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Sample records for glutin

  1. Viscometric and Pulsed Photostimulated Luminescence Properties of Irradiated Glutinous Rice

    International Nuclear Information System (INIS)

    Yang, J.S.; Yi, S.D.; Chang, K.S.; Oh, M.J.

    2004-01-01

    This study was carried out to establish a method for the detection of irradiated glutinous rice by measuring pulsed photostimulated luminescence (PPSL) and viscometric properties. Viscosity was determined using a Brookfield DV-III rotation viscometer at 3 deg. C and measured at 30, 60, 90, 120, 150, 180, and 210 rpm. All irradiated samples indicated a decrease in viscosity with increasing stirring speeds (rpm) and irradiation doses. Treatments with 2∼5 kGy significantly decreased the viscosity. The photon counts of the irradiated glutinous rice were measured by PPSL and the photon counts of the non-irradiated and irradiated glutinous rice measured immediately after irradiation exhibited an increase with increasing irradiation dose. The photon counts of irradiated glutinous rice almost disappeared with the lapse of time when stored under normal room conditions, but was still possible to detect after 12 months of darkroom storage. Consequently, these results indicate that the detection of irradiated glutinous rice is possible by both viscometric and PPSL methods

  2. Defined fungal starter granules for purple glutinous rice wine

    OpenAIRE

    Ngo Thi Phuong Dung, N.T.P.

    2004-01-01

    The Mekong Delta region ofSouth Vietnamis particularly known as a production area of purple glutinous rice wine ( RuouNepThan ). The latter differs from regular rice wine for its sherry-like taste and flavour and its attractive brown-red colour. Wine is made from purple glutinous rice at home or by small cottage industries, by washing, soaking, steam-cooking, cooling and inoculation of the cooled rice with powdered rice-wine starter ( Men ). The fermentation takes place in two stages, i.e. an...

  3. Defined fungal starter granules for purple glutinous rice wine

    NARCIS (Netherlands)

    Ngo Thi Phuong Dung, N.T.P.

    2004-01-01

    The Mekong Delta region ofSouth Vietnamis particularly known as a production area of purple glutinous rice wine ( RuouNepThan ). The latter differs from regular

  4. Organic Based Glutinous Corn (Zea maize Supplemented With Seaweeds Emulsion

    Directory of Open Access Journals (Sweden)

    Jayrome S. Butay

    2017-11-01

    Full Text Available The study was therefore design to generate scientific information that are vital for organic farming advocates as it uses natural organic farm inputs in the production of corn. It was conducted because of the insurmountable rising cost of inorganic fertilizers perspective the farmers have to look for alternative measures to sustain the profitability of their farming business by evaluating the efficacy of seaweeds emulsion (Carrageenan as nutrient supplement to organic fertilizer on glutinous corn production, a study was conducted at the Cagayan State University – Lal-lo, Cagayan from July 17 to September 25, 2016with the following treatments: T1- Control, T2 – 3 tons Organic Fertilizer, T3 - 1.5 liters Seaweeds Emulsion ha-1 , T4 - 3 liters Seaweeds Emulsion ha-1 , T5 - 4.5 liters Seaweeds Emulsion ha-1 and T6 - 6 liters Seaweeds Emulsion ha-1 arranged in Randomized Complete Block Design with three replications. The treatments have no significant effect on plant height. Application of seaweed emulsion affected the grain development as manifested by longer and heavier corn ear. Higher rates (3-6 li ha-1 proved to more efficient as indicated by the bigger ear, highest yield and ROI of 909.62 percent. The study revealed that 3 tons Organic Fertilizer with liters of seaweed emulsion improved glutinous corn production. Further study is recommended to validate the result and come up with a more reliable conclusion.

  5. Functional Properties of Glutinous Rice Flour by Dry-Heat Treatment.

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    Yang Qin

    Full Text Available Glutinous rice flour (GRF and glutinous rice starch (GRS were modified by dry-heat treatment and their rheological, thermal properties and freeze-thaw stability were evaluated. Compared with the native GRF and GRS, the water-holding ability of modified GRF and GRS were enhanced. Both the onset and peak temperatures of the modified samples increased while the endothermic enthalpy change decreased significantly (p < 0.05. Meanwhile, dry heating remarkably increased the apparent viscosities of both GRF and GRS. Importantly, compared with GRS samples, the storage modulus (G' and loss modulus (G" values of modified GRF increased more greatly and the tanδ values decreased more remarkably, indicating that the dry-heat treatment showed more impact on the GRF and a higher viscoelasticity compared with GRS. Our results suggest the dry-heat treatment of GRF is a more effective method than that of GRS, which omits the complex and tedious process for purifying GRS, and thereby has more practical applications in the food industry.

  6. The physicochemical properties of a spray dried glutinous rice starch biopolymer.

    Science.gov (United States)

    Laovachirasuwan, Pornpun; Peerapattana, Jomjai; Srijesdaruk, Voranuch; Chitropas, Padungkwan; Otsuka, Makoto

    2010-06-15

    Glutinous rice starch (GRS) is a biopolymer used widely in the food industry but not at all in the pharmaceutical industry. There are several ways to modify this biopolymer. Physical modification is simple and cheap because it requires no chemicals or biological agents. The aim of this study was to characterize the physicochemical properties of a spray dried glutinous rice starch (SGRS) produced from pregelatinized GRS. The surface morphology changed from an irregular to concave spherical shape as revealed by Scanning Electron Microscopy (SEM). SGRS was almost amorphous as determined by X-ray Diffraction (XRD) spectroscopy. The water molecules became linked through hydrogen bonds to the exposed hydroxyl group of amorphous SGRS as determined by Near Infrared (NIR) spectroscopy. Then, SGRS formed a colloid gel matrix with water and developed a highly viscous gelatinous form as determined using Differential Scanning Calorimetry (DSC) and a stress control type rheometer. In addition, SGRS can swell and produce a gelatinous surface barrier like a hydrophilic matrix biopolymer which controls drug release. Therefore, a novel application of SGRS is as a sustained release modifier for direct compression tablets in the pharmaceutical industry. Copyright 2010 Elsevier B.V. All rights reserved.

  7. Classification of glutinous rice (Oryza sativa L.) starches based on X-ray diffraction pattern

    Energy Technology Data Exchange (ETDEWEB)

    Zhang, Q.; Abe, T.; Ando, H.; Sasahara, T.

    1993-07-01

    This study was carried out to analyse the cultivar variability of the X-ray diffraction pattern of glutinous rice starches. Four peaks in the X-ray diffractograms were identified, i.e. 3b, 4a, 4b and 6a. The four peaks were measured from the base line for 71 cultivars and three M{sub 3} lines which were irradiated by γ-rays at the rates of 10, 20 and 30 kr, respectively. Glutinous rice starches were classified into two types by discriminant analysis based on the values of 3b/4b, 4a/4b and 6a/4b. The X-ray diffraction type of the three cultivars did not change with the cultivation areas of different latitude, while that of eleven cultivars varied. Degree of crystallinity was estimated using the formula, (I{sub max} — I{sub i})/I{sub max} where I{sub max} is the maximum height from background intensity line among cultivars, and I{sub i} represents the four peaks. These ratios indicated that the changes in the order of crystallinity were similar to those with the water content and/or hydration and temperature for gelatinization among and/or within cultivars. (author)

  8. Functional Properties of Glutinous Rice Flour by Dry-Heat Treatment.

    Science.gov (United States)

    Qin, Yang; Liu, Chengzhen; Jiang, Suisui; Cao, Jinmiao; Xiong, Liu; Sun, Qingjie

    2016-01-01

    Glutinous rice flour (GRF) and glutinous rice starch (GRS) were modified by dry-heat treatment and their rheological, thermal properties and freeze-thaw stability were evaluated. Compared with the native GRF and GRS, the water-holding ability of modified GRF and GRS were enhanced. Both the onset and peak temperatures of the modified samples increased while the endothermic enthalpy change decreased significantly (p < 0.05). Meanwhile, dry heating remarkably increased the apparent viscosities of both GRF and GRS. Importantly, compared with GRS samples, the storage modulus (G') and loss modulus (G") values of modified GRF increased more greatly and the tanδ values decreased more remarkably, indicating that the dry-heat treatment showed more impact on the GRF and a higher viscoelasticity compared with GRS. Our results suggest the dry-heat treatment of GRF is a more effective method than that of GRS, which omits the complex and tedious process for purifying GRS, and thereby has more practical applications in the food industry.

  9. Mutant-inducing effect of γ-ray irradiation for hybrid rice F1 derived from cross of black glutinous rice x wild rice

    International Nuclear Information System (INIS)

    Mao Dezhi; Tang Yilan

    1998-01-01

    The hybrid rice F 1 plant derived from the back crossing of glutinous rice x wild rice was irradiated with γ-ray. The result of investigation to the induced mutant showed that through the selection and backcross, a black glutinous rice strain with the short stem, cold tolerance and high yield was developed. The analysis of the ability of heredity variance showed that the selection was effective for the husk colour, black glutinous and black Indica rice, but ineffective for the white Indica rice and seed setting

  10. Extraction And Stability Of Natural Colorant From Red Glutinous Rice Bran (Oryza Sativa Glutinosa

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    Tirza Hanum

    2001-04-01

    Full Text Available Three extraction methods were studied to isolate natural colorant from red glutinous rice bran. Stability of extracts in relation to processing conditions and in the model beverages was determined at room temperature. Identifications of anthocyanidins was performed using reversed phase HPLC. Extraction method using acidified methanol solvent showed the highest yield (260,24+28,64 mg/100g. HPLC patern indicated the presence of six major anthocyanidins, two of them were identified as apigenidin and apigenin. Stability of anthocyanin colorant was higher in a lower acid condition and was reduced to the lowest value of 49,4, 65,4, 40,8 and 36,6% by high temperature, UV light, sunlight, and the presence of oxidator agent. respectively. Retention of antocyanin in tanin and ascorbic acid added into the model beverages was lower than in protein containing beverage or control.

  11. Reducing retrogradation and lipid oxidation of normal and glutinous rice flours by adding mango peel powder.

    Science.gov (United States)

    Siriamornpun, Sirithon; Tangkhawanit, Ekkarat; Kaewseejan, Niwat

    2016-06-15

    Green and ripe mango peel powders (MPP) were added to normal rice flour (NRF) and glutinous rice flour (GRF) at three levels (400, 800 and 1200 ppm) and their effects on physicochemical properties and lipid oxidation inhibition were investigated. Overall, MPP increased the breakdown viscosity and reduced the final viscosity in rice flours when compared to the control. Decreasing in retrogradation was observed in both NRF and GRF with MPP added of all levels. MPP addition also significantly inhibited the lipid oxidation of all flours during storage (30 days). Retrogradation values were strongly negatively correlated with total phenolic and flavonoid contents, but not with fiber content. The hydrogen bonds and hydrophilic interactions between phenolic compounds with amylopectin molecule may be involved the decrease of starch retrogradation, especially GRF. We suggest that the addition of MPP not only reduced the retrogradation but also inhibited the lipid oxidation of rice flour. Copyright © 2016 Elsevier Ltd. All rights reserved.

  12. Production of glutinous rice flour from broken rice via ultrasonic assisted extraction of amylose.

    Science.gov (United States)

    Setyawati, Yohana Dwi; Ahsan, Sitti Faika; Ong, Lu Ki; Soetaredjo, Felycia Edi; Ismadji, Suryadi; Ju, Yi-Hsu

    2016-07-15

    In this study, a modified aqueous leaching method by complex formation of amylose with glycerol was employed for reducing the amylose content of starch in broken white rice to less than 2%, so that the resulting starch can be classified to that of glutinous rice flour. By employing ultrasonication in alkaline condition, extraction of amylose could be performed by washing at lower temperature in shorter time compared to the existing aqueous leaching method. The effects of glycerol concentration, alkali concentration, ultrasonication and treatment time on the amylose content of the treated starch were systematically investigated. Under optimum condition, amylose content of broken white rice starch can be reduced from 27.27% to 1.43% with a yield of 80.42%. The changes in the physicochemical properties of the rice flour before and after treatment were studied. Copyright © 2016 Elsevier Ltd. All rights reserved.

  13. Development of γ-Oryzanol Rich Extract from Leum Pua Glutinous Rice Bran Loaded Nanostructured Lipid Carriers for Topical Delivery.

    Science.gov (United States)

    Pornputtapitak, Warangkana; Pantakitcharoenkul, Jaturavit; Panpakdee, Ratchada; Teeranachaideekul, Veerawat; Sinchaipanid, Nuttanan

    2018-02-01

    Leum Pua is native Thai glutinous rice that contains antioxidants higher than white rice and other colored rice. One of the major antioxidants in rice brans is γ-oryzanol (GO). In this study, Leum Pua glutinous rice bran was extracted by different solvents. Oleic acid (~40 g/100 g extract), linoleic acid (~30 g/100 g extract), and palmitic acid (~20 g/100 g extract) were found to be major lipid components in the extracts. Methanol extract showed less variety of lipid components compared to the others. However, hexane extract showed the highest percent of γ-oryzanol compared to other solvents. Therefore, the hexane extract was selected to prepare nanostructured lipid carriers (NLC). The prepared NLC had small particles in the size range of 142.9 ± 0.4 nm for extract-loaded NLC and 137.1 ± 0.5 nm for GO-loaded NLC with narrow size distribution (PI -oryzanol loaded in NLC particles.

  14. Moldable setting time evaluation between sodium alginate and bovine gelatine of glutinous rice mixture as dental putty materials

    Science.gov (United States)

    Takarini, V.; Hasratiningsih, Z.; Karlina, E.; Febrida, R.; Asri, L. A. T. W.; Purwasasmita, BS

    2017-02-01

    Putty elastomeric material is a viscous, moldable material that can be used as a dental impression to record and duplicate the tooth structure. Commercially available putty materials are hardly found in the Indonesian market. The aim of this work is to develop an alternative putty dental material from glutinous rice with two different gelling agents; sodium alginate and bovine gelatine. A commercially putty material was used as a control. The length of time required for the putty materials to set (setting time) was evaluated with compression set test. The result showed that sodium alginate and bovine gelatine gelling agents resulted in moldable putty materials that comparable to the commercial product. Glutinous rice mixed with sodium alginate gelling agent demonstrated longer setting time (more than 1 hours) compared to bovine gelatine (6 minutes). These may occur due to heat treatment applied to the bovine gelatine, while sodium alginate mixture has a chemical reaction since CaCl2 crosslink agent had been added to the mixture. Glutinous rice with bovine gelatine mixture is a promising candidate to be used as a dental putty material.

  15. Effect of cooking on functional properties of germinated black glutinous rice (KKU-ULR012

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    Thapanan Konwatchara

    2014-06-01

    Full Text Available The aim of this research was to investigate the changes in functional properties of germinated black glutinous rice (KKU-ULR012 after cooking. Black glutinous rice grains were obtained from Faculty of Agriculture, Khon Kaen University, Thailand. The rough grains were soaked for 12 hrs, then germinated for 30 hrs at 35±2°C (95%RH, dried at 45±2°C for 8 hrs, dehusked and cooked either using a microwave oven or a pressure cooker. The cooked grains were dehydrated in two stages, 85±2°C for 1 hr and 45±2°C for 12 hrs until the final moisture content was 10±2%wb. The antioxidant activity, anthocyanins, GABA and -oryzanol contents, and the microstructure of the dehydrated grains were then characterized. Germination process induced a 2.55 fold increase in GABA content compared to non-germinated KKU-ULR012. The germinated KKU-ULR012 gave DPPH value, anthocyanins and -oryzanol contents of 33.74±0.15 mgTrolox/100gdb, 182.89±0.48 mg/100gdb and 37.72±0.16 mg/100gdb, respectively. Anthocyanins in cooked germinated KKU-ULR012 diminished almost 88-89% after cooking. The cooking methods employed strongly influenced the antioxidant activity and anthocyanins content that the pressure cooking tended to prevent loss of anthocyanin content and antioxidant activity. The GABA, -oryzanol and antho-cyanins contents and antioxidant activity of germinated grains cooked in the pressure cooker were higher than the samples cooked in the microwave oven (p<0.05. For pressure cooking, the cooked grains gave DPPH, ABTS, anthocyanins and -oryzanol contents of 9.89±0.35 mgTrolox/100gdb, 1.79±0.04 mgTrolox/100gdb, 21.60±0.14 mg/100gdb and 37.16±0.70 mg/100gdb, respectively. The rice grains cooked by pressure cooking were more moist and sticky than the grains cooked by microwave cooking. The microstructure examined by SEM showed that the center of the dehydrated cooked rice grain was smooth indicating starch gelatinization whereas the surface revealed

  16. Identification and characterization of filamentous fungi isolated from fermentation starters for Hong Qu glutinous rice wine brewing.

    Science.gov (United States)

    Lv, Xu-Cong; Huang, Zhi-Qing; Zhang, Wen; Rao, Ping-Fan; Ni, Li

    2012-01-01

    Hong Qu glutinous rice wine is one of the most popular traditional rice wines in China. Traditionally, this wine is brewed from glutinous rice with the addition of wine fermentation starters (Hong Qu (also called red yeast rice) and White Qu). The objective of this study was to investigate the variability of filamentous fungi associated with traditional fermentation starters through a traditional culture-dependent method and a molecular identification approach. In this study, forty-three filamentous fungi were separated by traditional culture-dependent means (macro- and microscopic characteristics) from 10 fermentation starters and classified into 16 different species based on morphological examination and the internal transcribed spacer (ITS) sequences analysis. It was observed that the genus Aspergillus had the highest number (14 isolates) of isolates followed by Rhizopus (11 isolates), Monascus (5 isolates) and Penicillium (4 isolates). The species R. oryzae, A. niger, A. flavus and M. purpureus were frequently found in wine starter samples, among which R. oryzae was the most frequent species. The enzyme-producing properties (glucoamylase, α-amylase and protease) of all fungal isolates from different starters were also evaluated. A. flavus, R. oryzae and M. purpureus were found to be better glucoamylase producers. A. flavus, R. oryzae and A.oryzae exhibited higher activity of α-amylase. A. flavus and A. oryzae had higher protease activity. However, some fungal isolates of the same species exhibited a significant variability in the production levels for all determined enzyme activity. This study is the first to identify filamentous fungi associated with the starter of Hong Qu glutinous rice wine using both traditional and molecular methods. The results enrich our knowledge of liquor-related micro-organisms, and can be used to promote the development of the traditional fermentation technology.

  17. Release of a new lodging-resistant mutant cultivar produced by gamma-rays in glutinous rice

    International Nuclear Information System (INIS)

    Yamaguchi, Hikoyuki; Igarashi, Isao; Sato, Takeshi

    2001-01-01

    To obtain short culm mutants with lodging resistance, while retaining the other desirable traits, such as an excellent quality of the original variety, dry seeds of a glutinous rice cultivar Mezuru were exposed to gamma-rays. In M3, thirty plants were selected from 4020 plants, based on the short culm length. From the results of the subsequent yield and adaptability tests, a promising mutant line was called by the name of Sakata-Mezuru as a new cultivar in 1996. This mutant variety was mainly characterized by shortening of each internode, especially the lowest internode, and at harvest it was more adaptable to mechanical work due to the lodging resistance than its parent. It was demonstrated that the grain quality of the mutant equals to or slightly surpasses that of the parent. Sakata-Mezuru has been registered in February of 2001 and officially released. (author)

  18. Effects of the traditional method and an alternative parboiling process on the fatty acids, vitamin E, γ-oryzanol and phenolic acids of glutinous rice.

    Science.gov (United States)

    Thammapat, Pornpisanu; Meeso, Naret; Siriamornpun, Sirithon

    2016-03-01

    The impacts of traditional and alternative parboiling processes on the concentrations of fatty acids, tocopherol, tocotrienol, γ-oryzanol and phenolic acids in glutinous rice were investigated. Differences between the two methods were the soaking temperatures and the steaming methods. Results showed that parboiling processes significantly increased the concentrations of saturated fatty acids (SFA), mono-unsaturated fatty acids (MUFA), γ-oryzanol, γ-tocotrienol and total phenolic acids (TPA) in glutinous rice, while α-tocopherol, γ-tocopherol and polyunsaturated fatty acids (PUFA) decreased (p-oryzanol by three or fourfold compared with the level of γ-oryzanol in raw rice. Parboiling caused both adverse and favorable effects on phenolic acids content (p-oryzanol, hydrobenzoic acid, hydroxycinnamic acid and TPA compared to the traditional method. Copyright © 2015 Elsevier Ltd. All rights reserved.

  19. Extraction of flavonoids from garden (Salvia officinalis L. and glutinous (Salvia glutinosa L. sage by ultrasonic and classical maceration

    Directory of Open Access Journals (Sweden)

    DRAGAN T. VELICKOVIC

    2007-01-01

    Full Text Available Flavonoids were analysed in the extracts of garden (Salvia officinalis L. and glutinous (Salvia glutinosa L. sage. Ultrasonic extraction (20 minutes at 40 °C and classical maceration (6 h at room temperature of the extractable substances from dried herbs and dried residual plant materials from which the essential oil had previously been removed by hydrodistillation were performed with petroleum ether, 70 % aqueous solution of ethanol and water. It was found that the extracts from both plants contained flavonoids, but their compositions were dependent of the plant species, the polarity of the extracting solvent and the extraction technique applied. Apigenin and its derivatives (e.g., apigenin 4'-methyl ether, scutellarein 6-methyl ether, isoscutellarein 8-methyl ether, luteolin and 6-OH-luteolin-6-methyl ether where distinctive for S. officinalis. Apigenin, luteolin, 6-OH-luteolin-6-methyl ether, kaempherol 3-methyl ether, kaempherol 3,7-dimethyl ether, quercetin 3,7,3'-trimethyl ether and quercetin 3,7,3',4'-tetramethyl ether were distinctive for S. glutinosa. The flavonoids were also detected in considerable quantities in the plant material from which the essential oils had been already removed. Hence, this industrial waste plant material might be further used as a source of the flavonoids.

  20. Effect of glutinous rice flour and dried egg white in fabrication of porous cordierite by gel casting method

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    A. Kamil Fakhruddin

    Full Text Available Abstract In this study, cordierite was produced using MgO, SiO2 and Al2O3 as raw materials through glass route method. The raw materials were mixed for 6 h and the mixture was melted at 1550 °C and then water quenched. The glass produced was milled for 5 h to obtain fine powder, which was used to prepare porous cordierite through gel casting method. The effect of addition of different natural binders, glutinous rice flour (GRF and dried egg white (DEW, on porous cordierite was investigated. GRF and DEW were added to the slurry during mixing. The synthesized cordierite powder was analyzed by X-ray diffraction. Porous cordierite was characterized through Archimedes method, morphological analysis, and compression test. The porosity level varied from 60.6% to 78.7% depending on the amount of natural binder added. Compression test results showed that the compressive strength of porous cordierite increased with increasing amount of natural binder added.

  1. PENGARUH FORMULASI PASTA LABU KUNING DAN TEPUNG BERAS KETAN PUTIH TERHADAP SIFAT KIMIA DAN SENSORI DODOL [The Effect of Formulation Pumpkin Paste and White Glutinous Rice Flour on Chemical and Sensory Properties Dodol

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    Hadi Hanggara

    2016-03-01

    Full Text Available The objective of this research was to study the effect formulation between pumpkin pasta and white glutinous rice flour on chemical and sensory properties of dodol. The research was a single factor, arranged in a Complete Randomized Design with six replications. The factor was the formulation of pumpkin pasta and white glutinous rice flour consisted of four levels, i.e. 10 : 90 (L1; 20 : 80 (L2; 30 : 70 (L3; 40 : 60 (L4; 50 : 50 (L5; and 60 : 40 (L6.  The data were analyzed by using ANOVA and were further tested with LSD test at 5% level of significant. The results showed that the ratio of pumpkin paste and white glutinous rice flour significantly affected the chemical (moisture and sucrose contents and  sensory properties (texture, color, taste, flavor and overall acceptance of dodol.  The best formulation was found on dodol produced from 50% pumpkin paste and 50% white glutinous rice flour (L5 with the moisture content of 22,51%, sucrose content of 33,67%, total carotenoids content of 1,16 µg/g, fat content of 23,12%, with the texture score of 2,71 (rather elastic, color score of  3,97 (yellow-brown, taste score of 3,75 (feel pumpkin, flavor score of 3,50 (flavorful pumpkin and the overall acceptance of 3,51 (like. Keywords:  dodol, pumpkin, white glutinous rice

  2. PENGARUH FORMULASI PASTA LABU KUNING DAN TEPUNG BERAS KETAN PUTIH TERHADAP SIFAT KIMIA DAN SENSORI DODOL [The Effect of Formulation Pumpkin Paste and White Glutinous Rice Flour on Chemical and Sensory Properties Dodol

    OpenAIRE

    Hadi Hanggara; Sussi Astuti; Sri Setyani

    2016-01-01

    The objective of this research was to study the effect formulation between pumpkin pasta and white glutinous rice flour on chemical and sensory properties of dodol. The research was a single factor, arranged in a Complete Randomized Design with six replications. The factor was the formulation of pumpkin pasta and white glutinous rice flour consisted of four levels, i.e. 10 : 90 (L1); 20 : 80 (L2); 30 : 70 (L3); 40 : 60 (L4); 50 : 50 (L5); and 60 : 40 (L6).  The data were analyzed by using ANO...

  3. Effects of NaCl and soaking temperature on the phenolic compounds, α-tocopherol, γ-oryzanol and fatty acids of glutinous rice.

    Science.gov (United States)

    Thammapat, Pornpisanu; Meeso, Naret; Siriamornpun, Sirithon

    2015-05-15

    Soaking is one of the important steps of the parboiling process. In this study, we investigated the effect of changes in different sodium chloride (NaCl) content (0%, 1.5% and 3.0% NaCl, w/v) of soaking media and soaking temperatures (30°C, 45°C and 60°C) on the phenolic compounds (α-tocopherol, γ-oryzanol) and on the fatty acids of glutinous rice, compared with unsoaked samples. Overall, the total phenolic content, total phenolic acids, γ-oryzanol, saturated fatty acid and mono-unsaturated fatty acid of the glutinous rice showed an increasing trend as NaCl content and soaking temperature increased, while α-tocopherol and polyunsaturated fatty acids decreased. Soaking at 3.0% NaCl provided the highest total phenolic content, total phenolic acids and γ-oryzanol (0.2mg GAE/g, 63.61 μg/g and 139.76 mg/100g, respectively) for the soaking treatments tested. Nevertheless, the amount of α-tocopherol and polyunsaturated fatty acid were found to be the highest (18.30/100g and 39.74%, respectively) in unsoaked rice. Copyright © 2014 Elsevier Ltd. All rights reserved.

  4. Evaluation of different PCR primers for denaturing gradient gel electrophoresis (DGGE) analysis of fungal community structure in traditional fermentation starters used for Hong Qu glutinous rice wine.

    Science.gov (United States)

    Lv, Xu-Cong; Jiang, Ya-Jun; Liu, Jie; Guo, Wei-Ling; Liu, Zhi-Bin; Zhang, Wen; Rao, Ping-Fan; Ni, Li

    2017-08-16

    Denaturing gradient gel electrophoresis (DGGE) has become a widely used tool to examine microbial community structure. However, when DGGE is applied to evaluate the fungal community of traditional fermentation starters, the choice of hypervariable ribosomal RNA gene regions is still controversial. In the current study, several previously published fungal PCR primer sets were compared and evaluated using PCR-DGGE, with the purpose of screening a suitable primer set to study the fungal community of traditional fermentation starters for Hong Qu glutinous rice wine. Firstly, different primer sets were used to amplify different hypervariable regions from pure fungal cultures. Except NS1/FR1+ and ITS1fGC/ITS4, other primer sets (NL1+/LS2R, NL3A/NL4GC, FF390/FR1+, NS1/GCFung, NS3+/YM951r and ITS1fGC/ITS2r) amplified the target DNA sequences successfully. Secondly, the selected primer sets were further evaluated based on their resolution to distinguish different fungal cultures through DGGE fingerprints. Three primer sets (NL1+/LS2R, NS1/GCFung and ITS1fGC/ITS2r) were finally selected for investigating the fungal community structure of different traditional fermentation starters for Hong Qu glutinous rice wine. The internal transcribed spacer (ITS) region amplified by ITS1fGC/ITS2r, which is more hypervariable than the 18S rRNA gene and 26S rRNA gene, provides an excellent tool to separate amplification products of different fungal species. Results indicated that PCR-DGGE profile using ITS1fGC/ITS2r showed more abundant fungal species than that using NL1+/LS2R and NS1/GCFung. Therefore, ITS1fGC/ITS2r is the most suitable primer set for PCR-DGGE analysis of fungal community structure in traditional fermentation starters for Hong Qu glutinous rice wine. DGGE profiles based on ITS1fGC/ITS2r revealed the presence of twenty-four fungal species in traditional fermentation starter. A significant difference of fungal community can be observed directly from DGGE fingerprints and

  5. Study of water dynamics in the soaking, steaming, and solid-state fermentation of glutinous rice by LF-NMR: a novel monitoring approach.

    Science.gov (United States)

    Li, Teng; Tu, Chuanhai; Rui, Xin; Gao, Yangwen; Li, Wei; Wang, Kun; Xiao, Yu; Dong, Mingsheng

    2015-04-01

    Solid-state fermentation (SSF) of starchy grain is a traditional technique for food and alcoholic beverage production in East Asia. In the present study, low-field nuclear magnetic resonance (LF-NMR) was introduced for the elucidation of water dynamics and microstructure alternations during the soaking, steaming, and SSF of glutinous rice as a rapid real-time monitoring method. Three different proton fractions with different mobilities were identified based on the degree of interaction between biopolymers and water. Soaking and steaming significantly changed the proton distribution of the sample. The different phases of SSF were reflected by the T2 parameters. In addition, the variations in the T2 parameters were explained by the microstructure changes of rice induced by SSF. The fermentation time and T2 parameters were sigmoidally correlated. Thus, LF-NMR may be an effective real-time monitoring method for SSF in starch systems.

  6. The effect of thai glutinous rice starch on the synthesis of lead zirconate (PbZrO3) nanofibers via the electrospinning method.

    Science.gov (United States)

    Nawanil, Chanisa; Vittayakorn, Wanwilai; Muanghua, Rangson; Niemcharoen, Surasak; Prachayawarakorn, Jutarat; Vittayakorn, Naratip

    2013-05-01

    This study synthesized blended lead zirconate (PbZrO3;PZ)/poly(ethylene oxide)(PEO)/Glutinous rice starch (GRS) nanofibers by the electrospinning method. A number of parameters such as the ratio between PEO and GRS and calcination temperature have been studied. The as-spun PZ/PEO/GRS composite and PZ fibers were characterized by TG-DTA, X-ray diffraction, FT-IR and SEM, respectively. SEM results showed that smooth and continuous fibers were obtained at the volume ratio of 10:2:1, PZ/PEO/GRS. After calcination of the as-spun PZ/PEO/GRS composite nanofibers at 650 degrees C for 4 h, PZ nanofibers with perovskite structure were obtained successfully. The fibers had a uniform and smooth surface without grain boundaries. However, when the calcination temperature increased to 750 degrees C and 850 degrees C, the fiber represented a necklace-like structure with grain boundaries arranged by grain to grain unit cell clusters.

  7. Effects of Aqueous Extract of Unpolished Dark Purple Glutinous Rice ...

    African Journals Online (AJOL)

    Purpose: To investigate the antioxidative and memory-enhancing effects of aqueous extract of unpolished Thai rice ..... antioxidant capacity of the brain and have potential to provide ... Blueberry-induced changes in spatial working memory ...

  8. Glutinous rice variety R817 for good quality wine developed by radiation induced mutation

    International Nuclear Information System (INIS)

    Zhang Mingxian; Luo Rongting; Xu Baocai

    1987-01-01

    Full text: The variety has been developed by gamma irradiation of dry seeds of Ai Shang Nu' at Zhejiang Academy of Agricultural Sciences. The main characteristics are as follows: 1. It has higher yield: Average about 6000 kg/ha, maximum 7800 kg/ha in trials, about 10% above the control variety 'Shang Nuo No. 4'. 2. It is disease resistant: After artificial inoculation resistant to rice blast pathotypes A, A63, B1, B15, C3, C13, C15, D3, E1, G1. 3. The growing period of the variety is about 136 days in Hangzhou. 3 days earlier than the original variety. The seedling period could be long or short. 4. It has good grain quality suitable for making Xiang Xue, Shan Miang and other well known rice wines. The variety is being grown all over our province and in some neighbouring provinces. Its cultivation area was 2000 ha in 1984, more than 8000 ha in 1985 and is rapidly increasing. (author)

  9. The improvement of corn starch isolation process by gamma irradiation

    International Nuclear Information System (INIS)

    Byun, M.W.; Kang, I.J.; Kwon, J.H.; Lee, S.J.; Kim, S.K.

    1995-01-01

    Gamma irradiation was applied to non-glutinous and glutinous corns for improving starch isolation process. No significant changes in proximate composition of corn grains were observed by gamma irradiation. Irradiation at 1 and 5 kGy was effective for sterilizing all contaminated microorganisms of non-glutinous and glutinous corns, respectively. The moisture-uptake rate constants were increased in proportional to the steeping temperature and applied irradiation dose level. The irradiation efficacy on water absorption properties was also recognized in the corns stored for six months at room temperature. The combined use of gamma irradiation with sulfur dioxide solution was very effective for reducing steeping time. The starch yield gradually increased as irradiation dose levels increased. At 2 kGy, the sarch yield of non-glutinous and glutinous corns increased by 38% and 27%, respectively. No significant difference in Hunter's color value was observed between the starches isolated from nonirradiated and irradiated corn grains

  10. Characteristics of Korean Alcoholic Beverages Produced by Using Rice Nuruks Containing Aspergillus oryzae N159-1.

    Science.gov (United States)

    Kim, Hye Ryun; Lee, Ae Ran; Kim, Jae-Ho

    2017-06-01

    Herein, nuruks derived from non-glutinous and glutinous rice inoculated with Aspergillus oryzae N159-1 (having high alpha-amylase and beta-glucosidase activities) were used to produce Korean alcoholic beverages. The resultant beverages had enhanced fruity (ethyl caproate and isoamyl alcohol) and rose (2-phenethyl acetate and phenethyl alcohol) flavors and high taste scores.

  11. Characteristics of Korean Alcoholic Beverages Produced by Using Rice Nuruks Containing Aspergillus oryzae N159-1

    OpenAIRE

    Kim, Hye Ryun; Lee, Ae Ran; Kim, Jae-Ho

    2017-01-01

    Herein, nuruks derived from non-glutinous and glutinous rice inoculated with Aspergillus oryzae N159-1 (having high alpha-amylase and beta-glucosidase activities) were used to produce Korean alcoholic beverages. The resultant beverages had enhanced fruity (ethyl caproate and isoamyl alcohol) and rose (2-phenethyl acetate and phenethyl alcohol) flavors and high taste scores.

  12. Sensory acceptability evaluation of irradiated rice, oryza sativa indica

    International Nuclear Information System (INIS)

    Loaharanu, S.; Sutantawong, M.; Ungsunanatawiwat, A.

    1971-01-01

    The non-glutinous and glutinous types of polished rice, Oryza sativa indica were subjected to gamma rays at ambient temperature and stored at 27+-1 0 C for one week. The irradiated rice was cooked and tasted by members of trained panel. Using Hedonic scale and Triangle test, the acceptability of irradiated rice was justified. Gamma irradiation up to 100 krads did not significantly cause off-color, off-odor and off flavor in irradiated non-glutino rice. Glutinous rice irradiated at 60 krads could not be significantly differentiated from non-irradiated sample

  13. Running title: Antioxidant and cell viability of Echinacea purpurea

    African Journals Online (AJOL)

    shieh cho han

    protein and starch production to the development of ... and amylase have also markedly increased the digesti- bility of low glutinousness ... feedstuff, feed processing (temperature and moisture content) ... digestion of anti-nutrient substance. 4.

  14. Nutritional evaluation of the gluten free diet

    OpenAIRE

    Mazzeo, Teresa

    2014-01-01

    Attualmente l’unico trattamento previsto per la malattia celiaca è una rigorosa e permanente eliminazione del glutine dalla dieta. Nella comunità scientifica esiste ancora incertezza riguardo l’adeguatezza e la qualità nutrizionale di tale regime alimentare, poiché gli studi presenti al riguardo sono abbastanza contrastanti rendendo pertanto complicato trarre delle conclusioni definitive. I limitati dati esistenti sulla composizione nutrizionale dei prodotti senza glutine potrebbero in parte ...

  15. The use of induced mutation combined with crossing in high quality rice breeding

    Energy Technology Data Exchange (ETDEWEB)

    Do Huu At; Bui Huy Thuy; Nguyen Van Bich; Tran Duy Quy [Agricultural Genetics Institute, Division of Genetics and Hybrid Rice Technology, Hanoi (Viet Nam); Nguyen Minh Cong [Hanoi No. 1 Teacher Training Univ., Department of Genetics (Viet Nam)

    2001-03-01

    The high quality rice varieties: Tam thom mutant rice Var., DT17 rice Var, DT21 glutinous rice Var were formed by induced mutation combined with crossing. Tam thom mutant rice Var. lost photosensitivity, could be planted 2 crops/year. DT17 rice Var with high yielding capacity, suitable for growth on lowland in summer crop, is replacing step-by-step Moctuyen rice Var. in North Vietnam. DT21 glutinous rice Var. could be planted 2 crops/year and had short growth duration, average yield was 4.0-4.5 tons/ha. These three ones had good quality, soft and scent cooked rice, suitable for customers and export requirements. Tam thom mutant rice Var. DT17 rice Var., DT21 and glutinous rice Var. were adopted for regional production by Ministry of Agriculture and Rural Development and allowed to be in trial production. (author)

  16. The use of induced mutation combined with crossing in high quality rice breeding

    International Nuclear Information System (INIS)

    Do Huu At; Bui Huy Thuy; Nguyen Van Bich; Tran Duy Quy; Nguyen Minh Cong

    2001-01-01

    The high quality rice varieties: Tam thom mutant rice Var., DT17 rice Var, DT21 glutinous rice Var were formed by induced mutation combined with crossing. Tam thom mutant rice Var. lost photosensitivity, could be planted 2 crops/year. DT17 rice Var with high yielding capacity, suitable for growth on lowland in summer crop, is replacing step-by-step Moctuyen rice Var. in North Vietnam. DT21 glutinous rice Var. could be planted 2 crops/year and had short growth duration, average yield was 4.0-4.5 tons/ha. These three ones had good quality, soft and scent cooked rice, suitable for customers and export requirements. Tam thom mutant rice Var. DT17 rice Var., DT21 and glutinous rice Var. were adopted for regional production by Ministry of Agriculture and Rural Development and allowed to be in trial production. (author)

  17. Identifying irradiated flours by photo-stimulated luminescence technique

    Energy Technology Data Exchange (ETDEWEB)

    Ramli, Ros Anita Ahmad; Yasir, Muhamad Samudi [Faculty of Science and Technology, National University of Malaysia, Bangi, 43000 Kajang, Selangor (Malaysia); Othman, Zainon; Abdullah, Wan Saffiey Wan [Malaysian Nuclear Agency, Bangi 43000 Kajang, Selangor (Malaysia)

    2014-02-12

    Photo-stimulated luminescence (PSL) technique was used in this study to detect gamma irradiation treatment of five types of flours (corn, rice, tapioca, wheat and glutinous rice) at four different doses 0, 0.2, .05 and 1kGy. The signal level was compared with two threshold values (700 and 5000). With the exception of glutinous rice, all irradiated samples produced a strong signal above the upper threshold (5000 counts/60s). All control samples produced negative result with the signals below the lower threshold (700 counts/60s) suggesting that the samples have not been irradiated. Irradiated glutinous rice samples produced intermediate signals (700 - 5000 counts/60s) which were subsequently confirmed using calibrated PSL. The PSL signals remained stable after 90 days of storage. The findings of this study will be useful to facilitate control of food irradiation application in Malaysia.

  18. Identifying irradiated flours by photo-stimulated luminescence technique

    International Nuclear Information System (INIS)

    Ramli, Ros Anita Ahmad; Yasir, Muhamad Samudi; Othman, Zainon; Abdullah, Wan Saffiey Wan

    2014-01-01

    Photo-stimulated luminescence (PSL) technique was used in this study to detect gamma irradiation treatment of five types of flours (corn, rice, tapioca, wheat and glutinous rice) at four different doses 0, 0.2, .05 and 1kGy. The signal level was compared with two threshold values (700 and 5000). With the exception of glutinous rice, all irradiated samples produced a strong signal above the upper threshold (5000 counts/60s). All control samples produced negative result with the signals below the lower threshold (700 counts/60s) suggesting that the samples have not been irradiated. Irradiated glutinous rice samples produced intermediate signals (700 - 5000 counts/60s) which were subsequently confirmed using calibrated PSL. The PSL signals remained stable after 90 days of storage. The findings of this study will be useful to facilitate control of food irradiation application in Malaysia

  19. PENINGKATAN KUALITAS PRODUKSI RENGGINANG KETAN MENGGUNAKAN TEKNOLOGI PENGERING BUATAN

    Directory of Open Access Journals (Sweden)

    Saptariana Saptariana

    2014-02-01

    Full Text Available Rengginang is one of Indonesian traditional food made from glutinous rice ingredient white or black, generally in the form of a circle of a certain size, taste sweet or savory, and have a crisp texture. Based on surveys and interviews directly to employer partners, pernasalahan which can be grouped into three aspects: 1. The production aspect, for this small entrepreneurs are still using technology rengginang glutinous drying naturally., 2. The quality aspect, drying techniques used in rengginang causing substances do not meet the standard of food in accordance with SNI. In addition, the packaging has not been done properly and the result produced rengginang perishable or quickly fizzled, 3. Aspects of Business Management and Marketing. During this segment of the market rengginang production glutinous mother and mother Kartini Murti Mardiyah about 90% for the traditional market Pecangaan districts, the district of Jepara.

  20. Characteristics of some traditional Vietnamese starch-based rice wine fermentation starters (men)

    NARCIS (Netherlands)

    Dung, N.T.P.; Rombouts, F.M.; Nout, M.J.R.

    2007-01-01

    In the Mekong Delta region of South-Vietnam, wine from purple glutinous rice is particularly interesting because of its sherry-like taste and flavour and its attractive brown-red colour. It is manufactured at home or by small cottage industries, using traditional solid-state starters (Men). With the

  1. もちの微細構造に関する研究

    OpenAIRE

    小野寺, 正幸; 安藤, 恵; 戸田, 清; 片岡, 廣; Onodera, Masayuki; Andou, Satoshi; Toda, Kiyoshi; Kataoka, Hiroshi

    1997-01-01

    Microscopic observation of rice cakes was studied using iodine solution. Many small violet dots were observed in the rice cakes which were made of rice flour, However, the small violet dots were not observed in rice cakes which were made of whole glutinous rice. It is considered that the small violet dots were originated in the construction of the amylose-iodine complexes.

  2. Development of defined mixed-culture fungal fermentation starter granulate for controlled production of rice wine

    NARCIS (Netherlands)

    Ngo Thi Phuong Dung, N.T.P.; Rombouts, F.M.; Nout, M.J.R.

    2005-01-01

    As a first step in the development of defined fungal starter granules for controlled winemaking from purple glutinous rice, the interaction of moulds and yeasts isolated from Vietnamese rice wine starters and the effect of some representative oriental herbs on the growth of moulds and yeasts were

  3. CASE REPORT CASE CASE R Multi-organ echinococcosis in a ...

    African Journals Online (AJOL)

    2009-03-16

    Mar 16, 2009 ... lesions in the spleen and the liver (Figs 2 and 3). The indirect haemag- glutination (IHA) serological test ... Three cysts noted in the spleen, as well as a solitary cyst in the inferior region of the ... from fomites or contaminated water, and by direct contact with dogs. After ingestion, embryos escape from the ova, ...

  4. Morphological and starch structural characteristics of the Japonica rice mutant variety Seolgaeng for dry-milled flour

    Science.gov (United States)

    Producing fine, good quality rice flour is more difficult than wheat flour because the rice grain is harder. In this study, we analyzed the relationship between the morphology and starch of kernels from genetically different rice varieties that can be used to make dry-milled flour. The non-glutinous...

  5. Survey of fungal counts and natural occurrence of aflatoxins in Malaysian starch-based foods.

    Science.gov (United States)

    Abdullah, N; Nawawi, A; Othman, I

    1998-01-01

    In a survey of starch-based foods sampled from retail outlets in Malaysia, fungal colonies were mostly detected in wheat flour (100%), followed by rice flour (74%), glutinous rice grains (72%), ordinary rice grains (60%), glutinous rice flour (48%) and corn flour (26%). All positive samples of ordinary rice and glutinous rice grains had total fungal counts below 10(3) cfu/g sample, while among the positive rice flour, glutinous rice flour and corn flour samples, the highest total fungal count was more than 10(3) but less than 10(4) cfu/g sample respectively. However, in wheat flour samples total fungal count ranged from 10(2) cfu/g sample to slightly more than 10(4) cfu/g sample. Aflatoxigenic colonies were mostly detected in wheat flour (20%), followed by ordinary rice grains (4%), glutinous rice grains (4%) and glutinous rice flour (2%). No aflatoxigenic colonies were isolated from rice flour and corn flour samples. Screening of aflatoxin B1, aflatoxin B2, aflatoxin G1 and aflatoxin G2 using reversed-phase HPLC were carried out on 84 samples of ordinary rice grains and 83 samples of wheat flour. Two point four percent (2.4%) of ordinary rice grains were positive for aflatoxin G1 and 3.6% were positive for aflatoxin G2. All the positive samples were collected from private homes at concentrations ranging from 3.69-77.50 micrograms/kg. One point two percent (1.2%) of wheat flour samples were positive for aflatoxin B1 at a concentration of 25.62 micrograms/kg, 4.8% were positive for aflatoxin B2 at concentrations ranging from 11.25-252.50 micrograms/kg, 3.6% were positive for aflatoxin G1 at concentrations ranging from 25.00-289.38 micrograms/kg and 13.25% were positive for aflatoxin G2 at concentrations ranging from 16.25-436.25 micrograms/kg. Similarly, positive wheat flour samples were mostly collected from private homes.

  6. The determination of pesticide residues and contaminants in vegetables by means of neutron activation analysis. Part of a coordinated programme on nuclear detection and analysis

    International Nuclear Information System (INIS)

    Mongkolphanta, S.

    1977-11-01

    Neutron activation techniques have been applied to study the existence of pesticide residues (As, Br, Hg) and pollutants (Cd, Co, Zn) in local vegetable and fruit samples, polished and unpolished glutinous and non-glutinous milled rice, and fish caught in polluted and unpolluted areas of the Gulf of Thailand. Since the baseline levels of these toxic elements in vegetables, fruits, rice and fish are not known as yet, the results cannot be regarded as conclusive. Furthermore, no significant difference was observed in the concentration of these elements in fish caught in polluted and unpolluted areas. The Gulf of Thailand does not therefore appear to be polluted at present. The substoichiometric isotope dilution technique was successfully applied to mercury determinations, and only to a limited extent to Cd due to shutdown of the TRR-1 reactor

  7. Pemanfaatan Mangga Arum Manis dalam Pembuatan Dodol dengan Perbedaan Konsentrasi Tepung Ketan dan Rumput Laut

    OpenAIRE

    Pasaribu, Hamid Ucok; Ali, Akhyar; Hamzah, Faizah

    2015-01-01

    Utilization of cotton candy mango in directly encourage mango processing into derived products. One cotton candy mango derivative products is Dodol. Dodol is expected to be high in fiber. Fiber can be obtained from the addition of seaweed in the manufacture Dodol. The purpose of research is the use in the manufacture of cotton candy mango Dodol with different concentrations ofb glutinous rice and seaweed. The study was conducted using a completely randomized design (CRD) with 4 treatments and...

  8. Disegno dello studio genomico, ambientale, microbiomico e metabolomico sulla celiachia: un approccio al futuro della prevenzione personalizzata della celiachia

    Science.gov (United States)

    SERENA, GLORIA; LEONARD, MAUREEN M.; CAMHI, STEPHANIE; HUEDO-MEDINA, TANIA B.; FASANO, ALESSIO

    2017-01-01

    Riassunto Negli ultimi anni abbiamo assistito a un fiorire di novità cliniche e scientifiche sulla celiachia (CE), ma forse la novità più importante che influenzerà il futuro della ricerca e della clinica in questo campo riguarda la storia naturale della malattia. Per molti anni si è creduto che la predisposizione genetica e l’esposizione al glutine fossero necessarie e sufficienti allo sviluppo della CE. Studi recenti, però suggeriscono che la perdita di tolleranza al glutine possa apparire in qualsiasi momento della vita a seguito di altri elementi. Inoltre, diversi fattori ambientali conosciuti per il loro ruolo nell’influenzare la composizione della microflora intestinale sono anche stati considerati legati allo sviluppo della CE. Tra questi fattori sono inclusi la modalità di parto, la dieta dell’infante e l’uso di antibiotici. A tutt’oggi, nessuno studio longitudinale di ampia scala ha determinato se e come la composizione del microbioma e il suo profilo metabolomico possano influenzare la perdita di tolleranza al glutine e il successivo sviluppo della CE in soggetti geneticamente predisposti. In questo articolo descriviamo uno studio prospettico, multicentrico e longitudinale su infanti a rischio per la CE che utilizzerà diverse tecniche per approfondire il ruolo che il microbioma intestinale ha durante i primi passaggi dello sviluppo della malattia autoimmune. PMID:27362724

  9. Дослідження можливості використання гідролізата коллагена в якості структуроутворювача

    OpenAIRE

    Dzyuba, Nadya; Bilenka, Iryna; Palvashova, Anna; Zemlyakova, Elena

    2017-01-01

    The study of foaming properties of collagen hydrolyzate has proved availability of its use as a structure forming agent in production of aerated drinks.The foaming dynamics obtained in a wide range of pH values have shown that glutin forms a stable foam at pH values within 5.8...7 in a temperature range of 8‒10 °C. Microscopy of the obtained foamy structure has shown that it is characterized by the presence of dispersed particles with sizes of various orders and an average radius of a dispers...

  10. CGAR E CGAR-EM na análise dos constituintes químicos isolados do extrato hexanico de Sebastiania argutidens (Euphorbiaceae HRGC and HRGC-MS in the analysis of the chemical constituents isolated from hexanic extract of Sebastiania argutidens (Euphorbiaceae

    Directory of Open Access Journals (Sweden)

    Alexsandro Branco

    2002-02-01

    Full Text Available The fractionation column with SiO2 of the hexane extract of Sebastiania argutidens (Euphorbiaceae yielded fractions containing hydrocarbons, carboxylic acids, sterols and pentacyclic triterpenes. Besides, one fraction showed the presence of several methyl esters, including four uncommon long chain palmitate esthers as minor components. The characterization of these chemical constituents have been done by High Resolution Gas Chromatography (HRGC and HRGC coupled to Mass Spectrometry (GC/MS. Campesterol, stigmasterol, b-sitosterol, glutin-5-en-3-ol were identified by HRGC co-injection with standards.

  11. 米粑粑(英文)

    Institute of Scientific and Technical Information of China (English)

    刘珏

    2013-01-01

    Glutinous rice cakes are a glutton’s delight武汉民间早点:朴素的米粑粑Think back.Many of our warmest childhood memories revolve around food,an experience that transcends culture.Be it hot dogs or dumplings,certain tastes and smells are always ready to trigger nostalgic moods,providing us with a sense of safety and security in the turbulent world we now live in.'Being abroad,I still miss my hometown snack mihaba(米粑粑).An old lady used to sell this particular kind

  12. Influences of surfactants on the preparation of copper nanoparticles by electron beam irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Zhou Ruimin [Shanghai Applied Radiation Institute, Shanghai University, Shanghai 201800 (China)], E-mail: zhourm47@staff.shu.edu.cn; Wu Xinfeng; Hao Xufeng; Zhou Fei [Shanghai Applied Radiation Institute, Shanghai University, Shanghai 201800 (China); Li Hongbin [Department of Chemical Engineering and Technology, Shanghai University, Shanghai 201800 (China); Rao Weihong [Shenzhen Tianding Fine Chemical Engineering Manufacturing Co., Ltd., Shenzhen, Guangdong 518057 (China)

    2008-02-15

    Electron beam radiation was applied to prepare nano-size copper in water system using polyvinyl alcohol, sodium dodecyl benzene sulfonate, gluten and polyethylene glycol as the surfactants, respectively. The irradiated products were characterized by XRD, TEM and LSPSDA. The XRD and TEM showed that relative pure copper products with an average size of 20 nm, 40 nm and 20 nm can be obtained by using gluten, PEG and SDBS as surfactant, respectively. An admixture of copper and cuprous oxide was obtained in PVA system. The LSPSDA showed that the size of the Cu nanoparticles decreased with increasing the glutin concentration.

  13. Induction of mutations in Thai rice varieties and subsequent selection and testing of beneficial mutant lines

    Energy Technology Data Exchange (ETDEWEB)

    Dasananda, S; Khambanonda, P [Ministry of Agriculture, Bangkok (Thailand)

    1970-03-01

    Ionizing radiations were first used in the Thailand Rice Breeding Program in 1955 when seeds of two recommended varieties were sent to the United States of America for treatment. As a result, five promising mutant lines are at present in regional yield tests where they are being considered for recommendation to rice growers. During the period 1960-1961 an unsuccessful attempt was made to induce resistance to blast in three susceptible varieties by exposing seeds to a local source of ionizing radiation In 1964, after an elapse of about 4 years, another attempt was made to utilize ionizing radiations in the breeding program by treating seeds of two recommended varieties. In 1965, a co-ordinated rice mutation breeding program was initiated under the auspices of the Joint FAO/IAEA Division of Atomic Energy in Food and Agriculture which resulted in treating seeds of twelve different rice varieties with both ethyl methane sulphonate and gamma rays from a {sup 60}Co gamma cell. The results so far indicate that mutagenic agents have been successful in producing genetic variability. Differences in heading date, mature plant height and plant type are frequently observed in the M{sub 2} and M{sub 3} generations. Several lines obtained from two of the irradiated varieties have exhibited a higher degree of resistance to blast than the parental material. From 15-kR treatments of non-glutinous varieties, mutants with glutinous endosperm have been obtained. Not all varieties gave the same response to treatment. (author)

  14. West Java Snack Mapping based on Snack Types, Main Ingredients, and Processing Techniques

    Science.gov (United States)

    Nurani, A. S.; Subekti, S.; Ana

    2016-04-01

    The research was motivated by lack of literature on archipelago snack especially from West Java. It aims to explore the snack types, the processing techniques, and the main ingredients by planning a learning material on archipelago cake especially from West Java. The research methods used are descriptive observations and interviews. The samples were randomly chosen from all regions in West Java. The findings show the identification of traditional snack from West java including: 1. snack types which are similar in all regions as research sample namely: opak, rangginang, nagasari, aliagrem, cuhcur, keripik, semprong, wajit, dodol, kecimpring, combro, tape ketan, and surabi. The typical snack types involve burayot (Garut), simping kaum (Purwakarta), surabi hejo (Karawang), papais cisaat (Subang), Papais moyong, opak bakar (Kuningan), opak oded, ranggesing (Sumedang), gapit, tapel (Cirebon), gulampo, kue aci (Tasikmalaya), wajit cililin, gurilem (West Bandung), and borondong (Bandung District); 2. various processing techniques namely: steaming, boiling, frying, caramelizing, baking, grilling, roaster, sugaring; 3. various main ingredients namely rice, local glutinous rice, rice flour, glutinous rice flour, starch, wheat flour, hunkue flour, cassava, sweet potato, banana, nuts, and corn; 4. snack classification in West Java namely (1) traditional snack, (2) creation-snack, (3) modification-snack, (4) outside influence-snack.

  15. Variation in Grain Quality of Upland Rice from Luang Prabang Province, Lao PDR

    Directory of Open Access Journals (Sweden)

    Vua Xiongsiyee

    2018-03-01

    Full Text Available Luang Prabang Province is located within the area recognized as the center of rice (Oryza sativa L. diversity in Lao PDR. This study reported on grain quality characteristics of 60 upland rice seed samples sharing 49 variety names collected from 6 villages in Luang Prabang in 2015. Most of the samples has non-pigmented pericarp, while red pericarp was found in four samples and purple in five samples. Almost all of the samples were of large grain type, with glutinous endosperm in 70% and non-glutinous endosperm in 30%. The brown (unpolished rice was found with a wide range of grain nutritional quality, including protein (9.2% ± 0.9%, Fe (15.9 ± 6.9 mg/kg, Zn (19.6 ± 2.1 mg/kg, anthocyanin (0.774 ± 0.880 mg/g, and anti-oxidative capacity (2.071 ± 1.373 mg/g. The varieties sharing similar names had similar morphological characteristics but varied in nutritional concentration, with required confirmation in genetic variation analysis. This study found that some rice varieties with high grain quality may benefit the farmers directly or could be used in varietal improvement programs.

  16. FORMULASI TEPUNG PENYALUT BERBASIS TEPUNG JAGUNG DAN PENENTUAN UMUR SIMPANNYA DENGAN PENDEKATAN KADAR AIR KRITIS [Formulation of Corn Flour-Based Batter and Prediction of Its Shelf Life using Critical Moisture Approach

    Directory of Open Access Journals (Sweden)

    Sugiyono1*

    2010-12-01

    Full Text Available The objectives of this study were to obtain the best formula for corn flour-based batter and to predict its shelf life using critical moisture approach. According to a hedonic test, the best batter formula was composed of 60% corn flour, 12.5% rice flour, 12.5% tapioca starch, and 15% glutinous rice flour. Addition of glutinous rice flour in the formula changed the proportion of amylose and amylopectin in the batter. As a result, the retrogradation of the batter decreased and the texture of its fried product was preferred. A critical moisture approach was used to predict the shelf life of the batter. The critical moisture content of the batter was 0.16 g H2O/g solid.The isotherm sorption phenomenon of the batter was best described using Hasley model. The shelf life of the product was 7 months when packaged in polypropylene (0,07 g/m2day.mmHg at 85% RH.

  17. Chemical Constituents and Antibacterial Properties of Indocalamus latifolius McClure Leaves, the Packaging Material for “Zongzi”

    Directory of Open Access Journals (Sweden)

    Jia Sun

    2015-08-01

    Full Text Available The glutinous rice dumpling named “Zongzi” in Chinese is a type of traditional food that is popular in East Asian countries. “Zongzi” is made of glutinous rice and wrapped in the leaves of Indocalamus latifolius McClure as the packaging material. Four new compounds, latifoliusine A (2, (7S,8R syringylglycerol-8-O-4′-sinapyl ether 4-O-β-d-glucopyranoside (7, (7S,8S syringylglycerol-8-O-4′-sinapyl ether 7-O-β-d-glucopyranoside (8, and (7R,8S syringylglycerol-8-O-4′-sinapyl ether 7-O-β-d-glucopyranoside (10, along with six known compounds (1, 3–6 and 9 were isolated from I. latifolius McClure leaves. The structures and relative configurations of the compounds were determined by detailed spectroscopic analysis, high-resolution electrospray ionization mass spectroscopy (HRESIMS, heteronuclear single quantum correlation (HSQC, heteronuclear multiple bond correlation (HMBC, nuclear overhauser enhancement (NOE and circular dichroism (CD. All of the isolated compounds were screened for their antibacterial activities in vitro. The results indicated that apigenin 6-C-α-l-arabinopyranosyl-8-C-β-d-glucopyranoside (5 and apigenin 7-O,8-C-di-glucopyranoside (6 have antibacterial activities against four bacterial strains (Staphylococcus aureus, Bacillus thuringiensis, Escherichia coli and Pseudomonas solanacearum.

  18. Multiresponse optimization of a UPLC method for the simultaneous determination of tryptophan and 15 tryptophan-derived compounds using a Box-Behnken design with a desirability function.

    Science.gov (United States)

    Setyaningsih, Widiastuti; Saputro, Irfan E; Carrera, Ceferino A; Palma, Miguel; Barroso, Carmelo G

    2017-06-15

    A Box-Behnken design was used in conjunction with multiresponse optimization based on the desirability function to carry out the simultaneous separation of tryptophan and 15 derivatives by Ultra Performance Liquid Chromatography. The gradient composition of the mobile phase and the flow rate were optimized with respect to the resolution of severely overlapping chromatographic peaks and the total run time. Two different stationary phases were evaluated (hybrid silica and a solid-core-based C 18 column). The methods were validated and a suitable sensitivity was found for all compounds in the concentration range 1-100μgL -1 (R 2 >0.999). High levels of repeatability and intermediate precision (CV less than 0.25% and 1.7% on average for the retention time and the signal area, respectively) were obtained. The new method was applied to the determination tryptophan and its derivatives in black pigmented glutinous and non-glutinous rice grain samples. Copyright © 2016 Elsevier Ltd. All rights reserved.

  19. Variation in cooking and eating quality traits in Japanese rice germplasm accessions.

    Science.gov (United States)

    Hori, Kiyosumi; Suzuki, Keitaro; Iijima, Ken; Ebana, Kaworu

    2016-03-01

    The eating quality of cooked rice is important and determines its market price and consumer acceptance. To comprehensively describe the variation of eating quality in 183 rice germplasm accessions, we evaluated 33 eating-quality traits including amylose and protein contents, pasting properties of rice flour, and texture of cooked rice grains. All eating-quality traits varied widely in the germplasm accessions. Principal-components analysis (PCA) revealed that allelic differences in the Wx gene explained the largest proportion of phenotypic variation of the eating-quality traits. In 146 accessions of non-glutinous temperate japonica rice, PCA revealed that protein content and surface texture of the cooked rice grains significantly explained phenotypic variations of the eating-quality traits. An allelic difference based on simple sequence repeats, which was located near a quantitative trait locus (QTL) on the short arm of chromosome 3, was associated with differences in the eating quality of non-glutinous temperate japonica rice. These results suggest that eating quality is controlled by genetic factors, including the Wx gene and the QTL on chromosome 3, in Japanese rice accessions. These genetic factors have been consciously selected for eating quality during rice breeding programs in Japan.

  20. Semi-dwarf mutants for rice improvement

    International Nuclear Information System (INIS)

    Othman, Ramli; Osman, Mohammad; Ibrahim, Rusli

    1990-01-01

    Full text: MARDI and the National University of Malaysia embarked on a programme to induce resistance against blast in rice in 1978. MARDI also obtained semi dwarf mutants of cvs 'Mahsuri', 'Muda', 'Pongsu seribu' and 'Jarum Mas', which are under evaluation. The popular local rice variety 'Manik' was subjected to gamma irradiation (15-40 krad) and 101 promising semidwarf mutants have been obtained following selection in M 2 -M 6 . 29 of them show grain yields of 6.0-7.3 t/ha, compared with 5.7t for 'Manik'. Other valuable mutants were found showing long grain, less shattering, earlier maturity, and glutinous endosperm. One mutant, resistant to brown plant hopper yields 6.3t/ha. (author)

  1. Cerebral cysticercosis. A case report and review of the literature

    Energy Technology Data Exchange (ETDEWEB)

    Tuch, P.S.; Saffer, D. (University of the Witwatersrand, Johannesburg (South Africa). Dept. of Neurology)

    1984-02-11

    Two cases of histologically proven cerebral cysticercosis are presented. In both cases subcutaneous tissue nodules, a rare feature, were present. Several disease patterns are apparent - meningeal, parenchymatous and ventricular, spinal cord lesions and mixed patterns. Epilepsy is by far the major presenting symptom of cysticercosis, which in turn plays a significant role in the causation of adult-onset epilepsy in Blacks. Despite its drawbacks, the haemag-glutination inhibition test remains the most satisfactory serological method at present available for the diagnosis of cysticercosis; it is positive in up to 85% of cases of proven cysticercosis. With the advent of computed tomography many cases of unsuspected cysticercosis (symptomatic or asymptomatic) are being discovered.

  2. Improvement of rice starch by gamma irradiation

    International Nuclear Information System (INIS)

    Duan Zhiying; Wu Dianxing; Shen Shengquan; Han Juanying; Xia Yingwu

    2003-01-01

    Three types of rice cultivars, Indica, Japonica and hybrid rice, with similar intermediate apparent amylose content (AAC) as well as early Indica rice cultivars with different amounts of AAC were selected for studying the effects of gamma irradiation on starch viscosity, physico-chemical properties and starch granule structure. Four major parameters of RVA profile, peak viscosity (PKV), hot paste viscosity (HPV), cool paste viscosity (CPV), setback viscosity (SBV) and consistence viscosity (CSV) were considerably decreased with increasing dose levels. Gamma irradiation reduced the amylose contents in the cultivars with low AAC, intermediate AAC, and glutinous rice, but had no effects on the high AAC cultivar. No visible changes in alkali spreading value (ASV) were detected after irradiation, but the peak time (PKT) were reduced with the dose level. Gel consistency (GC) were significantly increased in the tested cultivars, especially in the high AAC Indica rice, suggesting that it is promising to use gamma irradiation to improve eating and cooking quality of rice

  3. Effect of post-harvest treatment on bioactive phytochemicals of Thai black rice.

    Science.gov (United States)

    Norkaew, Orranuch; Boontakham, Pittayaporn; Dumri, Kanchana; Noenplab, Acharaporn Na Lampang; Sookwong, Phumon; Mahatheeranont, Sugunya

    2017-02-15

    Because black rice is rich in antioxidants, appropriate methods of post-harvest treatment are necessary for maintaining these bioactive phytochemicals. Drying methods, storage temperatures, storage duration, and packaging methods affected the contents of some bioactive compounds in the two varieties of Thai black rice used in this research. Sun drying reduces the loss of anthocyanins and γ-oryzanols more than does hot air drying. Glutinous black rice stored as paddy at cool room temperature retains more anthocyanins, γ-oryzanols, and vitamin E than does paddy stored at room temperature. Nylon/LLDPE pouches containing N2 are the most suitable packaging for preserving the key aroma compound 2-acetyl-1-pyrroline (2AP), total phenolic, and anthocyanin contents of unpolished aromatic black rice. These pouches also retard the formation of some common off-flavor compounds. Copyright © 2016 Elsevier Ltd. All rights reserved.

  4. Algorithms Development in Detection of the Gelatinization Process during Enzymatic ‘Dodol’ Processing

    Directory of Open Access Journals (Sweden)

    Azman Hamzah

    2013-09-01

    Full Text Available Computer vision systems have found wide application in foods processing industry to perform quality evaluation. The systems enable to replace human inspectors for the evaluation of a variety of quality attributes. This paper describes the implementation of the Fast Fourier Transform and Kalman filtering algorithms to detect the glutinous rice flour slurry (GRFS gelatinization in an enzymatic „dodol. processing. The onset of the GRFS gelatinization is critical in determining the quality of an enzymatic „dodol.. Combinations of these two algorithms were able to detect the gelatinization of the GRFS. The result shows that the gelatinization of the GRFS was at the time range of 11.75 minutes to 14.75 minutes for 24 batches of processing. This paper will highlight the capability of computer vision using our proposed algorithms in monitoring and controlling of an enzymatic „dodol. processing via image processing technology.

  5. Preparation and surface encapsulation of hollow TiO nanoparticles for electrophoretic displays

    International Nuclear Information System (INIS)

    Zhao Qian; Tan Tingfeng; Qi Peng; Wang Shirong; Bian Shuguang; Li Xianggao; An Yong; Liu Zhaojun

    2011-01-01

    Hollow black TiO nanosparticles were obtained via deposition of inorganic coating on the surface of hollow core-shell polymer latex with Ti(OBu) 4 as precursor and subsequent calcination in ammonia gas. Hollow TiO particles were characterized by scanning electron microscope, transmission electronic microscopy, X-ray diffraction, and thermogravimetric analysis. Encapsulation of TiO via dispersion polymerization was promoved by pretreating the pigments with 3-(trimethoxysilyl) propyl methacrylate, making it possible to prepare hollow TiO-polymer particles. When St and DVB were used as polymerization monomer, hollow TiO-polymer core-shell particles came into being via dispersion polymerization, and the lipophilic degree is 28.57%. Glutin-arabic gum microcapsules containing TiO-polymer particles electrophoretic liquid were prepared using via complex coacervation. It was founded that hollow TiO-polymer particles had enough electrophoretic mobility after coating with polymer.

  6. Algorithms Development in Detection of the Gelatinization Process during Enzymatic ‘Dodol’ Processing

    Directory of Open Access Journals (Sweden)

    Azman Hamzah

    2007-11-01

    Full Text Available Computer vision systems have found wide application in foods processing industry to perform the quality evaluation. The systems enable to replace human inspectors for the evaluation of a variety of quality attributes. This paper describes the implementation of the Fast Fourier Transform and Kalman filtering algorithms to detect the glutinous rice flour slurry (GRFS gelatinization in an enzymatic ‘dodol’ processing. The onset of the GRFS gelatinization is critical in determining the quality of an enzymatic ‘dodol’. Combinations of these two algorithms were able to detect the gelatinization of the GRFS. The result shows that the gelatinization of the GRFS was at the time range of 11.75 minutes to 15.33 minutes for 20 batches of processing. This paper will highlight the capability of computer vision using our proposed algorithms in monitoring and controlling of an enzymatic ‘dodol’ processing via image processing technology.

  7. Characterization of Microbial Communities in Chinese Rice Wine Collected at Yichang City and Suzhou City in China.

    Science.gov (United States)

    Lü, Yucai; Gong, Yanli; Li, Yajie; Pan, Zejiang; Yao, Yi; Li, Ning; Guo, Jinling; Gong, Dachun; Tian, Yihong; Peng, Caiyun

    2017-08-28

    Two typical microbial communities from Chinese rice wine fermentation collected in Yichang city and Suzhou city in China were investigated. Both communities could ferment glutinous rice to rice wine in 2 days. The sugar and ethanol contents were 198.67 and 14.47 mg/g, respectively, for rice wine from Yichang city, and 292.50 and 12.31 mg/g, respectively, for rice wine from Suzhou city. Acetic acid and lactic acid were the most abundant organic acids. Abundant fungi and bacteria were detected in both communities by high-throughput sequencing. Saccharomycopsis fibuligera and Rhizopus oryzae were the dominant fungi in rice wine from Suzhou city, compared with R. oryzae , Wickerhamomyces anomalus, Saccharomyces cerevisiae, Mucor indicus , and Rhizopus microsporus in rice wine from Yichang city. Bacterial diversity was greater than fungal diversity in both communities. Citrobacter was the most abundant genus. Furthermore, Exiguobacterium, Aeromonas, Acinetobacter, Pseudomonas, Enterobacter, Bacillus , and Lactococcus were highly abundant in both communities.

  8. Glycemic index and glycemic load of selected Chinese traditional foods.

    Science.gov (United States)

    Chen, Ya-Jun; Sun, Feng-Hua; Wong, Stephen Heung-Sang; Huang, Ya-Jun

    2010-03-28

    To determine the glycemic index (GI) and glycemic load (GL) values of Chinese traditional foods in Hong Kong. Fifteen healthy subjects (8 males and 7 females) volunteered to consume either glucose or one of 23 test foods after 10-14 h overnight fast. The blood glucose concentrations were analyzed immediately before, 15, 30, 45, 60, 90 and 120 min after food consumption using capillary blood samples. The GI value of each test food was calculated by expressing the incremental area under the blood glucose response curve (IAUC) value for the test food as a percentage of each subject's average IAUC value for the glucose. The GL value of each test food was calculated as the GI value of the food multiplied by the amount of the available carbohydrate in a usual portion size, divided by 100. Among all the 23 Chinese traditional foods tested, 6 of them belonged to low GI foods (Tuna Fish Bun, Egg Tart, Green Bean Dessert, Chinese Herbal Jelly, Fried Rice Vermicelli in Singapore-style, and Spring Roll), 10 of them belonged to moderate GI foods (Baked Barbecued Pork Puff, Fried Fritter, "Mai-Lai" Cake, "Pineapple" Bun, Fried Rice Noodles with Sliced Beef, Barbecue Pork Bun, Moon Cakes, Glutinous Rice Ball, Instant Sweet Milky Bun, and Salted Meat Rice Dumpling), the others belonged to high GI foods (Fried Rice in Yangzhou-Style, Sticky Rice Wrapped in Lotus Leaf, Steamed Glutinous Rice Roll, Jam and Peanut Butter Toast, Plain Steamed Vermicelli Roll, Red Bean Dessert, and Frozen Sweet Milky Bun). The GI and GL values for these Chinese traditional foods will provide some valuable information to both researchers and public on their food preference.

  9. Induced Mutations in Thai Rice

    International Nuclear Information System (INIS)

    Klakhaeng, Kanchana

    2014-01-01

    Rice is the primary source of food for more than half of the world's population. It benefits greatly from technological inputs in the area of breeding such as induced mutation. Induced mutation can produce mutants with significant improvement in plant type, maturity, yields and protein ratio when compared to the parent. These improved traits enable the mutants to fit into farming systems with either shorter or longer growing seasons. Three induced mutant rice varieties, including RD6, RD10 and RD15, are well accepted by farmers and consumers in Thailand. RD6 and RD15 were aromatic, photosensitive varieties which were derived from KDML105 by acute irradiation of 20 and 15 kilorad gamma ray, respectively. After induced mutation, pedigree selection was applied. RD6 showed drought tolerance and also good grain quality including softness and good aroma with a higher average yield than the famous glutinous variety, San-Pah-Tong. Additionally, it was resistant to blast and brown spot diseases with an average yield of 4.19 tons/ha. RD15 showed drought tolerance and resistance to brown spot disease with the highest yield of 3.5 tons/ha. These two mutant varieties are currently the most famous aromatic rice varieties in Thailand. On the other hand, RD10 is a glutinous, photoperiod insensitive rice variety which was derived from RD1 by irradiation of 1 kilorad fast neutrons. RD10 showed good grain quality such as softness and stickiness with the yield of 4.25 tons/ha. As an on-going project, recommended rice varieties were irradiated with electron beam for anaerobic germination ability, submergence tolerance, stagnant-flood tolerance and also internode elongation.

  10. POTENCY OF KIPO, A TRADITIONAL FOOD FROM KOTAGEDE – YOGYAKARTA

    Directory of Open Access Journals (Sweden)

    Wahyu Supartono

    2016-04-01

    Full Text Available Kipo is a traditional food from Kotagede Region – Yogyakarta, which is produced from glutinous rice. It was processed through some steps such as weighing, mixing, melting, roasting and packing. This traditional food is not popular like other traditional foods such as gudeg or yangko. Problems concerning this situation were, the information of kipo was not well delivered to the consumers and people who were doing business with kipo were very limited and only in Kotagede.This research was aimed to disclosure the potency of kipo, if it was developed as industrial foods. The aspects of market, technical and financial were conducted and analyzed. These aspects were used for giving considerations, if this product could be developed in the future. The results depicted, that from the market aspect, value kipoconsumer’s attitude index was good (3.8845 from 5. The technical aspect showed, that this industry was quite small scale with processing capacity only 19 kg product per day, used 5 menpower and 60 m2 area.Based on the financial aspect at actual capacity, the results showed Net Present Value was Rp. 70,180,679; Payback Period 1.21 years; Profitability Index 5.51;Internal Rate of Return 98.5% and Break Even Point was Rp. 505,414 or 212,693 kipo. This industry was very sensitive to the increase of interest level, total cost and decrease of price product. Some challenged aspects of kipo were, it was produced from naural sources such as glutinous rice, coconut, brown sugar and also natural food colouring agent. The traditional process was still kept and the people could enjoy how it was produced. This is the challenge to develop the traditional food as part of culinary or historical tour.

  11. The use of mutant stock for semi-dwarf plant type and early maturity as cross-breeding materials in rice (coordinated programme on semi-dwarf mutants for rice improvement in Asia and the Pacific Region - RCA)

    International Nuclear Information System (INIS)

    Pookamana, P.

    1985-11-01

    Development of semi-dwarf type varieties has led to a substantial yield increase in Thailand, where rice is cultivated on areas of about 8 million hectars. Of 19 recommended Thai rice varieties, 10 possess the DGWG gene which determines semi-dwarf character. This situation can create some problems in terms of genetic vulnerability towards pests, diseases and other adverse stresses. The authors found that susceptibility to disease and insect pests as well as poor grain quality are major drawbacks associated with the DGWG gene. With this background, the major project goal was to obtain, by mutation techniques, a new genetic source of semi-dwarfness. For this purpose 3 tall local Thai varieties (Leaung Awn 29, Niaw Sanpah Tawng and Khao Dawk Mali) with very good grain quality, were chosen as parent material. Using radiation techniques 2 glutinous and 7 non-glutinous semi-dwarf mutants were obtained. Results of agronomic trials indicated that the mutants from local varieties were more promising and higher yielding in comparison to introduced varieties from IRRI, Taiwan, China, France and the USA. The preliminary genetics analysis of these mutants indicated an allelic relationship to the DGWG gene. This result is very important for the rice breeding programme because it made available the semi-dwarf gene in a new genetic background - with desirable characteristics for cultivation in Thailand. These positive results stimulated efforts to obtain new semi-dwarf mutants from other local, lowland rice varieties such as Leaung Tawang and Leb Mue Nahng 111. 49 and 35 semi-dwarf mutants were already selected after irradiation and are now under agronomic evaluation

  12. Patterns of nucleotide diversity and phenotypes of two domestication related genes (OsC1 and Wx) in indigenous rice varieties in Northeast India.

    Science.gov (United States)

    Choudhury, Baharul Islam; Khan, Mohammed Latif; Dayanandan, Selvadurai

    2014-06-16

    During the domestication of crops, individual plants with traits desirable for human needs have been selected from their wild progenitors. Consequently, genetic and nucleotide diversity of genes associated with these selected traits in crop plants are expected to be lower than their wild progenitors. In the present study, we surveyed the pattern of nucleotide diversity of two selected trait specific genes, Wx and OsC1, which regulate amylose content and apiculus coloration respectively in cultivated rice varieties. The analyzed samples were collected from a wide geographic area in Northeast (NE) India, and included contrasting phenotypes considered to be associated with selected genes, namely glutinous and nonglutinous grains and colored and colorless apiculus. No statistically significant selection signatures were detected in both Wx and OsC1gene sequences. However, low level of selection that varied across the length of each gene was evident. The glutinous type varieties showed higher levels of nucleotide diversity at the Wx locus (πtot = 0.0053) than nonglutinous type varieties (πtot = 0.0043). The OsC1 gene revealed low levels of selection among the colorless apiculus varieties with lower nucleotide diversity (πtot = 0.0010) than in the colored apiculus varieties (πtot = 0.0023). The results revealed that functional mutations at Wx and OsC1genes considered to be associated with specific phenotypes do not necessarily correspond to the phenotypes in indigenous rice varieties in NE India. This suggests that other than previously reported genomic regions may also be involved in determination of these phenotypes.

  13. La salute del christifidelis celiaco tra dieta gluten free e invalidità delle ostie quibus glutinum ablatum est

    Directory of Open Access Journals (Sweden)

    Tiziana Di Iorio

    2015-04-01

    SOMMARIO: 1. L’Eucarestia: “augusto” strumento per la salute deichristifideles nell’economia della salvezza - 2. La transustanziazione - 3. La malattia celiaca e l’unico rimedio terapeutico: la dieta gluten free - 4. Ilchristifidelis affetto dalla sprue celiaca tra dieta gluten free e pane mere triticeus - 5. Prime disposizioni sul divieto dell’uso di ostie quibus glutinum ablatum est - 6. La particola con “una minima quantità di glutine” - 7. Le vigenti prescrizioni sulla validità della materia eucaristica e l’uso di ostie a basso contenuto di glutine - 8. La normativa sulla comunione dei celiaci tra sospetti e apprezzamenti - 9. Ultime precisazioni sull’uso del pane con poca quantità di glutine - 10. Conclusioni. The health of the christifidelis celiac between diet gluten free and invalidity of the hosts quibus glutinum ablatum est.  ABSTRACT: The communion of celiac has aroused the attention of the Congregation for the Doctrine of the Faith for the direct connection between gluten, cause of the disease, and bread mere triticeus, precious element of the Eucharist. The complex matter concerns the impelling urgency to allow the christifidelis celiac to follow a super stricte gluten free diet, necessary way to the protection of his mental and physical health, without expelling him from the eucharistic banquet, indispensable instrument of salvation of his own soul. Therefore, in the saving mission of the Church called to the salus animarum of every man, without discriminating exclusions, direct specific norms are emanated to harmonize the dogmatic demands, connected to the Eucharestic, and the therapeutic needs related to mental and physical health of the faithful with the disease. Such norms have faced the validity of the eucharistic matter sealing the invalidity of the hosts quibus glutinum ablatum est, with a meaningful evolution, during the time. It stays, nevertheless, the suspect of an exhaustive solution of the question

  14. Genetic structure and diversity of indigenous rice (Oryza sativa) varieties in the Eastern Himalayan region of Northeast India.

    Science.gov (United States)

    Choudhury, Baharul; Khan, Mohamed Latif; Dayanandan, Selvadurai

    2013-12-01

    The Eastern Himalayan region of Northeast (NE) India is home to a large number of indigenous rice varieties, which may serve as a valuable genetic resource for future crop improvement to meet the ever-increasing demand for food production. However, these varieties are rapidly being lost due to changes in land-use and agricultural practices, which favor agronomically improved varieties. A detailed understanding of the genetic structure and diversity of indigenous rice varieties is crucial for efficient utilization of rice genetic resources and for developing suitable conservation strategies. To explore the genetic structure and diversity of rice varieties in NE India, we genotyped 300 individuals of 24 indigenous rice varieties representing sali, boro, jum and glutinous types, 5 agronomically improved varieties, and one wild rice species (O. rufipogon) using seven SSR markers. A total of 85 alleles and a very high level of gene diversity (0.776) were detected among the indigenous rice varieties of the region. Considerable level of genetic variation was found within indigenous varieties whereas improved varieties were monoporphic across all loci. The comparison of genetic diversity among different types of rice revealed that sali type possessed the highest gene diversity (0.747) followed by jum (0.627), glutinous (0.602) and boro (0.596) types of indigenous rice varieties, while the lowest diversity was detected in agronomically improved varieties (0.459). The AMOVA results showed that 66% of the variation was distributed among varieties indicating a very high level of genetic differentiation in rice varieties in the region. Two major genetically defined clusters corresponding to indica and japonica groups were detected in rice varieties of the region. Overall, traditionally cultivated indigenous rice varieties in NE India showed high levels of genetic diversity comparable to levels of genetic diversity reported from wild rice populations in various parts of the

  15. Pengaruh Jenis Tepung dan Pengolahan Ikan Terhadap Mutu Tepung Sala Lauk

    Directory of Open Access Journals (Sweden)

    Kamsina Kamsina

    2011-12-01

    Full Text Available Sala lauk is a specific food of Pariaman City of West Sumatera which is made from rice flour, fish, chilli and other spices, then mixed together, cooked with low heat until smooth. The dough was formed into small balls and then fried. It is now available sala lauk flour mixed with spices, but chilli and fish are not included in the mixture and the flour still has short shelf life. The research was conducted to enrich the nutrients in the sala lauk by adding fish as a protein source. Completely randomized design (CRD in factorial was used to see the effect of the use of flour, rice flour 100%, rice flour 95% and glutinous rice flour 5%, rice flour 95% and tapioca flour 5% and the variation of fish treatment that was directly dried, cooked in a pressure cooker and steamed. The result showed that sala lauk flour using rice flour 95% and glutinous rice flour 5% with directly dried fish gave preferred result in terms of organoleptic (taste, colour, flavour, and texture, with water content was 8.97%, acid degree was 0.35%, and protein content was 71.31%. Mold/yeast, salmonella and other bacteria were not found and the product had shelf life for 3 months.ABSTRAKSala lauk merupakan makanan khas Pariaman Sumatera Barat yang terbuat dari bahan baku tepung beras, ikan, cabe, dan bumbu lainnya dengan cara diadon, dimasak dengan api kecil sampai kalis. Adonan dibentuk menjadi bulat-bulat kecil dan kemudian digoreng. Saat ini sudah tersedia tepung sala lauk yang dicampur langsung dengan bumbubumbu, tetapi cabe dan ikan belum termasuk dalam campuran, dan tepung tersebut masih memiliki daya tahan simpan yang masih rendah. Penelitian dilakukan untuk memperkaya nutrisi dalam sala lauk dengan menambahkan sumber protein yaitu ikan. Rancangan acak lengkap (RAL secara faktorial digunakan untuk melihat pengaruh tiga perlakuan pemakaian tepung yaitu tepung beras 100%, tepung beras 95% dan tepung beras ketan 5%, tepung beras 95% dan tepung tapioka 5% dan variasi

  16. Study on the change and acculturation of dietary pattern of Southeast Asian workers living in South Korea.

    Science.gov (United States)

    Lee, Eun Jung; Lee, Kyung-Ran; Lee, Seung-Joo

    2017-10-01

    This study analyzed the dietary pattern of Southeast Asian workers (Vietnamese, Thais, Cambodians and Myanmar) living in South Korea in order to recognize the dietary changes after they moved to South Korea. Questionnaires were completed by 251 Southeast Asian workers living in South Korea. Using a self-administered questionnaire, we assessed the diets before and after living in the hometown and in South Korea. Significant changes observed in the Southeast Asian workers were decreased in consumption frequency of fresh fruits, cooked vegetables, rice noodles, green tea and glutinous rice, and increase in consumption of Kimchi, seaweed, milk, coffee and pizza. These changes were attributed to rapid dietary acculturation. The frequencies of eating homemade food were significantly decreased after they came to Korea except for Thais. Thais showed the highest frequencies of eating homemade food daily among others. 28.2% of respondents said their health condition had deteriorated after living in South Korea due to difficulties to adapt Korean food, increased frequencies of eating instant food, and lacking exercises. By providing understanding of the dietary patterns of Southeast Asian workers, these results can be used for preliminary data to develop a program for their Korean food adaptation. Copyright © 2017 Elsevier Ltd. All rights reserved.

  17. Inhibitory activities of Moringa oleifera leaf extract against α-glucosidase enzyme in vitro

    Science.gov (United States)

    Natsir, H.; Wahab, A. W.; Laga, A.; Arif, A. R.

    2018-03-01

    Alpha-glucosidase is a key enzyme in the final process of breaking carbohydrates into glucose. Inhibition of α-glucosidase affected more absorption of glucose, so it can reduce hyperglycemia condition. The aims of this study is to determine the effectiveness of inhibition wet and dried Moringa oleifera leaf extract through α-glucosidase activity in vitro. The effectiveness study of inhibition on the activity of α-glucosidase enzyme obtained from white glutinous rice (Oryza sativa glutinosa) was carried out using wet and dried kelor leaf extract of 13% (w/v) with 10 mM α-D-glucopyranoside (PNPG) substrate. A positive control used 1% acarbose and substrate without addition of extract was a negative control. Inhibitory activity was measured using spectrophotometers at a wavelength of 400 nm. The result showed that the inhibition activity against α-glucosidase enzyme of dried leaf extract, wet leaf extract and acarbose was 81,39%, 83,94%, and 95,4%, respectively on pH 7,0. The effectiveness inhibition of the wet Moringa leaf extract was greater than the dried leaf extract. The findings suggest that M. oleifera leaf has the potential to be developed as an alternative food therapy for diabetics.

  18. Effect of Vaccinium bracteatum Thunb. leaf pigment on the thermal, pasting, and textural properties and microstructure characterization of rice starch.

    Science.gov (United States)

    Xu, Yuan; Fan, Mingcong; Zhou, Sumei; Wang, Li; Qian, Haifeng; Zhang, Hui; Qi, Xiguang

    2017-08-01

    In this study, the thermal, pasting and gel textural properties of japonica rice starch (JRS) and glutinous rice starch (GRS) fortified with Vaccinium bracteatum Thunb. leaf pigment (VBTLP) were investigated. The results showed that VBTLP facilitated the gelatinization of JRS and GRS with earlier onsets of onset temperature (T o ), peak temperature (T p ), conclusion temperature (T c ), and lower values of gelatinization enthalpy (ΔH g ), and retrogradation enthalpy (ΔH r ), as the VBTLP level increased. For JRS, VBTLP increased the peak viscosity and breakdown, reduced the final viscosity and setback, but for GRS it increased the peak viscosity, final viscosity, breakdown and setback. VBTLP also reduced the hardness and adhesiveness of the JRS gel. The values of lightness (L ∗ ) for JRS and GRS with VBTLP decreased by 47.60 and 49.56%, respectively. Scanning electron microscopy (SEM) revealed that VBTLP caused looser matrices in dried JRS and GRS gels which had lower crystallinities compared with the control. Copyright © 2017 Elsevier Ltd. All rights reserved.

  19. Investigating the effect of ionizing radiations on humoral immune system in industrial radiographers

    International Nuclear Information System (INIS)

    Zakeri, Fariedeh.

    1993-01-01

    A general review of radiobiology, immunology system,mechanism of biological effect of radiation and their biological damaging on cells and organs and specifically radiation effects on humoral immune system are given. The purpose is investigating the side effects of occupational exposures caused by ionizing radiation, and reviewing the decreasing probability of humoral immune responses in industrial radiographers. Generally, it measures the following humoral factors of industrial radiographers by value of different exposures: 1-Measuring immunoglobulins serum which consist of IgM, IgG, IgA, IgE. 2-Electrophoresis of serum proteins to investigate gamma globulins changes and also the changes occur in serum globulins after exposure. 3-Investigating the titration of isohem glutins serum (or natural immunoglobulins) that is mostly from IgM. 4-Measuring the above experiments on health control personnel who have not exposed to occupational or biological radiation effects. 5-Comparing the results of the two groups by statistical analysis. 6-Trying to relate the exposure to the information obtained from the above experiments. 7-Finally, to obtain this response whether mutation as low dose of radiation as investigated in this project is a threatening factor to the health and immunity of industrial radiographers

  20. [The effects of an aroma candy on oral Candida albicans colony-forming units (CFU) and oral hygiene states in healthy elderly carrying Candida albicans].

    Science.gov (United States)

    Suzuki, Motofumi; Hayama, Kazumi; Takahashi, Miki; Ezawa, Kunio; Yamazaki, Masatoshi; Matsukawa, Taiji; Kishi, Akinobu; Satou, Nobuya; Abe, Shigeru

    2015-01-01

    In a preceding paper, we showed that aroma candy containing oligonol, capric acid, and cinnamon (cassia) powder had potent inhibitory activity against mycelial growth of Candida albicans in vitro and protective activity against murine oral candidiasis. In order to assess the effects of this candy (the test candy) on oral C. albicans colony-forming units (CFU) and oral hygiene states, a placebo-controlled double-blind crossover comparative study was performed. Twenty subjects were divided into two groups. One group ingested the test candy in the first 7 days followed by 2 weeks washing-off period, then ingested the placebo candy (control candy) for 7 days. The other group was vice versa. C. albicans CFU in all oral rinse samples from the subjects before and after 7 days ingestion of candy was measured. The degree of oral malodor in all subjects was monitored using a portable measuring instrument. The results showed no statistically significant difference between test-candy group and placebo group for C. albicans CFU. However, C. albicans CFU in test-candy group with>4,000 CFUs was significantly decreased after 7 days ingestion of test-candy (poral malodor in the test-candy group was significantly decreased after 7 days ingestion of test-candy (poral hygiene states indicated that in the test-candy group, oral malodor, glutinous feeling, and refreshing feeling significantly improved in comparison with control-candy group (poral health care of elderly carrying C. albicans.

  1. A Preliminary Study of Elemental Characterization for Geochemical Markers of House and Cave Edible Bird's Nest Using NAA Technique

    International Nuclear Information System (INIS)

    Nazaratul Ashifa Abdullah Salim; Zainon Othman; Nor Afiqah Harun; Salmah Moosa; Siti Aminah Omar; Muhammad Azfar Azman; Md Suhaimi Elias; Shamsiah Abdul Rahman; Lim, C.C.

    2016-01-01

    Edible birds nest (EBN) is one the most highly valued food products of South East Asia. The nest is made by certain species of swift lets with a high protein glutinous secretion produced by their salivary glands. Malaysia is situated right at the heart of the golden triangle of swift let bird nest production, making it a strong producer in this lucrative agriculture industry. Issues facing the EBN industry include unknown source of origin with various quality grades, thus affecting export market and production subjected to fraud such as adulteration and counterfeiting. This study aims to characterize the elemental profiles as geochemical markers and evaluate the relationships between these markers which could be used for the verification of the geographical origin of EBN in Malaysia. EBN samples from house and cave nests that represent a range of geographical and environmental characteristics were analysed using Neutron Activation Analysis (NAA) technique. The method was validated by analysing the Standard Reference Material SRM-1515 (Apple Leaves) and SRM-1573a (Tomato Leaves) of NIST. A total of 15 elements were determined. The results showed significant different in elemental profile of EBN between the nest types on Al, As, Ba, Br, Ca, Cl, Na, Sc, Sm, Th and Rb content. (author)

  2. Substituting Normal and Waxy-Type Whole Wheat Flour on Dough and Baking Properties

    Science.gov (United States)

    Choi, Induck; Kang, Chun-Sik; Cheong, Young-Keun; Hyun, Jong-Nae; Kim, Kee-Jong

    2012-01-01

    Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 20 and 40% for white wheat flour (WF) during bread dough formulation. The flour blends were subjected to dough and baking property measurement in terms of particle size distribution, dough mixing, bread loaf volume and crumb firmness. The particle size of white wheat flour was the finest, with increasing coarseness as the level of whole wheat flour increased. Substitution of whole wheat flour decreased pasting viscosity, showing all RVA parameters were the lowest in SMC40 composite flour. Water absorption was slightly higher with 40% whole wheat flour regardless of whether the wheat was normal or waxy. An increased mixing time was observed when higher levels of KK flour were substituted, but the opposite reaction occurred when SMC flour was substituted at the same levels. Bread loaf volume was lower in breads containing a whole wheat flour substitution compared to bread containing only white wheat flour. No significant difference in bread loaf volume was observed between normal and waxy whole flour, but the bread crumb firmness was significantly lower in breads containing waxy flour. The results of these studies indicate that up to 40% whole wheat flour substitution could be considered a practical option with respect to functional qualities. Also, replacing waxy whole flour has a positive effect on bread formulation over normal whole wheat flour in terms of improving softness and glutinous texture. PMID:24471084

  3. Functional properties of edible agar-based and starch-based films for food quality preservation.

    Science.gov (United States)

    Phan, The D; Debeaufort, F; Luu, D; Voilley, A

    2005-02-23

    Edible films made of agar (AG), cassava starch (CAS), normal rice starch (NRS), and waxy (glutinous) rice starch (WRS) were elaborated and tested for a potential use as edible packaging or coating. Their water vapor permeabilities (WVP) were comparable with those of most of the polysaccharide-based films and with some protein-based films. Depending on the environmental moisture pressure, the WVP of the films varies and remains constant when the relative humidity (RH) is >84%. Equilibrium sorption isotherms of these films have been measured; the Guggenheim-Anderson-de Boer (GAB) model was used to describe the sorption isotherm and contributed to a better knowledge of hydration properties. Surface hydrophobicity and wettability of these films were also investigated using the sessile drop contact angle method. The results obtained suggested the migration of the lipid fraction toward evaporation surface during film drying. Among these polysaccharide-based films, AG-based film and CAS-based film displayed more interesting mechanical properties: they are transparent, clear, homogeneous, flexible, and easily handled. NRS- and WRS-based films were relatively brittle and have a low tension resistance. Microstructure of film cross section was observed by environmental scanning electron microscopy to better understand the effect of the structure on the functional properties. The results suggest that AG-based film and CAS-based films, which show better functional properties, are promising systems to be used as food packaging or coating instead of NRS- and WRS-based films.

  4. Optimization of Processing Technology of Compound Dandelion Wine

    Directory of Open Access Journals (Sweden)

    Wu Jixuan

    2016-01-01

    Full Text Available Exploring dandelion food has been the concern in fields of the food processing and pharmaceutical industry for playing exact curative effect on high-fat-diet induced hepatic steatosis and diuretic activity. Few dandelion foods including drinks and microencapsulation were explored and unilateral dandelion wine were less carried out for its bitter flavour. In tis paper, to optimize the processing technologies of fermented compound wine from dandelion root, the orthogonal experiment design method was used to composite dandelion root powder with glutinous rice and schisandra fruit and optimize the fermenting parameters. Four factors with dandelion content, schisandra content, acidity and sugar content were discussed. The acidity factor was firstly confirmed as 7.0 g/L. The other three factors were confirmed by a series experiments as dandelion 0.55%, schisandra 0.5%, sugar 22%. With nine step processing of mixing substrate, stirring with water, cooking rice, amylase saccharification, pectinase hydrolysis, adjusting juice, fermenting with yeast, fitering, aging, sterilization, a light yellow wine with the special taste with flavour of dandelion, schisandra and rice and less bitter, few index were determined as 14.7% alcohol, 6.85 g/L acidity. A dandelion fermented compound wine with suitable flavour and sanitarian function was developed for enriching the dandelion food.

  5. Observation particle morphology of colloidal system by conventional SEM with an improved specimen preparation technique.

    Science.gov (United States)

    Xu, Jing; Hou, Zhaosheng; Yuan, Xiaojiao; Guo, Hong

    2011-08-01

    On the basis of our previous report that polymer emulsion with different viscosity can be investigated by conventional scanning electron microscopy (SEM), we have developed an improved specimen preparation technique for obtaining particle morphology and size of colloidal silver, collagen, glutin, and polymer microspheres. In this study, we expect to provide a means for charactering the three-dimensional surface microstructure of colloidal particles. Dilution of the samples with appropriate volatile solvent like ethanol is effective for SEM specimen preparation. At a proper ratio between sample and ethanol, the colloidal particles are dispersed uniformly in ethanol and then deposited evenly on the substrate. Different drying methods are studied to search a proper drying condition, in which the small molecule solvent is removed without destroying the natural particle morphology. And the effects of ethanol in the specimen preparation process are described by analyzing the physicochemical properties of ethanol. The specimen preparation technique is simple and can be achieved in common laboratory for charactering the particle morphology of colloidal system. Copyright © 2010 Wiley-Liss, Inc.

  6. Physiological and biochemical parameters for evaluation and clustering of rice cultivars differing in salt tolerance at seedling stage

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    Sumitahnun Chunthaburee

    2016-07-01

    Full Text Available Salinity tolerance levels and physiological changes were evaluated for twelve rice cultivars, including four white rice and eight black glutinous rice cultivars, during their seedling stage in response to salinity stress at 100 mM NaCl. All the rice cultivars evaluated showed an apparent decrease in growth characteristics and chlorophyll accumulation under salinity stress. By contrast an increase in proline, hydrogen peroxide, peroxidase (POX activity and anthocyanins were observed for all cultivars. The K+/Na+ ratios evaluated for all rice cultivars were noted to be highly correlated with the salinity scores thus indicating that the K+/Na+ ratio serves as a reliable indicator of salt stress tolerance in rice. Principal component analysis (PCA based on physiological salt tolerance indexes could clearly distinguish rice cultivars into 4 salt tolerance clusters. Noteworthy, in comparison to the salt-sensitive ones, rice cultivars that possessed higher degrees of salt tolerance displayed more enhanced activity of catalase (CAT, a smaller increase in anthocyanin, hydrogen peroxide and proline content but a smaller drop in the K+/Na+ ratio and chlorophyll accumulation.

  7. Anthocyanins from black rice (Oryza sativa L.) demonstrate antimetastatic properties by reducing MMPs and NF-κB expressions in human oral cancer CAL 27 cells.

    Science.gov (United States)

    Fan, Ming-Jen; Wang, I-Chen; Hsiao, Yung-Ting; Lin, Hui-Yi; Tang, Nou-Ying; Hung, Tzu-Chieh; Quan, Christine; Lien, Jin-Cherng; Chung, Jing-Gung

    2015-01-01

    Aside from the commonly known white rice lines, colored varieties also exist. These varieties have historically been used in Chinese medicine. Anthocyanins, a large group of natural polyphenols existing in a variety of daily fruits and vegetables, have been widely recognized as cancer chemopreventive agents. The primary objective of cancer treatment strategies has traditionally focused on preventing the occurrence of metastasis. In this research the antimetastatic mechanism of anthocyanins on the invasion/migration of human oral CAL 27 cells was performed using a transwell to quantify the migratory potential of CAL 27 cells and the results show that anthocyanins can inhibit the in vitro migration and invasion of CAL 27 cancer cells. In addition, the gelatin zymography assay indicated that anthocyanins inhibited the activity of matrix metalloproteinases-2 (MMP-2). Western blotting assay also demonstrated that anthocyanins inhibited the associated protein expression of migration/invasion of CAL 27 cell. Immunofluorescence staining proved that anthocyanins inhibited nuclear factor kappa B p65 (NF-κB p65) expressions. These results demonstrated that anthocyanins from a species of black rice (selected purple glutinous indica rice cultivated at Asia University) could suppress CAL 27 cell metastasis by reduction of MMP-2, MMP-9, and NF-κB p65 expression through the suppression of PI3K/Akt pathway and inhibition of NF-κB levels.

  8. An assessment of Wx microsatellite allele, alkali degradation and differentiation of chloroplast DNA in traditional black rice (Oryza sativa L.) from Thailand and Lao PDR.

    Science.gov (United States)

    Prathepha, Preecha

    2007-01-15

    Thailand and Lao PDR are the country's rich rice diversity. To contribute a significant knowledge for development new rice varieties, a collection of 142 black rice (Oryza sativa) accessions were determined for variation of physico-chemical properties, Wx microsatellite allele, Wx allele and chloroplast DNA type. The results showed that amylose content of black rice accessions were ranged from 1.9 to 6.8%. All of the alkali disintegration types (high, intermediate and low) was observed in these rice with average of 1.75 on the 1-3 digestibility scale. The unique Wx microsatellite allele (CT)17 was found in these samples and all black rice strains carried Wx(b) allele. In addition, all black rice accessions were found the duplication of the 23 bp sequence motif in the exon 2 of the wx gene. This evidence is a common phenomenon in glutinous rice. Based on two growing condition for black rice, rainfed lowland and rainfed upland, chloroplast DNA type was distinct from each other. All rice strains from rainfed lowland was deletion plastotype, but all other rainfed upland strains were non-deletion types.

  9. Genotypes analysis of ten genes related to eating quality of 22 Shanghai important rice varieties by molecular marker

    Directory of Open Access Journals (Sweden)

    XIE Mixue

    2013-08-01

    Full Text Available The improvement of rice eating quality is a very important direction of rice breeding.Clearing the different genotype of rice eating quality provides the basis for the parent selection on breeding good eating quality rice.Using molecular marker detection technology,genotypes of ten genes related to eating quality of 22 Shanghai important rice varieties,including conventional rice and hybrid parents were detected.The results showed that "Zixiangnuo 861" rice contained many poor genotypes which might affect rice eating quality.The genotypes of 3 male parents,"Xiangqin","R44" and "Fan14" for three kinds of hybrid rice,"Hannyouxiangqing","Qiuyoujinfeng" and "Huayou14",respectively,were not as good as their corresponding female parents,"HanfengA","JinfengA" and "Shen9A" and another conventional rice varieties.Wx polymorphism analysis showed that there were two glutinous rice,four soft rice japonica and 16 non-soft rice japonica."Baonong34","Jinfeng" and "Yinxiang18" had relatively better genotypes of the genes controlling eating quality among the 16 non-soft rice japonica.

  10. The effects of kinds of lumus and the storage period on the quality of patin wadi based on the results of nutrient tests

    Science.gov (United States)

    Dewi, Indah Sari; Hastuti, Utami Sri; Lestari, Umi; Suwono, Hadi

    2017-05-01

    Wadi is the processed product of fish, due to local knowledge of the Dayak community, made of fresh fish with salt and lumus. The efforts to increase the quality of wadi as a kind of food were based on local knowledge, and are still ongoing. It is one of the ways to conserve wadi existence in the middle of the modern culture. It is important to add a variety of spices in suitable amounts as the innovation in producing wadi. People process wadi by using lumus made of rice and corn. Lumus gives a special taste and aroma t o wadi, furthermore, the effects of kinds of lumus and their concentrates, and the storage period on the nutrients of wadi are not known yet. This research used patin fish (Pangasius sp), white rice (Oryza sativa), white sticky rice (Oryza sativa var.glutinous), and corn (Zea mays) as the kinds of lumus. Each kind of lumus is mixed with fresh patin fish in different concentrations: 15%, 25% and 35%. The results of nutrient tests include measures of protein, carbohydrate, and fat, and show that patin which has been processed into wadi has more nutrients than fresh patin. The storage period and the varying concentrates of lumus effect the level of nutrients in patin wadi.

  11. MAKANAN TAMBAHAN DENGAN INDEKS GLIKEMIK TINGGI UNTUK PEMENUHAN GIZI ANAK SEKOLAH

    Directory of Open Access Journals (Sweden)

    Uken S.S. Soetrisno

    2012-11-01

    Full Text Available High Glycaemic Snack Foods for Nutrition Completion of School Children.School lunch program had been launched since 1996, but there is still some problem especially related to the portion size and portion's nutritional value. This study tried to developed snack foods for school children with portion size of 300 Kcal and 5-7 g protein, and evaluated for their glycaemic index and organoleptic quality. Basic ingredients for food formulation were carbohydrate sources: rice, glutinous rice, cassava, or sago; protein sources: soybean, chick peas, peanut, mungbean or tempe; besides other ingredients such as sugar, coconut oil, grated coconut or coconut milk those were added to increase palatability and energy content. Carbohydrate and protein sources were processed under optimal treatment, which were: soaking at pH 5.8-9.6 and followed by overnight drying and roasting at 75-125o C for 30 minutes. Those treatments were to reduce portion size and to increase the glycaemic index. This study involved adult women and school children to evaluate the portion size and the organoleptic quality. Snack foods in form of smooth or coarse sweet jellied dough had good acceptability. The glycaemic index of 15 snack foods are varied between: 64-99. These indexes are considered as moderate to high. Further study is needed to evaluate the energy effectiveness of the snack foods on maintaining and enhancing the work performances of school children.Keywords: formulated food, nutrients, organoleptic evaluation, glycaemic index.

  12. Characterization of swiftlet edible bird nest, a mucin glycoprotein, and its adulterants by Raman microspectroscopy.

    Science.gov (United States)

    Shim, Eric K S; Chandra, Gleen F; Pedireddy, S; Lee, Soo-Y

    2016-09-01

    Edible bird's nest (EBN) is made from the glutinous salivary secretion of highly concentrated mucin glycoprotein by swiftlets (genus Aerodramus or Collocalia ) native to the Indo-Pacific region. The unique Raman spectrum of EBN has vibrational lines that can be assigned to peptides and saccharides in the glycoprotein, and it can be used to screen for adulteration. The common edible adulterants classified into two types. Type I adulterants, such as fish bladder, pork skin, karaya gum, coralline seaweed, agar strips, and tremella fungus, were solids which adhered externally on the surface of the EBN cement. They can usually be detected with a microscope based on differences in the surface structure. Type II adulterants were water soluble substances such as saccharides (e.g., glucose, sucrose), polypeptides (e.g., hydrolyzed collagen) and salts (e.g. monosodium glutamate) which can be readily soaked up by the EBN hydrogel when moist and adsorbed internally in the EBN cement matrix forming a composite upon drying, making them difficult to detect visually. The present study showed that Raman microspectroscopy offers a rapid, non-invasive, and label free technique to detect both Type I and II adulterants in EBN.

  13. Effect of enzymatic hydrolysis of pancreatin and alcalase enzyme on some properties of edible bird's nest hydrolysate

    Science.gov (United States)

    Khushairay, Etty Syarmila Ibrahim; Ayub, Mohd Khan; Babji, Abdul Salam

    2014-09-01

    Edible bird nest (EBN) is a dried glutinous secretion from the salivary glands of several different swiftlet species. It is widely consumed as a health food due to its high beneficial effects to human health and has been considered to be one of the most precious food items by the Chinese for thousands of years. The aim of this study was to evaluate the effect of enzymatic hydrolysis on protein solubility (μg/g), the degree of hydrolysis (DH%), and peptide content (μg/g) of edible bird's nest hydrolysate. Initial protein solubility of boiled EBN was 25.5mg/g EBN. Treating the solubilized EBN with pancreatin 4NF for 1.0 - 1.5hours increased EBN protein solubility to 163.9mg/g and produced hydrolysate with DH% of 86.5% and 109.5mg/g peptide. EBN hydrolyzed with alcalase for 1.5 hours produced hydrolysate with protein solubility of 86.7mg/g, 82.7 DH% and had 104.1mg/g peptide content.

  14. Microbial composition of the Korean traditional food "kochujang" analyzed by a massive sequencing technique.

    Science.gov (United States)

    Nam, Young-Do; Park, So-lim; Lim, Seong-Il

    2012-04-01

    Kochujang is a traditional Korean fermented food that is made with red pepper, glutinous rice, salt, and soybean. Kochujang is fermented by naturally occurring microorganisms through which it obtains various health-promoting properties. In this study, the bacterial diversities of 9 local and 2 commercial brands of kochujang were analyzed with a barcoded pyrosequencing technique targeting the hyper-variable regions V1/V2 of the 16S rRNA gene. Through the analysis of 13524 bacterial pyrosequences, 223 bacterial species were identified, most of which converged on the phylum Firmicutes (average 93.1%). All of the kochujang samples were largely populated (>90.9% of abundance) by 12 bacterial families, and Bacillaceae showed the highest abundance in all but one sample. Bacillus subtilis and B. licheniformis were the most dominant bacterial species and were broadly distributed among the kochujang samples. Each sample contained a high abundance of region-specific bacterial species, such as B. sonorensis, B. pumilus, Weissella salipiscis, and diverse unidentified Bacillus species. Phylotype- and phylogeny-based community comparison analysis showed that the microbial communities of the two commercial brands were different from those of the local brands. Moreover, each local brand kochujang sample had region-specific microbial community reflecting the manufacturing environment. © 2012 Institute of Food Technologists®

  15. RELEVANT OBJECTIVES OF ASSURANCE OF RELIABILITY OF FACADE SYSTEMS SERVING THERMAL INSULATION AND FINISHING PURPOSES

    Directory of Open Access Journals (Sweden)

    Yavorskiy Andrey Andreevich

    2012-12-01

    Full Text Available The authors consider up-to-date methods of implementation of requirements stipulated by Federal Law no. 261-FZ that encompasses reduction of heat losses through installation of progressive heat-insulation systems, cement plaster system (CPS, and ventilated facades (VF. Unresolved problems of their efficient application caused by the absence of the all-Russian regulatory documents capable of controlling the processes of their installation and maintenance, as well as the projection of their behaviour, are also considered in the article. The authors argue that professional skills of designers and construction workers responsible for the design and installation of façade systems influence the quality and reliability of design and construction works. Unavailability of unified solutions or regulations serves as the objective reason for the unavailability of the respective database; therefore, there is an urgent need to perform a set of researches to have the unified database compiled. The authors use the example of thermal insulation cement plaster systems designated for facades as results of researches into the quantitative analysis of safety systems. Collected and systematized data that cover defects that have proven to be reasons for failures, as well as potential methods of their prevention are also studied. Data on pilot studies of major factors of influence onto reliability of glutinous adhesion of CPS to the base of a wall are provided.

  16. Effect of urea level and treating time on ruminal degradability of urea-treated rice straw evaluated by in sacco method

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    Promma, S.

    2006-07-01

    Full Text Available An experiment was conducted to evaluate the dry matter disappearance and potential degradability of urea-treated rice straw (UTS. Five kg of non-glutinous rice straw (RS was chopped and treated with urea solution and kept in a double sheet polyethylene bag. The ratio of RS to water was 1:1. The urea concentration was 4, 5 and 6% by weight of RS and the duration of treatment was 7, 14 and 21 days. There were 9 treatment combinations with 3 replications. The dry and ground UTS were weighted into nylon bags and incubated in 3 fistulated cows. The dry matter disappearance was detected at different incubation times. The result showed that CP content of UTS was higher than RS and the amount increased with the increasing level of urea. The longer treatment duration caused depletion in CP content. Nitrogen was lost as ammonia when UTS was dried, which led to the lower CP than fresh UTS. The duration of treating of 7, 14 and 21 days caused no-significant difference in potential degradability (71.61±2.59, 72.38±2.80 and 72.70±2.44%, respectively, P> 0.05, but 6% UTS has higher potential degradability than 4 % UTS (74.24± 0.53 and 69.84±1.03%, respectively, P< 0.05

  17. Germination conditions affect physicochemical properties of germinated brown rice flour.

    Science.gov (United States)

    Charoenthaikij, Phantipha; Jangchud, Kamolwan; Jangchud, Anuvat; Piyachomkwan, Kuakoon; Tungtrakul, Patcharee; Prinyawiwatkul, Witoon

    2009-01-01

    Germinated brown rice has been reported to be nutritious due to increased free gamma-aminobutyric acid (GABA). The physicochemical properties of brown rice (BR) and glutinous brown rice (GNBR) after germination as affected by different steeping times (24, 36, 48, and 72 h depending on the rice variety) and pHs of steeping water (3, 5, 7, and as-is) were determined and compared to those of the nongerminated one (control). As the steeping time increased or pH of steeping water decreased, germinated brown rice flours (GBRF) from both BR and GNBR had greater reducing sugar, free GABA and alpha-amylase activity; while the total starch and viscosity were lower than their respective controls. GBRFs from both BR and GNBR prepared after 24-h steeping time at pH 3 contained a high content of free GABA at 32.70 and 30.69 mg/100 g flour, respectively. The peak viscosity of GBRF obtained from both BR and GNBR (7.42 to 228.22 and 4.42 to 58.67 RVU, respectively) was significantly lower than that of their controls (255.46 and 190.17 RVU, respectively). The principal component analysis indicated that the important variables for discriminating among GBRFs, explained by the first 2 components at 89.82% of total explained variance, were the pasting profiles, alpha-amylase activity, and free GABA.

  18. Functional properties and utilization of Artocarpus heterophyllus Lam seed starch from new species in China.

    Science.gov (United States)

    Zhang, Yanjun; Hu, Meijie; Zhu, Kexue; Wu, Gang; Tan, Lehe

    2018-02-01

    Jackfruit is now receiving extensive attention as a new source of starch. However, jackfruit seeds are discarded as waste, although they are rich in starch. The functional properties of the starches were investigated from new Chinese jackfruit species. All the starches have a high amylose (26.56-38.34%) with a potential to become functional foods rich in resistant starch. The jackfruit starches varied from trigonal and tetragonal, round to semi-oval/bell shapes and showed significant variations in particle sizes (5.53-14.46μm). These variations led to significant differences in their functional properties, and significant correlations were found in their pasting, thermal, crystal and texture parameters. Hierarchical cluster analysis sorted the samples into three groups of 1) Malaysia 8 (M8) and ZhenZhu (ZZ); 2) Malaysia 2, Malaysia 3 and Malaysia 4, (M2, M3, M4); and 3) Xiangyinsuo 11, Xiangyinsuo 4, Xiangyinsuo 3 and Xiangyinsuo 2 (X11, X4, X3, X2). The first group could be used as food thickening or gelling agents. The second group could be applied in glutinous foods. The third group make them suitable for fillings in confectionery or weaning foods. Copyright © 2017 Elsevier B.V. All rights reserved.

  19. Dietary Pattern and Metabolic Syndrome in Thai Adults

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    W. Aekplakorn

    2015-01-01

    Full Text Available Objectives. To determine the dietary patterns of middle-aged Thais and their association with metabolic syndrome (MetS. Methods. The Thai National Health Examination Survey IV data of 5,872 participants aged ≥30–59 years were used. Dietary patterns were obtained by factor analysis and their associations with Mets were examined using multiple logistic regression. Results. Three major dietary patterns were identified. The first, meat pattern, was characterized by a high intake of red meat, processed meat, and fried food. The second, healthy pattern, equated to a high intake of beans, vegetables, wheat, and dairy products. The third, high carbohydrate pattern, had a high intake of glutinous rice, fermented fish, chili paste, and bamboo shoots. Respondents with a healthy pattern were more likely to be female, higher educated, and urban residents. The carbohydrate pattern was more common in the northeast and rural areas. Compared with the lowest quartile, the highest quartile of carbohydrate pattern was associated with MetS (adjusted odds ratio: 1.82; 95% CI 1.31, 2.55 in men and 1.60; 95% CI 1.24, 2.08 in women, particularly among those with a low level of leisure time physical activity (LTPA. Conclusion. The carbohydrate pattern with low level of LTPA increased the odds of MetS.

  20. Effects of human immunodeficiency virus and metabolic complications on myocardial nutrient metabolism, blood flow, and oxygen consumption: a cross-sectional analysis

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    Cade W Todd

    2011-12-01

    Full Text Available Abstract Background In the general population, peripheral metabolic complications (MC increase the risk for left ventricular dysfunction. Human immunodeficiency virus infection (HIV and combination anti-retroviral therapy (cART are associated with MC, left ventricular dysfunction, and a higher incidence of cardiovascular events than the general population. We examined whether myocardial nutrient metabolism and left ventricular dysfunction are related to one another and worse in HIV infected men treated with cART vs. HIV-negative men with or without MC. Methods Prospective, cross-sectional study of myocardial glucose and fatty acid metabolism and left ventricular function in HIV+ and HIV-negative men with and without MC. Myocardial glucose utilization (GLUT, and fatty acid oxidation and utilization rates were quantified using 11C-glucose and 11C-palmitate and myocardial positron emission tomography (PET imaging in four groups of men: 23 HIV+ men with MC+ (HIV+/MC+, 42 ± 6 yrs, 15 HIV+ men without MC (HIV+/MC-, 41 ± 6 yrs, 9 HIV-negative men with MC (HIV-/MC+, 33 ± 5 yrs, and 22 HIV-negative men without MC (HIV-/MC-, 25 ± 6 yrs. Left ventricular function parameters were quantified using echocardiography. Results Myocardial glucose utilization was similar among groups, however when normalized to fasting plasma insulin concentration (GLUT/INS was lower (p Conclusion Men with metabolic complications, irrespective of HIV infection, had lower basal myocardial glucose utilization rates per unit insulin that were related to left ventricular diastolic impairments, indicating that well-controlled HIV infection is not an independent risk factor for blunted myocardial glucose utilization per unit of insulin. Trial Registration NIH Clinical Trials NCT00656851

  1. Inheritance and expression of reduced culm number character in rice

    International Nuclear Information System (INIS)

    Takamure, I.; Kinoshita, T.

    1985-01-01

    A mutant with a reduced culm number was found in M 2 population of AC-3 (a strain regenerated from A-5 Akamuro by another culture) after gamma-ray irradiation of dry seeds. In F2 population of the crossing between the mutant line, N-133 and the original strain, A-5, it was demonstrated that a single recessive gene, rcn is responsible for the reduced culm number type. A pleiotropic effect showing dwarfness was expressed although the seed fertility was unaffected. In the linkage analysis, it was found that rcn was linked with the genes belonging to the first linkage group such as wx (glutinous endosperm) and C (Chromogen for anthocyanin) in the order of wx-C-rcn. In addition, rcn was epistatic to the dwarf genes, d-2 (ebisu dwarf), d-3, d-4, d-5 (triplicate genes for bunketsu waito) and d-10 (toyohikari-bunwai). As for the relation with d-6 (ebisumochi dwarf), a non-parental dwarf type with a reduced culm number and shorter lower (below the second) internodes occurred as a double recessive genotype. The character expression of the mutant gene, rcn was remarkably affected. by the temperature conditlons during the growth period. Plant height and culm number of the mutant recovered to nearly normal when grown in a plastic house with the application of nitrogen. Since the plant height and culm number were retarded by the treatment with cold water (15°C), it was demonstrated that the gene expression was conditioned by the low temperature

  2. Effect of nutrition, vitamin, grains, and temperature on the mycelium growth and antioxidant capacity of Cordyceps militaris (strains AG-1 and PSJ-1

    Directory of Open Access Journals (Sweden)

    Hung-Ngoc Dang

    2018-04-01

    Full Text Available Effects of subculture conditions on the mycelium growth and antioxidant capacity assessment of Cordyceps militaris trains AG-1 and PSJ-1 were carried out in laboratory during the autumn-winter season of 2015. Different temperature regimes and nutrition, vitamins levels, grain in substrate were evaluated for optimization on mycelium growth. The results showed that two strains AG-1 and PSJ-1 can grow the maximum mycelium radial at the temperature of 24 °C. The mycelium growth was improved by carbon sources such as glucose, dextrose, fructose, and maltose at 30 g/L concentration. Whereas glucose achieved the highest value of mycelium colony diameter in strains AG-1 and PSJ-1. Vitamins B1 concentrations at 0.03 g/L also gave the great values in mycelium colony diameter of both strains AG-1 and PSJ-1. The studies depicted that a substrate mixed with various grains sources (brown rice, white rice, and wheat, black glutinous rice Vietnam, and corn cultured at 24 °C, for 12 days supported maximum mycelia growth of the two strains AG-1 and PSJ-1 of C. militaris. The effect of liquid culture medium (MYPS and PD with mycelium on the anti-oxidation capacity was assessed. The results showed that the increasing of DPPH radical scavenging capacity with the extract concentration exist a proportional relation and Fe2+-chelating capacity as well. The cultured Cordyceps mycelium of two strains AG-1 and PSJ-1had the equally strong antioxidant capacity. Keywords: Cordyceps militaris, Mycelium growth, Nutritional condition, Temperature, Vitamins, Anti-oxidation activity

  3. Development and primary application of ELISA method for detecting residual calf serum protein

    International Nuclear Information System (INIS)

    Li Hua; Yu Jiankun; Hong Chao; Long Ruixiang; Zhai Yougang; Xu Qiongfang; Cui Pingfang; Ding Xuefeng; Xie Zhongping

    2005-01-01

    To develop a new DAS-ELISA (double antibody sandwich ELISA) kit for detecting residual calf serum protein (CSP) in vaccines, calf sera from different district were pooled and used to immunize rabbits and hens respectively. Then, the IgY from yolk and the anti-CSP IgG from rabbit were separated and purified. The purified IgY was used as the coating antibody, and purified rabbit anti-CSP IgG was labeled by HRP. The optimal concentration of IgY was 25-30 μg/mL. The coating buffer was 0.01mol/L PBS(pH7.4) containing 0.4% glutin. The optimal dilutions of HRP-IgG were from 1:2000 to 1:3000. The sensitivity of this ELISA method was higher (up to 2.5μg/mL) than that of current RPHA, the variation coefficient was about 6.3%-9.4%, and the recovery rate was 90.4%-112.8%. Furthermore, there was no cross-reaction with sera of pig, monkey and guinea pig. Twenty lots of vaccines with Al(OH) 3 or without Al(OH) 3 were tested by ELISA and RPHA respectively. The results proved that the adjuvant of Al(OH) 3 had fewer influence on ELISA than on RPHA, the variation of PRHA among different lots of vaccines was more significant than ELISA. The ELISA method is a highly sensitive and useful method to detect CSP in vaccines. (authors)

  4. Variation of Bacterial Community Diversity in Rhizosphere Soil of Sole-Cropped versus Intercropped Wheat Field after Harvest.

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    Zhenping Yang

    Full Text Available As the major crops in north China, spring crops are usually planted from April through May every spring and harvested in fall. Wheat is also a very common crop traditionally planted in fall or spring and harvested in summer year by year. This continuous cropping system exhibited the disadvantages of reducing the fertility of soil through decreasing microbial diversity. Thus, management of microbial diversity in the rhizosphere plays a vital role in sustainable crop production. In this study, ten common spring crops in north China were chosen sole-cropped and four were chosen intercropped with peanut in wheat fields after harvest. Denaturing gradient gel electrophoresis (DGGE and DNA sequencing of one 16S rDNA fragment were used to analyze the bacterial diversity and species identification. DGGE profiles showed the bacterial community diversity in rhizosphere soil samples varied among various crops under different cropping systems, more diverse under intercropping system than under sole-cropping. Some intercropping-specific bands in DGGE profiles suggested that several bacterial species were stimulated by intercropping systems specifically. Furthermore, the identification of these dominant and functional bacteria by DNA sequencing indicated that intercropping systems are more beneficial to improve soil fertility. Compared to intercropping systems, we also observed changes in microbial community of rhizosphere soil under sole-crops. The rhizosphere bacterial community structure in spring crops showed a strong crop species-specific pattern. More importantly, Empedobacter brevis, a typical plant pathogen, was only found in the carrot rhizosphere, suggesting carrot should be sown prudently. In conclusion, our study demonstrated that crop species and cropping systems had significant effects on bacterial community diversity in the rhizosphere soils. We strongly suggest sorghum, glutinous millet and buckwheat could be taken into account as intercropping

  5. Variation of Bacterial Community Diversity in Rhizosphere Soil of Sole-Cropped versus Intercropped Wheat Field after Harvest.

    Science.gov (United States)

    Yang, Zhenping; Yang, Wenping; Li, Shengcai; Hao, Jiaomin; Su, Zhifeng; Sun, Min; Gao, Zhiqiang; Zhang, Chunlai

    2016-01-01

    As the major crops in north China, spring crops are usually planted from April through May every spring and harvested in fall. Wheat is also a very common crop traditionally planted in fall or spring and harvested in summer year by year. This continuous cropping system exhibited the disadvantages of reducing the fertility of soil through decreasing microbial diversity. Thus, management of microbial diversity in the rhizosphere plays a vital role in sustainable crop production. In this study, ten common spring crops in north China were chosen sole-cropped and four were chosen intercropped with peanut in wheat fields after harvest. Denaturing gradient gel electrophoresis (DGGE) and DNA sequencing of one 16S rDNA fragment were used to analyze the bacterial diversity and species identification. DGGE profiles showed the bacterial community diversity in rhizosphere soil samples varied among various crops under different cropping systems, more diverse under intercropping system than under sole-cropping. Some intercropping-specific bands in DGGE profiles suggested that several bacterial species were stimulated by intercropping systems specifically. Furthermore, the identification of these dominant and functional bacteria by DNA sequencing indicated that intercropping systems are more beneficial to improve soil fertility. Compared to intercropping systems, we also observed changes in microbial community of rhizosphere soil under sole-crops. The rhizosphere bacterial community structure in spring crops showed a strong crop species-specific pattern. More importantly, Empedobacter brevis, a typical plant pathogen, was only found in the carrot rhizosphere, suggesting carrot should be sown prudently. In conclusion, our study demonstrated that crop species and cropping systems had significant effects on bacterial community diversity in the rhizosphere soils. We strongly suggest sorghum, glutinous millet and buckwheat could be taken into account as intercropping crops with peanut

  6. SSR allelic variation of rice variety Hangxiangnuo bred by space mutation

    International Nuclear Information System (INIS)

    Yang Tifeng; Liu Chuanguang; Pan Dajian; Fan Zhilan; Li Chen; Chen Jianyou; Liu Bin; Jiang Yijun; Gao Yun; Zhou Hanqin

    2011-01-01

    Hangxiangnuo, an indica fragrant glutinous rice mutant, was induced by space environment. Comparing with its wild type Nanfengnuo, the yield and blast resistance of Hangxiangnuo are improved significantly and the grain shape became slender and with fragrance. To understand the mechanisms of space mutation and identify the changes at molecular level associated with phenotypic variations, SSR allelic variation analysis were performed on Hangxiangnuo and Nanfengnuo in this study. The results showed that 45 loci were polymorphic among the 156 SSR loci tested throughout the genome, the frequency of variation was 28.85%. Among the polymorphic loci, 42 loci only showed variations in the molecular weight of the amplified bands, only on locus increased the number of amplification bands in Hangxiangnuo and two loci were differed by heterozygous loci (with two amplification bands at one locus) detected in Nanfengnuo and homozygous loci in Hangxiangnuo. It suggests that the change of some loci in mutants was due to the normal segregation and recombination of heterozygous loci of the wild type. The variation frequencies among different chromosomes were quite different, with the highest one at 50.00% detected on chromosomes 7, 8 and 12, and the lowest at 6.25% on chromosome 6. The polymorphic loci were clustered on chromosomes throughout the genome indicating that large DNA segments mutation is one of the major variation patterns induced by space environment. Some of reported QTLs involved in grain shape, yield, fragrance and blast resistance were found to be located exactly in the mutated regions. Therefore, further study is needed to confirm that these QTLs are responsible for the trait variations. (authors)

  7. A study of the native cell wall structures of the marine alga Ventricaria ventricosa (Siphonocladales, Chlorophyceae) using atomic force microscopy.

    Science.gov (United States)

    Eslick, Enid M; Beilby, Mary J; Moon, Anthony R

    2014-04-01

    A substantial proportion of the architecture of the plant cell wall remains unknown with a few cell wall models being proposed. Moreover, even less is known about the green algal cell wall. Techniques that allow direct visualization of the cell wall in as near to its native state are of importance in unravelling the spatial arrangement of cell wall structures and hence in the development of cell wall models. Atomic force microscopy (AFM) was used to image the native cell wall of living cells of Ventricaria ventricosa (V. ventricosa) at high resolution under physiological conditions. The cell wall polymers were identified mainly qualitatively via their structural appearance. The cellulose microfibrils (CMFs) were easily recognizable and the imaging results indicate that the V. ventricosa cell wall has a cross-fibrillar structure throughout. We found the native wall to be abundant in matrix polysaccharides existing in different curing states. The soft phase matrix polysaccharides susceptible by the AFM scanning tip existed as a glutinous fibrillar meshwork, possibly incorporating both the pectic- and hemicellulosic-type substances. The hard phase matrix producing clearer images, revealed coiled fibrillar structures associated with CMFs, sometimes being resolved as globular structures by the AFM tip. The coiling fibrillar structures were also seen in the images of isolated cell wall fragments. The mucilaginous component of the wall was discernible from the gelatinous cell wall matrix as it formed microstructural domains over the surface. AFM has been successful in imaging the native cell wall and revealing novel findings such as the 'coiling fibrillar structures' and cell wall components which have previously not been seen, that is, the gelatinous matrix phase.

  8. PENGGUNAAN BAHAN PENGISI DALAM PERBAIKAN SIFAT FISIKOKIMIA DAN ORGANOLEPTIK DODOL BUAH MERAH (Pandanus conoideus L SEBAGAI SUMBER β-KAROTEN The Use of Filler on Enhancing Physicochemical and Organoleptic Properties of Redfruit Dodol as A Source of Β-Car

    Directory of Open Access Journals (Sweden)

    Murtiningrum Murtiningrum

    2012-05-01

    Full Text Available The main problem in preparation of redfruit dodol is the soft texture of dodol. In the research, preparation of red fruit dodol was done by adding different flours (wheat, rice and tapioca to the total weight of glutinous flour and redfruit paste, as much as 15 % by weight. The preferences of panelists and physicochemical properties tests were done on the redfruit dodol product. The result indicated that the best formulation was the red fruit dodol with tapioca. The panelist preference scores of colour, flavor, odor and texture of the best dodol formulation were fairly like (5.40, fairly like (5.05, like (6.05 and fairly like (5.70 respectively. The physical properties of dodol including hardness, sticky and elasticity level were 951.43 gf, 216.68 gf and 0.35 % respectively. The dodol contained moisture 37.86 %, total solid62.14 with water availibility (a 0.83 and β-carotene 1.02 ppm. ABSTRAK Permasalahan utama dalam pembuatan dodol buah merah, yaitu teksturnya lembek dan lunak. Pada penelitian ini dilakukan penambahan jenis tepung yang berbeda, yaitu tepung terigu, beras dan tapioka sebanyak 15 % (b/b dari berat tepung ketan dan pasta buah merah. Dodol yang dihasilkan dilakukan pengamatan sifat fisikokimia dan ting- kat penerimaan panelis. Hasil penelitian menunjukkan bahwa dodol formula terbaik berdasarkan sifat organoleptik dan fisikokimia adalah dodol dengan penambahan tapioka. Dodol tersebut memiliki sifat organoleptik dengan skor kesukaan warna agak suka (5,40, rasa agak suka (5,05, aroma suka (6,05 dan tekstur agak suka (5,70, sifat fisik kekerasan dan kelengketan masing-masing 951,43 dan 216,68 gf, serta kekenyalan 0,35 %,  juga memiliki sifat kimiadengan mengandung air dan total padatan masing-masing 37,86 % dan 62,14 % dengan tingkat ketersediaan air (a 0,83 dan kandungan β-karoten 1,02 ppm.

  9. New use of broomcorn millets for production of granular cultures of aphid-pathogenic fungus Pandora neoaphidis for high sporulation potential and infectivity to Myzus persicae.

    Science.gov (United States)

    Hua, Li; Feng, Ming-Guang

    2003-10-24

    Glutinous broomcorn millets from the crop Panicum miliaceum were first used as substrate to produce granular cultures of Pandora neoaphidis, an obligate fungal pathogen specific to aphids. Carrying a water content of 36.5% after being steamed in a regular autoclaving procedure, millet grains of each 15 g (dry weight) in a 100-ml flask were mixed with 3 ml modified Sabouraud dextrose broth containing half a mashed colony of P. neoaphidis grown on egg yolk milk agar and then incubated at 20 degrees C and a light/dark cycle of 12 h/12 h for 21 days. Based on individually monitoring conidial production potential of 20 millet grains sampled from an arbitrarily taken flask at 3-day intervals, the millet cultures incubated for 6-15 days were capable of producing 16.8-23.4 x 10(4) conidia per millet grain with conidial ejection lasting for up to 6 days. The cultured millet grains individually produced significantly more conidia than apterous adults of Myzus persicae killed by P. neoaphidis (8.4 x 10(4) conidia per cadaver) and sporulated twice longer. The modeling of time-dose-mortality data from bioassays on M. persicae apterae exposed to conidial showers from the cultured millet grains and the mycelial mats produced in liquid culture resulted in similar estimates of LC(50) (millets: 21.4, 7.3, and 4.9 conidia mm(-2) on days 5-7 after exposure; mycelial mats: 22.1, 10.6, and 7.7 conidia mm(-2)) although the LT(50) estimated at a given conidial concentration was slightly smaller for the millet cultures than for the mycelial mats. This indicates that the millet grains cultured with P. neoaphidis produced conidia as infective as or slightly more infective to M. persicae than those from the mycelial mats. Based on the sporulation potential, infectivity, and ease and cost of the millet cultures, the method developed in this study highly improved in vitro cultures of P. neoaphidis and may adapt to culturing other entomophthoralean fungi for microbial control of insect pests.

  10. GABA content and Antioxidant activity of Thai waxy corn seeds germinated by hypoxia method

    Directory of Open Access Journals (Sweden)

    Pisamai Polthum

    2014-06-01

    Full Text Available Germinated seeds have a greater amount of the naturally-occurring -aminobutyric acid (GABA which has many health benefits. Further, colored seeds have higher antioxidant activity. Thai waxy corn is widely consumed after cooking, due to its palatable glutinous texture. However, it is not commonly germinated before use. In this study, two varieties of Thai waxy corn, KKU-KND (purple seed and KKU-SLE (white seed, were germinated and converted to corn flour with the aim of investigating the effect of germination on GABA content and antioxidant activity. Further, the microstructure of starch granules was also examined. KKU-KND and KKU-SLE were grown and harvested in 2012. The seeds were soaked in distilled water for 6 hrs to attain a moisture content of 31-32%wb and then germinated by employing two methods, i in an open plastic box, and ii in a closed plastic box with a headspace of 3 cm for devoid oxygen (hypoxia method; the germination period varied between 12-48 hrs at 35±2°C in both cases. The germinated samples were then dried at 50°C to a moisture content of 10±2%wb. The results showed that non-germinated KKU-KND and KKU-SLE contained 2.68±0.77 and 1.58±0.05 mgGABA/ 100gdb, respectively, whereas the samples germinated by the hypoxia method contained significantly higher GABA which increased with germination time (p<0.05. The highest GABA contents found in KKU-KND and KKU-SLE were 37.20±3.27 and 54.47±2.08 mg/100gdb, respectively after 48 hrs of germination under the hypoxia method. In addition, the germinated KKU-KND gave ABTS and DPPH values of 388.32±0.53 and 140.29±0.57 mgTrolox/100gdb, whereas the germinated KKU-SLE gave ABTS and DPPH values of 183.69±1.75 and 38.43±1.64 mgTrolox/100gdb, respectively. The pictures of starch granules obtained by means of SEM displayed differences in the shape and size of the non-germinated and germinated granules in both verities. In conclusion, the hypoxia method is able to induce higher GABA

  11. How biological crusts are stabilizing the soil surface? The devolpment of organo-mineral interactions in the initial phase

    Science.gov (United States)

    Fischer, T.; Veste, M.; Wiehe, W.; Lange, P.

    2009-04-01

    spectra of EPS was observed with carbohydrates, using cellulose, dextran and humic acid Na salt as controls. Obviously, humification does not play a key role during this initial phase of soil formation. It was hypothesized that biological soil crusts facilitate the weathering of mineral substrate by (I) circumventing loss of fine particles with erosion, (II) by chemical treatment of minerals and (III) by catching small mineral-particles by glutinous EPS on the soil surface from the surrounding area.

  12. Anthocyanins from black rice (Oryza sativa) promote immune responses in leukemia through enhancing phagocytosis of macrophages in vivo.

    Science.gov (United States)

    Fan, Ming-Jen; Yeh, Ping-Hsuan; Lin, Jing-Pin; Huang, An-Cheng; Lien, Jin-Cherng; Lin, Hui-Yi; Chung, Jing-Gung

    2017-07-01

    Rice is a staple food in numerous countries around the world. Anthocyanins found in black rice have been reported to reduce the risk of certain diseases, but the effects of crude extract of anthocyanins from Asia University-selected purple glutinous indica rice (AUPGA) on immune responses have not yet been demonstrated. The current study aimed to investigate whether AUPGA treatment could affect immune responses in murine leukemia cells in vivo . Murine acute myelomonocytic leukemia WEHI-3 cells were intraperitoneally injected into normal BALB/c mice to generate leukemia mice. A total of 50 mice were randomly divided into five groups (n=10 in each group) and were fed a diet supplemented with AUPGA at 0, 20, 50 or 100 mg/kg for three weeks. All mice were weighed and the blood, liver and spleen were collected for further experiments. The results indicated that AUPGA did not significantly affect animal body weight, but significantly increased spleen weight (P<0.05) and decreased liver weight (P<0.05) when compared with the control group. AUPGA significantly increased the T cell (CD3) population at treatments of 20 and 100 mg/kg (P<0.05). However, it only significantly increased the B cell (CD19) population at a treatment of 20 mg/kg (P<0.05). Furthermore, AUPGA at 50 and 100 mg/kg significantly increased the monocyte (CD11b) population and the level of macrophages (Mac-3; P<0.05 for both). AUPGA at 50 and 100 mg/kg significantly promoted macrophage phagocytosis in peripheral blood mononuclear cells (P<0.05), and all doses of AUPGA treatment significantly promoted macrophage phagocytotic activity in the peritoneum (P<0.05). AUPGA treatment significantly decreased natural killer cell activity from splenocytes (P<0.05). Finally, AUPGA treatment at 20 mg/kg treatment significantly promoted T cell proliferation (P<0.05), and treatment at 50 and 100 mg/kg significantly decreased B cell proliferation compared with the control group (P<0.05).

  13. 'Hari', a mutant cross derived rice variety released In India

    Energy Technology Data Exchange (ETDEWEB)

    Narahari, P [Nuclear Agriculture Division, Bhabha Atomic Research Centre (BARC), Trombay, Bombay (India)

    1989-01-01

    Full text: TR-RNR-21 is a derivative from a cross between 'IR-8' and 'TR-5', the latter being a N{sub f}-induced dwarf mutant of the salt tolerant variety SR-26-B. In initial yield evaluations at BARC during 1972-78 it gave higher yields of 54% in monsoon season and 19% in dry season over 'Jaya' and compared favourably with 'IR-8' and 'Sona'. During 1975-80, trials were conducted by the Andhra Pradesh Agricultural University (APAU), Rajendranagar and the All India Co-ordinated Rice Improvement Project (AICRIP), at Rajendranagar, Hyderabad. In these trials TR-RNR-21 was compared with 'Pankaj', 'Jaya', RP-4-14, 'Sona', 'Surekha', RNR-323341 and 'Prabhat'. Compared with the highest yielding check and all the seven checks combined, overall average yields of TR-RNR-21 were higher by 10.1 and 19.8% respectively. Since 1981, TR-RNR-21 was included in minikit trials of Andhra Pradesh State. Results from over 90 locations of the Telangana region show that mean grain yield of 3843 kg/ha was 19% more than the yield of the local checks. In view of its consistently superior performance, TR-RNR-21 was released as 'Hari' in 1987 for general cultivation in the irrigated transplanted conditions of the Telangana region of Andhra Pradesh, excepting the endemic gall midge prone areas. 'Hari' is a medium duration variety maturing within 135-140 days. It is a semi-dwarf (93 cm), erect, compact and non-lodging type with dark green foliage; anthocyanin pigment absent; grain long (10.1 mm), slender with kernel length/breadth ratio of 3.54; kernel flinty, white, translucent and non-glutinous; white belly absent; TGW 25.2 g; protein content 7.1%; bulling, milling and head recovery - 80, 74.5 and 68% respectively; cooking quality good. It is not affected seriously by blast, tungro virus, sheath blight and brown leaf spot diseases and green leaf hopper, leaf folder and stem borer insect pests. A characteristic of this variety is that the flag leaf is long, stays far above the panicle and

  14. Induced mutation breeding for the improvement of rice in Malaysia

    International Nuclear Information System (INIS)

    Rusli Ibrahim; Abdul Rahim Harun; Ramli Othman; Farazi Johari; Asnah Hassan

    2002-01-01

    The first application of nuclear technology in mutation breeding for the improvement of rice was undertaken by the Malaysian Institute for Nuclear Technology Research (MINT) in December, 1984 for a Coordinated Research Programme under RCA/IAEA/FAO entitled Semi Dwarf Mutants for Rice Improvement in Asia and Pacific. The main objective was to generate semi dwarf mutants in both native and improved cultivars for possible use as new released cultivars or as parents in cross breeding programmes. Within five years, 101 semi dwarf mutants which have the potential to be used as new cultivars or as parents in cross breeding were identified. Twenty nine of the semi dwarf mutants have grain yield between 6000-7300 kg/ha which were classified as potentially good yielding mutants. The parent, Manik yielded about 5700 kg/ha. Forty seven mutants have grain yield between 5000 6000 kg/ha and 25 mutants yielded in the range of 4300-5000 kg/ha. Twelve mutants are resistant to BPH (brown planthopper) but only one, mutant ML15 has grain yield (6300 kg / ha) better than the parent. One of the most striking effects of radiation (gamma ray) was the formation of glutinous rice (Manik 817) with both good yield and head recovery. It is also interesting to note that one of the mutants (MA 03) shows a drastic change in its characteristics and performs better than the parent and other mutant lines. This mutant was late popularly known as mutant Tongkat Ali because of its: outstanding agronomic features such as very erect panicle even after grain filling, very strong culm and resistance to lodging. Even though this mutant was not officially released, due to its unique characteristics and high yield, it has been planted commercially by several farmers especially in the northern parts of Malaysia. More collaborative research programmes using induced mutation breeding have been carried out between MINT, MADA and also MARDI with the aim of producing new potential varieties with high yield, disease

  15. [Phylogenetic diversity and cold-adaptive hydrolytic enzymes of culturable psychrophilic bacteria associated with sea ice from high latitude ocean, Artic].

    Science.gov (United States)

    Yu, Yong; Li, Hui-Rong; Chen, Bo; Zeng, Yin-Xin; He, Jian-Feng

    2006-04-01

    showing 100% similarity each other are retrieved from the database, eleven from Antarctic seawater bacteria, three from Antarctic sea-ice bacteria, one from Spitzbergen sea-ice bacteria, two from Chukchi Sea sea-ice bacteria, two from Canadian Basin sea-ice bacteria (in this study) and one from uncultured bacterium clone PDA-OTU11 associated with the coral Pocillopora damicornis from the Great Barrier Reef. These may indicate that the physiological and geographic barriers appear to be permeable and some bacterial species can survive in different environment. The majority of the bacterial strains are able to secrete diversity cold-adaptive hydrolytic enzymes into the medium at 4 degrees C. The isolates that are able to degrade Tween-80, glutin, and starch account for, respectively, 62.6%, 51.4% and 40.5%.

  16. FORMULASI, KANDUNGAN GIZI, DAN DAYA TERIMA KUE-KUE TRADISIONAL MAKASSAR BERBASIS TEPUNG PUPAE–MULBERRY (PURY SEBAGAI MAKANAN BERGIZI MASA DEPAN

    Directory of Open Access Journals (Sweden)

    Clara Meliyanti Kusharto

    2016-04-01

    Full Text Available ABSTRACTThe aims of this research was to formulate and improve the nutrient content and define of makassar traditional snack which was enriched with Pupae-mulberry (Pury powder. Experimental study was conducted and proximate analysis was used to determine nutrient content of the product and acceptance test was used by hedonic test of 25-32 semi-trained panelists. This research produced three kinds of traditional snacks, namely Rampari sponge cake, Deppatori Pury, and Pury sticks. Based on organoleptic test product Deppatori was selected to develop further by mixing basic substances consist of rice flour, glutinous rice flour, brown sugar, sesame and water with pupae-mulberry (pury powder. The formulas were F1 (pury powder 5%, F2 (pury powder 10%, and F3 (pury powder 15%. The study showed that by hedonic scale, the panel preferred F2 because the addition more than 10% of Pury powder will make texture harder. Hedonic quality scale indicated that F2 had characteristics yellowish brown color, taste and flavor close to neutral. Nutrient content of Deppatori Pury 10% (per 100 g was water 7.92 g, ash 1.19 g, protein 5.80 g, fat 25.99 g, carbohydrates 67.02 g, energy 484 kcal, calcium 74.14 mg, iron 1.96 mg, phosporus 97.23 mg, respectively and result of microbiology test was 390 cfu/g. Protein contribution of Deppatori-Pury 10% per 100 g serving size to RDA of elderly was 9.4-10.4%. Therefore, two serving size is recommended for Deppatori-Pury as future food to reach 20% RDA protein.Keywords: acceptability, deppatori, makassar’s snack, pury powderABSTRAKTujuan penelitian adalah melakukan formulasi dan meningkatkan kandungan zat gizi serta daya terima kue-kue tradisional Makassar yang diperkaya tepung pupae-mulberry (Pury. Penelitian ini merupakan studi eksperimental yang melakukan analisis kandungan zat gizi secara proksimat dan uji penerimaan panelis (organoleptik menggunakan uji hedonik oleh 25-32 orang panelis semi terlatih. Pembuatan kue

  17. PROFIL GELATINISASI BEBERAPA FORMULASI TEPUNG-TEPUNGAN UNTUK PENDUGAAN SIFAT PEMASAKAN (GELATINISATION PROFILE OF SEVERAL FLOUR FORMULATIONS FOR ESTIMATING COOKING BEHAVIOUR

    Directory of Open Access Journals (Sweden)

    Nelis Imanningsih

    2012-06-01

    Full Text Available ABSTRACT The combination of starch from various sources, salt and protein, are the basic formulation often found in the Indonesian traditional food. The different composition of amylopectine-amylose and the interactions among the ingredients in the formulation, determines pasting properties in order gain a suitable texture characteristics. The aim of the research is to study the interactions of severals kinds of flours with water, white egg protein, and salt and its influences to the cooking behaviour of semi-solid food. There are four formulations for each kind of flour (rice, glutenniuos rice, wheat and cassava that are: (1 water: flour = 25 : 3 g; (2 water :  flour : salt  =  25 : 3 : 0.28 g; (3 water : flour : albumen = 25 : 3 : 0.3 g; and (4 water : flour : salt : albumen = 25 : 3 : 0.28 : 0.3 g. The flours are analysed for proximate, particle size distribution and amylose-amylopectine composition. Pasting behaviour is measured using Rapid Visco Analizer (RVA to determine peak viscosity, peak temperature, and peak time gelatinisation. Rice, glutinous rice, wheat and cassava flours have different gelatinization profiles that depend on starches structural origin and amylose and amylopectin composition. Wheat flour has the lowest peak viscosity among four type of flour examined, whether cassava flour has the highest. Salt in starch-water system delays peak time. Egg white protein raises peak viscosity of starches, the addition of salt and egg white protein simultaneously into the system increases peak viscosity and causes the peak occurs earlier. In food processing, tapioca flour can be used to give viscosity at short time cooking but it could not give a sufficient viscosity to the cold products. Rice flour needs a long time cooking to give a suitable viscosity to the products, however this viscosity can hold well in cold temperature. Keywords: flour, salt, protein, gelatinisation, viscosity   ABSTRAK Kombinasi berbagai macam tepung dengan

  18. Local Food and Meanings in Contemporary China: The Case of Southwest Hubei

    Directory of Open Access Journals (Sweden)

    Xu Wu

    2015-09-01

    cuisines and their associated meanings, and has highlighted the local ways in which food is procured. For instance, plant cultivation, animal husbandry, and gathering; the general meal structure (of core dish fan, vegetable-meat dish cai, and drinks; the general features of local food’s flavor pattern (sour, sweet, glutinous, and spicy; and the commonly used cooking methods. Diverse meanings surround hezha food now; meanings that emerged at different historical periods. In local media and mass discourses, hezha food now signifies ordinary daily meals, farmers’ food, poor people’s food, mountain people’s food, famine food, ethnic food, tasty food, healthy food, delicacies on foreigners’ dinner-tables and so on. This article outlines the history of hezha food and examines how and why it has been integrated into and standardized by restaurants. It also analyzes the reasons behind the coexistence of so many contradictory meanings, and reflects on how the constructions of ethnic images, the promotion of agricultural modernization and the promotion of tourism in contemporary Enshi prefecture have influenced these meanings.

  19. Rancang bangun mesin penyangrai kacang tanah pada Industri Mochi di Sukabumi

    Directory of Open Access Journals (Sweden)

    Silvi Ariyanti

    2018-01-01

    Full Text Available Abstrak Banyaknya penggunaan kacang tanah yang disangrai untuk diolah menjadi Tingting Gepuk sebagai isi dari kue Mochi sehingga kacang tanah merupakan bahan utama kedua yang banyak digunakan dalam produksi kue Mochi selain dari tepung ketan. Dalam proses pembuatan Titing Gepuk kacang tanah harus disangrai selama 30 menit dengan kapasitas penyangraian 20 Kg/jam. Proses penyangraian kacang tanah dilakukan dengan menggunakan dua buah kuali dan dua buah kompor. Selama proses penyangraian kacang harus terus diaduk tanpa henti oleh satu orang tenaga kerja dengan menggunakan kedua tangannya kanan dan kiri. Hal ini dilakukan karena apabila pekerja berhenti mengaduk karena kelelahan maka kacang akan hangus. Adapun tujuan dari penelitian ini adalah bagaimana rancang bangun dan pembuatan mesin penyangraian kacang tanah dengan kapasitas 2 kg/proses untuk menunjang produksi kue Mochi di Sukabumi. Berdasarkan persyaratan teknologi tepat guna bagi industri kecil, antara lain: biaya operasinya terjangkau oleh industri kecil; bentuknya menarik, ergonomis, sederhana; mudah dioperasikan, dirawat, dan aman, dapat meningkatkan mutu produk, dapat mengurangi kelelahan dari pekerja. Metode perancangan yang digunakan dalam penelitian ini terdiri dari perencanaan, pengembangan konsep dan perancangan detail. Dan hari hasil penelitian ini telah dihasilkan disain mesin penyangaraian kacang tanah yang dapat mengurangkan beban kerja pada pekerja penyangraian, pengurangan hawa yang disebabkan oleh proses penyangraian, meningkatkan produktivitas yang disebabkan banyaknya kacang yang hangus, kacang yang dihasilkan dari proses penyangraian yang dihasilkan telah bersih dari dari kulit ari. Kata kunci: Penyangrai, kacang tanah, ergonomis Abstract The amount of use of peanuts roasted to extract the contents of Tingting Gepuk as mochi cake so that the peanut is the main ingredient is widely used both in the production of Mochi Cake apart from glutinous rice flour. In the

  20. Unravel lipid accumulation mechanism in oleaginous yeast through single cell systems biology study

    Energy Technology Data Exchange (ETDEWEB)

    Ding, Shiyou; Xiaoliang, Xie

    2017-12-18

    transcriptional profiles at the single-cell level, as follows: 1) We developed hyperspectral Stimulated Raman Scattering (hsSRS) microscope tailored for fast chemical imaging in complex biological systems. It features high numerical aperture of 1.4 for better spatial resolution and reduced cross-phase modulation. The femtosecond infrared laser was selected for deeper penetration and less photodamage for longer in-situ imaging time. hsSRS was achieved through spectral focusing where two femtosecond laser beams were linearly chirped to create overlapping pulses in time domain. We achieved transformed limited spectral resolution of ~15cm for superior clarity in identifying different types of lipids. A set of sophisticated algorithms based on Multivariate Curve Resolution (MCR) was developed to analyze yeast images and track droplets. 2) Lipid production was carried out on selected oleaginous yeast strains. Lipid accumulation was studied in R. glutinis and Y. lipolytica grown in regular and nitrogen starvation media. hsSRS imaging of lipid droplets showed considerable variation among individual Y. lipolytica cells regarding volume and composition, while the R. glutins lipid droplet showed similar Raman response representing more homogenous lipid production. hsSRS analysis revealed the spatial distribution of two major lipids-TAG and sterol ester (SE)- where TAG formed cores were surrounded by SE shells. Significantly elevated level of SE/TAG was observed at cellular and sub-cellular levels which could be attributed to epigenetic variation in cell development. 3) Yeast growth conditions were studied based on their lipid droplets formation. Optimal condition was found in two-stage grown media where the yeast was grown in regular YEPD and transferred to nitrogen starvation media after maturation. The volume and composition of lipid droplets vary significantly depending on the availability of nitrogen source. Large number of cells have been fast screened and analyzed by custom