixing Time ◽  
Soluble Fiber ◽  
Wheat Grain ◽  
Significant Difference ◽  
The World ◽  
Omega 6 ◽  
Oat Flour

Wheat grain is the cereal of great importance in the world for its baking characteristics. Oatmeal is a cereal rich in protein value, omega-6 unsaturated fats, insoluble and soluble fiber. The objective of this research was to characterize formulations of wheat flour with oat flour depending on their aptitude for tortillas. The Wheat used is of the UrbinaS2007 variety, treatments of a control were formulated with 100% of Wheat Flour (TE) and three formulations with 5% of Oat Flour(T1), 10% of Oat Flour(T2) and 15% of Oat Flour(T3). A simple Anova was applied with a comparison of tukey mean at P= 0.95. Significant difference was determined in the Sedimentation of TE(Sed)=42.5 mL at T3(TDS)=35.9 mL; alvegraphic parameters Tenacity of TE(P)=42 mm to T3(P)=66 mmH20, Extensibility of TE(L)=63 mm to T3(L)=16 mm, Force of mass TE(W)=70 10E-4J to T3(W) = 48 10E-4J; Mixigrafic of Mixing Time TE(MT)=2.9 min at T3(TA)=2.1 min; Tortilla, Moisture Absorption TE(HA)=44.5% at T3(HA)=46.5%, Protein (TE)Prot=10.4% a (T3)Prot=10.9%. The T3 treatment has desirable characteristics for a wheat flour tortilla.

scholarly journals Effect of Incorporation of Malted Sorghum Flour on Quality of Biscuit

2016 ◽  
Vol 2 (1) ◽  
pp. 33-37 ◽  
Author(s):  
Nischal Adhikari ◽  
Dev Raj Acharya
Keyword(s):  
Enzyme Activity ◽  
Wheat Flour ◽  
Technical College ◽  
Proximate Analysis ◽  
Crude Fiber Content ◽  
Sorghum Flour ◽  
Sensory Score ◽  
Significant Difference ◽  
Temperature Scenario

Sorghum (S. bicolor) collected from Dhankuta district was used for malting. Sorghum was steeped for 12 hours at Relative humidity of 70±5% and germinated at room temperature (28±3°C) with repeated change of water at interval of every 8 hours for 2, 3,4,5,6 and 7 days. The germinated samples of each day were taken for kilning at the temperature scenario of 50-55°C until moisture reaches to 23%; 70-75°C until moisture reaches to 12%; and 90-95% until moisture reaches to 3-5%. The result of enzyme activity determination showed that the sorghum germinated for 3 days has the higher enzyme activity of 27.39 units per gram dry matter. Proximate analysis of malted and unmalted flour showed significant different (p<0.05) in fat, ash, reducing sugar and crude fiber content. Likewise calcium and iron content of malted flour was significantly increased (p<0.05) than that of unmalted one with subsequent decreased (p<0.05) in their binder oxalate and phytate respectively. The sorghum of higher enzyme activity was then used to prepare the biscuit. Malted sorghum and wheat flour was blended in the following ratios: samples A; 30: 70, sample B; 50:50, sample C; 60:40, sample D; 0:100. The organolaptic test shows the significant difference (p<0.05) between these samples in terms of flavor and test. The mean sensory score was found to be higher for sample C. This suggests that the malted sorghum flour can be used for the preparation of biscuit upto 60% (w/w) of wheat flour without alteration in texture, crispiness, appearance and overall acceptability.Sunsari Technical College Journal 2015, 2(1):33-37

scholarly journals PENGARUH DOSIS RAGI DAN PENAMBAHAN GULA TERHADAP KUALITAS GIZI DAN ORGANOLEPTIK TAPE BIJI GANDUM

Agric ◽  
2016 ◽  
Vol 26 (1) ◽  
pp. 75
Author(s):  
Jalalina Abdillah ◽  
Nugraheni Widyawati ◽  
Suprihati
Keyword(s):  
Analysis Of Variance ◽  
Block Design ◽  
Wheat Grain ◽  
Christian University ◽  
Randomized Block Design ◽  
Honestly Significant Difference ◽  
Sugar Addition ◽  
Significant Difference ◽  
And Mathematics

<p>Tape yeast in certain dose is required in making tape. Addition of 5% sugar could increase the sweetness as well as energy for the microorganissm. The experiment about the effect of yeast dosage and sugar addition on the quality of wheat grain tape in the Laboratory of Faculty of Science and Mathematics Satya Wacana Christian University started from 29th February until 23rd April 2012. This research used Randomized Block Design (RBD) with six treatments as follows: 1% yeast; 2% yeast; 3% yeast; 1% yeast with sugar; 2% yeast with sugar; 3% yeast with sugar. Finally, data of the result were analyzed using analysis of variance (ANOVA) and honestly significant difference (HSD) at 5% level. The research showed that: 1) 1% yeast dose had the highest quality of wheat tape compared to 2% and 3% yeast dose, 2) 1% yeast dose with sugar gave the best taste from organoleptic test.</p>

scholarly journals Thermophysical parameters of corn and wheat flour

2012 ◽  
Vol 49 (No. 4) ◽  
pp. 157-160 ◽  
Author(s):  
M. Božiková
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Moisture Transfer ◽  
Raw Materials ◽  
Wheat Grain ◽  
Corn Flour ◽  
Specific Kind ◽  
Physiological Processes ◽  
Macroscopic Structure

This article deals with thermophysical properties of nutritive raw materials particularly of corn and wheat granary mass. It is necessary to know thermophysical performance of granary mass for protection of quality of technological process by processing to final products. Granary mass consist of grains complex of specific kind. It is non uniform material in microscopic and macroscopic structure. There are enacted biophysical and physiological processes. Heat transfer can not be isolated by solid transfer and heat &ndash; moisture transfer. It means that specification of granary mass and granary fragments is difficult to determine. We researched thermal properties of fragments of corn and wheat grain, concretely corn and wheat flour. In the first series of measurements we measured relations of thermal conductivity&nbsp; to the moisture content&nbsp; in range (2&divide;18) % for two different samples &ndash; corn flour and wheat flour. Function f ( to bulk density <sub>S</sub>, samples had identical moisture content 6.5%. For size of corn and wheat grains in range (0.063&divide;0.5) mm this is polynomical function. Measured results are corresponding with results at present literature (Ginzburg et al. 1985).

Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour

2016 ◽  
Vol 7 (10) ◽  
pp. 4323-4331 ◽  
Author(s):  
Slađana Žilić ◽  
Marijana Janković ◽  
Miroljub Barać ◽  
Mirjana Pešić ◽  
Aleksandra Konić-Ristić ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Enzyme Activities ◽  
Wheat Grain ◽  
Bread Making ◽  
Functional Consequences

The aim was to determine the effect of steeping and sprouting on wheat grain proteins and the functional consequences in this regard.

scholarly journals Effect of Maltodextrin Substitution on Physicochemical and Sensorial Properties of Malay Traditional Cake ‘Bahulu’

2019 ◽  
Vol 7 (4.14) ◽  
pp. 239
Author(s):  
Nur Afifah Mohd Junaidishah ◽  
Aishah Bujang
Keyword(s):  
Wheat Flour ◽  
Specific Volume ◽  
Modified Starch ◽  
Main Ingredient ◽  
Traditional Foods ◽  
Texture Profile ◽  
Sensory Score ◽  
Significant Difference ◽  
Batter Viscosity

Although Malaysia is not a wheat-producing country, most Malaysian traditional foods uses wheat flour as its main ingredient. One ingredient substitution for wheat flour is modified starch, maltodextrin. The aim of this study was to assess the effects of wheat flour substitution with maltodextrin on physicochemical and sensorial properties of a Malay traditional cake, ‘bahulu’. Changes in the viscosity of batter, water activity (aw), specific volume, colour, texture profile and sensorial preference of ‘bahulu’ with 5% (M5), 10% (M10) and 15% (M15) maltodextrin substitution were measured. The results showed that with increase substitution of maltodextrin, batter viscosity, specific volume and aw values decreased. However, redness (+a*) of crust and yellowness (+b*) of crust and crumb, hardness, springiness, gumminess and chewiness of ‘bahulu’ increased. No significant difference was observed for L* (lightness) and –a* (greenness) of crumb, adhesiveness and cohesiveness. Compared to control, ‘bahulu’ with maltodextrin substitution showed reduction in degree of preference for sensory score except for texture attribute. This study indicates that replacement of wheat flour is possible at a certain level of substitution,  however, further improvements are required in order to maintain the quality of the Malaysian heritage food.   

scholarly journals The incidence of congenital heart defects in the world regarding the severity of the defect

2016 ◽  
Vol 73 (2) ◽  
pp. 159-164 ◽  
Author(s):  
Vesna Miranovic
Keyword(s):  
Congenital Heart Disease ◽  
Heart Disease ◽  
Congenital Heart Defects ◽  
Congenital Heart ◽  
Heart Defects ◽  
Methodological Approach ◽  
Live Births ◽  
Significant Difference ◽  
The World

Bacground/Aim. Congenital heart defects (CHDs) are structural or functional abnormalities of the heart present at birth even if they are detected much later. Their importance lies in the fact that, depending on the severity, they change the quality of life, and may be life threating. In addition, we should not ignore the high costs of treating people with congenital heart disease. The aim of this study was to analyze the incidence of congenital heart disease in relation to the severity in the world based on the available literature. Methods. All the available literature on the incidence of CHD cases regarding the severity of CHD published from 1955 to 2012 was analyzed. The researcher was able to read the titles and abstracts of 128 papers on the subject. Due to methodological inconsistency, 117 of the papers were rejected. Based on the criteria of reliability, availability and comparability, our analysis included 11 studies testing CHD incidence regarding the severity of the defect conducted all over the world. The Yates' ?2-test was used to compare the observed incidences. Results. The frequency of severe congenital heart defects, ranged from 0.414 to 2.3/1,000 live births, the incidence of moderate congenital heart defects from 0.43 to 2.6/1,000 live births while in the group of minor congenital heart defects the incidence ranged from 0.99 to 10.3/1000 live births. There were no statistically significant differences in the incidence of mild, moderate and severe CHDs. Conclusion. The results obtained studying of the available data suggest that no statistically significant difference in the incidence of mild, moderate and severe congenital heart defects. A universal methodological approach to the incidence of CHD is essential.

The study of the quality of flour obtained from wheat at the stages of long-term storage

2021 ◽  
pp. 449-456
Author(s):  
K.B. Guryeva ◽  
S.L. Beletskiy ◽  
N.A. Khaba
Keyword(s):  
Wheat Flour ◽  
Physicochemical Parameters ◽  
Grain Storage ◽  
Wheat Grain ◽  
Long Term Storage ◽  
Term Storage

This article presents an analysis of the results of the study of flour obtained from batches of wheat grain at the stages of storage. It is shown that during the observed period of grain storage, the quality of the obtained wheat flour was stable and corresponded to the highest grade in terms of physicochemical parameters. Wheat of the 3rd class after 6 years of storage can be used for milling purposes for the production of bakery flour.

Possibilities of using infrared radiation in the food industry when processing raw materials for bakery production

2021 ◽  
pp. 87-93
Author(s):  
I. P. Mitrofanova ◽  
I.A. Nikitin ◽  
A.N. Yakovlev
Keyword(s):  
Wheat Flour ◽  
Infrared Radiation ◽  
Food Industry ◽  
Raw Materials ◽  
Microbiological Contamination ◽  
Wheat Grain ◽  
Applied Method ◽  
Physical Principles

The article provides an overview of studies on the use of infrared radiation in the food industry. Examples of its effect on the quality of wheat grain, as well as baking properties and microbiological contamination of wheat flour are considered. The physical principles of operation of this technology and the properties of the applied method are analyzed.

scholarly journals Comparison of the effects of transcranial direct current stimulation and mindfulness-based stress reduction on mental fatigue, quality of life and aggression in mild traumatic brain injury patients: a randomized clinical trial

2021 ◽  
Vol 20 (1) ◽  
Author(s):  
Sheida Shirvani ◽  
Mohammadreza Davoudi ◽  
Masoud Shirvani ◽  
Peiman Koleini ◽  
Safora Hojat Panah ◽  
...  
Keyword(s):  
Quality Of Life ◽  
Direct Current ◽  
Stress Reduction ◽  
Transcranial Direct Current Stimulation ◽  
Mental Fatigue ◽  
Direct Current Stimulation ◽  
Significant Difference ◽  
The World ◽  
Mindfulness Based Stress Reduction

Abstract Background The rate of traumatic brain injuries (TBIs) due to the accidents is high around the world. Patients with mild TBIs may suffer from some psychological disorders, including aggression, and mental fatigue, and thus their quality of life decreased. Among different treatments for TBI, two treatments, namely transcranial direct current stimulation (tDCS), and mindfulness-based stress reduction (MBSR) have shown to be effective. Therefore, this study aimed to compare the effects of these two treatments on mental fatigue, aggression and quality of life in mTBI patients. Materials and methods This randomized controlled trial study was conducted on 48 TBI patients referred to emergency and neurosurgery departments of Shahid Beheshti Hospital, Kashan, Iran. They were selected using the convenience sampling method. Data were collected using the mental fatigue scale, the World Health Organization Quality of Life-BREF (short version), and the Buss–Perry Aggression Questionnaires. Then, the data were analyzed using a Mixed Repeated Measures ANOVAs, and the Levene and Kolmogorov–Smirnov tests by SPSS-23 software. Results The mean age of patients in the three groups of MBSR, tDCS and control were 69.38 + 6.11 (25% male), 25.40 + 12.11 (25% male) and 69.37 + 0.2 (18.8% male), respectively. There was no significant difference between the three groups in terms of mental fatigue, quality of life and aggression (P < 0.05). In addition, the results showed that there was a significant difference between the main effect of time and the interaction between time and group (P < 0.001). Conclusions Both MBSR and tDCS methods are effective in reducing the mental fatigue and aggression and increasing quality of life of mTBI patients; MBSR treatment, as indicated in the present study, can be more effective than tDCS in patients with mTBI. Trial registration : Thailand Registry of Clinical Trials, TCTR20180827003 Registered on August 24, 2018.

scholarly journals Effect of the addition of psyllium (plantago ovata forsk) on the physicochemical characteristics of frozen banana pulp during storage

2021 ◽  
Vol 10 (8) ◽  
pp. e10510816997
Author(s):  
Elisangela Aparecida Nazario Franco ◽  
Davy William Hidalgo Chávez ◽  
Antonia Barbosa de Lima ◽  
Maria do Socorro Rocha Bastos ◽  
Nathália Ramos de Melo
Keyword(s):  
Storage Period ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Health Claims ◽  
Soluble Fiber ◽  
Significant Difference ◽  
Total Titratable Acidity ◽  
Different Temperatures ◽  
Gastric Emptying Time

Psyllium is a soluble fiber that has aroused the interest of several researchers for presenting proven functional benefits such as reducing LDL cholesterol, controlling blood glucose, delaying gastric emptying time among others. This study aimed to elaborate a banana pulp added psyllium and verify the effect on the physicochemical parameters (pH, total titratable acidity, color and rheology) during 90 days of storage under different temperatures (- 8 °C and – 18 °C). The results showed that the addition of 3% psyllium altered some parameters: the pH did not present a significant difference at time 0, but at times 30 and 60 it showed a difference and at the end of storage it did not show any difference, the ATT did not change at time 0 , but from time 30 it showed a significant decrease until the end of the storage period, the psyllium having a darker color than the banana reduced the luminosity (L *), it was verified that the addition of psyllium increased the apparent viscosity of the pulp. Psyllium has the potential to be used in banana pulp, since the changes in pH and TTA did not affect the quality of the product and meet the recommended by the current quality and identity standard for banana pulp, being a viable product with functional properties that can receive health claims.

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