Quality characteristics of bread produced from wheat, rice and maize flours.

Science.gov (United States)

Rai, Sweta; Kaur, Amarjeet; Singh, Baljit; Minhas, K S

2012-12-01

Rice (Oryza sativa) flour and maize (Zea mays) meal substitution in wheat (Triticum aestivum) flour, from 0 to 100% each, for the production of bread was investigated. The proximate analysis, pasting properties, bread making qualities of raw materials and sensory evaluation of the bread samples were determined. The pasting temperature increased with increased percentage of rice flour and maize meal. But the other pasting characters decreased with the higher proportion of rice flour. The baking absorption was observed to increase with higher level of maize meal but it decreased when level of rice flour was increased. Loaf weight (g) decreased with progressive increase in the proportion of maize meal but increased when rice flour incorporation was increased. Loaf volume, loaf height and specific volume decreased for progressively higher level of maize meal and rice flour. The sensory evaluation revealed that 25% replacement of wheat flour was found to be more acceptable than control sample.

Speciation and monitoring test for inorganic arsenic in white rice flour.

Science.gov (United States)

Narukawa, Tomohiro; Hioki, Akiharu; Chiba, Koichi

2012-02-01

A monitoring test for arsenic species in white rice flour was developed and applied to flours made from 20 samples of polished rice collected from locations all over Japan. The arsenic species in white rice flour made from five samples each of four types of rice were analyzed by HPLC-ICP-MS after a heat-assisted aqueous extraction. The total arsenic and major and minor element concentrations in the white rice flours were measured by ICP-MS and ICP-OES after microwave-assisted digestion. 91 ± 1% of the arsenic in the flours was extractable. Concentrations of arsenite [As(III)], arsenate [As(V)], and dimethylarsinic acid (DMAA) were closely positively correlated with the total arsenic concentrations. The total arsenic concentration in flours made from rice collected around Japan was 0.15 ± 0.07 mg kg(-1) (highest, 0.32 mg kg(-1)), which is very low. It was thus confirmed that the white rice flour samples collected in this experiment were not suffered from noticeable As contamination.

Effect of germination on the physicochemical and antioxidant characteristics of rice flour from three rice varieties from Nigeria.

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Chinma, Chiemela Enyinnaya; Anuonye, Julian Chukwuemeka; Simon, Omotade Comfort; Ohiare, Raliat Ozavize; Danbaba, Nahemiah

2015-10-15

This study determined the effect of germination (48 h) on the physicochemical and antioxidant characteristics of rice flour from three rice varieties from Nigeria. Local rice varieties (Jamila, Jeep and Kwandala) were evaluated and compared to an improved variety (MR 219). Physicochemical and antioxidant properties of flours were determined using standard methods. Protein, magnesium, phosphorus, potassium and antioxidant properties of rice flours increased after germination while phytic acid and total starch contents decreased. Foaming capacity and stability of rice flours increased after germination. Germination resulted to changes in pasting and thermal characteristics of rice flours. Germinated rice flours had better physicochemical and antioxidant properties with reduced phytic acid and starch contents compared to MR 219, which can be utilized as functional ingredients in the preparation of rice-based products. Copyright © 2015 Elsevier Ltd. All rights reserved.

Evaluation of the Hypoglycemic Effect of Composite Rice Flour in Diabetic Mice.

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Ding, Zhigang; Gao, Hongmei; Du, Chuanlai; Zheng, Yimei; Guo, Yuanxin; Pan, Dongmei

2016-03-01

To study the hypoglycemic effect of composite rice flour, the diabetic mouse model was established through the intraperitoneal injection of alloxan saline (twice, 200 mg/kg bw). The mice were randomly divided into 4 groups: negative control, positive control, metformin medication group, and composite rice flour feed group. After 21 days, the fasting blood glucose levels were determined by glucose oxidase method and followed with a glucose tolerance test. The results show that the body weight growth rate of mice in the rice flour group was significantly higher than that of the medication group (P rice flour group were significantly lower, and the glucose tolerance was significantly increased in rice flour group (P rice flour has obvious hypoglycemic and protective effect for diabetic mouse model.

Salinity alters the protein composition of rice endosperm and the physicochemical properties of rice flour.

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Baxter, Graeme; Zhao, Jian; Blanchard, Christopher

2011-09-01

Salinity is one of the major threats to production of rice and other agricultural crops worldwide. Although numerous studies have shown that salinity can severely reduce rice yield, little is known about its impact on the chemical composition, processing and sensory characteristics of rice. The objective of the current study was to investigate the effect of salinity on the pasting and textural properties of rice flour as well as on the protein content and composition of rice endosperm. Rice grown under saline conditions had significantly lower yields but substantially higher protein content. The increase in protein content was mainly attributed to increases in the amount of glutelin, with lesser contributions from albumin. Salinity also altered the relative proportions of the individual peptides within the glutelin fraction. Flours obtained from rice grown under saline conditions showed significantly higher pasting temperatures, but lower peak and breakdown viscosities. Rice gels prepared from the flour showed significantly higher hardness and adhesiveness values, compared to the freshwater controls. Salinity can significantly affect the pasting and textural characteristics of rice flour. Although some of the effects could be attributed to changes in protein content of the rice flour, especially the increased glutelin level, the impact of salinity on the physicochemical properties of rice is rather complex and may involve the interrelated effects of other rice components such as starch and lipids. Copyright © 2011 Society of Chemical Industry.

Physicochemical functionality of 4-α-glucanotransferase-treated rice flour in food application.

Science.gov (United States)

Kim, Young-Lim; Mun, Saehun; Park, Kwan-Hwa; Shim, Jae-Yong; Kim, Yong-Ro

2013-09-01

The physicochemical properties of 4-α-glucanotransferase (4αGTase)-modified rice flours were examined by measuring the molecular weight distribution, moisture sorption isotherm, and melting enthalpy of ice crystals. The results obtained by measuring the moisture sorption isotherm and melting enthalpy of ice crystals revealed that 4αGTase-modified rice flours had high water binding capacity than that of control rice flour. When the textural properties of noodles containing 4αGTase-treated rice flours after freeze-thaw cycling were measured by texture profile analysis, the textural properties of control noodle deteriorated. However, those of noodle with 4αGTase-modified rice flours were retained. For the melting enthalpy of ice crystals formed within cooked noodles, 4αGTase-treated rice flour showed similar effect to sucrose for reducing the melting enthalpy of ice crystals, however, the texture and taste of noodle with sucrose was undesirable for consuming. 4αGTase-treated rice flour appeared to have good potential as a non-sweet cryoprotectant of frozen product. Copyright © 2013 Elsevier B.V. All rights reserved.

Effect of Substituting Purple Rice Flour for Wheat Flour on Physicochemical Characteristics, In Vitro Digestibility, and Sensory Evaluation of Biscuits

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Warinporn Klunklin

2018-01-01

Full Text Available Purple rice flour contains high levels of a number of antioxidant compounds; however, it has seldom been used as an ingredient in bakery products. The aim was to increase the nutritional value of biscuits by adding purple rice flour to a basic wheat flour biscuit. The substitution of purple rice flour in place of wheat flour modified the characteristics of the biscuits in terms of increasing the nutritional values. They contained high fiber, antioxidants, and antioxidant activities, while slightly changing the physical properties such as hardness and spread ratio. The study showed that the protein digestibility increased as the content of the purple rice flour was increased in the biscuit mix. The 100% purple rice flour biscuits had the lowest predicted glycemic index (pGI of all the biscuits. Sensory analysis showed that the overall acceptability of the blended flour biscuits at 25 and 50% substitution levels was slightly less than that of the control biscuits with only 9%; however, the scores were above 5 which means the panelists still liked the biscuits a lot. Overall, the inclusion of purple rice flour in biscuits mix increased crude protein content, protein digestibility, and bioactive compounds with acceptable sensory scores from consumers up to 50% substitution of purple rice.

Heat-assisted aqueous extraction of rice flour for arsenic speciation analysis.

Science.gov (United States)

Narukawa, Tomohiro; Chiba, Koichi

2010-07-28

A versatile heat-assisted pretreatment aqueous extraction method for the analysis of arsenic species in rice was developed. Rice flour certified reference materials NIST SRM1568a and NMIJ CRM 7503-a and a flour made from polished rice were used as samples, and HPLC-ICP-MS was employed for the determination of arsenic species. Arsenite [As(III)], arsenate [As(V)], monomethylarsonic acid (MMAA) and dimethylarsinic acid (DMAA) were detected in NIST SRM, and As(III), As(V) and DMAA were found in NMIJ CRM and the prepared polished rice flour. The sums of the concentrations of all species in each rice flour sample were 97-102% of the total arsenic concentration in each sample.

[Extruded rice flour as a gluten substitute in the poduction of rice bread].

Science.gov (United States)

Clerici, Maria Teresa Pedrosa Silva; El-Dash, Ahmed A

2006-09-01

Research regarding the production of gluten-free bread (GFB) is very important nutritionally, technically and economically speaking, both to celiac patients and to developing countries who import wheat. The main technological problem in the production of GFB is obtaining a gluten substitute that is both inexpensive and capable of retaining gas during bread fermentation and baking. The use of gelatinized starch as an alternative for gluten seems promising. In this project, rice bread was made using pregelatinized extruded rice flour as a gluten substitute. Pre-gelatinized rice flours (PRF) were manufactured in a single screw Brabender extruder, varying extrusion temperature (108-192 degrees C) and the moisture of the raw material (19.2 - 24.8%), and were used in a proportion of 10 g for every 100 g of raw rice flour, in the production of gluten-free bread. Results showed that rice flour extruded at a high temperature (180 degrees) and low moisture content (20%), rendered bread with the best technological characteristics, presenting crust and crumb color similar to those of conventional wheat bread, although with volume and texture not as satisfactory in the same comparison.

Characterization of pre-gelatinized rice and bean flour

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Ana Vânia Carvalho

2013-06-01

Full Text Available The objective of this study was to develop a pre-gelatinized flour using a mixture of broken rice and split beans by thermoplastic extrusion, and to evaluate the physicochemical, nutritional, and technological quality of the final product. The extrusion parameters were maintained using three heating zones with temperatures of 30 ºC, 40 ºC, and 70 ºC; screw speed of 177 rpm; feed rate of 257 g/m, and circular matrix of 3.85 mm. The following characterization analyses were performed: physicochemical, nutritional, water absorption index (WAI, water solubility index (WSI, and paste viscosity. The pre-gelatinized rice and bean flour had an intermediate value of WAI, 7.51 g/g, and high WSI value, 24.61%. Regarding proteins, it was verified an average content of 12.9% in the final product. The amino acid contents found in the pre-gelatinized flour indicate that the mixture has the essential amino acids. It was also found that the pre-gelatinized flour supplies more than 60% of the essential amino acids recommended for children aged one to three years old. The gelatinized flour composed of broken rice and split beans is an alternative to the use of these by-products of the manufacture process of rice and beans to obtain a product with viable technological characteristics and high nutritional value.

Evaluation of rice flour for use in vanilla ice cream.

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Cody, T L; Olabi, A; Pettingell, A G; Tong, P S; Walker, J H

2007-10-01

The effects of varying concentrations (2, 4, and 6%) of 2 types of rice flours (RF 1 and RF 2) on the physicochemical properties and sensory characteristics of vanilla ice cream samples were assessed at different fat levels (0, 4, and 10%) and storage conditions (control vs. heat-shocked). Fat and total solids were measured as well as hardness, viscosity, and melting rate. Eight trained panelists conducted descriptive sensory analyses of the samples at 0 and 7 wk. The 2% rice flour level and to a certain extent the 4% usage level generally improved texture while affecting to a lesser extent the flavor characteristics of the samples compared with the control. The RF 2 generally had a more significant effect than RF 1, especially on the texture attributes. Although the rice flour reduced the negative impact of temperature abuse on textural properties, the samples still deteriorated in textural properties (more icy) under temperature abuse conditions. In addition, rice starch does lower perceived sweetness and can have a "flour flavor" at high usage levels. The use of rice flour appears to be most advantageous for low fat ice cream samples.

Rice starch vs. rice flour: differences in their properties when modified by heat-moisture treatment.

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Puncha-arnon, Santhanee; Uttapap, Dudsadee

2013-01-02

Starch and flour from the same rice grain source (with 20, 25 and 30% moisture content) were exposed to heat-moisture treatment (HMT) at 100 °C for 16 h in order to investigate whether there were differences in their susceptibility to modification by HMT and, if any, to determine the main causes of the differences. HMT had a far greater effect on paste viscosity of flour than of starch. A significant increase in paste viscosity after removal of proteins from HMT flour - as well as images of fast green-stained HMT flour gels - indicated that an important role was played by proteins in affecting properties of the modified samples. Greater effects of HMT on thermal parameters of gelatinization and gel hardness values of flours were observed - more so than those for starches. Following this observation, it was ascertained that components in rice flour other than rice starch granules also underwent alterations during HMT. Copyright © 2012 Elsevier Ltd. All rights reserved.

Influence of grain activation conditions on functional characteristics of brown rice flour.

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Singh, Arashdeep; Sharma, Savita; Singh, Baljit

2017-09-01

Grain activation is a natural processing technique that can be used to produce modified flours without chemical modification. Functional characteristics of brown rice flour as influenced by grain activation time and temperatures were investigated. Germination temperatures at 25 ℃, 30 ℃ and 35 ℃ and time for 12, 24, 36 and 48 h significantly influenced the functional properties of flour with modification of starch, protein and high enzymatic activity. Significant decrease in the bulk density, water absorption and swelling power of brown rice flour was observed in comparison to non-germinated flour. Gel consistency and oil absorption capacity of brown rice flour increased as the grain activation time and temperature were increased. Native flour had lowest emulsion and foaming properties, while increase in grain activation time and temperature enhanced the emulsifying and foaming properties of flour. Paste clarity of native flour was 54% which was reduced to 25.17%; however, increase in germination time and temperature increased the % synersis values of germinated flour. Native flour had least gelation concentration of 12% which increased to 25% after 48 h of germination at 35 ℃. Overall, germination can be used as a natural way to modify the functional properties of brown rice flours for their utilization in variety food products.

Extraction of fumonisins B1 and B2 from white rice flour and their stability in white rice flour, cornstarch, cornmeal, and glucose.

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Kim, Eun-Kyung; Scott, Peter M; Lau, Ben P-Y; Lewis, David A

2002-06-05

To extract fumonisin B1 (FB1) and fumonisin B2 (FB2) from Thai white rice flour, different solvent mixtures, temperatures, pH values, and addition of enzymes or ethylenediaminetetraacetic acid disodium salt (Na2EDTA) were examined. Three extractions with 0.1 M Na2EDTA achieved the highest recoveries. Initial recoveries of fumonisins added to white rice flour, cornstarch, cornmeal, and glucose varied with commodity. Fumonisins disappeared in Thai white rice flour after 12 h, but 55% remained in another white rice flour. With cornstarch 20-30% fumonisins remained after 24 h; only 43% of 14C-labeled FB1 materials extracted from cornstarch was eluted with methanol from an immunoaffinity column. Fumonisins were stable in cornmeal for 24 h but only approximately 50% remained after 30 days. With glucose, 25% of FB1 and FB2 remained 24 h after addition; N-(1-deoxy-D-fructos-1-yl)FB(1) andN-(carboxymethyl)FB(1) were detected in lower amounts than residual FB(1) after 3 months.

Physico-chemical properties of gluten-free pancakes from rice and sweet potato flours.

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Gluten-free pancakes were prepared using rice flour, and rice flour replaced with various amounts, at 10, 20 and 40%, of sweet potato flour. The apparent viscosity of the pancake batter increased with increased sweet potato flour replacement. Texture properties of the cooked pancakes, such as, har...

Effects of Variety and Hydration of Rice Flour on Cake Making Properties

OpenAIRE

長沼, 誠子; NAGANUMA, Seiko

1993-01-01

The pysicochemical characteristics and sensory attributes of rice layer cake were investigated to study the effects of rice variety and rice flour treatment on cake making properties. The rice layer cake were made from rice flour ground from 4 rice varieties (Sasanishiki, Akitakomachi, Kiyonishiki and Akihikari), water, sugar, oil, and baking powder. The treatment of rice frour with water before adding other ingredients improved appearance, texture and palatability of the baking products. The...

Physicochemical properties of gluten-free pancakes from rice and sweet potato flours

Science.gov (United States)

Gluten-free pancakes were prepared using rice flour and rice flour replaced with various amounts, at 10, 20 and 40%, of sweet potato flour. Textural properties of the cooked pancakes, such as hardness and chewiness generally increased with time after cooking, whereas they decreased with increased sw...

Effect of endogenous proteins and lipids on starch digestibility in rice flour.

Science.gov (United States)

Ye, Jiangping; Hu, Xiuting; Luo, Shunjing; McClements, David Julian; Liang, Lu; Liu, Chengmei

2018-04-01

The composition and structure of the food matrix can have a major impact on the digestion. The aim of this work was to investigate the effects of endogenous proteins and lipids on starch digestibility in rice flour, with an emphasis on establishing the underlying physicochemical mechanisms involved. Native long-grain indica rice flour and rice flour with the lipids and/or proteins removed were subjected to a simulated digestion in vitro. A significant increase in starch digestibility was observed after removal of proteins, lipids, or both. The starch digestibility of the rice flour without lipids was slightly lower than that without proteins, even though the proteins content was about 10-fold higher than the lipids content. Microstructural analysis suggested that the proteins and lipids were normally attached to the surfaces of the starch granules in the native rice flour, thus inhibiting their contact with digestive enzymes. Moreover, the proteins and lipids restricted the swelling of the starch granules, which may have decreased their digestion by reducing their surface areas. In addition, amylose-lipid complex was detected in the rice flour, which is also known to slow down starch digestion. These results have important implications for the design of foods with improved nutritional profiles. Copyright © 2018 Elsevier Ltd. All rights reserved.

Characterization of bulk and shear properties of basmati and non-basmati rice flour.

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Jan, Shumaila; Ghoroi, Chinmay; Saxena, Dharmesh Chandra

2018-01-01

Flours are often unstable in relation to their flow performance, which is evident when a free-flowing material ceases to flow and the processing, handling, and production parameters depend on the inherent powder characteristics and their bulk behaviour. The present study was conducted to compare the flowability of basmati and non-basmati rice flour affecting bulk handling, which could be related to its particle size, shape and surface roughness (measured by atomic force microscopy) as well as bulk and shear properties, depending upon the processing conditions. Particle size (171.1-171.9 μm) of both samples was not significantly different. However, the flowability of the non-basmati rice flour was significantly affected by its particle shape (circularity 0.487), surface roughness (124.23 nm) and compressibility (25.32%) in comparison to basmati rice flour (circularity 0.653, surface roughness 113.59 nm and compressibility 21.09%), making it more cohesive than basmati rice flour. Also, basic flow energy was significantly higher in non-basmati flour, thus requiring more energy (147.54 mJ) to flow than basmati rice flour (130.15 mJ). Overall, flowability was analysed by applying three different pressures (3, 6 and 9 kPa), among which non-basmati rice flour was found to be less flowable (flow function coefficient (FFC) 2.33 at 9 kPa) in comparison to basmati (FFC 3.35 at 9 kPa), making bulk handling difficult. This study could be useful in designing processing equipment, hoppers and silos for rice flour handling. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Effects of incorporating germinated brown rice on the antioxidant properties of wheat flour chapatti.

Science.gov (United States)

Gujral, H Singh; Sharma, P; Bajaj, R; Solah, V

2012-02-01

Brown rice after germinating for 24 and 48 h was milled into flour and incorporated in whole wheat flour at a level of 10% to prepare chapattis. The objective was to use chapatti as a delivery vehicle for germinated brown rice. The flour blends and chapattis made from the flour blends were evaluated for their antioxidant properties. Incorporating germinated brown rice flour increased the total phenolic content of the flour blend from 1897 to 2144 µg FAE/g. The total flavonoids content increased significantly from 632.3 to1770.9 µg CAE/g and metal chelating activity significantly increased by 71.62%. Antioxidant activity increased significantly by the addition of brown rice flour and addition of 24- and 48-h germinated brown rice flour further increased the antioxidant activity significantly. The total phenolic content and total flavonoids content decrease significantly in all the blends after baking the flour into chapatti. A decrease of 3% to 29% was observed in the total phenolic content and a decrease of 25% to 42% was observed in the total flavonoids content. However, baking of the flour blends into chapatti increased the reducing power, metal chelating activity by three folds and antioxidant activity from 64% to 104%.

Influence of physicochemical properties of rice flour on oil uptake of tempura frying batter.

Science.gov (United States)

Nakamura, Sumiko; Ohtsubo, Ken'ichi

2010-01-01

The physicochemical properties of rice flour and wheat flour influenced the oil uptake of tempura frying batter. Rice flour was better than wheat flour in the overall quality and crispness of the fried tempura batter. Rice flour resisted oil absorption more than wheat flour, and a higher level of apparent starch amylose and higher consistency/breakdown ratio of the pasting properties led to a lower oil uptake of the batter. Super hard EM10 rice showed the highest apparent amylose content and higher consistency/breakdown ratio than the other flour samples, the batter from EM10 revealing the lowest oil content after frying among all the batters examined. The apparent amylose content, consistency/breakdown ratio and oil absorption index are proposed as useful guides for oil absorption when frying from among the physicochemical properties that influence the oil content of fried batter. Our proposal for the "oil absorption index" could be a simple, although not perfect method for estimating the oil content of batter flour.

Super-fine rice-flour production by enzymatic treatment with high hydrostatic pressure processing

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Kido, Miyuki; Kobayashi, Kaneto; Chino, Shuji; Nishiwaki, Toshikazu; Homma, Noriyuki; Hayashi, Mayumi; Yamamoto, Kazutaka; Shigematsu, Toru

2013-06-01

In response to the recent expansion of rice-flour use, we established a new rice-flour manufacturing process through the application of high hydrostatic pressure (HP) to the enzyme-treated milling method. HP improved both the activity of pectinase, which is used in the enzyme-treated milling method and the water absorption capacity of rice grains. These results indicate improved damage to the tissue structures of rice grains. In contrast, HP suppressed the increase in glucose, which may have led to less starch damage. The manufacturing process was optimized to HP treatment at 200 MPa (40°C) for 1 h and subsequent wet-pulverization at 11,000 rpm. Using this process, rice flour with an exclusively fine mean particle size less than 20 μm and starch damage less than 5% was obtained from rice grains soaked in an enzyme solution and distilled water. This super-fine rice flour is suitable for bread, pasta, noodles and Western-style sweets.

Effect of Hydrothermal Treatment on the Physicochemical, Rheological, and Oil-Resistant Properties of Rice Flour

Science.gov (United States)

Rice flour was thermo-mechanically modified by steam jet-cooking and the physico-chemical and rheological properties of the resulting product were characterized. Then, its performance in frying batters was evaluated as an oil barrier. Compared to native rice flour, the steam jet-cooked rice flour ...

Decontamination effect of milling by a jet mill on bacteria in rice flour.

Science.gov (United States)

Sotome, Itaru; Nei, Daisuke; Tsuda, Masuko; Mohammed, Sharif Hossen; Takenaka, Makiko; Okadome, Hiroshi; Isobe, Seiichiro

2011-06-01

The decontamination effect of milling by a jet mill was investigated by counting the number of bacteria in brown and white rice flour with mean particle diameters of 3, 20, and 40µm prepared by the jet mill. In the jet mill, the particles are crushed and reduced in size by the mechanical impact caused by their collision. Although the brown and white rice grains were contaminated with approximately 10(6) and 10(5) CFU/g bacteria, the microbial load of the rice flour decreased as the mean particle diameter decreased, ultimately decreasing to approximately 104 and 103 CFU/g in the brown and white rice flour. The temperature and pressure changes of the sample were not considered to have an effect on reducing the bacterial count during the milling. Hence, it was thought that the rice flour was decontaminated by other effects.

Particle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties.

Science.gov (United States)

de la Hera, Esther; Gomez, Manuel; Rosell, Cristina M

2013-10-15

Rice flour is becoming very attractive as raw material, but there is lack of information about the influence of particle size on its functional properties and starch digestibility. This study evaluates the degree of dependence of the rice flour functional properties, mainly derived from starch behavior, with the particle size distribution. Hydration properties of flours and gels and starch enzymatic hydrolysis of individual fractions were assessed. Particle size heterogeneity on rice flour significantly affected functional properties and starch features, at room temperature and also after gelatinization; and the extent of that effect was grain type dependent. Particle size heterogeneity on rice flour induces different pattern in starch enzymatic hydrolysis, with the long grain having slower hydrolysis as indicated the rate constant (k). No correlation between starch digestibility and hydration properties or the protein content was observed. It seems that in intact granules interactions with other grain components must be taken into account. Overall, particle size fractionation of rice flour might be advisable for selecting specific physico-chemical properties. Copyright © 2013. Published by Elsevier Ltd.

[Development of bakery products for greater adult consumption based on wheat and rice flour].

Science.gov (United States)

Reyes Aguilar, María José; Palomo, Patricia de; Bressani, Ricardo

2004-09-01

The present investigation was developed as a contribution to Guatemalan's elderly food and nutrition. Its main objective was to evaluate the chemical, nutritional and sensory quality of bread prepared from the partial substitution of wheat flour with rice flour. Wheat flour substitutions with rice flour in the order of 15, 20, 30, 40, 50 and 60% were evaluated. Differences with the control (100% wheat bread) were found during the process of preparation, as well as texture, volume, height, weight and specific volume. Important effects in dough handling were noted specifically in the 40, 50 and 60% rice bread. Thus, a sandy texture was found in breads of higher rice levels. The bread protein quality increased with the level of substitution; however the protein quality difference between the wheat bread and the bread with 60% rice flour did not achieve statistical significance. Based on a statistical analysis of the physical properties the bread with 30 and 40% rice flour was selected, and through a preference test between these last two, the 30% rice flour bread was selected as the sample best suited to the present study's purposes. This bread was not different to wheat bread in many nutritional parameters, although in others it showed to be superior. Each serving size of bread has a weight of 80 grams (2 slices) that contributes adequate quantity of calories, protein and sodium, although a little less dietary fiber than 100% wheat bread.

Tailoring rice flour structure by rubbery milling for improved gluten-free baked goods.

Science.gov (United States)

Brütsch, Linda; Tribolet, Liliane; Isabettini, Stéphane; Soltermann, Patrick; Baumann, Andreas; Windhab, Erich J

2018-05-10

Ever-growing demand for gluten-free products calls for the development of novel food processing techniques to widen the range of existing baked goods. Extensive research has been targeted towards recipe optimization, widely neglecting the tailoring potential of process-induced structuring of gluten-free raw materials. Herein, we address this shortcoming by demonstrating the potential of rubbery milling for the generation of structure and techno-functionality in breads obtained from a variety of rice flour types. Moisture and temperature induced state transitions during milling were exploited to tailor the physicochemical properties of the flour. Moisture addition during conditioning of the different rice varieties and milling in the rubbery state considerably decreased starch damage due to more gentle disintegration. The degree of starch damage dictated the water absorption capacity of the rice flour types. Flour types with reduced starch damage upon milling offered lower dough densities, yielding bread loafs with a higher volume and better appearance. The choice of rice variety enables fine-tuning of the final product quality by influencing the dough viscoelasticity, which defines the final loaf volume. Whole grain rice flour dramatically increased the loaf volume, whilst simultaneously offering nutritional benefits. Combining the proposed functionalised flour types with current and future advances in product recipes paves the way towards optimised gluten-free goods.

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...

Elaboration of gluten free cupcakes from xanthosoma flours, taro, rice, cassava and their mixtures

International Nuclear Information System (INIS)

Quiros Alpizar, Silvia Maria

2013-01-01

The effect of taro flour, xanthosoma, cassava and rice, their possible mixtures and two different percentages of egg protein in cupcakes with total substitution of wheat flour are studied. Flours of xanthosoma and taro were elaborated and have utilized flours of cassava and rice existing in market. The moisture was evaluated and found that taro flour presents a lower water content compared to rice flour, xanthosoma and cassava in all flours. 22 formulations of cupcakes were elaborated using the flours (100% substitutions), flour mixture (substitution 50:50 of each flour) and wheat as control, also the egg content (standard content to egg and lower content to egg), to analyze their sensory characteristics and consumer preferences. The study data was carried out with two independents groups of people, a trained panel that has conducted the descriptive analysis and a consumer group that has made the study of acceptance. An analysis of variance was applied to data, test Fisher LSD and external preference mapping, an analysis of ''cluster '' for proof of acceptance, with witch were identified the three consumer groups, composed by 19, 51, 35 people. All three groups have preferred the control samples with wheat in groups 2 and 3 cupcakes with rice-cassava with content standard and less content of egg, and cassava with less egg, have showed without significant differences in preference (p [es

Physical-chemical characterization of pre-cooked mixed rice flour and barley bagasse

Directory of Open Access Journals (Sweden)

Diego Palmiro Ramirez Ascheri

2016-04-01

Full Text Available The extrusion processing parameters, chemical composition and water content of the flour mixture may affect the structure of rice flour, leading to products with different rheological behavior and hygroscopicity. Therefore, this work aimed to study the rheological properties and water adsorption of mixed flours of broken rice and barley bagasse obtained by extrusion cooking. Samples were prepared from a mixture of grits/bagasse between 82/18 and 73/27 (w/w with water content between 18.04 and 26.96%, using a single screw extruder. The rheological properties of the extruded flour were determined by a rapid viscosity analyzer to evaluate the cooking profile of the pastes by observing the pasting temperature, maximum viscosity, breakdown and retrogradation. The adsorption process was performed by weighing the samples stored at temperatures of 25, 30, 35 and 45 °C with water activity between 0.112 and 0.973. The isotherms were fitted using the following mathematical models: Halsey, Oswin, Smith, GAB and Peleg. The extruded composite flours were characterized by their lack of initial viscosity. The pasting temperature (40-67 °C, maximum viscosity (690-1146 cP, breakdown viscosity (0-175 cP and retrogradation (613-1382 cP were lower than for raw rice flour. The Peleg equation fitted well to the water adsorption data and can be used to represent the sigmoidal type II shape of the water adsorption isotherms for the extruded mixed flours from rice grits and barley bagasse.

Effects of the components in rice flour on thermal radical generation under microwave irradiation.

Science.gov (United States)

Lin, Lufen; Huang, Luelue; Fan, Daming; Hu, Bo; Gao, Yishu; Lian, Huizhang; Zhao, Jianxin; Zhang, Hao; Chen, Wei

2016-12-01

The relationships between radical generation under microwave irradiation and the components of various types of rice flour were investigated. Electron paramagnetic resonance (EPR) spectroscopy was used to characterize the radicals found in rice flour samples. The EPR spectra revealed that several types of radical (carbon-centered, tyrosyl and semiquinone) were localized in the starch and protein fractions of the rice flour. The signal intensity of the free radicals was observed to increase exponentially with increasing microwave power and residence time. The rice bran samples exhibited the greatest free radical signal intensity, followed by the brown rice samples and the white rice samples. This finding was consistent for both the native and the microwaved samples. The ratio of rice starch to rice protein also played an important role in the generation of radicals. Copyright © 2016 Elsevier B.V. All rights reserved.

X-ray photoelectron spectroscopic analysis of rice kernels and flours: Measurement of surface chemical composition.

Science.gov (United States)

Nawaz, Malik A; Gaiani, Claire; Fukai, Shu; Bhandari, Bhesh

2016-12-01

The objectives of this study were to evaluate the ability of X-ray photoelectron spectroscopy (XPS) to differentiate rice macromolecules and to calculate the surface composition of rice kernels and flours. The uncooked kernels and flours surface composition of the two selected rice varieties, Thadokkham-11 (TDK11) and Doongara (DG) demonstrated an over-expression of lipids and proteins and an under-expression of starch compared to the bulk composition. The results of the study showed that XPS was able to differentiate rice polysaccharides (mainly starch), proteins and lipids in uncooked rice kernels and flours. Nevertheless, it was unable to distinguish components in cooked rice samples possibly due to complex interactions between gelatinized starch, denatured proteins and lipids. High resolution imaging methods (Scanning Electron Microscopy and Confocal Laser Scanning Microscopy) were employed to obtain complementary information about the properties and location of starch, proteins and lipids in rice kernels and flours. Copyright © 2016. Published by Elsevier Ltd.

Cultivar difference in physicochemical properties of starches and flours from temperate rice of Indian Himalayas.

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Mir, Shabir Ahmad; Bosco, Sowriappan John Don

2014-08-15

Starch and flour of seven temperate rice cultivars grown in Himalayan region were evaluated for composition, granule structure, crystallinity, Raman spectrometry, turbidity, swelling power, solubility, pasting properties and textural properties. The rice cultivars showed medium to high amylose content for starch (24.69-32.76%) and flour (17.78-24.86%). SKAU-382 showed the highest amount of amylose (32.76%). Rice starch showed polyhedral granule shapes and differences in their mean granule size (2.3-6.5 μm) were noted among the samples. The starch and flour samples showed type A-pattern with strong reflection at 15, 18, and 23. Pasting profile and textural analysis of rice starch and flour showed that all the cultivars differences, probably due to variation in amylose content. The present study can be used for identifying differences between rice genotypes for starch and flour quality and could provide guidance to possible industries for their end use. Copyright © 2014 Elsevier Ltd. All rights reserved.

Effects of Different Grinding Methods on Morphological, Textural Properties and Pasting Profiles of MR220 Rice Flour

International Nuclear Information System (INIS)

Noorlaila Ahmad; Asmeda Rajab; Norziah Mohd Hani

2016-01-01

Three different grinding techniques (dry, semi-wet, and wet) were employed in rice flour production. Investigation on the effects of the grinding techniques on starch damage percentage, particle size distribution, pasting profiles, morphological and textural properties of rice flours produced were evaluated. Wet grinding resulted in significantly (p<0.05) has lower percentage of damaged starch (3.24 %) than other grinding methods. Morphological studies (microscopy and particle size analysis) have reflected significant differences among rice flours granule shapes. The granules displaying different shapes of polygonal, round and angular forms, with some as an individual granule while others tend to attached together. Wet grinding technique also yielded flour that exhibit significantly (p<0.05) with higher gel hardness (16.62 g). Pasting profiles showed that pasting temperature for rice flour produce using these three grinding methods varied between 80.15 - 80.42 degree Celcius. Results revealed that the three grinding techniques clearly affected the physicochemical properties of rice flour. The results from this study play an important role in the selection criteria of rice flour with desirable pasting and textural properties for manufacturing rice-based product. (author)

Iron bioavailability in Wistar rats fed with fortified rice by Ultra Rice technology with or without addition of yacon flour (Smallanthus sonchifolius).

Science.gov (United States)

Della Lucia, Ceres M; Vaz Tostes, Maria das Graças; Silveira, Carlos Mário M; Bordalo, Lívia A; Rodrigues, Fabiana C; Pinheiro-Sant'Ana, Helena Maria; Martino, Hércia S D; Costa, Neuza Maria B

2013-03-01

This study aimed to evaluate iron (Fe) bioavailability in Wistar rats fed with rice fortified with micronized ferric pyrophosphate (FP) by Ultra Rice (UR) technology with or without addition of yacon flour as a source of 7.5% of fructooligosaccharides (FOS). Diets were supplied with 12 mg iron/kg from the following sources: ferrous sulfate (FS - control diet), fortified rice with micronized ferric pyrophosphate (Ultra Rice) (UR diet), ferrous sulfate + yacon flour (FS + Y diet) or Ultra Rice + yacon flour (UR + Y diet). Blood samples were collected at the end of depletion and repletion stages for determination of hemoglobin concentration and calculation of the relative biological value (RBV). Also, the content of short chain fatty acids (SCFA) (acetic, propionic and butyric acids) from animals' stools and caecum weight were determined. The UR diet showed high iron bioavailability (RBV = 84.7%). However, the addition of yacon flour in the diet containing fortified rice (UR + Y diet) decreased RBV (63.1%) significantly below the other three groups (p flour showed higher acetic acid values compared to those who did not. In conclusion, fortified UR with micronized ferric pyrophosphate showed high iron bioavailability but the addition of yacon flour at 7.5% FOS reduced iron bioavailability despite increased caecum weight and SCFA concentration.

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.

Quality assessment of noodles made from blends of rice flour and canna starch.

Science.gov (United States)

Wandee, Yuree; Uttapap, Dudsadee; Puncha-arnon, Santhanee; Puttanlek, Chureerat; Rungsardthong, Vilai; Wetprasit, Nuanchawee

2015-07-15

Canna starch and its derivatives (retrograded, retrograded debranched, and cross-linked) were evaluated for their suitability to be used as prebiotic sources in a rice noodle product. Twenty percent of the rice flour was replaced with these tested starches, and the noodles obtained were analyzed for morphology, cooking qualities, textural properties, and capability of producing short-chain fatty acids (SCFAs). Cross-linked canna starch could increase tensile strength and elongation of rice noodles. Total dietary fiber (TDF) content of noodles made from rice flour was 3.0% and increased to 5.1% and 7.3% when rice flour was replaced with retrograded and retrograded debranched starches, respectively. Cooking qualities and textural properties of noodles containing 20% retrograded debranched starch were mostly comparable, while the capability of producing SCFAs and butyric acid was superior to the control rice noodles; the cooked noodle strips also showed fewer tendencies to stick together. Copyright © 2015 Elsevier Ltd. All rights reserved.

Studies on the Ecological Adaptability of Growing Rice with Floating Bed on the Dilute Biogas Slurry

Science.gov (United States)

Du, Qi; Cheng, Bowen; Liao, Zhiqi; Sun, Chengcheng

2016-01-01

This study aimed to explore the ecological adaptability and the possibility of growing rice with floating bed on the dilute biogas slurry. The results of the experiments show that the growth stage, rice plant height, and rice yield and quality were significantly affected by multiple dilutions; rice plants cultivated with 45 multiple dilutions had better ecological adaptability than others. In the 45 multiple dilutions' group, the yield of rice was 13.3 g/bucket (8 rice plants), milled rice rate was 63.1%, and the content of crude protein in the rice was 6.3%. The concentrations of heavy metals in the rice cultivated with 30 multiple dilutions' slurry, such as total lead, cadmium, mercury, chromium, and arsenic, were all below the national standard. The study shows that it is possible and safe to cultivate rice plants with no soil but diluted biogas slurry. In the experiments, the yield, milled rice rate, and crude protein of the rice cultivated with slurry were not as much as those of rice cultivated with regular way in soil. This study provides the basic theoretical support for the development of biogas projects and the potential achievement of organic farming in special agricultural facilities and circular economy. PMID:27882324

Studies on the Ecological Adaptability of Growing Rice with Floating Bed on the Dilute Biogas Slurry.

Science.gov (United States)

Kang, Qun; Li, Rui; Du, Qi; Cheng, Bowen; Liao, Zhiqi; Sun, Chengcheng; Li, Zhaohua

2016-01-01

This study aimed to explore the ecological adaptability and the possibility of growing rice with floating bed on the dilute biogas slurry. The results of the experiments show that the growth stage, rice plant height, and rice yield and quality were significantly affected by multiple dilutions; rice plants cultivated with 45 multiple dilutions had better ecological adaptability than others. In the 45 multiple dilutions' group, the yield of rice was 13.3 g/bucket (8 rice plants), milled rice rate was 63.1%, and the content of crude protein in the rice was 6.3%. The concentrations of heavy metals in the rice cultivated with 30 multiple dilutions' slurry, such as total lead, cadmium, mercury, chromium, and arsenic, were all below the national standard. The study shows that it is possible and safe to cultivate rice plants with no soil but diluted biogas slurry. In the experiments, the yield, milled rice rate, and crude protein of the rice cultivated with slurry were not as much as those of rice cultivated with regular way in soil. This study provides the basic theoretical support for the development of biogas projects and the potential achievement of organic farming in special agricultural facilities and circular economy.

Physical Characteristics of White Sweet Potato (Ipomoea batatas L.), Rice (Oryza sativa L.), and Tapioca (Manihot esculenta) Flours - Based Seasoning Composite Flour

Science.gov (United States)

Alfani, NNA; Ishartani, D.; Anam, C.; Praseptiangga, D.; Manuhara, G. J.

2017-04-01

The objective of this study was to determine the physical characteristics of seasoning composite flour that made from white sweet potato, rice, and tapioca flours, and determined the best formula of seasoning composite flour. A completely randomized design (CRD) with formula as the single factor was used. The data were analyzed by one-way ANOVA method and followed by Duncan Multiple Range Test (DMRT) at significance 5% if there was a significant difference. The best formula of seasoning composite flour was 30% tapioca flour, 30% rice flour, and 40% white sweet potato flour. The physical characteristics of the best formula were 5.689 ml/g of swelling power, 2.681 g/g of water absorption capacity, 0.887 ml/g of oil absorption capacity, and 22.03% cooking loss. Physical characteristics of the best seasoning composite flour were significantly different from the commercial seasoning flour and showed a better cooking loss, oil absorption capacity, and swelling power than commercial seasoning flour.

The effect of moisture content on physicochemical properties of extruded waxy and non-waxy rice flour.

Science.gov (United States)

Jongsutjarittam, Ornpicha; Charoenrein, Sanguansri

2014-12-19

The properties of waxy rice flour (WRF) and non-waxy rice flour (RF) were modified using an extrusion process with different feeding material moisture contents. WRF was more affected by the thermomechanical stress from extrusion; consequently, it had a lower glass transition temperature but higher water solubility index (WSI) indicating higher molecular degradation than extruded RF. The lower moisture content of the feeding flour caused more severe flour damage (coarser surface of the extruded flour) and lowered relative crystallinity compared to higher moisture content processing. Moreover, low moisture content processing led to complete gelatinization, whereas, partial gelatinization occurred in the higher moisture content extrusion. Consequently, the extruded flours had a lower peak viscosity and gelatinization enthalpy but a higher water absorption index and WSI than native flour. In conclusion, the rice flour type and the moisture content of the extrusion feeding flour affected the physicochemical properties of the extruded flour. Copyright © 2014 Elsevier Ltd. All rights reserved.

Studies on the effect of brown rice and maize flour on the quality of bread

OpenAIRE

Islam, M.Z; Shams, M.

2011-01-01

Breads were prepared with various combinations of maize, brown rice and wheat flours in the basic formulation of bread. The baking properties and chemical composition of bread were evaluated and analysed, respectively. The bread volume decreased, where as bread weight and moisture content increased with the increasing level of maize and brown rice flour. The crumb and crust colour of breads were improved with addition of 8% maize and 8% brown rice flour in bread formulation. The protein conte...

Milling of rice grains: effects of starch/flour structures on gelatinization and pasting properties.

Science.gov (United States)

Hasjim, Jovin; Li, Enpeng; Dhital, Sushil

2013-01-30

Starch gelatinization and flour pasting properties were determined and correlated with four different levels of starch structures in rice flour, i.e. flour particle size, degree of damaged starch granules, whole molecular size, and molecular branching structure. Onset starch-gelatinization temperatures were not significantly different among all flour samples, but peak and conclusion starch-gelatinization temperatures were significantly different and were strongly correlated with the flour particle size, indicating that rice flour with larger particle size has a greater barrier for heat transfer. There were slight differences in the enthalpy of starch gelatinization, which are likely associated with the disruption of crystalline structure in starch granules by the milling processes. Flours with volume-median diameter ≥56 μm did not show a defined peak viscosity in the RVA viscogram, possibly due to the presence of native protein and/or cell-wall structure stabilizing the swollen starch granules against the rupture caused by shear during heating. Furthermore, RVA final viscosity of flour was strongly correlated with the degree of damage to starch granules, suggesting the contribution of granular structure, possibly in swollen form. The results from this study allow the improvement in the manufacture and the selection criteria of rice flour with desirable gelatinization and pasting properties. Copyright © 2012 Elsevier Ltd. All rights reserved.

Germination conditions affect selected quality of composite wheat-germinated brown rice flour and bread formulations.

Science.gov (United States)

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

2010-08-01

Brown rice has been reported to be more nutritious after germination. Germinated brown rice flours (GBRFs) from different steeping conditions (in distilled water [DI, pH 6.8] or in a buffer solution [pH 3] for either 24 or 48 h at 35 degrees C) were evaluated in this study. GBRF obtained from brown rice steeped at pH 3 for 48 h contained the highest amount of free gamma aminobutyric acid (GABA; 67 mg/100 g flour). The composite flour (wheat-GBRF) at a ratio of 70 : 30 exhibited significantly lower peak viscosity (PV) (56.99 - 132.45 RVU) with higher alpha-amylase activity (SN = 696 - 1826) compared with those of wheat flour (control) (PV = 136.46 RVU and SN = 1976). Bread formulations, containing 30% GBRF, had lower loaf volume and greater hardness (P rice flour (BRF). Acceptability scores for aroma, taste, and flavor of breads prepared with or without GBRFs (30% substitution) were not significantly different, with the mean score ranging from 6.1 (like slightly) to 7 (like moderately). Among the bread formulations containing GBRF, the one with GBRF prepared after 24 h steeping at pH 3 had a slightly higher (though not significant) overall liking score (6.8). This study demonstrated that it is feasible to substitute wheat flour with up to 30% GBRF in bread formulation without negatively affecting sensory acceptance. Practical Application: Our previous study revealed that flours from germinated brown rice have better nutritional properties, particularly gamma-aminobutyric acid (GABA), than the nongerminated one. This study demonstrated feasibility of incorporating up to 30% germinated brown rice flour in a wheat bread formulation without negatively affecting sensory acceptance. In the current United States market, this type of bread may be sold as frozen bread which would have a longer shelf life. Further study is thus needed.

Comparative Study of the Phytoprostane and Phytofuran Content of indica and japonica Rice (Oryza sativa L.) Flours.

Science.gov (United States)

Pinciroli, M; Domínguez-Perles, R; Abellán, A; Guy, A; Durand, T; Oger, C; Galano, J M; Ferreres, F; Gil-Izquierdo, A

2017-10-11

Phytoprostanes and phytofurans (PhytoPs and PhytoFs, respectively) are nonenzymatic lipid peroxidation products derived from α-linolenic acid (C18:3 n-3), considered biomarkers of oxidative degradation in plant foods. The present work profiled these compounds in white and brown grain flours and rice bran from 14 rice cultivars of the subspecies indica and japonica by ultrahigh performance liquid chromatography coupled to electrospray ionization and triple quadrupole mass spectrometry. For PhytoPs, the average concentrations were higher in rice bran (0.01-9.35 ng g -1 ) than in white and brown grain flours (0.01-1.17 ng g -1 ). In addition, the evaluation of rice flours for the occurrence PhytoFs evidenced average values 1.77, 4.22, and 10.30 ng g -1 dw in rice bran, brown grain flour, and white grain flour, respectively. A significant correlation was observed between total and individual compounds. The concentrations retrieved suggest rice bran as a valuable source of PhytoPs and PhytoFs that should be considered in further studies on bioavailability and bioactivity of such compounds.

Effect of fertiliser on functional properties of flour from four rice varieties grown in Sri Lanka.

Science.gov (United States)

Gunaratne, Anil; Sirisena, Nihal; Ratnayaka, Upul Kumari; Ratnayaka, Jennet; Kong, Xiangli; Vidhana Arachchi, Lal Peruma; Corke, Harold

2011-05-01

Fertiliser is an essential agro-chemical input in modern rice farming. Fertiliser affects the grain quality and yield of rice. Although much research has been carried out to investigate the influence of fertiliser (recommended NPK addition) on yield and quality of rice grain, little is known about the effect of fertiliser on thermal, pasting, gelling and retrogradation properties of rice flour. The aim of this study was to investigate the influence of recommended fertilisation on functional properties of rice flour from four popular high yielding rice varieties grown in Sri Lanka. Fertiliser (recommended NPK addition) increased the protein content but reduced the apparent amylose content in rice flour except in BG 357. Swelling power and amylose leaching were decreased by fertilizer. [corrected] Pasting onset temperature, cold paste viscosity and setback were increased but peak viscosity and granular breakdown decreased. In response to the fertiliser application, gelatinisation peak temperature was reduced in all varieties except BG 300. However, compared to pasting properties, gelatinisation parameters were not much affected by fertilisation. The extent of amylopectin retrogradation was decreased by fertiliser in BG 305 and BG 352 but unchanged in the other two varieties. Except in BG 305, fertiliser reduced the gel hardness of rice flour but increased the gel cohesiveness. It is apparent that the increased protein and reduced amylose content caused by fertiliser affect the functional properties of rice flour. Copyright © 2011 Society of Chemical Industry.

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.

Effect of Flour Concentration and Retrogradation Treatment on Physical Properties of Instant Sinlek Brown Rice

OpenAIRE

Supat Chaiyakul; Direk Sukkasem; Patnachapa Natthapanpaisith

2016-01-01

Sinlek rice flour beverage or instant product is a dietary supplement for dysphagia, or difficulty swallowing. It is also consumed by individuals who need to consume supplements to maintain their calorific needs. This product provides protein, fat, iron, and a high concentration of carbohydrate from rice flour. However, the application of native flour is limited due to its high viscosity. Starch modification by controlling starch retrogradation was used in this study. The research studies the...

Sorption Isotherm Modelling Of Fermented Cassava Flour by Red Yeast Rice

Science.gov (United States)

Cahyanti, M. N.; Alfiah, M. N.; Hartini, S.

2018-04-01

The objective of the study is to determine the characteristic of moisture sorption isotherm from fermented cassava flour by red yeast rice using various modeling. This research used seven salt solutions and storage temperature of 298K, 303K, and 308K. The models used were Brunauer-Emmet-Teller (BET), Guggenheim-Anderson-de Boer (GAB) and Caurie model. The monolayer moisture content was around 4.51 – 5.99% db. Constant related to absorption heat in the multilayer area of [GAB model was around 0.86-0,91. Constant related to absorption heat in the monolayer area of GAB model was around 4.67-5.97. Constant related to absorption heat in the monolayer area of BET model was around 4.83-7.04. Caurie constant was around 1.25-1.59. The equilibrium and monolayer moisture content on fermented cassava flour by red yeast rice was decreasing as increasing temperature. GAB constant value indicated that the process of moisture absorption on the fermented cassava flour by red yeast rice categorized in type II.

Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality.

Science.gov (United States)

Mancebo, Camino M; Merino, Cristina; Martínez, Mario M; Gómez, Manuel

2015-10-01

Gluten-free bread production requires gluten-free flours or starches. Rice flour and maize starch are two of the most commonly used raw materials. Over recent years, gluten-free wheat starch is available on the market. The aim of this research was to optimize mixtures of rice flour, maize starch and wheat starch using an experimental mixture design. For this purpose, dough rheology and its fermentation behaviour were studied. Quality bread parameters such as specific volume, texture, cell structure, colour and acceptability were also analysed. Generally, starch incorporation reduced G* and increased the bread specific volume and cell density, but the breads obtained were paler than the rice flour breads. Comparing the starches, wheat starch breads had better overall acceptability and had a greater volume than maize-starch bread. The highest value for sensorial acceptability corresponded to the bread produced with a mixture of rice flour (59 g/100 g) and wheat starch (41 g/100 g).

Comparative studies on flour proximate compositions and functional properties of selected Pakistani rice varieties

International Nuclear Information System (INIS)

Jamal, S.; Qazi, I.M.; Ahmed, I.

2016-01-01

The aim of this study was to evaluate the proximate and functional properties of flours obtained from various rice varieties, i.e., Super Basmati Shaheen, Super Basmati Kainat, Super Fine, JP5, Basmati 385, Fakhr-e-Malakand grown in different areas of Pakistan. Moisture content, ash content, crude protein, crude fat, water absorption index, water solubility and swelling power varied significantly (P<0.05) from each other. Moisture content, ash content, crude protein and crude fat of rice flour ranged from 5.46-7.08 percentage, 0.48-1.23 percentage, 8.02-9.85 percentage and 0.43-1.5 percentage, respectively. While, functional properties such as water absorption index, water solubility index and swelling power were found in the range of 5.38-6.26 (g/g), 1.95-4.94 percentage and 5.74-7.64 (g/g), respectively. The results showed that the functional properties of rice flour were greatly influenced by the compositional variations of various rice varieties. (author)

Effects of Dry-Milling and Wet-Milling on Chemical, Physical and Gelatinization Properties of Rice Flour

Directory of Open Access Journals (Sweden)

Jitranut Leewatchararongjaroen

2016-09-01

Full Text Available Rice flour from nine varieties, subjected to dry- and wet-milling processes, was determined for its physical and chemical properties. The results revealed that milling method had an effect on properties of flour. Wet-milling process resulted in flour with significantly lower protein and ash contents and higher carbohydrate content. Wet-milled flour also tended to have lower lipid content and higher amylose content. In addition, wet-milled rice flour contained granules with smaller average size compared to dry-milled samples. Swelling power at 90 °C of wet-milled samples was higher while solubility was significantly lower than those of dry-milled flour. Dry milling process caused the destruction of the crystalline structure and yielded flour with lower crystallinity compared to wet-milling process, which resulted in significantly lower gelatinization enthalpy.

Application of slurry nebulization to trace elemental analysis of some biological samples by inductively coupled plasma mass spectrometry

International Nuclear Information System (INIS)

Mochizuki, T.; Sakashita, A.; Iwata, H.; Ishibashi, Y.; Gunji, N.

1991-01-01

The application of slurry nebulization/inductively coupled plasma mass spectrometry (ICP-MS) to trace elemental analysis of biological samples has been investigated. Three standard samples of the National Institute of Standards and Technology (NIST) were dispersed in 1% aqueous Triton X-100 solution by grinding with a planetary micronizing mill. The resulting slurries were nebulized into an ICP without any additional treatments. The 1% (m/v) slurry of the NIST bovine liver showed no significant influence on cone blockage and signal suppression/enhancement. Detection limit, precision and accuracy were discussed for the determination of 24 elements of interest in bovine liver, rice flour and pine needles. Detection limits ranged from 0.0001 μg g -1 for U to 0.52 μg g -1 for Zn at the effective integrating time of 10 s. For high mass elements, low blank values were obtained, yielding excellent limits ( -1 ). Acceptable accuracy and precision were obtained for most of the elements in the NIST bovine liver and rice flour, even for the volatile elements, such as As, Se and Br. However, relatively poor accuracy was obtained for the analysis of pine needles. (orig.)

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.

Effect of gluten, egg and soy proteins on the rheological and thermo-mechanical properties of wholegrain rice flour.

Science.gov (United States)

Pătraşcu, Livia; Banu, Iuliana; Vasilean, Ina; Aprodu, Iuliana

2017-03-01

The effect of protein addition on the rheological, thermo-mechanical and baking properties of wholegrain rice flour was investigated. Gluten, powdered eggs and soy protein concentrate were first analyzed in terms of rheological properties, alone and in admixture with rice flour. The temperature ramp tests showed clear differences in the rheological behavior of the batters supplemented with different proteins. The highest thermal stability was observed in case of soy protein samples. Frequency sweep tests indicated significant improvements of the rheological properties of rice flour supplemented with 15% gluten or soy proteins. The thermo-mechanical tests showed that, due to the high fat contents and low level of free water, the dough samples containing powdered eggs exhibited the highest stability. Addition of gluten resulted in a significant decrease of the dough development time, whereas samples with powdered eggs and soy proteins were more difficult to hydrate. The incorporation of proteins into the rice flour-based dough formulations significantly affected starch behavior by decreasing the peak consistency values. Concerning the quality of the rice flour-based breads, soy protein addition resulted in lighter crumb color and increased texture attributes, samples with gluten had better resilience and adhesiveness, whereas breads with egg protein were less brittle.

Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta.

Science.gov (United States)

Ferreira, Sila Mary Rodrigues; de Mello, Ana Paula; de Caldas Rosa dos Anjos, Mônica; Krüger, Cláudia Carneiro Hecke; Azoubel, Patrícia Moreira; de Oliveira Alves, Márcia Aurelina

2016-01-15

The aim of this study was to evaluate the use of mixture of sorghum-rice-corn flour and potato starch in the development of gluten-free pasta for celiac disease patients. The experiment was designed according to simplex-lattice method and different types of gluten-free flours were used, such as sorghum, rice, corn, and potato starch. The fifteen formulations were subjected to sensory analysis (Mixed Structured Scale - MSS) and seven formulations were selected in respect to taste and grittiness. These formulations were subjected to Quantitative Descriptive Analysis (QDA), which evaluated the attributes: appearance, color, odor, hardness, elasticity, stickiness, grittiness, taste, residual bitterness and overall quality. Results showed significant difference in appearance, color and hardness. The formulations that showed the best sensory results were submitted to chemical analysis and cooking quality of pasta. It was observed that the best results for mixing is sorghum flour, rice flour and potato starch. Copyright © 2015 Elsevier Ltd. All rights reserved.

Physical properties and FTIR analysis of rice-oat flour and maize-oat flour based extruded food products containing olive pomace.

Science.gov (United States)

Ying, DanYang; Hlaing, Mya Myintzu; Lerisson, Julie; Pitts, Keith; Cheng, Lijiang; Sanguansri, Luz; Augustin, Mary Ann

2017-10-01

Olive pomace, a waste stream from olive oil processing, was fractionated by centrifugation to obtain a supernatant and a flesh-enriched fraction, and freeze dried to obtain a powder. The dried supernatant contained 5.8% moisture, 4.8% protein, 3.5% fat, 3.5% ash, 82.4% carbohydrate (including 17.2% dietary fiber) and polyphenols (2970mg gallic acid equivalents (GAE)/100g). The dried flesh-enriched fraction, contained 5.9% moisture, 13.4% protein, 14.2% fat, 3.5% ash, 63.1% carbohydrate (including 42.7% dietary fiber) and polyphenols (1960mg GAE/100g). The extruded products using rice-oat flour or maize-oat flour mixtures as the base were formulated to contain 5% or 10% olive pomace fractions (dry basis). The extruded products with added olive pomace fractions has higher fiber (2-7g/100g) and polyphenol contents (67-161mg GAE/100g) compared to the corresponding mixtures of rice-oat flour base (0.92g/100g fiber, 20mg GAE/100g) or maize-oat flour base (3.2g/100g fiber, 20mg GAE/100g) without olive pomace fractions. Addition of olive pomace fractions reduced the die pressure and specific mechanical energy during extrusion and resulted in lower radial expansion in the extruded product. The impact of the addition of olive pomace fraction on physical characteristics of the extruded product is higher for rice-oat flour base than maize-oat flour base. The underlining mechanism was explained by FTIR analysis. FTIR showed that there were significant changes in the carbohydrate components and the structure of the proteins on extrusion, with consequent effects on the expansion and density of the extruded product. This study showed the feasibility of preparing fiber and polyphenol enriched extruded products by incorporation of olive pomace. This shows the potential of recovery and diversion of edible components from waste streams of olive oil processing for formulation of extruded products. Copyright © 2017 Elsevier Ltd. All rights reserved.

Physicochemical Characteristics of Artificial Rice from Composite Flour: Modified Cassava Starch, Canavalia ensiformis and Dioscorea esculenta

Science.gov (United States)

Sumardiono, Siswo; Pudjihastuti, Isti; Handayani, Noer Abyor; Kusumayanti, Heny

2018-02-01

Indonesia is the third largest country on the global paddy rice production and also considered as a rice importer. Even, Indonesia has the biggest per capita consumption of paddy rice (140 kg of paddy rice per person per year). Product diversification using local commodities. Artificial rice is potential to be developed as a new value product using different types of grains. It is one of appropriate solutions for reducing imported rice rate. Artificial rice was produced using high nutrition composite flours (modified cassava starch, corn, Canavalian ensiformis, and Dioscorea esculenta). This study consists of three main stages, preparation of composite flour, formulation, and artificial rice production using hot extruder capacity 10 kg/day. The objectives of this studies were to investigate some formulation in compare with commercial paddy rice. Artificial rice has been successfully conducted using prototype of hot extruder with the temperature 95°C. Physical analyses (color and water absorption) were carried out to artificial rice product and commercial paddy rice. Chemical analyses (nutrition and amylose content) of product will be also presented in this study. The best formulation of artificial rice was achieved in 80% modified cassava starch, 10% Canavalian ensiformis, and 10% Dioscorea esculenta, respectively.

Effect of waxy rice flour and cassava starch on freeze-thaw stability of rice starch gels.

Science.gov (United States)

Charoenrein, Sanguansri; Preechathammawong, Nutsuda

2012-10-01

Repeatedly frozen and thawed rice starch gel affects quality. This study investigated how incorporating waxy rice flour (WF) and cassava starch (CS) in rice starch gel affects factors used to measure quality. When rice starch gels containing 0-2% WF and CS were subjected to 5 freeze-thaw cycles, both WF and CS reduced the syneresis in first few cycles. However CS was more effective in reducing syneresis than WF. The different composite arrangement of rice starch with WF or CS caused different mechanisms associated with the rice starch gel retardation of retrogradation, reduced the spongy structure and lowered syneresis. Both swollen granules of rice starch and CS caused an increase in the hardness of the unfrozen and freeze-thawed starch gel while highly swollen WF granules caused softer gels. These results suggested that WF and CS were effective in preserving quality in frozen rice starch based products. Copyright © 2012 Elsevier Ltd. All rights reserved.

Influence of waxy rice flour substitution for wheat flour on characteristics of batter and freeze-thawed cake.

Science.gov (United States)

Jongsutjarittam, Nisachon; Charoenrein, Sanguansri

2013-09-12

This study aimed to improve the freeze-thawed cake properties by10-20% waxy rice flour (WRF) substitution for wheat flour (WF). Viscosity of WRF-substituted batters was lower; consequently, trapped air was less uniformly distributed than WF batter. After five freeze-thaw cycles, firmness and enthalpy of melting retrograded amylopectin of WF- and WRF-substituted cakes increased and the matrix surrounding the air pores from SEM images was denser than in fresh-baked cakes. Sensory evaluation showed an increase in firmness and a decrease in firmness acceptability of freeze-thawed cakes. However, freeze-thawed cake with WRF substitution had significantly less firmness, less dense matrix and more acceptability than WF cake. This could have been due to a low amylose content of WRF and the spread of ruptured waxy rice starch granules around swollen wheat starch granules as observed by CLSM. Thus, WRF could be used for WF substitution to improve the firmness in freeze-thawed cake. Copyright © 2013 Elsevier Ltd. All rights reserved.

Particle size fractionation of high-amylose rice (Goami 2) flour as an oil barrier in a batter-coated fried system

Science.gov (United States)

The particle size effects of high-amylose rice (Goami 2) flour on quality attributes of frying batters were characterized in terms of physicochemical, rheological, and oil-resisting properties. High-amylose rice flours were fractionated into four fractions (70, 198, 256, and 415 µm) of which morpho...

Physicochemical Characteristics of Artificial Rice from Composite Flour: Modified Cassava Starch, Canavalia ensiformis and Dioscorea esculenta

Directory of Open Access Journals (Sweden)

Sumardiono Siswo

2018-01-01

Full Text Available Indonesia is the third largest country on the global paddy rice production and also considered as a rice importer. Even, Indonesia has the biggest per capita consumption of paddy rice (140 kg of paddy rice per person per year. Product diversification using local commodities. Artificial rice is potential to be developed as a new value product using different types of grains. It is one of appropriate solutions for reducing imported rice rate. Artificial rice was produced using high nutrition composite flours (modified cassava starch, corn, Canavalian ensiformis, and Dioscorea esculenta. This study consists of three main stages, preparation of composite flour, formulation, and artificial rice production using hot extruder capacity 10 kg/day. The objectives of this studies were to investigate some formulation in compare with commercial paddy rice. Artificial rice has been successfully conducted using prototype of hot extruder with the temperature 95°C. Physical analyses (color and water absorption were carried out to artificial rice product and commercial paddy rice. Chemical analyses (nutrition and amylose content of product will be also presented in this study. The best formulation of artificial rice was achieved in 80% modified cassava starch, 10% Canavalian ensiformis, and 10% Dioscorea esculenta, respectively.

Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread

Directory of Open Access Journals (Sweden)

Ana Cristina Ballesteros López

2004-03-01

Full Text Available The use of rice flour corn and cassava starch was evaluated in several formulations aiming to find a flour mixture to replace wheat flour in the production of free-gluten white bread. Production parameters were evaluated through sensory analysis. The resulting breads were evaluated taking into account physical parameters (crumb appearance, specific volume and moisture and sensorial parameters (flavor, appearance, crumb texture, crust color and satisfaction. Regarding flavor and moisture, breads prepared with the three different ingredients were not statistically different at 5% probability by the Tuckey test. However, they differed significantly regarding the specific volume, crumb texture, crust color, degree of satisfaction and external appearance. Rice flour bread presented the best parameters, being preferred by the sensory evaluation panel, followed by corn starch bread and cassava starch bread. Breads prepared with rice flour resulted in a softer product, presenting a better consistency with small alveoli homogeneously distributed. As far as crumb texture was concerned, corn starch bread presented larger alveoli, while cassava starch resulted in bread with expandable and gummy crumb, with granulation without alveoli, and undesirable sensorial characteristics. Production parameters were established based on these results and a mixture of flours, composed by 45% rice flour, 35% corn starch and 20% cassava starch presented good results originating bread with crumb formed by uniform and well distributed cells, and pleasant flavor and appearance.Para desenvolver um sucedâneo para o pão de forma, isento de glúten, foram testadas as influências dos amidos de milho, de mandioca e da farinha de arroz, bem como das etapas de mistura, fermentação e assamento na qualidade do mesmo. Os parâmetros de fabricação foram determinados por meio de análises sensoriais durante a produção. As características sensoriais dos pães foram comparadas por

Preparation and certification of rice flour reference materials for trace elements analysis

International Nuclear Information System (INIS)

Cho, Kyung Haeng; Park, Chang Joon; Woo, Jin Choon; Suh, Jung Ki; Han, Myung Sub; Lee, Jong Hae

1998-01-01

Rice flour reference materials were prepared from the unpolished rice grown in korea and certified for elemental composition. The reference materials consist of two samples containing normal and high level. The reference material at elevated level was prepared by spiking to the normal rice flour six toxic elements of As, Cd, Cu, Cr, Hg, Pb with 1.0μg/g on a dry weight basis. Homogeneity of the prepared materials was evaluated through the determination of Ca, Cu, Fe, Mn, Zn by instrumental neutron activation analysis (INAA) and atomic absorption spectrometry (AAS). Small variance of elemental composition among inter-bottled samples assured homogeneity of the prepared materials. The materials were decomposed by high pres-sure digestion and microwave digestion method. INAA, AAS, inductively coupled plasma-atomic absorption spectrometry (ICP-AES), ICP-mass spectrometry (MS) and vapour generation techniques were employed to analyze the reference materials. From this independent analytical results, the certified or reference values are determined for As, Ca, Cd, Cr, Cu, Fe, Hg, K, Mg, Mn, Mo, Na, P, Pb, Se, Zn

Effects of different heat-moisture treatments on the physicochemical properties of brown rice flour.

Science.gov (United States)

Nakamura, Sumiko; Okumura, Hisako; Sugawara, Masayoshi; Noro, Wataru; Homma, Noriyuki; Ohtsubo, Ken'ichi

2017-12-01

We evaluated the effect of heat-moisture treatment (HMT) on the main chemical components, physical properties, and enzyme activities of two types of brown rice flour: high-amylose Koshinokaori and normal-quality Koshiibuki. Five different HMTs using brown rice (moisture content was 12.0%) were assessed: 0.1 MPa/120 °C for 5 or 10 min, 0.2 MPa/134 °C for 5 or 10 min and 0.3 MPa/144 °C for 10 min. HMT, decreased the α-amylase and lipase activities, and fat acidity, and slightly increased the dietary fiber and resistant starch levels. After 2 months' storage at 35 °C, rice samples that were treated with 0.2 MPa/134 °C or 0.3 MPa/144 °C for 10 min had a lower fat acidity than untreated samples, which would be useful for long-term storage and export of rice flour. And HMT exhibited inhibition of retrogradation in the pasting and physical properties, which is profitable to promote the qualities of the rice products.

Glycemic potency of muffins made with wheat, rice, corn, oat and barley flours: a comparative study between in vivo and in vitro.

Science.gov (United States)

Soong, Yean Yean; Quek, Rina Yu Chin; Henry, Christiani Jeyakumar

2015-12-01

Muffins made with wheat flour are a popular snack consumed in western and emerging countries. This study aimed to examine the content of amylose, glycemic response (GR) and glycemic index (GI) of muffins baked with refined wheat and rice flours, as well as wholegrain corn, oat and barley flours. This study adopted a randomized, controlled, crossover, non-blind design. Twelve healthy participants consumed wheat, rice, corn, oat and barley muffins once and the reference glucose solution three times in a random order on non-consecutive day. Capillary blood samples were taken every 15 min in the first 60 min and every 30 min for the remaining 60 min for blood glucose analysis. The Megazyme amylose/amylopectin assay procedure was employed to measure amylose content. The GR elicited from the consumption of wheat, rice and corn muffins was comparable between these samples but significantly greater when compared with oat and barley muffins. Consumption of wholegrain muffins, apart from corn muffin, blunted postprandial GR when compared with muffins baked with refined cereal flours. Muffins baked with wheat, rice, corn, oat and barley flours gave rise to GI values of 74, 79, 74, 53 and 55, respectively. The content of amylose was significantly higher in corn, oat and barley muffins than wheat and rice muffins. The greater content of amylose and fibre may play a part in the reduced glycemic potency of oat and barley muffins. Wheat flour can be substituted with oat and barley flours for healthier muffins and other bakery products.

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

Directory of Open Access Journals (Sweden)

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.

Exploitation of alfalfa seed (Medicago sativa L.) flour into gluten-free rice cookies: Nutritional, antioxidant and quality characteristics.

Science.gov (United States)

Giuberti, Gianluca; Rocchetti, Gabriele; Sigolo, Samantha; Fortunati, Paola; Lucini, Luigi; Gallo, Antonio

2018-01-15

In an effort to increase the nutritional value of common gluten-free (GF) cereal-based foods, GF cookies using alfalfa seed flour (ASF), at different substitution levels to common rice flour (0% as control, 15%, 30% and 45% w/w), were produced. Crude protein, total dietary fibre, total polyunsaturated, total n-3 and n-6 fatty acid contents increased linearly (p<0.05) by raising the substitution levels of rice with ASF. The hardness, the total phenolic content, the in vitro antioxidant capacity and the resistant starch increased linearly (p<0.05), whereas the starch hydrolysis index decreased linearly (p<0.05) by raising the substitution levels of rice flour with ASF. Despite the fact that ASF-substituted GF cookies had inferior sensory attributes compared to the control, the score given by the panellists remained at fairly good levels for all tested parameters, showing acceptability of the substituted GF cookies. Copyright © 2017 Elsevier Ltd. All rights reserved.

Total antioxidant capacity and starch digestibility of muffins baked with rice, wheat, oat, corn and barley flour.

Science.gov (United States)

Soong, Yean Yean; Tan, Seow Peng; Leong, Lai Peng; Henry, Jeya Kumar

2014-12-01

Muffins are a popular snack consumed in western and emerging countries. Increased glycemic load has been implicated in the aetiology of diabetes. This study examined the starch digestibility of muffins baked with rice, wheat, corn, oat and barley flour. Rapidly digested starch (RDS) was greatest in rice (445 mg/g) and wheat (444 mg/g) muffins, followed by oat (416 mg/g), corn (402 mg/g) and barley (387 mg/g). Total phenolic content was found to be positively correlated with total antioxidative capacity and inversely related to the RDS of muffins. The phenolic content was highest in muffin baked with barley flour (1,687 μg/g), followed by corn (1,454 μg/g), oat (945 μg/g), wheat (705 μg/g), and rice (675 μg/g) flour. Browning was shown not to correlate with free radical scavenging capacity and digestibility of muffins. The presence of high phenolic content and low RDS makes barley muffin an ideal snack to modulate glycemic response. Copyright © 2014 Elsevier Ltd. All rights reserved.

Influence of moisture content and temperature on thermal conductivity and thermal diffusivity of rice flours

Science.gov (United States)

The thermal conductivity and thermal diffusivity of four types of rice flours and one type of rice protein were determine at temperatures ranging from 4.8 to 36.8 C, bulk densities 535 to 875.8 kg/m3, and moisture contents 2.6 to 16.7 percent (w.b.), using a KD2 Thermal Properties Analyzer. It was ...

Chemical, physical, and sensory characteristics of analog rice developed from the mocaf, arrowroof, and red bean flour

Science.gov (United States)

Wahjuningsih, S. B.; Susanti, S.

2018-01-01

This research was aimed to analyze the chemical, physical, and sensory characteristics of the analog rice developed from a composite formula consisting of mocaf, arrowroot, and red bean flour. Experiment was designed into 5 different composition types i.e B1 (90%: 0%: 10%), B2 (80%:10%: 10%), B3 (70% : 20% : 10%), B4 (60%: 30%:10%), and B5 (50%: 40%: 10%) which in each type was repeated in 4 times. Carrageenan was used as a binder in the making process of those analog rice. Investigation procedure was carried out into several stages such as preparation and characterization of raw materials, production of analog rice in composite formula, then the testing of its chemical and sensory properties. Chemical characteristics were evaluated about the level of starch, amylose, dietary fiber, and resistant starch while sensory characteristics were examined about the texture, flavor, and aroma. The result showed that based on the sensory test, the best composite formula of rice analog was B2 (ratio flour of mocaf: Arrowroot: Red bean = 80:10:10). In addition, B2 formula possessed the chemical characteristics similar with the truth rice either in water content (12.18%), ash (2.63%), protein (6.17%), fat (1.31%), carbohydrate (89.88%), starch (73.29%), amylose (24.91%), total dietary fiber (7.04%), or resistant starch (6.71%). Furthermore, the higher of arrowroot flour proportion, the greater of amylose, dietary fiber and resistant starch containing in the rice analog. In the opposite, its starch content was getting down.

Photoluminescence and thermally stimulated luminescence characteristics of rice flour

International Nuclear Information System (INIS)

Murthy, K.V.R.; Rey, L.; Belon, P.

2007-01-01

The present paper reports the photoluminescence (PL) and the thermoluminescence (TL) characteristics of rice flour. This study is undertaken to consider storage of rice at low temperature and irradiation for disinfection. From the Indian market a few varieties of rice was bought. All the samples of rice was ground using an agate motor and pestle. Thereafter, the powder was sieved to the size of 140 μm using appropriate sieves. When comparing the PL characteristics of the different rice powders studied, it is interesting to note that the PL emission wavelength (around 445 nm) is nearly same for all the rice varieties studied even though the excitation wave length is different. TL characteristics are studied in the temperature range 77-230 K as well as 300-700 K. TL is recorded for the virgin samples and also on irradiation of the same by exposing it to X-ray at 77 K, beta at 300 K and gamma at 77 K. The two varieties are given an X-ray dose of 1 kGy. The TL is recorded for 200 mg rice powder. The TL displayed for the as-received 1 kGy X- ray dose peak is around 160 K with a broad shoulder around 120 K. Basmati variety is given a gamma dose of 12.5 kGy and the TL and TL emission is recorded. It is seen that a well-defined low-temperature TL peak around 119 K and a hump around 145 K are observed in the sample. The TL emission is around 430 nm.The TL peak observed in most of the rice samples above room temperature is around 558 K

Optimisation of near-infrared reflectance model in measuring protein and amylose content of rice flour.

Science.gov (United States)

Xie, L H; Tang, S Q; Chen, N; Luo, J; Jiao, G A; Shao, G N; Wei, X J; Hu, P S

2014-01-01

Near-infrared reflectance spectroscopy (NIRS) has been used to predict the cooking quality parameters of rice, such as the protein (PC) and amylose content (AC). Using brown and milled flours from 519 rice samples representing a wide range of grain qualities, this study was to compare the calibration models generated by different mathematical, preprocessing treatments, and combinations of different regression algorithm. A modified partial least squares model (MPLS) with the mathematic treatment "2, 8, 8, 2" (2nd order derivative computed based on 8 data points, and 8 and 2 data points in the 1st and 2nd smoothing, respectively) and inverse multiplicative scattering correction preprocessing treatment was identified as the best model for simultaneously measurement of PC and AC in brown flours. MPLS/"2, 8, 8, 2"/detrend preprocessing was identified as the best model for milled flours. The results indicated that NIRS could be useful in estimation of PC and AC of breeding lines in early generations of the breeding programs, and for the purposes of quality control in the food industry. Copyright © 2013 Elsevier Ltd. All rights reserved.

Effect of parboiling on the formation of resistant starch, digestibility and functional properties of rice flour from different varieties grown in Sri Lanka.

Science.gov (United States)

Gunaratne, Anil; Kao, Wu; Ratnayaka, Jennet; Collado, Lilia; Corke, Harold

2013-08-30

Hydrothermal treatment used in parboiling could induce formation of novel starch properties having potential food applications. In the current work, functional, digestible and retrogradation properties of flour from non-parboiled and steamed parboiled six rice varieties with high amylose content of around 30% but differing in length and width ratio were investigated and compared. The parboiling process reduced swelling volume and amylose leaching in all tested varieties. Among the varieties studied, the resistant starch content ranged from 1.6% in AT 306 to 0.46% in BG 357. Parboiling reduced the resistant starch content in AT 306 by about 50%, but it did not significantly affect the resistant starch content of the other varieties. The amylose-lipid complex remained unchanged after parboiling. Amylopectin retrogradation was not observed in parboiled rice. Amylose retrogradation was not seen except for AT 306. Pasting behaviour of parboiled rice flours showed high pasting stability and low setback. Flours were more susceptible to enzymatic hydrolysis after parboiling. Partial gelatinisation during parboiling was sufficient to produce grains with excellent milling quality showing a head rice recovery that ranged from 98% to 100% among the varieties studied. Degree of gelatinisation is the most important factor that determines the high head rice recovery. High pasting stability and low setback of flour of parboiled rice indicate some potential food applications. © 2013 Society of Chemical Industry.

Development of a highly precise ID-ICP-SFMS method for analysis of low concentrations of lead in rice flour reference materials.

Science.gov (United States)

Zhu, Yanbei; Inagaki, Kazumi; Yarita, Takashi; Chiba, Koichi

2008-07-01

Microwave digestion and isotope dilution inductively coupled plasma mass spectrometry (ID-ICP-SFMS) has been applied to the determination of Pb in rice flour. In order to achieve highly precise determination of low concentrations of Pb, the digestion blank for Pb was reduced to 0.21 ng g(-1) after optimization of the digestion conditions, in which 20 mL analysis solution was obtained after digestion of 0.5 g rice flour. The observed value of Pb in a non-fat milk powder certified reference material (CRM), NIST SRM 1549, was 16.8 +/- 0.8 ng g(-1) (mean +/- expanded uncertainty, k = 2; n = 5), which agreed with the certified value of 19 +/- 3 ng g(-1) and indicated the effectiveness of the method. Analytical results for Pb in three brown rice flour CRMs, NIST SRM 1568a, NIES CRM 10-a, and NIES CRM 10-b, were 7.32 +/- 0.24 ng g(-1) (n = 5), 1010 +/- 10 ng g(-1) (n = 5), and 1250 +/- 20 ng g(-1) (n = 5), respectively. The concentration of Pb in a candidate white rice flour reference material (RM) sample prepared by the National Metrology Institute of Japan (NMIJ) was observed to be 4.36 +/- 0.28 ng g(-1) (n = 10 bottles).

Rheology of Rice Flour Dough with Gum Arabic: Small and Large-Deformation Studies, Sensory Assessment and Modeling.

Science.gov (United States)

Shanthilal, J; Bhattacharya, Suvendu

2015-08-01

The absence of gluten protein makes the rice flour doughs difficult to handle when flattened/sheeted products are to be prepared. The rheological, sensory and microstructural changes in rice flour doughs having gum Arabic (0% to 5%, w/w) and moisture contents (44% to 50%) were studied for improving the dough handling characteristics. Rheological parameters like storage modulus (G') and complex viscosity (η*) decreased with an increase in moisture content while loss angle (δ) increased. A power-law type equation was suitable to relate angular frequency (ω) with G', G", and η* (0.814 ≤ r ≤ 0.999, P ≤ 0.01). An increase in gum and moisture contents increased δ from 6.9° to 15.5° but decreased the energy required for compression/flattening. The 6-element spring-dashpot model was suitable (r ≥ 0.991, P ≤ 0.01) for creep curves. The sensory panel had the opinion that dough with a low to moderate hardness between 3 and 4, and stickiness of ≤ 3.5 was suitable for the purpose of flattening in relation to the preparation of sheeted/flattened products; the appropriate condition for dough formulation was with the moisture and gum contents of 47.0% to 47.9% and 1.55% to 2.25%, respectively to offer the desirability index between 0.50 and 0.52. The microstructure of the rice flour dough in the absence of gum Arabic appeared to possess loosely bound flour particles. The presence of gum provided a coating on flour particles to yield dough having good cohesive microstructure. © 2015 Institute of Food Technologists®

Rheological and secondary structural characterization of rice flour-zein composites for noodles slit from gluten-free sheeted dough.

Science.gov (United States)

Jeong, Sungmin; Kim, Hee Won; Lee, Suyong

2017-04-15

Rice flour-zein composites in a hydrated viscoelastic state were utilized to compensate for the role of wheat gluten in gluten-free sheeted dough. The use of zein above its glass transition temperature was able to form a viscoelastic protein network of non-wheat dough with rice flour. The mixing stability and development time of the rice dough were positively increased with increasing levels of zein. The protein secondary structural analysis by FTIR spectroscopy demonstrated that the rice doughs with high levels of zein showed significant increases in β-sheet structures whose intensity was almost doubled by the use of 10% zein. The use of zein at more than 5% (w/w) successfully produced gluten-free dough sheets that could be slit into thin and long noodle strands. In addition, the composites were effective in improving the rheological characteristics of gluten-free noodle strands by increasing their maximum force to extension, compared to wheat-based noodles. Copyright © 2016 Elsevier Ltd. All rights reserved.

The impact of germination on the characteristics of brown rice flour and starch.

Science.gov (United States)

Xu, Jie; Zhang, Hui; Guo, Xiaona; Qian, Haifeng

2012-01-30

In recent years, germinated brown rice as a functional food has received great attention with its improved sensory and nutritional properties. Particularly of interest are the high levels of γ-amino butyric acid (GABA) which can be obtained during germination. However, more studies are needed to fully understand the effect of germination on the physicochemical properties of brown rice. Germination altered the chemical composition of brown rice, resulting in an increase in reducing sugar and ash content, and a reduction in amylose. Solubility, paste viscosity, transition temperatures (T(o) , T(p) and T(c) ) and percentage of retrogradation (%Retrogradation) were decreased, while swelling power and turbidity were significantly increased. Scanning electron micrographs indicated that starch granules from germinated brown rice became smaller and less homogeneous. Moreover, germination shortened the chain length of amylopectin and amylose molecules. This investigation provides information on changes in the characteristics of rice flour and rice starch during germination, leading to a better understanding on the chemistry of brown rice germination. Copyright © 2011 Society of Chemical Industry.

Extraction techniques for arsenic species in rice flour and their speciation by HPLC-ICP-MS.

Science.gov (United States)

Narukawa, Tomohiro; Suzuki, Toshihiro; Inagaki, Kazumi; Hioki, Akiharu

2014-12-01

The extraction of arsenic (As) species present in rice flour samples was investigated using different extracting solvents, and the concentration of each species was determined by HPLC-ICP-MS after heat-assisted extraction. The extraction efficiencies for total arsenic species and especially for arsenite [As(III)] and arsenate [As(V)] were investigated. As(III), As(V) and dimethylarsinic acid (DMAA) were found in the samples, and the concentration of DMAA did not vary with treatment conditions. However, the concentrations of extracted total arsenic and those of As(III) and As(V) depended on the extracting solvents. When an extracting solvent was highly acidic, the concentrations of extracted total arsenic were in good agreement with the total arsenic concentration determined by ICP-MS after microwave-assisted digestion, though a part of the As(V) was reduced to As(III) during the highly acidic extraction process. Extraction under neutral conditions increased the extracted As(V), but extracted total arsenic was decreased because a part of the As(III) could not be extracted. Optimum conditions for the extraction of As(III) and As(V) from rice flour samples are discussed to allow the accurate determinations of As(III), As(V) and DMAA in the rice flour samples. Heat block extraction techniques using 0.05 mol L(-1) HClO4 and silver-containing 0.15 mol L(-1) HNO3 were also developed. Copyright © 2014 Elsevier B.V. All rights reserved.

Reversed Phase Column HPLC-ICP-MS Conditions for Arsenic Speciation Analysis of Rice Flour.

Science.gov (United States)

Narukawa, Tomohiro; Matsumoto, Eri; Nishimura, Tsutomu; Hioki, Akiharu

2015-01-01

New measurement conditions for arsenic speciation analysis of rice flour were developed using HPLC-ICP-MS equipped with a reversed phase ODS column. Eight arsenic species, namely, arsenite [As(III)], arsenate [As(V)], monomethylarsonic acid (MMAA), dimethylarsinic acid (DMAA), trimethylarsine oxide (TMAO), tetramethylarsonium (TeMA), arsenobetaine (AsB) and arsenocholine (AsC), were separated and determined under the proposed conditions. In particular, As(III) and MMAA and DMAA and AsB were completely separated using a newly proposed eluent containing ammonium dihydrogen phosphate. Importantly, the sensitivity changes, in particular those of As(V) and As(III) caused by coexisting elements and by complex matrix composition, which had been problematical in previously reported methods, were eliminated. The new eluent can be applied to C8, C18 and C30 ODS columns with the same effectiveness and with excellent repeatability. The proposed analytical method was successfully applied to extracts of rice flour certified reference materials.

Flour pads: devices to improve CHESS fat suppression.

Science.gov (United States)

Moriya, Susumu; Miki, Yukio; Miyati, Tosiaki; Kanagaki, Mitsunori; Yokobayashi, Tsuneo

2014-01-01

We compared the suppression of lingering fat signals in chemical shift selective (CHESS) images by pads filled with flour and pads filled with rice in a phantom and human subjects. First, we prepared a phantom by creating an empty space in a mass of lard and filling the space with air, rice, or flour. Then, we obtained MR images of the phantoms in the center of the magnetic field and at a position 8 cm to the left (off-center) to compare lingering fat signals. MR images of the knee were obtained in 10 healthy volunteers using CHESS after placing a polyurethane sponge pillow, rice pad, or flour pad in the popliteal space under the flexed knee. We visually assessed the number of areas with lingering fat signals and the statistical differences among the groups were assessed using Tukey's test. Similarly to rice, flour clearly decreased lingering fat signals in the phantom study. A similar effect was obtained in the off-center images. In the volunteer study, the mean number of areas with lingering fat signals was 2.5 with a sponge pillow, 0.5 with the rice pad, and 0.3 with the flour pad. Those numbers were significantly different using flour pad and rice pad compared with sponge pillow (P CHESS images.

Rheological behavior of oil well cements slurries containing polyurethane and silica flour; Estudo reologico de pastas de cimento com adicao de poliuretana e silica flour

Energy Technology Data Exchange (ETDEWEB)

Fernandes, M.R.P.; Silva, P.D.; Martinelli, A.E.; Melo, D.M.A.; Silva, B.N. [Universidade Federal do Rio Grande do Norte (UFRN), Natal, RN (Brazil); Araujo, R.G.S. [Universidade Estadual de Campinas (UNICAMP), SP (Brazil)

2008-07-01

A number of heat-resistant polymeric admixtures have been tested in the search of new cementing materials for adverse field conditions, including advanced recovery by steam injection. High-temperature applications also involve the use of silica as anti-retrogression agent in the composition of cement slurries. However, the addition of polymers to the cement usually affects the rheological behavior of the slurry, especially increasing its plastic viscosity. The rheological properties play an important role in determining the success of a cementing or squeeze project. The major rheological parameters of a cement slurry include its yield strength, plastic viscosity and gel strength. The rheological parameters of a cement slurry are determined following API SPEC 10A and NBR 9830:1993, using a coaxial viscosimeter. The data recorded from the viscosimeter is used to fit a rheological model, e.g., Bingham, power-law, de Herschel-Bulkley, Newton, Casson or Vocadlo. Portland-based cement slurries are mainly fitted either by Bingham, power-law or Herschel-Bulkley models. The present study aimed at determining the rheological behavior of cementing slurries as a function of the contents of polyurethane (5 - to 25% BWOC) and 40% BWOC silica flour. The slurries also contained 0.015 gpc antifoaming. The specific weight of the slurries was preset at 15.6 lb/gal. The rheological tests were carried out at 30.5 deg C (87 deg F) using a Chandler 3500 viscosimeter. After the homogenization of the slurries during 20 min in the atmospheric consistometer, the slurries were poured into a thermal recipient and sheared in the viscosimeter at different speeds ranging from 3 to 300 rpm, both in the ascending and descending way. Readings were taken after 10 s intervals and averaged. Filter loss tests were also carried out to study the effect of polyurethane and silica in the slurry using a Fann HPHT Filter Press. The results obtained in the rheological tests revealed that increasing the

A rapid monitoring method for inorganic arsenic in rice flour using reversed phase-high performance liquid chromatography-inductively coupled plasma mass spectrometry.

Science.gov (United States)

Narukawa, Tomohiro; Chiba, Koichi; Sinaviwat, Savarin; Feldmann, Jörg

2017-01-06

A new rapid monitoring method by means of high performance liquid chromatography-inductively coupled plasma mass spectrometry (HPLC-ICP-MS) following the heat-assisted extraction was developed for measurement of total inorganic arsenic species in rice flour. As(III) and As(V) eluted at the same retention time and completely separated from organoarsenic species by an isocratic elution program on a reversed phase column. Therefore, neither ambiguous oxidation of arsenite to arsenate nor the integration of two peaks were necessary to determine directly the target analyte inorganic arsenic. Rapid injection allowed measuring 3 replicates within 6min and this combined with a quantitative extraction of all arsenic species from rice flour by a 15min HNO 3 -H 2 O 2 extraction makes this the fastest laboratory based method for inorganic arsenic in rice flour. Copyright © 2016 Elsevier B.V. All rights reserved.

Relationship between population growth of the red flour beetle Tribolium castaneum and protein and carbohydrate content in flour and starch.

Science.gov (United States)

Wong, Nellie; Lee, Chow-Yang

2011-12-01

The effects of eight diets (atta flour, wheat flour, self-rising flour, rice flour, custard powder, corn flour, tapioca starch, and potato starch) on the development of the red flour beetle, Tribolium castaneum (Herbst), reared at 29-31 degrees C and 66-70% RH were assessed. Five pairs of male and female T. castaneum were reared on the respective diets for 28 d before the experimental setup was dismantled and adult counts were recorded. In another experiment, the insects were allowed to mate and oviposit in each flour or starch type over a period of 7 d before being removed. The counting of pupae and adult emergence began on the day of emergence and was continued on a daily basis until day 140. Proximate analysis was performed for chemical composition of each diet, and the numbers of new adults that developed were found to be positively correlated (r2 = 0.97; P flour > wheat flour > self-rising flour > rice flour > custard powder > corn flour > tapioca starch > potato starch. T. castaneum larval development to the pupal and adult stages developed significantly faster in atta flour (P flour. Fewer adults emerged from wheat flour, self-rising flour, and rice flour, and no new emergences were recorded for the remaining diets. Developmental rate was much slower in beetles reared on diets in which a low number in progeny was produced. These data illustrate that different diets can influence the sustainability of these insects and affect their development and growth.

Fermentation of Prefermented and Extruded Rice Flour by Lactic Acid Bacteria from Sikhae

DEFF Research Database (Denmark)

Lee, C. H.; Min, K. C.; Souane, M.

1992-01-01

of prefermentation of rice flour in solid-state with Bacillus laevolacticus and Saccharomyces cerevisiae, extrusion cooking and addition of soymilk as the substrate of lactic acid fermentation were tested. Extrusion cooking and prefermentation of rice increased the soluble solid and sugar contents before malt......The acid- and flavor-forming properties of Lactobacillus plantarum and Leuconostoc mesenteroides isolated from Sikhae, a Korean traditional lactic acid fermented fish product, were examined and compared to those of Lactobacillus casei and Lactococcus lactis subsp. diacetylactis DRC3. The effects...... digestion. The amount of sugar consumption during lactic fermentation varied with the type of bacteria. Leuconostoc mesenteroides(sikhae) and Lactobacillus plantarum(sikhae) increased up to 6 times of original cell number by 24 hrs of fermentation in rice + soymilk substrate, but Lactococcus lactis...

PENGARUH RASIO TEPUNG BERAS DAN AIR TERHADAP KARAKTERISTIK KULIT LUMPIA BASAH [Effect of Flour to Water Ratio on Characteristics of Fresh Rice-Based Spring Rolls Wrappers

Directory of Open Access Journals (Sweden)

Anna Ingani Widjajaseputra1*

2011-12-01

Full Text Available Flour to water ratio in batter compositions affected water availability which was needed to provide physical and chemical changes during fresh rice-based spring rolls wrappers processing, such as gel forming of starches and heat-induced gels, flour’s components interactions in batter systems. Degree of water-starch, water-protein and protein–starch-water interactions were depend on water amount, temperature and duration of heating. The mechanical strength of spring rolls wrappers is one of problems when it is being used. The wrappers could be torn apart due to moisture absorption from the filling and the environment. The goal of this study was to determine the optimum flour to water ratio in formulation of fresh rice-based spring rolls wrappers. The investigation was provided by Randomized Completely Block Design with single factor and three replicates. The factor was rice flour to water ratio in six levels (3.0:4.5; 3.0:5.0;3.0:5.5; 3.0:6.0; 3.0:6.5; and 3.0:7.0 the data were analyzed by Analysis of Variance with 95% degree of confident. Flour to water ratio greatly influenced elongation at break which is important in the utilization of fresh rice-based spring rolls wrappers. Its ratio also influenced the size of swelled rice starch granules, pores size and moisture content of the products. Optimal ratio flour to water is 3.0:6.0 which produced the highest elongation at break.

Effects of processing moisture on the physical properties and in vitro digestibility of starch and protein in extruded brown rice and pinto bean composite flours.

Science.gov (United States)

Sumargo, Franklin; Gulati, Paridhi; Weier, Steven A; Clarke, Jennifer; Rose, Devin J

2016-11-15

The influence of pinto bean flour and processing moisture on the physical properties and in vitro digestibility of rice-bean extrudates has been investigated. Brown rice: pinto bean flour (0%, 15%, 30%, and 45% bean flour) were extruded under 5 moisture conditions (17.2%, 18.1%, 18.3%, 19.5%, and 20.1%). Physical properties [bulk density, unit density, radial expansion, axial expansion, overall expansion, specific volume, hardness, color, water solubility index, and water absorption index] and in vitro starch and protein digestibilities were determined. Increasing bean flour and processing moisture increased density and hardness while decreasing expansion. Rapidly digestible starch decreased and resistant starch increased as bean substitution and processing moisture increased. In vitro protein digestibility increased with increasing bean flour or with decreasing processing moisture. Incorporating bean flour into extruded snacks can negatively affect physical attributes (hardness, density, and expansion) while positively affecting in vitro starch (decrease) and protein (increase) digestibilities. Copyright © 2016 Elsevier Ltd. All rights reserved.

Determination of copper in powdered chocolate samples by slurry-sampling flame atomic-absorption spectrometry

Energy Technology Data Exchange (ETDEWEB)

Santos, Walter N.L. dos; Silva, Erik G.P. da; Fernandes, Marcelo S.; Araujo, Rennan G.O.; Costa, Anto' ' enio C.S.; Ferreira, Sergio L.C. [Nucleo de Excelencia em Quimica Analitica da Bahia, Universidade Federal da Bahia, Instituto de Quimica, Salvador, Bahia (Brazil); Vale, M.G.R. [Instituto de Quimica, Universidade Federal da Bahia do Rio Grande do Sul, Porto Alegre, Rio Grande do Sul (Brazil)

2005-06-01

Chocolate is a complex sample with a high content of organic compounds and its analysis generally involves digestion procedures that might include the risk of losses and/or contamination. The determination of copper in chocolate is important because copper compounds are extensively used as fungicides in the farming of cocoa. In this paper, a slurry-sampling flame atomic-absorption spectrometric method is proposed for determination of copper in powdered chocolate samples. Optimization was carried out using univariate methodology involving the variables nature and concentration of the acid solution for slurry preparation, sonication time, and sample mass. The recommended conditions include a sample mass of 0.2 g, 2.0 mol L{sup -1} hydrochloric acid solution, and a sonication time of 15 min. The calibration curve was prepared using aqueous copper standards in 2.0 mol L{sup -1} hydrochloric acid. This method allowed determination of copper in chocolate with a detection limit of 0.4 {mu}g g{sup -1} and precision, expressed as relative standard deviation (RSD), of 2.5% (n=10) for a copper content of approximately 30 {mu}g g{sup -1}, using a chocolate mass of 0.2 g. The accuracy was confirmed by analyzing the certified reference materials NIST SRM 1568a rice flour and NIES CRM 10-b rice flour. The proposed method was used for determination of copper in three powdered chocolate samples, the copper content of which varied between 26.6 and 31.5 {mu}g g{sup -1}. The results showed no significant differences with those obtained after complete digestion, using a t-test for comparison. (orig.)

Development and quality evaluation of hypoallergic complementary foods from rice incorporated with sprouted green gram flour

Directory of Open Access Journals (Sweden)

Rafiya Bazaz

2016-12-01

Full Text Available Rice flour and green gram flour (sprouted as well as unsprouted were blended in different proportions with apple pulp, sugar, milk and water for formulation of 12 hypoallergic diets. The formulations were studied for physico-chemical properties, antinutrient content (phytate and oxalate and in vitro protein digestibility. Blending and sprouting significantly affected all the studied parameters. Sprouting significantly (p ≤ 0.05 improved protein content and in vitro protein digestibility, while carbohydrate content and antinutrients decreased significantly. Nutrition profile of water-based diets met RDA guidelines only after addition of sprouted green gram flour and were comparable to control (commercial weaning food. Water-based formulation showed lower sensory score than milk-based diets; however, addition of sprouted green gram flour significantly (p ≤ 0.05 improved their overall acceptability. It could be concluded that by incorporating sprouted green gram flour, milk could be replaced with water for production of hypoallergic weaning foods without affecting the nutritional and sensory attributes of formulations and thereby making the production more economical, especially for underdeveloped countries.

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

Directory of Open Access Journals (Sweden)

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.

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.

Defatted flaxseed meal incorporated corn-rice flour blend based extruded product by response surface methodology.

Science.gov (United States)

Ganorkar, Pravin M; Patel, Jhanvi M; Shah, Vrushti; Rangrej, Vihang V

2016-04-01

Considering the evidence of flaxseed and its defatted flaxseed meal (DFM) for human health benefits, response surface methodology (RSM) based on three level four factor central composite rotatable design (CCRD) was employed for the development of DFM incorporated corn - rice flour blend based extruded snack. The effect of DFM fortification (7.5-20 %), moisture content of feed (14-20 %, wb), extruder barrel temperature (115-135 °C) and screw speed (300-330 RPM) on expansion ratio (ER), breaking strength (BS), overall acceptability (OAA) score and water solubility index (WSI) of extrudates were investigated using central composite rotatable design (CCRD). Significant regression models explained the effect of considered variables on all responses. DFM incorporation level was found to be most significant independent variable affecting on extrudates characteristics followed by extruder barrel temperature and then screw rpm. Feed moisture content did not affect extrudates characteristics. As DFM level increased (7.5 % to 20 %), ER and OAA value decreased. However, BS and WSI values were found to increase with increase in DFM level. Based on the defined criteria for numerical optimization, the combination for the production of DFM incorporated extruded snack with desired sensory attributes was achieved by incorporating 10 % DFM (replacing rice flour in flour blend) and by keeping 20 % moisture content, 312 screw rpm and 125 °C barrel temperature.

Multiresidue analysis of 47 pesticides in cooked wheat flour and polished rice by liquid chromatography with tandem mass spectrometry.

Science.gov (United States)

Lee, Sung Jung; Park, Hyeong Jin; Kim, Wooseong; Jin, Jong Sung; Abd El-Aty, A M; Shim, Jae-Han; Shin, Sung Chul

2009-04-01

Liquid chromatography in conjunction with tandem mass spectrometry was used to directly quantify of 47 pesticide residues from cooked wheat flour and polished rice, which are the most widely consumed cereals in the Republic of Korea. The sample clean-up was carried out according to the method established by the Korea Food and Drug Administration. The mobile phase for liquid chromatography separation consisted of water and 5 mm methanolic ammonium formate. Tandem mass spectroscopy experiments were performed in electrospray ionization positive mode and the multiple reaction monitoring mode. The matrix effects estimated for the 47 pesticides had a mean value of 99% and ranged from 45 to 147%. High recoveries (70-140%) and relative standard deviations (flour and polished rice samples. Of the screened pesticide residues, only tricyclazole and fenobucarb were found in polished rice samples. However, no samples contained residues above the MRL established by the Korea Food and Drug Administration.

Effects of different hydrocolloids on properties of gluten-free bread based on small broken rice berry flour.

Science.gov (United States)

Numfon, Rakkhumkaew

2017-06-01

Gluten-free bread formulations based on small broken rice berry using various types of hydrocolloids (xanthan gum, guar gum, and locust bean gum) at different concentrations (0, 1, 1.5, and 2 g/100 g) were tested in this study. The effects of hydrocolloid addition on the pasting properties of flour were also investigated, including the quality parameters of the breads. The pasting properties of small broken rice berry flour incorporated with guar gum were most affected. Gluten-free bread containing hydrocolloid showed improved qualities in terms of loaf specific volume, texture, sensory values, and microstructure. A 1 g/100 g of hydrocolloid addition was sufficient to improve the physical and chemical qualities of bread. The highest score of all attributes from the sensory evaluation was obtained by gluten-free bread containing 1 g/100 g guar gum.

Ultrasonic slurry sampling electrothermal vaporization inductively coupled plasma mass spectrometry for the determination of Cr, Fe, Cu, Zn and Se in cereals

Energy Technology Data Exchange (ETDEWEB)

Huang, Shih-Yi [Department of Chemistry, National Sun Yat-sen University, Kaohsiung 80424, Taiwan (China); Jiang, Shiuh-Jen, E-mail: sjjiang@faculty.nsysu.edu.tw [Department of Chemistry, National Sun Yat-sen University, Kaohsiung 80424, Taiwan (China); Department of Medical Laboratory Science and Biotechnology, Kaohsiung Medical University, Kaohsiung 80708, Taiwan (China); Sahayam, A.C. [National Centre for Compositional Characterisation of Materials (CCCM), Hyderabad (India)

2014-11-01

Ultrasonic slurry sampling electrothermal vaporization inductively coupled plasma mass spectrometry (USS-ETV-ICP-MS) has been applied to determine Cr, Fe, Cu, Zn and Se in several cereal samples. Thioacetamide was used as the modifier to enhance the ion signals. The background ions at the masses of interest were reduced in intensity significantly by using 1.0 mL min{sup −1} methane (CH{sub 4}) as reaction cell gas in the dynamic reaction cell (DRC). Since the sensitivities of Cr, Fe, Cu, Zn and Se in different matrices were quite different, standard addition and isotope dilution methods were used for the determination of Cr, Fe, Cu, Zn and Se in these cereal samples. The method detection limits estimated from standard addition curves were about 1, 10, 4, 12 and 2 ng g{sup −1} for Cr, Fe, Cu, Zn and Se, respectively, in original cereal samples. This procedure has been applied to the determination of Cr, Fe, Cu, Zn and Se whose concentrations are in μg g{sup −1} (except Cr and Se) in standard reference materials (SRM) of National institute of standards and technology (NIST), NIST SRM 1568a Rice Flour and NIST SRM 1567a Wheat Flour and two cereal samples purchased from a local market. The analysis results of reference materials agreed with certified values at 95% confidence level according to Student's T-test. The results for the real world cereal samples were also found to be in good agreement with the pneumatic nebulization DRC ICP-MS results of the sample solutions. - Highlights: • Determination of Cr, Fe, Cu, Zn and Se in cereal samples • Ultrasonic slurry sampling in combination with DRC-ICP-MS • Better sensitivity with thioacetamide modifier in ETV • Decreased sample preparation time with solid sampling • Validation with NIST SRM 1568a Rice Flour and NIST SRM 1567a Wheat Flour.

Ultrasonic slurry sampling electrothermal vaporization inductively coupled plasma mass spectrometry for the determination of Cr, Fe, Cu, Zn and Se in cereals

International Nuclear Information System (INIS)

Huang, Shih-Yi; Jiang, Shiuh-Jen; Sahayam, A.C.

2014-01-01

Ultrasonic slurry sampling electrothermal vaporization inductively coupled plasma mass spectrometry (USS-ETV-ICP-MS) has been applied to determine Cr, Fe, Cu, Zn and Se in several cereal samples. Thioacetamide was used as the modifier to enhance the ion signals. The background ions at the masses of interest were reduced in intensity significantly by using 1.0 mL min −1 methane (CH 4 ) as reaction cell gas in the dynamic reaction cell (DRC). Since the sensitivities of Cr, Fe, Cu, Zn and Se in different matrices were quite different, standard addition and isotope dilution methods were used for the determination of Cr, Fe, Cu, Zn and Se in these cereal samples. The method detection limits estimated from standard addition curves were about 1, 10, 4, 12 and 2 ng g −1 for Cr, Fe, Cu, Zn and Se, respectively, in original cereal samples. This procedure has been applied to the determination of Cr, Fe, Cu, Zn and Se whose concentrations are in μg g −1 (except Cr and Se) in standard reference materials (SRM) of National institute of standards and technology (NIST), NIST SRM 1568a Rice Flour and NIST SRM 1567a Wheat Flour and two cereal samples purchased from a local market. The analysis results of reference materials agreed with certified values at 95% confidence level according to Student's T-test. The results for the real world cereal samples were also found to be in good agreement with the pneumatic nebulization DRC ICP-MS results of the sample solutions. - Highlights: • Determination of Cr, Fe, Cu, Zn and Se in cereal samples • Ultrasonic slurry sampling in combination with DRC-ICP-MS • Better sensitivity with thioacetamide modifier in ETV • Decreased sample preparation time with solid sampling • Validation with NIST SRM 1568a Rice Flour and NIST SRM 1567a Wheat Flour

Technological properties of precooked flour containing coffee powder and rice by thermoplastic extrusion

Directory of Open Access Journals (Sweden)

Reginaldo Ferreira da Silva

2013-03-01

Full Text Available Although Brazil is a country of tradition in both the production and consumption of coffee, the most of the coffee is consumed as a beverage, which reduces greatly the competitiveness on international market, for reducing the chances of supplying the product under other forms of consumption. Owing to that, the aim of this study was developing a precooked mixed flour containing coffee powder and rice for use in coffee flavored products. Mixtures of rice and coffee in the proportions of 900:100, 850:150 and 800:200 g, respectively, were processed in a single screw extruder (Brabender DS-20, Duisburg, German and the effect of the extrusion process on the variables moisture content (16%, 18% and 20% and temperature in the third extruding zone (140 °C, 160 °C and 180 °C was studied. The results for expansion index ranged from 2.91 to 11.11 mm in diameter; the water absorption index from 4.59 to 6.33 g gel/g sample and the water solubility index varied from 4.05% to 8.57%. These results showed that, despite coffee powder influenced the variables studied, the expanded product after milling resulted in a extruded mixture with good absorption and water solubility indices, which favors the use of the precooked mixed flour for human consumption.

Quantification and characterization of volatiles evolved during extrusion of rice and soy flours

Science.gov (United States)

Vodovotz, Y.; Zasypkin, D.; Lertsiriyothin, W.; Lee, T. C.; Bourland, C. T.

2000-01-01

NASA-Johnson Space Center is designing and building a habitat (Bioregenerative Planetary Life Support Systems Test Complex, BIO-Plex) intended for evaluating advanced life support systems developed for long-duration missions to the Moon or Mars where all consumables will be recycled and reused. A food system based on raw products obtained from higher plants (such as soybeans, rice, and wheat) may be a central feature of a biologically based Advanced Life Support System. To convert raw crops to edible ingredients or food items, multipurpose processing equipment such as an extruder is ideal. Volatile compounds evolved during the manufacturing of these food products may accumulate and reach toxic levels. Additionally, off-odors often dissipated in open-air environments without consequence may cause significant discomfort in the BIO-Plex. Rice and defatted soy flours were adjusted to 16% moisture, and triplicate samples were extruded using a tabletop single-screw extruder. The extrudate was collected in specially designed Tedlar bags from which air samples could be extracted. The samples were analyzed by GC-MS with special emphasis on compounds with Spacecraft Maximum Allowable Concentrations (SMACs). Results showed a combination of alcohols, aldehydes, ketones, and carbonyl compounds in the different flours. Each compound and its SMAC value, as well as its impact on the air revitalization system, was discussed.

Studies on the Preparation of Aglutenic Foam Type of Pastry Product Using Different Flour Combinations

Directory of Open Access Journals (Sweden)

Simona Man

2014-11-01

Full Text Available The study aimed to obtain a mechanically loose gluten free pastry (leaf roulade by using gluten-free flour: corn flour and rice flour and cornstarch. The samples obtained were compared with a control sample of only wheat flour. To optimize the recipe were made ​​four experimental variants, flour and starch is used in different proportions. Version 1 (control sample who used wheat flour WF in 100%, Version 2 consisting of 20% maize flour (MF, 16 % rice flour (RF, 64% corn starch (CS; Version 3 consisting of: 10% of maize flour (MF, 10% of rice flour (RF, 80% corn starch (CS. The experimental variants was analyzed for physico-chemical: length, width, thickness, specific gravity, moisture and carbohydrates. The sensory attributes, were evaluated by a group of un-trained panellists, using a 9-point Hedonic scale.

Rice varieties in relation to rice bread quality.

Science.gov (United States)

Han, Hye Min; Cho, Jun Hyeon; Kang, Hang Won; Koh, Bong Kyung

2012-05-01

It is difficult to predict rice bread quality only from the amylose content (AC) or dough characteristics of new lines produced by rice breeding programmes. This study investigated the AC relative to bread baking quality of rice varieties developed in Korea, and identified specific characteristics that contribute to rice bread quality. Manmibyeo, Jinsumi, Seolgaeng and Hanareumbyeo were classified as low AC, YR24088 Acp9, Suweon517, Chenmaai and Goamibyeo as intermediate AC and Milyang261 as high AC. Suweon517, Milyang261 and Manmibyeo had a high water absorption index (WAI), while Goamibyeo, YR24088 Acp9, Jinsumi, Seolgaeng, Hanareumbyeo and Chenmaai had a low WAI. The gelatinisation enthalpy of flour varied from 9.2 J g(-1) in Milyang261 to 14.8 J g(-1) in YR24088 Acp9. After 7 days of storage the rate of flour retrogradation and crumb firmness were weakly correlated, with the exception of Jinsumi. Bread volumes of Jinsumi, Chenmaai, YR24088 Acp9 and Goamibyeo were comparable to that of wheat flour, but the rest were unsuited to bread making because of their low volume and hard crumb texture. Based on volume, texture and crumb firmness ratio, Chenmaai and Goamibyeo were the most appropriate varieties for making bread. An intermediate AC and low WAI were the primary indicators of rice bread flour quality. Copyright © 2011 Society of Chemical Industry.

[Obtention and evaluation of a precooked flour of auyama (Cucurbita maxima) and rice, enriched with oleaginous proteins and/or skim milk].

Science.gov (United States)

Garrido de Cayuela, R; Guaipo, B; Villavicencio, D

1988-03-01

The purpose of the present study was the production of a precooked blend made of pumpkin squash and rice flour (PRB), processed with drum dyer. The blend was supplemented with different protein sources: soy, sesame and deffated milk. The following formulations were obtained: I) PRB + 10.5% deffated soy flour; II) PRB + 15% deffated milk; III) PRB + 5% deffated sesame flour + 10% deffated milk; IV) PRB + 5% deffated soy flour + 10% deffated sesame flour, and V) PRB + 9.5% deffated soy flour + 9.5% deffated milk. All formulations were submitted to physico-chemical, nutritional and sensorial evaluation. The protein content of the formulations varied from 14.6% to 17.9%. Rat assays gave satisfactory net protein ratio values. Soups prepared with the formulations were qualified as having good organoleptic characteristics. The production of some of the formulations described above, would contribute to a larger utilization of pumpkin, as it would allow the easy preparation of salted and sweet dishes (soups, cakes, etc).

Identifying irradiated flour by photo-stimulated luminescence technique

International Nuclear Information System (INIS)

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

2013-01-01

Full-text: The photo-stimulated luminescence technique is recommended by European Committee for standardization for the detection food irradiation (EN 13751:2009). This study shows on luminescence technique to identify gamma irradiated five types of flour (corn flour, tapioca flour, wheat flour, glutinos rice flour and rice flour) at three difference dose levels in the range 0.2 - 1 kGy. The signal level is compare with two thresholds (700 and 5000). The majority of irradiated samples produce a strong signal above the upper threshold (5000 counts/ 60 s). All the control samples gave negative screening result while the signals below the lower threshold (700 counts/ 60s) suggest that the sample has not been irradiated. A few samples show the signal levels between the two thresholds (intermediate signals) suggest that further investigation. Reported procedure was also tested over 60 days, confirming the applicability and feasibility of proposed methods. (author)

Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours.

Science.gov (United States)

Bucsella, Blanka; Takács, Ágnes; Vizer, Viktoria; Schwendener, Urs; Tömösközi, Sándor

2016-01-01

Dry and hydrothermal heat treatments are efficient for modifying the technological-functional and shelf-life properties of wheat milling products. Dry heat treatment process is commonly used to enhance the volume of cakes. Hydrothermal heat treatment makes wheat flours suitable as thickener agents. In this study, cake and bread wheat flours that differed in baking properties were exposed to dry (100 °C, 12 min) and hydrothermal (95 °C, 5 min, 5-20 l/h water) heat treatments. Rheological differences caused by the treatments were investigated in a diluted slurry and in a dough matrix. Dry heat treatment resulted in enhanced dough stability. This effect was significantly higher in the cake flour than the bread flour. Altered viscosity properties of the bread flour in the slurry matrix were also observed. The characteristics of hydrothermally treated samples showed matrix dependency: their viscosity increases in the slurry and decreases in the dough matrix. These results can support us to produce flour products with specific techno-functional properties. Copyright © 2015 Elsevier Ltd. All rights reserved.

Investigation of process and product parameters for physicochemical properties of rice and mung bean (Vigna radiata) flour based extruded snacks.

Science.gov (United States)

Sharma, Chetan; Singh, Baljit; Hussain, Syed Zameer; Sharma, Savita

2017-05-01

PR 106 and SML 668 cultivars of rice and mung bean respectively, were studied for their potential to serve as a nutritious snack with improved protein quality and quantity. The effect of extrusion conditions, including feed moisture content (14-18%), screw speed (400-550 rpm) and barrel temperature (130-170°C) on the physicochemical properties (bulk density, water absorption index (WAI), water solubility index (WSI) and hardness) was investigated. The replacement of rice flour at 30% level with mung bean flour for making extruded snacks was evaluated. Pasting temperature increased (84-93 °C) while peak viscosity (2768-408 cP), hold viscosity (2018-369 cP), breakdown (750-39 cP), setback (2697-622 cP) and final viscosity (4715-991 cP) decreased with increasing mung bean flour addition. Increasing feed moisture lowered the specific mechanical energy (SME), WAI and WSI of extrudates whereas increased bulk density and hardness. Higher screw speed had linear positive effect on SME of extruder and negative linear effect on WAI. Positive curvilinear quadratic effect of screw speed was also observed on WSI and density. Higher barrel temperature linearly decreased the SME, density and hardness of extrudates. Developed extrusion cooked rice-mung bean snacks with increased protein content and improved protein quality along with higher dietary fibre and minerals have good potential in effectively delivering the nutrition to the population.

Effects of rice batter on oil uptake and sensory quality coated fried okra.

Science.gov (United States)

Okra was coated and deep-fat fried with batters of flour sources, including rice flour, a mixture of rice flour, and small amounts of pregelatinized rice flour (PGRF), and, as a control, the traditional wheat flour. The addition of PGRF, up to 8%, enhanced batter viscosity and the coating properties...

Active biodegradable films produced with blends of rice flour and poly(butylene adipate co-terephthalate): effect of potassium sorbate on film characteristics.

Science.gov (United States)

Sousa, G M; Soares Júnior, M S; Yamashita, F

2013-08-01

The objective of work was to produce and characterize biodegradable films from rice flour, poly(butylene adipate co-terephthalate) (PBAT), glycerol and potassium sorbate, for application as active packaging for fresh lasagna pasta. The films were evaluated with respect to their optical, water vapor barrier, mechanical and microstructural properties. The mechanical properties and microstructure were evaluated after use as packaging material for fresh pasta for 45 days at 7°C. The blends of rice flour, PBAT, glycerol and potassium sorbate showed good processability and allowed for the pilot scale production of films by blow extrusion process. The addition of 1 to 5% potassium sorbate as plasticizer agent of films in place of glycerol did not alter the film mechanical properties and a sorbate concentration greater or equal than 3% reduced the opacity, although increasing the water vapor permeability. The films could be used as active packaging for fresh food pasta, since they remained integral and easy to handle after application. The rice flour was shown to be an excellent material for the formulation of biodegradable films, since it is a low-cost raw material from a renewable source. The addition of potassium sorbate did not affect the extrusion process, and could be used in the production of packaging for use with foods. Copyright © 2013 Elsevier B.V. All rights reserved.

Milling of rice grains. The degradation on three structural levels of starch in rice flour can be independently controlled during grinding.

Science.gov (United States)

Tran, Thuy T B; Shelat, Kinnari J; Tang, Daniel; Li, Enpeng; Gilbert, Robert G; Hasjim, Jovin

2011-04-27

Whole polished rice grains were ground using cryogenic and hammer milling to understand the mechanisms of degradation of starch granule structure, whole (branched) molecular structure, and individual branches of the molecules during particle size reduction (grinding). Hammer milling caused greater degradation to starch granules than cryogenic milling when the grains were ground to a similar volume-median diameter. Molecular degradation of starch was not evident in the cryogenically milled flours, but it was observed in the hammer-milled flours with preferential cleavage of longer (amylose) branches. This can be attributed to the increased grain brittleness and fracturability at cryogenic temperatures, reducing the mechanical energy required to diminish the grain size and thus reducing the probability of chain scission. The results indicate, for the first time, that branching, whole molecule, and granule structures of starch can be independently altered by varying grinding conditions, such as grinding force and temperature.

red flour beetle

African Journals Online (AJOL)

STORAGESEVER

2009-12-01

Dec 1, 2009 ... 2Institute of Biochemistry and Biotechnology, University of the Punjab, Lahore, Pakistan. 3Department of ... most important energy source around the globe ... T. castaneum (red flour beetle) samples were collected from rice.

Quality characteristics of gluten-free cookies made of buckwheat, corn, and rice flour with/without transglutaminase.

Science.gov (United States)

Altındağ, Gülçin; Certel, Muharrem; Erem, Fundagül; İlknur Konak, Ülgen

2015-04-01

Buckwheat is one of the most valuable pseudo-cereals in terms of its nutritional composition, and it is suitable for celiac patients because of its gluten-free characteristic. However, gluten is the main structure-forming protein responsible for the development of structure in baked products. Therefore, it is a challenge to produce high-quality gluten-free products. Transglutaminase addition is a relatively common application used in the production of gluten-free baked goods. The objective of this study was to investigate the combination of buckwheat flour with rice and corn flour at different levels in gluten-free cookie formulations and the impact of transglutaminase on the quality of cookies. Quality parameters evaluated were proximal chemical composition, spread ratio, color, and textural parameters (hardness and fracturability). Spread ratio, protein, crude fiber, ash content, and also b* and hardness values were significantly (p flour combinations. Further, addition of transglutaminase resulted in increased moisture content, spread ratio, and fracturability but decreased hardness values. © The Author(s) 2014 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.

Soybean-Enriched Snacks Based on African Rice

Science.gov (United States)

Marengo, Mauro; Akoto, Hannah F.; Zanoletti, Miriam; Carpen, Aristodemo; Buratti, Simona; Benedetti, Simona; Barbiroli, Alberto; Johnson, Paa-Nii T.; Sakyi-Dawson, Esther O.; Saalia, Firibu K.; Bonomi, Francesco; Pagani, Maria Ambrogina; Manful, John; Iametti, Stefania

2016-01-01

Snacks were produced by extruding blends of partially-defatted soybean flour with flours from milled or parboiled African-grown rice. The interplay between composition and processing in producing snacks with a satisfactory sensory profile was addressed by e-sensing, and by molecular and rheological approaches. Soybean proteins play a main role in defining the properties of the protein network in the products. At the same content in soybean flour, use of parboiled rice flour increases the snack’s hardness. Electronic nose and electronic tongue discriminated samples containing a higher amount of soybean flour from those with a lower soybean flour content. PMID:28231133

Relationships of damaged starch granules and particle size distribution with pasting and thermal profiles of milled MR263 rice flour.

Science.gov (United States)

Asmeda, R; Noorlaila, A; Norziah, M H

2016-01-15

This research was conducted to investigate the effects of different grinding techniques (dry, semi-wet and wet) of milled rice grains on the damaged starch and particle size distribution of flour produced from a new variety, MR263, specifically related to the pasting and thermal profiles. The results indicated that grinding techniques significantly (price flour. Wet grinding process yields flour with lowest percentage of starch damage (7.37%) and finest average particle size (8.52μm). Pasting and gelatinization temperature was found in the range of 84.45-89.63°C and 59.86-75.31°C, respectively. Dry ground flour attained the lowest pasting and gelatinization temperature as shown by the thermal and pasting profiles. Correlation analysis revealed that percentage of damaged starch granules had a significant, negative relationship with pasting temperature while average particle size distribution had a significant, strong negative relationship with gelatinization temperature. Copyright © 2015 Elsevier Ltd. All rights reserved.

Order of 4 November 1988 on treatment by ionizing radiation of rice flour and its products obtained by turbo-separation

International Nuclear Information System (INIS)

1988-01-01

This Order fixes the conditions for the sale of rice flour and products obtained from its turbo-separation whose microbial decontamination was obtained through exposure to cobalt 60 or cesium 137 gamma-rays or accelerated electron beams with an energy below or equal to 10 Mev. (NEA) [fr

Flour mill stream blending affects sugar snap cookie and Japanese sponge cake quality and oxidative cross-linking potential of soft white wheat.

Science.gov (United States)

Ramseyer, Daniel D; Bettge, Arthur D; Morris, Craig F

2011-01-01

The purpose of this research was to study the functional differences between straight grade (75% extraction rate) and patent (60% extraction rate) flour blends from 28 genetically pure soft white and club wheat grain lots, as evidenced by variation in sugar snap cookie and Japanese sponge cake quality. Functional differences were examined relative to arabinoxylan content, protein content, and oxidative cross-linking potential of flour slurries. Oxidative cross-linking measurements were obtained on flour slurries with a low shear Bostwick consistometer and considered endogenous oxidative cross-linking potential (water alone) or enhanced oxidative cross-linking potential (with added hydrogen peroxide-peroxidase). A 2-way ANOVA indicated that flour blend was the greater source of variation compared to grain lot for all response variables except water-extractable arabinoxylan content. Patent flours produced larger sugar snap cookies and Japanese sponge cakes, and contained significantly less total and water-unextractable arabinoxylans, protein, and ash than did straight grade flours. Patent flours produced more viscous slurries for endogenous and enhanced cross-linking measurements compared to the straight grade flours. The functional differences between patent and straight grade flours appear to be related to the particular mill streams that were utilized in the formulation of the 2 flour blends and compositional differences among those streams. Journal of Food Science © 2011 Institute of Food Technologists® No claim to original US government works.

Soybean-Enriched Snacks Based on African Rice

Directory of Open Access Journals (Sweden)

Mauro Marengo

2016-05-01

Full Text Available Snacks were produced by extruding blends of partially-defatted soybean flour with flours from milled or parboiled African-grown rice. The interplay between composition and processing in producing snacks with a satisfactory sensory profile was addressed by e-sensing, and by molecular and rheological approaches. Soybean proteins play a main role in defining the properties of the protein network in the products. At the same content in soybean flour, use of parboiled rice flour increases the snack’s hardness. Electronic nose and electronic tongue discriminated samples containing a higher amount of soybean flour from those with a lower soybean flour content.

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

Directory of Open Access Journals (Sweden)

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

Ultrasonic analysis to discriminate bread dough of different types of flour

Science.gov (United States)

García-Álvarez, J.; Rosell, C. M.; García-Hernández, M. J.; Chávez, J. A.; Turó, A.; Salazar, J.

2012-12-01

Many varieties of bread are prepared using flour coming from wheat. However, there are other types of flours milled from rice, legumes and some fruits and vegetables that are also suitable for baking purposes, used alone or in combination with wheat flour. The type of flour employed strongly influences the dough consistency, which is a relevant property for determining the dough potential for breadmaking purposes. Traditional methods for dough testing are relatively expensive, time-consuming, off-line and often require skilled operators. In this work, ultrasonic analysis are performed in order to obtain acoustic properties of bread dough samples prepared using two different types of flour, wheat flour and rice flour. The dough acoustic properties can be related to its viscoelastic characteristics, which in turn determine the dough feasibility for baking. The main advantages of the ultrasonic dough testing can be, among others, its low cost, fast, hygienic and on-line performance. The obtained results point out the potential of the ultrasonic analysis to discriminate doughs of different types of flour.

Ultrasonic analysis to discriminate bread dough of different types of flour

International Nuclear Information System (INIS)

García-Álvarez, J; García-Hernández, M J; Chávez, J A; Turó, A; Salazar, J; Rosell, C M

2012-01-01

Many varieties of bread are prepared using flour coming from wheat. However, there are other types of flours milled from rice, legumes and some fruits and vegetables that are also suitable for baking purposes, used alone or in combination with wheat flour. The type of flour employed strongly influences the dough consistency, which is a relevant property for determining the dough potential for breadmaking purposes. Traditional methods for dough testing are relatively expensive, time-consuming, off-line and often require skilled operators. In this work, ultrasonic analysis are performed in order to obtain acoustic properties of bread dough samples prepared using two different types of flour, wheat flour and rice flour. The dough acoustic properties can be related to its viscoelastic characteristics, which in turn determine the dough feasibility for baking. The main advantages of the ultrasonic dough testing can be, among others, its low cost, fast, hygienic and on-line performance. The obtained results point out the potential of the ultrasonic analysis to discriminate doughs of different types of flour.

Optimisation and Evaluation of the Effect of Bambara Groundnut Addition on the Nutritional Quality and Functional Properties of Amaranth Grain-Based Composite Flour

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Awolu Olugbenga Olufemi

2017-12-01

Full Text Available Nutritional quality and functional properties of composite flour consisting amaranth grain, bambara groundnut, carrot and rice bran flours were evaluated. The dependent variables were optimized using optimal mixture model of response surface methodology. Amaranth grain flour (70 – 80.75%, bambara groundnut flour (15-25%, carrot flour (2-5% and rice bran (2-10% were the independent variables. From the results, very high protein content (about 40% was obtained when the bambara content inclusion was 25%. Bambara groundnut flour inclusion up to 15% also resulted in high protein contents (≤ 37%. Supplementation of the composite flour with high carrot flour content (up to 10% also enhanced the protein content when the bambara groundnut content was low. High carrot flour inclusion had the highest positive effect on the crude fibre content (3.7-3.9% followed by rice bran and bambara groundnut flours in that order. Bambara groundnut had highest positive effect on the ash content; followed by carrot and rice flours. While amaranth grain, carrot and rice bran significantly (p≤0.05 affect the proximate and functional compositions, bambara groundnut had the highest and best effect on the proximate, functional, mineral properties as well as the amino acid profile of the composite flour.

Effects of Pig Slurry as Basal and Panicle Fertilizer on Trace Element Content and Grain Quality in Direct-Seeding Rice

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Lifen Huang

2016-07-01

Full Text Available Direct-seeding rice has grown in popularity in recent years and is widespread in China. This study focused on the effects of pig slurry (PS on grain quality and safety in direct-seeding rice. Application of more than 210 m3·hm−2 increased rice yield and dry matter accumulation, compared with conventional chemical fertilizer treatment (CK2. At the heading and maturing stage, a high dosage of PS (T6, T8 and T9 treatments promoted uptake of Pb, Cu, Zn, Fe and Mn by rice plants and grain, but retarded uptake of Cr, Co and Ni, indicating an ability to alleviate toxicity of some heavy metals. Compared with CK2, PS alleviated the transfer of Pb, Cr, Co, Ni and Cu from straw to grain, but enhanced the transport of Zn, Fe and Mn. Although PS application slightly diminished the processing quality, including brown rice, milled rice and head milled rice, it significantly decreased the amylose content, optimized the starch profile, and improved the overall quality. The results confirmed the feasibility and safety of PS application to direct-seeding rice, and determined that PS basal and panicle fertilizer could increase yield and improve the rice quality when applied between 210 and 240 m3·hm−2.

Effect of extrusion temperature and moisture content of corn flour on crystallinity and hardness of rice analogues

Science.gov (United States)

Budi, Faleh Setia; Hariyadi, Purwiyatno; Budijanto, Slamet; Syah, Dahrul

2015-12-01

Rice analogues are food products made of broken rice and/or any other carbohydrate sources to have similar texture and shape as rice. They are usually made by hot extrusion processing. The hot extrusion process may change the crystallinity of starch and influence the characteristic of rice analogues. Therefore, this research aimed to study the effect of moisture content of incoming dough and temperature of extrusion process on the crystallinity and hardness of resulting rice analogues. The dough's were prepared by mixing of corn starch-flour with ratio 10/90 (w/w) and moisture content of 35%, 40% and 45% (w/w) and extrusion process were done at temperature of 70, 80, 90°C by using of twin screw extruder BEX-DS-2256 Berto. The analyses were done to determine the type of crystal, degree of crystallinity, and hardness of the resulting rice analogues. Our result showed that the enhancement of extrusion temperature from 70 - 90°C increased degree of crystallinity from 5.86 - 15.00% to 10.70 - 18.87% and hardness from 1.71 - 4.36 kg to 2.05 - 5.70 kg. The raising of dough moisture content from 35 - 45% decreased degree of crystallinity from 15.00 - 18.87% to 5.86 - 10.70% and hardness from 4.36 - 5.70 kg to 1.71 - 2.05 kg. The increase of degree of crystallinity correlated positively with the increase of hardness of rice analogues (r = 0.746, p = 0.05).

Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.

Science.gov (United States)

Collar, Concha; Conte, Paola; Fadda, Costantino; Piga, Antonio

2015-10-01

The capability of different gluten-free (GF) basic formulations made of flour (rice, amaranth and chickpea) and starch (corn and cassava) blends, to make machinable and viscoelastic GF-doughs in absence/presence of single hydrocolloids (guar gum, locust bean and psyllium fibre), proteins (milk and egg white) and surfactants (neutral, anionic and vegetable oil) have been investigated. Macroscopic (high deformation) and macromolecular (small deformation) mechanical, viscometric (gelatinization, pasting, gelling) and thermal (gelatinization, melting, retrogradation) approaches were performed on the different matrices in order to (a) identify similarities and differences in GF-doughs in terms of a small number of rheological and thermal analytical parameters according to the formulations and (b) to assess single and interactive effects of basic ingredients and additives on GF-dough performance to achieve GF-flat breads. Larger values for the static and dynamic mechanical characteristics and higher viscometric profiles during both cooking and cooling corresponded to doughs formulated with guar gum and Psyllium fibre added to rice flour/starch and rice flour/corn starch/chickpea flour, while surfactant- and protein-formulated GF-doughs added to rice flour/starch/amaranth flour based GF-doughs exhibited intermediate and lower values for the mechanical parameters and poorer viscometric profiles. In addition, additive-free formulations exhibited higher values for the temperature of both gelatinization and retrogradation and lower enthalpies for the thermal transitions. Single addition of 10% of either chickpea flour or amaranth flour to rice flour/starch blends provided a large GF-dough hardening effect in presence of corn starch and an intermediate effect in presence of cassava starch (chickpea), and an intermediate reinforcement of GF-dough regardless the source of starch (amaranth). At macromolecular level, both chickpea and amaranth flours, singly added, determined

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...

Impact of Quince Flour on Gluten-free Muffins Production

Directory of Open Access Journals (Sweden)

Adriana PAUCEAN

2017-05-01

Full Text Available This study aimed to obtain gluten free muffins, with increased nutritional and sensorial value by adding quince flour into a composite flour. To optimize the recipe, four experimental variants using rice, soy, quince flours and starch in different proportions have been proposed. Quince is a rich source of vitamins, minerals, polyphenolic compounds and fibres. The quince flour addition led to muffins with increased content in minerals and very good sensorial properties in terms of taste, flavour, texture and general acceptance. It could be concluded that quince flour is a suitable source for obtaining gluten free muffins. Quince flour addition in aglutenic muffin composite flour up to 10% did not affect negatively their phisico-chemical and sensorial  properties.

Effects of Pig Slurry Form Large-scale Pig Farm on Rice Yield Formation and Quality%规模化养猪场处理废水对水稻产量形成和稻米品质的影响

Institute of Scientific and Technical Information of China (English)

高威; 陆冬梅; 缪翠云; 王远玲; 全晓艳; 庄恒扬; 陆建飞

2012-01-01

With the rapid development of China's large-scale pig farms, increasing pig slurry is causing serious environmental pollution that in turn threatens the sustainable development of large-scale pig farming. The utilization of pig slurry, a kind source of nutrients, combined by pig farming with cropping is one of the best solutions to this problem. This study was conducted to determine the effects of different substitute proportion and application rate of pig slurry on both grain yield and quality of paddy rice. The pig slurry used in the experiment contained 1000 mg·L-1 of total nitrogen, 540 mg·L-1 of available nitrogen and 779 mg·L-1 available phosphorus. Eleven treatments of the field experiment were designed as follows, CKl(No N),CK2(all nitrogen in chemical fertilizer), 40%L(40% pig slurry+60% N, L denotes low amount pig slurry, 84 m3·hm-2), 40%M(40% pig slurry+60% N,M denotes middle amount pig slurry, 108 m3·hm-2), 40%H(40% pig slurry+60% N, H denotes high amount pig slurry 132 m3·hnr2), 70% L(70% pig slurry+30%N, L denotes low amount pig slurry,147 m3·hm-2), 70% M(70% pig slurry+30% N, M denotes middle amount pig slurry,189 m3·hm-2), 70%H(70% pig slurry+30% N, H denotes high amount pig slurry 198 m3·hm-2), 100% L( 100% pig slurry+0% N, L denotes low amount pig slurry, 210 m3·hm-2), 100% M( 100% pig slurry+0% N, M denotes middle amount pig slurry, 270 m3·hm-2) and 100% H(100% pig slurry+0% N, H denotes high amount pig slurry, 330 m3·hm-2). The results showed that:There were a quadratic regression equation and significant positive correlation between dry matter accumulation and grain in each growing period.Application of pig slurry enhanced rice grain yield and the highest yield was obtained at the rate of 615.20 kg'666.7 m"2 with 70%M treatment, 28.38% to 49.13% higher than the control of block and 3.1% to 6.6% higher than the control of conventional N application rate.Compared with CK2, application of pig slurry could also enhance brown rice

Properties of duck meat sausages supplemented with cereal flours.

Science.gov (United States)

Yang, H S; Ali, M S; Jeong, J Y; Moon, S H; Hwang, Y H; Park, G B; Joo, S T

2009-07-01

Duck meat sausages were prepared using 10% beef fat (FDS) and 10% hydrated cereal flours including rice (RDS), wheat, corn, millet, and barley to replace fat. Control duck sausages (DS) were also prepared only with duck meat and duck meat plus 10% beef fat. Results showed that protein and fat contents significantly decreased and total expressible fluid reduced with the addition of cereal flours in duck sausage batters. The FDS had higher fat content and lower pH compared with others. Duck sausages with 10% supplemented wheat flour showed the lowest cooking loss among sausages and had similar redness and chroma values to FDS and DS. Texture analysis indicated that hardness of duck sausage significantly decreased when cereal flours and beef fat were added. In particular, RDS showed the lowest values for all texture measurements compared with others. Result of moisture absorption capacity suggested that the decrease in hardness in RDS was due to higher moisture retention for rice flour treatment. Sensory evaluation indicated that DS had significantly lower overall acceptability than RDS, due to its off-flavor, whereas RDS had higher overall acceptability than DS.

Modificação enzimática da farinha de arroz visando a produção de amido resistente Enzymatic modification on rice flour seeking the production of resitant starch

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Márcio Garcia Severo

2010-01-01

Full Text Available The aim of this work was to study the enzymatic modification on rice flour using lipase pancreatic and amyloglucosidase to obtain resistant starch. For this, Response Surface Methodology (RSM was used to determine the best operating conditions for each enzyme. For lypase pancreatic, the highest value for resistant starch (45% was achieved within 2 h reaction at pH 7 using an enzyme/substrate ratio of 4% (w/w and Dp= 100/200 tyler. For amyloglucosidase, optima conditions corresponded to an enzyme/substrate ratio of 0,006 mL/g and Dp= 100/200 tyler at 45 ºC, yielding 57% of resistant starch in 2 h reaction. These results show the potential of using both enzymes to modified rice flour, increasing the resistant starch in about 5.7 folds in relation to the flour without treatment (resistant starch=10.6%.

Effect of gamma irradiation on rice and its food products

International Nuclear Information System (INIS)

Sung, W.-C.

2005-01-01

Two milled indica rice varieties were exposed to gamma radiation with doses ranging from 0 to 1.0 kGy. The effects of gamma irradiation on rice flour pasting properties and the qualities of its food product, rice curd, were compared to the effects of storage. A dose of 1 kGy can decrease the flour paste viscosity and tenderize the texture of the rice curd to similar levels as those obtained after 12 months of storage. It was thus shown that gamma irradiation could shorten the indica rice aging time and improve the processing stability and quality of rice products

Effect of gamma irradiation on rice and its food products

Energy Technology Data Exchange (ETDEWEB)

Sung, W.-C. [Department of Hotel and Restaurant Management, Chia Nan University of Pharmacy and Science, 60 Erh-Jen Road, Sec. 1, Pao-An, Jen-Te Hsiang, Tainan 717, Taiwan (China)]. E-mail: sungwilliam2001@yahoo.com.tw

2005-07-01

Two milled indica rice varieties were exposed to gamma radiation with doses ranging from 0 to 1.0 kGy. The effects of gamma irradiation on rice flour pasting properties and the qualities of its food product, rice curd, were compared to the effects of storage. A dose of 1 kGy can decrease the flour paste viscosity and tenderize the texture of the rice curd to similar levels as those obtained after 12 months of storage. It was thus shown that gamma irradiation could shorten the indica rice aging time and improve the processing stability and quality of rice products.

Processamento e caracterização de snack extrudado a partir de farinhas de quirera de arroz e de bandinha de feijão Processing and characterization of an extruded snack made from broken rice flour and broken common bean flour

Directory of Open Access Journals (Sweden)

Ana Vânia Carvalho

2012-03-01

Full Text Available Este trabalho teve por objetivo desenvolver nova formulação de snack por extrusão termoplástica a partir de mistura de farinhas de quirera de arroz e de bandinha de feijão, bem como avaliar o potencial nutricional, tecnológico e sensorial do novo produto. A farinha de bandinha de feijão carioca foi incorporada à farinha de quirera de arroz na proporção de 30%. O snack foi produzido em extrusora monorrosca, escala piloto. Os parâmetros de extrusão foram fixos, utilizando-se três zonas de extrusão com temperaturas de 40, 60 e 85 °C; velocidade do parafuso de 177 rpm; taxa de alimentação de 292 g.min-1, e matriz circular de 3,85 mm de diâmetro. A amostra de snack foi submetida a caracterizações fisicoquímica, tecnológica e sensorial. Observou-se efeito significativo da farinha de bandinha de feijão no aumento dos teores proteico e de fibras no snack obtido, quando comparada à farinha de quirera de arroz. Em relação às características tecnológicas do produto, obteve-se 0,17 g.cm-3 para densidade aparente, 7,75 para o índice de expansão e 435, g.f para a dureza instrumental. A formulação estudada foi aceita sensorialmente, com índice de aceitação para impressão global de 76%. Conclui-se que é possível produzir snacks por extrusão a partir da incorporação de 30% de farinha de bandinha de feijão à farinha de quirera de arroz, resultando em produto aceito sensorialmente e com adequado valor nutricional.The objective of this work was to develop a new formulation for a snack made by thermoplastic extrusion from a mixture of broken rice flour and broken common bean flour, and assess the nutritional, sensory and technological potential of the new product. The broken common bean flour was added to the broken rice flour at a rate of 30%, and the snack was produced in a pilot scale single screw extruder. The extrusion parameters were fixed using three extrusion zones (at 40, 60 and 85 °C; screw speed of 177 rpm

Cassava flour slurry as a low-cost alternative to commercially available gel for obstetrical ultrasound: a blinded non-inferiority trial comparison of image quality.

Science.gov (United States)

Aziz, A; Dar, P; Hughes, F; Solorzano, C; Muller, M M; Salmon, C; Salmon, M; Benfield, N

2018-01-12

To evaluate the quality of ultrasound images obtained with cassava flour slurry (CFS) compared with conventional gel in order to determine objectively whether CFS could be a true low-cost alternative. Blinded non-inferiority trial. Obstetrical ultrasound unit in an academic medical centre. Women with a singleton pregnancy, undergoing anatomy ultrasounds. Thirty pregnant women had standard biometry measures obtained with CFS and conventional gel. Images were compared side-by-side in random order by two blinded sonologists and rated for image resolution, detail and total image quality using a 10-cm visual analogue scale. Ratings were compared using paired t-tests. Participant and sonographer experience was measured using five-point Likert scales. Image resolution, detail, and total image quality. Participant experience of gel regarding irritation, messiness, and ease of removal. We found no significant difference between perceived image quality obtained with CFS (mean = 6.2, SD = 1.2) and commercial gel (mean = 6.4, SD = 1.2) [t (28) = -1.1; P = 0.3]. Images were not rated significantly differently for either reviewer in any measure, any standardized image or any view of a specific anatomic structure. All five sonographers rated CFS as easy to obtain clear images and easy for patient and machine cleanup. Only one participant reported itching with CFS. CFS produces comparable image quality to commercial ultrasound gel. The dissemination of these results and the simple CFS recipe could significantly increase access to ultrasound for screening, monitoring and diagnostic purposes in resource-limited settings. This study was internally funded by our department. Low-cost homemade cassava flour slurry creates images equal to commercial ultrasound gel, improving access. © 2018 Royal College of Obstetricians and Gynaecologists.

Improvement of physical properties of gluten-free steamed cake based on black waxy rice flour using different hydrocolloids.

Science.gov (United States)

Itthivadhanapong, Pimchada; Jantathai, Srinual; Schleining, Gerhard

2016-06-01

This study aimed to compare the effects of 1 % addition of four selected hydrocolloids (xanthan, guar, hypdroxypropylmethylcellulose and carrageenan) on quality characteristics of batter and of black waxy rice steamed cake compared to a control without hydrocolloids. Dynamic frequency sweeps of the batters at 25 °C indicated that all formulations exhibited gel-like behaviour with storage moduli (G') higher than loss moduli (G″). Hydrocolloids increased the apparent viscosity and the thixotropic behaviour, depending on the type of hydrocolloids. Xanthan had the greatest effects on both moduli, whereas carrageenan had the smallest effects. During a storage period of 4 days the cakes with xanthan remained softer than control samples. The overall acceptability of cake with xanthan and guar were higher than control. This study is the first report on using black waxy rice flour as a main raw material in gluten free cake. The results of this study provided useful information for selection hydrocolloids as ingredients that can help to improve the physical properties of waxy rice steamed cake.

Characterization of Gluten-free Bread Prepared From Maize, Rice and Tapioca Flours using the Hydrocolloid Seaweed Agar-Agar

OpenAIRE

Alvarenga, Nuno Bartolomeu; Cebola Lidon, Fernando; Belga, Elisa; Motrena, Patrícia; Guerreiro, Suse; Carvalho, Maria João; Canada, João

2011-01-01

Disponível em livre acesso no sítio do DOAJ em http://recent-science.com/index This work aims to check the rheological, physicochemical and sensory characteristics of gluten-free bread produced with corn, rice and tapioca flours, using the hydrocolloid seaweed agar-agar. Relatively to wheat bread, it was found that the pH was slightly lower in gluten-free bread. In the crust only the brightness remained significantly different between both bread types, but in the kernel, the parameters a*,...

Simultaneous and rapid determination of deoxynivalenol and its acetylate derivatives in wheat flour and rice by ultra high performance liquid chromatography with photo diode array detection.

Science.gov (United States)

Xu, Jiao-Jiao; Zhou, Jian; Huang, Bai-Fen; Cai, Zeng-Xuan; Xu, Xiao-Min; Ren, Yi-Ping

2016-06-01

A simple and reliable method of ultra high performance liquid chromatography coupled with photo-diode array detection has been proposed for the simultaneous determination of deoxynivalenol and its acetylated derivatives in wheat flour and rice, especially focusing on the optimization of sample extraction, cleanup, and chromatographic separation conditions. Sample pretreatment consisted of a first step using a quick, easy, cheap, effective, rugged, and safe based extraction procedure and a subsequent cleanup step based on solid-phase extraction. The method was extensively validated in wheat flour and rice, obtaining satisfactory analytical performance with good linearity (R(2) ≥ 0.999), acceptable recoveries (80.0-104.4%), and repeatability (RSDs 1.3-10.7%). The limits of detection (21.7-57.4 μg/kg) and quantitation (72.3-191.4 μg/kg) for deoxynivalenols were lower than those usually permitted by various countries' legislation in these food matrices. The method was applied to 34 wheat and rice samples. The results were further compared with results of ultra high performance liquid chromatography with electrospray ionization tandem mass spectrometry. © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Formulation of gluten-free flour culinary products of high nutritional value

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Y. P. Dombrovskaya

2016-01-01

Full Text Available The article is devoted to the production of gluten-free foods that are necessary for people suffering from this disease as celiac disease. The article reveals the relevance of developing recipes for gluten-free foods, which are not inferior to traditional in many respects. Classic recipes gluten-free bakery products, mainly based on rice, buckwheat, corn flour, which have little nutritional value. In this regard, the current development of technologies and formulations pastry dishes with use of nonconventional vegetable raw materials rich in dietary fibers, proteins and other beneficial substances that improve the biological and nutritional value of these products. The paper describes the formulation of gluten-free muffins, was based on the recipe of the cake "Capital". The main raw material for the new compositions of selected rice flour, and as enriching additives – flax flour and flour from the eggshell. Was conducted baking tests on the basis of which was chosen percentage of the input substances and the assessment of quality of semifinished and finished products. The quality of semi-finished products was evaluated by such indicators as humidity and the microstructure of the test. The quality of finished products was assessed using organoleptic and physical-chemical parameters, the results presented in the tables. Investigated the antioxidant activity of products. Produced sensometrical evaluation of aroma of control and experimental samples. Calculated chemical composition. The content of protein, vitamins, mineral substances in the experimental sample is significantly increased compared to control. Making flour egg shell has achieved the ratio of Ca-Mg-P as close to a perfect 1:0,39:1,53 Replacement of wheat flour with flaxseed and rice flour and the introduction of egg shell improve the amino acid composition of the product. The biological value increased by 2.3%.

CEMENT SLURRIES FOR GEOTHERMAL WELLS CEMENTING

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Nediljka Gaurina-Međimurec

1994-12-01

Full Text Available During a well cementing special place belongs to the cement slurry design. To ensure the best quality of cementing, a thorough understanding of well parameters is essential, as well as behaviour of cement slurry (especially at high temperatures and application of proven cementing techniques. Many cement jobs fail because of bad job planning. Well cementing without regarding what should be accomplished, can lead to well problems (channels in the cement, unwanted water, gas or fluid production, pipe corrosion and expensive well repairs. Cementing temperature conditions are important because bot-tomhole circulating temperatures affect slurry thickening time, arheology, set time and compressive strength development. Knowing the actual temperature which cement encounters during placement allows the selection of proper cementing materials for a specific application. Slurry design is affected by well depth, bottom hole circulating temperature and static temperature, type or drilling fluid, slurry density, pumping time, quality of mix water, fluid loss control, flow regime, settling and free water, quality of cement, dry or liquid additives, strength development, and quality of the lab cement testing and equipment. Most Portland cements and Class J cement have shown suitable performances in geot-hermal wells. Cement system designs for geothermal wells differ from those for conventional high temperature oil and gas wells in the exclusive use of silica flour instead of silica sand, and the avoidance of fly ash as an extender. In this paper, Portland cement behaviour at high temperatures is described. Cement slurry and set cement properties are also described. Published in literature, the composition of cement slurries which were tested in geothermal conditions and which obtained required compressive strength and water permeability are listed. As a case of our practice geothermal wells Velika Ciglena-1 and Velika Ciglena-la are described.

CCQM-K108.2014: determination of arsenic species and total arsenic in brown rice flour

Science.gov (United States)

Inagaki, K.; Narukawa, T.; Hioki, A.; Miyashita, S.; Long, S. E.; Ellisor, M. B.; Peng, S. L.; Dewi, F.; Shin, R.; Kapp, T.; Wai-hong, F.; Hei-shing, C.; Chao, W.; Kaewkhomdee, N.; Taebunpakul, S.; Thiengmanee, U.; Yafa, C.

2017-01-01

The key comparison CCQM-K108.2014 was organised by the Inorganic Analysis Working Group (IAWG) of CCQM to test the abilities of the national metrology institutes (NMIs) or the designated institutes (DIs) to measure the mass fractions of inorganic arsenic (i-As, sum of the amount of arsenite [As(III)] and arsenate [As(V)]), dimethylarsinic acid (DMAA), and total arsenic (total As) in brown rice flour. This was the follow-up comparison for the CCQM-K108 & CCQM-P147 (Cd, As, inorganic arsenic, and DMAA in brown rice flour). For total As, no strong outliers among the reported values were observed, and the distribution of the results was narrow, within 3% around the median. For i-As and DMAA, the distributions of the results were slightly wider than that for total arsenic, but no strong outliers among the reported values of i-As and DMAA were observed. Two potentially bias sources, an extraction efficiency of As species (the ratio of the sum of i-As and DMAA to total As) and the quality of primary standard of DMAA, were discussed. The extraction efficiency was estimated as the ratio of the sum of i-As and DMAA to total As. In the previous comparison (CCQM-K108 & CCQM-P147), the extraction efficiency was one of the largest bias sources for i-As and DMAA. However, in this study, all the extraction efficiencies estimated from the reported values were close to 100 %. Regarding the quality of the primary standard solutions, no significant difference was observed among the primary standard solution used by the participants. These results suggest the two potential bias sources mentioned above would not have been majors in this study, and then the technical issues in the previous comparison had been overcome. Accounting for relative expanded uncertainty, a comparability of measurement was successfully demonstrated by the participating NMIs and DIs for the measurement of total As at the level of less than 0.7 mg/kg, i-As at the level of less than 0.6 mg/kg, and DMAA at the level

Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile.

Science.gov (United States)

Carvalho, Vania Silva; Conti-Silva, Ana Carolina

2018-01-01

A mixture design was used to investigate the effects of banana peel flour, rice flakes and oat flour on sensory acceptability of cereal bars, with subsequent evaluation of sensory profile of products identified as having high acceptability. Regions of greater response for acceptability of the cereal bars, which are dependent on the three investigated components, were found. Although having good acceptability, sensory profiles of cereal bars were different. A cereal bar with the lowest quantity of banana peel flour was described as having a higher amount of rice flakes, chewiness and crispness, while formulations with intermediate and highest quantities of banana peel flour were described by darker color, higher banana aroma and bitter taste. Contrary to expectations, banana flavor of cereal bar with highest quantity of banana peel flour was lower than cereal bars with intermediate quantities. Cereal bars were not different in terms of hardness and adhesiveness and they also had a similar sweet taste and oat flavor. The use of banana peel flour in production of cereal bars is feasible and, even with different sensory profiles, cereal bars with banana peel flour are acceptable, which may favor the development of new products for different market niches. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Development and Validation of a Multiresidue Method for the Determination of Pesticides in Dry Samples (Rice and Wheat Flour) Using Liquid Chromatography/Triple Quadrupole Tandem Mass Spectrometry.

Science.gov (United States)

Grande-Martínez, Ángel; Arrebola, Francisco Javier; Moreno, Laura Díaz; Vidal, José Luis Martínez; Frenich, Antonia Garrido

2015-01-01

A rapid and sensitive multiresidue method was developed and validated for the determination of around 100 pesticides in dry samples (rice and wheat flour) by ultra-performance LC coupled to a triple quadrupole mass analyzer working in tandem mode (UPLC/QqQ-MS/MS). The sample preparation step was optimized for both matrixes. Pesticides were extracted from rice samples using aqueous ethyl acetate, while aqueous acetonitrile extraction [modified QuEChERS (quick, easy, cheap, effective, rugged, and safe) method] was used for wheat flour matrixes. In both cases the extracts were then cleaned up by dispersive solid phase extraction with MgSO4 and primary secondary amine+C18 sorbents. A further cleanup step with Florisil was necessary to remove fat in wheat flour. The method was validated at two concentration levels (3.6 and 40 μg/kg for most compounds), obtaining recoveries ranging from 70 to 120%, intraday and interday precision values≤20% expressed as RSDs, and expanded uncertainty values≤50%. The LOQ values ranged between 3.6 and 20 μg/kg, although it was set at 3.6 μg/kg for the majority of the pesticides. The method was applied to the analysis of 20 real samples, and no pesticides were detected.

Replacement of mineral fertilizers with anaerobically digested pig slurry in paddy fields: assessment of plant growth and grain quality.

Science.gov (United States)

Zhang, Jin; Wang, Minyan; Cao, Yucheng; Liang, Peng; Wu, Shengchun; Leung, Anna Oi Wah; Christie, Peter

2017-04-01

Rice cultivation requires large quantities of irrigation water and mineral fertilizers. This provides an opportunity for the recycling of the plant nutrients in anaerobically digested pig slurry, large amounts of which are generated in Chinese pig farms. Hence, to promote the sustainable development of livestock and poultry breeding and rice production, a micro-plot field experiment was carried out to assess whether or not slurry can replace mineral fertilizers in rice paddy production in terms of plant tillering, grain quality, and yields. The results indicate that the total N content of the slurry can serve as an alternative source of N when compared to the control (450 kg ha -1 commercial compound fertilizer (N/P 2 O 5 /K 2 O = 15:15:15) as basal fertilizer, 300 kg ha -1 urea (N% = 46), and 150 kg ha -1 commercial compound fertilizer as top-dressed fertilizer). No negative effects on plant growth or grain yield were observed, although there may be a potential risk due to an increase in grain Cu concentration. The amylose content and gel consistency of the rice grains were enhanced significantly by the use of slurry as a basal fertilizer, but the grain protein and total amino acid contents decreased. The results suggest that anaerobically digested pig slurry can replace mineral fertilizers in rice production when applied as a basal dressing together with urea and commercial compound fertilizer as top-dressed fertilizers.

Analysis of radicals induced in irradiated cereal flour using ESR

International Nuclear Information System (INIS)

Kawamura, Shoei; Kishita, Keigo; Ukai, Mitsuko; Kikuchi, Masahiro; Kobayashi, Yasuhiko

2013-01-01

Using electron spin resonance (ESR) spectroscopy, we revealed radicals induced in cereal flour irradiated with gamma-ray or electron beam. Sample was wheat and rice. We detected a broad singlet signal at g = 2.0. It consists of a singlet signal and a triplet signal. It suggested that the singlet signal is originated from organic free radicals and the triplet signal is from 14 N. There were no differences of ESR spectra between irradiated wheat flour and rice flour. The signal intensity of radiation induced radical was tend to increase following with the increase of radiation dose level. After radiation treatment, relaxation time of radiation induced radical was changed during storage. T 1 was decreased and T 2 was increased. In this study, the relaxation time is calculated using the parameters obtained from the ESR signal. It is necessary to analyze the relaxation time directly with pulsed ESR spectroscopy in future. (author)

The effect of extrusion and drying on roller techniques concerning the rheological characteristics of rice-, corn-, sweet potato-, bean- and cassava root- and leaf- based composite flour

Directory of Open Access Journals (Sweden)

Johanna Aristizábal Galvis

2013-01-01

Full Text Available Promoting food security in Latin-America and the Caribbean is directly related to agricultural products. The region faces a food crisis which has reduced large population groups’ access to food. This work contributes to the study of obtaining precooked composite flour made from biofortified crops using protein, vitamin A and/or minerals. This study evaluated the effect of precooked flour’s composition and precooking on its solubility in water, water absorption capacity, consistency and viscosity; such flour was obtained by extrusion and drying on rollers. The composite flours were obtained from cassava roots, sweet potato tubers, corn, rice and bean grains and cassava leaves. Four composite flours were formulated taking four- to six-year-old children’s daily nutrient requirements (protein, iron, zinc and beta-carotenes as a basis. The extruder was operated at 90ºC, 300 rpm screw rotation speed, 17.64 g/min feed flow, with 30% moisture mixture. The dryer rollers were operated at 4 rpm roller rotation speed, 90ºC surface temperature and 1 mm separation between rollers. It was determined that flour dried on rollers led to more complete cooking and modified starch granule structure than precooking by extrusion, thereby producing flour having greater solubility in water, less water absorption, higher consistency and smaller viscosity, comparable to that of pattern flour.

Hydrothermal synthesis of zinc oxide nanoparticles using rice as soft biotemplate.

Science.gov (United States)

Ramimoghadam, Donya; Bin Hussein, Mohd Zobir; Taufiq-Yap, Yun Hin

2013-01-01

Rice as a renewable, abundant bio-resource with unique characteristics can be used as a bio-template to synthesize various functional nanomaterials. Therefore, the effect of uncooked rice flour as bio-template on physico-chemical properties, especially the morphology of zinc oxide nanostructures was investigated in this study. The ZnO particles were synthesized through hydrothermal-biotemplate method using zinc acetate-sodium hydroxide and uncooked rice flour at various ratios as precursors at 120°C for 18 hours. The results indicate that rice as a bio-template can be used to modify the shape and size of zinc oxide particles. Different morphologies, namely flake-, flower-, rose-, star- and rod-like structures were obtained with particle size at micro- and nanometer range. Pore size and texture of the resulting zinc oxide particles were found to be template-dependent and the resulting specific surface area enhanced compared to the zinc oxide synthesized without rice under the same conditions. However, optical property particularly the band gap energy is generally quite similar. Pure zinc oxide crystals were successfully synthesized using rice flour as biotemplate at various ratios of zinc salt to rice. The size- and shape-controlled capability of rice to assemble the ZnO particles can be employed for further useful practical applications.

STORAGE, NUTRITIONAL AND SENSORY PROPERTIES OF HIGH-FAT FISH AND RICE FLOUR COEXTRUDATES

Energy Technology Data Exchange (ETDEWEB)

Jaya Shankar Tumuluru; Shahab Sokhansanj; Sukumar Bandyopadhyay; Amarender Singh Bawa

2013-10-01

The present research is on understanding the storage, nutritional and sensory characteristics of high-fat fish (khoira) and rice flour coextrudates at storage temperature of 30C. The extruder processing conditions used are barrel temperature (200C), screw speed (109 rpm), fish content of feed (44%) and feed moisture content (39%). Sorption isotherm data indicated that the safe aw level was about 0.4–0.7. Guggenheim -Anderson -de Boer model described the sorption data adequately with an r2 value of 0.99. During the initial 15 days of storage, there was a loss of vitamin A and total tocopherols by 64.4 and 20.6%, and an increase in peroxides and free fatty acid content by about 116 mg/kg and 21.7%. The nonlinear mathematical model developed has adequately described the changes in nutritional and storage properties. Sensory attributes indicated that the product fried for 15 s was most acceptable.

Low temperature thermally stimulated luminescence characteristics of rice flour with and without H2O and D2O

International Nuclear Information System (INIS)

Murthy, K.V.R.; Rey, L.

2008-01-01

Thermo luminescence (TL) characteristics of rice flour are studied in the temperature range of 77 to 200K with and with out H 2 O and D 2 O. The TL is recorded for the virgin samples and also on irradiation of the same by exposing it to X-ray at 77K. The low temperature TL of X-ray irradiated two rice varieties Basmati and Gujarat-77 are discussed in this paper. The two varieties are given as X-ray dose of 1kGy. The TL is recorded for 200 mg rice powder, 200 mg rice powder + 0.5 cc of DM water, 200 mg rice powder + 0.5 cc of heavy water. The TL displayed for the 1kGy X-ray dose samples is around 113K with a broad shoulder around 153K. After adding DM water or heavy water as many as three new peaks are emerged. One main point to be noted is that the effect of water and heavy water on the specimens led to three more peaks one may be hump but the generation of 107K peak is interesting. The peak observed around 173K can be attributed to water and heavy water. The hump around 163K is the peak associated with rice. But the generation of other two peaks around 156K and 108K are to be analysed. It is also interesting to note that the 108K peak resolves well in water than that of heavy water. The initial results are interesting in nature. However the rice powder consists of many varieties of organic chemical constituents. Possible conclusions are drawn on comparing with the available literature on low temperature TL of rice powder. However, to pin point which chemical constituent of rice powder is absorbing/reacting with the added water and heavy water leads new LTTL peaks is very difficult at this stage. Table-1 is the LTTL peak temperatures and intensity of the studied samples. (author)

Correlation of pasting behaviors with total phenolic compounds and starch digestibility of indigenous pigmented rice grown in upper Northern Thailand

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Jirapa Ponjanta

2016-03-01

Full Text Available Background: Thailand has one of the most important rice genetic resources with white, light brown, brown, red, and purple rice bran colors. The latter believed to have potential for health benefits due to their phenolic content. Recently researchers have indicated that starch digestive enzymes, including salivary and pancreatic α-amylases and α-glucosidases, can be inhibited by phenolic compounds. Although pasting properties of rice flour are key determinants of quality significantly impacting the final product texture, there is no in-depth study on their correlation with phenolic compound and starch digestibility. Methods: Rice flour from twelve varieties, three from each of five bran colors (white, brown, red, and purple, were evaluated for pasting properties (RVA-3D, total phenolic compounds, amylose content, resistant starch and estimated glycemic index. Simple correlation coefficients were calculated for the relationships between pasting properties (final viscosity, breakdown, setback and pasting temperature and total phenolic compounds, resistant starch and estimated glycemic index. Results: Within each rice variety, red and purple pigmented flours had higher total phenolic compounds (TPC and more resistant starch than that of white flours. The TPC and resistant starch content of the flours ranged between 7.83- 47.3 mg/L and 2.44–10.50% respectively, and producing 60-80 of estimated glycemic index. Viscosity behavior showed that pigmented with low amylose rice had lower viscosity temperature than that of pigmented with high amylose rice flour, but higher in peak viscosity. Correlation coefficients of pasting temperature, final viscosity, break down and setback with TCP was observed to be inversely related to glycemic index. However, it was positively correlated to the resistant starch and amylose content. Conclusions: Pigmented rice flour is a better source of TPC and resistant starch which in turn provides low glycemic index. This

FLUORIDE LEVELS IN COMMERCIALLY AVAILABLE RICE IN ...

African Journals Online (AJOL)

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2013-05-05

May 5, 2013 ... Rice is one of the commonly consumed cereals for more than half of the ... also used as flour, for making rice wine, as ingredient for beer and liquor, ... Fluoride is a necessary element to human health, and a moderate amount of fluoride intake ... For Ethiopian red rice (ERR) Fogera was selected to collect.

An update on the use of rice in value-added food products.

Science.gov (United States)

Because of the huge quantity of rice produced annually, milled-rice co-products; such as, rice flour, rice bran, rice wax, and rice hull are plentiful and readily available. These co-products could be valuable sources of food ingredients, but they have been vastly under-utilized. This is a report ...

Vinegar production from post-distillation slurry deriving from rice shochu production with the addition of caproic acid-producing bacteria consortium and lactic acid bacterium.

Science.gov (United States)

Yuan, Hua-Wei; Tan, Li; Chen, Hao; Sun, Zhao-Yong; Tang, Yue-Qin; Kida, Kenji

2017-12-01

To establish a zero emission process, the post-distillation slurry of a new type of rice shochu (NTRS) was used for the production of health promoting vinegar. Since the NTRS post-distillation slurry contained caproic acid and lactic acid, the effect of these two organic acids on acetic acid fermentation was first evaluated. Based on these results, Acetobacter aceti CICC 21684 was selected as a suitable strain for subsequent production of vinegar. At the laboratory scale, acetic acid fermentation of the NTRS post-distillation slurry in batch mode resulted in an acetic acid concentration of 41.9 g/L, with an initial ethanol concentration of 40 g/L, and the acetic acid concentration was improved to 44.5 g/L in fed-batch mode. Compared to the NTRS post-distillation slurry, the vinegar product had higher concentrations of free amino acids and inhibition of angiotensin I converting enzyme activity. By controlling the volumetric oxygen transfer coefficient to be similar to that of the laboratory scale production, 45 g/L of acetic acid was obtained at the pilot scale, using a 75-L fermentor with a working volume of 40 L, indicating that vinegar production can be successfully scaled up. Copyright © 2017 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

Cake Flour Is Not Just Any Old White Powder: A Fun Take-Home Experiment

Science.gov (United States)

McMullen, Kevin; Rasmus, C.; Virtue, Melinda; Slik, Kate; Wrigley, Colin

2014-01-01

Baking cakes with different recipes can provide an exercise in the application of the scientific method, illustrating the need to vary only one ingredient at a time for correct derivation of conclusions. This experiment, most likely to be performed at home, compares a cake flour with flours from durum wheat, rice and cornflour (gluten-free…

Mudanças funcionais de farinha de arroz torrada com micro-ondas em função do teor de umidade e do tempo de processamento Functional changes of rice flour roasted with microwave as a function of moisture content and processing time

Directory of Open Access Journals (Sweden)

July-Ana Souza Tavares

2012-06-01

Full Text Available O Brasil está entre os dez maiores produtores de arroz do mundo. Devido ao beneficiamento, boa parte dos grãos é quebrada, gerando um subproduto de baixo valor comercial. A farinha de arroz normalmente é produzida a partir de grãos quebrados e é utilizada em produtos manufaturados devido a suas propriedades funcionais. Visando à obtenção de farinhas com propriedades funcionais diferenciadas e assim ampliar sua utilização como ingrediente em diferentes aplicações na indústria de alimentos, o objetivo deste trabalho foi avaliar o efeito da umidade e do tempo de torra (variáveis independentes, em micro-ondas, sobre as características funcionais de farinhas de arroz da cultivar 'IRGA 417'. Utilizou-se delineamento experimental composto central. A variação do teor de amilose (TA entre as farinhas de arroz torradas foi de 16-30g (100g-1, sendo que nos menores tempos de torra (até 13,3min e umidade acima de 18,5g (100g-1 observaram-se os maiores TA. Ocorreu elevação do índice de absorção de água (IAA à medida que aumentou o tempo de torra das farinhas de arroz. Os valores mais elevados de índice de solubilidade em água (ISA (25% foram encontrados para as farinhas de arroz com umidade acima de 22g (100g-1. Com o aumento do tempo de torra, ocorreu diminuição do pico de viscosidade, viscosidade final e de tendência a retrogradação das farinhas torradas. O contrário foi observado para a quebra de viscosidade. Conclui-se que a torração em micro-ondas pode ampliar as aplicações da farinha de arroz na indústria de alimentos em função das mudanças funcionais resultantes.Brazil is among the ten largest producers of rice in the world. Due to processing, most of the grains is broken, causing a by-product of low commercial value. Rice flour is usually produced from broken grains and used in manufactured products because of their functional properties. Aiming to obtain flours with different functional properties and thus

Changes in the texture and viscoelastic properties of bread containing rice porridge during storage.

Science.gov (United States)

Tsai, Chia-Ling; Sugiyama, Junichi; Shibata, Mario; Kokawa, Mito; Fujita, Kaori; Tsuta, Mizuki; Nabetani, Hiroshi; Araki, Tetsuya

2012-01-01

The objective of this study was to investigate the effects of rice porridge on the texture and viscoelastic properties of bread during storage. Three types of bread, wheat flour bread, 15% rice flour bread, and 15% rice porridge bread, were prepared. After baking and storing the bread for 24 h, 48 h, and 72 h at room temperature, we measured the texture and viscoelastic properties of the bread crumbs by texture profile analysis (TPA) and creep test. The 15% rice porridge bread showed a significantly higher specific volume and maintained softer crumbs than the other two types (pbread crumbs during storage.

Complexation of rice starch/flour and maize oil through heat moisture treatment: Structural, in vitro digestion and physicochemical properties.

Science.gov (United States)

Chen, Xu; He, Xiaowei; Fu, Xiong; Zhang, Bin; Huang, Qiang

2017-05-01

This study investigated structural, in vitro digestion and physicochemical properties of normal rice starch (NRS)/flour (NRF) complexed with maize oil (MO) through heat-moisture treatment (HMT). The NRS-/NRF-MO complex displayed an increased pasting temperature and a decreased peak viscosity. After HMT, less ordered Maltese and more granule fragments were observed for NRS-/NRF-MO complex. Meanwhile, more aggregation was observed in the HMT samples with higher moisture contents. We found that higher onset temperature, lower enthalpy change and relative crystallinity of the NRS-/NRF-MO complex were associated with a higher moisture content of HMT samples. The higher moisture content of HMT was also favorable for the amylose-lipid complex formation. Differences in starch digestion properties were found for NRS-MO and NRF-MO complex. All of the NRS/NRF complexed MO after cooking showed lower rapidly digestible starch (RDS) contents compared with the control sample, therein NRS-/NRF- MO 20% exhibited the highest sum of the slowly digestible starch and resistant starch contents. In general, HMT had a greater impact on the in vitro digestion and physicochemical properties of flour samples compared with starch counterparts. Copyright © 2017 Elsevier B.V. All rights reserved.

Accurate Measurement of Pasting Temperature by the Rapid Visco-Analyser: a Case Study Using Rice Flour

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Jin-song BAO

2008-03-01

Full Text Available Pasting properties are among the most important characteristics of starch, determining its applications in food processing and other industries. Pasting temperature derived from the Rapid Visco-analyser (RVA (Newport Scientific, in most cases, is overestimated by the Thermocline for Windows software program. Here, two methods facilitating accurate measurement of pasting temperature by RVA were described. One is to change parameter setting to ‘screen’ the true point where the pasting viscosity begins to increase, the other is to manually record the time (T1 when the pasting viscosity begins to increase and calculate the pasting temperature with the formula of (45/3.8×(T1–1+50 for rice flour. The latter method gave a manually determined pasting temperature which was significantly correlated with the gelatinization temperature measured by differential scanning calorimetry.

Pasta quality as impacted by the type of flour and starch and the level of egg addition.

Science.gov (United States)

Saleh, Mohammed; Al-Ismail, Khalid; Ajo, Radwan

2017-10-01

This study investigated the effects of substituting wheat flour with fractions of different starch types and egg levels on pasta quality. First order mixture response surface model was used where the effects of various starch types and egg levels on pasta quality were evaluated. Coefficients of estimation were determined and fractional contribution of wheat, starch type and egg levels were evaluated. Egg levels negatively (p egg level from 33 to 0%. Flow behavior index of treatments solution with various fractions of starch types and egg level ranged from 0.34 to 1.42 and was significantly (p cooked pasta quality including firmness, stickiness, cooking loss, and water uptake, keeping with consumer acceptability through varying starch type and egg level. Results show that flour and starch type and egg level interaction play significant role in pasta blends formulation. Moreover, substitution of wheat flour with acorn, native or modified corn and potato starches fractions, as well as with lupine, rice, tapioca, and stabilized rice bran flours would have significant effects on the physical properties and acceptability of various cereal products. For instance, the use of rice bran in potentially developed products would enhance the consumption of whole grain foods, resulting in improved intake of fiber and other healthy components. © 2016 Wiley Periodicals, Inc.

Production of lipopeptides by Bacillus amyloliquefaciens XZ-173 in solid state fermentation using soybean flour and rice straw as the substrate.

Science.gov (United States)

Zhu, Zhen; Zhang, Guoyi; Luo, Yi; Ran, Wei; Shen, Qirong

2012-05-01

This work was aimed to produce lipopeptides by Bacillus amyloliquefaciens XZ-173 in solid state fermentation using agro-industrial byproducts. A central composite design was used to get the highest lipopeptides production. Results revealed that the optimal conditions for maximum lipopeptides production were 1.79% starch and 1.91% yeast extract by employing 5.58 g soybean flour and 3.67 g rice straw as the solid substrate with initial pH 7.5, moisture content 55% and a 10% inoculum level at 30°C for 2 days. Under these conditions, the experimental yield of lipopeptides reached 50.01 mg/gds, which was very close to the predicted value (49.91 mg/gds). At high concentration, the lipopeptides extracted from fermented substrates showed strong antibiotic activity against Rhizoctonia solani and Ralstonia solanacearum and certain emulsification but good emulsion stability. This is the first report on lipopeptides production that uses rice straw as a major substrate. Copyright © 2012 Elsevier Ltd. All rights reserved.

Evaluation of Mechanical Properties and Morphological Studies of Rice Husk (Treated/Untreated)-CaCO3 Reinforced Epoxy Hybrid Composites

Science.gov (United States)

Verma, Deepak; Joshi, Garvit; Gupta, Ayush

2016-10-01

Natural fiber reinforced composites are a very popular area of research because of the easy availability and biodegradability of these fibers. The manufacturing of natural fiber composite is done by reinforcing fibers in the particulate form, fiber form or in woven mat form. Natural fiber composites also utilize industrial wastes as a secondary reinforcements like fly ash, sludge etc. By keeping all these point of views in the present investigation the effect of rice husk flour (chemically treated/untreated) and micro sized calcium carbonate with epoxy resin have been evaluated. The diameter of rice husk flour was maintained at 600 µm through mechanical sieving machine. The husk flour was chemically treated with NaOH (5 % w/v). Mechanical properties like hardness, flexural impact and compression strength were evaluated and found to be superior in modified or chemically treated flour as compared to unmodified or untreated flour reinforced composites. Scanning electron microscopy (SEM) study was also undertaken for the developed composites. SEM study shows the distribution of the rice husk flour and calcium carbonate over the matrix.

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.

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

Influence of maize flour particle size on gluten-free breadmaking.

Science.gov (United States)

de la Hera, Esther; Talegón, María; Caballero, Pedro; Gómez, Manuel

2013-03-15

Maize, one of the suitable grains for coeliac consumption, is, together with rice, the most cultivated cereal in the world. However, the inclusion of maize flour in gluten-free bread is a minority and studies are scarce. This paper analyses the influence of different maize flour types and their particle sizes on the quality of two types of bread without gluten (80% and 110% water in the formulation) obtained from them. We also analysed the microstructure of the dough and its behaviour during the fermentation. Finer flours had a lower dough development during fermentation in all cases. Among the different types of flour, those whose microstructure revealed compact particles were those which had higher specific bread volume, especially when the particle size was greater. Among the formulations, the dough with more water gave breads with higher specific volume, an effect that was more important in more compact flours. The higher volume breads had lower values of hardness and resilience. The type of corn flour and mainly its particle size influence significantly the dough development of gluten-free bread during fermentation and therefore the final volume and texture of the breads obtained. The flours having coarser particle size are the most suitable for making gluten-free maize bread. © 2012 Society of Chemical Industry.

Elucidating potential utilization of Portuguese common bean varieties in rice based processed foods.

Science.gov (United States)

Carbas, Bruna; Pathania, Shivani; Castanho, Ana; Lourenço, Diana; Veiga, Isabel Mota; Patto, Maria Carlota Vaz; Brites, Carla

2018-03-01

The present study was aimed at studying the physico-chemical and functional properties of 31 Portuguese common bean varieties. In addition, the whole bean flours (WBF) and starch isolates (SI) of three representative bean varieties and their rice: bean blends (70:30; 50:50) were assessed for amylose content, thermal and pasting properties in view of supplementation in rice based processed foods. Bean varieties showed significant differences in protein content (20.78-27.10%), fat content (1.16-2.18%), hydration capacity (95.90-149.30%), unhydrated seeds (4.00-40.00%), γ tocopherol (3.20-98.05 mg/100 g fat), δ tocopherol (0.06-4.72 mg/100 g fat) and pasting behavior. Amylose content of WBF (11.4-20.2%) was significantly lower than rice flour (23.51%) whereas SI of beans (40.00-47.26%) had significantly higher amylose content than SI of rice (28.13%). DSC results showed that WBF (11.4-20.2 °C) had significantly broader and lower gelatinization temperature range (∆Tr) than corresponding SI (20.9-23.1 °C). WBF had significantly lower pasting viscosity due to low starch content and compositional matrix effect as compared to SI. Setback viscosities of WBF and rice: bean blends was lower than rice flour. Low setback viscosities of rice:bean blends may be used to prevent syneresis and stabilizing the quality of frozen foods in rice based processed foods.

Multielement analysis of rice flour-unpolished reference material by instrumental neutron activation analysis

International Nuclear Information System (INIS)

Suzuki, Shogo; Hirai, Shoji

1990-01-01

Trace elements in NIES certified reference material No. 10-a∼10-c Rice Flour-Unpolished, prepared by the National Institute for Environmental Studies of Japan (NIES), were determined by instrumental neutron activation analysis (INAA). A set of three samples with different Cd concentration levels was subjected to analyses. Portions of each sample (ca. 200∼1000 mg) were irradiated, either with thermal neutrons without cadmium filter or with epithermal neutrons with cadmium filter, in the Musashi Institute of Technology Research Reactor (MITRR). The activated samples were analyzed by the three methods; conventional γ-ray spectrometry using a coaxial Ge detector, anticoincidence counting spectrometry, and coincidence counting spectrometry using a coaxial Ge detector and a well type NaI(Tl) detector. Concentrations of 26∼28 elements were determined by these methods. The values obtained for many elements, except for Mg and K, were in good agreement with those of the NIES certified and reference. Concentrations of 10 elements (S, Sc, V, Ag, Sb, Cs, Ba, La, Sm, Th), whose certified or reference values are not available from NIES, were also determined in this work. (author)

Determination of lead in rice grains by solid sampling HR-CS GFAAS.

Science.gov (United States)

Gunduz, Sema; Akman, Suleyman

2013-12-01

A study was performed for the determination of lead in rice grains directly by solid sampling high resolution continuum source graphite furnace atomic absorption spectrometry (HR-CS GFAAS) without digesting sample. The effects of sample amount, pyrolysis/atomization temperatures on the determination of lead in rice were investigated and optimized using a certificated rice flour. The lead concentrations were determined applying 800 °C of pyrolysis and 1800 °C of atomization temperatures without modifier. LOD (N=10, 3σ) and characteristic mass were 2.3 μg kg(-1) and 8.1 pg, respectively. The certified lead value of a rice flour CRM was found in its uncertainity limits. The lead contents of various rice samples obtained from markets in Turkey were between 0.009 and 0.162 mg kg(-1) which are in acceptable range. The average lead concentrations in various rice grains taken from the same package were significantly different from each other. Copyright © 2013 Elsevier Ltd. All rights reserved.

A BIODEGRADABLE FILM FROM JACKFRUIT (ARTOCARPUS HETEROPHYLLUS AND DURIAN (DURIO ZIBETHINUS SEED FLOURS

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Diah S. Retnowati

2016-02-01

Full Text Available The jackfruit (Artocarpus heterophyllus and durian (Durio zibethinus seeds contain high portion of amylose, which makes them potential materials for biodegradable films. The objective of this study is to develop biodegradable films composed of jackfruit and durian seed flours and glycerol as plasticizer. The films were prepared by dispersing flours in water, adding glycerol, heating the mixture, casting the solution on an acrylic plate, and drying the films at 50 ºC for 20 hours. Glycerol contributes to the flexibility of the film, while reduces the strength of the film. The Young’s modulus, tensile strength, and elongation at break increase as the ratio of jackfruit to durian seed flour increases. The films made from jackfruit and durian seed flours in this work are stronger than the film made from rice flour obtained by other researcher. Therefore, jackfruit and durian seed flours are potential raw material for biodegradable films.

Report of the key comparison CCQM-K108 determination of arsenic species, total arsenic and cadmium in brown rice flour

Science.gov (United States)

Hioki, Akiharu; Narukawa, Tomohiro; Inagaki, Kazumi; Miyashita, Shinichi; Kotzeva, Boriana; Kakoulides, Elias; Sxoina, Vasiliki; Fung, W. H.; Choi, Y. Y.; Yau, H. P.; Tsoi, Y. T.; Lee, C. L.; Kong, M. F.; Shin, Richard; Juan, Wang; Sin Yee, Ng; Uribe, Christian; Marques Rodrigues, Janaína; Caciano de Sena, Rodrigo; Silva Dutra, Emily; Bergamaschi, Luigi; Giordani, Laura; D'Agostino, Giancarlo; Valiente, Liliana; Horvat, Milena; Jacimovic, Radojko; Oduor Okumu, Tom; Kang'Iri, Jacqueline; Owiti Orwa, Tabitha; Chao, Wei; Jingbo, Chao; Taebunpakul, Sutthinun; Yafa, Charun; Kaewkhomdee, Nattikarn; Chailap, Benjamat; Pharat, Yanee; Phukphattanachai, Pranee; Turk, Gregory C.; Long, Stephen; Murphy, K. E.; Davis, Clay; Ellisor, Michael; Merrick, Jeffrey; White, Ian; Saxby, David; Linsky, S. M.; Barzev, A.; Botha, A.

2015-01-01

The CCQM-K108 key comparison was organised by the Inorganic Analysis Working Group (IAWG) of CCQM to test the abilities of national metrology institutes (NMIs) or designated institutes (DIs) to measure the mass fractions of arsenic species, total arsenic and cadmium in brown rice flour. The National Metrology Institute of Japan (NMIJ) acted as the coordinating laboratory. The participants used different measurement methods, though most of them used inductively coupled plasma mass spectrometry (ICP-MS) or isotope-dilution inductively coupled plasma mass spectrometry (ID-ICP-MS) for Cd and ICP-MS for total arsenic. Regarding arsenic speciation, all participants used ICP-MS coupled with liquid chromatography (LC). Accounting for relative expanded uncertainty, comparability of measurement results for each of total arsenic and cadmium was successfully demonstrated by the participating NMIs or DIs for the measurement of the measurand at the level of less than 0.5 mg/kg. Regarding arsenic species (inorganic arsenic and dimethylarsinic acid (DMAA)), there was, however, a measurement problem still to be solved and that part of CCQM-K108 will be repeated. It is expected that arsenic, cadmium and other metals at mass fractions greater than approximately 0.1 mg/kg in rice flour can be determined by each participant using the same technique(s) employed for this key comparison to achieve similar uncertainties mentioned in the present report. Furthermore, the results of this key comparison can be utilised along with the IAWG core capability approach. Main text. To reach the main text of this paper, click on Final Report. Note that this text is that which appears in Appendix B of the BIPM key comparison database kcdb.bipm.org/. The final report has been peer-reviewed and approved for publication by CCQM, according to the provisions of the CIPM Mutual Recognition Arrangement (CIPM MRA).

An update on the use of co-products from the milling of rice in value added food products

Science.gov (United States)

Because of the huge quantity of rice produced annually, milled-rice co-products; such as, rice bran, rice oil, rice wax, rice flour, and rice hull are plentiful and readily available. These co-products could be valuable sources of food ingredients, but they have been vastly under-utilized. Rice bra...

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

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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

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

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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.

Catalytic degradation of the soil fumigant 1,3-dichloropropene in aqueous biochar slurry

Energy Technology Data Exchange (ETDEWEB)

Qin, Jiaolong [School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240 (China); Cheng, Yuxiao; Sun, Mingxing [Shanghai Entry–Exit Inspection and Quarantine Bureau, Shanghai 200135 (China); Yan, Lili [School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240 (China); Shen, Guoqing, E-mail: gqsh@sjtu.edu.cn [School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240 (China)

2016-11-01

Biochar has been explored as a cost-effective sorbent of contaminants, such as soil fumigant. However, contaminant-loaded biochar probably becomes a source of secondary air pollution. In this study, biochars developed from cow manure and rice husk at 300 °C or 700 °C were used to investigate the catalytic degradation of the soil fumigant 1,3-dichloropropene (1,3-D) in aqueous biochar slurry. Results showed that the adsorption of 1,3-D on the biochars was influenced by Langmuir surface monolayer adsorption. The maximum adsorption capacity of cow manure was greater than that of rice husk at the same pyrolysis temperature. Batch experiments revealed that 1,3-D degradation was improved in aqueous biochar slurry. The most rapid 1,3-D degradation occurred on cow manure-derived biochar produced at 300 °C (C-300), with t{sub 1/2} = 3.47 days. The degradation efficiency of 1,3-D on C-300 was 95.52%. Environmentally persistent free radicals (EPFRs) in biochars were detected via electron paramagnetic resonance (EPR) techniques. Dissolved organic matter (DOM) and hydroxyl radical (·OH) in biochars were detected by using a fluorescence spectrophotometer coupled with a terephthalic acid trapping method. The improvement of 1,3-D degradation efficiency may be attributed to EPFRs and DOM in aqueous biochar slurry. Our results may pose implications in the development of effective reduction strategies for soil fumigant emission with biochar. - Highlights: • Hydrolysis of 1,3-D was accelerated in aqueous biochar slurry. • 1,3-D adsorption kinetics on biochars fitted well with Langmuir model. • Cow manure biochar showed higher catalytic degradation activity for 1,3-D than rice husk biochar did. • EPFRs and DOM have potential roles in 1,3-D degradation on biochar.

Catalytic degradation of the soil fumigant 1,3-dichloropropene in aqueous biochar slurry

International Nuclear Information System (INIS)

Qin, Jiaolong; Cheng, Yuxiao; Sun, Mingxing; Yan, Lili; Shen, Guoqing

2016-01-01

Biochar has been explored as a cost-effective sorbent of contaminants, such as soil fumigant. However, contaminant-loaded biochar probably becomes a source of secondary air pollution. In this study, biochars developed from cow manure and rice husk at 300 °C or 700 °C were used to investigate the catalytic degradation of the soil fumigant 1,3-dichloropropene (1,3-D) in aqueous biochar slurry. Results showed that the adsorption of 1,3-D on the biochars was influenced by Langmuir surface monolayer adsorption. The maximum adsorption capacity of cow manure was greater than that of rice husk at the same pyrolysis temperature. Batch experiments revealed that 1,3-D degradation was improved in aqueous biochar slurry. The most rapid 1,3-D degradation occurred on cow manure-derived biochar produced at 300 °C (C-300), with t 1/2 = 3.47 days. The degradation efficiency of 1,3-D on C-300 was 95.52%. Environmentally persistent free radicals (EPFRs) in biochars were detected via electron paramagnetic resonance (EPR) techniques. Dissolved organic matter (DOM) and hydroxyl radical (·OH) in biochars were detected by using a fluorescence spectrophotometer coupled with a terephthalic acid trapping method. The improvement of 1,3-D degradation efficiency may be attributed to EPFRs and DOM in aqueous biochar slurry. Our results may pose implications in the development of effective reduction strategies for soil fumigant emission with biochar. - Highlights: • Hydrolysis of 1,3-D was accelerated in aqueous biochar slurry. • 1,3-D adsorption kinetics on biochars fitted well with Langmuir model. • Cow manure biochar showed higher catalytic degradation activity for 1,3-D than rice husk biochar did. • EPFRs and DOM have potential roles in 1,3-D degradation on biochar.

Optimization of process parameters for extrusion cooking of low amylose rice flour blended with seeded banana and carambola pomace for development of minerals and fiber rich breakfast cereal.

Science.gov (United States)

Borah, Anjan; Lata Mahanta, Charu; Kalita, Dipankar

2016-01-01

The low-amylose rice flour, seeded banana (Musa balbisiana, ABB) and carambola (Averrhoa carambola L.) pomace blends were extruded to prepare ready to eat breakfast cereal in a single-screw extruder. Response surface methodology using a central composite design was used to evaluate effect of independent variables, namely blend ratio (80:10:10 - 60:30:10 of low-amylose rice flour, seeded banana and carambola pomace), screw speed (200 - 400 rpm), barrel temperature (90 - 130 (°)C) and feed moisture content (9 - 21 g/100 g, wet basis) on product responses. Quadratic polynomial equations were also obtained by multiple regression analysis. The predicted models were adequate based on lack-of-fit test and coefficient of determination obtained. The feed moisture content had critical effect on all response variables. The compromised optimal conditions obtained by numerical integration for development of extrudates were: screw speed of 350 rpm, barrel temperature of 120 (°)C, feed moisture content of 12 g/100 g and 65:25:10 of blend ratio of feed. In the optimized condition low-amylose rice blend is found to have better physicochemical properties (water absorption index of 481.79 g/100 g; water solubility index of 44.13 g/100 g) and dietary fiber content of 21.35 g/100 g respectively. The developed breakfast cereal showed considerable amount of minerals (Mg and K) and overall acceptability was found to be 7.8.

QUALITY OF GLUTEN-FREE BUCKWHEAT-RICE BREAD

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Petra Dvořáková

2013-02-01

Full Text Available In case of celiac disease the products containing gluten must be excluded from the nutrition. The offer of gluten-free products (especially pastry is low and in addition the gluten-free breads are typical of dry crust and crumb and higher firmness in comparison with wheat bread. This work deals with gluten-free mixtures prepared from buckwheat and rice flour and the effect of rising amount of these flours on bread quality, crumb hardness, elasticity, chewiness and gumminess. With rising portion of buckwheat flour in the mixture the bread volume, dough and bread yield increased. The biggest improvement was found for mean bread volume (30% between the samples FO 1090 (166.7 cm3 and FO 9010 (216.7 cm3. The texture analysis showed positive effect of rice flour on hardness, chewiness and gumminess. Hardness decreased from 114.5 N (F 100 to 91.3 N (FO 1090. Very similar results showed chewiness and gumminess. Chewiness of F 100 (314.0 was reduced by 32.5% to 212.2 at the sample FO 1090. Gumminess was improved almost linearly through the samples, the biggest difference (44.3% was found between the check sample F 100 (88.3 and FO 1090 (49.7.

Consumer-based optimization of a third-generation product made from peanut and rice flour.

Science.gov (United States)

Choi, I-D; Phillips, R D; Resurreccion, A V A

2007-09-01

Indirectly puffed snacks were produced by an extrusion process with partially defatted (12% fat) peanut flour (30%, 40%, 50%) at different levels of screw speed (200, 300, 400 rpm) and feed rate (4, 5, 6 kg/h). Extrudates were dried to obtain half-products (11% to 12% MC) followed by puffing with deep-fat frying. The puffed snack prototypes were subjected to consumer acceptance test. Consumers rated higher than 6.0 (= like slightly) for all products produced within the experimental factor ranges on the attributes of crispness and texture, whereas consumer scores for appearance, color, flavor, and overall liking were lower than 6.0 for the product containing 50% peanut flour regardless of screw speed and feed rate. The product extruded with 50% peanut flour at screw speed of 400 rpm and feed rate of 6 kg/h received the lowest score of 5.5 on overall liking in a 9-point hedonic score. Predicted regression models indicated that feed rate had the largest effect on consumer attributes followed by peanut flour and screw speed. From the superimposed contour plot of individual contour plot of consumer attributes, the optimum region was identified as the area beginning at the 42.0% to 43.0% peanut flour and 4.0 kg/h feed rates, rising to a maximum at 45% peanut flour and 4.6 kg/h feed rates and decreasing to the 33.0% to 34.0% peanut flour and 6.0 kg/h feed rates. Verification confirmed the ability of predictive regression models to identify peanut-based snacks, which would be scored higher than 6.0 by consumer evaluation.

Assessment of the quality of bran and bran oil produced from some Egyptian rice varieties.

Science.gov (United States)

Salem, Eglal G; El Hissewy, Ahmed; Agamy, Neveen F; Abd El Barry, Doaa

2014-04-01

Rice (Oryza sativa L.) is one of the leading food crops of the world, the staple food of over half the world's population. The bran, which is an important byproduct obtained during rice milling, constitutes about 1/10 of the weight of the rice grain. Rice bran is the outer brown layer including the rice germ that is removed during the milling process of brown grain. This milling byproduct is reported to be high in natural vitamins and minerals, particularly vitamin E. The present study was conducted to determine the chemical composition of bran and bran oil of 13 different rice varieties commonly produced in Egypt, to study the utilization of rice bran in bread production, and to assess the quality and acceptance of the rice bran edible oil produced. Rice bran was produced from 13 Egyptian varieties of recently harvested rice as well as from paddy rice stored for 1 year. The extracted bran was immediately stabilized then subjected to chemical analysis (such as moisture content, protein, fat, carbohydrates, fiber, and ash) as well as trace and heavy metals determination (P, K, Na, Ca, Fe, Zn, Cu, and Mg). Bread was produced by adding Giza172 rice bran at three different concentrations to wheat flour then subjected to chemical analysis, caloric content, and organoleptic examination. Bran oil was extracted from the different varieties of rice bran (recently harvested and stored) then subjected to chemical and organoleptic examinations as well as vitamin E and oryzanol determination. The percentage of rice bran of newly harvested Egyptian rice was 11.68% and was 10.97% in stored rice. The analysis showed mean values of 5.91 and 5.53% for moisture, 14.60 and 14.40% for crude protein, 14.83 and 15.20% for fat, 44.77 and 45.40% for carbohydrates, 6.55 and 7.06% for crude fiber, and 8.87 and 8.50% for ash for newly harvested and stored rice bran, respectively. Bread containing 15% rice bran showed the highest score percentages for organoleptic quality compared with the

Antioxidant Capacity, Mineral Content and Sensory Properties of Gluten-Free Rice and Buckwheat Cookies

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Mladenka Pestorić

2015-01-01

Full Text Available Light buckwheat flour was used to substitute rice fl our at the level of 10, 20 and 30 % to produce gluten-free cookies. The substitution of gluten-free cookie formulation with light buckwheat fl our contributed to the signifi cantly higher mineral content, especially magnesium, potassium, iron and copper, in comparison with the control rice cookies (p<0.05. Gluten-free cookies made with rice fl our and buckwheat fl our exhibited signifi cantly higher total phenolic and rutin content, scavenging activity against 1,1-diphenyl 2-picrylhydrazyl radicals (DPPH•, antioxidant activity and reducing power than the control cookies (p<0.05. Comparing all evaluated sensory properties, cookies containing 20 % of light buckwheat flour had the most acceptable sensory properties. The obtained results of principal component analysis showed that the cookies with 20 and 30 % buckwheat flour had better antioxidant and sensory properties in comparison with other two cookie samples.

Determination of sixteen elements and arsenic species in brown, polished and milled rice.

Science.gov (United States)

Narukawa, Tomohiro; Matsumoto, Eri; Nishimura, Tsutomu; Hioki, Akiharu

2014-01-01

The concentrations of 16 elements in 10 rice flour samples and the distribution of the elements in the rice grains from which the flour were made were determined by ICP-MS and ICP-OES after microwave-assisted digestion of the samples. Arsenic speciation analysis was carried out by HPLC-ICP-MS following heat-assisted extraction of the sample. The concentrations of inorganic As (As(III) and As(V)), monomethylarsonic acid (MMAA) and dimethylarsinic acid (DMAA) and their distribution in the rice grains were determined. Portions of the brown rice were polished/milled to different degrees to yield milled off samples and polished rice samples. All samples were powdered and analyzed for 16 elements and for As species. The recoveries and mass balances for all elements in all samples showed good agreements with the starting materials. As(III), As(V), MMAA and DMAA were detected, and the sums of the concentrations of all species in the extract were 86-105% of the total As concentration in each case.

Catering Gluten-Free When Simultaneously Using Wheat Flour.

Science.gov (United States)

Miller, Kathryn; McGough, Norma; Urwin, Heidi

2016-02-01

A European law on gluten-free (GF) labeling came into force in 2012, covering foods sold prepacked and in food service establishments, and a similar U.S. Food and Drug Administration (FDA) regulation covers GF labeling from August 2014. Gluten is found in the grains wheat, rye, and barley. A common source of gluten in the kitchen is wheat flour. This research aimed to determine variables that have a significant effect on gluten contamination in commercial kitchens when wheat flour is in use and to establish controls necessary to assure GF production. A pilot study was used to test the following hypotheses: (i) increasing duration of exposure to wheat flour would increase gluten contamination, (ii) increasing distance between the site of preparation and the site of wheat flour would reduce gluten contamination, (iii) the use of a ventilation hood would decrease gluten contamination, and (iv) the use of a barrier segregating the site of preparation of a GF meal and the use of wheat flour would decrease gluten contamination. Petri dishes containing GF rice pudding were placed in three directions at increasing distances (0.5 to 2 m) from a site of wheat flour use. A barrier was in place between a third of samples and the site of wheat flour. After wheat flour was handled for 0.5 and 4.0 h, petri dishes were sealed and the contents were analyzed for gluten. The experiment was duplicated with the ventilation hood on and off. The pilot study revealed that a distance of 2 m from the use of wheat flour was required to control gluten contamination at ≤20 ppm if wheat flour had been in use for 4.0 h. The identified control of distance was tested in five different study sites. In each of the study sites, a test meal was prepared a minimum of 2 m away from the site of wheat flour use. Although kitchens vary and must be considered individually, the established control of a minimum 2 m distance, along with good hygiene practices, was found to be effective in preparing GF meals

Committed effective dose determination in southern Brazilian cereal flours.

Science.gov (United States)

Scheibel, V; Appoloni, C R

2013-01-01

The health impact of radionuclide ingestion from foodstuffs was evaluated by the committed effective doses determined in eight commercial samples of South-Brazilian cereal flours (soy, wheat, cornmeal, cassava, rye, oat, barley and rice flours). The radioactivity traces of (228)Th, (228)Ra, (226)Ra, (40)K, (7)Be and (137)Cs were measured by gamma-ray spectrometry employing an HPGe detector of 66 % relative efficiency. The efficiency curve has taken into account the differences in densities and chemical composition between the matrix and the certified sample. The highest concentration levels of (228)Th and (40)K were 3.5±0.4 and 1469±17 Bq kg(-1) for soy flour, respectively, within the 95 % confidence level. The lower limit of detection for (137)Cs ranged from 0.04 to 0.4 Bq kg(-1). The highest committed effective dose was 0.36 μSv.y(-1) for (228)Ra in cassava flour (adults). All committed effective doses determined at the present work were lower than the International Atomic Energy Agency dose limit of 1 mSv.y(-1), to the public exposure.

Committed effective dose determination in southern Brazilian cereal flours

International Nuclear Information System (INIS)

Scheibel, V.; Appoloni, C. R.

2013-01-01

The health impact of radionuclide ingestion from foodstuffs was evaluated by the committed effective doses determined in eight commercial samples of South-Brazilian cereal flours (soy, wheat, cornmeal, cassava, rye, oat, barley and rice flours). The radioactivity traces of 228 Th, 228 Ra, 226 Ra, 40 K, 7 Be and 137 Cs were measured by gamma-ray spectrometry employing an HPGe detector of 66 % relative efficiency. The efficiency curve has taken into account the differences in densities and chemical composition between the matrix and the certified sample. The highest concentration levels of 228 Th and 40 K were 3.5±0.4 and 1469±17 Bq kg -1 for soy flour, respectively, within the 95 % confidence level. The lower limit of detection for 137 Cs ranged from 0.04 to 0.4 Bq kg -1 . The highest committed effective dose was 0.36 μSv.y -1 for 228 Ra in cassava flour (adults). All committed effective doses determined at the present work were lower than the International Atomic Energy Agency dose limit of 1 mSv.y -1 , to the public exposure. (authors)

Texture development in gluten-free breads: Effect of different enzymes and extruded flour

OpenAIRE

Martínez, Mario M.; Marcos, Pablo; Gómez, Manuel

2013-01-01

Producción Científica One of the main problems with gluten-free breads is their texture and their rapid staling. In this work the influence of different enzymes (one protease, one lipase and two amylases) and of extruded rice flour on rice-bread texture and texture development was studied. For this purpose, the development of firmness, cohesiveness, resilience, springiness and chewiness was modelled and the parameters that define the initial values and the development of these characterist...

Degree of roasting of carob flour affecting the properties of gluten-free cakes and cookies.

Science.gov (United States)

Román, Laura; González, Ana; Espina, Teresa; Gómez, Manuel

2017-06-01

Carob flour is a product rich in fibre obtained from by-products of the locust bean gum extraction processing. The flour is commercialised with different degrees of roasting in order to improve its organoleptic characteristics. In this study, carob flour with three different roasting degrees was used to replace rice flour (15%) in gluten-free cakes and cookies. The influence of this replacement was studied on the psychochemical characteristics and acceptability of the final products. The incorporation of carob flour increased the viscosity of cake batters and increased the solid elastic-like behaviour of the cookie doughs, indicating a stronger interaction among the formula ingredients. The inclusion of carob flour, with a low time of roasting, did not lead to any significant differences in the specific volume and hardness of the cakes, but reduced cake staling and the thickness and width of the cookies. Darker colours were obtained when carob flour was incorporated into the product. The acceptability of cakes was only reduced with the addition of highly roasted carob flour, while in the case of cookies there was a decline in the acceptability of all carob flour cookies, which was mostly perceived with the highest roasting degree, something mainly attributed to the bitter taste of the products.

A simple biofilter for treatment of pig slurry in Malaysia.

Science.gov (United States)

Sommer, S G; Mathanpaal, G; Dass, G T

2005-03-01

On commercial pig production farms in South East (SE) Asia, the liquid effluent is often discharged into rivers. The discharge is a hazard to the environment and to the health of people using water from the river either for consumption or for irrigation. Therefore, a simple percolation biofilter for treatment of the liquid effluent was developed. Pig slurry was treated in test-biofilters packed with different biomass for the purpose of selecting the most efficient material, thereafter the efficiency of the biofilter was examined at farm scale with demo biofilters using the most efficient material. The effect of using "Effective Microorganisms" (EM) added to slurry that was treated with biofilter material mixed with Glenor KR+ was examined. Slurry treatment in the test-biofilters indicated that rice straw was better than coconut husks, wood shavings, rattan strips and oil palm fronds in reducing BOD. Addition of EM and Glenor KR+ to slurry and biofilter material, respectively, had no effect on the temperature of the biofilter material or on the concentrations of organic and inorganic components of the treated slurry. The BOD of slurry treated in test biofilters is reduced to between 80 and 637 mg O2 I(-1) and in the demo biofilter to between 3094 and 3376 mg O2 l(-1). The concentration of BOD in the effluent is related to the BOD in the slurry being treated and the BOD concentration in slurry treated in test biofilters was lower than BOD of slurry treated in demo biofilters. The demo biofilter can reduce BOD to between 52 an 56% of the original value, and TSS, COD (chemical oxygen demand) and ammonium (NH4+) to 41-55% of the original slurry. The treated effluent could not meet the standards for discharge to rivers. The composted biofilter material has a high content of nitrogen and phosphorus; consequently, the fertilizer value of the compost is high. The investments costs were 123 US dollar per SPP which has to be reduced if this method should be a treatment option

Slurry walls and slurry trenches - construction quality control

International Nuclear Information System (INIS)

Poletto, R.J.; Good, D.R.

1997-01-01

Slurry (panel) walls and slurry trenches have become conventional methods for construction of deep underground structures, interceptor trenches and hydraulic (cutoff) barriers. More recently polymers mixed with water are used to stabilize the excavation instead of bentonite slurry. Slurry walls are typically excavated in short panel segments, 2 to 7 m (7 to 23 ft) long, and backfilled with structural materials; whereas slurry trenches are fairly continuous excavations with concurrent backfilling of blended soils, or cement-bentonite mixtures. Slurry trench techniques have also been used to construct interceptor trenches. Currently no national standards exist for the design and/or construction of slurry walls/trenches. Government agencies, private consultants, contractors and trade groups have published specifications for construction of slurry walls/trenches. These specifications vary in complexity and quality of standards. Some place excessive emphasis on the preparation and control of bentonite or polymer slurry used for excavation, with insufficient emphasis placed on quality control of bottom cleaning, tremie concrete, backfill placement or requirements for the finished product. This has led to numerous quality problems, particularly with regard to identification of key depths, bottom sediments and proper backfill placement. This paper will discuss the inspection of slurry wall/trench construction process, identifying those areas which require special scrutiny. New approaches to inspection of slurry stabilized excavations are discussed

Development of a certified reference material (NMIJ CRM 7531-a) for the determination of trace cadmium and other elements in brown rice flour.

Science.gov (United States)

Miyashita, Shin-ichi; Inagaki, Kazumi; Narukawa, Tomohiro; Zhu, Yanbei; Kuroiwa, Takayoshi; Hioki, Akiharu; Chiba, Koichi

2012-01-01

A certified reference material (CRM) for trace cadmium and other elements in brown rice flour was developed at the National Metrology Institute of Japan (NMIJ). The CRM was provided as a dry powder after drying and frozen pulverization of fresh brown rice obtained from a Japanese domestic market. Characterization of the property value for each element was carried out exclusively by NMIJ with at least two independent analytical methods, including inductively coupled plasma mass spectrometry (ICP-MS), ICP high-resolution mass spectrometry, isotope-dilution ICP-MS, ICP optical emission spectrometry, and graphite-furnace atomic-absorption spectrometry. Property values were provided for six elements (Mn, Fe, Cu, Zn, As, and Cd). The concentration range of the property values was from 0.280 mg kg(-1) of As to 31.8 mg kg(-1) of Zn. The combined relative standard uncertainties of the property values were estimated by considering the uncertainties of the homogeneity, characterization, difference among analytical methods, dry-mass correction factor, and calibration standard. The range of the relative combined standard uncertainties was from 1.1% of Zn to 1.6% of As.

THE INFLUENCE OF GLUTEN - FREE FLOURS ON THE QUALITY INDICATORS OF BISCUIT SEMI - FINISHED PRODUCTS

Directory of Open Access Journals (Sweden)

К. G. IORGACHOVA

2016-12-01

Full Text Available The article is devoted to the research of applicability of gluten-free flours from cereal crops and from by-products of cereal crop processing - ground crumbs sifted out in a process of flake production from rice, corn and millet during the production of biscuit semi-finished products. Taking into account that viscosity is an important technological characteristic of foam-like biscuit dough, as it determines foam strength and dispersed medium stability, the influence of gluten-free flours on the structural and rheological properties of biscuit dough was studied. It is determined that the substitution of wheat flour for cereal flours leads to viscosity reduction of the dough as a consequence of absence of gluten-forming proteins in them. A comparative analysis of changes in viscous properties of biscuit dough based on flour from flakes crumb while warming it up to 60°C with dough based on cereal flours and dough based on wheat flour was held. It is shown that the presence of partially gelatinized starch granules in flour from flake crumb, as a result of technological peculiarities of their extraction, promotes greater demonstration of thickening properties already at the initial stage of baking than in cereal flours. This leads to an increase of dough viscosity and formation of desired rheological characteristics, which provide the porous structure of finished products. To provide the high quality of gluten-free biscuit semi-finished products, the recipe composition of gluten-free biscuit semi-finished product, based on flour mixture from millet flakes crumb, corn and rice flour, was optimized by using the method of mathematical design of experiments.  The porosity indicator was chosen as the criteria for the evaluation of influence of proportion of gluten-free flours on the quality of biscuit semi-finished products. The response surfaces of dependency of biscuit porosity from mass ratio of recipe components in the composite mixture were

Studies on the properties of rice-husk-filled-PP composites: effect of maleated PP

Directory of Open Access Journals (Sweden)

Simone Maria Leal Rosa

2009-09-01

Full Text Available Rice husk is a by-product of rice milling process that usually finds inadequate final disposal (burning, land filling. Thermoplastics composites filled with rice husk flour are materials that offer an alternative for using this agricultural resource viewing the production of low dense materials with some specific properties. In this work composites of polypropylene (PP and rice husk flour (RHF were prepared by melt extrusion. Maleic anhydride-modified PP (MAPP was added as a coupling agent. It was verified that tensile strength decreased with filler loading. The presence of MAPP improved this property showing a strong dependence on the MAPP/RHF ratio (MAPP/RHF = 0.03 produced the best results. The density of the composites slightly increased with filler and coupling agent in comparison to pure PP. The presence of MAPP diminished more than 20% water uptake in highly-loaded composites.

Puffing of okara/rice blends using a rice cake machine.

Science.gov (United States)

Xie, M; Huff, H; Hsieh, F; Mustapha, A

2008-10-01

Okara is the insoluble byproduct of soymilk and tofu manufactures. It is cheap, high in nutrients, and possesses great potential to be applied to functional human foods. In this study, a puffed okara/rice cake product was developed with blends of okara pellets and parboiled rice. Consumer preference and acceptance tests were conducted for the product. Okara pellets were prepared by grinding the strands obtained from extruding a mixture of dried okara and rice flour (3:2, w/w) with a twin-screw extruder. Okara pellets and parboiled rice were blended in 4 ratios, 90:10, 70:30, 40:60, and 0:100 (w/w), and tempered to 14% and 17% moisture. The blends were puffed at 221, 232, and 243 degrees C for 4, 5, or 6 s. The okara/rice cakes were evaluated for specific volume (SPV), texture, color, and percent weight loss after tumbling. Overall, the decrease in okara content and increase in moisture, heating temperature and time led to greater specific volume (SPV) and hardness, lighter color, and lower percent weight loss after tumbling. The consumer tests indicated that the okara/rice cake containing 70% okara pellets was preferred and the 90% one was liked the least. The possible drivers of liking for the puffed okara/rice cakes could be the okara content, hardness, SPV, bright color, and percent weight loss after tumbling.

Use of radiation disinfestation in the control of rice insect pests during storage

International Nuclear Information System (INIS)

El-Kady, E.A.

1981-01-01

Rice weevil (Sitophilus oryzae), red flour beetle (Tribolium castaeneum), saw-toothed grain beetle (Oryzaephilus surinamensis), and flour moth (Ephestia kuehniella) are commonly found in Egyptian stored rice. The aim of this project is to carry out a study of a pilot-scale radiation disinfestation of these rice insect pests in an amount large enough to extrapolate data for later commercial practice. Fumigation treatments with phostoxin, methyl bromide and a combination treatment (methyl bromide + 7.5 krad) were also performed as a comparison to reveal the most effective way to control these rice pests. The most effective of all treatments tested was the 50-krad treatment. Complete sterility for the adults of these pests was obtained after treating rice directly, while complete mortality was reached within 30-60 days. Regarding fumigation treatments - phostoxin, methylbromide and combined treatment (methylbromide + 7.5 krad), the living stages of the four insect pests in rice varied during the storage period. However, the combination treatment gave the best results. Adults of the three Coleopteran species appeared in rice after four months because the 7.5-krad dose was not enough to kill the eggs which might have been laid by young females before being killed by fumigants. (author)

Farinha de mandioca enriquecida com bioproteínas (Saccharomyces cerevisiae, em associação ao feijão e arroz, na dieta de ratos em crescimento Cassava flour enriched with yeast (Saccharomyces cerevisiae protein, in association with beans and rice, in the diet of growing rats

Directory of Open Access Journals (Sweden)

Anastácia Cavalcanti Metri

2003-01-01

Full Text Available Avaliou-se o efeito da mistura de feijão, arroz e farinha de mandioca enriquecida com bioproteína (Saccharomyces cerevisiae, em ratos wistar machos recém-desmamados (n=60, durante 28 dias. Foram utilizadas as seguintes dietas: experimentais (feijão, arroz e farinha de mandioca enriquecida com leveduras; feijão, arroz e farinha de mandioca comum; controle (farinha de mandioca enriquecida com levedura; e padrão (caseína. Determinaram-se os testes biológicos. Os orgãos foram removidos para análise de pesos úmido e seco (rim esquerdo, baço e amostras do fígado e cérebro, teor de proteína (fígado e cérebro e histopatologia (fígado, coração e rim direito. Foram ainda quantificados os lipídios totais da carcaça dos animais. Os dados foram estatisticamente avaliados pelo teste Não Paramétrico de Kruskal-Wallis e pelo teste de Comparações Múltiplas (pThe effect of a mixture of beans, rice and cassava flour enriched with yeast (Saccharomyces cerevisiae protein was assessed in weanling male Wistar rats (n=60, during 28 days. The following diets were used: experimental (beans, rice and manioc flour with yeast protein; beans, rice and cassava flour without yeast protein; control (cassava flour with yeast protein; and standard (casein. The biological test were determined. The organs were removed for evaluation of wet and dry weights (left kidney, spleen and liver and brain samples, protein levels (liver and brain, and histopathology (heart, right kidney and liver. Carcass total lipids were also recorded. Results were statistically analyzed by the Nonparametric Test of Kruskal-Wallis and the Test of Multiple Comparisons (p<0.05. The highest values for all investigated parameters were found in the casein-fed group, followed by the experimental groups. Data suggest that flour enriched with yeast protein can be recommended as a dietary supplement to eradicate the nutritional deficiency in the poor population.

Ultrasonic slurry sampling electrothermal vaporization inductively coupled plasma mass spectrometry for the determination of Cr, Fe, Cu, Zn and Se in cereals

Science.gov (United States)

Huang, Shih-Yi; Jiang, Shiuh-Jen; Sahayam, A. C.

2014-11-01

Ultrasonic slurry sampling electrothermal vaporization inductively coupled plasma mass spectrometry (USS-ETV-ICP-MS) has been applied to determine Cr, Fe, Cu, Zn and Se in several cereal samples. Thioacetamide was used as the modifier to enhance the ion signals. The background ions at the masses of interest were reduced in intensity significantly by using 1.0 mL min- 1 methane (CH4) as reaction cell gas in the dynamic reaction cell (DRC). Since the sensitivities of Cr, Fe, Cu, Zn and Se in different matrices were quite different, standard addition and isotope dilution methods were used for the determination of Cr, Fe, Cu, Zn and Se in these cereal samples. The method detection limits estimated from standard addition curves were about 1, 10, 4, 12 and 2 ng g- 1 for Cr, Fe, Cu, Zn and Se, respectively, in original cereal samples. This procedure has been applied to the determination of Cr, Fe, Cu, Zn and Se whose concentrations are in μg g- 1 (except Cr and Se) in standard reference materials (SRM) of National institute of standards and technology (NIST), NIST SRM 1568a Rice Flour and NIST SRM 1567a Wheat Flour and two cereal samples purchased from a local market. The analysis results of reference materials agreed with certified values at 95% confidence level according to Student's T-test. The results for the real world cereal samples were also found to be in good agreement with the pneumatic nebulization DRC ICP-MS results of the sample solutions.

Enrichment of gluten-free cakes with lupin (Lupinus albus L.) or buckwheat (Fagopyrum esculentum M.) flours.

Science.gov (United States)

Levent, Hacer; Bilgiçli, Nermin

2011-11-01

In the present study, the effect of debittered lupin flour (LF) and whole buckwheat flour (BF) on the nutritional and sensory quality of gluten-free cake was studied. LF (10, 20, 30 and 40%) and BF (5, 10, 15 and 20%) were partially replaced with corn starch and rice flour mixture (1:1 w/w) in the gluten-free cake recipe. LF increased the protein, calcium, iron, manganese, phosphorus and zinc contents of the cakes, while BF caused a significant increase (P cakes. According to the overall acceptability rating, it was concluded that gluten-free cake could be produced with satisfactory results by the addition of LF and BF up to 30% and 10%, respectively.

Genetically modified rice Bt-Shanyou63 expressing Cry1Ab/c protein does not harm Daphnia magna.

Science.gov (United States)

Zhang, Li; Guo, Ruqing; Fang, Zhixiang; Liu, Biao

2016-10-01

The genetically modified (GM) rice Bt-ShanYou63 (Bt-SY63) received an official biosafety certificate while its safety remained in dispute. In a lifelong study, Daphnia magna were experimentally fed a basal diet of rice flours from Bt-SY63 or its parental rice ShanYou63 (SY63) at concentrations of 0.2mg, 0.3mg, or 0.4mgC (per individual per day). Overall the survival, body size, and reproduction of the animals were comparable between Bt-SY63 and ShanYou63.. The results showed that no significant differences were observed in growth and reproduction parameters between D. magna fed GM and non-GM flour and no dose-related changes occurred in all the values. Based on the different parameters assessed, the GM rice Bt-SY63 is a safe food source for D. magna that does not differ in quality from non-GM rice. Copyright © 2016. Published by Elsevier Inc.

[Cooking quality of pastas supplemented with rice bran].

Science.gov (United States)

Sangronis, E; Cafiero, J; Mosqueda, M

1997-06-01

The purpose of this study was to evaluate the quality during and after cooking of four pastas spaghetti type. Rice bran was used as ingredient in order to increase protein and dietetic fiber content. In two of the four formulation, semolina durum was supplemented with 10 and 20% rice bran. In the other two formulation granular flour was supplemented with 10 and 20% rice bran. Time cooking, water absorbtion, solid loss, color and hardness, (instrumental and sensory), Protein Efficiency Ratio (PER) and Apparent Digestibility in vivo were determined. Acceptability was evaluated by a 35-member consumer panel. Rice bran improved solid loss during cooking and increased cooking time, PERs were not affected significantly but Apparent Digestibility decreased when rice bran was increased. Sensory quality was affected because rice bran made pastas hard and dark but they were comparable to high fiber pasta existing in market.

Optimization of the production conditions of the lipase produced by Bacillus cereus from rice flour through Plackett-Burman Design (PBD) and response surface methodology (RSM).

Science.gov (United States)

Vasiee, Alireza; Behbahani, Behrooz Alizadeh; Yazdi, Farideh Tabatabaei; Moradi, Samira

2016-12-01

In this study, the screening of lipase positive bacteria from rice flour was carried out by Rhodamin B agar plate method. Bacillus cereus was identified by 16S rDNA method. Screening of the appropriate variables and optimization of the lipase production was performed using Plackett-Burman design (PBD) and response surface methodology (RSM). Among the isolated bacteria, an aerobic Bacillus cereus strain was recognized as the best lipase-producing bacteria (177.3 ± 20 U/ml). Given the results, the optimal enzyme production conditions were achieved with coriander seed extract (CSE)/yeast extract ratio of 16.9 w/w, olive oil (OO) and MgCl 2 concentration of 2.37 g/L and 24.23 mM, respectively. In these conditions, the lipase activity (LA) was predicted 343 U/mL that was approximately close to the predicted value (324 U/mL), which was increased 1.83 fold LA compared with the non-optimized lipase. The kinetic parameters of V max and K m for the lipase were measured 0.367 μM/min.mL and 5.3 mM, respectively. The lipase producing Bacillus cereus was isolated and RSM was used for the optimization of enzyme production. The CSE/yeast extract ratio of 16.9 w/w, OO concentration of 2.37 g/L and MgCl 2 concentration of 24.23 mM, were found to be the optimal conditions of the enzyme production process. LA at optimal enzyme production conditions was observed 1.83 times more than the non-optimal conditions. Ultimately, it can be concluded that the isolated B. cereus from rice flour is a proper source of lipase. Copyright © 2016 Elsevier Ltd. All rights reserved.

Effect of decontamination of planting soil using zeolite slurry that inhibits transition of radioactive cesium from soil to plant bodies

International Nuclear Information System (INIS)

Ikeda, Yutaka; Akita, Hiroyuki; Kikawada, Kazuya

2013-01-01

The accident of Fukushima Daiichi nuclear energy plant by the tsunami resulting from the Great Eastern Japan Earthquake in 2011 caused the radiation contamination of cultivated field in Fukushima Prefecture. Some decontamination techniques such as surface soil grab, deep cultivation, and adding zeolite to the soil were tested in the rice fields of Fukushima Prefecture. Zeolite is usually used in the form of particle. It inhibits the transition of radioactive cesium from soil to plant bodies. Here, zeolite slurry was also used. The inhibition effect of the zeolite slurry was checked not only in the field but also in a laboratory experiment using some vegetables. The laboratory test results proved the effect of decontamination for vegetable; however, the field test showed uncertainness owing to the low passage coefficient of rice. (author)

Physical and chemical characterization of composite flour from canna flour (Canna edulis) and lima bean flour (Phaseolus lunatus)

Science.gov (United States)

Praseptiangga, Danar; Tryas, Anisha Ayuning; Affandi, Dian Rachmawanti; Atmaka, Windi; Ariyantoro, Achmad Ridwan; Minardi, Slamet

2018-02-01

The diversity of Indonesian local food sources has potential to be developed for supporting food security based development of local food diversification. Canna tubers (Canna edulis) and lima beans (Phaseolus lunatus) are two local commodities in Indonesia which under is utilization and has limited assessment to its characteristics. This study aimed at determining the best formula of composite flour based on physical and chemical properties of composite flour produced. There were three formulas, F1 for 85% of canna flour and 15%of lima beans flour, F2 for 70% of canna flour and 30% of lima beans flour and F3 for 55% of canna flour and 45% of lima beans flour. Physical and chemical analyses were conducted and completely randomized design was used. De Garmo analysis was then used to determine the highest effectiveness index from the three formulas developed in this study and F3 demonstrated the highest effectiveness index (0.545) among three formulas evaluated. Thus, formula (F3) was selected as the best composite of the flour developed from canna flour and lima beans flour.

Committed effective dose determination in cereal flours by gamma-ray spectrometry

International Nuclear Information System (INIS)

Scheibel, Viviane

2006-01-01

The health impact from radionuclides ingestion of foodstuffs was evaluated by the committed effective doses determined in commercial samples of South-Brazilian cereal flours (soy, wheat, corn, manioc, rye, oat, barley and rice flour). The radioactivity traces of 228 Th, 228 Ra, 226 Ra, 40 K, 7 Be and 137 Cs were measured by gamma-ray spectrometry employing a 66% relative efficiency HPGe detector. The energy resolution for the 1332.46 keV line of 60 Co was 2.03 keV. The committed effective doses were calculated with the activities analyzed in the present flour samples, the foodstuff rates of consumption (Brazilian Institute of Geography and Statistics) and the ingestion dose coefficients (International Commission of Radiological Protection). The reliability median activities were verified with χ 2 tests, assuring the fittings quality. The highest concentration levels of 228 Th and 40 K were 3.5 ± 0.4 and 1469 ± 17 Bq.kg -1 for soy flour, respectively, with 95% of confidence level. The lower limit of detection for 137 Cs ranged from 0.04 to 0.4 Bq.kg -1 . The highest committed effective dose was 0.36 μSv.y -1 for 228 Ra in manioc flour (adults). All committed effective doses determined at the present work were lower than the UNSCEAR limits of 140 μSv.y -1 and much lower than the ICRP (1991) limits of 1 mSv.y -1 , for general public. There are few literature references for natural and artificial radionuclides in foodstuffs and mainly for committed effective doses. This work brings the barley flour data, which is not present at the literature and 7 Be data which is not encountered in foodstuffs at the literature, besides all the other flours data information about activities and committed effective doses. (author)

Highly phosphorylated functionalized rice starch produced by transgenic rice expressing the potato GWD1 gene

DEFF Research Database (Denmark)

Chen, Yaling; Sun, Xiao-Feng; Zhou, Xin

2017-01-01

Starch phosphorylation occurs naturally during starch metabolism in the plant and is catalysed by glucan water dikinases (GWD1) and phosphoglucan water dikinase/glucan water dikinase 3 (PWD/GWD3). We generated six stable individual transgenic lines by over-expressing the potato GWD1 in rice....... Transgenic rice grain starch had 9-fold higher 6-phospho (6-P) monoesters and double amounts of 3-phospho (3-P) monoesters, respectively, compared to control grain. The shape and topography of the transgenic starch granules were moderately altered including surface pores and less well defined edges...... content was positively correlated with short chains of DP6-12. The starch pasting temperature, peak viscosity and the breakdown were lower but the setback was higher for transgenic rice flour. The 6-P content was negatively correlated with texture adhesiveness but positively correlated...

Highly phosphorylated functionalized rice starch produced by transgenic rice expressing the potato GWD1 gene

DEFF Research Database (Denmark)

Chen, Yaling; Sun, Xiao; Zhou, Xin Mao

2017-01-01

Starch phosphorylation occurs naturally during starch metabolism in the plant and is catalysed by glucan water dikinases (GWD1) and phosphoglucan water dikinase/glucan water dikinase 3 (PWD/GWD3). We generated six stable individual transgenic lines by over-expressing the potato GWD1 in rice....... Transgenic rice grain starch had 9-fold higher 6-phospho (6-P) monoesters and double amounts of 3-phospho (3-P) monoesters, respectively, compared to control grain. The shape and topography of the transgenic starch granules were moderately altered including surface pores and less well defined edges....... The gelatinization temperatures of both rice flour and extracted starch were significantly lower than those of the control and hence negatively correlated with the starch phosphate content. The 6-P content was positively correlated with amylose content and relatively long amylopectin chains with DP25-36, and the 3-P...

¬¬OPTIMASI PENGGUNAAN HIDROKOLOID TERHADAP PASTA MAKARONI BERBASIS BERAS BERAMILOSA TINGGI [Hydrocolloid Optimization on Maccaroni Pasta from High Amylose Rice

Directory of Open Access Journals (Sweden)

Eko Hari Purnomo

2015-12-01

Full Text Available Pasta is an extrusion product which is commonly produced from wheat flour. Gluten is key substance of wheat flour that affect quality of pasta, such as low cooking loss, low adhesiveness and firm pasta structure. However, gluten may cause health problem for consumers with celiac disease or gluten intolerance. Rice is safe for celiac disease sufferer, but it is technologically challenging to develop rice-based pasta. The objective of this research was to evaluate the effect of different ratio between xanthan gum and guar gum (2% on the physical characteristics of macaroni pasta from rice flour. This research consisted of several steps which include flour milling and characterization, formulation, and final product analysis. The result showed that different ratio of xanthan gum and guar gum had significant effect to cooking loss, adhesiveness, springiness and hue parameters (P0.05. The optimum formula was noodle by hydrocolloid ratio 2% of xanthan gum and 0 % of guar gum which had desirability value of 0.798. The selected formula was organoleptically accepted by panelists and containing 9.84 % of water, 1.65% of ash, 12.05% of protein, 1.41% of fat, 75.05% of carbohydrate, 24.49% of amylose, also 33.49 "μm" of pore size.

Laser-induced breakdown spectroscopy (LIBS) for rapid analysis of ash, potassium and magnesium in gluten free flours.

Science.gov (United States)

Markiewicz-Keszycka, Maria; Casado-Gavalda, Maria P; Cama-Moncunill, Xavier; Cama-Moncunill, Raquel; Dixit, Yash; Cullen, Patrick J; Sullivan, Carl

2018-04-01

Gluten free (GF) diets are prone to mineral deficiency, thus effective monitoring of the elemental composition of GF products is important to ensure a balanced micronutrient diet. The objective of this study was to test the potential of laser-induced breakdown spectroscopy (LIBS) analysis combined with chemometrics for at-line monitoring of ash, potassium and magnesium content of GF flours: tapioca, potato, maize, buckwheat, brown rice and a GF flour mixture. Concentrations of ash, potassium and magnesium were determined with reference methods and LIBS. PCA analysis was performed and presented the potential for discrimination of the six GF flours. For the quantification analysis PLSR models were developed; R 2 cal were 0.99 for magnesium and potassium and 0.97 for ash. The study revealed that LIBS combined with chemometrics is a convenient method to quantify concentrations of ash, potassium and magnesium and present the potential to classify different types of flours. Copyright © 2017 Elsevier Ltd. All rights reserved.

Studies of coal slurries property; Slurry no seijo ni kansuru kento

Energy Technology Data Exchange (ETDEWEB)

Kawabata, M.; Aihara, Y.; Imada, K. [Nippon Steel Corp., Tokyo (Japan); Nogami, Y.; Inokuchi, K. [Mitsui SRC Development Co. Ltd., Tokyo (Japan); Sakaki, T.; Shibata, M.; Hirosue, H. [Kyushu National Industrial Research Institute, Saga (Japan)

1996-10-28

It was previously found that the increase of slurry temperature provides a significant effect of slurry viscosity reduction for the coal slurry with high concentration of 50 wt%. To investigate the detailed influence of slurry temperature for the coal slurry with concentration of 50 wt%, influence of temperature on the successive change of apparent viscosity was observed at the constant shear rate. When the concentration of coal was increased from 45 wt% to 50 wt%, viscosity of the slurry was rapidly increased. When heated above 70{degree}C, the apparent viscosity decreased during heating to the given temperature, but it increased successively after reaching to the given temperature. The apparent viscosity showed higher value than that of the initial viscosity. The coal slurry with concentration of 50 wt% showed the fluidity of Newtonian fluid at the lower shear rate region, but showed the fluidity of pseudo-plastic fluid at the higher shear rate region. The slurry having high apparent viscosity by the successive change showed higher apparent viscosity with increasing the higher even by changing the shear rate. 1 ref., 4 figs.

[Quality of pastas supplemented with rice bran].

Science.gov (United States)

Sangronis, E; Rebolledo, M A

1997-06-01

The objective of this research was to investigate the potential of using rice bran as an ingredient in pastas spaghetti type. Two of the pastas were made with semolina from durum as raw material, supplemented with 10 and 20% rice bran. The other two were made with granular flour and the same percentage of rice bran. Proximate composition of raw material was analyzed. Pastas were elaborated in a local industry. Composition, proximal, color, texture, and sensorial quality of pastas were determined. Protein content (13.9-15.0%), ash (1.47-3.09%) and dietary fiber (6.71-8.45%) of pastas increased according to the percentage of rice bran added. The hardest pastas were those elaborated with semolina from durum wheat and with a 10% of substitution. Also, they were the most yellow. The sensory panel found differences in quality among the pastas evaluated. Pastas with 10% rice bran had the best quality. The results demonstrated that is possible to elaborate pastas with 20% as maximum of rice bran resulting products with high protein, ash and dietetic fiber content, but some undesirable characteristics were given by the rice bran as white spots, wrinkles and color changes.

Effect of soaking and phytase treatment on phytic acid, calcium, iron and zinc in rice fractions

NARCIS (Netherlands)

Liang, J.; Han, B.Z.; Nout, M.J.R.; Hamer, R.J.

2009-01-01

With the aim to maximise phytic acid removal and minimise losses of dry matter and minerals (Ca, Fe, Zn) in rice, three products (whole kernels and flour milled from white and brown rice; and bran, all from the same batch of variety Kenjian 90-31) were soaked in demineralized water at 10 °C (SDW),

Acceptance and purchase intent of US consumers for nonwheat rice butter cakes.

Science.gov (United States)

Sae-Eaw, A; Chompreeda, P; Prinyawiwatkul, W; Haruthaithanasan, V; Suwonsichon, T; Saidu, J E; Xu, Z

2007-03-01

This study evaluated consumer acceptance and purchase intent of nonwheat butter cake formulations prepared with Thai jasmine rice flour. Three nonwheat rice butter cakes were prepared with varying amounts of powdered emulsifier (propylene glycol ester:diacetyl tartaric acid ester of monoglyceride, 8:2) at 0% (product A), 7.5% (product B), and 15% (product C) of the margarine content (15%) in the cake formulation. A commercial wheat-based butter cake served as the control. Consumers (n= 400) evaluated acceptability of 9 sensory attributes using a 9-point hedonic scale. Overall acceptance and purchase intent were determined with a binomial (yes/no) scale. At least 81% of consumers accepted products B and C, of which 42.1% and 47%, respectively, would purchase the products if commercially available. Product A was neither liked nor disliked with an overall liking score of 5.39. The butter cake products were differentiated by textural acceptability (overall texture, softness, and moistness) with a canonical correlation of 0.71 to 0.79. Overall liking and taste influenced overall acceptance and purchase intent. Odor influenced purchase intent (P= 0.0014), but not overall acceptance. The odds ratio of overall liking was 3.462 for purchase intent, indicating the probability of the product being purchased is 3.462 times higher (than not being purchased, P flour with Thai jasmine rice flour for production of butter cake products acceptable to American consumers.

Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours.

Science.gov (United States)

Abebe, Workineh; Collar, Concha; Ronda, Felicidad

2015-01-22

Tef grain is becoming very attractive in the Western countries since it is a gluten-free grain with appreciated nutritional advantages. However there is little information of its functional properties and starch digestibility and how they are affected by variety type and particle size distribution. This work evaluates the effect of the grain variety and the mill used on tef flour physico-chemical and functional properties, mainly derived from starch behavior. In vitro starch digestibility of the flours by Englyst method was assessed. Two types of mills were used to obtain whole flours of different granulation. Rice and wheat flours were analyzed as references. Protein molecular weight distribution and flour structure by SEM were also analyzed to justify some of the differences found among the cereals studied. Tef cultivar and mill type exhibited important effect on granulation, bulking density and starch damage, affecting the processing performance of the flours and determining the hydration and pasting properties. The color was darker although one of the white varieties had a lightness near the reference flours. Different granulation of tef flour induced different in vitro starch digestibility. The disc attrition mill led to higher starch digestibility rate index and rapidly available glucose, probably as consequence of a higher damaged starch content. The results confirm the adequacy of tef flour as ingredient in the formulation of new cereal based foods and the importance of the variety and the mill on its functional properties. Copyright © 2014 Elsevier Ltd. All rights reserved.

The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends.

Science.gov (United States)

Arribas, C; Cabellos, B; Sánchez, C; Cuadrado, C; Guillamón, E; Pedrosa, M M

2017-10-18

Consumers and the food industry are demanding healthier products. Expanded snacks with a high nutritional value were developed from different rice, pea and carob flour blends. The proximate composition, starch (total and resistant), amylose and amylopectin, dietary fiber (soluble and insoluble) contents, and the in vitro protein digestibility of different rice-legume formulations, were evaluated before and after the extrusion process. Compared with the corresponding non-extruded blends (control), the extrusion treatment did not change the total protein content, however, it reduced the soluble protein (61-86%), the fat (69-92%) and the resistant starch contents (100%). The total starch content of all studied blends increased (2-19%) after extrusion. The processing increased the in vitro protein digestibility, reaching values around 88-95% after extrusion. Total dietary fiber was reduced around 30%, and the insoluble fraction was affected to a larger extent than the soluble fraction by the extrusion process. Because of its balanced nutritional composition, high dietary fiber content, as well as low energy density, these novel gluten-free snack-like foods could be considered as functional foods and a healthier alternative to commercially available gluten-containing or gluten-free and low nutritional value snacks.

Response surface methodology for evaluation and optimization of process parameter and antioxidant capacity of rice flour modified by enzymatic extrusion.

Science.gov (United States)

Xu, Enbo; Pan, Xiaowei; Wu, Zhengzong; Long, Jie; Li, Jingpeng; Xu, Xueming; Jin, Zhengyu; Jiao, Aiquan

2016-12-01

For the purpose of investigating the effect of enzyme concentration (EC), barrel temperature (BT), moisture content (MC), and screw speed (SS) on processing parameters (product temperature, die pressure and special mechanical energy (SME)) and product responses (extent of gelatinization (GE), retention rate of total phenolic content (TPC-RR)), rice flour extruded with thermostable α-amylase was analyzed by response surface methodology. Stepwise regression models were computed to generate response surface and contour plots, revealing that both TPC-RR and GE increased as increasing MC while expressed different sensitivities to BT during enzymatic extrusion. Phenolics preservation was benefited from low SME. According to multiple-factor optimization, the conditions required to obtain the target SME (10kJ/kg), GE (100%) and TPC-RR (85%) were: EC=1.37‰, BT=93.01°C, MC=44.30%, and SS=171.66rpm, with the actual values (9.49kJ/kg, 99.96% and 87.10%, respectively) showing a good fit to the predicted values. Crown Copyright © 2016. Published by Elsevier Ltd. All rights reserved.

Functional suitability of commercially milled rice bran in India for use in different food products.

Science.gov (United States)

Sekhon, K S; Dhillon, S S; Singh, N; Singh, B

1997-01-01

The effect of blending of commercially available full fat and defatted rice brans in India from modern multistage rice mills with parboiling/stabilizing facilities in different food products in comparison to those obtained from laboratory milling of rice is reported. Bread volume and cookie spread decreased but muffin volume increased with the addition of different types of bran to wheat flour, however, the cookie spread factor was not affected by addition of full fat rice bran. The yields of the extrudate were increased by the blending of full fat rice bran but were decreased by the addition of defatted rice bran. Rice brans could be added to different food products to the extent of 5-10%. However, the full fat rice bran could not be used for production of extruded snack food.

The cadmium and lead content of the grain produced by leading Chinese rice cultivars.

Science.gov (United States)

Xie, L H; Tang, S Q; Wei, X J; Shao, G N; Jiao, G A; Sheng, Z H; Luo, J; Hu, P S

2017-02-15

The cadmium (Cd) and lead (Pb) content in both white and wholemeal flour milled from 110 leading rice cultivars was assessed. The white flour Cd content ranged from <0.0025 to 0.2530mg/kg (geometric mean (GM)=0.0150mg/kg), while its Pb content ranged from <0.0250 to 0.3830mg/kg (GM=0.0210mg/kg). The indica types took up higher amounts of Cd and Pb than did the japonica types. Although the heavy metal content of wholemeal flour tended to higher than that of white flour, nevertheless 84.5% (Cd) and 95.4% (Pb) of the entries were compliant with the national maximum allowable concentration of 0.2000mg/kg of each contaminant. An analysis of the Cd content in the white flour of three indica type cultivars grown in two consecutive years at two locations indicated that Cd content may be significantly affected by the conditions prevailing in the growing season. Copyright © 2016 Elsevier Ltd. All rights reserved.

Physicochemical Characteristics of Artificial Rice from Composite Flour: Modified Cassava Starch, Canavalia ensiformis and Dioscorea esculenta

OpenAIRE

Sumardiono Siswo; Pudjihastuti Isti; Abyor Handayani Noer; Kusumayanti Heny

2018-01-01

Indonesia is the third largest country on the global paddy rice production and also considered as a rice importer. Even, Indonesia has the biggest per capita consumption of paddy rice (140 kg of paddy rice per person per year). Product diversification using local commodities. Artificial rice is potential to be developed as a new value product using different types of grains. It is one of appropriate solutions for reducing imported rice rate. Artificial rice was produced using high nutrition c...

Novel Alleviation Mechanisms of Aluminum Phytotoxicity via Released Biosilicon from Rice Straw-Derived Biochars

Science.gov (United States)

Qian, Linbo; Chen, Baoliang; Chen, Mengfang

2016-07-01

Replacing biosilicon and biocarbon in soil via biochar amendment is a novel approach for soil amelioration and pollution remediation. The unique roles of silicon (Si)-rich biochar in aluminum (Al) phytotoxicity alleviation have not been discovered. In this study, the alleviation of Al phytotoxicity to wheat plants (root tips cell death) by biochars fabricated from rice straw pyrolyzed at 400 and 700 °C (RS400 and RS700) and the feedstock (RS100) were studied using a slurry system containing typical acidic soils for a 15-day exposure experiment. The distributions of Al and Si in the slurry solution, soil and plant root tissue were monitored by staining methods, chemical extractions and SEM-EDS observations. We found that the biological sourced silicon in biochars served dual roles in Al phytotoxicity alleviation in acidic soil slurry. On one hand, the Si particles reduced the amount of soil exchangeable Al and prevented the migration of Al to the plant. More importantly, the Si released from biochars synchronously absorbed by the plants and coordinated with Al to form Al-Si compounds in the epidermis of wheat roots, which is a new mechanism for Al phytotoxicity alleviation in acidic soil slurry by biochar amendment. In addition, the steady release of Si from the rice straw-derived biochars was a sustainable Si source for aluminosilicate reconstruction in acidic soil.

Extração enzimática das proteínas da farinha de arroz Enzymatic extraction of proteins from rice flour

Directory of Open Access Journals (Sweden)

Claudia Regina Vieira

2008-09-01

Full Text Available O presente trabalho teve como objetivo extrair enzimaticamente as proteínas de uma farinha comercial de arroz. Visando aumentar o Rendimento de Extração Protéica (REP, os seguintes parâmetros foram avaliados: tipo de enzima (protease alcalina e neutra; temperatura (40, 50 e 60 °C; pH (9,5, 10,5 e 11,0; tratamento físico da amostra (sem tratamento, ultra-turrax a 16.000 rpm e ultra-som a 120 W, ambos por 5, 10 e 15 minutos; relação Enzima:Substrato (E:S de 5:100 e 10:100; e concentração inicial de matéria-prima (1:3, 1:5 e 1:10 p/v. Os teores de proteínas da farinha de arroz e dos resíduos foram determinados para o cálculo do REP. Os resultados mostraram que a melhor condição de extração protéica, que levou ao maior REP, foi a que empregou a concentração inicial de matéria-prima a 1:10 (p/v, sem tratamento físico, com pH 10,5, com a protease alcalina na relação E:S de 10:100, a 50 °C, tendo atingido um REP de 63,4%.The enzymatic extraction of proteins from a commercial rice flour was studied in this work. In order to increase the Protein Extraction Yield (PEY, the following parameters were evaluated: enzyme type (alkaline and neutral protease; temperature (40, 50 and 60 °C; pH (9.5, 10.5 and 11.0; physical treatment of the sample (no treatment; Ultra-Turrax at 16.000 rpm and ultrasound at 120 W, both for 5, 10 and 15 minutes; enzyme:substrate ratio (E:S of 5:100 and 10:100 and initial concentration of raw material (1:3, 1:5 and 1:10 w/v. The PEY was calculated using the protein contents of rice flour and the extraction residues. The results showed that the best condition for protein extraction, which gave the highest PEY (63.4%, was that using an initial concentration of raw material of 1:10 (w/v, no physical treatment, pH 10.5, the alkaline protease, an E:S of 10:100, at 50 °C.

The differences between soil grouting with cement slurry and cement-water glass slurry

Science.gov (United States)

Zhu, Mingting; Sui, Haitong; Yang, Honglu

2018-01-01

Cement slurry and cement-water glass slurry are the most widely applied for soil grouting reinforcement project. The viscosity change of cement slurry is negligible during grouting period and presumed to be time-independent while the viscosity of cement-water glass slurry increases with time quickly and is presumed to be time-dependent. Due to the significantly rheology differences between them, the grouting quality and the increasing characteristics of grouting parameters may be different, such as grouting pressure, grouting surrounding rock pressure, i.e., the change of surrounding rock pressure deduced by grouting pressure. Those are main factors for grouting design. In this paper, a large-scale 3D grouting simulation device was developed to simulate the surrounding curtain grouting for a tunnel. Two series of surrounding curtain grouting experiments under different geo-stress of 100 kPa, 150 kPa and 200 kPa were performed. The overload test on tunnel was performed to evaluate grouting effect of all surrounding curtain grouting experiments. In the present results, before 240 seconds, the grouting pressure increases slowly for both slurries; after 240 seconds the increase rate of grouting pressure for cement-water glass slurry increases quickly while that for cement slurry remains roughly constant. The increasing trend of grouting pressure for cement-water glass is similar to its viscosity. The setting time of cement-water glass slurry obtained from laboratory test is less than that in practical grouting where grout slurry solidifies in soil. The grouting effect of cement-water glass slurry is better than that of cement slurry and the grouting quality decreases with initial pressure.

Sensory optimization of broken-rice based snacks fortified with protein and fiber.

Science.gov (United States)

Sriwattana, S; Laokuldilok, N; Prinyawiwatkul, W

2008-08-01

A 3-component mixture experiment was used to optimize the formulation of broken-rice based snack fortified with protein and fiber based on consumer sensory acceptability. Soy protein isolate and guar gum were used as a good source of protein and fiber, respectively, according to DRV (daily reference value) based on a 2000-calorie diet. A consumer panel evaluated sensory acceptability of color, crispness, and flavor, and overall liking of 12 experimental broken-rice based snack formulations. Predicted models derived from the restricted nonintercept regression analysis were used to plot mixture response surfaces (MRS) of each sensory attribute. Areas within the MRS plots having predicted acceptability scores of at least 6.5 (on a 9-point hedonic scale) for color, crispness, flavor, and overall liking were selected to derive a predicted optimum formulation range. Flavor acceptability was a limiting factor in attaining the optimum formulation range, which consisted of 40% to 48% broken-rice flour, 8% to 16% guar gum, and 20% to 33% soy protein isolate. To verify the obtained predicted models, the formulation containing 48% broken-rice flour, 8% guar gum, and 20% soy protein isolate, which was located in the optimum area, was chosen to support our effort to utilize and add value to broken rice. Selected physicochemical measurements of the chosen optimized formulation were determined. One serving size (30 g) of the chosen optimized snack product provided 6.58 g protein and 3.80 g dietary fiber, which met the US FDA definition of a good source of protein and dietary fiber.

Correlation of concentration of modified cassava flour for banana fritter flour using simple linear regression

Science.gov (United States)

Herminiati, A.; Rahman, T.; Turmala, E.; Fitriany, C. G.

2017-12-01

The purpose of this study was to determine the correlation of different concentrations of modified cassava flour that was processed for banana fritter flour. The research method consists of two stages: (1) to determine the different types of flour: cassava flour, modified cassava flour-A (using the method of the lactid acid bacteria), and modified cassava flour-B (using the method of the autoclaving cooling cycle), then conducted on organoleptic test and physicochemical analysis; (2) to determine the correlation of concentration of modified cassava flour for banana fritter flour, by design was used simple linear regression. The factors were used different concentrations of modified cassava flour-B (y1) 40%, (y2) 50%, and (y3) 60%. The response in the study includes physical analysis (whiteness of flour, water holding capacity-WHC, oil holding capacity-OHC), chemical analysis (moisture content, ash content, crude fiber content, starch content), and organoleptic (color, aroma, taste, texture). The results showed that the type of flour selected from the organoleptic test was modified cassava flour-B. Analysis results of modified cassava flour-B component containing whiteness of flour 60.42%; WHC 41.17%; OHC 21.15%; moisture content 4.4%; ash content 1.75%; crude fiber content 1.86%; starch content 67.31%. The different concentrations of modified cassava flour-B with the results of the analysis provides correlation to the whiteness of flour, WHC, OHC, moisture content, ash content, crude fiber content, and starch content. The different concentrations of modified cassava flour-B does not affect the color, aroma, taste, and texture.

规模化养猪场处理废水对水稻中微量及重金属元素含量的影响%Effects of Pig Slurry from Large-scale Pig Farm on Medium, Micro-and Heavy Elements Contents of Rice

Institute of Scientific and Technical Information of China (English)

高威; 王远玲; 陶晓婷; 施金琦; 徐杏; 陆建飞; 庄恒扬

2013-01-01

以迟熟中粳“淮稻5号”和经过无害化处理的规模化养猪场处理废水为供试材料,在减施N肥和不施入P、K肥的条件下,研究施入不同量废水对常规粳稻植株及籽粒中5种重金属元素和6种主要中微量元素含量的影响.结果表明:Pb、As、Ca、Mg和Fe元素含量均以基肥施入处理废水90 m3·hm-2、穗期施入处理废水120 m3·hm-2配施187.5 kg·hm-2 N肥处理为最高；Cd、Hg、Cr和Mn元素含量均以常规施肥处理为最高；Cu除籽粒外,以纯废水处理(基肥施入处理废水90 m3·hm-2、穗期施入处理废水120 m3·hm-2,不施入肥料)为最高；Zn除拔节期外,基肥施入处理废水90 m3·hm-2,穗期施入处理废水120 m3·hm-2配施187.5 kg·hm-2处理最高.As、Pb、Mg、Ca、Zn、Fe、Mn和Cu于各生育期在基施处理废水量相同的情况下,均随着穗期处理废水施用量的增加而增加,但是Hg、Cd和Cr与此相反.各处理中水稻籽粒Pb、Cd、Cr、As和Hg的含量均低于相应的污染物限量标准,而水稻植株和籽粒中Zn、Fe、Mn、Ca和Mg营养得到提高,特别是Fe和Ca的含量得到了强化.因此,与常规施肥处理相比,处理废水替代化肥能够提高水稻籽粒中的有益元素含量,同时并未引起重金属元素含量的显著上升,且使Hg、Cd和Cr含量下降.%With the rapid development of China's large-scale pig farms,increasing pig slurry is causing serious environmental pollution that in turn threatens the sustainable development of large-scale pig farming.The utilization of pig slurry,a kind source of nutrients,combined by pig farming with cropping is one of the best solutions to this problem.As the utilization of pig slurry in farmlands lacked systematic research,a field experiment was conducted to study the effect of pig slurry on the contents of medium,micro elements and heavy metals elements in rice.The results of the study could provide the scientific basis for efficient rice production

Flour production from shrimp by-products and sensory evaluation of flour-based products

Directory of Open Access Journals (Sweden)

Thiago Mendes Fernandes

2013-08-01

Full Text Available The objective of this work was to evaluate the production of flour using by-products (cephalothorax obtained from the shrimp (Litopenaeus vannamei industry, and to perform a sensory analysis of shrimp flour-based products. Physicochemical and microbiological analyses on fresh cephalothorax and on manufactured flour were performed, as well as the determination of cholesterol content of this flour, and the sensorial evaluation of soup and pastry made with this flour. By the microbiological analyses, no pathogenic microorganism was detected in the samples. Physicochemical analyses of flour showed high levels of protein (50.05% and minerals (20.97%. Shrimp cephalothorax flour showed high levels of cholesterol. The sensory evaluation indicated a good acceptance of the products, with satisfactory acceptability index (81% for soup, and 83% for pastry, which indicates that shrimp cephalothorax in the form of flour has a potential for developing new products.

Ice slurry applications

Energy Technology Data Exchange (ETDEWEB)

Kauffeld, M. [Karlsruhe University of Applied Sciences, Moltkestr. 30, 76133 Karlsruhe (Germany); Wang, M.J.; Goldstein, V. [Sunwell Technologies Inc., 180 Caster Avenue, Woodbridge, L4L 5Y (Canada); Kasza, K.E. [Argonne National Laboratory, 9700 South Cass Avenue, Argonne, IL 60439 (United States)

2010-12-15

The role of secondary refrigerants is expected to grow as the focus on the reduction of greenhouse gas emissions increases. The effectiveness of secondary refrigerants can be improved when phase changing media are introduced in place of single-phase media. Operating at temperatures below the freezing point of water, ice slurry facilitates several efficiency improvements such as reductions in pumping energy consumption as well as lowering the required temperature difference in heat exchangers due to the beneficial thermo-physical properties of ice slurry. Research has shown that ice slurry can be engineered to have ideal ice particle characteristics so that it can be easily stored in tanks without agglomeration and then be extractable for pumping at very high ice fraction without plugging. In addition ice slurry can be used in many direct contact food and medical protective cooling applications. This paper provides an overview of the latest developments in ice slurry technology. (author)

Effect of Gamma Irradiation on Water Uptake Rate and Gelatinization of Brown Rice

International Nuclear Information System (INIS)

Shu, C.S.; Lee, J.W.; Lee, Y.S.; Byun, M.W.

2004-01-01

Effects of gamma irradiation on brown rice quality were evaluated. Brown rice was irradiated at absorbed dose of 1, 3 or 5 kGy, and ground. Water uptake, pasting properties, and physicochemical characteristics of flour samples were tested. Water uptake rates of irradiated samples were higher than that of control, and were dose-dependent. Hydration capacity decreased in sample irradiated at 5 kGy due to leaching out of soluble compounds, whereas no differences were observed among other irradiated samples and control

Process development and economic evaluation of recombinant human lactoferrin expressed in rice grain.

Science.gov (United States)

Nandi, Somen; Yalda, Dorice; Lu, Stephen; Nikolov, Zivko; Misaki, Ryo; Fujiyama, Kazuhito; Huang, Ning

2005-06-01

In this paper, we show that recombinant human lactoferrin (rhLF) has been stably expressed at 0.5% brown rice flour weight for nine generations. Process development indicates that rhLF can be efficiently extracted from rice flour in 20 mM phosphate buffer (pH 7.0) containing up to 0.5 M NaCl and at a ratio of 1 kg flour to 10 L buffer. After solid/liquid separation, the extract can then be loaded directly onto an ion-exchange column and rhLF can be eluted using 0.8 M NaCl. The resulting rhLF is about 95% pure. A range of biochemical and biophysical analyses were carried out and results indicated that the purified rhLF was identical to its native human counterpart other than its glycosylation. Economic analysis shows that at 600 kg/year scale, the cash cost to produce 1 g of rhLF of pharmaceutical grade is US$ 5.90. Analysis also indicates that the expression level has profound impact on costs related to planting, milling, extraction and purification, thus high level expression of recombinant protein in plants is one of the key parameters for the success of plant made pharmaceuticals.

The molecular biology and biochemistry of rice endosperm α-globulin

International Nuclear Information System (INIS)

Shorrosh, B.S.

1989-01-01

The author's first objective was to isolate a cDNA clone that encodes the rice endosperm α-globulin. Purified antibodies against a rice storage protein, α-globulin, were used to screen a λgt11 cDNA expression library constructed from immature rice seed endosperm. The cDNA insert of clone 4A1 (identified by antibody screening) was used as a probe to identify long cDNA inserts in the library. The deduced amino acid sequence of clone A3-12 cDNA insert (identified by cDNA screening) contained the amino acid sequences of three cyanogen bromide peptides fragment of α-globulin. The calculated molecular weight and amino acid composition of the deduced amino acid sequence were similar to the α-globulin protein. Northern blot analysis indicated that mRNA of one size, approximately 1.0 kb, is expressed. Southern genomic blot analysis revealed one band with EcoRI or Hind III digestion. Cell-free translation and immunoprecipitation showed that the initial translation product is approximately 2,000 daltons larger than the mature protein. The amino acid sequence of α-globulin revealed limited regions of similarities with wheat storage proteins. The author concludes that the cDNA insert in clone A3-12 contained the entire coding region of α-globulin protein and that α-globulin is encoded by a single gene. My second objective was to inhibit the degradation of α-globulin in the salt extract of rice flour. The salt extract of rice flour contained an acid protease whose optimal pH was 3 for 3 H-casein hydrolysis. A polypeptide with molecular weight of 20,000 was immunologically reactive with α-globulin antibodies and is produced by limited proteolysis in the extract. Pepstatin inhibited the proteolysis of 3H-casein and slowed the proteolysis of α-globulin

Effect of Particle Size Distribution on Slurry Rheology: Nuclear Waste Simulant Slurries

International Nuclear Information System (INIS)

Chun, Jaehun; Oh, Takkeun; Luna, Maria L.; Schweiger, Michael J.

2011-01-01

Controlling the rheological properties of slurries has been of great interest in various industries such as cosmetics, ceramic processing, and nuclear waste treatment. Many physicochemical parameters, such as particle size, pH, ionic strength, and mass/volume fraction of particles, can influence the rheological properties of slurry. Among such parameters, the particle size distribution of slurry would be especially important for nuclear waste treatment because most nuclear waste slurries show a broad particle size distribution. We studied the rheological properties of several different low activity waste nuclear simulant slurries having different particle size distributions under high salt and high pH conditions. Using rheological and particle size analysis, it was found that the percentage of colloid-sized particles in slurry appears to be a key factor for rheological characteristics and the efficiency of rheological modifiers. This behavior was shown to be coupled with an existing electrostatic interaction between particles under a low salt concentration. Our study suggests that one may need to implement the particle size distribution as a critical factor to understand and control rheological properties in nuclear waste treatment plants, such as the U.S. Department of Energy's Hanford and Savannah River sites, because the particle size distributions significantly vary over different types of nuclear waste slurries.

Optimization of barrel temperature and kidney bean flour percentage based on various physical properties of extruded snacks.

Science.gov (United States)

Agathian, G; Semwal, A D; Sharma, G K

2015-07-01

The aim of the experiment was to optimize barrel temperature (122 to 178 ± 0.5 °C) and red kidney bean flour percentage (KBF) (12 to 68 ± 0.5 %) based on physical properties of extrudates like flash off percentage, water absorption index (WAI), water solubility index (WSI), bulk density (BD), radial expansion ratio (RER) and overall acceptability (OAA) using single screw extruder. The study was carried out by central composite rotatable design (CCRD) using Response surface methodology (RSM) and moisture content of feed was kept as constant 16.0 ± 0.5 % throughout experiments. Mathematical models for various responses were found to fit significantly (P Extruded snack prepared with rice flour (80 %) and kidney bean flour (20 %) at optimized conditions was accepted by the taste panellists and above 20 % KB incorporation was found to decrease overall acceptability score.

Bread making properties of wheat flour supplemented with thermally processed hypoallergenic lupine flour

Energy Technology Data Exchange (ETDEWEB)

Guillamon, E.; Cuadrado, C.; Pedrosa, M. M.; Varela, A.; Cabellos, B.

2010-07-01

In recent years there has been increased interest in using lupine for human nutrition due to its nutritional properties and health benefits. Moreover, lupine is used as an ingredient in bread making because of its functional and technological properties. However, a higher number of allergic reactions to this legume have recently been reported as a consequence of a more widespread consumption of lupine-based foods. In a previous study, several thermal treatments were applied to lupine seeds and flours resulting in reduced allergenicity. In order to study how this thermal processing (autoclaving and boiling) affects the bread making properties, raw and thermally processed lupine flours were used to replace 10% of wheat flour. The effect of supplementing wheat flour with lupine flour on physical dough properties, bread structure and sensory characteristics were analysed. The results indicated that thermally-treated lupine flours, had similar bread making and sensorial properties as untreated lupine flour. These thermal treatments could increase the potential use of lupine flour as a food ingredient while reducing the risk to provoke allergic reactions. (Author) 36 refs.

Effectiveness of Selected Entomopathogenic Fungi in Packed Rice Grain at Room Temperature Against Corcyra Cephalonica Stainton

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Hendrawan Samodra

2017-11-01

Full Text Available Eight isolates of entomopathogenic fungi were evaluated as dried conidia against the rice moth,  Corcyra cephalonica. In bioassays two isolates of Beauveria bassiana (BbGc and BbPs and one isolate of Metarhizium anisopliae (MaPs consistently gave high mortality to C. cephalonica larvae. Formulations in either kaolin, talc or tapioca flour (20 % w/w a.i. thoroughly mixed with long grain rice in plastic cups (8 cm diameter by 5 cm gave complete larval mortality by the 12th day of treatment. However, in general those formulated in kaolin and talc were more efficacious and faster to kill compared to those formulated in tapioca flour or the unformulated control. Even at the lowest rate of 0.05 g BbGc in kaolin provided 100% mortality 7 days after introduction compared with other dust formulations. Isolate BbGc in kaolin and talc administered at 0.4 g a.i. in 200 g rice packed in plastic kept at room temperature provided protection against the rice moth up to 4 months of storage. Larval mortality in excess of 90% was obtained 15 days after introduction. Formulations of MaPs was effective only within the first month of storage beyond which infectivity rapidly declined.

Effect of rice bran supplementation on cookie baking quality

International Nuclear Information System (INIS)

Younis, A.; Bhatti, M.S.; Ahmed, A

2011-01-01

Rice bran, a by-product obtained during polishing of un-milled rice, contains a large quantity of essential nutrients such as minerals, vitamins, fiber, amino acids and antioxidants. Supplementation of rice bran in cookies can improve their nutritional value. In the present study, cookies were prepared from wheat flour with supplementation of rice bran at the rate of 5, 10, 15 and 20 percent. The rice bran was stabilized with acid and dry heat treatment before supplementation. Chemical analysis of the cookies revealed that there was no significant difference in chemical and physical properties of cookies supplemented with acid stabilized rice bran (ASRB) and heat stabilized rice bran (HSRB). The moisture, crude protein, fat and mineral contents were significantly increased with the increment of rice bran. Average width, thickness and spread factor of cookies also increased with the increase in percentage of rice bran. Sensory evaluation of cookies showed that scores for color of cookies decreased significantly with increase in level of rice bran and sensory scores were significantly higher in the cookies prepared with HSRB. However the decrease was non-significant at 10 percent level of substitution. Highest scores for overall acceptability of supplemented cookies was recorded at 15 percent level of substitution as compared to other treatments. Hence it is concluded from the results that supplementation of HSRB at the rate of 10 percent is more suitable for production of rice bran supplemented cookies. (author)

Tempeh flour as a substitute for soybean flour in coconut cookies

Directory of Open Access Journals (Sweden)

Rodrigo Santos Leite

2013-12-01

Full Text Available The objective of this study was to prepare roasted and lyophilized tempeh flour with soybean cultivar BRS 267 to apply them in the formulation of coconut biscuits. The cookies produced with whole soy flour and mixed flour of soybean and tempeh were evaluated for proximate composition, fatty acid profile, and isoflavone aglycones in order to verify the effects of inoculation with the fungus Rhizopus oligosporus and those of the drying processes of roasting and lyophilization on the chemical characteristics of the final product. Sensory acceptance and purchase intention of the formulated products were also evaluated. The results indicate the maintenance of linolenic acid, which is important in the prevention of coronary diseases, and an increase in the aglycones levels when the tempeh flour was used. Lipids and proteins showed differences, and the sensory analyses demonstrated similarity between the cookies with satisfactory scores for aroma, flavor, texture, and overall acceptability for both samples. when compared to the control. Purchase intent was also positive for the lyophilized and toasted tempeh flours, thus enabling the use of the roasting process as a simple drying method, for processing tempeh and obtaining a flour rich in proteins and aglycones that can be used as a partial substitute for soy flour in cookies and other bakery products.

Combination of near infrared spectroscopy and chemometrics for authentication of taro flour from wheat and sago flour

International Nuclear Information System (INIS)

Rachmawati; Rohaeti, E; Rafi, M

2017-01-01

Taro flour on the market is usually sold at higher price than wheat and sago flour. This situation could be a cause for adulteration of taro flour from wheat and sago flour. For this reason, we will need an identification and authentication. Combination of near infrared (NIR) spectrum with multivariate analysis was used in this study to identify and authenticate taro flour from wheat and sago flour. The authentication model of taro flour was developed by using a mixture of 5%, 25%, and 50% of adulterated taro flour from wheat and sago flour. Before subjected to multivariate analysis, an initial preprocessing signal was used namely normalization and standard normal variate to the NIR spectrum. We used principal component analysis followed by discriminant analysis to make an identification and authentication model of taro flour. From the result obtained, about 90.48% of the taro flour mixed with wheat flour and 85% of taro flour mixed with sago flour were successfully classified into their groups. So the combination of NIR spectrum with chemometrics could be used for identification and authentication of taro flour from wheat and sago flour. (paper)

Combination of near infrared spectroscopy and chemometrics for authentication of taro flour from wheat and sago flour

Science.gov (United States)

Rachmawati; Rohaeti, E.; Rafi, M.

2017-05-01

Taro flour on the market is usually sold at higher price than wheat and sago flour. This situation could be a cause for adulteration of taro flour from wheat and sago flour. For this reason, we will need an identification and authentication. Combination of near infrared (NIR) spectrum with multivariate analysis was used in this study to identify and authenticate taro flour from wheat and sago flour. The authentication model of taro flour was developed by using a mixture of 5%, 25%, and 50% of adulterated taro flour from wheat and sago flour. Before subjected to multivariate analysis, an initial preprocessing signal was used namely normalization and standard normal variate to the NIR spectrum. We used principal component analysis followed by discriminant analysis to make an identification and authentication model of taro flour. From the result obtained, about 90.48% of the taro flour mixed with wheat flour and 85% of taro flour mixed with sago flour were successfully classified into their groups. So the combination of NIR spectrum with chemometrics could be used for identification and authentication of taro flour from wheat and sago flour.

Effect of fertilising with pig slurry and chicken manure on GHG emissions from Mediterranean paddies

Energy Technology Data Exchange (ETDEWEB)

Maris, S.C., E-mail: stefania@macs.udl.cat [Environment and Soil Science Department, University of Lleida, Av. Alcalde Rovira Roure 191, E-25198 Lleida (Spain); Teira-Esmatges, M.R.; Bosch-Serra, A.D. [Environment and Soil Science Department, University of Lleida, Av. Alcalde Rovira Roure 191, E-25198 Lleida (Spain); Moreno-García, B. [Soils and Irrigation Department, Agrifood Research and Technology Centre of Aragon (CITA), Av. Montañana 930, E-50059 Zaragoza (Spain); Català, M.M. [Ebre Field Station, Institute of Agrifood Research and Technology (IRTA), Ctra. de Balada, km 1, E-43870 Amposta (Spain)

2016-11-01

Soil fertilisation affects greenhouse gas emissions. The objective of this study was to compare the effect of different fertilisation strategies on N{sub 2}O, CH{sub 4} emissions and on ecosystem respiration (CO{sub 2} emissions), during different periods of rice cultivation (rice crop, postharvest period, and seedling) under Mediterranean climate. Emissions were quantified weekly by the photoacoustic technique at two sites. At Site 1 (2011 and 2012), background treatments were 2 doses of chicken manure (CM): 90 and 170 kg NH{sub 4}{sup +}-N ha{sup −} {sup 1} (CM-90, CM-170), urea (U, 150 kg N ha{sup −} {sup 1}) and no-N (control). Fifty kilogram N ha{sup −} {sup 1} ammonium sulphate (AS) were topdress applied to all of them. At Site 2 (2012), background treatments were 2 doses of pig slurry (PS): 91 and 152 kg NH{sub 4}{sup +}-N ha{sup −} {sup 1} (PS-91, PS-152) and ammonium sulphate (AS) at 120 kg NH{sub 4}{sup +}-N ha{sup −} {sup 1} and no-N (control). Sixty kilogram NH{sub 4}{sup +}-N ha{sup −} {sup 1} as AS were topdress applied to AS and PS-91. During seedling, global warming potential (GWP) was ~ 3.5–17% of that of the whole rice crop for the CM treatments. The postharvest period was a net sink for CH{sub 4}, and CO{sub 2} emissions only increased for the CM-170 treatment (up to 2 Mg CO{sub 2} ha{sup −} {sup 1}). The GWP of the entire rice crop reached 17 Mg CO{sub 2}-eq ha{sup −} {sup 1} for U, and was 14 for CM-170, and 37 for CM-90. The application of PS at agronomic doses (~ 170 kg N ha{sup −} {sup 1}) allowed high yields (~ 7.4 Mg ha{sup −} {sup 1}), the control of GWP (~ 6.5 Mg CO{sub 2}-eq ha{sup −} {sup 1}), and a 13% reduction in greenhouse gas intensity (GHGI) to 0.89 kg CO{sub 2}-eq kg{sup −} {sup 1} when compared to AS (1.02 kg CO{sub 2}-eq kg{sup −} {sup 1}). - Highlights: • Pig slurry (~ 170 kg N ha{sup −} {sup 1}; low C/N) allows high rice yields without increasing GWP. • Chicken manure (~ 170 kg N ha{sup �

Slurry reactors

Energy Technology Data Exchange (ETDEWEB)

Kuerten, H; Zehner, P [BASF A.G., Ludwigshafen am Rhein (Germany, F.R.)

1979-08-01

Slurry reactors are designed on the basis of empirical data and model investigations. It is as yet not possible to calculate the flow behavior of such reactors. The swarm of gas bubbles and cluster formations of solid particles and their interaction in industrial reactors are not known. These effects control to a large extent the gas hold-up, the gas-liquid interface and, similarly as in bubble columns, the back-mixing of liquids and solids. These hydrodynamic problems are illustrated in slurry reactors which constructionally may be bubble columns, stirred tanks or jet loop reactors. The expected effects are predicted by means of tests with model systems modified to represent the conditions in industrial hydrogenation reactors. In his book 'Mass Transfer in Heterogeneous Catalysis' (1970) Satterfield complained of the lack of knowledge about the design of slurry reactors and hence of the impossible task of the engineer who has to design a plant according to accepted rules. There have been no fundamental changes since then. This paper presents the problems facing the engineer in designing slurry reactors, and shows new development trends.

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.

Quinoa flour in baked products.

Science.gov (United States)

Lorenz, K; Coulter, L

1991-07-01

The performance of quinoa-wheat flour blends (5/95, 10/90, 20/80, 30/70) were evaluated in breads, cakes and cookies. Breads baked with 5% and 10% quinoa flour were of good quality. Loaf volume decreased, crumb grain became more open and the texture slightly harsh at higher usage levels of quinoa flour. A bitter after taste was noted at the 30% level. Cake quality was acceptable with 5% and 10% of quinoa flour. Cake grain became more open and the texture less silky as the level of quinoa substitution increased. Cake taste improved with either 5% or 10% quinoa flour in the blend. Cookie spread and top grain scores decreased with increasing levels of quinoa flour blended with high-spread cookie flour. Flavor improved up to 20% quinoa flour in the blend. Cookie spread and cookie appearance was improved with a quinoa/low-spread flour blend by using 2% lecithin.

The studies on the preparation of instant noodles from wheat flour supplementing withs weet potato flour

OpenAIRE

Taneya, M.L.J.; Biswas, M.M.H.; Shams-Ud-Din, M.

2014-01-01

The study reports on the effect of composite flours consisting of wheat and sweet potato flour on the physicochemical and sensory properties of instant noodles. Sweet potato flour was incorporated into wheat flour at flour replacement levels of 0, 10, 20 and 30%. The levels of sweet potato flours increased in the formulations of instant noodle that increased ash, starch, crude fiber and total carbohydrate contents but decreased level of protein. The instant noodles with 20% sweet potato flour...

A preliminary study on identification of Thai rice samples by INAA and statistical analysis

Science.gov (United States)

Kongsri, S.; Kukusamude, C.

2017-09-01

This study aims to investigate the elemental compositions in 93 Thai rice samples using instrumental neutron activation analysis (INAA) and to identify rice according to their types and rice cultivars using statistical analysis. As, Mg, Cl, Al, Br, Mn, K, Rb and Zn in Thai jasmine rice and Sung Yod rice samples were successfully determined by INAA. The accuracy and precision of the INAA method were verified by SRM 1568a Rice Flour. All elements were found to be in a good agreement with the certified values. The precisions in term of %RSD were lower than 7%. The LODs were obtained in range of 0.01 to 29 mg kg-1. The concentration of 9 elements distributed in Thai rice samples was evaluated and used as chemical indicators to identify the type of rice samples. The result found that Mg, Cl, As, Br, Mn, K, Rb, and Zn concentrations in Thai jasmine rice samples are significantly different but there was no evidence that Al is significantly different from concentration in Sung Yod rice samples at 95% confidence interval. Our results may provide preliminary information for discrimination of rice samples and may be useful database of Thai rice.

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.

Aceitabilidade de biscoitos e bolos à base de arroz com café extrusados Acceptability of biscuits and rice and extruded coffee-based cakes

Directory of Open Access Journals (Sweden)

Reginaldo Ferreira da Silva

2009-12-01

Full Text Available O objetivo deste trabalho foi avaliar a granulometria de farinha do trigo e de farinhas pré-cozidas por extrusão obtidas da mistura de arroz com pó de café (15 e 20%, bem como a aceitabilidade de biscoitos e bolos elaborados a partir da adição de 20 e 30% da farinha pré-cozida na mistura da massa (trigo. Os resultados obtidos mostraram que as farinhas extrusadas apresentaram maior granulometria que a farinha de trigo; à medida que se aumentou o percentual de farinha pré-cozida na mistura com o trigo, também aumentou a granulometria. Não houve diferença significativa entre as amostras tratadas com 15 e 20% de farinha pré-cozida quanto à preferência sensorial de aroma, textura, sabor e impressão global avaliados em bolos. Entretanto, os biscoitos elaborados com a farinha pré-cozida com 15% de pó de café na mistura com arroz apresentaram maior preferência para aroma e textura ao serem comparados com aqueles com 20%; a farinha pré-cozida de pó de café com arroz pode ser utilizada como ingrediente na mistura de bolos, biscoitos e outros produtos alimentícios em até 30%.The objective of this study was to evaluate the granulometry of wheat flour and flour precooked by extrusion obtained from the mixture of rice and coffee (15 and 20%, as well as the acceptability of biscuits and cakes prepared with 20 and 30% of precooked flour in the mixture of the dough (wheat. The results obtained show that the extruded flours presented thicker granulometry than the wheat flour. Granulometry increased with the increase of the content of precooked flour in the mixture with wheat. There were no significant differences among the samples treated with 15 and 20% of precooked flour as to the sensorial preference of aroma, texture, flavor, and global impression. However, the biscuits made with precooked flour with 15% of coffee in the mixture with rice presented greater preference of aroma and texture if compared with those with 20%. It can be said

Conductivity and electrochemical performance of LiFePO4 slurry in the lithium slurry battery

Science.gov (United States)

Feng, Caimei; Chen, Yongchong; Liu, Dandan; Zhang, Ping

2017-06-01

Lithium slurry battery is a new type of energy storage technique which uses the slurry of solid active materials, conductive additions and liquid electrolyte as the electrode. The proportion of conductive addition and the active material has significant influence on the conductivity and electrochemical performance of the slurry electrode. In the present work, slurries with different volume ratios of LiFePO4 (LFP) and Ketjenblack (KB) were investigated by the electrochemical workstation and charge-discharge testing system (vs. Li/Li+). Results show that the conductivity of the slurry increases linearly with the addition of KB, and the measured specific capacity of the slurry reaches its theoretical value when the volume ratio of KB to LFP is around 0.2. Based on this ratio, a slurry battery with higher loading of LFP (19.1 wt.% in the slurry) was tested, and a specific capacity of 165 mAh/g at 0.2 mA/cm2 and 102 mAh/g at 5 mA/cm2 was obtained for LFP.

System and method for slurry handling

Science.gov (United States)

Steele, Raymond Douglas; Oppenheim, Judith Pauline

2015-12-29

A system includes a slurry depressurizing system that includes a liquid expansion system configured to continuously receive a slurry at a first pressure and continuously discharge the slurry at a second pressure. For example, the slurry depressurizing system may include an expansion turbine to expand the slurry from the first pressure to the second pressure.

Efficacy of Aquatain, a Monomolecular Film, for the Control of Malaria Vectors in Rice Paddies

NARCIS (Netherlands)

Bukhari, S.T.; Takken, W.; Githeko, A.K.; Koenraadt, C.J.M.

2011-01-01

Background Rice paddies harbour a large variety of organisms including larvae of malaria mosquitoes. These paddies are challenging for mosquito control because their large size, slurry and vegetation make it difficult to effectively apply a control agent. Aquatain, a monomolecular surface film, can

Assaying total carotenoids in flours of corn and sweet potato flours by laser photoacoustic spectroscopy

NARCIS (Netherlands)

Luterotti, S.; Bicanic, D.D.; Kijak, K.; Grbesa, D.; Martinez, E.; Spruijt, R.B.

2011-01-01

This study describes the application of the laser photoacoustic spectroscopy (PAS) for quantification of total carotenoids (TC) in corn flours and sweetpotato flours. Overall, thirty-three different corn flours and nine sweetpotato flours were investigated. All PAS measurements were performed at

Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties.

Science.gov (United States)

Jan, Ulfat; Gani, Adil; Ahmad, Mudasir; Shah, Umar; Baba, Waqas N; Masoodi, F A; Maqsood, Sajid; Gani, Asir; Wani, Idress Ahmed; Wani, S M

2015-10-01

Buckwheat flour was incorporated into wheat flour at different levels (0, 20, 40, 60, 80, and 100 %) and the physicochemical, functional and antioxidant properties of the blended flour were studied. This study also investigated the effect of buckwheat on the retention of antioxidant properties of cookies during baking. The results showed significant variation in physicochemical and functional properties of the blended flour. The addition of buckwheat flour into wheat flour also increased the antioxidant properties of blended flour proportionally, but metal chelating properties decreased. The incorporation of buckwheat in wheat flour helped in better retention of antioxidant potential of cookies during baking process as buckwheat cookies (100 % buckwheat) showed greater percentage increase in antioxidant properties than control (100 % wheat). Quality characteristics of cookies such as hardness and spread ratio decreased, while as non-enzymatic browning (NEB) increased significantly with increase in the proportion of buckwheat flour in wheat flour. The Overall acceptability of cookies by sensory analysis was highest at 40 % level of blending. This study concluded that addition of buckwheat in wheat flour, may not only improve the physico-chemical and functional properties of the blended flour but may also enhance the nutraceutical potential of the product prepared from it.

Optimization of corn, rice and buckwheat formulations for gluten-free wafer production.

Science.gov (United States)

Dogan, Ismail Sait; Yildiz, Onder; Meral, Raciye

2016-07-01

Gluten-free baked products for celiac sufferers are essential for healthy living. Cereals having gluten such as wheat and rye must be removed from the diet for the clinical and histological improvement. The variety of gluten-free foods should be offered for the sufferers. In the study, gluten-free wafer formulas were optimized using corn, rice and buckwheat flours, xanthan and guar gum blend as an alternative product for celiac sufferers. Wafer sheet attributes and textural properties were investigated. Considering all wafer sheet properties in gluten-free formulas, better results were obtained by using 163.5% water, 0.5% guar and 0.1% xanthan in corn formula; 173.3% water, 0.45% guar and 0.15% xanthan gum in rice formula; 176% water, 0.1% guar and 0.5% xanthan gum in buckwheat formula. Average desirability values in gluten-free formulas were between 0.86 and 0.91 indicating they had similar visual and textural profiles to control sheet made with wheat flour. © The Author(s) 2015.

Substitusi Labu Kuning (Cucurbita Moschata Dan Tepung Beras Terhadap Peningkatan Nilai Gizi, ?-Karoten Dan Sifat Sensoris Kue Ombus-Ombus

Directory of Open Access Journals (Sweden)

Agus Duniaji

2016-09-01

Full Text Available The research was conducted to determine the effect of pumpkin and rice flour ratio to Nutrition Value and ?-carotene content of ombus-ombus cake. This research using randomized block design with 5 treatment of substitution of pumkin and flour rice: 0% pumpkin: 100% rice flour, 20% pumpkin: 80% rice flour, 30% pumpkin: 70% rice flour, 40% pumpkin:60% rice flour, 50% pumpkin: 50% rice flour. Those treatment repeated 3 times. Data obtained analyzed with anova, treatment with significant different tested by Duncan test. The results of the research showed that substitution of pumpkin and rice flour gave different effect on water content, ash content protein content, fat content, carbohydrate content, ?-carotene, colour, taste, aroma, and overall acceptance. substitution 50% of pumpkin and 50% rice flour gave the nutrition value of ombus-ombus cake with water 48.70%, ash 6.16%, protein 4.44%, fat 0.18%, carbohydrates 41.58 %, and  ?-carotene 6.31%, while sensories evaluation such as color 4,3 (yellow, flavor 4,4 (like, aroma 4,2 (typical pumpkin and overall acceptance 4,8 (really like by the panelists.

Uji Alat Penggiling Tipe Flat Burr Mill pada Komoditas Beras, Ketan Putih dan Ketan Hitam

OpenAIRE

Rahmadan, Endra

2014-01-01

Changing the form of rice, white sticky rice and black sticky rice into flour is one way to increase the sale value or economic value of the material, in which rice flour, white sticky rice flour and black sticky rice flour are widely used as a raw material in the manufacture of foodstuffs. This study was a test of flat burr mill grinder on the commodity of rice, white sticky rice and black sticky rice. The study was conducted with literature study, experiment, observation and testing of equi...

Quality characteristics of wheat flour dough and bread containing grape pomace flour.

Science.gov (United States)

Šporin, Monika; Avbelj, Martina; Kovač, Boris; Možina, Sonja Smole

2018-04-01

Wheat bread was enriched with 6%, 10% and 15% dried and milled grape pomace flour from two grape cultivars: 'Merlot' and 'Zelen'. Rheological, textural, sensory and antioxidant properties of the enriched dough and bread were evaluated, and compared to control samples. Grape cultivar had significant impact on the rheological characteristics of the dough, and on the sensory and antioxidant properties of the final bread. Development time and dough stability were longer when 'Merlot' grape pomace flour was added compared to 'Zelen' grape pomace flour and the control. Grape pomace flour addition affected bread volume, firmness, crumb and crust colour, and odour and taste intensity. Moreover, grape pomace flour addition resulted in a stickier and less springy crumb texture, and some negative sensorial properties, such as increased intensity of aftertaste and sand feeling in the mouth. The phenolic content and antioxidant activity of bread were positively correlated with grape pomace flour addition ( r = 0.987, p = 0.01 and r = 0.941, p = 0.01 between phenolic content and ferric reducing antioxidant power and phenolic content and 2,2-diphenyl-1-picrylhydrazyl, respectively). The highest total phenolic contents were 5.92 mg gallic acid equivalents (GAE)/g dw for 'Merlot' and 3.65 mg gallic acid equivalents /g dw for 'Zelen', which were seen for the bread prepared with the highest grape pomace flour addition (15%). The highest antioxidant activity determined by the 2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power assays were seen for the bread prepared with the highest 'Merlot' grape pomace flour addition (15%). Dough characteristic and sensory profile are strongly influenced by cultivar of grape pomace flour. Based on results of sensory profiling, the variety 'Zelen' is suggested for use.

Effect of quinoa and potato flours on the thermomechanical and breadmaking properties ofwheat flour

Directory of Open Access Journals (Sweden)

E. Rodriguez-Sandoval

2012-09-01

Full Text Available The thermomechanical properties of dough and the physical characteristics of bread from quinoa-wheat and potato-wheat composite flours at 10 and 20% substitution level were evaluated. The functional properties of flours were measured by the water absorption index (WAI, water solubility index (WSI and swelling power (SP. The thermomechanical properties of wheat and composite flours were assessed using a Mixolab and the baking quality characteristics of breads were weight, height, width, and specific volume. The results showed that the higher values of WAI (4.48, WSI (7.45%, and SP (4.84 were for potato flour. The quinoa-wheat composite flour presented lower setback and cooking stability data, which are a good indicator of shelf life of bread. On the other hand, the potato-wheat composite flour showed lower stability, minimum torque and peak torque, and higher water absorption. Weight, height, width, and specific volume of wheat bread were most similar to samples of potato-wheat composite flour at 10% substitution level.

CHEMICAL COMPOSITION AND FUNCTIONAL PROPERTIES OF RICE PROTEIN CONCENTRATES

Directory of Open Access Journals (Sweden)

V. V. Kolpakova

2015-01-01

Full Text Available Traditionally rice and products of its processing are used to cook porridge, pilaf, lettuce, confectionery, fish, dairy and meat products. At the same time new ways of its processing with releasing of protein products for more effective using, including the use of a glutenfree diet, are developing. The task of this study was a comparative research of nutrition and biological value and functional properties of protein and protein-calcium concentrates produced from rice flour milled from white and brown rice. The traditional and special methods were used. Concentrates were isolated with enzyme preparations of xylanase and amylolytic activity with the next dissolution of protein in diluted hydrochloric acid. Concentrates differed in the content of mineral substances (calcium, zinc, iron and other elements, amino acids and functional properties. The values of the functional properties and indicators of the nutritional value of concentrates from white rice show the advisability of their using in food products, including gluten-free products prepared on the basis of the emulsion and foam systems, and concentrates from brown rice in food products prepared on the basis of using of the emulsion systems. Protein concentrates of brown rice have a low foaming capacity and there is no foam stability at all.

Comparison and analysis of organic components of biogas slurry from eichhornia crassipes solms and corn straw biogas slurry

Science.gov (United States)

Li, Q.; Li, Y. B.; Liu, Z. H.; Min, J.; Cui, Y.; Gao, X. H.

2017-11-01

Biogas slurry is one of anaerobic fermentations, and biomass fermentation biogas slurries with different compositions are different. This paper mainly presents through the anaerobic fermentation of Eichhornia crassipes solms biogas slurry and biogas slurry of corn straw, the organic components of two kinds of biogas slurry after extraction were compared by TLC, HPLC and spectrophotometric determination of nucleic acid and protein of two kinds of biogas slurry organic components, and analyzes the result of comparison.

Pemanfaatan Kulit Pisang Kepok (Musa Paradisiacalinn) dalam Pembuatan Dodol

OpenAIRE

', Julfan '; Harun, Noviar '; ', Rahmayuni '

2016-01-01

The aim of this study to get the best formulation dodol with Glutenioos Rice Flour and kepok banana peelsin different ratios, as well as to determine the preference level panelists to dodol produced. This study uses a Completely Randomized Design (CRD) with four treatments and four replications: SN1 (Glutenioos Rice Flour 90% : Kepok Banana Peel 10%), SN2 (Glutenioos Rice Flour 85% : Kepok Banana Peel 15%), SN3 (Glutenioos Rice Flour 80% : Kepok Banana Peel 20%) and SN4 (Glutenioos Rice Flour...

The effects of a spray slurry nozzle on copper CMP for reduction in slurry consumption

Energy Technology Data Exchange (ETDEWEB)

Lee, Da Sol; Jeong, Hae Do [Pusan National University, Busan (Korea, Republic of); Lee, Hyun Seop [Tongmyong University, Busan (Korea, Republic of)

2015-12-15

The environmental impact of semiconductor manufacturing has been a big social problem, like greenhouse gas emission. Chemical mechanical planarization (CMP), a wet process which consumes chemical slurries, seriously impacts environmental sustain ability and cost-effectiveness. This paper demonstrates the superiority of a full-cone spray slurry nozzle to the conventional tube-type slurry nozzle in Cu CMP. It was observed that the spray nozzle made a weak slurry wave at the retaining ring unlike a conventional nozzle, because the slurry was supplied uniformly in broader areas. Experiments were implemented with different slurry flow rates and spray nozzle heights. Spray nozzle performance is controlled by the spray angle and spray height. The process temperature was obtained with an infrared (IR) sensor and an IR thermal imaging camera to investigate the cooling effect of the spray. The results show that the spray nozzle provides a higher Material removal rate (MRR), lower non-uniformity (NU), and lower temperature than the conventional nozzle. Computational fluid dynamics techniques show that the turbulence kinetic energy and slurry velocity of the spray nozzle are much higher than those of the conventional nozzle. Finally, it can be summarized that the spray nozzle plays a significant role in slurry efficiency by theory of Minimum quantity lubrication (MQL).

The effects of a spray slurry nozzle on copper CMP for reduction in slurry consumption

International Nuclear Information System (INIS)

Lee, Da Sol; Jeong, Hae Do; Lee, Hyun Seop

2015-01-01

The environmental impact of semiconductor manufacturing has been a big social problem, like greenhouse gas emission. Chemical mechanical planarization (CMP), a wet process which consumes chemical slurries, seriously impacts environmental sustain ability and cost-effectiveness. This paper demonstrates the superiority of a full-cone spray slurry nozzle to the conventional tube-type slurry nozzle in Cu CMP. It was observed that the spray nozzle made a weak slurry wave at the retaining ring unlike a conventional nozzle, because the slurry was supplied uniformly in broader areas. Experiments were implemented with different slurry flow rates and spray nozzle heights. Spray nozzle performance is controlled by the spray angle and spray height. The process temperature was obtained with an infrared (IR) sensor and an IR thermal imaging camera to investigate the cooling effect of the spray. The results show that the spray nozzle provides a higher Material removal rate (MRR), lower non-uniformity (NU), and lower temperature than the conventional nozzle. Computational fluid dynamics techniques show that the turbulence kinetic energy and slurry velocity of the spray nozzle are much higher than those of the conventional nozzle. Finally, it can be summarized that the spray nozzle plays a significant role in slurry efficiency by theory of Minimum quantity lubrication (MQL).

Slurry discharge management-beach profile prediction

Energy Technology Data Exchange (ETDEWEB)

Bravo, R.; Nawrot, J.R. [Southern Illinois University at Carbondale, Carbondale, IL (United States). Dept. of Civil Engineering

1996-11-01

Mine tailings dams are embankments used by the mining industry to retain the tailings products after the mineral preparation process. Based on the acid-waste stereotype that all coal slurry is acid producing, current reclamation requires a four foot soil cover for inactive slurry disposal areas. Compliance with this requirement is both difficult and costly and in some case unnecessary, as not all the slurry, or portions of slurry impoundments are acid producing. Reduced costs and recent popularity of wetland development has prompted many operators to request reclamation variances for slurry impoundments. Waiting to address slurry reclamation until after the impoundment is full, limits the flexibility of reclamation opportunities. This paper outlines a general methodology to predict the formation of the beach profile for mine tailings dams, by the discharge volume and location of the slurry into the impoundment. The review is presented under the perspective of geotechnical engineering and waste disposal management emphasizing the importance of pre-planning slurry disposal land reclamation. 4 refs., 5 figs.

Optimization of mold wheat bread fortified with soy flour, pea flour and whey protein concentrate.

Science.gov (United States)

Erben, Melina; Osella, Carlos A

2017-07-01

The objective of this work was to study the effect of replacing a selected wheat flour for defatted soy flour, pea flour and whey protein concentrate on both dough rheological characteristics and the performance and nutritional quality of bread. A mixture design was used to analyze the combination of the ingredients. The optimization process suggested that a mixture containing 88.8% of wheat flour, 8.2% of defatted soy flour, 0.0% of pea flour and 3.0% of whey protein concentrate could be a good combination to achieve the best fortified-bread nutritional quality. The fortified bread resulted in high protein concentration, with an increase in dietary fiber content and higher calcium levels compared with those of control (wheat flour 100%). Regarding protein quality, available lysine content was significantly higher, thus contributing with the essential amino acid requirement.

Studies on Production of Arabic Bread From Irradiated and Stored Potato Flour as Partial Substitute of Wheat Flour

International Nuclear Information System (INIS)

Al-Kuraieef, A.N.

2012-01-01

The present study was carried out to evaluate Arabic bread produced from potato flour and wheat flour. Potato flour was prepared from Diamont cultivar of potato tubers after irradiation with 50 and 150 Gy. The ratios of potato flour were 5, 10 and 15% and the flour was stored for six months and taken for analysis every three months. Amino acids, protein, carbohydrate, baking and staling tests were applied to study the effect of adding potato flour extracts from tubers of non-irradiated and irradiated potato to wheat flour in Arabic bread making. Amino acids in potato and wheat were studied. The flour of wheat was found to be poor in lysine while potato flour contained about twice of these amino acids. Protein content was decreased with increasing the ratios of potato flour. The addition of potato flour to the Arabic bread increased the percentage of essential amino acids. Moreover, the addition of potato flour during storage periods had an improving effect on the quality of Arabic bread. Water retention capacity (the staling rate) was increased progressively with increasing the percentage as potato flour in the bread which was effective in keeping bread fresh and organoleptic properties

Rheology of tetraphenylborate precipitate slurry

International Nuclear Information System (INIS)

Goren, I.D.; Martin, H.D.; McLain, M.A.

1985-01-01

The rheological properties of tetraphenylborate precipitate slurry were determined. This nonradioactive slurry simulates the radioactive tetraphenylborate precipitate generated at the Savannah River Plant by the In-Tank Precipitation Process. The data obtained in this study was applied in the design of slurry pumps, transfer pumps, transfer lines, and vessel agitation for the Defense Waste Processing Facility and other High Level Waste treatment projects. The precipitate slurry behaves as a Bingham plastic. The yield stress is directly proportional to the concentration of insoluble solids over the range of concentrations studied. The consistency is also a linear function of insoluble solids over the same concentration range. Neither the yield stress nor the consistency was observed to be affected by the presence of the soluble solids. Temperature effects on flow properties of the slurry were also examined: the yield stress is inversely proportional to temperature, but the consistency of the slurry is independent of temperature. No significant time-dependent effects were found. 4 refs., 4 figs., 3 tabs

Evaluation of the effect of yellow konjac flour-κ-carrageenan mixed gels and red koji rice extracts on the properties of restructured meat using response surface methodology.

Science.gov (United States)

Widjanarko, Simon Bambang; Amalia, Qory; Hermanto, Mochamad Bagus; Mubarok, Ahmad Zaki

2018-05-01

In the present study, the effect of two independent variables, yellow konjac flour-κ-carrageenan (KFC) mixed gels and red koji rice (RKR) extracts for the development of restructured meat product, was investigated using central composite design of response surface methodology (RSM). The assessed physical characteristics were hardness, water holding capacity (WHC), and color (° hue ) of the restructured meat products. The second order regression models with high R 2 value were significantly fitted to predict the changes in hardness, WHC and color. The results showed that the predicted optimum formula of restructured meat were the addition of KFC mixed gels at 10.21% and RKR extracts at 6.11%. The experiments results validate these optimum formula and found to be not statistically different at 5% level. Thus, the RSM was successfully employed and can be used to optimize the formulation of restructured meat.

Overview of slurry pipelines

Energy Technology Data Exchange (ETDEWEB)

Gandhi, R L

1982-01-01

Slurry pipelines have proven to be a technically feasible, environmentally attractive and economic method of transporting finely divided particles over long distances. A pipeline system normally consists of preparation, pipeline and utilization facilities and requires optimization of all three components taken together. A considerable amount of research work has been done to develop hydraulic design of a slurry pipeline. Equipment selection and estimation of corrosion-erosion are considered to be as important as the hydraulic design. Future applications are expected to be for the large-scale transport of coal and for the exploitation of remotely located mineral deposits such as iron ore and copper. Application of slurry pipelines for the exploitation of remotely located mineral deposits is illustrated by the Kudremukh iron concentrate slurry pipeline in India.

Evaluation of the effects of ionizing radiations on flour: Review article

International Nuclear Information System (INIS)

Sá, Ana Paula Nunes de; Villavicencio, Anna Lucia Casanas Haasis

2017-01-01

The radiation is an efficient alternative, of great technological value in employment of 10 kGy doses up to dry, dehydrated foods and low in fat. The objective of this research is accomplishing through bibliographical survey on existing work with purpose flours and technology available in the literature for medium and high doses of radiation. The study was based on data from Brazilian and international bases, such as: Google Scholar, Science Direct, Pubmed, SciELO, Web of Science. Results were collected from the period since 1980, in flour from maize, cassava, wheat, beans, rice, nuts, cornmeal and banana. Fpreach used keywords in both Portuguese and English: food irradiation; irradiated meal and technological aspects of irradiated meal; food, irradiation technology aspects of irradiated flour. Search results/search showed that doses vary from plant application to higher doses related to technological features. 10 works were found about phytosanitary purposes (0.1 to 1.0 kGy) and 20 with the technological features (doses up to 1 kGy to 10 kGy). In this work related studies have been observed with microbiological load reduction, nutritional composition, organoleptic changes and increased ratio of acid value present in cornmeal/Brown and also a tendency of improvement as a means of improving the production of baking in some articles. In this way, based on the literature, we concluded that food irradiation technologies with medium doses present advantages and improve the features in production of breads. (author)

21 CFR 137.200 - Whole wheat flour.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Whole wheat flour. 137.200 Section 137.200 Food... Flours and Related Products § 137.200 Whole wheat flour. (a) Whole wheat flour, graham flour, entire wheat flour is the food prepared by so grinding cleaned wheat, other than durum wheat and red durum...

Medical ice slurry production device

Science.gov (United States)

Kasza, Kenneth E [Palos Park, IL; Oras, John [Des Plaines, IL; Son, HyunJin [Naperville, IL

2008-06-24

The present invention relates to an apparatus for producing sterile ice slurries for medical cooling applications. The apparatus is capable of producing highly loaded slurries suitable for delivery to targeted internal organs of a patient, such as the brain, heart, lungs, stomach, kidneys, pancreas, and others, through medical size diameter tubing. The ice slurry production apparatus includes a slurry production reservoir adapted to contain a volume of a saline solution. A flexible membrane crystallization surface is provided within the slurry production reservoir. The crystallization surface is chilled to a temperature below a freezing point of the saline solution within the reservoir such that ice particles form on the crystallization surface. A deflector in the form of a reciprocating member is provided for periodically distorting the crystallization surface and dislodging the ice particles which form on the crystallization surface. Using reservoir mixing the slurry is conditioned for easy pumping directly out of the production reservoir via medical tubing or delivery through other means such as squeeze bottles, squeeze bags, hypodermic syringes, manual hand delivery, and the like.

Rheology of oil sands slurries

Energy Technology Data Exchange (ETDEWEB)

Chow, R.; Zhou, J. [Alberta Research Council, Edmonton, AB (Canada). Mineral Oil Sands Unit; Wallace, D. [Dean Wallace Consulting Inc., Beaumont, AB (Canada)

2006-07-01

This study focused on integrating rheology and colloid science to improve recovery of bitumen in surface mined oil sands. Factors that influence recovery, such as conditions of particle interaction, solids concentration and shear rate, were reviewed. In an effort to understand the rheological behaviour of clay-in-water suspensions, an elaborate procedure was developed to separate an inter-bedded clay layer from a site at Albian Sands Energy Inc. The variables were water chemistry, solids concentration, and shear rate. The research study was conducted at the Alberta Research Council with the support of the CONRAD Extraction Group. A controlled stress rheometer was used to provide the quantitative evaluations of the clay slurry properties. The research results indicate that the viscoelastic properties of the slurry are highly influenced by the shear history of the slurry, solids content, calcium concentration, and sample aging. Shear thinning behaviour was observed in all slurry samples, but the slurry viscosity increased with test time for a given shear rate. In order to classify the slurries, a method was developed to distinguish the gel strength. The slurries were then classified into 3 distinct patterns, including no gel, weak gel and strong gel. The evolution of the experimental protocols were described along with the current stability maps that correlate the domains of the gel strength according to the solids concentration, calcium ion content, and shear rate. It was concluded that the rheological properties of oil sands slurries influence bitumen recovery in commercial surface-mined oil sands operations. tabs., figs.

Effect of Iron Fortified Wheat Flour on the Biology and Physiology of Red Flour Beetle, (Herbst

Directory of Open Access Journals (Sweden)

Sohail Ahmed

2010-01-01

Full Text Available Iron overload in the fortified flour can influence the life stages and physiology of the insects. The present study was carried out to evaluate the effect of commercially available premix iron fortified flour as well as effect of different concentrations of post-mix iron fortified flour (30–5 ppm on biology of red flour beetle, Tribolium castaneum (Hebrst.. Larval and pupal duration, total developmental time, fecundity and larval weights in two consecutive generations of beetle were compared with control treatment. Amylase and protease activities of gut of the beetle were also measured in premix and postmix flours. Results showed that larval mortality increased in two sources of premix iron flour when compared with control. Larval weight was reduced in first generation only. The larval mortality was significantly higher in 30 ppm postmix iron fortified flour than in other postmix concentrations and control treatment. The larvae of T. castaneum fed on two sources of premix and in various concentrations of postmix iron fortified flour revealed an increase in amylases and decrease in protease activities.

Formulation and characterization of bread using coconut-pulp flour and wheat flour composite with addition of xanthan-gum

Science.gov (United States)

Erminawati; Sidik, W.; Listanti, R.; Zulfakar, H.

2018-01-01

Coconut-pulp flour is coconut flour made from by-product of coconut-milk based food products. The flour contains no gluten and high fibre, which can be considered as functional potential food. Bread made from composite-flour of coconut-pulp flour and wheat flour was studied for its physic-chemical and sensory characteristics. Addition of hydrocolloid, like xanthan-gum, was aimed to provide viscoelasticity for the dough which is essential for baked product. Composite-flour proportion used in this study was; 10CPF/90WF, 15CPF/85WF and 20CPF/80WF; and xanthan gum to total flour of 0,1% and 0,4%. Variable observed were; crumb-texture, crumb-colour, taste of coconut, preference and flavour; moisture, ash, fiber and soluble-protein contents. The research showed that addition of coconut-pulp flour in the composite-flour decreased specific volume value and increased the bread texture produced. It also increased the bread moisture-content, ash-content, fibre-content and soluble protein-content. Moreover, the xanthan-gum addition resulted in decreased specific-volume value and increased texture and fiber-content of the bread produced. Overall, the sensory characteristic of crumb colour, flavour and panellist preference revealed better than control bread made from wheat flour, however its crumb texture harder compare to control bread made from wheat flour. This study showed that coconut-pulp flour potential to be developed for production of functional food.

Dietary safety assessment of genetically modified rice EH rich in β-carotene.

Science.gov (United States)

Wu, Yangyang; Xu, Yan; Du, Yanan; Zhao, Xiao; Hu, Ruili; Fan, Xiaorui; Ren, Fangfang; Yao, Quanhong; Peng, Rihe; Tang, Xueming; Zhao, Kai

2017-08-01

This 90-day study aimed to assess the dietary safety of transgenic rice EH which is rich in β-carotene. Two experimental groups of Sprague-Dawley rats were fed diets containing 45% rice flour of Zhonghua 11 rice and transgenic rice EH rich in β-carotene, respectively. The reference group was fed a diet containing standard feed nutrition. During the trial period, each rat was weighed and the food intake was recorded twice a week. Their behaviors were observed daily. In the end, blood samples were obtained from all anesthetized rats to measure the hematologic and serum chemistry indicators. Growth performance, anatomy and pathology of all organs in each group were analyzed. Although a few parameters were found to be statistically significantly different across groups, they were within the normal reference range for this breed and age of rats. Therefore, the changes were not considered to be diet related. The results revealed that the transgenic rice EH rich in β-carotene was as nutritious as Zhonghua 11 rice and showed a lack of biologically meaningful unintended effects. Copyright © 2017 Elsevier Inc. All rights reserved.

Evaluation of replacing wheat flour with chia flour (Salvia hispanica L. in pasta

Directory of Open Access Journals (Sweden)

Matheus Rodrigues Oliveira

2015-08-01

Full Text Available In recent years, chia (Salvia hispanica L. has become increasingly more prevalent in the Brazilian diet and has triggered the interests of many researchers due to its functional properties and associated health benefits. The objective of this study was to develop pasta with different percentages of chia flour in lieu of wheat flour, and to evaluate the impact of chia on the nutritional, technological, and sensory properties of pasta. Pastas were prepared by replacing 7.5% (T1, 15% (T2, and 30% (T3 of wheat flour with chia flour relative to the control formulation (C. The quality of the pastas were evaluated through cooking tests (increase in weight and volume, cooking time, and loss of solids in the cooking water, chemical composition (moisture, fat, fiber, protein, ash, and carbohydrates, and color, using a Minolta colorimeter and sensory analysis by means of acceptance testing. Pasta made with chia flour had higher nutritional value and superior technological characteristics than did the control. Sensory analysis results showed that pasta with 7.5% chia flour had higher rates of acceptability in terms of the flavor, while the control pasta prevailed in terms of color and texture.

The production of Pleurotus sajor-caju in peach palm leaves (Bactris gasipaes and evaluation of its use to enrich wheat flour

Directory of Open Access Journals (Sweden)

Paula Fernanda Bomfim Oliveira Cogorni

2014-06-01

Full Text Available The aim of this study was to evaluate of Pleurotus sajor-caju production in peach palm leaves and the addition of different fractions of mushroom powder to wheat flour to increase its nutritional value without changing its characteristics. The best yield (48.4%, biologic efficiency (4.5%, and Pr (0.36 g/day values were obtained using 20% inoculum fraction and 10% rice bran fraction. The Pleurotus sajor-caju fruiting body cultivated under these conditions had the following composition in 100 g: 29.91 g (carbohydrates, 42.92 g (proteins, 1.24 g (lipids, 15.93 g (fibers, 7.42 g (ashes, 1.6 g (phosphorus, 2.7 g (potassium, 8.73 mg (iron, 23.75 mg (sodium, 0.34 mg (thiamine, and 0.57 mg (riboflavin. The wheat flour with mushroom powder had reduced sugar content, but it did not have increased fat content. The fiber, protein, phosphorus, potassium, iron, and riboflavin contents were increased mainly when 10% mushroom powder was added to the wheat flour. Furthermore, this flour does not undergo drastic alterations in its physicochemical characteristics such as in moisture, wet gluten, color, and falling number.

PEMANFAATAN TEPUNG BEKATUL RENDAH LEMAK PADA PEMBUATAN KERIPIK SIMULASI

Directory of Open Access Journals (Sweden)

Evy Damayanthi

2012-02-01

Full Text Available 800x600 Normal 0 false false false IN X-NONE X-NONE MicrosoftInternetExplorer4 The objectives of this study are to determine the substitution level of defatted rice bran flour substituted to wheat flour, to know the impact of defatted rice bran flour substitution to physical,  chemical and organoleptic characteristics of simulated chips, and to compare defatted rice bran flour with whole rice bran flour as substituted raw material in making of simulated chips to physical, chemical, and organoleptic characteristics.  The substitution of defatted rice bran increased content of water, ash, protein and fiber, but fat, carbohydrate and energy decreased compare with control simulated chips (a = 0.05.  Organoleptic test of simulated chips with some levels of defatted rice bran flour substitution showed that acceptance of panelist  to color has mode ranged from not like to like; mode of aroma ranged from neutral to like; and both of taste and crispiness has mode ranged from not like to like.  Percentage of panelist that accepted simulated chips color in some level of defatted rice bran flour substitution ranged from 20% to 96.7%, aroma 76.7% to 90%, taste 50% to 100% and crispiness 53.3% to 100%.  The substitution of defatted rice bran flour will decrease acceptance of panelist to color, aroma, taste and crispiness (a = 0,05.  Simulated chips substituted by defatted rice bran flour and whole rice bran flour shows that the content of water, ashes, carbohydrate, energy, insoluble dietary fiber and total dietary fiber of simulated chips were not significantly difference (a = 0.05, but there was a significantly difference for fat and soluble dietary fiber. The organoleptic test showed that the color, aroma and taste of simulated chips were not significantly difference, but there was a significantly difference for crispiness (a = 0,05.   Keywords: defatted rice bran flour, whole rice bran flour, simulated chips

21 CFR 137.175 - Phosphated flour.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Phosphated flour. 137.175 Section 137.175 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN... Related Products § 137.175 Phosphated flour. Phosphated flour, phosphated white flour, and phosphated...

Fungi species and red flour beetle in stored wheat flour under Jazan region conditions.

Science.gov (United States)

Bosly, Hanan AbuAlQasem; Kawanna, Maha Adel

2014-05-01

Infection of stored wheat flour with insects and toxic fungi can be an extremely serious problem. This study was conducted to isolate and identify the fungal species and insects in different stages, which infested and contaminated the stored flour under Jazan region conditions and changed its color and flavor. The obtained results revealed that the isolated insect was the red flour beetle Tribolium castaneum. Live adult, larvae and cast skin were isolated. Four Aspergillus species were isolated from stored wheat flour; the isolated species prevalence being A. flavus > A. niveus > A. terreus > A. niger by rate 44.5%, 37.8%, 10.9% and 6.7%, respectively. The same fungal species isolated from flour were also isolated from different insect stages. A. flavus was the most common fungus and A. niger was isolated with a lower rate. The results about the isolated fungi either from the suspension of adult insects, larvae or cast skins may confirm the role of T. castaneum to carry and distribute fungi in different parts of the stored flour.

Development beer technology with amaranth flour

Directory of Open Access Journals (Sweden)

M. M. Danina

2016-01-01

Full Text Available At the present time, the urgent problem is the development of product range of beer and the reduction of production costs. We used amaranth flour: "protein" and "carbohydrate", is designed and experimentally obtained from seeds of amaranth and made available for research "Agros" company (Kaliningrad region. The article discusses the effects of different concentrations of flour on the process of mashing, fermentation and the quality of beer. Prepared in the ratio of light barley malt:amaranth flour 90:10 and 80:20, respectively. Experimental were chosen of mashing barley malt with the addition of flour. The mashing process started with a temperature of 40 or 500C. Cytolytic pause was 30 min, protein-25 min, malt pause was increased up to 30 min. Using 20% of flour in the total grain charge leads to the increase of first wort extract content to 12.2%. By increasing the amount of flour in the grist of grain products increases the saccharification of the mash. The time of saccharification when you make 20% of the "protein" flour and the initial temperature of mashing 500C is 26 minutes, and "carbohydrate" flour -18min., therefore, when developing technology of new beer, from the point of view of reducing the cost of production, it is advisable to use "carbohydrate" amaranth flour in the amount of 20% in the total grain products. We estimated the impact of concentrations used flour on organoleptic indicators of finished beer on a 25 point scale. The aroma of the beer was felt citrus and malt undertones. Total score of beer with 10% amaranth flour is 18 points, and 20% amaranth flour is 20 points.

Slurry pipeline design approach

Energy Technology Data Exchange (ETDEWEB)

Betinol, Roy; Navarro R, Luis [Brass Chile S.A., Santiago (Chile)

2009-12-19

Compared to other engineering technologies, the design of a commercial long distance Slurry Pipeline design is a relatively new engineering concept which gained more recognition in the mid 1960 's. Slurry pipeline was first introduced to reduce cost in transporting coal to power generating units. Since then this technology has caught-up worldwide to transport other minerals such as limestone, copper, zinc and iron. In South America, the use of pipeline is commonly practiced in the transport of Copper (Chile, Peru and Argentina), Iron (Chile and Brazil), Zinc (Peru) and Bauxite (Brazil). As more mining operations expand and new mine facilities are opened, the design of the long distance slurry pipeline will continuously present a commercially viable option. The intent of this paper is to present the design process and discuss any new techniques and approach used today to ensure a better, safer and economical slurry pipeline. (author)

[Effect of extrusion on protein and starch bioavailability in corn and lima bean flour blends].

Science.gov (United States)

Pérez-Navarrete, Cecilia; Betancur-Ancona, David; Casotto, Meris; Carmona, Andrés; Tovar, Juscelino

2007-09-01

Extrusion is used to produce crunchy expanded foods, such as snacks. The nutritional impact of this process has not been studied sufficiently. In this study, in vitro and in vivo protein and starch bioavailability was evaluated in both raw and extruded corn (Zea mays)(C) and lima bean (Phaseolus lunatus)(B) flour blends, prepared in 75C/25B and 50C/ 50B (p/p) proportions. These were processed with a Brabender extruder at 160 degrees C, 100 rpm and 15.5% moisture content. Proximate composition showed that in the extruded products protein and ash contents increased whereas the fat level decreased. In vitro protein digestibility was higher in the extrudates (82%) than in the raw flours (77%). Potentially available starch and resistant starch contents decreased with extrusion. The in vitro assays indicated that extrusion improved protein and starch availability in the studied blends. In vivo bioavailability was evaluated using the rice weevil (Sithophilus oryzae) as a biological model. The most descriptive biomarkers of the changes suggested by the in vivo tests were body protein content (increased by extrusion) and intestinal a-amylase activity (decreased by processing). Overall, results suggest that extrusion notably increases the nutritional quality of corn and lima bean flour blends.

Variations in U.S. Consumers' Acceptability of Korean Rice Cake, Seolgitteok, with respect to Sensory Attributes and Nonsensory Factors.

Science.gov (United States)

Cho, Sungeun; Yoon, Suk Hoo; Min, Jieun; Lee, Suji; Tokar, Tonya; Lee, Sun-Ok; Seo, Han-Seok

2016-01-01

Because the Korean rice cake, Seolgitteok, is mainly prepared with rice flour containing no gluten-protein associated with celiac disease, it can be considered for inclusion in a gluten-free diet. However, Western consumers may be unlikely to enjoy the plain flavor and chewy texture of Seolgitteok. This study aimed to determine both sensory and nonsensory factors that might affect U.S. consumers' acceptability of Seolgitteok. A total of 119 U.S. consumers rated 5 Seolgitteok samples, differentiated by descriptive sensory analysis, with respect to hedonic impression and just-about-right aspects of sensory attributes. Nonsensory factors such as demographic profile, innovativeness, social representation, sensation-seeking, and personality traits were also assessed. Addition levels of brown rice flour (0% to 100%) and sugar (5% to 20%) not only enriched flavor, but also lessened chewiness of Seolgitteok, thereby increasing an overall hedonic impression. Moreover, consumer acceptability of Seolgitteok varied with respect to nonsensory factors. Seolgitteok was more appreciated by males, sensation seekers, and individuals constrained by social desirability than by other groups. In conclusion, these findings demonstrate that U.S. consumers' acceptability of Seolgitteok varies not only by sensory attributes such as rice flavor, sweetness, and chewiness, but also by nonsensory factors such as gender, sensation-seeking characteristics, and personality traits. © 2015 Institute of Food Technologists®

Cadmium and lead determination in foods by beam injection flame furnace atomic absorption spectrometry after ultrasound-assisted sample preparation

International Nuclear Information System (INIS)

Aleixo, Poliana Carolina; Junior, Dario Santos; Tomazelli, Andrea Cristina; Rufini, Iolanda A.; Berndt, Harald; Krug, Francisco Jose

2004-01-01

A simple method for cadmium and lead determination in foods by beam injection flame furnace atomic absorption spectrometry (BIFF-AAS) was proposed. Food slurries were prepared by transferring an exact amount of cryogenic-ground homogenized material (50-100 mg) to centrifuge tubes, followed by addition of 5 ml (up to 2.8 mol l -1 ) nitric acid solution and sonication in an ultrasonic bath during 5-10 min. Thereafter, slurries were diluted with water to 10 ml, centrifuged during 5 min at 5400 rpm and 400 μl aliquot of the supernatant was analyzed by BIFF-AAS. The detection limits based on peak height measurements were 0.03 μg g -1 Cd and 1.6 μg g -1 Pb for 2% (m/v) slurry (200 mg/10 ml). For method validation, the certified reference materials Pig Kidney (BCR 186) and Rice Flour (NIES 10) were used. Quantitative cadmium and lead recoveries were obtained and no statistical differences were found at 95% level by applying the t-test

Glycaemic indices of different varieties of rice grown in Sri Lanka.

Science.gov (United States)

Hettiarachchi, P; Jiffry, M T; Jansz, E R; Wickramasinghe, A R; Fernando, D J

2001-03-01

Varieties of red raw rice are widely believed to have a better nutritional quality. The physiological effects of consuming different varieties of rice may not be so. The glycaemic index has been developed as an indicator of the physiological effect of foods. It is the glycaemic response of a 50 g carbohydrate portion of food expressed as a percentage of that of a standard. The objective of this study was to determine the glycaemic indices of different varieties of rice grown in Sri Lanka. Digestible carbohydrate content of 11 varieties of rice flour and bread were determined. Fasting blood samples followed by half-hourly samples for two hours were drawn after giving portions of either cooked rice or bread containing 50 g carbohydrate each. Fibre mill in Gampaha district. Twenty-two fibre mill workers aged between 25 and 50 years. The area under the blood glucose curve (AUC) for varieties of rice for a subject was calculated. Average AUC of 3 values for bread were calculated. Glycaemic index of each variety of rice was determined from the above variables. Glycaemic indices of varieties of rice differ. The glycaemic indices of varieties of red raw rice varied between 56 and 73 and the variety Bg 350 had the lowest glycaemic index. There was no significant difference between mean glycaemic index of varieties of white raw and some varieties of red raw rice (p = 0.2). Parboiled varieties of red raw rice had a significantly lower glycaemic index than white raw rice (p = 0.04) and some of the red raw rice (p = 0.005). The glycaemic index cannot be predicted from the colour of the rice grain. Red parboiled varieties of rice and Bg 350 can be recommended for patients with diabetes.

21 CFR 137.215 - Yellow corn flour.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Yellow corn flour. 137.215 Section 137.215 Food... Flours and Related Products § 137.215 Yellow corn flour. Yellow corn flour conforms to the definition and standard of identity prescribed by § 137.211 for white corn flour except that cleaned yellow corn is used...

Sensory, digestion, and texture quality of commercial gluten-free bread: Impact of broken rice flour type.

Science.gov (United States)

Feizollahi, Ehsan; Mirmoghtadaie, Leila; Mohammadifar, Mohammad Amin; Jazaeri, Sahar; Hadaegh, Haleh; Nazari, Bahman; Lalegani, Sajjad

2018-02-08

This research investigated the effects of two varieties of broken rice (Khouzestan and Lenjan) from warm and dry regions, and two (Hashemi and Tarom) from mild and humid regions on different parameters including dough rheology, digestibility, and quality (color, specific volume, textural properties, and sensorial properties) of a commercial gluten-free bread (GFB). Furthermore, the rice varieties' hydration properties, gelatinization temperatures, and starch-granule morphology were assessed. Significant differences were observed in the varieties' proximate composition and hydration properties from both climate zones. The granules' average size was 3.17-4.9 µm. The specific volume of the breads showed no correlation with either the damaged starch content or the amylose content, but had a significant negative correlation with hardness (r = -.923, p production. Moreover, it was determined that the rice varieties currently used in commercial manufacture of gluten-free bread do not necessarily yield the highest-quality bread. Gluten-free breads (GFBs) are generally used by Coeliac patients. In comparison to wheat bread, the quality of GFBs is lower. Rice is one of the main ingredients of GFBs' formulation, thence by determining the quality-related features of the rice, improvement in the final product could be achieved. In addition, by implementing the cheap and the broken rice variety, the price of the final product could be decreased and be more affordable for the patients. © 2018 Wiley Periodicals, Inc.

Predicting transport requirements for radioactive-waste slurries

International Nuclear Information System (INIS)

Motyka, T.; Randall, C.T.

1983-01-01

A method for predicting the transport requirements of radioactive waste slurries was developed. This method involved preparing nonradioactive sludge slurries chemically similar to the actual high-level waste. The rheological and settling characteristics of these synthetic waste slurries were measured and found to compare favorably with data on actual defense waste slurries. Pressure drop versus flow rate data obtained fom a 2-in. slurry test loop confirmed the Bingham plastic behavior of the slurry observed during viscometry measurements. The pipeline tests, however, yielded friction factors 30 percent lower than those predicted from viscometry data. Differences between the sets of data were attributed to inherent problems in interpreting accurate yield-stress values of slurry suspensions with Couette-type viscometers. Equivalent lengths of fittings were also determined and found to be less than that of water at a specified flow rate

Impact of Emulsifiers Addition on the Retrogradation of Rice Gels during Low-Temperature Storage

Directory of Open Access Journals (Sweden)

Zhe Yang

2017-01-01

Full Text Available Rice and its products are widely consumed in Asian countries; however, starch retrogradation decreases the quality and shortens the shelf-life of rice foods particularly at low temperature. In this study sucrose ester (SE, glycerol monostearate (GMS, and sodium stearoyl lactylate (SSL were added to rice flour and corresponding rice gels. Then, gelatinization properties, retrogradation characteristics, texture, and water content of these rice gels were investigated at 4°C and −20°C storage, respectively. The results demonstrated that the rice gels with 0.2% GMS had the lowest retrogradation index (ΔHr/ΔHg (11.84% and hardness (1359 g at 4°C for a 10 d period, which was significantly lower in comparison to control and the other two emulsifiers (P<0.05. Adhesiveness and water content were increased compared to the other samples. Furthermore, the retrogradation of rice gels stored at 4°C was comparatively rapid compared to gels stored at −20°C. Gel samples stored at −20°C were still acceptable for more than 15 days. Thus it was revealed that GMS has the potential to retard starch retrogradation and produce high-quality rice products in preservation.

An oilwell cement slurry additivated with bisphenol diglycidil ether/isophoronediamine-Kinetic analysis and multivariate modelings at slurry/HCl interfaces

International Nuclear Information System (INIS)

Cestari, Antonio R.; Vieira, Eunice F.S.; Tavares, Andrea M.G.; Andrade, Marcos A.S.

2009-01-01

Loss of zonal isolation in oilwell cementing operations leads to safety and environmental problems. The use of new cement slurries can help to solve this problem. In this paper, an epoxy-modified cement slurry was synthesized and characterized. The features of the modified slurries were evaluated in relation to a standard cement slurry (w/c = 0.50). A kinetic study of HCl interaction with the slurries was carried out using cubic molds. The Avrami kinetic model appears to be the most efficient in describing kinetic isotherms obtained from 25 to 55 deg. C. Type of slurry, HCl concentration and temperature effects were also evaluated in HCl adsorption onto cement slurries considering a 2 3 full factorial design. From the statistical analysis, it is inferred that the factor 'HCl concentration' has shown a profound influence on the numerical values of the Avrami kinetic constants. However, the best statistical fits were found using binary and tertiary interactive effects. It was found that the epoxy-modified cement slurry presents a good potential to be used in environmental-friendly oilwell operations.

Flour sodium dodecyl sulfate (SDS)-extractable protein level as a cookie flour quality indicator.

Science.gov (United States)

Pareyt, Bram; Bruneel, Charlotte; Brijs, Kristof; Goesaert, Hans; Delcour, Jan A

2010-01-13

Flour characteristics of laboratory-milled flour fractions of two wheat cultivars were related to their cookie-baking performance. Cultivar (cv.) Albatros wheat milling yielded fractions with lower damaged starch (DS) and arabinoxylan levels and higher sodium dodecyl sulfate-extractable protein (SDSEP) levels than did cv. Meunier wheat milling. During baking, cv. Albatros flour doughs spread faster and set later than their cv. Meunier counterparts and, hence, resulted in larger cookie diameters. DS levels negatively affected spread rate during both cv. Albatros (R2=0.68) and cv. Meunier (R2=0.51) cookie baking. SDSEP levels also influenced cookie quality. The use of flour heat-treated to reduce its SDSEP levels to different degrees led to reduction of the set time (R2=0.90). It was deduced that larger gluten polymer sizes limit dough spread time during baking and that, apart from DS level, the SDSEP level is an indicator for cookie flour quality.

Purification, crystallization and preliminary X-ray crystallographic analysis of rice bifunctional α-amylase/subtilisin inhibitor from Oryza sativa

International Nuclear Information System (INIS)

Lin, Yi-Hung; Peng, Wen-Yan; Huang, Yen-Chieh; Guan, Hong-Hsiang; Hsieh, Ying-Cheng; Liu, Ming-Yih; Chang, Tschining; Chen, Chun-Jung

2006-01-01

The crystallization of rice α-amylase/subtilisin bifunctional inhibitor is reported. Rice bifunctional α-amylase/subtilisin inhibitor (RASI) can inhibit both α-amylase from larvae of the red flour beetle (Tribolium castaneum) and subtilisin from Bacillus subtilis. The synthesis of RASI is up-regulated during the late milky stage in developing seeds. The 8.9 kDa molecular-weight RASI from rice has been crystallized using the hanging-drop vapour-diffusion method. According to 1.81 Å resolution X-ray diffraction data from rice RASI crystals, the crystal belongs to space group P2 1 2 1 2, with unit-cell parameters a = 79.99, b = 62.95, c = 66.70 Å. Preliminary analysis indicates two RASI molecules in an asymmetric unit with a solvent content of 44%

Bio-slurry as fertilizer : is bio-slurry from household digesters a better fertilizer than manure? : a literature review

NARCIS (Netherlands)

Bonten, L.T.C.; Zwart, K.B.; Rietra, R.P.J.J.; Postma, R.; Haas, de M.J.G.; Nysingh, S.L.

2014-01-01

In many developing countries manure is anaerobically digested to produce biogas. The residue of manure digestion, bio-slurry, can be used as fertilizer for crop production and aquaculture. This study compared bio-slurry and manure as fertilizers. Nutrients in bio-slurry, especially nitrogen, are

Technical Development of Slurry Three-Dimensional Printer

Science.gov (United States)

Jiang, Cho-Pei; Hsu, Huang-Jan; Lee, Shyh-Yuan

2017-09-01

The aim of this paper is to review the technical development of slurry three-dimensional printer (3DP) which based on photo-polymerization and constrained surface method. Basically, slurry consists of ceramic powder, resin and photo-initiator. The light engines for solidifying the photo-curable slurry can be classified as laser, liquid crystal panel (LCD), digital light processing (DLP). The slurry can be reacted and solidified by selective ray according to the reaction spectrum of photo-initiator. Ceramic powder used in this study is zirconia oxide. Experimental results show that ceramic particle size affects the viscosity of slurry severely resulting in low accuracy and the occurrence of micro crack in the layer casting procedure. Therefore, the effect of particle size on the curability and accuracy of built green part is discussed. A single dental crown is proposed to be fabricated by these three light engines as a benchmark for comparison. In addition, the cost and the limitation are compared in the aspect of dental crown fabrication. Consequently, the lowest cost is LCD-type slurry 3DP system. DLP-type slurry 3DP can produce green body with the fastest fabrication time. The volumetric error of sintered part that made by these three fabrication methods is similar because the composition of slurry is the same.

21 CFR 137.205 - Bromated whole wheat flour.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Bromated whole wheat flour. 137.205 Section 137... Cereal Flours and Related Products § 137.205 Bromated whole wheat flour. Bromated whole wheat flour... of ingredients, prescribed for whole wheat flour by § 137.200, except that potassium bromate is added...

Comparative testing of slurry monitors

International Nuclear Information System (INIS)

Hylton, T.D.; Bayne, C.K.; Anderson, M.S.; Van Essen, D.C.

1998-05-01

The US Department of Energy (DOE) has millions of gallons of radioactive liquid and sludge wastes that must be retrieved from underground storage tanks, transferred to treatment facilities, and processed to a final waste form. The wastes will be removed from the current storage tanks by mobilizing the sludge wastes and mixing them with the liquid wastes to create slurries. Each slurry would then be transferred by pipeline to the desired destination. To reduce the risk of plugging a pipeline, the transport properties (e.g., density, suspended solids concentration, viscosity, particle size range) of the slurry should be determined to be within acceptable limits prior to transfer. These properties should also be monitored and controlled within specified limits while the slurry transfer is in progress. The DOE issued a call for proposals for developing on-line instrumentation to measure the transport properties of slurries. In response to the call for proposals, several researchers submitted proposals and were funded to develop slurry monitoring instruments. These newly developed DOE instruments are currently in the prototype stage. Before the instruments were installed in a radioactive application, the DOE wanted to evaluate them under nonradioactive conditions to determine if they were accurate, reliable, and dependable. The goal of this project was to test the performance of the newly developed DOE instruments along with several commercially available instruments. The baseline method for comparison utilized the results from grab-sample analyses

A 90-day subchronic feeding study of genetically modified rice expressing Cry1Ab protein in Sprague-Dawley rats.

Science.gov (United States)

Song, Huan; He, Xiaoyun; Zou, Shiying; Zhang, Teng; Luo, Yunbo; Huang, Kunlun; Zhu, Zhen; Xu, Wentao

2015-04-01

Bacillus thuringiensis (Bt) transgenic rice line (mfb-MH86) expressing a synthetic cry1Ab gene can be protected against feeding damage from Lepidopteran insects, including Sesamia inferens, Chilo suppressalis, Tryporyza incertulas and Cnaphalocrocis medinalis. Rice flour from mfb-MH86 and its near-isogenic control MH86 was separately formulated into rodent diets at concentrations of 17.5, 35 and 70 % (w/w) for a 90-day feeding test with rats, and all of the diets were nutritionally balanced. In this study, the responses of rats fed diets containing mfb-MH86 were compared to those of rats fed flour from MH86. Overall health, body weight and food consumption were comparable between groups fed diets containing mfb-MH86 and MH86. Blood samples were collected prior to sacrifice and a few significant differences (p < 0.05) were observed in haematological and biochemical parameters between rats fed genetically modified (GM) and non-GM diets. However, the values of these parameters were within the normal ranges of values for rats of this age and sex, thus not considered treatment related. In addition, upon sacrifice a large number of organs were weighed, macroscopic and histopathological examinations were performed with only minor changes to report. In conclusion, these results demonstrated that no toxic effect was observed in the conditions of the experiment, based on the different parameters assessed. GM rice mfb-MH86 is as safe and nutritious as non-GM rice.

Slurry flow principles and practice

CERN Document Server

Shook, C A; Brenner, Howard

2015-01-01

Slurry Flow: Principles and Practice describes the basic concepts and methods for understanding and designing slurry flow systems, in-plan installations, and long-distance transportation systems. The goal of this book is to enable the design or plant engineer to derive the maximum benefit from a limited amount of test data and to generalize operating experience to new situations. Design procedures are described in detail and are accompanied by illustrative examples needed by engineers with little or no previous experience in slurry transport.The technical literature in this field is extensive:

Development of Wet Noodles Based on Cassava Flour

Directory of Open Access Journals (Sweden)

Akhmad Z. Abidin

2013-04-01

Full Text Available Cassava is one of Indonesia’s original commodities and contains good nutrition and has high productivity and a relatively low price. Cassava flour has a high potential as a substitute for imported wheat flour that is widely used in noodle production. The main purpose of this research was to develop wet noodles from cassava flour that can compete with wet noodles from wheat flour. The research consisted of experiments with several variations of composition and production method for producing cassava flour-based wet noodles. The best result was then examined for its nutritional value, economical value, and market response, and also a comparison was made between the prepared wet noodles and the standard noodles made from wheat flour. The analysis was based on five characteristics: taste, texture, chewiness, aroma, and appearance. Relations between these characteristics with composition, materials used, and methods applied are discussed. The developed cassava flour-based wet noodle meets physical, nutritional, and economical standards. Raw materials of the noodle were cassava flour and a wheat flour composite with a 5:1 ratio, egg, gluten, soda-ash, water, and vegetable oil, while the process was completed in multiple stages. Market response showed that the cassava flour-based wet noodles were 80% similar to wheat-flour noodles.

Sourdough Fermentation of Wheat Flour does not Prevent the Interaction of Transglutaminase 2 with α2-Gliadin or Gluten

Directory of Open Access Journals (Sweden)

Niklas Engström

2015-03-01

Full Text Available The enzyme transglutaminase 2 (TG2 plays a crucial role in the initiation of celiac disease by catalyzing the deamidation of gluten peptides. In susceptible individuals, the deamidated peptides initiate an immune response leading to celiac disease. Several studies have addressed lactic fermentation plus addition of enzymes as a means to degrade gluten in order to prevent adverse response in celiacs. Processing for complete gluten degradation is often harsh and is not likely to yield products that are of comparable characteristics as their gluten-containing counterparts. We are concerned that incomplete degradation of gluten may have adverse effects because it leads to more available TG2-binding sites on gluten peptides. Therefore, we have investigated how lactic acid fermentation affects the potential binding of TG2 to gluten protein in wheat flour by means of estimating TG2-mediated transamidation in addition to measuring the available TG2-binding motif QLP, in α2-gliadin. We show that lactic fermentation of wheat flour, as slurry or as part of sourdough bread, did not decrease the TG2-mediated transamidation, in the presence of a primary amine, to an efficient level (73%–102% of unfermented flour. Nor did the lactic fermentation decrease the available TG2 binding motif QLP in α2-gliadin to a sufficient extent in sourdough bread (73%–122% of unfermented control to be useful for celiac safe food.

Karakterisasi Mutu dan Nilai Gizi Nasi Mocaf dari Beras Analog - (Characterization of Quality and Nutrition Value of Cooked Rice Mocaf from Rice Analog

Directory of Open Access Journals (Sweden)

Enny Hawani Loebis

2017-06-01

Full Text Available Dependence on rice consumption needs to be reduced to overcome the problems of rice supply and health problems. Alternative proposed is producing mocaf-based rice analog. This research aims to study the quality characterization and nutritional value of mocaf-based rice analog. Rice mocaf was made based on mixture of mocaf, rice flour, water and palm oil using variable: 50, 60 and 70% mocaf.  Mocaf rice then cooked by using rice cooker, steamer or microwave. The results showed mocaf rice 60% yield highest calorific value.  The best cooking method  was steaming that resulted nutrient content and calorific value consisting of 49.15% water; 2.05% fat; 2.09% protein; 46.45% carbohydrate; 35.8 mg/kg of iron; 403.4 mg/kg of potassium; 193.8 mg/kg of calcium, 2.0 mg/kg of vitamin B1 and 212.53 ca/100 g calorific value.Keywords: mocaf, nutritional value, quality characterisation, rice ABSTRAKKetergantungan pada konsumsi beras perlu dikurangi untuk mengatasi permasalahan pasokan beras dan masalah kesehatan. Alternatif yang dapat diusulkan adalah dengan pembuatan beras analog berbasis mocaf. Penelitian ini bertujuan mempelajari karakterisasi mutu dan nilai gizi nasi mocaf dari beras analog. Beras mocaf dibuat berdasarkan campuran mocaf, tepung beras, air dan minyak goreng sawit, dengan komposisi mocaf  50, 60 dan 70%. Beras mocaf kemudian dimasak dengan cara menggunakan rice cooker, pengukusan atau microwave. Hasil penelitian menunjukkan beras mocaf 60% menghasilkan nasi mocaf dengan nilai kalori tertinggi. Pemasakan terbaik adalah dengan cara pengukusan dengan kandungan gizi dan nilai kalori yang dihasilkan terdiri dari 49,15%  air; 2,05% lemak; 2,09% protein; 46,45% karbohidrat; 35,8 mg/kg besi; 403,4 mg/kg kalium; 193,8 mg/kg kalsium, 2,0 mg/kg vitamin B1 dan 212,53 kal/100 g nilai kalori.Kata kunci: beras, karakterisasi mutu, mocaf, nilai gizi

Determination of trace elements in Brazilian rice grains and in biological reference materials by neutron activation analysis

International Nuclear Information System (INIS)

Maihara, V.A.; Vasconcellos, M.B.A.

1989-01-01

Instrumental neutron activation analysis was applied to the determination of the elements Na, K, Br, As, Rb, Zn, Co, Fe and Sc in Brazilian rice samples and in biological standards. Hg and Se concentrations were determined by using a simple radiochemical separation. The chemical procedure was carried out by means of distillation of Hg and Se in HBr medium and subsequent precipitation of selenium by sodium methabissulfide and mercury by thioacetamide. The accuracy of the instrumental and radiochemical methods was evaluated by means of analysis of the Reference Materials NBS-Bovine Liver, Bowen's Kale and NBS-Rice Flour. (author) [pt

Determination of trace elements in Brazilian rice grains and in biological reference materials by neutron activation analysis

International Nuclear Information System (INIS)

Maihara, V.A.; Vasconcellos, M.B.A.

1989-01-01

INAA was applied to the determination of the elements Na, K, Br, As, Rb, Zn, Co, Fe and Sc in Brazilian rice samples and in biological standards. Hg and Se concentrations were determined using a simple radiochemical separation. The chemical procedure was carried out by means of distillation of Hg and Se in HBr medium and subsequent precipitation of Se by sodium metabisulfite and Hg by thioacetamide. The accuracy of the instrumental and radiochemical methods was evaluated by means of analysis of the Reference Materials NBS-Bovine Liver, Bowen's Kale and NBS-Rice Flour. (author) 15 refs.; 5 tabs

Effects of yeast and bran on phytate degradation and minerals in rice bread.

Science.gov (United States)

Kadan, R S; Phillippy, B Q

2007-05-01

Rice bread is a potential alternative to wheat bread for gluten-sensitive individuals. Incorporation of rice bran into bread made from white rice flour adds flavor but also phytic acid, which can reduce the bioavailability of minerals. Breads with varied amounts of defatted bran and yeast were prepared to determine their effects on the phytate and mineral contents of the bread. A completely randomized factorial design was used with bran levels of 3.7%, 7.3%, and 10.5% of the dry ingredients and yeast levels of 1.6%, 3.2%, and 4.7%. Increasing the amount of bran decreased the phytate degradation from 42% at the lowest level of bran to 10% at the highest, and the amount of yeast had no significant effect. The bran contributed substantial amounts of magnesium, iron, and zinc. Breads with the lowest level of bran had phytate-to-zinc molar ratios between 5 and 10, which suggest medium zinc bioavailability. Rice bread is a tasty and nutritious food that is a good dietary source of minerals for people who cannot tolerate wheat bread.

Development and analysis of composite flour bread.

Science.gov (United States)

Menon, Lakshmi; Majumdar, Swarnali Dutta; Ravi, Usha

2015-07-01

The study elucidates the effect of utilizing cereal-pulse-fruit seed composite flour in the development and quality analysis of leavened bread. The composite flour was prepared using refined wheat flour (WF), high protein soy flour (SF), sprouted mung bean flour (MF) and mango kernel flour (MKF). Three variations were formulated such as V-I (WF: SF: MF: MKF = 85:5:5:5), V-II (WF: SF: MF: MKF = 70:10:10:10), and V-III (WF: SF: MF: MKF = 60:14:13:13). Pertinent functional, physico-chemical and organoleptic attributes were studied in composite flour variations and their bread preparations. Physical characteristics of the bread variations revealed a percentage decrease in loaf height (14 %) and volume (25 %) and 20 % increase in loaf weight with increased substitution of composite flour. The sensory evaluation of experimental breads on a nine-point hedonic scale revealed that V-I score was 5 % higher than the standard bread. Hence, the present study highlighted the nutrient enrichment of bread on incorporation of a potential waste material mango kernel, soy and sprouted legume. Relevant statistical tests were done to analyze the significance of means for all tested parameters.

Physical and biochemical properties of green banana flour.

Science.gov (United States)

Suntharalingam, S; Ravindran, G

1993-01-01

Banana flour prepared from two cooking banana varieties, namely 'Alukehel' and 'Monthan', were evaluated for their physical and biochemical characteristics. The yields of flour averaged 31.3% for 'Alukehel' and 25.5% for 'Monthan'. The pH of the flour ranged from 5.4 to 5.7. The bulk density and particle size distribution were also measured. The average chemical composition (% dry matter) of the flours were as follows: crude protein, 3.2; crude fat, 1.3; ash, 3.7; neutral detergent fiber, 8.9; acid detergent fiber, 3.8; cellulose, 3.1; lignin, 1.0 and hemicellulose, 5.0. Carbohydrate composition indicated the flour to contain 2.8% soluble sugars, 70.0% starch and 12.0% non-starch polysaccharides. Potassium is the predominant mineral in banana flour. Fresh green banana is a good source of vitamin C, but almost 65% is lost during the preparation of flour. Oxalate content (1.1-1.6%) of banana flour is probably nutritionally insignificant. The overall results are suggestive of the potential of green bananas as a source of flour.

Instrumental and sensory properties of pea protein-fortified extruded rice snacks.

Science.gov (United States)

Philipp, Claudia; Buckow, Roman; Silcock, Pat; Oey, Indrawati

2017-12-01

Characteristic attributes of pea-protein fortified, extruded rice snacks were evaluated by mechanical, acoustic and descriptive sensory analysis. The addition of pea protein isolate (0 to 45% (w/w)) to rice flour and extruder screw speed strongly affected the expansion behaviour and therefore, textural attributes of extruded snack products. The sensory panel described the texture of highly expanded extrudates as crisp, while low expanded extrudates were perceived as hard, crunchy and non-crisp. Results of the instrumental and sensory analysis were compared and showed a high correlation between mechanical and sensory hardness (r=0.98), as well as acoustic and sensory crispness (r=0.88). However, poor and/or negative correlations between acoustic and sensory hardness and crunchiness were observed (r=-0.35 and -0.84, respectively). Copyright © 2017 Elsevier Ltd. All rights reserved.

Process for heating coal-oil slurries

Science.gov (United States)

Braunlin, W.A.; Gorski, A.; Jaehnig, L.J.; Moskal, C.J.; Naylor, J.D.; Parimi, K.; Ward, J.V.

1984-01-03

Controlling gas to slurry volume ratio to achieve a gas holdup of about 0.4 when heating a flowing coal-oil slurry and a hydrogen containing gas stream allows operation with virtually any coal to solvent ratio and permits operation with efficient heat transfer and satisfactory pressure drops. The critical minimum gas flow rate for any given coal-oil slurry will depend on numerous factors such as coal concentration, coal particle size distribution, composition of the solvent (including recycle slurries), and type of coal. Further system efficiency can be achieved by operating with multiple heating zones to provide a high heat flux when the apparent viscosity of the gas saturated slurry is highest. Operation with gas flow rates below the critical minimum results in system instability indicated by temperature excursions in the fluid and at the tube wall, by a rapid increase and then decrease in overall pressure drop with decreasing gas flow rate, and by increased temperature differences between the temperature of the bulk fluid and the tube wall. At the temperatures and pressures used in coal liquefaction preheaters the coal-oil slurry and hydrogen containing gas stream behaves essentially as a Newtonian fluid at shear rates in excess of 150 sec[sup [minus]1]. The gas to slurry volume ratio should also be controlled to assure that the flow regime does not shift from homogeneous flow to non-homogeneous flow. Stable operations have been observed with a maximum gas holdup as high as 0.72. 29 figs.

Biogas slurry pricing method based on nutrient content

Science.gov (United States)

Zhang, Chang-ai; Guo, Honghai; Yang, Zhengtao; Xin, Shurong

2017-11-01

In order to promote biogas-slurry commercialization, A method was put forward to valuate biogas slurry based on its nutrient contents. Firstly, element contents of biogas slurry was measured; Secondly, each element was valuated based on its market price, and then traffic cost, using cost and market effect were taken into account, the pricing method of biogas slurry were obtained lastly. This method could be useful in practical production. Taking cattle manure raw meterial biogas slurry and con stalk raw material biogas slurry for example, their price were 38.50 yuan RMB per ton and 28.80 yuan RMB per ton. This paper will be useful for recognizing the value of biogas projects, ensuring biogas project running, and instructing the cyclic utilization of biomass resources in China.

Technological characteristics of bread containing integral irradiated flours

International Nuclear Information System (INIS)

Teixeira, Christian A.H.M.; Mastro, Nelida L. del

2011-01-01

Wheat is normally used to make bread, pasta, and noodles, because among the cereal flours, only wheat flour has the ability to form cohesive dough upon hydration. For that reason, only partial substitution of wheat flour can be recommended. In this work, pan breads were prepared with 30% content of irradiated whole wheat, whole rye and coarse cornmeal and the influence of blending on bread making capabilities investigated through some technological characteristics. All-brand wheat, rye and cornmeal flours were irradiated with 0, 1, 3 and 9 kGy in a 60 Co and the deformation force, height and weight of breads prepared with those blends were then determined. Breads prepared with irradiated whole wheat flour showed an increase in the deformation force with the increase of radiation dose. The bread height presented also an increase for the doses of 1 and 3 kGy. Breads prepared with refined wheat flour blended with irradiated whole rye flour showed an increased deformation force for radiation doses of 1 and 3 kGy and an increase in weight for samples irradiated with 1 kGy. Coarse cornmeal blended flour showed a great increase of the deformation force upon irradiation, and an increase in weight for samples irradiated with 3 kGy. The results indicate that the addition of irradiated integral flour, whole wheat, whole rye flour and cornmeal to wheat flour may confer changes in physical properties beside an increment in nutritional value. (author)

Antioxidant activity of wheat and buckwheat flours

Directory of Open Access Journals (Sweden)

Sedej Ivana J.

2010-01-01

Full Text Available Antioxidative activities of wheat flours (type 500 and wholegrain and buckwheat flours (light and wholegrain were tested using 1,1-diphenyl-2-picrylhydrazyl (DPPH·-scavenging activity, reducing power and chelating activity on Fe2+. Also, the content of the total phenolics of ethanolic extracts was estimated. Polyphenolics content (expressed as gallic acid equivalent, GAE in wheat flours varied between 37.1 and 137.2 μg GAE/g extract, while its content in buckwheat flour were at least four time higher and ranged between 476.3 and 618.9μg GAE/g extract. Ethanolic extracts of buckwheat flours exhibited higher antioxidant activities in all the assays, except for chelating activity. Regarding all the obtained results, it can be concluded that bakery products produced with buckwheat flour could be regarded as potential functional foods.

Slurry pipeline technology: an overview

Energy Technology Data Exchange (ETDEWEB)

Chapman, Jay P. [Pipeline Systems Incorporated (PSI), Belo Horizonte, MG (Brazil); Lima, Rafael; Pinto, Daniel; Vidal, Alisson [Ausenco do Brasil Engenharia Ltda., Nova Lima, MG (Brazil). PSI Div.

2009-12-19

Slurry pipelines represent an economical and environmentally friendly transportation means for many solid materials. This paper provides an over-view of the technology, its evolution and current Brazilian activity. Mineral resources are increasingly moving farther away from ports, processing plants and end use points, and slurry pipelines are an important mode of solids transport. Application guidelines are discussed. State-of-the-Art technical solutions such as pipeline system simulation, pipe materials, pumps, valves, automation, telecommunications, and construction techniques that have made the technology successful are presented. A discussion of where long distant slurry pipelines fit in a picture that also includes thickened and paste materials pipe lining is included. (author)

Physico-chemical principles of slurries

Energy Technology Data Exchange (ETDEWEB)

Leiber, C.O.

1984-12-01

Spectacular accidents have occurred in mining with products considered non-explosive. In view of the disastrous consequences of these accidents, the old 'Anfo' idea has been revived (= ammonium nitrate and fuel oil). Experiments in wet wells have led to the development of a new type of non-explosive blasting agents, i.e. the so-called slurries. Detonation of these slurries is divided into an energy release process and an energy conversion process. The basic mechanisms are described with a view to practical problems, e.g. detonation control, temperature dependence of the blasting characteristics, pressure dependence of the ignition process, critical diameter, slurry state problems, and sensitivity.

Ammonia abatement by slurry acidification

DEFF Research Database (Denmark)

Petersen, Søren O.; Hutchings, Nicholas John; Hafner, Sasha D.

2016-01-01

sections with 30-32 pigs with or without daily adjustment of slurry pH to below 6. Ammonia losses from reference sections with untreated slurry were between 9.5 and 12.4% of N excreted, and from sections with acidified slurry between 3.1 and 6.2%. Acidification reduced total emissions of NH3 by 66 and 71......% in spring and autumn experiments, and by 44% in the summer experiment. Regression models were used to investigate sources and controls of NH3 emissions. There was a strong relationship between NH3 emissions and ventilation rate during spring and autumn, but less so during summer where ventilation rates were...

Analysis on The Substitution Ability of Mocaf Flour Toward Wheat Flour, its Business Feasibility, and its Industry Multiple Effects

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Muhammad Riza Firdaus

2017-07-01

Full Text Available The production of mocaf flour in MSME scale in South Kalimantan area was not feasible considered from its business feasibility hence the multiple effect was unmeasured based on its industry existence. Mocaf flour production derived from cassava, which is a plant that not only match on dry land but also in the wetlands of South Kalimantan, can not be oriented consumer as a substitute for wheat flour for common food products in the society. Therefore, further research refers to aspects mocaf flour premium for health. This objective of this research was to increase the society consumption of mocaf flour for the healthy reason related to the trend on negative effect from high level of gluten in wheat flour. The laboratory test showed the result that supports mocaf product for health. With this consideration then mocaf processed product have potentials to bedeveloped though serious marketing effort is required due to infamiliarity of the mocaf flour especially in South Kalimantan area. Difference test result showed that prospects, indeed, haveintention to purchase mocaf-based processed products for healthy reason.

Influence of xylanase addition on the characteristics of loaf bread prepared with white flour or whole grain wheat flour

Directory of Open Access Journals (Sweden)

Leandra Zafalon Jaekel

2012-12-01

Full Text Available The aim of this study was to verify the influence of the addition of the enzyme xylanase (four concentrations: 0, 4, 8, and 12 g.100 kg-1 flour on the characteristics of loaf bread made with white wheat flour or whole grain wheat flour. Breads made from white flour and added with xylanase had higher specific volumes than those of the control sample (no enzyme; however, the specific volume did not differ significantly (p < 0.05 among the breads with different enzyme concentrations. All formulations made from whole grain wheat flour and added with xylanase also had specific volumes significantly higher than those of the control sample, and the highest value was found for the 8 g xylanase.100 kg-1 flour formulation. With respect to moisture content, the formulations with different enzyme concentrations showed small significant differences when compared to the control samples. In general, breads made with the addition of 8 g enzyme.100 kg-1 flour had the lowest firmness values, thus presenting the best technological characteristics.

Chemical Hydride Slurry for Hydrogen Production and Storage

Energy Technology Data Exchange (ETDEWEB)

McClaine, Andrew W

2008-09-30

The purpose of this project was to investigate and evaluate the attractiveness of using a magnesium chemical hydride slurry as a hydrogen storage, delivery, and production medium for automobiles. To fully evaluate the potential for magnesium hydride slurry to act as a carrier of hydrogen, potential slurry compositions, potential hydrogen release techniques, and the processes (and their costs) that will be used to recycle the byproducts back to a high hydrogen content slurry were evaluated. A 75% MgH₂ slurry was demonstrated, which was just short of the 76% goal. This slurry is pumpable and storable for months at a time at room temperature and pressure conditions and it has the consistency of paint. Two techniques were demonstrated for reacting the slurry with water to release hydrogen. The first technique was a continuous mixing process that was tested for several hours at a time and demonstrated operation without external heat addition. Further work will be required to reduce this design to a reliable, robust system. The second technique was a semi-continuous process. It was demonstrated on a 2 kWh scale. This system operated continuously and reliably for hours at a time, including starts and stops. This process could be readily reduced to practice for commercial applications. The processes and costs associated with recycling the byproducts of the water/slurry reaction were also evaluated. This included recovering and recycling the oils of the slurry, reforming the magnesium hydroxide and magnesium oxide byproduct to magnesium metal, hydriding the magnesium metal with hydrogen to form magnesium hydride, and preparing the slurry. We found that the SOM process, under development by Boston University, offers the lowest cost alternative for producing and recycling the slurry. Using the H2A framework, a total cost of production, delivery, and distribution of $4.50/kg of hydrogen delivered or $4.50/gge was determined. Experiments performed at Boston

A study on flexural and water absorption of surface modified rice husk flour/E-glass/polypropylene hybrid composite

Science.gov (United States)

Rassiah, K.; Sin, T. W.; Ismail, M. Z.

2016-10-01

This work is to study the effects of rice husk (RH)/E-Glass (EG)/polypropylene (PP) hybrid composites in terms of flexural and water absorption properties. The tests conducted are the flexural test and also the water absorption test using two types of water: distilled and sea water. The hybrid composites are prepared with various ratios of fibre weight fractions and the rice husk is treated using 2% Sodium Hydroxide (NaOH) to improve interaction and adhesion between the non-polar matrix and the polar lignocellulosic fibres. It was found that the content of rice husk/E-Glass fillers affected the structural integrity and flexural properties of hybrid composites. In addition, a higher ratio of rice husk contributes to higher water absorption in the hybrid composites.

Low frequency aeration of pig slurry affects slurry characteristics and emissions of greenhouse gases and ammonia.

Science.gov (United States)

Calvet, Salvador; Hunt, John; Misselbrook, Tom H

2017-07-01

Low frequency aeration of slurries may reduce ammonia (NH 3 ) and methane (CH 4 ) emissions without increasing nitrous oxide (N 2 O) emissions. The aim of this study was to quantify this potential reduction and to establish the underlying mechanisms. A batch experiment was designed with 6 tanks with 1 m 3 of pig slurry each. After an initial phase of 7 days when none of the tanks were aerated, a second phase of 4 weeks subjected three of the tanks to aeration (2 min every 6 h, airflow 10 m 3  h -1 ), whereas the other three tanks remained as a control. A final phase of 9 days was established with no aeration in any tank. Emissions of NH 3 , CH 4 , carbon dioxide (CO 2 ) and N 2 O were measured. In the initial phase no differences in emissions were detected, but during the second phase aeration increased NH 3 emissions by 20% with respect to the controls (8.48 vs. 7.07 g m -3  [slurry] d -1 , P emissions were 40% lower in the aerated tanks (2.04 vs. 3.39 g m -3  [slurry] d -1 , P emissions remained after the aeration phase had finished. No effect was detected for CO 2 , and no relevant N 2 O emissions were detected during the experiment. Our results demonstrate that low frequency aeration of stored pig slurry increases slurry pH and increases NH 3 emissions.

Radio-frequency slurry-density measurement for dredging pipelines

NARCIS (Netherlands)

van Eeten, M.J.C.

2011-01-01

Hydraulic dredgers make use of a density meter to measure the instantaneous density in the slurry transport pipeline, primarily for process control and production calculation. the current ‘golden’ standard for slurry density measurement is the radioactive density meter. It is based on a slurry

Non-aqueous slurries used as thickeners

Energy Technology Data Exchange (ETDEWEB)

Hatfield, J C

1982-04-07

A non-aqueous slurry is described that is suitable for use as a thickener or viscosifier in oil or gas drilling, fracturing, flow diversion completion or workover fluids. The slurry comprises a water-soluble cellulose ether polymer, a water-insoluble liquid hydrocarbon, a non-ionic surfactant having an HLB of from 7 to 14, and an organo modified clay. There also is described a process for thickening or viscosifying a drilling, fracturing, flow diversion, completion or workover fluid. The use of the slurry prevents bumping during addition to aqueous fluids. (27 claims)

Sorption of 17b-Estradiol to Pig Slurry Separates and Soil in the Soil-Slurry Environment

DEFF Research Database (Denmark)

Amin, Mostofa; Petersen, Søren O; Lægdsmand, Mette

2012-01-01

to agricultural soils, to different size fractions of pig slurry separates, and to soils amended with each size fraction to simulate conditions in the soil–slurry environment. A crude fiber fraction (SS1) was prepared by sieving (solids removed by an on-farm separation process. Three other size...... fractions (SS2 > SS3 > SS4) were prepared from the liquid fraction of the separated slurry by sedimentation and centrifugation. Sorption experiments were conducted in 0.01 mol L−1 CaCl2 and in natural pig urine matrix. Sorption in 0.01 mol L−1 CaCl2 was higher than that in pig urine for all solids used....... Sorption of E2 to soil increased with its organic carbon content for both liquid phases. The solid–liquid partition coefficients of slurry separates were 10 to 30 times higher than those of soils, but the organoic carbon normalized partition coefficient values, reflecting sorption per unit organic carbon...

Determination of stable cesium and strontium in rice samples by inductively coupled plasma mass spectrometry

Science.gov (United States)

Srinuttrakul, W.; Yoshida, S.

2017-06-01

For long-term radiation dose assessment models, food ingestion is one of the major exposure pathways to human. In general, the stable isotopes can serve as analogues of radioisotopes. In this study, rice samples were collected from 30 paddy fields in Si Sa Ket, Yasothon and Roi Et in the northeast of Thailand in November 2014. The concentrations of stable cesium (Cs-133) and strontium (Sr-88) in polished rice were determined by inductively coupled plasma mass spectrometry (ICP-MS). The standard reference material of rice flour (NIST 1568a) with spiked Cs and Sr was used to validate the analytical method. The concentration of Cs in polished rice from Si Sa Ket, Yasothon and Roi Et was 0.158 ± 0.167 mg kg-1, 0.090 ± 0.117 mg kg-1 and 0.054 ± 0.031 mg kg-1, respectively. The concentration of Sr in polished rice from Si Sa Ket, Yasothon and Roi Et was 0.351 ± 0.108 mg kg-1, 0.364 ± 0.215 mg kg-1 and 0.287 ± 0.102 mg kg-1, respectively. Comparison of the results with Japanese data before the Fukushima Di-ichi nuclear power plant accident showed that the concentrations of both Cs and Sr for Thai rice were higher than those for Japanese rice.

Determination of stable cesium and strontium in rice samples by inductively coupled plasma mass spectrometry

International Nuclear Information System (INIS)

Srinuttrakul, W; Yoshida, S

2017-01-01

For long-term radiation dose assessment models, food ingestion is one of the major exposure pathways to human. In general, the stable isotopes can serve as analogues of radioisotopes. In this study, rice samples were collected from 30 paddy fields in Si Sa Ket, Yasothon and Roi Et in the northeast of Thailand in November 2014. The concentrations of stable cesium (Cs-133) and strontium (Sr-88) in polished rice were determined by inductively coupled plasma mass spectrometry (ICP-MS). The standard reference material of rice flour (NIST 1568a) with spiked Cs and Sr was used to validate the analytical method. The concentration of Cs in polished rice from Si Sa Ket, Yasothon and Roi Et was 0.158 ± 0.167 mg kg -1 , 0.090 ± 0.117 mg kg -1 and 0.054 ± 0.031 mg kg -1 , respectively. The concentration of Sr in polished rice from Si Sa Ket, Yasothon and Roi Et was 0.351 ± 0.108 mg kg -1 , 0.364 ± 0.215 mg kg -1 and 0.287 ± 0.102 mg kg -1 , respectively. Comparison of the results with Japanese data before the Fukushima Di-ichi nuclear power plant accident showed that the concentrations of both Cs and Sr for Thai rice were higher than those for Japanese rice. (paper)

Physical, milling, cooking, and pasting characteristics of different rice varieties grown in the valley of Kashmir India

Directory of Open Access Journals (Sweden)

Tanveer Ahmad Rather

2016-12-01

Full Text Available In the present study, three different rice varieties, namely frome chena (FC, safaid chena (SC, and barkat chena (BC, were evaluated for various quality aspects in terms of physical, milling, cooking, and pasting characteristics. Among the three rice varieties SC had the highest thousand kernel weight and length breadth ratio (L/B. While as, BC had the lowest thousand kernel weight and FC had lowest L/B. Bulk density was found to be highest for FC followed by SC and BC. FC had density of 769.01 kg/m3. Milling characteristic in terms of broken percentage and head rice yield showed non-significant difference between the varieties. Head rice yield was below 70% in all the three varieties. All the three varieties took similar time to cook and cooking time varied non-significantly between 23.66 and 25.83 min. L/B ratio after cooking was found to be highest for FC followed by BC and SC. Elongation ratio of rice after cooking did not varied significantly between varieties. Elongation ratio after cooking ranged from 1.60 to 1.70. Pasting profile of rice flour was determined using rapid visco analyzer. Significant difference was observed in pasting profile of studied rice varieties.

STUDI IN VIVO PRODUK SEREAL DARI TEPUNG BEKATUL DAN TEPUNG UBI JALAR SEBAGAI PANGAN FUNGSIONAL

Directory of Open Access Journals (Sweden)

Chandra Utami Wirawati

2012-12-01

Full Text Available Rice bran has been known to contain bioactive components, namely oryzanol which has some  effects of improving human health, one of these effects is to lower cholesterol content.  The use of rice bran flour as subtitued ingredient on cereal products with 50% rice bran flour, 50% sweet potato flour, 40% tapioca flour, 10% modified starch, 8% sugar, 8% milk powder, 4% cocoa powder, 2,8% salt and 0,5% baking soda composition.  This study was aimed to determine the effect of rice bran flour in cereal product on blood cholesterol levels of rats.  The results showed that cereal product was able to lower LDL cholesterol levels on rat’s blood, each at 57 mg/dl and 10 mg/dl, and increased HDL cholesterol and triglyceride rat’s blood for 24 mg/dl and 107 mg/dl respectively. Keywords: product cereal, rice bran, cholesterol

Method of transporting radioactive slurry-like wastes

Energy Technology Data Exchange (ETDEWEB)

Kamiya, K; Yusa, H; Sugimoto, Y

1975-06-30

The object is to prevent blockage of a transporting tube to positively and effectively transport radioactive slurry wastes. A method of transporting radioactive slurry-like wastes produced in an atomic power plant, wherein liquid wastes produced in the power plant are diluted to form into a driving liquid, by which said radioactive slurry-like wastes are transported within the pipe, and said driving liquid is recovered as the liquid waste.

PENAMBAHAN TEPUNG PORANG PADA PEMBUATAN MI DENGAN SUBSTITUSI TEPUNG MOCAF (Modified cassava FLOUR [Addition of Porang Flour in Noodle as Mocaf Substitution (Modified cassava Flour

Directory of Open Access Journals (Sweden)

Anni Faridah*

2014-06-01

Full Text Available Noodle is one of the staple foods that are widely consumed and preferred by the Asian. However, wet noodles with modified cassava flour (mocaf substitution resulted in lower quality compared to 100% wheat noodle. Addition of a certain amount of konjac glucomannan (Amorphophallus oncophyllus flour to wet noodle is strongly recommended due to the fact that the food additive has a health benefit. Porang or konjac flour, which was used in the research, has soluble fiber properties, low calorie content, and highly viscous. It forms a heat stable gel with a mild alkali, interacts with starch, and has a synergistic interaction with kappa carrageenan. In this research, konjac flour was added to study the optimum combination between konjac and water. As much as 2, 4 and 6% (w/w of konjac flour were combined with 35, 40, 45% (v/w of water. The results showed that treatments with combinations of konjac flour and water were significantly contributing to characteristics of cooking time, cooking loss, color brightness index, tensile strength, swelling volume and water absorption. The best treatment was at a combination of 4% konjac (w/w and 35% water (v/w. The best porang noodles have the characteristics of cooking time at 2.13 minutes, cooking loss of 35%, tensile strength of 0.14 N, water absorption of 201.58%, color brightness index of 51.41, swelling volume of 103.63%, moisture content of 31.77%, protein content of 5.87%, fat content of 2.13%, ash content of 0.85% and crude dietary fiber of 4.58%.

Partial replacement of wheat flour by pumpkin seed flour in the production of cupcakes filled with carob

OpenAIRE

BATISTA, Jaqueline Eduarda Rodrigues; BRAGA, Lucas Pereira; OLIVEIRA, Renata Corrêa de; SILVA, Edson Pablo; DAMIANI, Clarissa

2018-01-01

Abstract Pumpkin seeds are considered waste and its composition has high protein content, being feasible for human consumption, also reducing costs in waste treatment. In this work we provided an alternative to reuse the wastes of pumpkin seed applied in cupcakes formulation as a complementary source to wheat flour. Four formulations with different proportions of pumpkin seed flour were investigated. The effects of partial wheat flour substitution were evaluated using the parameters texture, ...

Influence of mango mesocarp flour supplement to micronutrient ...

African Journals Online (AJOL)

Influence of mango mesocarp flour supplement to micronutrient, physical and organoleptic qualities of wheat-based bread. ... Mango mesocarp flour was incorporated into wheat flour at 15, 20 and 30% levels to ... HOW TO USE AJOL.

Effect of Different Flours on the Formation of Hydroxymethylfurfural, Furfural, and Dicarbonyl Compounds in Heated Glucose/Flour Systems

Directory of Open Access Journals (Sweden)

Marta Mesías

2017-02-01

Full Text Available Traditional cereal-based foods usually include wheat flour in their formulations; however, the search for new products with new ingredients providing different properties to foods is widely pursued by food companies. Replacement of wheat by other flours can modify both nutritional properties and organoleptic characteristics of the final baked food, but can also impact the formation of potentially harmful compounds. The effect of the type of flour on the formation of furfurals and dicarbonyl compounds was studied in a dough model system during baking that contains water or glucose in order to promote the Maillard reaction and caramelization. The formation of methylglyoxal and glyoxal was significantly reduced in spelt and teff formulations compared to wheat flour formulations, respectively. In contrast, samples formulated with oat, teff, and rye showed a significant increase in the levels of 3-deoxyglucosone. Similarly, spelt and teff formulations presented significantly higher concentrations of hydroxymethylfurfural, and spelt, teff, and rye presented higher concentrations of furfural. Therefore, the formation of process contaminants and undesirable compounds in new food products formulated with different flours replacing the traditional wheat flour should be considered carefully in terms of food safety.

Effect of Different Flours on the Formation of Hydroxymethylfurfural, Furfural, and Dicarbonyl Compounds in Heated Glucose/Flour Systems.

Science.gov (United States)

Mesías, Marta; Morales, Francisco J

2017-02-16

Traditional cereal-based foods usually include wheat flour in their formulations; however, the search for new products with new ingredients providing different properties to foods is widely pursued by food companies. Replacement of wheat by other flours can modify both nutritional properties and organoleptic characteristics of the final baked food, but can also impact the formation of potentially harmful compounds. The effect of the type of flour on the formation of furfurals and dicarbonyl compounds was studied in a dough model system during baking that contains water or glucose in order to promote the Maillard reaction and caramelization. The formation of methylglyoxal and glyoxal was significantly reduced in spelt and teff formulations compared to wheat flour formulations, respectively. In contrast, samples formulated with oat, teff, and rye showed a significant increase in the levels of 3-deoxyglucosone. Similarly, spelt and teff formulations presented significantly higher concentrations of hydroxymethylfurfural, and spelt, teff, and rye presented higher concentrations of furfural. Therefore, the formation of process contaminants and undesirable compounds in new food products formulated with different flours replacing the traditional wheat flour should be considered carefully in terms of food safety.

Utilization of Durian Seed Flour as Filler Ingredient of Meatball

Directory of Open Access Journals (Sweden)

D. R. Malini

2016-12-01

Full Text Available Durian seed flour contains starch consisted of amylose and amylopectin like tapioca flour, so it can be utilized as a filler in meatball production. The purposes of this research were to evaluate the nutrient content and quality of durian seed flour, the best level of durian seed flour addition to the meatball production, and the quality of beef meatball during storage in room temperature and refrigerator. Complete randomized design (CRD was used with 3 treatments and 3 replications. The treatments used different filler ingredients consisted of: 1 100% tapioca, 2 50% tapioca + 50% durian seed flour, and 3 100% durian seed flour utilization. The results showed that durian seed flour could affect the protein levels and hardness of beef meatballs. In the organoleptic test, the addition of durian seed flour had no effect on the appearance of the color, flavor, aroma, and texture. The meatballs with 100% durian seed flour had the lowest hardness. The protein content of the meatballs with 100% durian seed flour was the highest. The used of 50% durian seed flour gave the best effect to beef meatball during storage. Meatball could be stored up to 8 h in room temperature while refrigerator could keep it longer up to 12 d. It was concluded that the addition 50% durian seed flour may substitute tapioca flour as filler ingredient of beef meatball.

State of the art on phase change material slurries

International Nuclear Information System (INIS)

Youssef, Ziad; Delahaye, Anthony; Huang Li; Trinquet, François; Fournaison, Laurence; Pollerberg, Clemens; Doetsch, Christian

2013-01-01

Highlights: ► A bibliographic study on PCM slurries. ► Clathrate Hydrate slurry, Microencapsulated PCM Slurry, shape-stabilized PCM slurries and Phase Change Material Emulsions. ► Formation, thermo-physical, rheological, heat transfers properties and applications of these four PCS systems. ► The use of thermal energy storage and distribution based on PCM slurries can improve the refrigerating machine performances. - Abstract: The interest in using phase change slurry (PCS) media as thermal storage and heat transfer fluids is increasing and thus leading to an enhancement in the number of articles on the subject. In air-conditioning and refrigeration applications, PCS systems represent a pure benefit resulting in the increase of thermal energy storage capacity, high heat transfer characteristics and positive phase change temperatures which can occur under low pressures. Hence, they allow the increase of energy efficiency and reduce the quantity of thermal fluids. This review describes the formation, thermo-physical, rheological, heat transfer properties and applications of four PCS systems: Clathrate hydrate slurry (CHS), Microencapsulated Phase Change Materials Slurry (MPCMS), shape-stabilized PCM slurries (SPCMSs) and Phase Change Material Emulsions (PCMEs). It regroups a bibliographic summary of important information that can be very helpful when such systems are used. It also gives interesting and valuable insights on the choice of the most suitable PCS media for laboratory and industrial applications.

Testing of In-Line Slurry Monitors and Pulsair Mixers with Radioactive Slurries

Energy Technology Data Exchange (ETDEWEB)

Hylton, T.D.; Bayne, C.K.

1999-08-01

Three in-line slurry monitoring instruments were demonstrated, tested, and evaluated for their capability to determine the transport properties of radioactive slurries. The instruments included the Endress + Hauser Promass 63M Coriolis meter for measuring density, the Lasentec M600P for measuring particle size distribution, and a prototype ultrasonic monitor that was developed by Argonne National Laboratory for measuring suspended solids concentration. In addition, the power consumption of the recirculation pump was monitored to determine whether this parameter could be used as a tool for in-line slurry monitoring. The Promass 63M and the M600P were also evaluated as potential indicators of suspended solids concentration. In order to use the Promass 63M as a suspended solids monitor, the densities of the fluid phase and the dry solid particle phase must be known. In addition, the fluid phase density and the dry solids density must remain constant, as any change will affect the correlation between the slurry density and the suspended solids concentration. For the M600P, the particle size distribution would need to remain relatively constant. These instruments were demonstrated and tested at the Gunite and Associated Tanks Remediation Project at the Oak Ridge National Laboratory. The testing of the instruments was conducted in parallel with the testing of a Pulsair mixing system, which was used to mix the contents of the selected tank. A total of six tests were performed. A submersible pump was positioned at two depths, while the Pulsair system was operated at three mixing rates.

Flow-specific physical properties of coconut flours

Science.gov (United States)

Manikantan, Musuvadi R.; Kingsly Ambrose, Rose P.; Alavi, Sajid

2015-10-01

Coconut milk residue and virgin coconut oil cake are important co-products of virgin coconut oil that are used in the animal feed industry. Flour from these products has a number of potential human health benefits and can be used in different food formulations. The objective of this study was to find out the flow-specific physical properties of coconut flours at three moisture levels. Coconut milk residue flour with 4.53 to 8.18% moisture content (w.b.) had bulk density and tapped density of 317.37 to 312.65 and 371.44 to 377.23 kg m-3, respectively; the corresponding values for virgin coconut oil cake flour with 3.85 to 7.98% moisture content (wet basis) were 611.22 to 608.68 and 663.55 to 672.93 kg m-3, respectively. The compressibility index and Hausner ratio increased with moisture. The angle of repose increased with moisture and ranged from 34.12 to 36.20 and 21.07 to 23.82° for coconut milk residue flour and virgin coconut oil cake flour, respectively. The coefficient of static and rolling friction increased with moisture for all test surfaces, with the plywood offering more resistance to flow than other test surfaces. The results of this study will be helpful in designing handling, flow, and processing systems for coconut milk residue and virgin coconut oil cake flours.

Food supplementation for workers: flour enriched with omega -3

Directory of Open Access Journals (Sweden)

Adriana Nery de Oliveira

2015-01-01

Full Text Available The objective of this study was preparing a product (omega-3 flour to increase the nutritional value of the food for workers concerning the content of omega-3 fatty acids (n-3 FA. The omega-3 flour was prepared using waste (head sardines and leaves of carrot, flaxseed flour, manioc flour and spices. The fatty acids (FA concentration was analyzed by gas chromatography. A total of 28 FA were identified in the omega-3 flour. The concentration of eicosapentaenoic acid (EPA and docosahexaenoic acid (DHA were 329.23mg EPA 100 g-1 omega-3 flour and 545.35 mg DHA 100 g-1 omega-3 flour. To meet the minimum requirements of omega -3, it is necessary the intake 2.5 to 3 tablespoons (soup of omega-3 flour day-1.There were analyzed two meals (A and B generally consumed by workers without and with the addition of the omega-3 flour (1 and 2 tablespoons to verify if there was an increase of n-3 FA. It was concluded that there was a significant increase of these FA in both meals. It was found that the omega-3 flour is constituted of a good nutritional value, especially the n-3 FA, so the product can be used as a supplement in the feeding of the workers as well as in other segments.

Study of mechanical and thermal properties of soy flour elastomers

Science.gov (United States)

Allen, Kendra Alicia

Bio-based plastics are becoming viable alternatives to petroleum-based plastics because they decrease dependence on petroleum derivatives and are more environmentally friendly. Raw materials such as soy flour are widely available, low cost, lightweight, stiffness and have high strength characteristics, but weak interfacial adhesion between the soy flour and the polymer poses a challenge. In this study, soy flour was utilized as a filler in thermoplastic elastomer composites. A surface modification called acetylation was investigated at soy flour concentrations of 10 wt%, 15 wt% and 20 wt%. The mechanical properties of the composites were then compared to that of elastomers without a filler. Chemical characterization of the acetylated soy flour was attempted in order to understand what occurs during the reaction and after completion. In the range of tests, soy flour loadings were observed to be inversely proportional to tensile strength for both the untreated and treated soy flour. However, the acetylated soy flour at 10 wt% concentration performed comparable to that of the neat rubber and resulted in an increase in tensile strength. Unexpectedly, the acetylation reaction increased elongation, which reduced stress within the composite and is believed to increase the adhesion of the soy flour to that of the elastomer. In the nuclear magnetic resonance (SS-NMR), the intensity for the treated soy flour was larger than that of the untreated soy flour for the acetyl groups that were attached to the soy flour, particularly, the carbonyl function group next to the deprotonated oxygen and the methyl group next to the carbonyl. Differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) indicated that the acetylated soy flour is slightly more thermally stable than the untreated soy flour. The treated soy flour also increased the decomposition temperature of the composite.

Development of Wet Noodles Based on Cassava Flour

OpenAIRE

Akhmad Z. Abidin; Cinantya Devi; Adeline

2013-01-01

Cassava is one of Indonesia's original commodities and contains good nutrition and has high productivity and a relatively low price. Cassava flour has a high potential as a substitute for imported wheat flour that is widely used in noodle production. The main purpose of this research was to develop wet noodles from cassava flour that can compete with wet noodles from wheat flour. The research consisted of experiments with several variations of composition and production method for producing c...

Heterogeneous ice slurry flow and concentration distribution in horizontal pipes

International Nuclear Information System (INIS)

Wang, Jihong; Zhang, Tengfei; Wang, Shugang

2013-01-01

Highlights: • A Mixture CFD model is applied to describe heterogeneous ice slurry flow. • The ice slurry rheological behavior is considered piecewise. • The coupled flow and concentration profiles in heterogeneous slurry flow is acquired. • The current numerical model achieves good balance between precision and universality. -- Abstract: Ice slurry is an energy-intensive solid–liquid mixture fluid which may play an important role in various cooling purposes. Knowing detailed flow information is important from the system design point of view. However, the heterogeneous ice slurry flow makes it difficult to be quantified due to the complex two phase flow characteristic. The present study applies a Mixture computational fluid dynamics (CFD) model based on different rheological behavior to characterize the heterogeneous ice slurry flow. The Mixture CFD model was firstly validated by three different experiments. Then the validated Mixture CFD model was applied to solve the ice slurry isothermal flow by considering the rheological behavior piecewise. Finally, the numerical solutions have displayed the coupled flow information, such as slurry velocity, ice particle concentration and pressure drop distribution. The results show that, the ice slurry flow distribution will appear varying degree of asymmetry under different operating conditions. The rheological behavior will be affected by the asymmetric flow distributions. When mean flow velocity is high, Thomas equation can be appropriate for describing ice slurry viscosity. While with the decreasing of mean flow velocity, the ice slurry behaves Bingham rheology. As compared with experimental pressure drop results, the relative errors of numerical computation are almost within ±15%. The Mixture CFD model is validated to be an effective model for describing heterogeneous ice slurry flow and could supply plentiful flow information

Hard Winter Wheat and Flour Properties in Relation to Breadmaking Quality of Straight-dough Bread: Flour Particle Size and Bread Crumb Grain

Institute of Scientific and Technical Information of China (English)

S H Park; O K Chung; P A Seib

2006-01-01

Samples of 12 hard winter wheats and their flours that produced breads varying in crumb grain scores were studied for 38 quality parameters including: wheat physical and chemical characteristics; flour ash and protein contents, starch damage,swelling power, pasting characteristics, and flour particle size distribution; dough properties determined by a mixograph; and breadmaking properties for pup loaves (100g flour). Only two parameters, the protein content of wheat and the granulation of flour, showed significant correlations with bread crumb grain scores. Protein content of wheat ranging 12.9%～ 14.5% determined by an NIR method showed a weak inverse relationship (r =-0.61, p ＜ 0.05) with bread crumb grain score. Flour particle size distribution measured by both Alpine Air Jet Sieve and NIR methods revealed that the weight wt % of particles less than 38μ m in size and representing 9.6%～ 19.3% of the flour weights was correlated positively (r =0.78, p ＜ 0.01) with crumb grain score, whereas wt % of flour particles larger than 125μm had an inverse relationship (r =-0.60, p＜0.05) with crumb grain score.

Use of Gamma Irradiation for the Control of the Red Flour Beetle (Tribolium castaneum Hrbst) in Bread Flour

International Nuclear Information System (INIS)

Kabbashi, E.E.B.M.; Ahmed, E.G.H.; Aljack, S.A.; Hamad, S.A.A.; Ahmed, M.E.; Elmamoun, K.

2012-01-01

Three doses of gamma irradiation (viz. 2, 2.5 and 3 KGy) were tested against the red flour beetle (Tribolium castaneum Hrbst) in bread flour in Khartoum, Sudan. Corresponding control exhibited two groups of infested and uninfested flours. The results obtained showed that all the doses used reduced the infestation in a range 46-100 % during a six month storage period. The 2 KGy mortality range, of the test insect, was 46 - 100%, whereas the corresponding readings for 2.5 KGy and 3 KGy were 90 - 100% and total kill (100%), respectively. However, a natural infestation occurred in all the treated flours and in the infested and uninfested controls as well. This may refer to the resistant eggs of this insect whose a smaller size than the major bulk flour particles and therefore not affected by the milling process and the irradiation doses used too.The treatment mortality in this test was corrected by the Abbott's formula. Moreover, the flour analyses results implied that all the chemical parameters (moisture %, ash % and protein %) and the quality parameters (wet gluten and falling number) are within the recommended levels of the Codex Alimentarius.It was also found that these doses used had no harmful effect on dough rheological properties.

Soybean flour asthma: detection of allergens by immunoblotting

International Nuclear Information System (INIS)

Bush, R.K.; Schroeckenstein, D.; Meier-Davis, S.; Balmes, J.; Rempel, D.

1988-01-01

A 43-year-old woman developed asthma 6 years after beginning work in a food-processing plant in which soybean flour was used as a protein extender. Symptoms of sneezing, coughing, and wheezing would begin within minutes of exposure to soybean flour and resolve 2 hours after exposure ceased. Skin tests were positive to a soy extract prepared from the flour. Airway hyperreactivity was confirmed by a positive bronchial challenge to methacholine. Bronchial challenge with soybean flour produced an immediate increase in specific airway resistance from 5.0 to 22.7 L. cm of H2O/L/sec. There was no response to challenge with lactose. The patient's allergic response to soy-flour extract was further characterized by several immunologic methods. IgE binding to soy-flour protein by direct RAST was 5.98 times that of a normal control serum. The soy-flour extract was separated by dodecyl sulfate-polyacrylamide gel electrophoresis. Twenty-four protein bands were detected in the crude soy-flour extract. After immunoblotting and subsequent autoradiography, nine proteins with molecular weights ranging from 54,500 to 14,875 were found. Cross-reactivity studies with other legumes demonstrated apparent immunologic identity between a component in green pea extract and a soybean protein with a molecular weight of 17,000. The clinical significance of this cross-reactivity is not known. We conclude that in this case of occupational asthma to soybean flour, multiple allergens were involved. Immunoblotting may be useful in identifying the allergens involved in occupational asthma

Co-Production of Nattokinase and Poly (γ-Glutamic Acid Under Solid-State Fermentation Using Soybean and Rice Husk

Directory of Open Access Journals (Sweden)

Guangjun Nie

2015-10-01

Full Text Available ABSTRACTThe aim of this work was to study the co-production of nattokinase and poly (γ-glutamic acid by Bacillus subtilis natto with soybean and rice husk under solid-state fermentation (SSF. The results showed that the size of soybean particle and rice husk significantly improved the co-production of nattokinase and poly (γ-glutamic acid, yielding 2503.4 IU/gs and 320 mg/gs, respectively in the improved culture medium composed of 16.7% soybean flour and 13.3% rice husk with 70% water content. The yields increased by approximate 7- and 2-fold factor relative to their original ones. Thus, the co-production of nattokinase and poly (γ-glutamic acid under SSF could be considered as an efficient method to exploit agro-residues for economical production of some higher-value products.

Development of Nutritious Snack from rice industry waste using twin screw extrusion

Directory of Open Access Journals (Sweden)

Sharma Renu

2016-01-01

Full Text Available Deoiled rice bran, a byproduct of rice milling industry was transformed into highly nutritious snack by the application of twin screw extrusion process. Response Surface Methodology (RSM with four- factor- five level central composite rotatable design (CCRD was employed to investigate the effects of extrusion conditions including moisture content of different raw flours, feed composition, barrel temperature and screw speed of extruder on properties of extrudates was studied. Second order quadratic regression model fitted adequately in the variation. The significance was established at P ≤ 0.05. The regression models can be used to interpret the effect of feed composition, moisture content, screw speed and barrel temperature on the properties of the final product. It was shown that higher rice bran in feed composition showed in minimum water absorption index and maximum water solubility index. Numerical optimization technique resulted in 123.83°C of barrel temperature, 294.68 rpm of screw speed, 13.94 % of feed moisture and 17.73 % of deoiled rice bran. The responses predicted for these optimum process conditions resulted water absorption index, 5.91468 g/g and water solubility index of 18.5553 % for the development of value added product with health benefits.

Protozoan predation in soil slurries compromises determination of contaminant mineralization potential

International Nuclear Information System (INIS)

Badawi, Nora; Johnsen, Anders R.; Brandt, Kristian K.; Sørensen, Jan; Aamand, Jens

2012-01-01

Soil suspensions (slurries) are commonly used to estimate the potential of soil microbial communities to mineralize organic contaminants. The preparation of soil slurries disrupts soil structure, however, potentially affecting both the bacterial populations and their protozoan predators. We studied the importance of this “slurry effect” on mineralization of the herbicide 2-methyl-4-chlorophenoxyacetic acid (MCPA, 14 C-labelled), focussing on the effects of protozoan predation. Mineralization of MCPA was studied in “intact” soil and soil slurries differing in soil:water ratio, both in the presence and absence of the protozoan activity inhibitor cycloheximide. Protozoan predation inhibited mineralization in dense slurry of subsoil (soil:water ratio 1:3), but only in the most dilute slurry of topsoil (soil:water ratio 1:100). Our results demonstrate that protozoan predation in soil slurries may compromise quantification of contaminant mineralization potential, especially when the initial density of degrader bacteria is low and their growth is controlled by predation during the incubation period. - Highlights: ► We studied the protozoan impact on MCPA mineralization in soil slurries. ► Cycloheximide was used as protozoan inhibitor. ► Protozoa inhibited MCPA mineralization in dilute topsoil slurry and subsoil slurry. ► Mineralization potentials may be underestimated when using soil slurries. - Protozoan predation may strongly bias the quantification of mineralization potential when performed in soil slurries, especially when the initial density of degrader bacteria is low such as in subsoil or very dilute topsoil slurries.

New strategy for the determination of gliadins in maize- or rice-based foods matrix-assisted laser desorption/ionization time-of-flight mass spectrometry: fractionation of gliadins from maize or rice prolamins by acidic treatment.

Science.gov (United States)

Hernando, Alberto; Valdes, Israel; Méndez, Enrique

2003-08-01

A procedure for determining small quantities of gliadins by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOFMS) in gluten-free foods containing relatively large amounts of prolamin proteins from maize or rice is described. We report for the first time that gliadins, the ethanol-soluble wheat prolamin fraction, can be quantitatively solubilized in 1.0 M acetic acid, while the corresponding ethanol-soluble maize or rice prolamin fraction remains insoluble in acetic acid. We describe a methodology for the detection of gliadins in maize and rice foods based on a two-step procedure of extraction (60% aqueous ethanol followed by 1 M acetic acid). Subsequent MALDI-TOFMS analysis of the resulting acidic extract from these gluten-free foods clearly confirms the presence of a typical mass pattern corresponding to gliadin components, ranging from 30 to 45 kDa. Depending on the percentages of maize or rice flours employed in the elaboration of these foods, the combined procedure enables levels of gliadins from 100 to 400 ppm to be detected. The efficiency of this combined procedure corroborates enzyme-linked immunosorbent assay data for a large number of maize/rice gluten-free foods by means of direct visualization of the characteristic gliadin mass pattern in maize or rice foods. Copyright 2003 John Wiley & Sons, Ltd.

Optimisation of wheat-sprouted soybean flour bread using response ...

African Journals Online (AJOL)

The effect of sprouted soybean flour on wheat bread was studied. Sprouting significantly increased the vitamin C content of soybean flour from 2.0 mg kg-1 to 3.25 mg kg-1. The sprouted soybean flour resulted in increased loaf volume, a firmer, spongy and more elastic loaf. However, increasing the sprouted soybean flour ...

Effect of wood flour content on the optical color, surface chemistry, mechanical and morphological properties of wood flour/recycled high density polyethylene (rHDPE) composite

Science.gov (United States)

Sheng, Chan Kok; Amin, Khairul Anuar Mat; Kee, Kwa Bee; Hassan, Mohd Faiz; Ali, E. Ghapur E.

2018-05-01

In this study, effect of wood flour content on the color, surface chemistry, mechanical properties and surface morphology of wood-plastic composite (WPC) on different mixture ratios of recycled high density polyethylene (rHDPE) and wood flour were investigated in detail. The presence of wood flour in the composite indicates a significant total color change and a decrease of lightness. Functional groups of wood flour in WPC can be seen clearer from the Fourier transform infrared (FTIR) spectra as the wood flour content increases. The mechanical tensile testing shows that the tensile strength of Young's modulus is improved, whereas the strain and elongation at break were reduced by the addition of wood flour. The gap between the wood flour microvoid fibre and rHDPE matrix becomes closer when the wood flour content is increased as observed by scanning electron microscope (SEM) image. This finding implies a significant improvement on the interaction of interfacial adhesion between the rHDPE matrix and wood flour filler in the present WPC.

Assessing consumer expectations about pizza: A study on celiac and non-celiac individuals using the word association technique.

Science.gov (United States)

Pontual, I; Amaral, G V; Esmerino, E A; Pimentel, T C; Freitas, M Q; Fukuda, R K; Sant'Ana, I L; Silva, L G; Cruz, A G

2017-04-01

The word association (WA) technique was used to investigate the perception of two groups of consumers (72 celiac and 78 non-celiac individuals; 150 in total) to pizza dough (thick or thin) and the raw material used at the manufacture (cassava flour or rice flour). Different perceptions of the four stimuli were detected by Chi-square test (X 2 =314.393, ppizza dough made with cassava flour' was associated with the category "food/composition" and the stimuli 'pizza made with rice flour', 'pizza made with cassava flour' and 'thin dough' were associated with "positive feelings". The stimulus 'thick dough' was related only to the category "negative feelings". WA indicated that gluten-free pizza should have thin dough and us cassava flour or rice flour as the raw material. Copyright © 2017 Elsevier Ltd. All rights reserved.

Characteristics of mutant lines of sweet potato flour

International Nuclear Information System (INIS)

Aryanti

2012-01-01

Research on mutation induction of sweet potato Sari variety has been conducted. Flour mutant lines were obtained from selection of M1V5 tubers irradiated by gamma rays at the dose of 10 Gy. Flour was made by peeling of tubers, then dried, blended and sieved. The quality test of flour have been done by measuring degree of whiteness, proximate, amylose contents, water content, soluble water, swelling power, and flour characteristics. The result of this work showed that flour of C6.26.13 mutant line had higher protein content than the parent plant with concentration of 3.62 % and its amylose content was also higher than the other mutant lines. The soluble water value of mutant lines were significant different compared to the parent plant from 1.82 to 2.25 % and swelling power from 4.28 to 5.55 %. The flour granule of the mutant line was different compared to the parent plant. (author)

RESTRUKTURISASI MENIR MENJADI BERAS BERKALSIUM TINGGI DENGAN METODE EKSTRUSI Restructured Fine Grain Rice to High Calcium Rice by Extrusion Method

Directory of Open Access Journals (Sweden)

Chatarina Wariyah

2012-05-01

Full Text Available Indonesian calcium intake is still low. So, calcium fortification  in such as rice is important. Rice fortification by extru- sion method was conducted by mixing rice flour with fortificant solution, molding and drying. The rice that was resulted from this process is called ultra rice. Menir (finely ground grain rice will be used as raw material of ultra rice. The purposed of this research was to produce high calcium extrusion rice or ultra rice with physical, organoleptic properties and cooking  quality  as normal rice. The specific purposes were to evaluate the effect of the type and amount of binder(gluten and tapioca on the characteristics of ultra rice, to determine type and amount of binder that resulted high cal- cium ultra rice with high acceptability. The result showed that high calcium ultra rice with tapioca as binder had colour,texture and organoleptic properties as normal rice. The ultra rice texture tended harder than IR-64, but cooked-ultra ricewas softer. The colour of ultra rice with tapioca as binder was similar with IR-64, but ultra rice with gluten as binderwas more yellowness. The cooking quality of ultra rice was less acceptable than IR-64. The high acceptability of ultra rice  was made with 4 % tapioca as binder, and the characterictics of this ultra rice were : hardness 140.43N, deforma- tion 63.70 %, the colour with lightness (L 71.08,  yellowness (b 11.00, redness (a -0.27 and good cooking quality. ABSTRAK Angka kecukupan asupan kalsium masyarakat Indonesia saat ini masih rendah. Untuk itu perlu dilakukan fortifikasi pada pangan yang umum  dikonsumsi  masyarakat luas seperti beras. Salah satu cara fortifikasi beras adalah dengan metode ekstrusi yaitu mencampur larutan fortifikan dengan tepung beras, kemudian dicetak dan dikeringkan.  Berasyang dihasilkan sering disebut sebagai beras ultra. Untuk meningkatkan kemanfaatan hasil samping penggilingan padi,maka digunakan menir sebagai bahan baku beras ultra

Sweet potato in gluten-free pancakes.

Science.gov (United States)

Gluten-free pancakes were prepared using rice flour, and rice flour replaced with various amounts, at 10, 20, and 40% of sweet potato flour. At 40% sweet potato, the apparent viscosity became comparable to that of the traditional wheat pancake batter. Texture properties of the cooked pancakes, such...

Investigation of aqueous slurries as fusion reactor blankets

International Nuclear Information System (INIS)

Schuller, M.J.

1985-01-01

Numerical and experimental studies were carried out to assess the feasibility of using an aqueous slurry, with lithium in its solid component, to meet the tritium breeding, cooling, and shielding requirements of a controlled thermonuclear reactor (CTR). The numerical studies were designed to demonstrate the theoretical ability of a conceptual slurry blanket to breed adequate tritium to sustain the CTR. The experimental studies were designed to show that the tritium retention characteristics of likely solid components for the slurry were conducive to adequate tritium recovery without the need for isotopic separation. The numerical portion of this work consisted in part of using ANISN, a one-dimensional finite difference neutron transport code, to model the neutronic performance of the slurry blanket concept. The parameters governing tritium production and retention in a slurry were computed and used to modify the results of the ANISN computer runs. The numerical work demonstrated that the slurry blanket was only marginally capable of breeding sufficient tritium without the aid of a neutron multiplying region. The experimental portion of this work consisted of several neutron irradiation experiments, which were designed to determine the retention abilities of LiF particles

Gamma radiation influence on technological characteristics of wheat flour

Science.gov (United States)

Teixeira, Christian A. H. M.; Inamura, Patricia Y.; Uehara, Vanessa B.; Mastro, Nelida L. d.

2012-08-01

This study aimed at determining the influence of gamma radiation on technological characteristics of wheat (Triticum sativum) flour and physical properties of pan breads made with this flour. The bread formulation included wheat flour, water, milk, salt, sugar, yeast and butter. The α-amylase activity of wheat flour irradiated with 1, 3 and 9 kGy in a Gammacell 220 (AECL), one day, five days and one month after irradiation was evaluated. Deformation force, height and weight of breads prepared with the irradiated flour were also determined. The enzymatic activity increased—reduction of falling number time—as radiation dose increased, their values being 397 s (0 kGy), 388 s (1 kGy), 343 s (3 kGy) and 293 s (9 kGy) respectively, remaining almost constant over the period of one month. Pan breads prepared with irradiated wheat flour showed increased weight. Texture analysis showed that bread made of irradiated flour presented an increase in maximum deformation force. The results indicate that wheat flour ionizing radiation processing may confer increased enzymatic activity on bread making and depending on the irradiation dose, an increase in weight, height and deformation force parameters of pan breads made of it.

Improving properties of sweet potato composite flour: Influence of lactic fermentation

Science.gov (United States)

Yuliana, Neti; Nurdjanah, Siti; Setyani, Sri; Novianti, Dini

2017-06-01

The use of locally grown crops such as sweet potato as raw material for composite flour is considered advantageous as it reduces the importation of wheat flour. However the use of native sweetpotato flour has drawback properties when applied in the food. This study was aimed to modify sweet potato flour through six methods of lactic fermentation (spontaneous, pickle brine, Lb plantarum, Lc mesentereoides, a mixed of Lb plantarum and Lc mesentereoides, and mixed of Lb plantarum, Lc mesentereoides and yeast) to increase its properties in composite flour. Composite flours were obtained after fermentation of sweet potato slices for 48h in the proportion of 50% sweet potatoes flour and 50% wheat flour. pH, moisture content, swelling power, solubility, and pasting properties were determined for the fermented and unfermented composite flours. The results indicated that the composite fermented flours had better properties than those of non fermented flour. Fermentation increased swelling power, moisture content, meanwhile, solubility, and pH, deacresed. Amylose leaching, however, was not significantly affected by the fermentation process.

Permintaan Beras di Provinsi Jambi (Penerapan Partial Adjustment Model

Directory of Open Access Journals (Sweden)

Wasi Riyanto

2013-07-01

Full Text Available The purpose of this study is to determine the effect of price of rice, flour prices, population, income of population and demand of rice for a year earlier on rice demand, demand rice elasticity and rice demand prediction in Jambi Province. This study uses secondary data, including time series data for 22 years from 1988 until 2009. The study used some variables, consist of rice demand (Qdt, the price of rice (Hb, the price of wheat flour (Hg, population (Jp, the income of the population (PDRB and demand for rice the previous year (Qdt-1. The make of this study are multiple regression and dynamic analysis  a Partial Adjustment Model, where the demand for rice is the dependent variable and the price of rice, flour prices, population, income population and demand of rice last year was the independent variable. Partial Adjustment Model analysis results showed that the effect of changes in prices of rice  and flour are not significant  to  changes in demand for rice. The population and demand of rice the previous year has positive and significant impact on demand for rice, while revenues have negative and significant population of rice demand. Variable price of rice, earning population and the price of flour is inelastic the demand of rice, because rice is not a normal good but as a necessity so that there is no substitution of goods (replacement of rice with other commodities in Jambi Province. Based on the analysis, it is recommended to the government to be able to control the rate of population increase given the variable number of people as one of the factors that affect demand for rice.It is expected that the  government also began  to  socialize  in a lifestyle  of  non-rice food consumption to control the increasing amount of demand for rice. Last suggestion, the government developed a diversification of staple foods other than rice. Keywords: Demand, Rice, Income Population

In vitro Starch Hydrolysis Rate, Physico-chemical Properties and Sensory Evaluation of Butter Cake Prepared Using Resistant Starch Type III Substituted for Wheat Flour.

Science.gov (United States)

Pongjanta, J; Utaipattanaceep, A; Naivikul, O; Piyachomkwan, K

2008-09-01

Resistant starch type III (RS III) derived from enzymatically debranched high amylose rice starch was prepared and used to make butter cake at different levels (0, 5, 10, 15 and 20%) in place of wheat flour. Physico-chemical properties, sensory evaluation, and in vitro starch hydrolysis rate of the developed butter cake were investigated. This study showed that the content of resistant starch in butter cake increased significantly (Pcake with RS III replacement had a significantly lower in vitro starch hydrolysis rate compared to the control cake (0% RS III). The rates of starch hydrolysis from 0 to 180 min digestion time for 0, 5, 10 15, and 20% RS III in place of wheat flour in butter cakes were 3.70 to 67.65%, 2.97 to 64.86%, 2.86 to 59.99%, 2.79 to 55.96 and 2.78 to 53.04% respectively. The physico-chemical properties of 5 to 10% RS III substituted with wheat flour in the butter cake were not significantly different from the control cake and were moderately accepted by panellists in the sensory evaluation test.

Incorporation of buriti endocarp flour in gluten-free whole cookies as potential source of dietary fiber.

Science.gov (United States)

Becker, Fernanda Salamoni; Damiani, Clarissa; de Melo, Adriane Alexandre Machado; Borges, Paulo Rogério Siriano; Boas, Eduardo Valério de Barros Vilas

2014-12-01

Cookies were prepared by replacing a mixture of brown rice flour (70%) and corn starch (30%) (BRFCS) by buriti endocarp flour (BEF) (0, 5, 10, 15 or 20%). BEF figured as a potential source of dietary fiber (70.53 g 100 g(-1)), especially of insoluble fiber (67.50 g 100 g(-1)), and gluten-free whole cookies showed increased dietary fiber content by adding 5, 10, 15 and 20% BEF (8.58 to 20.02 g 100 g(-1)) when compared to control cookie (6.91 g 100 g(-1)). The addition of BEF affected diameter, spread ratio, color and texture of cookies. All cookies added with BEF were darker, harder and presented smaller diameter and smaller spread ratio than the control cookie. These difference increased proportionally to level of substitution of BRFSC by BEF. Gluten-free whole cookies with up to 15% BEF were well accepted by consumers. Therefore, the use of BEF in cookies may increase the availability of functional ingredients source of dietary fiber for celiac consumers, add economic value to buriti processing by-products and decrease environmental impacts due to the high amounts of waste generated by buriti processing industries.

Life Cycle Assessment of Slurry Management Technologies

DEFF Research Database (Denmark)

Wesnæs, Marianne; Wenzel, Henrik; Petersen, Bjørn Molt

This report contains the results of Life Cycle Assessments of two slurry management technologies - acidification and decentred incineration. The LCA foundation can be used by the contributing companies for evaluating the environmental sustainability of a specific technology from a holistic Life...... Cycle perspective. Through this the companies can evaluate the environmental benefits and disadvantages of introducing a specific technology for slurry management. From a societal perspective the results can contribute to a clarification of which slurry management technologies (or combination...... of technologies) having the largest potential for reducing the overall environmental impacts....

Heat-treated hull flour does not affect iron bioavailability in rats.

Science.gov (United States)

Martino, Hércia Stampini Duarte; Carvalho, Ariela Werneck de; Silva, Cassiano Oliveira da; Dantas, Maria Inês de Souza; Natal, Dorina Isabel Gomes; Ribeiro, Sônia Machado Rocha; Costa, Neuza Maria Brunoro

2011-06-01

In this study the chemical composition and iron bioavailability of hull and hull-less soybean flour from the new cultivar UFVTN 105AP was evaluated. The hemoglobin depletion-repletion method was used in Wistar rats. Soybean hull flour presented 37% more total dietary fiber and higher content of iron than hull-less soybean flour. The phytate:iron molar ratio, however, was 2-fold lower in the soybean hull flour in compared to the hull-less soybean flour. Animals fed soybean hull flour presented hemoglobin gains similar to those of the control diet group (p > 0.05). The Relative Biological Values of hull and hull-less soybean flour were 68.5% and 67.1%, respectively, compared to the control group. Heat-treated soybean hull flour (150 degrees C/30 minutes) showed high content of iron and low phytate, which favors the iron bioavailability. Thus, the soybean hull flour is a better source of dietary fiber and iron than hull-less soybean flour at comparable bioavailabilities.

PERMINTAAN BERAS DI PROVINSI JAMBI (Penerapan Partial Adjustment Model

Directory of Open Access Journals (Sweden)

Wasi Riyanto

2013-07-01

Full Text Available The purpose of this study is to determine the effect of price of rice, flour prices, population, income of population and demand of rice for a year earlier on rice demand, demand rice elasticity and rice demand prediction in Jambi Province. This study uses secondary data, including time series data for 22 years from 1988 until 2009. The study used some variables, consist of rice demand (Qdt, the price of rice (Hb, the price of wheat flour (Hg, population (Jp, the income of the population (PDRB and demand for rice the previous year (Qdt-1. The make of this study are multiple regression and dynamic analysis a Partial Adjustment Model, where the demand for rice is the dependent variable and the price of rice, flour prices, population, income population and demand of rice last year was the independent variable. Partial Adjustment Model analysis results showed that the effect of changes in prices of rice and flour are not significant to changes in demand for rice. The population and demand of rice the previous year has positive and significant impact on demand for rice, while revenues have negative and significant population of rice demand. Variable price of rice, earning population and the price of flour is inelastic the demand of rice, because rice is not a normal good but as a necessity so that there is no substitution of goods (replacement of rice with other commodities in Jambi Province. Based on the analysis, it is recommended to the government to be able to control the rate of population increase given the variable number of people as one of the factors that affect demand for rice.It is expected that the government also began to socialize in a lifestyle of non-rice food consumption to control the increasing amount of demand for rice. Last suggestion, the government developed a diversification of staple foods other than rice.

Availability of phosphorus in cow slurry using isotopic labelling technique

International Nuclear Information System (INIS)

Pongsakul, P.; Bertelsen, F.; Gissel-Nielsen, G.

1988-01-01

A pot experiment was conducted to evaluate the influence of cow slurry on P uptake by corn and to estimate the readily available P in the slurry by using an isotopic labelling techique. Water-soluble P in soil was increased and isotopic equilibrium of available P was attained after labelled slurry was mixed thoroughly throughout the soil. Labelled slurry applied at planting increased the P uptake by corn, whereas the same amount applied one week before harvest did not affect the P uptake. It was estimated that 46-54% of the total P uptake in plants is derived from the slurry. The readily available P (the L-value) in the slurry was at least 26 mg/kg which equals 3.7% of the total P. (author)

Rheological properties of defense waste slurries

International Nuclear Information System (INIS)

Ebadian, M.A.

1998-01-01

The major objective of this two-year project has been to obtain refined and reliable experimental data about the rheological properties of melter feeds. The research has involved both experimental studies and model development. Two experimental facilities have been set up to measure viscosity and pressure drop. Mathematical models have been developed as a result of experimental observation and fundamental rheological theory. The model has the capability to predict the viscosity of melter slurries in a range of experimental conditions. The final results of the investigation could be used to enhance the current design base for slurry transportation systems and improve the performance of the slurry mixing process. If successful, the cost of this waste treatment will be reduced, and disposal safety will be increased. The specific objectives for this project included: (1) the design, implementation, and validation of the experimental facility in both batch and continuous operating modes; (2) the identification and preparation of melter feed samples of both the SRS and Hanford waste slurries at multiple solids concentration levels; (3) the measurement and analysis of the melter feeds to determine the effects of the solids concentration, pH value, and other factors on the rheological properties of the slurries; (4) the correlation of the rheological properties as a function of the measured physical and chemical parameters; and (5) transmission of the experimental data and resulting correlation to the DOE site user to guide melter feed preparation and transport equipment design

Rheological Characterization of Unusual DWPF Slurry Samples

International Nuclear Information System (INIS)

Koopman, D. C.

2005-01-01

A study was undertaken to identify and clarify examples of unusual rheological behavior in Defense Waste Processing Facility (DWPF) simulant slurry samples. Identification was accomplished by reviewing sludge, Sludge Receipt and Adjustment Tank (SRAT) product, and Slurry Mix Evaporator (SME) product simulant rheological results from the prior year. Clarification of unusual rheological behavior was achieved by developing and implementing new measurement techniques. Development of these new methods is covered in a separate report, WSRC-TR-2004-00334. This report includes a review of recent literature on unusual rheological behavior, followed by a summary of the rheological measurement results obtained on a set of unusual simulant samples. Shifts in rheological behavior of slurries as the wt. % total solids changed have been observed in numerous systems. The main finding of the experimental work was that the various unusual DWPF simulant slurry samples exhibit some degree of time dependent behavior. When a given shear rate is applied to a sample, the apparent viscosity of the slurry changes with time rather than remaining constant. These unusual simulant samples are more rheologically complex than Newtonian liquids or more simple slurries, neither of which shows significant time dependence. The study concludes that the unusual rheological behavior that has been observed is being caused by time dependent rheological properties in the slurries being measured. Most of the changes are due to the effect of time under shear, but SB3 SME products were also changing properties while stored in sample bottles. The most likely source of this shear-related time dependence for sludge is in the simulant preparation. More than a single source of time dependence was inferred for the simulant SME product slurries based on the range of phenomena observed. Rheological property changes were observed on the time-scale of a single measurement (minutes) as well as on a time scale of hours

'The effect of inulin addition on structural and textural properties of extruded products under several extrusion conditions': The effect of inulin addition on structural and textural properties of rice flour extrudates.

Science.gov (United States)

Tsokolar-Tsikopoulos, Konstantinos C; Katsavou, Ioanna D; Krokida, Magdalini K

2015-10-01

The growing consumer demand for healthy snacks has turned the interest of industry and research in the development of new ready-to-eat products, enriched with dietary fibers. Inulin is a soluble fiber with a neutral taste that promotes the good function of the intestine. Rice flour extrudates were produced under various extrusion temperatures, screw speeds, feed moisture concentrations and inulin replacement levels. The objective of this study was to investigate the effect of the material characteristics and the extrusion conditions on the structural and textural properties of the extrudates. Simple mathematical models were used for properties correlation with process conditions and through regression analysis it was revealed that there is a significant effect of extrusion temperature, screw speed, feed moisture content and inulin concentration on the final properties. Both density and maximum stress increased when moisture content and inulin concentration increased, while they decreased when extrusion temperature and screw speed increased. These results were also strengthened by scanning electron microscopy. The highest expansion ratio was presented when decreasing all process conditions apart from screw speed.

System and method for continuous solids slurry depressurization

Science.gov (United States)

Leininger, Thomas Frederick; Steele, Raymond Douglas; Cordes, Stephen Michael

2017-07-11

A system includes a first pump having a first outlet and a first inlet, and a controller. The first pump is configured to continuously receive a flow of a slurry into the first outlet at a first pressure and to continuously discharge the flow of the slurry from the first inlet at a second pressure less than the first pressure. The controller is configured to control a first speed of the first pump against the flow of the slurry based at least in part on the first pressure, wherein the first speed of the first pump is configured to resist a backflow of the slurry from the first outlet to the first inlet.

The CO{sub 2} hydrate slurry; Le coulis de glace

Energy Technology Data Exchange (ETDEWEB)

Sari, O.; Hu, J.; Eicher, S.; Brun, F. [Institute of Thermal Engineering, University of Applied Sciences of Western Switzerland, Yverdon-les-Bains (Switzerland); Sari, O.; Hu, J. [Clean Cooling Solutions, spin off of University of Applied Sciences of Western Switzerland, Yverdon-les-Bains (Switzerland); Homsy, P. [Nestec Ltd, Vevey (Switzerland); Logel, J.-C. [Axima Refrigeration, Bischheim (France)

2007-12-15

A new, very promising refrigerant was developed, which could be used in industrial processes as well as air conditioners: the CO{sub 2} hydrate slurry. Replacing hydrochlorofluorocarbon HCFC refrigerants has a high priority, due to the strong negative environmental impact of these fluids. New refrigerants have to be environment friendly, non-inflammable, cheap and made of natural materials. CO{sub 2} hydrate slurries and/or a mixture of ice slurry and CO{sub 2} hydrate slurry meet these requirements. The University of Applied Sciences of Western Switzerland in Yverdon, together with industrial partners, investigated the properties of such slurries. The slurries were created using the Coldeco process: the refrigerating fluid is directly injected into the liquid brine. The evaporation of the refrigerating fluid cools the liquid down to its freezing point and homogeneously distributed small crystals appear in the liquid. A test rig was built to measure the physical and chemical properties of the slurries obtained in this way. CO{sub 2} hydrate slurries have a higher energy storage capacitance (500 kJ/kg) than ice slurries (333 kJ/kg). The production of CO{sub 2} hydrate slurries in large quantities in a continuous process was demonstrated. The solid particle concentration was 10%, the pressure amounted to 30 bar and the temperature 2 to 4 {sup o}C. Such slurries can be pumped and circulated in pipe networks. Stainless steel is the appropriate material for such networks. However, the main advantage of the new refrigerant will be, according to the authors, a reduced energy consumption compared to traditional refrigerating cycles: the difference between the temperature required by the user and the refrigerant temperature is reduced, thanks to the use of the latent heat in the new process.

Viability of Ascaris suum eggs in stored raw and separated liquid slurry

DEFF Research Database (Denmark)

Katakam, Kiran Kumar; Roepstorff, Allan Knud; Popovic, Olga

2013-01-01

SUMMARY Separation of pig slurry into solid and liquid fractions is gaining importance as a way to manage increasing volumes of slurry. In contrast to solid manure and slurry, little is known about pathogen survival in separated liquid slurry. The viability of Ascaris suum eggs, a conservative...... indicator of fecal pollution, and its association with ammonia was investigated in separated liquid slurry in comparison with raw slurry. For this purpose nylon bags with 6000 eggs each were placed in 1 litre bottles containing one of the two fractions for 308 days at 5 °C or 25 °C. Initial analysis...... of helminth eggs in the separated liquid slurry revealed 47 Ascaris eggs per gramme. At 25 °C, egg viability declined to zero with a similar trend in both raw slurry and the separated liquid slurry by day 308, a time when at 5 °C 88% and 42% of the eggs were still viable in separated liquid slurry and raw...

Gamma radiation influence on technological characteristics of wheat flour

International Nuclear Information System (INIS)

Teixeira, Christian A.H.M.; Inamura, Patricia Y.; Uehara, Vanessa B.; Mastro, Nelida L.d.

2012-01-01

This study aimed at determining the influence of gamma radiation on technological characteristics of wheat (Triticum sativum) flour and physical properties of pan breads made with this flour. The bread formulation included wheat flour, water, milk, salt, sugar, yeast and butter. The α-amylase activity of wheat flour irradiated with 1, 3 and 9 kGy in a Gammacell 220 (AECL), one day, five days and one month after irradiation was evaluated. Deformation force, height and weight of breads prepared with the irradiated flour were also determined. The enzymatic activity increased—reduction of falling number time—as radiation dose increased, their values being 397 s (0 kGy), 388 s (1 kGy), 343 s (3 kGy) and 293 s (9 kGy) respectively, remaining almost constant over the period of one month. Pan breads prepared with irradiated wheat flour showed increased weight. Texture analysis showed that bread made of irradiated flour presented an increase in maximum deformation force. The results indicate that wheat flour ionizing radiation processing may confer increased enzymatic activity on bread making and depending on the irradiation dose, an increase in weight, height and deformation force parameters of pan breads made of it. - Highlights: ► We study the influence of gamma radiation on wheat flour and properties of breads. ► Falling number decreased with radiation remaining almost constant up to one month. ► Ionizing radiation may confer an increase in texture parameters, weight and height on the bread.

Compositional Study for Improving Wheat Flour with Functional Ingredients

Directory of Open Access Journals (Sweden)

Livia Apostol

2015-11-01

Full Text Available Helianthus tuberosus L. is cultivated widely across for its edible tuber. As a source of inulin with aperient, cholagogue and tonic effects, its tubers have been used for the treatment of diabetes. Also, the leaves of Helianthus tuberosus L. show antipyretic, analgesic effects and are therefore used for the treatment of bone fracture, skin wound and pain. The main aim of this study is to establish the optimum dose from rheological and nutritional point of view of Helianthus tuberosus L. tuber flour and leaves flour used as functional ingredient in bakery products industry. The types of mixtures of flours used in this study was: P1–100% wheat flour; P2-93% wheat flour + 7% Helianthus tuberosus (5% tuber + 2% leaves; P3-92% wheat flour + 8% Helianthus tuberosus (5% tuber + 3% leaves; P4- 90% wheat flour + 10%  Helianthus tuberosus (5% tuber + 5% leaves; P5 -100% Helianthus tuber; P6- Helianthus leaves. The potential functional of wheat flour enriched with the Helianthus tuberosus, in different proportions, was evaluated concerning chemical composition and rheological behaviour of the doughs. Adding of the Helianthus tuberosus L. tuber and leaves provoked an effect increasing the levels of inulin, minerals and fiber in wheat flour. The rheological properties of dough showed that P2, kept the rheological parameters for the technological behavior in order to obtain an acceptable quality of the bakery products. 

Influência da alimentação de Anagasta kuehniella Zeller(Lepidoptera: Pyralidae no desenvolvimento de Ceraeochrysa cubana Hagen (Neuroptera: Chrysopidae

Directory of Open Access Journals (Sweden)

Gilmar Nunes

2017-04-01

Abstract. Aimed to evaluate the biological development of Ceraeochrysa cubana Hagen immature stages fed on eggs of the mothsubmitted to different food substrates with ingredients on different concentrations (%: Corn flour (50% + Wheat flour (50% + Brewer’s yeast (3%; Transgenic corn flour (50% + Wheat flour (50% + Brewer’s yeast (3%; Breadcrumbs (97% + Brewer’s yeast (3%; Breadcrumbs (48.5% + Wheat flour (48.5% + Brewer’s yeast (3%; Rice flour (97% + Brewer’s yeast (3%; Rice flour (48.5% + Wheat flour (48.5 % + Brewer’s yeast (3%; Oatmeal (97% + Brewer’s yeast (3%; Oatmeal (48.5% + Wheat flour (48.5% + Brewer’s yeast (3%. We evaluated the period of each larval stage, complete larval period, pre pupal+pupal period, and larva to adulthood period, larval and pupal feasibility. Diets with oatmeal provided for moth promote greater time for the predator reach adulthood, with rice flour low sex ratio and with breadcrumbs low pupal feasibility. Diets formulated with corn flours + brewer’s yeast are most recommended for Ephestia kuehniella Zeller, aiming C. cubana mass rearing.

EFFECT OF THE ADDITION OF DEFATTED OKRA SEED (Abelmoschus esculentus FLOUR ON THE CHEMICAL COMPOSITION, FUNCTIONAL PROPERTIES AND Zn BIOAVAILABILITY OF PLANTAIN (Musa paradisiacal Linn FLOUR

Directory of Open Access Journals (Sweden)

Tesleem Ibrahim