Effect of Catfish Bone Paste on the Properties of Steamed Bread

2014 ◽  
Vol 881-883 ◽  
pp. 757-760
Author(s):  
Xiao Qing Ren ◽  
Li Zhen Ma ◽  
Xin Yi He
Keyword(s):  
Weight Loss ◽  
Specific Volume ◽  
Cell Structure ◽  
The Other ◽  
Gas Cell ◽  
A Value ◽  
Crumb Structure ◽  
Steamed Bread ◽  
Different Levels ◽  
Structure Properties

The objective of this study was to examine the effect of different levels of catfish bone paste to flour on the physicochemical, textural and crumb structure properties of steamed bread. Six different levels (0, 1, 3, 5, 7,10 %) of catfish bone paste to flour were used in the formulation of the steamed bread. The results showed that the weight loss and TTA of steamed bread decreased with an increase in the levels of the catfish bone paste. On the other hand, the pH increased with an increase in the levels of the catfish bone paste. The specific volume, hardness, chewiness and gas cell structure in the crumb of steamed bread with catfish bone paste at 5% supplementation level were better. Thus, a value of 5% catfish bone paste was considered a better level for incorporation into the steamed bread.

scholarly journals Delaying the Ripening of Banana (Musa sp.) cv Kandula through the Application of 1-Methylcyclopropane (1-MCP)

2020 ◽  
Vol 9 (1) ◽  
pp. 48-55
Author(s):  
A.G.F. Hamda ◽  
W.M.C.B. Wasala ◽  
D.C.K. Illeperuma ◽  
C.A.K Dissnayake
Keyword(s):  
Weight Loss ◽  
B Value ◽  
Soluble Solids ◽  
Musa Sp ◽  
A Value ◽  
Initial Stage ◽  
Percentage Weight ◽  
Postharvest Life ◽  
Light Green ◽  
Different Levels

 Climacteric fruits are treated with 1-Methylcyclopropene (1-MCP) to delay the ripening process, thereby to reduce postharvest losses. This study evaluated the effectiveness of level of 1-MCP on delaying the ripening of Kandula banana. Banana hands were exposed to three levels of 1-MCP concentrations (0.5, 1.0 and 2.0 ppm) for 6 h and stored at 14±10C and 85-90% Relative Humidity (RH). The untreated samples (control) were stored under similar conditions. Peel colour, pulp firmness, total soluble solids (TSS), physiological weight loss and pulp to peel ratio were measured at initial stage and during storage at 4-day intervals. Peel colour of banana samples treated with different levels of 1-MCP remained light green in colour even on day 29 in storage whereas untreated samples fully ripened on day 21 in storage. Further, samples treated with different levels of 1-MCP (0.5, 1.0 and 2.0 ppm) resulted in a least change in a* and b* values compared to the control. Initial a* value (19.63±0.95) of the samples treated with 0.5, 1.0 and 2.0 ppm and the control reduced to -17.63±0.32, -17.30±0.53, -18.47±0.31 and -4.16±0.76 respectively on day 21 in storage. Initial b* value (36.36±1.15) of the samples treated 0.5, 1.0 and 2.0 ppm and the control changed to 37.13±0.32, 34.80±0.00, 36.40±0.35 and 49.26±1.61 respectively on day 21 in storage. Initial pulp firmness (29.20±1.68) of the samples treated with 0.5, 1.0 and 2.0 ppm and the control reduced to 28.10±2.91, 23.90±2.50, 25.20±2.05 and 5.00±0.70 N respectively on day 21 in storage. The TSS of the samples treated with 0.5, 1.0 and 2.0 ppm and the control were 4.80±0.50, 5.20±0.25, and 5.10±0.35 and 15.10±1.00 brix respectively on day 21 in storage. Percentage weight loss of the samples treated with 0.5, 1.0 and 2.0 ppm and the control were 2.08±0.05, 1.93±0.24, 2.04±0.14 and 2.56±1.70% respectively on day 21 in storage. Pulp to peel ratio of the treated samples and the control was not significantly (p˃0.05) different on day 21 in storage. Treating banana hands with 1- MCP was found to be successful in delaying of ripening. However, as no significant effect of different levelsof 1-MCP on delaying of ripening was evident, 0.5 ppm 1- MCP can be recommended to extend the postharvest life of Kandula banana beyond 29 days when stored at 14±10C.

scholarly journals APLIKASI BIJI KEFIR AIR SEBAGAI BAHAN PENGEMBANG ROTI KUKUS

2017 ◽  
Vol 8 (2) ◽  
pp. 74
Author(s):  
Sri Rejeki Retna Pertiwi ◽  
Noli Novidahlia ◽  
Amanah Amanah
Keyword(s):  
Physical Properties ◽  
Specific Volume ◽  
Sensory Properties ◽  
Optimum Concentration ◽  
Fiber Content ◽  
Bread Making ◽  
Crumb Structure ◽  
Steamed Bread ◽  
Kefir Grains ◽  
Water Kefir

Biji kefir air berupa matrik gel polisakarida, bening seperti kristal, didalamnya terdapat simbiosis kompleks antara bakteri asam laktat dan khamir.  Penelitian ini bertujuan mendapatkan konsentrasi optimal biji kefir air sebagai pengembang roti kukus.   Roti kukus dibuat dengan tiga konsentrasi biji kefir air: 75, 100, dan 125% berdasarkan 100% tepung, kemudian dianalisis sifat mutu fisik dan sensorinya.  Roti kukus dengan pengembang biji kefir air terbaik dibandingkan sifat fisik dan kadar seratnya dengan yang diolah menggunakan khamir (standar).  Hasil penelitian menunjukkan bahwa roti kukus yang dibuat dengan biji kefir air 100% memiliki mutu fisik (volume spesifik, struktur remah) lebih baik daripada yang diproses dengan biji kefir air 75% dan 125%.  Mutu sensori roti kukus yang dibuat dengan 100% dan 125% biji kefir air (kenampakan, kehalusan permukaan, pori, tekstur, kelengketan, aroma) lebih tinggi dibandingkan yang diolah dengan biji kefir air 75%.  Penggunaan biji kefir air 100% ditentukan sebagai konsentrasi bahan pengembang optimal pada pembuatan roti kukus.  Roti kukus yang dibuat dengan biji kefir air 100% memiliki volume spesifik dan struktur remah tidak beda nyata dengan roti kukus standar, sedangkan kandungan serat pangannya lebih tinggi.  Kandungan serat pangan berturut-turut roti kukus dengan biji kefir 100% adalah  18.5% (bk) dan roti kukus standar 12.5% (bk).  Dapat disimpulkan bahwa konsentrasi biji kefir air optimal sebagai bahan pengembang roti kukus adalah 100% berdasarkan 100% tepung.Kata kunci: bakteri asam laktat (BAL), biji kefir air, khamir, roti kukus. APLICATION OF WATER KEFIR GRAINS AS LEAVENING AGENT OF STEAMED BREAD ABSTRACTWater kefir grain is a complex symbiosis between lactic acid bacteria and yeast in transparent gel matrix crystal-like.  The objective of this study was to get optimum concentration of water kefir grains as leavening agent of steamed bread.  Steamed bread was prepared with three concentrations of water kefir grains: 75, 100, and 125% based on 100% flour, then their physical and sensory properties were analyzed.  The chosen steamed bread using water kefir grains was then compared its physical properties and fiber content to the standard steamed bread using yeast.  Results showed that steamed bread made with 100% of water kefir grains had better physical properties (specific volume, crumb structure) than that of 75% and 125%.  The sensory properties (appearance, surface smoothness, crumb structure, tenderness, adhesiveness, aroma) of steamed bread made with 100% and 125% of water kefir grains were superior than that of 75%. The use of 100% water kefir was chosen as the optimum concentration for leavening agent of steamed bread.  Steamed bread using 100% water kefir had no differences on specific volume and crumb structure compared to those of standard steamed bread, whereas its fiber content was significantly higher.  Fiber content of steamed bread using 100% water kefir grains and steamed bread using yeast was 18.51% (db) and 12.51% (db), respectively.  It can be concluded that optimum concentration of water kefir grains used as leavening agent for steamed bread making was 100% based on 100% of flour.

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).

scholarly journals Effect of Temperature on the Corrosion Inhibition of Trans-4-Hydroxy-4′-Stilbazole on Mild Steel in HCl Solution

2012 ◽  
Vol 2012 ◽  
pp. 1-7 ◽  
Author(s):  
Ayssar Nahlé ◽  
Ideisan I. Abu-Abdoun ◽  
Ibrahim Abdel-Rahman
Keyword(s):  
Weight Loss ◽  
Double Bond ◽  
Adsorption Isotherm ◽  
Mild Steel ◽  
Corrosion Inhibitor ◽  
Thermodynamic Parameters ◽  
The Other ◽  
Effect Of Temperature ◽  
Temkin Adsorption Isotherm ◽  
Hcl Solution

The inhibition and the effect of temperature and concentration of trans-4-hydroxy-4′-stilbazole on the corrosion of mild steel in 1 M HCl solution was investigated by weight loss experiments at temperatures ranging from 303 to 343 K. The studied inhibitor concentrations were between  M and  M. The percentage inhibition increased with the increase of the concentration of the inhibitor. The percentage inhibition reached about 94% at the concentration of  M and 303 K. On the other hand, the percentage inhibition decreased with the increase of temperature. Using the Temkin adsorption isotherm, the thermodynamic parameters for the adsorption of this inhibitor on the metal surface were calculated. Trans-4-hydroxy-4′-stilbazole was found to be a potential corrosion inhibitor since it contained not only nitrogen and oxygen, but also phenyl and pyridine rings that are joined together with a double bond (–C=C–) in conjugation with these rings.

Preferred versus Nonpreferred Treatment, and Self-Control Training versus Determination Raising as Treatments of Obesity: A Pilot Study

1976 ◽  
Vol 38 (1) ◽  
pp. 191-198 ◽  
Author(s):  
D. C. Murray
Keyword(s):  
Weight Loss ◽  
Pilot Study ◽  
Treatment Group ◽  
Self Control ◽  
The Other ◽  
Significant Weight Loss ◽  
Overweight Women

Of 12 overweight women half received 10 wk. of self-control training and the rest received an equal period aimed at increasing determination to lose weight. Half of each treatment group had expressed a preference for the type of treatment they received and half for the other type of treatment. Both groups lost a statistically significant amount of weight, and at a 3-mo. follow-up there was still a significant weight loss. Follow-up at 6 mo. on 9 of the 12 original subjects indicated both groups regained much of their lost weight. There was no evidence that either type of treatment or receiving one's preferred type of treatment was related to weight loss.

Effects of Light on Schooling and Feeding of Jack Mackerel, Trachurus symmetricus

1968 ◽  
Vol 25 (2) ◽  
pp. 393-407 ◽  
Author(s):  
John R. Hunter
Keyword(s):  
Motion Picture ◽  
Nearest Neighbor ◽  
Motion Pictures ◽  
Separation Distance ◽  
The Other ◽  
Angular Deviation ◽  
Jack Mackerel ◽  
A Value

Schools of six jack mackerel each were photographed with infrared film at eight levels of luminance and also in darkness. Three indices were used to measure the behavior of the school from motion pictures. Two of the indices, mean distance to nearest neighbor and mean separation distance, were measures of the distances between individuals in a school; the other, mean angular deviation, was a measure of differences in orientation between individuals. A value for each index was calculated for each motion picture frame.From 12.1 to 6 × 10−6 ft-L no differences existed in the angular deviation of the school or in the distances between fish. At 6 × 10−7 ft-L the intervals between fish were much larger than at higher levels of brightness and groups showed little uniformity in their orientation. Below 6 × 10−7 ft-L (darkness) schools were dispersed and the distributions of values of angular deviation were random.The ability of jack mackerel to feed on live adult Artemia was also tested at eight levels of luminance and in darkness. The number of Artemia eaten at 6 × 10−5 ft-L was about half of that eaten at the normal daytime level of 12.1 ft-L. Few Artemia were eaten at 6 × 10−7 ft-L and none in darkness.Comparison of these data with measurements of light in the sea indicated that jack mackerel probably would be able to maintain schools near the surface on a moonless starlit night and that they probably could feed effectively near the surface on a full moonlight night.

scholarly journals Influence of chitosan coatings with citric essential oil on the shelf-life of minimally processed mango (Mangifera indica L.)

2015 ◽  
Vol 68 (2) ◽  
pp. 7679-7688
Author(s):  
Fabián Rico Rodríguez ◽  
Carolina Gutiérrez Cortés ◽  
Consuelo Díaz Moreno
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Mangifera Indica ◽  
The Other ◽  
Soluble Solids ◽  
Total Acidity ◽  
Minimally Processed ◽  
Color Changes ◽  
Sensory Acceptance

Demand for minimally processed fruits have increased due to their nutritional value and an increasing change in consumption habits. Physicochemical, microbiological, structural and sensory changes were determined in minimally processed mangoes (MPM) with chitosan (CH) edible coatings and lemon and orange essential oils (EOL). The MPM was first dipped in citric acid and a texturizing solution and then dipped in CH and lemon or orange EOL coatings. Weight loss, sensory acceptance, total soluble solids, total acidity, ascorbic acid, color changes, firmness and elasticity, and microbiological changes were quantified for 11 days of refrigerated storage. The CH and lemon EOL coating had more acceptance than the other treatments. No differences were found (p>0.05) for weight loss, total acidity, ascorbic acid, firmness or elasticity. There was a high amount of total phenols due to the EOL composition, as well as a high antioxidant capacity in the early days of storage. This characteristic decreased in the final days of the study. There was a decrease in the microbial charge for the lemon EOL treatment, as compared to the other samples. The CH and lemon EOL coating helped to maintain the shelf-life of the MPM for 11 days of storage without affecting the sensory acceptance. The CH and Orange EOL coating did not have an effect on the MPM physicochemical attributes; however, the sensory acceptance was negatively affected with off-flavors conferred to the MPM.

scholarly journals Parabrachial and hypothalamic interaction in sodium appetite

2011 ◽  
Vol 300 (5) ◽  
pp. R1091-R1099 ◽  
Author(s):  
S. Dayawansa ◽  
S. Peckins ◽  
S. Ruch ◽  
R. Norgren
Keyword(s):  
Weight Loss ◽  
Lateral Hypothalamus ◽  
Ibotenic Acid ◽  
The Other ◽  
Salt Appetite ◽  
Sodium Depletion ◽  
Sodium Appetite ◽  
Parabrachial Nuclei ◽  
Bilateral Lesions

Rats with bilateral lesions of the lateral hypothalamus (LH) fail to exhibit sodium appetite. Lesions of the parabrachial nuclei (PBN) also block salt appetite. The PBN projection to the LH is largely ipsilateral. If these deficits are functionally dependent, damaging the PBN on one side and the LH on the other should also block Na appetite. First, bilateral ibotenic acid lesions of the LH were needed because the electrolytic damage used previously destroyed both cells and axons. The ibotenic LH lesions produced substantial weight loss and eliminated Na appetite. Controls with ipsilateral PBN and LH lesions gained weight and displayed robust sodium appetite. The rats with asymmetric PBN-LH lesions also gained weight, but after sodium depletion consistently failed to increase intake of 0.5 M NaCl. These results dissociate loss of sodium appetite from the classic weight loss after LH damage and prove that Na appetite requires communication between neurons in the LH and the PBN.

Distinction between Dolus and Culpa with reference to Arson in Zakon Sudnyj LJudem, the Vinodol Law and the Statute of Senj

De Jure ◽  
2021 ◽  
Vol 12 (1) ◽  
Author(s):  
Daniel Haman ◽  
◽  
◽  
Keyword(s):  
Criminal Law ◽  
The Other ◽  
Legal Documents ◽  
The Third ◽  
Other Hand ◽  
Criminal Offenses ◽  
The World ◽  
The Difference ◽  
Different Levels ◽  
Better Than

The difference between intent (dolus) and negligence (culpa) was rarely emphasized in codified medieval laws and regulations. When compared to the legal statements related to intent, negligence was mentioned even more rarely. However, there are some laws that distinguished between the two concepts in terms of some specific crimes, such as arson. This paper draws attention to three medieval Slavic legal documents – the Zakon Sudnyj LJudem (ZSLJ), the Vinodol Law and the Statute of Senj. They are compared with reference to regulations regarding arson, with the focus being on arson as a crime committed intentionally or out of negligence. The ZSLJ as the oldest known Slavic law in the world shows some similarities with other medieval Slavic legal codes, especially in the field of criminal law, since most of the ZSLJ’s articles are related to criminal law. On the other hand, the Vinodol Law is the oldest preserved Croatian law and it is among the oldest Slavic codes in the world. It was written in 1288 in the Croatian Glagolitic script and in the Croatian Chakavian dialect. The third document – the Statute of Senj – regulated legal matters in the Croatian littoral town of Senj. It was written in 1388 – exactly a century after the Vinodol Law was proclaimed. When comparing the Vinodol Law and the Statute of Senj with the Zakon Sudnyj LJudem, there are clear differences and similarities, particularly in the field of criminal law. Within the framework of criminal offenses, the act of arson is important for making a distinction between intent and negligence. While the ZSLJ regulates different levels of guilt, the Vinodol Law makes no difference between dolus and culpa. On the other hand, the Statute of Senj strictly refers to negligence as a punishable crime. Even though the ZSLJ is almost half a millennium older than the Statute of Senj and around 400 years older than the Vinodol Law, this paper proves that the ZSLJ defines the guilt and the punishment for arson much better than the other two laws.

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