scholarly journals Consumers’ delayed consumption of bakery products: Effect on physical and chemical properties

2020 ◽  
Vol 1 (2) ◽  
pp. 1-6
Keyword(s):  
Renewable Resources ◽  
Storage Time ◽  
Profile Analysis ◽  
Chemical Properties ◽  
Bakery Products ◽  
Global Issue ◽  
Sugar Profile ◽  
Physical And Chemical ◽  
Storage Times ◽  
And Chemical Properties

Delay in the consumption of bakery products has contributed to the food waste problem, which is a serious global issue. Delayed consumption or can be regarded as the ‘leftovers’ bakery products such as croissants and doughnuts are normally discarded due to the impairment in texture or quality degradation causing them to taste not as good as fresh baked, although the products still edible. Thus, this study aims to evaluate the physical and chemical changes during the delaying of consumption of croissants and doughnuts at three (3) different storage times (day 0, 1 and 2). The hardness of croissants and doughnuts had an increased throughout storage time, with doughnuts have the higher hardness than croissants, with 175.63 % and 92.31 % increased, respectively. Carbohydrate was found as the major component for croissants and doughnuts. Croissants and doughnuts recorded carbohydrate content of (50.32-52.42 %) and (43.22-46.59 %), respectively, from day 0 to day 2. While sugar profile analysis detected three types of monosaccharides sugars, which were fructose, glucose and maltose for croissants and doughnuts. Thus, high content of carbohydrate and monosaccharides that available in the leftovers doughnut and croissants suggest that it could potentially be used as renewable resources for sugar recovery.

scholarly journals Chemical modifications of castor oil: A review

2019 ◽  
Vol 102 (3) ◽  
pp. 199-217
Author(s):  
Ntsako Portia Chauke ◽  
Hembe Elie Mukaya ◽  
Diakanua Bavon Nkazi
Keyword(s):  
Renewable Resources ◽  
Castor Oil ◽  
Fossil Fuels ◽  
Chemical Properties ◽  
Environmental Concerns ◽  
Chemical Modifications ◽  
Plant Oil ◽  
Natural Oils ◽  
Physical And Chemical ◽  
And Chemical Properties

The necessity of using petrochemicals for the development of polymers has been deteriorating because of the depletion in fossil fuels and environmental concerns such as the effect of greenhouse gases, global warming, and increasing population. Research has shown a shift from petroleum-based fuels to plant oil–based fuels in order to shift to renewable resources. Natural oils such as castor oil have shown competitive physical and chemical properties as compared to fossil fuels. The use of natural oils has gained a lot of research interest due to the fact that they are renewable, affordable, and environmentally friendly. Bio-oils are versatile because they have various derivatives and can be used in different grades based on the application in various industries such as agriculture, food, paper, and electronics. Bio-binders have been considered as the most promising materials for the different applications. In this review, the processes of chemical modifications of castor oil are discussed.

The Effect of Microwave on the Physical and Chemical Properties of Cassava Starch

2011 ◽  
Vol 396-398 ◽  
pp. 2083-2087 ◽  
Author(s):  
Ping Lan ◽  
Dong Xue Li ◽  
A Ming Chen ◽  
Li Hong Lan ◽  
Tao Xie ◽  
...  
Keyword(s):  
Infrared Spectrum ◽  
Renewable Resources ◽  
Chemical Properties ◽  
Basic Structure ◽  
Cassava Starch ◽  
Physical And Chemical Properties ◽  
Natural Polymers ◽  
Microwave Action ◽  
Physical And Chemical ◽  
And Chemical Properties

Starch is a kind of natural polymers and belongs to the renewable resources. Starch grain in the interior has crystallization area and non-crystalline area where the chemical reactions occur. In this paper, the effect of microwave cassava starch on the physical and chemical properties and characterizated by infrared spectrum and scan electrical microscope (SEM) was investigated. The transparency increase, the viscosity reduce and the anti-sedimentation enhanced after microwave action on tapioca starch. The result of infrared spectrum and scan electrical microscope shows that the original basic structure of cassava starch by microwave has not been damaged but the crystalline structure has been destroyed, which results in the reducing of the crystallinity of starch, the increasing of the contact area of particles and reaction reagents and the improving of the reaction activities .

scholarly journals Prospects for the use of fruit enhancers in bakery technology for healthy diet

2021 ◽  
Vol 845 (1) ◽  
pp. 012091
Author(s):  
K V Bryksina ◽  
O V Perfilova ◽  
E I Popova
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Chemical Properties ◽  
Physicochemical Characteristics ◽  
Bakery Products ◽  
Human Diet ◽  
New Varieties ◽  
Physical And Chemical ◽  
And Chemical Properties

Abstract Bread is a useful biological product that remains high in the human diet and contains a large amount of substances necessary for the human. A rational way to expand the range of functional bakery products is to integrate natural plant-based ingredients into the formulation, which will increase the nutritional value of products, improve their sensory and physicochemical characteristics, create a group of new varieties, boost production, advance the quality of raw materials with low properties and save the critical and accessory raw materials. The paper discusses the effect of fruit enhancers on the physical and chemical properties of dough and finished bakery products. The paper proposes optimal dosages of fruit powders.

scholarly journals Effects of Ultrahigh Temperature Pasteurization on the Liquid Components and Functional Properties of Stored Liquid Whole Eggs

2020 ◽  
Vol 2020 ◽  
pp. 1-10
Author(s):  
Tong Liu ◽  
Bo Lv ◽  
Weixuan Zhao ◽  
Yuhua Wang ◽  
Chunhong Piao ◽  
...  
Keyword(s):  
Storage Time ◽  
Chemical Properties ◽  
Stability Index ◽  
Gel Strength ◽  
Physical And Chemical Properties ◽  
Foaming Ability ◽  
Thiol Content ◽  
Ultrahigh Temperature ◽  
Physical And Chemical ◽  
And Chemical Properties

Ultrahigh temperature (UHT) pasteurization is often used to sterilize liquid whole eggs in egg processing enterprises in China. Although this treatment generates satisfactory sterilization effect, there are few studies on the processing characteristics and physical and chemical properties of the liquid whole eggs treated by UHT pasteurization. We compared the physical and chemical properties (i.e., foaming ability and stability, emulsification ability and stability, viscosity, thiol content, gel strength, and color) of unsterilized eggs and liquid whole eggs pasteurized with UHT over five weeks of storage. The emulsifying properties of sterilized liquid whole eggs were initially low and decreased further with the storage time. The emulsification stability index of UHT-pasteurized liquid whole eggs was higher than that of unsterilized eggs and increased by 21.9%, from 7.850 to 9.567. The foaming ability of UHT-pasteurized and unsterilized liquid whole eggs increased by 33.38% and 15.48%, respectively. The viscosity, gel strength, and soluble protein content were higher in UHT-pasteurized liquid whole eggs than those in unsterilized liquid whole eggs and increased further with storage time. Our results demonstrate that UHT pasteurization preserves and improves the processing characteristics and shelf life of liquid whole eggs.

scholarly journals Impact of Packaging on Bread Physical and Chemical Properties

2010 ◽  
Vol 67 (2) ◽  
Author(s):  
Camelia CIOBAN ◽  
Ersillia ALEXA ◽  
Renata SUMALAN ◽  
Iuliana MERCE
Keyword(s):  
Chemical Properties ◽  
Storage Period ◽  
Mechanical Resistance ◽  
Bakery Products ◽  
Physical And Chemical Properties ◽  
Contamination Degree ◽  
Water Vapors ◽  
Aspergillus Fumigates ◽  
Physical And Chemical ◽  
And Chemical Properties

The present work presents a packaging system that slows down the degrading and ageing processes of bakery products as well as mould appearance. There have been selected three packing methods: the packing in PE folio, PP folio, PP punched folio and the packing in a small bag specially designed to preserve bakery products. The selection has been done function of physical – mechanic and chemical properties of the packaging materials and according to the requirements of a good preservation of the packed product. The PE folio has a good mechanical resistance, a good permeability to gases and a high impermeability to water vapors. The PP folio has a greater contraction, a better transparency and better mechanical properties than the polyethylene. The permeability to water and gas vapors is lower than that of the polyethylene. The complex material based on textile / PE has superior physical and chemical properties and a high impermeability to moisture, gas and flavors. The experimental bread packaging methods prove a tight link among the permeability to water vapors, the duration of the product freshness and the mould appearance. The specially designed small bag made of two cotton lays and one polyethylene lay preserves the freshness of sliced bread, because the bread does not get dry or wet. After a 7-day storage period, the contamination degree with Penicillium frequetans of the sample packed in PP punched folio is of 5%. The contamination degree with Penicillium nigricans and frequetans of the sample packed in PP folio is of 85%. The sample packed in the cotton bag is 10% contaminated with Aspergillus fumigates, and the one packed in polyethylene folio is 20% contaminated with Aspergillus versicolor and Penicillium frequetans.

Statistical criteria of stellar population types

1966 ◽  
Vol 24 ◽  
pp. 101-110
Author(s):  
W. Iwanowska
Keyword(s):  
Stellar Population ◽  
Chemical Properties ◽  
Spectrophotometric Study ◽  
Physical And Chemical Properties ◽  
Population Type ◽  
The Galaxy ◽  
Distribution Parameters ◽  
Physical And Chemical ◽  
Statistical Criteria ◽  
And Chemical Properties

In connection with the spectrophotometric study of population-type characteristics of various kinds of stars, a statistical analysis of kinematical and distribution parameters of the same stars is performed at the Toruń Observatory. This has a twofold purpose: first, to provide a practical guide in selecting stars for observing programmes, second, to contribute to the understanding of relations existing between the physical and chemical properties of stars and their kinematics and distribution in the Galaxy.

Tailoring microstructures of materials through biomimetics

1993 ◽  
Vol 51 ◽  
pp. 500-501
Author(s):  
Mehmet Sarikaya ◽  
Ilhan A. Aksay
Keyword(s):  
Chemical Properties ◽  
Design And Synthesis ◽  
Structure Sensitive ◽  
Macro Scale ◽  
Methods Of Synthesis ◽  
Successive Level ◽  
Engineering Materials ◽  
Physical And Chemical ◽  
And Chemical Properties ◽  
Synthesis Of Materials

Biomimetics involves investigation of structure, function, and methods of synthesis of biological composite materials. The goal is to apply this information to the design and synthesis of materials for engineering applications.Properties of engineering materials are structure sensitive through the whole spectrum of dimensions from nanometer to macro scale. The goal in designing and processing of technological materials, therefore, is to control microstructural evolution at each of these dimensions so as to achieve predictable physical and chemical properties. Control at each successive level of dimension, however, is a major challenge as is the retention of integrity between successive levels. Engineering materials are rarely fabricated to achieve more than a few of the desired properties and the synthesis techniques usually involve high temperature or low pressure conditions that are energy inefficient and environmentally damaging.In contrast to human-made materials, organisms synthesize composites whose intricate structures are more controlled at each scale and hierarchical order.

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