scholarly journals JERUSALEM ARTICHOKE (HELIANTHUS TUBEROSUS) FLOUR IMPACT ON BREAD QUALITY

2021 ◽  
Vol 28 (1) ◽  
Author(s):  
Aurica Chirsanova ◽  
◽  
Tatiana Capcanari ◽  
Ecaterina Gîncu ◽  
◽  
...  
Keyword(s):  
Wheat Flour ◽  
Chemical Properties ◽  
Jerusalem Artichoke ◽  
Essential Amino Acids ◽  
Matter Content ◽  
Dry Matter Content ◽  
Beneficial Effects ◽  
High Dry Matter ◽  
Physico Chemical ◽  
The Impact

Jerusalem artichoke tubers are known for their high content of nutrients, high acidity, pleasant taste and smell and beneficial effects on health. Thus, the capitalization of food products such as bread with Jerusalem artichoke flour, could be an opportunity to diversify the range of new products. The aim of this research was to elucidate the impact of added Jerusalem artichoke flour (in a concentration of 2.5%, 5%, 7.5% and 10%) in wheat flour bread on the sensory and physico-chemical properties of the finished product. Jerusalem artichoke flour has a high dry matter content and a high content of essential amino acids such as histidine, isoleucine, methionine, phenylalanine and valine. In the results we recommend the replacement of wheat flour with 5% Jerusalem artichoke flour, to obtain a product rich in micro and macronutrients with better organoleptic properties and a longer shelf life, which positively influences human health.

scholarly journals IDENTIFICATION OF THE MAIN PHYSICO-CHEMICAL PROPERTIES INFLUENCING THE QUALITY OF THYME (SATUREJA HORTENSIS)

2017 ◽  
Vol 20 (2) ◽  
Author(s):  
SIMONA GHINITA CONSTANTIN ◽  
MIRELA PRAISLER ◽  
GABRIELA IORDĂCHESCU
Keyword(s):  
Monosodium Glutamate ◽  
Chemical Properties ◽  
Principal Component ◽  
Matter Content ◽  
Dry Matter Content ◽  
Satureja Hortensis ◽  
Umami Taste ◽  
Physico Chemical

<p>Thyme (<em>Satureja hortensis</em>) is a popular spice for food, which is also often used as a medicine for various ailments. This paper presents an artificial intelligence method applied for the objective determination of the most important physico-chemical variables affecting the quality of thyme, i.e. Principal Component Analysis (PCA). The results show that the main properties which significantly influence the nutritional value of thyme are moisture (MOIST), dry matter content (DRYM), protein content (PROT) and, to a lesser extent, carbohydrate content (CARB). Humidity is strongly and negatively correlated with the latter three variables. The main variable that ensures the similarity between the thyme samples having the same geographical origin is the monosodium glutamate content, which generates its delicious (umami) taste.</p>

scholarly journals Changes in physico-chemical properties and flavour compounds during fermentation of different obushera (sorghum and millet) beverages

2012 ◽  
Vol 12 (54) ◽  
pp. 6665-6685
Author(s):  
IM Mukisa ◽  
◽  
CMBK Muyanja ◽  
YB Byaruhanga ◽  
T Langsrud ◽  
...  
Keyword(s):  
Organic Acids ◽  
Dry Matter ◽  
Chemical Properties ◽  
Principal Component ◽  
Matter Content ◽  
Dry Matter Content ◽  
Fermentation Time ◽  
Flavour Compounds ◽  
Physico Chemical ◽  
Highperformance Liquid Chromatography

Four types of Obushera, a fermented millet or sorghum beverage: Ekitiribita, Obuteire, Obutoko and Enturire were analyzed for their physico-chemical properties, sugars, organic acids and volatile compounds during fermentation. Standard chemical methods were used to determine the physico-chemical properties of Obushera. The organic acids, carbohydrates, glucose, fructose and maltose were analyzed by highperformance liquid chromatography. The pH of all Obushera varied between 4.00±0.10 and 4.42±0.11 after 4 days of fermentation. The pH of Obuteire, Obutoko and Enturire dropped below 4.5 within one day of fermentation. Acidity ranged between 0.13% (Ekitiribita) to 1.33% (Enturire) after 4 days of fermentation. Dry matter decreased and varied between 5.4 and 22% after 4 days of fermentation. Fermentation resulted into a 20–40% reduction of dry matter in Obutoko, Obuteire and Enturire. Enturire had the highest dry matter content and decreased from 22% to 13%. Fermentation resulted in an apparent increase in protein concentration (5.7– 12.3%). Flavour compounds identified included sugars, organic acids, aldehydes, ketones, alcohols and esters. Enturire contained the highest (p < 0.05) concentrations of most flavor compounds. Sugars (maltose, glucose and fructose) were reduced during fermentation. The predominant organic acids detected were lactate, acetate and succinate and increased with fermentation time. Alcohols identified in Obushera were ethanol, 3-methyl-1-butanol, 2-methyl-1-propanol and 2-methyl-1-butanol and increased during fermentation. Ethanol was the predominating alcohol reaching a maximum of 0.8–1.0% (Obuteire and Obutoko) and 4.5% in Enturire during fermentation. The aldehydes detected in Obushera were acetaldehyde, 2-methyl-1- propanal, 2-methyl-1-butanal and 3-methyl-1-butanal and varied from 0.1 mg kg-1 to 6.8 ± 1.2 mg kg-1. Diacetyl, acetoin and 2,3 pentanedione were the ketones identified in Obushera. Esters detected in Obushera included ethyl lactate, ethyl acetate, ethyl butyrate and isobutyl acetate. Significantly higher (p <0.05) amounts of esters were detected in Enturire than in the other types of Obushera. Principal Component analysis, grouped Obushera into three categories (Ekitiribita, Obuteire/Obutoko and Enturire) based on flavour profile differences.

scholarly journals Some quality parameters of mustards from the Romanian market

2018 ◽  
Vol 29 (2) ◽  
pp. 126-129
Author(s):  
Cristina Damian ◽  
Ana Leahu ◽  
Sorina Ropciuc ◽  
Mircea-Adrian Oroian
Keyword(s):  
Statistical Analysis ◽  
Chemical Analysis ◽  
Rheological Model ◽  
Dry Matter ◽  
Chemical Properties ◽  
Quality Parameters ◽  
Matter Content ◽  
Dry Matter Content ◽  
Physico Chemical ◽  
Linear Correlations

Abstract Five commercial mustards, made by different manufacturers, were studied to examine their physico-chemical properties and to establish relationships between those properties. Physico-chemical analysis revealed distinct differences between the mustards in the dry matter and extract contents and smaller differences in the protein, fat and ash levels. Two of the investigated mustards did not satisfy the requirements of the relevant Romanian standard regarding dry matter content. Statistical analysis of the results showed significant linear correlations between the dry matter, fat, protein and ash contents of mustards and some parameters of rheological model.

scholarly journals Physico-Chemical and Sensory Profiles of Enriched Linz Biscuits

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 771
Author(s):  
Zuzana Hlaváčová ◽  
Eva Ivanišová ◽  
Ľuboš Harangozo ◽  
Ana Petrović ◽  
Denisa Kušteková ◽  
...  
Keyword(s):  
Electrical Properties ◽  
Control Sample ◽  
Chemical Properties ◽  
Matter Content ◽  
Sensory Profile ◽  
Dry Matter Content ◽  
Crude Fibre ◽  
Combustion Heat ◽  
Physico Chemical ◽  
Control Samples

The aim of the present study was to determine the physico-chemical properties (dry matter content, combustion heat, electrical properties, total protein, ash, fat and crude fibre contents, selected amino acids, and trace elements), antioxidant content, and sensory profile of Linz biscuits. They were enriched by the addition of powdered carrot, nettle leaves and elderberry fruit, which is 3% of the product. For comparison of results, a control variant without the addition of these components was also prepared. The enriched biscuits showed slightly higher total ash and crude fibre contents in comparison to the control samples. Results for the antioxidant activity and total polyphenol, flavonoid, and phenolic acid contents of the enriched biscuits were higher in all observed parameters than in the control sample with the best results obtained for Linz biscuits enriched with elderberry and nettle powder. In enriched biscuits, higher contents of iron, zinc, and manganese were measured, especially in biscuits with nettle. Linz biscuits with nettle had higher combustion heat values than control samples; the other two sample types had lower values. We found that the resistance, capacitance, and relative permittivity of the enriched biscuits decreased with frequency according to the power regression function. On the contrary, the conductivity increased with an increasing frequency. Electrical properties were mainly influenced by the water content but also by added components.

scholarly journals The Impact of Filler Geometry on Polylactic Acid-Based Sustainable Polymer Composites

Molecules ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 149
Author(s):  
Karol Leluk ◽  
Stanisław Frąckowiak ◽  
Joanna Ludwiczak ◽  
Tomasz Rydzkowski ◽  
Vijay Kumar Thakur
Keyword(s):  
Polymer Composites ◽  
Polylactic Acid ◽  
Matrix Material ◽  
Chemical Properties ◽  
Precipitated Calcium Carbonate ◽  
Cellulose Fibres ◽  
Shape Factors ◽  
Pure Cellulose ◽  
Physico Chemical ◽  
The Impact

Recently, biocomposites have emerged as materials of great interest to the scientists and industry around the globe. Among various polymers, polylactic acid (PLA) is a popular matrix material with high potential for advanced applications. Various particulate materials and nanoparticles have been used as the filler in PLA based matrix. One of the extensively studied filler is cellulose. However, cellulose fibres, due to their hydrophilic nature, are difficult to blend with a hydrophobic polymer matrix. This leads to agglomeration and creates voids, reducing the mechanical strength of the resulting composite. Moreover, the role of the various forms of pure cellulose and its particle shape factors has not been analyzed in most of the current literature. Therefore, in this work, materials of various shapes and shape factors were selected as fillers for the production of polymer composites using Polylactic acid as a matrix to fill this knowledge gap. In particular, pure cellulose fibres (three types with different elongation coefficient) and two mineral nanocomponents: precipitated calcium carbonate and montmorillonite were used. The composites were prepared by a melt blending process using two different levels of fillers: 5% and 30%. Then, the analysis of their thermomechanical and physico-chemical properties was carried out. The obtained results were presented graphically and discussed in terms of their shape and degree of filling.

scholarly journals Successive Harvests Modulate the Productive and Physiological Behavior of Three Genovese Pesto Basil Cultivars

Agronomy ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 560
Author(s):  
Luigi Formisano ◽  
Michele Ciriello ◽  
Christophe El-Nakhel ◽  
Marios C. Kyriacou ◽  
Youssef Rouphael
Keyword(s):  
Dry Matter ◽  
Co2 Assimilation ◽  
Stomatal Resistance ◽  
Matter Content ◽  
Dry Matter Content ◽  
Technological Parameters ◽  
Net Co2 Assimilation ◽  
Dry Biomass ◽  
Crop Cycle ◽  
The Impact

In the Italian culinary tradition, young and tender leaves of Genovese basil (Ocimum basilicum L.) are used to prepare pesto sauce, a tasty condiment that attracts the interest of the food processing industry. Like other leafy or aromatic vegetables, basil is harvested more than once during the crop cycle to maximize yield. However, the mechanical stress induced by successive cuts can affect crucial parameters associated with pesto processing (leaf/stem ratio, stem diameter, and dry matter). Our research accordingly aimed to evaluate the impact of successive harvests on three field-grown Genovese basil cultivars (“Aroma 2”, “Eleonora” and “Italiano Classico”) in terms of production, physiological behavior, and technological parameters. Between the first and second harvest, marketable fresh yield and shoot dry biomass increased by 148.4% and 172.9%, respectively; by contrast, the leaf-to-stem ratio decreased by 22.5%, while the dry matter content was unchanged. The increased fresh yield and shoot dry biomass at the second harvest derived from improved photosynthetic efficiency, which enabled higher net CO2 assimilation, Fv/Fm and transpiration as well as reduced stomatal resistance. Our findings suggest that, under the Mediterranean environment, “Italiano Classico” carries superior productive performance and optimal technological characteristics in line with industrial requirements. These promising results warrant further investigation of the impact successive harvests may have on the qualitative components of high-yielding basil genotypes with respect to consumer expectations of the final product.

scholarly journals Use of New BTH Derivative as Supplement or Substitute of Standard Fungicidal Program in Strawberry Cultivation

Agronomy ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1031
Author(s):  
Maciej Spychalski ◽  
Rafal Kukawka ◽  
Włodzimierz Krzesiński ◽  
Tomasz Spiżewski ◽  
Monika Michalecka ◽  
...  
Keyword(s):  
Plant Resistance ◽  
Positive Impact ◽  
Quality Parameters ◽  
Nutritional Composition ◽  
Matter Content ◽  
Dry Matter Content ◽  
Yield And Quality ◽  
Amide Derivative ◽  
Combined Use ◽  
The Impact

Triggering the plant resistance induction phenomenon by chemical compounds, for example acibenzolar-S-methyl ester, has been known and described in scientific literature. Other benzothadiazole derivatives have been also described; however, their properties have not been sufficiently studied. The tested substance, N-methyl-N-methoxyamide-7-carboxybenzo(1.2.3)thiadiazole (BTHWA), is an amide derivative of benzothiadiazole, showing a stimulating effect on plant growth, apart from its plant resistance inducing activity. This article presents the impact of BTHWA, used solo and in the program with fungicides, on the strawberry plants development, fruits health, yield, and quality parameters of the crop. The results show that the combined use of BTHWA and fungicides had a positive impact on the plants health and fruit health and nutraceutical and nutritional composition of compounds when compared to the results obtained when strawberries were treated only with the BTHWA or the fungicide. As a result of BTHWA use, the partitioning of assimilates has changed, which directly translated into the results of the conducted experiments. A reduction in the respiration of the fruit during storage was also observed, possibly due to a reduced disease infestation and a lower dry matter content in the fruit. A correlation between the parameters determined during the experiment was found. The BTHWA mode of action was evidenced to be beneficial to strawberry plants and fruit.

scholarly journals Impact of Slope of Growing Trays on Productivity of Wheat Green Fodder by a Nutrient Film Technique System

Water ◽  
2020 ◽  
Vol 12 (11) ◽  
pp. 3009
Author(s):  
Andrius Grigas ◽  
Aurelija Kemzūraitė ◽  
Dainius Steponavičius ◽  
Aušra Steponavičienė ◽  
Rolandas Domeika
Keyword(s):  
Light Emitting Diode ◽  
Tap Water ◽  
Slope Angle ◽  
Experimental Studies ◽  
Matter Content ◽  
Light Sources ◽  
Dry Matter Content ◽  
Nutrient Film Technique ◽  
Indoor Lighting ◽  
The Impact

Application of hydroponic systems in feed production has not been extensively studied. Therefore, there is insufficient data on the effect of the slope of hydroponic growing trays used in the nutrient film technique on wheat fodder yield and its qualitative parameters. The slope of the trays has only been studied for food crops. This study conducted experimental research using a nutrient film technique hydroponic fodder growing device to evaluate the impact of growing tray slope angle on hydroponic wheat fodder production. The slope angle of the growing trays was changed from 2.0% (1.15°) to 8.0% (4.57°) with increments of 1.5% (0.86°). This research used two different light sources for wheat sprout illumination: indoor lighting (fluorescent lamps) and light-emitting diode illumination. In addition, two nutrient solutions were used for sprout irrigation: tap water and a solution enriched with macro- and microelements. Experimental studies confirmed the hypothesis that the slope angle of growing trays significantly affects the yield of wheat fodder grown for seven days. Analyzing the results, we found that the highest yield of wheat fodder after seven days of cultivation was achieved with growing trays sloped by 6.5% and using indoor lighting. In addition, we achieved the highest wheat fodder dry matter content using a 6.5% slope angle. Experimental studies also confirmed the hypothesis that using macro- and micronutrients in the nutrient solution does not significantly affect the yield of wheat fodder grown hydroponically for seven days.

scholarly journals Nutritional, antinutritional and phenological characterization of promising forage species for animal feeding in a cold tropical zone

2021 ◽  
Vol 38 (1) ◽  
pp. 86-96
Author(s):  
Lesvy Ramos ◽  
José Edmundo Apráez ◽  
Kris Stephany Cortes ◽  
José Julián Apráez
Keyword(s):  
Nutritional Composition ◽  
Matter Content ◽  
Dry Matter Content ◽  
Tropical Zone ◽  
High Dry Matter ◽  
Crude Fiber Content ◽  
Genista Monspessulana ◽  
Animal Feeding ◽  
Low Levels ◽  
Nutritional Benefits

The search for forages with high biomass production and high nutritional content has made it possible to find food alternatives that, due to their nutritional benefits and resistance to adverse environmental factors, are the best option for herbivores. With the knowledge of farmers, producers and the experience of researchers, 12 species most frequently used in animal feeding were selected, identified and classified in the University's PSO herbarium of the University of Nariño. These were phenologically, nutritionally and antinutritionally characterized. Of these species, four belonged to the Asteraceae family; the Fabaceae, Adoxaceae and Malvaceae families were represented by two species; the Salicaceae and Cucurbitaceae families were represented by one and were propagated in nursery. In the nutritional composition, the Retamo (Genista monspessulana) stood out for its high dry matter content with 34.2%. Unlike the Chauchilla (Cyclanthera brachystachya), with 8.79%, the Sauco (Sambucus peruviana) had a higher content of protein 25.93%, followed by Abutilon (Abutilon pictum) with 23.42%. Chauchilla (Cyclanthera brachystachya) had the highest crude fiber content, with 21.59%, NDF of 38.06%, and FDA 27.23%. Tannins were the most common secondary metabolites in the species evaluated with moderate or low levels; sterols were present at low levels, and saponins and alkaloids yielded negative values.

scholarly journals Study of collection samples of table watermel with unconventional pulp color

2021 ◽  
pp. 11-15
Author(s):  
N. G. Baybakova ◽  
G. V. Varivoda
Keyword(s):  
Economic Value ◽  
Matter Content ◽  
Source Material ◽  
Stress Factors ◽  
Dry Matter Content ◽  
Early Maturity ◽  
Genetic Traits ◽  
High Dry Matter ◽  
Pulp Consistency ◽  
Economically Valuable Traits

Relevance. The study of the collection is one of the main sources of replenishing the source material for the breeding process. The presence of the necessary genetic traits can speed up the breeding process. Therefore, at the Bykovskaya melon breeding experimental station, the genetic diversity of melon plants is assessed and promising samples are selected for use in breeding.Materials and methods. The object of research was samples of table watermelon with an unconventional color of the pulp. The aim of the work is to study and isolate the source material of watermelon for use in the breeding process to create new varieties and hybrids of melon crops. In the course of the study, 12 varieties of table watermelon were identified from 33 varieties of the collection nursery, which are sources of economically valuable traits. The selection was carried out according to the yield, the rate of entry into fruiting, taste, color of the pulp.Results. In the course of the research, the obtained samples of table watermelon with an unconventional color of the pulp were evaluated according to a set of economic characteristics in comparison with the standards: Zenith and Sinchevsky. The analysis of the tested samples made it possible to identify 12 samples by economically valuable traits: 3 samples by early maturity and taste: White sugar lump, White wonder, Golden revenge F1; 7 samples with a high dry matter content, in terms of yield and large fruit: Moon and stars yellowflesh, Sweet Siberian, Orangeglo, Daisy, Clay county yellow meat, Mountain sweet yellow, Tendergold; 2 samples for color and pulp consistency: Early moon beane Bakerlneek, Tenderweet orange. The selected samples meet the modern requirements of the industrial melon growing industry, resistant to stress factors of the environment, good taste and consumer properties.Findings. The obtained experimental data will be used to create a genetic collection of watermelon according to the traits that determine the economic value of the gene pool for further use in the breeding process. 

Sign in / Sign up

Export Citation Format

Share Document