scholarly journals Effects of water absorption of soybean seed on the quality of soymilk and the release of flavor compounds

RSC Advances ◽  
2019 ◽  
Vol 9 (6) ◽  
pp. 2906-2918 ◽  
Author(s):  
Xingfei Li ◽  
Xu Liu ◽  
Yufei Hua ◽  
Yeming Chen ◽  
Xiangzhen Kong ◽  
...  
Keyword(s):  
Water Absorption ◽  
Soybean Seed ◽  
Quality Characteristics ◽  
Flavor Compounds

The water absorption of soybeans during soaking is directly related to the quality characteristics and the flavor properties of soybeans for processing.

scholarly journals Rheological and Quality Characteristics of Taftoon Bread as Affected by Salep and Persian Gums

2014 ◽  
Vol 2014 ◽  
pp. 1-7 ◽  
Author(s):  
M. A. Sahari ◽  
R. Mohammadi ◽  
Z. Hamidi Esfehani
Keyword(s):  
Water Absorption ◽  
Quality Characteristics ◽  
X Ray Diffraction ◽  
Dual Nature ◽  
Bread Crumb ◽  
X Ray ◽  
Crumb Firmness ◽  
Flour Basis ◽  
Statistical Results

Effects of salep gum at concentrations of 0.5%, 1%, 3%, and 5% (w/w flour basis) and the Persian gum at concentrations of 0.5%, 1%, and 3% (w/w flour basis) and combination of the two gums at concentrations of 0.5% + 0.5%, 0.75% + 0.25%, and 0.25% + 0.75% on rheological properties of the wheat flour dough and quality of Taftoon bread were studied with regard to retardation of staling. Rheological (farinograph and extensograph) characteristics, staling, and organoleptic evaluations were performed on the dough and the resulting Taftoon bread. Statistical results showed that the salep gum at 5% and Persian gum at 3% (w/w flour basis) had a significant effect on the dough properties. Salep and Persian gums when each separately added increased and decreased dough water absorption, respectively. Both hydrocolloids increased the dough resistance to extension and decreased its extensibility. Persian gum shows dual nature in water absorption and some other baking properties. Textural studies revealed that addition of 5% salep gum (w/w flour basis) reduced the bread crumb firmness and delayed the staling process of the Taftoon bread. X-ray diffraction study also confirmed this result.

scholarly journals Quality characteristics, fatty acid profiles, flavor compounds and eating quality of cull sow meat in comparison with commercial pork

2020 ◽  
Vol 33 (4) ◽  
pp. 640-650
Author(s):  
Van Ba Hoa ◽  
Soo-Hyun Cho ◽  
Pil-Nam Seong ◽  
Sun- Moon Kang ◽  
Yun-Seok Kim ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Scientific Information ◽  
Quality Characteristics ◽  
Cooking Loss ◽  
Flavor Compounds ◽  
Eating Quality ◽  
Technological Quality ◽  
Water Holding

Objective: Although the slaughter of cull sows (CS) for human consumption and meat products processing appears quite common throughout the world, relatively limited scientific information regarding the meat quality parameters of this pork type is available. The present study aimed at providing the technological quality characteristics and eating quality of CS meat, and comparing with those of commercial pork.Methods: <i>Longissimus thoracis et lumborum</i> muscle samples of CS and finisher pigs (FP) at 24 h <i>postmortem</i> were collected and used for investigation of the meat quality traits (pH, color, shear force, cooking loss, water holding capacity), fatty acids, flavor compounds and sensory characteristics.Results: The CS meat had significantly higher moisture content (p = 0.0312) and water holding capacity (p = 0.0213) together with lower cooking loss (p = 0.0366) compared to the FP meat. The CS meat also exhibited higher (p = 0.0409) contents of unsaturated fatty acids, especially polyunsaturated fatty acids (PUFA, p = 0.0213) and more desirable PUFA/total saturated fatty acids ratio (p = 0.0438) compared to the FP meat. A total of 56 flavor compounds were identified, amongst the amount of 16 compounds differed significantly between the two pork groups. Most of the PUFA-derived flavor compounds (e.g., hexanal, benzaldehyde, and hydrocarbons) showed higher amounts in the CS meat. While, 3-(methylthio)-propanal and 4-methylthiazole associated with pleasant aromas (meaty and roast odor notes) were only found in the FP meat. Furthermore, no differences were reported by panelists for flavor, juiciness, tenderness, and acceptability scores between the two pork groups studied.Conclusion: The sow meat exhibited better technological quality and its eating quality could be comparable to the commercial pork. This study provides meat processors and traders with valuably scientific information which may help to improve the utilization and consumption level of sow meat.

Beech sapling architecture following small and medium gap disturbances in silver fir-beech old-growth forests in Slovenia

2005 ◽  
Vol 156 (12) ◽  
pp. 481-486 ◽  
Author(s):  
Jurij Diaci ◽  
Lahorka Kozjek
Keyword(s):  
Light Intensity ◽  
Quality Characteristics ◽  
Stem Length ◽  
Silver Fir ◽  
Beech Forests ◽  
Vertical Growth ◽  
Relative Light Intensity ◽  
Stem Bending ◽  
Negative Effect

The objective of our research was to examine the effect of canopy shading on beech sapling architecture in the oldgrowth silver fir-beech forests of Pecka and Rajhenavski Rog. In August 2003 we sampled one plot (352 m2) in a large gap in Pecka, which was a result of a strong windstorm in 1983, and eight small gaps (26–78 m2) with similar sapling heights (3.8–8 m). A ground view of each gap was drawn including the characteristics of gap border trees and the density of separate sapling layers was recorded. The height and diameter were measured for each sapling, as well as the following quality characteristics on selected dominant saplings: width of the crown,number of larger branches and knots (&gt;1/3 DBH), intensity of stem bending, deviation from vertical growth, number of terminal shoots, and the type of damage. The results show a negative effect of high canopy shading (estimated relative light intensity was below 5%) on the architectural quality of saplings. A lower overall density of saplings, greater intensity of bending and deviation from vertical growth, a shorter stem length without branches, a larger number of saplings with two terminal shoots, and a larger number of damaged saplings were observed in small gaps.

Corky off‐flavor compounds in cork planks at different storage times before processing. Influence on the quality of the final stoppers

2021 ◽  
Author(s):  
M Elena Alañón ◽  
Marina Alarcón ◽  
Ignacio J Díaz‐Maroto ◽  
M Soledad Pérez‐Coello ◽  
M Consuelo Díaz‐Maroto
Keyword(s):  
Flavor Compounds ◽  
Storage Times

scholarly journals Quality Characteristics of Semi-Moist Apricot-Cornflakes: Effect of Different Composite Coating Application and Storage Time

Coatings ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 516
Author(s):  
Roghieh Sakooei-Vayghan ◽  
Seyed Hadi Peighambardoust ◽  
Rubén Domínguez ◽  
Mirian Pateiro ◽  
José M. Lorenzo
Keyword(s):  
Storage Time ◽  
Composite Coatings ◽  
Protein Isolate ◽  
Quality Characteristics ◽  
Moisture Loss ◽  
Coating Application ◽  
Hot Air ◽  
And Storage ◽  
Β Carotene

The effect of different composite coatings on quality of semi-moist apricot cubes mixed with cornflakes was investigated during 180 days of storage. The apricot cubes were osmotically dehydrated (OD) and coated before hot-air drying (HAD) at 60 °C. Chitosan-bees wax (CBW) and whey protein isolate-bees wax-oleic acid (WPI-BW-OA) coatings were applied after HAD and the samples were added to cornflakes. Application of OD and pectin-ascorbic acid (Pec-AA) coating (prior to HAD) and WPI-BW-OA coating (after HAD) led to significant retention of total phenol compounds, β-carotene and antioxidant activity in apricot cubes compared to uncoated and CBW-coated samples. WPI-BW-OA-coated samples gave significantly higher L* values (lighter color) and b* values (more creamy or yellowish color) and lower a* values (less reddish color) and browning values than control followed by CBW-coated apricots at any time of storage (p < 0.05). The rate of apricot moisture loss and cornflakes moisture gain was higher in uncoated apricot cubes, followed by CBW- and WPI-BW-OA-coated samples. Application of WPI-BW-OA coating was effective in retaining the crispness measured by lower firmness (Fmax) values in cornflakes upon storage. Based on the obtained results, WPI-BW-OA coating allowed effectively preserving the quality characteristics of semi-moist apricot cubes and cornflakes components in the mixed state.

scholarly journals Effect of Humidity-Controlled Dehydration on Microbial Growth and Quality Characteristics of Fresh Wet Noodles

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 844
Author(s):  
Jun-Jie Xing ◽  
Dong-Hui Jiang ◽  
Zhen Yang ◽  
Xiao-Na Guo ◽  
Ke-Xue Zhu
Keyword(s):  
Shelf Life ◽  
Microbial Growth ◽  
Treatment Time ◽  
Positive Influence ◽  
Quality Characteristics ◽  
Plate Count ◽  
Cooking Properties ◽  
Total Plate Count ◽  
Different Temperatures

Humidity-controlled dehydration (HCD) was innovatively applied in this paper to control the growth of microorganisms in fresh wet noodles (FWN). Effects of HCD treatment with different temperatures (40, 60 or 80 °C), relative humidity (RH, 50%, 70% or 90%) and treatment time (5–32 min) on the total plate count (TPC), the shelf-life, and qualities of FWN were investigated. The results showed that HCD reduced the initial microbial load on the fresh noodles and extended the shelf-life up to 14–15 days under refrigeration temperature (10 °C). A 1.39 log10 CFU/g reduction for the initial TPC was achieved after HCD treatment at the temperature of 60 °C and RH of 90%. HCD with higher RH had a more positive influence on quality improvement. The L* values, the apparent stickiness, and the cooking properties of the noodle body were improved by HCD while good sensory and texture quality of noodles were still maintained after the dehydration process.

STUDY ON THE PROCESS OF RAPESEED HULLING BY THE IMPACT

2019 ◽  
Author(s):  
А.О. РЕНЗЯЕВ ◽  
О.П. РЕНЗЯЕВ ◽  
С.Н. КРАВЧЕНКО ◽  
Р.В. КРЮК
Keyword(s):  
Rotational Speed ◽  
Calculated Data ◽  
Quality Characteristics ◽  
Complete Separation ◽  
Edible Oil ◽  
Siberian Region ◽  
The Core ◽  
The Cost ◽  
The Impact

Исследованы прочностные и физико-механические свойства оболочки рапса с точки зрения ее разрушения и удаления. Установлено, что наиболее рациональным является двухстадийный способ обрушивания: 1-я стадия – на вальцовых мельницах, 2-я – на центробежной обрушивающей машине. Определены параметры центробежной обрушивающей машины для обеспечения минимальной необходимой линейной скорости 10,81 м/с: угол наклона отбойной пластины (90 ± 2)°, частота вращения барабана (2400 ± 150) об/мин. Установлено, что правильно подобранные условия и угол, под которым происходит удар, позволяют значительно снизить количество не до конца обрушенного семени и содержание расколотого ядра. При этом при свободном ударе об отбойную пластину под углом, отличным от 88–91°, или подаче недостаточно равномерного потока семян значительно увеличивается содержание необрушенных семян. На разрушение 1 кг семян необходимо затратить 58,45 Дж. Таким образом, по расчетным данным, для семян рапса диаметром 1,5 мм частота вращения барабана должна находиться в диапазоне от 2221 до 2565 об/мин при ударе семени под углом 90°. Диаметр семян рапса, выращиваемого в Сибирском регионе, составляет от 0,8 до 1,8 мм. Установлено, что подсушивание семян рапса в течение 30–40 с при температуре 100°С позволяет увеличить эффективность разрушения оболочки до полного ее отделения от ядра рапса. Представленные результаты позволяют повысить качество очистки семян рапса от оболочки и улучшить качественные характеристики получаемого масла, облегчить последующие технологические процессы получения пищевого масла, снизить затраты на рафинацию и дезодорацию на 2%. The strength and physico-mechanical properties of the shell of rapeseed in terms of its destruction and removal are investigated. It is established that the most rational is a two-stage method of seed hulling: the 1st stage – on roller mills, the 2nd – on a centrifugal hulling machine. The parameters of the centrifugal hulling machine to provide the minimum required linear speed of 10,81 m/s are defined: the angle of inclination of the turnback plate (90 ± 2)°, the rotational speed of drum (2400 ± 150) RPM. It is established that the correctly selected conditions and the angle at which the impact occurs, can significantly reduce the amount is not completely hulling seed and the substance of the split nucleus. At the same time, with a free impact on the turnback plate at an angle different from 88–91°, or the supply of an insufficiently uniform flow of seeds, the content is not completely hulling seed increases significantly. On hulling of 1 kg of seeds it is necessary to spend 58,45 J. Thus, according to the calculated data, for rape seeds with a diameter of 1,5 mm, the rotational speed of drum should be in the range from 2221 to 2565 RPM when the seed is struck at an angle of 90°. The diameter of rapeseed grown in the Siberian region ranges from 0,8 to 1,8 mm. It was found that drying of rapeseed for 30–40 s at a temperature of 100°C, can increase the efficiency of destruction of the shell to its complete separation from the core of rapeseed. The presented results make it possible to improve the quality of cleaning of rape seeds from the shell and improve the quality characteristics of the obtained oil, facilitate the subsequent technological processes of obtaining edible oil, reduce the cost of refining and deodorization by 2%.

Physical Quality of Turmeric Powder (Curcuma longga Linn) Result of Foam-mat Drying Method Using Microwave

2021 ◽  
pp. 57-65
Author(s):  
Dhinar Patliani ◽  
Dian Purbasari
Keyword(s):  
Grain Size ◽  
Moisture Content ◽  
Water Absorption ◽  
Bulk Density ◽  
Oil Absorption ◽  
Drying Method ◽  
Physical Quality ◽  
Average Grain Size ◽  
Two Factors

Turmeric (Curcuma longa L) in Indonesia is widely known as a herbal medicinal plant, food coloring, and food flavoring. The high water content of turmeric will shorten the storage time and the quality of the ingredients. The need for drying which is the process of removing the moisture content of the material with the aim of prolonging the shelf life. The use of the foam-mat drying method with the addition of adhesives aims to speed up the drying process and maintain the quality of a material. The result of drying turmeric obtained is turmeric powder product. This study used a completely randomized design (CRD) with two factors, namely the variation of the microwave oven power and the composition of the developer agent (ovalet). The research procedure was divided into two stages, namely the manufacture of powder and continued with the measurement of physical quality. The stages of making powder begin with the preparation of raw materials, stripping, size reduction, addition of developer, drying, then grinding. The second stage is measuring physical quality, namely fineness modulus, average grain size, powder moisture content, color, water absorption, oil absorption, and bulk density. The power variations used are 420 watts, 535 watts, and 680 watts, while the composition of the developer is 1%, 2%, and 4%. Data analysis using two-way ANOVA statistical test with two factors that affect the variation of power and composition of the developer (ovalet). FM values ​​ranged from 0.364 – 1.576, D values ​​ranged from 0.005 – 0.0012 mm, final moisture content values ​​ranged from 7.60 – 9.59%, powder moisture content values ​​ranged from 9.47 – 11.43%ww , L values ​​ranged from 61.46 – 65.96, a values ​​ranged from 13.54 – 16.05, b values ​​ranged from 48.21 – 52.42, DSA values ​​ranged from 2.78 – 3.54 ml/ g, DSM values ​​ranged from 1.22 – 1.60 ml/g, and DC values ​​ranged from 0.38 – 0.44 g/cm3. The combination treatment of drying power with developer is influenced by the drying power of the parameters, namely the value of moisture content, fineness modulus, average grain size, brightness level, redness level, yellowness level, oil absorption, water absorption, and bulk density. While the developer affects the finenes modulus, average grain size, yellowness level, and bulk density.

Water quality of the Beli Lom river

1999 ◽  
Vol 39 (8) ◽  
pp. 55-62 ◽  
Author(s):  
Anastasios I. Stamou ◽  
Bogdana Koumanova ◽  
Stoyan Stoyanov ◽  
Georgy Atanasov ◽  
Konstantinos Pipilis
Keyword(s):  
Water Quality ◽  
Wastewater Treatment ◽  
Finite Difference ◽  
Treatment Plant ◽  
Quality Characteristics ◽  
Order Model ◽  
The Third ◽  
Do Concentration

A general methodology for the study of water quality in rivers is presented. The paper consists of four parts. In the first part the general characteristics of the area of study, which is the Beli Lom river, and its major pollution sources are presented. The effluent of the Razgrad Wastewater Treatment Plant (RWWTP) has been identified as the most significant pollution point source, due to the inadequate performance of the plant. The second part deals with data collection and processing. Four series of data have been collected, including physical, flow and water quality characteristics. In the third part a 1-d, finite-difference, second-order model is presented. In the fourth part, the model is calibrated, for the determination of its main coefficients, and is successfully verified by predicting the BOD and DO concentrations in the Beli Lom river for all series of data. Finally, the model has been applied to determine the maximum BOD and minimum DO effluent concentrations of the RWWTP, so that a minimum DO concentration is maintained throughout the river.

scholarly journals Quality characteristics of spatial furniture

2009 ◽  
pp. 135-145 ◽  
Author(s):  
Dusan Skakic ◽  
Igor Dzincic
Keyword(s):  
Quality Control ◽  
Quality Characteristics ◽  
High Quality ◽  
Production Economy ◽  
Production Practice ◽  
Basic Quality ◽  
Quality Of Products ◽  
Quality Production

The quality of products represents one of the key aims of any modern organized production. In the production practice, it is essential to establish the optimal relationship between quality, production economy and delivery deadlines. Furniture quality is evaluated by three levels and they are: basic quality, high quality and especially high quality. The results presented in this paper are based on the sample measurements of chairs and tables during 2007 and 2008 at the Institute for Furniture Quality Control.

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