Physical and chemical characteristics of Asian sea bass bio‐calcium powders as affected by ultrasonication treatment and drying method

2021 ◽  
Vol 45 (4) ◽  
Author(s):  
Ima Wijayanti ◽  
Pornsatit Sookchoo ◽  
Thummanoon Prodpran ◽  
Chitradurga O. Mohan ◽  
Rotimi E. Aluko ◽  
...  
Keyword(s):  
Sea Bass ◽  
Chemical Characteristics ◽  
Drying Method ◽  
Physical And Chemical Characteristics ◽  
Asian Sea Bass ◽  
Physical And Chemical

scholarly journals The Effect of Different Drying Method on the Physico-Chemical Characteristics of Senduduk Fruit Powder (Melastoma Malabathricum L) and its Application as Natural Colorant in Food

2021 ◽  
Vol 5 (1) ◽  
Author(s):  
Desy Cristiana ◽  
Rina Yenrina ◽  
Cesar Welya Refdi
Keyword(s):  
Ice Cream ◽  
Chemical Characteristics ◽  
Drying Methods ◽  
Drying Method ◽  
Vacuum Oven ◽  
Drying Time ◽  
Natural Colorant ◽  
Physical And Chemical Characteristics ◽  
Fruit Powder ◽  
Physical And Chemical

This study aimed to determine the effect of different drying methods on the physical and chemical characteristics of Senduduk fruit powder determine the best drying method in producing then applied as a natural dye to food. This study used an exploratory method with three treatments (drying method with an oven dryer,  vacuum oven, and sun dryer). The result showed that the use of different drying methods resulted in different physical and chemical characteristics of the senduduk fruit powder and the best drying method in this study was using a vacuum oven with physical and chemical characteristics, that is the yield of 15.57%, ºHue 45.27, long time dissolve 60.08 seconds, insoluble part 4.34%, water content 8,76%, drying time 8 hours, ash content 2.36%, antioxidant activity 67.44%, anthocyanin content 45.52 (mg/L), organoleptic test on cookies, ice cream and pudding products with the addition of senduduk powder as a natural colorant, namely the cookies product obtained an average value of 3.2 (Usual), ice cream product 4 (Like) and pudding 4,4 (Like).

scholarly journals The effect of blanching and foam mat drying on the physico-chemical characteristics of white sweet potato (Ipomoea batatas L.) inulin

Food Research ◽  
2020 ◽  
Vol 4 (5) ◽  
pp. 1493-1499
Author(s):  
B. Yudhistira ◽  
L.E. Abigail ◽  
Siswanti ◽  
S. Prabawa
Keyword(s):  
Molecular Weight ◽  
Moisture Content ◽  
Water Absorption ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Chemical Characteristics ◽  
Preliminary Treatment ◽  
Drying Method ◽  
Physical And Chemical Characteristics ◽  
Physical And Chemical

White sweet potato (Ipomoea batatas L.) is one of the tubers that have the potential to produce inulin and largely abundant in Indonesia. Several factors can affect the physical and chemical characteristics of inulin including the preliminary treatment and the drying method. The purpose of this study was to determine the effect of blanching and foam mat drying method on the physical and chemical characteristics of white sweet potato inulin. The physical and chemical characteristics evaluated include solubility, total sugar, sugar reductions, discussed inulin and inulin molecular weight. The experimental design in this study used a Completely Randomized Design (CRD) with two factors, namely blanching and differences in egg white composition (2%; 6%; and 10%). The data were processed statistically using One-Way ANOVA with a significance level of 5%. The results showed that blanching and foam mat drying can affect the yield, solubility, water absorption, moisture content, and molecular weight of inulin. The blanched and unblanched samples with an increase in albumen concentration will reduce the yield, moisture content and molecular weight and increase solubility and water absorption. All blanched formulations produced higher yield, moisture content, solubility, and water absorption than the unblanched formulation.

Study of Structural, Physical and Chemical Characteristics of Marshmallow Without Gelatin

Food Industry ◽  
2018 ◽  
Vol 3 (4) ◽  
Author(s):  
Nataliia V. Nepovinnykh ◽  
Yuri A. Kodatsky ◽  
Oksana N. Klyukina ◽  
Nataliia M. Ptichkin ◽  
Samira Yeganehzad
Keyword(s):  
Chemical Characteristics ◽  
Physical And Chemical Characteristics ◽  
Physical And Chemical

Effects of Chlormequat-Uniconazole 30% Micro-Emulsion on Stem Physical and Chemical Characteristics of Rice

2013 ◽  
Vol 39 (6) ◽  
pp. 1089
Author(s):  
Qian ZHANG ◽  
Ming-Cai ZHANG ◽  
Hai-Yan ZHANG ◽  
Wei-Ming TAN ◽  
Zhao-Hu LI ◽  
...  
Keyword(s):  
Chemical Characteristics ◽  
Physical And Chemical Characteristics ◽  
Micro Emulsion ◽  
Physical And Chemical

Physical and Chemical Characteristics of Meats of the Indonesian Indigenous Crossbred Chickens Fed Fermented Mixture of Papaya (Carica papaya L.) Leaf and Seed Meal

2020 ◽  
Keyword(s):  
Crude Protein ◽  
Control Diet ◽  
Dietary Treatment ◽  
Seed Meal ◽  
Chemical Characteristics ◽  
Breast Meat ◽  
Ph Values ◽  
Physical And Chemical Characteristics ◽  
Dietary Treatments ◽  
Physical And Chemical

The objective of this present study was to investigate the effect of feeding fermented mixture of papaya leaf and seed meal (FERM) on the physical and chemical characteristics of meats of the Indonesian indigenous crossbred chicken (IICC). The study was carried out with 300 day-old IICC. The chicks were randomly distributed to five treatment groups, i.e., CONT (control diet based on corn-soybean- diet), FERMA (diet containing 1% FERM), FERMB (2.5% FERM), FERMC (5% FERM) and FERMD (7.5% FERM). Each treatment group consisted of 6 replicates with 10 IICC in each. At week 8, one chick from each replicate was randomly taken and slaughtered. After being de-feathered and eviscerated, samples from breast and thigh meats were obtained. Results showed that the increased levels of FERM was followed by the increased (P<0.05) pH values, moisture and crude protein content of breast meats of the IICC. Dietary incorporation of FERM especially at the level of 2.5% increased (P<0.05) the content of fat in the breast meat of IICC, while further increased levels of FERM did not alter (P>0.05) the fat content of the IICC breast meat. Dietary treatment did not have any effect (P>0.05) on the lightness (L*) values of breast meat of the IICC. The redness (a*) values were higher (P<0.05) in FERMD breast meat than other. FERM diet resulted in lower (P<0.05) yellowness (b*) values in the IICC breast meat. The pH values and moisture content of thigh meat increased (P<0.05) with the increased level of FERM. The WHC decreased (P<0.05) with the elevated levels of FERM in the diets. There was an increase (P<0.05) in crude protein concentration in FERMA as compared to the other meats. Crude fat and ash concentrations in thigh meat were affected (P<0.05) by the treatments. Dietary treatments had no impact (P>0.05) on L* values of thigh meats. Feeding FERM at 7.5% from diets increased (P<0.05) and decreased (P<0.05) the redness and yellowness of meats. In conclusion, dietary inclusion of FERM especially at the level of 7.5% from diets improved the physical and chemical characteristics of the IICC meats.

Sign in / Sign up

Export Citation Format

Share Document