Characteristics of product complementary feeding with fortified fish protein hydrolysate (FPH)

Malnutrition is still a major problem in Indonesia, particularly stunting and acute malnutrition due to protein deficiency. In contrast, Indonesia is rich in protein sources such as fish but they are poorly utilized. Biologically processed fish protein hydrolysate (FPH) has proven to be highly nutritious and digestible. Our preliminary study in developing the High Protein Complementary Food (HPCF) formula for infant enriched with FPH, showed that of 17 formulas, 3 formulas was the best. This study was aimed to analyzing sensory analysis using the hedonic test, physical analysis and absorption protein. The result shows that the hedonic test of FPH-enriched HPCF infant food revealed that the product was acceptable in term of colour, aroma and texture. In comparison to the commercial product, FPH-enriched instant HPCF infant product had higher bulk density. The highest Water Absorption Index (WAI) was F1-C, the highest Water Solubility Index (WSI) was F1-P, and the lowest rehydration was F2-P. Compared to commercial products, the instant FPH-enriched HPCF baby porridge has a bulk density that is greater than that of commercial products. The highest Water Absorption Index (WAI) was F1-C, the highest Water Solubility Index (WSI) was F1-P and the lowest time for Rehydration was at F2-P. HPCF enriched with FPH showed the best protein absorption significantly in the P2 treatment group

The Solar Radiation Climate of Greece

The solar radiation climate of Greece is investigated by using typical meteorological years (TMYs) at 43 locations in Greece based on a period of 10 years (2007–2016). These TMYs include hourly values of global, Hg, and diffuse, Hd, horizontal irradiances from which the direct, Hb, horizontal irradiance is estimated. Use of the diffuse fraction, kd, and the definition of the direct-beam fraction, kb, is made. Solar maps of annual mean Hg, Hd, kd, and kb are prepared over Greece under clear and all skies, which show interesting but explainable patterns. Additionally, the intra-annual and seasonal variabilities of these parameters are presented and regression equations are provided. It is found that Hb has a negative linear relationship with kd; the same applies to Hg with respect to kd or with respect to the latitude of the site. It is shown that kd (kb) can reflect the scattering (absorption) effects of the atmosphere on solar radiation, and, therefore, this parameter can be used as a scattering (absorption) index. An analysis shows that the influence of solar variability (sunspot cycle) on the Hg levels over Athens in the period 1953–2018 was less dominant than the anthropogenic (air-pollution) footprint that caused the global dimming effect.

Characterization of Old Nipah (Nypa fruticans Wurmb) Fruit Endosperm Flour and Its Application for Gluten-Free Cookies

Old nipah fruit endosperms (ONFEs) contain high carbohydrates that have a potency to be applied to make flour. In this study, we made flour from ONFEF and its cookies. This study aimed to characterize the functional properties of unbleached and bleached old nipah fruit endosperm flour (UONFEF and BONFEF) and to assess the consumer acceptability of ONFEF flour and gluten-free cookies made from UONFEF and BONFEF. UONFEF and BONFEF were prepared from the ONFEs. They were cut, dried and ground, and sieved to obtain the UONFEF. TheUONFEF was bleached using Na2S2O5 0.4% for 15 mins then filtered, and the precipitates were dried under the sun. The dried precipitates were sieved to obtain the BONFEF. Both of the flour types were analyzed in terms of their functional properties (bulk density, swelling power, solubility, swelling capacity, water absorption index, and viscosity) and were used to make gluten-free cookies. The following ingredients were prepared to make the the gluten-free cookies: 200 g of flour (each of the UONFEF, BONFEF, and commercial wheat flour (CWF, Segitiga Biru brand) as a control), 100 g of margarine, 60 g egg, 125 g of fine granulated sugar, and 2 g of vanillin. Margarine, egg, and fine granulated sugar were mixed using a hand mixer and added with the flour, blended, molded, then baked. Consumer’s acceptability of each type of flour and cookies from different types of flour was evaluated using semi-trained panelists. The bleached treatment (the BONFEF) caused differences of the flour, particularly in terms of the physical properties (particle size, color, and odor) from the unbleached treatment and rated thehighest score for the overall criteria. Besides, the functional properties of the UONFEF were significantly different (p < 0.05) from those of the BONFEF except for the rendement, SP, and viscosity. The gluten-free cookie made from the UONFEF was the most preferred by the panelists. Therefore, the UONFEF can be successfully used as a substitute flour of wheat flour to make cookies.

Automating the mixing and spraying stage of the instant mashed potato process

<p>The article describes a control logic used to automate the mixing stage of the instant mashed potato process, in order to improve the quality of the final product. Thus, initially the characteristics of the automated process are detailed, specifying the programming logic on the programmable logic controller, to later demonstrate through a data collection process the percentage of improvement in the quality of the final product from the perspective of the users. Indicators: percentage of humidity in the mixing stage, water absorption index (IAA), water solubility index (ISA) and hydrogen potential (pH). The development of the research concludes that the automation of the process, achieved that the IAA index and the ISA index, obtained in the spraying stage, improve by 8.13% and 23.05%, respectively, finding analyzed values within the optimal ranges. This in turn reflected a 39.61% improvement with respect to the humidity percentage, measured in the mixing stage, thus improving the quality of the final product, which brings with it a significant increase of 84.44% in production levels.</p>

Study the Physical and Functional Properties of Chickpea and Black Gram Flours

The purpose of this study is to determine the quality of chickpea and black gram flour used in preparation of traditional products. As the study of physical properties of flour, both chickpea as well as black gram flour shows higher in bulk density. Water absorption index show lower level of both chickpea as well as black gram flour and water solubility index shows both chickpea as well as black gram flour in between bulk density and water absorption index. While the functional properties of flour, water absorption capacity lower for chickpea flour but higher oil absorption capacity. Higher the water absorption capacity for black gram flour and lower the oil absorption capacity for black gram. This concluded that bulk density for both chickpea flour and black gram is highest while oil absorption capacity is lower in both chickpea flour and black gram flours.

Characterization of Nonconventional Food Plants Seeds Guizotia Abyssinica (L.f.) Cass., Panicum Miliaceum L., and Phalaris Canariensis L. for Application in the Bakery Industry

Consumers have given preferences to food products that, in addition to the nutritional properties, also present bioactive characteristics with beneficial health effects. The use of Nonconventional Food Plants (NCFP) has been an asset for the food industry, not only due to its abundance but, also, because it does not compete with other vegetable matrices used for human consumption for its nutritional properties, chemical and bioactive potentiality. The present work aimed to study the granulometry and water absorption index of three seeds of unconventional food plants: niger, millet and birdseed, followed by their nutritional value, content in free sugars, fatty acids, organic acids, tocopherols and phenolic compounds by chromatographic methods and, also, the evaluation of the antioxidant, hepatotoxic and antimicrobial potential in their hydroethanolic extracts. Bakery products were developed with a partial replacement of wheat flour, using the centroid simplex method to understand the effect of applying NCFP flours in the final physical–chemical characteristics. The high granulometry associated with the high water absorption index indicates that the use of NCFP flours would have to be complemented with other flours for baking. The chemical composition of niger seed stood out the most; however, all seeds presented relatively low IC50 and MIC values for the inhibition of lipid peroxidation and antimicrobial activity, respectively. Finally, breads made with a mixture of millet and birdseed flour showed the greatest similarity to the control bread. Considering their composition in bioactive compounds, the use of these seeds is highly advisable in the context of a fortified diet, being sources of compounds of high nutritional value and with beneficial health effects for the final consumer.

A Study of Environmentally Friendly Menstrual Absorbents in the Context of Social Change for Adolescent Girls in Low- and Middle-Income Countries

Girls in low- and middle-income countries struggle to maintain good menstrual hygiene in part due to a lack of affordable sanitary products. The unaffordability of reliable sanitary products can lead to school absenteeism and is a barrier to education attainment and gender equality for girls in low-income contexts. Further, the lack of adequate disposal facilities can lead to social embarrassment and environmental pollution. Low-cost biodegradable absorbents (cotton terry cloth, linen, hemp cloth and bamboo wadding) were investigated in gelatine solution in terms of their absorption for use in menstrual hygiene. Bamboo wadding exhibits the highest absorption index (7.86), greater than cotton terry cloth (0.84), hemp cloth (1.4), linen (1.57) and a commercial sanitary pad (4.38). Though the absorption index of bamboo wadding is promising, especially in light of the vast availability of bamboo in tropical low- and middle-income countries, challenges lie in overcoming complex extraction processes from bamboo plants, which is discussed. This simple research of a physical material from a technical aspect, if further investigated with a social science and policy lens, could increase school attendance, improve the education levels attained by girls and be a key step towards gender equality in low- and middle-income countries.

Physical properties of extruded fish feed containing silkworm (Bombyx mori) pupae meal

The silkworm pupae (Bombyx mori) may be an interesting resource for aquaculture feed, due to its high nutritional value. The present work evaluates the physical properties of five extruded diets for gilthead seabream (Sparus aurata) containing 0, 2.5, 5, 10 or 15% of non-defatted silkworm pupae meal. The physical properties studied included: expansion ratio, density, hardness, durability, water absorption index, water solubility index, floatability, sinking velocity and fat leakage. Feed formulated with insect meal showed an increase in expansion ratio, hardness and durability, while water absorption index and sinking velocity decreased. The pellets from these diets showed no increased nutrient leaching or fat leakage. Thus, it is possible to include up to 15% of silkworm pupae meal in extruded fish feed without impairing its physical quality.

Utilization of Corchorus olitorius leaf as binder in the diet of Oreochromis niloticus fingerlings

This study was carried out to evaluate the physical properties and dietary value of feeds made using Corchorus olitorius as binders in fish feeds. Six isonitrogenous diets were prepared using maize wheat or maize and wheat as energy source. The diets were designated as MAI, WHC, MAW, MAC, WHC and MWC. With the first three being bounded with corn starch and the last three being bounded with C. olitorius leaves soaked for 24 hours and pelleted. Physical properties evaluated are sinking rate, water absorption index, water stability, bulk density, thickness strength, friability and hardness. There was significant differences (p<0.05) in the water stability, water absorption index and thickness swelling of the diet. The highest water stability value was recorded in diet MAW. For growth parameters and nutrient utilization by fish fed experimental diets, diet MWC had a significantly higher mean final weight (9.42±0.41g), mean weight gain (5.43±0.41g), feed efficiency ratio (0.93±0.13) and specific growth rate (1.22±0.06%d-1). There was no significant difference in the feed conversion ratio, mean feed intake, and survival rate. The result shows that diet bounded with C. olitorius leaf had better utilization compared to corn starch bounded feed.