CHANGES IN THE PHYSICAL PROPERTIES OF GLUTEN WITH AGING OF FLOUR

1941 ◽  
Vol 19c (5) ◽  
pp. 163-176 ◽  
Author(s):  
J. D. McCaig ◽  
A. G. McCalla
Keyword(s):  
Fatty Acids ◽  
Acetic Acid ◽  
Physical Properties ◽  
Physical Characteristics ◽  
Considerable Extent ◽  
Gluten Quality ◽  
Linolic Acid ◽  
Effects Of Aging

The physical properties of gluten, as determined by the hydration of the gluten between pH 4 and 7, are deleteriously affected by aging of flour. Similar effects are obtained by adding linolic acid, whereas some of the effects of aging can be removed by extraction of the flour with ether. The original quality of the gluten is not restored by such extraction. Gluten from aged deteriorated flour swells enormously in 0.1 N acetic acid; such hydration is not an indication of good quality but rather of resistance to dispersion. Some freshly milled flours produce gluten possessing the physical characteristics of gluten from aged deteriorated flour.It is concluded that the quality of gluten depends to a considerable extent on the nature of the adsorbed lipoids. Many of the characteristics of gluten are determined by relatively insoluble (unidentified) lipoid substances, whereas the absence of such lipoids and the formation of fatty acids during aging are deleterious to gluten quality.

THE INFLUENCE OF LIPOIDS ON THE QUALITY AND KEEPING PROPERTIES OF FLOUR

1937 ◽  
Vol 15c (5) ◽  
pp. 187-203 ◽  
Author(s):  
A. T. Sinclair ◽  
A. G. McCalla
Keyword(s):  
Fatty Acids ◽  
Physical Properties ◽  
Wheat Germ ◽  
Unsaturated Fatty Acids ◽  
Sodium Salicylate ◽  
Considerable Extent ◽  
Ether Extract ◽  
Baking Quality ◽  
Gluten Quality ◽  
Ground Wheat

The keeping properties of different flours varied considerably. Aging was accompanied by increased absorption regardless of whether the flour deteriorated in baking quality. Increased acidity developed in all flours, but was not a good measure of deterioration. Storage in sealed containers favored acidity increases, while storage in sacks favored deterioration. A decrease in ether extract accompanied deterioration, while decrease in the less soluble lipoids appeared to take place in all samples.The changes in physical properties of gluten gave the best indication of deterioration. Gluten from deteriorated flour was harsh, spongy and short, and could not be completely dispersed in sodium salicylate. Unsaturated fatty acids added to flour had the same effects on gluten, but not on baking quality. Ground wheat germ added to deteriorated flour improved the gluten and restored its solubility. The more insoluble germ lipoids were the effective substances. Alcohol extraction of flour caused deterioration, but gluten quality was largely restored by addition of germ. All results indicate the lipoids are adsorbed on the protein of gluten.It is concluded that the unique physical properties of gluten are to a considerable extent dependent on the relatively insoluble lipoids present. The possibility of gluten denaturation being a breakdown of the protein-lipoid complex is discussed.

scholarly journals GUAR GUM ADDITION ON PHYSICAL CHARACTERISTICS OF EXTRUDED DRY CORN NOODLE FROM MIXTURE OF WET AND DRY CORN FLOURS

2020 ◽  
Vol 11 (1) ◽  
pp. 39
Author(s):  
Aminullah Aminullah ◽  
Tjahja Muhandri ◽  
Subarna Subarna
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Shelf Life ◽  
Guar Gum ◽  
Physical Characteristics ◽  
Cooking Loss ◽  
Drying Process ◽  
Corn Flour ◽  
Physical Quality

The drying process of corn noodles was an effort to increase the shelf life and it was a form of noodles diversification. The objective of this research was to study and analyze the effect of guar gum addition on the physical quality of the extruded dry corn noodle made from a mixture of wet and dry corn flour. Manufacturing dry corn noodles was conducted using wet corn noodles from a mixture of wet and dry corn flour, which was then dried in a tray dryer at a temperature of 60-70 °C for 1 - 1.5 hours. The treatments used were a combination of alum levels of 0.01%; moisture content of 80% (dry base); and guar gum concentration of 0%, 1%, and 2%. Physical properties of dry corn noodles included rehydration time, hardness, adhesiveness, suppleness, elongation, and cooking loss. The results showed that the optimum rehydration time for dry corn noodles was about 9 minutes. The addition of guar gum to the physical qualities of dry corn noodles tended not to be significant statistically, but as a score, an increase in guar gum levels tended to increase the elongation of dry corn noodles. While, increasing levels of guar gum tended to reduce the stickiness and cooking loss levels of them.

scholarly journals Triacylglycerol structure and interesterification of palmitic and stearic acid-rich fats: an overview and implications for cardiovascular disease

2009 ◽  
Vol 22 (1) ◽  
pp. 3-17 ◽  
Author(s):  
Sarah E. E. Berry
Keyword(s):  
Fatty Acids ◽  
Stearic Acid ◽  
Physical Properties ◽  
Physical Characteristics ◽  
Human Infant ◽  
Postprandial Lipaemia ◽  
Human Adults ◽  
Commercially Important ◽  
Interesterified Fats ◽  
Acute And Chronic Effects

The position of fatty acids in the TAG molecule (sn-1,sn-2 andsn-3) determines the physical properties of the fat, which affects its absorption, metabolism and distribution into tissues, which may have implications for the risk of CHD. The TAG structure of fats can be manipulated by the process of interesterification, which is of increasing commercial importance, as it can be used to change the physical characteristics of a fat without the generation oftrans-fatty acids. Interesterified fats rich in long-chain SFA are commercially important, but few studies have investigated their health effects. Evidence from animal and human infant studies suggests that TAG structure and interesterification affect digestibility, atherogenicity and fasting lipid levels, with fats containing palmitic and stearic acid in thesn-2 position being better digested and considered to be more atherogenic. However, chronic studies in human adults suggest that TAG structure has no effect on digestibility or fasting lipids. The postprandial effects of fats with differing TAG structure are better characterised but the evidence is inconclusive; it is probable that differences in the physical characteristics of fats resulting from interesterification and changes in TAG structure are key determinants of the level of postprandial lipaemia, rather than the position of fatty acids in the TAG. The present review gives an overview of TAG structure and interesterified palmitic and stearic acid-rich fats, their physical properties and their acute and chronic effects in human adults in relation to CHD.

scholarly journals Fatty Acids Taste Intensity Ratings Before and After Sour Taste Adaptation

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 742-742
Author(s):  
Eunjin Cheon ◽  
Richard Mattes
Keyword(s):  
Fatty Acids ◽  
Acetic Acid ◽  
Fatty Acid ◽  
Acid Solution ◽  
Octanoic Acid ◽  
Decanoic Acid ◽  
Acid Solutions ◽  
Significant Difference ◽  
Before And After

Abstract Objectives Recent research indicates that the taste quality of fatty acids, called ‘Oleogustus’, differs from the traditionally accepted five basic tastes. However, the actual quality of the sensation has not been characterized. One question is whether there is a sour component because very short-chain fatty acids, like acetic acid, the sour tastant in vinegar, is structurally a fatty acid. The present study investigated the quality sensation of fatty acids of graded chain length. Methods Sensory stimuli were acetic acid, butyric acid, hexanoic acid, octanoic acid, decanoic acid, lauric acid, oleic acid, and linoleic acid emulsions and palmitic acid, stearic acid powder. The intensity of the samples before and after expectorating was measured. Next, participants repeatedly sipped, held for 5 seconds, and expectorated a sour solution (0.09% w/w) and rated the intensity on a gLMS until the intensity was lower than “weak”. After adaption to the sour solution, the intensity of the sample was measured before and after expectorating. Participants recorded the quality of each sample. Results The intensity of acetic acid was significantly lower after adaptation (P < 0.04) that before adaptation and a similar trend was noted for butyric acid. The other fatty acids were not affected by adaptation. The intensities of all liquid samples except the octanoic acid solution showed a significant difference between before and after expectorating the samples. The intensities of acetic, butyric and hexanoic acids were lower after expectorating the samples than the intensities before expectorating the samples (P < 0.05) while the intensities of decanoic acid, lauric acid, oleic acid, and linoleic acid (P < 0.05) were lower after expectorating. There was no significant difference in intensity of the palmitic acid solution and the intensity of the stearic acid solution between before and after expectorating. Conclusions The results showed that fatty acids with chain lengths great than 4 have a unique taste other than the sourness. In addition, short-chain fatty acid solutions had higher intensity before expectorating the solutions while the medium- and long-chain fatty acid solutions had higher intensity after expectorating solutions, indicating that there is a different persistence time for fatty acid directly related to chain-length. Funding Sources This study has no sponsors.

scholarly journals Coffee (Coffea sp.) hull waste fermentation with the addition of banana sucker microorganism activator for physical quality of Ruminantia feed

2021 ◽  
Author(s):  
T Karyono ◽  
R Novita
Keyword(s):  
Physical Properties ◽  
Analysis Of Variance ◽  
Physical Characteristics ◽  
Physical Quality ◽  
Silage Fermentation ◽  
Randomized Design ◽  
Hull Waste ◽  
Effect Of Treatment ◽  
Ruminant Feed

This research aims to determine the physical quality of coffee hull waste fermentation using a banana sucker microorganism activator. It aims to determine the best composition of banana sucker local microorganism (MOL) activator. Method used in this research was complete randomized design consisting of 6 levels and 4 replications which are, F1 = 10 ml MOL / 1 kg coffee hull, F2 = 15 ml MOL / 1 kg coffee hull, F3 = 20 ml MOL / 1 kg coffee hull, F4 = 25 ml MOL / 1 kg coffee hull, F5 = 30 ml MOL / 1 kg coffee hull, F6 = 35 ml MOL / 1 kg coffee hull. Silage fermentation physical characteristics observed are acidity/PH, aroma/smell, color, and texture. These characteristics were examined in this research to determine the effect of treatment. The data obtained were analyzed by analysis of variance and further HSD test. The results of the research that the addition of banana sucker microorganism activator to the fermentation of coffee hull waste (coffea sp) on physical quality for ruminant feed showed no significant effect (P> 0.05) on pH, color, and texture and had a very significant effect (P <0, 01) on the aroma. It can be concluded that the addition of banana sucker microorganism activator in the fermentation of coffee hull gave the best aroma results in the F4 treatment (3.29) and gave equally good results on physical properties such as pH, color, and texture of the fermented coffee hull.

Pengaruh Penambahan Air pada Pengolahan Susu Kedelai

2015 ◽  
Vol 4 (1) ◽  
pp. 8-13
Author(s):  
Priscillia Picauly ◽  
Josefina Talahatu ◽  
Meitycorfrida Mailoa
Keyword(s):  
Glycine Max ◽  
Physical Properties ◽  
Sweet Taste ◽  
Soya Milk ◽  
Randomized Design ◽  
Soybean Extract ◽  
Glycine Max L ◽  
Completely Randomized Design ◽  
Water Ratio

Soybean (Glycine max (L) Merr) is needed as an alternative diversification in order to increase protein consumption. Soybean can be processed into variety of foods and drinks. The most popular drink from soybean is soya milk which is made from soybean extract yielded from the addition of water. The amount of water added determine the quality of soya milk due to its effect on the chemical and physical properties of soya milk. This research was intended to find out the proper ratio of soybean and water in the processing of soya milk to yield the best quality. A completely randomized design was used with eight treatments of soybean and water ratio as follows, ratio of 1 : 6, ratio of 1 : 8, ratio of 1 : 10, ratio of 1 : 12, ratio of 1 : 14, ratio of 1 : 16, ratio of 1 : 18 and ratio of 1 : 20. Result showed the soybean and water ratio 1 : 10 in the processing of soya milk yielded milk having good quality according to its chemical with protein content of 2.53%, fat of 1.20%, sugar total of 1.60%, pH of 7.1, and organoleptic characteristies of both somewhat sweet taste and viscous texture.

Lipid Profile of Pig Tissues Contrasting in Meat Production

2019 ◽  
Vol 09 ◽  
Author(s):  
Vitaly A. Bekenev ◽  
Anatoly A. Arishin ◽  
Sergei N. Mager ◽  
Izolda V. Bolshakova ◽  
Natalia L. Tretyakova ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Fatty Acids ◽  
Linoleic Acid ◽  
Live Weight ◽  
Blood Lipid ◽  
Meat Production ◽  
Thoracic Vertebrae ◽  
Organoleptic Properties ◽  
Biochemical Characteristics

Background: Studies were carried out on two breeds of pigs - Pietrain (P), and Kemerovo (K), contrasting in composition of carcasses, and their hybrids. Objective: The purpose of this work was to establish the characteristics of the composition of lipids of intramuscular fat (IMF), back fat and serum, organoleptic qualities in animals of these breeds. Methods: Animals of 10 individuals in each group were fed on a standard feed and slaughtered with a live weight of 95-100 kg. The quality of carcasses, the biochemical characteristics of blood, the composition of fatty acids and cholesterol in meat and fat, and blood lipid peroxidation were determined. Results: Thickness on the back fat (BF) at the level of 6-7 thoracic vertebrae with a live weight of 100 kg was 35.8 ± 1.65 mm in pigs of breed K, in hybrids - 27.6 ± 1.06, and in breed P - 19, 6 ± 1.43 mm. IMF in pigs of breed K was almost 4.5 times greater than that of breed P. IMF K breed contained 2 times less cholesterol than in P (2.34 vs. 4.68%). In the IMF, K was 2 times less polyunsaturated fatty acids (PUFA), than P, 7.82 and 15.22%, linoleic acid, 6.74% and 12.42% respectively (p &lt;0.005).The organoleptic properties of meat and salted back fat were significantly higher in breed K (P = 0.05). Conclusion: The data obtained allow us to establish priorities in the use of products of specific breeds of pigs, depending on medical requirements.

scholarly journals Pilot Study of the Effects of Polyphenols from Chestnut Involucre on Methane Production, Volatile Fatty Acids, and Ammonia Concentration during In Vitro Rumen Fermentation

Animals ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 108
Author(s):  
Yichong Wang ◽  
Sijiong Yu ◽  
Yang Li ◽  
Shuang Zhang ◽  
Xiaolong Qi ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Acetic Acid ◽  
Propionic Acid ◽  
Acid Content ◽  
Volatile Fatty Acids ◽  
Rumen Fermentation ◽  
Gas Production ◽  
Quadratic Response ◽  
In Vitro Rumen Fermentation

Nutritional strategies can be employed to mitigate greenhouse emissions from ruminants. This article investigates the effects of polyphenols extracted from the involucres of Castanea mollissima Blume (PICB) on in vitro rumen fermentation. Three healthy Angus bulls (350 ± 50 kg), with permanent rumen fistula, were used as the donors of rumen fluids. A basic diet was supplemented with five doses of PICB (0%–0.5% dry matter (DM)), replicated thrice for each dose. Volatile fatty acids (VFAs), ammonia nitrogen concentration (NH3-N), and methane (CH4) yield were measured after 24 h of in vitro fermentation, and gas production was monitored for 96 h. The trial was carried out over three runs. The results showed that the addition of PICB significantly reduced NH3-N (p < 0.05) compared to control. The 0.1%–0.4% PICB significantly decreased acetic acid content (p < 0.05). Addition of 0.2% and 0.3% PICB significantly increased the propionic acid content (p < 0.05) and reduced the acetic acid/propionic acid ratio, CH4 content, and yield (p < 0.05). A highly significant quadratic response was shown, with increasing PICB levels for all the parameters abovementioned (p < 0.01). The increases in PICB concentration resulted in a highly significant linear and quadratic response by 96-h dynamic fermentation parameters (p < 0.01). Our results indicate that 0.2% PICB had the best effect on in-vitro rumen fermentation efficiency and reduced greenhouse gas production.

scholarly journals The Combined Effects of Magnesium Oxide and Inulin on Intestinal Microbiota and Cecal Short-Chain Fatty Acids

Nutrients ◽  
2021 ◽  
Vol 13 (1) ◽  
pp. 152
Author(s):  
Kanako Omori ◽  
Hiroki Miyakawa ◽  
Aya Watanabe ◽  
Yuki Nakayama ◽  
Yijin Lyu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Acetic Acid ◽  
Dietary Fiber ◽  
Magnesium Oxide ◽  
Acid Concentration ◽  
Short Chain Fatty Acids ◽  
Water Soluble ◽  
Short Chain ◽  
Acetic Acid Concentration ◽  
Chain Fatty Acids

Constipation is a common condition that occurs in many people worldwide. While magnesium oxide (MgO) is often used as the first-line drug for chronic constipation in Japan, dietary fiber intake is also recommended. Dietary fiber is fermented by microbiota to produce short-chain fatty acids (SCFAs). SCFAs are involved in regulating systemic physiological functions and circadian rhythm. We examined the effect of combining MgO and the water-soluble dietary fiber, inulin, on cecal SCFA concentration and microbiota in mice. We also examined the MgO administration timing effect on cecal SCFAs. The cecal SCFA concentrations were measured by gas chromatography, and the microbiota was determined using next-generation sequencing. Inulin intake decreased cecal pH and increased cecal SCFA concentrations while combining MgO increased the cecal pH lowered by inulin and decreased the cecal SCFA concentrations elevated by inulin. When inulin and MgO were combined, significant changes in the microbiota composition were observed compared with inulin alone. The MgO effect on the cecal acetic acid concentration was less when administered at ZT12 than at ZT0. In conclusion, this study suggests that MgO affects cecal SCFA and microbiota during inulin feeding, and the effect on acetic acid concentration is time-dependent.

scholarly journals Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time

Molecules ◽  
2021 ◽  
Vol 26 (11) ◽  
pp. 3445
Author(s):  
Olaf K. Horbańczuk ◽  
Artur Jóźwik ◽  
Jarosław Wyrwisz ◽  
Joanna Marchewka ◽  
Agnieszka Wierzbicka
Keyword(s):  
Storage Time ◽  
Modified Atmosphere Packaging ◽  
Physical Characteristics ◽  
Modified Atmosphere ◽  
Packaging System ◽  
Initial Ph ◽  
Viable Bacteria ◽  
L Value ◽  
Meat Samples

The aim of this study was to evaluate the effect of the packaging system type on the physical characteristics and microbial changes in ostrich meat during refrigerated storage. The applied packaging systems were vacuum packaging (VP) and modified atmosphere packaging (MAP) using two combinations of gases: MAP1 (40% O2/40% CO2/20% N2) and MAP2 (60% O2/30% CO2/10% N2). Eight meat samples were obtained in three replicates for all parameters, except for pH, for which six replicates were obtained from the M. ilifibularis (IF) muscle, and were stored in a refrigerator at 2 °C and analyzed at 0, 4, 8, 12 and 16 days for the effect of packaging methods on physical meat quality. The initial pH (5.99) decreased at the end of the storage time for MAP1 to 5.81, whereas VP was stable from day 0 to 12 and increased up to 6.08 on day 16. Regarding meat color, the L* value increased during storage for MAP1 and MAP2 from 36.99 to 40.75 and 41.60, respectively, whereas it declined for VP to 34.22. The same tendencies were reported for redness (a*) and yellowness (b*). Drip loss was the lowest in MAP1 and highest in VP. The lowest total viable bacteria counts were identified in VP, as compared to MAP1 and MAP2.

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