scholarly journals Ceramic Charcoal Stove in a Mixed Media

2021 ◽  
Vol 04 (07) ◽  
Author(s):  
Okonkwo, Ivan Emeka Ph.D ◽  
Keyword(s):  
Raw Materials ◽  
Academic Research ◽  
Difficult Problem ◽  
The Body ◽  
Electric Power Supply ◽  
Environmental Consequences ◽  
Gas Cylinder ◽  
High Efficient ◽  
Rural Places ◽  
Gas Stoves

The acquisition of electric and gas stoves has been a difficult problem for most people in the rural places, hence most of them have resorted to wood for cooking. This has contributed to depletion of our forest and its attendant environmental consequences. This situation has made the researchers to attempts at looking for a way to reduce the amount of wood/charcoal used by designing a charcoal used by designs a chemical stove. This Ceramic Charcoal Stove was designed and built with locally obtained raw materials; locally composed low-density bricks and fired with a down-draught kiln at 800 degrees Celsius. The study also revealed that, once the charcoal in this stove is ignited, it could boil water at 6-7mins. This is a solution for conservation of charcoal used while cooking because some people are scared of using gas to cook because of its hazardous disadvantages while many others do not have money for refilling the gas cylinder and people who live in the rural area where there is no electric power supply, for electric stove. This solution has been found to have a high efficient heat maintenance property for cooking food and keeping the body warm is a welcomed development. This study is hoped to aid the in furtherance of academic research in this field and other related areas.

Mutual Influence Study of Food Acids and Polysaccharides of Different Nature on the Sensory Perception of Low-Calorie Sweet Dishes

Food Industry ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 71-78
Author(s):  
Ekaterina Minnikhanova ◽  
Nataliya Zavorokhina ◽  
Anna Gilina
Keyword(s):  
Mutual Influence ◽  
Raw Materials ◽  
Sucrose Solution ◽  
Complex Mixture ◽  
The Body ◽  
Sensory Characteristics ◽  
Apple Pectin ◽  
Low Calorie ◽  
Functional Reserves ◽  
Materials Used

Abstract The inclusion of polysaccharide thickeners in the recipes of sweet dishes increases the functional reserves of the body, contributes to the preservation of health and the prevention of diseases. The purpose of the research is to study the sensory characteristics of polysaccharides of various nature when combined with food acids, to develop a recipe for a basic mixture of low-calorie meals for public catering. The authors analyzed citric, lactic and succinic acids in combinations with polysaccharides of various nature. Organoleptic tests were evaluated by a touch panel. The organization of the tasting analysis corresponded to GOST ISO 6658-2016; the consistency was determined according to GOST 31986-2012, GOST ISO 11036-2017, GOST ISO 8588-2011. The optimal organoleptic combinations of the presented food acids and complex additives of sweeteners (CDP) were identified, which included aspartame, sodium saccharinate, Sucralose, sweetness coefficient – 340: the mixture with citric acid had a long pleasant aftertaste without foreign tastes and the best taste characteristics. Using the “A-not A” method, we found that the sample with the addition of CDP is identical to the sucrose solution. In the second part of the study, polysaccharides were added to model samples of acids with complex sweeteners; the best sensory characteristics were obtained by model samples consisting of a mixture of low-esterified Apple pectin with lactic acid and KDP. The technology of obtaining a stable elastic jelly using low-esterified Apple pectin has been developed, since the complex mixture of sweeteners and food acids does not have a dehydrating effect. Developed a dry mix recipe that can serve as a basic development, low-calorie sweet products for catering and has a variance of use of lactic and succinic acids, depending on the flavor characteristics of the raw materials used and its corrective ability.

Anthocyanins: Chemical Properties and Health Benefits: A Review

2021 ◽  
Vol 17 ◽  
Author(s):  
Siraj Salman Mohammad ◽  
Renata Oliveira Santos ◽  
Maria Ivone Barbosa ◽  
José Lucena Barbosa Junior
Keyword(s):  
Raw Materials ◽  
Health Benefits ◽  
Chemical Properties ◽  
Extraction Methods ◽  
The Body ◽  
Raw Material ◽  
Extraction Properties ◽  
Therapeutic Properties ◽  
Food Processes ◽  
Shed Light

: Anthocyanins are widely spread in different kinds of food, especially fruits and floral tissues, there is an extensive range of anthocyanin compounds reach more than 600 exist in nature. Anthocyanins can be used as antioxidants and raw material for several applications in food and pharmaceutical industry. Consequently, a plenty of studies about anthocyanins sources and extraction methods were reported. Furthermore, many studies about their stability, bioactive and therapeutic properties have been done. According to the body of work, we firstly worked to shed light on anthocyanin properties including chemical, antioxidant and extraction properties. Secondly, we reported the applications and health benefits of anthocyanin including the applications in food processes and anthocyanin characteristics as therapeutic and prophylactic compounds. We reviewed anticancer, anti-diabetic, anti-fatness, oxidative Stress and lipid decreasing and vasoprotective effects of anthocyanins. In conclusion, because the importance of phytochemicals and bioactive compounds the research is still continuing to find new anthocyanins from natural sources and invest them as raw materials in the pharmaceutical and nutrition applications.

Compound feed from different producers for piglets and their comparative assessment

2021 ◽  
pp. 3-12
Author(s):  
N. I. Kulmakova ◽  
T. A. Magomadov ◽  
N. M. Kostomakhin ◽  
M. N. Dmitrieva ◽  
H. Saleh
Keyword(s):  
Raw Materials ◽  
Comparative Assessment ◽  
Feed Additives ◽  
The Body ◽  
Animal Origin ◽  
Quality And Safety ◽  
Processing Technologies ◽  
Starting Compound ◽  
Federal Standard

The quality of raw materials and goods of animal origin depends first of all on the safety of feed, their balance in terms of the main nutrients and digestibility by the body. As a rule, the lower the quality and safety of feed, the lower the productivity of all types of animals and poultry. The quality of feed is influenced by all stages of their production: growing conditions, harvesting and storage, processing technologies, canning and preparation for feeding. Where high-quality feed is used in diets, maximum productivity and high realization of the genetic potential of animals are obtained. During the storage and processing of plant and animal raw materials its physic and mechanical, biochemical, sanitary and microbiological properties change. This can be avoided only by observing the sanitary and hygienic requirements for bagging, harvesting, and storing feed. The quality of feed is confirmed by its physical, chemical, organoleptic, microbiological and other indicators, which determines the variety of feed control methods at all stages of their turnover. In this connection, the development and strengthening of control over the quality and safety of feed and feed additives is one of the important tasks of modern animal feeding science. The purpose of the work was to carried out a comparative assessment of four samples of the starting compound feed SK-3 for piglets of different producers. The experimental part of the work has been carried out in the laboratory of veterinary expertise at the compound feed plant LLC “Athens-Volga”. For the study of compound feed an average sample was taken from each sample, separating from the combined sample using a hand scoop according to Federal standard 13496.0-2016. Methods of sampling. Quality and safety control was carried out according to organoleptic, physic and chemical, microbiological indicators and the content of mycotoxins in compound feed. Monitoring of compound feed of the compared samples of the starting compound feed for piglets SK-3 according to the studied indicators has shown that all samples meet the sanitary and hygienic requirements of Federal standard of our country.

PROSPECTS FOR USING ASTRAGALUS ONOBRYCHIS AS A SOURCE OF NATURAL ANTIOXIDANTS

2021 ◽  
pp. 47-53
Author(s):  
Pozdnyakovа Т.А. ◽  
Kuleshovа Е.S. ◽  
Bubenchikov R.A.
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Chemical Interaction ◽  
Raw Materials ◽  
Natural Antioxidants ◽  
The Body ◽  
Plant Raw Materials ◽  
Total Antioxidant ◽  
Promising Source ◽  
The Relationship

The predominance of synthetic and genetically modified foods in the diet of a modern person often leads to disruption of natural metabolic processes and the accumulation of toxic free radicals in the body, which provokes the development of various diseases. Natural antioxidants from medicinal plants can help maintain health and stop the processes of peroxidation. In our opinion, Аstragalus onobrychis can become a promising source of natural antioxidants. The aim of this study was to establish the antioxidant activity in extracts from the herb Astragalus onobrychis. In order to obtain objective and reliable results during our research, we used two methods: the method of titrimetry and spectrophotometry of free radicals. The titrimetric method is based on the chemical interaction between an oxidizing agent (potassium permanganate) and natural antioxidants present in extracts from plant raw materials, since they exhibit the properties of reducing agents. The spectrophotometric method makes it possible to assess the value of antioxidant activity and the duration of the reaction by assessing the interaction of 2,2-diphenyl-1-picrylhydrazil with plant antioxidants. To establish the relationship between the antioxidant activity and the presence of phenolic compounds in the plant, the content of flavonoids and hydroxycinnamic acids in the herb Astragalus onobrychis was determined. As a result of the studies, the total antioxidant activity of extracts from the herb Astragalus onobrychis was established and it was revealed that its value depends on the type of extractant used, since this factor is associated with the content of various groups of natural antioxidants in the extraction. The data obtained indicate the prospects of using the herb Astragalus onobrychis as a source of natural antioxidants.

CONSUMER PROPERTIES OF PASTA WITH POWDER FROM MARIGOLD INFLORESCENCES (TAGETES L.)

2021 ◽  
Vol 40 (4) ◽  
pp. 102-112
Author(s):  
SHAPOVALOVA Nataliia ◽  
VEZHLIVTSEVA Svitlana ◽  
ANTIUSHKO Dmytro
Keyword(s):  
Raw Materials ◽  
Experimental Studies ◽  
The Body ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Organoleptic Properties ◽  
Biological Value ◽  
Plant Raw Materials ◽  
Active Substances

Background. The deficiency of essential nutrients in the human body is the root cause of reduced efficiency, general resistance of the body to various diseases. That is an urgent problem in the context of the spread of coronavirus infection. In this regard, the search for opportunities to meet the needs of the population in food products that contain biologically active substances (BAS) through the use of high-value and at the same time available plant raw materials is extremely important. Marigolds attract special attention among such raw materials. The aim of the work is to study the chemical composition and evaluate the consumer properties of Tagetes L. varieties, zoned in the Kiev region, to prove the possibility of increasing the biological value of pasta by adding to their recipe powder from marigold inflorescences. Materials and methods. The object of research is pasta of B group (noodles). Inflorescences of marigolds of different varieties gathered during the flowering period in July-September 2019–2020 in the territory of Vasylkiv and Obukhiv districts of Kyiv region, Ukraine were used as enriching plant raw materials. The quality of finished pasta was assessed by organoleptic and physicochemical indexes (moisture content and titratable acidity). The content of mineral elements in the fine powder of marigold inflorescences was determined on the EXHERT-3L device, the quantitative composition and BAS identification – by spectrophotometric analysis on the device Specord-200 Analytic Jena UV-vis. The integrated quality index of pasta products was calculated taking into account the importance factors of individual indexes. Results. Comparing the obtained results, we can state that all the studied varieties – Gold Kopfen, Orange Flame, Hawaii, Equinox are characterized by high biological value, regardless of the area of collection. As a result of calculated and experimental studies it was determined that the addition of 7 % of the supplement does not provide the required supply of vitamins and minerals. Replacing the flour in the recipe by 20 % significantly improves the mineral composition, but deteriorates the taste and aromatic properties of pasta. The most optimal and rational amount of added additive is 15 %, as it improves the organoleptic properties of pasta and enriches their BAS. Conclusion. The usage of non-traditional vegetable raw materials, in particular powder from marigold inflorescences, which is rich in biologically active substances, allows not only to expand the range, improve the quality of finished products, but also increase the biological value of the product. The optimal amount of additive –powder from marigold inflorescences, was defined. It is 15 % by weight of flour in the production of noodles. This concentration allows not only to improve the organoleptic properties, but also to increase the content of biologically active substances – vitamins, micro- and macronutrients. The usage of non-traditional natural raw materials (powder from marigold inflorescences) allows to abandon artificial colorsand give the finished pasta a pleasant colorand aroma.

scholarly journals Prospects Of Using Walnut In Technologies Of Drinks

2015 ◽  
Vol 19 (2) ◽  
pp. 39-50
Author(s):  
Inna Tiurikova ◽  
Mykhailo Peresichnyi
Keyword(s):  
Raw Materials ◽  
Chemical Properties ◽  
The Body ◽  
Maturity Stage ◽  
Human Beings ◽  
Fruit And Vegetable ◽  
Biological Value ◽  
Vegetable Raw Materials ◽  
Main Components ◽  
Physical And Chemical

Abstract The results of studies in the field of beverage functionality using walnut are presented. The main components such as celery, Jerusalem artichokes, carrots, pumpkin and rhubarb, as a dietary supplement - extracts from walnut of milk-maturity stage are offered for creating blends. The basic physical and chemical properties of fruit and vegetable raw materials and semi-finished products created on the base of them have been studied, and their nutritional and biological value has been proved. Rational technologies of fruit and vegetable blends with nut additives have been identified. Their biological value has been confirmed. Drinks are recommended for use in the daily diet of human beings to satisfy thirst and enrich the body by biologically valuable components.

scholarly journals The Roles of Micro and Small Enterprises in Empowering Women: The Case of Jimma Town, Ethiopia

2019 ◽  
Vol 6 (2) ◽  
pp. 139
Author(s):  
Bizuayehu Daba Feyisa ◽  
Kaleb Amanu Tamene
Keyword(s):  
Women Entrepreneurs ◽  
Raw Materials ◽  
Data Gathering ◽  
Sampling Technique ◽  
Research Approach ◽  
Small Enterprises ◽  
Electric Power Supply ◽  
Self Confidence ◽  
Micro And Small Enterprises ◽  
Jimma Town

The main aim of this study was to assess the roles of Micro and Small Enterprises in Empowering Women in Jimma Town. In this study, the researchers employed purely qualitative research approach. Purposive sampling technique was employed as appropriate sampling technique to select research participants. In addition to this, the researchers also used data gathering tools such as in-depth interview and non-participant observations. The study found out that Micro and Small enterprises in Jimma Town have played significant roles in empowering some women entrepreneurs economically and socially by improving their livelihoods, enhancing their self-confidence, decision making capacity, financial autonomy, freedom of mobility and also boosting their social-interactions. The study also found out that women entrepreneurs have been facing serious challenges against their business such as lack of appropriate working and selling places, market linkages, loan, and shortages of raw materials and frequent interruptions of electric power supply. So, the researchers recommended that all concerned government institutions shall try their level best to address such problems to advance women’s empowerment through micro and small enterprises to the best level.

scholarly journals Pengolahan Sagu menjadi mie prebiotik sebagai makanan fungsional dan upaya peningkatan ketahanan pangan di Desa Alai Selatan, Kecamatan Tebing Tinggi Barat, Kepulauan Meranti

2020 ◽  
Vol 2 ◽  
pp. 112-116
Author(s):  
Atria Martina ◽  
Wahyu Lestari ◽  
Tetty Marta Linda ◽  
Saberina Hasibuan ◽  
Imelda Wardani
Keyword(s):  
Food Security ◽  
Sweet Potato ◽  
Raw Materials ◽  
Food Product ◽  
Nutritional Composition ◽  
The Body ◽  
Processed Food ◽  
Sensory Features ◽  
Purple Sweet Potato ◽  
Improve Food Security

Noodles are a processed food product favored by most Indonesians, generally made from wheat which must be imported. Kepulauan Meranti Regency is the largest producer of sago in Indonesia. One of the products made from sago that is widely produced in Meranti is sa.go noodle. Making noodles with local raw materials such as sago and sweet potato is an effort to improve food security. Traditional sago noodle has  high carbohydrate and fiber content but still has disadvantages such as not having inulin content as a prebiotic, less antioxidant and a less attractive color, while purple sweet potato contains inulin as prebiotic components, high antioxidants, vitamins and minerals.The utilization of prebiotics insago noodle has multiple advantages since they improved probiotic growth in the body, sensory features and provide a more well-balanced nutritional composition as functional food. This community service program aims to training on the process of making prebiotic sago noodles to the community in Alai Selatan Village.This activities are carried out by course and practice methods.The results showed that the participants were interested in making prebiotic sago noodles because they had a more attractive features, more nutritious and had a delicious taste. Prebiotic sago noodles can be used as an effort to biodiversify sago noodle products to support food security and improve the community's economy.

scholarly journals ANALISIS KANDUNGAN SAPONIN PADA DAUN DAN TANGKAI DAUN Carica pubescens Lenne & K. Koch

el–Hayah ◽  
2016 ◽  
Vol 5 (4) ◽  
pp. 143 ◽  
Author(s):  
Eko Budi Minarno
Keyword(s):  
Raw Materials ◽  
Herbal Medicines ◽  
The Body ◽  
Raw Material ◽  
Ring Test ◽  
Tropical Species ◽  
Color Test ◽  
Natural Medicine ◽  
Chemical Content ◽  
Carica Pubescens

<p><em>Carica pubescens Lenne &amp; K. Koch is a tropical species that adapt to the plateau environment and low temperatures. In East Java, the plant is found in Cangar and Bromo region. Morphological, chemical content, and analysis of protein banding pattern on C. pubescens has been done, but more on the analysis of active compounds for pharmaceutical raw materials and its accumulation in the body of the plant has not been widely studied. Saponins on C. pubescens potential as a raw material of natural medicine in the treatment of Diabetes Mellitus (DM). This study aims to determine the content of saponin in leaf and petiole of C. pubescens in terms of absorbance values. Saponins were analyzed by qualitative form the foam test, color test, Thin Layer Chromatography (TLC) analytical and preparative. Quantitative test in the form of UV-Vis spectrophotometry results preparative TLC. This research was done at the Laboratory of Department of Biology and Chemistry UIN Maulana Malik Ibrahim Malang. The results showed that the leaf and petiole of C. pubescens positive for the saponins with the formation of stable foam for 60 seconds at 1.5 cm - 1.7 cm. The third positive samples containing saponins triterpene the ring test produces a brownish color. Isolation saponin by TLC shows the best ratio of eluent chloroform: methanol: water (14: 6: 1) compounds can be separated perfectly. Saponin absorbance values obtained three samples as follows: petiole samples from the region Cangar amounted to 0.852, leaf samples from the region Cangar amounted to 0.686, and leaf samples from Bromo region amounted to 0,629. The highest saponins found in organs petiole. Thus the petiole of C. pubescens has the potential to be used as a source of triterpene saponins which can be developed into a commercial herbal medicines.</em></p>

scholarly journals Use of water-alcohols treatment of medicinal plants under conditions modeling intoxication by lead and cadmium

2021 ◽  
pp. 80-88
Author(s):  
Yu. I. Koval ◽  
T. I. Bokova ◽  
A. F. Petrov
Keyword(s):  
Heavy Metals ◽  
Medicinal Plants ◽  
Blood Serum ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Live Weight ◽  
The Body ◽  
Laboratory Animals ◽  
Lead And Cadmium ◽  
Water Alcohol

The results of studying the effects of water-alcohol infusions of medicinal plants - rhizomes of thick-leafed incense (Bergenia crasslifolia L. Fritsch), dioica nettle leaves (Urtica dioca L.), burdock roots (Arctium lappa L.), and mother-and-leaf leaves - are presented. ordinary machichi (Tussilago farfara L.) on the organism of laboratory rats under conditions of short-term intoxication with heavy metals in doses of 25 mg of lead and 2.5 mg of cadmium per 1 kg of live weight. In the course of studies it was found that the effect of heavy metals on the body of laboratory animals is selective - the main “depot” of lead was bone tissue, and cadmium - the kidneys and liver. The addition of 1 ml of water-alcohol infusions from medicinal raw materials to the diet of rats as detoxicants caused a decrease in the level of lead in the animal organism to 6.32 times, cadmium to 3.46 times. The greatest detoxification ability was shown by infusions of the roots of burdock and leaves of nettle dioecious. Under the influence of elevated doses of lead and cadmium in laboratory animals there was an increase in heart mass by 40.34 % and spleen by 89.91 %, a decrease in the content of alkaline phosphatase in blood serum by 25.81 %. Water-alcohol infusions normalized the biochemical parameters of rat blood serum. Studies have shown that the infusions of rhizomes of thick-leafed frangipani, burdock roots, dioecious nettles and coltsfoot leaves with antioxidant properties can be the basis for the development of an effective herbal preparation used for the prevention and treatment of animals from intoxication with salts of heavy metals.

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