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Effect of Peroxidase on the Physico-chemical, Rheological Properties of Whole Wheat Flour Dough, and Quality Attributes of Chapati and Its Health Benefits
Get PDFAdditives are added to wheat flour to improve the quality of its products. Enzymes are preferred as additives over chemical agents, as they are safe and natural. Few studies indicate that incorporation of peroxidase in wheat flour influences the bread quality, however, no report is available on its influence on whole wheat flour and on chapati quality and hence, a study has been carried out on the effect of peroxidase on the protein characteristics and rheological properties of whole wheat flour dough, chapati quality and its health benefits. In the present study, addition of peroxidase to whole wheat flour increased water absorption, dough stability and overall quality of chapatis. Peroxidase treatment increased the puffed height of chapatis by 0.6 cm. Increase in disulfide content resulted in increase of molecular weight of non-gluten proteins on peroxidase treatment of the dough. However, no significant difference was observed in protein digestibility of chapatis, while glycemic index of chapatis prepared from peroxidase treated dough was significantly lower compared to that of control chapatis. Thus, peroxidase treatment improved the quality of chapatis and also the health benefits
Towards Sustainable Food Packaging: A Study of Konjac Glucomannan and κ-Carrageenan Synergy
Get PDFThis study investigates the synergistic effect of konjac glucomannan (KGM) and k-carrageenan (k-CG) in developing sustainable food films. KGM and k-CG were dissolved at various ratios (20:80 to 80:20 KGM/k-CG ratio), casted, and dried. The resulting films were characterized by their mechanical properties, water vapor permeability, and water solubility. The results showed that the combination of KGM and k-CG resulted in a synergistic effect on the water solubility of the films, which decreased significantly compared to the individual components. The tensile strength increased significantly while the elongation at break decreased the more k-CG was added. An optimal point was found at a 60:40 ratio. The water vapor permeability of the films was also significantly higher compared to PVC film or k-CG film, indicating a lesser barrier property. X-ray diffraction investigation shows that films are amorphous (whereas pure kappa is crystallized), and no co-crystallization was observed based on the different KG/ k-CG ratios. Overall, this study demonstrates the potential of combining KGM and k-CG to develop sustainable food films with enhanced properties. Using natural polysaccharides in the food industry can contribute to developing eco-friendly and sustainable packaging solutions
Blotting Method to Determine Oil Content in Mustard Seeds: A Solution to Asymmetries in the Mustard Seed Economy
Get PDFDetermining oil content in mustard seeds is a time consuming and expensive process, often inaccessible to the common farmer. The proposed oil blot methodology has the potential to be used in low income, remote settings as a first estimate of the oil content in the mustard seed crop. Oil blots were formed by pressing oil out of the seed onto an adsorptive surface using a repeatable force from a vise grip. The area of the blots was an indicator of oil content. While the oil blot methodology would not replace industry standard methods such as Soxhlet extraction, it serves as an accessible, non-specialized method to provide a first-estimate result. This was proved using a Pearson Correlation test (r = 0.95) and t-statistic comparison. The positive significance values show a strong, positive linear correlation between oil content and blot areas. It was determined that the ideal tool for the oil blot methodology was a vise grip due to its repeatability, portability, and low bulk cost. The total cost of the kit was $0.90 with low recurring costs. The extreme simplicity, low capital, and operating cost, make the oil blotting method a valuable tool for small mustard seed producers for estimating the fair value of their crop, reducing their potential exploitation by middlemen
Evaluation of Mechanical Properties of Self-cured, Heat-cured, and Photosensitive 3D Printing Resins After the Addition of Silica Nanoparticles
Get PDFThis study evaluated investigate the addition of silica nanoparticles in autopolymerizable resin and into liquid resin for 3D printing and compare them with CAD-CAM blocks and thermopolymerizable resin, regarding flexural strength and surface roughness. Eight groups (n=12) were created according to the types of materials: autopolymerizable resin (G1-G4), photosensitive resin for 3D printing (G5-G6), PMMA block (G7) and thermopolymerizable resin (G8). Functionalized silica nanoparticles (0.5-1.5 wt%) were added in groups G2-G4 and G6. Mechanical flexural strength, surface roughness and morphological analysis were carried out to evaluate the properties of the samples. One-way ANOVA, followed by Tukey's post-hoc test, was used to evaluate the data. The average surface roughness was higher in group G7 and lower in the G8 group, with a statistical difference (p < 0.001). The G8 and G1-G4 showed no significant difference in surface roughness. The G5 and G6 presented surface roughness higher than that recommended by Borchers and Bollen (Ra=0.2 µm). The incorporation of nanoparticles into self-polymerizing acrylic resins negatively affected the mechanical properties of the material, reducing flexural strength. The G5 and G6 demonstrated the lowest flexural strength (p<0.001), presenting values lower than those recommended by ISO (σ >60 MPa) regardless of the incorporation or not of silica nanoparticles. The G7 presented the highest flexural strength value followed by the G8. Within the limits of this study, it may be concluded that the addition of silica nanoparticles did not improve the flexural strength the G6 and also affected negatively the mechanical properties of self-polymerizing acrylic resins
Wet Sliding Wear Investigation of Ni-Based Coating for Piston Cylinder
Get PDFThis paper presents the investigation of sliding wear of nickel-based coatings for piston cylinder application. Wear and friction between cylinder walls and pistons is a critical issue in industries like power generation, aerospace, and nuclear plants, contributing significantly to engine losses. NiCrBSiFeC has been coated on steel by high velocity oxy fuel thermal process and investigated on tribometer for sliding wear as per ASTM G99 standard. The design of experiments was done by considering normal load, speed and track diameter as variable with three level. The wear tracks are analyzed using electro discharge spectrum (EDS) analysis and scanning electron microscope (SEM) images. The specific Mass Wear Rate (MWR) and coefficient of frictions are compared for coated and uncoated conditions. The results indicated the significant improvement in the wear life for the coated sample with mild abrasive and delaminated wear mechanism
Approaches and Technologies for Preservation of Sugarcane juice: A Review
Get PDFEvery region of India has access to the cooling sweet soft drink known as sugarcane juice. It is an essential product on the world market since it has great health advantages. Sugarcane juice competes with other soft drinks in the market pushed by health-conscious consumers, and the sugarcane growers profit financially. To extend the shelf life of sugarcane juice, processing must be combined with the development of appropriate preservation methods. Researchers have looked into a variety of sugarcane juice preservation techniques, including chemical, thermal, and non-thermal techniques. Pasteurization is one of the many methods that are used for preserving sugarcane juice. Pasteurization, however, results in the loss of flavor, aroma, colour, taste, and vital nutrients. Non-thermal procedures, which can preserve the nutritional and sensory qualities of fresh juices, are now receiving more attention. This review article examines numerous preservation methods for sugarcane juice, analyses them, and suggests a course of action to assist determine the best method for doing so. Different criteria for different types of technologies are discussed with their advantages and drawbacks. Technologies which do not use chemical additives have also been discussed, while taking their industrial scalability and economical aspects under consideration. Prime focus is kept on developing a technology which is economical, industrially acceptable and greener for the environment
Lost-Phase and Short-Circuit Impacts on Electrical Network Managed by a Dual IPCs 30P15
Get PDFThis work evaluates the impact of short-circuit and the phase-lost in a particular transmission network located in south division in Cameroon (Central Africa). This network is precisely located between two towns called Songloulou and Logbaba (douala Town). The chosen network is modelled in Matlab Simulink software. Further, the network currents and voltages undergo non periodical distortions when short-circuit and phase lost come into play. Those distortions are deleted when dual controllers’ system is introduced and the network is stabilized. It appears that dual IPCs (interphase power controllers) present good results. However, the dual system which is a combination of two IPCs improves the network stability. The investigation of dual IPCs’ system uses the phase shift method
Thermal and Mechanical Properties of Polymeric Films Based on PLA / PBAT and Corn Starch and Babassu Mesocarp Starch by Flat Extrusion for Packaging
Get PDFThe influence of different amounts (1, 3 and 5%) of commercial corn starch and of babassu mesocarp starch on a (polylactic acid)/poly (butylene co-terephthalate adipate) (PLA/PBAT) based blend obtained by flat extrusion was ascertained. The thermal and mechanical properties were determined and the results obtained are independent of the type of starch employed but are dependent on its concentration, the nucleating effect of the different starches and on the mobility of the polymer chains that make up the blend. Thermogravimetric analysis indicated the presence of two defined stages of mass loss for all films under investigation. Tensile testing shows that films containing starch had similar behavior to that of PLA in the PLA/PBAT blend, presenting high values of tensile strength, elastic modulus and tensile strength and low values of strain at break. The results suggest that babassu mesocarp starch is viable alternatives to the production of packaging films
The Effect of Nonlocal on Poro-thermoelastic Solid with Dependent Properties on Refrence Temperature via the Three-phase-lag Model
No full textIn this work, a novel nonlocal model on a poro-thermoelastic solid with temperature-dependent properties is presented. To solve this problem, the thermo-elasticity theory with three-phase-lag model (3PHL) is proposed. The modulus of the elasticity is given as a linear function of the reference temperature. The analytical expressions of the displacement components, the stresses, and the temperature are obtained by normal mode analysis. The main physical fields are displayed graphically and theoretically discussed under the influence of the nonlocal parameter and temperature-dependent properties
The Impact of Processing Methods and Conditions on Nutritional Properties of Soybean-Based Tofu: A Review
Get PDFThe soybean seed is used for the preparation of protein rich tofu. Along with protein, it is also rich in many other nutrients including carbohydrate, crude fibre, carbohydrate, fat, minerals, and isoflavones. Antinutrients are also present in tofu, although the concentration is less that the raw grains. The nutrient content is affected by the tofu preparation method used starting from selection of suitable soybean seed, seed soaking, sprouting, soymilk production and coagulation using different types of natural and artificial coagulants. These procedures also affect the textural properties of the tofu and their shelf life