Dry Ingredients Research Articles

ИССЛЕДОВАНИЕ И РАЗРАБОТКА ТЕХНОЛОГИИ КИСЛОМОЛОЧНОГО МОРОЖЕНОГО С ФИТОКОМПОНЕНТАМИ

Recently, the prevention of the spread of alimentary-related diseases is the development and active introduction of functional dairy products using phytocomponents into the population's nutrition structure. Recently, the consumer market for domestic dairy products has changed dramatically. Manufacturers offer the population a diverse range of food products, which differ in chemical composition, functional purpose and consumer properties. The development of fermented milk ice cream technology is an important direction, since fermented milk products are essential sources of nutrients. Experimental studies were carried out at the Department of Food Technologies and Commodity Science of the Don State Agrarian University. The possibility of using phytocomponents in the production of sour-milk ice cream has been theoretically and practically substantiated, a technological scheme for the production of a sour-milk product has been developed, and the sequence of adding dry herbal ingredients has been determined. As a result of the organoleptic evaluation, it was revealed that the organoleptic characteristics of sour-milk ice cream are quite harmonious, the addition of phytocomponents gives a pleasant taste, smell and color. According to the results of the studies, all indicators comply with the requirements of the Technical Regulations of the Customs Union "On the Safety of Milk and Dairy Products". Based on the results obtained, it can be concluded that it is expedient to enrich sour-milk ice cream with phytocomponents of plant origin.

Design and development of 3D printed measuring cups for household applications

Abstract This study designs a new measuring cup to measure the required amount of ingredients for dish preparation. The main goal is to design a sustainable, efficient, and economic product based on user requirements. The measuring cup usage problems and requirements are first collected through two phases of survey – preliminary survey to prepare a questionnaire and main survey to establish design goals based on questionnaire responses. After survey analysis, a new measuring cup is designed through a series of three iterations. Computer Aided Design (CAD) models and 3D printed prototypes are used for the design iterations. The redesigned cup measures both dry ingredients and liquid ingredients. The handle is designed to offer good grip strength and comfort and the redesigned cup has a single cup body that provides the standard measuring options of 1 cup, ½ cup, 3/4th cup, 1/4th cup, 1/8th cup, 1/3rd cup and 2/3rd cup. The single body replaces the multiple measuring cups offered by typical measuring cup set thereby reducing the number of equipment required and the washing time after usage.

PSX-35 Late-Breaking Abstract: Use of total tract NDF and starch digestibility in beef cow and replacement heifer diet formulation

Abstract The objective of this trial was to evaluate the effectiveness of using the total tract neutral detergent fiber (TTNDFd) and starch digestibility methodology in the formulation of beef cow and replacement heifer rations. This methodology ultimately applies to the estimation of energy availability to the animal and accompanied performance as outlined by the NASEM 2016 Nutrient Requirements of Beef Cattle publication. Multiparous, Angus cows during the last two months of gestation and yearling replacement, Shorthorn heifers comprised the study. Cows received one of four, dry ingredient diets while heifers received a corn silage-based diet. Feed nutrient evaluation along with intake were documented and applied to the NASEM model for these cattle. Results were compared to actual performance. Acid detergent fiber (ADF) derived energy estimates which generally accompany commercial laboratory feed analysis reports were compared as well. A T-test between actual and projected growth was used to describe the difference. The T-test between the TTNDFd/Starch derived results did not show any statistical difference between the actual and projected results for heifers P(T< =t) 0.15 with an average ADG bias of -0.06 Kg. The cow results over the four diets P(T< =t) ranged from 0.41 to 0.004 with an average bias of 0.04 to 0.27 Kg overestimating ADG. The T-test between the ADF derived results showed a difference between the actual and estimated values for heifers P(T< =t) 0.0004 with an average ADG bias of 0.2 Kg. The cow results over the four diets likewise over estimated available energy substantially. Here the test ranged from P(T< =t) 0.03 to 0.0001 with an average bias of 0.35 to 0.7 Kg. It appears that TTNDFd methodology should be strongly considered in the evaluation of forages and in the development of ration formulation software for beef offered high levels of fiber in their ration.

Use of whey protein ingredients to produce milk fat simulants

The article deals with the problem of thermomechanical processing conditions influence on the properties of dry whey protein ingredient solutions: whey protein concentrates and isolates. The initial stage of obtaining fat property mimics is heat treatment of protein solutions to the temperature exceeding the denaturation threshold (65-75 °C). The next mechanical impact on the aggregates obtained leads to the formation of the particles similar to the fat globules. Protein mass fraction has a significant influence on the denaturation process. When its value becomes larger, the number of collisions between primary aggregates increases as well as the coagulation probability. In isolate solutions the denaturation rate was high, and it was observed intensive, irreversible coagulation at all protein concentrations. Aggregates were characterized as porous, branched, and polydisperse. Shear rate increase under mechanical impact resulted in even greater aggregates growth. Samples obtained at high shear rates were characterized by apparent physical instability. Large size of the protein aggregates was confirmed by a high degree of sedimentation. Suspensions were characterized as granular. The denaturation rate and coagulation intensity were lower in concentrate solutions. Presence of lactose helped to protect proteins from rapid loss of solubility by stabilizing their structure against thermal unfolding. The aggregates were characterized by a round compact shape, and the particle size didn’t differ a lot. Protein mass fraction change of the concentrate suspension samples did not have significant influence on the aggregates size and shape. Rotor rotation speed increase contributed to the particle size decrease. The solutions were characterized by the sedimentation stability and they had a uniform thick consistency imitating properties of the fat-containing products.

Improving the recipe and technology of wheat bread with apple pomace

The effect of apple raw material (powder from apple pomace and frozen apple pomace) on the duration of individual operations of the technological process of the straight method of wheat bread production, such as the kneading duration, the number of punchings, the duration of the dough fermentation and dough pieces proofing, was investigated in the work. As studies showed, when using secondary apple raw materials in wheat bread production, the amount of yeast must be increased to 3-4%, compared to 1-2% introduced to the control sample. When kneading the dough, apple pomace powder is mixed with dry ingredients according to the developed recipes. When preparing the dough, freshly frozen apple pomace must first be soaked in a mixture of vegetable oil and warm water (water temperature is 28-30 ?) with constant stirring and bringing to a homogeneous consistency and the pomace complete defrosting. The degree of influence of products from the secondary apple raw materials on the technological process and bread quality depend on the type and quantity of the product added to the dough (apple powder or frozen apple pomace is used). The amount of water was also increased by replacing part of the premium wheat flour with buckwheat flour and apple pomace powder. While using fresh frozen apple pomace, the amount of water was reduced, the other ingredients in the recipe were not changed. The additives put to the recipe stimulate the dough fermentation process and reduce it. At the same time, the duration of the dough maturation and the proofing operations are reduced. The addition of fresh frozen apple pomace improves the porosity and taste of bread to a greater extent..

Co‐crystallized honey with sucrose: Evaluation of process and product characterization

Honey is a commercial product that presents difficulties in food industries related to crystallization inside the packages. Dry ingredients are easy to handle. Honey co-crystallized with sucrose is a dry productthat can be used in the food industry as long as fulfillsafety and sensory requirements. The objective of this work was to produce and characterize honey co-crystallized with sucrose using 9 different samples of honey. The process of co-crystallization of honey (15%) with sucrose resulted productswith water activity from 0.38 to 0.51, moisture values ranging from 1.25% to 2.04% (wet basis), good fluidity (repose angles from 23.40 to 32.28°) and apparent density from 0.46 to 0.55 g/cm3. The products presented morphological structure characteristic of co-crystallization products. Final products showed good overall sensory acceptance, which opens the possibility of using co-crystallized honey in food industries. Practical applications The co-crystallization process was used to produce a dry honey-based ingredient, showing good fluidity, stability and sensory acceptance, with honey samples from different origins and physico-chemical properties. The formation of a sucrose-honey matrix can be an achievable process to create a handle, dry and standard product for application in different food systems. Handling, transportation and storage of dry products are easier compared to high viscous products and are achieved in the present product. Economic and industrial applications are greatly expanded for food development.

Fast dissolving, hermetically sealable, edible whey protein isolate-based films for instant food and/or dry ingredient pouches

The objective of this research is to develop edible, fast dissolving, sealable whey protein isolate (WPI)-based films for packaging premeasured dry foods/ingredients that will dissolve and release their contents upon contact with water. Modifications to the structure and properties of WPI films via heat-denaturation and plasticizers were determined. The structure-function relationship of the films was elucidated based on FTIR analysis. The developed water-soluble native WPI (NWPI) films had similar visual and barrier properties (oxygen permeability 4.74 × 10−4 to 12.26 × 10−4 cm3 μm/m2∙s∙kPa and water vapor permeability 0.0113–0.0148 g mm/m2∙s∙kPa) but lower mechanical properties (tensile strength 1.04–3.16 MPa, % elongation 7.45–15.31%, and elastic modulus 18.88–105.34 MPa) than the water-insoluble heat-denatured WPI films. The solution-sealed NWPI pouches of dry food models showed ready solubility. Heat denaturation strengthened the cohesion of the WPI films via the enhanced formation of the intermolecular β-sheet. Glycerol and atmospheric moisture showed plasticizing effects on both the barrier and tensile properties, which correlated well with the films’ moisture sorption isotherms. Solution-sealed NWPI pouches can be potentially used as leave-in packaging for portioned dry foods. The comprehensive understanding of the properties of glycerol-plasticized WPI films gained from this study is valuable in designing WPI-based packaging for commercial packaged food systems.

Rhizopus oligosporus as a biotransforming microorganism of Anacardium othonianum Rizz. byproduct for production of high -protein, -antioxidant, and -fiber ingredient

Solid-state fermentation is an alternative for waste utilization and the production of food with improved nutritional and functional properties. In the present study, Rhizopus oligosporus fungus was used to ferment Anacardium othanianum byproduct, utilizing temperatures of 28, 30, and 32 °C, spore counts of 106 and 108 spore/mL, and fermentation times of 30 and 32 h, through a factorial design (3 × 22). High antioxidant activity (using DPPH and FRAP methods), protein content, and in vitro protein digestibility were utilized as response variables in the desirability tool. The temperature of 28 °C, the concentration of 108 spores per mL of suspension, and fermentation time of 32 h were the condition chosen. After fermentation, the protein content, antioxidant activity (both methods), and protein digestibility increased. This fermented byproduct was dried at 40, 50, 60, and 70 °C and homogenized. The technological functional and chemical properties of this dry ingredient were evaluated. The cashew-based ingredient has not demonstrated a gel-forming property, demonstrating its potential as a supplement. The fermented byproduct dried at 70 °C presented high protein content (14.99 g/100 g) and antioxidant activity, as well as low lipid content (1.95 g/100 g), showing a potential ingredient for application in food products.

Barra de cereal proteica a base de quinoa e amendoim enriquecido com frutooli-gossacarídeo

<p class="Normal1">The food industry has sought to adapt to the trend of healthy consumption habits and, for this, it has invested in the research and production of products with functional purposes, since functional foods have proven to bring several health benefits. Therefore, it was proposed, with this research, the elaboration of a functional bar, rich in functional and protein ingredients, taking into account the nutritional content and its practicality of consumption. For this, varied proportions of quinoa (10%, 17% and 15%, for F1, F2 and F3, respectively) and peanuts (20%, 15% and 17%, for F1, F2 and F3, respectively), were used, and the functional bars were enriched with fructooligosaccharide (FOS), with a ratio between dry ingredients and binding agents of 70% and 30%, respectively. The design of the binary mixture was used for the various compositions of formulations. Analysis of variance (ANOVA) was applied to evaluate the physical-chemical composition and its average in relation to the Tukey test at 5% confidence. The three formulations were considered to have a high protein content (21.54%, for F1; 18.17%, for F2; 20.00%, for F3), according to legislation, with a high lipid content (22.02%, for F1; 13.42%, for F2; 22.40%, for F3), coming from good sources, and considerable carbohydrate content (49.62%, for F1; 54.44%, for F2; 47.84% , for F3), including fibers. The proposed functional bar proved to be balanced in nutrients and calories, presenting nutritional characteristics compatible with a diet rich in proteins.</p>

Milk Quality Distribution of Dairy Cattle at Local Farm in West Java

This research aimed to analyze the quality of milk (content and chemical composition) at several local farms in West Java province. Milk is a food that has complete nutritional value in balanced proportion. Good quality of milk contains the composition of fat content, total solids, protein, water and contamination level that meet the criteria in the Indonesian National Standard (SNI) 3141.1.2011. The milk quality parameters were analyzed by the FT 120 MilkoScanTM (Foss). The milk was collected as much as 50 ml and then dipped in a milkoScan probe. The parameters observed included pH, specific gravity, fat, protein, water and non-fat dry matter (%). The highest fat content found in milk samples from Subang district i.e. 3.62 ± 1.40. Lembang district has the highest lactose concentration among the other sampling regions which is 4.58 ± 0.22. The highest concentration of dry matter content was found in Subang district (12.57 ± 1.87). The highest value at the content of the non-fat dry ingredients in the Subang area was 8.87 ± 0.70. The milk density from Pangalengan and Lembang were 103 2.44 ± 2.51 and 1032.27 ± 1.74 respectively. The concentration of FPD from the Subang district was 0.55 ± 0.06 (highest results and overreach the SNI value). The highest concentration of acidity was in the Subang district with a value of 7.84 ± 1.41.

Value of the dry ingredients and digestibility of Organic Goat nuts with the granting of Silage Rations of vegetable Trash and leaves Gliricidia (Gliricidia sepium)

This research aims to know the effect of vegetable silage ration feeding trash and leaves (Gliricidia sepium) gliricidia against the value of the dry ingredients and digestibility of organic livestock goat nuts. This study used a Randomized Design Group with 3 treatments and 3 replicates (blocks/groups) each of Deuteronomy includes 3 goats nuts. R1 is the treatment of gliricidia ad libitum leaves, vegetable waste and silage R1 leaves gliricidia (30%: 70%) and vegetable waste and silage R2 leaves gliricidia (70%: 30%). The observed variables are the values of the digestibility of dry ingredients and the digestibility of organic matter. The results showed that the treatment of vegetable waste silage given does not affect real (P0,05 >) against the consumption of dry ingredients of vegetable leaf litter silage ration gliricidia as a whole. The results showed equivalent value the digestibility of the ration dry ingredients of highest to lowest (%) respectively is R2 (80.7%), R1 (75,3%), and the Ro(71.3). While the addition of vegetable waste in silage ration leaves gliricidia does not affect real (P0,05>) against the value of the digestibility of organic matter. It can be concluded that the provision of rations of vegetable trash and leaves silage gliricidia (Gliricidia sepium) do not affect the real value of the dry ingredients and digestibility of organic livestock goat nuts.

MANUFACTURING OF ELECTRICAL DRYER MACHINE FOR FOOD AND FRUIT PRODUCTS

Indonesia is a country with a tropical climate that has two seasons, namely the dry season and the rainy season. In the dry season, sun drying is the most widely used method for agricultural products. In the rainy season, people who open businesses in the food processing sector have difficulty predicting uncertain weather. The community needs solar thermal energy to dry food ingredients in the form of opak, tubers, fruits, etc. In the rainy season, the value of production has decreased. This study aims to create a drying machine that can help people to dry various types of food and fruit products. The research was carried out in several stages, namely field observation, literature study, design, manufacturing, and performance testing. The study states that: (1) the manufacturing process of electrical machine dryer was done in three stages: the initial stage, advanced stage, and the final stage. (2) the trial of an electrical dryer machine was used to dry opak and banana. Data obtained in the form of opak before drying weighs 3.4 ounces and after drying to 2.2 ounces. Whereas the banana before drying weighs 7.3 ounces and after drying to 4.5 ounces; (3) electrical dryer machine is very helpful in the process of drying food processed products in Subang Regency.

Manufacturing of Electrical Dryer Machine for Food and Fruit Products

Indonesia is a country with a tropical climate that has two seasons, namely the dry season and the rainy season. In the dry season, sun drying is the most widely used method for agricultural products. In the rainy season, people who open businesses in the food processing sector have difficulty predicting uncertain weather. The community needs solar thermal energy to dry food ingredients in the form of opak, tubers, fruits, etc. In the rainy season, the value of production has decreased. This study aims to create a drying machine that can help people to dry various types of food and fruit products. The research was carried out in several stages, namely field observation, literature study, design, manufacturing, and performance testing. The study states that: (1) the manufacturing process of electrical machine dryer was done in three stages: the initial stage, advanced stage, and the final stage. (2) the trial of an electrical dryer machine was used to dry opak and banana. Data obtained in the form of opak before drying weighs 3.4 ounces and after drying to 2.2 ounces. Whereas the banana before drying weighs 7.3 ounces and after drying to 4.5 ounces; (3) electrical dryer machine is very helpful in the process of drying food processed products in Subang Regency. Keywords: manufacturing, electrical dryer machine, opak and banana.

Use of fermentable carbohydrate in efforts to improve in vitro rument fermentation products

Global warming increases as the gas concentration rises into the atmosphere such as N-NH3, CO2, CH4, carbon (c), Florine, Chlorine, and Bromine. One method used to overcome this problem is to use additive feed ingredients containing carbohydrates fermentable. This study aims to examine the use of carbohydrates fermentable in ammonia of rice straw in an effort to improve rumen fermentation products in vitro to the concentration of N-NH3 and total VFA concentration. The experiment was carried out using 1000 g of dry ingredients of rice straw, 2%carbohydrates fermentable, 4% urea, and 10% water. Carbohydrate Fermentablebalance in ammoniated rice straw with 40: 60 concentrate and divided into four treatments, namely R0: rice straw without carbohydrate fermentable, R1 : onggok, R2 : cassava, R3: bran and R4 soun waste and five replications. Data were analyzed using Honest Real Difference Test (BNJ) variance. The results showed that the highest VFA concentration was found in group R4 (47.5 mM) and the lowest in group R1(15.0 mM). The highest N-NH3 concentration was found in group R2 (9.8 mM) and the lowest in group R4 (6.0). This study concluded that absorption of VFA in the rumen was much better in group R1 and absorption of N-NH3 was much better in group R2.

Performance of Marine Lecithin Supplemented Feeds for the Common Octopus (Octopus vulgaris) Ongrowing: Changes in Proximate Composition and Lipid Classes’ Profile

The development of artificial diets is considered vital for feasible cephalopods’ culture. Octopus vulgaris need a diet with a high protein content but also lipids are important at a lower quantity, as polar lipids and LC-PUFA are essential for development during early stages. In the present study the suitability of marine lecithin as a dietary supplement for O. vulgaris juveniles’ formulated feeds was tested for 56 days, assessing the performance, changes in proximate composition, and lipid classes’ profile in the digestive gland and carcass. Sixteen octopus were fed one of two semi-moist feeds based on dry ingredients: either CALPRO (N = 4) as control or CALPRO-LM (N = 8); which differed from the first, due to the inclusion of 20 g/kg of marine lecithin as a phospholipid dietary supplement. Results showed that marine lecithin did not enhance feed intake, growth, protein or lipid incorporation, nutrients digestibility or feed efficiency. Moreover, at this level of inclusion, the composition of tissues (digestive gland and carcass) regarding macronutrients and lipid classes’ profile presented only a small amount of differences. In conclusion, the inclusion of marine lecithin did not promote beneficial effects on performance, making necessary further research related to the nutritional requirements of common octopus.

PENGARUH JARAK TANAM indigofera zollingeriana TERHADAP KAPASITAS TAMPUNG POTENSIAL TERNAK SAPI DI AREAL PERTANAMAN KELAPA

THE EFFECT OF PLANTING SPACING indigofera zollingeriana ON POTENTIAL CARRYING CAPACITY OF BEEF CATTLE IN COCONUT PLANTATION. This study seeks to know the influence of the distance cropping indigofera zollingeriana faith in capacity of the potential capacity cattle in the area coconut plantations with distance different cropping. This research using complete random design (CRD) with 3 treatment consisting of j1: distance cropping 1,0 m x 0,5 m , j2: distance cropping 1,0 m x 1,0 m, and j3: distance cropping 1,0 m x 1,5 m, each treatment consisted of 6 test. Variable measured was fresh production, the production of dry ingredients and capacity capacity. The analysis showed that the treatment plant exert distance different very real (P<0,01 ) of fresh production, the production of dry ingredients and capacity potential capacity test BNJ showed that the distance cropping 1,0 m x 0,5 m give fresh production, the production of dry ingredients and capacity different capacity very real (P<0,01 ) higher than the plant 1,0 m x 1,0 m and distance cropping 1,0 m x 1,5 m . It can be concluded that the distance plant 1,0 m x 0,5 m produce fresh production, the production of dry substances and capacity of the highest potential capacity .Key words: Indigofera zollingeriana, planting space, Potential carrying capacity

The Changes of Nutrient Content of Cassava Peel (Manihot esculenta Crantz) That Fermented by Indigenous Microorganisms (IMO) As Animal Feed

Cassava peel was the waste of processing cassava which is promising enough to be used as alternative animal feed. However, cassava peel has a fairly low nutrient content. Fermentation was one of the way to increase the quality of cassava peel. Fermentation used in this research utilized Indigenous Microorganisms (IMO) with the main substance was the cassava peel itself. This research lasted for 3 months started from December 2018 to February 2019 at the Laboratory of Microbiology and Laboratory of Feed Processing Science and Technology Department of Animal Science Faculty of Agriculture University of Sumatera Utara and Laboratory of Agrichemists and Natural Resources at the Industrial Research and Standardization Office of Medan. This research was designed using Completely Randomized Design (CRD) factorial pattern of 3 x 3 with 3 replications, as factor I was the dose of Indigenous Microorganisms (IMO) and factor II was the duration of fermentation. The parameters measured were water content/dry matter, crude fat, crude protein, crude fibre, ash, and Non Nitrogen Free Extract (NNFE) using proximate analysis. The results showed that fermentation of cassava peel using Indigenous Microorganisms (IMO) with the variation of Indigenous Microorganisms (IMO) dose and duration of fermentation give effects, that were increased water content, crude protein, and Non Nitrogen Free Extract (NNFE) and decreased dry ingredient, crude fat, crude fibre, and ash content.

OPTIMIZATION OF RECIPE FOR BAKERY PRODUCTSWITH LOW-MOISTURE CONTENTFOR REDUCING THE GLYCEMIC INDEX

The modern concept of recipe development and improvement has to be based on fundamental knowledge about the chemical composition of ingredients as well as mechanisms of their assimilation. Glycemic index of food products, including bakery products, becomes important in the aspect of the spread of a metabolic syndrome that is a complex of various metabolic disorders that lead to the development of atherosclerosis and cardiovascular disease. The article shows the possibility of creating a recipe for sweet baked goods with low moisture content and reduced glycemic index due to using the buckwheat flour, dry wheat gluten, oat bran and aqueous extract of stevia. We have used modern methods of setting up the experiment and processing their results. The influence of these ingredients on the glycemic index has been characterized. The efficiency of using Stevia as natural sweeteners, has shown, for developing approaches to reduce the energy value and the glycemic index of bakery products. The coefficients of the regression model were given as a result; it has helped to find out the patterns of influence of both selected components and their dosage on the glycemic index, energy value and sensory characteristics of the product. The article presents the results of multicriteria optimization, which can be used to create recipe compositions using selected ingredients using of modern software Design-Expert 11. The amount of buckwheat flour was in range 5–20%, dry wheat gluten – 5–15%, oat bran – 2–6% of the total number of dry ingredients in the formulation. A rational ratio of the main ingredients has been found to provide an optimal ratio of the factors "low glycemic index - excellent taste". The glycemic index of developed baked goods with low moisture content was 57–58.This article has shown the possibility of using an integrated approach in forming the recipe of low-moisture bakery products with a reduced glycemic index.

RANCANG BANGUN VENTURI SCRUBBER TERHADAP PENURUNAN EMISI JELAGA

The industrial world and vehicles that currently exist make the pollution level increase. Often we see thick smoke rising out of the factory chimney, the thick smoke is a waste of gas released by the environmental factory. The scrubber system is a collection of various air pollution control devices that can be used for particles and / or gases from industrial output gas streams. The term scrubber is also used to describe a system that injects or enters a dry active ingredient or liquid into a dirty gas stream to clean acid gas. The design of the venturi scrubber aims to design a venturi scrubber to reduce soot emissions on direct injection diesel engines, get a standard venturi scrubber design and reduce soot levels. This design begins with determining the alternative design, determining the venturi dimensions and the material that will be used to build the venturi scrubber. The result of this step is a working drawing that is ready to be realized through machining. Next is to make the components based on the design results in the previous step. These components are then assembled into a tool. The final step is to do the venturi design test according to the venturi type standard and the size requirements that are in the ISO 5167-4 standard. Making a venturi scrubber design program using Delphi-7 software with pressure drop data, liquid to gas ratio, diameter ratio, pipe diameter, throat diameter, renold number and type of flow that occurs and design using Solidworks 2010.

Characterization of corn (Zea mays L.) bran as a new food ingredient for snack bars

This study aimed to demonstrate the potential of a corn byproduct, namely corn bran (CB) as a new source of nutrients in the diet by evaluating its application to snack bars (SB). CB was separated into five granulometric measurements (F1: 0.125; F2: 0.250; F3: 0.5; F4: 1.0; and F5: 2.0 mm) that had different profiles: F5 showed the highest dietary fiber content (42%), F4 had the highest moisture content (11%), F3 exhibited the highest protein content (13%) and F2 had the highest ash content (3.47%). Concerning absorption properties in water, milk and oil, F3, F4 and F5 exhibited the highest values, whereas F1 and F2 had the highest solubility in water, besides foaming and emulsifying activity. F3 fraction (1.0 mm) was chosen for its physico-chemical characteristics for the development of SB. In SB formulation, CB was substituted in the following proportions in the mass of dry ingredients: 0% (SB0, control), 10% (SB10), 25% (SB25), 40% (SB40) and 55% (SB55). Results of chemical analyses demonstrated that SB formulations with the highest proportions of CB had the highest levels of dietary fiber. Furthermore, it should be highlighted that SB made with CB have expressive nutritional value that are important to health maintenance.