Search results for: mango peel flour
116 Mechanical Characterization of Mango Peel Flour and Biopolypropylene Composites Compatibilized with PP-g-IA
Authors: J. Gomez-Caturla, L. Quiles-Carrillo, J. Ivorra-Martinez, D. Garcia-Garcia, R. Balart
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The present work reports on the development of wood plastic composites based on biopolypropylene (BioPP) and mango peel flour (MPF) by extrusion and injection molding processes. PP-g-IA and dicumyl peroxide (DCP) have been used as a compatibilizer and as a free radical initiator for reactive extrusion, respectively. Mechanical and morphological properties have been characterized in order to study the compatibility of the blends. The obtained results showed that DCP and PP-g-IA improved the stiffness of BioPP in terms of elastic modulus. Moreover, they positively increased the tensile strength and elongation at break of the blends in comparison with the sample that only had BioPP and MPF on its composition, improving the affinity between both compounds. DCP and PP-g-IA even seem to have certain synergy, which was corroborated through Field Emission Scanning Electron Microscopy (FESEM) analysis. Images showed that the MPF particles had greater adhesion to the polymer matrix when PP-g-IA and DCP were added. This effect was more intense when both elements were added, observing an almost inexistent gap between MPF particles and the BioPP matrix.
Keywords: Biopolypropylene, compatibilization, mango peel flour, wood plastic composite.
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 373115 Effect of Replacement of Unripe Banana Flour for Rice Flour on Physical Properties and Resistant Starch Content of Rice Noodle
Authors: W. Tiboonbun, M. Sungsri-in, A. Moongngarm
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This work was conducted to improve the level of resistant starch (RS) in a rice noodle using unripe banana flour and to investigate the effect of substitution of unripe banana flour for rice flour on the physical properties of rice noodle. In order to prepare rice noodles, the unripe banana flour were replaced the rice flour with different degrees of substitutions including 0, 20, 40, 60, 80, and 100%. The results indicated that substitution of unripe banana flour was significantly affected the viscosity properties of noodle flour, color, cooking loss, RS and total starch content of noodle. It was found that the noodle prepared from 100% unripe banana indicated the greatest changes on the viscosity properties and color profiles. It also showed the highest values of cooking loss (2.53%), tensile strength (129.03%), and RS content (13.15%).Keywords: Banana flour, Rice noodle, Resistant starch, Unripebanana flour
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2982114 Performance of Ripped and Unripped Plantain-Wheat Flour Blend in Biscuit production
Authors: Idoko J. O., Nwajiaku I.
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Unripe and ripe plantain were dried and milled into flour and used with wheat flour in biscuit production to determine the best plantain-wheat composite flour for biscuit production. The blends as follows: 100% wheat flour, 100% ripe plantain flour, 100% unripe plantain flour, 50% wheat flour and 50% ripe plantain flour and 50% wheat flour and 50% unripe plantain flour. The Biscuit samples were stored at ambient temperature for 8 weeks after which the equilibrium moisture content and water activity were determined. The sensory evaluation of the biscuit samples was also determined. The results of these analyses showed 100% unripe plantain flour as the most stable of the BISCUIT samples judging from its equilibrium moisture content level of 0.32% and water activity of 0.62. The sensory evaluation results showed Biscuit made from 150:50 ripe plantain and wheat flour as most generally accepted at 5% level of significance.
Keywords: Biscuit, equilibrium moisture content, performance, plantain, water activity.
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 3883113 Flour and Bread Quality of Spring Spelt
Authors: E. Siemianowska, K.A. Skibniewska, M. Warechowska, M.F. Jędrzejczak, J. Tyburski
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The article contains results of the flour and bread quality assessment from the grains of spring spelt, also called as an ancient wheat. Spelt was cultivated on heavy and medium soils observing principles of organic farming. Based on flour and bread laboratory studies, as well as laboratory baking, the technological usefulness of studied flour has been determined. These results were referred to the standard derived from common wheat cultivated in the same conditions. Grain of spring spelt is a good raw material for manufacturing bread flour, from which to get high-quality bakery products, but this is strictly dependent on the variety of ancient wheat.Keywords: Bread, dark flour, wholemeal, flour quality, spelt
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2120112 Evaluation of Baking Properties and Sensory Quality of Wheat-Cowpea Flour
Authors: Mohamed A. Ahmed, Lydia J. Campbell
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The fortified of soft wheat flour with cowpea flour in bread making was investigated. The Soft wheat flour (SWF) was substituted by cowpea flour at levels of 5, 15 and 20%. The protein content of composite breads ranged from 6.1 – 9.9%. Significant difference was observed in moisture, protein and crude fibre contents of control (wheat bread) and composite bread at 5% addition of cowpea. Water absorption capacities of composite flours increased with increasing levels of cowpea flour in the blend. The specific loaf volume decreased significantly with increased cowpea content of blends. The overall acceptability of the 5% cowpea flour content of composite bread was not significantly different from the control (Soft Wheat-bread) but there is significantly different with increasing the levels of cowpea flour in the blend more than 5%.Keywords: Cowpea flour, wheat flour, baking properties, sensory quality.
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2190111 Effect of Wheat Flour Extraction Rates on Flour Composition, Farinographic Characteristics and Sensory Perception of Sourdough Naans
Authors: Ghulam Mueen-ud-Din, Salim-ur-Rehman, Faqir M. Anjum, Haq Nawaz, Mian A. Murtaza
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The effect of wheat flour extraction rates on flour composition, farinographic characteristics and the quality of sourdough naans was investigated. The results indicated that by increasing the extraction rate, the amount of protein, fiber, fat and ash increased, whereas moisture content decreased. Farinographic characteristic like water absorption and dough development time increased with an increase in flour extraction rate but the dough stabilities and tolerance indices were reduced with an increase in flour extraction rates. Titratable acidity for both sourdough and sourdough naans also increased along with flour extraction rate. The study showed that overall quality of sourdough naans were affected by both flour extraction rate and starter culture used. Sensory analysis of sourdough naans revealed that desirable extraction rate for sourdough naan was 76%.Keywords: Extraction rates, Farinographic characteristics, Flour composition, Sourdough naans, Wheat flour.
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 4663110 The Quality Maintenance and Extending Storage Life of Mango Fruit after Postharvest Treatments
Authors: Orathai Wongmetha, Lih-Shang Ke
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The quality attributes and storage life of 'Jinhwang' mango fruit can be effectively maintained with 1-methylcyclopropene (1-MCP) application and/or chitosan coating. 'Jinhwang' mango fruit was treated with 5 μl l-1 1-MCP for 12 h, dipped with 0.5 % chitosan, 5 μl l-1 1-MCP combine with 0.5 % chitosan and untreated (control) then stored at 10oC. Mango treated with 1-MCP maintained firmness, sucrose and starch content. Chitosan coating delayed firmness loss, sucrose content and the fruit decay when compare with control. Application of 1-MCP combine with chitosan also delayed firmness loss, sucrose content and starch content during storage. Furthermore, chitosan coating and combine treatment prolonged storage life of mango up to 29 days after storage while 1-MCP extended to 28 days after storage. Therefore, using all application of chitosan coating or 1-MCP combine with chitosan or 1-MCP in mango at 10oC is a feasible technology for maintains quality and prolongs storage life in order to expand marketability and export options.
Keywords: 1-Methylcyclopropene (1-MCP), chitosan, quality, storage life
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 3934109 Cellulose Extraction from Pomelo Peel: Synthesis of Carboxymethyl Cellulose
Authors: J. Chumee, D. Seeburin
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The cellulose was extracted from pomelo peel and an etherification reaction used for converting cellulose to carboxymethyl cellulose (CMC). The pomelo peel was refluxed with 0.5 M HCl and 1 M NaOH solution at 90°C for 1 h and 2 h, respectively. The cellulose was bleached with calcium hypochlorite and used as precursor. The precursor was soaked in mixed solution between isopropyl alcohol and 40%w/v NaOH for 12 h. After that, chloroacetic acid was added and reacted at 55°C for 6 h. The optimum condition was 5 g of cellulose: 0.25 mole of NaOH : 0.07 mole of ClCH2COOH with 78.00% of yield. Moreover, the product had 0.54 of degree of substitution (DS).
Keywords: Pomelo peel, Carboxymethyl cellulose, Cellulose.
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 4290108 Application of Extruded Maize Flour in Gluten-free Bread Formulations
Authors: Laila Ozola, Evita Straumite, Ruta Galoburda, Dace Klava
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Celiac disease is an immune-mediated disease, triggered in genetically susceptible individuals by ingested gluten from wheat, rye, barley and other closely related cereal grains. The only effective treatment is a strict gluten free diet for life. Latvian producers do not offer gluten-free products. In this research, use of extruded maize flour was tested for substituting rice, maize or buckwheat flour in gluten-free bread formulations at different ratios. Also the influence of extruded maize flour on the quality parameters of gluten-free bread was investigated. The aim of research was to study the influence of extruded maize flour on gluten-free bread quality. Addition of extruded maize flour affect gluten-free bread crumb color, structure of crumb, weight loss and dry off of bread.
Keywords: extruded maize flour, gluten-free bread, quality
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2157107 Sensory Characterization of Cookies with Chestnut Flour
Authors: Ljubica Dokić, Ivana Nikolić, Dragana Šoronja–Simović, Biljana Pajin, Nils Juul
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In this work sensory characteristics of cookies with different amount of chestnut flour were determined by sensory and instrumental methods. The wheat flour for cookies was substituted with chestnut flour in three different levels (20, 40 and 60%) and the dough moisture was 22%. The control sample was with 100% of wheat flour. Sensory quality of the cookies was described using quantity descriptive method (QDA) by six trained members of descriptive panel. Instrumental evaluation included texture characterization by texture analyzer, the color measurements (CIE L*a*b* system) and determination by videometer.
The samples with 20% of chestnut flour were with highest ponderated score for overall sensory impression (17.6), which is very close to score for control sample (18). Increase in amount of chestnut flour caused decrease in scores for all sensory properties, thus overall sensory score decreased also. Compared to control sample and with increase in amount of chestnut flour, instrumental determination of the samples confirmed the sensory analysis results. The hardness of the cookies increased, as well as the values of red a* and yellow (b*) component coordinate, but the values for lightness (L*) decreased. Also the values, evaluated by videometer at defined wavelength, were the highest for control cookies and decreased with increase in amount of chestnut flour.
Keywords: Cookies, chestnut flour, sensory characteristics.
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2807106 Development and Characterization of Wheat Bread with Lupin Flour
Authors: Paula M. R. Correia, Marta Gonzaga, Luis M. Batista, Luísa Beirão-Costa, Raquel F. P. Guiné
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The purpose of the present work was to develop an innovative food product with good textural and sensorial characteristics. The product, a new type of bread, was prepared with wheat (90%) and lupin (10%) flours, without the addition of any conservatives. Several experiences were also done to find the most appropriate proportion of lupin flour. The optimized product was characterized considering the rheological, physical-chemical and sensorial properties. The water absorption of wheat flour with 10% of lupin was higher than that of the normal wheat flours, and Wheat Ceres flour presented the lower value, with lower dough development time and high stability time. The breads presented low moisture but a considerable water activity. The density of bread decreased with the introduction of lupin flour. The breads were quite white, and during storage the colour parameters decreased. The lupin flour clearly increased the number of alveolus, but the total area increased significantly just for the Wheat Cerealis bread. The addition of lupin flour increased the hardness and chewiness of breads, but the elasticity did not vary significantly. Lupin bread was sensorially similar to wheat bread produced with WCerealis flour, and the main differences are the crust rugosity, colour and alveolus characteristics.
Keywords: Lupin flour, physical-chemical properties, sensorial analysis, wheat flour.
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2530105 Evaluation of the Triticale Flour Blend Dough in the Mixing and Fermentation Processes
Authors: Martins Sabovics, Karina Ruse, Evita Straumite, Ruta Galoburda
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The research was accomplished on triticale flour blend, which was made from whole grain triticale, rye, hull-less barley flour and rice, maize flour. The aim of this research was to evaluate physico-chemical and sensory properties of triticale flour blend dough in the mixing and fermentation processes. For dough making was used triticale flour blend, yeast, sugar, salt, and water. In the mixing process ware evaluated moisture, acidity, pH, and dough sensory properties (softness, viscosity, and stickiness), but in the fermentation process ware evaluated volume, moisture, acidity, and pH. During present research was established that increasing fermentation temperature and time, increase dough temperature, volume, moisture, and acidity. The mixing time and fermentation time and temperature have significant effect (p<0.05) on triticale flour blend dough physico-chemical and sensory properties.
Keywords: Dough quality, dough fermentation, dough mixing, triticale flour blend.
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2457104 Chemical Compositions and Physico-Chemical Properties of Malted Sorghum Flour and Characteristics of Gluten Free Bread
Authors: N. Phattanakulkaewmorie, T. Paseephol, A.Moongngarm
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This study investigated the effect of germination on chemical compositions, physio-chemical properties of malted (germinated) red sorghum flours and evaluated characteristics of gluten free breads from sorghum flour. Results showed that germinated sorghum flour had higher amylase activity, swelling power and solubility at 95°C, but lower in the peak, break down, final and set back viscosities than ungerminated sample (p≤0.05). Five gluten free breads made from sorghum flour blends, with different ratios of ungerminated and germinated sorghum flour, were compared for the physical properties with those made from wheat flour. Crumb hardness, cohesiveness, gumminess and chewiness of sorghum breads were found significantly higher than those of wheat bread. With increasing of ungerminated flour proportion, the bread hardness increased while the cohesiveness declined. Sorghum breads appeared red to human eyes with a*values of 10.41-15.77.Their crust and crumb colors differed significantly from those of wheat bread.
Keywords: Flour, germination, gluten free bread, sorghum.
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 5230103 Quality of Donut Supplemented with Hom Nin Rice Flour
Authors: Supatchalee Sirichokworrakit, Pannin Intasen, Chansuda Angkawut
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Hom Nin rice (Oryza Sativa L.) was processed into flour and used to substitute wheat flour in donuts. The donuts were prepared with 0, 20, 40, 60, and 80% Hom Nin rice flour (HNF). The donuts were subjected to proximate, texture, color and sensory evaluations. The results of the study revealed that the ash, moisture, crude fiber contents increased while crude fat and protein contents decreased as the level of HNF increased. The hardness and chewiness of donut increased as the HNF increased but the cohesiveness, springiness, and specific volume decreased. Color of donut (L*, a*, and b* values) decreased with the addition of HNF. Overall acceptability for the 20-40% HNF additions did not differ significantly from the score of the 100% wheat flour.Keywords: Hom Nin rice, donut, texture evaluation, sensory evaluation.
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1887102 Optimization of Fiber Rich Gluten-Free Cookie Formulation by Response Surface Methodology
Authors: Bahadur Singh Hathan, B. L. Prassana
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Most of the commercial gluten free products are nutritionally inferior when compared to gluten containing counterparts as manufacturers most often use the refined flours and starches. So it is possible that people on gluten free diet have low intake of fibre content. The foxtail millet flour and copra meal are gluten free and have high fibre and protein contents. The formulation of fibre rich gluten free cookies was optimized by response surface methodology considering independent process variables as proportion of Foxtail millet (Setaria italica) flour in mixed flour, fat content and guar gum. The sugar, sodium chloride, sodium bicarbonates and water were added in fixed proportion as 60, 1.0, 0.4 and 20% of mixed flour weight, respectively. Optimum formulation obtained for maximum spread ratio, fibre content, surface L-value, overall acceptability and minimum breaking strength were 80% foxtail millet flour in mixed flour, 42.8 % fat content and 0.05% guar gum.Keywords: Copra meal flour, Fiber rich gluten-free cookies, Foxtail millet flour, Optimization
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2343101 Quality Evaluation of Cookies Produced from Blends of Sweet Potato and Fermented Soybean Flour
Authors: Abayomi H. T., Oresanya T. O., Opeifa A. O., Rasheed T. R.
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The study was conducted to evaluate the quality characteristics of cookies produced from sweet potato-fermented soybean flour. Cookies were subjected to proximate and sensory analysis to determine the acceptability of the product. Protein, fat and ash increased as the proportion of soybean flour increased, ranging from 13.8-21.7, 1.22-5.25 and 2.20-2.57 respectively. The crude fibre content was within the range of 3.08-4.83%. The moisture content of the cookies decreased with increase in soybean flour from 3.42- 2.13%. Cookies produced from whole sweet potato flour had the highest moisture content of 3.42% while 30% substitution had the lowest moisture content 2.13%. A nine point hedonic scale was used to evaluate the organoleptic characteristics of the cookies. The sensory analysis indicated that there was no significant difference between the cookies produced even when compared to the control 100% sweet potato cookies. The overall acceptance of the cookies was ranked to 20% soybean flour substitute.
Keywords: Cookies, Fermented Soybean, Overall Acceptability, Sweet Potatoes.
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 5477100 Nutritional Evaluation of Sorghum Flour (Sorghumbicolor L. Moench) During Processing of Injera
Authors: Noha A. Mohammed, Isam A. Mohamed Ahmed, Elfadil E. Babiker
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The present study was carried out to evaluate the nutritional value of sorghum flour during processing of injera (unleavened thick bread). The proximate composition of sorghum flour before and after fermentation and that of injera was determined. Compared to the raw flour and fermented one, injera had low protein (11.55%), ash (1.57%) and fat (2.40%) contents but high in fiber content. Moreover, injera was found to have significantly (P ≤ 0.05) higher energy (389.08 Kcal/100g) compared to raw and fermented sorghum flour. Injera contained lower levels of anti-nutritional factors (polyphenols, phytate and tannins) compared to raw and fermented sorghum. Also it was found to be rich in Ca (4.75mg/100g), Fe (3.95 mg/100g), and Cu (0.7 mg/100g) compared to that of raw and fermented flour. Moreover, both the extractable minerals and protein digestibility were high for injera due to low amount of anti-nutrients. Injera was found to contain an appreciable amount of amino acids except arginine and tyrosine.Keywords: Cooking, Fermentation, Malt, Protein fractions, Sorghum.
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 410399 Effect of Flour Concentration and Retrogradation Treatment on Physical Properties of Instant Sinlek Brown Rice
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.
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 161598 Determination of Some Chemical Properties of Uncommon Flours
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, Lupine, Chestnut, Flour, Antioxidant properties, Oxalate.
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 242197 Comparisons of Antioxidant Activity and Bioactive Compounds of Dragon Fruit Peel from Various Drying Methods
Authors: L.Wiset, N. Poomsa-ad, V. Srilaong
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The peel of dragon fruit is a byproduct left over after consuming. Normally, the use of plants as antioxidant source must be dried before further process. Therefore, the aim of this study is interesting to dry the peel by heat pump dryer (45 ºC) and fluidized bed dryer (110 º C) compared with the sun drying method. The sample with initial moisture content of about 85-91% wet basis was dried down to about 10% wet basis where it took 620 and 25 min for heat pump dryer and fluidized bed dryer, respectively. However, the sun drying took about 900 min to dry the peel. After that, sample was evaluated antioxidant activity, -carotene and betalains contents. The results found that the antioxidant activity and betalains contents of dried peel obtained from heat pump and fluidized bed dryings were significantly higher than that sun drying (p 0.05). Moreover, the drying by heat pump provided the highest -carotene content.
Keywords: Pitaya, betalains, β-carotene, antioxidant.
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 485096 Physical Properties and Resistant Starch Content of Rice Flour Residues Hydrolyzed by α-Amylase
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
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 308095 Energy Evaluation and Utilization of Cassava Peel for Lactating Dairy Cows
Authors: Pipat Lounglawan, Yutthapong Sornwongkaew, Wassana Lounglawan, Wisitiporn Suksombat
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The experiment was then conducted to investigate the effect of cassava peel addition in the concentrate on the performance of lactating dairy cows. Twenty four Holstein Friesian crossbred (>87.5% Holstein Friesian) lactating dairy cows in mid lactation; averaging 12.2+2.1 kg of milk, 119+45 days in milk, 44.1+6.2 months old and 449+33 kg live weight, were stratified for milk yield, days in milk, age, stage of lactation and body weight, and then randomly allocated to three treatment groups. The first, second and third groups were fed concentrates containing the respective cassava peel, 0, 20 and 40%. All cows were fed ad libitum corn silage and freely access to clean water. Dry matter intake, 4%FCM, milk composition and body weight change were affected (P<0.05) by the third treatments (40%). The present study indicated that 20% cassava peel can be used in the concentrate for lactating dairy cows.Keywords: Cassava peel, Energy evaluation, Milk production, Dairy cattle
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 203594 Optimization for Subcritical Water Extraction of Phenolic Compounds from Rambutan Peels
Authors: Nuttawan Yoswathana, M. N. Eshtiaghi
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Rambutan is a tropical fruit which peel possesses antioxidant properties. This work was conducted to optimize extraction conditions of phenolic compounds from rambutan peel. Response surface methodology (RSM) was adopted to optimize subcritical water extraction (SWE) on temperature, extraction time and percent solvent mixture. The results demonstrated that the optimum conditions for SWE were as follows: temperature 160°C, extraction time 20min. and concentration of 50% ethanol. Comparison of the phenolic compounds from the rambutan peels in maceration 6h, soxhlet 4h, and SWE 20min., it indicated that total phenolic content (using Folin-Ciocalteu-s phenol reagent) was 26.42, 70.29, and 172.47mg of tannic acid equivalent (TAE) per g dry rambutan peel, respectively. The comparative study concluded that SWE was a promising technique for phenolic compounds extraction from rambutan peel, due to much more two times of conventional techniques and shorter extraction times.
Keywords: Subcritical water extraction, Rambutan peel, phenolic compounds, response surface methodology
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 363793 Evaluation of Storage Stability and Quality Parameters in Biscuit Made from Blends of Wheat, Cassava (Manihot esculenta) and Carrot (Daucus carota) Flour
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 APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 79192 Evaluation of Sensory Attributes of Snack from Maize-Moringa Seed Flour Blends
Authors: O. Aluko, M. R. Brai, A. O. Adelore
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Healthy snack (cookie) was produced from corn flour and moringa seed flour blends. The samples were mixed in various proportions and analysed for proximate composition and functional characteristics. The healthy snack (cookies) was evaluated for sensory parameters of Colour, Crispness, Taste, Aroma and Overall Acceptability. The proximate analysis of the flour obtained from different proportion showed that proximate composition increased with increase in substitution level of moringa seed flour especially with protein, fat and crude fibre. The protein contents of samples range from 1.75 to 6.58, fat from 0.60 to 6.80, while fibre from 0.85 to 2.06. There was no significance difference in the functional properties of the blend when compared with 100% corn flour. Sensory evaluation results shows a significant difference in Colour, Taste, Crispness, Aroma and Overall Acceptability of healthy snack (cookies) sample from different blends at 5% significance level.
Keywords: Healthy snack, moringa.
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 382291 Extraction and Characterization of Oil from Avocado Peels
Authors: Tafere Aga Bullo
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The peels of avocados, like other fruit peels, are commonly discarded, not knowing their potential use. This study carried out to extract oils from avocado peels and to characterize the extracted oils with the view to determine their suitability for consumption and other uses. Soxhlet apparatus was used for extraction using n-hexane as a solvent, which is chosen based on the fact that it has a very low value of toxicity and a great extraction rate. The proximate analysis and physicochemical properties of the extracted oil were investigated. The percentage yield of oil extracted from the peel was found to be 40.6%. From this study, the optimum operating conditions for the extraction of oil from avocado peel oil for the particle size of 2.6 mm, solvent type N-hexane and extraction time of 3-5 hr. were considered. A general factorial design was applied to investigate the effect of process variables on oil yield. Maximum oil yield of 40.6% was obtained at an extraction time of 5 hr. The extracted avocado peel oil can be widely used in pharmaceutical and energy production.
Keywords: Avocado fruits, avocado oil, avocado peel oil, characterization.
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 90790 Pomelo Peel: Agricultural Waste for Biosorption of Cadmium Ions from Aqueous Solutions
Authors: Wanna Saikaew, Pairat Kaewsarn, Wuthikorn Saikaew
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The ability of pomelo peel, a natural biosorbent, to remove Cd(II) ions from aqueous solution by biosorption was investigated. The experiments were carried out by batch method at 25 °C. The influence of solution pH, initial cadmium ion concentrations and contact times were evaluated. Cadmium ion removal increased significantly as the pH of the solution increased from pH 1 to pH 5. At pH 5, the cadmium ion removal reached a maximum value. The equilibrium process was described well by the Langmuir isotherm model, with a maximum biosorption capacity of 21.83 mg/g. The biosorption was relatively quick, (approx. 20 min). Biosorption kinetics followed a pseudo-second-order model. The result showed that pomelo peel was effective as a biosorbent for removing cadmium ions from aqueous solution. It is a low cost material that shows potential to be applied in wastewater technology for remediation of heavy metal contamination.
Keywords: Pomelo peel, biosorption, Cadmium ions.
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 352989 Zinc Adsorption Determination of H2SO4 Activated Pomegranate Peel
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 APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 73688 Preservation of Millet Flour by Refrigeration: Changes in Total Protein and Amino Acids Composition During Storage
Authors: ElShazali A. Mohamed, Isam A. Mohamed Ahmed, Elfadil E. Babiker
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This work describes refrigeration effects during storage on total protein and amino acids composition of raw and processed flour of two pearl millet cultivars (Ashana and Dembi). The protein content of the whole raw flour was found to be 14.46 and 13.38% for Ashana and Dembi cultivars, respectively. Dehulling of the grains reduced the protein content to 13.38 and 12.67% for the cultivars, respectively. For both cultivars, the protein content of the whole and dehulled raw flour before and after cooking was slightly decreased when the flour was stored for 60 days even after refrigeration. The effect of refrigeration process in combination with the storage period, cooking or dehulling was found to be vary between amino acids and even between cultivars. Regardless of the storage period and processing method, the amino acids content was remained unchanged after refrigeration for both cultivars.
Keywords: Amino acids, dehulling, Irradiation, Millet, protein content.
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 190587 The Adsorption of Zinc Metal in Waste Water Using ZnCl2 Activated Pomegranate Peel
Authors: S. N. Turkmen, A. S. Kipcak, N. Tugrul, E. M. Derun, S. Piskin
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Activated carbon is an amorphous carbon chain which has extremely extended surface area. High surface area of activated carbon is due to the porous structure. Activated carbon, using a variety of materials such as coal and cellulosic materials; can be obtained by both physical and chemical methods. The prepared activated carbon can be used for decolorize, deodorize and also can be used for removal of organic and non-organic pollution. In this study, pomegranate peel was subjected to 800W microwave power for 1 to 4 minutes. Also fresh pomegranate peel was used for the reference material. Then ZnCl2 was used for the chemical activation purpose. After the activation process, activated pomegranate peels were used for the adsorption of Zn metal (40 ppm) in the waste water. As a result of the adsorption experiments, removal of heavy metals ranged from 89% to 85%.
Keywords: Activated carbon, chemical activation, microwave, pomegranate peel.
Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2801