Search results for: flour blends

Authors: Simon Bambang Widjanarko, Novita Wijayanti, Aji Sutrisno

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There is long history of konjac tubers being used as a cure for certain diseases in China and Japan. Konjac flour is prepared from konjac tubers and it contains high concentration of glucomannan. Konjac Glucomannan (KGM) is dietary fiber and the role of which has been demonstrated in weight reduction, lowering blood cholesterol and sugar level, promoting intestinal activity etc. Konjac glucomanan has a property of swelling by absorbing water, more than a hundred times its own weight. Therefore it helps increasing weight of feces, water content of feces, and promotes satiety feeling. Mode of actions of dietary fibre as laxatives agents includes holding water inside the bowel lumen, inhibition of water absorption in the colon and stimulating colonic motility. Number of fecal pellets did not effected in rats were fed on 300 and 600 mg/kg of konjac flour, as well as constipated control and Dulcolax treatment. Water content, weight of fecal pellets and gastrointestinal transit ratio were higher in rats treated with 600 mg/kg than 300 mg/kg of konjac flour. Rats were administered with Dulcolax showed the highest gastrointestinal transit ratio, followed by 600 mg/kg konjac flour. The lowest feed consumption was noted in 600 mg/kg konjac flour diet group.

Keywords: Laxative, konjac flour, Amorphophallus muelleri Blume, glucomannan, constipation.

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Authors: Marijana M. Ačanski, Kristian A. Pastor, Djura N. Vujić

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The identification of lipid and soluble sugar components in flour samples of different cultivars belonging to common oat species (Avena sativa L.) was performed: spring oat, winter oat and hulless oat. Fatty acids were extracted from flour samples with n-hexane, and derivatized into volatile methyl esters, using TMSH (trimethylsulfonium hydroxide in methanol). Soluble sugars were then extracted from defatted and dried samples of oat flour with 96% ethanol, and further derivatized into corresponding TMS-oximes, using hydroxylamine hydrochloride solution and BSTFA (N,O-bis-(trimethylsilyl)-trifluoroacetamide). The hexane and ethanol extracts of each oat cultivar were analyzed using GC-MS system. Lipid and simple sugar compositions are very similar in all samples of investigated cultivars. Chemometric tool was applied to numeric values of automatically integrated surface areas of detected lipid and simple sugar components in their corresponding derivatized forms. Hierarchical cluster analysis shows a very high similarity between the investigated flour samples of oat cultivars, according to the fatty acid content (0.9955). Moderate similarity was observed according to the content of soluble sugars (0.50). These preliminary results support the idea of establishing methods for oat flour authentication, and provide the means for distinguishing oat flour samples, regardless of the variety, from flour samples made of other cereal species, just by lipid and simple sugar profile analysis.

Keywords: Authentication, chemometrics, GC-MS, lipid and soluble sugar composition, oat cultivars.

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Authors: Supatchalee Sirichokworrakit

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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.

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Authors: Naruemon Prapasuwannakul

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Soymilk residue is obtained as a byproduct from soymilk and tofu production with little economic value. It contains high protein and fiber as well as various minerals and phyto-chemical compounds. The objective of this research was to substitute soymilk residue for wheat flour in gyoza skin in order to enhance value of soymilk residue and increase protein and fiber content of gyoza skin. Wheat flour was replaced with soymilk residue from 0 to 40%. The soy milk residue prepared in this research contains 26.92%protein, 3.58% fiber, 2.88% lipid, 6.29% ash and 60.33% carbohydrate. The results showed that increasing soymilk residue decreased lightness (L*value), tensile strength and sensory attributes but increased redness (a*), yellowness (b*), protein and fiber contents of product. The result also showed that the gyoza skin substituted with 30% soymilk residue was the most acceptable (p≤0.05) and its protein and fiber content increased up to 45 % and 867 % respectively.

Keywords: Gyoza skin, sensory, soymilk residue, wheat flour.

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Authors: Velmurugan. A, Loganathan. M

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The increased number of automobiles in recent years has resulted in great demand for fossil fuel. This has led to the development of automobile by using alternative fuels which include gaseous fuels, biofuels and vegetables oils as fuel. Energy from biomass and more specific bio-diesel is one of the opportunities that could cover the future demand of fossil fuel shortage. Biomass in the form of cashew nut shell represents a new energy source and abundant source of energy in India. The bio-fuel is derived from cashew nut shell oil and its blend with diesel are promising alternative fuel for diesel engine. In this work the pyrolysis Cashew Nut Shell Liquid (CNSL)-Diesel Blends (CDB) was used to run the Direct Injection (DI) diesel engine. The experiments were conducted with various blends of CNSL and Diesel namely B20, B40, B60, B80 and B100. The results are compared with neat diesel operation. The brake thermal efficiency was decreased for blends of CNSL and Diesel except the lower blends of B20. The brake thermal efficiency of B20 is nearly closer to that of diesel fuel. Also the emission level of the all CNSL and Diesel blends was increased compared to neat diesel. The higher viscosity and lower volatility of CNSL leads to poor mixture formation and hence lower brake thermal efficiency and higher emission levels. The higher emission level can be reduced by adding suitable additives and oxygenates with CNSL and Diesel blends.

Keywords: Bio-oil, Biodiesel, Cardanol, Cashew nut shell liquid (CNSL)

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Authors: A. Engin Özçelik, Hasan Aydoğan, Mustafa Acaroğlu

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In the present study, the effects of bioethanol-unleaded gasoline blends on engine performance were investigated in a spark ignition engine. Fuel containing 100% ethanol (E100), fuel blend containing 40% bioethanol by volume (E40) and 100% unleaded gasoline (E0) were tested and the test results were compared. As the result of the study, it was found that the use of unleaded gasoline and bioethanol-unleaded gasoline blends as fuel did not cause a significant change in engine performance. The results of the engine tests showed that the use of unleaded gasoline-bioethanol blends as fuel caused a decrease in engine torque and engine power depending on the increase in the ratio of bioethanol in the fuel blend. As the result of these decreases, increases of up to 30% were observed in the specific fuel consumption of the engine.

Keywords: Bioetanol, engine performance, unleaded gasoline.

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Authors: Omima E. Fadlallah, Abdullahi H. El Tinay, Elfadil E. Babiker

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Sorghum flour was supplemented with 15 and 30% chickpea flour. Sorghum flour and the supplement were fermented at 35 oC for 0, 8, 16, and 24 h. Changes in pH, titrable acidity, total soluble solids, protein content, in vitro protein digestibility and amino acid composition were investigated during fermentation and/or after supplementation of sorghum flour with chickpea. The pH of the fermenting material decreased sharply with a concomitant increase in the titrable acidity. The total soluble solids remained unchanged with progressive fermentation time. The protein content of sorghum cultivar was found to be 9.27 and that of chickpea was 22.47%. The protein content of sorghum cultivar after supplementation with15 and 30% chickpea was significantly (P ≤ 0.05) increased to 11.78 and 14.55%, respectively. The protein digestibility also increased after fermentation from 13.35 to 30.59 and 40.56% for the supplements, respectively. Further increment in protein content and digestibility was observed when supplemented and unsupplemented samples were fermented for different periods of time. Cooking of fermented samples was found to increase the protein content slightly and decreased digestibility for both supplements. Amino acid content of fermented and fermented and cooked supplements was determined. Supplementation was found to increase the lysine and therionine content. Cooking following fermentation decreased lysine, isoleucine, valine and sulfur containg amino acids.

Keywords: Amino acid, Chickpea, Cooking, Fermentation, protein, Sorghum.

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Authors: Nasehi, B., Mortazavi, S. A., Razavi, S.

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The influence of full-fat soy flour (FFSF) and extrusion conditions on the mechanical characteristics of dry spaghetti were evaluated. Process was performed with screw speed of 10-40rpm and water circulating temperature of 35-70°C. Data analysis using mixture design showed that this enrichment resulted in significant differences in mechanical strength.

Keywords: Pasta, Mixture design, Enrichment, Texture.

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Authors: Nneka N. Uchegbu, Charles N. Ishiwu

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The nutritional composition and hypoglycaemic effect of crackers produced from blend of sprouted pigeon pea, unripe plantain and brewers’ spent grain and fed to Alloxan induced diabetic rat was investigated. Crackers were produced from different blends of sprouted pigeon pea, unripe plantain and brewers’ spent grain. The crackers were evaluated for proximate composition, amino acid profile and antinutritional factors. Blood glucose levels of normal and diabetic rats fed with the control sample and different formulations of cracker were measured. The protein content of the samples were significantly different (p<0.05) from each other with sample A having the lowest value and sample B with the highest value. The values obtained showed that the samples contained most of the amino acids that are found in plant proteins. The levels of antinutritional factor determined were generally low. Administration of the formulated cracker meals led to a significant reduction in the fasting blood glucose level in the diabetic rats. The present study concluded that consumption of crackers produced from this composite flour could be recommended for the diabetics and those who are sceptical about the disease.

Keywords: Crackers, diabetics rat, sprouted pigeon pea, unripe plantain and brewers’ spent grain.

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Authors: Laila Ozola, Evita Straumite

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Celiac disease is a permanent enteropathy caused by the ingestion of gluten, a protein occurring in wheat, rye and barley. The only way of the effective daily treatment is a strict gluten-free diet. From the investigation of products available in the local market, it was found that Latvian producers do not offer gluten-free products. The aim of this research was to study and analyze changes of celiac patient’s attitude to gluten-free product quality and availability in the Latvian market and purchasing habits. The survey was designed using website www.visidati.lv, and a questionnaire was sent to people suffering from celiac disease. The first time the respondents were asked to fill in the questionnaire in 2011, but now repeatedly from the beginning of September 2013 till the end of January 2014. The questionnaire was performed with 75 celiac patients, respondents were from all Latvian regions and they answered 16 questions. One of the most important questions was aimed to find out consumers’ opinion about quality of gluten-free products, consumption patterns of gluten-free products, and, moreover, their interest in products made in Latvia. Respondents were asked to name gluten-free products they mainly buy and give specific purchase locations, evaluate the quality of products and necessity for products produced in Latvia. The results of questionnaire show that the consumers are satisfied with the quality of gluten-free flour, flour blends, sweets and pasta, but are not satisfied with the quality of bread and confectionery available in the Latvian markets.

Keywords: Consumers, gluten-free products, quality, survey.

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Authors: Fadilah Fadilah, Rochmadi Rochmadi, Siti Syamsiah, Djagal W. Marseno

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Glucomannan can be found in the tuber of porang together with starch and proteinaceous components which were regarded as impurities. An enzymatic process for obtaining higher glucomannan content from Porang flour have been conducted. Papain was used for hydrolysing proteinaceous components in Porang flour which was conducted after a simultaneous extraction of glucomannan and enzymatic starch hydrolysis. Three variables affecting the rate were studied, i.e. temperature, the amount of enzyme and the stirring speed. The ninhydrin method was used to determine degree of protein hydrolysis. Results showed that the rising of degree of hydrolysis were fast in the first ten minutes of the reaction and then proceeded slowly afterward. The optimum temperature for hydrolysis was 60 ^oC. Increasing the amount of enzyme showed a remarkable effect to degree of hydrolysis, but the stirring speed had no significant effect. This indicated that the reaction controlled the rate of hydrolysis.

Keywords: Degree of hydrolysis, ninhydrin, papain, porang flour, proteinaceous components.

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Authors: Marianna I. Triantou, Petroula A. Tarantili

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In this research work, poly (acrylonitrile-butadienestyrene)/ polypropylene (ABS/PP) blends were processed by melt compounding in a twin-screw extruder. Upgrading of the thermal characteristics of the obtained materials was attempted by the incorporation of organically modified montmorillonite (OMMT), as well as, by the addition of two types of compatibilizers; polypropylene grafted with maleic anhydride (PP-g-MAH) and ABS grafted with maleic anhydride (ABS-g-MAH). The effect of the above treatments was investigated separately and in combination. Increasing the PP content in ABS matrix seems to increase the thermal stability of their blend and the glass transition temperature (Tg) of SAN phase of ABS. From the other part, the addition of ABS to PP promotes the formation of its β-phase, which is maximum at 30 wt% ABS concentration, and increases the crystallization temperature (Tc) of PP. In addition, it increases the crystallization rate of PP.The β-phase of PP in ABS/PP blends is reduced by the addition of compatibilizers or/and organoclay reinforcement. The incorporation of compatibilizers increases the thermal stability of PP and reduces its melting (ΔΗm) and crystallization (ΔΗc) enthalpies. Furthermore it decreases slightly the Tgs of PP and SAN phases of ABS/PP blends. Regarding the storage modulus of the ABS/PP blends, it presents a change in their behavior at about 10°C and return to their initial behavior at ~110°C. The incorporation of OMMT to no compatibilized and compatibilized ABS/PP blends enhances their storage modulus.

Keywords: Acrylonitrile, butadiene, styrene terpolymer, compatibilizer, organoclay, polypropylene.

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Authors: Folasade F. Awe, Tayo N. Fagbemi, Comfort F. Ajibola, Adebanjo A. Badejo

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The antioxidant capability of beverage blends made from cocoa, zobo and ginger with standard antioxidant assay procedures was investigated. The DPPH (2,2-diphenyl-1- picrylhydrazyl) scavenging capacity ranged from 21.2-25.8% in comparison with GSH of 37.1%. The ferric reducing ability was highest in the zobo drink and lowest in ginger. The superoxide scavenging capacity was also highest in the zobo drink followed by the drink with alkalized cocoa. The metal chelating power decreased as the level of zobo in the blends decreases. The chelating power of zobo and ginger were significantly lower than the natural and alkalized cocoa. The 100% zobo drink inhibited linoleic acid till the fifth day while natural and alkalized cocoa as well as the blend with 50% alkalized cocoa inhibited linoleic acid greatly till the sixth day. The finding describes the potential health benefit of the phytochemical antioxidants of cocoa:zobo:ginger beverage blends.

Keywords: Antioxidant, cocoa, ginger, health benefit, zobo blend.

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Authors: Michael Tupý, Dagmar Měřínská, Alice Tesaříková-Svobodová, Christian Carrot, Caroline Pillon, Vít Petránek

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The mechanical properties of blends consisting of plasticized poly(vinyl butyral) (PVB) and plasticized poly(vinyl chloride) (PVC) are studied, in order to evaluate the possibility of using recycled PVB waste derived from windshields. PVC was plasticized with 38% of diisononyl phthalate (DINP), while PVB was plasticized with 28% of triethylene glycol, bis(2-ethylhexanoate) (3GO). The optimal process conditions for the PVB/PVC blend in 1:1 ratio were determined. Entropy was used in order to theoretically predict the blends miscibility. The PVB content of each blend composition used was ranging from zero to 100%. Tensile strength and strain were tested. In addition, a comparison between recycled and original PVB, used as constituents of the blend, was performed.

Keywords: Poly(vinyl butyral), poly(vinyl chloride), windshield, polymer waste, mechanical properties.

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Authors: A. Keramaris, T. Sawidis, E. Kasapidou, P. Mitlianga

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Although the gastronomy of the Greeks of Pontus is well-known, it has not received the same level of scientific scrutiny as another Greek local cuisine, that of Crete. As a result, we planned to concentrate our research on Greek Pontic cuisine to shed light on its distinct recipes, food products, and, ultimately, its characteristics. The Greeks of Pontus have one of Greece's most distinguished local cuisines, having lived for a long time in the northern part (Black Sea Region) of modern Turkey and now widely inhabiting northern Greece. Despite its simplicity, their cuisine contains several mouthwatering delicacies. Even though they have been in Greece for a century, their gastronomic culture remains an important part of their collective identity. As a first step toward understanding Greek Pontic cuisine, furniko flour, one of its most well-known traditional products, was investigated. For this project, we targeted residents of Western Macedonia, a province in northern Greece with a large population of descendants of Pontus Greeks who are primarily engaged in agricultural activities. In this quest, we approached a descendant of Pontus Greeks who is involved in the production of furniko flour and agreed to show us the entire process as we participated in it. Furniko flour is made from heirloom non-hybrid corn. When the moisture content of the seeds is low enough to make them suitable for roasting, they are harvested by hand. Harvesting by hand entails removing the cob from the plant and separating the husks. The harvested cobs are then roasted in a traditional wood oven for 24 hours. After that, the these are collected and stored in sacks. The next step is to extract the seeds by rubbing the cobs together. Ideally, the seeds should be ground in a traditional stone hand mill. The outcome of this process is aromatic, dark golden furniko flour, which is used to make havitz. Along with the furniko flour preparation, we also documented the havitz cooking process (a porridge-like corn flour dish). One of the most delectable dishes in Greek Pontic cuisine, this savory delicacy is simple to prepare. Because of the ingredients of furniko flour, havitz is a highly nutritious dish, according to the research participant. Furthermore, he claims that preparing havitz is a wonderful way to bring families together, share stories, and revisit happy memories. Finally, as an initial effort to highlight elements of Pontic Greek cuisine, this study illustrates the traditional preparation of furniko flour and its use in various traditional recipes. Our next objective would be to evaluate the nutritional value of furniko flour by analyzing its chemical components.

Keywords: Furniko flour, Greek Pontic cuisine, Havitz, traditional foods.

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Authors: Nor Hayati Ibrahim, Yaakob B. Che Man, Chin Ping Tan, Nor Aini Idris

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Interaction effects of xanthan gum (XG), carboxymethyl cellulose (CMC), and locust bean gum (LBG) on the flow properties of oil-in-water emulsions were investigated by a mixture design experiment. Blends of XG, CMC and LBG were prepared according to an augmented simplex-centroid mixture design (10 points) and used at 0.5% (wt/wt) in the emulsion formulations. An appropriate mathematical model was fitted to express each response as a function of the proportions of the blend components that are able to empirically predict the response to any blend of combination of the components. The synergistic interaction effect of the ternary XG:CMC:LBG blends at approximately 33-67% XG levels was shown to be much stronger than that of the binary XG:LBG blend at 50% XG level (p < 0.05). Nevertheless, an antagonistic interaction effect became significant as CMC level in blends was more than 33% (p < 0.05). Yield stress and apparent viscosity (at 10 s-1) responses were successfully fitted with a special quartic model while flow behaviour index and consistency coefficient were fitted with a full quartic model (R2 adjusted ≥ 0.90). This study found that a mixture design approach could serve as a valuable tool in better elucidating and predicting the interaction effects beyond the conventional twocomponent blends.

Keywords: O/W emulsions, flow behavior, polysaccharideinteraction, mixture design.

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Authors: H. Apaza, L. Chévez, H. Loro

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Plastic and microplastic pollution in human food chain is a big problem for human health that requires more elaborated techniques that can identify their presences in different kinds of food. Hyperspectral imaging technique is an optical technique than can detect the presence of different elements in an image and can be used to detect plastics and microplastics in a scene. To do this statistical techniques are required that need to be evaluated and compared in order to find the more efficient ones. In this work, two problems related to the presence of plastics are addressed, the first is to detect and identify pieces of plastic immersed in almond seeds, and the second problem is to detect and quantify microplastic in almond flour. To do this we make use of the analysis hyperspectral images taken in the range of 900 to 1700 nm using 4 unmixing techniques of hyperspectral imaging which are: least squares unmixing (LSU), non-negatively constrained least squares unmixing (NCLSU), fully constrained least squares unmixing (FCLSU), and scaled constrained least squares unmixing (SCLSU). NCLSU, FCLSU, SCLSU techniques manage to find the region where the plastic is found and also manage to quantify the amount of microplastic contained in the almond flour. The SCLSU technique estimated a 13.03% abundance of microplastics and 86.97% of almond flour compared to 16.66% of microplastics and 83.33% abundance of almond flour prepared for the experiment. Results show the feasibility of applying near-infrared hyperspectral image analysis for the detection of plastic contaminants in food.

Keywords: Food, plastic, microplastic, NIR hyperspectral imaging, unmixing.

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Authors: Mardiana Ahamad Zabidi, Akmalluddin Md. Yunus

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Soursop (Anona muricata) is one of the underutilized tropical fruits containing nutrients, particularly dietary fibre and antioxidant properties that are beneficial to human health. This objective of this study is to investigate the feasibility of matured soursop pulp flour (SPF) to be substituted with high-protein wheat flour in bread. Bread formulation was substituted with different levels of SPF (0%, 5%, 10% and 15%). The effect on physicochemical properties and sensory attributes were evaluated. Higher substitution level of SPF resulted in significantly higher (p<0.05) fibre, protein and ash content, while fat and carbohydrate content reduced significantly (p<0.05). FESEM showed that the bread crumb surface of control and 5% SPF appeared to distribute evenly and coalesced by thin gluten film. However, higher SPF substitution level in bread formulation exhibited a deleterious effect by formation of discontinuous gluten network. For texture profile analysis, 5% SPF bread resulted in the lowest value of hardness. The score of sensory evaluation showed that 5% SPF bread received good acceptability and is comparable with control bread.

Keywords: Bread, Physicochemical properties, Scanning electron microscopy (SEM), Sensory attributes, Soursop pulp flour.

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Authors: Sanjay Kumar Awasthi, Sunil Kumar Bajpai, Surendra Kumar Pandey, Ajay Utiye

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The effect of gamma irradiation on micro-hardness of polymer blends of poly (ethyl methacrylate)(PEMA) and poly (ethylene oxide) (PEO) has been investigated to detect the radiation induced crosslinking. The blend system comprises a noncrystallizable polymer, PEMA and a crystallizable polymer, PEO. On irradiation, the overall hardness of the blend specimens for different dose levels infers occurrence of a crosslinking process. The radiation-induced crosslinking was greater for blends having lower concentration of PEO. However, increase in radiation dose causes softening of blend system due to radiation induced scissioning of the chains

Keywords: Microhardness, Radiation induced crosslinking, Solution cast technique, Vicker's hardness number.

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Authors: G Lakshmi Narayana Rao, S Sampath, K Rajagopal

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Transesterified vegetable oils (biodiesel) are promising alternative fuel for diesel engines. Used vegetable oils are disposed from restaurants in large quantities. But higher viscosity restricts their direct use in diesel engines. In this study, used cooking oil was dehydrated and then transesterified using an alkaline catalyst. The combustion, performance and emission characteristics of Used Cooking oil Methyl Ester (UCME) and its blends with diesel oil are analysed in a direct injection C.I. engine. The fuel properties and the combustion characteristics of UCME are found to be similar to those of diesel. A minor decrease in thermal efficiency with significant improvement in reduction of particulates, carbon monoxide and unburnt hydrocarbons is observed compared to diesel. The use of transesterified used cooking oil and its blends as fuel for diesel engines will reduce dependence on fossil fuels and also decrease considerably the environmental pollution.

Keywords: Combustion characteristics, diesel engine, emission characteristics, used cooking oil.

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Authors: K. Manikandan, T. Viruthagiri

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Studies on Simultaneous Saccharification and Fermentation (SSF) of corn flour, a major agricultural product as the substrate using starch digesting glucoamylase enzyme derived from Aspergillus niger and non starch digesting and sugar fermenting Saccharomyces cerevisiae in a batch fermentation. Experiments based on Central Composite Design (CCD) were conducted to study the effect of substrate concentration, pH, temperature, enzyme concentration on Ethanol Concentration and the above parameters were optimized using Response Surface Methodology (RSM). The optimum values of substrate concentration, pH, temperature and enzyme concentration were found to be 160 g/l, 5.5, 30°C and 50 IU respectively. The effect of inoculums age on ethanol concentration was also investigated. The corn flour solution equivalent to 16% initial starch concentration gave the highest ethanol concentration of 63.04 g/l after 48 h of fermentation at optimum conditions of pH and temperature. Monod model and Logistic model were used for growth kinetics and Leudeking – Piret model was used for product formation kinetics.

Keywords: Simultaneous Saccharification and Fermentation(SSF), Corn Starch, Ethanol, Logisitic Model.

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Authors: Jovana Petrović, Ivana Lončarević, Vesna Tumbas Šaponjac, Biljana Pajin, Danica Zarić

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Pomace, a by-product from fruit processing industry is the potential source of valuable bioactive. Cookies are popular, ready to eat and low price foods; therefore, enrichment of these products is of great importance. In this work, bioactive compounds extracted from cherry pomace, encapsulated in soy and whey proteins, have been incorporated in cookies, replacing 10 (SP10 and WP10) and 15% of wheat flour (SP15 and WP15). Cookie geometry (diameter (D), thickness (T) and spread ratio (D/T)), cookie weight, cookie hardness and cookie surface colour were measured. Sensory characteristics are also examined. The results show that encapsulated cherry pomace bioactives have positively influenced the cookie mass. Diameter, redness (a* value) and cookie hardness increased. Sensory evaluation of cookies, revealed that up to 15% substitution of wheat flour with WP encapsulate produced acceptable cookies similar to the control (100% wheat flour) cookies.

Keywords: Cherry pomace, polyphenols, microencapsulation, cookies, physical characteristics.

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Authors: Ajay V. Kolhe, R. E. Shelke, S. S. Khandare

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The use of biodiesel in conventional diesel engines results in substantial reduction of unburned hydrocarbon, carbon monoxide and particulate matters. The performance, emission and combustion characteristics of a single cylinder four stroke variable compression ratio engine when fueled with Karanja (Pongamia) methyl ester and its 10-50 % blends with diesel (on a volume basis) are investigated and compared with standard diesel. The suitability of karanja methyl ester as a biofuel has been established in this study. The useful brake power obtained is similar to diesel fuel for all loads. Experiment has been conducted at a fixed engine speed of 1500 rpm, variable load and at compression ratios of 17.5:1 and 18.5:1. The impact of compression ratio on fuel consumption, combustion pressures and exhaust gas emissions has been investigated and presented. Optimum compression ratio which gives best performance has been identified. The results indicate longer ignition delay, maximum rate of pressure rise, lower heat release rate and higher mass fraction burnt at higher compression ratio for pongamia oil methyl ester when compared to that of diesel. The brake thermal efficiency for pongamia oil methyl ester blends and diesel has been calculated and the blend B20 is found to give maximum thermal efficiency. The blends when used as fuel results in reduction of carbon monoxide, hydrocarbon and increase in nitrogen oxides emissions. PME as an oxygenated fuel generated more complete combustion, which means increased torque and power. This is also supported with higher thermal efficiencies of the PME blends. NO_x is slightly increased due to the higher combustion temperature and the presence of fuel oxygen with the blend at full load. PME as a new Biodiesel and its blends can be used in diesel engines without any engine modification.

Keywords: Variable compression ratio CI engine, performance, combustion, emissions, biodiesel.

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Authors: Rahmah, M., Farhan, M., Akidah, N.M.Y

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Polybag and mulch film in agricultural field are used plastics which caused environmental problems after transplantation and planting processes due to the discarded wastes. Thus a degradable polybag was designed in this study to replace non degradable polybag with natural biodegradable resin that is widely available, namely sago starch (SS) and polyvinyl alcohol (PVA). Hybrid blend consists of SS, PVA and linear low density polyethylene (LLDPE) was compounded at different ratios. The thermal and mechanical properties of the blends were investigated. Hybrid films underwent landfill degradation tests for up to 2 months. The films showed gelation and melting transition existed for all three systems with significant melting peaks by LLDPE and PVA. All hybrid blends loses its LLDPE semi crystalline characteristics as PVA and SS systems had disrupted crystallinity and enhanced the amorphosity of the hybrid system. Generally, blending SS with PVA improves the mechanical properties of the SS based materials. Tensile strength of each film was also decreased with the increase of SS contents while its modulus had increased with SS content.

Keywords: Appearance peak, LLDPE, PVA, sago starch.

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Authors: Perminderjit Singh, Randeep Singh

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The performance, emission and combustion characteristics of a single cylinder four stroke variable compression ratio multi fuel engine when fueled with different blends of rice bran oil methyl ester and ethanol are investigated and compared with the results of standard diesel. Bio diesel produced from Rice bran oil by transesterification process has been used in this study. Experiment has been conducted at a fixed engine speed of 1500 rpm, 50% load and at compression ratios of 16.5:1, 17:1, 17.5:1 and 18:1. The impact of compression ratio on fuel consumption, brake thermal efficiency and exhaust gas emissions has been investigated and presented. Optimum compression ratio which gives best performance has been identified. The results indicate longer ignition delay, maximum rate of pressure rise, lower heat release rate and higher mass fraction burnt at higher compression ratio for waste cooking oil methyl ester when compared to that of diesel. The brake thermal efficiency at 50% load for Rice bran oil methyl ester blends and diesel has been calculated and the blend B40 is found to give maximum thermal efficiency. The blends when used as fuel results in reduction of carbon monoxide, hydrocarbon and increase in nitrogen oxides emissions.

Keywords: Biodiesel, Rice bran oil, Transesterification, Ethanol, Compression Ratio.

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Authors: Mishra Chinmaya, Pal Anuj, Tomar Vishvendra Singh, Kumar Naveen

Abstract:

Combustion, emission and performance characterization of a single cylinder diesel engine using methanol diesel blends was carried out. The blends were 5% (v/v) methanol in diesel (MD05) and 10% (v/v) methanol in diesel (MD10). The problem of solubility of methanol and diesel was addressed by an agitator placed inside the fuel tank to prevent phase separation. The results indicated that total combustion duration was reduced by15.8% for MD05 and 31.27% for MD10compared to the baseline data. Ignition delay was increased with increasing methanol volume fraction in the test fuel. Total cyclic heat release was reduced by 1.5% for MD05 and 6.7% for MD10 as compared to diesel baseline. Emissions of carbon monoxide, hydrocarbons along with smoke were reduced and that of nitrogen oxides were increased with rising methanol contents in the test fuel. Full load brake thermal efficiency was marginally reduced with increased methanol composition in the blend.

Keywords: Combustion, diesel engine, emission, methanol, performance.

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Authors: Samra Isadounene, Amar Boukerrou, Dalila Hammiche

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In this work, the composites were prepared with poly(lactic acid) (PLA) and olive husk flour (OHF) with different percentages (10, 20 and 30%) using extrusion method followed by injection molding. The morphological, mechanical properties and thermal behavior of composites were investigated. Tensile strength and elongation at break of composites showed a decreasing trend with increasing fiber content. On the other hand, Young modulus and storage modulus were increased. The addition of OHF resulted in a decrease in thermal stability of composites. The presence of OHF led to an increase in percentage of crystallinity (Xc) of PLA matrix.

Keywords: Biopolymers, composites, mechanical properties, poly(lactic acid).

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Authors: Merve Ozer, Tolga Gokkurt, Yasemen Gokkurt, Ezgi Bozbey

Abstract:

In this study, research has been conducted on the recovery of automotive textile waste, which has heavy use in the automotive sector and consists of PET/PP content, through the upcycling technique of post-product and post-consumer usage. The aim is to investigate the formulation and production methods that will enable the substitution of original PP raw materials, used in the production of plastic edge bands, with PP/PET alloys. The lamination structure of the mentioned waste makes it impossible to separate the incompatible PP and PET phases, thereby hindering the production of high-quality raw materials or products through recycling. In this study, a comprehensive process was examined through a two-step production process using different types of block and maleic-grafted copolymers to achieve compatibility between these two incompatible phases. The obtained plastic raw materials, referred to as PP/PET blends, were examined in detail, with a focus on their mechanical, thermal, and morphological properties, to discuss their substitutability for the original raw materials.

Keywords: Twin screw extruders, mechanical recycling, melt blending, plastic blends, polyethylene, polypropylene, recycling of plastics.

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Authors: Ebunoluwa G. Gabriel, Victoria A. Jideani, Daniel I. O. Ikhu-Omoregbe

Abstract:

The current desire in food and industrial emulsification is the use of natural emulsifiers. Bambara groundnut flour (BGNF) and its starch (BGNS) will serve both emulsifying and nutritional purposes if found suitable. This current study was aimed at investigating the emulsifying properties of BGNF/BGNS. BGNS was extracted from the BGNF. Emulsions were prepared using a wide range of flour-oil-water and starch-oil-water composition as generated through the application of Response Surface (D-optimal) design. Prepared emulsions were investigated for stability to creaming/sedimentation (using the kinetic information from turbiscan) and flocculation/coalescence (by monitoring the droplet diameter growth using optical microscope) over 5 days. The most stable emulsions (one BGNF-stabilized and the other BGNS-stabilized) were determined. The optimal emulsifier/oil composition was 9g/39g for BGNF and 5g/30g for BGNS. The two emulsions had only 30% and 50% growth in oil droplet diameter respectively by day 5, compared to over 3000% in the unstable ones. The BGNF-stabilized emulsions were more stable than the BGNS-stabilized ones. Emulsions were successfully stabilized with BGNF and BGNS.

Keywords: Bambara groundnut, coalescence, creaming, emulsification, emulsion, emulsion stability.

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Authors: Z. Didar, A. Pourfarzad, M. H. Haddad Khodaparast

Abstract:

Nowadays, consumption of whole flours and flours with high extraction rate is recommended, because of their high amount of fibers, vitamins and minerals. Despite nutritional benefits of whole flour, concentration of some undesirable components such as phytic acid is higher than white flour. In this study, effect of several lactic acid bacteria sourdough on Toast bread is investigated. Sourdough from lactic acid bacteria (Lb. plantarum, Lb. reuteri) with different dough yield (250 and 300) is made and incubated at 30°C for 20 hour, then added to dough in the ratio of 10, 20 and 30% replacement. Breads that supplemented with Lb. plantarum sourdough had lower phytic acid. Higher replacement of sourdough and higher DY cause higher decrease in phytic acid content. Sourdough from Lb. plantarum, DY = 300 and 30% replacement cause the highest decrease in phytic acid content (49.63 mg/100g). As indicated by panelists, Lb. reuteri sourdough can present the greatest effect on overall quality score of the breads. DY reduction cause a decrease in bread quality score. Sensory score of Toast bread is 81.71 in the samples that treated with Lb. reuteri sourdough with DY = 250 and 20% replacement.

Keywords: Phytic Acid, Sourdough, Toast Bread, Whole Wheat Flour, Lactic Acid Bacteria.

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