scholarly journals Pemanfaatan probiotik dalam cookies labu kuning sebagai strategi pengembangan produk biskuit fungsional

2021 ◽  
Vol 12 (2) ◽  
pp. 239-249
Author(s):  
Monica Ageng Wardani ◽  
Lusiawati Dewi
Keyword(s):  
Functional Food ◽  
Main Ingredient ◽  
Plate Method ◽  
Coating Materials ◽  
Colony Forming Unit ◽  
Baking Process ◽  
Encapsulation Process ◽  
Skimmed Milk ◽  
Post Harvesting ◽  
Short Time

Background: Pumpkin (Curcubita moschata Durch) is a type of vegetable that can be easily damaged like cracked or scratched as the harvesting or post-harvesting time. Those imperfect pumpkins will be rotten in a short time so that they cannot be sold in the market. Therefore, they need to be processed into a durable functional food in the form of cookie; the pumpkin is as the main ingredient for the dough and Lactobacillus sp, the probiotics bacteria is added into it. Research purposes: The aim is to find out the exact concentration of the coating materials’ combination and find out the viability of probiotics which is encapsulated in the maltosedextrin. Method: The coating materials’ combination is examined through encapsulation process using 10 % skimmed milk with three different precentage of maltodextrin i.e. 10%, 15% and 20%. The viability test was carried out using the spread plate method and then analyzed using the Colony Forming Unit and Viability (%) calculation method. Results and Discussion: The coating materials’ combination at concentration of 10% skimmed milk + 10%, 15% and 20% maltodextrin produce 84%, 90% and 98% cells’ viability. This shows that the use of those combinations can maintain the viability of the bacteria from the heat during the baking process at 180°C for 13 minutes. Conclusion: The microencapsulation of Lactobacillus achidopilus and Bifidobacterium logum with 10% skimmed milk + 20% maltodextrin resulted in the best viability as much as 98% viability cells. The higher the maltodextrin amount, the greater the bacterial’s viability is.

scholarly journals Ultrasonic Assessment of Thickness and Bonding Quality of Coating Layer Based on Short-Time Fourier Transform and Convolutional Neural Networks

Coatings ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 909
Author(s):  
Azamatjon Kakhramon ugli Malikov ◽  
Younho Cho ◽  
Young H. Kim ◽  
Jeongnam Kim ◽  
Junpil Park ◽  
...  
Keyword(s):  
Fourier Transform ◽  
Coating Layer ◽  
Ultrasonic Pulse ◽  
Short Time Fourier Transform ◽  
Coating Materials ◽  
Time Frequency ◽  
High Attenuation ◽  
Bonding State ◽  
The Time Domain ◽  
Short Time

Ultrasonic non-destructive analysis is a promising and effective method for the inspection of protective coating materials. Offshore coating exhibits a high attenuation rate of ultrasonic energy due to the absorption and ultrasonic pulse echo testing becomes difficult due to the small amplitude of the second echo from the back wall of the coating layer. In order to address these problems, an advanced ultrasonic signal analysis has been proposed. An ultrasonic delay line was applied due to the high attenuation of the coating layer. A short-time Fourier transform (STFT) of the waveform was implemented to measure the thickness and state of bonding of coating materials. The thickness of the coating material was estimated by the projection of the STFT into the time-domain. The bonding and debonding of the coating layers were distinguished using the ratio of the STFT magnitude peaks of the two subsequent wave echoes. In addition, the advantage of the STFT-based approach is that it can accurately and quickly estimate the time of flight (TOF) of a signal even at low signal-to-noise ratios. Finally, a convolutional neural network (CNN) was applied to automatically determine the bonding state of the coatings. The time–frequency representation of the waveform was used as the input to the CNN. The experimental results demonstrated that the proposed method automatically determines the bonding state of the coatings with high accuracy. The present approach is more efficient compared to the method of estimating bonding state using attenuation.

scholarly journals ՁԻԹԱՊՏՂԻ ՅՈՒՂՈՎ ՀԱՐՍՏԱՑՎԱԾ ԿԱԹՆԱՇՈՌԱՅԻՆ ԱՐՏԱԴՐԱՆՔԻ ՏԵԽՆՈԼՈԳԻԱՅԻ ՄՇԱԿՈՒՄ

2021 ◽  
pp. 98-103
Author(s):  
G. Zh. Hakobyan ◽  
M. G. Karakhanyan
Keyword(s):  
Milk Fat ◽  
Functional Food ◽  
Food Production ◽  
Unsaturated Fatty Acids ◽  
Food Product ◽  
Cottage Cheese ◽  
Oil Emulsion ◽  
Skimmed Milk ◽  
Safety Indices ◽  
Cheese Production

In the technology of cottage cheese production the milk fat was completely substituted by milk and vegetable oil emulsion, which had been derived from skimmed milk and olive oil with the ratio of 50:50. The organoleptic, physicochemical and safety indices of the food product have been investigated. The produced cottage cheese can be used in the technology for functional food production due to the large content of useful unsaturated fatty acids, vitamins and antioxidants.

Colony-Forming Unit Enumeration by a Plate-MPN Method

1983 ◽  
Vol 46 (10) ◽  
pp. 836-841 ◽  
Author(s):  
S-T. TAN ◽  
R. B. MAXCY ◽  
W. W. STROUP
Keyword(s):  
Standard Technique ◽  
Most Probable Number ◽  
Plate Method ◽  
Probable Number ◽  
Microbial Counts ◽  
Colony Forming Unit ◽  
Pure Cultures ◽  
Petri Plate ◽  
Mpn Test ◽  
Surface Plate

Concepts of the standard surface plate method and the most probable number method (MPN) were combined to provide a new enumeration technique (plate-MPN). Three discrete 0.01-ml samples of an appropriate decimal dilution were inoculated onto each quadrant of a pre-dried petri plate. The discrete spots from the inoculum were then observed for growth after incubation. Results were interpreted analogous to a 3-tube MPN test using presently available tables. Application of the test to pure cultures and mixed flora provided no evidence to indicate the plate-MPN technique to be any less accurate than the standard technique for microbial counts. The plate-MPN technique was less precise than the standard technique. However, the plate-MPN technique has many advantages over traditional methods.

Probiotics in Milk as Functional Food: Characterization and Nutraceutical Properties of Extracted Phenolics and Peptides from Fermented Skimmed Milk Inoculated with Royal Jelly

2015 ◽  
Vol 35 (4) ◽  
pp. 509-522 ◽  
Author(s):  
Muhammad H. Alu'datt ◽  
Taha Rababah ◽  
Mohammad M. Obaidat ◽  
Khalil Ereifej ◽  
Mohammad N. Alhamad ◽  
...  
Keyword(s):  
Functional Food ◽  
Royal Jelly ◽  
Skimmed Milk ◽  
Nutraceutical Properties

scholarly journals Recent developments in functional bakery products and the impact of baking on active ingredients

2018 ◽  
Author(s):  
Lu Zhang ◽  
Remko M. Boom ◽  
Xiao Dong Chen ◽  
Maarten A.I. Schutyser
Keyword(s):  
Functional Food ◽  
Food Industry ◽  
Future Research ◽  
Inactivation Kinetics ◽  
Bakery Products ◽  
Active Ingredients ◽  
Baking Process ◽  
Recent Developments ◽  
The Impact ◽  
Significant Health

Active ingredients can be supplemented into a bakery product to produce functional food. However, the preservation of the functionality of these active ingredients during baking remains a challenge for food industry. A deeper understanding of the underlying interactions between functionality and baking is highly desired for developing innovative functional bakery products with significant health benefits and high product quality. In this work, recent advances in the development of functional bakery products are reviewed. The interactions between the baking process and the functionality of the supplemented active ingredients are discussed and the perspective of future research is addressed. Keywords: baking; active ingredients; probiotics; inactivation kinetics; functional food

scholarly journals Storage evaluation of a functional food with skimmed milk enriched with fatty acids of Sacha Inchi (Plukenetia volubilis L.)

2018 ◽  
Vol 8 (1) ◽  
pp. 39-43
Author(s):  
Patrick García ◽  
Aníbal Quinteros ◽  
Patricia García ◽  
Julio Chumacero ◽  
Publio Castro
Keyword(s):  
Fatty Acids ◽  
Functional Food ◽  
Plukenetia Volubilis ◽  
Sacha Inchi ◽  
Skimmed Milk

scholarly journals THE INFLUENCE OF COATING MATERIAL DIFFERENCE AGAINST ENCAPSULATION EFFICIENCY OF RED GINGER OLEORESIN

2017 ◽  
Vol 13 (2) ◽  
pp. 274 ◽  
Author(s):  
Jayanudin Jayanudin ◽  
Rochmadi Rochmadi ◽  
M. Kemal Renaldi ◽  
Pangihutan Pangihutan
Keyword(s):  
Encapsulation Efficiency ◽  
Sodium Tripolyphosphate ◽  
Weight Ratio ◽  
Tween 80 ◽  
Chitosan Solution ◽  
Coating Material ◽  
Coating Materials ◽  
Encapsulation Process ◽  
Red Ginger

The purpose of this study was to determine the effect of different coating materials on the efficiency of red ginger oleoresin encapsulation and characterization of microcapsule surface. The encapsulation process begins by dissolving chitosan with 1 % (v/v) acetic acid and dissolving sodium alginate using aquadest to be used as a coating material. Red ginger oleoresin alginate included in the solution was stirred. The mixture entered into the chitosan solution and added tween 80 was stirred using a homogenizer to emulsify. The emulsion that forms included in the <em>spray dryer</em> to be converted into a powder of microcapsules, and then analyzes the encapsulation efficiency and surface morphology of microcapsules using scanning electron microscopy (SEM). Differences in the coating material used were chitosan, mixture of chitosan-alginate and mixture of chitosan-alginate-sodium tripolyphosphate (STPP). Weight ratio of red ginger oleoresin and the coating material were 1: 1, 1: 2 and 1: 3. The research results obtained were the highest encapsulation efficiency obtained from the coating material of the chitosan-alginate-sodium tripolyphosphate (STPP) at a ratio of 1: 3, namely by 85 %.

scholarly journals Rasio Bekatul Padi dengan Pelarut pada Ekstraksi Minyak Bekatul Padi

2016 ◽  
Vol 3 (2) ◽  
pp. 82
Author(s):  
Fajriyati Mas’ud ◽  
Pabbenteng Pabbenteng
Keyword(s):  
Solvent Extraction ◽  
Rice Bran ◽  
Functional Food ◽  
Rice Bran Oil ◽  
Extraction Process ◽  
Edible Oil ◽  
Main Ingredient ◽  
Good For

Rice bran oil is the oil extracted from rice bran. This is edible oil that is very good for health so that potential as a functional food, and can be develop the agroindustry. Solvent extraction process is done using n-heksane and ethanol. The purpose of this study was to determine the best ratio of rice bran with n-heksane and ethanol to obtain the highest percentage of the oil. The main ingredient of this study is rice bran, n-heksane and ethanol. The extraction process is done at a temperature of 55° C, 200 rpm for 5 hours. The results showed that the best ratio of bran and n-heksan to produce  the ultimate percentage of oil is 1: 7 that is equal to 7,53%, as well as the best ratio of bran and ethanol to produce the ultimate percentage of oil is 1: 6 that is equal to 8,49%.

scholarly journals Storage evaluation of a functional food with skimmed milk enriched with fatty acids of Sacha Inchi (Plukenetia volubilis L.)

2018 ◽  
Vol 8 (1) ◽  
pp. 39-43
Author(s):  
Patrick García ◽  
Aníbal Quinteros ◽  
Patricia García ◽  
Julio Chumacero ◽  
Publio Castro
Keyword(s):  
Fatty Acids ◽  
Functional Food ◽  
Plukenetia Volubilis ◽  
Sacha Inchi ◽  
Skimmed Milk

scholarly journals GROWTH OF Manilkara huberi AND Manilkara paraensis AFTER LOGGING AND SILVICULTURAL TREATMENTS IN THE MUNICIPALITY OF PARAGOMINAS, PARÁ, BRAZIL

FLORESTA ◽  
2014 ◽  
Vol 44 (3) ◽  
pp. 485 ◽  
Author(s):  
Deivison Venicio Souza ◽  
João Olegário Pereira de Carvalho ◽  
Fernanda Da Silva Mendes ◽  
Lia De Oliveira Melo ◽  
José Natalino Macedo Silva ◽  
...  
Keyword(s):  
Growth Rate ◽  
Diameter Growth ◽  
Terra Firme ◽  
Diameter Increment ◽  
Silvicultural Treatments ◽  
Appropriate Treatment ◽  
Post Harvesting ◽  
Short Time ◽  
Reduced Impact Logging ◽  
Tree Girdling

AbstractThe effects of silvicultural treatments and logging on the growth rates of Manilkara huberi and Manilkara paraensis in a terra firme natural forest were evaluated. The study was performed in a Forest Management Unit (FMU) located in the municipality of Paragominas, PA. The experimental area covered 500 ha, where five treatments (100 ha each), with four replications per treatment (25 ha each), were established. The replications were randomly distributed in the 500 ha sample area of the FMU. The growth rate of trees was evaluated in the following treatments: T1 – Reduced Impact Logging (RIL) + classic liberation thinning and climber cutting; T2 – RIL + modified liberation thinning and climber cutting; T3 – RIL + climber cutting; T6 - only RIL; T7 - unlogged forest (control). Manilkara huberi and Manilkara paraensis showed good responses on diameter growth rate to the post-harvesting silvicultural treatments applied. However, considering the growth rate differences between the evaluated periods, one can say that the short time elapsed from the application of silvicultural treatments (four years) to the end of the study period does not allow to make accurate statements about the most appropriate treatment for the species, or about the intensity of the interventions to be applied.Keywords: Diameter increment; post-harvesting silviculture; tree girdling; climber cutting. ResumoCrescimento de Manilkara huberi e Manilkara paraensis após a colheita de madeira e tratamentos silviculturais, paragominas, Pará, Brasil. Foram avaliados os efeitos de tratamentos silviculturais e da colheita de madeira sobre o crescimento diamétrico das espécies Manilkara huberi e Manilkara paraensis em uma floresta natural de terra firme. A pesquisa foi conduzida em uma Unidade de Manejo Florestal (UMF), município de Paragominas, PA. A área experimental correspondeu a 500 ha, onde foram estabelecidos cinco tratamentos (100 ha cada) com quatro repetições (25 ha cada). As repetições foram distribuídas aleatoriamente na amostra de 500 ha na UMF. O crescimento das árvores foi avaliado nos seguintes tratamentos: T1 – exploração de impacto reduzido (EIR) + desbaste de liberação clássico e corte de cipós; T2 – EIR + desbaste de liberação modificado e corte de cipós; T3 – EIR + corte de cipós; T6 – apenas EIR; T7 - floresta não-explorada. Manilkara huberi e Manilkara paraensis mostraram respostas favoráveis, em termos de crescimento em diâmetro, às intervenções silviculturais pós-exploratórias aplicadas. Contudo, considerando as diferenças no incremento das árvores entre os períodos avaliados, pode-se dizer que o curto espaço de tempo decorrido da aplicação dos tratamentos silviculturais (quatro anos) ainda não permite fazer projeções precisas acerca do tratamento mais adequado às espécies, ou mesmo, da intensidade das intervenções a serem aplicadas.Palavras-chave: Incremento diamétrico; silvicultura pós-colheita; anelagem de árvores, corte de cipós.

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