scholarly journals Effect of PP Nanocomposite Multi-layered Film on Physicochemical Properties of Ready-To-Cook (RTC) Idli Batter and Prepared Idli Cake

2020 ◽  
pp. 46-63 ◽  
Author(s):  
P. S. Gaikwad ◽  
B. K. Yadav ◽  
S. Anandakumar ◽  
M. Loganathan ◽  
S. Shanmugasundaram
Keyword(s):  
Physicochemical Properties ◽  
Ambient Temperature ◽  
Tamil Nadu ◽  
Food Packaging ◽  
Ph Value ◽  
Fermentation Time ◽  
Blend Ratio ◽  
Ethylene Vinyl Alcohol ◽  
Idli Batter ◽  
Blend Ratios

Aim: The current study focuses on the effect of PP nanocomposite multi-layered film on physicochemical properties of stored idli batter and prepared idli cakes. Place and Duration of Study: Department of Food Packaging and System Development at Indian Institute of Food Processing Technology, Thanjavur, Tamil Nadu, India, between Aug 2018 and Dec 2019. Methodology: The developed PP nanocomposite multi-layered film composed with depositing silicon dioxide (SiO2) on polypropylene (PP) film (0.010 mm) and attached with ethylene-vinyl alcohol (EVOH 32%) film (0.066 mm). The Physico-chemical properties of developed multi-layered and commercial PP film stored idli batter with different blend ratios of rice to black gram (3:1 and 4:1) were evaluated in terms of pH, percent titrable acidity (% TA), colour value (∆E), viscosity (cP) and volume measurement (ml). Idli cake prepared with batter stored in multi-layered film and evaluated in terms of colour, texture and percent pore characteristics. The percent pore presents in per square inches of prepared idli cake with different blend ratios and fermentation time were analysed using the grayscale image in MATLAB. Results and Discussion: The pH value of stored batter ranges from 6.7 to 4.5 or lower, to reach pH below 4.5 or lower commercially stored batter took 24 h and batter stored in the multi-layered film took 36 h at ambient temperature. The multi-layered stored batter showed better results of physicochemical properties in terms of fermentation time. Idli cake prepared with 3:1 blend ratio showed good results in terms of textural properties with compared to 4:1 blend ratio. Idli cake prepared with 3:1 blend ratio showed more pore percentage (21.88-36.80%) as compared to 4:1 blend ratio (18-32.98%) in per square inch. Due to higher barrier properties of the multi-layered film, the bacterial count increases at a slow rate and help to extend the shelf life of packaged batter more than 30 h at ambient temperature.

scholarly journals Modification of warumbia cultivar brown rice flour (Oryza sativa L.) using SBM.3D lactic acid bacteria

2021 ◽  
Vol 332 ◽  
pp. 01006
Author(s):  
Sri Wahyuni ◽  
Andi Khaeruni ◽  
Asnani ◽  
Sarinah ◽  
RH Fitri Faradilla ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Water Solubility ◽  
Ph Value ◽  
Oryza Sativa L ◽  
Brown Rice ◽  
Rice Flour ◽  
Glucose Content ◽  
Fermentation Time ◽  
Swelling Power ◽  
Brown Rice Flour

The research purpose was to determine the optimum fermentation time and SBM.3D LAB concentration on the physicochemical of modified Warumbia brown rice flour. This research uses a Completely Randomized Design with a factorial pattern consisting of two factors that are the length of fermentation and the concentration of LAB. The results showed that the interaction of the fermentation time treatment and SBM.3D LAB concentration had a significant effect on the characteristics of physicochemical properties of the viscosity and pH variables. However, it had no significant effect on the swelling power and water solubility index of the modified Warumbia brown rice flour. The best fermentation treatment was obtained at 48 hours of fermentation time with OD 0,75 of SBM.3D LAB concentration. The treatment had viscosity value of 25.00 cP, swelling power of 9.15 g/g, water solubility index of 31.73% and pH value of 6.10. The proximate content Warumbia brown rice flour are water content 8.37% wb, ash content 0.66% db, protein content 5.65% db and glucose content 16.57 % db. The results showed that the interaction between fermentation time and SBM.3D LAB concentration had a significant effect on increasing physicochemical properties and proximate content of the modified Warumbia brown rice flour.

Effect of Fermentation Time on the Physicochemical Properties of Palm Oil

2016 ◽  
Vol 11 (4) ◽  
pp. 14
Author(s):  
CHIDIEBERE UCHE ◽  
E.O. EKUMANKAMA ◽  
ADAKU OGBA PROMISE ◽  
KELECHI UCHE ◽  
◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Palm Oil ◽  
Fermentation Time

scholarly journals Fabrication and Characterization of Electrospun Poly(acrylonitrile-co-Methyl Acrylate)/Lignin Nanofibers: Effects of Lignin Type and Total Polymer Concentration

Polymers ◽  
2021 ◽  
Vol 13 (7) ◽  
pp. 992
Author(s):  
Suchitha Devadas ◽  
Saja M. Nabat Al-Ajrash ◽  
Donald A. Klosterman ◽  
Kenya M. Crosson ◽  
Garry S. Crosson ◽  
...  
Keyword(s):  
Methyl Acrylate ◽  
Lignin Content ◽  
Polymer Concentration ◽  
Weight Ratio ◽  
Electrospun Nanofibers ◽  
Polymer Content ◽  
Blend Ratio ◽  
Blend Ratios ◽  
Poly Acrylonitrile

Lignin macromolecules are potential precursor materials for producing electrospun nanofibers for composite applications. However, little is known about the effect of lignin type and blend ratios with synthetic polymers. This study analyzed blends of poly(acrylonitrile-co-methyl acrylate) (PAN-MA) with two types of commercially available lignin, low sulfonate (LSL) and alkali, kraft lignin (AL), in DMF solvent. The electrospinning and polymer blend solution conditions were optimized to produce thermally stable, smooth lignin-based nanofibers with total polymer content of up to 20 wt % in solution and a 50/50 blend weight ratio. Microscopy studies revealed that AL blends possess good solubility, miscibility, and dispersibility compared to LSL blends. Despite the lignin content or type, rheological studies demonstrated that PAN-MA concentration in solution dictated the blend’s viscosity. Smooth electrospun nanofibers were fabricated using AL depending upon the total polymer content and blend ratio. AL’s addition to PAN-MA did not affect the glass transition or degradation temperatures of the nanofibers compared to neat PAN-MA. We confirmed the presence of each lignin type within PAN-MA nanofibers through infrared spectroscopy. PAN-MA/AL nanofibers possessed similar morphological and thermal properties as PAN-MA; thus, these lignin-based nanofibers can replace PAN in future applications, including production of carbon fibers and supercapacitors.

scholarly journals Physicochemical Properties and Biological Activity of Active Films Based on Corn Peptide Incorporated Carboxymethyl Chitosan

Coatings ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 604
Author(s):  
Liyan Wang ◽  
Liang Lei ◽  
Kang Wan ◽  
Yuan Fu ◽  
Hewen Hu
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Properties ◽  
Food Packaging ◽  
Biological Activities ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Carboxymethyl Chitosan ◽  
Vapor Permeability ◽  
Zone Method ◽  
Oil Resistance

Active films based on carboxymethyl chitosan incorporated corn peptide were developed, and the effect of the concentration of corn peptide on films was evaluated. Physicochemical properties of the films, including thickness, opacity, moisture content, color, mechanical properties, water vapor permeability, and oil resistance, were measured. Biological activities of the films, including the antioxidant and antibacterial activities, were characterized in terms of 2, 2-diphenyl-1-picrylhydrazyl free radical scavenging activity, reducing power, the total antioxidant activity, and the filter disc inhibition zone method. The results indicated that the incorporation of corn peptide caused interactions between carboxymethyl chitosan and corn peptide in Maillard reaction and gave rise to the films light yellow appearance. Compared with the Control, the degree of glycosylation, browning intensity, thickness, opacity, tensile strength, antioxidant activity, and antibacterial activity of films were increased, but the elongation, vapor permeability, and oil resistance of films were decreased. The films based on corn peptide and carboxymethyl chitosan can potentially be applied to food packaging.

scholarly journals Enhancing the mechanical properties and cytocompatibility of magnesium potassium phosphate cement by incorporating oxygen-carboxymethyl chitosan

2020 ◽  
Author(s):  
Changtian Gong ◽  
Shuo Fang ◽  
Kezhou Xia ◽  
Jingteng Chen ◽  
Liangyu Guo ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Compressive Strength ◽  
Physicochemical Properties ◽  
Bone Cement ◽  
Ph Value ◽  
Setting Time ◽  
Potassium Phosphate ◽  
Carboxymethyl Chitosan ◽  
Bioactive Substances ◽  
Magnesium Potassium Phosphate Cement

Abstract Incorporating bioactive substances into synthetic bioceramic scaffolds is challenging. In this work, oxygen-carboxymethyl chitosan (O-CMC), a natural biopolymer that is nontoxic, biodegradable and biocompatible, was introduced into magnesium potassium phosphate cement (K-struvite) to enhance its mechanical properties and cytocompatibility. This study aimed to develop O-CMC/magnesium potassium phosphate composite bone cement (OMPC), thereby combining the optimum bioactivity of O-CMC with the extraordinary self-setting properties and mechanical intensity of the K-struvite. Our results indicated that O-CMC incorporation increased the compressive strength and setting time of K-struvite and decreased its porosity and pH value. Furthermore, OMPC scaffolds remarkably improved the proliferation, adhesion and osteogenesis related differentiation of MC3T3-E1 cells. Therefore, O-CMC introduced suitable physicochemical properties to K-struvite and enhanced its cytocompatibility for use in bone regeneration.

scholarly journals Changes in folate characteristics and its identification in broccoli (Brassica oleracea Italica) extract fermented by Lactic Acid Bacteria Mixed Culture (LAB)

2018 ◽  
Vol 154 ◽  
pp. 04001 ◽  
Author(s):  
Yati Maryati ◽  
Agustine Susilowati
Keyword(s):  
Lactic Acid ◽  
Folic Acid ◽  
Lactic Acid Bacteria ◽  
Brassica Oleracea ◽  
Acid Concentration ◽  
Ph Value ◽  
Starter Culture ◽  
Time Interval ◽  
Fermentation Time ◽  
Total Sugars

Broccoli (Brassica oleracea Italica) was fermented by cultures of lactic acid bacteria (LAB) as a potential source of natural folic acid. This study aimed to evalte characteristic changes and to identify folate compounds from broccoli extract, fermented by mixed LAB cultures (L. bulgaricus, S. thermophulus, L.acidophilus, Bd. bifidum). The formulation of broccoli extract was fermented with variation of LAB starter culture with concentrations of 10 and 20%(v/v), and the change of characteristic of folic acid compound during fermentation (0 to 48 hours) with an interval of 8 hours was evaluated. The results showed that the fermentation of broccoli extract with different concentration of LAB culture had an effect on the concentration of folic acid produced, as well as the change of concentration of folic acid during the fermentation time interval. The optimum condition was obtained based on the highest folic acid concentration of 6.74%, at culture concentration of 20% during 24 hour fermentation with the value of folic acid concentration of 72.11 μg/mL, pH value of 4.29, total sugars of 34.61%, total acids of 0, 97%, dissolved protein of 14.64 mg/mL and total LAB of log 13.02 + 0.05 cfu / ml.

PROPERTIES OF IDLI BATTER DURING ITS FERMENTATION TIME

2007 ◽  
Vol 31 (1) ◽  
pp. 32-40 ◽  
Author(s):  
S. BALASUBRAMANIAN ◽  
R. VISWANATHAN
Keyword(s):  
Fermentation Time ◽  
Idli Batter

SIGNIFICANT EFFECT OF PH ON PHOTOCATALYTIC DEGRADATION OF ORGANIC POLLUTANTS USING SEMICONDUCTOR CATALYSTS

2016 ◽  
Vol 78 (8-3) ◽  
Author(s):  
Nur Farhana Jaafar ◽  
Aishah Abdul Jalil ◽  
Sugeng Triwahyono ◽  
Adnan Ripin ◽  
Mohamad Wijayanuddin Ali
Keyword(s):  
Carbon Dioxide ◽  
Methyl Orange ◽  
Physicochemical Properties ◽  
Photocatalytic Degradation ◽  
Organic Pollutants ◽  
Ph Value ◽  
Effect Of Ph ◽  
Electrolysis Method ◽  
Ph Range ◽  
Positively Charged

Photocatalytic is one of the inexpensive and non-toxic techniques for degradation of organic pollutants into harmless substances such as water and carbon dioxide. In this study, simple electrolysis method was used in preparation of Ag/TiO2 and α-Fe2O3/HY catalysts. The physicochemical properties of the catalysts were studied using XRD, FTIR, FESEM-EDX and surface area analysis. The pH of solution plays an important role in the photocatalytic degradation of organic pollutants which influences the surface-charge properties of the catalysts. Ag/TiO2 and α-Fe2O3/HY were used as catalyst on degradation of 2-chlorophenol (2-CP) and methyl orange (MO), respectively. The effect of pH on degradation of 2-CP and MO were investigated over a pH range from 2 to 9. Higher degradation of 2-CP and MO were obtained at pH 5 (74%) and pH 2 (80%), respectively. This finding might be explained by the amphoteric performance of the catalyst using point zero charge (pHZPC). The pHZPC for Ag/TiO2 and α-Fe2O3/HY was found to be at pH 6.3 and pH 7.2, respectively. Hence, the activities of the catalysts may have been affected by the existence of a strong electrostatic field between the positively charged catalysts surface and negatively charged 2-CP and MO caused a pH value lower than their pHZPC give greater degradation.

scholarly journals Uji Organoleptik dan Perubahan pH Minuman Kopi Aren Kombucha dari Berbagai Jenis Kopi yang dipengaruhi Lama Fermentasi

2019 ◽  
Vol 4 (1) ◽  
pp. 15-18
Author(s):  
Kinanti Ayu Puji Lestari ◽  
Surahmaida . ◽  
Rizky Darmawan ◽  
Lailatus Sa’diyah
Keyword(s):  
Physicochemical Properties ◽  
Metabolic Process ◽  
Fermentation Time ◽  
Randomized Design ◽  
Completely Randomized Design

ABSTRAKModifikasi bahan pembuatan minuman kombucha akan mempengaruhi hasil akhir atau organoleptik dan sifat fisikokimia dari produk minuman kombucha. Gula pada kombucha berpengaru dalam hasil fermentasikombucha. gula akan digunakan oleh khamir dalam proses metabolisme hingga menghasilkan alkohol dan CO2.Penelitian ini merupakan penelitian eksperimental yang bertujuan untuk mengetahui pengaruh lama fermentasi dan jenis kopi terhadap organoleptik dan pH minuman kopi aren kombucha. Penelitian ini menggunakan rancangan acak lengkap dengan 2 faktor yaitu lama fermentasi dan jenis bubuk kopi. Analisis yang dilakukan meliputi uji organoleptik dan pH. Berdasarkan data yang didapatkan menyatakan bahwa fermentasi berpengaruh terhadap perubahan pH dan kesukaan atau penerimaan panelis pada minuman kopi aren kombucha. Selain itu jenis kopi berpengaruh terhadap organoleptik minuman kopi aren kombucha.Kata kunci: kopi kombucha, lama fermentasi, kopi arenABSTRACTModification of the ingredients for making kombucha will affect organoleptic and physicochemical properties of kombucha beverage products. Sugar in the kombucha has an effect on the kombucha fermentation. Sugar will be used by yeast in the metabolic process to produce alcohol and CO2. This study aims to determine the effect offermentation time and type of coffee on organoleptic and pH of kombucha palm coffee beverage. This study uses a completely randomized design with 2 factors, fermentation time and the type of coffee. The analysis carried out included organoleptic and pH tests. Based on the data obtained that fermentation affects the change in pH and preferences or acceptance of panelists in the Kombucha palm coffee beverage. In addition, the type of coffee has an effect on the organoleptic of Kombucha palm coffee beverage.Keywords: kombucha coffee, fermentation time, palm coffee

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