Abstract: Glucomannan can be found in the tuber of porang together with starch and proteinaceous components which were regarded as impurities. An enzymatic process for obtaining higher glucomannan content from Porang flour have been conducted. Papain was used for hydrolysing proteinaceous components in Porang flour which was conducted after a simultaneous extraction of glucomannan and enzymatic starch hydrolysis. Three variables affecting the rate were studied, i.e. temperature, the amount of enzyme and the stirring speed. The ninhydrin method was used to determine degree of protein hydrolysis. Results showed that the rising of degree of hydrolysis were fast in the first ten minutes of the reaction and then proceeded slowly afterward. The optimum temperature for hydrolysis was 60 oC. Increasing the amount of enzyme showed a remarkable effect to degree of hydrolysis, but the stirring speed had no significant effect. This indicated that the reaction controlled the rate of hydrolysis.
Abstract: Hom Nin rice (Oryza Sativa L.) was processed into flour and used to substitute wheat flour in donuts. The donuts were prepared with 0, 20, 40, 60, and 80% Hom Nin rice flour (HNF). The donuts were subjected to proximate, texture, color and sensory evaluations. The results of the study revealed that the ash, moisture, crude fiber contents increased while crude fat and protein contents decreased as the level of HNF increased. The hardness and chewiness of donut increased as the HNF increased but the cohesiveness, springiness, and specific volume decreased. Color of donut (L*, a*, and b* values) decreased with the addition of HNF. Overall acceptability for the 20-40% HNF additions did not differ significantly from the score of the 100% wheat flour.
Abstract: Physical, sensory properties and hypoglycemic effect of crackers produced from sprouted pigeon pea, unripe plantain and brewers’ spent grain fed to diabetic rats were investigated. Different composite flours were used to produce crackers. Physical and sensory properties of the crackers, the blood serum of the rats and changes in the rat body weight were measured. Spread ratio and break strength of the crackers from different flour blends ranges from 7.01 g to 8.51 g and 1.87 g to 3.01 g respectively. The acceptability of the crackers revealed that Sample A (100% wheat crackers) was not significantly (p>0.05) different from Samples C and D. Feeding the rats with formulated crackers caused an increase in the body weight of the rats but a reduced body weight was observed in diabetic rats fed with normal rat feed. The result indicated that cracker produced from the formulated flour blends caused a significant hypoglycemic effect in diabetic rats and led to a reduction of measured biochemical indices. Therefore, this work showed that consumption of crackers from the above formulated flour blend was able to decrease hyperglycemia in diabetic rats.
Abstract: Pomace, a by-product from fruit processing industry is the potential source of valuable bioactive. Cookies are popular, ready to eat and low price foods; therefore, enrichment of these products is of great importance. In this work, bioactive compounds extracted from cherry pomace, encapsulated in soy and whey proteins, have been incorporated in cookies, replacing 10 (SP10 and WP10) and 15% of wheat flour (SP15 and WP15). Cookie geometry (diameter (D), thickness (T) and spread ratio (D/T)), cookie weight, cookie hardness and cookie surface colour were measured. Sensory characteristics are also examined. The results show that encapsulated cherry pomace bioactives have positively influenced the cookie mass. Diameter, redness (a* value) and cookie hardness increased. Sensory evaluation of cookies, revealed that up to 15% substitution of wheat flour with WP encapsulate produced acceptable cookies similar to the control (100% wheat flour) cookies.
Abstract: The physical properties of nine Nigerian staple food flours related to bulk handling and processing were investigated following standard procedures. The results showed that the moisture content, bulk density, angle of repose, water absorption capacity, swelling index, dispersability, pH and wettability of the flours ranged from 9.95 to 11.98%, 0.44 to 0.66 g/cm3, 31.43 to 39.65o, 198.3 to 291.7 g of water/100 g of sample, 5.53 to 7.63, 60.3 to 73.8%, 4.43 to 6.70, and 11 to 150 s. The particle size analysis of the flour samples indicated significant differences (p
Abstract: Deconstruction is an approach that is entirely incompatible with the traditional prevalent architecture. Considering the fact that this approach attempts to put architecture in sharp contrast with its opposite events and transpires with attending to the neglected and missing aspects of architecture and deconstructing its stable structures. It also recklessly proceeds beyond the existing frameworks and intends to create a different and more efficient prospect for space. The aim of deconstruction architecture is to satisfy both the prospective and retrospective visions as well as takes into account all tastes of the present in order to transcend time. Likewise, it ventures to fragment the facts and symbols of the past and extract new concepts from within their heart, which coincide with today’s circumstances. Since this approach is an attempt to surpass the limits of the prevalent architecture, it can be employed to design places in which creative events occur and imagination and ambition flourish. Thought-provoking artistic events can grow and mature in such places and be represented in the best way possible to all people. The concept of event proposed in the plan grows out of the interaction between space and creation. In addition to triggering surprise and high impressions, it is also considered as a bold journey into the suspended realms of the traditional conflicts in architecture such as architecture-landscape, interior-exterior, center-margin, product-process, and stability-instability. In this project, at first, through interpretive-historical research method and examining the inputs and data collection, recognition and organizing takes place. After evaluating the obtained data using deductive reasoning, the data is eventually interpreted. Given the fact that the research topic is in its infancy and there is not a similar case in Iran with limited number of corresponding instances across the world, the selected topic helps to shed lights on the unrevealed and neglected parts in architecture. Similarly, criticizing, investigating and comparing specific and highly prized cases in other countries with the project under study can serve as an introduction into this architecture style.
Abstract: Nanocomposites of isotactic polypropylene (iPP) and
date wood fiber were prepared after modification of the host matrix
by reactive extrusion grafting of maleic anhydride. Chemical and
mechanical treatment of date wood flour (WF) was conducted to
obtain nanocrystalline cellulose. Layered silicates (clay) were
partially intercalated with date wood fiber, and the modified layered
silicate was used as filler in the PP matrix via a melt-blending
process. The tensile strength of composites prepared from wood fiber
modified clay was greater than that of the iPP-clay and iPP-WF
composites at a 6% filler concentration, whereas deterioration of
mechanical properties was observed when clay and WF were used
alone for reinforcement. The dispersion of the filler in the matrix
significantly decreased after clay modification with cellulose at
higher concentrations, as shown by X-ray diffraction (XRD) data.
Abstract: The identification of lipid and soluble sugar components in flour samples of different cultivars belonging to common oat species (Avena sativa L.) was performed: spring oat, winter oat and hulless oat. Fatty acids were extracted from flour samples with n-hexane, and derivatized into volatile methyl esters, using TMSH (trimethylsulfonium hydroxide in methanol). Soluble sugars were then extracted from defatted and dried samples of oat flour with 96% ethanol, and further derivatized into corresponding TMS-oximes, using hydroxylamine hydrochloride solution and BSTFA (N,O-bis-(trimethylsilyl)-trifluoroacetamide). The hexane and ethanol extracts of each oat cultivar were analyzed using GC-MS system. Lipid and simple sugar compositions are very similar in all samples of investigated cultivars. Chemometric tool was applied to numeric values of automatically integrated surface areas of detected lipid and simple sugar components in their corresponding derivatized forms. Hierarchical cluster analysis shows a very high similarity between the investigated flour samples of oat cultivars, according to the fatty acid content (0.9955). Moderate similarity was observed according to the content of soluble sugars (0.50). These preliminary results support the idea of establishing methods for oat flour authentication, and provide the means for distinguishing oat flour samples, regardless of the variety, from flour samples made of other cereal species, just by lipid and simple sugar profile analysis.
Abstract: The aim of this study is to present the results of a retrospective survey on the foreign matter found in foods analyzed at the Adolfo Lutz Institute, from July 2001 to July 2015. All the analyses were conducted according to the official methods described on Association of Official Agricultural Chemists (AOAC) for the micro analytical procedures and Food and Drug Administration (FDA) for the macro analytical procedures. The results showed flours, cereals and derivatives such as baking and pasta products were the types of food where foreign matters were found more frequently followed by condiments and teas. Fragments of stored grains insects, its larvae, nets, excrement, dead mites and rodent excrement were the most foreign matter found in food. Besides, foreign matters that can cause a physical risk to the consumer’s health such as metal, stones, glass, wood were found but rarely. Miscellaneous (shell, sand, dirt and seeds) were also reported. There are a lot of extraneous materials that are considered unavoidable since are something inherent to the product itself, such as insect fragments in grains. In contrast, there are avoidable extraneous materials that are less tolerated because it is preventable with the Good Manufacturing Practice. The conclusion of this work is that although most extraneous materials found in food are considered unavoidable it is necessary to keep the Good Manufacturing Practice throughout the food processing as well as maintaining a constant surveillance of the production process in order to avoid accidents that may lead to occurrence of these extraneous materials in food.
Abstract: Sri Lanka is one of the prominent countries for the coir production. The coir is one of the by-products of the coconut and the coir industry is considered to be one of the traditional industries in Sri Lanka. Because of the inherent nature of the coir industry, labourers play a significant role in the coir production process. The study has analyzed the determinants of the income of the household level coir yarn labourers. The study was conducted in the Kumarakanda Grama Niladhari division. Simple random sampling was used to generate a sample of 100 household level coir yarn labourers and structured questionnaire, personal interviews, and discussion were performed to gather the required data. The obtained data were statistically analyzed by using Statistical Package for Social Science (SPSS) software. Mann-Whitney U and Kruskal-Wallis test were performed for mean comparison. The findings revealed that the household level coir yarn industry is dominated by the female workers and it was identified that fewer numbers of workers have engaged in this industry as the main occupation. In addition to that, elderly participation in the industry is higher than the younger participation and most of them have engaged in the industry as a source of extra income. Level of education, the methods of engagement, satisfaction, engagement in the industry by the next generation, support from the government, method of government support, working hours per day, employed as a main job, number of completed units per day, suffering from job related diseases and type of the diseases were related with income level of household level coir yarn laboures. The recommendations as to flourish in future includes, technological transformation for coir yarn production, strengthening the raw material base and regulating the raw material supply, introduction of new technologies, markets and training programmes, the establishment of the labourers’ association, the initiation of micro credit schemes and better consideration about the job oriented diseases.
Abstract: The nutritional composition and hypoglycaemic effect
of crackers produced from blend of sprouted pigeon pea, unripe
plantain and brewers’ spent grain and fed to Alloxan induced diabetic
rat was investigated. Crackers were produced from different blends of
sprouted pigeon pea, unripe plantain and brewers’ spent grain. The
crackers were evaluated for proximate composition, amino acid
profile and antinutritional factors. Blood glucose levels of normal and
diabetic rats fed with the control sample and different formulations of
cracker were measured. The protein content of the samples were
significantly different (p
Abstract: In the present research, whole meal barley flour
(WBF) was supplemented with gelatinized corn flour (GCF) in 0 and
30%. Whole meal wheat flour (WWF) was mixed with defatted rice
bran (DRB) to produce 0, 20, 25, and 30% replacement levels.
Rheological properties of dough were studied. Thermal properties
and starch crystallinity of flours were evaluated. Flat bread, balady
bread and pie were prepared from the different flour blends. The
different bakeries were sensory evaluated. Color of raw materials and
crust of bakery products were determined. Nutrients contents of raw
flours and food products were assessed. Results showed that addition
of GCF to WBF increased the viscosity and falling number of the
produced dough. Water absorption, dough development time and
dough stability increased with increasing the level of DRB in dough
while, weakening and mixing tolerance index decreased.
Extensibility and energy decreased, while, resistance to extension
increased as DRB level increased. Gelatinized temperature of WWF,
WBF, GCF, and DRB were 13.26, 35.09, 28.33, and 39.63,
respectively. Starch crystallinity was affected when DRB was added
to WWF. The highest protein content was present in balady bread
made from 70% WWF and 30% DRB. The highest calcium,
phosphorus, and potassium levels were present in products made
from 100% WBF. Sensory attributes of the products were slightly
affected by adding DRB and GCF. Conclusion: Addition of DRB or
GCF to WWF or WBF, respectively affect the physical, chemical,
rheological and sensory properties of balady bread, flat bread, and pie
while improved their nutritive values.
Abstract: This paper describes the development of new class of
epoxy based rice husk filled jute reinforced composites. Rice husk
flour is added in 0%, 1%, 3%, 5% by weight. Epoxy resin and
triethylenetetramine (T.E.T.A) is used as matrix and hardener
respectively. It investigates the mechanical properties of the
composites and a comparison is done for monolithic jute composite
and the filled ones. The specimens are prepared according to the
ASTM standards and experimentation is carried out using INSTRON
8801. The result shows that with the increase of filler percentage the
tensile properties increases but compressive and flexural properties
decreases.
Abstract: Value addition to agricultural produce is of possible
potential in reducing poverty, improving food security and
malnutrition, therefore the need to develop small and microenterprises
of sweet potato production. A study was carried out in Nigeria to determine the acceptability
of blends sweet potato (Ipomea batatas) and commodities yellow
maize (Zea mays), millet (Pennisetum glaucum), soybean (Glycine
max), bambara groundnut (Vigna subterranean), guinea corn
(Sorghum vulgare), wheat (Triticum aestivum), and roselle (Hibiscus
sabdariffa) through sensory evaluation. Sweet potato (Ipomea batatas) roots were processed using two
methods: oven and sun drying. The blends were also assessed in
terms of functional, chemical and color properties. Most acceptable blends include BAW (80:20 of sweet
potato/wheat), BBC (80:20 of sweet potato/guinea corn), AAB (60:40
of sweet potato/guinea corn), YTE (100% soybean), TYG (100%
sweet potato), KTN (100% wheat flour), XGP (80:20 of sweet
potato/soybean), XAX (60:40 of sweet potato/wheat), LSS (100%
Roselle), CHK (100% Guinea corn), and ABC (60:40% of sweet
potato/ yellow maize). In addition, carried out chemical analysis
revealed that sweet potato has high percentage of vitamins A and C,
potassium (K), manganese (Mn), calcium (Ca), magnesium (Mg) and
iron (Fe) and fibre content. There is also an increase of vitamin A and
Iron in the blended products.
Abstract: In the last decade the emergence of new social needs
as an effect of the economic crisis has stimulated the flourishing of
business endeavours characterised by explicit social goals. Social
start-ups, social enterprises or Corporate Social Responsibility
operations carried out by traditional companies are quintessential
examples in this regard. This paper analyses these kinds of initiatives
in order to discover the main characteristics of social business models
and to provide insights to social entrepreneurs for developing or
improving their strategies. The research is conducted through the
integration of literature review and case study analysis and, thanks to
the recognition of the importance of both profits and social impacts
as the key success factors for a social business model, proposes a
framework for identifying indicators suitable for measuring the social
impacts generated.
Abstract: Comparative analysis of the properties of melon seed,
coconut fruit and their oil yield were evaluated in this work using
standard analytical technique AOAC. The results of the analysis
carried out revealed that the moisture contents of the samples studied
are 11.15% (melon) and 7.59% (coconut). The crude lipid content are
46.10% (melon) and 55.15% (coconut).The treatment combinations
used (leaching time, leaching temperature and solute: solvent ratio)
showed significant difference (p < 0.05) in yield between the
samples, with melon oil seed flour having a higher percentage range
of oil yield (41.30 – 52.90%) and coconut (36.25 – 49.83%). The
physical characterization of the extracted oil was also carried out.
The values gotten for refractive index are 1.487 (melon seed oil) and
1.361 (coconut oil) and viscosities are 0.008 (melon seed oil) and
0.002 (coconut oil). The chemical analysis of the extracted oils shows
acid value of 1.00mg NaOH/g oil (melon oil), 10.050mg NaOH/g oil
(coconut oil) and saponification value of 187.00mg/KOH (melon oil)
and 183.26mg/KOH (coconut oil). The iodine value of the melon oil
gave 75.00mg I2/g and 81.00mg I2/g for coconut oil. A standard
statistical package Minitab version 16.0 was used in the regression
analysis and analysis of variance (ANOVA). The statistical software
mentioned above was also used to optimize the leaching process.
Both samples gave high oil yield at the same optimal conditions. The
optimal conditions to obtain highest oil yield ≥ 52% (melon seed)
and ≥ 48% (coconut seed) are solute - solvent ratio of 40g/ml,
leaching time of 2hours and leaching temperature of 50oC. The two
samples studied have potential of yielding oil with melon seed giving
the higher yield.
Abstract: Three purified diets were formulated using fish meal,
soya bean, wheat flour, palm oil, minerals and maltose. The
carbohydrate in the diets was increased from 5 to 15% by changing
the cellulose content to study the effect of dietary carbohydrate level
on the growth parameters of Nile tilapia Oreochromis niloticus. The
protein and the lipid contents were kept constant in all the diets. The
results showed that, weight gain, protein efficiency ratio, net protein
utilisation and hepatosomatic index of fish fed the diet containing
15% cellulose were the lowest among all groups. Addition, the fish
fed the diet containing 5% cellulose had the best specific growth rate,
and food conversion ratio. While, there was no effect of the dietary
cellulose levels on condition factor and survival rate. These results
indicate that Nile tilapia fingerlings are able to utilize dietary
cellulose does not exceed 10% in their feed for optimum growth.
Abstract: The purpose of the present work was to develop an innovative food product with good textural and sensorial characteristics. The product, a new type of bread, was prepared with wheat (90%) and lupin (10%) flours, without the addition of any conservatives. Several experiences were also done to find the most appropriate proportion of lupin flour. The optimized product was characterized considering the rheological, physical-chemical and sensorial properties. The water absorption of wheat flour with 10% of lupin was higher than that of the normal wheat flours, and Wheat Ceres flour presented the lower value, with lower dough development time and high stability time. The breads presented low moisture but a considerable water activity. The density of bread decreased with the introduction of lupin flour. The breads were quite white, and during storage the colour parameters decreased. The lupin flour clearly increased the number of alveolus, but the total area increased significantly just for the Wheat Cerealis bread. The addition of lupin flour increased the hardness and chewiness of breads, but the elasticity did not vary significantly. Lupin bread was sensorially similar to wheat bread produced with WCerealis flour, and the main differences are the crust rugosity, colour and alveolus characteristics.
Abstract: The possibility of application the dietary fibers in
production of crackers was observed in this work, as well as their
influence on rheological and textural properties on the dough for
crackers and influence on sensory properties of obtained crackers.
Three different dietary fibers, oat, potato and pea fibers, replaced
10% of wheat flour. Long fermentation process and baking test
method were used for crackers production. The changes of dough for
crackers were observed by rheological methods of determination the
viscoelastic dough properties and by textural measurements. Sensory
quality of obtained crackers was described using quantity descriptive
method (QDA) by trained members of descriptive panel. Additional
analysis of crackers surface was performed by videometer. Based on
rheological determination, viscoelastic properties of dough for
crackers were reduced by application of dietary fibers. Manipulation
of dough with 10% of potato fiber was disabled, thus the recipe
modification included increase in water content at 35%. Dough
compliance to constant stress for samples with dietary fibers
decreased, due to more rigid and stiffer dough consistency compared
to control sample. Also, hardness of dough for these samples
increased and dough extensibility decreased. Sensory properties of
final products, crackers, were reduced compared to control sample.
Application of dietary fibers affected mostly hardness, structure and
crispness of the crackers. Observed crackers were low marked for
flavor and taste, due to influence of fibers specific aroma. The sample
with 10% of potato fibers and increased water content was the most
adaptable to applied stresses and to production process. Also this
sample was close to control sample without dietary fibers by
evaluation of sensory properties and by results of videometer method.
Abstract: The composite flour blend consisting of corn, pearl
millet, black gram and wheat bran in the ratio of 80:5:10:5 was taken
to prepare the extruded product and their effect on physical properties
of extrudate was studied. The extrusion process was conducted in
laboratory by using twin screw extruder. The physical characteristics
evaluated include lateral expansion, bulk density, water absorption
index, water solubility index, and rehydration ratio and moisture
retention. The Central Composite Rotatable Design (CCRD) was
used to decide the level of processing variables i.e. feed moisture
content (%), screw speed (rpm), and barrel temperature (oC) for the
experiment. The data obtained after extrusion process were analyzed
by using response surface methodology. A second order polynomial
model for the dependent variables was established to fit the
experimental data. The numerical optimization studies resulted in
127°C of barrel temperature, 246 rpm of screw speed, and 14.5% of
feed moisture as optimum variables to produce acceptable extruded
product. The responses predicted by the software for the optimum
process condition resulted in lateral expansion 126%, bulk density
0.28 g/cm3, water absorption index 4.10 g/g, water solubility index
39.90%, rehydration ratio 544% and moisture retention 11.90% with
75% desirability.