scholarly journals Chemical composition and cooking qualcity of sweet potatoes Morada INTA and Rojo Blanco

1969 ◽  
Vol 76 (3-4) ◽  
pp. 151-159
Author(s):  
Ceferino R. Ordóñez ◽  
María C. Camdessus ◽  
Carlos A. Roig
Keyword(s):  
Chemical Composition ◽  
Soluble Sugars ◽  
Raw Material ◽  
Sweet Potatoes ◽  
San Pedro ◽  
Calcium Phosphorus ◽  
Phosphorus Iron ◽  
Agricultural Experiment ◽  
Hedonic Scale

Chemical composition and cooking quality of two sweet-potato cultivars were analyzed. Morada INTA and Rojo Blanco cultivars from Agricultural Experiment Station-INTA, San Pedro, province of Buenos Aires, Argentina (lAt 33°41'S., long 59° 41'W.), and from harvests of three different years, were used. Dry matter, free aminoacids, starch, reduced soluble sugars, total nitrogen, pectines, specific gravity, sucrose, total ashes, calcium, phosphorus, iron and magnesium were analyzed. Except for aminoacids and iron contents, the averages of Morada INTA parameters were statistically different at 5% probability level from those of Rojo Blanco. Sweet potatoes were also prepared as boiled and candied, and both products were evaluated by a pannel, using a hedonic scale of 5 points. No statistical differences were found between Morada INTA and Rojo Blanco cultivars. Therefore, Rojo Blanco can replace Morada INTA. The quality of the raw material for processing depends on the particular characteristics of the harvest of each year.

Formulation and evaluation of gluten-free cookies from rice and green banana flour

2021 ◽  
Vol 11 (2) ◽  
pp. 720-726
Author(s):  
Maria Yarla parente ◽  
FABIANA LINHARES ◽  
RENATA ALBUQUERQUE COSTA ◽  
MÁRCIA FACUNDO ARAGÃO
Keyword(s):  
Chemical Composition ◽  
Purchase Intention ◽  
Rice Flour ◽  
Raw Material ◽  
Gluten Free ◽  
Autoimmune Pathology ◽  
Nutritional Characteristics ◽  
Banana Flour ◽  
Hedonic Scale ◽  
Green Banana

Celiac disease (CD) is defined as an autoimmune pathology mediated by specific antibodies and is associated with genetic factors, which causes an inflammatory process of the intestinal mucosa in response to gluten ingestion. A study was conducted to evaluate some gluten-free cookie formulations using rice and green banana flour as raw material, and to evaluate the acceptance and chemical composition of the cookies elaborated. Three different cookie formulations were prepared to contain 100% rice flour, 50% rice flour and 50% green banana flour and 100% green banana flour. The following sensory attributes were evaluated: crispness, flavor, and overall impression, using the 9-point hedonic scale and purchase intention using the 5-point structured scale, to check the acceptance of cookies. The chemical composition of the formulation most accepted by sensory analysis was quantified. Sensory evaluation showed that all cookie formulations were accepted; however, the increase of the green banana flour content has resulted in lower acceptance, which may be due to the slightly bitter flavor that green banana flour gives the product. The most accepted cookie formulation had 15.78% protein, 0.80% ash, 4.31% moisture content, 12.35% lipid, and 66.77% carbohydrate. These nutritional characteristics are following Brazilian legislation. Therefore, all cookie formulations have marketing potential, which is very important, especially for people with gluten sensitivity.

IMPACT OF INNOVATIVE METHOD OF PREPARING TOBACCO LEAVES FOR DRYING ON THE BASIC PARAMETERS OF QUALITY OF TOBACCO RAW MATERIAL

2019 ◽  
Author(s):  
Е.Е. Ульянченко
Keyword(s):  
Chemical Composition ◽  
Quality Indicators ◽  
Raw Materials ◽  
Raw Material ◽  
Tobacco Leaves ◽  
Commercial Grade ◽  
Innovative Method ◽  
Main Indicator ◽  
Basic Parameters

Исследовано влияние приема прорезания средней жилки на основные качественные показатели табачного сырья. Исследования проводили на листьях основных сортотипов табака Трапезонд и Остролист по массовым ломкам. Прорезание жилки осуществляли на инновационном оборудовании экспериментальном образце линии подготовки листьев табака к сушке ЛПТС360 (ВНИИТТИ, Краснодар). Качество табачного сырья с прорезанной жилкой определяли по товарным сортам, технологическим и курительным свойствам, химическому составу по методикам лабораторного контроля ВНИИТТИ. Инновационный способ подготовки табака к сушке в едином потоке с применением технологического оборудования, включающего прорезатель, выявил положительный технологический результат. Установлена эффективность приема прорезания средней жилки: срок естественной сушки листьев с прорезанной жилкой сократился в 2,5 раза выход 1го товарного сорта сырья составил 74,60 87,93 выход волокна сырья с прорезанной жилкой превышает минимальное значение технологических норм (75) в 1,15 1,26 раз условный расход сырья на единицу курительных изделий меньше норматива на 6 25 улучшен основной показатель химического состава табачного сырья (число Шмука) в 1,6 4,6 раза у сортотипа Трапезонд, в 1,2 1,5 раза у сортотипа Остролист дегустационные свойства сырья не ухудшились. Инновационный способ подготовки листьев табака к сушке, включающий прием прорезания средней жилки, рекомендуется для применения в производстве табачного сырья. The influence of middle vein cutting method on the main quality indicators of tobacco raw materials is studied. Studies were carried out on the leaves of the main varieties of tobacco Trapezond and Ostrolist, on mass breakdowns. Vein cutting was carried out on the innovative equipment of the line of preparation of tobacco leaves for drying LPTS360 (GNU VNIITTI RAA, Krasnodar). The quality of tobacco raw materials with a cut vein was determined by commercial grades, technological and Smoking properties, chemical composition in accordance with the methods VNIITTI. An innovative method of preparing tobacco for drying in a single stream with the use of technological equipment, including a cutter, revealed a positive technological result. The period of natural drying of leaves with cut veins decreased by 2,5 times. The yield of the 1st commercial grade of raw materials was 74,60 87,93. The output of the fiber raw material with cut vein exceeds the minimum value of technological norms (75) in 1,15 1,26 times. Conditional consumption of raw materials per unit of Smoking products is less than the norm by 6 25. The method of cutting the middle vein of the leaves improves the main indicator in the chemical composition of tobacco raw materials (Schmuck ratio) 1,6 4,6 times in the variety Trapezond and 1,2 1,5 times in the variety Ostrolist. The tasting properties of raw materials have not deteriorated. Analysis of raw material quality indicators showed that the innovative method of cutting the middle vein is effective and recommended for use in the production of tobacco raw materials.

scholarly journals Cereal bar with cassava bagasse: chemical composition and sensory acceptance

2016 ◽  
Vol 7 (2) ◽  
pp. 42
Author(s):  
Aparecida De Fátima Oliveira Silva ◽  
Leila Maria Girondi ◽  
Suellen Jensen Klososki ◽  
Tatiana Colombo Pimentel ◽  
Carlos Eduardo Barão
Keyword(s):  
Chemical Composition ◽  
Low Cost ◽  
Good Alternative ◽  
Production Costs ◽  
Raw Material ◽  
Brazil Nuts ◽  
Sensory Acceptance ◽  
Cassava Bagasse ◽  
Hedonic Scale ◽  
Cereal Bars

Cassava bagasse, regarded as an agricultural residue can be used as raw material in the development of new products. Cereal bars are foods that have increasingly gained consumers because of the practical use. The objective of this study was to evaluate the effect of adding cassava bagasse (0, 8 and 25%) on the chemical composition and sensory acceptance of coconut cereal bars with Brazil nuts. Cereal bars with cassava bagasse had higher moisture, protein and carbohydrates (fiber) contents than cereal bars without bagasse, lower ash contents and similar fat content. The addition of cassava bagasse caused a decrease in the acceptance of the cereal bars only in the concentration of 25%, however, the products had hedonic values greater than 7 in a 9-point hedonic scale and acceptability indices higher than 80%, indicating that consumers moderately liked them. It can be concluded that the use of up to 25% cassava bagasse in the cereal bar formulation yields products with improved nutritional value and appropriated consumer acceptance. The addition of cassava bagasse to food products is a good alternative in the use of this byproduct, due to the sensory characteristics of the obtained products and the reduction of production costs, because the cassava bagasse has low cost and increases the production yield.

scholarly journals The sensory acceptability of a tilapia (Oreochromis niloticus) mechanically separated meat-based spread

2012 ◽  
Vol 15 (2) ◽  
pp. 166-173 ◽  
Author(s):  
Daniela De Grandi Castro Freitas ◽  
Alda Letícia da Silva Santos Resende ◽  
Angela Aparecida Lemos Furtado ◽  
Luana Tashima ◽  
Henrique Muniz Bechara
Keyword(s):  
Chemical Composition ◽  
Oreochromis Niloticus ◽  
Raw Material ◽  
Common Salt ◽  
Microbiological Analysis ◽  
Sensory Acceptability ◽  
Different Types ◽  
Adequate Quality ◽  
Mechanically Separated Meat ◽  
Hedonic Scale

Mechanically Separated Meat (MSM) is an alternative for the diversification of new fish-based products and also as a solution for the use of waste from the filleting industries. Tilapia MSM was used in this study for the formulation of a fish spread aimed at investigating its acceptability by consumers. Two spread formulations were prepared with different types of commercial salt: seasoned salt (A) and common salt (B). The consumers (112) evaluated their acceptance with respect to overall impression, spreadability, appearance and flavour acceptability on a 9-point hedonic scale. A microbiological analysis of the Tilapia MSM was also carried out and the chemical composition of the Tilapia MSM-based spread determined. When considering the acceptance of all the consumers, the overall impression, appearance and flavour were significantly (P < 0.05) lower for the spread made with common salt (B). However, three different consumer segments could be found from the overall impression of the Tilapia MSM-based spread. The largest segment also preferred the spread made with the seasoned salt (A), but both products were well accepted. The tilapia MSM presented adequate quality as a raw material according to the technical regulations for microbiological standards. The final product presented the following chemical composition: moisture - 62.17%; ash - 2.11%; protein - 9.75% and lipid - 18.81%. These results could be of great importance for the industry in developing and marketing new products obtained from mechanically separated Tilapia meat.

scholarly journals YIELD, PHYSIOLOGICAL QUALITY AND CHEMICAL COMPOSITION OF PHASEOLUS VULGARIS SEEDS, PRODUCED IN THE STATE OF RIO GRANDE DO SUL, BRAZIL

2020 ◽  
Vol 22 (2) ◽  
pp. 224-239
Author(s):  
Tiago Pedó ◽  
Angelita Celente Martins ◽  
Dominique Dos Santos Delias ◽  
Emanuela Garbin Martinazzo ◽  
Vinícius Jardel Szareski ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Starch Content ◽  
Block Design ◽  
Soluble Sugar ◽  
Soluble Sugars ◽  
Experimental Unit ◽  
Agricultural Crops ◽  
Randomized Block Design ◽  
Physiological Quality

The objective of this study was to evaluate the yield and physiological quality of bean seeds in two agricultural crops, and the chemical composition of seedlings submitted to adverse temperatures during germination. For the field experiment, a randomized block design was used, using five genotypes, BRS Embaixador, IPR Tuiuiú, Guabiju, Carioquinha and Mouro, arranged in four replicates. The experimental units were composed of five lines with five meters in length, where 25 plants were randomly collected per experimental unit to measure the characters of interest. For laboratory testing the seeds produced were submitted to three temperatures (15, 25 and 35°C) during germination under controlled conditions. The evaluated characters were: grain yield, mass of a thousand seeds, germination, first germination count, starch content, soluble sugar, soluble protein and total amino acids. The data were submitted to analysis of variance and later compared by the Tukey test. Yield per plant revealed changes between the agricultural crops, as well as among the genotypes tested. Germination and the first germination count revealed higher magnitudes in seeds produced by BRS Embaixador, IPR Tuiuiu and Carioquinha genotypes. For all genotypes, protein and amino acid levels were higher in seedlings submitted to lower temperatures. The levels of starch and total soluble sugars were higher in seedlings produced at 35°C. Yield, seed physiological quality and chemical composition of seedlings are influenced by the crop and genotypes tested.

scholarly journals Effect of maturity stage on the chemical composition of argan fruit pulp

OCL ◽  
2019 ◽  
Vol 26 ◽  
pp. 15
Author(s):  
Hicham Harhar ◽  
Said Gharby ◽  
Yousra El Idrissi ◽  
Daniel Pioch ◽  
Bertrand Matthäus ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Soluble Sugars ◽  
Fold Increase ◽  
Maturity Stage ◽  
Health Food ◽  
Total Soluble Sugars ◽  
Kernel Oil ◽  
Argan Tree ◽  
Oil Peak

Argan tree, a species endemic to Southern Morroco, is well known for its kernel oil used in cosmetics and health-food, but the corresponding pulp attracted less interest from researchers and little is known about its chemical composition and evolution during maturation. The pulp of argan fruits monthly harvested during the ripening period based on fruit color (April to July), was analyzed. With progressing ripeness various changes were observed in the chemical composition, such as (i) a four-fold increase of total soluble sugars content (glucose, fructose and saccharose), and of Fe (75–165 ppm), but also (ii) a drop of many components, such as proteins (10.1–6.4%), and cell wall polymers, lignin (14.9–5.9%) and hemicellulose and cellulose. Hexane-soluble compounds found in substantial amount (10.7% in April) also decreased with time: the pulp oil peak (8.3%) was in April and June, and that of polyisoprene in June (3.6%). Therefore the stage of maturity (harvest date) is to be considered, without affecting the quality of the argan oil.

scholarly journals Characterization of Chemical Composition and Microstructure of Natural Iron Ore from Muko Deposits

2012 ◽  
Vol 2012 ◽  
pp. 1-9 ◽  
Author(s):  
Abraham J. B. Muwanguzi ◽  
Andrey V. Karasev ◽  
Joseph K. Byaruhanga ◽  
Pär G. Jönsson
Keyword(s):  
Chemical Composition ◽  
Iron Ore ◽  
World Market ◽  
Ore Deposits ◽  
Raw Material ◽  
X Ray Diffraction ◽  
Fe Content ◽  
Natural Iron ◽  
Western Uganda

The study aimed at investigating the chemical composition and microstructure of raw iron ore from the deposits in Muko area (south-western Uganda). The quality of this iron ore was evaluated to establish its suitability to serve as a raw material for iron production. Samples were taken from the six hills of Muko ore deposits and tests carried out to establish their composition and properties. X-ray diffraction and scanning electron microscopy were employed in the investigation and chemical analysis performed to determine the compounds constituting the ore. The quality of this ore was compared to generalized world market standards and ores from other nations. It was found that Muko ore is a rich hematite grade with Fe content above 65%. It has little gangue (<6% SiO2 and 3-4% Al2O3) and low contents of the deleterious elements (P~0.02% and S<0.006%), which correspond to acceptable levels for commercial iron ores.

scholarly journals The Effect of Cultivar and Biostimulant Treatment on the Carrot Yield and its Quality

2012 ◽  
Vol 77 (1) ◽  
pp. 37-48 ◽  
Author(s):  
Aneta Grabowska ◽  
Edward Kunicki ◽  
Agnieszka Sękara ◽  
Andrzej Kalisz ◽  
Renata Wojciechowska
Keyword(s):  
Chemical Composition ◽  
Nutritional Quality ◽  
Dry Matter ◽  
Foliar Application ◽  
Soluble Sugar ◽  
Soluble Sugars ◽  
Matter Content ◽  
Cultivated Plants ◽  
Dry Matter Content

Summary Modifications in growing techniques can affect the yield and nutritional quality of various cultivated plants. Among them, the use of biostimulants is environmental friendly method of stimulating crop productivity, stress resistance, and affecting yield or chemical composition of the plants. The aim of the investigation was determining of the effect of biostimulant treatment on yield and its quality of carrot grown for summer harvest. The experiment was carried out in 2009-2011 in the experimental station of the University of Agriculture in Krakow, south Poland. Two experimental factors were taken into consideration: (1) cultivar: Nandrin F1 and Napoli F1 (2) dose of Aminoplant (foliar application): 1.5 and 3.0 dm3∙ha-1 and control (without Aminoplant). Total and marketable yield, root length, its diameter, leaf mass and leaf : root mass ratio were assessed. The dry matter, soluble sugar, carotenoids and nitrate ions contents were analyzed as main determinants of carrot nutritional quality. Aminoplant influenced not only carrot productivity, but mainly chemical composition of the roots. The present results also suggest that carrot reaction to biostimulant treatment was depended on a cultivar more than on environmental conditions in particular growing seasons. The significant effect of Aminoplant in a dose of 1.5 dm3∙ha-1 on the yield of roots and leaf rosette mass of ‘Nandrin F1’ appeared only in the first year of the experiment. Spraying with Aminoplant in a dose of 3.0 dm3∙ha-1 significantly increased the soluble sugars content in carrot roots of both cultivars but only in 2011. Dry matter content was also affected by biostimulant treatment mainly for ‘Napoli F1’, which showed the lowest dry matter content when sprayed with Aminoplant in a dose of 1.5 dm3∙ha-1. In 2010 control plants contained the greater amount of carotenoids, while in next year roots of plants treated with Aminoplant in a dose of 3.0 dm3∙ha-1 had more these compounds. The significant effect of Aminoplant on nitrates content in carrot roots was observed but were not repeatable in the experimental years, so different climatic conditions modified carrot reaction on biostimulant spraying.

scholarly journals Determination of the Chemical Composition of Eucalyptus spp. for Cellulosic Pulp Production

Forests ◽  
2021 ◽  
Vol 12 (12) ◽  
pp. 1649
Author(s):  
Túlio Anselmo Sacramento Vieira ◽  
Taiana Guimarães Arriel ◽  
Antônio José Vinha Zanuncio ◽  
Amélia Guimarães Carvalho ◽  
Monique Branco-Vieira ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Lignin Content ◽  
Polar Compounds ◽  
Raw Material ◽  
Alkanoic Acids ◽  
Main Components ◽  
Cellulosic Pulp ◽  
Pulp Production

The chemical composition of wood is important to assess the quality of this raw material for the industry of cellulosic pulp production. The purpose of this work was to determine the chemical composition of Eucalyptus spp. grown for cellulosic pulp production. Ten Eucalyptus spp. clones with six years of age, located in the municipality of Itamarandiba, Minas Gerais, Brazil, were used. Quantification was obtained for extractives, monosaccharides, uronic acids, acetates, lignin, ash and the phenolic composition of the extracts. In average, clones showed around 2.7% extractives, with a predominance of polar compounds soluble in ethanol and water; 27.7% lignin and 0.3% ash. Glucose was the main sugar detected (64.2%), followed by xylose (19.3%). The main components of the extractives were steroids, fatty acids and aromatic acids, followed by smaller amounts of substituted alkanoic acids, fatty alcohols, glycerol derivatives and triterpenes. The ethanol–water extracts presented total phenol contents ranging from 321.4 to 586.6 mg EAG/g of extract, tannins from 28.1 to 65.1 mg catechin/g of extract and flavonoids from 73.6 to 256.9 mg catechin/g of extract. Clones with a higher holocellulose amount and a lower lignin content showed a higher potential for cellulosic pulp production. These findings are important for the development of high-quality wood based on important traits for the pulp and paper sector.

scholarly journals Analysis of drying operation and quality evaluation of crushed meat prepared from three trims of low beef marketing

2019 ◽  
Vol 6 (5) ◽  
pp. 254-257
Author(s):  
Pollorena Gregorio Lopez ◽  
Ariana Sainz Melissa Hernandez ◽  
Grace Erandy Baez Hernandez ◽  
Monica Gamez Luque
Keyword(s):  
Chemical Composition ◽  
Quality Evaluation ◽  
Meat Products ◽  
Physicochemical Characteristics ◽  
Raw Material ◽  
Water Removal ◽  
Drying Process ◽  
Normal Range ◽  
Drying Curves

The objective of this research was to evaluate the performance and quality of three cuts of beef marketing low during the drying process for the preparation of meat crushes. quality (color, pH, aw, chemical composition) of beef cuts glove, neck and lizard cool and their behavior during drying (curves) and the quality of the finished product (color, pH, aw analyzed, chemical composition). Data were evaluated by analysis of variance via. Color and aw in the raw material were within the normal range, while the pH was varied from 5.92-6.45. In the chemical composition, the cut glove had higher moisture content (76.42%). Similarly, during drying, this cut, introduced least resistance for water removal, reaching the desired humidity (25-30%) in less time (240 min). With regard to the finished product, differences in physicochemical characteristics, mainly in color they were presented. The chemical composition, both moisture and protein were affected, which varied between the 24.65-28.09% and 51.70-53.65% respectively. The three cuts have assessed potential for the production of dried meat products, such as crushed and dried meat

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