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Search Results: 1 - 10 of 5442 matches for " Corn and rice flours "
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Desarrollo de producto sobre la base de harinas de cereales y leguminosa para ni?os celíacos entre 6 y 24 meses; I: Formulación y aceptabilidad
Cerezal Mezquita,P.; Urtuvia Gatica,V.; Ramírez Quintanilla,V.; Romero Palacios,N.; Arcos Zavala,R.;
Nutrición Hospitalaria , 2011,
Abstract: the revaluation of the andean cultivations, quinua (chenopodium quinua willd) and lupin (lupinus albus l.), to be used in nutritional mixtures, with traditional cereals like corn (zea mays l.) and rice (oryza sativa l.), originate mixtures without gluten which constitute a good alternative for the nutrition of children under 24 months that suffer from celiac disease, since they improve the quality of the protein, by essential amino acids compensation, and also impacts in the product's diversification strategy. in the present work, the percentage composition of each flour in the mixture was determined by means of linear programming by means of the solver form from the excel spreadsheet. prolamines were determined in the quinua and lupin flours by the elisa test and the hplc technique was used in both products obtained called "sweet mix" and "dessert mix", to define the quantity of amino acids with the purpose of providing around the 15% of the proteins required in the day. the flour mixtures selected as optimum, sweet mix, suitable for the preparation of sweet pancakes, as well as for the dessert mix, that by addition of water or milk produce a semi solid dessert, were evaluated after three months of storage, being acceptable their microbiological, bromatological and sensorial requirements, corroborating the results with the good acceptance of the products, prepared from the formulated mixtures, by the children of two day care centers of the city of antofagasta-chile.
Desarrollo de producto sobre la base de harinas de cereales y leguminosa para ni?os celíacos entre 6 y 24 meses; II: Propiedades de las mezclas
Cerezal Mezquita,P.; Urtuvia Gatica,V.; Ramírez Quintanilla,V.; Arcos Zavala,R.;
Nutrición Hospitalaria , 2011,
Abstract: the nutritional formulations of high protein content, provided by a flour mixture from two andean cultures, quinua (chenopodium quinua willd) and lupino (lupinus albus l), with two traditional cereals, maize (zea mays l.) and rice (oryza sativa l.), entailed to the preparation of a "sweet mixture" for the elaboration of "queques" and another "dessert mixture" flavoured with banana, that can be prepared with water or milk, constituted a good alternative as food supplement for the nutrition of children aged 6-24 months who suffer from celiac disease, since they contribute to the quality improvement of the protein, by essential amino acids compensation, they are of low cost and allow an increase in availability of products for gluten-intolerant children. some physical, chemical, rheological, mechanical and fluidity properties, as well as the color of these mixtures for a period of conservation of 90 days were evaluated. at the end of the storage, the sweet mixture turned out to be of "little flow" and the dessert mixture changed from "little flow" to "easy flow". viscosity for the dessert mixture, with its two types of dilutions, water and milk, presented a behavior of pseudoplastic fluid. it was possible to guess that the time of shelf life of the mixtures would be of 9 months before achieving the rancidity limit (10 meq of oxigen/kg of fat, which would disqualify the product for consumption). the ciel*a*b* color coordinates did not show significant differences keeping the colour in "a beige" tonality.
Determina??o da fibra alimentar insolúvel, solúvel e total de produtos derivados do milho
Callegaro, Maria da Gra?a Kolinski;Dutra, Camila Braga;Huber, Lísia Senger;Becker, Larissa Vargas;Rosa, Claudia Severo da;Kubota, Ernesto Hashime;Hecktheur, Luisa Helena;
Ciência e Tecnologia de Alimentos , 2005, DOI: 10.1590/S0101-20612005000200015
Abstract: corn crop is of great importance to brazilian agriculture, ranging from the north to the south of the country. corn can be an important source of fiber, depending on the way it is used as food. the objective of this work was to evaluate the content of insoluble (idf), soluble (sdf), and total (tdf) dietary fiber of corn-derived products. the content of moisture, ash, lipids, and crude protein were also determined in the samples. we have worked with "canjica", popcorn, and meal (finely ground, medium ground, and pre-cooked). the prosky's enzymic-gravimetric method was used to determine dietary fiber. among the products analyzed, we have observed that the popcorn showed the greatest content of tdf (12.15%), and the "canjica" showed the smallest one (2.39%). thin and medium corn meals exhibited similar fiber contents, while the pre-cooked meal exhibited slightly lower contents. in all products, the idf corresponded to more than 90% of the total dietary fiber. in relation to the other analyzed constituents, values found were in agreement with literature.
Desarrollo de producto sobre la base de harinas de cereales y leguminosa para ni os celíacos entre 6 y 24 meses; I: Formulación y aceptabilidad Product development on the basis of cereal and leguminous flours to coeliac disease in children between 6-24 months; I: formulation and acceptability
P. Cerezal Mezquita,V. Urtuvia Gatica,V. Ramírez Quintanilla,N. Romero Palacios
Nutrición Hospitalaria , 2011,
Abstract: La revalorización de los cultivos andinos, quinua (Chenopodium quinua Willd) y lupino (Lupinus albus L), para ser utilizados en mezclas alimenticias, con cereales tradicionales como maíz (Zea mays L.) y arroz (Oryza sativa L.), originan mezclas sin gluten que constituyen una buena alternativa para la alimentación de ni os menores de 24 meses que sufren la enfermedad celíaca, ya que mejoran la calidad de la proteína, por compensación de los aminoácidos esenciales, e incide en la diversificación de productos. En el presente trabajo se determinó la composición de los porcentajes de cada harina en la mezcla mediante Programación Lineal empleando la planilla Solver de la hoja de cálculo Excel. Se determinaron las prolaminas en las harinas de quinua y lupino por el método ELISA y se empleó la técnica del HPLC en los dos productos obtenidos, denominados "mezcla dulce" y "mezcla postre", para definir la cantidad de aminoácidos con la finalidad de suplementar alrededor del 15% de las proteínas requeridas en el día. Las mezclas de harina seleccionadas como óptimas, mezcla dulce, apropiada para la preparación de queques, así como para la mezcla postre, que por adición de agua o leche, da origen a un postre, se evaluaron después de tres meses de almacenamiento, siendo aceptables sus requisitos microbiológicos, bromatológicos y sensoriales, corroborándose los resultados, con la buena aceptación de los productos preparados a partir de las mezclas formuladas, por parte de los menores de 2 Jardines Infantiles de la Ciudad de Antofagasta-Chile. The revaluation of the Andean cultivations, quinua (Chenopodium quinua Willd) and lupin (Lupinus albus L.), to be used in nutritional mixtures, with traditional cereals like corn (Zea mays L.) and rice (Oryza sativa L.), originate mixtures without gluten which constitute a good alternative for the nutrition of children under 24 months that suffer from celiac disease, since they improve the quality of the protein, by essential amino acids compensation, and also impacts in the product's diversification strategy. In the present work, the percentage composition of each flour in the mixture was determined by means of Linear Programming by means of the Solver form from the Excel spreadsheet. Prolamines were determined in the quinua and lupin flours by the ELISA test and the HPLC technique was used in both products obtained called "sweet mix" and "dessert mix", to define the quantity of amino acids with the purpose of providing around the 15% of the proteins required in the day. The flour mixtures selected as optimum, sweet mix, suitabl
Desarrollo de producto sobre la base de harinas de cereales y leguminosa para ni os celíacos entre 6 y 24 meses; II: Propiedades de las mezclas Product development on the basis of cereal and leguminous flours to coeliac disease in children aged 6-24 months; II: properties of the mixtures
P. Cerezal Mezquita,V. Urtuvia Gatica,V. Ramírez Quintanilla,R. Arcos Zavala
Nutrición Hospitalaria , 2011,
Abstract: Las formulaciones alimenticias de alto contenido proteico, aportado por una mezcla de harinas a partir de dos cultivos andinos, quinua (Chenopodium quinua Willd) y lupino (Lupi-nus albus L), con dos cereales tradicionales maíz (Zea mays L.) y arroz (Oryza sativa L.), conllevaron a la preparación de una 'mezcla dulce' para la elaboración de queques y otra "mezcla postre" saborizada con plátano, que puede ser preparada con agua o con leche, constituyeron una buena alternativa como suplemento alimenticio para la nutrición de ni os entre 6 y 24 meses que sufren la enfermedad celíaca, ya que contribuyen al mejoramiento de la calidad de la proteína, por compensación de los aminoácidos esenciales, son de bajo costo y permite un aumento en la disponibilidad de productos para los ni os intolerantes al gluten. Se realizó la evaluación de algunas propiedades físicas, químicas, reológicas, mecánicas y de fluidez, así como el color de estas mezclas para un período de conservación de 90 días. Al finalizar el almacenamiento, la mezcla dulce resultó ser de "poco flujo" y la mezcla postre pasó de "poco flujo" a "flujo fácil". La viscosidad para la mezcla postre, con sus dos tipos de diluyentes, agua y leche, presentó un comportamiento de fluido pseudoplástico. Se pudo estimar que el tiempo de vida útil de las mezclas sería de 9 meses antes de llegar al límite de rancidez (10 mEq de oxígeno/kg de grasa, que inhabilitaría el producto para el consumo). Las coordenadas de color CIEL*a*b* no presentaron diferencias significativas manteniéndose el color en una tonalidad "beige". The nutritional formulations of high protein content, provided by a flour mixture from two Andean cultures, quinua (Chenopodium quinua Willd) and lupino (Lupinus albus L), with two traditional cereals, maize (Zea mays L.) and rice (Oryza sativa L.), entailed to the preparation of a "sweet mixture" for the elaboration of "queques" and another "dessert mixture" flavoured with banana, that can be prepared with water or milk, constituted a good alternative as food supplement for the nutrition of children aged 6-24 months who suffer from celiac disease, since they contribute to the quality improvement of the protein, by essential amino acids compensation, they are of low cost and allow an increase in availability of products for gluten-intolerant children. Some physical, chemical, rheological, mechanical and fluidity properties, as well as the color of these mixtures for a period of conservation of 90 days were evaluated. At the end of the storage, the sweet mixture turned out to be of "little flow" and th
Factibilidad tecnológica de incorporar germen desgrasado de maíz en la elaboración de pasta corta
Torres,Alexia; Rodríguez,María; Guerra,Marisa; Granito,Marisela;
Anales Venezolanos de Nutrición , 2009,
Abstract: traditionally, pasta has been manufactured from wheat durum semolina (std), but an alternative to reliance on this imported item is through the partial replacement of wheat by defatted corn germ (gdm), a byproduct of the maize industry. in order to assess the technological feasibility for producing pasta substituted with gdm in an industrial scale, several formulations were proposed (with substitution levels of 10, 20 and 30% of std by gdm), which were prepared at an early stage in a semi-industrial scale and subjected to sensory evaluation, being well accepted until a 30% level of replacement. for industrial purposes, a 25% substitution of std was chosen. the obtained supplemented product had a higher amount of fat, ash and fiber than traditional pasta. cooking parameters indicated higher loss of solids and soluble proteins in water, greater weight and volume increase compared to 100% std pasta (control). sensory testing showed a substituted pasta significantly different from the traditional pasta, but with good acceptance. the industrial feasibility of developing pasta with gdm was proved using equipment, conditions and processes common of integral pasta processing, however, it is necessary to set up additional operations like the mixing of raw materials, as well as to establish the drying curves and test extruders designed to work with flours of finer granulometry than of semolina.
Desenvolvimento de farinhas mistas extrusadas à base de farinha de milho, derivados de levedura e caseína
Alvim, Izabela Dutra;Sgarbieri, Valdemiro Carlos;Chang, Yoon Kil;
Ciência e Tecnologia de Alimentos , 2002, DOI: 10.1590/S0101-20612002000200012
Abstract: the main objective of the present work was the development of extruded mixed flours based on corn flour, yeast derivatives (autolysate or extract), and casein, as ingredients. the extrusion process was used as unit operation with the purpose of achieving good operation condition for the equipment, and extruded products of good functional properties and acceptability and high nutritive properties. the adopted operational conditions for the process were: feeding rate of the extruder; 85g/min; screw velocity, 150rpm; screw compression ratio, 1:3; sample initial moisture, 25%; and extrusion temperature, 170oc. improvement of the nutritional characteristics was assured by the elevation of protein and total fiber content and a decrease in carbohydrate, as related to the corn flour without enrichment. the extrusion promoted an adequate degree of radial expansion (dre), increased the indexes of water absorption (iwa) and solubility (iws), and significantly decreased viscosity, as related to the unextruded corn flour.
Aplicación de un proceso de cocimiento dieléctrico en la elaboración de harinas instantáneas de maíz amarillo para preparación de frituras de masa y tortillas
Gaytán Martínez,Marcela; Martínez-Bustos,Fernando; Morales Sánchez,Eduardo;
Archivos Latinoamericanos de Nutrición , 2000,
Abstract: application of dielectric cooking to produce instant maize flour for corn and tortilla chips. this present work reports on the evaluation of a method for producing of instant flour for corn and tortilla chips based on dielectric cooking (dc). the samples prepared with lime showed a smaller variation in color than those without lime. a greater water absorption capacity was found in the samples processed without lime. the values for cohesion and adhesion of the dc masa prepared with lime are within the range of values previously reported for samples of masa prepared with nixtamal and commercial instant maize flours. the color analyses of chips from dc masa showed slight changes in relation to the chips prepared by the traditional process of nixtamalization. the dc tortilla chips (plus lime) with 15 minutes of dc showed similar values of de as compared to the control (commercial tortilla chips). the moisture of the dc chips varied in the range from 1.5 to 2.8. the dc tortilla chips with lime absorbed a lower amount of oil than the control sample and the corn chips. in fact, the dc chips absorbed lower amount of oil as compared to the control. the dc tortilla chips with lime and processed for 10 and 15 minutes were crunchy and smooth. dielectric cooking displays a high potential for corn and tortilla chips with good functional characteristics, giving substantial savings of water, processing time and with higher yields due to the use of the whole grain.
Determinación de níquel en cereales y derivados mediante extracción y preconcentración en línea con detección por EAA
Yaneira Petit de Pe?a,Wendy Rondón,Pablo Carrero
Avances en Química , 2010,
Abstract: Determination of nickel in cereals and derivates by on line extraction and preconcentration with AAS detection. An analytical methodology for the determination of nickel traces in commercial solid samples of cereals and corn flour was developed. Nickel was on-line extracted from solid samples in a lab-made cell incorporated to a flow injection system (FIA). After the extraction, a neutral chelate between nickel and ammonium pyrrolidinedithiocarbamate (APDC) was adsorbed on a minicolumn packed with zeolite type YNa. Finally, the chelate was eluted with methyl isobutyl ketone (MIBK) for nickel detection in a flame atomic absorption spectrometer. Under the optical conditions a preconcentration factor of 85 was readily achieved related to the direct introduction of aqueous solutions into an atomic absorption spectrometer. The detection limit (3σ), RSD% and linear calibration graphs were 0.72, 0.22 and (30-70) μg.l-1, respectively, for a sample volume of 6 ml.
Management of Volunteer Corn Seedlings in Dry-Seeded Rice  [PDF]
Bhagirath S. Chauhan, Jhoana L. Ope?a
American Journal of Plant Sciences (AJPS) , 2013, DOI: 10.4236/ajps.2013.412294
Abstract:

The demand for corn is increasing in Asia for feed and biofuel. It is grown in the rice-corn cropping system. During harvest of corn, however, seeds drop on the soil surface and become problems as volunteer corn seedlings in the subsequent dry-seeded rice crop, in which the suppressive effect of standing water is absent. A study was conducted in screenhouse and field conditions to evaluate the effect of rice herbicides on the management of volunteer corn seedlings. In the screenhouse experiment, bispyribac-sodium at 0.030 and 0.045 kg·ai·ha-1 provided complete control of corn seedlings. Fenoxaprop + ethoxysulfuron and penoxsulam + cyhalofop did not provide effective control of corn seedlings. In the field, the sole application of bispyribac and sequential application of oxadiazon and bispyribac suppressed corn biomass by 60%-82% and 89%-91%, respectively, as compared with the nontreated control. The results of this study demonstrate that, in the absence of other management strategies, volunteer corn seedlings in dry-seeded rice systems can be managed by using bispyribac-sodium.

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