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1
BEUCHAT, LARRY R. "Enumeration of Fungi in Grain Flours and Meals as Influenced by Settling time in Diluent and by the Recovery Medium." Journal of Food Protection 55, no. 11 (November 1, 1992): 899–901. http://dx.doi.org/10.4315/0362-028x-55.11.899.
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A study was undertaken to determine if the time elapsed, i.e., settling time, after homogenizing grain flours and meals in a primary diluent and withdrawing samples for serially diluting and plating has an effect on populations of yeasts and molds detected. Sixty samples of flour and meal were analyzed. Samples were withdrawn from the top, middle, and bottom areas of graduated cylinders containing homogenates after settling times of 0, 2, 6, and 10 min and plated on dichloran 18% glycerol agar and dichloran rose bengal chloramphenicol agar. As the settling time between homogenizing plain and self-rising wheat flours and rye flour increased, the population of fungi detected in the top area of primary homogenates decreased significantly (P ≤ 0.05), whereas the population detected in the bottom area increased significantly. Dichloran 18% glycerol agar was clearly superior to dichloran rose bengal chloramphenicol agar for recovering fungi from wheat and rye flours, regardless of settling time. Populations detected in buckwheat flour and in plain and self-rising corn meal were largely unaffected by settling time, sampling location, and recovery medium.
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Soesanto, Lukas. "Application of Trichoderma harzianum T10 Liquid Formula Based On Soybean Flour Against Cucumber Seedlings Damping-Off (Pythium sp.)." Akta Agrosia 23, no. 1 (June 30, 2020): 11–18. http://dx.doi.org/10.31186/aa.23.1.11-18.
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ABSTRACTProper concentration of soybean flour in the liquid formulation for Trichoderma harzianum T10 growth, its influence to suppress damping-off, and on the growth of cucumber seedlings was investigated. Randomized completely design was used in in vitro test with five treatments and five replicates. The treatments were T. harzianum T10 in Potato Dextrose Broth (control), T. harzianum T10 in soybean fluor of 1, 2, 3 and 4%. Randomiszed block design was used in in planta test with six treatments and five replicates. The treatments consisted of control, T. harzianum T10 in Potato Dextrose Broth, T. harzianum T10 in soybean fluor of 1, 2, 3, and 4%. Variables observed were conidia density, incubation period, disease incidence, area under the disease progress curve, maximum potentially growth, germination persentage, crop height, root fresh weight, shoot fresh weight, and root length. Result of the research showed that the right liquid formulation for T. harzianum T10 growth was the use of soybean fluor with concentration of 2% resulting conidia density as 67,10% compared to PDB. The formulation could suppress the disease incidence, decrease AUDPC value, increase root wet weight, crown wet weight, and root length as 66.67, 66.10, 57.36, 43.81, and 41.81%, respectively, compared to control. Keyword: cucumber, damping-off, liquid formula, soybean flour, Trichoderma harzianum
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Ghafori, Shamimeh, Reza Habibipour, and Somayeh Bayat. "Molecular identification of fungal species and evaluation of Ochratoxin A contamination in spreading flour in Hamedan bakeries." Medical Journal of Tabriz University of Medical Sciences 43, no. 3 (June 23, 2021): 267–73. http://dx.doi.org/10.34172/mj.2021.053.
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Background: The presence of toxicogenic fungi and the production of ochratoxin in flour are dangerous to human health. Therefore, identification of these fungi by molecular and precise methods is essential. The aim of this study was molecular identification of fungal species and investigation of ochratoxin A contamination in flours used in bakeries in Hamadan Methods: In this descriptive-analytical study, 60 flour samples were collected from bakeries in Hamadan. At first, fungi were identified using phenotypic methods such as slide culture. Then, the genus and species of fungi were confirmed by PCR and sequencing of PCR products. ELISA method was used to detect ochratoxin A. Data were analyzed with GraphPad software version 6. Results: Of the 60 samples, 28 flour samples (46.66%) were free of fungal contamination and 32 flour samples (53.33%) were over fungal contamination (104 colonies/gr). Aspergillus and penicillium were the most abundant in samples. The prevalence of fungi in flour of Lavash bread, Sangak Bread, Barbari bread, Taftoon bread (Handmade), Taftoon bread (Machinal made), Stokbrood bread and Loaf bread were 50%, 46%, 35%, 31%, 26%, 18% and 11%, respectively. However, the highest levels of ochratoxin A were reported in flour of Lavash bread (3.98 ppb) and the lowest in Loaf bread (0.66 ppb). There was also a significant relationship between the fungal species and the amount of ochratoxin A production in flour of beards. Conclusion: While phenotypic and genotypic methods did not show the same sensitivity, the presence of ochratoxin in the studied flours indicated the necessity of modification in wheat storage and bakery flours.
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Olatidoye, Olawale Paul, Abdulrazak Shittu, Sunday Samuel Sobowale, Wasiu Ajani Olayemi, and Isi Favour Adeluka. "Influence of hydrocolloids addition (carboxymethylcellulose and guargum) on some quality attributes of wheat and high quality cassava flour and its bread making potentials." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 15, no. 1-2 (September 1, 2020): 45–53. http://dx.doi.org/10.31895/hcptbn.15.1-2.4.
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High quality cassava flour (HQCF) is now widely used production of baked foods in Nigeria but bread quality is impaired when it is used in the bread formulation. In order to overcome this problem, six breads samples were produced from wheat/HQCF/hydrocolloid:T0100%wheat flour(control);T190:9:CMC;T290:9:GG;T3,80:18:CMC;T4,80:18:GG;T570:27:CMC;T670:27:GG. The flour blends were analyzed for functional, colour and pasting properties while breads characteristics and sensory evaluation were performed in order to assess effect of hydrocolloids on bread. The results showed composite flour with hydrocolloids had the highest bulk density (0.704g/ml), water absorption capacity (2.98m/g), least gelation concentration (4.4g/g), oil absorption capacity (0.71m/g), while control had the highest swelling capacity (1.68g/g). Significant differences at p<0.05 were found on the pasting properties of addition of hydrocolloids with lower pasting temperature (71oC) and time (6.08 min). Bread quality attributes such as loaf volume, specific loaf volume, oven spring, crust colour, crumb colour and firmness of the fresh breads significantly improved with the addition of hydrocolloids compared with bread produced without improvers. The results show that high quality cassava flour could be incorporated up to 18% with carboxymethylcellulose at 2% level without affecting its overall acceptability and thereby enhance the potential for using locally produced flours in bread baking. Sensory score of bread from the addition of hydrocolloids were all acceptable by the panelist. The addition of hydrocolloids could be used as an effective means of improving the quality of gluten free bread.
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Gerken, Alison R., and James F. Campbell. "Oviposition and Development of Tribolium Castaneum Herbst (Coleoptera: Tenebrionidae) on Different Types of Flour." Agronomy 10, no. 10 (October 17, 2020): 1593. http://dx.doi.org/10.3390/agronomy10101593.
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The commercial availability of low-gluten or gluten-free flours has been increasing due to consumer demands, which raises new challenges for the management of stored product insects since little is known about the susceptibility of these flours to infestation. Here we measured oviposition and development of Tribolium castaneum, the red flour beetle, a major pest of wheat and rice mills, on 18 different commercially available flours (almond, amaranth, barley, buckwheat, cassava, coconut, corn, garbanzo, millet, oat, potato, quinoa, rice, rye, sorghum, spelt, teff, and wheat) to assess the level of risk. The average number of eggs laid was highest for teff flour, with wheat, rice, buckwheat, sorghum, barley, rye, and spelt flour also having high oviposition. The lowest oviposition was for potato, quinoa, amaranth and cassava. Holding the eggs laid in these flours and evaluating the ability to develop to the adult stage demonstrated that the average number of adult progeny was highest for teff and wheat, followed by buckwheat, rye, oat, spelt, and millet. In an experiment where single eggs were placed directly in flour, the highest percentage development was in barley, buckwheat, sorghum, spelt, teff, and wheat. Time for 50% of single eggs to develop to adults was quickest for sorghum, spelt, teff, and wheat, while sorghum, buckwheat, corn, spelt, and barley had the quickest development of 90% of eggs to reach adults. There was substantial variation among the different flours which indicates variation in risk of insect infestation. As consumer interest in these flours continues to grow and these alternative flours become more prevalent in food facilities, understanding what diets insects successfully infest is critical to developing management tools.
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Cheng, Qingzheng, Charles Essien, Brian Via, and Sujit Banerjee. "Cost Savings from Soy Flour Substitution in Methylene Diphenyl Diisocyanate for Bonding Flakes and Particle." Forest Products Journal 69, no. 2 (January 1, 2019): 154–58. http://dx.doi.org/10.13073/fpj-d-18-00050.
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Abstract Methylene diphenyl diisocyanate (pMDI) adhesive used in the manufacture of oriented strand board and particleboard can be partially substituted with soy flour for significant cost savings. The flour is about one-third of the cost of pMDI. Properties such as internal bond, wet modulus of elasticity and modulus of rupture, and thickness swelling are unaffected by soy flour substitution of up to 20 percent. Adding soy flour to the regular dose of pMDI can improve board properties and reduce delamination.
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Yoganandan, Mohana, Scott R. Bean, Rebecca Miller-Regan, Hulya Dogan, Manoj Kumar Pulivarthi, and Kaliramesh Siliveru. "Effect of Tempering Conditions on White Sorghum Milling, Flour, and Bread Properties." Foods 10, no. 8 (August 21, 2021): 1947. http://dx.doi.org/10.3390/foods10081947.
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The effects of room temperature water, hot water, and steam tempering methods were investigated on sorghum kernel physical properties, milling, flour, and bread-making properties. Overall tempering condition and tempering moisture content were found to have a significant effect on the physical properties. Milling properties were evaluated using a laboratory-scale roller milling flowsheet consisting of four break rolls and eight reduction rolls. Room temperature tempering (18% moisture for 24 h) led to better separation of bran and endosperm without negatively impacting flour quality characteristics i.e., particle size distribution, flour yield, protein, ash, damaged starch, and moisture content. Bread produced from the flour obtained from milling sorghum kernels tempered with room temperature water (18% m.c for 24 h) and hot water (16% m.c at 60 °C for 18 h) displayed better bread-making properties i.e., high firmness, resilience, volume index, higher number of cells, and thinner cell walls when compared to other tempering conditions. Room temperature water tempering treatment (18% m.c for 24 h) could be a better pretreatment process for milling white sorghum kernels without negatively impacting the flour and bread-making quality characteristics.
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Novita, Ririn, Betty Herlina, and Lepsi Permata. "LEVEL PEMBERIAN TEPUNG BIJI KARET TERHADAP PRODUKSI DAN BOBOT TELUR BURUNG PUYUH (Coturnix coturnix Japonica)." Jurnal Biosilampari : Jurnal Biologi 1, no. 2 (June 30, 2019): 87–94. http://dx.doi.org/10.31540/biosilampari.v1i2.248.
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The purpose of this study was to determine how the effect of giving rubber seed flour to the production and weight of quail eggs. Includes ration consumption, egg production, egg weight, and feed conversion, which this research was carried out in this research has been carried out Tanjung Sanai II Village, Kec. Ulak Tanding Padang. This research was experimental and carried out using factorial randomized complete variance analysis (RAL) consisting of 6 treatment levels and 4 replications and each treatment consisted of 4 quails. The treatment used is: P0: 100% Commercial ration without rubber seed flour, P1: 94% Commercial ration + 6% rubber seed flour, P2: 91% Commercial ration + 9% rubber seed flour, P3: 88% Commercial ration + 12% rubber seed flour, P4: 85% Commercial ration + 15% rubber seed flour, P5: 82% Commercial ration + 18% rubber seed flour. The results of this study used the rate of addition of rubber seed flour as much as 18% from the ration given, and significantly affected the conversion of rations and did not significantly affect ration consumption, egg production and egg weight.
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Ascheri, Diego Palmiro Ramirez, Luis Henrique Cavalcante, José Luis Ramírez Ascheri, and Carlos Wanderlei Piler de Carvalho. "Physical-chemical characterization of pre-cooked mixed rice flour and barley bagasse." Semina: Ciências Agrárias 37, no. 2 (April 26, 2016): 737. http://dx.doi.org/10.5433/1679-0359.2016v37n2p737.
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The extrusion processing parameters, chemical composition and water content of the flour mixture may affect the structure of rice flour, leading to products with different rheological behavior and hygroscopicity. Therefore, this work aimed to study the rheological properties and water adsorption of mixed flours of broken rice and barley bagasse obtained by extrusion cooking. Samples were prepared from a mixture of grits/bagasse between 82/18 and 73/27 (w/w) with water content between 18.04 and 26.96%, using a single screw extruder. The rheological properties of the extruded flour were determined by a rapid viscosity analyzer to evaluate the cooking profile of the pastes by observing the pasting temperature, maximum viscosity, breakdown and retrogradation. The adsorption process was performed by weighing the samples stored at temperatures of 25, 30, 35 and 45 °C with water activity between 0.112 and 0.973. The isotherms were fitted using the following mathematical models: Halsey, Oswin, Smith, GAB and Peleg. The extruded composite flours were characterized by their lack of initial viscosity. The pasting temperature (40-67 °C), maximum viscosity (690-1146 cP), breakdown viscosity (0-175 cP) and retrogradation (613-1382 cP) were lower than for raw rice flour. The Peleg equation fitted well to the water adsorption data and can be used to represent the sigmoidal type II shape of the water adsorption isotherms for the extruded mixed flours from rice grits and barley bagasse.
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Forghani, Fereidoun, Meghan den Bakker, Alexandra N. Futral, and Francisco Diez-Gonzalez. "Long-Term Survival and Thermal Death Kinetics of EnterohemorrhagicEscherichia coliSerogroups O26, O103, O111, and O157 in Wheat Flour." Applied and Environmental Microbiology 84, no. 13 (April 20, 2018): e00283-18. http://dx.doi.org/10.1128/aem.00283-18.
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ABSTRACTWheat flour has been associated with outbreaks of enterohemorrhagicEscherichia coli(EHEC), but little is known on EHEC's survival during storage and thermal processing. The objective of this study was to determine long-term viability and thermal inactivation kinetics of EHEC serogroups O26, O103, O111, and O157. Wheat flour samples were inoculated with a cocktail of five strains of a single serogroup and stored at 23 and 35°C. Inoculated samples were heated at 55, 60, 65, and 70°C. Viability was determined by plate counting. Decimal reduction time (D) and first decimal reduction time (δ) values were calculated with log-linear and Weibull models, respectively. At 23°C, EHEC counts declined gradually for 84 days and samples tested positive from 84 to 280 days. The thermal resistance (Dand δ) values ranged from 7.5 to 8.2 and 3.1 to 5.3 days, respectively, but there were no significant differences among serogroups (P≤ 0.05). At 35°C, no EHEC was quantifiable by day 7 and no positive samples were detected after 49 days. Heating at 55 and 65°C resulted in δ-value ranges of 15.6 to 39.7 min and 3.0 to 3.9 min, respectively, with no significant difference among serogroups either. Z values were 12.6, 6.7, 10.2, and 13.4°C for O26, O103, O111, and O157, respectively. Thermal death kinetics of EHEC in flour were better described using the Weibull model. Survival and inactivation rates of four serogroups were remarkably similar. These findings indicated that all EHEC serovars tested remained viable for at least 9 months at room temperature and survived for up to 60 min at 70°C in wheat flour.IMPORTANCEEnterohemorrhagicEscherichia coli(EHEC) andSalmonellahave recently caused several gastroenteritis outbreaks and recalls of wheat flour. Because EHEC can cause illness with very low doses and there is very scarce information regarding their ability to survive storage and heating in flour, the present study was undertaken to assess the long-term survival of EHEC serogroups O26, O103, O111, and O157 in flour. These findings are relevant, as we report that EHEC can survive for more than 9 months in wheat flour during storage. In addition, results obtained suggest that thermal inactivation at 65°C for 30 min or 2 months of storage at 35°C may be feasible strategies to mitigate the risk of most EHEC serovars in wheat flour.
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KINDLE, PATRICK, MAGDALENA NÜESCH-INDERBINEN, NICOLE CERNELA, and ROGER STEPHAN. "Detection, Isolation, and Characterization of Shiga Toxin–Producing Escherichia coli in Flour." Journal of Food Protection 82, no. 1 (January 1, 2019): 164–67. http://dx.doi.org/10.4315/0362-028x.jfp-18-256.
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ABSTRACT Wheat flour has recently been described as a novel vehicle for transmission of Shiga toxin–producing Escherichia coli (STEC). Very recently, an outbreak of STEC O121 and STEC O26 infections was linked to flour in the United States. The aim of the present study was to generate baseline data for the occurrence of STEC in flour samples from different retailers in Switzerland. In total, 70 flour samples were analyzed. After enrichment, the samples were screened for stx1 and stx2 by the Assurance GDS MPX ID assay. STEC strains were isolated and serotyped by the E. coli SeroGenoTyping AS-1 kit. The determination of stx subtypes was performed with conventional PCR amplification. Screening for eae, aggR, elt, and estIa/Ib was performed by real-time PCR. Nine (12.9%) of the flour samples tested positive for stx by PCR. STEC was recovered from eight (88.9%) of the positive samples. Two isolates were STEC O11:H48 harboring stx1c/stx1d, two were O146:H28 containing stx2b, one was O103:H2 containing stx1a and eae, and three were O nontypeable: Ont:H12 (stx2a), Ont:H14 (stx2a/stx2g), and Ont:H31 (stx1c/stx1d). STEC O103 belongs to the “top five” serogroups of human pathogenic STEC in the European Union, and STEC O146 is frequently isolated from diseased humans in Switzerland. Our results show that flour may be contaminated with a variety of STEC serogroups. Consumption of raw or undercooked flour may constitute a risk for STEC infection.
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BOSS, RENATE, and JOERG HUMMERJOHANN. "Whole Genome Sequencing Characterization of Shiga Toxin–Producing Escherichia coli Isolated from Flour from Swiss Retail Markets." Journal of Food Protection 82, no. 8 (July 23, 2019): 1398–404. http://dx.doi.org/10.4315/0362-028x.jfp-18-593.
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ABSTRACT Shiga toxin–producing Escherichia coli (STEC) strains are often found in food and cause human infections. Although STEC O157:H7 is most often responsible for human disease, various non-O157 subtypes have caused individual human infections or outbreaks. The importance of STEC serogroup typing is decreasing while detection of virulence gene patterns has become more relevant. Whole genome sequencing (WGS) reveals the entire spectrum of pathogen information, such as toxin variant, serotype, sequence type, and virulence factors. Flour has not been considered as a vector for STEC; however, this product has been associated with several STEC outbreaks in the last decade. Flour is a natural product, and milling does not include a germ-reducing step. Flour is rarely eaten raw, but the risks associated with the consumption of unbaked dough are probably underestimated. The aim of this study was to determine the prevalence of STEC in flour samples (n = 93) collected from Swiss markets and to fully characterize the isolates by PCR assay and WGS. The prevalence of STEC in these flour samples was 10.8% as indicated by PCR, and a total of 10 STEC strains were isolated (two flour samples were positive for two STEC subtypes). We found one stx2-positve STEC isolate belonging to the classic serogroups frequently associated with outbreaks that could potentially cause severe disease. However, we also found several other common or less common STEC subtypes with diverse virulence patterns. Our results reveal the benefits of WGS as a characterization tool and that flour is a potentially and probably underestimated source for STEC infections in humans.
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Peiris, KHS, SR Bean, M. Tilley, and SVK Jagadish. "Analysis of sorghum content in corn–sorghum flour bioethanol feedstock by near infrared spectroscopy." Journal of Near Infrared Spectroscopy 28, no. 5-6 (June 26, 2020): 267–74. http://dx.doi.org/10.1177/0967033520924494.
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In the sorghum-growing regions of the United States, some bioethanol plants use mixtures of corn and sorghum grains as feedstocks depending on price and availability. For regulatory purposes and for optimizing the ethanol manufacturing process, knowledge of the grain composition of the milled feedstock is important. Thus, a near infrared spectroscopy method was developed to determine the content of sorghum in corn–sorghum flour mixtures. Commercial corn and sorghum grain samples were obtained from a bioethanol plant over an 18-month period and across two crop seasons. An array of corn–sorghum flour mixtures having 0–100% sorghum was prepared and scanned using a near infrared spectrometer in the 950–1650 nm wavelength range. A partial least squares regression model was developed to estimate sorghum content in flour mixtures. A calibration model with R2 of 0.99 and a root mean square error of cross validation of 3.91% predicted the sorghum content of an independent set of flour mixtures with r2 = 0.97, root mean square error of prediction = 5.25% and bias = −0.49%. Fourier-transform infrared spectroscopy was utilized to examine spectral differences in corn and sorghum flours. Differences in absorptions were observed at 2930, 2860, 1710, 1150, 1078, and 988 cm−1 suggesting that C–H antisymmetric and symmetric, C=O and C–O stretch vibrations of corn and sorghum flours differ. The regression coefficients of the near infrared model had major peaks around overtone and combination bands of C–H stretch and bending vibrations at 1165, 1220, and 1350 nm. Therefore, the above results confirmed that sorghum content in corn sorghum flour mixtures can be determined using near infrared spectroscopy.
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Rivera, Jared, Aiswariya Deliephan, Janak Dhakal, Charles Gregory Aldrich, and Kaliramesh Siliveru. "Significance of Sodium Bisulfate (SBS) Tempering in Reducing the Escherichia coli O121 and O26 Load of Wheat and Its Effects on Wheat Flour Quality." Foods 10, no. 7 (June 25, 2021): 1479. http://dx.doi.org/10.3390/foods10071479.
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The occurrence of recalls involving pathogenic Escherichia coli-contaminated wheat flours show the need for incorporating antimicrobial interventions in wheat milling. The objectives of this study were to assess the efficacy of sodium bisulfate (SBS) tempering in reducing E. coli O121 (ATCC 2219) and O26 (ATCC 2196) wheat load and to evaluate the impact of effective (≥3.0 log reductions) SBS treatments on wheat flour quality. Wheat grains were inoculated with E. coli (~6 log CFU/g) and tempered (17% moisture, 24 h) using the following SBS concentrations (%wheat basis): 0, 0.5, 0.75, 1.0, 1.25, and 1.5% SBS. Reductions in E. coli O121 and O26 wheat load at different time intervals (0.5, 2, 6, 12, 18, and 24 h) during tempering were evaluated. The addition of SBS during tempering resulted in E. coli (O121 and O26) log reductions of 2.0 (0.5% SBS) to >4.0 logs (1.5% SBS) (p ≤ 0.05). SBS tempering (1.25 and 1.5% SBS) produced acidic wheat flours (pH = 4.51–4.60) but had comparable wheat flour properties in terms of composition, dough, and bread-making properties relative to the control (0% SBS). SBS tempering reduced the E. coli O121 and O26 load of wheat after tempering with minimal effects on wheat flour quality.
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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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Hamidah, Nanik, Anang M Legowo, and Syaiful Anwar. "Tepung ubi kayu (manihot esculenta) dan tepung tempe kedelai mempengaruhi pengembangan volume dan mutu gizi protein roti tawar." Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) 4, no. 1 (December 8, 2016): 55–62. http://dx.doi.org/10.14710/jgi.4.1.55-62.
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Backround: Bread was a carbohydrate source’s food, was made from wheat flour. Cassava flour as substitution for wheat flour by modification process used physic method (boiling) to obtain resitant starch. Collaboration cassava flourwith tempeh flour to add protein velue. The research for attest substitution wheat flour with cassava flour and tempeh flour influence to volume characteristics and quality of protein nutrient for white breadMethods:The research methods used exsperiment with completely randomized design which consists of 5 treatment with 4 replications. Cassava flour was processed by modification used physical methods (boiling).Proportion for tempeh and cassava flour 0%, 6%, 12%, 18%, 24% combinated by tempeh flour proportion 3:1. Dependent variabel were size of volume white bread, quality of protein nutrient. Data Analysis used Anova. Result:The result of those research were found that the best chararacteristic from white bread was treatment 6%. Size of volume 3,15ml/g was size volume bread from composite flour ingredient. Quality of nutrient for protein consist of protein content increased from 6,15% to 8,76%, protein digestibility increased from 11,7% to 13,83%was compared for treatment 0%. Conclusion: Substitution wheat flour with cassava flour and tempeh flour influence white bread organoteptic (texture, colour (crumb, crust), taste), size of quality of nutrient protein.
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Asmak, N., D. K. Kusmiyati-Tjahjono, E. Chasanah, Y. N. Fawzya, P. Martosuyono, Nuryanto, and D. N. Afifah. "The effect of fish protein hydrolysate (FPH) substitution complementary feeding formula on the albumin levels of Sprague Dawley rat." Food Research 4, S3 (May 30, 2020): 18–23. http://dx.doi.org/10.26656/fr.2017.4(s3).s07.
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Complementary feeding is given from the age of six months to meet nutritional needs. Complementary feeding with the composition of skim milk and green bean flour enriched with fish protein hydrolyzate (FPH) from kuniran fish (Upeneus moluccensis) was chosen as a source of protein to increase the nutritional intake of complementary feeding. The purpose of this study was to study the effect on Sprague Dawley rat albumin levels after the administration of complementary feeding formula with fish protein hydrolyzate substitution (FPH). This research was a True Experimental Design research with completely randomized design (CRD). A total of twenty-five Sprague Dawley male rats were acclimatized for 4 days, then divided into five regulatory groups. The control group was given standard feeding, T1 group was given F1 treatment (18% skim milk, 7.6% FPH flour, and 37.8% mung bean flour), T2 group was given F2 treatment (15% skim milk, 7.6% FPH flour, and 45.6% mung bean flour), T3 group was given F3 (18% skim milk, 6.2% FPH flour, and 45.6% mung bean flour), and group T4 given commercial treatment (Promina® ). Giving complementary feeding through sonde for 14 days at a dose of 0.18g/50gBW per day. Albumin levels were measured before and after the administration of complementary feeding treatment. Research data were analyzed using Mann Whitney on SPSS. Research shows that there were significant differences in the rate of albumin levels (p>0.05). Complementary feeding formula with the highest albumin levels in T2 (4.89 g/dL).
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Kopinski, J. S., Jane Leibholz, W. L. Bryden, and A. C. Fogarty. "Biotin studies in pigs." British Journal of Nutrition 62, no. 3 (November 1989): 751–59. http://dx.doi.org/10.1079/bjn19890075.
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Sixteen pigs were given a purified diet of maize flour and casein from 5 to 25 d of age with or without a biotin supplement (100 μg/kg). From 26 to 94 d of age, eight of the pigs were changed to a wheat and casein diet with or without the biotin supplement and eight continued on the maize flour and casein diet. The weight gain and feed conversion ratio of the pigs were not affected by the dietary biotin supplement or the carbohydrate source. The pigs given the unsupplemented maize flour diet developed foot lesions, scaly skins and showed a reduction in carcass length. The excretion of biotin in the faeces was similar for the pigs given the biotin-supplemented and unsupplemented diets. The excretion of biotin in the faeces of pigs given the wheat diet was ten times as great as that of the pigs given the maize flour diet. The excretion of biotin in urine was 6 μg/d in the pigs given the unsupplemented maize flour diet and 67 μg/d in the pigs given the biotin-supplemented diet between 91 and 94 d of age. The biotin contents of the liver, heart, kidney, adrenals and plasma were increased by biotin supplementation of the maize flour diet. The 16:1/16:0 and 18:1/18:0 fatty acids ratios in the liver were decreased by biotin supplementation of the maize flour diet.
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LIU, YI, LAIJUN SUN, ZHIYONG RAN, XUYANG PAN, SHUANG ZHOU, and SHUANGCAI LIU. "Prediction of Talc Content in Wheat Flour Based on a Near-Infrared Spectroscopy Technique." Journal of Food Protection 82, no. 10 (September 17, 2019): 1655–62. http://dx.doi.org/10.4315/0362-028x.jfp-18-582.
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ABSTRACT A procedure for the prediction of talc content in wheat flour based on radial basis function (RBF) neural network and near-infrared spectroscopy (NIRS) data is described. In this study, 41 wheat flour samples adulterated with different concentrations of talc were used. The diffuse reflectance spectra of all samples were collected by NIRS analyzer in the spectral range of 400 to 2,500 nm. A sample of outliers was eliminated by Mahalanobis distance based on near-infrared spectral scanning, and the remaining 40 wheat flour samples were used for spectral characteristic analysis. A calibration set of 26 samples and a prediction set of 14 samples of wheat flour were built as a result of sample set partitioning based on joint x–y distances division. A comparison of Savitzky-Golay smoothing, multiplicative scatter correction (MSC), first derivation, second derivation, and standard normal variation in the modeling showed that MSC has the best preprocessing effect. To develop a simpler, more efficient prediction model, the correlation coefficient method (CCM) was used to reduce spectral redundancy and determine the maximum correlation informative wavelength (MIW). From the full 1,050 wavelengths, 59 individual MIWs were finally selected. The optimal combined detection model was CCM-MSC-RBF based on the selected MIWs, with a determination of prediction coefficients of prediction (Rp) of 0.9999, root-mean-square error of prediction of 0.0765, and residual predictive deviation of 65.0909. The study serves as a proof of concept that NIRS technology combined with multivariate analysis has the potential to provide a fast, nondestructive and reliable assay for the prediction of talc content in wheat flour.
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SUEHR, QUINCY J., NATHAN M. ANDERSON, and SUSANNE E. KELLER. "Desiccation and Thermal Resistance of Escherichia coli O121 in Wheat Flour." Journal of Food Protection 82, no. 8 (July 16, 2019): 1308–13. http://dx.doi.org/10.4315/0362-028x.jfp-18-544.
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ABSTRACT Non-O157 Shiga toxin–producing Escherichia coli infections have recently been associated with wheat flour on two separate accounts in the United States and Canada. However, there is little information regarding the thermal resistance and longevity of non-O157 Shiga toxin–producing Escherichia coli during storage in low-moisture environments. The objectives of this study were to determine the thermal inactivation kinetics of E. coli O121 in wheat flour and to compare the thermal inactivation rates with those of other pathogens. Wheat flour, inoculated with E. coli O121, was equilibrated at 25°C to a water activity of 0.45 in a humidity-controlled conditioning chamber. Inoculated samples were treated isothermally at 70, 75, and 80°C, and posttreatment population survivor ratios were determined by plate counting. D- and z-values calculated with a log-linear model, were compared with those obtained in other studies. At 70, 75, and 80°C, the D-values for E. coli O121 were 18.16 ± 0.96, 6.47 ± 0.50, and 4.58 ± 0.40 min, respectively, and the z-value was 14.57 ± 2.21°C. Overall, E. coli O121 was observed to be slightly less thermally resistant than what has been previously reported for Salmonella Enteritidis PT30 in wheat flour as measured under the same conditions with the same methods.
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Sabila, Maureen, I. Ketut Suter, and Putu Timur Ina. "Pengaruh Perbandingan Terigu Dan Tepung Beras Merah (Oryza nivara) Terhadap Karakteristik Kue Lumpur." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 9, no. 2 (June 30, 2020): 161. http://dx.doi.org/10.24843/itepa.2020.v09.i02.p06.
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The research aims to determine the effect of wheat flour and brown rice flour ratio to the characteristics of lumpur cake and to know the right ratio from wheat flour and brown rice flour to produce lumpur cake with the best characteristics. The Completely Randomized Design was used in this research with the treatment ratio of wheat flour and brown rice flour which consisted of six levels, such as 100% : 0%, 80% : 20%, 60% : 40%, 40% : 60%, 20% : 80%, and 0% : 100%. Each treatments was repeated 3 times so that obtain 18 experiment units. The datas were analyzed by analysis of variance and if there were some effects of the treatment, the analysis followed by Duncan's Multiple Range Test. The result showed that wheat flour and brown rice flour ratio had some effects on water content, crude fiber content, anthocyanin content, antioxidant activity and color of lumpur cake. Ratio of 0% wheat flour and 100% brown rice flour had the best characteristics, with 53.21 % water content, 7.61% crude fiber content, 20.20 mg/100g anthocyanin content, 72.27% antioxidant activity, with sensory characteristics color and aroma liked, texture, taste and overall acceptance netral.
Keywords: wheat flour, brown rice flour, characteristics, lumpur cake.
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Winata, I. Ketut Triya, Ni Wayan Wisaniyasa, and Putu Timur Ina. "PENGARUH PERBANDINGAN TERIGU DENGAN TEPUNG KECAMBAH KACANG TUNGGAK (Vigna unguiculata, (L.) Walp) TERHADAP KARAKTERISTIK COOKIES." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 7, no. 3 (October 1, 2018): 120. http://dx.doi.org/10.24843/itepa.2018.v07.i03.p06.
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The purpose of this research was to know the effect of comparison wheat flour with cowpea sprout flour to the characteristics of cookies and to know the right comparison between wheat flour with cowpea sprout flour that was able to produce cookies with the best characteristics. The experimental design used Completely Randomized Design with the treatment comparison of wheat flour and cowpea sprout flour consisting of 6 levels: 100%:0%; 90%:10%; 80%:20%; 70%:30%; 60%:40%; 50%:50%. The treatment was repeated 3 times to obtain 18 units of experiment. The data obtained were analyzed by ANOVA and if the treatment had an effect on the variable then continued with Duncan test. The comparison of wheat flour with cowpea sprout flour significantly affected the content of water, ash, fat, protein, carbohydrate, coarse fiber, color, aroma, texture, taste as well overall acceptance of cookies. Comparison of 80% wheat flour:20% cowpea sprout flour had the best characteristics of cookies the content of water 2.41%, ash 1.26%, fat 23.44%, protein 11.38%, carbohydrate 61.51%, crude fiber 8.94%, the color, flavor, texture, taste, overall acceptance liked, had brown color and very crunchy texture.
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Adnyasuari, Ida Ayu Ganitri, I. Gusti Ayu Ekawati, and Ni Made Indri Hapsari Arihantana. "SUBSTITUSI TEPUNG ALMOND DENGAN TEPUNG KEMIRI (Aleurites moluccana Wild) TERHADAP KARAKTERISTIK KULIT MACARON." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 8, no. 2 (June 21, 2019): 122. http://dx.doi.org/10.24843/itepa.2019.v08.i02.p02.
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This research aims to identify the substitution of almond flour with candlenut flour on the characteristics of macaron shell, and to identify the right concentration of almond flour with candlenut flour on the characteristics of macaron shell. This research used randomized block design with the treatment ratio of almond flour with candlenut flour, which consists of 6 levels such as: 100% : 0%, 80% : 20%, 60% : 40%, 40% : 60%, 20% : 80%, and 0% : 100%. Each treatment was repeated 3 times, resulting in 18 experimental units. The data were then analyzed using Analysis of Variance and if the treatment had an effect on the parameter, the Duncan test was performed. The result showed that substitution of almond flour with candlenut flour had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, swelling, flavor (hedonic), texture (hedonic), taste (scoring) and overall acceptance (hedonic). Substitution of almond flour with candlenut flour 40% had the best characteristics, with 2,40% water content, 2,51% ash content, 9,40% protein content, 18,98% fat content, 66,70% carbohydrate content, 130,81% swelling, color, flavor, taste, and overall acceptance liked, taste candlenut medium and texture very soft.
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Kuznetsova, L. I., M. S. Burykina, O. I. Parakhina, M. A. Nutchina, and N. S. Lavrentieva. "Analysis of the quality of rye flour produced by flour factories in Russia in 2020." Baking in Russia 1, no. 2 (2021): 36–43. http://dx.doi.org/10.37443/2073-3569-2021-1-2-36-43.
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В статье представлены экспериментальные данные о фактических показателях хлебопекарных свойств муки ржаной обдирной, выработанной в 2020 году мукомольными предприятиями в различных регионах РФ. Анализ результатов 18 проб муки ржаной хлебопекарной обдирной показал, что только три пробы соответствовали требованиям ГОСТ 7045–2017 по исследуемым показателям качества. Около 83 % проб (пятнадцать из восемнадцати) муки ржаной обдирной не соответствовали ГОСТ 7045-2017 по показателю зольности, половина проб по показателю белизны, две пробы по показателю «числа падения». Проведены исследования по выявлению влияния добавки, предназначенной для стабилизации хлебопекарных свойств муки с низким значением числа падения. Введение такой добавки приводит к повышению зольности (что искажает информацию о сорте муки), снижению кислотности, что может негативно повлиять на технологический процесс приготовления хлеба, особенно при использовании такой муки для приготовления заварок.
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Danawati, I. Gusti Ayu Atyantha, Anak Agung Gede Ngurah Anom Jambe, and I. Gusti Ayu Ekawati. "PENGARUH PERBANDINGAN TEPUNG BERAS MERAH PREGELATINISASI DENGAN TERIGU TERHADAP KARAKTERISTIK CRACKERS." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 9, no. 1 (May 4, 2020): 56. http://dx.doi.org/10.24843/itepa.2020.v09.i01.p07.
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The purpose of this research to find the effect of the comparison of pregelatinization red rice flour with wheat flour on the characteristics of crackers and also to find the best ratio of red rice flour with wheat flour to the characteristics of crackers. This study used a Compeletely Randomized Design (CRD) with a comparison of red rice flour pregelatinization with wheat flour consisting of 6 treatment namely 0% : 100%;10% : 90%; 20% : 80%; 30% : 70%;40% : 60%; 50% : 50%. The treatment repeated 3 times, so that resulting in 18 experimental units. The resulting data is analyzed with variance and if the inter treatment effect on the observed variance, then continue with Duncan test. The result showed that pregelatinization red rice flour and wheat flour significantly affected to water content, protein content, total phenol, and antioxidant activity in crackers and had no significant effect on ash content. The comparison ratio of 50% pregelatinazation red rice flour with 50% wheat flour produces crackers with the best characteristics, namely: water content of 1.15%, ash content of 1.73%, 10.30% protein content, total phenol 158.83% and 45.17% antioxidant activity colour very like, texture crispy, overall liked, aroma,taste and overall acceptance like.
Keywords : crackers, red rice, pregelatinized, wheat flour
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Utami, Putu Andi Sri, I. Made Sugitha, and Ni Made Indri Hapsari Arihantana. "PENGARUH PERBANDINGAN TEPUNG UBI JALAR UNGU DAN TEPUNG KEDELAI TERHADAP KARAKTERISTIK COOKIES." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 7, no. 3 (October 1, 2018): 76. http://dx.doi.org/10.24843/itepa.2018.v07.i03.p01.
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This study aims to determine the effect of purple sweet potato flour and soybean flour to the characteristics of cookies produced and the ratio of purple sweet potato flour and soybean flour so that it can produce cookies with the best characteristics. The experimental design used was Completely Randomized Design with the ratio of purple sweet potato flour and soybean flour which consists of 6 levels: 100%:0%; 90%:10%; 80%:20%; 70%:30%; 60%:40%; and 50%:50%. The treatment was repeated 3 times to obtain 18 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with The Duncan Multiple Range Test. The research showed that 70% of purple sweet potato flour with 30% of soybean flour produced the best cookies with characteristics of water content 3.37%, ash content 1.43%, protein content 12.73%, lipid content 24.89%, carbohydrate content 57.58%, antioxidant activity 10.09%, color rather liked, rather liked and very crispy texture, taste liked, aroma liked, and overall acceptance liked.
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Oduntan, O. B., and O. A. Koya. "Effect of speed, die sizes and moisture contents on durability of cassava pellet in pelletizer." Research in Agricultural Engineering 61, No. 1 (June 2, 2016): 35–39. http://dx.doi.org/10.17221/9/2013-rae.
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The effect of pre-processing conditions such as speed, die sizes and moisture content on durability of cassava flour was investigated. Densification of cassava flour was done by pelletizing the flour through die and it is necessary to determine optimum conditions for designing and constructing a suitable processing plant. The flour was mixed with water at different blend ratios to form cassava mash of different moisture contents. The pellet quality was evaluated in terms of the durability of the pellets against the moisture content of the mash (18, 20 and 22% w.b.), die size (4, 6 and 8 mm) and the screw speed (90, 100 and 120 rpm). Test results showed that maximum durability of 84.437% was recorded at 20% (w.b.) moisture content using 4 mm die and low durability of 61.26% with using 8 mm die at 18% (w.b.) moisture content. The durability result shows that it decreased with increase in die size. Statistical analysis revealed that the die size had significant (P ≤ 0.05) effect on the durability.
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MAATOUK, IMED, AMEL MEHREZ, AYA BEN AMARA, RAGOUBI CHAYMA, SALWA ABID, TAIEB JERBI, and AHMED LANDOULSI. "Effects of Gamma Irradiation on Ochratoxin A Stability and Cytotoxicity in Methanolic Solutions and Potential Application in Tunisian Millet Samples." Journal of Food Protection 82, no. 8 (July 24, 2019): 1433–39. http://dx.doi.org/10.4315/0362-028x.jfp-18-557.
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ABSTRACT Gamma irradiation is a useful technology for degrading mycotoxins. The purpose of this study was to investigate the effect of irradiation on ochratoxin A (OTA) stability under different conditions. OTA was irradiated in methanolic solution and on millet flour at doses of 2 and 4 kGy. Residual OTA concentrations and possible degradation products in irradiated samples were analyzed by high-performance liquid chromatography with fluorescence detection and liquid chromatography coupled to mass spectrometry. The extent of in vitro cytotoxicity of OTA to HepG2 cells, with and without irradiation treatment, was assessed with an MTT assay. OTA was more sensitive to gamma radiation on Tunisian millet flour than in methanolic solutions. After irradiation of naturally contaminated millet flour, the OTA concentration was significantly reduced by 48 and 62% at a dose of 2 and 4 kGy, respectively. However, in the methanolic solution, OTA at concentrations of 1 and 5 μg mL−1 was relatively stable even at a dose of 4 kGy, with no degradation products detected in the chemical analysis. Analytical results were confirmed by cell culture assays. The remaining cytotoxicity (MTT assay) of OTA following irradiation was not significantly affected compared with the controls. These findings indicate that gamma irradiation could offer a solution for OTA decontamination in the postharvest processing chain of millet flour. However, the associated toxicological hazard of decontaminated food matrices needs more investigation.
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Svidlo, Karyna, Tatiana Gavrish, Olga Danylenko, and Serhii Krasovkyi. "Flour-free Gluten-free Compositions Influence on Qualitative Indicators of Cookies from Biscuits Dough." Restaurant and hotel consulting. Innovations 4, no. 1 (June 22, 2021): 122–36. http://dx.doi.org/10.31866/2616-7468.4.1.2021.234834.
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The topicality. According to the World Organization of Gastroenterologists (FOG-OMGE), patients with active (clinically severe) celiac disease have an increased risk of death compared to the general population; patients with celiac disease should definitely not eat wheat, rye or barley in any form. However, there is the increased risk of death resumes after three to five years of strict adherence to a gluten-free diet, so it becomes especially important to develop technologies for confectionery products based on gluten-free flour compositions and study their quality indicators. The purpose of the article is to determine the influence of gluten-free flour compositions based on flaxseed, rice, sesame, pumpkin seed meal, sugar substitute on the quality of cupcakes. Research methods. The dependence of stress on the shear rate of biscuit dough based on gluten-free flour compositions has been determined using a Brookfield viscometer. The adhesive stress of the dough masses from the effects of different concentrations of the model system based on gluten-free flour compositions has been performed on a bursting machine МТ-140/RV2. Results. The data of research of gluten-free flour compositions influence on qualitative properties of biscuit cake dough are resulted. An organoleptic evaluation of cupcakes for a gluten-free diet was carried out and the daily requirement for vitamins of people aged 18-59 when consuming this confectionery has been determined. Conclusions and discussions. Determining the effect of gluten-free compositions on the quality of biscuit dough and finished products makes it possible to offer for a gluten-free diet three recipes for cupcakes based on compositions of rice-flax flour, sesame-flax flour and flax flour with pumpkin seed meal, added bougainvillea, carrot and pumpkin. Developed cupcakes for a gluten-free diet can be used in the diet of people aged 18-59 years for both dietary nutrition and general disease prevention.
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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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Švec, I., M. Hrušková, J. Karas, and T. Hofmanová. " Solvent retention capacity for different wheats and flours evaluation." Czech Journal of Food Sciences 30, No. 5 (July 25, 2012): 429–37. http://dx.doi.org/10.17221/386/2011-cjfs.
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The baking quality in the sets of both commercial and variety wheat samples (80 and 18 items) and wheat composite flour (standard and 25 blends) was evaluated in terms of the Solvent retention capacity method (AACC 56-11). Composites were prepared from a commercial fine wheat flour and commercial bio-wholemeal flour prepared by milling of common wheat, rye, oat, barleys and corn at substitution levels of 10, 20, 30, 40, and 50%. The commercial wheat quality testing ANOVA revealed the major effect of the sample tested form; the data measured for grain and flour proved to be correlated. Besides, the harvest year affected the baking quality to a greater degree than the growing locality. Within the variety wheat set, the harvest year factor dominated over that of the wheat cultivar one with the exception of the sodium carbonate retention capacity. In the case of the wheat flour substitution by bio-cereal flour types, the added amount of the alternative flour supported only the quantitative change caused by the incorporated cereal in all four retention capacities.
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Arisudana, I. Gede, Anak Agung Made Semariyani, I. Putu Candra, and Luh Suriati. "Perbandingan Tepung Ketan dan Labu Siam (Sechium Edule) Terhadap Karakteristik Dodol." GEMA AGRO 23, no. 1 (May 3, 2018): 33. http://dx.doi.org/10.22225/ga.23.1.656.33-43.
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This study aims to determine the effect of the ratio of glutinous rice flour and the squash to the resulting dodol characteristics, and to obtain the appropriate ratio of glutinous flour and pistachio to produce dodol with good characteristics and acceptable to consumers. This study used Randomized Block Design (RBD) with 6 (six) comparative treatments namely: T0 (100% glutinous flour: 0% squash); T1 (80% glutinous flour: 20% squash): T2 (70% glutinous flour: 30% squash); T3 (60% glutinous flour: 40% squash); T4 (50% glutinous flour: 50% squash and T5 (40% glutinous flour and 60% squash) Each treatment was repeated 3 times to obtain 18 units of experiments. Based on the results, it can be concluded that the ratio of glutinous flour and gourd flakes have significant effect on water content, ash content, crude fiber content, pH, total sugar, texture, aroma, flavor and overall acceptance of dodol squash. The ratio of 70% starch flour and 30% pumpkin yields a good dodol of cauliflower and not significantly different from the control (100% glutinous flour: 0% squash). Characteristic dodol pumpkin with a ratio of 70% glutinous flour: 30% squash is as follows: water content 19.774%, ash 0.763%, crude fiber 0.925 %, pH 6.270, total sugar 14.660 brix, 4.286 (chewy, elastic, non-breakable) texture taste, 3.000 aroma (somewhat typical dodol squash), 4.286 (sweet legit) flavor, overall acceptance 5.714 (likes) and all these characteristics meet per the requirement of SNI dodol (SNI 01-2986-1992).
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Bezerra, U. T., A. E. Martinelli, D. M. A. Melo, M. A. F. Melo, and V. G. Oliveira. "The strength retrogression of special class Portland oilwell cement." Cerâmica 57, no. 342 (June 2011): 150–54. http://dx.doi.org/10.1590/s0366-69132011000200004.
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Temperatures in excess of 110 ºC result in phase transformations of cement, significantly decreasing its compressive strength. This effect is referred to as strength retrogression. It is frequently observed in cement sheaths of heavy oil wells submitted to steam injection. The present study evaluated the mechanical behavior of Special Class Portland Oilwell Cement (SCPOC) slurries containing silica flour to prevent retrogression. A factorial statistical planning was used to assess the effect of the main variables on the mechanical behavior of cement slurries, i.e., mechanical testing temperature (30, 100, 120, 180 and 230 ºC); contents of silica flour replacing cement (0-18 and 36%) and curing time for rupture (12 h and 7 days). The results revealed that slurries containing 18% of silica flour tested at 230 ºC depicted an increase in compressive strength up to 30% after curing for 12 h and 10% after curing for 7 days, indicating retrogression. On the other hand, testing slurries containing silica flour at temperatures up to 180 ºC revealed strength increase of just 10%, suggesting the mechanical stability of the SCPOC, which prevents retrogression. Such behavior was probably related to the relatively low content of C3A and low specific area of the material. Therefore, strength retrogression at typical bottom hole temperatures of up to 180 ºC can be controlled by small additions of silica flour, economically contributing to the use of SCPOC cementing.
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Khomichak, Liubomyr, Nadiia Shtanheieva, Inha Kuznietsova, and Svitlana Vysotska. "It's study of the method of preparation of flour for modification." Food Resources 7, no. 12 (June 25, 2019): 161–67. http://dx.doi.org/10.31073/foodresources2019-12-18.
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Amri, Khairul, Nazaruddin Nazaruddin, and Siska Cicilia. "Study of Antioxidant Activity of Iwel from Brown Rice Flour and Seaweed Flour." International Journal of Advance Tropical Food 2, no. 2 (April 20, 2021): 58–68. http://dx.doi.org/10.26877/ijatf.v2i2.7908.
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This study aims to determine the effect of the proportion of brown rice flour and seaweed flour on the antioxidant activity of iwel, a traditional Lombok cake. This study used a completely randomized design (CRD) with one factor, namely the proportion of brown rice flour and seaweed flour with 6 treatments, namely K0 (100%: 0%), K1 (90%: 10%), K2 (80%: 20) , K3 (70%: 30%), K4 (60%: 40%) and K5 (50%: 50%). Each treatment was repeated 3 times in order to obtain 18 experimental units. The chemical parameters observed included chemical parameters (antioxidant activity, moisture content, ash content), and organoleptic parameters (texture, color, taste and odor) by hedonic and scoring. Observation data were analyzed using Analysis of Variance at the 5% real level using Co-stat software. If there is a significant difference, a further test is carried out using Orthogonal Polynomials for chemical parameters and Honest Significant Difference (BNJ) at the 5% level for organoleptic parameters. The results showed that the higher the addition of seaweed flour caused a decreased in antioxidant activity, moisture content, and preference of panelists but increased ash content of iwel. The proportion of brown rice flour and seaweed flour at K2 was the best treatment seen from the antioxidant activity of 58.80%; moisture content 17.13%; and the ash content of 3.94% and the panelists prefer a bit chewy texture, red color, taste of brown rice flour and had not smell of seaweed.
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Permatasari, Oktavina, Nastitie Cinintya Nurzihan, and Arwin Muhlishoh. "Pengaruh Substitusi Tepung Bit Merah Terhadap Aktivitas Antioksidan dan Daya Terima Pada Cookies Tepung Tempe." JURNAL GIZI DAN KESEHATAN 13, no. 2 (July 29, 2021): 12–21. http://dx.doi.org/10.35473/jgk.v13i2.121.
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This research is an experimental study that aims to make a cookies formulation of tempeh flour substituted with red bit flour. The experimental design used was a completely randomized design with subtitution of red bit flour to tempeh flour cookies with different concentrations. The process of making cookies includes mixing flour, mixing margarine, egg, refined sugar then process to mixer, molding, and baking using the oven. The organoleptic test (preference) involved 30 semi-trained panelists. Tempe flour cookies with substitution of red bit flour with 4 formulations, formulation 1 with 0% concentration (control), formulation 2 with 12% substitution of red bit flour, formulation 3 with 15% red bit flour substitution, and formulation 4 with 18% red bit flour substitution. %. The results of the organoleptic assessment scores by panelists were analyzed using Excel 2010 and SPSS with descriptive tests. Based on the results of the analysis, it was found that cookies formulation 2 was the most preferred by panelists in terms of taste, color, smell, and texture. Based on the test of antioxidant activity of cookies formulation 2 30690 µg/mL, its means that it still potential as an antioxidant substance weak as classified.
ABSTRAK
Penelitian ini merupakan penelitian eksperimen yang bertujuan untuk membuat formulasi cookies tepung tempe yang disubstitusi dengan tepung bit merah. Rancangan percobaan yang digunakan adalah rancangan acak lengkap dengan perlakuan penambahan tepung bit merah pada cookies tepung tempe dengan konsentrasi yang berbeda. Proses pembuatan cookies meliputi pencampuran tepung, pengocokan margarin, telur, gula halus dengan mixer, pencetakan, dan pemanggangan menggunakan oven. Uji organoleptik (kesukaan) melibatkan 30 panelis semi terlatih. Cookies tepung tempe dengan substitusi tepung bit merah dengan 4 formulasi yaitu formulasi 1 konsentrasi 0% (kontrol), formulasi 2 dengan 12% substitusi tepung bit merah, formulasi 3 dengan substitusi tepung bit merah 15%, dan formulasi 4 dengan susbtitusi tepung bit merah 18%. Hasil skor penilaian organoleptik oleh panelis dianalisis menggunakan Excel 2010 dan SPSS dengan uji deskriptif. Berdasarkan hasil analisis didapatkan cookies formulasi 2 adalah yang paling disukai oleh panelis dari segi rasa, warna, aroma, dan tekstur. Berdasarkan hasil uji aktivitas antioksidan cookies formulasi 2 yaitu 30690 µg/mL yang artinya masih berpotensi sebagai zat antioksidan namun tergolong sangat lemah.
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Popov-Raljic, Jovanka, Jasna Mastilovic, Jovanka Lalicic-Petronijevic, Zarko Kevresan, and Mirjana Demin. "Sensory and color properties of dietary cookies with different fiber sources during 180 days of storage." Chemical Industry 67, no. 1 (2013): 123–34. http://dx.doi.org/10.2298/hemind120327047p.
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The aim of this study was to examine the sensory properties of dietary cookies produced with addition of different dietary fiber sources (inulin and ligofructose, oat flakes, mixture of oat flakes and wholemeal flour, wholemeal flour and mixture of wholemeal flour and carob flour), and to measure instrumentally color changes of cookies upper and lower surfaces, after storage at temperatures of 18-20?C for 180 days. Addition of inulin and oligfructose was determined to be the fiber source with the highest impact on sensory properties. Storage for 180 days expressed the highest influence on texture properties of dietary cookies regardless of applied dietary fiber source. Color differences calculated from measured color properties (psychometric light, L*, psychometric tone, a*, and psychometric chrome, b*) between products including different fiber sources were noticeable to extremely noticeable among products, with the most expressed difference registered for products containing carob flour.
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Wijesinghe, J. A. A. C., I. Wickramasinghe, and K. H. Saranandha. "Changes in Characteristics of Kithul (Caryota urens) Flour Prepared by Different Modification Techniques." Journal of Food Processing 2016 (May 3, 2016): 1–9. http://dx.doi.org/10.1155/2016/7820102.
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Flour has been an ample source of research and most abundant material for a number of food applications. The aim of this study is to introduce modified Kithul flour for certain industrial requirements. Several physical and chemical treatments were employed to modify Kithul (Caryota urens) flour. The effects of pregelatinization (PG-I and II), acid modification (AC), and dextrinization (DX) on their swelling power, solubility, granular morphology, viscosity, and X-ray diffraction (XRD) patterns were studied. At 75°C, pregelatinized treated (PG-II) flour had a high solubility (5.31), while at 70°C pregelatinized treated (PG-I) flour had a low solubility (4.47) as compared to the solubility of native flour sample (RW = 4.88). Same pattern has been followed by the swelling power while viscosity showed the highest value for PG-II (7296.51 Cp) and lowest value for DX treatment (873.40 Cp) as peak viscosities. There were no significant changes in granular size of all treatments compared with the native Kithul flour (45.52 μm). X-ray diffraction (XRD) also followed the same pattern by presenting Bragg’s angle (2θ) positions near 15 (Peak 1), 17 (Peak 2), 18 (Peak 3), and 23 (Peak 4) providing evidence for the presence of crystallites which belong to type A in all modified and native Kithul flour treatments.
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Dahmer, Alice Maria, Aline Andressa Rigo, Eunice Valduga, Juliana Steffens, Clarice Steffens, and Mercedes Concordia Carrão-Panizzi. "Quality Characteristics of Rotative-type Biscuits Free of Gluten Prepared with Soya Flour and Cassava Starch." Current Nutrition & Food Science 16, no. 2 (February 14, 2020): 176–84. http://dx.doi.org/10.2174/1573401314666181107100912.
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Background: The objective of this work was to develop rotative-type biscuits, replacing wheat flour with alternative ingredients without gluten, made from soy flour and cassava starch. Methods: Three formulations with different concentrations of soy flour (9.28-18.55% m/m) and cassava starch (27.83-37.10% m/m) were made. The biscuit formulations were evaluated in relation to physical, chemical, microbiological and sensorial characteristics. Results: In the present study, the rotative-type biscuit formulations containing soy flour and cassava starch were elaborated without the wheat proteins, responsible for the formation of the gluten network, presented typical and desirable characteristics such as hardness and color, in addition to a good yield and increase in protein, minerals, lipids and fiber contents and with an acceptability greater than 70%. It is possible to add around 14-18% of soy flour and 27-32% of cassava starch, without affecting the technological characteristics and nutritional properties of the product. Conclusion: Rotative-type biscuits employ a simple processing technology and low cost, using soy flour and cassava starch and are alternatives to gluten-free products.
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Prabakaran, Mayakrishnan, Kyoung-Jin Lee, Yeonju An, Chang Kwon, Soyeon Kim, Yujin Yang, Ateeque Ahmad, Seung-Hyun Kim, and Ill-Min Chung. "Changes in Soybean (Glycine max L.) Flour Fatty-Acid Content Based on Storage Temperature and Duration." Molecules 23, no. 10 (October 21, 2018): 2713. http://dx.doi.org/10.3390/molecules23102713.
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Soybeans are low in saturated fat and a rich source of protein, dietary fiber, and isoflavone; however, their nutritional shelf life is yet to be established. This study evaluated the change in the stability and quality of fatty acids in raw and roasted soybean flour under different storage temperatures and durations. In both types of soybean flour, the fatty-acid content was the highest in the order of linoleic acid (18-carbon chain with two double bonds; C18:2), oleic acid (C18:1), palmitic acid (C16:0), linolenic acid (18:3), and stearic acid (C18:0), which represented 47%, 26%, 12%, 9%, and 4% of the total fatty-acid content, respectively. The major unsaturated fatty acids of raw soybean flour—oleic acid, linoleic acid, and linolenic acid—decreased by 30.0%, 94.4%, and 97.7%, and 38.0%, 94.8%, and 98.0% when stored in polyethylene and polypropylene film, respectively, after 48 weeks of storage under high-temperature conditions. These values were later increased due to hydrolysis. This study presents the changes in composition and content of two soybean flour types and the changes in quality and stability of fatty acids in response to storage temperature and duration. This study shows the influence of storage conditions and temperature on the nutritional quality which is least affected by packing material.
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De Silva, Ganeesha, Upul Marapana, Anton Kalubowila, Nirosh Lalantha, and Thaksala Seresinhe. "Quality Changes of Burger from Vegetable, Wheat Flour, Rice Flour with Fat Emulsion during Frozen Storage." Journal of Food Science and Technology Nepal 6 (June 29, 2013): 65–68. http://dx.doi.org/10.3126/jfstn.v6i0.8262.
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Animal ScienceChanges in physico-chemicals, microbial and sensory quality of newly formulated veggie burgers prepared from rice flour, wheat flour with (RW5E) and without (RI0E) fat emulsion, rice flour isolated soya protein (ISP) with (RI5E) and without (RI0E) fat emulsion were periodically analyzed during frozen storage at -18°C for 90 days. Sensorial attributes were altered with fat emulsion and rice flour wheat flour addition (p<0.05). RW5E was found to be the best sample based on sensory method. Further proximate analysis revealed that RW5E had gained 51.68% moisture, 8.38% fat, 48.33% TS, 36.84% ONF and 3.1% ash after 90 days of storage and RW5E was the best option to lessen purge and increase WHC followed by others. The results of microbial, pH and peroxide value indicated that all four products were well within the recommended standards. This study indicated that the addition of RW5E to veggie burger exhibited reasonable shelf-life and acceptable in terms of nutritional value and sensory attributes. J. Food Sci. Technol. Nepal, Vol. 6 (65-68), 2010 DOI: http://dx.doi.org/10.3126/jfstn.v6i0.8262
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., Yuliana, I. Desak Putu Kartika Pratiwi, and Ni Made Indri Hapsari Arihantana. "Variasi Perbandingan Terigu Dan Tepung Millet (Panicum milliaceum) Terhadap Karakteristik Donat." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 10, no. 2 (June 30, 2021): 185. http://dx.doi.org/10.24843/itepa.2021.v10.i02.p03.
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Donuts are flour based foods. The weakness of donuts is that the basic ingredients used are still imported, so there is an increase in the use of alternative flour, namely millet flour. The research aims to find out the ratio effect of wheat and millet flour to the characteristic of donut, and to determine the precise ratio between wheat and millet flour which can produce donuts with the best characteristic. This research used a Completely Randomized Design with a treatmen of ratio between wheat flour and millet flour which consist by 6 levels: 100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40%, and 50%:50%. The treatment was repeated 3 times to obtain 18 experimental units. The data obtained were analyzed by variance and if treatment had a significant effect then followed by duncan test. The result of research showed that the ratio of 80% wheat and 20% millet flour resulted in the best characteristic of donut with expand power of 116,69%, colour quantity L 52,77, a* 9,51, b*34,37, water content of 25.88% (wb), protein content of 8.17% (wb), crude fiber content of 5,06% (wb), tannin content of 0,15% (wb), colour golden yellow, flavor rather liked, texture rather liked and soft, appearance of rather large pores, taste rather liked and overall acceptance rather liked.
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Hs, Intan Azizah, Ni Made Yusa, and A. A. Istri Sri Wiadnyani. "PENGARUH PERBANDINGAN TEPUNG KETAN PUTIH DENGAN TEPUNG KACANG MERAH (Phaseolus vulgaris L.) TERHADAP KARAKTERISTIK TEMERODOK." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 9, no. 1 (May 4, 2020): 30. http://dx.doi.org/10.24843/itepa.2020.v09.i01.p04.
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The purpose of the study was to find the optimum ratio of glutinous rice flour and red kidney bean flour (Phaseolus vulgaris L.) to produce temerodok with the best characteristics. The completely randomized design (CRD) was used in the research with treatment that is the ratio of glutinous rice flour with red kidney bean flour which consists of 6 levels: 100%:0%,90%:10%, 80%:20%, 70%:30%, 60%:40%, 50%:50%. The treatment was repeated 3 times to obtain 18 units of the experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with the Duncan Multiple Range Test (DMRT) test.The ratio of glutinous rice flour and red kidney beans flour has a very significant effect on water content, ash content, protein content, fat content, carbohydrate content, color (scoring), texture (hedonic and scoring), taste (scoring) and significant effect against the levels of crude fiber, color (hedonic), taste (hedonic) and overall acceptance (hedonic). The ratio of glutinous red kidney bean flour (50%: 50%) produces the best characteristic temerodok based on the matrix table, namely: water content 5.49%, 2.53% ash content, 15.19% protein content, fat content 15.46%, 61.31% carbohydrate content, crude fiber content 5.54%, brown color, hard texture, taste very red beans, color, texture, taste and overall acceptancered kidney bean taste and neutral color, texture, taste and and overall acceptability.
Keywords : Tradisional food,temerodok, red kidney bean flour,glutinous rice flour.
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Anggarawati, Ni Kadek Ayu, I. Gusti Ayu Ekawati, and Anak Agung Istri Sri Wiadnyani. "PENGARUH SUBSTITUSI TEPUNG UBI JALAR UNGU TERMODIFIKASI (Ipomoea batatas var Ayamurasaki ) TERHADAP KARAKTERISTIK WAFFLE." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 8, no. 2 (June 21, 2019): 160. http://dx.doi.org/10.24843/itepa.2019.v08.i02.p06.
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The study aims to determine the effect substitution of modified purple sweet potato flour on the characteristics of waffle and to know the best substitution of modified purple sweet potato flour with pregelatinization. The study design used was randomized group design with the treatment substitution of modified purple sweet potato flour and wheat flour, which consists of 6 levels such as: 0% : 100%, 20% : 80%, 40% : 60%, 60% : 40%, 80% : 20%, 100% : 0%. The treatment was repeated 3 times to obtained 18 units of the experiment. The data were analysed by analysis variance and if the treatment had an effect on the variable then continued with Duncan test. The result showed substitution of modified purple sweet potato flour and wheat flour had a significant effect on the content of ash, crude fiber, antioksidan capacity, texture, criteria hedonic and skor of colour, texture and taste. Substitution of modified purple sweet potato flour 100% had the best characteristics, with 41,84% water content, 1,94% ash content, 7,17% coarse fiber content, 81,65 (mg GAEAC/kg) antioksidan capacity, 1,64 N texture, criteria skor colour dark brown, texture soft, taste of purple sweet potato very strong and criteria hedonic colour, aroma, texture, taste and overall acceptance were like.
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Kaur, Gurkirat, Savita Sharma, and Baljit Singh. "Response Surface Analysis for Preparation of Modified Flours using Twin Screw Extrusion Cooking." International Journal of Food Engineering 10, no. 3 (September 1, 2014): 503–10. http://dx.doi.org/10.1515/ijfe-2012-0112.
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Abstract Rice flour, wheat flour and flour in combination (rice:wheat::50:50) were used to prepare modified flour using co-rotating twin screw extruder. The effects of barrel temperature, feed moisture and screw speed on product responses (specific mechanical energy[SME], expansion ratio and bulk density) were studied using response surface methodology. Extrusion variables were barrel temperature (125, 150 and 175°C), moisture content (14, 16 and 18%) and screw speed (300, 400 and 500 rpm). Expansion ratio was directly affected by barrel temperature, whereas increase in temperature decreased SME and bulk density. Feed moisture had positive effect on bulk density only, i.e. it increased with increase in moisture. Increase in screw speed was directly related to SME and expansion ratio. The higher R2 values showed that the model developed for the response variables appeared adequate for predictive purposes.
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Putri, Rinesti Dwiyaning, and Wikanastri Hersoelistyorini. "KADAR AMILOSA, TINGKAT KEKERASAN, DAN SIFAT SENSORI STICK DENGAN SUBSTITUSI TEPUNG GADUNG (Dioscorea hispida Dennst)." Jurnal Pangan dan Gizi 10, no. 1 (May 3, 2020): 34. http://dx.doi.org/10.26714/jpg.10.1.2020.34-48.
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Stick is one type of snack that is quite popular. The public's fondness for this stick makes it one of the most widely produced snack foods. The main raw material for stick making is wheat flour, where the import of wheat flour in Indonesia continues to increase. Therefore, the effort to reduce the need of wheat flour needs to be done, among others, by substituting wheat flour with local food products such as gadung flour from gadung tuber (Dioscorea hispida Dennst). Umbi gadung contains a high enough carbohydrate that is equal to 18%, for that gadung tuber potentially as a source of carbohydrates. However, on the other hand the gadung bulb contains HCN levels. To reduce the levels of HCN on the gadung tubers will be modified making of flour gadung using cabbage fermentation extract. The purpose of this research is to know the level of amylose, the hardness level and the sensori character and the best treatment stick with the substitution of gadung flour with variation of the addition of the flour of gadung as much as 0%, 10%, 20%, 30% and 40%. The result showed that there was no significant effect (p <0.05) on the amyloose substitution level and the stick hardness, while the sensory character showed no significant effect (p> 0,05) on the substitution stick of the gadung flour. The best result of this research is stick with substitution of flour of gadung with the formulation of 10% flour of gadung with result of amylose content 58,47%, hardness 0,61N, sensory 3,20 (like) and HCN level 37,45 ppm. Top 10% gadung stick criteria are yellow-brown, fragrant aroma, crispy texture and savory taste.
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Amalia, Aini, Anak Agung Gede Ngurah Anom Jambe, and Ni Luh Ari Yusasrini. "PENGARUH PERBANDINGAN TEPUNG BERAS (Oryza sativa) DAN LABU KUNING (Cucurbita moschata Durch) TERHADAP KARAKTERISTIK SUMPING LABU." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 9, no. 1 (May 4, 2020): 10. http://dx.doi.org/10.24843/itepa.2020.v09.i01.p02.
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The purposes of this research were to know the effect of rice flour and pumpkin ratio on the characteristics of sumping and to find the right ratio from rice flour and pumpkin to produce sumping with the best characteristics. The completely randomized design was used in the research with treatment that is the ratio rice flour with pumpkin which consist of 25% : 75%; 30% : 70%; 35% : 65%; 40% : 60%; 45% : 55%; 50% : 50%. The treatment was repeated 3 times to obtained 18 units. The data obtained were analyzed of variance and if the treatment had an effect on the variable then continued with Duncan test. The results showed that rice flour and pumpkin ratio had significant effect to water content, ash content, total caroten, skoring test (colour, aroma, texture, taste) and hedonic test (colour, aroma, texture, taste, and overall acceptance). The ratio of rice flour 25 % and pumpkin 75% produces with the best characteristic namely water content 57,55%, ash content 1,74%, total caroten content 10868,52 ?g/g, color yellow and like, flavor pumkin typical and rather like, texture chewy and like, taste typical pumkin and like and overall acceptance like.
Keywords : Rice flour, pumpkin, pumpkin sumping
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Assalam, Sohib, Novian Wely Asmoro, A. Intan Niken Tari, and Sri Hartati. "PENGARUH KETEBALAN IRISAN CHIPS SINGKONG DAN LAMA FERMENTASI TERHADAP SIFAT FISIKO KIMIA TEPUNG MOCAF (MODIFIED CASSAVA FLOUR)." AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian 3, no. 1 (August 1, 2019): 31. http://dx.doi.org/10.32585/ags.v3i1.554.
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Modified cassava flour or mocaf is cassava flour which has been modified using the principle of lactic acid bacteria fermentation. One factor that needs to be observed is the fermentation process which will affect the quality of the mocaf flour produced. This study aims to determine the effect of cassava chip slice thickness and fermentation time in the process of making mocaf flour on physico-chemical quality of mocaf flour. The research method used Factorial RAL with 2 treatment variables, namely the thickness of cassava chips slices (0.5 cm, 1 cm, 1.5 cm) and fermentation time (24 hours and 48 hours), resulting in 6 treatment combinations and repeated 3 replications , so there are 18 experimental units. The data obtained was processed by Analysis of Variance (ANOVA) using SPSS 22 software. If the ANOVA test results stated that the samples tested were significantly different, then DMRT (Duncan Multiple Range Test) was carried out at the 0.05 confidence level. Based on statistical analysis shows that there is no interaction between the thickness treatment of cassava chips and the length of fermentation. Meanwhile, the slice thickness had a significant effect (P˂0.05) on water content and swelling power of mocaf flour, but did not significantly influence (P0.05) on the solubility index in mocaf flour water. The duration of fermentation had a significant effect (P˂0.05) on moisture content and swelling power of mocaf flour, but had no significant effect (P˃0.05) on the solubility index in mocaf flour water. The yield of mocaf flour obtained ranged from 30.47% - 32.98% with the lowest moisture content of 10.31%. The average swelling power of mocaf flour is 12.24 g / g and the average water solubility index is 5.29%.Keywords: Chips, Thickness, Fermentation Time, Mocaf Flour
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Trisandi Pasaribu, Gunawan, Totok K Waluyo, Gustan Pari, and Novitri Hastuti. "THE EFFECTIVENESS OF GLUCOMANNAN AND NANO ACTIVATED-CARBON AS HYPERCHOLESTEROL-LOWERING AGENTS." Indonesian Journal of Forestry Research 7, no. 2 (October 31, 2020): 155–64. http://dx.doi.org/10.20886/ijfr.2020.7.2.155-164.
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Porang (konjac) plants have long been used as a food source and traditional medicine. Glucomannan derived from porang has been utilised for various uses such as antidiabetic and antihypercholesterolemia agent. This paper studies the mixture of porang flour and nano activated-carbon and its effect on the cholesterol activity of rats. The mixture of porang and activated carbon were subjected to test for male Sprague Dawley rats to test the antihypercholesterolemia activity. The result showed that concerted anticholesterol activity of porang and nano activated-carbon revealed the cholesterol level decreases in rat's blood. However, the different treatments of unleached and leached porang either leached porang and nano activated-carbon applied in the experiments showed that the levels of cholesterol decrease were slightly different (16–18%). Low glucomannan content as the alleged anticholesterol agent was regarded quite effective in lowering the cholesterol level in rat's blood and comparable with those of simvastatin which achieved 18% reduction. Therefore, it indicates potential utilisation as a functional food for a cholesterol-lowering agent. The involvement of activated carbon in the alleged anticholesterol agent (leached porang flour) did little in enhancing the cholesterol level decrease in rat's blood. The glucomannan in both leached porang flour and leached porang flour + nano activated-carbon shows potential utilisation as an anticholesterol agent. Yet, raw (unleached) porang is prospectively potential as a functional food for cholesterol-lowering.
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Farnworth, E. R., N. Dilawri, H. Yamazaki, H. W. Modler, and J. D. Jones. "Studies on the effect of adding Jerusalem artichoke flour to pig milk replacer." Canadian Journal of Animal Science 71, no. 2 (June 1, 1991): 531–36. http://dx.doi.org/10.4141/cjas91-063.
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In three experiments, piglets were fed either a control milk replacer (CONT) (total 18 piglets) or one containing added immunoglobulins (+IG) (total of 18 piglets) or Jerusalem artichoke flour (+JA) (total of 18 piglets). Piglets had been left with the sow for one day to receive colostrum before starting the three experiments and had zero mortality. Scouring was not a problem in any group. In all experiments, +JA group consumed less milk than the other 2 groups. The weight gain data were variable, but in 2 of the 3 experiments the +JA group gained the least amount of weight. Key words: Milk replacer, Jerusalem artichoke, neonate