Academic literature on the topic 'Flour – Composition'
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Journal articles on the topic "Flour – Composition"
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Huang, Shiqi, Mario M. Martinez, and Benjamin M. Bohrer. "The Compositional and Functional Attributes of Commercial Flours from Tropical Fruits (Breadfruit and Banana)." Foods 8, no. 11 (November 19, 2019): 586. http://dx.doi.org/10.3390/foods8110586.
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The objective of this study was to compare the compositional and functional properties of tropical flour sources (two breadfruit flours (type A and type B) and a banana flour) with a more traditional flour source (wheat flour). Macro-nutrient composition, pH, water and oil holding capacity, bulk density, particle size, solubility, swelling power, pasting properties, and thermodynamics (gelatinization and retrogradation) were determined. All flours evaluated were similar in their composition with high levels of carbohydrates (greater than 82.52 g/100 g on a dry-matter basis), with most of the carbohydrate content comprised of starch (greater than 67.02 g/100 g). The tropical fruit flours had greater (p < 0.05) water holding capacity than wheat flour. Breadfruit flour B had the lowest (p < 0.05) bulk density, while banana flour had the greatest (p < 0.05) bulk density. The swelling power of the tropical flours was greater (p < 0.05) than the wheat flour. The viscosity of the tropical flours was higher than wheat flour but decreased significantly when temperature was held at 130 °C. These results indicated that the two breadfruit flours and banana flour have great potential for application in processed food products, and have similar compositional attributes to a more traditional flour.
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Roger, Ponka, Bisso Monesso Marvist Bertrand, Zomegni Gaston, Bissada Nouhman, and Fokou Elie. "Nutritional Composition of Biscuits from Wheat-Sweet Potato-Soybean Composite Flour." International Journal of Food Science 2022 (June 9, 2022): 1–8. http://dx.doi.org/10.1155/2022/7274193.
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The aim of this study was to evaluate the nutritional composition of biscuits from wheat-sweet potato-soybean composite flours. Substitutions of wheat flour with sweet potato and soybean flours at the rate of 25% (wheat flour 375 g, sweet potato flour 100 g, and soybean flour 25 g) (T1), 50% (wheat flour 250 g, sweet potato flour 200 g, and soybean flour 50 g) (T2), 75% (wheat flour 125 g, sweet potato flour 300 g, and soybean flour 75 g) (T3), and 100% (wheat flour 0 g, sweet potato flour 400 g, and soybean flour 100 g) (T4) were made to obtain the wheat-sweet potato-soybean composite flours. Wheat flour without sweet potato and soybean flour was used as control (T0). The functional properties (water absorption capacity and water solubility index) of the flours were determined. Sensory evaluation of biscuits was determined. The proximate and mineral contents of the most preferred biscuits were determined. Results showed that the substitution significantly increases the functional properties of the flours ( P < 0.05 ). Sample 75% (T3) is the most preferred biscuit. The incorporation of sweet potato and soy flour in the formulation significantly increases the moisture, fat, protein, fiber, copper, manganese, calcium, magnesium, and potassium contents of the biscuits ( P < 0.05 ). Biscuit 75% (T3) records the highest levels in protein and fiber while sample T0 (control) records the highest levels of iron, zinc, and sodium. In terms of overall acceptability and nutrient contents, sample 75% (T3) is the best biscuits.
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Ramashia, S. E., E. T. Gwata, S. Meddows-Taylor, T. A. Anyasi, and A. I. O. Jideani. "Nutritional composition of fortified finger millet (Eleusine coracana) flours fortified with vitamin B2 and zinc oxide." Food Research 5, no. 2 (April 29, 2021): 456–67. http://dx.doi.org/10.26656/fr.2017.5(2).320.
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Fortification is the process of adding minerals and vitamins that have been lost during flour processing to improve the nutritional composition and reduce micronutrient deficiencies. The study was conducted to determine the nutritional composition of Finger millet (FM) flours fortified with vitamin B2 and zinc oxide (ZnO). The milky cream (MC), brown, black and pearl millet (PM) flours were used as reference samples. Flours were completely randomized in three replicates. Determination of the physicochemical properties, vitamin B complex, macro and trace minerals concentration were conducted for flour and reference samples. The moisture of brown instant fortified finger millet (IFFM) flour was significantly (p < 0.05) higher for MC and black IFFM flours as compared to other flours. The MC raw finger millet (RFM) flour had a significantly (p < 0.05) highest amount of Zn, 2.64±0.01 mg/100 g when compared to other flours. The MC flour showed significantly (p < 0.05) higher values for vitamin B2 in both RFFM and IFFM flours when compared to other flours. MC flours may be preferred by the consumers due to its semblance to the maize white flour. The anticipation of the study was to produce and characterise FM flour fortified with vitamin B2 and ZnO that may be utilised for value-added products.
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Olapade, Abiodun A., and Oluwayemisi F. J. Awofadeju. "Optimization of cereal Blend (wheat and yellow maize flours (Zea maize)) enriched with African walnut (Tetracarpidium conophorum) protein isolate for cookie making." Croatian journal of food science and technology 13, no. 1 (June 1, 2021): 7–18. http://dx.doi.org/10.17508/cjfst.2021.13.1.02.
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This study examined the effect of African walnut protein isolate, wheat and yellow maize flours on the general acceptability of cookie production. In this study, blends of African walnut protein isolate, wheat and yellow maize flours were studied in a completely randomized design assessment of the proximate composition. The variables were wheat flour (30-50%), yellow maize flour (20-30%) and African walnut protein isolate (10-20%) to generate 20 composite blends. The proximate composition and functional properties of blends and flours were determined using standard methods. Three blends of samples 50.00 g wheat flour, 30.00 g yellow maize flour, 20.00 g African walnut protein isolate; 45.24 g wheat flour, 28.27 g yellow maize flour, 26.48 g African walnut protein isolate and 45.24 g wheat flour, 37.79 g yellow maize flour and 16.97 g African walnut protein isolate as assessed by the highest protein and fiber and low fat contents, were selected from optimization results of proximate composition for production and sensory evaluation of cookies. The proximate composition of flours revealed that African walnut protein isolate was significantly higher in protein than other flours. Fat in African walnut protein isolate was the least, while crude fiber and carbohydrate contents were not detected in African walnut protein isolate. Functional analysis revealed that yellow maize flour had the highest value in water absorption capacity; yellow maize flour and African walnut protein isolate had the highest oil absorption capacity, while African walnut protein isolate scored the least in bulk density. The sample 45.24 g wheat flour, 28.27 g yellow maize flour and 26.48 g African walnut protein isolate had the highest protein and ash, with the lowest fat content among the blends. However, cookie prepared from sample 45.24 g wheat flour, 37.79 g yellow maize flour and 16.97 g African walnut protein isolate had the best overall acceptability. However, the study recommends the flour proportion of sample 45.24 g wheat flour, 37.79 g yellow maize flour and 16.97 g African walnut protein isolate in cookie production by establishing the inclusion in Nigerian food industry and as a way of reducing or alleviate malnutrition.
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Nilusha, R. A. T., J. M. J. K. Jayasinghe, O. D. A. N. Perera, P. I. P. Perera, and C. V. L. Jayasinghe. "Proximate Composition, Physicochemical, Functional, and Antioxidant Properties of Flours from Selected Cassava (Manihot esculenta Crantz) Varieties." International Journal of Food Science 2021 (December 8, 2021): 1–13. http://dx.doi.org/10.1155/2021/6064545.
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Cassava flour has a high potential to contribute as a raw material in the food industry. This study was aimed at characterizing flours from Sri Lankan cassava varieties with a view to explore the potential in food applications. Flours prepared from five cassava varieties, namely, Kirikawadi, MU51, Swarna, Shani, and Suranimala, were analyzed for proximate composition and physicochemical, functional, and antioxidant properties using standard methods. Flours from tested cassava varieties contained <1% crude fat and <2% crude protein. Flour from MU51 contained the highest amount of HCN (48.05 mg/kg) while flour from Suranimala contained the lowest (4.85 mg/kg). Total starch and amylose contents of flours were significantly lower ( p < 0.05 ) than those of commercial wheat flour. Flour from Suranimala contained approximately similar amylopectin content as commercial wheat flour. Water absorption capacity, oil absorption capacity, water solubility index, swelling power, emulsion activity, and emulsion stability of flours from five cassava varieties were significantly higher ( p < 0.05 ) than those of commercial wheat flour. Swarna was identified as the richest source of phenolic compounds (4.44 mmol GAE/100 g dry weight) among the five varieties. Results showed the promising application potential of flours from these five cassava varieties in different food applications such as weaning foods, bakery foods, and edible films.
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Godswill, Awuchi Chinaza. "Proximate composition and functional properties of different grain flour composites for industrial applications." International Journal of Food Sciences 2, no. 1 (November 19, 2019): 43–64. http://dx.doi.org/10.47604/ijf.1010.
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Purpose: The study focused on evaluating proximate compositions and functional properties of different flour blends.
Methodology: Three representative flour samples were produced from each mixture of maize-millet, soybean-wheat, and rice-wheat in the ratios of 70:30, 50:50, and 30:70 percent for all combinations. The proximate composition and functional properties of flour blends were determined using the methods of AOAC.
Findings: There was significant difference in the proximate compositions of the flours (p =0.05). The moisture content of the blends was highest at 5.41% for maize-millet blend ratio of 70:30% and lowest at 1.8% for soybean-wheat blend ratio of 30:70%. The crude protein content of the grain flour samples ranged from 16.32% to 44.10%. Soybean-wheat flour blend had the highest fat content of 7.34% for 70:30% and maize-millet blend had the least fat content of 1.30 for 50:50%. Maize-millet flour blend had the highest ash content of 4.02% for 30:70% and lowest for rice-wheat with 0.35% for 50:50%. The percent carbohydrate content of the flours ranged from 42.60% to 65.01%. The percent crude fibre content of the flours ranged from 2.13% to 10.01%. Soya bean-wheat flour blend had the highest average crude fibre content. There was significant difference in the functional properties of the flour blends (p =0.05). The oil absorption capacity (OAC) of the flours ranged from 1.00 to 2.25 ml/g. The rice-wheat flour blend had the highest water absorption capacity (WAC) of 2.60 ml/g for 30:70% blend ratio, while the lowest WAC was 0.50 ml/g for soybean-wheat blend. The foaming capacity (FC) of the flour blends ranged from 10.83 to 15.40%, while the emulsion capacity ranged from 35.05% to 50.95%. The swelling index ranged from 1.13% to 1.98%. The high emulsion capacity of soybean-wheat flour blend suggested that it was more digestible and therefore could be suitable for use as ingredient in infant food formulations.
Unique contribution to theory, practice and policy: The high swelling index indicates that rice-wheat flour blend could be more suitable in food systems where swelling is required. The high emulsion capacity of soybean-wheat flour blend suggested that it was more digestible and therefore could be suitable for use as ingredient in infant food formulations.
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Renzyaeva, Tamara, Anna Tuboltseva, and Anton Renzyaev. "Various Flours in Pastry Production Technology." Food Processing: Techniques and Technology 52, no. 2 (July 6, 2022): 407–16. http://dx.doi.org/10.21603/2074-9414-2022-2-2373.
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Cereals and oilseed flours increase the nutritional value of pastry products. Their composition is different from traditional wheat flour, which means their technological properties are also different. The research objective was to study the functional and technological properties of various types of flour to develop a multicomponent powder mix formulation for functional cookies.
The research included baking wheat flour of the highest grade, whole-wheat flour, corn flour, semi-skimmed flax flour, and rice flour. The flours and their multicomponent mix were tested for functional and technological properties, i.e., water-holding capacity, fat-retaining capacity, fat-emulsifying capacity, emulsion stability, etc.
These propertied appeared to depend on the protein and carbohydrate composition of the flour. The water-holding capacity of the flax flour sample was 6–8 times greater than that of other types, while the fat-retaining capacity of the corn flour sample was 30% higher. Corn and flax flours demonstrated the best fat-emulsifying capacity and emulsion stability. The research resulted in a new multicomponent corn-flour-based powder mix for high-quality butter cookies.
The formulation included corn flour and vegetable oil, which increased the nutritional value of the final product and expanded the range of gluten-free cookies.
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Ibeabuchi, J. C., N. N. Ahaotu, B. C. Mmuoasinam, E. J. Anaeke, N. E. Bede, and Chinyere Amandikwa. "Micronutrients and anti-nutritional composition of ‘kpaakpa’ (Hildegardia barteri) seed flours." Research Journal of Food Science and Nutrition 5, no. 1 (February 28, 2020): 1–8. http://dx.doi.org/10.31248/rjfsn2019.077.
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The study investigates the micronutrient and anti-nutritional composition of ‘kpaakpa’ (Hildegardia barteri) seed flours. Defatted and undefatted samples of ‘kpaakpa’ (H. barteri) seed flours were produced. The mineral, vitamin and anti-nutrient composition of the flour samples were determined. Results of mineral composition showed calcium, copper, iron and potassium contents to be 30.00 mg/100g, 0.84 mg/100g, 3.67 mg/100g and 1.62 mg/100g, respectively, for the defatted flour; 27.33 mg/100g, 0.68 mg/100g, 0.86 mg/100g and 2.40 mg/100g, respectively for the undefatted flour sample. For the defatted flour, high calcium content indicated that the seed could be a valuable calcium supplement, especially, in calcium deficient diets. Furthermore, results obtained for vitamin A, vitamin D, vitamin E and vitamin K were 1769.13 µg/100g, 8.25 µg/100g, 67.85 mg/100g and 10.31 mg/100g, respectively for the defatted flour and 5759.10 µg/100g, 15.87 µg/100g, 78.50 mg/100g and 11.53 mg/100g for the undefatted flour. The high vitamin A content revealed that the seed could be a good supplement for foods with low vitamin A and could be a remedy to blurred vision. The results of the anti-nutrient determination showed that the composition of phytate, oxalate, tannin and cyanide of defatted seed flour were 0.37, 0.14, 0.93 and 0.04%, respectively and 0.34, 0.05, 0.60 and 0.06% for the undefatted seed flour. The low anti-nutritional content particularly cyanide makes the seed more suited for food formulation.
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Martínez-Martín, Iván, Miriam Hernández-Jiménez, Isabel Revilla, and Ana M. Vivar-Quintana. "Prediction of Mineral Composition in Wheat Flours Fortified with Lentil Flour Using NIR Technology." Sensors 23, no. 3 (January 29, 2023): 1491. http://dx.doi.org/10.3390/s23031491.
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Lentil flour is an important source of minerals, including iron, so its use in food fortification programs is becoming increasingly important. In this study, the potential of near infrared technology to discriminate the presence of lentil flour in fortified wheat flours and the quantification of their mineral composition is evaluated. Three varieties of lentils (Castellana, Pardina and Guareña) were used to produce flours, and a total of 153 samples of wheat flours fortified with them have been analyzed. The results show that it is possible to discriminate fortified flours with 100% efficiency according to their lentil flour content and to discriminate them according to the variety of lentil flour used. Regarding their mineral composition, the models developed have shown that it is possible to predict the Ca, Mg, Fe, K and P content in fortified flours using near infrared spectroscopy. Moreover, these models can be applied to unknown samples with results comparable to ICP-MS determination of these minerals.
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Honfo, Fernande, Euloge Togbe, Matthijs Dekker, Noel Akissoe, and Bonaventure Ahohuendo. "Nutritional and functional characterisation of flour from six plantain (Musa spp.) cultivars grown in Benin." International Food Research Journal 29, no. 5 (October 25, 2022): 1101–9. http://dx.doi.org/10.47836/ifrj.29.5.12.
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Plantain flour is a promising functional ingredient of various domains in the food industry. The present work investigated the functional attributes and proximate composition of flours derived from six plantain cultivars from Benin, and evaluated their nutritional composition. Among the cultivars, proximate composition of the flours varied with moisture, ash, protein, and fibre ranging from 4.59 - 6.85, 2.01 - 2.56, 2.54 - 3.47, and 0.95 - 1.37% (dry basis), respectively. Significantly higher β-carotene contents (± 9 µg) were found in flours from Orishele and Pelipita cultivars, whereas flours from Aloga 2M and Kpahissi cultivars yielded the highest content of vitamin C (9.64 µg). Flour from Kpahissi cultivar exhibited higher water and oil absorption capacity (161.29 and 81.29%, respectively) than the other flours. In addition, higher viscosity, emulsion, and foaming capacities were recorded in flour from Kpahissi cultivar. Flours from different plantain cultivars differed in their physicochemical and functional properties, and could therefore be used in various food domains. In that respect, Kpahissi, Orishele, and Aloga 2M flours could be more suitable in the formulation of particular composite flour for specific uses having the functional parameters such as water and oil absorption, viscosity, emulsion, and foaming capacities.
Dissertations / Theses on the topic "Flour – Composition"
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Uthayakumaran, Surjani. "Structure/function studies on systematically altered wheat flours." Thesis, The University of Sydney, 1999. https://hdl.handle.net/2123/27689.
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The gluten proteins have unique physico-chemical properties which enable use of the wheat flour to produce bread. This project was undertaken to study the chemistry of the different wheat storage proteins and to evaluate their contribution to the breadmaking process in a controlled system where all parameters other than the varied one remained constant. In a systematic study of the functionality of different storage proteins, gluten and starch were separated from seven flour samples having a range of protein contents and functionality. Gliadin- and glutenin-rich fractions, high molecular weight glutenin subunits (HMW-GS), low molecular weight glutenin subunits (LMWGS), HMW-GS 7 (x-type), HMW-GS 8 (y-type), and a range of gliadin types (a., P, y, co) were isolated. In addition HMW-GS 5 and 10 obtained by bacterial expression were also purified. Protein content, glutenin-to-gliadin ratio, HMW-GS-to-LMW-GS ratio, amounts of HMW-GS 7, 8, 5 and 10 and the different gliadin types were altered by blending these fractions into the test flours in calculated amounts using addition or incorporation. Mixing properties, extension-tester parameters and baking performance of composite flours were determined using small-scale techniques. New incorporation methods were developed to investigate the effects of glutenin subunits on extension and baking parameters. For the first time, basic principles of physics (basic rheological tests for elongation and viscosity) have been used to separate the effects of protein content and glutenin-gliadin ratio.
The mixing time increased with increase in protein content, glutenin-to-gliadin ratio and HMW-GS-to-LMW-GS ratio. There was a general increase in peak resistance with increase in protein content, glutenin-to-gliadin ratio (in five out of seven flours) and HMW-GS-to-LMW-GS ratio. There was a decrease in resistance breakdown observed with increase in glutenin-to-gliadin ratio and HMW-GS-to-LMW-GS ratio. However resistance breakdown was different in samples as the protein content was increased. Three samples showed a general increase in resistance breakdown, two others showed an initial decrease in resistance breakdown followed by an increase and two samples showed a consistent decrease in resistance breakdown. The maximum resistance to extension increased with increase in protein content and glutenin-to-gliadin ratio. The maximum resistance to extension slightly increased with increase in HMW-GS-to-LMW-GS ratio (strongly in one cultivar, Hartog). Extensibility increased with protein content but decreased with increase in glutenin-to-gliadin ratio and HMW-GS-to-LMWGS ratio (except in Osprey derivative). Increases in loaf height were observed with increase in protein content, glutenin-to-gliadin ratio and HMW-GS-to-LMW-GS ratio.
Since this work confirmed that glutenin-to-gliadin ratio and HMW-GS-to-LMW-GS ratio had important effects on bread-making quality, there was potential to evaluate near infrared spectroscopy (NIR) as a tool for measuing the content of these four classes ofprotein non-destructively. Its use for measuring total protein content is very widespread and well established. NIR calibrations were developed for two blends of proteins, with 2308 nm distinguishing glutenin from gliadin and 2300 nm HMW-GS from LMW-GS. When a third component, starch, was added, however, the differences in spectra at these single wavelengths were no longer detectable. Nevertheless, the potential for nondestructive and indirect measurement of these two key ratios was demonstrated and its eventual application may depend on more sophisticated data processing.
In incorporation studies of single and paired glutenin subunits, HMW-GS 5 + 10 gave a synergistic effect, increasing mixing time, maximum resistance to extension and loaf height as compared to HMW-GS 5 or 10 separately. However, HMW-GS 7 + 8 did not show any synergistic effects, and HMW-GS 7 incorporated separately had a higher mixing time, maximum resistance to extension and loaf height than those of HMW-GS 7 + 8 and HMW-GS 8. All gliadin fractions decreased mixing time, maximum resistance to extension and loaf height and increased resistance breakdown and extensibility. The various gliadin fractions showed differences in functional properties, with y-gliadin reducing the mixing time and maximum resistance to extension to the greatest extent, rogliadin contributing to the greatest reduction in loaf height and a + -gliadins having the least effect on reducing loaf height.
Dough measurements determined by traditional Mixograph, Farinograph, Extensograph and Al veograph methods are empirical and not founded on parameters of basic physics. The application of methods of basic physics was also used in this study to differentiate the effect of protein content and glutenin-to-gliadin ratio on dough properties. Parmeters such as extension to rupture, tensile force, extensional viscosity, tensile stress (United Testing Machine), steady shear viscosity and time to peak viscosity (rheometer) were determined. The increase in protein content increased extension to rupture, tensile force, extensional viscosity and tensile stress but decreased steady shear viscosity. The increase in glutenin-to-gliadin ratio increased tensile force, extensional viscosity, tensile stress and steady shear viscosity but decreased extension to rupture. High correlations of extension to rupture and extensibility, tensile force and maximum resistance to extension (measured in traditional extension testing machine and United Testing Machine) confirmed the validity of traditional empirical measures of dough quality.
The results obtained from the systematic study have allowed the separation of the effects of flour protein quantity and quality on functional properties.
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Castro, Miranda Angela Zarela, and Suarez Natalia Rebeca Reyes. "Evaluation of the nutritional composition of noodles made from the partial substitution of wheat flour for Persea americana (avocado) shell flour." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2021. http://hdl.handle.net/10757/656746.
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.Introduction: The present study aimed to take advantage of residues such as the Persea Americana (avocado) peel to obtain flour used in the preparation of a food of high consumption in the Peruvian population, noodles. Objectives: To evaluate the nutritional composition of the production of noodles by partially substituting wheat flour for Persea Americana shell flour. Methods: Laboratory study carried out in the laboratories of the Peruvian University of Applied Sciences (UPC) and Certificaciones Del Perú CERPER. Results: Titratable acidity (1.0), ash (2.85), fiber (50.08) and moisture (6.89) were determined in avocado peel flour. Wheat flour was substituted for avocado peel flour at 0, 10, 15 and 20%, being F0, F1, F2 and F3 respectively. In F0, ash (0.56), moisture (32.7), proteins (10.13), fats (3), fiber (0.85) and carbohydrates (53.49) were determined. In F1 ashes (0.76), moisture (35.60), proteins (9.68), fats (3.20), fiber (3.44) and carbohydrates (50.76). F2 ashes (0.85), moisture (37.25), proteins (9.23), fats (3.11), fiber (5.18) and carbohydrates (49.56). Finally, F3 ashes (0.94), moisture (41.21), proteins (7.71), fats (2.66), fiber (9.88) and carbohydrates (47.48). Conclusions: Flour and noodles met the characteristics stipulated by Peruvian Technical Standards (NTP 205.053:1987 y NTS 071-2008 DIGESA - MINSA) and CODEX (Codex Stan 152-1985). The fiber in the final product was highlighted and the microbiological parameters requested by DIGESA - MINSA were met.
Introducción: El presente estudio tuvo como finalidad aprovechar residuos como la cáscara de Persea Americana (palta) para la obtención de harina usada en la elaboración de un alimento de alto consumo en la población peruana, fideos. Objetivo general: Evaluar la composición nutricional de la elaboración de fideos mediante sustitución parcial de harina de trigo por harina de cáscara de Persea Americana. Métodos: Estudio de laboratorio realizado en los laboratorios de la Universidad Peruana de Ciencias Aplicadas (UPC) y Certificaciones Del Perú CERPER. Resultados: En la harina de cáscara de palta se determinó acidez titulable (1.0), cenizas (2.85), fibra (50.08) y humedad (6.89). Se realizaron sustituciones de harina de trigo por harina de cáscara de palta al 0, 10, 15 y 20%, siendo F0, F1, F2 y F3 respectivamente. En F0 se determinó cenizas (0.56), humedad (32.7), proteínas (10.13), grasas (3), fibra (0.85) y carbohidratos (53.49). En F1 cenizas (0.76), humedad (35.60), proteínas (9.68), grasas (3.20), fibra (3.44) y carbohidratos (50.76). F2 cenizas (0.85), humedad (37.25), proteínas (9.23), grasas (3.11), fibra (5.18) y carbohidratos (49.56). Finalmente, F3 cenizas (0.94), humedad (41.21), proteínas (7.71), grasas (2.66), fibra (9.88) y carbohidratos (47.48). Conclusiones: Harina y fideos cumplieron con características estipuladas por Normas Técnicas Peruanas (NTP 205.053:1987 y NTS 071-2008 DIGESA - MINSA) y las normas CODEX (Codex Stan 152-1985). Se destacó la fibra en el producto final y se cumplió con los parámetros microbiológicos solicitados por DIGESA - MINSA.
Tesis
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Mmonatau, Yvonne. "Flour from the Morama bean : composition and sensory properties in a Botswana perspective." Thesis, Stellenbosch : University of Stellenbosch, 2005. http://hdl.handle.net/10019.1/1692.
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Thesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2005.This study was undertaken in view of the high incidence of malnutrition problems such as protein-energy malnutrition and diabetes type 2 in countries like Botswana, and due to worldwide interest in underutilised and underdeveloped crops. Morama bean, the seed of Tylosema esculentum (family Fabacae), occurs naturally in the drier areas of Southern Africa, including Botswana, where it is, to a small extent, harvested as wild plant for human consumption. Due to the potential of this crop there is increasing interest in its cultivation. Despite its traditional use as food source in Botswana, little is known about its nutritional value, benefits and disadvantages, and its use as food was therefore the reason for this research. A specific aim was to improve the school feeding programme with this readily available indigenous product.
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Min, Byoung-Hyun. "Genetic and environmental effects on the composition and properties of lipids in wheat flour." Thesis, University of East Anglia, 2017. https://ueaeprints.uea.ac.uk/67134/.
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Being valued at £3.4 billion per annum and producing 4 billion loaves a year, the UK breadmaking industry is vast. Due to this, much research has focused on improving breadmaking quality. Breadmaking quality is significantly affected by flour lipids which play a crucial role at various stages of breadmaking. For example, during the initial stages of dough development, lipids can adsorb to the surface of gas bubbles, stabilizing them, allowing air retention in the dough. This stability helps provide the loaf volume, crumb structure and quality associated with UK bread. Despite the importance of lipids in breadmaking, limited research has been carried out on grain and flour lipids. No evidence of significant genetic control of wheat grain lipids had been reported, and wheat lipids were not considered a suitable target for improving breadmaking quality. Therefore, in this project, six wheat lines grown under three nitrogen conditions in 2012-13 were milled and analysed using a ‘lipodomics platform.’ This provided flour lipid profiles, allowing the use of multivariate statistics to identify the effects of genotype, environment or GxE effects on individual lipid species. A previous project identified QTL (Quantitative Trait Loci) for milling and baking quality parameters using a doubled haploid (DH) population from a cross between two UK breadmaking cultivars, Malacca and Hereward. Four robust QTLs for gas cell number and loaf volume located on chromosomes 1B, 4D, 6A and 7A were selected, and near isogenic lines (NILs) with a good or poor quality allele in the Malacca background were obtained. Lipidomic analysis across two years identified lipids associated with these alleles, allowing the correlation of the lipid profile with the good or poor quality alleles at the four loci. The functional significance of any differences in lipid composition was explored by extracting dough liquor and analysing their surface properties.
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Frederick, Emily J. "Effect of sorghum flour composition and particle size on quality of gluten-free bread." Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/1821.
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Mense, Andrew Lawrence. "Effects of aging new crop wheat and whole wheat flour on breadmaking quality and glycolipid composition." Thesis, Kansas State University, 2012. http://hdl.handle.net/2097/15076.
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Master of ScienceDepartment of Grain Science and Industry
Jon Faubion
Whole wheat flour has become a popular ingredient in baked goods. Consumers are seeking the added benefits of consuming healthy phytochemicals and bioactive compounds. As the demand for wholemeal flour increases it is important to understand the factors contributing to changes in whole wheat flour breadmaking quality as a function of both wheat and flour age. In wholemeal flour, the lipid composition appears to be a factor causing variable baking quality. Changes that occur in both freshly harvested wheat and milled flour can cause variations in baking quality. Bakers’ attempts to adjust formulations and processes are often unsuccessful. The objective of this study was to determine the effects of aging both new crop wheat and freshly milled flour at 2 different temperatures on baking quality and glycolipid composition. This study aged freshly harvested Overley hard red winter wheat at RT (23˚C) and FZ (-26˚C) for 8, 50, and 91 days before milling. Whole wheat flour baking and lipid extraction studies were performed incrementally over 31 days of flour storage after each milling. Glycolipid structure and amounts were measured using automated electrospray ionization-tandem mass spectrometry. The glycolipids analyzed in this study were DGDG (digalactosyldiglycerol), MGDG (monogalactosylmonoglycerol), MGMG (monogalactosylmonoglycerol), and DGMG (digalactosylmonoglycerol). Both the wheat and flour stored at -26˚C produced larger mean loaf volumes than did the 23˚C treatment for all 3 wheat ages. The FZ and RT DGDG:MGDG ratios were similar over both wheat and flour age so changes to the glycolipid fraction did not appear to be the cause of the significant difference between volumes of bread baked from samples stored at RT and FZ. There was limited change in mean volume over flour age except for an increase at the FZ 91 day point. The DGDG:MGDG ratios were generally unchanged over flour age. Loaf volumes were the same over wheat age except for an unexpected drop during the 50 day wheat study. The corresponding DGDG:MGDG ratios did not show any significant differences over wheat age. The FZ storage temperature might be inhibiting some biochemical change not affecting the glycolipids, leading to higher volumes than the RT storage treatment.
7
Mondal, Suchismita. "Use of near-isogenic wheat lines to determine glutenin and gliadin composition and funtionality in flour tortillas." Thesis, Texas A&M University, 2006. http://hdl.handle.net/1969.1/4390.
Full textAbstract:
The synthesis of high molecular weight (HMW) glutenin, low molecular weight glutenin and gliadin proteins are controlled by nine major loci present in wheat chromosomes. The loci Glu A1, Glu B1, Glu D1 and Gli A1, Gli B1, Gli D1 and Gli 2 and their allelic variants play important roles in determining the functional properties of wheat flour. This study focused on understanding the functionality of these protein subunits with respect to tortilla quality for use in developing varieties with ideal tortilla baking quality. Near-isogenic wheat lines in which one or more of these loci were absent or deleted were used in the study. These lines were analyzed using SSR primers to verify the chromosome deletions. A standard SDS PAGE gel and a Lab on Chip Capillary Electrophoresis method were used to confirm the protein composition of the deletion lines. Tortillas were prepared from each deletion line and the parent lines used to derive the deletion lines, and tortilla quality evaluations were analyzed. The analysis has revealed that elimination of certain HMW glutenins results in gain of function both for tortilla diameters and overall tortilla quality. The deletion line possessing 17+18 at Glu B1 and deletions in Glu A1 and Glu D1 had a gain of function in tortilla diameter, yet tortilla stability was compromised. The deletion line possessing Glu A1, Glu D1 (1,5+10) and a deletion in Glu B1 improved both the diameters and stability of the tortillas. Presence of subunits 5+10 is important for maintaining tortilla stability. Deletions in gliadin monomeric proteins also affected the tortilla diameters and stability.
8
au, R. manning@agric wa gov, and Robert Manning. "Fatty acid composition of pollen and the effect of two dominant fatty acids (linoleic and oleic) in pollen and flour diets on longevity and nutritional composition of honey bees (apis mellifera)." Murdoch University, 2006. http://wwwlib.murdoch.edu.au/adt/browse/view/adt-MU20070820.125342.
Full textAbstract:
The size of the apiculture industry in Western Australia (W.A.) is one of the smallest in the nation but the production of pollen and honey per colony is the highest in Australia. The overwhelming value of the bee industry to the community is through pollination. The pollination service benefit provided by honey bees (Apis mellifera) in Australia has an estimated value of $AUS1.7 billion (1999 - 2000). The economic yields from crops, such as almonds and cucurbits, depend entirely on the activity of honey bees.
Access to flora is essential to maintain productive colonies for pollination services. Pollen and nectar from flowers provide the nutritional components for colonies of honey bees to breed, but pollen is more important as it provides the colony with its source of protein. Protein content is changed by pollen lipid content which can vary from 0.8 to 18.9 %. Lipids are composed of fatty acids and a number are highly antimicrobial and play an important role in colony hygiene, whilst others are nutritionally crucial for honey bee development.
Australian honey bee colonies utilise areas of native flora where a diversity of pollen species exist or hives are placed with agricultural crops that are based on European plants grown in monocultures, e.g. canola. Anecdotal evidence suggests that, in terms of breeding bees, some pollen species are much better than others and that bee health and longevity can be compromised if pollen is derived from single plant species. Protein analysis of pollen has been conducted on a wide range of species over the last two decades. However, lipid content and its analysis for fatty acids, which was reviewed for this thesis, have only been conducted on a few species. An initial investigation into the fatty acid composition of the pollen of W.A. eucalypts revealed the genus was characteristically high in linoleic acid concentration and ranged from 35.7 48 % (2.77 5.81 mg/g). Of the six species that are important to W.A. beekeepers, Eucalyptus wandoo (whitegum) and E. accedens (Powderbark Wandoo), a taxonomically similar species, showed similar levels of arachidic acid, whilst all three E. wandoo flowering varieties (summer, winter and spring) were the lowest in linolenic acid. Corymbia calophylla (redgum) was significantly higher in myristic and linolenic acids and E. patens (blackbutt), E. marginata (jarrah) and E. diversicolor (karri) had similar fatty acid profiles. European honey bees have evolved with plant species that have pollen that contain much higher levels of lipids, which are dominated by linolenic acid, than eucalypts. By contrast, the pollen of eucalypts, the most targeted plants by W.A. beekeepers, and other Australian plants are typically higher in linoleic than linolenic acid.
Given the influence of lipids on protein content and that fatty acid concentration varied amongst some of the important eucalypt species, a much wider study of pollen from plant species that are important to beekeepers was conducted. The first aim of the project, a national pollen survey, was undertaken in which 577 samples of pollen were collected. A total of 73 different fatty acids were identified. Of these, only five: palmitic, stearic, oleic, linoleic and linolenic were common to all 577 samples of pollen.
The second aim of the thesis was to investigate the effect of two commonly found fatty acids in pollen and their concentration at which longevity and life-span of honey bees, and development of the hypopharyngeal gland were deleteriously affected. An associated objective was to determine whether a range of soya bean flours, the main ingredient of an artificial bee diet that can replace pollen but differs in lipid concentration, had a similar effect. The aim encompassed two projects. In the first, two fatty acids (oleic and linoleic acid) were added at concentrations from 0 to 16 % to the low-fat, bee-collected pollen from C. calophylla. Eight different lipid-enhanced diets were created and each fed to bees confined in cages (mini-colonies containing 1400 bees). Oleic and linoleic acids were chosen because they are two of the five commonly found fatty acids in pollen. Oleic acid is the dominant fatty acid in honey bees and is a monounsaturated fatty acid. Linoleic acid is a dominant fatty acid in eucalypt pollen and is a polyunsaturated fatty acid that is one of two essential fatty acids that has antimicrobial activity.
The second project revolved around the problem of maintaining bee populations when apiaries are in environments that lack floral abundance due to drought or other environmental catastrophes. In these situations, beekeepers maintain their colonies by supplying artificial feedstuffs to colonies of bees. The high-protein diet ingredient of choice is imported soya bean flour and three flours containing 0.6 % (protein concentrate), 1.8 % (defatted) and 18.9 % (full-fat) lipid, were used. Locally milled lupin flour, containing 6.9 % lipid, was tested as a possible replacement for imported soya bean flour. As for soya bean flour, lupin flour was used in pure form or mixed with pollen in diets fed to bees. Flour and pollen combinations created another ten different diets fed to bees the same way as the fatty acid-enhanced pollen diets.
Along with the 8 lipid-enhanced and 10 flour and flour-pollen diets, there were two sugar-only diets, one mixed from dry cane sugar and the other, a liquid invert sugar. Two redgum pollen-only diets concluded the suite of 22 diets tested. One of these pollen diets was crushed and irradiated and was several years old whilst the other was collected fresh at the beginning of experimentation and kept frozen. Crushed and irradiated pollen is in common use by Australian commercial beekeepers as feedback when conditions for floral abundance are adverse.
An early experimental result was an observation of distinctive bee behaviour after bees were confined in cages for six weeks where small but persistent numbers of bees were found hairless in samples. The behaviour was apparently the same as when single cohorts of emerged bees rearrange their caste repertoire, which has been reported elsewhere, but where no connection to head weight and caste type had been documented. Low head weight and hairlessness were strongly associated with each other. Low head weights are usually associated with foraging honey bees because the hypopharyngeal gland is no longer developed functionally.
Experimentally, bees were assessed for longevity to 22 different diets in 7 experiments. Laboratory analysis was conducted on the weekly samples of bees removed from cages where bees were measured for head weight (hypopharyngeal gland development) and nutritional status by analysing de-gutted bees for protein, lipid, mineral and fatty acid content. Of the 22 diets tested, pure redgum pollen diets gave the greatest life-span and those bees fed diets of pure sugar had the shortest life. Honey bees fed a low-fat protein concentrate from soya bean flour had the longest life of the flours tested. Adding pollen to soya bean flour diets improved longevity whereas the addition of pollen to lupin flour caused increased mortality. Defatted and full-fat soya bean flours gave similar longevities and, despite large differences in fat content, the response to diet of head weight was negligible to the diets and no response was elicited by the queen bee to lay eggs which also indicated failed gland development of the worker bees.
The addition of fatty acid (oleic and linoleic) to pollen at different concentrations caused significant differences in longevity. Overall, the addition of both fatty acids to pollen did not improve longevity. The addition of oleic acid to pollen greater than 2 % caused the longevity of bees to decrease, a poor head weight response and a failure of the queen to lay eggs. The addition of linoleic acid greater than 6 % to pollen diets had a similar response. As the percentage of oil was increased for both fatty acid additions, total consumption of the diet decreased.
Honey bees fed soya bean, lupin flour and sugar-only diets failed to accumulate linoleic acid in their body which was in contrast to honey bees fed pollen diets. For the sugar diet, the failure of linoleic acid accumulation in bees occurred despite bees being able to accumulate total lipid. Manganese was poorly accumulated by honey bees fed both soya bean and lupin flour diets and a sugar-only diet. The implication is that linoleic acid and manganese need to be added separately to dietary formulations in a form as yet to be determined that will enable honey bees to accumulate these elements in the same way as bees do from consuming pollen.
Soya bean flour-based diets, which have been used by beekeepers for decades, or lupin flour require additional amounts of linoleic acid and manganese. Similarly, this might apply to sugar. Sugar can be fed to bees in great quantities to enable bees to successfully over-winter in cold climates or it can allow breeding to commence which subsequently stimulates the collection of pollen. Sugar-feeding is widely promoted for orchard pollination, especially for kiwifruit. These changes could make these dietary ingredients more effective in enabling bees to breed between nectar flows and be more productive or nutritionally healthier, but any changes would require further cage experimentation. Bee-collected pollen naturally high in concentrations of oleic acid should also be tested in longevity trials, in conjunction with pollen that is low in oleic acid. The three untested common fatty acids (stearic, palmitic and linolenic acid) should also be evaluated for honey bee longevity and nutritional status.
9
Manning, Robert. "Fatty acid composition of pollen and the effect of two dominant fatty acids (linoleic and oleic) in pollen and flour diets on longevity and nutritional composition of honey bees (apis mellifera)." Thesis, Manning, Robert (2006) Fatty acid composition of pollen and the effect of two dominant fatty acids (linoleic and oleic) in pollen and flour diets on longevity and nutritional composition of honey bees (apis mellifera). PhD thesis, Murdoch University, 2006. https://researchrepository.murdoch.edu.au/id/eprint/434/.
Full textAbstract:
The size of the apiculture industry in Western Australia (W.A.) is one of the smallest in the nation but the production of pollen and honey per colony is the highest in Australia. The overwhelming value of the bee industry to the community is through pollination. The pollination service benefit provided by honey bees (Apis mellifera) in Australia has an estimated value of $AUS1.7 billion (1999 - 2000). The economic yields from crops, such as almonds and cucurbits, depend entirely on the activity of honey bees.
Access to flora is essential to maintain productive colonies for pollination services. Pollen and nectar from flowers provide the nutritional components for colonies of honey bees to breed, but pollen is more important as it provides the colony with its source of protein. Protein content is changed by pollen lipid content which can vary from 0.8 to 18.9 %. Lipids are composed of fatty acids and a number are highly antimicrobial and play an important role in colony hygiene, whilst others are nutritionally crucial for honey bee development.
Australian honey bee colonies utilise areas of native flora where a diversity of pollen species exist or hives are placed with agricultural crops that are based on European plants grown in monocultures, e.g. canola. Anecdotal evidence suggests that, in terms of breeding bees, some pollen species are much better than others and that bee health and longevity can be compromised if pollen is derived from single plant species. Protein analysis of pollen has been conducted on a wide range of species over the last two decades. However, lipid content and its analysis for fatty acids, which was reviewed for this thesis, have only been conducted on a few species. An initial investigation into the fatty acid composition of the pollen of W.A. eucalypts revealed the genus was characteristically high in linoleic acid concentration and ranged from 35.7 - 48 % (2.77 - 5.81 mg/g). Of the six species that are important to W.A. beekeepers, Eucalyptus wandoo (whitegum) and E. accedens (Powderbark Wandoo), a taxonomically similar species, showed similar levels of arachidic acid, whilst all three E. wandoo flowering varieties (summer, winter and spring) were the lowest in linolenic acid. Corymbia calophylla (redgum) was significantly higher in myristic and linolenic acids and E. patens (blackbutt), E. marginata (jarrah) and E. diversicolor (karri) had similar fatty acid profiles. European honey bees have evolved with plant species that have pollen that contain much higher levels of lipids, which are dominated by linolenic acid, than eucalypts. By contrast, the pollen of eucalypts, the most targeted plants by W.A. beekeepers, and other Australian plants are typically higher in linoleic than linolenic acid.
Given the influence of lipids on protein content and that fatty acid concentration varied amongst some of the important eucalypt species, a much wider study of pollen from plant species that are important to beekeepers was conducted. The first aim of the project, a national pollen survey, was undertaken in which 577 samples of pollen were collected. A total of 73 different fatty acids were identified. Of these, only five: palmitic, stearic, oleic, linoleic and linolenic were common to all 577 samples of pollen. The second aim of the thesis was to investigate the effect of two commonly found fatty acids in pollen and their concentration at which longevity and life-span of honey bees, and development of the hypopharyngeal gland were deleteriously affected. An associated objective was to determine whether a range of soya bean flours, the main ingredient of an artificial bee diet that can replace pollen but differs in lipid concentration, had a similar effect. The aim encompassed two projects. In the first, two fatty acids (oleic and linoleic acid) were added at concentrations from 0 to 16 % to the low-fat, bee-collected pollen from C. calophylla. Eight different lipid-enhanced diets were created and each fed to bees confined in cages (mini-colonies containing 1400 bees). Oleic and linoleic acids were chosen because they are two of the five commonly found fatty acids in pollen. Oleic acid is the dominant fatty acid in honey bees and is a monounsaturated fatty acid. Linoleic acid is a dominant fatty acid in eucalypt pollen and is a polyunsaturated fatty acid that is one of two essential fatty acids that has antimicrobial activity.
The second project revolved around the problem of maintaining bee populations when apiaries are in environments that lack floral abundance due to drought or other environmental catastrophes. In these situations, beekeepers maintain their colonies by supplying artificial feedstuffs to colonies of bees. The high-protein diet ingredient of choice is imported soya bean flour and three flours containing 0.6 % (protein concentrate), 1.8 % (defatted) and 18.9 % (full-fat) lipid, were used. Locally milled lupin flour, containing 6.9 % lipid, was tested as a possible replacement for imported soya bean flour. As for soya bean flour, lupin flour was used in pure form or mixed with pollen in diets fed to bees. Flour and pollen combinations created another ten different diets fed to bees the same way as the fatty acid-enhanced pollen diets.
Along with the 8 lipid-enhanced and 10 flour and flour-pollen diets, there were two sugar-only diets, one mixed from dry cane sugar and the other, a liquid invert sugar. Two redgum pollen-only diets concluded the suite of 22 diets tested. One of these pollen diets was crushed and irradiated and was several years old whilst the other was collected fresh at the beginning of experimentation and kept frozen. Crushed and irradiated pollen is in common use by Australian commercial beekeepers as feedback when conditions for floral abundance are adverse.
An early experimental result was an observation of distinctive bee behaviour after bees were confined in cages for six weeks where small but persistent numbers of bees were found hairless in samples. The behaviour was apparently the same as when single cohorts of emerged bees rearrange their caste repertoire, which has been reported elsewhere, but where no connection to head weight and caste type had been documented. Low head weight and hairlessness were strongly associated with each other. Low head weights are usually associated with foraging honey bees because the hypopharyngeal gland is no longer developed functionally.
Experimentally, bees were assessed for longevity to 22 different diets in 7 experiments. Laboratory analysis was conducted on the weekly samples of bees removed from cages where bees were measured for head weight (hypopharyngeal gland development) and nutritional status by analysing de-gutted bees for protein, lipid, mineral and fatty acid content. Of the 22 diets tested, pure redgum pollen diets gave the greatest life-span and those bees fed diets of pure sugar had the shortest life. Honey bees fed a low-fat protein concentrate from soya bean flour had the longest life of the flours tested. Adding pollen to soya bean flour diets improved longevity whereas the addition of pollen to lupin flour caused increased mortality. Defatted and full-fat soya bean flours gave similar longevities and, despite large differences in fat content, the response to diet of head weight was negligible to the diets and no response was elicited by the queen bee to lay eggs which also indicated failed gland development of the worker bees.
The addition of fatty acid (oleic and linoleic) to pollen at different concentrations caused significant differences in longevity. Overall, the addition of both fatty acids to pollen did not improve longevity. The addition of oleic acid to pollen greater than 2 % caused the longevity of bees to decrease, a poor head weight response and a failure of the queen to lay eggs. The addition of linoleic acid greater than 6 % to pollen diets had a similar response. As the percentage of oil was increased for both fatty acid additions, total consumption of the diet decreased.
Honey bees fed soya bean, lupin flour and sugar-only diets failed to accumulate linoleic acid in their body which was in contrast to honey bees fed pollen diets. For the sugar diet, the failure of linoleic acid accumulation in bees occurred despite bees being able to accumulate total lipid. Manganese was poorly accumulated by honey bees fed both soya bean and lupin flour diets and a sugar-only diet. The implication is that linoleic acid and manganese need to be added separately to dietary formulations in a form as yet to be determined that will enable honey bees to accumulate these elements in the same way as bees do from consuming pollen.
Soya bean flour-based diets, which have been used by beekeepers for decades, or lupin flour require additional amounts of linoleic acid and manganese. Similarly, this might apply to sugar. Sugar can be fed to bees in great quantities to enable bees to successfully over-winter in cold climates or it can allow breeding to commence which subsequently stimulates the collection of pollen. Sugar-feeding is widely promoted for orchard pollination, especially for kiwifruit. These changes could make these dietary ingredients more effective in enabling bees to breed between nectar flows and be more productive or nutritionally healthier, but any changes would require further cage experimentation. Bee-collected pollen naturally high in concentrations of oleic acid should also be tested in longevity trials, in conjunction with pollen that is low in oleic acid. The three untested common fatty acids (stearic, palmitic and linolenic acid) should also be evaluated for honey bee longevity and nutritional status.
10
Manning, Robert. "Fatty acid composition of pollen and the effect of two dominant fatty acids (linoleic and oleic) in pollen and flour diets on longevity and nutritional composition of honey bees (apis mellifera)." Manning, Robert (2006) Fatty acid composition of pollen and the effect of two dominant fatty acids (linoleic and oleic) in pollen and flour diets on longevity and nutritional composition of honey bees (apis mellifera). PhD thesis, Murdoch University, 2006. http://researchrepository.murdoch.edu.au/434/.
Full textAbstract:
The size of the apiculture industry in Western Australia (W.A.) is one of the smallest in the nation but the production of pollen and honey per colony is the highest in Australia. The overwhelming value of the bee industry to the community is through pollination. The pollination service benefit provided by honey bees (Apis mellifera) in Australia has an estimated value of $AUS1.7 billion (1999 - 2000). The economic yields from crops, such as almonds and cucurbits, depend entirely on the activity of honey bees.
Access to flora is essential to maintain productive colonies for pollination services. Pollen and nectar from flowers provide the nutritional components for colonies of honey bees to breed, but pollen is more important as it provides the colony with its source of protein. Protein content is changed by pollen lipid content which can vary from 0.8 to 18.9 %. Lipids are composed of fatty acids and a number are highly antimicrobial and play an important role in colony hygiene, whilst others are nutritionally crucial for honey bee development.
Australian honey bee colonies utilise areas of native flora where a diversity of pollen species exist or hives are placed with agricultural crops that are based on European plants grown in monocultures, e.g. canola. Anecdotal evidence suggests that, in terms of breeding bees, some pollen species are much better than others and that bee health and longevity can be compromised if pollen is derived from single plant species. Protein analysis of pollen has been conducted on a wide range of species over the last two decades. However, lipid content and its analysis for fatty acids, which was reviewed for this thesis, have only been conducted on a few species. An initial investigation into the fatty acid composition of the pollen of W.A. eucalypts revealed the genus was characteristically high in linoleic acid concentration and ranged from 35.7 - 48 % (2.77 - 5.81 mg/g). Of the six species that are important to W.A. beekeepers, Eucalyptus wandoo (whitegum) and E. accedens (Powderbark Wandoo), a taxonomically similar species, showed similar levels of arachidic acid, whilst all three E. wandoo flowering varieties (summer, winter and spring) were the lowest in linolenic acid. Corymbia calophylla (redgum) was significantly higher in myristic and linolenic acids and E. patens (blackbutt), E. marginata (jarrah) and E. diversicolor (karri) had similar fatty acid profiles. European honey bees have evolved with plant species that have pollen that contain much higher levels of lipids, which are dominated by linolenic acid, than eucalypts. By contrast, the pollen of eucalypts, the most targeted plants by W.A. beekeepers, and other Australian plants are typically higher in linoleic than linolenic acid.
Given the influence of lipids on protein content and that fatty acid concentration varied amongst some of the important eucalypt species, a much wider study of pollen from plant species that are important to beekeepers was conducted. The first aim of the project, a national pollen survey, was undertaken in which 577 samples of pollen were collected. A total of 73 different fatty acids were identified. Of these, only five: palmitic, stearic, oleic, linoleic and linolenic were common to all 577 samples of pollen. The second aim of the thesis was to investigate the effect of two commonly found fatty acids in pollen and their concentration at which longevity and life-span of honey bees, and development of the hypopharyngeal gland were deleteriously affected. An associated objective was to determine whether a range of soya bean flours, the main ingredient of an artificial bee diet that can replace pollen but differs in lipid concentration, had a similar effect. The aim encompassed two projects. In the first, two fatty acids (oleic and linoleic acid) were added at concentrations from 0 to 16 % to the low-fat, bee-collected pollen from C. calophylla. Eight different lipid-enhanced diets were created and each fed to bees confined in cages (mini-colonies containing 1400 bees). Oleic and linoleic acids were chosen because they are two of the five commonly found fatty acids in pollen. Oleic acid is the dominant fatty acid in honey bees and is a monounsaturated fatty acid. Linoleic acid is a dominant fatty acid in eucalypt pollen and is a polyunsaturated fatty acid that is one of two essential fatty acids that has antimicrobial activity.
The second project revolved around the problem of maintaining bee populations when apiaries are in environments that lack floral abundance due to drought or other environmental catastrophes. In these situations, beekeepers maintain their colonies by supplying artificial feedstuffs to colonies of bees. The high-protein diet ingredient of choice is imported soya bean flour and three flours containing 0.6 % (protein concentrate), 1.8 % (defatted) and 18.9 % (full-fat) lipid, were used. Locally milled lupin flour, containing 6.9 % lipid, was tested as a possible replacement for imported soya bean flour. As for soya bean flour, lupin flour was used in pure form or mixed with pollen in diets fed to bees. Flour and pollen combinations created another ten different diets fed to bees the same way as the fatty acid-enhanced pollen diets.
Along with the 8 lipid-enhanced and 10 flour and flour-pollen diets, there were two sugar-only diets, one mixed from dry cane sugar and the other, a liquid invert sugar. Two redgum pollen-only diets concluded the suite of 22 diets tested. One of these pollen diets was crushed and irradiated and was several years old whilst the other was collected fresh at the beginning of experimentation and kept frozen. Crushed and irradiated pollen is in common use by Australian commercial beekeepers as feedback when conditions for floral abundance are adverse.
An early experimental result was an observation of distinctive bee behaviour after bees were confined in cages for six weeks where small but persistent numbers of bees were found hairless in samples. The behaviour was apparently the same as when single cohorts of emerged bees rearrange their caste repertoire, which has been reported elsewhere, but where no connection to head weight and caste type had been documented. Low head weight and hairlessness were strongly associated with each other. Low head weights are usually associated with foraging honey bees because the hypopharyngeal gland is no longer developed functionally.
Experimentally, bees were assessed for longevity to 22 different diets in 7 experiments. Laboratory analysis was conducted on the weekly samples of bees removed from cages where bees were measured for head weight (hypopharyngeal gland development) and nutritional status by analysing de-gutted bees for protein, lipid, mineral and fatty acid content. Of the 22 diets tested, pure redgum pollen diets gave the greatest life-span and those bees fed diets of pure sugar had the shortest life. Honey bees fed a low-fat protein concentrate from soya bean flour had the longest life of the flours tested. Adding pollen to soya bean flour diets improved longevity whereas the addition of pollen to lupin flour caused increased mortality. Defatted and full-fat soya bean flours gave similar longevities and, despite large differences in fat content, the response to diet of head weight was negligible to the diets and no response was elicited by the queen bee to lay eggs which also indicated failed gland development of the worker bees.
The addition of fatty acid (oleic and linoleic) to pollen at different concentrations caused significant differences in longevity. Overall, the addition of both fatty acids to pollen did not improve longevity. The addition of oleic acid to pollen greater than 2 % caused the longevity of bees to decrease, a poor head weight response and a failure of the queen to lay eggs. The addition of linoleic acid greater than 6 % to pollen diets had a similar response. As the percentage of oil was increased for both fatty acid additions, total consumption of the diet decreased.
Honey bees fed soya bean, lupin flour and sugar-only diets failed to accumulate linoleic acid in their body which was in contrast to honey bees fed pollen diets. For the sugar diet, the failure of linoleic acid accumulation in bees occurred despite bees being able to accumulate total lipid. Manganese was poorly accumulated by honey bees fed both soya bean and lupin flour diets and a sugar-only diet. The implication is that linoleic acid and manganese need to be added separately to dietary formulations in a form as yet to be determined that will enable honey bees to accumulate these elements in the same way as bees do from consuming pollen.
Soya bean flour-based diets, which have been used by beekeepers for decades, or lupin flour require additional amounts of linoleic acid and manganese. Similarly, this might apply to sugar. Sugar can be fed to bees in great quantities to enable bees to successfully over-winter in cold climates or it can allow breeding to commence which subsequently stimulates the collection of pollen. Sugar-feeding is widely promoted for orchard pollination, especially for kiwifruit. These changes could make these dietary ingredients more effective in enabling bees to breed between nectar flows and be more productive or nutritionally healthier, but any changes would require further cage experimentation. Bee-collected pollen naturally high in concentrations of oleic acid should also be tested in longevity trials, in conjunction with pollen that is low in oleic acid. The three untested common fatty acids (stearic, palmitic and linolenic acid) should also be evaluated for honey bee longevity and nutritional status.
Books on the topic "Flour – Composition"
1
Matz, Samuel A. The chemistry and technology of cereals as food and feed. 2nd ed. McAllen, Tex: Pan-Tech International, 1991.
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2
The chemistry and technology of cereals as food and feed. 2nd ed. New York: Van Nostrand Reinhold, 1991.
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3
Deqing, Yang. Effect of smelt composition on stress corrosion cracking of floor tubes in kraft recovery boilers. Ottawa: National Library of Canada, 2002.
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4
Kenlan, Peter H. Composition and biomass of forest floor vegetation in experimentally acidified paired watersheds at the Bear Brook Watershed in Maine. Orono, Me: Maine Agricultural & Forest Experiment Station, University of Maine, 2009.
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5
Addo, Kwaku. Compositional factors governing physical, physicochemical, and rheological properties of wheat flour doughs. 1990.
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6
Parker, Philip M. The World Market for Parings and Waste of Leather or Composition Leather Unsuitable for the Manufacture of Leather Articles and Leather Dust, Powder, and Flour: A 2007 Global Trade Perspective. ICON Group International, Inc., 2006.
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7
Turner, Christie. Composition Notebook: Flour Power Addison Amanda Asian Barbie Cooking Becket Cook Cooking Paper Crook to Cook Cooked Rice Oil Cooking Cooking Steamer Cooking Madness Cook It Alpine Cooking Notebook Journal Notebook Blank Lined Ruled 6x9 100 Pages. Independently Published, 2020.
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8
Turner, Christie. Composition Notebook: Flour Power Addison Amanda Asian Barbie Cooking Becket Cook Cooking Paper Crook to Cook Cooked Rice Oil Cooking Cooking Steamer Cooking Madness Cook It Alpine Cooking Notebook Journal Notebook Blank Lined Ruled 6x9 100 Pages. Independently Published, 2020.
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9
Britain, Great, and Great Britain. Scottish Office Agriculture and Fisheries Department., eds. Deregulation of food compositional legislation: Bread and Flour Regulations 1984. Edinburgh: Scottish Office Agriculture and FisheriesDepartment, 1995.
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10
Deregulation of Food Compositional Legislation: Bread and Flour Regulations 1984 [letter]. The Stationery Office Books (Agencies), 1995.
Find full textBook chapters on the topic "Flour – Composition"
1
Kies, Constance. "Amino Acid Bioavailability from Whole-Wheat Flour Bread and Extracted Wheat Flour Bread by Humans." In Amino Acid Composition and Biological Value of Cereal Proteins, 553–60. Dordrecht: Springer Netherlands, 1985. http://dx.doi.org/10.1007/978-94-009-5307-9_34.
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2
Lindner, K. "Fortification of Wheat Flour with Potato Protein." In Amino Acid Composition and Biological Value of Cereal Proteins, 569–75. Dordrecht: Springer Netherlands, 1985. http://dx.doi.org/10.1007/978-94-009-5307-9_36.
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Macritchie, F. "Protein Composition and Physical Properties of Wheat Flour Doughs." In Plant Proteins from European Crops, 113–19. Berlin, Heidelberg: Springer Berlin Heidelberg, 1998. http://dx.doi.org/10.1007/978-3-662-03720-1_19.
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Sosulski, F. W., and S. E. Fleming. "Amino Acid Indices and Rat Biodata for Composite Flour Breads Fortified with Legume and Oilseed Proteins and Lysine." In Amino Acid Composition and Biological Value of Cereal Proteins, 561–67. Dordrecht: Springer Netherlands, 1985. http://dx.doi.org/10.1007/978-94-009-5307-9_35.
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Encina-Zelada, Christian, Vasco Cadavez, Jorge Pereda, Luz Gómez-Pando, Bettit Salvá-Ruíz, Martha Ibañez, José A. Teixeira, and Ursula Gonzales-Barron. "Estimation of Proximate Composition of Quinoa (Chenopodium quinoa, Willd.) Flour by Near-Infrared Transmission Spectroscopy." In INCREaSE, 227–35. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-70272-8_18.
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Seibold, Eugen, and Wolfgang H. Berger. "Sources and Composition of Marine Sediments." In The Sea Floor, 69–95. Berlin, Heidelberg: Springer Berlin Heidelberg, 1993. http://dx.doi.org/10.1007/978-3-662-22519-6_4.
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Seibold, Eugen, and Wolfgang H. Berger. "Sources and Composition of Marine Sediments." In The Sea Floor, 69–95. Berlin, Heidelberg: Springer Berlin Heidelberg, 1996. http://dx.doi.org/10.1007/978-3-662-03317-3_4.
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Hsü, Kenneth J. "The geology of ocean floor." In Composition, Structure and Dynamics of the Lithosphere‐Asthenosphere System, 291–300. Washington, D. C.: American Geophysical Union, 1987. http://dx.doi.org/10.1029/gd016p0291.
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Liu, MingYu. "Analytical and Numerical Analysis for the Vibrational Response of Timber-Concrete Composite Floor." In Advances in Frontier Research on Engineering Structures, 1–8. Singapore: Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-19-8657-4_1.
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AbstractThis study investigates the vibration characteristics of composite timber-concrete floor systems to provide a reliable benchmark for optimizing composite floor system designs. This paper uses the numerical and analytical methods for evaluation to support more detailed study results and to build a comprehensive model for future research. Through Strand7 and ABAQUS numerical finite element analysis, geometrical layout and beam material effects on the timber-concrete composite floor are thoroughly explored. Meanwhile, the analytical results are further compared with the analytical solution based on the Dunkerley method and AISC. Then 15 kinds of timber-concrete composite floor designs are simulated and numerically tested. It was found that the dimensions of the timber beams and their composition might affect the natural frequencies of the floors. On this basis, this paper proposes future design schemes to provide reliable suggestions for further research.
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Török, E. "Contributions to the Amino Acid Composition of Protein Fractions of Wheat Flours." In Amino Acid Composition and Biological Value of Cereal Proteins, 383–89. Dordrecht: Springer Netherlands, 1985. http://dx.doi.org/10.1007/978-94-009-5307-9_21.
Full textConference papers on the topic "Flour – Composition"
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Shcherbakova, N. A. "Ways of using cereal flours for modeling the recipe composition of pastry flour products." In Agrobiotechnology-2021. Publishing house RGAU-MSHA, 2021. http://dx.doi.org/10.26897/978-5-9675-1855-3-2021-245.
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The paper defines the ways of using flour of cereals for modeling the recipe composition of flour confectionery products. A possible range of replacement of wheat flour with whole grain wheat flour from cereals (wheat, rye, oat, buckwheat) has been investigated and model flour mixtures have been developed that are a source of dietary fiber. The optimal ratio of a mixture with a high content of dietary fiber and magnesium was determined (wheat flour: buckwheat: whole grain wheat - 55:30:15).
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Smolenceva, A. A., Yu G. Petrushina, and A. A. Kazarinov. "DEVELOPMENT OF GLUTEN-FREE FLOUR CONFECTIONERY PRODUCTS WITH OPTIMAL COMPOSITION OF POLYUNSATURATED FATTY ACIDS." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-126.
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The composition of a gluten-free flour mixture, including 20% flaxseed flour as a source of
polyunsaturated fatty acids of the ώ-3 family, has been substantiated. The ratio of ingredients in the
recipe, corresponding to the optimization criterion ώ-3:ώ-6 = 0.1, was determined. Recipes for
gluten-free flour confectionery products have been developed: custard gingerbread, shortbread
cookies, muffins, profiteroles. An assessment of the safety indicators of fats (acid and peroxide
value) in the composition of shortbread cookies during storage was carried out.
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Belchinskaya, Larisa, Konstantin Zhuzhukin, A. Bushueva, and Nikolai Jujukin. "CREATION OF A COMPOSITE COMPOSITION FOR IMPREGNATING RAILWAY SLEEPERS." In Modern machines, equipment and IT solutions for industrial complex: theory and practice. FSBE Institution of Higher Education Voronezh State University of Forestry and Technologies named after G.F. Morozov, 2021. http://dx.doi.org/10.34220/mmeitsic2021_192-197.
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This paper shows the stages of developing an eco-friendly composite composition (PKS) for impregnating railway sleepers made of birch wood, which has high water and moisture resistance. Used oils were selected for the study: mineral engine oil, transmission oil, sunflower oil, corn oil. The used oils were compared with the oil liquid ZHTK-2, which is widely used for impregnating railway sleepers, according to the following indicators: the content of the impregnating composition; water absorption and swelling of the impregnated wood after 30 days of standing in water in the radial and tangential directions. According to the sum of the obtained indicators, the spent mineral engine oil (OMM) was chosen as the basis of the PKS, flour of various types of wood (coniferous or deciduous), flour of oak, birch or pine bark was proposed as a filler. The greatest effect was obtained when introducing coniferous wood flour (MDH) in the amount of 1% of the mass of the OMM into the OMM. At the same time, the content of the impregnating composition in the wood increases from 43 to 70%, water absorption decreases (by 63.8%) and the swelling of the wood in the tangential and radial directions. When comparing the target values for the oil composition (OMM+MDX) and the oil liquid ZHTK-2, it was found that the content of the impregnating composition is 10.6% higher than for ZHTK-2, water absorption is reduced by 6.8%.
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Albors, A., M. E. Martín-Esparza, G. B. Bressi, and A. Raga. "Technological and nutritional aspects of gluten-free pasta based on chickpea flour and tiger nut flour." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7760.
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Gluten-free (GF) dry egg pappardelle was prepared with tigernut flour (50%), chickpea flour (50%) and pregelatinized TNF (0, 5, 10%), and compared to plain pasta (100% durum wheat semolina). The GF pasta may have a significant higher content of insoluble fibre, minerals and fat rich in oleic acid and a similar protein content. It was not found any clear relationship between the flour functional properties and its proximate composition. The use of PG did not imply an improvement on the firmness but did provide some continuity to the pasta structure. Keywords: Gluten-free pasta, tigernut flour, chickpea flour, texture, cooking properties.
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Kochetkova, Alla Alekseevna, Nikita Aleksandrovich Petrov, Valentina Matveevna Vorobyеva, Irina Sergeevna Vorobyеva, Nadezhda Aleksandrovna Biryulina, Sergey Nikolaevich Zorin, and Vladimir Kimovich Mazo. "SPECIALIZED FOOD PRODUCT WITH HYPOCHOLESTEROLEMIC AND HYPOGLYCEMIC EFFECT: TECHNOLOGY AND COMPOSITION CHARACTERIZATION." In NEW TECHNOLOGIES IN MEDICINE, BIOLOGY, PHARMACOLOGY AND ECOLOGY. Institute of information technology, 2021. http://dx.doi.org/10.47501/978-5-6044060-1-4.27.
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The paper presents the technology and composition of a specialized food product for persons with disorders of carbohydrate and lipid metabolism with the inclusion of a functional food ingredient of hypoglycemic and hypocholesterolemic action - a complex of bilberry polyphenols sorbed on buckwheat flour.
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Sandoval Torres, S., L. Reyes López, L. Méndez Lagunas, J. Rodríguez Ramírez, and G. Barriada Bernal. "Physicochemical characterization of mesquite flours." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7707.
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Ethnic foods are healthy products interesting for the new societies. Mesquite flour offers another option for making gluten-free recipes as part of a diet for people with celiac disease. The physicochemical properties of mesquite flours (Prosopis laevigata) were characterized. The mesquite pods were dried at 60°C, 15% RH and 2 m/s airflow; then a grinding and sieving process were applied. The nutritional composition and the sorption isotherms were obtained at 30, 35, 40 and 45°C for water activities of 0.07-0.9. The particle-size distribution, morphology and thermal stability of the flours were determined by different methods. Keywords: Mesquite Flours; drying; isotherms; chemical properties; morphology
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Lawal, R. A., H. Musa, and U. S. Haruna. "Quality characteristics of Biscuits Produced from wheat-African-Locust Beans Pulp Flour Blends." In 28th iSTEAMS Multidisciplinary Research Conference AIUWA The Gambia. Society for Multidisciplinary and Advanced Research Techniques - Creative Research Publishers, 2021. http://dx.doi.org/10.22624/aims/isteams-2021/v28n2p9.
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In search for plant protein and vitamins substitute, the African locust beans (Parkia biolobosa) have found very popular used for condiment, baby’s formulation diets and animal meals. The aim of this study was to produce biscuits from African locust beans pulps flour and wheat flour. The matured and ripped African locust beans pods purchased from Bauchi market. The pods were manually cleaned and milled. The wheat/locust bean pulp flour were mixed in the ratio; 100:0%, 90:10%, 80:20%, 70:30% and 60:40% respectively. The proximate composition of the biscuit samples were analyzed with standard methods. There was decrease in protein contents of the biscuits as African locust bean flour is added and increase in moisture content. This result revealed that African locust beans flour can be added up to 30% substitution level without altering quality characteristics and organloletic properties of the biscuits. Keywords: Biscuits, Wheat Flour, African Locust Bean Flour, Blends, Quality.
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Jaya Shankar (or initial) Tumuluru, Shahab (or initial) Sokhansanj, Bandyopadhyay Sukumar, and Dr. A. S Bawa. "Effect of Extrusion Process Variables on Proximate Composition of Fish and Rice Flour Coextrudates." In 2009 Reno, Nevada, June 21 - June 24, 2009. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2009. http://dx.doi.org/10.13031/2013.27194.
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Gartovannaya, Elena A., and Anna V. Ermolaeva. "Features of the chemical composition of whole grain flour from breeding varieties of spring wheat." In Агропромышленный комплекс: проблемы и перспективы развития. Благовещенск: Дальневосточный государственный аграрный университет, 2022. http://dx.doi.org/10.22450/9785964205517_4_5.
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Jadhav, Rahul, and Thomas Pisklak. "Liquid Strength Retrogression Control Additive." In SPE/IADC Middle East Drilling Technology Conference and Exhibition. SPE, 2021. http://dx.doi.org/10.2118/202104-ms.
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Abstract To mitigate strength retrogression at temperatures, higher than 230°F, well cement designs typically include strength retrogression control additives (SRCAs). Solid siliceous materials (e.g., silica flour, fume, and sized-sands) are commonly used SRCAs that are incorporated into cements using dry-blending techniques. This study highlights liquid silica compositions as alternative SRCAs to dry-blended silica for high-temperature cementing. Liquid additives can be managed easily, delivered accurately, and offer a reduced on-site footprint, thus making them particularly advantageous for operations offshore and in remote locations. This paper presents a study on the use of liquid silica compositions as SRCAs and their effect on cement slurry properties, such as thickening time, mixability, fluid loss, rheology, and free water. The cement slurry used during the current study was prepared and tested according to API RP 10B-2 (2005). The performance of the liquid silica composition was tested at temperatures up to 400°F. Set cement samples were prepared using the liquid silica composition and silica flour, cured for up to 14 days at different temperatures. In addition, permeability testing was also performed on the samples. This paper presents the findings of this research, including strength and permeability test results on cement blends cured at temperatures of 300, 330, 350, and 400°F. The liquid silica composition, which provided silica to the cement formulation equivalent to 35% BWOC dry silica (48% BWOC liquid SRCA), functioned effectively as an SRCA at temperatures up to 330°F. Signs of strength retrogression were observed at 350°F and were more pronounced at 400°F. A greater concentration of the liquid silica composition may be necessary to prevent strength retrogression at temperatures higher than 330°F. The liquid silica composition also demonstrated mild retardation and a dispersing effect on the slurry. However, it helped enable improved slurry stability and suspension, thus providing improved control over free water without adverse effects on fluid loss and sedimentation. The study results demonstrate that a liquid SRCA can help improve the performance of annular cement designs to provide dependable barriers and effective zonal isolation during high-temperature cementing applications. The improved performance enabled by this liquid silica composition verifies its potential use as an alternative SRCA for high-temperature oil well cementing operations.
Reports on the topic "Flour – Composition"
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Coflin, K. C., B. Phu, C. F. M. Lewis, and B. J. Todd. Seismic study of ridges on the lake floor in Rochester Basin, eastern Lake Ontario, New York: evidence for till composition. Natural Resources Canada/ESS/Scientific and Technical Publishing Services, 2017. http://dx.doi.org/10.4095/299647.
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Anderson, Olin D., Gad Galili, and Ann E. Blechl. Enhancement of Essential Amino Acids in Cereal Seeds: Four Approaches to Increased Lysine Content. United States Department of Agriculture, October 1998. http://dx.doi.org/10.32747/1998.7585192.bard.
Full textAbstract:
Cereal seeds are the basis of the human diet, and their amino acid composition is thus of major nutritional and economic importance. Currently, deficiencies in essential amino acids are addressed, when possible, by additionalprotein sources or by supplementing animal feed with non-cereal protein or synthetic amino acids. A number of strategies have been suggested to make cereal flours more complete and balanced sources of amino acids, although systematic examination of such strategies is rare. This project proposed to begin such a systematic examination using four complementary and parallel approaches to increasing wheat seed lysine: 1) Modifying endogenous wheat seed proteins for increased lysine composition. 2) Overexpression of naturally occurring high-lysine proteins in the wheat endosperm. 3) Ectopic expression of proteins in the wheat endosperm. 4) Alteration of free lysine levels in the wheat endosperm. The results of these studies are expected to be wheat lines with increased lysine content and will establish a clearer understanding of the approaches most likely to enhance cereal seed protein quality. Progress is reported for all four objectives, with a significant foundation for further work on two of the objectives (modification of wheat storage proteins and lysine metabolism). Plans for continuing work on all four objectives are briefly outlined.