Flour Products Research Articles

Effects of purple cabbage anthocyanin extract on the gluten characteristics and the gluten network evolution of high-gluten dough.

Anthocyanins are polyphenolic pigments that have hypoglycemic, antioxidation, anti-aging, and other effects. Research has shown that polyphenols can optimize the processing of dough and improve the texture and nutritional characteristics of dough products. The formation of gluten networks is decisive for the quality of flour products. The effects of purple cabbage anthocyanin (PCA) extract on the structure, microscopic morphology, and network formation of gluten protein were studied, and the types of cross-linking between PCA and gluten protein are discussed. The results show that PCA extract increased the free sulfhydryl (SH) group content and the free amino group of gluten proteins, stimulated an increase in the β-sheet ratio and the decrease of α-helix ratio, and increased the gluten index significantly (P < 0.05). The PCA extract also induced gluten protein aggregation, increased the height of protein molecular chains, and stimulated the formation of gluten networks. When PCA extract concentrations were 4 g kg-1 and 8 g kg-1, the gluten network was more homogeneous, continuous, and dense. Appropriate anthocyanins have a positive effect on the properties of gluten and promote the formation of gluten networks. Excessive anthocyanins destroy gluten protein interaction and harm gluten cross-linking. This study may provide a useful source of data for the production of functional flour products rich in anthocyanins. © 2024 Society of Chemical Industry.

Influence of flour extraction rate on static in vitro gastrointestinal digestion characteristics of wheat protein during conventional milling

SummaryThe flour extraction rate determines the components of wheat flour. However, the correlation between variations in components resulting from flour extraction rate and the protein digestion characteristics remains to be clarified. In this study, digestion characteristic of wheat flour protein influenced by flour extraction rates was investigated. The results indicated that the degree of protein hydrolysis, the number of peptides at the intestinal stage and the digestive rate constant (k) at the gastric stage exhibited a significant increase as the flour extraction rate increased (35%–85%). Moreover, wheat flour with 85% extraction rate presented the highest protein hydrolysis degree (25.85%), the most peptides (n = 79) and the maximum intestinal digestion rate constant (k = 0.0285). Therefore, increasing the flour extraction rate from 75% to 85% can improve the wheat flour protein digestibility in conventional milling, thereby establishing a fundamental basis for nutritional control of flour products.

Impact of flaxseed gum on the aggregate structure, pasting properties, and rheological behavior of waxy rice starch

This study examines the effects of flaxseed gum (FG) on the aggregate structure, pasting and rheological properties of waxy rice starch (WRS). Results display an increase in the ordered molecular structure (R1047/1024), relative crystallinity (RC), compactness (α), and microphase heterogeneity (ε, density degree of nanoaggregates, from 3.52 to 4.23) for WRS-FG complexes. These suggested FG facilitated the development of more organized molecular and crystalline structures of WRS, accompanied by the formation of ordered nanoaggregates with higher density (i.e., nano-aggregation structure). Also, FG addition resulted in the formation of enhanced gel network structure characterized by thicker layer walls and more uniform pores. These structural transformations contributed to a rise in gelatinization temperature (To, from 56.90 °C to 62.10 °C) and enthalpy (ΔH), as well as alterations in paste viscosities (PV, from 1285.00 mPa·s to 1734.00 mPa·s), and the rigidity of network structure (e.g., decreased loss tangent). These results indicate that FG could effectively regulate the techno-functional properties of WRS by rationally controlling the starch intrinsic structures of starch. And this study may improve the pasting and gelling properties of starch, thus driving the development of high-quality starchy foods and prolonging their shelf life, especially for glutinous rice flour products.

Risk Assessment of some Contaminants in Locally and Imported Wheat Grains, their Flour and bakery Products in Egyptian Local Markets

Risk Assessment of some Contaminants in Locally and Imported Wheat Grains, their Flour and bakery Products in Egyptian Local Markets

RNA-Seq transcriptome profiling of immature grain wheat is a technique for understanding comparative modeling of baking quality

Improving the baking quality is a primary challenge in the wheat flour production value chain, as baking quality represents a crucial factor in determining its overall value. In the present study, we conducted a comparative RNA-Seq analysis on the high baking quality mutant “O-64.1.10” genotype and its low baking quality wild type "Omid" cultivar to recognize potential genes associated with bread quality. The cDNA libraries were constructed from immature grains that were 15 days post-anthesis, with an average of 16.24 and 18.97 million paired-end short-read sequences in the mutant and wild-type, respectively. A total number of 733 transcripts with differential expression were identified, 585 genes up-regulated and 188 genes down-regulated in the “O-64.1.10” genotype compared to the “Omid”. In addition, the families of HSF, bZIP, C2C2-Dof, B3-ARF, BES1, C3H, GRF, HB-HD-ZIP, PLATZ, MADS-MIKC, GARP-G2-like, NAC, OFP and TUB were appeared as the key transcription factors with specific expression in the “O-64.1.10” genotype. At the same time, pathways related to baking quality were identified through Kyoto Encyclopedia of Genes and Genomes. Collectively, we found that the endoplasmic network, metabolic pathways, secondary metabolite biosynthesis, hormone signaling pathway, B group vitamins, protein pathways, pathways associated with carbohydrate and fat metabolism, as well as the biosynthesis and metabolism of various amino acids, have a great deal of potential to play a significant role in the baking quality. Ultimately, the RNA-seq results were confirmed using quantitative Reverse Transcription PCR for some hub genes such as alpha-gliadin, low molecular weight glutenin subunit and terpene synthase (gibberellin) and as a resource for future study, 127 EST-SSR primers were generated using RNA-seq data.

Folate and synthetic folic acid content in Canadian fortified foods two decades after mandatory fortification.

In 1998, Health Canada mandated folic acid fortification of white flour and enriched grain products to prevent neural tube defects. At the time, neither the Canadian Nutrient File (CNF) nor product labels reflected the actual folate content of foods. We aimed to assess if 20 years post-fortification, the CNF values for total folate and synthetic folic acid accurately reflect amounts determined by direct analysis. Using the 2001 Food Expenditure Survey and ACNielsen Company data, we identified 10-15 of the most purchased fortified foods across seven food categories in Canada. Total folate concentrations were determined by tri-enzyme digestion and microbial assay. Folic acid concentrations were determined using liquid chromatography-tandem mass spectrometry. Except for "cooked pastas", mean total folate content of foods (n=89) were significantly higher than CNF values across categories (p<0.05), reflecting 167% ± 54% of CNF values. Similarly, mean folic acid content of foods was higher than CNF values for all categories except "cooked pastas" (p<0.05), with a mean of 188% ± 94% of CNF values; the latter CNF values included uncooked pasta. In sum, 20 years post-fortification, and 10 years since the last direct measurement, CNF and product label values still underestimate actual total folate and the folic acid content of foods. These findings emphasize that dietary estimates established using the CNF may significantly underestimate actual intakes and thus caution should be exercised when interpreting estimates of nutritional adequacy based on these values.

Probabilistic risk assessment of dietary exposure to lead in residents of Guangzhou, China

Lead and its compounds can have cumulative harmful effects on the nervous, cardiovascular, and other systems, and especially affect the brain development of children. We collected 4918 samples from 15 food categories in 11 districts of Guangzhou, China, from 2017 to 2022, to investigate the extent of lead contamination in commercial foods and assess the health risk from dietary lead intake of the residents. Lead was measured in the samples using inductively coupled plasma mass spectrometry. Dietary exposure to lead was calculated based on the food consumption survey of Guangzhou residents in 2011, and the health risk of the population was evaluated using the margin of exposure (MOE) method. Lead was detected in 76.5% of the overall samples, with an average lead content of 29.4 µg kg−1. The highest lead level was found in bivalves. The mean daily dietary lead intakes were as follows: 0.44, 0.34, 0.25, and 0.28 µg kg−1 body weight (bw) day−1 for groups aged 3–6, 7–17, 18–59, and ≥ 60 years, respectively. Rice and rice products, leafy vegetables, and wheat flour and wheat products were identified as the primary sources of dietary lead exposure, accounting for 73.1%. The MOE values demonstrated the following tendency: younger age groups had lower MOEs, and 95% confidence ranges for the groups aged 3–6 and 7–17 began at 0.6 and 0.7, respectively, indicating the potential health risk of children, while those for other age groups were all above 1.0. Continued efforts are needed to reduce dietary lead exposure in Guangzhou.

Comparison of noodle-making performance of purple-colored whole wheat flour prepared with a jet mill and an ultra-centrifugal mill.

This study explores the impact of milling methods on the quality and noodle-making performance by comparing jet-milled (WF-JM) and ultra-centrifugally milled (WF-UM) purple-colored whole wheat flours. WF-JM exhibits smaller starch granules and a fragmented protein matrix attributed to the increased milling pressure. Physicochemical analyses reveal lower moisture and higher damaged starch in WF-JM. Rheological analyses show lower viscosity in the WF-JM blends. The mixograph results reveal weaker dough-mixing stability and strength for WF-JM. Cooked noodles from WF-JM are uneven, in contrast to uniform WF-UM strands. Blending WF-UM enhances noodle quality. Overall, the noodle-making performance for WF-JM was inferior compared to WF-UM, confirming the significantly negative impact of damaged starch and fragmented protein matrix in whole wheat flour than the positive effect of particle size. This study highlights the complex interplay between milling methods, particle size, and physicochemical attributes, providing insights for optimizing whole wheat flour processing and product quality.

Factors affecting the profitability of wheat production in the states of Guanajuato and Nuevo Leon, Mexico

The objective of this research was the analysis of the main factors involved in the profitability of bread wheat in the states of Guanajuato and Nuevo León, Mexico. To obtain the information, semi-structured interviews were applied to key informants who indicated the context of the crop in their region. In order to estimate profitability, production performance and costs production were determined. The production cost information, for the two Mexican states, was obtained through the producer panels methodology in 2019. Producers were asked about the costs expended in land preparation, cultivation inputs, harvest and others such as water, electricity and financial rights. In addition, wheat yields and the price received per ton sold at the market. It was noticed that Nuevo León and Guanajuato have an agro-industrial infrastructure that demands Mexican wheat. In each state, the profitability of the crop depends on a number of factors such as the planting system and the production technology used; but in all the places studied, bread wheat had positive profitability. However, there are high production costs and a continuous deterioration of the real prices of the product. It is necessary to develop soft wheat varieties that adapt to rainfall conditions for agricultural regions where wheat cultivation is under those conditions. Although Mexico is self-sufficient in the production of flour, each year it is necessary to import an additional volume of bread-making wheat since Mexican industry is deficient facing the high demand for bread production.

Effects of dextran molecular weight on starch retrogradation and technological properties of Chinese steamed bread: Based on the rubber/glass transition

From the perspective of rubber/glass transition, this study clarified that the impact of dextran on retarding hardening behavior and slowing starch retrogradation of Chinese Steamed Bread (CSB) depended on its molecular weight and concentration level. Guggenheim-Anderson-de Boer (GAB) model was fitted to explore critical behavior changes in rubber/glass transition of CSB. Incorporation of high molecular weight dextran enhanced the elasticity of dough and porosity of CSB, reduced the aging and hardening degree of CSB at appropriate addition levels. CSB hardness showed a growing tendency during storage, while macromolecular dextran reduced the hardness and retrogradation degree by 22.87 % and 67.53 %. Dextran with high molecular weights lowered the glass transition temperature (Tg) and improved the moisture sorption and molecular mobility of CSB under various relative humidity (RHs) conditions by providing hydrophilic sites or intermolecular space to bind water molecules. Meanwhile, it reinforced the binding between denatured gluten and gelatinized starch. Both of them devoted to starch retrogradation inhibition and stable quality maintenance of CSB. CSB is suggested to maintain stable quality at room temperature with RHs ≤33 % to prevent rubber/glass transition. This work provided theoretical guidance for fractionation application of dextran to regulate the quality and extend the shelf-life of flour products.

АНАЛИЗ МЕРОПРИЯТИЙ ПО ПОВЫШЕНИЮ ЭКОНОМИЧЕСКОЙ ЭФФЕКТИВНОСТИ И КАЧЕСТВА ЗЕРНА В ПРОЦЕССЕ ЕГО ПРОИЗВОДСТВА И ХРАНЕНИЯ

The scientific article contains a review of scientific literature on the problems of ensuring the efficiency of grain production by improving its quality. Controlled and uncontrollable factors and conditions for ensuring grain quality are noted. Among the controllable factors and conditions, technical, technological, organizational and economic factors are stated; uncontrollable factors and conditions include solar insolation, daylight hours, temperature, and precipitation. It was revealed that the quality of grain and losses during storage are influenced by: climate, poor-quality grain cleaning, grain injuries, elevated temperature, high humidity, storage processing, technical integrity of the premises. The formation of quality at the stages of grain production is shown: preparation of seed, growing conditions, harvesting conditions, crop transportation, primary processing and storage. It is indicated that spring wheat of soft varieties, cultivated on farms in the Perm region, has a high internal market potential: high technological and baking properties, can be used for the production of flour and baking bread. The consumer properties of zoned varieties of winter and spring soft wheat are shown: the Irgina variety scored the most points (4.7 - 4.9 points), and the Iren variety took second place (4.4 - 4.7 points). The cost of flour obtained from processing grain with a natural weight of 750 g/l was calculated at 700,000 rubles, as well as the cost of flour obtained from processing grain with a natural weight of 760 g/l was calculated at 709,872 rubles; a deviation in the cost for grain quality account in the amount of 9872 rubles.

Modelling of Proximate Composition of Amaranth, Sorghum, Pumpkin and Sunflower Flour Blends using Response Surface Methodology

Blends of cereals and legumes have gained attention especially in complementary nutrition. Optimization of the production of composite flour from defatted amaranth, sorghum, defatted pumpkin and defatted sunflower flour using D-optimal mixture design of Design Expert software with the levels for amaranth (40-60 %), sorghum (10-30 %), pumpkin (20-40 %), and sunflower flour (3-10 %), respectively was carried out. The responses were proximate composition. Run 5 and 14 recorded the highest crude protein (4.08 %) and total ash content (5.71 %) while run 7 and 10 had the highest fibre content (4.08 %.), respectively. The model terms were significant (p≤0.05) for the proximate composition of the blends with R2 values of 0.93, 0.92, 0.96, 0.90, 0.91, and 0.90 respectively for moisture, protein, fat, ash, fibre, and carbohydrate. The optimal blend from the numerical optimization through the desirability function approach were 42.46% amaranth, 10.00% sorghum, 40.00% pumpkin, and 7.54%. In conclusion, composite flour from amaranth, sorghum, pumpkin and sunflower flour have acceptable proximate composition in terms of nutritional quality necessary for the production of nutrient-dense food products capable of addressing issues of malnutrition.

Historical, cultural, and social significance of ancient hydraulic wheat mills: A multidisciplinary approach in the municipality of Matanza (Colombia)

This work focuses on the historical, cultural, and social significance of ancient hydraulic wheat mills in the Municipality of Matanza (Colombia) from a multidisciplinary perspective. It begins by providing historical context about wheat and its introduction to the Americas, particularly in Colombia, as well as discussing the relevance of mills in wheat flour production and their role in rural and urban society. We emphasize the historical and technological significance of the ancient hydraulic mills in Matanza, which harnessed the power of water to grind grains and produce wheat flour. Additionally, the document explores the general characteristics of the millstones used in these devices, including their shape, dimensions, and function in the milling process. Next, it is proposed that the millstones were made from intrusive igneous rocks from the Triassic-Jurassic magmatism and biotitic and possibly amphibolic gneisses belonging to the Proterozoic Bucaramanga Gneiss. Finally, this article addresses the importance of preserving the cultural heritage related to wheat production and artisanal milling in Matanza. It underscores the need to conserve this cultural legacy, revitalize wheat production in the region, and promote tourism and environmental education related to the geological and cultural heritage of the area.

Evaluation of the nutritional potential of peach palm flour and its application in crunchy snacks

The pupunheira (Bactris gasipaes Kunth) is a palm tree native to the Amazon rainforest, and its fruits have high nutritional quality and are highly appreciated by the population where the fruits occur. One of the ways of processing this raw material is the production of flour, which expands the possibilities of industrial application. Therefore, the objective of this study was to produce peach palm fruit flour, evaluate its physical-chemical, properties technological, antioxidant activity, and carotenoid content, elaborate snack-type biscuit formulations with different concentrations of peach palm flour in substitution for corn flakes, and evaluate the physical-chemical characteristics and carotenoid content of the biscuits. Peach palm flour had low moisture content (6.15%), protein (4.82%), and fiber (5.07%); however, it had a considerable carbohydrate content (77.62%), energy value (386,84 kcal), and carotenoids. The technological properties showed a high rate of water and oil absorption and emulsifying activity; however, it did not show foaming capacity or gel formation. The replacement of corn flakes by peach palm flour showed an increase in fiber, ash, lipids, and carotenoids and intensified the orange color of the cookies.

Effect of size reduction methods on raw and microwave-parboiled white sorghum and their physico-chemical, functional, rheological, and structural characteristics

There is a growing trend to ameliorate local flour sources to substitute wheat flour. Sorghum grain's nutritional profile is comparable to that of wheat but it is gluten-free and can be consumed by celiac patients. They can be used to provide much-needed healthy alternatives to the grain industry. Hammer, burr, and ball mills were utilized for polished raw and parboiled sorghum flour production to study the effect of various milling techniques on sorghum flour properties. The physico-chemical, functional, rheological, and structural attributes of the different milled white sorghum flours were analyzed. The highest recovery of sorghum flour was from the ball mill 97.46 ± 0.48% and 97.43 ± 0.26% for raw and microwave parboiled sorghum flour, respectively. The particle size of the flour samples produced by the hammer mill have lower geometric mean diameters (raw - 64.26 ± 1.26 μm, and microwave parboiled - 108.93 ± 1.92 μm) than those obtained using other mills. Considering that, particle size is a major determinant of quality. While porosity increased, bulk and true density decreased at higher particle. There is a less significant difference in proximate composition among the samples. The crystallinity value of raw samples follows the order ball mill (BA) (34.08%) > burr mill (BU) (31.54) > hammer mill (HM) (28.96%), and microwave parboiled samples follow the order parboiled ball mill (PBA) (13.58%) > parboiled burr (PBU) (12.86%) > parboiled hammer (PHM) (11.25%). The thermal, and pasting characteristics of the polished raw and microwave-parboiled white sorghum flours were considerably influenced by the type of mills.

Incidence and Risk Factors of Perianal Pathology during Pregnancy and Postpartum Period: A Prospective Cohort Study.

We aimed to identify the incidence and risk factors of perianal pathology during pregnancy and the postpartum period. A prospective cohort study was conducted in three institutions in Lithuania. A total of 190 patients were examined and interviewed three times (<12, 18-20 weeks of gestation, and during the first 2 months after delivery). They completed a questionnaire including demographic, obstetric, coloproctological, and birth data. A total of 73 (34.59%) women developed hemorrhoidal disease after delivery, and 120 (56.87%) developed perianal pathology. Multivariate analysis identified a neonatal birth weight ≥3380 g (OR 4.22; 95% CI 1.83-9.71, p < 0.001) and consumption of eggs (OR 3.10; 95% CI 1.13-8.53, p = 0.028) or cereals (OR 2.87; 95% CI 1.32-6.25, p = 0.008) several times per week as significant risk factors for hemorrhoidal disease. Neonatal birth weight ≥3380 g (OR 3.95; 95% CI 1.47-10.59, p = 0.006), maternal BMI ≥ 21.48 (OR 3.58; 95% CI 1.51-8.47, p = 0.004), the duration of the second labor period ≥38 min (OR 2.81; 95% CI 1.09-7.23, p = 0.032), and consumption of flour products several times per week (OR 2.77; 95% CI 1.10-6.98, p = 0.030) were associated with a higher risk of perianal pathology. Daily consumption of fruits and vegetables (OR 0.35; 95% CI 0.15-0.81, p = 0.014) and less frequent consumption of eggs were protective factors (OR 0.18; 95% CI 0.06-0.56, p = 0.003). Perianal diseases, especially hemorrhoidal disease, are common during pregnancy and the postpartum period. A neonatal birth weight ≥ 3380 g, a maternal BMI of ≥21.48, duration of the second labor period of ≥38 min, and consumption of flour products and cereals several times a week are risk factors for developing these diseases.

Effects of Grinding Methods of Tartary Buckwheat Leaf Powder on the Characteristics and Micromorphology of Wheat Dough.

The functional components in tartary buckwheat leaf powder can give flour products higher nutritional value. To comprehensively realize the high-value utilization of tartary buckwheat and its by-products, electric stone mill powder (EMP), ultra-fine mill powder (UMP), steel mill powder (SMP), and grain mill powder (GMP) from tartary buckwheat leaves were used in the preparation of wheat dough, and this was used to explore their effects on dough properties and protein microstructure. With an increase in tartary buckwheat leaf powder, the hydration characteristics, protein weakening rate, and starch gelatinization characteristics of the dough changed, and the water holding capacity and swelling capacity decreased. The retrogradation value increased, which could prolong the shelf life of related products. The water solubility of the dough showed an upward trend and was the lowest at 10% UMP. The addition of UMP produced a more uniform dough stability time and the lowest degree of protein weakening, which made the dough more resistant to kneading. An increasing amount of tartary buckwheat leaf powder augmented the free sulfhydryl content of the dough and decreased the disulfide bond content. The disulfide bond content of the dough containing UMP was higher than that of the other doughs, and the stability of the dough was better. The peaks of the infrared spectrum of the dough changed after adding 10% UMP and 20% EMP. The content of α-helical structures was the highest at 10% UMP, and the content of ordered structures was enhanced. The polymerization of low molecular weight proteins to form macromolecular polymers led to a reduction in surface hydrophobic regions and the aggregation of hydrophobic groups. The SEM results also demonstrated that at 10% tartary buckwheat leaf powder, the addition of UMP was significantly different from that of the other three leaf powders, and at 20%, the addition of EMP substantially altered the structure of the dough proteins. Considering the effects of different milling methods and different added amounts of tartary buckwheat leaf powder on various characteristics of dough, 10% UMP is the most suitable amount to add to the dough.

Banana Flour Goes to Market: the Marketing Parameters to Introduce Banana Flour to the Consumer Market

Purpose: With the main points to be researched being, the consumer perspectives on the four Ps of marketing: product, price, place, and promotion. We also explored the consumer attitude towards the banana flour being introduced to the market place. Design/Methodology/approach: These quantitative and qualitative research projects focused on the reactions of consumers to the marketing mix of banana flour in Thailand. The study was conducted with a random sample of four hundred participants by using questionnaires as the tool among shoppers in local grocery stores in Surin Province, Nakhon Ratchasima Province and Buri Ram Province This research project concentrated on the perceptions of the banana flour shoppers. Finding: The results show that the consumers are aware of the banana flour product. The product has the right consistency is in unbleached and sold in packages of pound or a kilogram. The banana flour price, the health conscious consumers do not mind to pay a premium price for premium product. Sales promotions help introduce banana flour to the general consumers and the promotion on-line appears to be more effective than printed media. The sales person may actually be the most effective way of promoting the product as it still requires a lot of education and convincing Promotion and distribution appears to go hand in hand importance from the perception of the consumers. Research limitation/implication: This study has certain limitations that suggest future research. First, its findings are based on data from Thailand, whose consumer experience may not be easily transferable to other economies (Ahlstrom &amp; Ding, 2014). Thus, it is vital to explore whether the findings can be generalized beyond the banana flour industry. It is highly recommended to follow up the study with a larger sample in other parts of Thailand and Asia. Original/Value: Most people think Banana flour is the flower of the banana tree – wrong. Banana flower is still relatively unknown in the western world. Banana flour (BF) is in fact the starch of green bananas (Musa spp.) and has been used as substitute for wheat flour in Africa Asia and South America – as it is hard to grow wheat in those regions. However, banana flour needs to be introduced to consumers world-wide through the design of an appropriate marketing mix.

Xylanase production by Penicillium sp. Pn004 and its application for grass hydrolysis: high value subproduct from non-centrifugal sugarcane bagasse and wheat bran

Worldwide more than 7 billion tons of lignocellulosic biomass will be produced by 2025. In Colombia, these residues are mainly disposed of in rivers and open fields, and only 10% is reused and recycled. Non-centrifugal sugarcane bagasse (SCB) is a residue obtained after sugarcane juice extraction during the manufacturing process of panela and is mostly used as fuel for boilers at sugar mills. Wheat bran (WB) is the main waste from wheat flour production. Nonetheless, the chemical composition of these by-products makes them suitable for use as substrates for hemicellulolytic enzyme production from fungi. Here, a whole process for production in a solid-state fermentation system, recovery, and ultrafiltration process for concentration of xylanases by Penicillium sp. Pn004 is presented. The higher productivity (26.7 ± 1.59 U gds-1 day-1) was reached on the fifth day of fermentation with an enzyme activity of 130.0 ± 7.95 U gds-1. The batch ultrafiltration process allowed increasing the xylanase activity up to 19-fold in the retentate, from 66.47 U mL-1 to 1486.83 U mL-1, without reaching a steady state flux through the membrane. Finally, the enzymatic extract achieved a 43% release of sugar from kikuyu grass (Cenchrus clandestinus), showing its potential to be used as an additive for silage or for enzymatic saccharification of lignocellulosic materials for sugar production.

PEMBERDAYAAN MASYARAKAT INDRALAYA RAYAMELALUI INTRODUKSI TEKNOLOGI SOLAR DRYING BIJI LOTUS (Nelumbo nucifera) LIAR

The use of natural water resources in the surrounding area must be utilized optimally through local source diversification activities, especially in Indralaya Raya village, Indralaya District, Ogan Ilir Regency. Availability of lotus seeds is abundant especially during rainy season but has not been utilized optimally. In services program, the introduction of solar drying technology was carried out through outreach and assistance to Village residents, especially youth organizations and micro small medium enterprises (UMKM), regarding the application of technology used for the drying process of lotus seeds, so that the dried lotus seeds could be stored longer for further used, then the next activity continued with the processing of diversified flour products and their derivatives. The success of this activity has shown that the Indralaya Raya residents were enthusiastic about this service activity as shown by the activity achievement indicators. Socialization and assistance activities on the use of solar-powered dryers and the manufacture of flour products and their derivatives have had a positive impact on the Indralaya Raya village community in empowering the activities of youth organizations and UMKMs.