Abstract: Mustard leaves are rich in folates, vitamin A, K and
B-complex. Mustard greens are low in calories and fats and rich in
dietary fiber. They are rich in potassium, manganese, iron, copper,
calcium, magnesium and low in sodium. It is very rich in antioxidants
and Phytonutrients. For the optimization of process variables
(moisture content and mustard leave powder), the experiments were
conducted according to central composite Face Centered Composite
design of RSM. The mustard leaves powder was replaced with
composite flour (a combination of rice, chickpea and corn in the ratio
of 70:15:15). The extrudate was extruded in a twin screw extruder at
a barrel temperature of 120°C. The independent variables were
mustard leaves powder (2-10 %) and moisture content (12-20 %).
Responses analyzed were bulk density, water solubility index, water
absorption index, lateral expansion, antioxidant activity, total
phenolic content, and overall acceptability. The optimum conditions
obtained were 7.19 g mustard leaves powder in 100g premix having
16.8% moisture content (w.b).
Abstract: In this paper a new methodology for vendor selection
and supply quotas determination (VSSQD) is proposed. The problem
of VSSQD is solved by the model that combines revised weighting
method for determining the objective function coefficients, and a
multiple objective linear programming (MOLP) method based on the
cooperative game theory for VSSQD. The criteria used for VSSQD
are: (1) purchase costs and (2) product quality supplied by individual
vendors. The proposed methodology has been tested on the example
of flour purchase for a bakery with two decision makers.
Abstract: Presently a significant portion of the Earth's
population does not have access to healthy food. Either because they
cannot afford it or because they do not know which one are they. The
aim of the VII th Framework Chance project (Nr. 266331) supported
by the European Union has been to develop relatively cheap food
with favourable nutritional value and it should have acceptable
quality for consumers. As one task of the project we manufactured
bread products as a basic food. We examined the enrichment of bread
products with four kinds of bran, with a special milling product of
grain industry (aleurone-rich flour) and with a soy-based sprouted
additive. The applied concentration of the six mentioned additives
has been optimized and the physical properties of the bread products
were monitored. The weight/density of the enriched breads increased
a bit, however the volume and height decreased slightly compared to
the corresponding data of the control bread. The optimized
composition of the final product is favourably affected by these
additives having highly preferred composition from nutritional point
of view.
Abstract: Toddy sediment (TS) was cultured in a PDA medium
to determine initial yeast load, and also it was undergone sun, shade,
solar, dehumidified cold air (DCA) and hot air oven (at 400, 500 and
60oC) drying with a view to preserve viability of yeast. Thereafter,
this study was conducted according to two factor factorial design in
order to determine best preservation method. Therein the dried TS
from the best drying method was taken and divided into two portions.
One portion was mixed with 3: 7 ratio of TS: rice flour and the
mixture was divided in to two again. While one portion was kept
under in house condition the other was in a refrigerator. Same
procedure was followed to the rest portion of TS too but it was at the
same ratio of corn flour. All treatments were vacuum packed in triple
laminate pouches and the best preservation method was determined
in terms of leavening index (LI). The TS obtained from the best
preservation method was used to make foods (bread and hopper) and
organoleptic properties of it were evaluated against same of ordinary
foods using sensory panel with a five point hedonic scale.
Results revealed that yeast load or fresh TS was 58×106 CFU/g.
The best drying method in preserving viability of yeast was DCA
because LI of this treatment (96%) is higher than that of other three
treatments. Organoleptic properties of foods prepared from best
preservation method are as same as ordinary foods according to Duo
trio test.
Abstract: With the flourishing development of online shopping,
an increasing number of customers see online shopping as an
entertaining experience. Because the online consumer has a double
identity as a shopper and an Internet user, online shopping should offer
hedonic values of shopping and Internet usage. The purpose of this
study is to investigate hedonic online shopping motivations from the
perspectives of traditional hedonic value and flow theory.
The study adopted a focus group interview method, including two
online and two offline interviews. Four focus groups of shoppers
consisted of online professionals, online college students, offline
professionals and offline college students. The results of the study
indicate that traditional hedonic values and dimensions of flow theory
exist in the online shopping environment. The study indicated that
online shoppers seem to appreciate being able to learn things and grow
to become competitive achievers online. Comparisons of online
hedonic motivations between groups are conducted. This study serves
as a basis for the future growth of Internet marketing.
Abstract: Flours of wheat, chestnut, acorn and lupin were
evaluated in relation to phenolic compounds, antioxidant activity, and
oxalate content. At the chemical level the results show some
variability between samples by type of flour, and the sample of
chestnut flour presented the higher value of oxalate (0.00348
mg/100g) when compared to the other samples in the study.
Considering the content of phenolic compounds, the sample that
stood out was the acorn flour, having a high value of 0.812 g
AGE/100 g. All the samples presented intermediate content of
antioxidant activity and the sample that showed a slightly higher
value was the wheat flour with a value of 0.746 mM TRE/g sample.
Abstract: Analysis of the properties of coconut (Cocos nucifera)
and its oil was evaluated in this work using standard analytical
techniques. The analyses carried out include proximate composition
of the fruit, extraction of oil from the fruit using different process
parameters and physicochemical analysis of the extracted oil. The
results showed the percentage (%) moisture, crude lipid, crude
protein, ash and carbohydrate content of the coconut as 7.59, 55.15,
5.65, 7.35 and 19.51 respectively. The oil from the coconut fruit was
odourless and yellowish liquid at room temperature (30oC). The
treatment combinations used (leaching time, leaching temperature
and solute: solvent ratio) showed significant differences (P
Abstract: The objectives of study are the following: To study
the way of life in terms of one hundred years co-existence of the
Muslim and local community in this area 2) To analyze factors affect
to this community with happy co-existence. The study requires
quantitative research to study a history together with the study of
humanity. The result of this study showed that the area of Petchburi
7 community is an ancient area which has owned by the Muslim for
almost 100 years. There is a sanctuary as & center of unity. Later
Bangkok becomes developed and provides more infrastructures like
motorway and other transportation: however, the owners of lands in
this community still keep their lands and build many buildings to run
business. With this purpose, there are many non-Muslim people come
to live here with co-existence. Not only are they convenient to work
but also easy to transport by sky train. There are factors that make
them live harmonious as following: 1) All Muslims in this area are
strict to follow their rules and allocate their community for business.
2) All people, who come and live here, are middle-aged and working
men and women. They, rent rooms closed to their work. 3) There are
Muslim food and desserts, especially Roti, the popular fried flour,
and local Chachak, tea originated from the south of Thailand. All
these food and desserts are famous for working men and women to
home and join after work 4) All Muslim in this area are independent
to lead their own lives although a society changes rapidly.
Abstract: A cleaner production project was implemented in a
bakery. The project is based on the substitution of the best available
technique for an obsolete leaven production technology. The new
technology enables production of durable, high-quality leavens.
Moreover, 25% of flour as the original raw material can be replaced
by pastry from the previous day production which has not been sold.
That pastry was previously disposed in a waste incineration plant.
Besides the environmental benefits resulting from less waste, lower
consumption of energy, reduction of sewage waters quantity and
floury dustiness there are also significant economic benefits. Payback
period of investment was calculated with help of static method of
financial analysis about 2.6 years, using dynamic method 3.5 years
and an internal rate of return more than 29%. The supposed annual
average profit after taxationin the second year of operation was
incompliance with the real profit.
Abstract: Celiac disease is a permanent enteropathy caused by the ingestion of gluten, a protein occurring in wheat, rye and barley. The only way of the effective daily treatment is a strict gluten-free diet. From the investigation of products available in the local market, it was found that Latvian producers do not offer gluten-free products. The aim of this research was to study and analyze changes of celiac patient’s attitude to gluten-free product quality and availability in the Latvian market and purchasing habits. The survey was designed using website www.visidati.lv, and a questionnaire was sent to people suffering from celiac disease. The first time the respondents were asked to fill in the questionnaire in 2011, but now repeatedly from the beginning of September 2013 till the end of January 2014. The questionnaire was performed with 75 celiac patients, respondents were from all Latvian regions and they answered 16 questions. One of the most important questions was aimed to find out consumers’ opinion about quality of gluten-free products, consumption patterns of gluten-free products, and, moreover, their interest in products made in Latvia. Respondents were asked to name gluten-free products they mainly buy and give specific purchase locations, evaluate the quality of products and necessity for products produced in Latvia. The results of questionnaire show that the consumers are satisfied with the quality of gluten-free flour, flour blends, sweets and pasta, but are not satisfied with the quality of bread and confectionery available in the Latvian markets.
Abstract: A process of conversion of flour from three varieties of cassava, namely Odongbo, ofege and TMS30752 to ethanol using α-amylase locally sourced from germinated unhusked paddy rice and yeast isolated from palm wine was developed. It involves the germination of paddy rice for a period of 15days to produce α-amylase for starch hydrolysis and isolation of yeast from palm wine for fermentation. The results showed that optimum amylase yield of “ofada” rice paddy was at 6th day germination which was 576.9ml/g. Ethanol yield for TMS30572 (440.3%) was significantly higher than “Odongbo” (160.2%) and “Ofege’’ (115.1%), Sugar conversion efficiency were 311.0%v/v, 268.2%v/v and 186.84%v/v for TMS30572, “Odongbo” and “Ofege” respectively. The ethanol boiling points were 78oC, 76oC and 80oC for TMS30572, “Odongbo” and “Ofege” respectively. This study showed that cassava varieties affects quality of ethanol produced and germination of “ofada” rice for 6 days ensures optimum production of crude amylase enzyme.
Abstract: In this work sensory characteristics of cookies with different amount of chestnut flour were determined by sensory and instrumental methods. The wheat flour for cookies was substituted with chestnut flour in three different levels (20, 40 and 60%) and the dough moisture was 22%. The control sample was with 100% of wheat flour. Sensory quality of the cookies was described using quantity descriptive method (QDA) by six trained members of descriptive panel. Instrumental evaluation included texture characterization by texture analyzer, the color measurements (CIE L*a*b* system) and determination by videometer.
The samples with 20% of chestnut flour were with highest ponderated score for overall sensory impression (17.6), which is very close to score for control sample (18). Increase in amount of chestnut flour caused decrease in scores for all sensory properties, thus overall sensory score decreased also. Compared to control sample and with increase in amount of chestnut flour, instrumental determination of the samples confirmed the sensory analysis results. The hardness of the cookies increased, as well as the values of red a* and yellow (b*) component coordinate, but the values for lightness (L*) decreased. Also the values, evaluated by videometer at defined wavelength, were the highest for control cookies and decreased with increase in amount of chestnut flour.
Abstract: Study production of tempeh inoculums powder by freeze-drying comparison with dry at 50°C and the sun bask for developing efficient tempeh inoculums for tempeh producing. Rhizopus oligosporus in PDA slant cultures was incubated at 30oC for 3-5 days until spores and mycelium. Preparation spores suspension with sterilized water and then count the number of started spores. Fill spores suspension in Rice flour and soy flour, mixed with water (in the ratio 10: 7), which is steamed and sterilized at 121°C 15min. Incubated at room temperature for 4 days, count number of spores. Then take the progressive infection and full spore dough to dry at 50°C, sun bask, and lyophilize. Grind to powder. Then pack in plastic bags, stored at 5°C. To investigate quality of inoculums which use different methods, tempeh was fermented every 4 weeks for 24 weeks of the experiment. The result found that rice flour is not suitable to use as raw material in the production of powdered spores. Fungi can growth rarely. Less number of spores and requires more time than soy flour. For drying method, lyophilization is the least possible time. Samples from this method are very hard and very dark and harder to grind than other methods. Drying at 50°C takes longer time than lyophilization but can also set time use for drying. Character of the dry samples is hard solid and brown color, but can be grinded easier. The sun drying takes the longest time, can’t determine the exact time. When the spore powder was used to fermented tempeh immediately, product has similar characters as which use spores that was fresh prepared. The tempeh has normal quality. When spore powder stored at low temperature, tempeh from storage spore in weeks 4, 8 and 12 is still normal. Time spending in production was close to the production of fresh spores. After storage spores for 16 and 20 weeks, tempeh is still normal but growth and sporulation were take longer time than usual (about 6 hours). At 24 week storage, fungal growth is not good, made tempeh looks inferior to normal color, also smell and texture.
Abstract: Unripe and ripe plantain were dried and milled into flour and used with wheat flour in biscuit production to determine the best plantain-wheat composite flour for biscuit production. The blends as follows: 100% wheat flour, 100% ripe plantain flour, 100% unripe plantain flour, 50% wheat flour and 50% ripe plantain flour and 50% wheat flour and 50% unripe plantain flour. The Biscuit samples were stored at ambient temperature for 8 weeks after which the equilibrium moisture content and water activity were determined. The sensory evaluation of the biscuit samples was also determined. The results of these analyses showed 100% unripe plantain flour as the most stable of the BISCUIT samples judging from its equilibrium moisture content level of 0.32% and water activity of 0.62. The sensory evaluation results showed Biscuit made from 150:50 ripe plantain and wheat flour as most generally accepted at 5% level of significance.
Abstract: Soymilk residue is obtained as a byproduct from soymilk and tofu production with little economic value. It contains high protein and fiber as well as various minerals and phyto-chemical compounds. The objective of this research was to substitute soymilk residue for wheat flour in gyoza skin in order to enhance value of soymilk residue and increase protein and fiber content of gyoza skin. Wheat flour was replaced with soymilk residue from 0 to 40%. The soy milk residue prepared in this research contains 26.92%protein, 3.58% fiber, 2.88% lipid, 6.29% ash and 60.33% carbohydrate. The results showed that increasing soymilk residue decreased lightness (L*value), tensile strength and sensory attributes but increased redness (a*), yellowness (b*), protein and fiber contents of product. The result also showed that the gyoza skin substituted with 30% soymilk residue was the most acceptable (p≤0.05) and its protein and fiber content increased up to 45 % and 867 % respectively.
Abstract: Two types of crushing were applied to grains of red sorghum: manual crushing using a mortar and pestle of kitchen and mechanical crushing using a hammer mill. The flours obtained at the end of these various crushing were filtered and subdivided in different fractions according to the diameters of the mesh of the sieves (0.16mm; 0.25mm; 0.315mm; 0.4mm, and 0.63mm…). Some physical, chemical and nutritional traits of these flours were evaluated using Association of Official Analytical Chemists (AOAC). In vitro digestibility of these flours was also studied with freezing of flour 1% like substrate and α-amylase from B. licheniformis (E.C.3.2.1.1; Megazyme, Wicklow, Ireland). The results revealed that the batches of flours which have the finest diameters as 0.16mm; 0.25mm are the richest one in nutrients and are also the most digestible. Also mechanical crushing is the best mean to obtain significant amount of flours. In conclusion, the type of crushing and the size of the particles have an impact on the final concentration of some nutrients of the flours obtained. Indeed, the finest particles (0.16mm – 0.25mm 0.315mm) obtained after sifting of the flours are more nutritive and have a better digestibility than others size. So the finest particles could be advised for management of cereals namely the sorghum for the production of the infantile foods.
Abstract: There is long history of konjac tubers being used as a cure for certain diseases in China and Japan. Konjac flour is prepared from konjac tubers and it contains high concentration of glucomannan. Konjac Glucomannan (KGM) is dietary fiber and the role of which has been demonstrated in weight reduction, lowering blood cholesterol and sugar level, promoting intestinal activity etc. Konjac glucomanan has a property of swelling by absorbing water, more than a hundred times its own weight. Therefore it helps increasing weight of feces, water content of feces, and promotes satiety feeling. Mode of actions of dietary fibre as laxatives agents includes holding water inside the bowel lumen, inhibition of water absorption in the colon and stimulating colonic motility. Number of fecal pellets did not effected in rats were fed on 300 and 600 mg/kg of konjac flour, as well as constipated control and Dulcolax treatment. Water content, weight of fecal pellets and gastrointestinal transit ratio were higher in rats treated with 600 mg/kg than 300 mg/kg of konjac flour. Rats were administered with Dulcolax showed the highest gastrointestinal transit ratio, followed by 600 mg/kg konjac flour. The lowest feed consumption was noted in 600 mg/kg konjac flour diet group.
Abstract: The current desire in food and industrial emulsification is the use of natural emulsifiers. Bambara groundnut flour (BGNF) and its starch (BGNS) will serve both emulsifying and nutritional purposes if found suitable. This current study was aimed at investigating the emulsifying properties of BGNF/BGNS. BGNS was extracted from the BGNF. Emulsions were prepared using a wide range of flour-oil-water and starch-oil-water composition as generated through the application of Response Surface (D-optimal) design. Prepared emulsions were investigated for stability to creaming/sedimentation (using the kinetic information from turbiscan) and flocculation/coalescence (by monitoring the droplet diameter growth using optical microscope) over 5 days. The most stable emulsions (one BGNF-stabilized and the other BGNS-stabilized) were determined. The optimal emulsifier/oil composition was 9g/39g for BGNF and 5g/30g for BGNS. The two emulsions had only 30% and 50% growth in oil droplet diameter respectively by day 5, compared to over 3000% in the unstable ones. The BGNF-stabilized emulsions were more stable than the BGNS-stabilized ones. Emulsions were successfully stabilized with BGNF and BGNS.
Abstract: Healthy snack (cookie) was produced from corn flour and moringa seed flour blends. The samples were mixed in various proportions and analysed for proximate composition and functional characteristics. The healthy snack (cookies) was evaluated for sensory parameters of Colour, Crispness, Taste, Aroma and Overall Acceptability. The proximate analysis of the flour obtained from different proportion showed that proximate composition increased with increase in substitution level of moringa seed flour especially with protein, fat and crude fibre. The protein contents of samples range from 1.75 to 6.58, fat from 0.60 to 6.80, while fibre from 0.85 to 2.06. There was no significance difference in the functional properties of the blend when compared with 100% corn flour. Sensory evaluation results shows a significant difference in Colour, Taste, Crispness, Aroma and Overall Acceptability of healthy snack (cookies) sample from different blends at 5% significance level.
Abstract: Coastal zone combines terrestrial, marine and atmospheric factors and gives rise to unique landforms that play an important role in long-term sustainability of the hinterland and economy of maritime nations. World over, efforts have been put forth to understand plants of the seacoasts. In India also, plants of several geographical entities have been well documented, but works devoted to plant communities of the vast tropical coast of India and its States are still insufficient. Therefore, an inventory of plants flourishing in a stretch of ~450km of the Coastal Regulatory Zone I encompassing a total of 84 villages in 6 revenue Districts of northern Andhra Pradesh (15o42’06”N, 80o51’03”E to 19o05’51”N, 84o47’44”E) along Bay of Bengal was carried out. The study revealed presence of a total of 364 species belonging to 225 genera under 71 families. In addition to inventory, zonation pattern, ethnobotany, and certain interesting ecological facts are included.