Search results for: bread crumb

Authors: Tatjana Rakcejeva, Lija Dukalska, Olga Petrova, Dace Klava, Emils Kozlinskis, Martins Sabovics

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this study was carried out to investigate the changes in quality parameters of rye bread packaged in different polymer films during convection air-flow thermal treatment process. Whole loafs of bread were placed in polymer pouches, which were sealed in reduced pressure air ambiance, bread was thermally treated in at temperature +(130; 140; and 150) ± 5 ºC within 40min, as long as the core temperature of the samples have reached accordingly +80±1 ºC. For bread packaging pouches were used: anti-fog Mylar®OL12AF and thermo resistant combined polymer material. Main quality parameters was analysed using standard methods: temperature in bread core, bread crumb and crust firmness value, starch granules volume and microflora. In the current research it was proved, that polymer films significantly influence rye bread quality parameters changes during thermal treatment. Thermo resistant combined polymer material film could be recommendable for packaged rye bread pasteurization, for maximal bread quality parameter keeping.

Keywords: bread, thermal treatment, bread crumb, bread crust, starch granule's volume.

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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

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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.

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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: A. Hematian Sourki, F. Tabatabaei Yazdi, M. Ghiafeh Davoodi, S.A. Mortazavi, M. Karimi, S.H. Razavizadegan Jahromi, A. Pourfarzad

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This study investigated the use of modified atmosphere packaging (MAP) and different packaging to extend the shelf life of Barbari flat bread. Three atmospheres including 70%CO2 and 30%N2, 50% CO2 and 50%N2 and a normal air as control were used. The bread samples were packaged in three type pouches. The shelf life was determined by appearance of mold and yeast (M +Y) in Barbari bread samples stored at 25 ± 1°C and 38 ± 2% relative humidity. The results showed that it is possible to prolong the shelf life of Barbari bread from four days to about 21 days by using modified atmosphere packaging with high carbon dioxide concentration and high-barrier laminated and vacuum bags packages. However, the hardness of samples kept in MAP increase significantly by increase of carbon dioxide concentration. The correlation coefficient (r) between headspace CO2 concentration and hardness was 0.997, 0.997 and 0.599 for A, B and C packaging respectively. High negative correlation coefficients were found between the crumb moisture and the hardness values in various packaging. There were significant negative correlation coefficients between sensory parameters and hardness of texture.

Keywords: modified atmosphere packaging, flat bread, Iranian bread, staling, correlation.

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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

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Authors: Florence Uchendu, Tola Atinmo

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Nigerian bread is baked with vitamin A fortified wheat flour. Study aimed at determining its contribution to preschoolers- vitamin A nutriture. A cross-sectional/experimental study was carried out in four poor-urban Local Government Areas (LGAs) of Metropolitan Lagos, Nigeria. A pretested food frequency questionnaire was administered to randomly selected mothers of 1600 preschoolers (24-59 months). Retinyl Palmitate content of fourteen bread samples randomly collected from bakeries in all LGAs was analyzed at 0 and 5 days at 25oC using High Performance Liquid Chromatography. Data analysis was done at p<.05. Mean total intake of vitamin A from bread was 220.40μgRAE (733.94±775.68i.u). Bread contributed 6.5–178.4% of preschoolers RDA (1333i.u/400μgRAE). Mean contribution to vitamin A intake was 55.06±58.18%. Strong statistical significant relationship existed between total vitamin A intake and % RDA which was directly proportional (p<.01). Result indicates that bread made an important contribution towards vitamin A intake in poor-urban Lagosian preschoolers.

Keywords: Bread, dietary intake, Lagos metropolis, preschoolers

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Authors: H. Al-Baghli

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Laboratory trial results of mixing crumb rubber produced from discarded tires with 60/70 pen grade Kuwaiti bitumen are presented on this paper. PG grading and multiple stress creep recovery tests were conducted on Kuwaiti bitumen blended with 15% and 18% crumb rubber at temperatures ranging from 40 to 70 °C. The results from elastic recovery and non-recoverable creep presented optimum performance at 18% rubber content. The optimum rubberized-bitumen mix was next transformed into a pelletized form (PelletPave^®), and was used as a partial replacement to the conventional bitumen in the manufacture of continuously graded hot mix asphalts at a number of binder contents. The trialed PelletPave^® contents were at 2.5%, 3.0%, and 3.5% by mass of asphalt mix. In this investigation, it was not possible to utilize the results of standard Marshall method of mix design (i.e. volumetric, stability and flow tests) and subsequently additional assessment of mix compactability was carried out using gyratory compactor in order to determine the optimum PelletPave^® and total binder contents.

Keywords: Crumb rubber, Marshall mix design, PG grading, rubberized-bitumen.

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Authors: P. Konvalina, I. Capouchová, Z. Stehno

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The organic farmers use wider range of crop varieties than the conventional farming. Bread wheat is the most favorite and the most common food crop. The organic bread wheat is usually of worse technological quality. Therefore, it is supposed to be an attractive alternative to the hulled wheat species (einkorn, emmer wheat and spelt). Twenty-five hulled bread wheat varieties and control bread wheat ones were grown on the certified organic parcel in České Budějovice (the Czech Republic) between 2009 and 2012. Their baking quality was measured and evaluated with standard methods, and in accordance with ICC. The results have shown that the grain of hulled wheat varieties contain a lot of proteins in grains (up to 18 percent); even the organic hulled bread wheat varieties are characterized by such good baking quality. Einkorn and emmer wheat are of worse technological quality of proteins (low values of gluten index and Zeleny test), which is a disadvantage of these two wheat species. On the other hand, spelt wheat is of better technological quality and is similar to the control bread wheat varieties. Mixtures consisting of bread wheat, among others, are considered good alternatives; they may contribute to wider range of use of the hulled wheat species. It is one of the possibilities which may increase the proportion of proteins in bread wheat grains; the nutrition-rich hulled wheat grains may be also used in such way at the same time.

Keywords: Baking quality, organic farming, einkorn, emmer wheat, spelt.

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Authors: Mónika Bartalné-Berceli, Eszter Izsó, Szilveszter Gergely, András Salgó

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Presently a significant portion of the Earth's population does not have access to healthy food. Either because they cannot afford it or because they do not know which one are they. The aim of the VII th Framework Chance project (Nr. 266331) supported by the European Union has been to develop relatively cheap food with favourable nutritional value and it should have acceptable quality for consumers. As one task of the project we manufactured bread products as a basic food. We examined the enrichment of bread products with four kinds of bran, with a special milling product of grain industry (aleurone-rich flour) and with a soy-based sprouted additive. The applied concentration of the six mentioned additives has been optimized and the physical properties of the bread products were monitored. The weight/density of the enriched breads increased a bit, however the volume and height decreased slightly compared to the corresponding data of the control bread. The optimized composition of the final product is favourably affected by these additives having highly preferred composition from nutritional point of view.

Keywords: Aleurone-rich flour, Brans, Bread products, Sprouted soybean, YASO.

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Authors: E. Soboleva, E. Sergachyova, S. G. Davydenko, T. V. Meledina

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Problem of food preservation is extremely important for mankind. Viscous damage ("illness") of bread results from development of Bacillus spp. bacteria. High temperature resistant spores of this microorganism are steady against 120°C) and remain in bread during pastries, potentially causing spoilage of the final product. Scientists are interested in further characterization of bread spoiling Bacillus spp. species. Our aim was to find weather yeast Saccharomyces cerevisiae strains that are able to produce natural antimicrobial killer factor can preserve bread illness. By diffusion method, we showed yeast antagonistic activity against spore-forming bacteria. Experimental technological parameters were the same as for bakers' yeasts production on the industrial scale. Risograph test during dough fermentation demonstrated gas production. The major finding of the study was a clear indication of the presence of killer yeast strain antagonistic activity against rope in bread causing bacteria. After demonstrating antagonistic effect of S. cerevisiae on bacteria using solid nutrient medium, we tested baked bread under provocative conditions. We also measured formation of carbon dioxide in the dough, dough-making duration and quality of the final products, when using different strains of S. cerevisiae. It is determined that the use of yeast S. cerevisiae RCAM 01730 killer strain inhibits appearance of rope in bread. Thus, natural yeast antimicrobial killer toxin, produced by some S. cerevisiae strains is an anti-rope in bread protector.

Keywords: Bakers' yeasts, rope in bread, Saccharomyces cerevisiae.

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Authors: Aswin Kumar Krishnan, Yat Choy Wong, Reiza Mukhlis, Zipeng Zhang, Arul Arulrajah

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The continuous increase in vehicle uptake escalates the number of rubber tyres waste which need to be managed to avoid landfilling and stockpiling. The present research focused on the sustainable use of crumb rubber in clay roof tiles. The properties of roof tiles composed of clay, crumb rubber, NaOH, and Na2SiO3 with 10 wt.% alkaline activator were studied. Tile samples were fabricated by heating the compacted mixtures at 50 °C for 72 hours, followed by a higher heating temperature of 200 °C for 24 hours. The effect of crumb rubber aggregates as a substitution for the raw clay materials were investigated by varying their concentration from 0 wt.% to 2.5 wt.%. X-ray diffraction (XRD) and scanning electron microscopy (SEM) analyses have been conducted to study the phases and microstructures of the samples. It was found that the optimum rubber crumbs concentration was at 0.5 wt.% and 1 wt.%, while cracks and larger porosity were found at higher crumbs concentration. Water absorption, and compressive strength test results demonstrated that rubber crumbs and clay satisfied the standard requirement for the roof tiles.

Keywords: Crumb rubber, clay, roof tiles, alkaline activators.

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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.

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Authors: Mustafa Akpolat, Baha Vural Kök

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Using a waste material such as crumb rubber (CR) obtained by waste tires has become an important issue in respect to sustainability. However, the CR modified mixture also requires high manufacture temperature as a polymer modified mixture. For this reason in this study, it is intended to produce a CR modified mixture with warm mix asphalt additives in the same mixture. Asphalt mixtures produced by pure, 10%CR, 10%CR+3% Sasobit and 10%CR+0.7% Evotherm were subjected to aging procedure in the laboratory and the field. The indirect tensile repeated tests were applied to aged and original specimens. It was concluded that the fatigue life of the mixtures increased significantly with the increase of aging time. CR+Sasobit modified mixture aged at the both field and laboratory gave the highest load cycle among the mixtures.

Keywords: Crumb rubber, warm mix asphalt, aging, fatigue.

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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.

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Authors: Keith D. Nare, Mohau J. Phiri, James Carson, Chris D. Woolard, Shanganyane P. Hlangothi

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In an energy-intensive world, minimizing energy consumption is paramount to cost saving and reducing the carbon footprint. Improving mixture procedures utilizing warm mix additive Fischer-Tropsch (FT) wax in ethylene vinyl acetate (EVA) and modified bitumen highlights a greener and sustainable approach to modified bitumen. In this study, the impact of FT wax on optimized EVA/waste crumb rubber modified bitumen is assayed with a maximum loading of 2.5%. The rationale of the FT wax loading is to maintain the original maximum loading of EVA in the optimized mixture. The phase change abilities of FT wax enable EVA co-crystallization with the support of the elastomeric backbone of crumb rubber. Less than 1% loading of FT wax worked in the EVA/crumb rubber modified bitumen energy-sustainability nexus. Response surface methodology approach to the mixture design is implemented amongst the different loadings of FT wax, EVA for a consistent amount of crumb rubber and bitumen. Rheological parameters (complex shear modulus, phase angle and rutting parameter) were the factors used as performance indicators of the different optimized mixtures. The low temperature chemistry of the optimized mixtures is analyzed using elementary beam theory and the elastic-viscoelastic correspondence principle. Master curves and black space diagrams are developed and used to predict age-induced cracking of the different long term aged mixtures. Modified binder rheology reveals that the strain response is not linear and that there is substantial re-arrangement of polymer chains as stress is increased, this is based on the age state of the mixture and the FT wax and EVA loadings. Dominance of individual effects is evident over effects of synergy in co-interaction of EVA and FT wax. All-inclusive FT wax and EVA formulations were best optimized in mixture 4 with mixture 7 reflecting increase in ease of workability. Findings show that interaction chemistry of bitumen, crumb rubber EVA, and FT wax is first and second order in all cases involving individual contributions and co-interaction amongst the components of the mixture.

Keywords: Bitumen, crumb rubber, ethylene vinyl acetate, FT wax.

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Authors: F. Onyango, Salim R. Wanjala, M. Ndege, L. Masu

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Asphalt concrete pavements have a short life cycle, failing mainly due to temperature changes, traffic loading and ageing. Modified asphalt mixtures provide the technology to produce a bituminous binder with improved viscoelastic properties, which remain in balance over a wider temperature range and loading conditions. In this research, 60/70 penetration grade asphalt binder was modified by adding 2, 4, 6, 8 and 10 percent by weight of asphalt binder following the wet process and the mineral aggregate was modified by adding 1, 2, 3, 4 and 5 percent crumb rubber by volume of the mineral aggregate following the dry process. The LDPE modified asphalt binder rheological properties were evaluated. The laboratory results showed an increase in viscosity, softening point and stiffness of the binder. The modified asphalt was then used in preparing asphalt mixtures by Marshall Mix design procedure. The Marshall Stability values for mixes containing 2% crumb rubber and 4% LDPE were found to be 30% higher than the conventional asphalt concrete mix.

Keywords: Crumb rubber, dry process, low-density polyethylene, hot mix asphalt, wet process.

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

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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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Authors: Baha Vural Kök, Mehmet Yilmaz, Mustafa Akpolat, Cihat Sav

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Various types of additives are used frequently in order to improve the rheological and mechanical properties of bituminous mixtures. Small devices instead of full scale machines are used for bitumen modification in the laboratory. These laboratory scale devices vary in terms of their properties such as mixing rate, mixing blade and the amount of binder. In this study, the effect of mixing rate and time during the bitumen modification processes on conventional and rheological properties of pure and crumb rubber modified binder were investigated. Penetration, softening point, rotational viscosity (RV) and dynamic shear rheometer (DSR) tests were applied to pure and CR modified bitumen. It was concluded that the penetration and softening point test did not show the efficiency of CR obtained by different mixing conditions. Besides, oxidation that occurred during the preparation processes plays a great part in the improvement effects of the modified binder.

Keywords: Bitumen, crumb rubber, modification, rheological properties.

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Authors: Sandra Muizniece-Brasava, Lija Dukalska, Irisa Murniece, Ilona Dabina-Bicka, Emils Kozlinskis, Svetlana Sarvi, Ralfs Santars, Anna Silvjane

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The research object was wheat bread. Experiments were carried out at the Faculty of Food Technology of the Latvia University of Agriculture. An active packaging in combination with modified atmosphere (MAP, CO2 60% and N2 40%) was examined and compared with traditional packaging in air ambiance. Polymer Multibarrier 60, PP and OPP bags were used. Influence of iron based oxygen absorber in sachets of 100 cc obtained from Mitsubishi Gas Chemical Europe Ageless® was tested on the quality during the shelf of wheat bread. Samples of 40±4 g were packaged in polymer pouches (110 mm x 120 mm), hermetically sealed by MULTIVAC C300 vacuum chamber machine, and stored in room temperature +21.0±0.5 °C. The physiochemical properties – weight losses, moisture content, hardness, pH, colour, changes of atmosphere content (CO2 and O2) in headspace of packs, and microbial conditions were analysed before packaging and in the 7th, 14th, 21st and 28th days of storage.

Keywords: Active packaging, wheat bread, shelf life.

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Authors: Seyed Mohammad Asgharzadeh, Moein Biglari

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Asphalt overlay is the most commonly used technique of pavement rehabilitation. However, the reflective cracks which occur on the overlay surface after a short period of time are the most important distresses threatening the durability of new overlays. Stress Absorbing Membrane Interlayers (SAMIs) are used to postpone the reflective cracking in the overlays. Sand asphalt mixtures, in unmodified or crumb rubber modified (CRM) conditions, can be used as an SAMI material. In this research, the performance properties of different SAMI applications were evaluated in the laboratory using an Indirect Tensile (IDT) fracture energy. The IDT fracture energy of sand asphalt samples was also evaluated and then compared to that of the regular dense graded asphalt used as an overlay. Texas boiling water and modified Lottman tests were also conducted to evaluate the moisture susceptibility of sand asphalt mixtures. The test results showed that sand asphalt mixtures can stand higher levels of energy before cracking, and this is even more pronounced for the CRM sand mix. Sand asphalt mixture using CRM binder was also shown to be more resistance to moisture induced distresses.

Keywords: SAMI, sand asphalt, crumb rubber, Lottman Modified Test.

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Authors: Ahmed M. S. Hussein, Sahar Y. Al-Okbi

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In the present research, whole meal barley flour (WBF) was supplemented with gelatinized corn flour (GCF) in 0 and 30%. Whole meal wheat flour (WWF) was mixed with defatted rice bran (DRB) to produce 0, 20, 25, and 30% replacement levels. Rheological properties of dough were studied. Thermal properties and starch crystallinity of flours were evaluated. Flat bread, balady bread and pie were prepared from the different flour blends. The different bakeries were sensory evaluated. Color of raw materials and crust of bakery products were determined. Nutrients contents of raw flours and food products were assessed. Results showed that addition of GCF to WBF increased the viscosity and falling number of the produced dough. Water absorption, dough development time and dough stability increased with increasing the level of DRB in dough while, weakening and mixing tolerance index decreased. Extensibility and energy decreased, while, resistance to extension increased as DRB level increased. Gelatinized temperature of WWF, WBF, GCF, and DRB were 13.26, 35.09, 28.33, and 39.63, respectively. Starch crystallinity was affected when DRB was added to WWF. The highest protein content was present in balady bread made from 70% WWF and 30% DRB. The highest calcium, phosphorus, and potassium levels were present in products made from 100% WBF. Sensory attributes of the products were slightly affected by adding DRB and GCF. Conclusion: Addition of DRB or GCF to WWF or WBF, respectively affect the physical, chemical, rheological and sensory properties of balady bread, flat bread, and pie while improved their nutritive values.

Keywords: Bakeries, rheological properties, chemical and sensory attributes, flour thermal properties and starch crystallinity.

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Authors: Assal E. Haddad

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Food waste samples from Irbid were collected from 5 different sources for 12 weeks to characterize their composition in terms of four food categories; rice, meat, fruits and vegetables, and bread. Average food type compositions were 39% rice, 6% meat, 34% fruits and vegetables, and 23% bread. Methane yield was also measured for all food types and was found to be 362, 499, 352, and 375 mL/g VS for rice, meat, fruits and vegetables, and bread, respectively. A representative food waste sample was created to test the actual methane yield and compare it to calculated one. Actual methane yield (414 mL/g VS) was greater than the calculated value (377 mL/g VS) based on food type proportions and their specific methane yield. This study emphasizes the effect of the types of food and their proportions in food waste on the final biogas production. Findings in this study provide representative methane emission factors for Irbid’s food waste, which represent as high as 68% of total Municipal Solid Waste (MSW) in Irbid, and also indicate the energy and economic value within the solid waste stream in Irbid.

Keywords: Food waste, solid waste management, anaerobic digestion, methane yield.

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Authors: W. I. Wan Rosli, M. S. Aishah

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The grey oyster mushroom, Pleurotus sajor-caju (PSC), is a common edible mushroom and is now grown commercially around the world for food. This fungus has been broadly used as food or food ingredients in various food products for a long time. To enhance the nutritional quality and sensory attributes of bakery-based products, PSC powder is used in the present study to partially replace wheat flour in baked product formulations. The nutrient content and sensory properties of rice-porridge and unleavened bread (paratha) incorporated with various levels of PSC powder were studied. These food items were formulated with either 0%, 2%, 4% or 6% of PSC powder. Results show PSC powder recorded β-glucan at 3.57g/100g. In sensory evaluation, consumers gave higher score to both rice-porridge and paratha bread containing 2-4% PSC compared to those that are not added with PSC powder. The paratha containing 4% PSC powder can be formulated with the intention in improving overall acceptability of paratha bread. Meanwhile, for rice-porridge, consumers prefer the formulated product added with 4% PSC powder. In conclusion, the addition of PSC powder to partially wheat flour can be recommended for the purpose of enhancing nutritional composition and maintaining the acceptability of carbohydrate-based products.

Keywords: Pleurotus sajor-caju (PSC), nutrient contents, sensory evaluation

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Authors: Banafsheh Aghamohammadi, Masoud Honarvar, Babak Ghiassi Tarzi

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Usage of different components has been considered to improve the quality and nutritional properties of cakes in recent years. The effects of applying some sweeteners, instead of sugar, have been evaluated in cakes and many bread formulas up to now; but there has not been any research about the usage of by-products of sugar factories such as Wash and Green-A Syrups in cake formulas. In this research, the effects of substituting 25%, 50%, 75% and 100% of sugar with Wash and Green-A Syrups on some dough and cake properties, such as pH, viscosity, density, volume, weight loss, moisture, water activity, texture, staling, color and sensory evaluations, are studied. The results of these experiments showed that the pH values were not significantly different among any of the all cake batters and also most of the cake samples. Although differences among viscosity and specific gravity of all treatments were both significant and insignificant, these two parameters resulted in higher volume in all samples than the blank one. The differences in weight loss, moisture content and water activity of samples were insignificant. Evaluating of texture showed that the softness of most of samples is increased and the staling is decreased. Crumb color and sensory evaluations of samples were also affected by the replacement of sucrose with Wash and Green-A Syrups. According to the results, we can increase the shelf life and improve the quality and nutritional values of cake by using these kinds of syrups in the formulation.

Keywords: Cake, green-A syrup, quality tests, sensory evaluation, wash syrup.

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Authors: M. Chňapek, M. Tomka, R. Peroutková, Z. Gálová

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Processes of plant breeding, testing and licensing of new varieties, patent protection in seed production, relations in trade and protection of copyright are dependent on identification, differentiation and characterization of plant genotypes. Therefore, we focused our research on utilization of wheat storage proteins as genetic markers suitable not only for differentiation of individual genotypes, but also for identification and characterization of their considerable properties. We analyzed a collection of 102 genotypes of bread wheat (Triticum aestivum L.), 41 genotypes of spelt wheat (Triticum spelta L.), and 35 genotypes of durum wheat (Triticum durum Desf.), in this study. Our results show, that genotypes of bread wheat and durum wheat were homogenous and single line, but spelt wheat genotypes were heterogenous. We observed variability of HMW-GS composition according to environmental factors and level of breeding and predict technological quality on the basis of Glu-score calculation.

Keywords: Genotype identification, HMW-GS, wheat quality.

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Authors: Ali M. Babalghaith, Hamad A. Alsoliman, Abdulrahman S. Al-Suhaibani

Abstract:

Flexible pavement made with neat asphalt binder is not enough to resist heavy traffic loads as well as harsh environmental condition found in Riyadh region. Therefore, there is a need to modify asphalt binder with polymers to satisfy such conditions. There are several types of polymers that are used to modify asphalt binder. The objective of this paper is to compare the rheological properties of six polymer modified asphalt binders (Lucolast7010, Anglomak2144, Paveflex140, SBS KTR401, EE-2 and Crumb rubber) obtained from asphalt manufacturer plants. The rheological properties of polymer modified asphalt binders were tested using conventional tests such as penetration, softening point and viscosity; and SHRP tests such as dynamic shear rheometer and bending beam rheometer. The results have indicated that the polymer modified asphalt binders have lower penetration and higher softening point than neat asphalt indicating an improvement in stiffness of asphalt binder, and as a result, more resistant to rutting. Moreover, the dynamic shear rheometer results have shown that all modifiers used in this study improved the binder properties and satisfied the Superpave specifications except SBS KTR401 which failed to satisfy the rutting parameter (G*/sinδ).

Keywords: Polymer modified asphalt, rheological properties, SBS, crumb rubber, EE-2.

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Authors: Sh. A. Yousif, M. Bhave

Abstract:

There is strong evidence that water channel proteins 'aquaporins (AQPs)' are central components in plant-water relations as well as a number of other physiological parameters. We had previously reported the isolation of 24 plasma membrane intrinsic protein (PIP) type AQPs. However, the gene numbers in rice and the polyploid nature of bread wheat indicated a high probability of further genes in the latter. The present work focused on identification of further AQP isoforms in bread wheat. With the use of altered primer design, we identified five genes homologous, designated PIP1;5b, PIP2;9b, TaPIP2;2, TaPIP2;2a, TaPIP2;2b. Sequence alignments indicate PIP1;5b, PIP2;9b are likely to be homeologues of two previously reported genes while the other three are new genes and could be homeologs of each other. The results indicate further AQP diversity in wheat and the sequence data will enable physical mapping of these genes to identify their genomes as well as genetic to determine their association with any quantitative trait loci (QTLs) associated with plant-water relation such as salinity or drought tolerance.

Keywords: Aquaporins, homeologues, PIP, wheat

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Authors: Magda S. Taipina, Maria L. Garbelotti, Mariana G.B. Cadioli

Abstract:

Banana is one of the most consumed fruits in the tropics and subtropics. Brazil accounts for about 9% of the world banana production. However, the production losses are as high as 30 to 40% and even much higher in some developing countries. The green banana flour is a complex carbohydrate source, including a high total starch (73.4%), resistant starch (17.5%) with functional properties. Gamma irradiation is considered to be an alternative method for food preservation. It has been performed due to the need of extending the shelf - life of foods, whilst maintaining their safety and avoiding one of the main concerns: the nutrient loss. In this work data about on the effects of ionizing radiation on the physicochemical analysis (carbohydrate, proteins, lipids, alimentary fiber, moistures and ashes) of Brazilian functional products (biscuits and bread) of the green banana pulp are presented. The caloric value was calculated. No significant difference was observed between the samples of irradiated and non – irradiated green banana biscuits with the following determinations: carbohydrates, proteins, alimentary fiber and ashes. Only a small significant difference was found in lipids (macronutrients). The results of physical chemical analysis of the irradiated and non- irradiated green banana bread non- irradiated showed no significant difference with the following determinations: carbohydrates, lipids (macronutrients), moisture, ashes and caloric value. A small difference was found in proteins (macronutrients). Irradiation of functional products (biscuits and bread) with doses of 1 and 3kGy maintained their original macronutrients content, showing good radioresistance.

Keywords: Irradiation, Functional Food, Nutritional value.

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Authors: Mokhtar Ghobadi , Mohammad-Eghbal Ghobadi, Danial Kahrizi, Alireza Zebarjadi, Mahdi Geravandi

Abstract:

Post-anthesis drought stress is the most important problem affecting wheat production in dryland fields, specially in Mediterranean regions. The main objective of this research was to evaluate drought tolerance indices in dryland wheat genotypes under post-anthesis drought stress. The research was including two different experiments. In each experiment, twenty dryland bread wheat genotypes were sown in a randomized complete blocks design (RCBD) with three replications. One of experiments belonged to rain-fed conditions (post-anthesis drought stress) and other experiment was under non-stress conditions (with supplemental irrigation). Different drought tolerance indices include Stress Tolerance (Tol), Mean Productivity (MP), Geometric Mean Productivity (GMP), Stress Susceptibility Index (SSI), Stress Tolerance Index (STI), Harmonic Mean (HAM), Yield Index (YI) and Yield Stability Index (YSI) were evaluate based on grain yield under rain-fed (Ys) and supplemental irrigation (Yp) environments. G10 and G12 were the most tolerant genotypes based on TOL and SSI. But, based on MP, GMP, STI, HAM and YI indices, G1 and G2 were selected. STI, GMP and MP indices had high correlation with grain yield under rain-fed and supplementary irrigation conditions and were recognized as appropriate indices to identify genotypes with high grain yield and low sensitivity to drought stress environments.

Keywords: Dryland wheat, Supplemental irrigation, Tolerance indices

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