Dextrin Content Research Articles

Effective strategies to maximise dextrin formation in brewing

Why was the work done: Dextrin is the non-fermentable product of starch hydrolysis and plays a role in enhancing the perceived palate fullness of beer. Therefore, increasing dextrin formation is a promising strategy to improve palate fullness, particularly in non-alcoholic and low-alcohol beers. How was the work done: This study investigated the impact of adjusting the mashing profile of a 100% barley malt mash on the dextrin content and molecular weight distribution in the wort. Mash thickness, heating rate, and mashing-in temperature with and without the addition of a thermostable α-amylase were adjusted during mashing to evaluate the impact on dextrin content and molecular weight distribution. To benchmark this work, the dextrin content and molecular weight distribution was determined in five pilsener beers and their non-alcoholic counterparts. What are the main findings: With the exception of one non-alcoholic beer which contained 72 g/L, the concentration of dextrin ranged from 15 to 30 g/L in the five commercial pilsner-type beers and their non-alcoholic equivalents. The molecular weight distribution of dextrin among the beers was similar, with 85-98% of the dextrin population characterised by a degree of polymerisation below 35. Various strategies were applied during mashing to evaluate the impact on the content and the molecular weight distribution of dextrin. A strategy that promoted dextrin formation was mashing with a lower water-to-grist ratio. This resulted in delayed starch gelatinisation influenced by increased solid extract content in wort. Furthermore, at a low water-to-grist ratio, faster mash heating (up to 2°C/min) or isothermal mashing at temperatures below 72°C had no impact on dextrin formation. Isothermal mashing at 78°C supplemented with thermostable α-amylase increased the dextrin level in wort up to 60 g/L, while the molecular weight distribution of dextrin was similar to that found in commercial beers. Why is the work important: This study demonstrates that increased dextrin formation is achievable in beer but requires significant changes to the mashing process. These insights will enable brewers to enhance the palate fullness of beers, especially those which are non-alcoholic or low in alcohol.

Preparation, structure characterization and functional properties of pea dregs resistant dextrin

BackgroundPeas (Pisum sativum L.), the second largest edible bean in the world, have comprehensive and balanced nutrition. In China, peas are mainly used in the processing of starch and related products, during which a large amount of processing by-products—pea dregs—is produced. Because of its large particle size, coarse texture, and difficulty in storage, it is mostly discarded or used as feed, resulting in unnecessary waste.Materials and methodsThe preparation and simulated moving bed chromatographic purification process conditions of pea-resistant dextrin were optimized using pea production waste-pea residue as raw material, and structural characterization and functional properties of pea residue-resistant dextrin were analyzed.ResultsThe results showed that the optimal preparation process conditions for pea-resistant dextrin were as follows: acid concentration 1.0%, acid addition 7.3%, treatment temperature 178.8°C, and treatment time 92.5 min. Subsequently, the pea-resistant dextrin content of 42.15 ± 0.16% was obtained. The optimal SSMB purification conditions were as follows: feed volume 455 g/h, feed volume 682 g/h, circulation volume 346 mL, outlet concentration 24.8 ± 0.2%, purity 99.35 ± 0.17%, and yield 91.08 ± 0.42%. The structural characterization revealed that pea-resistant dextrin had large and variable particle size and amorphous structure; the chemical bond or functional group differences between pea-resistant dextrin and pea starch were not significant; pea-resistant dextrin was a glucose-based dextran with a monosaccharide composition of 2.6% arabinose, 1.5% xylose, and 95.9% glucose, and its molecular weight was (601.1 ± 8.5) × 103 u. Functional characterization revealed that the RS content of pea-resistant dextrin was 92.35%, which had significantly slow digestive properties as well as hypoglycemic and hypolipidemic effects.ConclusionsUsing pea dregs to produce pea dregs resistant dextrin has low production cost and significant functional characteristics, which can be widely applied in the food industry.

GRAIN PROCESSING PRODUCTS ІN RATIONAL HUMAN NUTRITION

The concept, content and requirements for rational nutrition. The harmony of the food structure in the combination of scarcity and quality of food products with changes in the ecological state of the environment and the sharpening of the moral and ethical sensitivity of society to livestock sources of food. Environmental precautions of the industrial industry of products of animal husbandry complexes. A wide range of grain processing products of various fruits, their anatomical components and the degree of depth of their technological processing can serve as a certain compromise of these inconsistencies. Obtaining a unit of energy from products of animal origin is comparable to 30-40 units of vegetable origin, and the environmental risk of livestock farms is comparable to the activities of powerful industrial enterprises. By selective use of various anatomical components of the grain body, it is possible to change the energy value of food products by 1.5-2.0 times, several times – the content of vitamins, microelements and biologically active components, such as enzymes. those. Advanced processing technologies can significantly control the nutritional value of grain products, in particular by changing the content of dextrins or pasteurized starch grains several times. The selective use of various anatomical components of the grain body of a wide range of crop fruits in combination with the controlled technologies of their indepth processing can give these products preventive and curative properties. Grain products of different levels of processing technologies can cover the shortage of products of animal origin, reduce the negative impact of animal husbandry on the planet's ecosystem, take into account the needs of different social, life activity and age groups, as well as improve the availability of food to socially vulnerable segments of the population.

ВПЛИВ СОРТІВ СПЕЛЬТИ НА ТЕХНОЛОГІЧНІ ПОКАЗНИКИ СПИРТОВОЇ БРАЖКИ

Winter spelt (Triticum spelta) has good potential for organic farming and complex processing to obtain functional prod-ucts and ethanol.Unlike common wheat, spelt is undemanding to growing conditions, as it grows on infertile soils and is stress-resistant to cold and moisture. Due to its dietary properties and good taste, it is of great demand among food consumers.The analysis of the latest research and publications showed that the issues of a comprehensive study of spelt regarding its origin, selection, cultivation in organic farming conditions, nutritional properties of products based on it and possibilities of use in other industries require detailed study.The problem of using domestic varieties of spelt in ethanol biotechnology remains unsolved since the starch content is lower than in other grain crops and does not provide the standard yield of the target product.The work aims to study the effect of two types of spelt on the technological parameters of alcohol mash under the low-temperature hydroenzymatic processing of raw grain material.We proposed to carry out low-temperature hydrofermentative processing of the grinding of two types of spelt «Zoria Ukrainy» and «Yevropa», with the participation of complexes of enzyme preparations of amylolytic, glucoamylase, cellulolytic and proteolytic action. The effectiveness of their action is determined by the rheological indicators of spelt wort and the tech-nological indicators of alcohol mash.The research results showed that the indicators of alcoholic mash obtained from spelt of the «Yevropa» variety are better than from the «Zoria Ukrainy» variety since 11% more ethanol is accumulated, the content of alcohol-soluble carbohydrates, dextrins, and undissolved starch decreases by 35-40%, and yeast biomass decreases by 17%

Study on Preparation and Grinding Performance of Vitrified Bond CBN Grinding Wheel with Controllable Porosity.

Vitrified bond cubic boron nitride (CBN) grinding wheel specimens with controllable porosity were prepared by regulating the pore former dextrin content and varying the forming pressure, and the performance of the grinding camshaft was studied. The porosity of the specimens increases with the increase in dextrin content, and decreases first and then increases with the increase in the forming pressure. The grinding experiments show that the dextrin content is negatively correlated with the grinding force and grinding temperature, while the grinding force and grinding temperature of the specimens increase and then decrease with the increase in the forming pressure. When we observe and measure the grinding surface of the specimen and workpiece, we see that the surface roughness of the specimen after grinding is smaller than that before grinding. In addition, the greater the porosity of the specimen, the rougher the surface of the workpiece after grinding.

Effect of complex baking improver on prolonging freshness of bakery products with reduced salt content

Introduction. The aim of research was to determine the effect of a complex baking improver on prolonging the freshness of bakery products with a reduced salt content using the principles of lean manufacturing. Materials and methods. Sociological research on the requirements for the quality of bakery products was conducted. A composition of a complex improver "Mineral Freshness Plus” was developed and its optimal dosage was determined. The effects of the developed improver addition on the quality of bakery products with reduced salt content of 0.5% by weight of flour, and the effect on the processes of staling products during storage were studied. Results and discussion. According to sociological studies the presence of ingredients of synthetic origin in bakery products and rapid loss of their freshness is undesirable for consumers. To meet the consumer demands, the use of the principles of lean manufacturing in bakery production is provided, which consists in reducing technological costs and losses due to application of the developed improver. A recipe for a complex baking improver Mineral Freshness Plus has been developed, which is designed to intensify the technological process, improve consumer properties and time for keeping the freshness of bakery products with low salt content of 0.5%. The composition of the improver includes food additives with Generally Recognized as Safe status. Addition of "Mineral Freshness Plus" improver in quality of 2.0% to flour weight extends freshness of bakery products. This is confirmed by the higher by 65.2–75.6% content of dextrins in the product with the improver comparштп with the control, the thinner subcrustal layer on 72 hours of products storage, and changes in the structure of the bread pulp, which consists of interspersed swollen and partially gelatinized grains of starch, wrapped in a continuous mass of coagulated proteins. Conclusions. The use of the developed improver "Mineral Freshness Plus” in the manufacture of bakery products ensures the high consumer demands.

ТЕХНОЛОГІЧНА ЯКІСТЬ КРОХМАЛЮ РІЗНИХ ГІБРИДІВ КУКУРУДЗИ І СОРТІВ СОРГО ЗЕРНОВОГО ЗА ЙОГО БІОХІМІЧНОЮ СКЛАДОВОЮ

The technological quality of starch of different hybrids of corn and varieties of grain sorghum according to its biochemical component is determined. It was founding that the product contains 81.5–83.7% of starch + dextrin. In addition, it contains protein at the level of 1.0–1.1%, dietary fiber – 1.5–1.7%, depending on the maize hybrid. Cornstarch contains vitamins B3 and B4. The technological quality of grain sorghum starch was similar to that of corn. However, sorghum starch contains a higher content of protein and dietary fiber. In terms of moisture and ash content, cornstarch and grain sorghum meet the current requirements. Studies have shown that cornstarch contained polyunsaturated fatty acids (PUFAs), saturated fatty acids (PFA), ash, protein, dietary fiber, water. The main part of it consisted of carbohydrates, represented by starch and dextrin – 82.5–83.7%. The lowest content of polyunsaturated fatty acids (PUFA) – 0.02–0.03%, depending on the hybrid. In addition, the protein content of starch was in the range of 1.0–1.1%, and the content of dietary fiber was 1.5–1.7%, depending on the maize hybrid. The moisture content of starch was 12.1–13.4%, and the ash content was 0.2%, which met the requirements of the standard SSTU 3976–2000 Dry cornstarch. Specifications. Cornstarch contained two B vitamins and 11 mineral elements. Among the vitamins of corn grain in starch, the content of B4 and B3 was determined – 0.4–0.7 mg/kg. Of the mineral elements, sodium contained the most – 25–30 mg/kg of starch. Selenium was the least – 0.002–0.003 mg/kg. The content of copper, zinc and manganese varied from 0.048 to 0.07 mg/kg of starch. Iron content – from 0.43 to 0.48 mg/kg. The content of magnesium and sulfur was in the range of 1.0–2.6 mg/kg. The content of potassium, calcium and phosphorus is 13–20 mg/kg, depending on the maize hybrid. The biochemical component of grain sorghum starch was similar to that of corn. Thus, the starch + dextrin content was at the level of 81.0–83.8% depending on the variety. The content of PUFA was in the range of 0.03–0.04, and the content of NFA was 0.2%. In terms of moisture and ash content, sorghum starch complied with the standards of SSTU 4380: 2005. The starch is modifying. The fat content was 0.8–1.5%; the protein content was 1.8–2.7%, depending on the variety of grain sorghum. It should be noted that the origin of sorghum varieties did not affect the formation of technological quality of starch. Only the content of vitamin B3 – 0.67–1.00 mg/kg was founding in grain sorghum starch. Only nine minerals have been identified. The highest content of phosphorus was 20–28 mg/kg of starch. The content of potassium and sodium was in the range of 20.0–25.0 mg/kg of starch. The copper content was the lowest – 0.003–0.005 mg/kg of product. The manganese content was 0.084–0.098 mg/kg. The content of iron varied from 0.18 to 0.25 mg/kg, magnesium, sulfur and calcium – from two to 6 mg/kg of grain sorghum starch.

Rigid polyurethane foams based on dextrin and glycerol

To alleviate the exhaustion of petrochemical resources and reduce their use in the polyurethane industry, biopolyols derived from dextrin and glycerol were prepared and used in rigid polyurethane foam (RPUF). Through simple and eco-friendly physical mixing, biopolyols with different dextrin contents were obtained, and the effects of different biopolyols on the foaming process, combustion behavior, mechanical properties and biodegradability were investigated. The apparent density of the RPUF ranged from 31.4 kg/m3 to 49.1 kg/m3. Compared with conventional foam, RPUF based on dextrin and glycerol had a higher normalized compressive strength and biodegradability. In addition, when the ratio of dextrin to glycerol in the biopolyol was 1/1, the self-extinguishing time of the foam was only 9 s, and the LOI value was 14.5% higher than that of conventional foam. These results demonstrated that dextrin-glycerol polyols can completely replace petrochemical polyols to prepare water-foamed RPUF with excellent comprehensive properties.

Determining the effect of a multicomponent mixture on the quality of pastry products containing a mixture of germinated grains

A bun with a mixture of germinated cereals of wheat, oats, barley, and corn is an innovative product rich in dietary fiber, replaceable and essential amino acids, micro and macro elements, vitamins. In the process of germination, grains accumulate a large number of amylolytic and proteolytic enzymes, which worsen the structural and mechanical properties of the crumb of pastry products, as a result of which it becomes sticky and wrinkled. The experimental study reported in this work aimed to improve the organoleptic indicators and prolong the freshness of pastry products whose formulation includes a mixture of germinated grains. The expediency has been proven of using the polycomponent mixture "Solodok" (Ukraine) in the amount of 3.0 % to the mass of flour in the production of pastry products in whose formulation 50 % of flour was replaced with a mixture of germinated grains. The application of the polycomponent mixture "Solodok" has a positive effect on the organoleptic and structural-mechanical properties of the product crumb. The composition of the polycomponent mixture includes safe food additives and ingredients such as ground cinnamon, dry wheat gluten, apple pectin, and ascorbic acid. It has been proven that products with the addition of the polycomponent mixture retain freshness longer, which was confirmed by a lower rate of staleness, by 59.2 %, compared to control. The stale processes in the case of using a polycomponent mixture are inhibited due to the greater accumulation of dextrins compared to control. Thus, the total content of dextrins in a pastry product is 1.668 % to DM (dry matter) while in the bun "Tsilyushcha", it is 2.443 % to DM. The study results show the technological effectiveness of the use of the "Solodok" polycomponent mixture to slow down the staleness of products and provide products enriched with a mixture of germinated cereals with satisfactory consumer properties.

Influence of dextrin content and sintering temperature on the properties of coal fly ash-based tubular ceramic membrane for flue gas moisture recovery

In this paper, in order to reduce the preparation cost of high-performance ceramic membrane, coal fly ash-based tubular ceramic membrane for flue gas moisture recovery was prepared, and its properties were optimized from two aspects: pore-forming agent (dextrin) content and sintering temperature. The results show that the ceramic membrane with dextrin content of 3 wt.% and sintering temperature of 1150 ℃ has the best performance. Through characterization, the ceramic membrane exhibits an open porosity of 42.0 %, mechanical strength of 26.6 MPa, average pore size of 0.49 μm, pure water flux of 5616 L/(m2 barh). And, it has excellent corrosion resistance in acid and alkali. In addition, the flue gas moisture recovery performance of coal fly ash-based tubular ceramic membrane was studied experimentally. The highest water recovery ratio and the highest recovered water flux is 87.7 % and 6.01 kg/(m2 h, respectively.

Developing an improver of targeted action for the prolonged freshness of bread made from wheat flour

The development of a complex bakery improver CDP (Ukraine) to slow down the staling of products developed for accelerated technologies is urgent. It contains nutritional supplements with GRAS status. Whey protein concentrate CDP-UV-65 was chosen as a functional basis. The active part contains the enzyme preparation Novamil 1500MG, maltodextrin, defatted sunflower lecithin, carboxymethyl cellulose, apple pectin, dry wheat gluten and ascorbic acid. It is proved that with rational dosage of the developed complex bakery improver in the amount of 1.5% to the flour mass, the bread production process is reduced by 180 minutes. It has been established that the bread Freshness, the recipe of which includes the developed improver, is characterized by a higher specific volume by 10.1% in comparison with the control, porosity, and better shape stability of hearth products. It has been proven that products with the addition of the CDP SUPER complex bakery improver retain freshness longer, which is confirmed by a 47% greater total crumb deformation compared to the control. The inhibition of staling in bread Freshness occurs due to the accumulation of dextrin by 27.1% compared with the control. Thus, the total content of dextrins in wheat bread is 1.918% to DS, and in Milk bread - 2.438% to DS. The research results prove the expediency of using the complex bakery improver CDP in the technology of wheat bread in order to extend the preservation period of its freshness up to 72 hours in unpackaged form

Influence of two functional dextrins on the gel properties of kappa-carrageenan

The physicochemical properties of κ-carrageenan (KC) can be improved by incorporation with small-molecule cosolvents. The texture and rheological properties, micromorphology, and crystallinity of KC incorporating indigestible dextrin (IDD) and beta-limit dextrin (BLD) were investigated. The rheological properties and sol-gel transition temperatures of the gels were slightly improved and the hardness of KC gels was significantly increased after the two dextrins were mixed in. Fourier transform infrared spectroscopy results indicated hydrogen-bonding interactions were strengthened in the presence of the dextrins. Confocal laser scanning microscope images revealed that a more homogenous structure was formed of the KC gel after the addition of dextrins. Moreover, X-ray diffraction patterns indicated the crystallinity of KC gel decreased upon dextrin addition. At the same dextrin content, IDD exerted a greater influence than BLD. IDD contents exceeding 3% (w/w) led to undesirable effects, whereas up to 5% (w/w) of BLD could be added. The two dextrins affected the rearrangement of the KC random coils in the sol state, and facilitated aggregation of the KC chains during cooling to form gel network structures after gelation. Therefore, the appropriate addition of these two dextrins can improve the texture and stability of KC gels and expand their application in functional foods.

Profiling of carbohydrates in commercial beers and their influence on beer quality.

The carbohydrates in beer play an important role as they are essential for fermentation. Any change in their composition may influence the sensory characteristics of the beer and so their determination is of great interest. This study compares the carbohydrates in three types of commercial beer - barley malt beer, wheat beer, and barley malt beer with adjuncts - and examines their influence on beer quality, which is important for selecting raw ingredients and production conditions, and for quality control. Among the oligosaccharides in three types of beer, raffinose was the most, followed by maltotetraose, maltotriose and maltose. Monosaccharides were only present in small amounts. Dextrin, oligosaccharides with 2-6 polymerization degree and non-starch polysaccharides (NSP) make up 15.90-34.83%, 17.59-38.63%, and 2.33-7.47% of the total carbohydrates in beer, respectively. The dextrin content and NSP content were significantly (P < 0.05) different in wheat beer and barley malt beer, and their content was significantly (P < 0.01) correlated with the content of extracts in beer. Non-starch polysaccharide, dextrin, trisaccharide, and tetrasaccharide content significantly (P < 0.05) correlated with beer viscosity. These beer samples could be categorized clearly into three groups by principal component analysis. The oligosaccharides in beer reflect yeast utilization, depending on the type of beer. Dextrin, oligosaccharides with 2-4 polymerization, and NSP, were major carbohydrates in beer. Their composition and concentration influenced its characteristics and quality, and played an important role in the discrimination of different beer types. © 2020 Society of Chemical Industry.

Preparation of porous barium titanate ceramics and enhancement of piezoelectric sensitivity

Porous piezoelectric ceramic shows some advantages, such as high hydrostatic figure of merit, low acoustic impedance, and excellent piezoelectric sensitivity, compared with its compact counterpart. These merits make it used widely in various electronic devices, such as underwater acoustic transducer, ultrasonic transducer, and sensor. Currently, the researches of porous piezoelectric ceramics mainly focus on the Pb(Zr, Ti)O&lt;sub&gt;3&lt;/sub&gt; ceramic, which is harmful to environment and human health. In this paper, the lead-free porous barium titanate (BaTiO&lt;sub&gt;3&lt;/sub&gt;) ceramic doped with dextrin is prepared by using the conventional solid-state method. The effects of sintered temperature and dextrin content on the structure, porosity, and morphology of the pores are studied experimentally and theoretically. Also, the relationship between porosity and dielectric, piezoelectricity, electro-mechanical coupling factor, acoustic impedance, and hydrostatic figure of merit are explored. The X-ray diffraction pattern shows that the lattice constants of ceramic are not affected by dextrin. The BaTiO&lt;sub&gt;3&lt;/sub&gt; ceramic demonstrates single perovskite structure with P4mm space group. The SEM micrograph reveals that the porous ceramic has three-dimensional open pores with the size of 1−7 &lt;inline-formula&gt;&lt;tex-math id="M2"&gt;\begin{document}${\text{μ}}{\rm m}$\end{document}&lt;/tex-math&gt;&lt;alternatives&gt;&lt;graphic xmlns:xlink="http://www.w3.org/1999/xlink" xlink:href="5-20181790_M2.jpg"/&gt;&lt;graphic xmlns:xlink="http://www.w3.org/1999/xlink" xlink:href="5-20181790_M2.png"/&gt;&lt;/alternatives&gt;&lt;/inline-formula&gt;. Sintering temperature plays a key role in porosity in the BaTiO&lt;sub&gt;3&lt;/sub&gt; ceramic. The porosity of ceramic gradually declines with sintered temperature increasing from 1250 to 1300 °C. The max porosity of up to 58% is obtained in 10% dextrin-doped BaTiO&lt;sub&gt;3&lt;/sub&gt; ceramic sintered at 1250 °C. The porosity of 5% dextrin-doped ceramic is smaller than that of the undoped one when the sintering temperature is 1250 °C or 1280 °C, indicating that a small amount of dextrin is beneficial to the densification of BaTiO&lt;sub&gt;3&lt;/sub&gt; ceramic. Both the dielectric and piezoelectric property gradually decrease with dextrin content increasing. For the BaTiO&lt;sub&gt;3&lt;/sub&gt; ceramic, high sintering temperature contributes to better dielectric and piezoelectric property than low temperature. Here, the ceramic with 10% of dextrin sintered at 1250 °C exhibits the highest hydrostatic figure of merit (8376 × 10&lt;sup&gt;–15&lt;/sup&gt; Pa&lt;sup&gt;–1&lt;/sup&gt;) and the lowest acoustic impedance (~ 2.84 Mrayls). The binding force between grains is also obviously enhanced in the ceramic sintered at 1280 °C, which is very helpful for their mechanical strength improvement. The excellent properties of the BaTiO&lt;sub&gt;3&lt;/sub&gt; ceramic doped with dextrin indicate its potential applications in sensor and hydrophone.

Production of hydrogels with different mechanical properties by starch roasting: A valorization of industrial chestnut by-products

The impact of chestnut starch (CS) roasting temperature and time on the starch composition, solubility, dextrin content and crystallinity degree as well as on the hydrogel forming profiles and viscoelastic features was evaluated. Monitoring of the thermorheological characteristics allowed determining the evolution of chestnut roasted starches in the presence (RCS) and absence (RCSI) of the soluble fraction after the use of different roasting temperatures (from 120 to 220ºC). Textural profile analysis (TPA) of RCS hydrogels was employed to determine the hydrogels textural features. The largest dextrin content and starch solubility values were found in starch samples treated at 190ºC (RCS190) for 10h, 210ºC (RCS210) for 10h and 220ºC (RCS220) for 6h. Amylose content and crystallinity degree of RCS samples showed a negative linear relationship. RCS hydrogels formed with starches roasted between 120 and 170ºC exhibited intermediate strength and full thermal stable features. Hydrogels prepared from starches treated at 190 and 210ºC promoted stronger and fully thermal stable hydrogels formation. RCS220 hydrogels presented equivalent strength, but no fully thermal stable characteristics. RCSI hydrogels strength decreased with rising roasting temperature. The absence of water syneresis was observed for RCS hydrogels aged for two weeks at room temperature, apart from RCS220 hydrogels. A relationship between textural parameters obtained by TPA and viscoelastic hydrogel features determined by rheological characterization was established.

Studium technologických vlastností historické odrůdy ječmene Proskovcův hanácký

Proskovcuv hanacky belongs to the famous, historically significant Czech malting barley varieties. For its excellent qualities, this variety was widely used in breeding and today it is the basis of the pedigree of many modern European varieties. The aim of this work was to study the technological, analytical and sensory properties of malt and beer made of this variety and to evaluate its potential for current beer production. Pilsner-type malt made in a floor malt house was characterized by high protein content (13.9%) and very low cytolytic, proteolytic and amylolytic modification. Beer was made from the malt from two craft breweries using a two-mash decoction process and Saaz hops. The beers were lowly fermented (apparent attenuation 67 and 69%) and had a high content of dextrins, betaglucans, arabinoxylans and polyphenols. Sensory evaluation of the beers was similar to current conventional lager-type beers. Beer brewed from this variety using the traditional malting and brewing technology could contribute to an interesting diversification of the offer of smaller breweries.

Rheological properties of dextrin-riboflavin solutions under thermal and UV radiation effects

The combination of saccharides and UV sensitive chemical molecules in the solution form has been in the interest of medicine for treating medical complications and imaging techniques due to their remarkable properties under UV radiation. Therefore, two samples of dextrin based riboflavin solutions containing 10wt% of dextrin content and 0.1wt% of UV sensitive riboflavin content were prepared at the room temperature. In order to understand how UV radiation affects the viscosity of prepared solutions at various temperatures, one of the prepared samples was protected from light while another sample was radiated to UV at a biologically harmless wavelength where the absorbance peaks are obtained by UV/visible spectroscopy. Dynamic viscosity measurements of UV-radiated and un-radiated solutions for different temperatures were performed with constant velocity where the most reliable torque is shown. It was understood that application of UV radiation increased the viscosity value of radiated sample at the room temperature, however; it did not alter the fluid types of test samples. Fluid type of all test solutions was found to be non-Newtonian dilatant fluids as the shear stress vs. shear rate curves of solutions reliably obeyed Ostwald-de-Waele equation. Flow type of all solutions was classified as shear thickening fluids (STF) since power law consistency coefficient (n) of Ostwald-de-Waele equation was found to be >1 (n>1). Based on this experimental outcome, the effect of UV radiation on shear thickening behavior of the solutions which include low viscous biocompatible solutions was studied for the first time. Thermal behavior of all test solutions was mathematically modeled via Arrhenius viscosity equation. The degree of STF increased and viscosity of dextrin based riboflavin solutions was found to be slightly greater than other test samples at increasing temperature values after UV radiation. As expected, viscosity values of all test samples decreased at elevated temperatures.

Protein-Sparing Ability of Carbohydrates from Different Sources in Diets for Fry of Stinging Catfish Heteropneustes fossilis

The experiments were carried out to evaluate the protein-sparing effect in Heteropneustes fossilis fry (0.751 ± 0.01 g) fed for 90 days with six isocaloric diets containing 45, 40 or 35% of casein-protein and 25, 30 or 35% of glucose/dextrin, combined properly as the work purpose. The highest weight gain was recorded in fry fed with 35% dextrin and 35% crude protein level. Interestingly, the value of SGR (2.950±0.017) and PER (1.793±0.03) were significantly (p<0.05) increased with reducing protein level from 45 to 35% and with increasing carbohydrate level from 25% to 35%, respectively. However, the poorest growth was recorded in the fry fed with glucose containing diets than dextrin-containing diets. Protein deposition was significantly (p<0.05) lower in fry fed with the glucose diets at the protein level of 45% than those fed with 40 or 35%, indicating that H. fossilis utilize dextrin easily than glucose. Increase of dextrin content from 35 to 45% did not reduce (p<0.05) the weight gain, even reducing the dietary protein from 45 to 35%. This fact suggests that carbohydrate spare protein by using dextrin as energy source.

Microstructure and mechanical properties of porous alumina ceramic prepared by a combination of 3–D printing and sintering

Porous alumina ceramic was prepared with a combined technique of three–dimensional printing and sintering. The optimal sintering temperature for porous alumina ceramic is in the range of 1300–1400°C. The CaSO4–dextrin content of green body has a decisive effect on the phase composition and flexural strength but a little effect on the porosity and Vickers hardness of porous alumina ceramic. The alumina ceramic prepared from the green body with CaSO4–dextrin content in the range of 12–16wt% possesses a flexural strength higher than 80MPa, a porosity of about 50% and a tailored microstructure, which is a promising material for engineering applications.

Composite Solid Fuel: Research of Formation Parameters

Involving of local low-grade fuels resources in fuel and energy balance is actual question of research in the present. In this paper the possibility of processing low-grade fuel in the solid fuel composite was considered. The aim of the work is to define the optimal parameters for formation of the solid composite fuel. A result of researches determined that dextrin content in the binder allows to obtain solid composite fuel having the highest strength. The drying temperature for the various fuels was determined: for pellets production was 20-80 °C, for briquettes – 20-40 °C.