Search results for: mango peel flour

Authors: Supat Chaiyakul, Direk Sukkasem, Patnachapa Natthapanpaisith

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Sinlek rice flour beverage or instant product is a dietary supplement for dysphagia, or difficulty swallowing. It is also consumed by individuals who need to consume supplements to maintain their calorific needs. This product provides protein, fat, iron, and a high concentration of carbohydrate from rice flour. However, the application of native flour is limited due to its high viscosity. Starch modification by controlling starch retrogradation was used in this study. The research studies the effects of rice flour concentration and retrogradation treatment on the physical properties of instant Sinlek brown rice. The native rice flour, gelatinized rice flour, and flour gels retrograded under 4 °C for 3 and 7 days were investigated. From the statistical results, significant differences between native and retrograded flour were observed. The concentration of rice flour was the main factor influencing the swelling power, solubility, and pasting properties. With the increase in rice flour content from 10 to 15%, swelling power, peak viscosity, trough, and final viscosity decreased; but, solubility, pasting temperature, peak time, breakdown, and setback increased. The peak time, pasting temperature, peak viscosity, trough, and final viscosity decreased as the storage period increased from 3 to 7 days. The retrograded rice flour powders had lower pasting temperature, peak viscosity, breakdown, and final viscosity than the gelatinized and native flour powders. Reduction of starch viscosity by gelatinization and controlling starch retrogradation could allow for increased quantities of rice flour in instant rice beverages. Also, the treatment could increase the energy and nutrient densities of rice beverages without affecting the viscosity of this product.

Keywords: instant rice, pasting properties, pregelatinization, retrogradation

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Authors: Hemalatha Ganapathyswamy, Thirukkumar Subramani

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Celiac disease is an autoimmune response to dietary wheat gluten. Gluten is the main structure forming protein in bread and hence developing gluten-free bread is a technological challenge. The study aims at using nonwheat flours like barnyard millet and lentil flour to replace wheat in bread formulations. Other characteristics of these grains, such as high protein, soluble fiber, mineral content and bioactive components make them attractive alternatives to traditional gluten-free ingredients in the production of high protein, gluten-free bread. The composite flour formulations for the development of gluten-free bread were optimized using lentil flour (50 to 70 g), barnyard millet flour (0 to 30 g) and corn flour (0 to 30 g) by means of response surface methodology with various independent variables for physical, sensorial and nutritional characteristics. The optimized composite flour which had a desirability value of 0.517, included lentil flour –62.94 g, barnyard millet flour– 24.34 g and corn flour– 12.72 g with overall acceptability score 8.00/9.00. The optimized gluten-free bread formulation had high protein (14.99g/100g) and fiber (1.95g/100g) content. The glycemic index of the gluten-free bread was 54.58 rendering it as low glycemic which enhances the functional benefit of the gluten-free bread. Since the standardised gluten-free bread from barnyard millet and lentil flour are high protein, and gluten-free with low glycemic index, the product would serve as an ideal therapeutic food in the management of both celiac disease and diabetes mellitus with better nutritional value.

Keywords: gluten free bread, lentil, low glycemic index, response surface methodology

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Authors: S. S. Silva, S. M. A. Souza, C. F. P. Oliveira

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Brazil's agriculture is a major economic base in the country; in addition, family farming is directly responsible for the production of most agricultural products in Brazil, such as cassava. The number of studies on the use of cassava and its derivatives in the food industry has been increased, which is the basis of this study. Sought to develop a food that take advantage the products from farmers, adding value to these products and to study its effects as a replacement for wheat flour. For such elaborated a gluten-free cake – aiming to meet the needs of the celiac public – containing cassava flour, cane sugar, honey, egg, soya oil, coconut desiccated, baking powder and water. For evaluation of their characteristics technological, physicochemical and texture characterizations were done. Cake showed similar characteristics of cake made with wheat flour and growth and aeration of the dough. In sum up, marketing the product is viable, in that it has a typical overall appearance of cake made of wheat flour, meet the needs of celiac people and value the family farming.

Keywords: baking, cake, cassava flour, celiac disease

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Authors: Ezzaddin Rashid Hussein

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This research investigates the viability of mango seed extract (MSE) using a surfactant to improve oil recovery (EOR). This research examines MSE-based surfactant solutions and compares them to more traditional synthetic surfactants in terms of phase behaviour and interfacial tension. The phase behaviour and interfacial tension of five samples of surfactant solutions with different concentrations were measured. Samples 1 (2.0 g) and 1 (1.5 g) performed closest to the critical micelle concentration (CMC) and displayed the greatest decrease in surface tension, according to the results. In addition, the measurement of IFT, contact angle, and pH, as well as comparison with prior research, highlights the potential environmental benefits of MSMEs as an eco-friendly alternative. It is recommended that additional research be conducted to assess their stability and behaviour under reservoir conditions. Overall, mango seed extract demonstrates promise as a natural and sustainable surfactant for enhancing oil recovery, paving the way for eco-friendly enhanced oil recovery techniques.

Keywords: oil and gas, mango seed powder, surfactants, enhanced oil recovery, interfacial tension IFT, wettability, contacts angle, phase behavior, pH

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Authors: Bryan Emmanuel B. Marcelo, Frances Laura C. Galvez, Cyra Aleera T. Asanza, Ava Venice P. Garin

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The present study experimented with the utilization of mango (Mangifera indica) seeds as a fertilizer in the hydroponic farming of Bok Choy. The seeds were dried, mixed with EM Bokashi, and fermented for 14 days. The solution was then diluted into several ratios or concentrations: 25%: 1 part mango seed solution, 3 parts water; 50%: 2 parts mango seed solution, 2 parts water; 75%: 3 parts mango seed solution, 1 part water. 5 cups of soil with Bok Choy seeds were each planted in different containers for different concentrations of fertilizer. The fermentation of the nutrient solution lasted exactly 14 days and was directly brought to the lab for nutrient analysis and testing. In the data presented by the researchers in a span of 14 days, the study assessed varied mango seed fertilizer concentrations on Bok Choy growth. Despite an acidic pH (4.19) and moderate electrical conductivity, the 75% concentration yielded the highest growth (2.1cm) over 14 days, followed by 50%, 0, and 25%. Leaf count was consistently highest at 75%, and the leaf color remained #8CAA50 across concentrations. This emphasizes the importance of precise fertilizer application, with the 75% concentration showing optimal growth, the highest leaf count, and prevention of leaf withering until Day 14. Overall, these findings contribute to understanding bok choy’s adaptability and responses to different nutrient conditions.

Keywords: dilution ratios, organic liquid fertilizer, hydroponic farming, growth asssessment

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Authors: Fariba Tadayon, Nika Gharahgolooyan, Ateke Tadayon, Mostafa Jafarian

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Carotenoid pigments are a various group of lipophilic compounds that generate the yellow to red colors of many plants, foods and flowers. A well-known type of carotenoids which is pro-vitamin A is β-carotene. Due to the color of citrus fruit’s peel, the peel can be a good source of different carotenoids. Ostrich oil is one of the most valuable foundations in many branches of industry, medicine, cosmetics and nutrition. The animal-based ostrich oil could be considered as an alternative and green solvent. Following this study, wastes of citrus peel will recycle by a simple method and extracted carotenoids can increase properties of ostrich oil. In this work, a simple and efficient method for extraction of carotenoids from tangerine peel was designed. Ultrasound-assisted extraction (UAE) showed significant effect on the extraction rate by increasing the mass transfer rate. Ostrich oil can be used as a green solvent in many studies to eliminate petroleum-based solvents. Since tangerine peel is a complex source of different carotenoids separation and determination was performed by high-performance liquid chromatography (HPLC). In addition, the ability of ostrich oil and sunflower oil in carotenoid extraction from tangerine peel and carrot was compared. The highest yield of β-carotene extracted from tangerine peel using sunflower oil and ostrich oil were 75.741 and 88.110 (mg/L), respectively. Optimization of the process was achieved by response surface methodology (RSM) and the optimal extraction conditions were tangerine peel powder particle size of 0.180 mm, ultrasonic intensity of 19 W/cm2 and sonication time of 30 minutes.

Keywords: β-carotene, carotenoids, citrus peel, ostrich oil, response surface methodology, ultrasound-assisted extraction

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Authors: Autumporn Buranapongphan, Ketsirin Meethong, Phukan Pahaphom

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The objectives of this research is aim to study the standard formula of choux cream recipe. Formulation of choux cream were used gluten free as a replacer with flour in choux dough, quinoa milk in cream and shelf life on product. The results showed the acceptance test using 30 target consumers revealed that liking of choux dough with water 34%, egg 30% flour 19% butter 16% baking powder 1% and cream with milk 68% sugar 13% butter 6.8% egg 4.5% and vanilla 0.9%. The gluten free exhibited the formulation of dough is rice flour 12% potato starch 26% tapioca 7.7% and quinoa flour 4.3%. The ratio of corn flour at 40% had significant effects on liking of viscosity for quinoa cream. During storage by Total viable count (TVA) were kept in room temperature for 8 hours and chilled for 18 hours.

Keywords: choux cream, gluten free, quinoa, dough

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Authors: Sónia C. Andrade, Solange F. Oliveira, Raquel P. F. Guiné, Paula M. R. Correia

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Flours of wheat, chestnut, acorn and lupin were evaluated in relation to phenolic compounds, antioxidant activity, and oxalate content. At the chemical level the results show some variability between samples by type of flour, and the sample of chestnut flour presented the higher value of oxalate (0.00348 mg/100g) when compared to the other samples in the study. Considering the content of phenolic compounds, the sample that stood out was the acorn flour, having a high value of 0.812 g AGE/100 g. All the samples presented intermediate content of antioxidant activity and the sample that showed a slightly higher value was the wheat flour with a value of 0.746 mM TRE/g sample.

Keywords: Wheat, Acorn, Lupin, Chestnut, Flour, Antioxidant properties, Oxalate

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Authors: Waranya Pongpaiboon, Warangkana Srichamnong, Supat Chaiyakul

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Enzymatic modification of rice flour can produce highly functional derivatives use in food industries. This study aimed to evaluate the physical properties and resistant starch content of rice flour residues hydrolyzed by α-amylase. Rice flour hydrolyzed by α-amylase (60 and 300 u/g) for 1, 24 and 48 hours were investigated. Increasing enzyme concentration and hydrolysis time resulted in decreased rice flour residue’s lightness (L*) but increased redness (a*) and yellowness (b*) of rice flour residues. The resistant starch content and peak viscosity increased when hydrolysis time increased. Pasting temperature, trough viscosity, breakdown, final viscosity, setback and peak time of the hydrolyzed flours were not significantly different (p>0.05). The morphology of native flour was smooth without observable pores and polygonal with sharp angles and edges. However, after hydrolysis, granules with a slightly rough and porous surface were observed and a rough and porous surface was increased with increasing hydrolyzed time. The X-ray diffraction patterns of native flour showed A-type configuration, which hydrolyzed flour showed almost 0% crystallinity indicated that both amorphous and crystalline structures of starch were simultaneously hydrolyzed by α-amylase.

Keywords: α-Amylase, enzymatic hydrolysis, pasting properties, resistant starch

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Authors: Adebola Ajayi, Olakunle M. Makanjuola

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Effect of sprouting period on proximate, functional and mineral properties of malted sorghum flour was evaluated. The study was carried out to determine the proximate, functional and mineral properties of sprouting period on malted sorghum flour produced. The malted sorghum flour was obtained by sorting, weighing, washing, steeping, draining, germination, drying, dry milling, sieving. Malted sorghum flour was evaluated for proximate composition, functional properties and mineral contents. Moisture, protein, fat content, crude fiber, ash contents and carbohydrate of 24 and 48 hours, were in the range of 10.50-11.0, 11.17-11.17, 1.50-4.00, 2.50-1.50, 1.50-1.54 and 73.15-70.79% respectively. Bulk density ranged between 0.64 and 0.59g/ml, water and oil absorption capacities ranged between 139.3 and 150.0 and 217.3 and 222.7g/g respectively. Calcium, Magnesium, Zinc, Iron and Manganese were also range of 12.5, 59.3-60.0, 3.22-3.25, 3.80-3.90 and 3.22-3.25 mg/100g respectively. The results indicate that the germination of red sorghum resulted in the enhancement of the nutritional quality and its functional properties.

Keywords: sprouting, sorghum, malted sorghum flour, cabinet dryer

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Authors: Elif Aykin Dincer, Ozlem Kilic, Busra F. Bilgic, Mustafa Erbas

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Stale breads and rusk flour are used traditionally in meatballs produced in Turkey as a structure enhancer. This study researches the possibilities of using retrograded wheat flour in the meatball production and compares the physical and sensorial characteristics of these meatballs with stale bread (traditional) and rusk (commercial) used meatballs. The cooking loss of meatballs produced with using retrograded flour was similar to that of commercial meatballs. These meatballs have an advantage with respect to cooking loss compared to traditional meatballs. Doses of retrograded flour from 5% to 20% led to a significant decrease in cooking loss, from 21.95% to 6.19%, and in the diameter of meatballs, from 18.60% to 12.74%, but to an increase in the thickness of meatballs, from 28.82% to 41.39%, respectively, compared to the control (0%). The springiness of the traditional meatballs was significantly higher than that of the other meatballs. This might have been due to the bread crumbs having a naturally springy structure. Moreover, the addition of retrograded flour in the meatballs significantly (P<0.05) affected the hardness, springiness and cohesiveness of the meatballs with respect to textural properties. In conclusion, it is considered that the use of 10% retrograded flour is ideal to improve the sensorial values of meatballs and the properties of their structure.

Keywords: cooking loss, flour, hardness, meatball, sensorial characteristics

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Authors: Aminat. O Adelekan, Olawale T. Gbadebo

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Biscuit is one of the most consumed cereal foods in Nigeria and research has shown that locally available tropical crops like cassava, sweet potato can be made into flour and used in the production of biscuits and other pastries. This study investigates some quality parameters in biscuits made from blends of wheat, cassava and carrot flour. The values of result of samples increased with increasing percentage substitution of cassava and carrot flour in some quality parameter like fiber, ash, gluten content, and carbohydrate. The protein content reduced significantly (P < 0.05) with increasing percentage substitution of cassava and carrot flour which ranged from 14.80% to 11.80% compared with the control sample which had 15.60%. There was a recorded significant increase (P < 0.05) in some mineral composition such as calcium, magnesium, sodium, iron, phosphorus, and vitamin A and C composition as the percentage substitution of cassava and carrot flour increased. During storage stability test, samples stored in the fridge and freezer were found to be the best storage location to preserve the sensory attributes and inhibit microbial growth when compared with storage under the sun and on the shelf. Biscuit made with blends of wheat, cassava and carrot flour can therefore serve as an alternative to biscuits made from 100% wheat flour, as they are richer in vitamin A, vitamin C, carbohydrate, dietary fiber and some essential minerals.

Keywords: biscuit, carrot, flour blends, storage

Procedia PDF Downloads 111

Authors: Khin Nyunt Yee, Mu Mu Thein

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Detection survey of mango seed and Pulp weevils was undertaken at major mango production areas, Yat Sauk, Taunggyi, Nyaung Shwe and Hopong Townships, in Shan State (South) of Myanmar on two mango cultivars of Sein Ta Lone and Yinkwe from May to August 2016 to coincide with fruiting season to conduct a survey of mango seed and pulp weevils population. The total numbers of 6300 fruits of both mango cultivars were sampled. Among them, 2900 fruits from 5674 fruit bearing plants were collected for Sein Ta Lone cultivar of five well managed, one unmanaged orchards and Urban in Yatsauk Twonship, 400 fruits from only one well managed orchard in Taunggyi Township, 400 fruits from two managed orchards in Nyaung Shwe Township and 400 fruits from one managed orchard in Hopong Township from May to June. 2200 fruits were collected from 4043 fruit bearing plants for Yinkwe Cultivar of four well managed orchards, one unmanaged orchards and one wild tree only in Yat Sauk Township from July to August, 2016. Fruit sample size was 200 fruits /orchard, / wild or /volunteer trees as minimum number. The pulps of all randomly sampling fruits were longitudinal cut open into three slices on each side of fruit and seed were cut longitudinally to inspect the presence of mango weevils. The collected weevils were identified up to species level at Plant Quarantine Laboratory, Plant Protection Division, Department of Agriculture, Ministry of Agriculture, Livestock and Irrigation, Yangon, Myanmar. Mango Pulp and Seed weevils were found on Sein Ta Lone Mango Cultivar in three out of four surveyed Townships except Hopong with the level of infestation ranged from 0.0% to 3.5% of fruits per Township with 0.0% to 39.0% of fruits per orchard. The highest infestation rate per township was 3.5% of fruits (n=400 fruits) in Nyaung Shwe, then, at Yat Suak, the rate was 2.47% (n=2900 fruits). A well-managed orchard at Taung Gyi had 0.75% (n=400 fruits) whereas Hopong was free 0.0% (n=400). The weevils were also recorded on Yinkwe Mango Cultivar in Yatsauk Township where the infestation level was 12.63% of fruits (n=2200) with 0.0% to 67.0% of fruits per orchard. This high level of infestation was obtained by including an absolutely non Integrated Pest Management (non IPM) orchards in both survey with the infestation rates 63.0% of fruits (n=200) and 67.0% of fruits (n=200) respectively on Yinkwe cultivar. Two different species; mango pulp weevil, Sternochetus frigitus, and mango seed weevil Sternochetus olivieri (Faust) of family Curculionidae under the order Coleoptera were recorded. Sternochetus mangiferae was not found during these surveys. Three different developmental stages of mango seed and pulp weevils: larva, pupa and adult were first detected since the first survey in 3rd week of May and mostly were recorded as adult stages in the following surveys in June, July and August The number of Mango pulp weevil was statistically higher than that of mango seed weevils at P < 0.001%. More precise surveys should be carried out national wide to detect the mango weevils.

Keywords: mango pulp weevil, Sternochetus frigitus, mango seed weevil Sternochetus olivieri, faust, Sternochetus mangiferae, fabricius, Sein Ta Lone, Yinkwe mango cultivars, Shan State (South) Myanmar

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Authors: Andres M. Tuates Jr., Ofero A. Caparino

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Plastics have achieved a dominant position in agriculture because of their transparency, lightness in weight, impermeability to water and their resistance to microbial attack. However, this generates a higher quantity of wastes that are difficult to dispose of by farmers. To address these problems, the project aim to develop and evaluate the biodegradable film for mango fruit bag during development. The PBS and starch were melt-blended in a twin-screw extruder and then blown into film extrusion machine. The physic-chemical-mechanical properties of biodegradable fruit bag were done following standard methods of test. Field testing of fruit bag was also conducted to evaluate its durability and efficiency field condition. The PHilMech-FiC fruit bag is made of biodegradable material measuring 6 x 8 inches with a thickness of 150 microns. The tensile strength is within the range of LDPE while the elongation is within the range of HDPE. It is projected that after thirty-six (36) weeks, the film will be totally degraded. Results of field testing show that the quality of harvested fruits using PHilMech-FiC biodegradable fruit bag in terms of percent marketable, non-marketable and export, peel color at the ripe stage, flesh color, TSS, oBrix, percent edible portion is comparable with the existing bagging materials such as Chinese brown paper bag and old newspaper.

Keywords: cassava starch, PBS, biodegradable, chemical, mechanical properties

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Authors: Anurita Selvarajoo, Svenja Hanson

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Growing energy needs and increasing environmental issues are creating awareness for alternative energy which substitutes the non-renewable and polluting fossil fuels. Agricultural wastes are a good feedstock for biochar production through the pyrolysis process. There is potential to generate solid fuel from agricultural wastes, as there are large quantities of agricultural wastes available in Malaysia. This paper outlines the experimental study on the pyrolysis of banana peel. The effects of pyrolysis temperatures on the yield of biochar from the banana peel were investigated. Banana peel was pyrolysed in a horizontal tubular reactor under inert atmosphere by varying the temperatures between 300 and 700 0C. With increasing temperature, the total biochar yield decreased with increased heating value. It was found that the pyrolysis temperature had major effect on the yield of biochar product. It also exerted major influence on the heating value and C,H and O composition. The obtained biochar ranged between 31.9 to 56.7 %wt, at different pyrolysis temperatures. The optimum biochar yield was obtained at 325 0C. Biochar yield obtained at optimum temperature was 47 % wt with a heating value of 25.9 MJ kg-1. The study has been performed in order to demonstrate that agricultural wastes like banana peel are also important source of solid fuel.

Keywords: agricultural Wastes, banana peel, biochar, pyrolysis

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Authors: Johannes Barlang

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Adhesive bonding plays a pivotal role in various industrial applications, ranging from automotive manufacturing to aerospace engineering. The peel strength of adhesives, a critical parameter reflecting the ability of an adhesive to withstand external forces, is crucial for ensuring the integrity and durability of bonded joints. This study provides a synopsis of the methodologies, influencing factors, and significance of peel testing in the evaluation of adhesive performance. Peel testing involves the measurement of the force required to separate two bonded substrates under controlled conditions. This study systematically reviews the different testing techniques commonly applied in peel testing, including the widely used 180-degree peel test and the T-peel test. Emphasis is placed on the importance of selecting an appropriate testing method based on the specific characteristics of the adhesive and the application requirements. The influencing factors on peel strength are multifaceted, encompassing adhesive properties, substrate characteristics, environmental conditions, and test parameters. Through an in-depth analysis, this study explores how factors such as adhesive formulation, surface preparation, temperature, and peel rate can significantly impact the peel strength of adhesively bonded joints. Understanding these factors is essential for optimizing adhesive selection and application processes in real-world scenarios. Furthermore, the study highlights the role of peel testing in quality control and assurance, aiding manufacturers in maintaining consistent adhesive performance and ensuring the reliability of bonded structures. The correlation between peel strength and long-term durability is discussed, shedding light on the predictive capabilities of peel testing in assessing the service life of adhesive bonds. In conclusion, this study underscores the significance of peel testing as a fundamental tool for characterizing adhesive performance. By delving into testing methodologies, influencing factors, and practical implications, this study contributes to the broader understanding of adhesive behavior and fosters advancements in adhesive technology across diverse industrial sectors.

Keywords: adhesively bonded joints, cleavage resistance, elastic adhesives, peel strength

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Authors: Sri Satya Antarlina, Elok Zubaidah, Teti Istiana, Harijono

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Sorghum bicolor (Sorghum bicolor L. Moench) has the potential as a flour for gluten-free food products. Sorghum flour production needs grain soaking treatment. Soaking can reduce the tannin content which is an anti-nutrient, so it can increase the protein digestibility. Fine particle size decreases the yield of flour, so it is necessary to study various particle sizes to increase the yield. This study aims to determine the characteristics of sorghum flour in the treatment of soaking peeled grain and particle size. The material of white sorghum varieties KD-4 from farmers in East Java, Indonesia. Factorial randomized factorial design (two factors), repeated three times, factor I were the time of grain soaking (five levels) that were 0, 12, 24, 36, and 48 hours, factor II was the size of the starch particles sifted with a fineness level of 40, 60, 80, and 100 mesh. The method of making sorghum flour is grain peeling, soaking peeled grain, drying using the oven at 60ᵒC, milling, and sieving. Physico-chemical analysis of sorghum flour. The results show that there is an interaction between soaking time of grain with the size of sorghum flour particles. Interaction in yield of flour, L* color (brightness level), whiteness index, paste properties, amylose content, protein content, bulk density, and protein digestibility. The method of making sorghum flour through the soaking of peeled grain and the difference in particle size has an important role in producing the physicochemical properties of the specific flour. Based on the characteristics of sorghum flour produced, it is determined the method of making sorghum flour through sorghum grain soaking for 24 hours, the particle size of flour 80 mesh. The sorghum flour with characteristic were 24.88% yield of flour, 88.60 color L* (brightness level), 69.95 whiteness index, 3615 Cp viscosity, 584.10 g/l of bulk density, 24.27% db protein digestibility, 90.02% db starch content, 23.4% db amylose content, 67.45% db amylopectin content, 0.22% db crude fiber content, 0.037% db tannin content, 5.30% db protein content, ash content 0.18% db, carbohydrate content 92.88 % db, and 1.94% db fat content. The sorghum flour is recommended for cookies products.

Keywords: characteristic, sorghum (Sorghum bicolor L. Moench) flour, grain soaking, particle size, physicochemical properties

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Authors: Meziani Samira, Menadi Noreddine, Labga Lahouaria, Chenni Fatima Zohra, Toumi Asma

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A comparative study between two varieties of soya beans was carried out in this work. The method consists of studying and proceeding to prepare a by-product (Flour) from two varieties of soybeans, a Chinese variety imported and marketed in Algeria. The chemical composition of ash, protein and fat was determined in this study. The minerals, namely potassium and sodium, were measured by flame spectrophotometer. In addition, the estimation of the polyphenol content and evaluation of the antioxidant activity Ferric Reducing Antioxidant Power assay (FRAP) f the methanol extracts of the flours were also carried out. The result revealed that soy flour from two cultivars, on average, contained 8% moisture, more than 50% protein, 1.58-1.87g fat, and 0.28-0.30g of ash. A slight difference was found for contents of 489 mg/ml of K + and 20 mg/ml of NA +. In addition, the phenolic content of the methanolic extracts gives a value of almost 37 mg EAG / g for both cultivars of soy flour. The estimated Reductive Antioxidant Iron (FRAP) potency of soy flour might be related to its polyphenol richness, which is similar to the variety of China. The flour Soya varieties tested contained a significant amount of protein and phenolic compounds with good antioxidant properties.

Keywords: soye beans, soya flour, protein, total polyphenols

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Authors: Ocheme B. Ocheme, Omobolanle O. Oloyede, S. James, Eleojo V. Akpa

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The effect of fermentation time on some functional properties of Moringa (Moringa oleifera) seed flour was examined. Fermentation, an effective processing method used to improve nutritional quality of plant foods, tends to affect the characteristics of food components and their behaviour in food systems just like other processing methods. Hence the need for this study. Moringa seeds were fermented naturally by soaking in potable water and allowing it to stand for 12, 24, 48 and 72 hours. At the end of fermentation, the seeds were oven dried at 600C for 12 hours and then milled into flour. Flour obtained from unfermented seeds served as control: hence a total of five flour samples. The functional properties were analyzed using standard methods. Fermentation significantly (p<0.05) increased the water holding capacity of Moringa seed flour from 0.86g/g - 2.31g/g. The highest value was observed after 48 hours of fermentation The same trend was observed for oil absorption capacity with values between 0.87 and 1.91g/g. Flour from unfermented Moringa seeds had a bulk density of 0.60g/cm3 which was significantly (p<0.05) higher than the bulk densities of flours from seeds fermented for 12, 24 and 48. Fermentation significantly (p<0.05) decreased the dispersibility of Moringa seed flours from 36% to 21, 24, 29 and 20% after 12, 24, 48 and 72 hours of fermentation respectively. The flours’ emulsifying capacities increased significantly (p<0.05) with increasing fermentation time with values between 50 – 68%. The flour obtained from seeds fermented for 12 hours had a significantly (p<0.05) higher foaming capacity of 16% while the flour obtained from seeds fermented for 0, 24 and 72 hours had the least foaming capacities of 9%. Flours from seeds fermented for 12 and 48 hours had better functional properties than flours from seeds fermented for 24 and 72 hours.

Keywords: fermentation, flour, functional properties, Moringa

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Authors: Jelena Filipovic, Milenko Kosutic

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The dynamic way of life has the tendency to simplify and decrease preparing healthy, quick, cheap and safe meals. Spelt pasta is meeting most of these goals. Contrary to bread, pasta can be stored a long time without deterioration in flavour, odour and usability without losing quality. This paper deals with the chemical composition and content of fatty acids in flaxseed and spelt flour. Ratio of essential fatty acids ω-6/ω-3 is also analysed in spelt pasta and pasta with 0%, 10% and 20% flaxseed flour. Gas chromatography with mass spectrometry is used for carrying out a quantitative analysis of flaxseed flour, spelt flour and pasta liposoluble extracts. Flaxseed flour has a better fatty acid profile than spelt flour, with low levels of saturated fat (approximately 9g/100g), high concentration of linolenic acid (57g/100g) and lower content of linoleic acid (16g/100g), as well as superior ω-6/ω-3 ratio that is 1:4. Flaxseed flour in the share of 10% and 20% in spelt pasta positively contributes to the essential fatty acids daily intake recommended by nutritionists and the improvement of ω-6/ω-3 ratio (6,7:1 and 1:1.2). This paper points out that investigated pasta with flaxseed is a new product with improved functional properties due to high level of ω-3 fatty acids and it is acceptable for consumers in regard to sensory properties.

Keywords: flaxseed, spelt, fatty acids, ω-3/ω-6 ratio, pasta

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Authors: Tamrat Tesfaye, Bruce Sithole

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Box-Behnken Response surface methodology was used to determine the optimum processing conditions that give maximum extraction yield and whiteness index from mango seed. The steeping time ranges from 2 to 12 hours and slurring of the steeped seed in sodium metabisulphite solution (0.1 to 0.5 w/v) was carried out. Experiments were designed according to Box-Behnken Design with these three factors and a total of 15 runs experimental variables of were analyzed. At linear level, the concentration of sodium metabisulphite had significant positive influence on percentage yield and whiteness index at p<0.05. At quadratic level, sodium metabisulphite concentration and sodium metabisulphite concentration2 had a significant negative influence on starch yield; sodium metabisulphite concentration and steeping time*temperature had significant (p<0.05) positive influence on whiteness index. The adjusted R2 above 0.8 for starch yield (0.906465) and whiteness index (0.909268) showed a good fit of the model with the experimental data. The optimum sodium metabisulphite concentration, steeping hours, and temperature for starch isolation with maximum starch yield (66.428%) and whiteness index (85%) as set goals for optimization with the desirability of 0.91939 was 0.255w/v concentration, 2hrs and 50 °C respectively. The determined experimental value of each response based on optimal condition was statistically in accordance with predicted levels at p<0.05. The Mango seeds are the by-products obtained during mango processing and possess disposal problem if not handled properly. The substitution of food based sizing agents with mango seed starch can contribute as pertinent resource deployment for value-added product manufacturing and waste utilization which might play significance role of food security in Ethiopia.

Keywords: mango, synthetic sizing agent, starch, extraction, textile, sizing

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Authors: Amal. N. Al-Kuraieef

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Smoli bread was made by supplementation sunflower flour which was prepared from sunflower (Dahr-EL-Haea) gray after hilling and milling, flour was irradiated by two doses (5 and 10 kGy). After that, the ratios of irradiated sunflower flour were 5 and 10%. All samples of samoli bread were examined for organoleptic and biological evaluation. Biological assay (PER, NPU, FE, DC and BV) was carried out on rats fed 5 and 10% irradiated and non-irradiated sunflower Samoli bread. Results obtained showed that, total lipids, cholesterol and triglycerides were reduced comparable, to that of casein. Also, figures of the biological evaluations were higher than those of the control samoli bread and improved its nutritive values.

Keywords: gamma rays, sunflower, samoli bread, cholesterol, lipids, triglycerides

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Authors: Olajide Emmanuel Adedeji, Olufunke O. Ezekiel

Abstract:

Moringa seed (20%) was incorporated into ogi (80%) at different stages in the flow line of ogi flour. Functional, pasting and L*a*b* colour characteristics of the samples were determined using standard methods. Loose and packed bulk densities ranged from 0.32 to 0.39 g/cm3 and 0.57 to 0.70 g/cm3 respectively. 100% ogi flour had the lowest values in both parameters. Water absorption and swelling capacities of the samples ranged from 0.89 to 1.80 ml/g and from 5.81 to 6.99 respectively. Pasting viscosity ranged from 870.33 RVU to 4660.67 RVU with the sample produced through the incorporation of full fat moringa seed flour during souring stage and 100% ogi flour having the least and highest values respectively. Stage of moringa seed inclusion also had effect on the trough, breakdown and final viscosity of the samples. The range of values obtained for these pasting parameters were 599.33-2940.00 RVU, 271.00-1720.67 RVU and 840.00-5451.67 RVU respectively. There was no significant difference (p≥ 0.05) in L*(a measure of whiteness) among the co fermented, blend of ogi and full fat moringa flours, blend of ogi and defatted moringa flour and 100% ogi flour samples. Low values were recorded for these samples in a* (measure of redness), b* (measure of yellowness) and colour intensity.

Keywords: stage of inclusion, functional property, ogi, moringa seed

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Authors: Asma Rashid, Shazia Iram, Iftikhar Ahmad

Abstract:

Mango sudden death is an emerging problem in Pakistan. As its prevalence is observed in almost all mango growing areas and severity varied from 2-5% in Punjab and 5-10% in Sindh. Symptoms on affected trees include bark splitting, discoloration of the vascular tissue, wilting, gummosis and at the end rapid death. Total of n= 45 isolates were isolated from different mango growing areas of Punjab and Sindh. Pathogenicity of these fungal isolates was tested through artificial inoculation method on different hosts (potato tubers, detached mango leaves, detached mango twigs and mango plants) under controlled conditions and all were proved pathogenic with varying degree of aggressiveness in reference to control. The findings of the present study proved that out of these four methods, potato tubers inoculation method was the most ideal as this fix the inoculums on the target site. Increased fungal growth and spore numbers may be due to soft tissues of potato tubers from which Ceratocystis isolates can easily pass. Lesion area on potato tubers was in the range of 7.09-0.14 cm2 followed by detached mango twigs which were ranged from 0.48-0.09 cm2). All pathological results were proved highly significant at P<0.05 through ANOVA but isolate to isolate showed non-significant behaviour but they have the positive effect on lesion area. Re-isolation of respective fungi was achieved with 100 percent success which results in the verification of Koch’s postulates. DNA of fungal pathogens was successfully extracted through phenol chloroform method. Amplification was done through ITS, b-tubulin gene, and Transcription Elongation Factor (EF1-a) gene primers and the amplified amplicons were sequenced and compared from NCBI which showed 99-100 % similarity with Ceratocystis manginecans. Fungus Ceratocystis manginecans formed one of strongly supported sub-clades through phylogenetic tree. Results obtained through this work would be supportive in establishment of relation of isolates with their region and will give information about pathogenicity level of isolates that would be useful to develop the management policies to reduce the afflictions in orchards caused by mango sudden death.

Keywords: artificial inoculation, mango, Ceratocystis manginecans, phylogenetic, screening

Procedia PDF Downloads 221

Authors: Tidarat Sanphom

Abstract:

Aim of this research is to development of Standard Layer pudding (Khanom-Chan) recipe to healthy Thai dessert. The objective are to study about standard recipe in multi-layer sweet. It was found that the appropriate recipe in multi-layer sweet, was consisted of rice starch 56 grams, tapioca starch 172 grams, arrowroot flour 98 grams, mung been-flour 16 grams, coconut milk 774 grams, fine sugar 374 grams, pandan leaf juice 47 grams and oil 5 grams.Then the researcher studied about the ratio of rice-berries flour to rice starch in multi-layer sweet at level of 30:70, 50:50, and only rice-berry flour 100 percentage. Result sensory evaluation, it was found the ratio of rice-berry flour to rice starch 30:70 had well score. The result of multi-layer sweet with rice-berry flour reduced sugar 20, 40 and 60 percentage found that 20 percentage had well score. Calculated total calories and calories from fat in Sweet layer cake with rice-berry flour reduced sugar 20 percentage had 250.04 kcal and 65.16 kcal.

Keywords: multi-layer sweet (Khanom-Chan), rice-berry flour, leaf juice, desert

Procedia PDF Downloads 405

Authors: D. G. D. C. L. Munasinghe, M. S. Gunawardana, P. H. P. Prasanna, C. S. Ranadheera, T. Madhujith

Abstract:

Lipid oxidation is an important process that affects the shelf life of edible oils. Oxidation produces off flavors, off odors and chemical compounds that lead to adverse health effects. Chemical mechanisms such as autoxidation, photo-oxidation and thermal oxidation are responsible for lipid oxidation. Refined, Bleached and Deodorized (RBD) coconut oil, Virgin Coconut Oil (VCO) and corn oil are widely used plant oils. Pomegranate fruit is known to possess high antioxidative efficacy. Peel of pomegranate contains high antioxidant activity than aril and pulp membrane. The study attempted to study the effect of particle size and concentration of pomegranate peel powder on suppression of oxidation of RBD coconut oil, VCO and corn oil. Pomegranate peel powder was incorporated into each oil sample as micro (< 250 µm) and nano particles (280 - 300 nm) at 100 ppm and 200 ppm concentrations. The control sample of each oil was prepared, devoid of pomegranate peel powder. The stability of oils against autoxidation was evaluated by storing oil samples at 60 °C for 28 days. The level of oxidation was assessed by peroxide value and thiobarbituric acid reactive substances on 0,1,3,5,7,14 and 28 day, respectively. VCO containing pomegranate particles of 280 - 300 nm at 200 ppm showed the highest oxidative stability followed by RBD coconut oil and corn oil. Results revealed that pomegranate peel powder with 280 - 300 nm particle size at 200 ppm concentration was the best in mitigating oxidation of RBD coconut oil, VCO and corn oil. There is a huge potential of utilizing pomegranate peel powder as an antioxidant agent in reducing oxidation of edible plant oils.

Keywords: antioxidant, autoxidation, micro particles, nano particles, pomegranate peel powder

Procedia PDF Downloads 428

Authors: C. S. D. S. Maduwage, P. W. Jeewanthi, W. A. J. P. Wijesinghe

Abstract:

This study investigated the use of Jackfruit Seed Flour (JSF) as a thickening agent in tomato sauce production. Lye peeled mature jackfruit seeds were used to obtain JSF. Flour was packed in laminated bags and stored for further studies. Three batches of tomato sauce samples were prepared according to the Sri Lankan Standards for tomato sauce by adding JSF, corn flour and without any thickening agent. Samples were stored at room temperature for 8 weeks in glass bottles. The physicochemical properties such as pH, total soluble solids, titratable acidity, and water activity were measured during the storage period. Microbial analysis and sensory evaluation were done to determine the quality of tomato sauce. JSF showed the role of a thickening agent in tomato sauce with lowest serum separation and highest viscosity during the storage period. This study concludes that JSF can be successfully used as a thickening agent in food industry.

Keywords: Jackfruit seed flour, food additive, thickening agent, tomato sauce

Procedia PDF Downloads 259

Authors: S. N. Turkmen Koc, A. S. Kipcak, M. B. Piskin, E. Moroydor Derun, N. Tugrul

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Active carbon can be obtained from agricultural sources. Due to the high surface area, the production of activated carbon from cheap resources is very important. Since the surface area of 1 g activated carbon is approximately between 300 and 2000 m², it can be used to remove both organic and inorganic impurities. In this study, the adsorption of Zn metal was studied with the product of activated carbon, which is obtained from pomegranate peel by microwave and chemical activation methods. The microwave process of pomegranate peel was carried out under constant microwave power of 800 W and 1 to 4 minutes. After the microwave process, samples were treated with H₂SO₄ for 3 h. Then prepared product was used in synthetic waste water including 40 ppm Zn metal. As a result, removal of waste Zn in waste water ranged from 91% to 93%.

Keywords: activated carbon, chemical activation, H₂SO₄, microwave, pomegranate peel

Procedia PDF Downloads 131

Authors: Supatchalee Sirichokworrakit

Abstract:

Fishbone of Nile tilapia (Tilapia nilotica), waste from the frozen Nile tilapia fillet factory, is one of calcium sources. In order to increase fish bone powder value, this study aimed to investigate the effect of tilapia bone flour (TBF) addition (5, 10, 15% by flour weight) on cooking quality, texture and sensory attributes of noodles. The results indicated that tensile strength, color value (a*) and water absorption of noodles significantly decreased (p≤0.05) as the levels of TBF increased from 0-15%. While cooking loss, cooking time and color values (L* and b*) of noodles significantly increased (p≤0.05). Sensory evaluation indicated that noodles with 5% TBF received the highest overall acceptability score.

Keywords: tilapia bone flour, noodles, cooking quality, calcium

Procedia PDF Downloads 371

Authors: Jayshree P. Zend, Ashatai B. Pawar

Abstract:

The study was carried out in Parbhani district of Maharashtra state, India with the objectives to study environmental problems faced by flour mill workers, prevalence of work-related health hazards and the physiological cost of workers while performing work in flour mill in traditional method as well as improved method. The use of flour presser, dust controlling bag and noise and dust controlling mask developed by AICRP College of Home Science, VNMKV, Parbhani was considered as an improved method. This investigation consisted survey and experiment which was conducted in the respective locations of flour mills. Healthy, non-smoking 30 flour mill workers ranged between the age group of 20-50 yrs comprising 16 female and 14 male working at flour mill for 4-8 hrs/ day and 6 days/ week and had minimum five years experience of work in flour mill were selected for the study. Pulmonary function test of flour mill workers was carried out by trained technician at Dr. ShankarraoChavan Government Medical College, Nanded by using Electronic Spirometer. The data regarding heart rate (resting, working and recovery), energy expenditure, musculoskeletal problems and occupational health hazards and accidents were recorded by using pretested questionnaire. Scientific equipment used in the experiment were polar sport test heart rate monitor, Hygrometer, Goniometer, Dialed Thermometer, Sound Level Meter, Lux Meter, Ambient Air Sampler and Air Quality Monitor. The collected data were subjected to appropriate statistical analysis such as 't' test and correlation coefficient test. Results indicated that improved method i.e. use of noise and dust controlling mask, flour presser and dust controlling bag were effective in reducing physiological cost of work of flour mill workers. Lung function test of flour mill workers showed decreased values of all parameters, hence the results of present study support paying attention to use of personal protective noise and dust controlling mask by flour mill workers and also to the working conditions in flour mill especially ventilation and illumination level needs to be enhanced in flour mill. The study also emphasizes the need to develop some mechanism for lifting load of grains and unloading in the hopper. It is also suggested that the flour mill workers should use flour presser suitable to their height to avoid frequent bending and should use dust controlling bag to flour outlet of machine to reduce inhalable flour dust level in the flour mill.

Keywords: physiological cost, energy expenditure, musculoskeletal problems

Procedia PDF Downloads 375