scholarly journals Physico-Chemical, Functional and Proximate Properties of Standardised Millet Flakes

Author(s):  
S. Zubeda Sohan ◽  
B. Anila Kumari ◽  
W. Jessie Suneetha ◽  
Biradar Gayatri

Millets are the 5th most important cereals in the world after wheat, maize, rice and barley. It is a minor cereal containing abundant of nutrients but its consumption is lacking to a certain extent mainly due to the lack of ready-to-cook or ready-to-eat products and processing of millet to prepare ready to cook (RTC) foods can increase its economic and nutritional value. The processing, physical, chemical and nutritional aspects were analysed against the commercially available foxtail and proso flakes to standardise. The decorticated grains were steeped in 5 L of potable water at ambient conditions (30 ± 2ºC) for 10 hr, autoclaved at 180ºC under the pressure of 20 to 24 lbs/psi for 10 min dried at 50ºC in a mechanical dryer to 18 ± 1% moisture content. The processed grains were rolled to flakes in a heavy-duty roller flakes machine with an aperture size of 0.25 mm. The commercial foxtail and proso flakes had higher values for all physical parameters than standardised ones.

Horticulturae ◽  
2021 ◽  
Vol 7 (9) ◽  
pp. 287
Author(s):  
Renata Mussoi Giacomin ◽  
Leonel Vinícius Constantino ◽  
Alison Fernando Nogueira ◽  
Maria Beatriz Cadato Ruzza ◽  
Ariele Maria Morelli ◽  
...  

Sweet pepper (Capsicum annuum L.) is one of the most consumed vegetables in the world, being recognized as a food with high nutritional value. Recently, the market for sweet and colorful mini peppers has increased, especially among the most demanding consumers in the novelties in vegetables and functional foods. In this sense, we evaluated mini sweet peppers genotypes (Akamu, Kaiki, Kalani, Kaolin e Moke from Isla® seeds) regarding the physical-chemical, nutritional and sensory analysis aspects. A wide variability was observed among genotypes, highlighting the Kalani genotype for total carotenoids, and the genotypes Akamu, Kaiki and Kaolin for phenolic totals content and antioxidant activity. Moke and Kaolin showed higher vitamin C content and fruit firmness. Based on sensory analysis, Kalani, Kaiki, Kaolin and Akamu obtained greater global acceptance. The genotypes can be considered an important marketing strategy of mini sweet peppers trade, associating different shapes, colors and nutritional quality.


Author(s):  
José Miguel Mulet

Although the consumption of organic food is increasing in Europe and other parts of the world, it is still a minor option. The total agriculture land used for organic production in Europe is less than 6% and less than 1% worldwide. Contrary to what most consumers think there is no scientific evidence to support the claim that organic food has better nutritional value or that its production is more sustainable. In addition, productivity is very low and concomitantly the price is higher. This report reviews the presence of pseudoscience and the exclusion of technology from the European organic regulations and proposes some improvements that would help to make organic food production a real alternative and attain its objectives of providing healthier and sustainable food production.


2014 ◽  
Vol 5 (3) ◽  
pp. 1 ◽  
Author(s):  
Janayna Presa da Silva ◽  
Edna Regina Netto-Oliveira ◽  
Suellen Cristina De Mico Pereira ◽  
Antônio Roberto Giriboni Monteiro

<p><em>This study aimed to evaluate the physico-chemical and sensory characteristics of French bread produced with partial replacement of wheat flour for unripe banana meal. Three formulations of bread were produced: standard with 100% of wheat flour, 8% replacement of wheat flour by unripe banana meal and 12% replacement of wheat flour by unripe banana meal. Were evaluated: moisture, ash, total protein, crude fiber, total lipid, total carbohydrate, specific volume and sensory analysis. The data were evaluated by ANOVA (p&lt;0.05). The results showed significant differences for moisture, protein and crude fibers. For ashes, lipid and specific volume were not finding significant differences. Sensory analysis indicated that color and flavor were negatively influenced by unripe banana meal (p&lt;0.05). The average scores of the attributes of the formulations standard, 8% of replacement and 12% of replacement were, respectively: 7.59 (liked moderately), 6.35 and 6.42 (liked slightly). Considering the greater nutritional value and the results of sensory analyses, we can recommend the consumption and production of the formulation with 12% of unripe banana meal.</em></p><p>DOI: 10.14685/rebrapa.v5i3.155</p><p>&nbsp;</p>


1970 ◽  
Vol 42 (4) ◽  
pp. 377-396 ◽  
Author(s):  
Md. Ariful Islam Khan ◽  
AMM Maruf Hossain ◽  
ME Huda ◽  
M Shahidul Islam ◽  
Syed Fazle Elahi

In the north-eastern part of Dhaka the 'Turag River' extends over Ashulia thana with a few branches. The north-eastern part of Ashulia thana mainly constitute low lands with a physiography of Madhupur Tract interlaced with Brahmaputra Floodplain. Monsoon extends over these lands from May to October and from July to October these lands remain flooded with a water depth of more than 180 cm to less than 275 cm due to surface runoff of rain water and overflow of the river canals. The area under water during this four month period can be used for economic applications such as various types of fishery as well as enhancing the present recreational applications. For these purposes the physical, chemical, and biological aspects of the water are studied to evaluate its suitability for the applications. The study was held over the period of July through December, 2006, samples being taken once every month. The physical parameters covered transparency, odor, temperature, salinity, EC, TSS, and TDS. The chemical parameters of water studied were pH, DO, BOD5, COD, hardness, NO2---N, NO3---N, PO43---P, SO42---S, Cl-, Na, K, Ca, Fe, Ni, Cu, Zn, Cd, Pb, and Hg. Among the biological parameters 'phytoplankton' and 'zooplankton' were qualitatively identified in microscopic observation up to genera. From July to October the water was transparent and of good odor, temperature ranged from 28.2°C to 24.6°C, salinity within 0.58 to 0.83 mg/L, EC within 250 to 608 ? mho/cm, TSS 0.42 to 0.82 mg/L, and TDS within 2.8 to 5.2 mg/L. Among the chemical parameters, pH ranged from 6.6 to 7.4, DO within 6.4 to 6.9 mg/L, BOD5 within 1.5 to 3.28 mg/L, COD within 3.04 to 12.89 mg/L, hardness 26.08 to 37.5 mg/L, NO2--N from undetectable to maximum 0.562 mg/L, NO3--N within 0.539 to 2.158 mg/L, PO43--P 2.35 to 2.75 mg/L, SO42--S 0.23 to 0.29 mg/L, Cl- 1.65 to 6.16 mg/L, Na 3.6 to 12.5 mg/L, K 9.7 to 11.5 mg/L, Ca 6.52 to 14.82 mg/L, Fe 0.1269 to 0.5062 mg/L, Ni 0.028 to 0.050 ?g/L, Cu 0.028 to 0.043 mg/L, Zn 0.023 to 0.048 ?g/L, Cd 0.0023 to 0.0043 ?g/L, Pb 0.043 to 0.093 ?g/L, and Hg was not detected at ppb level. Among the biological parameters a number of phytoplankton were identified covering the classes of Bacillariophyceae, Chlorophyceae, Euglenophyceae, and Cyanophyceae. The zooplanktons included the orders Cladocera and Copepoda within the class Crustacea of phylum Arthropoda. Key words: Freshwater ecology, Water resource management Bangladesh J. Sci. Ind. Res. 42(4), 377-396, 2007


Author(s):  
Dyego da C. Santos ◽  
Ana P. T. Rocha ◽  
Josivanda P. Gomes ◽  
Emanuel N. A. de Oliveira ◽  
Esther M. B. de Albuquerque ◽  
...  

ABSTRACT This work aimed to study the chemical and physical stability of ‘umbu-cajá’ powders produced by lyophilization during storage. ‘Umbu-cajá’ pulps formulated with different concentrations of gum arabic (10, 20 and 30%), previously frozen, were dehydrated in benchtop lyophilizer at -40 °C for 48 h and disintegrated to obtain the powder, which was stored in laminated packages for 180 days at ambient conditions, with physical, chemical and physico-chemical analyzes performed at the beginning and every 30 days of storage. According to the results, all investigated parameters were significantly altered throughout the storage, yet with less intense variations for important variables, such as ascorbic acid, reducing sugars and titratable acidity. At the end of storage, all powders were microbiologically safe.


2017 ◽  
Vol 4 (2) ◽  
pp. 99-106
Author(s):  
Atikur Rahman ◽  
Md Rezwanul Habib ◽  
Md Younus Ali ◽  
Mohammad Ashiqul Islam ◽  
Md Harun Ur Rashid

This research work was carried out to assess the physical, chemical quality and detection of adulteration in raw milk collected from goals of five different places of Mymensingh sadar upazila (BAU Sheshmore, BAU KR market, train going vendor, sweetmeat shop and Dhudmohol) in Bangladesh. Results shows that milk from sweet meat shop had 100% yellowish white colour, normal (milky) flavor and free flowing liquid whereas other sources milk varies with their percentage in terms of physical parameters. Specific gravity of milk from various sources differed significantly (p<0.01) and all the chemical parameters of milk sample collected from different sources differed significantly (p<0.01). Significantly higher percentage of total solids (12.67±0.10) and fat content (4.36±0.07) was found in milk from goala of sweet meat shop than others. All of the adulteration tests showed negative result that means no adulterant materials was found in the collected milk samples. Considering the results, it could be inferred that there was an ample fluctuation present on qualities of milk samples collected from the goalas of different places of Mymensingh sadar regarding the standard of the parameters and the raw milk samples from sweetmeat shop were of good quality. The results suggested that milk purchase from reliable sources is very much important for consumers due to its quality.Res. Agric., Livest. Fish.4(2): 99-106, August 2017


2017 ◽  
Vol 18 (3) ◽  
pp. 430-438
Author(s):  
Maria Cecília de Sousa CUNHA ◽  
Ana Cristina Vieira COSTA ◽  
Márcia Araújo Vander BOOR ◽  
Francisca Neide COSTA

SUMMARY Brazil has favorable hydrographic and climatic conditions for the development of fish farming. The success of this activity depends on the quality of the water, since it directly influences its productivity. Therefore, in order to verify the microbiological and physico - chemical characteristics of the water in the creation of the tambaqui (Colossoma macropomum) species in fish farming in São Bento, a municipality located in the. State, 16 water samples from six fish farms were evaluated for the physical parameters (Temperature, transparency, dissolved oxygen, pH, turbidity, color, alkalinity, hardness, nitrate and nitrite) and microbiological (coliforms and heterotrophic mesophilic bacteria). According to the findings, all samples were contaminated by total and thermotolerant coliforms, 13 (77.15%) were outside the standards recommended by the legislation. As for the mesophilic aerobic heterotrophic bacteria, the mean counts ranged from 30.6 x 102 to 4.7 x 104 CFU / mL. As for the physical-chemical parameters, it was verified that the temperature ranged from 27.4°C to 30°C; PH 5.0 to 8.2; Transparency ranged from 0 to 46 cm; Turbidity from 12 to 1,251 NTU, the color from 0 to 666.50 UH; Dissolved oxygen from 7.1 to 14.7 mg / L; Alkalinity of 17.5 to 412 mg / L; Hardness from 14.6 to 1027.8 mg / L; Nitrate from 1 to 160 mg / L and nitrite from 0.01 to 0.45 mg / L. The findings show that the water of fish farms has inadequate microbiological and physico-chemical characteristics for fish farming.


Author(s):  
Vara Saritha ◽  
Manoj Kumar Karnena ◽  
Bhavya Kavitha Dwarapureddi

Background: Solutions to challenges of access to potable water have been the focus of many studies around the world which also is one of the goals of sustainable development. Objective: This study is an attempt to address this issue wherein we tested the efficiency of blended coagulants in removing pollutants from surface water. Previous studies have reported, and suggested requirement of blended coagulants that are tailor-made for treating geographically specific water samples since no single coagulants will be effective in removing all pollutants. Methods: Three coagulants, two natural and one chemical were blended for the present study in various ratios. Turbidity removal of the bi and tri-blend coagulants of water samples with initial turbidity of 70 and 150NTU was above 95% - 100%. Results: Removal of Physico-chemical parameters by blended coagulants in surface waters was up to 48% for electrical conductivity, 80% for total solids, 36% for hardness, 40% for alkalinity and 57% for chlorides. The results are supported with analysis from SEM images showing adsorbed floc on to coagulant and FTIR spectra presenting the functional groups responsible for coagulation. Conclusion: Hence, it can be concluded that the natural coagulants tested in the present study are promising solutions for challenges of water quality.


2021 ◽  
Vol 6 (1) ◽  
pp. 24-36
Author(s):  
Raquel P. F. Guiné ◽  
Paula Correia ◽  
Catarina Coelho ◽  
Cristina A. Costa

Abstract This review is focused on the utilization of insects as a new opportunity in food and feed products, including their commercialization both in traditional and new markets. It has been suggested that insects are considerably more sustainable when compared with other sources of animal protein, thus alleviating the pressure over the environment and the planet facing the necessity to feed the world population, constantly increasing. Many chefs have adhered to the trend of using insects in their culinary preparations, bringing insects to the plan of top gastronomy, highlighting their organoleptic qualities allied to a recognized high nutritional value. However, in some markets, insects or insect-based products are not readily accepted because of neophobia and disgust. Moreover, the insect markets, farming, and commercialization are experiencing a huge growth, in which the domain of animal feed is undoubtedly a very strong component. The future of insects as human food and animal feed seems promising in view of the recent trends and challenges.


Author(s):  
Manuel-Angel Gonzalez-Chapa ◽  
Jose-Ramon Vega-Galaz

Combined Heat and Power systems have been used all around the world due to their effective and viable way of transforming energy from fossil fuel. Indeed, the advantage of lower greenhouse gas emissions compared to those obtained in conventional power or conventional heat generation systems have been an important factor giving CHP systems an advantage over these conventional ones. Certainly CHP has been, and continues to be, a good practice while renewable technologies become more economically. While these technologies emerge it is important to continue minimizing these greenhouse gas emissions from conventional and CHP units as much as possible. This paper deals with the fuel optimization of power, heat and CHP systems including emissions and ambient conditions constraints. Ambient conditions variations are evaluated before solving the optimization and then introduced to the problem to consider their effects.


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