scholarly journals Physico-chemical shelf-life indicators of meat from broilers given Moringa oleifera leaf meal

2014 ◽  
Vol 43 (5) ◽  
pp. 43 ◽  
Author(s):  
C Wapi ◽  
TT Nkukwana ◽  
LC Hoffman ◽  
K Dzama ◽  
E Pieterse ◽  
...  
Keyword(s):  
Shelf Life ◽  
Moringa Oleifera ◽  
Leaf Meal ◽  
Physico Chemical

scholarly journals THE INFLUENCE OF THE WAXY WHEAT FLOUR ON THE CAKE`S STALING

2018 ◽  
Vol 6 (4) ◽  
pp. 359-362
Author(s):  
Kateryna Iorgachova ◽  
Olga Makarova ◽  
Kateryna Khvostenko
Keyword(s):  
Shelf Life ◽  
Wheat Flour ◽  
Starch Content ◽  
Bound Water ◽  
Storage Period ◽  
Positive Influence ◽  
Quality Parameters ◽  
Moisture Loss ◽  
Waxy Wheat ◽  
Physico Chemical

Nowadays the use of waxy wheat in bread and pastry technologies, is gaining interest in view of extending the shelf-life of flour products, avoiding the use of additives. The obtained results shows the expediency of using waxy wheat flour, starch of which does not contain amylose, for the stabilization of the cake`s quality during its storage. The influence of the mass fraction of non-amylose wheat flour on the physico-chemical and sensory characteristics of finished products were studied. Quality parameters like moisture content, rheological characteristics of the crumb, microbial and sensory analysis of developed products were evaluated during 7 days of storage period. It is found that replacement of bakery wheat flour with traditional starch content for the waxy wheat flour has the positive influence on the cake`s staling process. These samples were characterized with lower decrease of moisture loss, less reduction of the amount of bound water in cake`s crumb and higher organoleptic quality at the end of the shelf-life without adding of synthetic improvers.

scholarly journals Coagulant potentials of Moringa oleifera seeds in water purification

2020 ◽  
Vol 26 (2) ◽  
Author(s):  
R. V. Thorat ◽  
D. A. Malvekar ◽  
A. U. Sutar
Keyword(s):  
Water Sample ◽  
River Water ◽  
Water Purification ◽  
Water Samples ◽  
Moringa Oleifera ◽  
Sewage Water ◽  
Chemical Parameters ◽  
Natural Coagulant ◽  
Physico Chemical ◽  
Almost All

The main objective of this study is to confirm the potentials of Moringa oleifera seeds over alum for water purification. Various doses of Moringa seed powder 4, 8, 12 g/l were taken and checked for treatment of river and sewage water. After treatment of seed powder with water samples were analyzed for physico-chemical parameters like pH, Absorbance, TDS, TSS, Hardness, Chlorides, Conductivity, Turbidity, MPN and DO. Almost all parameters showed reduction with increasing dosage of Moringa seed powder. Similar doses of alum were checked with river water sample and were analyzed for above mentioned parameters. The results obtained showed that seed powder (natural coagulant) is more effective than conventional chemical coagulant., alum. The seed of Moringa oleifera is cheap, eco-friendly and non-toxic, can be effectively used as a coagulant for river and sewage water purification.

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