The Effects of Cooking Time on the Nutritional Parameters of Soya Milk

2011 ◽  
Vol 6 (4) ◽  
pp. 298-305 ◽  
Author(s):  
B.A. Orhevba
Keyword(s):  
Cooking Time ◽  
Nutritional Parameters ◽  
Soya Milk

Evaluation of Microbial Load from Canned Soya Milk Drinks in Malaysia

2016 ◽  
Vol 2 (1) ◽  
pp. 22-25
Author(s):  
Nur Amalina binti Mustafa ◽  
Muhammad Ashraf bin Redzuan ◽  
Muhamad Hazim bin Zuraimi ◽  
Muhamad Shuhaimi bin Shuib ◽  
Shahnaz Majeed ◽  
...  
Keyword(s):  
Culture Media ◽  
Storage Condition ◽  
Storage Conditions ◽  
Nutrient Agar ◽  
Microbial Load ◽  
Blood Agar ◽  
Human Consumption ◽  
Processing Unit ◽  
Soya Milk ◽  
Two Samples

Objective: Owing to the habit of consuming ready food among the citizens of Malaysia a study was conducted to evaluate 20 samples of canned soya milk for the presence of possible microbial content. The samples were collected randomly from shopping malls, restaurants and kiosk in Ipoh Malaysia. Methods: All samples collected across Ipoh, were subjected to test for presence bacteria in nutrient agar, blood agar and macConkey media. The possible microbial load was swapped from surface and soya milk content with a sterile cotton and streaked on nutrient agar, blood agar and macConkey culture media. The streaked petri plates were incubated for 48 hours at 37oC. Results: The study revealed negative microbial growth in all except two samples from the surface and soya milk content collected from a restaurant in nutrient agar and blood agar medium. The presence of microbes was conformed as gram positive staphylococcus sp. through gram staining. The positive growth may be imputed to poor storage condition at the restaurant. Conclusion: It can be computed from the study that the majority of the samples were free from bacterial growth, suggesting strong in house quality control mechanism at the processing unit and exquisite storage conditions in malls and kiosk suggesting that soya milk available in malls and kiosk are fit for human consumption.

Organic material dissolved during oxygen-alkali pulping of hot water extracted birch sawdust

TAPPI Journal ◽  
2015 ◽  
Vol 14 (4) ◽  
pp. 237-244 ◽  
Author(s):  
JONI LEHTO ◽  
RAIMO ALÉN
Keyword(s):  
Acetic Acid ◽  
Betula Pendula ◽  
Cooking Time ◽  
Hot Water ◽  
Partial Hydrolysis ◽  
Chemical Pulping ◽  
Black Liquors ◽  
Aliphatic Carboxylic Acids ◽  
Hydrolysis Of ◽  
Cooking Conditions

Untreated and hot water-treated birch (Betula pendula) sawdust were cooked by the oxygen-alkali method under the same cooking conditions (temperature = 170°C, liquor-to-wood ratio = 5 L/kg, and 19% sodium hydroxide charge on the ovendry sawdust). The pretreatment of feedstock clearly facilitated delignification. After a cooking time of 90 min, the kappa numbers were 47.6 for the untreated birch and 10.3 for the hot water-treated birch. Additionally, the amounts of hydroxy acids in black liquors based on the pretreated sawdust were higher (19.5-22.5g/L) than those in the untreated sawdust black liquors (14.8-15.5 g/L). In contrast, in the former case, the amounts of acetic acid were lower in the pretreated sawdust (13.3-14.8 g/L vs. 16.9-19.1 g/L) because the partial hydrolysis of the acetyl groups in xylan already took place during the hot water extraction of feedstock. The sulfur-free fractions in the pretreatment hydrolysates (mainly carbohydrates and acetic acid) and in black liquors (mainly lignin and aliphatic carboxylic acids) were considered as attractive novel byproducts of chemical pulping.

Study of body composition and phase angle in relation to nutritional parameters in patients with neuroendocrine tumors

2019 ◽  
Author(s):  
Carmen Hernandez-Garcia ◽  
Isabel Maria Cornejo-Pareja ◽  
Miguel Damas-Fuentes ◽  
Jose Ignacio Martinez-Montoro ◽  
Cristina Maria Diaz-Perdigones ◽  
...  
Keyword(s):  
Body Composition ◽  
Phase Angle ◽  
Neuroendocrine Tumors ◽  
Nutritional Parameters

Pengaruh Penambahan Air pada Pengolahan Susu Kedelai

2015 ◽  
Vol 4 (1) ◽  
pp. 8-13
Author(s):  
Priscillia Picauly ◽  
Josefina Talahatu ◽  
Meitycorfrida Mailoa
Keyword(s):  
Glycine Max ◽  
Physical Properties ◽  
Sweet Taste ◽  
Soya Milk ◽  
Randomized Design ◽  
Soybean Extract ◽  
Glycine Max L ◽  
Completely Randomized Design ◽  
Water Ratio

Soybean (Glycine max (L) Merr) is needed as an alternative diversification in order to increase protein consumption. Soybean can be processed into variety of foods and drinks. The most popular drink from soybean is soya milk which is made from soybean extract yielded from the addition of water. The amount of water added determine the quality of soya milk due to its effect on the chemical and physical properties of soya milk. This research was intended to find out the proper ratio of soybean and water in the processing of soya milk to yield the best quality. A completely randomized design was used with eight treatments of soybean and water ratio as follows, ratio of 1 : 6, ratio of 1 : 8, ratio of 1 : 10, ratio of 1 : 12, ratio of 1 : 14, ratio of 1 : 16, ratio of 1 : 18 and ratio of 1 : 20. Result showed the soybean and water ratio 1 : 10 in the processing of soya milk yielded milk having good quality according to its chemical with protein content of 2.53%, fat of 1.20%, sugar total of 1.60%, pH of 7.1, and organoleptic characteristies of both somewhat sweet taste and viscous texture.

The influence of the interaction of sous-vide cooking time and papain concentration on tenderness and technological characteristics of meat products

Meat Science ◽  
2021 ◽  
Vol 177 ◽  
pp. 108491
Author(s):  
Cristina Botinestean ◽  
Mohammad Hossain ◽  
Anne Maria Mullen ◽  
Joe P. Kerry ◽  
Ruth M. Hamill
Keyword(s):  
Meat Products ◽  
Cooking Time ◽  
Technological Characteristics ◽  
Sous Vide

scholarly journals Effect of cooking time on the quality of nila nyat-nyat (Oreochromis niloticus)

2021 ◽  
Vol 1869 (1) ◽  
pp. 012031
Author(s):  
I G S Pandit ◽  
P A N K Permtananda ◽  
K Yudha
Keyword(s):  
Oreochromis Niloticus ◽  
Cooking Time

The Relationship between Nutritional Parameters and Thrombosis Risk in Cancer Patients

2021 ◽  
pp. 1-6
Author(s):  
Merve Sari ◽  
Yusuf Ilhan ◽  
Sema Sezgin Goksu ◽  
Osman Kostek ◽  
Ali Murat Tatli ◽  
...  
Keyword(s):  
Cancer Patients ◽  
Nutritional Parameters ◽  
Thrombosis Risk ◽  
The Relationship

scholarly journals Development of a New Pasta Product by the Incorporation of Chestnut Flour and Bee Pollen

2021 ◽  
Vol 11 (14) ◽  
pp. 6617
Author(s):  
Maëlys Brochard ◽  
Paula Correia ◽  
Maria João Barroca ◽  
Raquel P. F. Guiné
Keyword(s):  
Wheat Flour ◽  
Nutritional Composition ◽  
Cooking Time ◽  
The Other ◽  
Physical Characterization ◽  
Chemical Analyses ◽  
High Fiber ◽  
Chestnut Flour ◽  
Cooking Yield

This work aimed at developing fortified pastas incorporating chestnut flour (25–55%) and powdered pollen (5–20%), either separately or in combination, as well as the characterization of the products obtained. To this, a physical characterization was carried out (analyzing texture and color), complemented with chemical analyses to determine the nutritional composition. Results showed that adding chestnut flour over 40% to wheat-flour pasta shortened optimum cooking time and lowered cooking yield, and the addition to pasta prepared with wheat flour and eggs maintained approximately constant the cooking yield. Additionally, the incorporation of pollen powder (up to 20%) in pasta prepared with wheat flour and water or fresh egg shortened the cooking time and cooking yield, in both fresh and dried pasta. The most suitable percentages of the new ingredients were 50% for chestnut and 10% for pollen. Comparing with the control pasta recipe (wheat flour and egg), the addition of chestnut flour (50%) or pollen powder (10%) increased stickiness, adhesiveness and the darkening of the final product (fresh or dried) but maintained the firmness of the pasta. The cooking of fresh or dried pasta enriched with both ingredients turned the pasta clearer and slightly stickier. On the other hand, the addition of chestnut flour and pollen powder in pasta formulation delivered a nutritionally balanced product with high fiber, vitamins and minerals. Overall, chestnut flour and powdered pollen represent promising ingredients for the development of functional fresh and dried pasta formulations.

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