Liquid Breakthrough in Fabrics: Effects of Fiber Content and Surfactant Concentration

2008 ◽  
pp. 464-464-14
Author(s):  
M Raheel ◽  
GX Dai
Keyword(s):  
Surfactant Concentration ◽  
Fiber Content

Modifikasi Resep Brownis Untuk Makanan Selingan Penderita Diabetes Mellitus

2017 ◽  
Vol 19 (2) ◽  
pp. 140
Author(s):  
Setyowati Setyowati
Keyword(s):  
Diabetes Mellitus ◽  
Nutritional Value ◽  
Food Selection ◽  
Diabetes Mellitus Patient ◽  
Fiber Content ◽  
Green Bean ◽  
Snack Food ◽  
Physical Quality ◽  
Organoleptic Quality ◽  
Red Bean

Background: The nutritional therapy management of diabetes mellitus patient lies in the proper diet and food selection arrangement. There is an eating recomendation (3 times for main food and 3 times of snackfood) that needed to be noted. One of the snack food that been allowed is brownie, as baked product and cake category. Modification on brownie recipe are needed to improve quality of the food. Objective: To understand a brownie recipe as snack food for diabetes mellitus patient based on physical quality, organoleptic quality, nutritional value and fiber content. Methods: The type of this research is an artificial experiment. The variables were modified brownie recipes; physical quality; organoleptic quality to colour, flavor, aroma, and texture; nutritional value, and fiber content. The subject of the study are 36 people with diabetes and 17 expert panelists. The object of this research is 3 kinds of brownie (red bean brownie, green bean brownie and peanut brownie). This research is conducted at Poltekkes Kemenkes Yogyakarta and Prolanis Organization in Puskemas Gamping 1 area, Sleman, Yogyakarta on February-September 2016. The data analysis of this research is done descriptively and analytically. Results: There is 3 brownie as modification results (green bean brownie, red bean brownie and peanut brownie). Those brownie have physical traits such as darker brown in colour, little bit sweet, have nutty flour aroma and little bit soft as a texture. Based on organoleptic quality, peanut brownie is the most preferred brownie. Based on analysis of chemical nutrition and fiber. Brownies tahat qualify the diet of people with diabetes mellitus is peanut brownie. Peanut brownie also been accepted by diabetes mellitus patient. Conclusion: Peanut brownie as modification results choosen as snack food alternatives for diabetes mellitus patient.

KARAKTERISTIK ABON IKAN GABUS (Channa striata) DENGAN SUBTITUSI KLUWIH (Artocarpus camansi)

2018 ◽  
Vol 16 (2) ◽  
pp. 219-226
Author(s):  
Sri Rizqi Annisa ◽  
Dewi Larasati ◽  
Endang Bekti K
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Analysis Of Variance ◽  
Fiber Content ◽  
Substitution Treatment ◽  
Fish Fillet ◽  
Organoleptic Test ◽  
Average Water ◽  
Channa Striata

The aim of this study was to determine the characterization of shredded mureel fish with kluwih substitution on water content, protein content, fiber content and organoleptic (preference for crispness and taste). This study uses a simple Randomized Complete Design (RCD) with the substitution treatment of kluwih and mureel fish, with the following ratio: S1 (240g: 60g), S2 (210g: 90g), S3 (180g: 120g), S4 (150g: 150g), S5 (120g: 180g). Data were analyzed statistically by analysis of variance and if there was a significant effect, further testing was done with BNJ at the level of 5%. The results showed that kluwih substitution in the manufacture of mureel fish shredded had an average: water content of 8.33-10.62%, protein :16.83-22.00%, fiber : 6.79-6.99%, score crispness 2-6.12, taste score 2.6-6.6. Based on the results of the analysis of the variety of kluwih substitutes and mureel fish have a significant effect on water content, protein content and crisp organoleptic test, taste on mureel fish fillet, and no significant effect on fiber content. The best kluwih substitution in S3 treatment with 120 grams of substitute kluwih and 180 grams of mureel fish.

Fabrication, Optimization and Characterization of Paclitaxel and Spirulina Loaded Nanoparticles for Enhanced Oral Bioavailability

2020 ◽  
Vol 16 (5) ◽  
pp. 723-733
Author(s):  
Keerthi G.S. Nair ◽  
Yamuna Ravikumar ◽  
Sathesh Kumar Sukumaran ◽  
Ramaiyan Velmurugan
Keyword(s):  
Gastric Cancer ◽  
Oral Bioavailability ◽  
Surfactant Concentration ◽  
Polymer Concentration ◽  
Central Composite Rotatable Design ◽  
Normal Cells ◽  
Stirring Time ◽  
Nanoparticle Formulation ◽  
Central Composite

Background: Paclitaxel and spirulina when administered as nanoparticles, are potentially useful. Methods: Nanoformualtions of Paclitaxel and Spirulina for gastric cancer were formulated and optimized with Central composite rotatable design (CCRD) using Response surface methodology (RSM). Results: The significant findings were the optimal formulation of polymer concentration 48 mg, surfactant concentration 45% and stirring time of 60 min gave rise to the EE of (98.12 ± 1.3)%, DL of (15.61 ± 1.9)%, mean diameter of (198 ± 4.7) nm. The release of paclitaxel and spirulina from the nanoparticle matrix at pH 6.2 was almost 45% and 80% in 5 h and 120 h, respectively. The oral bioavailability for the paclitaxel spirulina nanoparticles developed is 24.0% at 10 mg/kg paclitaxel dose, which is 10 times of that for oral pure paclitaxel. The results suggest that RSM-CCRD could efficiently be applied for the modeling of nanoparticles. The paclitaxel and spirulina release rate in the tumor cells may be higher than in normal cells. Paclitaxel spirulina nanoparticle formulation may have higher bioavailability and longer sustainable therapeutic time as compared with pure paclitaxel. Conclusion: Paclitaxel-Spirulina co-loaded nanoparticles could be effectively useful in gastric cancer as chemotherapeutic formulation.

Surfactant concentration and pH effects on the zeta potential values of alumina nanofluids to inspect stability

2019 ◽  
Vol 583 ◽  
pp. 123960 ◽  
Author(s):  
Karen Cacua ◽  
Fredy Ordoñez ◽  
Camilo Zapata ◽  
Bernardo Herrera ◽  
Elizabeth Pabón ◽  
...  
Keyword(s):  
Zeta Potential ◽  
Surfactant Concentration ◽  
Ph Effects
Sign in / Sign up

Export Citation Format

Share Document