scholarly journals ANNEALING OF UNFERMENTED (POLVILHO DOCE) AND FERMENTED (POLVILHO AZEDO) CASSAVA STARCHES

2010 ◽  
Vol 28 (2) ◽  
Author(s):  
ANIDA MARIA MORAES GOMES ◽  
CLÁUDIO ERNANI MENDES DA SILVA ◽  
PALOMA LIMA DA SILVA ◽  
NÁGILA MARIA PONTES SILVA RICARDO ◽  
MARIA ISABEL GALLÃO
Keyword(s):  
Rheological Properties ◽  
Food Industry ◽  
Annealing Treatment ◽  
Point Of View ◽  
Swelling Power ◽  
Double Helices ◽  
Power Peak ◽  
Waxy Starch ◽  
Pasting Temperature

The effects of annealing on the properties of unfermented (polvilho doce-PD) and fermented (polvilho azedo-PAD) cassava starches were studied. The samples were submitted to annealing treatment for 24, 72, 96, 144, 192 and 240 hours. The annealing treatment changed the main physicochemical (gelatinization, enthalpy and temperature) and rheological properties (swelling power, peak viscosity and pasting temperature) of the both samples. The increase in the gelatinization temperatures and the narrowing of the gelatinization range was attributed to an reinforcement in the packing of the double helices of the amylopectin. The PAD samples seemed to be more affected by this treatment than PD ones. The PAD samples presented some characteristics of a waxy starch, such as increased crystallinity and increased stability of the pastes, which from a technological point of view is very important to diversify further its use in the food industry.

scholarly journals Evaluation of the Functional Properties of Promising Dioscorea trifida L. Waxy Starches for Food Innovation

2011 ◽  
Vol 2011 ◽  
pp. 1-7 ◽  
Author(s):  
Elevina Pérez ◽  
Olivier Gibert ◽  
Agnès Rolland-Sabaté ◽  
Xiomara Segovia ◽  
Teresa Sánchez ◽  
...  
Keyword(s):  
Functional Properties ◽  
Food Industry ◽  
Amylose Content ◽  
Chemical Characteristics ◽  
Swelling Power ◽  
Physical And Chemical Characteristics ◽  
Waxy Starch ◽  
Physical And Chemical

Few natural waxy starches are offered to the industry demand. Therefore, the morphological, physical, and chemical characteristics of “Mapuey” waxy starch were assessed. Amylose contents of starches isolated from Dioscorea trifida L. (“Mapuey”) landraces cultivated in the Amazons of Venezuela were lower (<8.1%) than commercial Mapuey starch (>8.7%). DSC onset gelatinization temperatures varied from 71.1 to 73.2°C. All starches exhibited B-type patterns, with degrees of crystallinity varying from 28% to 33%. The highest crystallinity was found for the starches exhibiting the highest amylose content. At 90°C, solubility and swelling power varied from 2.3 to 4.3% and 20.9 to 32.8%, respectively. Gel clarity was variable from 20.8 to 62.1%. A 5% starch suspension induced a high RVA peak viscosity between 1667 and 2037 cP. This natural waxy yam resource is a promising ingredient for food industry.

Quality Improvement of Cakes with Buckwheat Flour, and its Comparison with Local Branded Cakes

2021 ◽  
Vol 9 (2) ◽  
pp. 570-577
Author(s):  
Tasnim Farzana ◽  
Jannatun Fatema ◽  
Fahiza Bisrat Hossain ◽  
Sadia Afrin ◽  
Shaikh Shahinur Rahman
Keyword(s):  
Wheat Flour ◽  
Comparative Evaluation ◽  
Food Industry ◽  
Point Of View ◽  
Composite Flour ◽  
Bakery Products ◽  
Food Ingredients ◽  
Potential Food ◽  
Sensory Tests ◽  
Buckwheat Flour

Buckwheat is one of the potential food ingredients for the functional food industry. A growing trend for consumer demand highlights the need for the development of composite flour-based bakery products like cookies and cakes. The aim of this study was to analysis the nutrient composition, and microbiological safety examination of buckwheat fortified cakes (BFC), as well as comparative evaluation with locally available branded cakes (LBC). BFC was prepared with the incorporation of 10, 20, 30, and 40% buckwheat flour in wheat flour to measure the quality and acceptability of cakes. As the concentration of buckwheat flour was increased up to 30%, BFC got the best quality, and high sensorial acceptability score evaluated by skilled panelists. BFC had the highest protein, fat, fiber, and micronutrients than all other LBC. No significant (P<0.05) changes were found in sensory tests of the tested cakes. On the basis of microbiological point of view, BFC was found acceptable up to 09 days. Therefore, cake prepared with the incorporation of 30% buckwheat in wheat flour is nutritionally more acceptable than other cakes available in Bangladesh.

scholarly journals Bioaccessibility of Marine Carotenoids

Marine Drugs ◽  
2018 ◽  
Vol 16 (10) ◽  
pp. 397 ◽  
Author(s):  
Isabel Viera ◽  
Antonio Pérez-Gálvez ◽  
María Roca
Keyword(s):  
Pharmaceutical Industry ◽  
Human Health ◽  
Industrial Production ◽  
Food Industry ◽  
Industrial Applications ◽  
Point Of View ◽  
Market Area ◽  
Biological Functions ◽  
Determination Methods ◽  
Nutraceutical Properties

The benefit of carotenoids to human health is undeniable and consequently, their use for this purpose is growing rapidly. Additionally, the nutraceutical properties of carotenoids have attracted attention of the food industry, especially in a new market area, the ‘cosmeceuticals.’ Marine organisms (microalgae, seaweeds, animals, etc.) are a rich source of carotenoids, with optimal properties for industrial production and biotechnological manipulation. Consequently, several papers have reviewed the analysis, characterization, extraction and determination methods, biological functions and industrial applications. But, now, the bioaccessibility and bioactivity of marine carotenoids has not been focused of any review, although important achievements have been published. The specific and diverse characteristic of the marine matrix determines the bioavailability of carotenoids, some of them unique in the nature. Considering the importance of the bioavailability not just from the health and nutritional point of view but also to the food and pharmaceutical industry, we consider that the present review responds to an actual demand.

scholarly journals Functional and pasting characteristics of pupuru and pupuru analogues from cassava (Manihot esculenta) and breadfruit (Artocarpus altilis) blends

2020 ◽  
Vol 13 (1) ◽  
pp. 51-68
Author(s):  
O. F. Akinyele ◽  
A. V. Ikujenlola ◽  
T. O. Omobuwajo
Keyword(s):  
Water Absorption ◽  
Manihot Esculenta ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Peak Time ◽  
Standard Methods ◽  
Artocarpus Altilis ◽  
Swelling Power ◽  
Pasting Characteristics ◽  
Pasting Temperature

Abstract Pupuru and pupuru analogues are fermented, smoked food products usually produced from cassava or cassava substituted with a varying ratio of breadfruit. This study aims at determining and comparing the functional and pasting characteristics of pupuru and pupuru analogues with a view to expanding the utilization of breadfruit as pupuru analogue. The functional properties (water absorption capacity (%), swelling power (g/g), solubility (%)) and pasting characteristics were determined using standard methods. The results showed that the yield of the products ranged between 24.66 and 29.65%, and it was not affected by the amount of breadfruit substituted. The water absorption capacities of the pupuru and pupuru analogues ranged between 216.0 and 449.0%; this parameter increased with temperature increase. Both swelling power and solubility had a rapid increase from 80 °C to 90 °C. Pasting temperature ranged between 73.15 and 83.66 °C, with peak time between 4.58 and 5.33 min. The final viscosity ranged between 94.08 and 391.83 RVU, and it decreased with increase in breadfruit substitution. The study concluded that adding breadfruit to cassava in pupuru analogue production improved some of the functional and pasting properties of the product.

scholarly journals Measurement of Intellectual Capital as Exemplified by Methods of Groups Based on the Roa Indicator and on Market Capitalization

e-Finanse ◽  
2017 ◽  
Vol 12 (4) ◽  
pp. 58-71
Author(s):  
Karolina Palimąka ◽  
Mateusz Mierzejewskl
Keyword(s):  
Intellectual Capital ◽  
Food Industry ◽  
Intangible Assets ◽  
Financial Statements ◽  
Point Of View ◽  
Market Capitalization ◽  
Knowledge Based ◽  
Theoretical Approaches ◽  
Knowledge Based Economy ◽  
Business Analysis

Abstract The concept of a knowledge-based economy is a relatively new topic, but it does not mean that the previous economies did not use knowledge. For many years, knowledge formed the basis of any economy, it was a factor that set the pace of each of them, but just nit is making a significant impact on the entrepreneurial environment, and more. Inherent KBE is the concept of intellectual capital. The article raises both theoretical approaches towards the concept of intellectual capital, and points to the importance (from the point of view of managing this intangible value in the company) -of measuring intellectual capital. The process of good management of the value of intangible assets must be supported by knowledge about, e. g.,its size, value, etc. The authors focus on presenting methods of measuring intellectual capital from two groups of methods by the classification made by K. E. Sveiby, who is considered one of the fathers of the IC concept. The goal of the article is to compare methods from these two groups in terms of their flaws and advantages as regards preparing business analysis. This is done through presentation of the topic, including the concept and methods of intellectual capital measurement, which was based on the review of the literature.Furthermore, based on financial statements of companies from the WIG- oil&gas index and WIG- food industry indexwaysof interpreting the final results are presented.

scholarly journals Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 354 ◽  
Author(s):  
Roberta Tolve ◽  
Gabriella Pasini ◽  
Fabiola Vignale ◽  
Fabio Favati ◽  
Barbara Simonato
Keyword(s):  
Food Industry ◽  
Cooking Time ◽  
Point Of View ◽  
Grape Pomace ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Nutritional Properties ◽  
Overall Acceptability ◽  
Slowly Digestible Starch

In this study, fortified pasta was prepared by replacing semolina with 0, 5, and 10 g/100 g of grape pomace (GP), a food industry by-product, rich in fiber and phenols. GP inclusion in pasta significantly reduced its optimum cooking time and the swelling index, while also increasing the cooking loss (p < 0.05). Furthermore, pasta firmness and adhesiveness were enhanced by the GP addition, as well as the total phenol content and the antioxidant activity, evaluated through ABTS and FRAP assays (p < 0.05). From a nutritional point of view, increasing amounts of GP resulted in a significative decrease in the rapidly digestible starch and an increase in the slowly digestible starch, while the predicted in vitro glycemic index was also reduced (p < 0.05). Sensory analysis showed that fortified spaghetti had good overall acceptability, and the results suggest that GP-fortified pasta could represent a healthy product with good technological and sensory properties.

scholarly journals Towards More Sustainable Meat Products: Extenders as a Way of Reducing Meat Content

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1044 ◽  
Author(s):  
Tatiana Pintado ◽  
Gonzalo Delgado-Pando
Keyword(s):  
Food Industry ◽  
Meat Products ◽  
Point Of View ◽  
General Point ◽  
Sustainable Food ◽  
Meat Content ◽  
High Quality Protein ◽  
Interesting Approach ◽  
Low Efficiency ◽  
By Products

The low efficiency of animal protein (meat products) production is one of the main concerns for sustainable food production. However, meat provides high-quality protein among other compounds such as minerals or vitamins. The use of meat extenders, non-meat substances with high protein content, to partially replace meat, offers interesting opportunities towards the reformulation of healthier and more sustainable meat products. The objective of this review is to give a general point of view on what type of compounds are used as meat extenders and how they affect the physicochemical and sensory properties of reformulated products. Plant-based ingredients (pulses, cereals, tubers and fruits) have been widely used to replace up to 50% of meat. Mushrooms allow for higher proportions of meat substitution, with adequate results in reduced-sodium reformulated products. Insects and by-products from the food industry are novel approaches that present an opportunity to develop more sustainable meat products. In general, the use of meat extenders improves the yield of the products, with slight sensory modifications. These multiple possibilities make meat extenders’ use the most viable and interesting approach towards the production of healthier meat products with less environmental impact.

Saccharide Fuel Cell (SFC)

2004 ◽  
Author(s):  
Pinchas Schechner ◽  
Lea Mor ◽  
Shlomo Kimchie ◽  
Hussein Tarabeah ◽  
Carlos Dosoretz ◽  
...  
Keyword(s):  
Fuel Cells ◽  
Fuel Cell ◽  
Food Industry ◽  
Urban Forest ◽  
Energy Content ◽  
Environmental Problems ◽  
High Energy ◽  
Point Of View ◽  
Demonstration Project ◽  
Satisfactory Performance

A study on the possibility to use saccharides as fuels in a Fuel Cell is presented. The study deals with the abundance of saccharides and ways to extract them from solid organic urban, forest and agricultural wastes, and from food industry effluents. The use of saccharides as fuel is treated from the thermodynamic point of view and compared with other common fuels currently used in fuel cells. Other properties of saccharides, relevant to their use as fuels, such as: safety, transportability, storage, inflammability, poisonous character and volatility, are also considered. The different possible catalytic electrodes needed to create a Saccharide Fuel Cell are discussed. Three options are considered: Microbiological, Enzymatic and Inorganic. None of the available catalytic electrodes has satisfactory performance. We conclude that since sacharides are human friendly, abundant, have high-energy content and are relatively easy to extract, efforts should be given to develop a Saccharide Fuel Cell. These fuel cells have the potential to become the basis of a decentralized power economy and open economical ways to deal with the environmental problems caused by organic wastes. The concept exposed in this paper will be tested in a Pilot-Demonstration Project, planned in the Agan Beit Natufa (ABN) region in Israel. We estimate a production of about 11 GWh/year from this project.

scholarly journals The Signs of Digitalization on Food Safety Issues: A Literature Review Focusing on Traceability

2021 ◽  
Author(s):  
Anna Freund
Keyword(s):  
Food Safety ◽  
Literature Review ◽  
Industry 4.0 ◽  
Food Industry ◽  
Data Transfer ◽  
Research Process ◽  
Point Of View ◽  
Economic Point ◽  
Main Research ◽  
Safety Issues

This study aims to examine the signs of digitalization’s/Industry 4.0’s impact on food safety in form of a literature review. It is intended to awake the interest of both the academic sphere and internal (e.g., managers) and external (e.g., costumers, state) stakeholders of food producers and also processing companies. The main research questions focus on the methodology of tracing and tracking, which both have significant importance in the area of quality assurance especially in the food industry. From an economic point of view, we are now in the age of Industry 4.0, which has a major impact on the whole economy. Industry 4.0 solutions significantly are realized in the automation of data transfer. Excellent food safety conditions can be supported by real-time transmission, analysis, and interpretation of data characterizing products and processes. This study is an introductory part of the literature review of my doctoral research. The research goals include the exploration of Industry 4.0 and practices given by digitalization within different sectors of the food industry. Furthermore, establishing relationships between the measurability of food safety criteria and the toolbox of digitization and regulatory requirements are expected to be the results of the research process. The current study aims to introduce and interpret the basics of the connection between food safety and the toolbox of Industry 4.0. In general, the research may contribute both to the scientific area and the arena of practice.

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