Buffalo gourd roots: chemical composition and seasonal changes in starch content

1978 ◽  
Vol 26 (2) ◽  
pp. 354-356 ◽  
Author(s):  
James W. Berry ◽  
Joseph C. Scheerens ◽  
William P. Bemis
Keyword(s):  
Chemical Composition ◽  
Seasonal Changes ◽  
Starch Content ◽  
Buffalo Gourd

Drum drying of unpeeled green banana pulp (Musa cavendishii) for bake stable fruit filling production.

2019 ◽  
Vol 36 (1) ◽  
Author(s):  
Mário José Andrade MENDES ◽  
Dayane Rosalyn IZIDORO ◽  
Agnes De Paula SCHEER
Keyword(s):  
Chemical Composition ◽  
Central Composite Design ◽  
Resistant Starch ◽  
Starch Content ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Production Chain ◽  
Banana Flour ◽  
Green Banana ◽  
Central Composite

There is a growing interest in food matrixes for the use of flour from unpeeled green banana in order to reduce waste in the production chain. Considering this, the present paper aims to studying the application of unpeeled green banana flour in the cold process performed to obtain bake stable fruit filling. The unpeeled green banana pulp (Musa Cavendishii) was dried using a single rotating drum, thus obtaining the flour. The dried flour was then analyzed for its chemical composition, amylose and resistant starch content, water absorption capacity and pasting properties. The drying reduced the amount of resistant starch and produced pregelatinized starch. The obtained flour showed physical and nutritional characteristics which enabled the development of the filling formula by using a central composite design combining levels -1 and +1, two axial points (± α), two central points, and chemical composition, water activity, Brix, and texture as response variables. The amount defined by central-composite design of unpeeled green banana flour, modified starches and other ingredients resulted in an elastic, viscous, bake stable fruit filling.

Seasonal Changes in Starch Content in Trophopods ofMatteuccia struthiopteris

2016 ◽  
Vol 106 (3) ◽  
pp. 153-160
Author(s):  
Peter Hovenkamp ◽  
Yan Shi-Kai ◽  
Young Hae Choi
Keyword(s):  
Seasonal Changes ◽  
Starch Content

scholarly journals Seasonal changes in the PM1 chemical composition north of Mexico City

Atmósfera ◽  
2017 ◽  
Vol 30 (3) ◽  
pp. 243-258 ◽  
Author(s):  
Franco Guerrero ◽  
◽  
Harry Alvarez-Ospina ◽  
Armando Retama ◽  
Alfonso López-Medina ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Mexico City ◽  
Seasonal Changes

CHANGES IN THE CHEMICAL COMPOSITION OF COWS MILK OF EDUCATIONAL SCIENTIFIC AND PRACTICAL CENTER «STUDENTESKIY» IN AUTUMN

2019 ◽  
Vol 1 (4) ◽  
pp. 382-387
Author(s):  
G.A. Larionov ◽  
◽  
V.G. Semenov ◽  
N.V. Mardaryeva ◽  
◽  
...  
Keyword(s):  
Chemical Composition ◽  
Seasonal Changes ◽  
Dairy Products ◽  
Dairy Product ◽  
Research Work ◽  
Dairy Farm ◽  
Cow’S Milk ◽  
Agricultural Product ◽  
Cow's Milk ◽  
State Agricultural Academy

Cow's milk is the main agricultural product and a valuable raw material for the production of dairy products. During the study the quality of milk, organoleptic, microbiological and chemical indicators are determined. The chemical composition of milk depends on many factors – the breed of cows, feeding, content, age, physiological condition of the animal, season of the year, etc. The chemical composition of raw milk is an important condition in deciding on its further processing for a certain type of dairy product. Modern national and international regulatory documents impose low requirements for the mass fraction of fat and protein in cow's milk – at least 2,8 %. Milk with a minimum content of fat and protein does not allow to obtain products with high yield. To plan the production of dairy products, it is necessary to take into account seasonal changes in the chemical composition. The Chuvash State Agricultural Academy has a small dairy farm. The academy has a training and research laboratory on the technology of milk and dairy products. In the conditions of this laboratory, milk of cows, not only of our academy, but also of personal subsidiary, farm and collective farms are examined. In this regard, it is relevant to conduct research to identify seasonal changes in chemical composition of milk. Our article presents the results of research work on determining the chemical composition of milk of cows in the dairy farm of educational scientific and practical center «Studenteskiy» of the Chuvash State Agricultural Academy in autumn. It was revealed that in September, October and November, the content of fat and protein in milk significantly increases.

scholarly journals PERBEDAAN KARAKTERISTIK KIMIA DAN DAYA CERNA PATI TEPUNG JAGUNG DAN TEPUNG KECAMBAH JAGUNG (Zea mays L.)

2018 ◽  
Vol 7 (1) ◽  
pp. 43
Author(s):  
Willem Kurniawan Lombu ◽  
Ni Wayan Wisaniyasa ◽  
AAI. Sri Wiadnyani
Keyword(s):  
Zea Mays ◽  
Chemical Composition ◽  
Moisture Content ◽  
Zea Mays L ◽  
Starch Content ◽  
Fat Content ◽  
Ash Content ◽  
Starch Digestibility ◽  
Corn Flour ◽  
The Difference

This study aims to determine the difference of characteristic and starch digestibility of germinated and ungerminated flour. This study used randomized complete design (RCD) three repeated. The corn germinated for 36 hours. Corn germinated flour and ungerminated flour were evaluated directly of the chemical composition of the flour content, moisture content, ash content, protein, fat, carbohydrates, fiber, starch content and starch digestibility. The results showed the corn germinated flour has increased of moisture content from 9.66% into 10.38%, increased of protein into 7.22% into 8.45%, increased of fiber content from 2.28% into 2.79% and increased of starch digestibility from 57.04% into 62.43%. While were the decreased fat content from 5.17% into 4.76%, decreased of carbohydrate from 75.41% into 73.89% and decreased of starch content from 76.10% into 69.40%. The treatmented has no effect for the flour content decreased from 41.40% into 40.36% and ash content decreased from 2.52% into 2.51%. Germinated increased starch digestibility and changed the character of corn flour.

The effects of feeding frequencies on seasonal changes in growth rate and chemical composition of farmed cod (Gadus morhua)

2006 ◽  
Vol 12 (2) ◽  
pp. 157-163 ◽  
Author(s):  
C. SOLBERG ◽  
L. WILLUMSEN ◽  
S. AMBLE ◽  
T. JOHANESSEN ◽  
H. SVEIER
Keyword(s):  
Growth Rate ◽  
Chemical Composition ◽  
Seasonal Changes ◽  
Gadus Morhua

Seasonal changes in the chemical composision of the red alga Hypnea musciformis

1973 ◽  
Vol 24 (3) ◽  
pp. 275
Author(s):  
AF Abdel ◽  
NM Abed ◽  
M Edrees
Keyword(s):  
Amino Acids ◽  
Molecular Weight ◽  
Chemical Composition ◽  
Seasonal Changes ◽  
Free Amino ◽  
Glucuronic Acid ◽  
Red Alga ◽  
Low Molecular Weight ◽  
Hypnea Musciformis ◽  
Algal Material

Seasonal changes were observed in the chemical composition of the marine red alga Hypnea musciformis. Lipids, cholesterol, and lanosterol were found as constituents of the algal material. No low-molecular weight carbohydrates were found except small amounts of mannitol. The algal hydrolysate was shown to contain galactose, glucose, and xylose in all seasons and was characterized by a high content of glucuronic acid and its lactone in February. Definite seasonal variations were found in the patterns of free amino acids and of amino acid compositions of proteins.

scholarly journals Seasonal Changes in the Chemical Composition of Aspilia Africana Plant Grown in Nigeria

2016 ◽  
Vol 8 (4) ◽  
pp. 18-24
Author(s):  
Oluwatosin Kennedy Oko ◽  
Magnus Izah Anya ◽  
Pascal Ogar Ozung ◽  
Iferi Ibiang Eyong ◽  
Lizubili Freeman Mboto
Keyword(s):  
Chemical Composition ◽  
Seasonal Changes ◽  
Plant Grown

scholarly journals Evaluation of Physical-Chemical Indexes, Sugars, Pigments and Phenolic Compounds of Fruits from Three Apple Varieties at the End of Storage Period

2014 ◽  
Vol 71 (1) ◽  
pp. 45
Author(s):  
Andruta Elena Muresan ◽  
Sevastita Muste ◽  
Andrei Borsa ◽  
Romina Alina Vlaic ◽  
Vlad Muresan
Keyword(s):  
Chemical Composition ◽  
Starch Content ◽  
Storage Period ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Industrial Processing ◽  
Apple Varieties ◽  
The Individual ◽  
High Level ◽  
Detailed Chemical

Apples are the most cultivated and consumed fruits in the world. They not only taste great, but there are also rich sources of monosaccharides, pigments, fibers, functional compounds such as polyphenols which are well-known for their antioxidant action. Due to the high level of apples consumption, it is important to monitor and know the detailed chemical composition of this fruits on the market shelf. The aim of this paper was to study the detailed chemical composition of apples from three varieties. Samples from three varieties (Ionathan, Golden Delicious and Starkrimson) were taken from the Romanian market. Individual sugars composition was performed by HPLC, total polyphenols content by Folin Ciocalteu method, antioxidant capacity by using the DPPH test, while pigments were analysed by spectrophotometric specific methods and the total starch content measured by a polarimetric method. Water content, acidity, total soluble solids and pH were also monitored through specific methods. There were found differences between varieties particularly in relation to the polyphenols content, carotenoids and chlorophyll. Regarding the individual sugars composition, fructose and glucose were predominant followed by sucrose for all samples. Values of starch, moisture, acidity, total soluble solids and the pH were according to other apple varieties found in literature. These results provide important information regarding the chemical composition of apple varieties from Romanian market, for both human direct consumption and industrial processing. 

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