Assessment of Gluten Index Component Wet Gluten Remaining on the Sieve as Predictor of Wheat Bakery Potential

The purpose of the paper and related research is to identify a quality parameter most closely correlated with the wheat baking potential and to be an efficient criterion for qualitative selection and homogenization of the cereal lots. In this respect, 772 samples of wheat from the 2005-2016harvests were analyzed in terms of physical and chemical quality parameters, namely: Hectolitre mass (HM, Kg/hl), Moisture (M, %), Protein content(PC, %), Wet Gluten (WG, %), FallingNumber (FN, s), Gluten Deformation Index (GDI, mm) and Gluten Index (GI), the latter two being given special attention. Following the milling of the wheat on pilot mill, alveographic parameters were determined on 419 samples,namely: Resistance (P, mm), Extensibility (L, mm), alveographic Mechanical work (W, 10E-4 J/g) and P/L ratio. Also, for 35 samples, baking tests were performed in order to evaluate the bread volume (ml/100 g). The results showed that the Gluten Index parameter alone is not a predictive criterion for wheatquality.Nevertheless, rated as WetGluten remaining on the Sieve (WGS)at centrifugation, itmay become the most strongly correlatedparameter with the wheat baking potential and as such capable of being an effective criterion for theselection and qualitative homogenization of the cereal lots. Thus, the results showed that WGS established higher correlation coefficients with alveographic Mechanical Work (r=0.731***, p < 0.001) and volume of bread (r=0.712***, p < 0,001), compared to the Gluten Index parameter (r=0.262***, p < 0.001, respectively 0.292 ns). Keywords: bread volume,dough rheology, gluten index, predictive model, wheat flour

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Assessment of Gluten Index Component Wet Gluten Remaining on the Sieve as Predictor of Wheat Bakery Potential

Revista de Chimie ◽

10.37358/rc.19.11.7690 ◽

2019 ◽

Vol 70 (11) ◽

pp. 3994-3999

Author(s):

Ciprian Nicolae Popa ◽

Radiana Maria Tamba Berehoiu ◽

Nicholas Lambrache

Keyword(s):

Correlation Coefficients ◽

Quality Parameters ◽

Quality Parameter ◽

Mechanical Work ◽

M Protein ◽

Chemical Quality ◽

Related Research ◽

Physical And Chemical Quality ◽

Physical And Chemical ◽

Gluten Index

The purpose of the paper and related research is to identify a quality parameter most closely correlated with the wheat baking potential and to be an efficient criterion for qualitative selection and homogenization of the cereal lots. In this respect, 772 samples of wheat from the 2005-2016harvests were analyzed in terms of physical and chemical quality parameters, namely: Hectolitre mass (HM, Kg/hl), Moisture (M, %), Protein content(PC, %), Wet Gluten (WG, %), FallingNumber (FN, s), Gluten Deformation Index (GDI, mm) and Gluten Index (GI), the latter two being given special attention. Following the milling of the wheat on pilot mill, alveographic parameters were determined on 419 samples,namely: Resistance (P, mm), Extensibility (L, mm), alveographic Mechanical work (W, 10E-4 J/g) and P/L ratio. Also, for 35 samples, baking tests were performed in order to evaluate the bread volume (ml/100 g). The results showed that the Gluten Index parameter alone is not a predictive criterion for wheatquality.Nevertheless, rated as WetGluten remaining on the Sieve (WGS)at centrifugation, itmay become the most strongly correlatedparameter with the wheat baking potential and as such capable of being an effective criterion for theselection and qualitative homogenization of the cereal lots. Thus, the results showed that WGS established higher correlation coefficients with alveographic Mechanical Work (r=0.731***, p [ 0.001) and volume of bread (r=0.712***, p [ 0,001), compared to the Gluten Index parameter (r=0.262***, p [ 0.001, respectively 0.292 ns).

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Western Sudan Arabi camel hides attributes and leather quality characteristics

Open Journal of Environmental Biology ◽

10.17352/ojeb.000025 ◽

2021 ◽

pp. 040-043

Author(s):

Ebrahiem Mohammed Alhadi ◽

Idris Idris Adam

Keyword(s):

Block Design ◽

Breaking Load ◽

Quality Parameters ◽

Quality Characteristics ◽

Chemical Quality ◽

Physical Quality ◽

Randomized Block Design ◽

Physical And Chemical Quality ◽

Physical And Chemical

This study was aimed to evaluate camel hide attributes and leather quality characteristics of Western Sudan Arabi camel. Thirty pieces of fresh camel hides from three subtypes of Western Sudan Arabi camel ecotype (10 pieces from each of Kababish, Meidob, and Hawawir subtypes) were collected, cured, and tanned. Physical and chemical quality parameters were assessed. The data were analyzed using the Complete Randomized Block design. The results revealed that Significant differences (P≤0.05) were detected among Western Sudan Arabi camel subtypes fresh hides thickness and weight. Kababish hide thickness and weight were recorded the highest value of 0.155±0.4 cm and 11.7±1.3 Kg respectively in comparison to Meidob (0.145±0.3 cm and 8.6±1.2 Kg) and Hawawir (0.143±0.4 cm and 7.7±2.2 Kg). Kababish hides thickness value was above the minimum Sudanese standard threshold specification for cattle leather quality. While Meidob and Hawawir hide thickness values were blew the minimum Sudanese standard threshold specification for cattle leather quality. Physical quality parameters; elongation, tensile strength, resistance to grain cracking, breaking load, and tear strength; were in the Sudanese standard threshold specification for cattle leather physical quality of 100%, 200 Kg/cm2, 7N/cm, 8 N/cm, and 100 Kg/cm2respectively. Whilst flexibility parameter was below the Sudanese standard threshold specification for cattle leather quality. Chemical quality parameters were in the Sudanese standards threshold specification for cattle leather chemical quality of 18%, 4.5%, 2.5%, and 11% for moisture, Ash, chrome oxide, and fat contents respectively.

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Shelf Life Assessment of Modified Atmosphere Packaged Turbot (Psetta maxima) Fillets: Evaluation of Microbial, Physical and Chemical Quality Parameters

Food and Bioprocess Technology ◽

10.1007/s11947-012-0900-z ◽

2012 ◽

Vol 6 (10) ◽

pp. 2630-2639 ◽

Cited By ~ 15

Author(s):

Joana Santos ◽

Francisca Lisboa ◽

Nazaré Pestana ◽

Susana Casal ◽

M. Rui Alves ◽

...

Keyword(s):

Shelf Life ◽

Quality Parameters ◽

Life Assessment ◽

Modified Atmosphere ◽

Chemical Quality ◽

Physical And Chemical Quality ◽

Psetta Maxima ◽

Physical And Chemical

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Characterization of Physical and Chemical Quality of Selected Indonesian Rice based on Geographical Origin

KnE Life Sciences ◽

10.18502/kls.v4i2.1654 ◽

2018 ◽

Vol 4 (2) ◽

pp. 28

Author(s):

Rudi Setyawan ◽

Anggoro Cahyo Sukartiko ◽

Mochammad Maksum Machfoedz

Keyword(s):

Geographical Origin ◽

Rice Variety ◽

Legal Protection ◽

Quality Parameters ◽

Quality Characteristic ◽

Chemical Quality ◽

Geographical Indication ◽

Physical And Chemical Quality ◽

Physical And Chemical

Local rice with typical quality characteristics that linked strongly with its geographical origin needs to be promoted as geographical indication products for marketing and legal protection purposes. Characterization of both physical and chemical quality parameters, therefore, need to be studied. A local rice variety called ‘Rojolele’ and the other rice variety for comparison purposes was collected from different regions in Central Java province and determined their quality parameters. The results then were tested with ANOVA. Rice quality characteristic differences among various geographical origins were observed and discussed in this paper. Keywords: Geographical Indication; Quality; Rice; Rojolele

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Effect of Turmeric Powder Supplementation to The Age of Sexual Maturity, Physical, and Chemical Quality of The First Japanese Quail’s (Coturnix japonica) Egg

Biosaintifika Journal of Biology & Biology Education ◽

10.15294/biosaintifika.v8i1.4982 ◽

2016 ◽

Vol 8 (1) ◽

pp. 18 ◽

Cited By ~ 4

Author(s):

Tyas Rini Saraswati ◽

Silvana Tana

Keyword(s):

Vitamin A ◽

Feed Intake ◽

Sexual Maturity ◽

Biology Education ◽

Coturnix Japonica ◽

Chemical Quality ◽

Physical And Chemical Quality ◽

Egg Shell ◽

Physical And Chemical

The experiment was conducted to determine the effect of turmeric powder supplementation to the age of sexual maturity, physical, and chemical quality of the first Japanese quail’s (Coturnix japonica) egg. Forty five quails were assigned into a completely randomized design with three treatments (levels of turmeric powder, i.e., 0; 54; and 108 mg/quail/day) and each treatment used 15 quails. Turmeric powder supplementation was conducted before sexual maturity. Feed and drinking water provided ad libitum. Observed egg is an egg that was first produced. Parameters measured were the age of sexual maturity, feed intake, body weight, physical qualities which include: weight of egg, long axis, short axis, weight and thickness of shell, yolk index, Haugh unit, egg shell index. Whereas the observed chemical quality were cholesterol, HDL, LDL, protein, vitamin B12, vitamin A in eggs and egg shell calcium levels. The results showed that administration of turmeric powder can accelerate the age of maturity, increasing the levels of protein, HDL, vitamin A and B12 in eggs, decreasing the cholesterol and LDL content in eggs, but did not affect feed intake, physical quality of eggs and egg shell calcium levels. Based on the results of this study, it can be concluded that supplementation of turmeric powder improve the chemical quality of Japanese quail eggs (Coturnix japonica), so it is good for the development of quail embryos as well as for consumption.How to CiteSaraswati, T. R., & Tana, S. (2016). Effect of Turmeric Powder Supplementation To The Age of Sexual Maturity, Physical, and Chemical Quality of The First Japanese Quail’s (Coturnix japonica) Egg. Biosaintifika: Journal of Biology & Biology Education, 8(1), 18-24.

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The Effect of Various Additive Materials on Physical Quality and Silase Chemical Rice Chemistry (Zea mays.L)

Jurnal Ilmu Ternak Universitas Padjadjaran ◽

10.24198/jit.v19i2.22840 ◽

2020 ◽

Vol 19 (2) ◽

pp. 6

Author(s):

Marselinus Banu ◽

Hery Supratman ◽

Yuli Astuti Hidayati

Keyword(s):

Quality Data ◽

Chemical Quality ◽

Corn Straw ◽

Cassava Flour ◽

Physical Quality ◽

Randomized Design ◽

Physical And Chemical Quality ◽

Additive Materials ◽

Physical And Chemical

Purpose of this study was to determine the extent from the influence of various additives on the physical and chemical quality of silage of corn straw (Zea mays. L). This study was carried out using the experimental method and Completely Randomized Design (CRD) with 4 treatments consisting of P0: corn straw silage without additives, P1: corn straw silage + 0.5% Heryaki powder, P2: corn straw silage + 5% cassava flour and P3: corn straw silage + 5% sago flour and 5 replications. Data on physical quality (odor, color and texture) were analyzed descriptively while chemical quality data (pH and ammonia were analyzed using ANOVA variance, followed by Duncan's Multiple Distance Test. Giving additives of Heryaki powder, cassava flour and sago flour showed good results on the physical quality of corn straw silage (sour smell, brownish green and texture does not clot) and has a significant effect on honey and ammonia.

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PHYSICAL AND CHEMICAL QUALITY CHARACTERISTICS OF CORN TORTILLAS WITH SUBSTITUTE PURPLE SWEET POTATO FLOUR

Jurnal Technopreneur (JTech) ◽

10.30869/jtech.v9i1.721 ◽

2021 ◽

Vol 9 (1) ◽

Author(s):

Nurfitrianti Bulotio ◽

Adnan Engelen ◽

Nursia Lateka

Keyword(s):

Sweet Potato ◽

Quality Characteristics ◽

Ash Content ◽

Chemical Quality ◽

Potato Flour ◽

A Value ◽

Sweet Potato Flour ◽

Purple Sweet Potato ◽

Physical And Chemical Quality ◽

Physical And Chemical

This study aimed to test the physical and chemical quality characteristics of corn tortillas with substitute purple sweet potato flour. This study used a completely randomized design (CRD) and LSD test if there was a significant effect. The tests carried out included organoleptic tests, air content analysis, ash content analysis, color analysis and texture analysis. The results showed that the best formulation of tortillas chips was a P4 treatment with the addition of 75% purple sweet potato flour: 25% corn, with a texture value of 4.267, taste 4.75 and aroma 4.56 and for the best color treatment found in the addition of P3 had a value of 4.31. The best treatment in the chemical analysis is the P4 treatment had a color value of -10.93, moisture content of 8.94 and ash content of 2.57. For texture analysis test the highest treatment was P2 treatment with the addition of 25% purple sweet potato flour: 75% corn with a value of 1139.15.

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Physical and Chemical Quality Profile of Lamb Meat Which Was Swamp Buffalo’s Rumen Liquid Based Fodder-Fed

Journal of Agricultural Science ◽

10.5539/jas.v11n5p547 ◽

2019 ◽

Vol 11 (5) ◽

pp. 547

Author(s):

Tintin Rostini ◽

Danang Biyatmoko ◽

Irwan Zakir ◽

Arief Hidayatullah

Keyword(s):

Chemical Quality ◽

Lamb Meat ◽

Test Study ◽

Randomized Design ◽

Quality Profile ◽

Study Results ◽

Swamp Buffalo ◽

Physical And Chemical Quality ◽

Physical And Chemical

This study aims to know the effect of swamp buffalo’s rumen liquid based fodder toward physical and chemical quality of lamb meat. This study used 12 male Kacang goats at age of 10-12 months with weight around 12±1.2 kg. Method used in this study was Completely Randomized Design with 4 treatments repeated for 3 times until it reached 12 units of trials. The treatments consist of: (PS), regular fodder given by breeder (PFCK1) 25% rumen liquid based fodder + 75% PS. (PFCK2), 50% rumen liquid based fodder + 50% PS. (PFCK3) 75% rumen liquid based fodder + 25% PS. Data was statistically analyzed by using variance analysis. Difference between treatments was tested by using Duncan’s New Multiple Range Test. Study results showed that the usage of rumen liquid based fodder of 75% increased protein and lamb fat content (P < 0.05), the lamb meat was physically more tender (P < 0.05). The conclusion is swamp buffalo’s rumen liquid could be used to enhance lamb meat quality.

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