scholarly journals Karakteristik chiffon berbahan baku tepung pisang lewat matang

2021 ◽  
Vol 12 (2) ◽  
pp. 197-208
Author(s):  
Tjahja Muhandri ◽  
Sutrisno Koswara ◽  
Aminullah Aminullah
Keyword(s):  
Statistical Analysis ◽  
Moisture Content ◽  
Specific Volume ◽  
Raw Material ◽  
Banana Fruit ◽  
Random Design ◽  
Texture Profile ◽  
Bakery Industry ◽  
Banana Flour ◽  
And Control

Background: The X’s bakery industry makes banana chiffon using fresh banana fruit as a raw material; however, fresh bananas were prone to rot. Research purposes: to apply overripe banana flour in making chiffon and study the characteristic differences with fresh banana chiffon. Method: This research consisted of making overripe banana flour using foam mat drying and making banana chiffon. The chiffon cake was made by adding 20g, 40g, and 60g banana flour (150g flour base) and control of 50g fresh ripe bananas. The yield, color, repose angle, and moisture content of overripe banana flour were analyzed, including specific volume, chiffon color, chiffon swelling, texture profile, and moisture content in chiffon cake. A complete one-factor random design with Dunnet’s analysis was used. Results and Discussion: The results showed that overripe banana flour has yellowish color with a yield of 26.23±0.45%, a repose angle of 27.44±0.92, and a moisture content of 7.97±0.43% (wet base). Statistical analysis showed that chiffon of overripe banana flour did not differ significantly at 5% from than chiffon of fresh bananas on several parameters. They were the specific volume of the dough and moisture content and swelling, hardness, adhesiveness, elasticity, and chewing power. In addition, the chiffon’s crumb section of banana flour has a lower brightness compared to fresh banana chiffon, where the top, middle, and side crusts were not significantly different. Conclusion: These results indicated that the use of banana flour could replace fresh bananas in chiffon cake.

scholarly journals Preparation and Quality Evaluation of Soy Corn Yoghurt

2018 ◽  
Vol 2 ◽  
pp. 102-107
Author(s):  
Suman Lal Shrestha ◽  
Ram Shovit Yadav
Keyword(s):  
Statistical Analysis ◽  
Moisture Content ◽  
Sensory Evaluation ◽  
Storage Time ◽  
Quality Evaluation ◽  
Consumer Acceptability ◽  
Total Solids ◽  
And Control

Soy corn yoghurt is a vegan friendly product prepared by using soymilk as the major ingredient. The aim of this study was to assess the effect of corn milk addition (0, 10, 20, 25 & 30%) on the quality of soy yoghurt. The samples were subjected to sensory evaluation for consumer acceptability and data were subjected to statistical analysis. From sensory evaluation and statistical analysis 10% corn milk inclusion was selected as the best product (p<0.05). The yoghurt thus prepared using 10% corn milk had total solids 22.04%, moisture content 78.62%, protein 4.84%, fat 3.29%, carbohydrate 12.57%, ash 0.81%, acidity 0.68% and pH 4.58. Both control and 10% corn milk incorporated yoghurts were stored under refrigeration 6±1° C and analyzed at 2 days interval till 10 days. Yoghurts with corn milk and control were organoleptically acceptable up to 10 and 6 days respectively. Acidity and syneresis increased but pH decreased with storage time in both samples.

scholarly journals Effect of washing treatment on quality characteristics of burger made from spent laying duck meat

2021 ◽  
Vol 888 (1) ◽  
pp. 012045
Author(s):  
N F Md Fauzi ◽  
N Huda ◽  
W Zzaman
Keyword(s):  
Chemical Composition ◽  
Moisture Content ◽  
Protein Content ◽  
Meat Products ◽  
Quality Characteristics ◽  
Raw Material ◽  
Increase Moisture Content ◽  
And Control ◽  
Diameter Shrinkage ◽  
Restructured Meat

Abstract Experiment was carried out to investigate the influence number of washing treatment (without, single and double washing) on the quality characteristics and acceptability of duck burger made from spent laying Khaki Campbell duck meat. The chemical composition of burger at different number of washing treatment was varied in terms of moisture content, fats and protein content. The number washing cycles treatment were found to increase moisture content and reduce fat and protein content significantly. Increase number of washing treatment showed significantly higher (p <0.05) lightness (L*), hardness, diameter shrinkage and cooking loss. As for sensory evaluation, there was no significantly difference (p >0.05) within the sample and control (chicken burger). The spent laying duck Khaki Campbell produced using different number of washing treatment may have a possible use as raw material in restructured meat products such as burger.

scholarly journals The Effect of Steaming Time on the Textural Characteristics of Two Sweet Potatoes with Different Flesh Colors

2021 ◽  
Vol 19 (2) ◽  
pp. 103
Author(s):  
Joko Susilo Utomo ◽  
Erliana Ginting
Keyword(s):  
Moisture Content ◽  
Profile Analysis ◽  
Raw Material ◽  
Local Market ◽  
Sweet Potatoes ◽  
Textural Characteristics ◽  
Texture Profile ◽  
Science Technology ◽  
Before And After ◽  
Textural Attributes

<p>Sweet potatoes have varied physical characteristics based on their flesh colors. Two selected sweet potato (SP) with white (WF) and yellow-fleshed (YF) colors were collected from local market and analyzed their textural characteristics using a Uniaxial compression and Texture Profile Analysis (TPA) test. The study was conducted in the Food Processing Technology Laboratory, Faculty of Food Science Technology, University of Putra Malaysia. All textural attributes were collected from the samples treated with steaming for 5, 10, 15 and 20 min. The moisture content of the samples were determined before and after steaming. The results showed that the moisture content of WF was lower than YF both before and after steaming, which could be declared as a typical moisture content for each flesh color. This resulted in a greater peak deformation or firmness of the fresh tuber found in WF relative to YF.  Steaming SP for 5 min exhibited the “raw” properties tissue, whereas steaming for more than 10 min would generate the “cooked” tissue that significantly affected the textural characteristics. The hardness level decreased considerably along with the time of steaming and was similar for both flesh colors after 15-min steaming. The WF was less adhesive and less elastic; however, it had less chewiness than that of YF. This suggests that the use of WF as a raw material for mashed products would have advantages, such as easiness to mash, less tendency to stick with the cooking tools, and less elastic. <br /><br /></p>

scholarly journals Influence of Pulp, Sugar and Maltodextrin Addiction in the Formulation of Kiwi Jellies With Lemon Grass Tea

2019 ◽  
Vol 11 (15) ◽  
pp. 125
Author(s):  
Sâmela L. Barros ◽  
Newton C. Santos ◽  
Raphael L. J. Almeida ◽  
Semirames do N. Silva ◽  
Amanda P. S. Nascimento ◽  
...  
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Nutritional Value ◽  
Titratable Acidity ◽  
Raw Material ◽  
Soluble Solids ◽  
Total Solids ◽  
Texture Profile ◽  
Lemon Grass ◽  
Physico Chemical

The jellies constitute an important alternative for the processing of fruits, adding greater economic and nutritional value. The objective of this study was to evaluate the effects of different concentrations of pulp, sugar and maltodextrin on the physical-chemical and textural characteristics of kiwifruit jelly with lemon grass tea. Factorial design 23 was used with 3 replicates at the central point, resulting in 11 experiments with variation of sugar percentages (30, 40 and 50%), pulp (50, 60 and 70%) and maltodextrin (5, 10 and 15%). Water content, moisture content, total soluble solids (TSS), total titratable acidity (TTA), ashes, pH, reducing sugars, non-sugars were evaluated for the following physico-chemical parameters: reducers, total sugars, lipids and vitamin C. Regarding the texture profile, the following parameters were evaluated: hardness, cohesiveness, chewing, gummy and adhesiveness. It was found that among the analyzed variables, the ones that were considered as significant and/or predictive according to ANOVA and the F test were: (moisture, total solids, carbohydrates and vitamin C), through the graphs of the surfaces of responses observed that the percentage of pulp and maltodextrin used was proportional to the increase in moisture content, vitamin C, total solids and carbohydrates. The G2 experiment presented the lowest values of moisture and water activity, and higher carbohydrate contents, total solids and cohesiveness, in which it was formulated with the sugar concentration (-1) and pulp and maltodextrin (+1). The development of kiwi jelly with lemon grass tea is an excellent alternative for the use of the raw material, since it is a product with high nutritional value, stability during storage and potential for consumer acceptance.

scholarly journals SOME FEATURES OF BARLEY AND OATS PROCESSING

2019 ◽  
Vol 19 (3) ◽  
pp. 34-40
Author(s):  
S. Sots ◽  
I. Kustov ◽  
Y. Kuzmenko
Keyword(s):  
Heat Treatment ◽  
Moisture Content ◽  
Vapor Pressure ◽  
Mass Fraction ◽  
Fine Particles ◽  
Raw Material ◽  
High Mass ◽  
Yield Values ◽  
Naked Oats ◽  
And Control

It is proved the high effectiveness of using naked oats varieties Salomon and Samuel and hull-less barley variety Achilles as raw material for production new groats products with high biological value. Researched modes of pearling, water heat treatment and its impact on yield of pearled and flaked groats. The technological scheme of processing hull less barley and naked oats for producing groats, flakes, mixtures of groats and flakes were developed. Technology includes grain cleaning stage, grain water heat treatment, pearling, sorting of pearling products, pearled groat water heat treatment, mixing, flaking, drying, and control of end products. Studied hull-less barley characterized by high protein content 14,615,8 % and β-glucans – 6,8-7,4 %, has same to conventional dehulled grain mass fraction of lipids 2,1-3,8 % and starch – 57,6-60,5 %, low ash content 2,3-2,7%. Naked oats grain traditionally characterized by high mass fraction of lipids – 6,0-6,3 %,high mass fraction of protein - 14,9-15,4% and βglucans - 6,4-6,9% close to conventional dehulled grain mass fraction of starch – 59,3-61,6 % and ash – 2,1-2,3 %. It was found that the technologically expedient moisture content of hull-less barley and naked oats before pearling is 12-13 %. In the pearling the grain with this humidity depending on the duration of pearling yield of groat estimated to range between 6796 %. Increasing moisture content of grain before pearling to 14.0% does not significantly change the limits of yield values, and pearling grain with low moisture content of 10.5% leads to excessive grinding and formation of a significant amount of by-products and waste in the form of fine particles and husking bran.Technologically expedient moisture content of naked oats pearled groat before steaming stage are 15 % and the vapor pressure in steamer of 0.10 MPa. For the pearled barley groat most appropriate moisture content of before steaming is 20 % and the vapor pressure in steamer of 0.10 MPa.Steaming in this mode allows to obtain flaked groats with yield at 84 to 93%

scholarly journals Kandungan Gizi, Beta Karoten dan Antioksidan pada Tepung Pisang Tongka Langit (Musa troglodytarum L.)

2019 ◽  
Vol 39 (1) ◽  
pp. 48
Author(s):  
Ika Yohanna Pratiwi ◽  
Oki Krisbianto
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Moisture Content ◽  
Beta Carotene ◽  
Banana Fruit ◽  
Dietary Fibers ◽  
Antioxidant Content ◽  
Banana Flour ◽  
High Level ◽  
Body Heat

Banana fruit cultivar Tongka Langit is a typical plant from Moluccas which has not widely used and observed just yet. It has been believed and used by locals to relieve body heat, clean the kidneys, and keep the health of the digestion tract, but without scientific proof. This study aims the nutrition content of Tongka Langit flour, along with its carotenoids, beta carotene, and antioxidant content. The banana fruit was dried at 60 oC for 2 hours. Banana flour had been analyzed for moisture content, levels of ashes, levels of protein, the fibers, carbohydrates, vitamin C, mineral, carotenoids and antioxidant. It had been found that Tongka Langit flour contained 331,03 calories, 4,66% protein, 83,72% carbohydrate and 16,59% dietary fibers. Tongka Langit flour contained 7,92 mg/ 100 mg carotenoid total which 18,56% was beta carotene. As much as 0.35 mg/kg flavonoid was also found, along with its high level of antioxidant activity.

RISK FACTORS FOR THE DEVELOPMENT OF INITIAL MANIFESTATIONS OF ATHEROGENIC CARDIOVASCULAR DISEASES IN PERSONNEL OF CHEMICALLY HAZARDOUS FACILITIES

2017 ◽  
pp. 2-7 ◽  
Author(s):  
V. A. Gorichny ◽  
D. Yu. Serdukov ◽  
A. V. Yazenok ◽  
A. V. Nosov ◽  
G. G. Zagorodnikov ◽  
...  
Keyword(s):  
Risk Factors ◽  
Statistical Analysis ◽  
Cardiovascular Diseases ◽  
Organophosphorus Compounds ◽  
Atherogenic Dyslipidemia ◽  
Chemical Weapons ◽  
Analysis Methods ◽  
High Incidence ◽  
And Control ◽  
Statistical Analysis Methods

An outpatient examination of 530 employees engaged in work with chemical weapons related to organophosphorus compounds at chemically hazardous facilities was carried out. Risk factors for the development of cardiovascular diseases of atherogenic etiology among personnel of the facilities were studied in relation to the type of work performed using statistical analysis methods. When assessing the lipidogram, a high incidence of atherogenic dyslipidemia in a group of personnel involved in the storage of chemical weapons was found out in comparison with a group of people engaged in the destruction and control of chemical weapons (73.1 vs 61.2 vs 59.6%, p

scholarly journals A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 560
Author(s):  
Allah Bakhsh ◽  
Se-Jin Lee ◽  
Eun-Yeong Lee ◽  
Nahar Sabikun ◽  
Young-Hwa Hwang ◽  
...  
Keyword(s):  
Profile Analysis ◽  
Control Sample ◽  
Texture Profile ◽  
Crude Fiber Content ◽  
A Value ◽  
Novel Approach ◽  
Meat Analog ◽  
And Control ◽  
Water Holding ◽  
Different Levels

This study assessed the effects of Methylcellulose (MC) at different concentrations on plant-based meat analog (PBMA) patties, comprised of commercial texture vegetable protein (C-TVP) and textured isolate soy protein (T-ISP) as key ingredients, and compared to beef patty control. A significantly higher difference was observed in moisture content in control with increasing MC concentration than the C-TVP and T-ISP patties. However, protein varied significantly among three different protein sources, with control had higher protein content than PBMA patties. Crude fiber content recorded higher values in C-TVP as compared to control. Significantly lower pH values were recorded in control than C-TVP and T-ISP respectively. Regardless, with the addition of MC or ingredient PBMA and control patties tend to reduce lightness (L*) and redness (a*) value after cooking. Although control sample before cooking exhibits lighter and redder than PBMA patties (C-TVP and T-ISP). Likewise, water holding capacity (WHC) decreases as the concentration of MC increases (1.5–4%) in control and PBMA patties. Warner-Bratzler shear force (WBSF) and texture profile analysis (TPA), including hardness, chewiness, and gumminess of control, were significantly higher than C-TVP and T-ISP. Consequently, panelists’ in the sensory analysis presented that C-TVP patties containing 3% of MC had better sensory properties than T-ISP. Hence, PBMA patties with C-TVP and incorporation of 3% MC are considered ideal for manufacturing of meat analog as related to control (beef).

Analysis and control of the paper moisture content variability by using fuzzy and traditional individual control charts

2021 ◽  
Vol 208 ◽  
pp. 104211
Author(s):  
José L. Rodríguez-Álvarez ◽  
Rogelio López-Herrera ◽  
Iván E. Villalon-Turrubiates ◽  
Rey D. Molina-Arredondo ◽  
Jorge L. García Alcaraz ◽  
...  
Keyword(s):  
Moisture Content ◽  
Control Charts ◽  
Individual Control ◽  
And Control

scholarly journals Sonographic Signs of Adenomyosis in Women with Endometriosis Are Associated with Infertility

2021 ◽  
Vol 10 (11) ◽  
pp. 2355
Author(s):  
Dean Decter ◽  
Nissim Arbib ◽  
Hila Markovitz ◽  
Daniel S. Seidman ◽  
Vered H. Eisenberg
Keyword(s):  
Laparoscopic Surgery ◽  
Retrospective Study ◽  
Statistical Analysis ◽  
Conservative Management ◽  
Transvaginal Ultrasound ◽  
Control Group ◽  
Study Group ◽  
Control Groups ◽  
Increased Risk ◽  
And Control

We compared the prevalence of ultrasound signs of adenomyosis in women with endometriosis who underwent surgery to those who were managed conservatively. This was a retrospective study of women evaluated at a tertiary endometriosis referral center who underwent 2D/3D transvaginal ultrasound. Adenomyosis diagnosis was based on the presence of at least three sonographic signs. The study group subsequently underwent laparoscopic surgery while the control group continued conservative management. Statistical analysis compared the two groups for demographics, symptoms, clinical data, and sonographic findings. The study and control groups included 244 and 158 women, respectively. The presence of any, 3+, or 5+ sonographic signs of adenomyosis was significantly more prevalent in the study group (OR = 1.93–2.7, p < 0.004, 95% CI; 1.24–4.09). After controlling for age, for all findings but linear striations, the OR for having a specific feature was higher in the study group. Women in the study group with ≥ 5 sonographic signs of adenomyosis had more than twice the risk of experiencing infertility (OR = 2.31, p = 0.012, 95% CI; 1.20–4.45). Sonographic signs of adenomyosis are more prevalent in women with symptomatic endometriosis who underwent surgery compared with those who continued conservative management. Women with 5+ findings have a significantly increased risk of infertility. Adenomyosis on ultrasound should be considered in the management decisions regarding these patients.

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