Clarkekock1357
Plantago ovata is a medicinal plant, rich in fibre. Its seed-husk (psyllium) is used to control constipation, obesity, diabetes and cholesterol levels etc. KP-457 solubility dmso In the presented study, it was incorporated into poultry meat formulations and the quality parameters of the cooked samples were tested.
Ground thigh meat from chicken was mixed with water and powdered Plantago ovata husk. The amount of water and husk ranged between 0-40% and 0-3%, respectively. The proximate composition of raw batters and cooked samples was tested. Production yields were calculated after cooking the samples in a water bath. Water activity, texture and colour parameters were analysed in the cooked samples.
Fat content was lower in the samples with higher water addition. Water activity was lower in the samples with psyllium, but increased in the case of the highest water addition. Production yields were the highest while hardness was the lowest in the sample with both 3% of Plantago ovata husk and 40% of water. Lightness decreased when psyllium was added while redness decreased with both psyllium and water addition.
The formulation with 40% of water and 3% of psyllium was chosen as the best, due to high production yields. Further tests should be conducted to test microbiological stability, shelf-life and consumer acceptance of products manufactured according to the abovementioned parameters.
The formulation with 40% of water and 3% of psyllium was chosen as the best, due to high production yields. Further tests should be conducted to test microbiological stability, shelf-life and consumer acceptance of products manufactured according to the abovementioned parameters.Herbs and spices have a prolonged history of use in culinary purposes, as preservatives and also as pharmaceuticals. Their characteristic flavour and aroma is mainly due to the volatiles accumulated within them. These compounds are very sensitive to different factors (e.g. high temperature, moisture or oxygen), therefore the methods used for preserving herbs and spices can influence not only their healing characteristics but also organoleptic properties and enjoyment value. During the drying process, the temperature of plant parts is increased, which results in the loss of essential oils. Among the artificial drying methods, lyophilization or freeze-drying helps to obtain dried products with good organoleptic properties, as this method uses a low temperature and a shorter processing time. In recent times, lyophilization has become an accepted method for preserving different herbs and spices as it has many advantages compared with other drying and preservation techniques. However, only relatively little and contradictory information is available in relation to the formation of essential oils during freeze-drying. This review aims to summarize the effects of lyophilization on the essential oil content and composition of herbs and spices.
One of the important processes in sugar production is massecuite boiling. The intensification of this process is possible by reducing the boiling time and thus improving the quality of the finished product. This study examines the methods of massecuite boiling by using different types of crystal formers powdered sugar, a standard factory suspension, and the crystal former "Ester K 01", as well as a comparison of their direct effects on the quality of the finished product.
All laboratory tests of crystal-forming agents were carried out using syrup taken from sugar factories. Laser diffractometry was used to determine the particle size (dispersion) of the crystalforming agents. Prepared syrup samples were used to obtain the massecuite, which was boiled in a laboratory vacuum evaporator in conditions maximally adapted to production. Sugar was obtained by separating the massecuite in a laboratory vacuum filtration. All the studies of qualitative and quantitative indicators of products and intermediates were pugar. The granulometric composition of sugar crystals obtained with different crystal formers was also compared in this research. The crystal former "Ester K 01" was studied in production and laboratory conditions, and the crystallizing agents' comparative characteristics were also given.
In conclusion, the usage of the crystallizing agent "Ester K 01" in the fully automated proces conditions for producing massecuite would be recommended by us. It will allow more uniform granulometric composition of sugar to be obtained.
In conclusion, the usage of the crystallizing agent "Ester K 01" in the fully automated proces conditions for producing massecuite would be recommended by us. It will allow more uniform granulometric composition of sugar to be obtained.
The addition of fatty acids and other molecules to culture media may intensify the production of biomolecules, such as monascus pigments, however, few studies of this have been developed. Thus, the objective of the present study was to investigate the effects of adding sodium octanoate to the culture medium, with a view to increasing the synthesis and production of the pigments produced by Monascus ruber CCT 3802 on solid and submerged cultivations.
Monacus ruber CCT 3802 was cultivated on solid and submerged media supplemented with different concentrations of sodium octanoate. The radial growth rate of the colonies was obtained from the declivity of the linear regression of the radius of the colonies as a function of cultivation time and the kinetics of submerged cultivations were performed. The filtrate obtained was submitted to scanning spectrophotometry at a range from 350 to 550 nm and the color parameters were determined by using the CIELAB color system. The data were submitted to a univariate analyions. The supplementation of the submerged cultures with sodium octanoate was responsible for an expressive production of pigments in just 48 hours, whereas 144 hours were necessary in the absence of sodium octanoate. These results are promising for increasing the productivity of pigment production, including possibilities for application on an industrial scale.
The addition of sodium octanoate exerted a significant influence on both microbial growth and pigment production in both solid and submerged cultivations. The supplementation of the submerged cultures with sodium octanoate was responsible for an expressive production of pigments in just 48 hours, whereas 144 hours were necessary in the absence of sodium octanoate. These results are promising for increasing the productivity of pigment production, including possibilities for application on an industrial scale.
