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blends</title> <meta name="description" content="Search results for: flour blends"> <meta name="keywords" content="flour blends"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none navbar-toggler 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id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="flour blends"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 412</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: flour blends</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">382</span> Use of Cassava Flour in Cakes Processing</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=S.%20S.%20Silva">S. S. Silva</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20M.%20A.%20Souza"> S. M. A. Souza</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20F.%20P.%20Oliveira"> C. F. P. Oliveira</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Brazil's agriculture is a major economic base in the country; in addition, family farming is directly responsible for the production of most agricultural products in Brazil, such as cassava. The number of studies on the use of cassava and its derivatives in the food industry has been increased, which is the basis of this study. Sought to develop a food that take advantage the products from farmers, adding value to these products and to study its effects as a replacement for wheat flour. For such elaborated a gluten-free cake – aiming to meet the needs of the celiac public – containing cassava flour, cane sugar, honey, egg, soya oil, coconut desiccated, baking powder and water. For evaluation of their characteristics technological, physicochemical and texture characterizations were done. Cake showed similar characteristics of cake made with wheat flour and growth and aeration of the dough. In sum up, marketing the product is viable, in that it has a typical overall appearance of cake made of wheat flour, meet the needs of celiac people and value the family farming. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=baking" title="baking">baking</a>, <a href="https://publications.waset.org/abstracts/search?q=cake" title=" cake"> cake</a>, <a href="https://publications.waset.org/abstracts/search?q=cassava%20flour" title=" cassava flour"> cassava flour</a>, <a href="https://publications.waset.org/abstracts/search?q=celiac%20disease" title=" celiac disease"> celiac disease</a> </p> <a href="https://publications.waset.org/abstracts/19521/use-of-cassava-flour-in-cakes-processing" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/19521.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">426</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">381</span> Study the Effect of Rubbery Phase on Morphology Development of PP/PA6/(EPDM:EPDM-g-MA) Ternary Blends</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=B.%20Afsari">B. Afsari</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Hassanpour"> M. Hassanpour</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Shabani"> M. Shabani</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study aimed to investigate the phase morphology of ternary blends comprising PP, PA6, and a blend of EPDM and EPDM-g-MA in a 70/15/15 ratio. Varying ratios of EPDM to EPDM-g-MA were examined. As the proportion of EPDM-g-MA increased, an interlayer phase formed between the dispersed PA6 domains and the PP matrix. This resulted in the development of a core-shell encapsulation morphology within the blends. The concentration of the EPDM-g-MA component is inversely correlated with the average size of PA6 particles. Additionally, blends containing higher proportions of the EPDM-g-MA rubbery phase exhibited an aggregated structure of the modifier particles. Notably, as the concentration of EPDM-g-MA increased from 0% to 15% in the blend, there was a consistent monotonic reduction in the size of PA6 particles. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=phase%20morphology" title="phase morphology">phase morphology</a>, <a href="https://publications.waset.org/abstracts/search?q=rubbery%20phase" title=" rubbery phase"> rubbery phase</a>, <a href="https://publications.waset.org/abstracts/search?q=rubber%20functionality" title=" rubber functionality"> rubber functionality</a>, <a href="https://publications.waset.org/abstracts/search?q=ternary%20blends" title=" ternary blends"> ternary blends</a> </p> <a href="https://publications.waset.org/abstracts/182166/study-the-effect-of-rubbery-phase-on-morphology-development-of-pppa6epdmepdm-g-ma-ternary-blends" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/182166.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">90</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">380</span> Quinoa Choux Cream Gluten Free</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Autumporn%20Buranapongphan">Autumporn Buranapongphan</a>, <a href="https://publications.waset.org/abstracts/search?q=Ketsirin%20Meethong"> Ketsirin Meethong</a>, <a href="https://publications.waset.org/abstracts/search?q=Phukan%20Pahaphom"> Phukan Pahaphom </a> </p> <p class="card-text"><strong>Abstract:</strong></p> The objectives of this research is aim to study the standard formula of choux cream recipe. Formulation of choux cream were used gluten free as a replacer with flour in choux dough, quinoa milk in cream and shelf life on product. The results showed the acceptance test using 30 target consumers revealed that liking of choux dough with water 34%, egg 30% flour 19% butter 16% baking powder 1% and cream with milk 68% sugar 13% butter 6.8% egg 4.5% and vanilla 0.9%. The gluten free exhibited the formulation of dough is rice flour 12% potato starch 26% tapioca 7.7% and quinoa flour 4.3%. The ratio of corn flour at 40% had significant effects on liking of viscosity for quinoa cream. During storage by Total viable count (TVA) were kept in room temperature for 8 hours and chilled for 18 hours. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=choux%20cream" title="choux cream">choux cream</a>, <a href="https://publications.waset.org/abstracts/search?q=gluten%20free" title=" gluten free"> gluten free</a>, <a href="https://publications.waset.org/abstracts/search?q=quinoa" title=" quinoa"> quinoa</a>, <a href="https://publications.waset.org/abstracts/search?q=dough" title=" dough"> dough</a> </p> <a href="https://publications.waset.org/abstracts/31569/quinoa-choux-cream-gluten-free" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/31569.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">399</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">379</span> Determination of Some Chemical Properties of Uncommon Flours</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=S%C3%B3nia%20C.%20Andrade">Sónia C. Andrade</a>, <a href="https://publications.waset.org/abstracts/search?q=Solange%20F.%20Oliveira"> Solange F. Oliveira</a>, <a href="https://publications.waset.org/abstracts/search?q=Raquel%20P.%20F.%20Guin%C3%A9"> Raquel P. F. Guiné</a>, <a href="https://publications.waset.org/abstracts/search?q=Paula%20M.%20R.%20Correia"> Paula M. R. Correia</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Flours of wheat, chestnut, acorn and lupin were evaluated in relation to phenolic compounds, antioxidant activity, and oxalate content. At the chemical level the results show some variability between samples by type of flour, and the sample of chestnut flour presented the higher value of oxalate (0.00348 mg/100g) when compared to the other samples in the study. Considering the content of phenolic compounds, the sample that stood out was the acorn flour, having a high value of 0.812 g AGE/100 g. All the samples presented intermediate content of antioxidant activity and the sample that showed a slightly higher value was the wheat flour with a value of 0.746 mM TRE/g sample. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Wheat" title="Wheat">Wheat</a>, <a href="https://publications.waset.org/abstracts/search?q=Acorn" title=" Acorn"> Acorn</a>, <a href="https://publications.waset.org/abstracts/search?q=Lupin" title=" Lupin"> Lupin</a>, <a href="https://publications.waset.org/abstracts/search?q=Chestnut" title=" Chestnut"> Chestnut</a>, <a href="https://publications.waset.org/abstracts/search?q=Flour" title=" Flour"> Flour</a>, <a href="https://publications.waset.org/abstracts/search?q=Antioxidant%20properties" title=" Antioxidant properties"> Antioxidant properties</a>, <a href="https://publications.waset.org/abstracts/search?q=Oxalate" title=" Oxalate"> Oxalate</a> </p> <a href="https://publications.waset.org/abstracts/22234/determination-of-some-chemical-properties-of-uncommon-flours" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/22234.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">361</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">378</span> Physical Properties and Resistant Starch Content of Rice Flour Residues Hydrolyzed by α-Amylase</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Waranya%20Pongpaiboon">Waranya Pongpaiboon</a>, <a href="https://publications.waset.org/abstracts/search?q=Warangkana%20Srichamnong"> Warangkana Srichamnong</a>, <a href="https://publications.waset.org/abstracts/search?q=Supat%20Chaiyakul"> Supat Chaiyakul</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Enzymatic modification of rice flour can produce highly functional derivatives use in food industries. This study aimed to evaluate the physical properties and resistant starch content of rice flour residues hydrolyzed by α-amylase. Rice flour hydrolyzed by α-amylase (60 and 300 u/g) for 1, 24 and 48 hours were investigated. Increasing enzyme concentration and hydrolysis time resulted in decreased rice flour residue’s lightness (L*) but increased redness (a*) and yellowness (b*) of rice flour residues. The resistant starch content and peak viscosity increased when hydrolysis time increased. Pasting temperature, trough viscosity, breakdown, final viscosity, setback and peak time of the hydrolyzed flours were not significantly different (p>0.05). The morphology of native flour was smooth without observable pores and polygonal with sharp angles and edges. However, after hydrolysis, granules with a slightly rough and porous surface were observed and a rough and porous surface was increased with increasing hydrolyzed time. The X-ray diffraction patterns of native flour showed A-type configuration, which hydrolyzed flour showed almost 0% crystallinity indicated that both amorphous and crystalline structures of starch were simultaneously hydrolyzed by α-amylase. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=%CE%B1-Amylase" title="α-Amylase">α-Amylase</a>, <a href="https://publications.waset.org/abstracts/search?q=enzymatic%20hydrolysis" title=" enzymatic hydrolysis"> enzymatic hydrolysis</a>, <a href="https://publications.waset.org/abstracts/search?q=pasting%20properties" title=" pasting properties"> pasting properties</a>, <a href="https://publications.waset.org/abstracts/search?q=resistant%20starch" title=" resistant starch"> resistant starch</a> </p> <a href="https://publications.waset.org/abstracts/57645/physical-properties-and-resistant-starch-content-of-rice-flour-residues-hydrolyzed-by-a-amylase" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/57645.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">219</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">377</span> Effect of Sprouting Period of Proximate Composition, Functional Properties and Mineral Content on Malted Sorghum Flour</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Adebola%20Ajayi">Adebola Ajayi</a>, <a href="https://publications.waset.org/abstracts/search?q=Olakunle%20M.%20Makanjuola"> Olakunle M. Makanjuola</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Effect of sprouting period on proximate, functional and mineral properties of malted sorghum flour was evaluated. The study was carried out to determine the proximate, functional and mineral properties of sprouting period on malted sorghum flour produced. The malted sorghum flour was obtained by sorting, weighing, washing, steeping, draining, germination, drying, dry milling, sieving. Malted sorghum flour was evaluated for proximate composition, functional properties and mineral contents. Moisture, protein, fat content, crude fiber, ash contents and carbohydrate of 24 and 48 hours, were in the range of 10.50-11.0, 11.17-11.17, 1.50-4.00, 2.50-1.50, 1.50-1.54 and 73.15-70.79% respectively. Bulk density ranged between 0.64 and 0.59g/ml, water and oil absorption capacities ranged between 139.3 and 150.0 and 217.3 and 222.7g/g respectively. Calcium, Magnesium, Zinc, Iron and Manganese were also range of 12.5, 59.3-60.0, 3.22-3.25, 3.80-3.90 and 3.22-3.25 mg/100g respectively. The results indicate that the germination of red sorghum resulted in the enhancement of the nutritional quality and its functional properties. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=sprouting" title="sprouting">sprouting</a>, <a href="https://publications.waset.org/abstracts/search?q=sorghum" title=" sorghum"> sorghum</a>, <a href="https://publications.waset.org/abstracts/search?q=malted%20sorghum%20flour" title=" malted sorghum flour"> malted sorghum flour</a>, <a href="https://publications.waset.org/abstracts/search?q=cabinet%20dryer" title=" cabinet dryer"> cabinet dryer</a> </p> <a href="https://publications.waset.org/abstracts/77941/effect-of-sprouting-period-of-proximate-composition-functional-properties-and-mineral-content-on-malted-sorghum-flour" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/77941.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">208</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">376</span> Effect of Different Flours on the Physical and Sensorial Characteristics of Meatballs</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Elif%20Aykin%20Dincer">Elif Aykin Dincer</a>, <a href="https://publications.waset.org/abstracts/search?q=Ozlem%20Kilic"> Ozlem Kilic</a>, <a href="https://publications.waset.org/abstracts/search?q=Busra%20F.%20Bilgic"> Busra F. Bilgic</a>, <a href="https://publications.waset.org/abstracts/search?q=Mustafa%20Erbas"> Mustafa Erbas</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Stale breads and rusk flour are used traditionally in meatballs produced in Turkey as a structure enhancer. This study researches the possibilities of using retrograded wheat flour in the meatball production and compares the physical and sensorial characteristics of these meatballs with stale bread (traditional) and rusk (commercial) used meatballs. The cooking loss of meatballs produced with using retrograded flour was similar to that of commercial meatballs. These meatballs have an advantage with respect to cooking loss compared to traditional meatballs. Doses of retrograded flour from 5% to 20% led to a significant decrease in cooking loss, from 21.95% to 6.19%, and in the diameter of meatballs, from 18.60% to 12.74%, but to an increase in the thickness of meatballs, from 28.82% to 41.39%, respectively, compared to the control (0%). The springiness of the traditional meatballs was significantly higher than that of the other meatballs. This might have been due to the bread crumbs having a naturally springy structure. Moreover, the addition of retrograded flour in the meatballs significantly (P<0.05) affected the hardness, springiness and cohesiveness of the meatballs with respect to textural properties. In conclusion, it is considered that the use of 10% retrograded flour is ideal to improve the sensorial values of meatballs and the properties of their structure. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cooking%20loss" title="cooking loss">cooking loss</a>, <a href="https://publications.waset.org/abstracts/search?q=flour" title=" flour"> flour</a>, <a href="https://publications.waset.org/abstracts/search?q=hardness" title=" hardness"> hardness</a>, <a href="https://publications.waset.org/abstracts/search?q=meatball" title=" meatball"> meatball</a>, <a href="https://publications.waset.org/abstracts/search?q=sensorial%20characteristics" title=" sensorial characteristics"> sensorial characteristics</a> </p> <a href="https://publications.waset.org/abstracts/66898/effect-of-different-flours-on-the-physical-and-sensorial-characteristics-of-meatballs" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/66898.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">292</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">375</span> Characteristics of Sorghum (Sorghum bicolor L. Moench) Flour on the Soaking Time of Peeled Grains and Particle Size Treatment</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sri%20Satya%20Antarlina">Sri Satya Antarlina</a>, <a href="https://publications.waset.org/abstracts/search?q=Elok%20Zubaidah"> Elok Zubaidah</a>, <a href="https://publications.waset.org/abstracts/search?q=Teti%20Istiana"> Teti Istiana</a>, <a href="https://publications.waset.org/abstracts/search?q=Harijono"> Harijono</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Sorghum bicolor (Sorghum bicolor L. Moench) has the potential as a flour for gluten-free food products. Sorghum flour production needs grain soaking treatment. Soaking can reduce the tannin content which is an anti-nutrient, so it can increase the protein digestibility. Fine particle size decreases the yield of flour, so it is necessary to study various particle sizes to increase the yield. This study aims to determine the characteristics of sorghum flour in the treatment of soaking peeled grain and particle size. The material of white sorghum varieties KD-4 from farmers in East Java, Indonesia. Factorial randomized factorial design (two factors), repeated three times, factor I were the time of grain soaking (five levels) that were 0, 12, 24, 36, and 48 hours, factor II was the size of the starch particles sifted with a fineness level of 40, 60, 80, and 100 mesh. The method of making sorghum flour is grain peeling, soaking peeled grain, drying using the oven at 60ᵒC, milling, and sieving. Physico-chemical analysis of sorghum flour. The results show that there is an interaction between soaking time of grain with the size of sorghum flour particles. Interaction in yield of flour, L* color (brightness level), whiteness index, paste properties, amylose content, protein content, bulk density, and protein digestibility. The method of making sorghum flour through the soaking of peeled grain and the difference in particle size has an important role in producing the physicochemical properties of the specific flour. Based on the characteristics of sorghum flour produced, it is determined the method of making sorghum flour through sorghum grain soaking for 24 hours, the particle size of flour 80 mesh. The sorghum flour with characteristic were 24.88% yield of flour, 88.60 color L* (brightness level), 69.95 whiteness index, 3615 Cp viscosity, 584.10 g/l of bulk density, 24.27% db protein digestibility, 90.02% db starch content, 23.4% db amylose content, 67.45% db amylopectin content, 0.22% db crude fiber content, 0.037% db tannin content, 5.30% db protein content, ash content 0.18% db, carbohydrate content 92.88 % db, and 1.94% db fat content. The sorghum flour is recommended for cookies products. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=characteristic" title="characteristic">characteristic</a>, <a href="https://publications.waset.org/abstracts/search?q=sorghum%20%28Sorghum%20bicolor%20L.%20Moench%29%20flour" title=" sorghum (Sorghum bicolor L. Moench) flour"> sorghum (Sorghum bicolor L. Moench) flour</a>, <a href="https://publications.waset.org/abstracts/search?q=grain%20soaking" title=" grain soaking"> grain soaking</a>, <a href="https://publications.waset.org/abstracts/search?q=particle%20size" title=" particle size"> particle size</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical%20properties" title=" physicochemical properties"> physicochemical properties</a> </p> <a href="https://publications.waset.org/abstracts/90255/characteristics-of-sorghum-sorghum-bicolor-l-moench-flour-on-the-soaking-time-of-peeled-grains-and-particle-size-treatment" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/90255.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">162</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">374</span> Chemical Characterization and Antioxidant Capacity of Flour From Two Soya Bean Cultivars (Glycine Max)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Meziani%20Samira">Meziani Samira</a>, <a href="https://publications.waset.org/abstracts/search?q=Menadi%20Noreddine"> Menadi Noreddine</a>, <a href="https://publications.waset.org/abstracts/search?q=Labga%20Lahouaria"> Labga Lahouaria</a>, <a href="https://publications.waset.org/abstracts/search?q=Chenni%20Fatima%20Zohra"> Chenni Fatima Zohra</a>, <a href="https://publications.waset.org/abstracts/search?q=Toumi%20Asma"> Toumi Asma</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A comparative study between two varieties of soya beans was carried out in this work. The method consists of studying and proceeding to prepare a by-product (Flour) from two varieties of soybeans, a Chinese variety imported and marketed in Algeria. The chemical composition of ash, protein and fat was determined in this study. The minerals, namely potassium and sodium, were measured by flame spectrophotometer. In addition, the estimation of the polyphenol content and evaluation of the antioxidant activity Ferric Reducing Antioxidant Power assay (FRAP) f the methanol extracts of the flours were also carried out. The result revealed that soy flour from two cultivars, on average, contained 8% moisture, more than 50% protein, 1.58-1.87g fat, and 0.28-0.30g of ash. A slight difference was found for contents of 489 mg/ml of K + and 20 mg/ml of NA +. In addition, the phenolic content of the methanolic extracts gives a value of almost 37 mg EAG / g for both cultivars of soy flour. The estimated Reductive Antioxidant Iron (FRAP) potency of soy flour might be related to its polyphenol richness, which is similar to the variety of China. The flour Soya varieties tested contained a significant amount of protein and phenolic compounds with good antioxidant properties. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=soye%20beans" title="soye beans">soye beans</a>, <a href="https://publications.waset.org/abstracts/search?q=soya%20flour" title=" soya flour"> soya flour</a>, <a href="https://publications.waset.org/abstracts/search?q=protein" title=" protein"> protein</a>, <a href="https://publications.waset.org/abstracts/search?q=total%20polyphenols" title=" total polyphenols"> total polyphenols</a> </p> <a href="https://publications.waset.org/abstracts/165335/chemical-characterization-and-antioxidant-capacity-of-flour-from-two-soya-bean-cultivars-glycine-max" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/165335.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">90</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">373</span> Effect of Fermentation Time on Some Functional Properties of Moringa (Moringa oleifera) Seed Flour</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ocheme%20B.%20Ocheme">Ocheme B. Ocheme</a>, <a href="https://publications.waset.org/abstracts/search?q=Omobolanle%20O.%20Oloyede"> Omobolanle O. Oloyede</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20James"> S. James</a>, <a href="https://publications.waset.org/abstracts/search?q=Eleojo%20V.%20Akpa"> Eleojo V. Akpa</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The effect of fermentation time on some functional properties of Moringa (Moringa oleifera) seed flour was examined. Fermentation, an effective processing method used to improve nutritional quality of plant foods, tends to affect the characteristics of food components and their behaviour in food systems just like other processing methods. Hence the need for this study. Moringa seeds were fermented naturally by soaking in potable water and allowing it to stand for 12, 24, 48 and 72 hours. At the end of fermentation, the seeds were oven dried at 600C for 12 hours and then milled into flour. Flour obtained from unfermented seeds served as control: hence a total of five flour samples. The functional properties were analyzed using standard methods. Fermentation significantly (p<0.05) increased the water holding capacity of Moringa seed flour from 0.86g/g - 2.31g/g. The highest value was observed after 48 hours of fermentation The same trend was observed for oil absorption capacity with values between 0.87 and 1.91g/g. Flour from unfermented Moringa seeds had a bulk density of 0.60g/cm3 which was significantly (p<0.05) higher than the bulk densities of flours from seeds fermented for 12, 24 and 48. Fermentation significantly (p<0.05) decreased the dispersibility of Moringa seed flours from 36% to 21, 24, 29 and 20% after 12, 24, 48 and 72 hours of fermentation respectively. The flours’ emulsifying capacities increased significantly (p<0.05) with increasing fermentation time with values between 50 – 68%. The flour obtained from seeds fermented for 12 hours had a significantly (p<0.05) higher foaming capacity of 16% while the flour obtained from seeds fermented for 0, 24 and 72 hours had the least foaming capacities of 9%. Flours from seeds fermented for 12 and 48 hours had better functional properties than flours from seeds fermented for 24 and 72 hours. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fermentation" title="fermentation">fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=flour" title=" flour"> flour</a>, <a href="https://publications.waset.org/abstracts/search?q=functional%20properties" title=" functional properties"> functional properties</a>, <a href="https://publications.waset.org/abstracts/search?q=Moringa" title=" Moringa"> Moringa</a> </p> <a href="https://publications.waset.org/abstracts/20328/effect-of-fermentation-time-on-some-functional-properties-of-moringa-moringa-oleifera-seed-flour" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/20328.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">688</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">372</span> Ratio of Omega-6/Omega-3 Fatty Acids in Spelt and Flaxseed Pasta</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jelena%20Filipovic">Jelena Filipovic</a>, <a href="https://publications.waset.org/abstracts/search?q=Milenko%20Kosutic"> Milenko Kosutic</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The dynamic way of life has the tendency to simplify and decrease preparing healthy, quick, cheap and safe meals. Spelt pasta is meeting most of these goals. Contrary to bread, pasta can be stored a long time without deterioration in flavour, odour and usability without losing quality. This paper deals with the chemical composition and content of fatty acids in flaxseed and spelt flour. Ratio of essential fatty acids ω-6/ω-3 is also analysed in spelt pasta and pasta with 0%, 10% and 20% flaxseed flour. Gas chromatography with mass spectrometry is used for carrying out a quantitative analysis of flaxseed flour, spelt flour and pasta liposoluble extracts. Flaxseed flour has a better fatty acid profile than spelt flour, with low levels of saturated fat (approximately 9g/100g), high concentration of linolenic acid (57g/100g) and lower content of linoleic acid (16g/100g), as well as superior ω-6/ω-3 ratio that is 1:4. Flaxseed flour in the share of 10% and 20% in spelt pasta positively contributes to the essential fatty acids daily intake recommended by nutritionists and the improvement of ω-6/ω-3 ratio (6,7:1 and 1:1.2). This paper points out that investigated pasta with flaxseed is a new product with improved functional properties due to high level of ω-3 fatty acids and it is acceptable for consumers in regard to sensory properties. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=flaxseed" title="flaxseed">flaxseed</a>, <a href="https://publications.waset.org/abstracts/search?q=spelt" title=" spelt"> spelt</a>, <a href="https://publications.waset.org/abstracts/search?q=fatty%20acids" title=" fatty acids"> fatty acids</a>, <a href="https://publications.waset.org/abstracts/search?q=%CF%89-3%2F%CF%89-6%20ratio" title=" ω-3/ω-6 ratio"> ω-3/ω-6 ratio</a>, <a href="https://publications.waset.org/abstracts/search?q=pasta" title=" pasta"> pasta</a> </p> <a href="https://publications.waset.org/abstracts/42864/ratio-of-omega-6omega-3-fatty-acids-in-spelt-and-flaxseed-pasta" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/42864.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">619</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">371</span> Biological Studies on Producing Samoli Bread Supplement with Irradiated Sunflower Flour by Gamma Rays</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Amal.%20N.%20Al-Kuraieef">Amal. N. Al-Kuraieef</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Smoli bread was made by supplementation sunflower flour which was prepared from sunflower (Dahr-EL-Haea) gray after hilling and milling, flour was irradiated by two doses (5 and 10 kGy). After that, the ratios of irradiated sunflower flour were 5 and 10%. All samples of samoli bread were examined for organoleptic and biological evaluation. Biological assay (PER, NPU, FE, DC and BV) was carried out on rats fed 5 and 10% irradiated and non-irradiated sunflower Samoli bread. Results obtained showed that, total lipids, cholesterol and triglycerides were reduced comparable, to that of casein. Also, figures of the biological evaluations were higher than those of the control samoli bread and improved its nutritive values. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=gamma%20rays" title="gamma rays">gamma rays</a>, <a href="https://publications.waset.org/abstracts/search?q=sunflower" title=" sunflower"> sunflower</a>, <a href="https://publications.waset.org/abstracts/search?q=samoli%20bread" title=" samoli bread"> samoli bread</a>, <a href="https://publications.waset.org/abstracts/search?q=cholesterol" title=" cholesterol"> cholesterol</a>, <a href="https://publications.waset.org/abstracts/search?q=lipids" title=" lipids"> lipids</a>, <a href="https://publications.waset.org/abstracts/search?q=triglycerides" title=" triglycerides"> triglycerides</a> </p> <a href="https://publications.waset.org/abstracts/120264/biological-studies-on-producing-samoli-bread-supplement-with-irradiated-sunflower-flour-by-gamma-rays" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/120264.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">161</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">370</span> Functional, Pasting and Colour Characteristics of OGI (A Fermented Maize Meal) as Affected by Stage of Moringa Seed Inclusion</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Olajide%20Emmanuel%20Adedeji">Olajide Emmanuel Adedeji</a>, <a href="https://publications.waset.org/abstracts/search?q=Olufunke%20O.%20Ezekiel"> Olufunke O. Ezekiel</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Moringa seed (20%) was incorporated into ogi (80%) at different stages in the flow line of ogi flour. Functional, pasting and L*a*b* colour characteristics of the samples were determined using standard methods. Loose and packed bulk densities ranged from 0.32 to 0.39 g/cm3 and 0.57 to 0.70 g/cm3 respectively. 100% ogi flour had the lowest values in both parameters. Water absorption and swelling capacities of the samples ranged from 0.89 to 1.80 ml/g and from 5.81 to 6.99 respectively. Pasting viscosity ranged from 870.33 RVU to 4660.67 RVU with the sample produced through the incorporation of full fat moringa seed flour during souring stage and 100% ogi flour having the least and highest values respectively. Stage of moringa seed inclusion also had effect on the trough, breakdown and final viscosity of the samples. The range of values obtained for these pasting parameters were 599.33-2940.00 RVU, 271.00-1720.67 RVU and 840.00-5451.67 RVU respectively. There was no significant difference (p≥ 0.05) in L*(a measure of whiteness) among the co fermented, blend of ogi and full fat moringa flours, blend of ogi and defatted moringa flour and 100% ogi flour samples. Low values were recorded for these samples in a* (measure of redness), b* (measure of yellowness) and colour intensity. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=stage%20of%20inclusion" title="stage of inclusion">stage of inclusion</a>, <a href="https://publications.waset.org/abstracts/search?q=functional%20property" title=" functional property"> functional property</a>, <a href="https://publications.waset.org/abstracts/search?q=ogi" title=" ogi"> ogi</a>, <a href="https://publications.waset.org/abstracts/search?q=moringa%20seed" title=" moringa seed"> moringa seed</a> </p> <a href="https://publications.waset.org/abstracts/26583/functional-pasting-and-colour-characteristics-of-ogi-a-fermented-maize-meal-as-affected-by-stage-of-moringa-seed-inclusion" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/26583.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">487</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">369</span> Product Development of Standard Multi-Layer Sweet (Khanom- Chan) Recipe to Healthy for Thai Dessert</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Tidarat%20Sanphom">Tidarat Sanphom</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Aim of this research is to development of Standard Layer pudding (Khanom-Chan) recipe to healthy Thai dessert. The objective are to study about standard recipe in multi-layer sweet. It was found that the appropriate recipe in multi-layer sweet, was consisted of rice starch 56 grams, tapioca starch 172 grams, arrowroot flour 98 grams, mung been-flour 16 grams, coconut milk 774 grams, fine sugar 374 grams, pandan leaf juice 47 grams and oil 5 grams.Then the researcher studied about the ratio of rice-berries flour to rice starch in multi-layer sweet at level of 30:70, 50:50, and only rice-berry flour 100 percentage. Result sensory evaluation, it was found the ratio of rice-berry flour to rice starch 30:70 had well score. The result of multi-layer sweet with rice-berry flour reduced sugar 20, 40 and 60 percentage found that 20 percentage had well score. Calculated total calories and calories from fat in Sweet layer cake with rice-berry flour reduced sugar 20 percentage had 250.04 kcal and 65.16 kcal. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=multi-layer%20sweet%20%28Khanom-Chan%29" title="multi-layer sweet (Khanom-Chan)">multi-layer sweet (Khanom-Chan)</a>, <a href="https://publications.waset.org/abstracts/search?q=rice-berry%20flour" title=" rice-berry flour"> rice-berry flour</a>, <a href="https://publications.waset.org/abstracts/search?q=leaf%20juice" title=" leaf juice"> leaf juice</a>, <a href="https://publications.waset.org/abstracts/search?q=desert" title=" desert"> desert</a> </p> <a href="https://publications.waset.org/abstracts/16506/product-development-of-standard-multi-layer-sweet-khanom-chan-recipe-to-healthy-for-thai-dessert" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/16506.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">433</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">368</span> Rheological and Thermomechanical Properties of Graphene/ABS/PP Nanocomposites</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Marianna%20I.%20Triantou">Marianna I. Triantou</a>, <a href="https://publications.waset.org/abstracts/search?q=Konstantina%20I.%20Stathi"> Konstantina I. Stathi</a>, <a href="https://publications.waset.org/abstracts/search?q=Petroula%20A.%20Tarantili"> Petroula A. Tarantili</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In the present study, the incorporation of graphene into blends of acrylonitrile-butadiene-styrene terpolymer with polypropylene (ABS/PP) was investigated focusing on the improvement of their thermomechanical characteristics and the effect on their rheological behavior. The blends were prepared by melt mixing in a twin-screw extruder and were characterized by measuring the MFI as well as by performing DSC, TGA and mechanical tests. The addition of graphene to ABS/PP blends tends to increase their melt viscosity, due to the confinement of polymer chains motion. Also, graphene causes an increment of the crystallization temperature (Tc), especially in blends with higher PP content, because of the reduction of surface energy of PP nucleation, which is a consequence of the attachment of PP chains to the surface of graphene through the intermolecular CH-π interaction. Moreover, the above nanofiller improves the thermal stability of PP and increases the residue of thermal degradation at all the investigated compositions of blends, due to the thermal isolation effect and the mass transport barrier effect. Regarding the mechanical properties, the addition of graphene improves the elastic modulus, because of its intrinsic mechanical characteristics and its rigidity, and this effect is particularly strong in the case of pure PP. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=acrylonitrile-butadiene-styrene%20terpolymer" title="acrylonitrile-butadiene-styrene terpolymer">acrylonitrile-butadiene-styrene terpolymer</a>, <a href="https://publications.waset.org/abstracts/search?q=blends" title=" blends"> blends</a>, <a href="https://publications.waset.org/abstracts/search?q=graphene" title=" graphene"> graphene</a>, <a href="https://publications.waset.org/abstracts/search?q=polypropylene" title=" polypropylene"> polypropylene</a> </p> <a href="https://publications.waset.org/abstracts/9228/rheological-and-thermomechanical-properties-of-grapheneabspp-nanocomposites" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/9228.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">369</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">367</span> Utilization of Jackfruit Seed Flour (Artocarpus heterophyllus L.) as a Food Additive</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=C.%20S.%20D.%20S.%20Maduwage">C. S. D. S. Maduwage</a>, <a href="https://publications.waset.org/abstracts/search?q=P.%20W.%20Jeewanthi"> P. W. Jeewanthi</a>, <a href="https://publications.waset.org/abstracts/search?q=W.%20A.%20J.%20P.%20Wijesinghe"> W. A. J. P. Wijesinghe</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study investigated the use of Jackfruit Seed Flour (JSF) as a thickening agent in tomato sauce production. Lye peeled mature jackfruit seeds were used to obtain JSF. Flour was packed in laminated bags and stored for further studies. Three batches of tomato sauce samples were prepared according to the Sri Lankan Standards for tomato sauce by adding JSF, corn flour and without any thickening agent. Samples were stored at room temperature for 8 weeks in glass bottles. The physicochemical properties such as pH, total soluble solids, titratable acidity, and water activity were measured during the storage period. Microbial analysis and sensory evaluation were done to determine the quality of tomato sauce. JSF showed the role of a thickening agent in tomato sauce with lowest serum separation and highest viscosity during the storage period. This study concludes that JSF can be successfully used as a thickening agent in food industry. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jackfruit%20seed%20flour" title="Jackfruit seed flour">Jackfruit seed flour</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20additive" title=" food additive"> food additive</a>, <a href="https://publications.waset.org/abstracts/search?q=thickening%20agent" title=" thickening agent"> thickening agent</a>, <a href="https://publications.waset.org/abstracts/search?q=tomato%20sauce" title=" tomato sauce"> tomato sauce</a> </p> <a href="https://publications.waset.org/abstracts/105872/utilization-of-jackfruit-seed-flour-artocarpus-heterophyllus-l-as-a-food-additive" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/105872.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">310</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">366</span> Physical, Textural and Sensory Properties of Noodles Supplemented with Tilapia Bone Flour (Tilapia nilotica)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Supatchalee%20Sirichokworrakit">Supatchalee Sirichokworrakit </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fishbone of Nile tilapia (Tilapia nilotica), waste from the frozen Nile tilapia fillet factory, is one of calcium sources. In order to increase fish bone powder value, this study aimed to investigate the effect of tilapia bone flour (TBF) addition (5, 10, 15% by flour weight) on cooking quality, texture and sensory attributes of noodles. The results indicated that tensile strength, color value (a*) and water absorption of noodles significantly decreased (p≤0.05) as the levels of TBF increased from 0-15%. While cooking loss, cooking time and color values (L* and b*) of noodles significantly increased (p≤0.05). Sensory evaluation indicated that noodles with 5% TBF received the highest overall acceptability score. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=tilapia%20bone%20flour" title="tilapia bone flour">tilapia bone flour</a>, <a href="https://publications.waset.org/abstracts/search?q=noodles" title=" noodles"> noodles</a>, <a href="https://publications.waset.org/abstracts/search?q=cooking%20quality" title=" cooking quality"> cooking quality</a>, <a href="https://publications.waset.org/abstracts/search?q=calcium" title=" calcium "> calcium </a> </p> <a href="https://publications.waset.org/abstracts/9991/physical-textural-and-sensory-properties-of-noodles-supplemented-with-tilapia-bone-flour-tilapia-nilotica" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/9991.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">403</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">365</span> Ergonomic Assessment of Workplace Environment of Flour Mill Workers</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jayshree%20P.%20Zend">Jayshree P. Zend</a>, <a href="https://publications.waset.org/abstracts/search?q=Ashatai%20B.%20Pawar"> Ashatai B. Pawar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The study was carried out in Parbhani district of Maharashtra state, India with the objectives to study environmental problems faced by flour mill workers, prevalence of work-related health hazards and the physiological cost of workers while performing work in flour mill in traditional method as well as improved method. The use of flour presser, dust controlling bag and noise and dust controlling mask developed by AICRP College of Home Science, VNMKV, Parbhani was considered as an improved method. This investigation consisted survey and experiment which was conducted in the respective locations of flour mills. Healthy, non-smoking 30 flour mill workers ranged between the age group of 20-50 yrs comprising 16 female and 14 male working at flour mill for 4-8 hrs/ day and 6 days/ week and had minimum five years experience of work in flour mill were selected for the study. Pulmonary function test of flour mill workers was carried out by trained technician at Dr. ShankarraoChavan Government Medical College, Nanded by using Electronic Spirometer. The data regarding heart rate (resting, working and recovery), energy expenditure, musculoskeletal problems and occupational health hazards and accidents were recorded by using pretested questionnaire. Scientific equipment used in the experiment were polar sport test heart rate monitor, Hygrometer, Goniometer, Dialed Thermometer, Sound Level Meter, Lux Meter, Ambient Air Sampler and Air Quality Monitor. The collected data were subjected to appropriate statistical analysis such as 't' test and correlation coefficient test. Results indicated that improved method i.e. use of noise and dust controlling mask, flour presser and dust controlling bag were effective in reducing physiological cost of work of flour mill workers. Lung function test of flour mill workers showed decreased values of all parameters, hence the results of present study support paying attention to use of personal protective noise and dust controlling mask by flour mill workers and also to the working conditions in flour mill especially ventilation and illumination level needs to be enhanced in flour mill. The study also emphasizes the need to develop some mechanism for lifting load of grains and unloading in the hopper. It is also suggested that the flour mill workers should use flour presser suitable to their height to avoid frequent bending and should use dust controlling bag to flour outlet of machine to reduce inhalable flour dust level in the flour mill. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=physiological%20cost" title="physiological cost">physiological cost</a>, <a href="https://publications.waset.org/abstracts/search?q=energy%20expenditure" title=" energy expenditure"> energy expenditure</a>, <a href="https://publications.waset.org/abstracts/search?q=musculoskeletal%20problems" title=" musculoskeletal problems"> musculoskeletal problems</a> </p> <a href="https://publications.waset.org/abstracts/12492/ergonomic-assessment-of-workplace-environment-of-flour-mill-workers" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/12492.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">402</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">364</span> Improvement of Mechanical Properties of Recycled High-Density and Low-Density Polyethylene Blends through Extrusion, Reinforcement, and Compatibilization Approaches</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=H.%20Kharmoudi">H. Kharmoudi</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Elkoun"> S. Elkoun</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Robert"> M. Robert</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20Diez"> C. Diez</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In the literature, the elaboration of polymer blends based on recycled HDPE and LDPE is challenging because of the non-miscibility. Ensuring the compatibility of blends is one of the challenges; this study will discuss the different methods to be adopted to assess the compatibility of polymer blends. The first one aims to act on the extrusion process while varying the speed, flow rate, and residence time. The second method has as its purpose the use of grafted anhydride maleic elastomer chains as a compatibilizer. The results of the formulations will be characterized by means of differential scanning calorimetric (DSC) as well as mechanical tensile and bending tests to assess whether pipes made from recycled polyethylene meet the standards. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=recycled%20HDPE" title="recycled HDPE">recycled HDPE</a>, <a href="https://publications.waset.org/abstracts/search?q=LDPE" title=" LDPE"> LDPE</a>, <a href="https://publications.waset.org/abstracts/search?q=compatibilizer" title=" compatibilizer"> compatibilizer</a>, <a href="https://publications.waset.org/abstracts/search?q=mechanical%20tests" title=" mechanical tests"> mechanical tests</a> </p> <a href="https://publications.waset.org/abstracts/143628/improvement-of-mechanical-properties-of-recycled-high-density-and-low-density-polyethylene-blends-through-extrusion-reinforcement-and-compatibilization-approaches" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/143628.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">193</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">363</span> Effects of Particle Sizes of Maize Flour on the Quality of Traditional Maize Snack, Kokoro</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Adebola%20Ajayi">Adebola Ajayi</a>, <a href="https://publications.waset.org/abstracts/search?q=Olakunle%20M.%20Makanjuola"> Olakunle M. Makanjuola</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The effects of particle sizes of maize flour on the quality of traditional maize snack (Kokoro) were investigated. Maize flour of different sieve mesh sizes of 1.00mm, 1.9 mm, 1.4 mm, 1.68 mm and 2.0 mm was used to produce Kokoro. The samples were analysed for protein, fat, moisture content, crude fibre, ash and sensory evaluation. The various mixture obtained were separately processed into snacks following essential traditional method of production. The result of the sensory evaluation showed that Kokoro of sample 546 using 1.0mm mesh sieve size was the most preferred and sample 513 using 2.00 was least preferred. The result revealed that the more the maize was well blended the more acceptable the product is to the consumer. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=particle%20sizes" title="particle sizes">particle sizes</a>, <a href="https://publications.waset.org/abstracts/search?q=maize%20flour" title=" maize flour"> maize flour</a>, <a href="https://publications.waset.org/abstracts/search?q=quality" title=" quality"> quality</a>, <a href="https://publications.waset.org/abstracts/search?q=Kokoro" title=" Kokoro"> Kokoro</a> </p> <a href="https://publications.waset.org/abstracts/79646/effects-of-particle-sizes-of-maize-flour-on-the-quality-of-traditional-maize-snack-kokoro" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/79646.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">197</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">362</span> Effect of Salt Forms and Concentrations on the Alveograph and Extensigraph Parameters of Rye Flour</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=P%C3%A9ter%20Sipos">Péter Sipos</a>, <a href="https://publications.waset.org/abstracts/search?q=Gerda%20Di%C3%B3si"> Gerda Diósi</a>, <a href="https://publications.waset.org/abstracts/search?q=Mariann%20M%C3%B3r%C3%A9"> Mariann Móré</a>, <a href="https://publications.waset.org/abstracts/search?q=Zs%C3%B3fia%20Szigeti"> Zsófia Szigeti</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Several medical research found that the sodium is one of the main risk factor of high blood pressure and reason for different cardiovascular diseases, while sodium chloride is one of the most ancient food additives. As people consume much more sodium chloride as the recommended value several salt reduction programs started worldwide in the last years. The cereal products are the main source of sodium, and the bakery products are one of the main targets of these programs. In this paper we have evaluated the effects of different concentrations of sodium chloride on the alveo graphical and extensi graphical parameters of rye flours to determine whether it has the same strengthening effect on the dough texture as it was found in the case of wheat flours and these effects were compared to the effects of other salt forms. We found that while the strength of rye flours are similar to the ones of wheat flour, rye flours are much less extensible. The effects of salt concentrations are less significant on the rheological properties of rye flour than on the wheat flour and there is no significant difference between the effects of different salts. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=alveograph" title="alveograph">alveograph</a>, <a href="https://publications.waset.org/abstracts/search?q=extensigraph" title=" extensigraph"> extensigraph</a>, <a href="https://publications.waset.org/abstracts/search?q=rye%20flour" title=" rye flour"> rye flour</a>, <a href="https://publications.waset.org/abstracts/search?q=salt" title=" salt"> salt</a> </p> <a href="https://publications.waset.org/abstracts/23490/effect-of-salt-forms-and-concentrations-on-the-alveograph-and-extensigraph-parameters-of-rye-flour" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/23490.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">490</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">361</span> Effects of Small Amount of Poly(D-Lactic Acid) on the Properties of Poly(L-Lactic Acid)/Microcrystalline Cellulose/Poly(D-Lactic Acid) Blends</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Md.%20Hafezur%20Rahaman">Md. Hafezur Rahaman</a>, <a href="https://publications.waset.org/abstracts/search?q=Md.%20Sagor%20Hosen"> Md. Sagor Hosen</a>, <a href="https://publications.waset.org/abstracts/search?q=Md.%20Abdul%20Gafur"> Md. Abdul Gafur</a>, <a href="https://publications.waset.org/abstracts/search?q=Rasel%20Habib"> Rasel Habib</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This research is a systematic study of effects of poly(D-lactic acid) (PDLA) on the properties of poly(L-lactic acid)(PLLA)/microcrystalline cellulose (MCC)/PDLA blends by stereo complex crystallization. Blends were prepared with constant percentage of (3 percent) MCC and different percentage of PDLA by solution casting methods. These blends were characterized by Fourier Transform Infrared Spectroscopy (FTIR) for the confirmation of blends compatibility, Wide-Angle X-ray Scattering (WAXS) and scanning electron microscope (SEM) for the analysis of morphology, thermo-gravimetric analysis (TGA) and differential thermal analysis (DTA) for thermal properties measurement. FTIR Analysis results confirm no new characteristic absorption peaks appeared in the spectrum instead shifting of peaks due to hydrogen bonding help to have compatibility of blends component. Development of three new peaks from XRD analysis indicates strongly the formation of stereo complex crystallinity in the PLLA structure with the addition of PDLA. TGA and DTG results indicate that PDLA can improve the heat resistivity of the PLLA/MCC blends by increasing its degradation temperature. Comparison of DTA peaks also ensure developed thermal properties. Image of SEM shows the improvement of surface morphology. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=microcrystalline%20cellulose" title="microcrystalline cellulose">microcrystalline cellulose</a>, <a href="https://publications.waset.org/abstracts/search?q=poly%28l-lactic%20acid%29" title=" poly(l-lactic acid)"> poly(l-lactic acid)</a>, <a href="https://publications.waset.org/abstracts/search?q=stereocomplex%20crystallization" title=" stereocomplex crystallization"> stereocomplex crystallization</a>, <a href="https://publications.waset.org/abstracts/search?q=thermal%20stability" title=" thermal stability"> thermal stability</a> </p> <a href="https://publications.waset.org/abstracts/104855/effects-of-small-amount-of-polyd-lactic-acid-on-the-properties-of-polyl-lactic-acidmicrocrystalline-cellulosepolyd-lactic-acid-blends" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/104855.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">135</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">360</span> Authenticity of Lipid and Soluble Sugar Profiles of Various Oat Cultivars (Avena sativa)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Marijana%20M.%20A%C4%8Danski">Marijana M. Ačanski</a>, <a href="https://publications.waset.org/abstracts/search?q=Kristian%20A.%20Pastor"> Kristian A. Pastor</a>, <a href="https://publications.waset.org/abstracts/search?q=Djura%20N.%20Vuji%C4%87"> Djura N. Vujić</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The identification of lipid and soluble sugar components in flour samples of different cultivars belonging to common oat species (Avena sativa L.) was performed: spring oat, winter oat and hulless oat. Fatty acids were extracted from flour samples with n-hexane, and derivatized into volatile methyl esters, using TMSH (trimethylsulfonium hydroxide in methanol). Soluble sugars were then extracted from defatted and dried samples of oat flour with 96% ethanol, and further derivatized into corresponding TMS-oximes, using hydroxylamine hydrochloride solution and BSTFA (N,O-bis-(trimethylsilyl)-trifluoroacetamide). The hexane and ethanol extracts of each oat cultivar were analyzed using GC-MS system. Lipid and simple sugar compositions are very similar in all samples of investigated cultivars. Chemometric tool was applied to numeric values of automatically integrated surface areas of detected lipid and simple sugar components in their corresponding derivatized forms. Hierarchical cluster analysis shows a very high similarity between the investigated flour samples of oat cultivars, according to the fatty acid content (0.9955). Moderate similarity was observed according to the content of soluble sugars (0.50). These preliminary results support the idea of establishing methods for oat flour authentication, and provide the means for distinguishing oat flour samples, regardless of the variety, from flour samples made of other cereal species, just by lipid and simple sugar profile analysis. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=oat%20cultivars" title="oat cultivars">oat cultivars</a>, <a href="https://publications.waset.org/abstracts/search?q=lipid%20composition" title=" lipid composition"> lipid composition</a>, <a href="https://publications.waset.org/abstracts/search?q=soluble%20sugar%20composition" title=" soluble sugar composition"> soluble sugar composition</a>, <a href="https://publications.waset.org/abstracts/search?q=GC-MS" title=" GC-MS"> GC-MS</a>, <a href="https://publications.waset.org/abstracts/search?q=chemometrics" title=" chemometrics"> chemometrics</a>, <a href="https://publications.waset.org/abstracts/search?q=authentication" title=" authentication"> authentication</a> </p> <a href="https://publications.waset.org/abstracts/41530/authenticity-of-lipid-and-soluble-sugar-profiles-of-various-oat-cultivars-avena-sativa" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/41530.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">295</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">359</span> Effect of Packaging Treatment and Storage Condition on Stability of Low Fat Chicken Burger</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mohamed%20Ahmed%20Kenawi%20Abdallah">Mohamed Ahmed Kenawi Abdallah</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Chemical composition, cooking loss, shrinkage value, texture coefficient indices, Feder value, microbial examination, and sensory evaluation were done in order to examine the effect of adding 15% germinated quinoa seeds flour as extender to chicken wings meat to produce low fat chicken burger, packaged in two different packing materials and stored frozen for nine months. The data indicated reduction in the moisture content, crude either extract, and increase in the ash content, pH value, and total acidity for the samples extended by quinoa flour compared with the control one. The data showed that the extended samples with quinoa flour had the lowest values of TBA, cooking loss, and shrinkage value compared with the control ones. The data also revealed that, the sample contained quinoa flour had total bacterial count and psychrophilic bacterial count lower than the control sample. In addition, it has higher evaluation values for overall acceptability than the control one. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chicken%20wings" title="chicken wings">chicken wings</a>, <a href="https://publications.waset.org/abstracts/search?q=low%20fat%20chicken%20burger" title=" low fat chicken burger"> low fat chicken burger</a>, <a href="https://publications.waset.org/abstracts/search?q=quinoa%20flour" title=" quinoa flour"> quinoa flour</a>, <a href="https://publications.waset.org/abstracts/search?q=vacuum%20packaging." title=" vacuum packaging."> vacuum packaging.</a> </p> <a href="https://publications.waset.org/abstracts/154828/effect-of-packaging-treatment-and-storage-condition-on-stability-of-low-fat-chicken-burger" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/154828.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">102</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">358</span> Utilizing Bario Rice, a Natural Red-Pigmented Rice from Sarawak, Malaysia, in the Development of Gluten-Free Bread</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Macdalyna%20Esther%20Ronie">Macdalyna Esther Ronie</a>, <a href="https://publications.waset.org/abstracts/search?q=Hasmadi%20Mamat"> Hasmadi Mamat</a>, <a href="https://publications.waset.org/abstracts/search?q=Ahmad%20Hazim%20Abdul%20Aziz"> Ahmad Hazim Abdul Aziz</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohamad%20Khairi%20Zainol"> Mohamad Khairi Zainol</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Current trends in gluten-free food development are increasingly leaning towards the utilization of pigmented rice flour, with a particular focus on Bario Merah Sederhana (BMS), a red-pigmented rice native to Sarawak, Malaysia. This study delves into the evaluation of the nutritional, textural, and sensory attributes of gluten-free rice bread produced from a blend of BMS rice flour and potato starch. The resulting samples are denoted as F1 (100% BMS rice flour), F2 (90% BMS rice flour and 10% potato starch), F3 (80% BMS rice flour and 20% potato starch), and F4 (70% BMS rice flour and 30% potato starch). Comparatively, these gluten-free rice bread formulations exhibit higher levels of ash and crude fiber, along with lower carbohydrate content when juxtaposed with conventional wheat bread. Notably, the crude protein content of the rice bread diminishes significantly (p<0.05) as the proportion of rice flour decreases, primarily due to the higher protein content found in wheat flour. The crumb of the rice bread appears darker owing to the red pigment in the rice flour, while the crust is lighter than that of the control sample, possibly attributable to a reduced Maillard reaction. Among the various rice bread formulations, F4 stands out with the least dough and bread hardness, accompanied by the highest levels of stickiness and springiness in both dough and bread, respectively. In sensory evaluations, wheat bread garners the highest rating (p<0.05). However, within the realm of rice breads, F4 emerges as a viable and acceptable formulation, as indicated by its commendable scores in color (7.03), flavor (5.73), texture (6.03), and overall acceptability (6.18). These findings underscore the potential of BMS in the creation of gluten-free rice breads, with the formulation consisting of 70% rice flour and 30% potato starch emerging as a well-received and suitable option. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=gluten-free%20bread" title="gluten-free bread">gluten-free bread</a>, <a href="https://publications.waset.org/abstracts/search?q=bario%20rice" title=" bario rice"> bario rice</a>, <a href="https://publications.waset.org/abstracts/search?q=proximate%20composition" title=" proximate composition"> proximate composition</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20evaluation" title=" sensory evaluation"> sensory evaluation</a> </p> <a href="https://publications.waset.org/abstracts/172723/utilizing-bario-rice-a-natural-red-pigmented-rice-from-sarawak-malaysia-in-the-development-of-gluten-free-bread" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/172723.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">242</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">357</span> Poly(Butadiene-co-Acrylonitrile)-Polyaniline Dodecylbenzenesulfonate [NBR-PAni.DBSA] Blends for Corrosion Inhibition of Carbon Steel</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kok-Chong%20Yong">Kok-Chong Yong</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Poly(butadiene-co-acrylonitrile)-polyaniline Dodecylbenzenesulfonate [NBR-PAni.DBSA] blends with useful electrical conductivity (up to 0.1 S/cm) were prepared and their corrosion inhibiting behaviours for carbon steel were successfully assessed for the first time. The level of compatibility between NBR and PAni.DBSA was enhanced through the introduction of 1.0 wt % hydroquinone. As found from both total immersion and electrochemical corrosion tests, NBR-PAni.DBSA blends with 10.0-30.0 wt% of PAni.DBSA content exhibited the best corrosion inhibiting behaviour for carbon steel, either in acid or artificial brine environment. On the other hand, blends consisting of very low and very high PAni.DBSA contents (i.e. ≤ 5.0 wt % and ≥ 40.0 wt %) showed significantly poorer corrosion inhibiting behaviour for carbon steel. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=conductive%20rubber" title="conductive rubber">conductive rubber</a>, <a href="https://publications.waset.org/abstracts/search?q=nitrile%20rubber" title=" nitrile rubber"> nitrile rubber</a>, <a href="https://publications.waset.org/abstracts/search?q=polyaniline" title=" polyaniline"> polyaniline</a>, <a href="https://publications.waset.org/abstracts/search?q=carbon%20steel" title=" carbon steel"> carbon steel</a>, <a href="https://publications.waset.org/abstracts/search?q=corrosion%20inhibition" title=" corrosion inhibition"> corrosion inhibition</a> </p> <a href="https://publications.waset.org/abstracts/11326/polybutadiene-co-acrylonitrile-polyaniline-dodecylbenzenesulfonate-nbr-panidbsa-blends-for-corrosion-inhibition-of-carbon-steel" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/11326.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">461</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">356</span> Utilization of Soymilk Residue for Wheat Flour Substitution in Gyoza skin</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Naruemon%20Prapasuwannakul">Naruemon Prapasuwannakul</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Soy milk residue is obtained as a byproduct from soy milk and tofu production with little economic value. It contains high protein and fiber as well as various minerals and phyto-chemical compounds. The objective of this research was to substitute soy milk residue for wheat flour in gyoza skin in order to enhance value of soy milk residue and increase protein and fiber content of gyoza skin. Wheat flour was replaced with soy milk residue from 0 to 40%. The soy milk residue prepared in this research contains 26.92% protein, 3.58% fiber, 2.88% lipid, 6.29% ash and 60.33% carbohydrate. The results showed that increasing soy milk residue decreased lightness (L*value), tensile strength and sensory attributes but increased redness (a*), yellowness (b*), protein and fiber contents of product. The result also showed that the gyoza skin substituted with 30% soy milk residue was the most acceptable (p≤0.05) and its protein and fiber content increased up to 45 % and 867 % respectively. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Gyoza%20skin" title="Gyoza skin">Gyoza skin</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory" title=" sensory"> sensory</a>, <a href="https://publications.waset.org/abstracts/search?q=soymilk%20residue" title=" soymilk residue"> soymilk residue</a>, <a href="https://publications.waset.org/abstracts/search?q=wheat%20flour" title=" wheat flour"> wheat flour</a> </p> <a href="https://publications.waset.org/abstracts/1611/utilization-of-soymilk-residue-for-wheat-flour-substitution-in-gyoza-skin" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/1611.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">402</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">355</span> Development and Compositional Analysis of Functional Bread and Biscuit from Soybean, Peas and Rice Flour</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jean%20Paul%20Hategekimana">Jean Paul Hategekimana</a>, <a href="https://publications.waset.org/abstracts/search?q=Bampire%20Claudine"> Bampire Claudine</a>, <a href="https://publications.waset.org/abstracts/search?q=Niyonsenga%20Nadia"> Niyonsenga Nadia</a>, <a href="https://publications.waset.org/abstracts/search?q=Irakoze%20Josiane"> Irakoze Josiane</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Peas, soybeans and rice are crops which are grown in Rwanda and are available in rural and urban local markets and they give contribution in reduction of health problems especially in fighting malnutrition and food insecurity in Rwanda. Several research activities have been conducted on how cereals flour can be mixed with legumes flour for developing baked products which are rich in protein, fiber, minerals as they are found in legumes. However, such activity was not yet well studied in Rwanda. The aim of the present study was to develop bread and biscuit products from peas, soybeans and rice as functional ingredients combined with wheat flour and then analyze the nutritional content and consumer acceptability of new developed products. The malnutrition problem can be reduced by producing bread and biscuits which are rich in protein and are very accessible for every individual. The processing of bread and biscuit were made by taking peas flour, soybeans flour and rice flour mixed with wheat flour and other ingredients then a dough was made followed by baking. For bread, two kind of products were processed, for each product one control and three experimental samples in different three ratios of peas and rice were prepared. These ratios were 95:5, 90:10 and 80:20 for bread from peas and 85:5:10, 80:10:10 and 70:10:20 for bread from peas and rice. For biscuit, two kind of products were also processed, for each product one control sample and three experimental samples in three different ratios were prepared. These ratios are 90:5:5,80:10:10 and 70:10:20 for biscuit from peas and rice and 90:5:5,80:10:10 and 70:10:20 for biscuit from soybean and rice. All samples including the control sample were analyzed for the consumer acceptability (sensory attributes) and nutritional composition. For sensory analysis, bread from of peas and rice flour with wheat flour at ratio 85:5:10 and bread from peas only as functional ingredient with wheat flour at ratio 95:5 and biscuits made from a of soybeans and rice at a ratio 90:5:5 and biscuit made from peas and rice at ratio 90:5:5 were most acceptable compared to control sample and other samples in different ratio. The moisture, protein, fat, fiber and minerals (Sodium and iron.) content were analyzed where bread from peas in all ratios was found to be rich in protein and fiber compare to control sample and biscuit from soybean and rice in all ratios was found to be rich in protein and fiber compare to control sample. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bakery%20products" title="bakery products">bakery products</a>, <a href="https://publications.waset.org/abstracts/search?q=peas%20and%20rice%20flour" title=" peas and rice flour"> peas and rice flour</a>, <a href="https://publications.waset.org/abstracts/search?q=wheat%20flour" title=" wheat flour"> wheat flour</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20evaluation" title=" sensory evaluation"> sensory evaluation</a>, <a href="https://publications.waset.org/abstracts/search?q=proximate%20composition" title=" proximate composition"> proximate composition</a> </p> <a href="https://publications.waset.org/abstracts/184609/development-and-compositional-analysis-of-functional-bread-and-biscuit-from-soybean-peas-and-rice-flour" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/184609.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">64</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">354</span> Effects of Cerium Oxide Nanoparticle Addition in Diesel and Diesel-Biodiesel Blends on the Performance Characteristics of a CI Engine</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Abbas%20Ali%20Taghipoor%20Bafghi">Abbas Ali Taghipoor Bafghi</a>, <a href="https://publications.waset.org/abstracts/search?q=Hosein%20Bakhoda"> Hosein Bakhoda</a>, <a href="https://publications.waset.org/abstracts/search?q=Fateme%20Khodaei%20Chegeni"> Fateme Khodaei Chegeni</a> </p> <p class="card-text"><strong>Abstract:</strong></p> An experimental investigation is carried out to establish the performance characteristics of a compression ignition engine while using cerium oxide nano particles as additive in neat diesel and diesel-bio diesel blends. In the first phase of the experiments, stability of neat diesel and diesel-bio diesel fuel blends with the addition of cerium oxide nano particles are analyzed. After series of experiments, it is found that the blends subjected to high speed blending followed by ultrasonic bath stabilization improves the stability.In the second phase, performance characteristics are studied using the stable fuel blends in a single cylinder four stroke engine coupled with an electrical dynamo meter and a data acquisition system. The cerium oxide acts as an oxygen donating catalyst and provides oxygen for combustion. The activation energy of cerium oxide acts to burn off carbon deposits within the engine cylinder at the wall temperature and prevents the deposition of non-polar compounds on the cylinder wall results reduction in HC emissions. The tests revealed that cerium oxide nano particles can be used as additive in diesel and diesel-bio diesel blends to improve complete combustion of the fuel significantly. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=engine" title="engine">engine</a>, <a href="https://publications.waset.org/abstracts/search?q=cerium%20oxide" title=" cerium oxide"> cerium oxide</a>, <a href="https://publications.waset.org/abstracts/search?q=biodiesel" title=" biodiesel"> biodiesel</a>, <a href="https://publications.waset.org/abstracts/search?q=deposit" title=" deposit "> deposit </a> </p> <a href="https://publications.waset.org/abstracts/31736/effects-of-cerium-oxide-nanoparticle-addition-in-diesel-and-diesel-biodiesel-blends-on-the-performance-characteristics-of-a-ci-engine" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/31736.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">346</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">353</span> Bread-Making Properties of Rice Flour Dough Using Fatty Acid Salt</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=T.%20Hamaishi">T. Hamaishi</a>, <a href="https://publications.waset.org/abstracts/search?q=Y.%20Morinaga"> Y. Morinaga</a>, <a href="https://publications.waset.org/abstracts/search?q=H.%20Morita"> H. Morita</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Introduction: Rice consumption in Japan has decreased, and Japanese government has recommended use of rice flour in order to expand the consumption of rice. There are two major protein components present in flour, called gliadin and glutenin. Gluten forms when water is added to flour and is mixed. As mixing continues, glutenin interacts with gliadin to form viscoelastic matrix of gluten. Rice flour bread does not expand as much as wheat flour bread. Because rice flour is not included gluten, it cannot construct gluten network in the dough. In recent years, some food additives have been used for dough-improving agent in bread making, especially surfactants has effect in order to improve dough extensibility. Therefore, we focused to fatty acid salt which is one of anionic surfactants. Fatty acid salt is a salt consist of fatty acid and alkali, it is main components of soap. According to JECFA(FAO/WHO Joint Expert Committee on Food Additives), salts of Myristic(C14), Palmitic(C16) and Stearic(C18) could be used as food additive. They have been evaluated ADI was not specified. In this study, we investigated to improving bread-making properties of rice flour dough adding fatty acid salt. Materials and methods: The sample of fatty acid salt is myristic (C14) dissolved in KOH solution to a concentration of 350 mM and pH 10.5. Rice dough was consisted of 100 g of flour using rice flour and wheat gluten, 5 g of sugar, 1.7 g of salt, 1.7g of dry yeast, 80 mL of water and fatty acid salt. Mixing was performed for 500 times by using hand. The concentration of C14K in the dough was 10 % relative to flour weight. Amount of gluten in the dough was 20 %, 30 % relative to flour weight. Dough expansion ability test was performed to measure physical property of bread dough according to the methods of Baker’s Yeast by Japan Yeast Industry Association. In this test, 150 g of dough was filled from bottom of the cylinder and fermented at 30 °C，85 % humidity for 120 min on an incubator. The height of the expansion in the dough was measured and determined its expansion ability. Results and Conclusion: Expansion ability of rice dough with gluten content of 20 %, 30% showed 316 mL, 341 mL for 120 min. When C14K adding to the rice dough, dough expansion abilities were 314 mL, 368 mL for 120 min, there was no significant difference. Conventionally it has been known that the rice flour dough contain gluten of 20 %. The considerable improvement of dough expansion ability was achieved when added C14K to wheat flour. The experimental result shows that c14k adding to the rice dough with gluten content more than 20 % was not improving bread-making properties. In conclusion, rice bread made with gluten content more than 20 % without C14K has been suggested to contribute to the formation of the sufficient gluten network. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=expansion%20ability" title="expansion ability">expansion ability</a>, <a href="https://publications.waset.org/abstracts/search?q=fatty%20acid%20salt" title=" fatty acid salt"> fatty acid salt</a>, <a href="https://publications.waset.org/abstracts/search?q=gluten" title=" gluten"> gluten</a>, <a href="https://publications.waset.org/abstracts/search?q=rice%20flour%20dough" title=" rice flour dough"> rice flour dough</a> </p> <a href="https://publications.waset.org/abstracts/49382/bread-making-properties-of-rice-flour-dough-using-fatty-acid-salt" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/49382.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">244</span> </span> </div> </div> <ul class="pagination"> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=flour%20blends&page=1" rel="prev">&lsaquo;</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=flour%20blends&page=1">1</a></li> <li class="page-item active"><span class="page-link">2</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=flour%20blends&page=3">3</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=flour%20blends&page=4">4</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=flour%20blends&page=5">5</a></li> <li class="page-item"><a class="page-link" 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