An alternative method for producing wheat-flaxseed flour

An alternative method of obtaining wheat-flax flour, based on the use of coarse reduction wheat grits and semolina (from Triticum aestivum) for its subsequent grinding combined with flax seeds, has been developed. This allowed to significantly simplify the grinding process, to eliminate the non-uniform fat distribution among flour grades, which is typical for multi-grade grinding. The technological scheme of a binary grain mixture grinding included one break system and three reduction systems. Break process was performed on a roller mill RSA with an inter-roller gap of 0,05 mm which ensured flour release of at least 50%. Reduction was performed on the reduction part of the facility MLU 202 with a minimal inter-roller gap of 0,01 mm. It was found that the flax seeds introduction into the mixture significantly influenced on all quality indicators, at that the greatest influence was detected at the semolina and flax seeds mixture processing. Statistical analysis enabled to determine a linear character of the dependence of flour color on the yield (R = 0,96–0,99). In comparison to the control the ash content of flour made from a mixture of wheat grits and flax seeds increased by 0,03%, of flour made from semolina and flax seeds mixture – by 0,1%. The fat content of wheat-flax flour (wheat grits + flax seeds) is 3,8%, of wheat-flax flour (semolina + flax seeds) – 3,6%. Flour and bread made from these types of mixtures had high consumer properties that indicates the possibility of its use for obtaining specialized types of bread and production of flour confectionery products.

Development of a method for rapid evaluation of the color of flour and pasta made from wheat of different species

Purpose. Develop a simplified method for estimating the color of flour and pasta using Adobe Photo Shop® software.Methods. The research material was grain of varieties and selection lines of wheat species Triticum durum, T. dicoccum, T. timopheevii bred in the Рlant Production Institute nd. a. V. Ya. Yuryev and samples of the National Center for Genetic Resources of Plants of Ukraine, 2018–2020 harvest. Batch of flour and pieces of dough were scanned using EPSON Scanner 010 F. Color was evaluated using Adobe PhotoShop®. The level of carotenoids was determined by spectrophotometric method.Results. Visual assessments of flour and pasta color, presented by different researchers, differ significantly (up to 2–3 points on a 9-point scale). At the same time, the use of the developed method of express color evaluation of flour and pasta samples in Adobe PhotoShop® with the color evaluation system L*a*b*, used in modern reflectometers, allows to obtain data in numerical value and provides high accuracy. In the case of the developed me­thod, correlations were established between the content of carotenoids and the index b* of flour (r = 0.41 / ≤ 0.05) and pasta (r = 0.60 / p ≤ 0.001) and allowed to select the best in flour color selection lines 10-56, 10-65, 14-153, sample T. durum var. falcatomelanopus, in pasta color – lines 10-56, 10-65, 11-29, 12-3.Conclusions. The developed method provides high accuracy and can be used to evaluate the color of pasta and wheat flour, simplifies the evaluation of test samples, standardizes the parameters of agricultural products and avoids subjective judgment. The established weak correlation between the carotenoid content and the b* value of flour indicates the effect on the color of flour not only orange but also yellow and red pigments, and the ave­rage correlation between the carotenoid content and the b* value of pasta indicates the influence of the products of polyphenols oxidation reactions of wheat grain. The best in color flour and pasta lines were selected for breeding work to increase the content of carotenoid pigments in grain.

Substitusi Tepung Buah Mangrove Bruguiera gymnorrhiza Pada Camilan Stick

Bruguiera gymnorrhiza mangrove plant is one type of mangrove that can be used as a new food source, because this species contains high carbohydrates. The purpose of this study was to treat B. gymorrhiza mangroves into flour and processed into sticks. The study was divided into two stages, first treating B. gymorrhiza mangroves into flour including boiling, cutting, drying and grinding, secondly managing B. gymorrhiza mangrove flour into sticks including mixing ingredients, mixing dough, molding dough and frying. The first research was obtained yield of 27.96%, moisture content greater than SNI flour which was 14%, Total Plate Figures of 2.8x103 colonies/gram, and pH 5.0. The second study carried out organoleptic tests with two mangrove flour treatments namely 50% B. gymorrhiza +50% Wheat flour and 25% B. gymorrhiza +75% Wheat flour, from 41 semi-trained panelists the average value included appearance by 54% (25% B. gymorrhiza +75% Wheat flour), color by 36% (25% B. gymorrhiza +75% Wheat flour), aroma by 54% (50% B. gymorrhiza +50% Wheat flour), taste by 57 % (50% B. gymorrhiza +50% Wheat flour), and 51% texture like sticks of B. gymorrhiza mangrove flour. It was concluded that this study fully fulfilled the requirements for the management of flour and sticks so that it could be produced as a new food substitute for wheat, the B. gymorrhiza mangrove fruit. Tanaman mangrove Bruguiera gymnorrhiza merupakan salah satu jenis mangrove yang dapat dimanfaatkan sebagai sumber pangan baru, karena spesies ini mengandung karbohidrat yang tinggi. Tujuan Penelitian ini untuk mengelolah buah mangrove B. gymorrhiza menjadi tepung dan diolah menjadi stick. Penelitian terbagi atas dua tahap, pertama mengelolah buah mangrove B. gymorrhiza menjadi tepung meliputi perebusan, pemotongan, pengeringan dan penggilingan, kedua mengelolah tepung buah mangrove B. gymorrhiza menjadi stick meliputi pencampuran bahan, pengadukan adonan, pencetakan adonan dan penggorengan. Penelitian pertama diperoleh Rendemen sebesar 27,96%, Kadar Air lebih besar dari SNI tepung yaitu 14%, Angka Lempeng Total sebesar 2,8x103 koloni/gram, dan pH 5,0. Penelitian kedua dilakukan uji organoleptik dengan dua perlakuan tepung mangrove yaitu 50% B. gymorrhiza +50% Tepung terigu dan 25% B. gymorrhiza +75% Tepung terigu, dari 41 panelis semi terlatih nilai rataan meliputi kenampakan sebesar 54% (25% B. gymorrhiza +75%Tepung terigu) , warna sebesar 36% (25% B. gymorrhiza +75%Tepung terigu), aroma sebesar 54% (50% B. gymorrhiza +50%Tepung terigu), rasa sebesar 57% (50% B. gymorrhiza +50%Tepung terigu) ,dan tekstur sebesar 51% menyukai stick dari tepung buah mangrove B. gymorrhiza. Disimpulkan penelitian ini sepunuhnya telah memenuhi syarat untuk pengelolaan tepung dan stick sehingga dapat diproduksi sebagai sumber pangan baru pegganti gandum yaitu buah mangrove B. gymorrhiza.

DAYA TERIMA DAN KANDUNGAN KALSIUM ZAT BESI STICK SUBSTITUSI TEPUNG IKAN TERI DENGAN TEPUNG TEMPE

ABSTRACKSchool-age children (7-9) years are experiencing a growth phase. Growth of children during this period includes weight gain, height, and development in the vital organs of the child, so that adequate nutrition is needed to support the growth and development of children. One of the nutrients needed for growth is calcium and iron. The aim of this study are to determine the acceptability and analysis of calcium and iron in the substitute sticks of white anchovy flour and tempe flour. This type of research is Pre Experimental with 'one group design' research design. Receiving power was assessed based on the hedonic test of 35 panelists. The best received power results are then carried out laboratory tests to analyze calcium and iron content. Data is presented in the form of frequency distribution tables and narratives.The results showed that the best panelists received a stick of 10% white anchovy flour substitution and 20% tempe flour. Color panelists 54.3%, texture aspects 68.6%, aspects 42.9%. The results of the calisum analysis were 329.23 mg/kg and iron liked the aspect aspect 206.16 mg/kg. The conclusion is sticks with a concentration of 10% white anchovy and 20% tempe flour are most preferred by panelists in terms of color, texture, aroma and taste.

Perbandingan Warna Tepung Suweg Fase Dorman dan Vegetatif Secara Instrumental dan Sensoris

The color of the flour has an important role because it will happen to the resulting derived product. This study was to compare the color of suweg flour produced from the dormant and vegetative phases in instrumental and sensory. Instruments using Chromameter. Parameters observed from L *, a *, b *, chroma, and hue degrees. Sensory testing uses a rank test of color preferences, brown color and color brightness. The results showed significant differences in L *, a *, b *, and chroma values between dormant and vegetative phase flours. The degree value of hue was not significantly different between the two treatments. Panellists stated 100% liked the color of the dormant flour stage than vegetative.Additionally, the color of the vegetative phase flour was assessed by more than 80% of the panelists claiming to be more brown and more than 90% of the panelists stated darker than dormant. Pearson correlation test results show that there are correlation in some parameter of instrument and sensory. Keywords: suweg flour, color, dormant, vegetative, chroma, hue