Chemical Quality Characteristics Research Articles

Diversification, Organoleptic and Chemical Quality Characteristics of Processed Products Based on Thorn Fish (Hexanematichthys sagor) Smoke

Diversification, Organoleptic and Chemical Quality Characteristics of Processed Products Based on Thorn Fish (Hexanematichthys sagor) Smoke

Chemical quality evaluation and characteristics of interspecific hybrid (G. uralensis × G. glabra) C-18 strain as a new Licorice cultivar.

The development of new cultivars is essential for establishing a method of producing licorice in Japan. A suitable new cultivar for domestic licorice production, known as the interspecific hybrid strain C-18, was developed by crossbreeding Glycyrrhiza uralensis Fisch. (as the seed parent, possessing a high glycyrrhizin (GL) content, strain OMP-28) and Glycyrrhiza glabra L. (as the pollen parent, known for vigorous growth, strain OMP-10). Both G. uralensis and G. glabra are specified in the Pharmacopoeia of Japan (18th edition) as the source plants for Glycyrrhizae Radix. After 2years of cultivation, strain C-18 exhibited robust growth, with a fresh weight of 148.8g and a stem diameter of 0.89mm. The GL content in the dry weight was measured at 3.61%. Seedlings cultivated from rhizomes in the field for 2years showed a tap root fresh weight per plant of 120 ± 21g, with an average GL content relative to the dry weight of 2.68% ± 0.38%. Although glabridin, a characteristic compound of G. glabra, was not detected, glycycoumarin, a characteristic compound of G. uralensis, was detected via HPLC analysis. Strain C-18 contained glycycoumarin as a characteristic compound of G. uralensis but lacked glabridin, a compound characteristic of G. glabra. Additionally, 2,3-dehydrokievitone (1) and parvisoflavone A (2) were identified as distinctive components of the interspecific hybrid (G. uralensis × G. glabra) C-18.

Milling and Bread-Making Traits Associated with Grain Hardness in Ethiopian Bread Wheat Varieties Grown Under Bale Condition

Many food processing industries utilizing bread wheat as a raw material are being established in the country. As a result, information on physico-chemical characteristics to match end use quality is very essential. In line with this, the current study was initiated with objectives to characterize physico-chemical properties in relation to bread making quality and to classify bread wheat cultivars as soft and hard wheat based on data generated. The grain of 44 Ethiopian improved bread wheat cultivars were collected from different agricultural research centers in the country and grown under rain fall condition at two locations (Ginnir and Sinana on station) during Bona (July-Jan., 2015/16 and 2016/17) growing season and analyzed for grain physical and flour chemical quality characteristics. The experiment was laid out in RCBD with three replications. Result of analysis of variance indicated that, there is significant variations in all quality parameters considered among cultivars. Grain physical characteristics, such as thousand kernel weight (TKW), percent vitreous kernel (%Vk), were showed highly significant difference (P<0.01) due to cultivars. Grain chemical quality as expressed by protein quantity (%P) and quality, percent gluten index (% Gl), Zeleny index (Zl), have also shown highly significant difference (P<0.01) due to genotypes. In addition, strong environmental variation was observed on measured quality characters. The present results indicated that there is huge genetic variation among Ethiopian wheat varieties for quality traits considered in this study.

Comparison of Chemical Composition, Quality, and Muscle Fiber Characteristics between Cull Sows and Commercial Pigs: The Relationship between Pork Quality Based on Muscle Fiber Characteristics.

This study aims to compare the chemical composition, quality, and muscle fiber characteristics of cull sows and commercial pigs, investigating the effect of changes in muscle fiber characteristics on pork quality. The proximate composition, color, pH, water-holding capacity (drip loss and cooking loss), protein solubility, total collagen content, and muscle fiber characteristics of cull sows (n=20) and commercial pigs (n=20) pork were compared. No significant differences were found between cull sows and commercial pigs in terms of proximate composition, drip loss, protein solubility, or total collagen content of their meat (p<0.05). However, cull sow pork exhibited a red color and a higher pH (p<0.05). This appears to be the result of changes in muscle fiber number and area composition (p<0.05). Cull sow meat also displayed better water-holding capacity as evident in a smaller cooking loss (p<0.05), which may be related to an increase in muscle fiber cross-sectional area (p<0.05). In conclusion, muscle fiber composition influences the pork quality; cull sow pork retains more moisture when cooked, resulting in minimal physical loss during processing and can offer more processing suitability.

Effect of Adding Fermented Juice of Epiphytic Lactic Acid Bacteria Prepared with Different Sources and Levels of Soluble Carbohydrates on Chemical Composition, Fermentation and Quality Characteristics of Wheat Straw Silages

This study was conducted in Nutrition laboratory belonged to Animal Production Department-Agriculture College - Al-Qasim Green University to investigate the effect of adding fermented juice of epiphytic lactic acid bacteria (FJLB) prepared with different sources and levels of water soluble carbohydrates (WSC) on chemical composition, fermentation and quality characteristics of wheat straw silages (WSS). The FJLB was prepared from wild reed plant with three sources of WSC including glucose (G) at 1 and 2% (w/v, FJLB-G1, FJLB-G2), cane molasses (M) at 3 and 5% (w/v, FJLB-M3, FJLB-M5) and date molasses (D) at 3 and 5% (w/v, FJLB-D3, FJLB-D5). According to the source and level of FJLB, six samples of WSS were prepared by adding each FJLB at level of 1%. For control WWS, distilled water was added at similar quantity as FJLB (WWS-C). Urea and molasses were added to all samples at level of 1 and 10% on dry matter (DM) basis. Samples of WSS were tightly packed in double plastic bags and ensiled anaerobically for 45 days. Color of WSS samples were characterized with acceptable smell. Results showed that there was a significant decrease (p<0.01) in DM content of WWS samples prepared with FJLB-M3 and FJLB-M5 as compared with WWS-C. However, crude protein (CP), ether extract (EE) and crude fiber (CF) contents in WWS were not affected by addition of FJLB. Addition of FJLB improved fermentation characteristics of WWS, lactic acid (LA) and volatile fatty acids (VFA) were significantly (p<0.01) increased. Moreover, lower (p<0.01) DM losses were estimated in WSS prepared FJLBs.

EFFECT OF FERMENTATION TIME AND ROASTING TEMPERATURE ON THE SENSORY, CHEMICAL, AND PHYSICAL CHARACTERICTICS OF WINE COFFEE ROBUSTA TIRTOYUDO

The purpose of this study was to determine the effect and results of the best treatment of the factors of fermentation time and roasting temperature, and to determine the physical and chemical quality characteristics of the resulting Robusta Tirtoyudo wine coffee. The experimental design used is Factorial Randomized Group Design and data will be analyzed with ANOVA. The results showed that fermentation time and roasting temperature had a significant effect on fragrance, flavor, acidity, body, and overall attributes. Fermentation time also affects the aftertaste, while the interaction between the two treatment factors significantly affects flavor, body, and overall. Roasted beans had a normal aroma, taste, and color, moisture content below 7%, and ash content below 5%. The best wine coffee was obtained from a 30 days fermentation - medium roast (150˚C), which had an ash alkalinity 62.16 ml NaOH/100g, coffee extract 12.61%, caffeine 4.23% and cupping score 83.30 (specialty).

Karakteristik mutu karbohidrat dan evaluasi mutu sensoris minuman fungsional berbasis FOS dan inulin

Introduction: Fructooligosaccharides (FOS) and inulin are some of the many bioactive elements that are often used in functional food products. FOS and inulin compounds have various benefits that can be used as low-calorie food products and as raw materials for making fructose syrup. So that FOS and inulin compounds have the potential to be developed into functional drinks. The purpose of this study was to evaluate the quality characteristics of carbohydrates in functional drinks FOS and inulin, as well as to determine the level of preference or feasibility of a product so that it can be accepted by panelists (consumers). Method: The research was conducted in two stages. The first stage was the preliminary stage which includes the production of FOS with PDA solid media, extraction of inulin from dahlia tubers, and the formulation of FOS and inulin functional drinks. The second stage was the main research by conducting chemical quality characteristics in the form of reducing sugar content, fructose, sucrose, glucose, inulin, soluble fiber, and organoleptic tests. Results: Based on the observations, several characteristics of the carbohydrate quality of functional drinks based on FOS and inulin were obtained, namely reducing sugar levels ranging from 0.22 to 5.60%. Fructose and sucrose levels of functional drinks based on FOS and inulin ranged from 1-2%, while glucose levels were between 0.1-2%. The levels of inulin and soluble fiber in functional drinks based on FOS and inulin were 55-86% and 2-5%, respectively. Also, the pH value of functional drinks based on FOS and inulin ranged from 5-7. Conclusion: The results of the organoleptic test showed that the best functional drink based on FOS and inulin was in the AD treatment, namely the addition of 7 grams of inulin and 50 ml of fructooligosaccharides.

Chemical, Physical, and Hedonic Quality Characteristics of Fish Cereal from Toman Fish Albumin Extract (Channa micropeltes) as Functional Food

&lt;p&gt;&lt;em&gt;The nutritional value of fish cereal was determined by adding toman fish extract. Fish cereal is expected to be a useful food source rich in nutrients such as carbohydrates, vitamins, and minerals but rich in protein and albumin. Toman fish cereal is expected to be popular with people of all ages as a breakfast menu and can be a source of nutrition and increase endurance. The research aimed to obtain the formulation of toman fish albumin extract (Channa micropeltes) in fish cereal products as a functional food. This research was carried out in four stages: (1) preparation of fish albumin extract, (2) preparation of fish cereal; (3) Physical characteristics (hedonic test), fracture strength, and chemical characteristics (moisture content, ash content, protein content, fat content, and carbohydrate content), crude fibre content, albumin content, (4) determination of the best treatment using the Bayes method. The treatment with the addition of toman fish albumin consisted of 5 treatments with two replications. The treatment was carried out namely A1 0%, A2 30%, A3 35%, A4 40%, and A5 45%. The results showed that the highest protein content was around 4.57–13.33% and the albumin content of fish cereal was around 4.86–6.61%. This showed that fish cereal can be a functional food in increasing the immune system. Based on the Bayes test, the selected toman fish cereal formula was formula A2, namely 30% albumin extract.&lt;/em&gt;&lt;/p&gt;

Karakteristik Mutu Sensori Dan Kimia Liang Teh Pontianak Kaya Antioksidan Pada Berbagai Suhu Pengeringan

&lt;p&gt;Liang tea Pontianak is a traditional beverage product made using recipes passed down from generation to generation. Liang tea Pontianak is usually made in the form of fresh drinks however, the liang tea Pontianak drink in the form of a fresh drink does not have a long shelf life. One way to overcome this liang tea Pontianak can be processed into dry liang tea Pontianak. The purpose of this study was to obtain the drying temperature of the liang tea Pontianak formulation which resulted in the sensory and chemical quality characteristics of liang tea Pontianak which was rich in the best antioxidants in dry form. This study used a randomized block design (RAK) with one factor, namely the variation of the drying temperature of liang tea Pontianak burrows which consisted of 3 levels treatment with 9 reolications (50 ± 5, 60 ± 5, 70 ± 5)°C. The data obtained were analyzed using 5%, with further testing using the BNJ Test with a level of 5%. The best treatment was using the effectiveness index test. The results showed that the drying temperature liang tea Pontianak burrows was carried out with the best temperature of 60 ± 5°C. The best sensory test results liang tea Pontianak were color 3,97 (like), aroma 3,53 (like) and taste 3,83 (like) . The best chemical test resulted in liang tea Pontianak in the form of antioxidant activity of 44,64% and total flavonoids 50,18 mg QE/g.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;&lt;em&gt;Keywords &lt;/em&gt;&lt;/strong&gt;&lt;em&gt;- a&lt;/em&gt;&lt;em&gt;ntioxidant activit&lt;/em&gt;&lt;em&gt;y&lt;/em&gt;&lt;em&gt;, liang-tea&lt;/em&gt;&lt;em&gt; Pontianak&lt;/em&gt;&lt;em&gt;, &lt;/em&gt;&lt;em&gt;drying &lt;/em&gt;&lt;em&gt;temperature&lt;/em&gt;&lt;em&gt;, Rancangan Acak Kelompok&lt;/em&gt;&lt;/p&gt;

Comparative study on quality characteristics of Bischofia polycarpa seed oil by different solvents: Lipid composition, phytochemicals, and antioxidant activity

Bischofia polycarpa seed oil is rich in nutrition and positively affects on human health. We analyzed and compared the chemical compositions, antioxidant activities, and quality characteristics of Bischofia polycarpa seed oils using different solvents and cold-pressing. Hx: Iso (n-hexane/isopropanol, 3:2 v/v) had the highest lipid yield (35.13 %), while Folch (chloroform/methanol, 2:1 v/v) had the highest linolenic acid (50.79 %), LnLnLn (43.42 %), and LnLnL (23.43 %). Tocopherols (2108.99 mg/kg) were extracted most efficiently with Folch, whereas phytosterols (3852.97 mg/kg) and squalene (55.21 mg/kg) were extracted most efficiently with petroleum ether. Although the lower phytosterol was obtained using isopropanol, the polyphenol content (271.34 mg GAE/kg) was significantly higher than other solvents, showing the best antioxidant ability. Additionally, polyphenols were observed to be the most significant factor predicting antioxidant activity from the correlation analysis. The above information can provide a useful reference for manufacturers to obtain satisfactory Bischofia polycarpa seed oil.

Effect of Adding Lemongrass (Cymbopogon citratus) Extract on Quality Characteristics of Chicken Burger during Frozen Storage

&#x0D; &#x0D; &#x0D; &#x0D; &#x0D; &#x0D; &#x0D; &#x0D; Background: Lemongrass (Cymbopogon citratus) is an aromatic herb; rich source of citric, vitamin C, and phenolic compounds used as natural antioxidant and antibacterial agents in food processing. This study aimed to evaluate the effect of lemongrass extract on the quality properties of chicken burger during frozen storage.&#x0D; Methods: Lemongrass extract was prepared with three levels (0.5, 1.0, and 1.5%) in the formulation of chicken burger and its effect was studied on some chemical, physical, and microbiological quality characteristics during frozen storage at -20 °C for 90 days. Data were analyzed using statistical analysis system (SAS, 2000).&#x0D; Results: Chicken burger treated with different levels of lemongrass extract exhibited the lowest pH values than control one. L* values (the lightness) of treated chicken burger showed a gradually decrease as the level of lemongrass increased. Significant increase (p&lt;0.05) was found in a* value (the redness) of chicken burger formulated with 1.5% lemongrass after 30 days of storage and remained constant during frozen storage period 90 days. Significant differences (p&lt;0.05) were found in b* value (the yellowness) during frozen storage of chicken burger treated with different levels of lemongrass extract. Chicken burger formulated with 1.5% lemongrass extract exhibited a significant decreased (p&lt;0.05) in Thiobarbituric Acid (TBA) value at the end of frozen storage period 90 days.&#x0D; Conclusion: Using different levels of lemongrass extract in the formulation of chicken burger resulted in delaying the lipid oxidation, improved the color stability, and reduced the bacterial count during frozen storage.&#x0D; &#x0D; &#x0D; &#x0D; &#x0D; &#x0D; &#x0D; &#x0D; &#x0D; &#x0D; &#x0D;

Using sensors to detect individual responses of lambs during transport and pre-slaughter handling and their relationship with meat quality

AbstractRapid analysis of animal welfare is a crucial component of the assessment of the meat quality supply chain, ensuring management procedures confer optimum standards of welfare. Further, there is increasing interest in monitoring the welfare state of each individual animal. This study looked at transport and pre-slaughter management in terms of meat quality evaluated in two breeds (Biellese and Sambucana) across two different farming systems. Precision Livestock Farming (PLF) technologies were implemented, including accelerometer and rumination activity ear-tag sensors, as potential welfare indicators during transportation and pre-slaughter. Significant correlations were found between sensors’ parameters, such as total activity and rumination and physical and chemical meat quality characteristics such as drip loss. Lambs with lower rumination and/or lower total activity were found to have lower drip loss indicating reduced meat quality. Sensors have the potential to help detect those animals particularly sensitive to stressors during transport and pre-slaughter handling and may allow real-time measurement of the impact of transport and handling in abattoirs, enabling better animal management via specific customised strategies.

풍기지역 6년근 홍삼의 등급별 외⋅내부 및 화학적 품질 비교

The purpose of this study was to analyze the correlation between the external, internal and chemical quality characteristics of 6-year-old red ginseng produced in punggi area. Red ginseng samples are graded as cheon (1st grade), ji (2nd grade), yang (3rd grade), gi (out of grade) by trained inspectors. External characteristics of red ginseng depend on weight, volume, density, length and color. Internal characteristics were expressed by length and occurrence ratio of inner white and inner cavity. Chemical characteristics were evaluated by crude saponin, ginsenoside (Rg1, Rb1, Rc), total sugar, acidic polysaccharide, and 50% ethanol extracts contents. Overall, this study showed that quality of external and internal characteristics was matched with grade, but chemical quality was not matched.

Effects of Age and Muscle Type on the Chemical Composition and Quality Characteristics of Bactrian Camel (Camelus bactrianus) Meat.

Camel meat could have health benefits for human consumers due to its nutritional value. The influence of age and muscle type on the chemical composition and quality characteristics of Bactrian camel meat was examined in the present study. Samples of the Longissimus thoracic (LT), Semitendinosus (ST), and Psoas major (PM) muscles were collected from a total of fifteen male camels in three different age groups (3–4 years, 6–7 years, and 9–10 years). The younger camels exhibited higher values of moisture, polyunsaturated fatty acids, ultimate pH, cooking loss, and lightness, but lower fat, shear force, and redness values compared to meat collected from older camels. The LT muscle had higher fat and color parameters (lightness, redness, yellowness) but lower shear force values than the ST and PM muscles (p < 0.05). The ST muscles had a higher content of n-6 polyunsaturated fatty acids and n-3 polyunsaturated fatty acids but lower cooking loss values than the LT and PM muscles. These results indicated that younger camels provide better meat quality traits than older camels. The results of the present study will improve the marketing of Bactrian camel meat products and will provide more information about the most suitable muscles and the optimal slaughter age.

KURUTMA SICAKLIĞI VE MİKRODALGA GÜCÜNÜN HİNDİ GÖĞÜS DİLİMLERİNİN KALİTE ÖZELLİKLERİNE ETKİLERİ

In this study, spiced turkey slices were dried at different temperatures (60 and 70°C) and microwave powers (0, 180 and 360 W at fixed product weight) and physical, chemical, microbiological and sensory quality characteristics of these dried slices were determined. The turkey slices dried at these conditions had an average moisture content of 25%, an aw value of 0.72, a pH value of 6.02, and a thiobarbituric acid reactive substance (TBARS) value of 15.77 µmol MDA/kg. It was determined that the cutting force value of the samples increased to 56.14 N depending on the temperature increase and to 59.12 N depending on the increase in microwave power. In addition, it was found that the L* value of the samples decreased significantly (p &amp;lt; 0.01) as the microwave power increased. Furthermore, the microbial quality was better in samples applied at 70°C drying temperature and 360 W microwave power.

Comparison of carcass and meat quality traits of the native Polish Heath lambs and the Carpathian kids

ABSTRACT The aim of the study was to compare selected parameters of carcass and meat quality including testing of volatile compounds of male lambs and kids derived from Polish native breeds (Polish Heath Sheep and Carpathian Goat). For most of the slaughter parameters, no differences were found between the two species although the meat and bones weights in the legs of kids was higher than that found for lambs. The study shows differences in the chemical composition and quality characteristics of the meat. Drip loss was lower in kid meat, indicating better water binding capacity. In contrast, the roasted meat of Carpathian kids was less tender than that of lambs. There was more dry matter and protein in the muscle of the kids; the differences between species occurred between most fatty acids. The analysis of volatile compounds showed differentiation between the evaluated meat of lambs and kids. Despite the differences in the assessment of the physico-chemical and nutritional parameters of lamb and goat meat, both types of meat can be considered are a valuable component of the diet, while high values of the organoleptic assessment indicate a good reception of both products by consumers.

Effects of chia seed on chemical properties and quality characteristics of regular and low-fat crackers

Abstract As a direct consequence of understanding the importance of the relationship between health and food, the interest in healthy recipes has increased. In the present study, wheat flour was used to replace chia seed (CS) in the cracker formulation (control) at levels of 10, 20, and 30% (w/w) and fat content was reduced by 25, 50, and 75% for the production of low-fat crackers. The physicochemical, textural, sensorial properties of the crackers were investigated. It was determined that CS had high a dietary fiber (38.7%), protein (21.78%), and fat (28.69%) content. The cracker sample containing 25% fat and 30% chia seed had the highest amounts of protein (14.49%) and dietary fiber (16.70%). CS could provide positive effects on health in terms of its high fiber content and low carbohydrate value. Six different fatty acids (FAs) were determined in the cracker samples. By reducing fat and increasing chia seed amount; oleic, linoleic, α-linolenic increased compared to the control sample, whereas the palmitic acid amount decreased significantly. According to the sensorial evaluation, the crackers were acceptable. It was also determined that CS was a suitable supplementation for low-fat products.

Determining consumption preferences of consumers considering quality attributes of drinking water

The aim of the study was to determine the main factors affecting the consumption preferences of consumers by considering the quality characteristics of drinking water according to the regions where they reside. For this pur-pose, the data obtained from 400 consumers living in the central districts of Iğdır province were used for Factor Analysis and Two-Step Clustering Analysis. Research results reported that physiological needs of the consumers residing in region I were based on the physiological and physical quality of the water in their drinking water consumption preference, consumers in region II relied on the chemical quality of the tap water, and consumers in region III focused on the cost advantages of tap water depending on the chemical quality of tap water. Therefore, supplying differentiated bottled drinking water in hygienic conditions according to physical and physiological quality standards of drinking water for consumers in region I, ensuring the protection and access of local water resources suitable for chemical quality characteristics to consumers in region II, and maintaining the reliability of local water resources with good chemical quality and low cost of supply and sustainability of their use for consumers in region III can have positive effects on consumption satisfaction.

Mycological Investigation of Bottled Water Dispensers in Healthcare Facilities.

The usage of bottled water dispensers (BWDs) has spread worldwide. Despite their popularity, few studies have dealt with their microbial contaminants, and little attention is given to their fungal contamination. To our knowledge this is the first mycological study of BWDs in Europe. 36 devices have been examined in Budapest, Hungary. Despite of the strictly regulated water hygiene system in Hungary, molds and yeasts were detected in 86.8% of the samples, 56.76% were highly contaminated. Elevated heterotrophic plate counts were also observed in all samples compared to that of Hungarian drinking water. As all physical and chemical water quality characteristics have met the relevant national and European parametric values and neither totally explained the results of microbial counts, the effect of usage and maintenance habits of the devices were examined. Fungal concentrations were affected by the time elapsed since disinfection, days remaining until expiration of bottles, month of sampling and exposure to sunlight during storage. Microbes are able to proliferate in the bottled water and disperse inside the BWDs. Many of the detected fungal species (Sarocladium kiliense, Acremonium sclerotigenum/egyptiacum, Exophiala jeanselmei var. lecanii-corni, Exophiala equina, Meyerozyma guilliermondii, Cystobasidium slooffiae, Aspergillus jensenii, Bisifusarium biseptatum) are opportunistic pathogens for subpopulations of sensitive age groups and patients with immunodeficient conditions, including cystic fibrosis. Thus BWDs may pose a health risk to visitors of healthcare institutions, especially to patients with oral lesions in dental surgeries. The study draws attention to the need to investigate microbial contamination of these devices in other countries as well.

Physical, physicochemical (technological) and chemical characteristics of common bread wheat (Triticum aestivum L.) varieties grown in Mardin region of Turkey

In this study, the physical (color, grain size, equivalent diameter, sphericity, kernel surface area, kernel volume, thousand kernel weight, hectoliter weight, dry weight and wet weight), physicochemical (technological) (dry volume, wet volume, water absorption capacity, water absorption index, swelling capacity, swelling index, gluten index, Zeleny sedimentation and delayed sedimentation) and chemical (moisture, protein and wet gluten contents) properties of the most grown bread wheat varieties (Triticum aestivum L.) (Adana 99, Ceyhan 99, Sagittario, and Dinç) in Mardin region of Turkey during 2018 were compared. Statistically significant differences (P≤0.05) were obtained between wheat varieties in terms of physical, physicochemical-technological and chemical quality characteristics. It has been determined that thousand kernel weight and hectoliter weight values of wheat varieties which are superior to the wheat varieties in terms of their grain sizes were generally higher than the others. Thousand kernel weight, hectoliter weight, protein, wet gluten, gluten index and Zeleny sedimentation values of wheat varieties were found in the range of 35.48-42.71 g, 77.91-81.00 kg/hl, 11.50-13.25%, 29.04-33.79%, 82.5-89.5 and 26.0-43.5 ml, respectively. The differences in quality characteristics between wheat varieties may be important for the flour producers that produce flour for both industrial and traditional