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Journal articles on the topic 'Corn flour production process'
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Shanina, Olga, Sergii Minchenko, Tetyana Gavrysh, Yuriy Sukhenko, Vladyslav Sukhenko, Volodimyr Vasyliv, Natalia Miedviedieva, Mikhailo Mushtruk, Myroslav Stechyshyn, and Tatyana Rozbytska. "Substantiation of basic stages of gluten-free steamed bread production and its influence on quality of finished product." Potravinarstvo Slovak Journal of Food Sciences 14 (April 28, 2020): 189–201. http://dx.doi.org/10.5219/1200.
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Development and introduction of high quality gluten-free products is one of the priorities of food industry. Feasibility of producing gluten-free steamed bread based on rice and corn flour using flaxseed, sunflower, sorghum and quinoa flour additives is proved in the article. Recommended ratios of flours are established: Frc:Ffs 95:5, Frc:Fsn 95:5, Fcn:Fqn 85:15, Fcn:Fsg 90:10. The parameters of dough kneading are studied and the influence of additives on relative elasticity, plasticity and resilience is established. Use of additives leads to a decrease in irreversible relative deformation of dough for 36 – 68% and relative plasticity for 16 – 18%, to increase of its elasticity relative resilience up to 2.3 times. Dough fermentation process is investigated. It is established that amount of carbon dioxide accumulated in gluten-free dough increases by 10 – 30%. Process of acid accumulation during fermentation is studied. A flow chart for the production of gluten-free steamed bread is proposed. The parameters for the production of gluten-free steamed bread were established and justified. Product is prepared in a single-phase method, adopted in practice of baking bread. The duration of dough mixing is 10 – 15 min, fermentation 20 – 35 min. Steam treatment is carried out under atmospheric pressure. Recommended steam processing time is 35 min for bread based on rice flour, 30 min for based on corn flour. In comparison with the traditional technological scheme, it is recommended to use a double boiler instead of an oven.
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Medina-Rendon, Esther Alicia, Guadalupe María Guatemala-Morales, Eduardo Padilla-Camberos, Rosa Isela Corona-González, Enrique Arriola-Guevara, and Jorge Alberto García-Fajardo. "Production of Extrudate Food with Mango By-Products (Mangifera indica): Analysis of Physical, Chemical, and Sensorial Properties." Processes 9, no. 9 (September 14, 2021): 1660. http://dx.doi.org/10.3390/pr9091660.
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The novelty of this work is the use of two mango by-products, mango peel and kernel, to obtain an extruded food. As well as the development of this food through a design of mixtures, we conducted sensorial analysis of the food through a hedonic test, in order not only to develop an extruded food with mango by-products, but also to develop a food that will be accepted by the consumer. A simple lattice mixture design was carried out with 14 mixtures, where the components were white corn flour (WCF), mango peel flour (MPF) and mango kernel flour (MKF), both from the Tommy Atkins mango variety. Physical and chemical properties such as the expansion index (EI), hardness, water absorption index (WAI), water solubility index (WSI), total phenols, DPPH and ABTS were evaluated. An optimization region was found that included 3 design points. Mixtures 1, 6 and 12 were evaluated using a nine-point hedonic scale to determine the acceptability of the product. Appearance, taste, and texture of the extrudates was evaluated. The extrudate with the best overall acceptability and the optimum physical and chemical properties contained 58.33% white corn flour, 33.33% mango peel flour and 8.33% mango kernel flour.
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Kaluzhskikh, Aleksandr, Natalya Dolgopolova, Marina Kotelnikova, and Snezhana Ryumshina. "The Study of the Possibility of Using Low-Calorie Foods in the Technology of Flour Confectionery Production." BIO Web of Conferences 32 (2021): 03012. http://dx.doi.org/10.1051/bioconf/20213203012.
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The article demonstrates the advisability of substituting high-grade wheat flour in the formulation of a sponge cake semi-finished mix with the mix of oat, corn and gram flour. An oat, corn and gram flour mix contains much more protein than wheat flour. This mix contains a significant amount of globulin, which suggests an evident foaming capacity of protein systems and is a positive factor in the technology of making sponge cakes. When substituting wheat flour with the suggested mix completely, the nutritional value of finished products improves. The share of dietary fiber increases significantly; the calorie content of products decreases. Absence of gluten makes this mix a strategically important raw material for gluten-free products. It is recommended to use this recipe, since with a complete substitution of wheat flour, there is an improvement in organoleptic, physicochemical indicators of the quality of sponge cake batter and finished products. The use of oat, corn and gram flour leads to an extension of the shelf life of sponge cake semi-finished products and helps to reduce the energy value and increase the vitamin and mineral ones of finished products. The introduction of the mix of flour into the sponge cake batter recipe does not worsen the quality of sponge cakes during storage. The developed formulation can be adapted to the technological process and equipment installed at existing confectionery enterprises and does not require additional costs.
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Filipovic, Nada, Dragana Soronja-Simovic, and Vladimir Filipovic. "Breadmaking characteristics of dough with extruded corn." Chemical Industry and Chemical Engineering Quarterly 15, no. 1 (2009): 21–24. http://dx.doi.org/10.2298/ciceq0901021f.
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Extrusion cooking is a thermal process often practiced in food, chemical and feed industry. Due to extrusion, nutritive value, texture, sensor characteristics and hygiene are improved. The influence of extruded corn grain and bread improver quantity on rheological and sensory characteristics of bread was investigated in this paper. Experiment was planed according to factorial plan 32 with independent variables: Quantity of extruded corn (10-30 % based in wheat flour, variation interval 10) and improver (0-0.4 % based on flour, variation interval 0.2). The influence of extruded corn on Dough handling is illustrated by extensigraph data: In comparison to the dough without corn, area is decreasing 50 to 60 % and resistance to stretching 15 to 20 %. The addition of commercial bread improver, regardless the quantity of extruded corn is beneficial contributing to improved extensigraph data up to 30 %. By substituting wheat flour with 10 to 20 % of extruded corn along with proper quality of bread improver, bread quality is satisfying and stalling is significantly improved. In the production of so-called mixed corn bread (30 % of extruded corn) extrusion is contributing to retard stalling and prolonged shelf-life.
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Kara, K., BK Guclu, and E. Baytok. "Comparison of fermentative digestion levels of processed different starch sources by Labrador Retrievers at different ages." Veterinární Medicína 64, No. 4 (April 23, 2019): 158–71. http://dx.doi.org/10.17221/105/2018-vetmed.
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Extruded commercial dog foods contain high levels of carbohydrates. The limited starch digestive capacity of dogs can change with age. The effectiveness of the extrusion (heat-steam pressure) process applied to raw/by-product feedstuffs (different starch sources in terms of starch digestion) may also differ. Therefore, in this study we determined the effects of age and the heat-steam pressure process on the in vitro digestion of different starch sources in dogs. The in vitro digestion was done in faecal inoculums from Labrador Retrievers of different ages (puppy; six months, mature; two years, and geriatric; eight years). The substrates (barley, corn, wheat, rice, oat and potato flours) were studied for in vitro digestion after both extrusion processes (processed; 2.4 bar and 134° C for 14 min) and a non-extrusion (unprocessed). The extrusion process generally increased the in vitro total gas production and true organic matter disappearance (T-OMd) (at 6–48 h) of barley, corn, wheat, rice, and oat flours (P < 0.05). The extrusion process increased T-OMd of potato flour at 6 h (P = 0.005), but did not change at 12–48 h (P > 0.05). The T-OMd at 6–12 h of barley flour by faecal inoculums of ≥ two-year-old dogs was higher than that of six-month-old dogs. The T-OMd and gas production of starch sources cumulatively increased with incubation time (P < 0.05). The molarities of acetic acid, butyric acid and toal volatile fatty acids in the fermentation fluids of barley, rice and wheat flours increased with the extrusion process or faecal inoculums of two- and eight-year-old dogs (P < 0.05). As a result, the extrusion process positively affected digestion of starch sources for medium to large breed dogs at ≥ six months of age. We advise that food meant for medium-size breed dogs that are six months and older should be made with more potato, oat and wheat flours rather than other sources.
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Bolgova, N. V. "The functional features of production of sour-milk product with gluten-free flour." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 21, no. 91 (April 23, 2019): 25–28. http://dx.doi.org/10.32718/nvlvet-f9105.
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The work substantiates the choice of leaven in order to produce a sour milk product with the most desirable organoleptic characteristics. As a result of the study, the fermentation for yoghurt of Chr. Hansen (Denmark) was selected. These studies determines the choice of scientifically proven methods of fermentation of the following samples. Organoleptic analysis of four samples of dairy products with gluten-free flour was carried out. It was shown that the consistency in each sample was homogeneous and estimated by the tasting commission at 5 points. It was established that the color and smell of samples of the dairy product directly depends on the type of introduced gluten free flour. It is shown that the color in the first and the third samples is estimated at 4 points. The second sample was slightly inferior and was estimated at 3.7 points. The highest score (4.8) was the fourth sample of buckwheat and rice-corn flour. The taste of pure sour milk was present in all abovementioned samples. It was found that the content of buckwheat flour in the first and the second samples gave the product an excessive taste of “porridge”. The taste of corn flour was distinguishedly felt in the third sample. It was shown that the first three samples yielded the optimum taste of the fourth to 0.6–1.9 points. It was found that the most balanced is the sour milk sample of the product with buckwheat and rice-corn flour. All organoleptic characteristics were distributed evenly in it. A new technological approach was developed in preparation of the milk-flour mixture to the fermentation. The model of technological process of manufacturing of sour milk product with gluten-free flour is made, which allows to develop technological stages of product production with functional additives. The influence of technological parameters and prescript components on the organoleptic parameters of the dairy product has been established. It was shown that the fermentation of the selected sample proceeds for 8 hours at a temperature of 43 ± 2 °С. The product is cooled to a temperature of 18 °C before aseptic packaging. It is recommended to store the ready gluten-free dairy product for 14 days at a temperature of 4–6 °C. Studies conducted show that the developed formula of sour-milk product can be recommended for the production of dairy enterprises.
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Kasim, Rahmiyati, Lisna Ahmad, Suryani Une, Yoyanda Bait, and Siti A. Liputo. "Characterization of Snack Food Bars Made of Nixtamalized Corn Flour and Flour Of Nike Fish for Emergency Food." International Journal of Agriculture System 5, no. 1 (June 29, 2017): 33. http://dx.doi.org/10.20956/ijas.v5i1.1168.
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Utilization of local food source such as nixtamalized corn flour and nike flour as base ingredients in producing snack bars may add the product value and also reduce production costs. The purpose of this study was to produce a prototype snack food bars weighing 50 grams for each bar, containing calories that meet the standards of Emergency Food Product (EFP) by 233 kcal/bar, and being favored by consumers. Snack food bars produced in this study used the formulation in the previous study, consisted of 26.77% nixtamalized corn flours, 6.69% nike flours, 9.37% corn starch, 20.08% chocolate, 13.01% margarine, 13.38% egg whites, and 13.38% sugar. Snack food bars were produced through six steps: weighing ingredients, mixing, molding, baking in the oven, cooling, and packaging. The baking process used three combinations of temperature and time, each with 3 replicates. Bars were baked at 1000C for 20 minutes, and then followed by temperature of 1400C (treatment A), 1500 C (treatment B), or 1600C (treatment C) for 40 minutes. Snack food bars produced by baking temperature combination were less preferred by the panelists based on the taste attributes due to the distinctive flavor of nike flours persisted in the bars. Baking temperature C (at 1000 C for 20 minutes, followed by 1600C for 40 minutes) got the highest score based on the texture attributes. The nutrient and calorie content of snack food bars produced did not show much difference with the formulation result. Snack food bars produced in this study contained 10.1751 g fat, 3.5694 g protein and 32.2681 g carbohydrate in every 50 g of snack bars. Based on the formulation result, snack food bars contained 9.8 g fat, 5.84 g protein, and 30.37 g carbohydrate per 50 g of snack bars. Snack food bars produced in this study contained 234.926 kcal per 50 g of snack bar while based on the formulation result, snack food bars contained 233 kcal per 50 g of snack bar. This implies that Snack food bars based local product has the potential to developed in the regional in security food in the face of emergency condition.
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Hashemi, Neda, Sayed Ali Mortazavi, Elnaz Milani, and Faride Tabatabaie Yazdi. "To investigate the Effect of extrusion process conditions on the functional characteristics of expanded products Based on corn- almond." Environment Conservation Journal 16, SE (December 5, 2015): 519–24. http://dx.doi.org/10.36953/ecj.2015.se1661.
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In recent years, the demand for snacks with optimal functional and nutritional properties has a dramatic increased; hence researching in this regard is considered as an essential task. Almond, is one of the nuts kernel and an important source of nutrients, especially fats, fiber, antioxidants, vitamins and minerals such as iron and calcium. Using this seeds nut in expanded products not only improves the nutritional properties but also it causes to produce a product with optimal functional features. As the screw rate and humidity level have a great effect on the properties of extruded products. In this study, defatted almond flour –corn flour blends (20 - 80) were extruded in a co-rotating twin-screw extruder. Response surface methodology using a central composite design was used to evaluate the effects of independent variables, namely screw rate (120–220 rpm) and humidity level (12–16%) on functional properties (water absorption index, water solubility index and oil absorption index). Based on the process optimization maximum water absorption is 6.54085, water solubility is 25.6472 and oil absorption is 3.09778 that was belong to the production of screw rate 209.17 rpm and the 14% humidity.
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Campechano Carrera, Elsa María, Juan de Dios Figueroa Cárdenas, Gerónimo Arámbula Villa, Héctor Eduardo Martínez Flores, Sergio J. Jiménez Sandoval, and J. Gabriel Luna Bárcenas. "New ecological nixtamalisation process for tortilla production and its impact on the chemical properties of whole corn flour and wastewater effluents." International Journal of Food Science & Technology 47, no. 3 (December 23, 2011): 564–71. http://dx.doi.org/10.1111/j.1365-2621.2011.02878.x.
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Rybchynskiy, R. "MODES OF PRODUCTION SMALL CORN FLAKES IN SEMI-INDUSTRIAL CONDITIONS." Grain Products and Mixed Fodder’s 19, no. 4 (February 3, 2020): 22–29. http://dx.doi.org/10.15673/gpmf.v19i4.1585.
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The article presents study results of steaming and tempering modes effect on the yield and quality of small corn flakes. Production of small corn flakes was carried out in semi-production conditions on the basis of a test section of the existing machinebuilding operation OLIS Llc, which allowed to get as close as possible to the production conditions. The study consisted of 2 series of experiments: in the first series of experiments, five identical samples of corn grit with an initial moisture content of 13.1% were sent to the steaming stage, where it was subjected to water-heat treatment for a specified period of time (2.5; 5; 7.5, 10 and 12.5 minutes), with increasing steaming time, the tempering time gradually increased by 10 minutes, from 10 to 50 minutes, respectively. In the second series of experiments, the grit was moistened by cold conditioning to a predetermined moisture content of 16±0.25%, moistened for 12 hours, and then moistened grit was subjected to water-heat treatment at the same parameters as in the first series. The initial sample of corn grit No. 4 was obtained in the factory and had the following quality indicators: moisture content – 13.1%; ash content – 0.58%; the starch content – 71.1%. The technological scheme of small corn flakes production in semi-production conditions included the following steps: grit moistening by a special device that sprays water for 15-20 seconds, and wetting in special sealed containers of grit samples (if necessary); grit steaming in the steamer camera of periodic action of EPP-1; tempering for 10-50 minutes in thermostable conditions; flattening of the obtained product on a rolling mill "EVV-1" with smooth rollers at a gap of 0.3-0.4 mm; drying the flattened product on a laboratory dryer; control on the laboratory dispenser RLU-1 (sieving on a sieve No. 067) for extraction of flour products. It was found that as a result of grit steaming with initial moisture content (13.1%) and subsequent flattening in semiproduction conditions a lot of meal was formed – 33.6 and 23.3% with the duration of steaming for 2.5 and 12.5 minutes, respectively, with an ash content of 0.64-0.57% and a starch content of 63.2-63.4%. With the ash content of the original grit of 0.63% and the starch content of 71.1%, it indicated that although moisture penetrated into the inner layers of the grit during conditioning, yet it was not enough on the surface. Therefore, high-ash peripheral grit particles were worse exposed to flattening, crushed and formed meal. Thus, the selected modes of small corn flakes production in semi-production conditions were not sufficient to provide the grit particle with the necessary structural and mechanical changes, and further increase in the duration of processing was impractical, as it significantly increased energy consumption and reduced flakes production productivity. Preliminary wetting of grit to a moisture content of 16±0.25% and subsequent steaming at the same parameters as grit flakes with a starting moisture content of 13.1% showed a significant decrease of flour products output, which amounted to 13.7-7.8% at 2.5 and 12.5 min of steaming, respectively. However, the additional grit moistening before steaming led to an increase in flakes moisture content, which requires higher energy consumption during their drying and bringing them to standards (less than 13.0%), guaranteeing their storage for 6-9 months. The technologically appropriate wet-heat processing mode of corn grit in the production process of flakes in semi-production conditions, to obtain small corn flakes according to the scheme of preliminary wetting of grit, steaming it in a steamer of periodic action, short-term tempering, flattening, drying and control of flakes on meal separation, is a grit moisture content before steaming at 16±2.5%, steaming at atmospheric conditions for 7.5-10 min, duration of tempering – 30-40 min. The obtained flakes do not require cooking, but can be brewed in boiling water for 4-5 minutes.
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Lakshman, R., Dawn Ambrose, and Dtirout Chelvame. "Studies on Banana Centre Core Flour Prepared by Different Drying Methods." Current Agriculture Research Journal 3, no. 1 (June 26, 2015): 55–59. http://dx.doi.org/10.12944/carj.3.1.07.
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Banana centre core is used as a vegetable in South Indian culinary in India. Attempts were made to develop a process for the production of banana centre core flour for its effective utilisation for incorporation into food. Banana centre core dices were dried by different drying methods viz., sun drying, solar drying and tray drying at 50, 60 & 70°C temperature respectively. The dried banana centre core dices were then converted into flour in a pulveriser such that 90 percent of powder passed through 400 micron sieve. The influence of drying on the physical and functional properties of the banana centre core flour was analysed. Results of the study showed that the flour obtained by drying banana centre core dices at 70°C in a tray dryer was better in quality compared to other drying methods.
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Aini, Nur, Budi Sustriawan, and NFN Masrukhi. "OPTIMASI PEMBUATAN MI DARI TEPUNG JAGUNG PRAGELATINISASI." Jurnal Penelitian Pascapanen Pertanian 16, no. 2 (September 30, 2019): 99. http://dx.doi.org/10.21082/jpasca.v16n2.2019.99-109.
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<p>Pragelatinisasi merupakan metode modifikasi yang dapat diterapkan untuk tepung jagung sehingga diharapkan dapat mempermudah pada proses pembuatan mi. Suhu gelatinisasi berbeda-beda bagi tiap jenis pati, dan untuk mencapai suju gelatinisasi tersebut tiap bahan memerlukan waktu yang berbeda. Setiap bahan juga membutuhkan penambhan air yang tepat agar dapat mengalam gelatinisasi. Penelitian ini bertujuan untuk (1) mempelajari kombinasi wkatu dan suhu pemasakan serta jumlah air yang ditambhakan untuk suspensi tepung jagung pragelatinisasi yang mempunyai respon maksimum terhadap kadar karbohidrat, kadar pengembangan dan tingkat penerimaan mi jagung; (2) mengetahui karakter fisiokimia dan organoleptik mi jagung pada formula optimal. Hasil penelitian menunjukkan bahwa ondisi pragelatinisasi optimal pada tepung jagung untuk pembuatan mi adalah selama pemasakan 7 menit waktu pemasakan, suhu 71C dan volume air 13% b/v. Mi jagung formula optimal memiliki kadar air 62,61%; kadar abu 0,322% bb; kadar lemak 1,37% bb; kadar protein total 4,18% bb; kadar karbohidrat 31,51% bb; daya pengembangan mi 16,67%; warna 2,5 9kuning keputihan); aroma 3,9 (tidak khas tepung); tekstur (2,5) (agak kenyal); rasa 2,6 (agak gurih); dan tingkat kesukaan keseluruhan 2,8 (suka). mi jagung ini masih memerlukan perbaikan proses untuk menurunkan kadar air yang tinggi, supaya memenuhi SNI 01-2987-1992.</p><p> </p><p>Pragelatinization is a modification method that can be applied for corn flour so that it can simplify the application for noodles. The temperature of gelatinization varies for each type of starch, and to reach the gelatinization temperature each ingredient needs different time. Each ingredient also needs the precise amount of water to get gelatinization. The object of this research are (1) to study the combination of cooking time and temperature and the amount of water needed for the suspension of pragelatinized corn flour which has a maximum response to carbohydrate levels, swelling power and preference of corn noodles; (2) to study the physicochemical and sensory characters of corn noodles in the optimal formula. The results showed that the optimal pregelatinization condition in corn flour for the production of noodles was during 7 minutes cooking time, temperature 71<sup>o</sup>C and volume of water 13% b / v. The optimal formula for corn noodles has a water content of 62.61%; ash content 0.322% bb; fat content 1.37% bb; total protein content 4.18% bb; carbohydrate levels 31.51% bb; power of development of noodles 16.67%; color 2.5 (whitish yellow); aroma 3,9 (not typical flour); texture 2.5 (slightly springy); flavor 2,6 (rather umami); and preference level 2.8. The corn noodles still need to improve the process to reduce the high water content so that they have not fulfilled Indonesian Nasional Standard 01-2987-1992.</p>
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Siddiqui, F., M. A. Akhund, A. H. Memon, A. R. Khoso, and H. U. Imad. "Health and Safety Issues of Industry Workmen." Engineering, Technology & Applied Science Research 8, no. 4 (August 18, 2018): 3184–88. http://dx.doi.org/10.48084/etasr.2138.
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Flour milling is considered the oldest trade industry, initiated at least 6000 years ago. Like every other industry, numerous problems arise during functioning and maintenance operations. The production process involves the breakdown of grains to separate their outer covering and inner endosperm grinding to fine flour particles. Workers serving in the industry have been in an environment exposed to flour dust. After conducting several interviews and a questionnaire survey to the workers and sales managers of flour mills within Hyderabad in Pakistan, the workforce was found to be suffering from sensitization, occupational asthma, allergic rhinitis, obstructive lung diseases and eye infection. The core reason was the inhaled and swallowed flour dust. The majority of the respondents highlighted improper flour milling process including intake and final product collection systems as the main causes of these health problems. The other part of the research work revealed that the majority of safety issues emerged due to the unavailability, the failure to use and the unawareness of personal protective equipment. Regarding the suggestions received during the survey from respective stakeholders, the health and safety issues can be controlled by improving feeding and collection systems and by wearing personal protective equipment.
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Bezusov, Anatolii, Valentyna Krutiakova, Olena Myroshnichenko, Nataliia Dotsenko, and Tetiana Nikitchina. "Technology of production of biopesticides based on Bacillus thuringiensis." FOOD RESOURCES 9, no. 16 (June 25, 2021): 28–38. http://dx.doi.org/10.31073/foodresources2021-16-03.
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Subject of research. Biopesticides are based on live cultures of specially selected beneficial microorganisms with controlled properties. They have a pronounced phytoprotective and stimulating effect, thus providing effective prevention and protection of plants from diseases. The obtained biological product increases productivity, improves the quality and structure of the crop, does not accumulate in plants, which allows to obtain environmentally friendly agricultural products and does not harm the environment. Among the large number of bacteria, as a source of microbiological insecticide is Bacillus thuringiensis, which infects lepidopteran pests and leads to their death. Preparations based on this strain are effective when used in low concentrations of solutions. The Bacillus thuringiensis strain produces several toxins with insecticidal action, including β-exotoxin and δ-endotoxin. Toxic effect is manifested and leads to paralysis of the intestinal tract of parasites. Preparations β-exotoxin and δ-endotoxin are obtained by culturing Bacillus thuringiensis bacteria in a liquid medium. The scientific work proposes a method of industrial production using by-products of vegetable raw materials, which makes it economically feasible to use such substrates. The purpose of the study is the development of technology, formulation of nutrient medium, process parameters for the cultivation of bacteria of the genus Bacillus thuringiensis and obtaining a culture fluid containing substances of the class of biopesticides. Methods. Standard and generally accepted methods of research of bioproducts in biotechnology. The formation of bioinsecticides was established by hydrolysis methods, followed by determination of the component of β-exotoxin – ribose, the formation of octagonal crystals of exotoxin – by microscopic method. Research results. Three variants of nutrient media, which include yeast-polysaccharide complex: corn flour, corn oil, yeast autolysate were developed. The parameters of the bacterial cultivation process were studied. The final product is a paste or powder with a titer of 35 .109 spores in 1 g of the bioproduct. Scope of research results. Microbiological preparations based on Bacillus thuringiensis are highly specific and act only on insect larvae from the classes Lepidoptera and Diptera. The resulting biopesticide can be used against pests of a wide range of vegetable and fruit crops.
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Hakim, Arif Rahman, Wahyu Tri Handoyo, Toni Dwi Novianto, and Andrianto Widi Prasetyo. "Effects of Twin-Screw Extruders Condition to Physical Properties of Floating Fish Feed." Jurnal Perikanan Universitas Gadjah Mada 21, no. 2 (December 30, 2019): 79. http://dx.doi.org/10.22146/jfs.44821.
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Process production of floating fish feed in a society constrained by processing technology. The objective of this study was to observe effect of condition process of twin screw extruders to the physical and chemical properties of produced of floating fish feed. Ingredients used involve fish meal, soybean meal, corn meal, and tapioca flour. The ingredients are mixed with 15, 20 and 25% water added to the total weight. Extrusion process condition conducted by several treatments i.e screw speed (540, 540, 600, 660 rpm) and barrel temperatures (80, 90, 100, 110, 120℃). In order to study, expansion ratio, unit density, floatability and hardness of feed were observed as physical parameters while chemical properties include moisture and protein content. Experimental result showed that addition 25 % water to the formula gives a good performance of expansion ratio, unit density and floatability than 15% and 20% moisture content. Higher of screw speed produces feed with higher ratio expansion, lower unit density, and higher floatability. The optimum of screw speed is 600 rpm. Meanwhile increasing of barrel temperature caused reduction of unit density, and escalation floatability of feed. Best barrel temperature to meet the physical properties is 120℃. The produced feed contain protein 32.38-41.95% and moisture content 4.37-5.70%.
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Klaichoi, Charoon, Rattanaphol Mongkholrattanasit, and Nattadon Rungruangkitkrai. "Printing of Silk Fabric with Reactive Dye Using Flour of Wild Taro Corm as a Resist Printing Paste." Materials Science Forum 857 (May 2016): 503–6. http://dx.doi.org/10.4028/www.scientific.net/msf.857.503.
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The present study was undertaken to use flour of wild taro (ColocasiaEsculenta (L.) Schott) as a resist printing paste for silk fabric and using reactive dye as a dyestuffs. The K/S values, whiteness index and sharpness of printed silk fabric were studied. The washing, water, perspiration, light and rubbing fastness of the printed fabric was also evaluated. From the present work it can be concluded that the pattern at resist printing area of silk fabrics show sharpness and whiteness. Colour fastness to water and perspiration were ranging between poor to fair level. Printed fabric exhibited fair to good level in washing, rubbing and light fastness. The advantages of this product are environmental friendly that is non-toxic fumes; production cost is lower, instance application and creative process enhancement in textile production.
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Saskiawan, Iwan, Nunuk Widhyastuti, Kasirah, and Dodi Sutardi. "Pola Aktivitas Enzim Lakase, Selulase, dan Xilanase Pada Masa Pertumbuhan Budidaya Jamur Tiram Putih [Pleurotus ostreatus (Jacq.) P. Kumm.]." Jurnal Biologi Indonesia 17, no. 2 (2021): 145–51. http://dx.doi.org/10.47349/jbi/17022021/145.
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Recently, Pleurotus ostreatus has become the most cultivated edible mushroom in Indonesia because of the simple in cultivation. Pleurotus ostreatus easy to grow in a medium contained sawdust as a main substrate, with the addition of rice brand, corn flour, lime and gypsum. Mushroom production is bioconversion process which involves the activity of lignocellulolytic enzymes such as laccase, cellulase, and xylanase. The aim of this study was to reveal the pattern of laccase, cellulase, and xylanase activity during the growth of P. ostreatus on the sawdust medium. The results show that the highest laccase activity was obtained on the 15th day after spawn inoculation (ASI) of 0.66 Unit and decline sharply after the day of 45th ASI until the day of 75th ASI. Furthermore, the similar pattern with difference on the time incubation was obtained on the activity of cellulase and xylanase. It was decrease after the day 30th ASI. The highest activity of cellulase was 0.51 Unit on 30th day of ASI and decrease gradually until the day of 75th ASI. Furthermore, the highest activity of xylanase was on 30th day ASI of 0.34 Unit and decrease sharply until the day of 75th.
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Yusuf, Asep, Wahyu Kristian Sugandi, Zaida, and Ch F. Godang Tua. "RANCANG BANGUN MESIN PENGOLAH GANYONG MULTI FINGSI [Design of Multifunctional Canna Machine]." Jurnal Ilmiah Rekayasa Pertanian dan Biosistem 5, no. 2 (September 30, 2017): 462–71. http://dx.doi.org/10.29303/jrpb.v5i2.61.
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Food is a basic requirement for human beings. As the population increases, food demand will continue to increase. Food problems in Indonesia are inseparable from rice and flour, in addition to other foodstuffs such as cassava, corn, and sago (Colas, 1994). Efforts to increase rice production are not easy, since there is a massive diversion of agricultural land functions into residential and industrial areas. Indonesia has the potential of tubers as a source of carbohydrates as well as raw materials of local flour. One of the sources of local starch that can be used as flour is canna (Canna edulis Ker). The obstacles faced by smallholders/ small and medium industries (SMEs) who use canna flour that is in the post-harvest process to produce canna flour. Making starch/ canna flour generally still done traditionally, thus affecting the productivity and quality of flour produced. This study aims to design a multi-function canna processing machine to produce canna flour as food. The research method used is the engineering method, which is the activity of designing the build canna processing machine. Canna machine has been successfully made with two main functions namely: the solvent and slicer. The main components of the machine consist of: frame, solvent unit, slicer unit, transmission system, output outlet, wheel, and drive motor. Dimensions of the machine that is 90 cm long, 85 cm wide and 100 cm high. While the frame dimension is 80 cm long, 70 cm wide and 65 cm high. Functional test results show that all components work properly.
Keywords: canna, canna machine, multifunctional, engine design
ABSTRAK
Pangan merupakan kebutuhan pokok bagi manusia. Seiring dengan meningkatnya jumlah penduduk, maka kebutuhan pangan akan terus meningkat. Masalah pangan di Indonesia tidak terlepas dari beras dan terigu, disamping bahan pangan lainnya seperti ubi kayu, jagung, dan sagu (Colas, 1994). Upaya untuk meningkatkan produksi beras bukan hal mudah, karena banyak terjadi pengalihan fungsi lahan pertanian secara massal menjadi area pemukiman dan industri. Indonesia memiliki potensi umbi-umbian sebagai sumber karbohidrat sekaligus bahan baku tepung lokal. Salah satu tanaman sumber pati lokal yang dapat dijadikan tepung adalah ganyong (Canna edulis Ker). Kendala yang dihadapi oleh petani atau Industri Kecil Menengah (IKM) yang memanfaatkan tepung ganyong adalah pada proses pasca panen untuk menghasilkan tepung ganyong. Pembuatan pati atau tepung ganyong umumnya masih dikerjakan secara tradisional, sehingga mempengaruhi produktivitas serta kualitas tepung yang dihasilkan. Penelitian ini bertujuan untuk merancang bangun mesin pengolah ganyong multi fungsi sehingga dihasilkan tepung ganyong sebagai bahan pangan. Metode penelitian yang digunakan adalah metode rekayasa, yaitu kegiatan merancang bangun mesin pengolah ganyong. Mesin ganyong telah berhasil dibuat dengan dua fungsi utama, yaitu: pemarut dan pengiris. Komponen utama mesin terdiri dari: rangka, unit pemarut, unit pengiris, sistem transmisi, saluran pengeluaran hasil, roda, dan motor penggerak. Dimensi mesin yaitu panjang 90 cm, lebar 85 cm dan tinggi 100 cm. Sedangkan dimensi rangka, yaitu panjang 80 cm, lebar 70 cm dan tinggi 65 cm. Hasil uji fungsional menunjukkan bahwa semua komponen berfungsi dengan baik.
Kata kunci: ganyong, mesin ganyong, multi fungsi, rancang bangun mesin
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Bailey, B. A., K. P. Hebbar, R. D. Lumsden, N. R. O'Neill, and J. A. Lewis. "Production of Pleospora papaveracea biomass in liquid culture and its infectivity on opium poppy (Papaver somniferum)." Weed Science 52, no. 1 (February 2004): 91–97. http://dx.doi.org/10.1614/ws-03-020r.
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The fungus Pleospora papaveracea is a potential biocontrol agent for opium poppy. The objective of this study was to characterize the growth and production of propagules of P. papaveracea on various substrates and determine their infectivity on opium poppy. Pleospora papaveracea was grown on agar media containing wheat bran, corn cobs, soy fiber, cottonseed meal, rice flour, cornstarch, pectin, dextrin, or molasses, all with the addition of brewer's yeast (BY). Maximum radial growth of P. papaveracea occurred on molasses, soy fiber, and wheat bran media. Pleospora papaveracea produced chlamydospores on dextrin–BY and cornstarch–BY only. Pleospora papaveracea growth in liquid media with 1% (wt/v) dextrin, cornstarch, soy fiber, or wheat bran resulted in the production of greater than 106 colony-forming units (cfu) ml−1 within 3 to 5 d of incubation. Pleospora papaveracea produced less than 105 chlamydospores ml−1 after 10 d of incubation in wheat bran–BY and soy fiber–BY liquid media compared with the production of greater than 105 chlamydospores ml−1 after 5 d of incubation in dextrin–BY or cornstarch–BY liquid media. Fewer cfu were produced by P. papaveracea in 0.25% dextrin or 0.25 and 0.50% soy fiber liquid media than with 1 or 2% substrate. Greater than 107 chlamydospores g−1 dry weight and 108 cfu g−1 dry weight of P. papaveracea were produced in dextrin–BY liquid media in a commercial bench-top fermentor. After air drying biomass for 6 d, propagules of P. papaveracea remained infective on opium poppy. Mycelia and chlamydospores of P. papaveracea grew and formed appressoria during the infection process. Air-dried biomass, when rehydrated in 0.001% Tween 20, caused necrosis within 48 h after application to detached opium poppy leaves. At least 94% of the propagules from air-dried biomass that germinated and infected detached opium poppy leaves were of mycelial origin.
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Mumpuni, Aris, Nuraeni Ekowati, Purnomowati Purnomowati, and Endang Sri Purwati. "Growth and Protein Content Establishment of Pleurotus ostreatus on Liquid and Solid Medium." Biosaintifika: Journal of Biology & Biology Education 9, no. 3 (December 31, 2017): 572. http://dx.doi.org/10.15294/biosaintifika.v9i3.11660.
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<p class="IsiAbstrakIndo"><em><span lang="EN-GB">Pleurotus ostreatus</span></em><span lang="EN-GB"> cultivation is performed using solid medium to harvest fruit body and using liquid medium to harvest mycelia in submerged culture. Modifying nutrients in the medium to increase protein content of the fruitbody and mycelia can be done through addition of nitrogen-containing materials. This study aims to determine: the appropriate composition of the liquid medium for high mycelial growth and protein content; and the exact composition of the solid medium to obtain high fruitbody product and protein content. The method was experimental with completely randomized design (CRD). The treatments were incubation of </span><em><span lang="EN-GB">P. ostreatus</span></em><span lang="EN-GB"> on three types of liquid medium and four types of solid medium. The results showed that the optimal liquid medium composition for mycelial growth was Liquid Fermentation Medium 1 (FC1) with 10% corn fluor, and the highest protein content was in Liquid Fermentation Medium 2 (FC2 = 29.76%). While the optimal solid medium composition for fruitbody production was the medium with 3% corn starch supplement (TJ3), and the highest protein content was obtained from the medium without corn starch supplement (TJ0=24.69%). The increase of mycelial and fruitbody weight from the medium with the addition of corn material indicated a prospective in cultivation process, however effort to increase protein content of the fruit body needs further research. Cultivating </span><em><span lang="EN-GB">P. ostreatus</span></em><span lang="EN-GB"> in mycelial phase may take shorter incubation time, may be produced in mass production with less space consuming, and higher protein content than that by producing fruitbody.</span></p>
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Sharikov, A. Yu, V. I. Stepanov, V. V. Ivanov, D. V. Polivanovskaya, and M. A. Amelyakina. "Extrusion cooking of wet mixtures of wheat flour with carrot bagasse in technology of ready-to-eat products." Proceedings of the Voronezh State University of Engineering Technologies 80, no. 3 (December 17, 2018): 43–49. http://dx.doi.org/10.20914/2310-1202-2018-3-43-49.
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The actual challenge for the food industry is the utilization of by-products of fruit and vegetable processing and their use in the production of enriched food products. It allows to use raw materials with a high content of biological active substances more efficiently and rationally. The possibility of using carrot bagasse as an ingredient in the preparation of extruded ready-to-eat product was studied. The wheat meal was used as core ingredient. The influence of the bagasse dosage on the extrusion conditions and the properties of the extrudates samples was studied. It was shown that an increase of the bagasse content more than 20% influenced the quality of the product negatively.The expansion index decreased more than 2 times and the bulk density increased by 40%. The method of additional steam venting from the middle part of the extruder chamber was investigated during the extrusion cooking of mixtures with the bagasse content more than 20% and moisture content 26.5, 28.9 and 34.5%.The indicator of the steam venting was the reduction of pressure in the degassing installation. As a result, the moisture content of the material in the die zone of the extruder chamber decreased. It was shown that additional steam venting during extrusion of high-moisture mixtures led to more severe extrusion conditions. The temperature, die pressure and torgue increased significantly. It imroved the quality of extrudates. Steam venting during extrusion of blends with 26.5 and 28.9% moisture increased expansion index more than 2 times and decreased the bulk density by 21-25%.Extrusion process of a mixture with a moisture content of 34.5% without and with steam venting was unstable and did not allowed to obtain samples of extrudates with acceptable quality. The proposed method for extrusion of high-moisture blend of wheat flour with carrot bagasse can be basis for developing technologies for the production of ready-to-eat extruded products using moist food by-products of fruits and vegetables processing.
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Mashanova, N. S., and G. B. Tokmakhanbet. "Improvement of gluten-free bread production technology." Journal of Almaty Technological University, no. 1 (June 24, 2021): 11–16. http://dx.doi.org/10.48184/2304-568x-2021-1-11-16.
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This article presents the improvement of the technology of production of gluten-free bakery products for people suffering from celiac disease, using non-traditional flour.. A review of various possibilities for improving the quality of baking gluten-free bakery products, leveling the crumb structure and increasing the final volume of bread is carried out. In the course of the study, bread was baked from a mixture of rice and corn flour with the addition of flaxseed flour in an amount of 5%, 10%, 15% instead of part of corn and rice flour. Flaxseed flour was added together with all the prescription components during the kneading of the dough. Bread baked from a mixture of rice and corn flour with the addition of flaxseed flour had good organoleptic quality indicators, but the baked products were with explosions and cracks on the surface. The aroma was characteristic of bread. The taste of baked bread became brighter as the percentage of flaxseed flour increased. The developed recipe will expand the range of gluten-free food products of domestic production.
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ANTONENKO, Artem, Olena VASILENKO, Yuliia ZEMLINA, Tetiana BROVENKO, Nataliia STUKALSKA, and Galina TOLOK. "TECHNOLOGY OF GEORGIAN CUISINE FLOUR PRODUCTS USING AGGLUTEN FLOUR." HERALD OF KHMELNYTSKYI NATIONAL UNIVERSITY 297, no. 3 (July 2, 2021): 143–49. http://dx.doi.org/10.31891/2307-5732-2021-297-3-143-149.
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The article highlights the relevance of the development of flour products of Georgian cuisine using gluten-free flour. The technology of gluten – free khachapuri with cheese with the use of gluten – free types of flour – corn, rice and structurants – corn starch and a complex of polysaccharides of flax is substantiated. Traditional khachapuri technology involves the use of wheat flour, which cannot be used in the production of gluten products due to the presence of gluten in gluten proteins. However, according to previous research, other types of gluten-free flour can be effectively used in the production of gluten-free products – corn, rice in combination with effective structuring agents – starch, non-starch polysaccharides. In this regard, we proposed in the production of yeast dough for khachapuri to use a flour mixture of corn and rice flour in combination with corn starch and flaxseed flour, which is characterized by a complex of polysaccharides – cellulose, insoluble polymers of phenolic slime, lime. The share of dietary fiber is up to 28% by weight of flax seeds or non-fat flaxseed flour. Dietary fiber helps to stimulate the intestines in constipation, play a positive role in reducing the risk of coronary heart disease, preventing bowel cancer, reducing obesity. Flaxseed mucus has a well-defined ability to swell, and therefore show high viscosity in aqueous solution or suspension. The hydrocolloid nature of the mucus has a beneficial effect on the water-binding and emulsifying properties of flaxseed flour. The developed products are characterized by high quality and competitiveness, they can be offered for health nutrition of various segments of the population, and nutrition of patients with gluten enteropathy. Due to the high content of dietary fiber, in particular valuable for the prevention of cardiovascular disease, obesity and colon cancer soluble fiber flax flour, it can be recommended for the health of people I work in toxic industries and live in environmentally polluted areas.
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Andryushina, V. A., N. V. Karpova, T. S. Stytsenko, V. V. Yaderets, E. D. Voskresenskaya, and V. V. Dzhavakhia. "Optimization of the 9α-hydroxylation of steroid substrates using an original culture of Rhodococcus erythropolis." Regulatory Mechanisms in Biosystems 9, no. 3 (July 16, 2018): 430–34. http://dx.doi.org/10.15421/021864.
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To obtain inoculation material (cultivation stage 1), the biomass of Rhodococcus erythropolis VKPM AC-1740 was transferred from agar slants into 750 ml conic flasks containing 100 ml of vegetation media of the following composition (g/l): medium 1 – yeast extract, 10.0; glucose, 10.0; soybean flour, 10.0; КН2РО4, 2.0; Na2НРО4, 4.0 (рН 6.8–7.4); medium 2 – corn extract, 15.0; glucose, 10.0; КН2РО4, 2.0; Na2НРО4, 4.0 (рН 6.8–7.4). The culture was grown on a rotary shaker (220 rpm) for 68–72 h at 28–29 °С. To obtain a working biomass (cultivation stage 2), the inoculum obtained at the stage 1 was transferred into flasks containing the same media (the volume of seed material was 20% of the medium volume) and grown under the same conditions for 23–25 h. During a study of the effect of the inducer concentration on the rate of 9α-OH-AD formation, different concentrations (0.25, 0.50, and 1 g/l) of the AD solution in dimethylformamide (DMF) were added to the vegetation medium after 6 h of incubation. To perform AD transformation at a load of 5 g/l, 10 ml of Rh. erythropolis cells at the age of 23–25 h were transferred into 750 mL flasks with baffles containing 40 mL of vegetation medium supplemented with the steroid. AD was added in the form of microcrystals or suspension with a surfactant or DMF. The process was carried out at 28–29 ºC and with constant mixing (220 rpm). During AD transformation at a load of 10–30 g/l, the steroid was preliminarily precipitated from DMF solution. The resulting paste was mixed with a surfactant and transformation medium. The obtained homogeneous suspension was poured in equal amounts into the flasks with baffles, and then a concentrated cell mass was added (25 vol.%). To obtain a cell concentrate, cells were centrifuged for 1 h at 1500 rpm at the age of 23–25 h. The resulting biomass was homogenized, supplemented with a fresh medium to the required volume, and added into transformation flasks. The amount of a biomass required for AD transformation at a load of 10 g/l was 3.13 g/l (dry weight); in the case of a 30 g/l load, the biomass was added by two equal portions, and its total amount was 6.2 g/l (dry weight). The amount of 9α-OH-AD in a culture broth was evaluated by a thin-layer chromatography (TLC) and high-performance liquid chromatography (HPLC). Steroids were extracted by ethylacetate. To perform TLC, Sorbifil plates (Russia) and benzol: acetone mix (3 : 1) were used. HPLC was performed on a Gilson chromatographer (United States) equipped with a Silasorb C-18 column (10 μm, 4.0 × 250 mm); the flow rate was 0.8 ml/min. The mobile phase was МеОН : Н2О mix (70 : 30). The absorbance was measured at 260 nm. Replacement of corn extract, which has an unstable composition, by yeast extract and soybean flour and the use of glucose as an optimal carbon source for a Rh. erythropolis culture have provided a high-yield production of 9α-hydroxy-4-ene-3,17-dione with increased AD loads. Use of such techniques as the inoculum induction and application of surfactants have provided a positive effect on the AD transformation with a load exceeding 10 g/l. During 9α-hydroxylation of AD with a load of 30 g/l, a target product with the yield of 83% has been obtained.
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Belokurova, Elena, Anna Derkanosova, Yana Dombrovskaya, and Tatyana Malyutina. "Promising unconventional plant raw materials for food production." BIO Web of Conferences 30 (2021): 01006. http://dx.doi.org/10.1051/bioconf/20213001006.
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Article contains information about new technologies of flour and bakery products on the basis of multicomponent structure products or the flour composite mixes executed from a flour of pumpkin and a thistle, a dry leaf of a stevia and dry lactulose, and also mixes from different types of grain, such as: corn, buckwheat, rice, millet.
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Rosado, Jorge L., Lorena Cassís, Lourdes Solano, and Miguel A. Duarte-Vázquez. "Nutrient Addition to Corn Masa Flour: Effect on Corn Flour Stability, Nutrient Loss, and Acceptability of Fortified Corn Tortillas." Food and Nutrition Bulletin 26, no. 3 (September 2005): 266–72. http://dx.doi.org/10.1177/156482650502600303.
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Background Iron, zinc, and vitamin B complex are among the most prevalent nutritional deficiencies in Mexico, with iron deficiency being the leading cause of anemia. Mexico has the highest per capita consumption of corn in the world, consumed mainly as tortilla. Thus, corn flour for making tortillas has been suggested as an effective strategy to overcome malnutrition in developing countries such as Mexico where corn is a staple food. The stability of micronutrients added to food is an important factor for the success of fortification programs. Objective The aim of this study was to evaluate the stability of corn flour fortified with micronutrients, and to measure the effect of micronutrient fortification on the sensory quality and stability of the fortificants in fresh and stored tortilla. Methods A commercially homogenized nonfortified corn flour (NCFC) produced from degermed white corn was fortified with a premix containing iron, zinc, thiamin, and riboflavin. Changes in thiamin, riboflavin, iron, and zinc content in fortified corn flour (FCF) and nonfortified corn flour (NFCF) during storage were investigated. Vitamin B1 and B2 content was determined by fluorescence spectroscopy while iron and zinc content was analyzed by atomic absorption. Results Thiamin content in FCF and NFCF showed a significant ( p < .05) decrease (24% and 37%, respectively) after 90 days of storage. Riboflavin losses of 18% and 22% were observed for FCF and NFCF, respectively. FCF retained over 90% of iron, while zinc content remained constant. Losses of thiamin (27 to 39%) and riboflavin (37%) were produced during the process to convert corn masa flour into tortillas. Conclusions Storage time slightly affected the stability of riboflavin and thiamin in FCF while the cooking process produced considerable losses of both vitamins. Tortillas made from FCF were well accepted by Mexican adults. We conclude that the addition of vitamins and minerals in the forms and quantities used in this study do not modify the shelf-life of corn flour, and neither do they cause sensorial changes in tortillas made from FCF.
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Ambarsari, Indrie, Retno Endrasari, and Restu Hidayah. "KANDUNGAN NUTRISI DAN KUALITAS SENSORIS PRODUK MINUMAN SEREAL SARAPAN BERBASIS FLAKES JAGUNG, JALI, DAN SORGUM." Jurnal Penelitian Pascapanen Pertanian 17, no. 2 (December 3, 2020): 108. http://dx.doi.org/10.21082/jpasca.v17n2.2020.108-116.
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<p>Produk sereal sarapan menjadi salah satu pilihan tepat untuk memenuhi kebutuhan sarapan masyarakat modern yang ingin serba cepat dan praktis. Sayangnya, sebagian besar produk sereal sarapan yang tersedia di pasaran terbuat dari bahan-bahan impor yang sulit dikembangkan di Indonesia. Jagung, jali, dan sorgum merupakan komoditas serealia lokal yang sangat potensial untuk dikembangkan sebagai bahan baku produk sereal sarapan. Kajian ini dilakukan untuk mengetahui kandungan nutrisi dan sifat sensoris dari produk sereal sarapan yang dikembangkan dari komoditas serealia lokal, serta memperoleh informasi terkait jenis serealia yang paling tepat untuk digunakan sebagai bahan baku produk sereal sarapan. Rancangan penelitian yang digunakan adalah rancangan acak lengkap dengan empat taraf perlakuan, yaitu: sereal sarapan jagung, sereal sarapan jali, sereal sarapan sorgum utuh, dan sereal sarapan gandum sebagai kontrol perlakuan. Masing-masing perlakuan mendapatkan empat kali ulangan. Dalam rangka meningkatkan kualitas produk akhir maka proses produksi sereal sarapan melibatkan proses fermentasi sereal. Variabel yang diamati meliputi kadar air, protein, lemak, karbohidrat, energi total, serat pangan, dan tingkat kesukaan berdasarkan uji sensoris. Data hasil pengujian dianalisis dengan menggunakan one way ANOVA pada taraf signifikansi 5% dan apabila terdapat perbedaan maka dilanjutkan dengan uji Duncan Multiple Range Test. Hasil kajian menunjukkan bahwa serealia lokal seperti sorgum, jagung dan jali sesuai untuk dikembangkan sebagai bahan baku produk sereal sarapan. Produk sereal sarapan berbahan baku tepung sorgum terfermentasi menghasilkan produk akhir dengan kandungan gizi tertinggi, yaitu kandungan protein 11,31 %, lemak 7,12 %, karbohidrat 78,61 %, energi total 230,14 kkal/100 g, dan serat pangan total 27,23 %. Meskipun demikian, karakteristik sensoris sereal sarapan sorgum, khususnya menyangkut warna dan tekstur, masih perlu ditingkatkan.</p><p> </p><p><strong>Nutritional and Sensory Quality of Breakfast Cereal Based-on Corn, Coix, and Sorghum Flakes</strong></p><p>Breakfast cereal could be the right choice to fulfill modern society's breakfast needs that prioritize the practicality and quickness. Unfortunately, the breakfast cereals available in the market are generally made from imported materials that were difficult to cultivate in Indonesia. Corn, coix, and sorghum are local Indonesian cereals that could be developed as a raw material for breakfast cereals. This study was performed to evaluate the nutritional and sensory properties of breakfast cereals made from local Indonesian cereals, as well as to determine the most suitable raw material of breakfast cereals. The experimental design used was a completely randomized design with four-level treatments, i.e., corn-based product, sorghum-based product, coix-based product, and wheat-based product as a control treatment, with four replication for each treatment. In order to optimize the quality of end-products, fermentation was applied in the production process. The variables observed included moisture content, protein, lipid, carbohydrate, total energy, dietary fiber, and preference level based on sensory analysis. The data were analyzed using one-way ANOVA with a significance level of 5%, and if there were a significant difference between treatments, it would be continued with the Duncan Multiple Range Test. The results showed that local cereals such as sorghum, corn, and coix are suitable to be developed as raw material for breakfast cereals. Breakfast cereal based on fermented sorghum flour has the highest nutritional values among the cereals sample, precisely 11.31% protein, 7.12% lipid, 78.61% carbohydrate, 230 kcal/100g total energy, and 27.23% dietary fiber. However, sorghum breakfast cereals' sensory characteristics still needed to be improved, especially for its color and texture.</p>
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Djeghim, Fairouz, Hayat Bourekoua, Renata Różyło, Agata Bieńczak, Wojciech Tanaś, and Mohammed Nesreddine Zidoune. "Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties." Applied Sciences 11, no. 10 (May 18, 2021): 4605. http://dx.doi.org/10.3390/app11104605.
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The aim of the study was to investigate the effect of using various by-products (orange and apple pomace, tomato peel, pepper peel, prickly pear peel, and prickly pear seed peel) on the dough rheology and properties of gluten-free bread. The by-products were incorporated into a gluten-free bread formulation based on corn and chickpea flours (2/1 w/w). Different levels of each by-product (0, 2.5, 5, and 7.5% in the basic replacement) were tested. Wheat bread and gluten-free bread without the addition of by-products were used as controls. The results indicated that the by-products increased the maximum dough height, the total CO2 production, and CO2 retention coefficient compared to unenriched gluten-free dough. The highest K-value consistency coefficient was observed for the dough enriched with the prickly pear peel. The addition of by-products significantly improved (p < 0.0001) the specific volume of gluten-free bread, with values increasing from 1.48 to 2.50 cm3/g. The hierarchical cluster analysis and the constellation plot showed four groups: the wheat bread group, the second group containing the gluten-free control bread, the group with bread enriched by pomace, and the group with bread enriched with peels, exhibit the same effect on gluten-free bread and the peels exhibit the same effect on gluten-free bread.
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Benassi, Vivian Machado, Rosymar Coutinho de Lucas, Michele Michelin, João Atílio Jorge, Héctor Francisco Terenzi, and Maria de Lourdes Teixeira de Moraes Polizeli. "Production and action of an Aspergillus phoenicis enzymatic pool using different carbon sources." Brazilian Journal of Food Technology 15, no. 3 (September 6, 2012): 253–60. http://dx.doi.org/10.1590/s1981-67232012005000019.
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Aspergillus phoenicis is an interesting heat tolerant fungus that can synthesize enzymes with several applications in the food industry due to its great hydrolytic potential. In this work, the fungus produced high enzymatic levels when cultivated on inexpensive culture media consisting of flakes from different origins such as cassava flour, wheat fibre, crushed soybean, agro-industrial wastes, starch, glucose or maltose. Several enzymatic systems were produced from these carbon sources, but amylase was the most evident, followed by pectinase and xylanase. Traces of CMCases, avicelase, lipase, β-xylosidase, β-glucosidase and α-glucosidase activities were also detected. Amylases were produced on rye flakes, starch, oat flakes, corn flakes, cassava flour and wheat fibre. Significant amylolytic levels were produced in the culture medium with glucose or when this sugar was exhausted, suggesting an enzyme in the constitutive form. Cassava flour, rye, oats, barley and corn flakes were also used as substrates in the hydrolytic reactions, aiming to verify the liberation potential of reducing sugars. Corn flakes induced greater liberation of reducing sugars as compared to the others. Thin layer chromatography of the reaction end products showed that the hydrolysis of cassava flour liberated maltooligosaccharides, but cassava flour and corn, rye, oats and barley flakes were hydrolyzed to glucose. These results suggested the presence of glucoamylase and α-amylase as part of the enzymatic pool of A. phoencis.
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Mayangsari, Ismi, Anwar Efendi Harahap, and Zumarni Zumarni. "FRAKSI SERAT SILASE KULIT BUAH KAKAO DENGAN PENAMBAHAN LEVEL TEPUNG JAGUNG DAN LAMA FERMENTASI YANG BERBEDA." Jurnal Peternakan Nusantara 7, no. 1 (April 30, 2021): 25. http://dx.doi.org/10.30997/jpn.v7i1.2874.
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One alternative in reducing feed production costs is by utilizing the waste of cocoa pods (Theobroma cocoa L). This study aims to determine the cocoa fruit silage fraction by adding different levels of corn flour and fermentation time. The method used in this study is an experimental method with a completely randomized design (CRD) factorial pattern consisting of 2 factors with 3 replications namely Factor A = Level of Corn Flour, A1 = 0% without Corn Flour, A2 = 7% Corn Flour, A3 = 14% Corn Flour. Factor B = Length of fermentation, B1 = Fermentation 0 days, B2 = Fermentation 14 days, B3 = Storage 28 days. The results showed that the duration of fermentation had a significant effect(P<0,05)on the content of NDF, ADF, cellulose, hemicellulose and lignin of cocoa peel. The conclusion of this study that the treatment of 14% corn flour and 28 days fermentation time is the best treatment because it can reduce NDF%, ADF% and Lignin% silage of cocoa pods
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López, Ana Cristina Ballesteros, Accacia Julia Guimarães Pereira, and Roberto Gonçalves Junqueira. "Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread." Brazilian Archives of Biology and Technology 47, no. 1 (March 2004): 63–70. http://dx.doi.org/10.1590/s1516-89132004000100009.
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The use of rice flour corn and cassava starch was evaluated in several formulations aiming to find a flour mixture to replace wheat flour in the production of free-gluten white bread. Production parameters were evaluated through sensory analysis. The resulting breads were evaluated taking into account physical parameters (crumb appearance, specific volume and moisture) and sensorial parameters (flavor, appearance, crumb texture, crust color and satisfaction). Regarding flavor and moisture, breads prepared with the three different ingredients were not statistically different at 5% probability by the Tuckey test. However, they differed significantly regarding the specific volume, crumb texture, crust color, degree of satisfaction and external appearance. Rice flour bread presented the best parameters, being preferred by the sensory evaluation panel, followed by corn starch bread and cassava starch bread. Breads prepared with rice flour resulted in a softer product, presenting a better consistency with small alveoli homogeneously distributed. As far as crumb texture was concerned, corn starch bread presented larger alveoli, while cassava starch resulted in bread with expandable and gummy crumb, with granulation without alveoli, and undesirable sensorial characteristics. Production parameters were established based on these results and a mixture of flours, composed by 45% rice flour, 35% corn starch and 20% cassava starch presented good results originating bread with crumb formed by uniform and well distributed cells, and pleasant flavor and appearance.
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Mirnawati, Mirnawati, and Rizka Octavia. "Uji Proximate Tepung Jagung dari Limbah Tongkol Jagung Pulut secara Fermentasi." Journal of Sustainable Research In Management of Agroindustry (SURIMI) 1, no. 1 (April 22, 2021): 1–4. http://dx.doi.org/10.35970/surimi.v1i1.528.
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Waxy corn is widely developed in several areas in South Sulawesi. From year to year the productivity of pulut corn has increased, this also shows that agricultural waste production has also increased. The agricultural waste produced by corn is cobs. The purpose of this study was to determine the processing of pulut corn cobs into corn flour and to determine the characterization of the quality of corn flour, especially the proximate test based on SNI standards. The research method is the gravimetric method, the results of the corn flour test show that the proximate content (moisture content, ash content, and protein content) with successive values of 0.07%, 17.49%, 1.9 x 106 has met the standard standards. Indonesian National (SNI) (SNI 01-3751-2009), except for moisture content with a value of 14.32% which indicates that corn flour has a short shelf life. Waxy corn is widely developed in several areas in South Sulawesi. Pulut corn contains 100% amylopectin which provides a sweet, fluffier taste and good texture.
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Kojo, Raldi M., D. Rustandi, Y. R. L. Tulung, and S. S. Malalantang. "PENGARUH PENAMBAHAN DEDAK PADI DAN TEPUNG JAGUNG TERHADAP KUALITAS FISIK SILASE RUMPUT GAJAH (Pennisetum purpureumcv.Hawaii)." ZOOTEC 35, no. 1 (January 23, 2015): 21. http://dx.doi.org/10.35792/zot.35.1.2015.6426.
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ABSTRACT EFFECT OF THE ADDITION OF RICE BRAN AND CORN FLOUR ON THE PHYSICAL QUALITY OF ENSILAGE ELEPHANT GRASS (Pennisetum purpureumcv.Hawaii). The purpose of this research was to determine the effect of the addition of rice bran and corn flour on the physical quality of elephant grass (Pennisetum purpureum cv. Hawaii)silage.The present study used elephant grass (Pennisetum purpureum cv. Hawaii)in the ensilage process. Rice bran and corn flour were then added to the elephant grass in the ensilage processing. The present study used Completely Randomized Design with 7 treatments and 5 replications. The treatments were formulated as follow: R0 = elephant grass 100%; R1 = elephant grass + 8% rice bran; R2 = elephant grass + 12% rice bran; R3 = elephant grass + 8% corn flour; R4 = elephant grass + 12% corn flour; R5 = elephant grass + 4% rice bran + 4% corn flour; R6 = elephantgrass + 6% rice bran + 6% corn flour. The variables measured were physical quality of elephant grass silage, including: texture, color, and aroma. The research results showed that the addition of rice bran and corn flour did not significantly affect (P>0,01) ensilage color and aroma, but significantly affect (P<0,01) the texture of the ensilage. It can be concluded that the addition of 8% rice bran gave the best result on theensilage textureof elephant grass (Pennisetum purpureum cv. Hawaii). Keywords : Elephant Grass, Ensilage, Rice Bran, Corn Flour, Physical Quality
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Tiunov, Vladislav, Olga Chugunova, and Aleksandr Arisov. "Use of Non-Traditional Types of Flour in the Flour Culinary Production (Pancakes)." Food Industry 5, no. 4 (December 25, 2020): 33–37. http://dx.doi.org/10.29141/2500-1922-2020-5-4-5.
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Currently, Strategy for Improving the Food Products Quality in the Russian Federation until 2030 identifies the need to develop new food products as one of the important state tasks; the quality improvement of raw materials used, the nutritional and biological value of finished products and expanding its range are an urgent area of scientific research. Flour culinary products are no exception. These products made from traditional wheat flour of the highest grade have low nutritional value, high calorie, lack of vitamins and minerals. In order to increase the biological value of flour culinary products, a man adds food additives and biologically active substances; uses non-traditional raw materials for the production. The article considers the possibility of using non-traditional flour types mixtures instead of wheat flour of the highest grade in the production of flour culinary products (pancakes). The researchers developed the optimal dosage for adding mixtures of rice and corn, rice and amaranth, rice and soya flour to the product formulations. They studied comprehensively the regulated indicators of product quality and safety: organoleptic, physical and chemical, microbiological; run the comparative analysis of samples from non-traditional types of flour with a control sample. The authors developed the pancakes technology in the form of baking it in a convection steamer with a complete replacement of wheat flour with a mixture of rice and corn, rice and amaranth, rice and soya flour. They compiled technological maps and formulated a technical document package on the products range.
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Szymanowska-Powałowska, Daria, Grażyna Lewandowicz, Wioletta Błaszczak, and Artur Szwengiel. "RESEARCH PAPER Structural changes of corn starch during fuel ethanol production from corn flour." BioTechnologia 3 (2012): 333–41. http://dx.doi.org/10.5114/bta.2012.46587.
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Trisithivanij, V., and P. Tasaso. "Preparation and Characterization of Biopolymer Film from Pomelo Pectin and Flour." Advanced Materials Research 506 (April 2012): 130–33. http://dx.doi.org/10.4028/www.scientific.net/amr.506.130.
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Properties of biopolymer films which were blended from pectin and flour were investigated. Pectin was extracted from pomelo peel by using hydrochloric acid. The extracted pectin was high methoxyl that was characterized by FTIR. Biopolymer film was prepared by blending pectin (3% and 5%) and flour (1% of corn flour, rice flour, and glutinous rice flour) solution at different ratio (4:1 and 3:2). SEM analysis, tensile strength (TS), elongation, and thickness were studied. Tensile test was affected by the amount of pectin and type of flour. At the same concentration of pectin and the ratio of pectin and flour, tensile strength of the film form glutinous rice flour blending was higher than rice and corn flour. The stress of film from glutinous rice flour, rice flour, and corn flour at 3% pectin at ratio of pectin and flour 3:2 was 68.65, 58.25, 46.31 MPa, respectively. In addition, the tensile stress was increased when the amount of glutinous rice flour was increased. The film thickness was 0.1±0.02 mm. Considered the properties of these polymer compared with synthetic polymer, these are interesting alternative for packaging material production.
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Shams, Md Shahriar Rahaman, Fahriha Nur-A. Kabir, Tajnuba Sharmin, and Mohammad Gulzarul Aziz. "Evaluation of enzymatic hydrolysis via alcoholic fermentation of corn flour." Malaysian Journal of Halal Research 2, no. 2 (December 1, 2019): 35–45. http://dx.doi.org/10.2478/mjhr-2019-0013.
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AbstractThe research was concerned with the enzymatic hydrolysis followed by alcoholic fermentation of corn flour. Commercial corn flour purchased from local market contained starch of 87.25%, moisture 11.86% and ash 0.70%. The kinetics of corn flour hydrolysis was performed at 50°C, 65°C and 80°C using commercial thermos table-∞-amylase and ∞-amyloglucosidase. During hydrolysis the residual starch content was decreased with increasing hydrolysis time. The line weaver- Burk plot for enzyme hydrolysis of corn starch for 2.5%, 5% and 10% flour solution showed a Km value of 2.46, 2.27 and 1.73 mg/ml and Vmax values 1.23, 1.21 and 0.96 U/ml for 50°C, 65°C and 80°C respectively. Thin layer chromatography (TLC) was used to detect the presence of dextrose in the hydrolyzates. The Rf (Retention factors) values showed that the starch was mainly composed of dextrose and depended on carrier solvent use for dextrose assessment. When 100% ethyl alcohol used as carrier solvent the Rf value was 0.72 and ethyl alcohol: ethyl acetate= 1:1 the Rf value was 0.65. Both corn flour solution and its enzymatic hydrolysates were fermented with commercial baker’s yeast. Both the cases starch content was decreased and alcohol content was increased during hydrolysis and alcohol production was 3 times more from hydrolysates. The results obtained here will be useful for further research in the production of other value added products like white vinegar from the produced alcohol from con flour.
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Tribuzio, Giovanni. "Process for the production of wheat flour." Journal of the Acoustical Society of America 128, no. 4 (2010): 2249. http://dx.doi.org/10.1121/1.3500749.
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Sahara, Eli, Feni Despedia, and Raden Ayu Aminah. "The Influence of Phytase Enzyme to Laying Performance and Quality of Egg Shell of Golden Arabian Chicken." E3S Web of Conferences 68 (2018): 01022. http://dx.doi.org/10.1051/e3sconf/20186801022.
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Poultry has low ability to digest dietary fibre and to process phytate. Rice bran is intensively used in poultry ration although it contains little bit higher in fibre and phytate. The purpose of this study was to find out the optimal level of phytase the enzyme that could break down phytate in the ration of Golden Arabian chicken to increase performance and physical quality of the eggs. This study used 90 golden arabian chickens (Golden Brakel Kriel), approximately five months of age. Individual cage with a wire floor was equipped with a feed and drinking troughs. Experimental ration was with a mixture of corn, rice bran, commercial concentrate, and mineral mixture. Phytase was added at the level of: zerro, without phytase = P1; 100 FTU/ kg of ration; 200 FTU/kgof ration = P2; 300 FTU/kg of ration =P3; 400 FTU/ kg of ration = P4; and 500 FTU/kg of ration = P5. Experimental design that used in this study was Complete Randomized Design (CRD) with six treatments and five replications and three golden arabian chickens per experimental unit. Results showed that the addition of phytase in golden arabian chickens ration improved the hen day production (P <0.05) up to 71.43% and increased the physical quality, especially weight of eggshell significantly (P <0.05) up to 4.516 gram (phytase enzyme 300 FTU/kg) . In conclusion, that the level of the phytase of 300 FTU/kg of ration was the most optimal dose to increase the daily egg production and improve the physical quality. However, the addition of phytase did not affect to feed consumption, feed efficiency, eggshell thickness and eggshell thickness index.
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Nikolić, Valentina, Slađana Žilić, Marijana Simić, Marko Vasić, Jelena Srdić, and Nenad Delić. "Possibilities of maize hybrids utilisation in canned baby corn production." Journal on Processing and Energy in Agriculture 25, no. 1 (2021): 16–19. http://dx.doi.org/10.5937/jpea25-30887.
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Five maize hybrids were used in this research: two yellow and one white dent, sweet hybrid, and yellow popcorn. Five brine recipes with acetic acid were examined, of which two with the addition of potassium sorbate. The brines with preservatives were stable for 16 months without colour changes of the liquid and corn cobs. The pH of brines ranged from 3.39 to 3.89. Canned hybrids ZP 366 and ZP 611k in brine without sugar, and with the addition of potassium sorbate and potassium metabisulfite marked as Number 5, showed the best sensory characteristics. The protein content determined in ZP 366 (9.56 %) and ZP 611k (10.23 %) did not vary significantly compared to whole-grain maize flour, while crude fibre content (7.67 and 6.88 %), and ash content (21.96 and 20.72 %) were significantly higher than in flour (crude fibre: 2.40; 2.64 %, ash:1.35; 1.48 %, respectively). This research will be continued in order to implement preliminary findings and new data on this subject.
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BARBIERI, R., and E. M. CASIRAGHI. "Production of a food grade flour from defatted corn germ meal." International Journal of Food Science & Technology 18, no. 1 (June 28, 2007): 35–41. http://dx.doi.org/10.1111/j.1365-2621.1983.tb00242.x.
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SHAPOVALENKO, O., and L. KUSTOV. "FEATURES OF CORN CONSUMPTION IN THE FOOD PRODUCTION INDUSTRY." Grain Products and Mixed Fodder’s 19, no. 1 (April 24, 2019): 28–36. http://dx.doi.org/10.15673/gpmf.v19i1.1318.
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This paper presents the features of corn as raw material for groat industry. Corn is used in many segments of the food andprocessing industry. corn is processed for traditional food products — groats, flakes, flour, extruded foods, and other corn byproductsare widely used for the production of dry breakfast cereals, snacks, cereal bars. In terms of using of the advanced processingtechnologies, the industry produces starch, gluten, and germs. Corn germ is used to produce the high-value vegetable oil, aswell as starch — for both food and non-food purposes. More than half (65%) of corn is used for feed purposes, 25% –technical purposes,and nearly 20% – for various types of food production. corn is processed for traditional food products — groats, flakes, flour,extruded foods, and other corn by-products are widely used for the production of dry breakfast cereals, snacks, cereal bars. For thecolour, corn is divided into white and yellow types. According to the literature data analysis, yellow corn is more used in China,Argentina, Brazil, while white corn — in some countries of Asia, Latin America, and the Balkan countries. Depending on itsmorphological features, the corn kernelis divided into various groups, species and subspecies.In Ukraine corn kernel is classified into 8 types, with separately defined limitations on the content of the major crop in thebatch, grains of other type, etc. Corn of І-VІІІ types with the quality indicators specified in the standard, for the production of foodproducts. Flint and dent corn types are the most applied grain varieties in the industry, they are widely used in the production segmentof food and feed products. Sweet corn is widely used as a vegetable crop in the food canning, food concentrates, starch andbrewing industries due to its flavor properties. Popped corn is not only the most convenient raw material for the production of popcorn,but it also can be used as the raw material for the production of corn curls and dry breakfast cereals By analyzing the weightfraction of fat in kernels of different corn varieties we can note that the lowest number of fat is typical for popped corn (4.0%) andthe largest – for sweet corn (9.1%); dent and flint corn have the same total fat number (4.5-4.9%).Test weight of corn types – poppedcorn ranges within 712-826 g/l, dent corn - 875-893 g/l, and flint corn - 768-786 g/l. The weight of 1000 kernels of corn dependingon the varieties changes within 150-600 g.
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Božiková, M. "Thermophysical parameters of corn and wheat flour." Research in Agricultural Engineering 49, No. 4 (February 8, 2012): 157–60. http://dx.doi.org/10.17221/4967-rae.
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This article deals with thermophysical properties of nutritive raw materials particularly of corn and wheat granary mass. It is necessary to know thermophysical performance of granary mass for protection of quality of technological process by processing to final products. Granary mass consist of grains complex of specific kind. It is non uniform material in microscopic and macroscopic structure. There are enacted biophysical and physiological processes. Heat transfer can not be isolated by solid transfer and heat – moisture transfer. It means that specification of granary mass and granary fragments is difficult to determine. We researched thermal properties of fragments of corn and wheat grain, concretely corn and wheat flour. In the first series of measurements we measured relations of thermal conductivity to the moisture content in range (2÷18) % for two different samples – corn flour and wheat flour. Function f ( to bulk density <sub>S</sub>, samples had identical moisture content 6.5%. For size of corn and wheat grains in range (0.063÷0.5) mm this is polynomical function. Measured results are corresponding with results at present literature (Ginzburg et al. 1985).
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Zhang, Ying, Yang Wang, Zhi-Gang Wang, Xi Wang, Huo-Sheng Guo, Dong-Fang Meng, and Po-keung Wong. "Optimization of Fermentation Medium for the Production of Atrazine Degrading StrainAcinetobactersp. DNS32by Statistical Analysis System." Journal of Biomedicine and Biotechnology 2012 (2012): 1–7. http://dx.doi.org/10.1155/2012/623062.
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Statistical experimental designs provided by statistical analysis system (SAS) software were applied to optimize the fermentation medium composition for the production of atrazine-degradingAcinetobactersp. DNS32in shake-flask cultures. A “Plackett-Burman Design” was employed to evaluate the effects of different components in the medium. The concentrations of corn flour, soybean flour, and K2HPO4were found to significantly influenceAcinetobactersp. DNS32production. The steepest ascent method was employed to determine the optimal regions of these three significant factors. Then, these three factors were optimized using central composite design of “response surface methodology.” The optimized fermentation medium composition was composed as follows (g/L): corn flour 39.49, soybean flour 25.64, CaCO33, K2HPO43.27, MgSO4·7H2O 0.2, and NaCl 0.2. The predicted and verifiable values in the medium with optimized concentration of components in shake flasks experiments were7.079×108 CFU/mL and7.194×108 CFU/mL, respectively. The validated model can precisely predict the growth of atrazine-degraing bacterium,Acinetobactersp. DNS32.
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Aini, Nur, Gunawan Wijonarko, and Budi Sustriawan. "SIFAT FISIK, KIMIA, DAN FUNGSIONAL TEPUNG JAGUNG YANG DIPROSES MELALUI FERMENTASI (Physical, Chemical, and Functional Properties of Corn Flour Processed by Fermentation)." Jurnal Agritech 36, no. 02 (October 11, 2016): 160. http://dx.doi.org/10.22146/agritech.12860.
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Corn flour has some limitations to be developed as food products. To expand the use of corn flour for food production, some modifications on its characteristic were needed. The production of corn flour by fermentation may change its characteristics; therefore could expand the application of corn flour to develop food products. The aim of this study was to determine the effect of fermentation media and fermentation time on physical, chemical and functional characteristics of corn flour. This research was performed using factorial randomized block design. The studied factors were: fermentation medium (water, lactic acid bacteria, Lactobacillus casei, and ‘ragi tape’) and fermentation time (20, 40, 60, and 80 h). The results of this research showed that corn flour produced by fermentation using Lactobacillus casei for 60 h has the best functional properties (based on gelatinization properties). The gelatinization properties of this corn flour were: the initial gelatinization temperature of 72 °C, maximum viscosity of 1646 BU, gelatinization peak temperature of 74 oC, breakdown viscosity of 402 BU and setback viscosity 1575 BU. The corn flour has a moisture content of 7.68%, ash content of 0.27%, soluble protein content of 2.48%, total protein of 8.27%, amylose content of 33.10%, water absorption capacity of 117.80%, oil absorption capacity of 149.50% and swelling power of 13.80%.Keywords: Fermentation media, fermentation time, corn flour, functional propertiesABSTRAKTepung jagung memiliki beberapa keterbatasan untuk dikembangkan menjadi produk pangan. Untuk memperluas penggunaannya dalam bidang pangan, tepung jagung perlu dimodifikasi. Pembuatan tepung jagung menggunakan proses fermentasi diharapkan mampu mengubah karakteristiknya sehingga memperluas aplikasi tepung ini sebagai produk pangan. Penelitian ini bertujuan untuk mengetahui pengaruh media fermentasi dan lama fermentasi terhadap karakteristik fisik, kimia dan fungsional tepung jagung. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) faktorial. Faktor yang dicoba yaitu media fermentasi (air, bakteri asam laktat, Lactobacillus casei, dan ragi tape) dan waktu fermentasi (20, 40, 60, dan 80 jam). Hasil penelitian menunjukkan bahwa tepung jagung yang memiliki sifat fungsional terbaik (dilihat dari sifat gelatinisasinya) adalah tepung jagung yang dihasilkan dengan metode fermentasi menggunakan Lactobacillus casei selama 60 jam. Sifat gelatinisasi tepung jagung tersebut adalah: suhu awal gelatinisasi 72 oC, viskositas maksimum 1646 BU, suhu puncak gelatinisasi 74 oC, breakdown viscosity 402 BU dan setback viscosity 1575 BU. Tepung jagung memiliki kadar air 7,68%, kadar abu 0,27%, kadar protein terlarut 2,48%, protein total 8,27%, kadar amilosa 33,10%, kapasitas penyerapan air 117,80%, kapasitas penyerapan minyak 149,50%, dan swelling power 13,80%.Kata kunci: Media fermentasi, waktu fermentasi, tepung jagung, sifat fungsional
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Enríquez-Castro, Carlos Martín, Patricia Isabel Torres-Chávez, Benjamín Ramírez-Wong, Armando Quintero-Ramos, Ana Irene Ledesma-Osuna, Jaime López-Cervantes, and Jesús Enrique Gerardo-Rodríguez. "Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to Starch." International Journal of Food Science 2020 (January 29, 2020): 1–12. http://dx.doi.org/10.1155/2020/5927670.
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The aim of this study was to compare the physicochemical, rheological, and morphological characteristics of corn, nixtamalized flour, masa, and tortillas from the traditional nixtamalization process (TNP) and the extrusion nixtamalization process (ENP) and their relationship with starch. The traditional and extrusion processes were carried out using the same variety of corn. From both processes, samples of ground corn, nixtamalized flour, masa, and tortillas were obtained. The extrusion process produced corn flour with particle sizes smaller (particle size index, PSI = 51) than that of flour produced by the traditional nixtamalization process (PSI = 44). Masa from the TNP showed higher modulus of elasticity (G′) and viscosity (G″) values than that off masa from the ENP. Furthermore, in a temperature sweep test, masa from the TNP showed a peak in G′ and G″, while the masa from the ENP did not display these peaks. The ENP-produced tortillas had higher resistant starch contents and comparable firmness and rollability to those from the TNP but lower quality parameter values. A comparison of the products’ physicochemical properties obtained by the two processes shows the importance of controlling the damage to starch during the milling and extrusion processes to obtain tortillas of better quality. For the first time, we propose the measurement of the viscoelastic parameters G′ and G″ in temperature sweep mode to monitor changes in the degree of starch damage.
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Iskakova, G. K., B. A. Iztaev, G. O. Magomedov, and G. A. Umirzakova. "Rationale for the use of enriching additives from vegetable raw materials in the production of pasta." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 3 (December 20, 2019): 111–17. http://dx.doi.org/10.20914/2310-1202-2019-3-111-117.
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Pasta in comparison with other flour products has a number of advantages: high digestibility of essential nutrients, long shelf life, low cost and availability for all segments of the population. The most rational way to create functional pasta is to introduce into the recipe natural ingredients of plant origin, non-traditional for this industry, which can increase nutritional value, improve organoleptic and physico-chemical indicators, create a group of new varieties, intensify production processes, improve quality in the processing of raw materials with low pasta properties, to ensure the saving of primary and secondary raw materials. For the experiments, wheat flour of the highest grade, obtained by grinding soft wheat of the Ertys 97 variety, and pasta flour (grain), obtained from durum wheat of the Kargala 69 variety, were used. According to the results of the analysis of organoleptic, physicochemical, biochemical parameters of grain and flour, it can be stated that the quality of grain and flour meets the requirements of the standards. Corn, chickpea, amaranth flour and carrot powder obtained by grinding whole grains of Budan 237 maize, Kamila chickpea, A. cruentus amaranth (obtained and grown locally in the Almaty region) and Abako carrots in a mechanical activator mill were used as additives. The results of studies of the chemical composition of polydisperse corn, chickpea, amaranth flour and carrot powder indicate high nutritional value, the possibility of using as biologically active additives for enriching pasta with proteins, minerals, organic acids, vitamins and natural dyes.
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Setyarini, Agung, and Nugraheni Retnaningsih. "KAJIAN MACAM LIMBAH DAN PENAMBAHAN TEPUNG TONGKOL JAGUNG TERHADAP PERTUMBUHAN DAN HASIL JAMUR TIRAM (Pleurotus ostreatus)." Agric 28, no. 1 (December 1, 2016): 1. http://dx.doi.org/10.24246/agric.2016.v28.i1.p1-6.
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<span class="fontstyle0">One limiting for factor the production of oyster mushrooms was difficult to obtain the raw material of sengon wood sawdust, meanwhile, the production of oyster mushroom necessary need the nutrients in the form of bran or cornmeal. The purpose of this study was to study planting medium, the concentration of corn cob flour, and to find the effective interaction of these two factors on growth and yield of oyster mushroom. This study used a completely randomized design (CRD) with two factors, concentration of media and corn cob flour. The media used in this study are sengon sawdust, glugu sawdust, acacia wood sawdust, rice straw and bagasse, while the concentration of corn cob flour was 0% per baglog, 1% per baglog, 2% per baglog, 3% per baglog and 4% per baglog. Data analysis was using F test level 5% and continued with Duncan test. The results of this study showed that sawdvst sengon media generally give better effect to the growth and yield of oyster mushroom, while corn cob flour treatment concentration was not known exactly in enhancing the growth and yield of oyster mushroom. Treatment of media accelerate the deployment of mycelium old, when appearing pin head, increasing the number of fruiting bodies in a single clump and increasing the mushroom fruit body weight. Extra flour treatment corncob accelerate as emerging pin head, increasing the number of fruiting bodies in a clump and increase total body weight of mushrooms.</span>
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Moubarik, Amine, Hamid Reza Mansouri, Antonio Pizzi, Fatima Charrier, Ahmed Allal, and Bertrand Charrier. "Corn flour-mimosa tannin-based adhesives without formaldehyde for interior particleboard production." Wood Science and Technology 47, no. 4 (January 9, 2013): 675–83. http://dx.doi.org/10.1007/s00226-012-0525-4.
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Imaeva, A. A. "POSSIBILITIES OF USING NON-TRADITIONAL TYPES OF FLOUR IN THE PRODUCTION OF FLOUR CONFECTIONERY PRODUCTS." RUSSIAN ELECTRONIC SCIENTIFIC JOURNAL 35, no. 1 (March 27, 2020): 83–93. http://dx.doi.org/10.31563/2308-9644-2020-35-1-83-93.
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During the research, physical and chemical parameters of non-traditional types of flour and their influence on the gluten complex of wheat dough were studied to determine the feasibility of using it in the production of flour confectionery products. Thanks to the experience and scientific work of both Russian and foreign scientists and manufacturers, a number of potential promising raw materials have been identified. Amaranth, Flaxseed, oatmeal, and corn flour are suitable for producing and expanding the range of gluten-free products. The results of the study of the quality of these types of flour and their impact on the technological properties of wheat flour indicate the possibility and feasibility of their use as an additive in the baking and confectionery industry to increase the nutritional value of finished products and possibly give them preventive properties.