scholarly journals The Effect of Effective Microorganisms on the Quality of Potato Chips and French Fries

2021 ◽  
Vol 11 (4) ◽  
pp. 1415
Author(s):  
Barbara Sawicka ◽  
Piotr Pszczółkowski ◽  
Anna Kiełtyka-Dadasiewicz ◽  
Piotr Barbaś ◽  
Marek Ćwintal ◽  
...  
Keyword(s):  
Potato Chips ◽  
French Fries ◽  
Raw Material ◽  
Innovative Technology ◽  
Sensory Assessment ◽  
Effective Microorganisms ◽  
Beneficial Effects ◽  
Two Factors ◽  
Soxhlet Method

The aim of the work is to develop innovative technology for potato cultivation aimed at potato food processing with the use of effective microorganisms (EMs), limiting the chemicalization of agriculture. The basis for the research was a field experiment established by the randomized subblock method, in three repetitions, where two factors were examined: cultivation technologies (3) and potato varieties (14). The influence of experimental factors on the quality of French fries (FF) and potato chips (PC) was investigated. The water content was assessed by the drying method, and the fat content by the Soxhlet method. The sensory assessment was performed by a team of 10 panelists in accordance with EN ISO methodology. In the production of both FF and PC, cultivation technologies using EMs contributed to a significant reduction in the absorption of fats and a significant reduction in the disadvantages of FF, the so-called “dark ends”, and the sensory characteristics of these products have not deteriorated. Potato obtained from cultivation in the EM system is a better raw material for the production of FF and PC than potato from plantations without the use of effective microorganisms. The beneficial effects of these preparations depended on the exposure time to EMs and the potato variety.

scholarly journals Comparative Study on Quality Parameters of Royal Jelly, Apilarnil and Queen Bee Larvae Triturate

2017 ◽  
Vol 74 (1) ◽  
pp. 51
Author(s):  
Rodica MARGAOAN ◽  
Liviu Alexandru MARGHITAS ◽  
Daniel Severus DEZMIREAN ◽  
Otilia BOBIS ◽  
Victorita BONTA ◽  
...  
Keyword(s):  
Amino Acids ◽  
Royal Jelly ◽  
Essential Amino Acids ◽  
Quality Parameters ◽  
Total Protein Content ◽  
Beneficial Effects ◽  
Long Time ◽  
Soxhlet Method ◽  
Kjeldahl Method

Given their beneficial effects in terms of health, the natural products, especially beehive products, have drawn the attention of consumers since long time ago. In order to guarantee the quality of these products on the market, their chemical composition needs to be analyzed. Thus, this current research had as objective the establishment of quality parameters for beehive brood food derived products: apilarnil and queen bee larvae triturate. These two products were compared with royal jelly which is the basis of brood food in the first 3 days of larval stage. The carbohydrates were determined by HPLC-IR and allowed the identification of seven carbohydrate compounds, predominantly glucose, fructose and sucrose. The lipid profile was analyzed by the Soxhlet method. The total protein content was determined by the Kjeldahl method. Free amino acids were analyzed by LC-MS. A total of 31 amino acids were identified of which nine are essential amino acids for humans. 

scholarly journals Nutritional management of cotton culture in Cerrado's soils from Mato Grosso

2020 ◽  
Vol 13 (9) ◽  
pp. 137
Author(s):  
F. Mrojinski ◽  
C. C. Santos ◽  
N. S. D. Corioletti ◽  
V. L. Silva
Keyword(s):  
Cropping Systems ◽  
Raw Material ◽  
Nutritional Management ◽  
European Continent ◽  
Mato Grosso ◽  
Cotton Crop ◽  
Two Factors ◽  
National Production ◽  
High Yields

The cotton crop dating to 8,000 BC began with the Arabs who rudely spin and weave cotton fiber. Through the commercial deepening between Europe and the East the cotton culture gained its space in the European continent, in the middle of the seventeenth century predominated wool and over the years reached the other continents. In Brazil since the time of colonization, cotton cultivation is exploited for commercial purposes. The state of Mato Grosso leads the national production of cotton, since the economy of the same and of Brazil depend on this segment of the agribusiness that represents 15% of the national economy. In order for the cotton to reach high yields, it is necessary to have adequate nutritional management together with good practices of soil correction, since the crop is very demanding in relation to these two factors. However, it presents a certain singularity that stands out in the world scenario, because it is a fibrous and oleaginous culture, in other words, that originates products and by-products through its raw material, allowing an attractive differential that serves as an increase in income for producers who carry out this activity. In the cerrado, its cultivation serves as a viable alternative to promote the practice of rotating crops in previously cultivated areas with soybeans and corn, providing improvements in the biological quality of the soil, diversifying cropping systems making them more sustainable both by adding value to the product regarding the management of cotton. The crop is quite responsive to the fertilization and the conditions that the Cerrado provides for it, and it needs nutritional sources in several stages of its development. The objective of this study was to discuss the type of nutritional management that is used in the cotton crop under Cerrado conditions.

Pemanfaatan Sampah Sayur Dari Pasar Tradisional Untuk Produksi Bioetanol

2020 ◽  
Vol 5 (3) ◽  
Author(s):  
Novirina Hendrasarie ◽  
Dimas Eka Mahendra
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Alternative Energy ◽  
Economic Value ◽  
Carbohydrate Content ◽  
Raw Material ◽  
Vegetable Waste ◽  
Waste Generation ◽  
Fermentation Time ◽  
Two Factors

Vegetables that do not sell and rotten will be thrown away. This makes the volume of waste increases every day. Vegetable waste that is no longer being sold, could reprocessed into useful products and selling value. The purpose of this research is to use vegetable waste to become bioethanol raw material, which have economic value. The selected vegetable waste was from potatoes, carrots, cabbage, cassava, chicory, and green mustard, because they have higher carbohydrate content than other vegetable waste. The bioethanol product produced will be measured by its bioethanol content and fermentation time. These two factors, affect the quality of the bioethanol produced. The microorganism used in this study was Saccharomyces cerevisiae. These microorganisms are in bread yeast and tape yeast, which are also examined for their effectiveness in the production of this vegetable waste bioethanol. From this study, producing bioethanol with the highest ethanol content of 15% v / v, produced in the interaction of bread yeast and 6 days’ fermentation time. Meanwhile, from the production using yeast tape, obtained ethanol levels of 13% v / v. Bioethanol from vegetable waste is not only to reduce the burden of waste generation, but can be used as an alternative energy to replace fuel.

scholarly journals The Effect of Bioactivator Variation and Doses of Cow Dung on Quality of Coffee Exocarp Waste

el–Hayah ◽  
2019 ◽  
Vol 7 (2) ◽  
pp. 36-54
Author(s):  
Amik Krismawati ◽  
Sugiono Sugiono
Keyword(s):  
Block Design ◽  
Raw Material ◽  
Cow Dung ◽  
Cow Manure ◽  
Randomized Block Design ◽  
Two Factors ◽  
The One ◽  
Time Required ◽  
Number Of Treatment

Coffee exocarp waste produced from the harvest can be used as raw material for compost. The composting can be added with other ingredients to add organic material. Cow manure is the one ingredient that can be added to enrich organic materials. In the composting process, the time required will be longer, but the time can be accelerated by adding a bio activator. The finished compost can be applied at the plant to meet crop nutrient elements. The purpose of this research was to determine the effect of bio activator variation and doses of cow manure on the quality of compost from coffee exocarp waste. This research was conducted at compost house of Assessment Institute for Agricultural Technology (AIAT) and was held on February - April 2017. This research used factorial Randomized Block Design (RBD) with two factors; there is a variation of bio activator and doses of cow manure with three replication. Total number of treatment this research were 12 treatment, there are D1S1 = EM4 + 2 kg cow manure ; D2S1 = Moebillin + 2 kg cow manure; Petrofast + 2 kg cow manure; Decoprima + 2 kg cow manure; D1S2 = EM4 + 4 kg cow manure; D2S2 = Moebillin + 4 kg cow manure; D3S2 = Petrofast + 4 kg cow manure; D4S2 = Decoprima + 4 kg cow manure; D1S3: EM4 + 6 kg cow manure; D2S3 = Moebillin + 6 kg cow manure; D3S3 = Petrofast + 6 kg cow manure; D4S3 = Decoprima + 6 kg cow manure. The data obtained will be processed using Analysis of Variance (ANOVA). If there is a real effect, it will be continued using the BNT test (Least Significant Differences/LSD) with a 5% level. The Results showed the application of bio activator Decoprima (D4) and a dose of 6 kg cow manure (S3) could increase and shows the highest value of pH compost 6,01 (D4) and 6,06 (S3). The dose of 2 kg cow manure (S1) showed the highest compost shrinkage value (34.64%) compared to the 4 kg dose cow manure (S2) (32,22%) and 6 kg (S3) (25,68%). On the other hand, the application of bio activator variation and doses of cow manure did not significantly affect the quality of compost, including N-total (2,15% -2,60%), C-organic (21,40% -24,91%) and C/N ratio (8,81-11,15). The physical properties of the aroma compost show the smell of soil, and the color of the compost is dark brown. 

scholarly journals PENGARUH PENAMBAHAN CMC TERHADAP KARAKTERISTIK ES KRIM JUS BUAH PEDADA DAN KELAPA MUDA [CMC Addition Effect on Characteristics of Ice Cream Made from Pedada Fruit and Young Coconut Juices]

2019 ◽  
Vol 24 (1) ◽  
pp. 51
Author(s):  
Jariyah Jariyah ◽  
Rudi Nurismanto ◽  
Nur Fitri Dian Pratiwi
Keyword(s):  
Vitamin C ◽  
Fruit Juice ◽  
Relative Viscosity ◽  
Ice Cream ◽  
Raw Material ◽  
Melting Time ◽  
Two Factors ◽  
Physical And Chemical ◽  
Carboxy Methyl

Pedada fruit contains 56.74 mg/100 g of vitamin C and 79% of water.  One of the uses of this fruit is for a raw material of fruit ice cream. Objectives of this research was to evaluate quality of fruit ice cream made from padada fruit and young coconut juice with addition of Carboxy Methyl Celulose (CMC). Randomized completely design with two factors was implemented in this research. The first factor was proportions of pedada fruit and young coconut juice consisting of three levels, that was i.e., 25%:75%, 50%:50%, and 75%:25%.  The second factor was CMC concentrations consisting of three levels, that was i.e., 0.1, 0.2, and 0.3%.  The best quality of fruit ice cream was obtained from 25% padada fruit juice and 75% young coconut juice with addition of 0.3% CMC.  The physical and chemical characteristics of the ice cream were a melting time of 11.11minute/10g, an overrun of 5.71%, a relative viscosity of 8.15 (Poiseuille x103), a fat content of 0.06%, a protein content of 1.29%, and a vitamin C content of 0.76mg/10g. The sensory characteristics of the ice cream were brownish, rather sour and sweet, and pedada-fruit aroma.

scholarly journals Characteristics of French Fries and Potato Chips in Aspect of Acrylamide Content—Methods of Reducing the Toxic Compound Content in Ready Potato Snacks

2021 ◽  
Vol 11 (9) ◽  
pp. 3943
Author(s):  
Agnieszka Tajner-Czopek ◽  
Agnieszka Kita ◽  
Elżbieta Rytel
Keyword(s):  
Adverse Effects ◽  
Review Paper ◽  
Potato Chips ◽  
French Fries ◽  
Raw Material ◽  
Detailed Characterization ◽  
Toxic Compound ◽  
Technological Factors ◽  
Methods And Techniques

The reduction of toxic acrylamide content in potato snacks, i.e., French fries and potato chips, is necessary due to the adverse effects of this compound on the human body. Therefore, in the presented review paper, a detailed characterization of French fries and chips in terms of AA content and their organoleptic quality is included. Detailed information was also collected on the raw material and technological factors that affect the formation of acrylamide content, including methods and techniques affecting the reduction of the amount of this compound in potato snacks. The obligation to control the level of acrylamide in various food products (including fried potato snacks with a higher content of this compound), introduced in 2018, has mobilized manufacturers to seek solutions, while scientists conduct further intensive research on the possibility of reducing the level of AA or even eliminating its presence from products. Therefore, it is necessary to conduct such activities, especially, because potato French fries and potato chips are willingly consumed by younger and younger consumers.

scholarly journals FOLIAR APPLIED BIOPREPARATIONS AS A NATURAL METHOD TO INCREASE THE PRODUCTIVITY OF GARDEN THYME (Thymus vulgaris L.) AND TO IMPROVE THE QUALITY OF HERBAL RAW MATERIAL

2020 ◽  
Vol 19 (1) ◽  
pp. 107-118 ◽  
Author(s):  
Cezary A. Kwiatkowski ◽  
Małgorzata Haliniarz ◽  
Elżbieta Harasim ◽  
Barbara Kołodziej ◽  
Alena Yakimovich
Keyword(s):  
Essential Oil ◽  
Oil Content ◽  
Radical Scavenging ◽  
Natural Antioxidants ◽  
Positive Influence ◽  
Raw Material ◽  
Thymus Vulgaris ◽  
Hydrothermal Conditions ◽  
Effective Microorganisms

The aim of this experiment was to determine the effects of three foliar biopreparations applied once or twice (growth stimulant Bio-algeen, fertilizer Herbagreen Basic, and Effective Microorganisms in the form of EM Farming spray) on yield and quality of herbal raw material of organically grown garden thyme (Thymus vulgaris). It was proved that the Bio-algeen had an effect on increasing thyme productivity, whereas Effective Microorganisms had no impact at all on herb yield. The beneficial action of biopreparations was more evident under favorable hydrothermal conditions over the study period than under unfavorable conditions. The biopreparations stimulated an increase in the essential oil content in the thyme herb. Bio-algeen, especially when applied twice, had the greatest positive influence on the quality of raw material, Effective Microorganisms were found to have a smaller effect (positive and negative), whereas Herbagreen Basic had positive effect on thyme yield and essential oil content. The effect of Bio-algeen, and to a lesser extent that of Effective Microorganisms, on the content of natural antioxidants (phenolic acids, polyphenols) in the thyme raw material and, moreover, its impact on free radical scavenging and antioxidant activity should be considered to be a particularly valuable finding. Due to application of the Bio-algeen, herbal raw material characterized by the best health-promoting parameters can be obtained.

Quality of Potato Chips Fried in Different Oils

2011 ◽  
Vol 2 (1) ◽  
pp. 90-92 ◽  
Author(s):  
Saranya K. K Saranya K. K ◽  
◽  
B. Barathi B. Barathi
Keyword(s):  
Potato Chips
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