scholarly journals UPAYA MEMPERPANJANG MASA SIMPAN ANDALIMAN (Zanthoxylum acanthopodium D) STUDI KASUS DESA BANDAR HUTA USANG KABUPATEN DAIRI

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
Roida E. Sinaga ◽  
Healthy A. Prasetyo
Keyword(s):  
Factorial Design ◽  
Food Processing ◽  
Postnatal Care ◽  
Water Levels ◽  
Agricultural Products ◽  
Scientific Article ◽  
Processing Technologies ◽  
National Journal ◽  
Preservation Technique ◽  
Long Storage

Andaliman (Zanthoxylum acanthopodium DC.) is a plant with characteristic is easily rotten and moldy, so postnatal care is needed after harvest. The proper method is preservation technique. This study was meant to know the effect of the CaCl2 (Calsium chloride) applications on long-storage andaliman (Zanthoxylum acanthopodium DC).In previous study came the result that its best treatment was with infantile andaliman with Calsium chloride at a concentration of 0,45% for 40 minutes. On this research will be applied Calsium chloride 0,45% to see the old influence of andaliman storage. Andaliman will be stored at an old level of storage 4 days, 5 days, 6 days and 7 days. The parameters observed are water levels, weight shards, oil levels and organological tests of color, scent and texture. Research usess the complete design methods of factorial design that long storage consist of 4 levels L1=4 days : L2=5 days : L3=6 days : L4=7 days. This study has the target of the publication of a scientific article in the national journal with ISSN. It refers to postexilic technologies and engineering food processing technologies of diversified and illiegal agricultural products. The benefit of this study yielded an underlying theory that could be used as afurther research reference and useful to a society of farmers who would market andaliman.

scholarly journals Deep Dive Into the Effects of Food Processing on Limiting Starch Digestibility and Lowering the Glycemic Response

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 381
Author(s):  
Gautier Cesbron-Lavau ◽  
Aurélie Goux ◽  
Fiona Atkinson ◽  
Alexandra Meynier ◽  
Sophie Vinoy
Keyword(s):  
Food Processing ◽  
Imaging Techniques ◽  
Food Products ◽  
International Standards ◽  
Starch Digestibility ◽  
Deep Dive ◽  
Processing Technologies ◽  
X Ray ◽  
The Impact

During processing of cereal-based food products, starch undergoes dramatic changes. The objective of this work was to evaluate the impact of food processing on the starch digestibility profile of cereal-based foods using advanced imaging techniques, and to determine the effect of preserving starch in its native, slowly digestible form on its in vivo metabolic fate. Four different food products using different processing technologies were evaluated: extruded products, rusks, soft-baked cakes, and rotary-molded biscuits. Imaging techniques (X-ray diffraction, micro-X-ray microtomography, and electronic microscopy) were used to investigate changes in slowly digestible starch (SDS) structure that occurred during these different food processing technologies. For in vivo evaluation, International Standards for glycemic index (GI) methodology were applied on 12 healthy subjects. Rotary molding preserved starch in its intact form and resulted in the highest SDS content (28 g/100 g) and a significantly lower glycemic and insulinemic response, while the three other technologies resulted in SDS contents below 3 g/100 g. These low SDS values were due to greater disruption of the starch structure, which translated to a shift from a crystalline structure to an amorphous one. Modulation of postprandial glycemia, through starch digestibility modulation, is a meaningful target for the prevention of metabolic diseases.

scholarly journals Evaluation of Starch Hydrolysis for Glycemic Index Prediction of Rice Varieties

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 101
Author(s):  
Cristiana Pereira ◽  
Regina Menezes ◽  
Vanda Lourenço ◽  
Teresa Serra ◽  
Carla Brites
Keyword(s):  
Glycemic Index ◽  
Food Processing ◽  
Amylose Content ◽  
Rice Variety ◽  
Great Influence ◽  
Starch Hydrolysis ◽  
Rice Starch ◽  
Rice Varieties ◽  
Processing Technologies

Rice consumed as white cooked polished grain has been considered a high glycemic index (GI) food, particularly compared with other starchy foods. However, the GI levels of rice based food can vary among different rice types and food processing technologies. Rice GI variation can be affected by several factors, such as rice variety, the genetic background of rice as well as due to crop edaphoclimatic conditions. The main difference in rice starch composition that influences GI is the amylose content. Besides the chemical composition of rice, the gelatinization characteristics and food processing can also contribute to starch retrogradation, thus increasing the level of resistant starch with a great influence on GI. To understand the glycemic response of rice types differing in amylose and viscosity profiles, four rice samples were analyzed and compared with standard and resistant HI-MAIZE corn starches. An in vitro enzymatic starch hydrolysis procedure was applied to estimate GI. The results indicate substantial differences in the starch hydrolysis of the two corn starches. Starch hydrolysis tended to be more rapid and efficient for ‘Waxy’ and ‘Ceres’ (intermediate-amylose) rice types than for ‘Maçarico’ (high-amylose rice). In addition, the data show that the Maçarico variety has the lowest estimated GI and the highest retrogradation rate compared with ‘Waxy’, ‘Ceres’ and ‘Basmati’ type. The results obtained reinforce the importance of knowing amylose content and viscosity profiles for the prediction of rice glycemic responses.

An Update on Some Key Alternative Food Processing Technologies

2003 ◽  
Author(s):  
Q Howard Zhang ◽  
Lidia Dorantes-Alvárez ◽  
Gustavo Fidel Gutiérrez-López ◽  
Hye Won Yeom ◽  
Gustavo Barbosa-Cánovas ◽  
...  
Keyword(s):  
Food Processing ◽  
Alternative Food ◽  
Processing Technologies

Food processing technologies — and the sustainable food chain

2011 ◽  
Vol 40 (1) ◽  
pp. 1-5 ◽  
Author(s):  
J. Farkasa ◽  
Cs. Mohácsi-Farkas
Keyword(s):  
Food Chain ◽  
Food Processing ◽  
Sustainable Food ◽  
Processing Technologies

Selected Novel Food Processing Technologies Used as Hurdles

2020 ◽  
pp. 629-657
Author(s):  
Gustavo V. Barbosa-Cánovas ◽  
Semanur Yildiz ◽  
Manolya E. Oner ◽  
Kezban Candoğan
Keyword(s):  
Food Processing ◽  
Processing Technologies ◽  
Novel Food

Microorganisms and Food Products in Food Processing Using Full Factorial Design

2020 ◽  
pp. 36-50
Author(s):  
Davor Valinger ◽  
Jasna Gajdoš Kljusurić ◽  
Danijela Bursać Kovačević ◽  
Predrag Putnik ◽  
Anet Režek Jambrak
Keyword(s):  
Factorial Design ◽  
Food Processing ◽  
Food Products ◽  
Full Factorial Design ◽  
Full Factorial

scholarly journals ANALYSIS OF HIKING FOOD PROCESSING TECHNOLOGIES ON THE MARKET

2020 ◽  
Vol 1 (12) ◽  
pp. 171
Author(s):  
Inese Silicka ◽  
Iveta Dembovska ◽  
Ērika Teirumnieka ◽  
Ivo Dembovskis
Keyword(s):  
Energy Efficiency ◽  
Food Processing ◽  
Nutritional Value ◽  
Comparative Method ◽  
New Products ◽  
Food Sector ◽  
Processing Technologies ◽  
Design And Manufacturing ◽  
Food Market ◽  
Market Trends

The food sector is one of the fastest-growing sectors, therefore it requires that producers follow food market trends and quickly respond to consumer demand. Besides, the producers have to comply with the increasingly strict conditions and regulations imposed on food producers in recent years. Food producers need to be able to develop products that are safe and have a long shelf life and at the same time, the manufacturers have to continuously diversify their products, create new flavor and aroma combinations, increase the nutritional value of the products while increasing the production volumes and considering energy efficiency, as well as environmental impact. The aim of the research is to study and analyse hiking food processing technologies on the market. Methods used in the research – monographic, synthesis, comparative method. The research developed proposals for manufacturers of hiking food for the design and manufacturing of new products.

Sign in / Sign up

Export Citation Format

Share Document