Effect of Different Corn Processing Techniques in the Nutritional Composition of Nixtamalized Corn Tortillas

2017 ◽  
Vol 07 (02) ◽  
Author(s):  
Josefina Consuelo Morales ◽  
Rodrigo A Garcia Zepeda
Keyword(s):  
Nutritional Composition ◽  
Corn Processing ◽  
Processing Techniques ◽  
Corn Tortillas

PENGARUH PROSES M EMBRAN U LTRAFILTRASI DAN ULTRAVIOLET TERHADAP KOMPOSISI GIZI, SIFAT FISIKOKIMIA DAN ORGANOLEPTIK MINUMAN AIR KELAPA / The Effects of Ultrafiltration and Ultraviolet Process on Nutritional Composition, Physicochemical and Organoleptic

2016 ◽  
Vol 22 (1) ◽  
pp. 43 ◽  
Author(s):  
SARI INTAN KAILAKU ◽  
BUDI SETIAWAN ◽  
AHMAD SULAEMAN
Keyword(s):  
Shelf Life ◽  
Food Additives ◽  
Physicochemical Characteristics ◽  
Nutritional Composition ◽  
Coconut Water ◽  
Organoleptic Properties ◽  
Membrane Unit ◽  
Organoleptic Characteristics ◽  
Analysis Laboratory ◽  
Processing Techniques

<p>The obstacle in developing coconut water-based product is its easily altered properties. Ultrafiltration and ultraviolet processing are potential to obtain a longer shelf life for coconut water drink without altering its nutritional values and unique organoleptic properties, unlike other processing techniques e.g. pasteurization and ultra high temperature. Shelf-life estimation experiment showed that ultrafiltration-and- ultraviolet-processed coconut water without any addition of food additives can be stored for 51 days in 00C. The objective of this research was to evaluate the effects of ultrafiltration and ultraviolet treatments on the nutritional, physicochemical and organoleptic properties of coconut water drink. The experiments were carried out at Food Analysis Laboratory, Indonesian Center of Agricultural Postharvest Research and Development, on January-April 2015. Coconut water was flown through the ultrafiltration membrane unit and ultraviolet light unit, samples were collected in three repetitions. Nutritional composition and physicochemical properties of fresh coconut water (FCW) and coconut water drink obtained from ultrafiltration and ultraviolet process (CUU) were evaluated and compared. Organoleptic analysis was done by 20 panelists, observations included quality hedonic (aroma, sweetness, saltiness, sourness and turbidity), and acceptance (preferance and ranking test), comparing FCW and CUU with commercial coconut water drink (CWD). CUU showed indistinguishable nutritional composition and physicochemical characteristics from FCW (p&gt;0,05), except on total sugar (p=0,049), clarity (p=0,001), L* (lightness) (p=0,000) and b* (yellowish) (p=0,002). Panelists gave CUU a statistically equal rank to FCW, and better than CWD. The organoleptic characteristics of CUU were concluded as relatively same in saltiness and aroma as FCW, and less intense in sweetness and turbidity compared to CWD. After 10 days storage, panelists level of liking was higher for CUU compared to CWD in color (p=0,004) and general appearance (p=0,016).</p><p>Keywords: coconut water, nutritional composition, organoleptic properties ultrafiltration, ultraviolet</p>

scholarly journals A Comparative Study of Black and White Allium sativum L.: Nutritional Composition and Bioactive Properties

Molecules ◽  
2019 ◽  
Vol 24 (11) ◽  
pp. 2194
Author(s):  
Joana Botas ◽  
Ângela Fernandes ◽  
Lillian Barros ◽  
Maria José Alves ◽  
Ana Maria Carvalho ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Allium Sativum ◽  
Methicillin Resistant Staphylococcus Aureus ◽  
Antimicrobial Activities ◽  
Nutritional Composition ◽  
Black And White ◽  
Bioactive Properties ◽  
New Processing ◽  
Processing Techniques ◽  
Antioxidant And Antimicrobial Activities

Garlic (Allium sativum L.) has been used worldwide not only for its being a subject of dietary interest, but also for medicinal purposes, in prophylaxis, and for the treatment of diverse pathologies. New processing techniques have been developed and placed on the market in recent years to improve the organoleptic and nutritional value of food products. The present work aimed to study bulbils (cloves) of white (commercial and traditionally cultivated samples with different proveniences) and black (processed samples) garlic. All samples were compared with regard to their nutritional composition as well as their antioxidant and antimicrobial activities. Black garlic had the lowest moisture content but the highest total amount of sugars and energetic value. Black garlic also presented the highest antioxidant and antimicrobial (especially against methicillin-resistant Staphylococcus aureus) activities. Thus, black garlic, obtained by processing techniques, can be considered a promising product with high value that will be able to be exploited by the functional food/nutraceutical industry.

scholarly journals Recent Insights Into Processing Approaches and Potential Health Benefits of Goat Milk and Its Products: A Review

2021 ◽  
Vol 8 ◽  
Author(s):  
Gulzar Ahmad Nayik ◽  
Yash D. Jagdale ◽  
Sailee A. Gaikwad ◽  
Anupama N. Devkatte ◽  
Aamir Hussain Dar ◽  
...  
Keyword(s):  
Health Benefits ◽  
Milk Powder ◽  
Goat Milk ◽  
Fermented Milk ◽  
Nutritional Composition ◽  
Bioactive Constituents ◽  
Potential Health ◽  
Diverse Range ◽  
Processing Technologies ◽  
Processing Techniques

Goat milk is considered to be a potential source of various macro- and micro-nutrients. It contains a good proportion of protein, fat, carbohydrates, and other nutritional components which help in promoting nutritional and desirable health benefits. Goat milk is considered to be superior in terms of numerous health benefits, and lower risk of allergy, when compared to the milk of other species. Several processing techniques such as pasteurization, ultrafiltration, microfiltration, and ultrasound have been employed to enhance the quality and shelf life of goat milk and its products. The diverse range of goat milk-based products such as yogurt, cheese, fermented milk, goat milk powder, and others are available in the market and are prepared by the intervention of advanced processing technologies. Goats raised in pasture-based feeding systems are shown to have a better milk nutritional composition than its counterpart. Goat milk contains potential bioactive components, which aids in the maintenance of the proper metabolism and functioning of the human body. This review gives insight into the key nutritional ingredients and bioactive constituents present in goat milk and their potential role in the development of various functional foods using different processing technologies. Goat milk could be considered as a significant option for milk consumption in infants, as compared to other milk available.

scholarly journals Effect of processing on nutritional and antinutritional composition of bathua (Chenopodium album) leaves

2018 ◽  
Vol 10 (4) ◽  
pp. 1149-1155
Author(s):  
Navjot Kaur ◽  
Gaganpreet Kaur
Keyword(s):  
Chenopodium Album ◽  
Nutrient Retention ◽  
Protein Digestibility ◽  
Nutritional Composition ◽  
Composition Effect ◽  
Processed Form ◽  
Processing Techniques ◽  
Maximum Retention ◽  
Vitro Protein

Bathua (Chenopodium album) leaves were undertaken for different processing techniques and analyzed for their nutritional and anti-nutritional composition. Effect of processing on nutrient retention was assessed to attain the best processed form of leaves with maximum amount of nutrients. It was observed that the Cabinet dried processing improved the protein, fibre and ash content of leaves by 29.30, 5.74 and 16.42 percent respectively. Shade and cabinet dried technique improved the vitamin C and ?-carotene by 34 and 14323 percent respectively. Maximum retention of calcium and iron was found in cabinet dried technique. It also improved magnesium by 254.50 percent. Amino acid retention was found maximum in cabinet dried technique. Cabinet dried technique improved In vitro protein digestibility by 27.75 percent with a decrease of 116.15 and 85.30 percent in phytates and oxalates respectively. Maximum retention of nutrients was observed in cabinet dried technique.

scholarly journals The Technology of Corn Processing as an Effort to Increase The Income of Kelambir V Village

2018 ◽  
Vol 1 (1) ◽  
pp. 27-32
Author(s):  
Martos Havena ◽  
Leni Marlina
Keyword(s):  
Community Service ◽  
Local Community ◽  
Food Product ◽  
Transfer Of Knowledge ◽  
Main Food ◽  
Community Or ◽  
Corn Products ◽  
Corn Processing ◽  
Processing Techniques ◽  
Additional Income

Majority of people in Kelambir V Kebon, Hamparan Perak Sub-district, Deli Serdang Regency work as farmers. Farmers in this area have been experiencing obstacles in marketing their yields if the results are abundant. To solve this problem, some activities will be conducted in the form of: (1) transfer of knowledge, such as lecture and discussion, (2) training, and (3) assistance on the corn processing techniques. The objectives and targets to be achieved through these activities including: (a) the farmers community or group can process their yields optimally, so that the quality is improved and food diversification program can run well, (b) the farmers and the local community in Kelambir V Village can perform the processing techniques of yields skillfully, so they can obtain additional income through the resulting products, (c) the farmers and the local community in Kelambir V Village can maintain health by making corn as an alternative main food product, (d) creating a cooperation between university and community in the form of community service, and (e) being a partner of government in the processing of crops (i.e. corn) into corn processing products to increase income of the farmers. The activities which have been done were location survey, lecture, the implementation of corn processing techniques into processed corn products named dodol, sustainable monitoring, and product marketing guidance.

An Overview of Digital Image Processing and Recognition (Invited Paper)

1982 ◽  
Vol 40 ◽  
pp. 700-702
Author(s):  
R. C. Gonzalez
Keyword(s):  
Image Processing ◽  
New York ◽  
Digital Image Processing ◽  
Digital Image ◽  
Practical Implementation ◽  
Submarine Cable ◽  
Vigorous Growth ◽  
Digitized Pictures ◽  
Processing Techniques ◽  
And Storage

Interest in digital image processing techniques dates back to the early 1920's, when digitized pictures of world news events were first transmitted by submarine cable between New York and London. Applications of digital image processing concepts, however, did not become widespread until the middle 1960's, when third-generation digital computers began to offer the speed and storage capabilities required for practical implementation of image processing algorithms. Since then, this area has experienced vigorous growth, having been a subject of interdisciplinary research in fields ranging from engineering and computer science to biology, chemistry, and medicine.

Digital phase analysis in interference electron microscopy

1988 ◽  
Vol 46 ◽  
pp. 842-843
Author(s):  
S. Hasegawa ◽  
T. Kawasaki ◽  
J. Endo ◽  
M. Futamoto ◽  
A. Tonomura
Keyword(s):  
Magnetic Field ◽  
Electron Microscopy ◽  
Phase Distribution ◽  
Magnetic Recording Media ◽  
Electron Wave ◽  
Vector Potentials ◽  
Weak Magnetic Fields ◽  
Leakage Magnetic Field ◽  
Optical Reconstruction ◽  
Processing Techniques

Interference electron microscopy enables us to record the phase distribution of an electron wave on a hologram. The distribution is visualized as a fringe pattern in a micrograph by optical reconstruction. The phase is affected by electromagnetic potentials; scalar and vector potentials. Therefore, the electric and magnetic field can be reduced from the recorded phase. This study analyzes a leakage magnetic field from CoCr perpendicular magnetic recording media. Since one contour fringe interval corresponds to a magnetic flux of Φo(=h/e=4x10-15Wb), we can quantitatively measure the field by counting the number of finges. Moreover, by using phase-difference amplification techniques, the sensitivity for magnetic field detection can be improved by a factor of 30, which allows the drawing of a Φo/30 fringe. This sensitivity, however, is insufficient for quantitative analysis of very weak magnetic fields such as high-density magnetic recordings. For this reason we have adopted “fringe scanning interferometry” using digital image processing techniques at the optical reconstruction stage. This method enables us to obtain subfringe information recorded in the interference pattern.

Specific Labeling of Protein Domains with Antibody Fragments

1981 ◽  
Vol 39 ◽  
pp. 416-417
Author(s):  
U. Aebi ◽  
L.E. Buhle ◽  
W.E. Fowler
Keyword(s):  
Image Processing ◽  
Specific Protein ◽  
Antibody Fragments ◽  
Supramolecular Organization ◽  
Two Dimensional ◽  
Ordered Structures ◽  
Virus Capsids ◽  
Processing Techniques

Many important supramolecular structures such as filaments, microtubules, virus capsids and certain membrane proteins and bacterial cell walls exist as ordered polymers or two-dimensional crystalline arrays in vivo. In several instances it has been possible to induce soluble proteins to form ordered polymers or two-dimensional crystalline arrays in vitro. In both cases a combination of electron microscopy of negatively stained specimens with analog or digital image processing techniques has proven extremely useful for elucidating the molecular and supramolecular organization of the constituent proteins. However from the reconstructed stain exclusion patterns it is often difficult to identify distinct stain excluding regions with specific protein subunits. To this end it has been demonstrated that in some cases this ambiguity can be resolved by a combination of stoichiometric labeling of the ordered structures with subunit-specific antibody fragments (e.g. Fab) and image processing of the electron micrographs recorded from labeled and unlabeled structures.

A new type of defect structure in 124-superconducting oxide revealed by HREM

1991 ◽  
Vol 49 ◽  
pp. 1092-1093
Author(s):  
R. Sharma ◽  
B.L. Ramakrishna ◽  
N.N. Thadhani ◽  
D. Hianes ◽  
Z. Iqbal
Keyword(s):  
Shock Wave ◽  
Defect Structure ◽  
Neutron Radiation ◽  
Weak Links ◽  
Defect Structures ◽  
New Materials ◽  
New Type ◽  
Current Densities ◽  
Processing Techniques ◽  
Microstructural Studies

After materials with superconducting temperatures higher than liquid nitrogen have been prepared, more emphasis has been on increasing the current densities (Jc) of high Tc superconductors than finding new materials with higher transition temperatures. Different processing techniques i.e thin films, shock wave processing, neutron radiation etc. have been applied in order to increase Jc. Microstructural studies of compounds thus prepared have shown either a decrease in gram boundaries that act as weak-links or increase in defect structure that act as flux-pinning centers. We have studied shock wave synthesized Tl-Ba-Cu-O and shock wave processed Y-123 superconductors with somewhat different properties compared to those prepared by solid-state reaction. Here we report the defect structures observed in the shock-processed Y-124 superconductors.

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