Fernando Ajala Spessoto, Nayane Tinno Fonteles, S. Pizato, Sergio Sebastian Vega-Herrera, Javier Sulivan Paredes-Mur, William Renzo Cortez-Vega
Beer is the most preferred alcoholic drink in Latin America. Craft-beer adds novel ingredients such as spices, cereals, fruits, or herbs. Purple corn ( Zea mays L.) growth in Andes Peruvian is used to made a typical non-alcoholic drink called “Chicha Morada”. Anthocyanins are responsible of purple coration and have healthy properties for humans acting like bioactive compounds. The current study determined anthocyanins monomeric content (TAC) and antioxidant activity of seeds purple corn, cob purple corn, and Chicha Morada beer by the pH-differential method and DPPH assay, respectively. The total anthocyanin content decreased in the order to cob, seeds, and beer. The antioxidant activities decreased in the order to cob, beer, and seeds. Chicha Morada beer remain have antioxidant activity and bioactive compounds that could affect health positively
{"title":"Determination of anthocyanins content and antioxidant activity from Chicha Morada beer made with purple corn (Zea mays L.)","authors":"Fernando Ajala Spessoto, Nayane Tinno Fonteles, S. Pizato, Sergio Sebastian Vega-Herrera, Javier Sulivan Paredes-Mur, William Renzo Cortez-Vega","doi":"10.18067/JBFS.V7I4.304","DOIUrl":"https://doi.org/10.18067/JBFS.V7I4.304","url":null,"abstract":"Beer is the most preferred alcoholic drink in Latin America. Craft-beer adds novel ingredients such as spices, cereals, fruits, or herbs. Purple corn ( Zea mays L.) growth in Andes Peruvian is used to made a typical non-alcoholic drink called “Chicha Morada”. Anthocyanins are responsible of purple coration and have healthy properties for humans acting like bioactive compounds. The current study determined anthocyanins monomeric content (TAC) and antioxidant activity of seeds purple corn, cob purple corn, and Chicha Morada beer by the pH-differential method and DPPH assay, respectively. The total anthocyanin content decreased in the order to cob, seeds, and beer. The antioxidant activities decreased in the order to cob, beer, and seeds. Chicha Morada beer remain have antioxidant activity and bioactive compounds that could affect health positively","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132419082","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-10-04DOI: 10.18067/JBFS.V7I4.290.G296
Larissa Urzêdo Rodrigues, T. Tavares, Alvaro José Gomes de Faria, M. Tomazi, R. Tavares, Ildon Rodrigues do Nascimento
A pungencia e um dos principais parâmetros que interfere na qualidade do bulbo da cebola, sendo controlada por fatores geneticos, ambiental e nutricional. Quando os fatores geneticos e ambientais sao adequados, o uso de fontes de enxofre pode promover a melhoria da qualidade do bulbo. O objetivo deste trabalho foi avaliar os efeitos da aplicacao do gesso agricola como fonte de enxofre nos componentes de producao e qualidade pos-colheita de duas cultivares de cebola sob condicao de ambiente umido com moderada deficiencia hidrica. O delineamento experimental foi em blocos casualizados com quatro repeticoes, em esquema fatorial 5x2. O primeiro fator representa cinco doses de enxofre (S-SO 4 2- ) (0, 50, 100, 150 e 200 kg ha -1 ) e o segundo fator por duas cultivares de cebola (Bella Vista e Bella Catarina). A fonte de enxofre utilizada foi o gesso agricola (15% S-SO 4 2 ). O aumento nas doses de enxofre proporcionou resultados positivos na massa dos bulbos, produtividade, acidez total e pungencia de ambas as cultivares de cebola. A maior produtividade foi de 24,5 t ha -1 obtida atraves da Bella Catarina com o uso de 200 kg SO 4 2- ha -1 . O gesso agricola como fonte de enxofre e uma alternativa promissora na producao e qualidade da cebola no Sul do Tocantins.
辛辣是影响洋葱球茎品质的主要参数之一，受遗传、环境和营养因素的控制。在遗传和环境因素适宜的情况下，利用硫源可促进球茎品质的改善。本研究的目的是评价农业石膏作为硫的来源对两个洋葱品种在潮湿环境和中度缺水条件下的生产成分和采后品质的影响。试验设计为随机区组，4个重复，5 × 2析因设计。第一个因子代表5个硫剂量(S- so4 2-)(0、50、100、150和200 kg hm - 2)，第二个因子代表两个洋葱品种(贝拉Vista和贝拉卡塔琳娜)。使用的硫源是石膏(15% S- so4 2)。硫剂量的增加对两种洋葱品种的鳞茎质量、产量、总酸度和辛辣度都有积极的影响。使用200 kg SO 4 2- ha -1时，贝拉卡塔琳娜的最高产量为24.5 t hm - 2。在托坎廷斯南部，石膏作为硫的来源和洋葱生产和质量的一个有前途的替代品。
{"title":"Efeito do enxofre na produção e qualidade de cebola cultivada no Sul do Tocantins","authors":"Larissa Urzêdo Rodrigues, T. Tavares, Alvaro José Gomes de Faria, M. Tomazi, R. Tavares, Ildon Rodrigues do Nascimento","doi":"10.18067/JBFS.V7I4.290.G296","DOIUrl":"https://doi.org/10.18067/JBFS.V7I4.290.G296","url":null,"abstract":"A pungencia e um dos principais parâmetros que interfere na qualidade do bulbo da cebola, sendo controlada por fatores geneticos, ambiental e nutricional. Quando os fatores geneticos e ambientais sao adequados, o uso de fontes de enxofre pode promover a melhoria da qualidade do bulbo. O objetivo deste trabalho foi avaliar os efeitos da aplicacao do gesso agricola como fonte de enxofre nos componentes de producao e qualidade pos-colheita de duas cultivares de cebola sob condicao de ambiente umido com moderada deficiencia hidrica. O delineamento experimental foi em blocos casualizados com quatro repeticoes, em esquema fatorial 5x2. O primeiro fator representa cinco doses de enxofre (S-SO 4 2- ) (0, 50, 100, 150 e 200 kg ha -1 ) e o segundo fator por duas cultivares de cebola (Bella Vista e Bella Catarina). A fonte de enxofre utilizada foi o gesso agricola (15% S-SO 4 2 ). O aumento nas doses de enxofre proporcionou resultados positivos na massa dos bulbos, produtividade, acidez total e pungencia de ambas as cultivares de cebola. A maior produtividade foi de 24,5 t ha -1 obtida atraves da Bella Catarina com o uso de 200 kg SO 4 2- ha -1 . O gesso agricola como fonte de enxofre e uma alternativa promissora na producao e qualidade da cebola no Sul do Tocantins.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114764267","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-10-04DOI: 10.18067/JBFS.V7I4.295.G295
Michele Jorge da Silva, P. C. D. O. Ribeiro, Ruane Alice da Silva, K. J. Silva, R. Schaffert, R. Parrella
The global demand for fuel from renewable sources has expanded rapidly in recent years and sweet sorghum is a crop with high potential for bioenergy production. This study aimed evaluate the performance of sweet sorghum hybrids belonging to the Embrapa Maize and Sorghum breeding program in different edaphoclimatic regions of Minas Gerais and to identify promising hybrids for bioenergy production, considering multiple traits of sweet sorghum. The study was conducted in two experimental areas of Embrapa Maize and Sorghum, in Sete Lagoas and Nova Porteirinha. A total of 36 sweet sorghum genotypes were evaluated, with 28 experimental hybrids and eight controls. The evaluated traits were: days from planting to flowering, plant height, fresh biomass yield, juice extraction, total soluble solids and tons of Brix per hectare. Analysis of variance, multiple comparison test, the Williams index of selection and the index suggested by Mulamba & Mock were performed. The results demonstrated the existence of genetic variability among the genotypes of sweet sorghum, demonstrating the possibility of selecting high-performance genotypes superior. The selection indexes employed were efficient in the selection of sweet sorghum hybrids with higher agroindustrial performance. It was possible to identify hybrids of sweet sorghum promising for bioenergy production.
{"title":"Multi-trait selection of sweet sorghum (Sorghum bicolor (L.) Moench) genotypes for bioenergy production","authors":"Michele Jorge da Silva, P. C. D. O. Ribeiro, Ruane Alice da Silva, K. J. Silva, R. Schaffert, R. Parrella","doi":"10.18067/JBFS.V7I4.295.G295","DOIUrl":"https://doi.org/10.18067/JBFS.V7I4.295.G295","url":null,"abstract":"The global demand for fuel from renewable sources has expanded rapidly in recent years and sweet sorghum is a crop with high potential for bioenergy production. This study aimed evaluate the performance of sweet sorghum hybrids belonging to the Embrapa Maize and Sorghum breeding program in different edaphoclimatic regions of Minas Gerais and to identify promising hybrids for bioenergy production, considering multiple traits of sweet sorghum. The study was conducted in two experimental areas of Embrapa Maize and Sorghum, in Sete Lagoas and Nova Porteirinha. A total of 36 sweet sorghum genotypes were evaluated, with 28 experimental hybrids and eight controls. The evaluated traits were: days from planting to flowering, plant height, fresh biomass yield, juice extraction, total soluble solids and tons of Brix per hectare. Analysis of variance, multiple comparison test, the Williams index of selection and the index suggested by Mulamba & Mock were performed. The results demonstrated the existence of genetic variability among the genotypes of sweet sorghum, demonstrating the possibility of selecting high-performance genotypes superior. The selection indexes employed were efficient in the selection of sweet sorghum hybrids with higher agroindustrial performance. It was possible to identify hybrids of sweet sorghum promising for bioenergy production.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116001821","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-10-04DOI: 10.18067/JBFS.V7I4.310.G301
R. D. S. Monteiro, Michelle Barbosa Lima, N. P. Sampaio, Hygor Mezadri, O. D. H. Santos, P. Pereira
It is important to understand the stability of the formed gels and the factors that affect the behavior of these agents in a complex system to impart desirable properties to a new product. The purpose of this paper was to evaluate the morphological structure of gelling agents, LM-pectin, kappa -carrageenan and guar gum and to study the effects of these gelling agents in low-calorie fruit jelly model systems. Scanning electron microscopy (SEM) analysis allowed us to recognize the morphology of the gelling agents of interest, and showed that only the powdered samples of LM-pectin and kappa -carrageenan presented structures that collaborate for the process of gelling. Based on all the information gathered through the analysis of low-calorie fruit jelly modeling systems using the gelling agents studied, we suggest that the best combinations among the formulations tested were those containing concentrations higher or equal than 75% LM-pectin.
{"title":"Morphological characterization of hydrocolloids using scanning electron microscopy and evaluation of their effects in a model system of low-calorie fruit jelly","authors":"R. D. S. Monteiro, Michelle Barbosa Lima, N. P. Sampaio, Hygor Mezadri, O. D. H. Santos, P. Pereira","doi":"10.18067/JBFS.V7I4.310.G301","DOIUrl":"https://doi.org/10.18067/JBFS.V7I4.310.G301","url":null,"abstract":"It is important to understand the stability of the formed gels and the factors that affect the behavior of these agents in a complex system to impart desirable properties to a new product. The purpose of this paper was to evaluate the morphological structure of gelling agents, LM-pectin, kappa -carrageenan and guar gum and to study the effects of these gelling agents in low-calorie fruit jelly model systems. Scanning electron microscopy (SEM) analysis allowed us to recognize the morphology of the gelling agents of interest, and showed that only the powdered samples of LM-pectin and kappa -carrageenan presented structures that collaborate for the process of gelling. Based on all the information gathered through the analysis of low-calorie fruit jelly modeling systems using the gelling agents studied, we suggest that the best combinations among the formulations tested were those containing concentrations higher or equal than 75% LM-pectin.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126917524","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-10-04DOI: 10.18067/JBFS.V7I4.296.G298
Caner Koç, Maksut Bars Eminoglu, U. Yegül, Göktürk Temuçin Seyhan
Companies and individual entrepreneurs which takes the milk from dairy storage points and dairy farms to distribute in the city centers, use milk cooling units mounted on pickup chassis. Cooling units are manufactured using stainless steel, 1st class Tungsten Inert Gas welded, with a capacity of 200 to 5000 L, designed to remain no liquids inside. Cooling units are required for milk to be delivered to the customer without losing its freshness, without spoiling on the road, hundreds of kilometers on the vehicle. In this study, a milk cooling and storage unit based on a Peltier element with a capacity of 1000 L was designed. Energy calculations and finite element method was used to analyze the design of the developed model. As a result of the analyzes, it has been concluded that the milk can be cooled by three times less energy consumption with the Peltier Centric Cooling Unit developed.
{"title":"Design and Modelling of a Milk Cooling and Storage Unit Based on Peltier and PV Panels","authors":"Caner Koç, Maksut Bars Eminoglu, U. Yegül, Göktürk Temuçin Seyhan","doi":"10.18067/JBFS.V7I4.296.G298","DOIUrl":"https://doi.org/10.18067/JBFS.V7I4.296.G298","url":null,"abstract":"Companies and individual entrepreneurs which takes the milk from dairy storage points and dairy farms to distribute in the city centers, use milk cooling units mounted on pickup chassis. Cooling units are manufactured using stainless steel, 1st class Tungsten Inert Gas welded, with a capacity of 200 to 5000 L, designed to remain no liquids inside. Cooling units are required for milk to be delivered to the customer without losing its freshness, without spoiling on the road, hundreds of kilometers on the vehicle. In this study, a milk cooling and storage unit based on a Peltier element with a capacity of 1000 L was designed. Energy calculations and finite element method was used to analyze the design of the developed model. As a result of the analyzes, it has been concluded that the milk can be cooled by three times less energy consumption with the Peltier Centric Cooling Unit developed.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121602053","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Roya Alsadat Madani, S. Kermani, Masoud Sami, Z. Esfandiari, E. Karamian
The hazards of heavy metals in fast foods have been evaluated in this study. For this purpose, the carcinogenic and the non-carcinogenic hazards of chromium, nickel, lead, copper, and iron concentrations were measured in 40 fast food samples purchased in 2018 from the restaurants in two districts of Isfahan, Iran. The results indicated that in all the tested samples, only the average concentrations of copper are within the permissible limits. For the two groups of children and adults, the highest target hazard quotients for lead were 33.84 and 98.72%, respectively. The cumulative hazard index for all the considered metals in both groups was greater than 1. Of all the heavy metals analyzed in the examined food samples, only chromium (in both age groups) and nickel (in children only) showed an incremental lifetime cancer risk. The concentrations of chromium, nickel, lead, and iron in Mushroom burger, Fried mushrooms, Hamburger with mushroom, and Vegetables pizza were higher than those in other fast foods respectively. Thus, it can be concluded that the mentioned foods are the major sources of heavy metal ingested by human and that their consumption should be closely monitored and managed by the authorities and supervising organizations.
{"title":"Risk assessment of heavy metals (chromium, nickel, lead, copper and iron) in fast foods consumed in Isfahan, Iran","authors":"Roya Alsadat Madani, S. Kermani, Masoud Sami, Z. Esfandiari, E. Karamian","doi":"10.18067/JBFS.V7I4.303","DOIUrl":"https://doi.org/10.18067/JBFS.V7I4.303","url":null,"abstract":"The hazards of heavy metals in fast foods have been evaluated in this study. For this purpose, the carcinogenic and the non-carcinogenic hazards of chromium, nickel, lead, copper, and iron concentrations were measured in 40 fast food samples purchased in 2018 from the restaurants in two districts of Isfahan, Iran. The results indicated that in all the tested samples, only the average concentrations of copper are within the permissible limits. For the two groups of children and adults, the highest target hazard quotients for lead were 33.84 and 98.72%, respectively. The cumulative hazard index for all the considered metals in both groups was greater than 1. Of all the heavy metals analyzed in the examined food samples, only chromium (in both age groups) and nickel (in children only) showed an incremental lifetime cancer risk. The concentrations of chromium, nickel, lead, and iron in Mushroom burger, Fried mushrooms, Hamburger with mushroom, and Vegetables pizza were higher than those in other fast foods respectively. Thus, it can be concluded that the mentioned foods are the major sources of heavy metal ingested by human and that their consumption should be closely monitored and managed by the authorities and supervising organizations.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116442571","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
I. R. Freitas, Tayane Lise Siqueira Machado, D. M. M. Luzia, N. Jorge
The tomato processing industry generates a large amount of waste, usually composed of peels and seeds. It is known that the tomato is rich in bioactive compounds, mainly carotenoids (lycopene and ?-carotene), however, studies on the functionality of its residues are scarce. Thus, these residues are discarded without the knowledge of possible antioxidant potential. The objective of this work was to determine the stability of bioactive in soybean oil added to the extract of agroindustrial tomato waste under heating. The extract obtained with ethyl alcohol at the ratio of 1: 5 (w/v) was initially analyzed for total phenolic compounds, lycopene, ?-carotene, and antioxidant activity using the DPPH and ?- carotene / linoleic acid. Subsequently, the extract and the synthetic antioxidants, butylhydroxytoluene (BHT) and tert-butylhydroquinone (TBHQ) were applied in soybean oil, and the treatments subjected to heating in Rancimat (180oC/5 h). The thermoxidated samples were analyzed for the composition of tocopherols by high-performance liquid chromatography (HPLC), phytosterols, and fatty acid profile by gas chromatography (GC). The extract of agro-industrial tomato residues showed moderate results concerning its antioxidant activity, 68% by the DPPH method, and 26.2% of auto-oxidation of the ?-carotene / linoleic acid system. The synthetic antioxidant TBHQ had a greater protective effect on soybean oil when compared to the control, providing greater retention of phytosterols (85%) and tocopherols (93%). Tomato extract can be used as a natural antioxidant in industrialized oils, but with less effectiveness than the antioxidant TBHQ.
{"title":"Tomato waste extract (Lycopersicon esculentum) as a natural antioxidant in soybean oil under heating","authors":"I. R. Freitas, Tayane Lise Siqueira Machado, D. M. M. Luzia, N. Jorge","doi":"10.18067/JBFS.V7I3.285","DOIUrl":"https://doi.org/10.18067/JBFS.V7I3.285","url":null,"abstract":"The tomato processing industry generates a large amount of waste, usually composed of peels and seeds. It is known that the tomato is rich in bioactive compounds, mainly carotenoids (lycopene and ?-carotene), however, studies on the functionality of its residues are scarce. Thus, these residues are discarded without the knowledge of possible antioxidant potential. The objective of this work was to determine the stability of bioactive in soybean oil added to the extract of agroindustrial tomato waste under heating. The extract obtained with ethyl alcohol at the ratio of 1: 5 (w/v) was initially analyzed for total phenolic compounds, lycopene, ?-carotene, and antioxidant activity using the DPPH and ?- carotene / linoleic acid. Subsequently, the extract and the synthetic antioxidants, butylhydroxytoluene (BHT) and tert-butylhydroquinone (TBHQ) were applied in soybean oil, and the treatments subjected to heating in Rancimat (180oC/5 h). The thermoxidated samples were analyzed for the composition of tocopherols by high-performance liquid chromatography (HPLC), phytosterols, and fatty acid profile by gas chromatography (GC). The extract of agro-industrial tomato residues showed moderate results concerning its antioxidant activity, 68% by the DPPH method, and 26.2% of auto-oxidation of the ?-carotene / linoleic acid system. The synthetic antioxidant TBHQ had a greater protective effect on soybean oil when compared to the control, providing greater retention of phytosterols (85%) and tocopherols (93%). Tomato extract can be used as a natural antioxidant in industrialized oils, but with less effectiveness than the antioxidant TBHQ.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123473106","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-07-01DOI: 10.18067/JBFS.V7I3.267.G287
R. C. Leite, Ana C. R. Oliveira, D. Santos, Robson da Costa Leite, Antônio Clementino dos Santos
Silicon has been used in several ways to improve plant growth and development; however, there are few experimental results, especially for tropical grasses. Thus, the objective of this work was to evaluate the effects of applying calcium and magnesium silicate on the growth, structure, and herbage mass of Mombasa grass. A completely randomized design was used in a 3 x 3 factorial arrangement with 4 replications and 2 duplicates for replications. The experimental treatments corresponded to two doses of silicon (1,000 and 2,000 kg/ha) and control (0 kg/ha) over 3 growth cycles. The variables evaluated were plant height, number of tillers, specific leaf area, herbage mass, leaf mass, stem mass, the mass of dead material, and root mass. The application of silicate was not able to modify the variables studied. Considering the soil studied, the application of silicate is not recommended to increase the productivity of Mombasa grass, but similar longer-term studies are needed on soils with low Ca and Mg levels.
{"title":"Calcium and magnesium silicate in the production of Mombasa grass","authors":"R. C. Leite, Ana C. R. Oliveira, D. Santos, Robson da Costa Leite, Antônio Clementino dos Santos","doi":"10.18067/JBFS.V7I3.267.G287","DOIUrl":"https://doi.org/10.18067/JBFS.V7I3.267.G287","url":null,"abstract":"Silicon has been used in several ways to improve plant growth and development; however, there are few experimental results, especially for tropical grasses. Thus, the objective of this work was to evaluate the effects of applying calcium and magnesium silicate on the growth, structure, and herbage mass of Mombasa grass. A completely randomized design was used in a 3 x 3 factorial arrangement with 4 replications and 2 duplicates for replications. The experimental treatments corresponded to two doses of silicon (1,000 and 2,000 kg/ha) and control (0 kg/ha) over 3 growth cycles. The variables evaluated were plant height, number of tillers, specific leaf area, herbage mass, leaf mass, stem mass, the mass of dead material, and root mass. The application of silicate was not able to modify the variables studied. Considering the soil studied, the application of silicate is not recommended to increase the productivity of Mombasa grass, but similar longer-term studies are needed on soils with low Ca and Mg levels.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130535388","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-07-01DOI: 10.18067/JBFS.V7I3.300.G290
Bruna Aparecida Simoncello, Cassandra Justina Souza Maia, R. D. S. Monteiro, O. D. H. Santos, K. Gandra, P. Pereira
There is a growing demand for reduced-calorie products today due to changing dietary habits of the population. This challenges the food industry to design products that resemble conventional ones concerning physical, physicochemical, and sensory characteristics. Thus, the objective of this study was to evaluate the physical and physicochemical properties and perception of the liking of conventional and low-calorie orange jellies. Two different formulations (conventional and low-calorie) of each type of orange jelly were prepared and assessed under physical, physicochemical, sensory, and statistical analysis. The results showed that the formulated jellies presented differences in terms of the physical and physicochemical parameters studied, except for the color parameter a*. Conventional jelly had lower values of pH, acidity, and soluble solids, and higher moisture content. Additionally, conventional jelly was found to be lighter, more yellow, less rigid, and less viscous, than low-calorie orange jellies most likely due to its shorter cooking time. The two sensorial methodologies (time-intensity and temporal dominance of sensations analysis) used showed differences in perception of the evaluated stimuli, with the conventional orange jelly having higher dominance intensities for sweet taste and acidity. The low-calorie orange jelly presented a bitter taste, most likely due to the use of sweeteners.
{"title":"Evaluations of the physical and physicochemical properties and perception of liking of conventional and low-calorie orange jellies","authors":"Bruna Aparecida Simoncello, Cassandra Justina Souza Maia, R. D. S. Monteiro, O. D. H. Santos, K. Gandra, P. Pereira","doi":"10.18067/JBFS.V7I3.300.G290","DOIUrl":"https://doi.org/10.18067/JBFS.V7I3.300.G290","url":null,"abstract":"There is a growing demand for reduced-calorie products today due to changing dietary habits of the population. This challenges the food industry to design products that resemble conventional ones concerning physical, physicochemical, and sensory characteristics. Thus, the objective of this study was to evaluate the physical and physicochemical properties and perception of the liking of conventional and low-calorie orange jellies. Two different formulations (conventional and low-calorie) of each type of orange jelly were prepared and assessed under physical, physicochemical, sensory, and statistical analysis. The results showed that the formulated jellies presented differences in terms of the physical and physicochemical parameters studied, except for the color parameter a*. Conventional jelly had lower values of pH, acidity, and soluble solids, and higher moisture content. Additionally, conventional jelly was found to be lighter, more yellow, less rigid, and less viscous, than low-calorie orange jellies most likely due to its shorter cooking time. The two sensorial methodologies (time-intensity and temporal dominance of sensations analysis) used showed differences in perception of the evaluated stimuli, with the conventional orange jelly having higher dominance intensities for sweet taste and acidity. The low-calorie orange jelly presented a bitter taste, most likely due to the use of sweeteners.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131453368","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The effects of different processes on proximate composition and sensory indexes two fish species investigated. Used methods were AOAC for analysis of samples. Frying method decreased protein amount in Parascolopsis aspinosa (Rao & Rao, 1981), but roasting reduced the protein contents Parastromateus niger (Bloch, 1795). The highest fat amount in Parascolopsis aspinosa but the lowest fat amount found for Parastromateus niger . Parascolopsis aspinosa protein amount decreased by frying way. It can be concluded that some heat processing ways were affected on samples proximate compounds. The effects of frying and boiling on samples sensory properties found significantly different from that of roasting way.
{"title":"Effects of Processing on Nutrient Compounds and Sensory Properties of Parascolopsis aspinosa and Parastromateus niger in Behbahan, Southern Iran","authors":"A. Aberoumand, A. Yousefi","doi":"10.18067/JBFS.V7I3.286","DOIUrl":"https://doi.org/10.18067/JBFS.V7I3.286","url":null,"abstract":"The effects of different processes on proximate composition and sensory indexes two fish species investigated. Used methods were AOAC for analysis of samples. Frying method decreased protein amount in Parascolopsis aspinosa (Rao & Rao, 1981), but roasting reduced the protein contents Parastromateus niger (Bloch, 1795). The highest fat amount in Parascolopsis aspinosa but the lowest fat amount found for Parastromateus niger . Parascolopsis aspinosa protein amount decreased by frying way. It can be concluded that some heat processing ways were affected on samples proximate compounds. The effects of frying and boiling on samples sensory properties found significantly different from that of roasting way.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131999429","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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