Potato Mixtures Research Articles

Relating Sour Taste Level and Lactic Acid Levels in Fermented Products of Cassava Roots and Purple Sweet Potatoes Mixture

This study aimed to analyze the level of sour taste and the lactic acid level of fermented products in various cassava roots and purple sweet potatoes mixtures using local “Ragi Tape.” This type of research is an experiment with the method of solid substrate fermentation. Substrate mixture of cassava roots and purple sweet potatoes made with a concentration variation of 1 : 0; 1: 1; 1: 3; 3: 1, and 0: 1. The ragi tape used was obtained from the traditional Bone Regency market of South Sulawesi province, which resulted from the selection in a previous study. Evaluation of the level of sour taste using the Hedonic test with a numerical scale range of “6” to assess fermented products’ nature. Analysis of lactic acid levels in products using the titration method. Data were analyzed descriptively and inferentially using the variance analysis (ANOVA) and Pearson regression test. The study of variance showed that the panelists’ assessment of the sour taste level of fermented products in all variations of substrate concentrations was significantly different. The Pearson Correlation Coefficients analysis showed a relationship or significant correlation between the variable sour taste level and lactic acid levels of fermented in the variation of cassava root mixtures and purple sweet potatoes. The lowest lactic acid levels in cassava root treatment without purple sweet potato (K) is 0.32%, and the highest in purple sweet potato without Cassava (J) is 1.09%. The regression test concluded a linear relationship between sour taste and the lactic acid level of fermented products in a variation of cassava roots and purple sweet potato mixtures, with a regression equation Y = 2.120 +2.863.

The Contribution of Discrete Vegetables, Mixed Dishes, and Other Foods to Total Vegetable Consumption: US Ages 2 Years and Over, 2017-2018

The 2020-2025 Dietary Guidelines for Americans recommend intake of a variety of vegetables, including dark green, red, and orange vegetables and starchy and other vegetables. This study aims to describe sociodemographic differences in the contribution of different categories of vegetables and the form in which they are consumed (ie, discrete vegetables, mixed dishes, and other foods such as savory snacks to total vegetable intake on a given day). This is a cross-sectional, secondary analysis of the 2017-2018 National Health and Nutrition Examination Survey. This study included the data of 7122 persons aged 2 years with reliable day 1 24-hour dietary recalls. Serving equivalents of vegetables from 20 discrete categories of vegetables and from mixed dishes and other foods as a percentage of total vegetables. Pairwise differences by age, sex, race, Hispanic origin, and family income were examined using univariate t statistics, and trends by age and income were examined using orthogonal polynomials. Mean serving equivalents of vegetables was 1.4 cups. The serving equivalents increased with age among youth, was higher among non-Hispanic Asian (NHA) persons than other subgroups, and increased with increasing family income. Overall, discrete vegetables contributed 55.2% of total vegetable intake, and the contribution increased with age in adults and with increasing family income. The top 5 discrete vegetable contributors were other vegetables and combinations, french fries and other fried white potatoes, lettuce and lettuce salads, mashed potatoes and white potato mixtures, and baked or boiled white potatoes. Nonstarchy discrete vegetables contributed more to total vegetables for adults (37.6%) than youth (28.0%), and the contribution increased with increasing family income. On the other hand, the contribution of mixed dishes and other foods decreased with increasing family income. Discrete vegetables only contributed 55.2% of total vegetable intake, and the top sources were not varied. Three of them potato based, which may explain the reported low vegetable intake, relative to the 2020-2025 Dietary Guidelines for Americans. More than one-third of vegetables consumed were nonstarchy discrete vegetables, many of which are high in vitamins. Nonstarchy discrete vegetable intake was higher in adults than youth and increased with family income.

Effect of Feeding Albino Rats with Acha-Orange Fleshed Sweet Potato Blends on the Blood Glucose Level and Hematological Parameters

Aims: To investigate the health and the physiological status of farm animals.
 Study Design: We formulated seven (7) samples from ACHA and orange-fleshed sweet potato mixture with two (2) samples serving as control.
 Place and Duration of Study: Department of Food Science and Technology, Faculty of Agriculture and Life Sciences, Federal University Wukari between February 2022 and May 2022.
 Methodology: The orange fleshed sweet potato flour was mixed with ACHA flour separately at different proportions (100:0, 95:5, 90:10, 85:15, 80:20, 75:25 and 0:100) while one hundred percent (100%) acha flour and orange-fleshed sweet potato was used as the control. Bone meal (10%), blood meal (10%) and salt (5%) were added to each sample. The albino rats were kept in a cage in five (5) segments, and the blends were fed to the rats for 21 days and 100g of the formulated feed were weighed into plates in each segment. The daily weight of the albino rats was measured. Evaluated bioassay parameters including feed and water intake, and body weight. Hematological properties including hemoglobin, red blood cell, white blood cell, mean cellular volume, mean cellular hemoglobin, and mean cellular hemoglobin concentration of the albino rats were also measured.
 Results: The result of feed intake/weight gain revealed that the rats fed with 0% OFSP showed the highest values for 21 days. The kidney, liver and heart weight of the albino rats decreased from1.23 to 1.05, 5.65 to 2.65 and 1.28 to 0.23g, respectively, while the carcass increased from 104.55 to 111.55g upon OFSP substitution.
 Conclusion: The result of this study revealed that locally available food commodities such as ACHA and orange fleshed sweet potato can be utilized to produce a protein-rich complementary food capable of combating malnutrition among children. A protein and carbohydrate-rich weaning food comparable to commercial weaning food (cerelac) can be strategically formulated from the blends of ACHA and orange-fleshed sweet potato (75:25).

Profitability of bioethanol production using cassava (Manihot esculantus crantz) and sweet potato (Ipomea batatas) as raw material

Ethanol imports into developing countries such as Ghana over the past decade have been on the increase. Corn, sugarcane and wheat are major crops that are normally used globally to produce bioethanol. The use of cassava and sweet potato as raw materials for ethanol production has also been demonstrated. Cassava and sweet potato, which grow excellently in Sub-Saharan Africa, could therefore be used as excellent and readily available local raw material for ethanol production to replace the seventy (70) million litres and more of ethanol imported into Ghana in 2016 for various uses. The search for the optimum processing conditions to hydrolyse and ferment sugars from the starches in cassava and sweet potato had been the major focus of all the studies in the past. The price of ethanol produced with cassava and sweet potato compared to the price of ethanol produced with other feedstock in the global market would largely determine the competitiveness and sustainability of producing ethanol with cassava and sweet potato. The objective of this work is to evaluate the cost benefits of ethanol production using cassava and sweet potato as raw materials. Sika bankye (cassava variety) and Apomuden (sweet potato variety) were cultivated and harvested at ten (10) months and three (3) months maturity respectively for the study. Liquefaction, saccharification and fermentation of the cassava and sweet potato varieties to produce ethanol were carried out with Liquozyme SC DS, combination of Spirizyme Fuel and Viscozyme L and Bio-Ferm XR (Lallemand) yeast, respectively. The study indicates that the production of ethanol with a 1:1 mixture of cassava and sweet potato using a 10,000 litres per day capacity ethanol distilling plant generates a net profit of between 9% and 30% over a period of five years. The findings indicate that ethanol production with cassava and sweet potato is a profitable venture. Key words: Cassava, Profitability, Bioethanol processing, Sweet potato, Fermentation, Alcohol yield, Feedstock

REGULATION OF BAKING PROPERTIES OF WHEAT FLOUR BY USING OF POTATO PRODUCTS

The most common in Ukraine today is the use of a synthetic group of technological additives used in flour mills,bakeries, confectioneries, etc. However, more promising and natural is the group of herbal supplements. The articleanalyzes the influence of different potato products in the amount of 4-10 % and extrudates of different cereals on thequality of flour products. The change of properties of trial baking in comparison with the control sample is investigated.The materials of the article show the quality indicators of wheat flour TM "Bogumila" in comparison with therequirements of GSTU 46.004-99. The composition of model mixtures of wheat flour: potatoes in the ratios 96...90:4...10, as well as mashed potatoes and mash 5-10% was developed. Physicochemical parameters of laboratory bakingof bread were determined for the obtained samples.Extrusion of model mixtures of grain with raw potatoes at a temperature of + 100-120 °C and a vapor pressureof 0.2 MPa. Extruded mixtures of wheat and potatoes were added to wheat flour TM "Bogumila" in the amount of 5; 7.5and 10 % by weight of flour before kneading the dough and performed a test baking of bread. Organoleptic andphysicochemical parameters were evaluated for the obtained bread samples. Changes in the baking properties of flourwith the addition of similar crushed extrudates in different proportions have been studied. It was found that the starchcontent in extruded samples increases with increasing humidity and reaches a minimum value with a minimum contentof potatoes and grains of 1.6 and 0.6 mm.It was found that the addition of 7.5 % raw potato pulp and raw 5 % mashed potato in patent baking wheat flouris optimal due to the best quality indicators of products without significant deterioration of traditional organolepticproperties and somewhat delayed staling. Extruded wheat flour obtained from a mixture of wheat and potato, is recommendedas an additive to baking flour in an amount of not more than 7.5 %.

Simulation of temperature during vacuum microwave drying of mixed potato and apple slices

The increased use of vacuum microwave drying in food industry is attributed to shorter drying time and lower temperature. The temperature change of materials is difficult to model due to the vacuum condition. A simplified mathematical model is presented subject to some assumptions to predict the temperature distribution in slices made using a mixture of potato and apple purées. Dielectric loss factors of mixed slices were found to increase with temperature and water content. The model accounts for temperature and moisture-dependent dielectric loss factor which yields a useful predictive tool.

Intake of Potatoes Is Associated with Higher Diet Quality, and Improved Nutrient Intake and Adequacy among US Adolescents: NHANES 2001-2018 Analysis.

Potatoes are nutrient rich white vegetables, however, research on their impact on public health is limited. The objective of this study was to provide updated evaluation of the cross-sectional association between potato consumption and diet quality, nutrient intake and adequacy. Twenty-four hour diet recall data from adolescents (n = 16,633; age 9–18 years) were used to assess intakes. Usual intakes of nutrients were determined using the National Cancer Institute method and diet quality was calculated using the Healthy Eating Index-2015 (HEI-2015) after adjusting for demographic factors. Consumers of potatoes (baked or boiled potatoes, mashed potatoes and potato mixtures, fried potatoes, and potato chips) had higher (p < 0.05) HEI-2015 total score and subcomponent scores for total vegetables, total protein foods, and refined grain than non-consumers. Consumers also had higher (p < 0.05) intake of energy, dietary fiber, protein, copper, magnesium, phosphorus, potassium, selenium, sodium, zinc, niacin, vitamin B6, vitamin C, vitamin K and total choline; and higher (p < 0.05) adequacy for protein, copper, magnesium, phosphorus, potassium, zinc, thiamine, niacin, vitamin B6, vitamin C, and vitamin K than non-consumers. In conclusion, adolescent potato consumption was associated with higher diet quality, nutrient intake, and adequacy and therefore encouraging their consumption may be an effective strategy for improving nutritional status.

Separation of clods and stones from harvested potatoes using laser backscattering imaging technique

Traditionally, the separation of harvested potatoes from foreign materials, such as clods and stones, is performed manually with low efficiency and economic drawbacks. In this study, we proposed an automatic potato separation strategy that incorporates feature selection using laser backscattering imaging technology. Four sample mixtures of potatoes, clods, and stones from China were used for feature selection. Specifically, five optimal features were selected using combination of five filter methods and Borda count in the four groups. The classification model accounted for potato origin and variety was tested at different impurity rates. This approach presented high and promising separation results with an overall accuracy rate greater than 96%. The results demonstrated that the selected features were exceptionally powerful and effective for separating potatoes from non-potatoes of different origins and varieties under different impurity rates.

Cost-effective options for increasing consumption of under-consumed food groups and nutrients in the USA.

To identify the most cost-effective options/contributors of under-consumed food groups and nutrients in the USA. Twenty-four-hour dietary recall data were used for the dietary sources of under-consumed food groups and nutrients. Costs were estimated using USDA National Food Price Database 2001-2004 after adjustments for inflation using Consumer Price Index. National Health and Nutrition Examination Survey, 2013-2016. A total of 10 112 adults aged 19+ years. Top five cost-effective options for food groups were apple and citrus juice, bananas, apples, and melons for fruit; baked/boiled white potatoes, mixtures of mashed potatoes, lettuce, carrots and string beans for vegetables; oatmeal, popcorn, rice, yeast breads and pasta/noodles/cooked grains for whole grain; and reduced-fat, low-fat milk, flavoured milk and cheese for dairy. Top five cost-effective sources of under-consumed nutrients were rice, tortillas, pasta/noodles/cooked grains, rolls and buns, and peanut butter-jelly sandwiches for Mg; grits/cooked cereals, low- and high-sugar ready-to-eat (RTE) cereal, rolls and buns, and rice for Fe; low- and high-sugar RTE cereals, rice, protein and nutritional powders, and rolls and buns for Zn; carrots, margarine, other red and orange vegetables, liver and organ meats, butter and animal fats for vitamin A; and citrus juice, other fruit juice, vegetable juice, mustard and other condiments, and apple juice for vitamin C. Apple/citrus juice, white potatoes/carrots, oatmeal, RTE cereals and milk were the most cost-effective food sources of multiple under-consumed food groups and nutrients and can help promote healthy eating habits at minimal cost.

Переробка відходів рослинного походження личинками мухи чорна львинка (Hermetia illucens l.)

The process of breeding a black soldier fly on plant waste was investigated, biological and technological parameters of the obtained biomaterial were determined. It has been proved that obtaining a highly viable culture of insects is possible if the larvae are fed with wheat bran, oil cake, a mixture of watermelon + melon substandard, marrow substandard, a mixture of potatoes + carrots + cabbage substandard; substandard cereals. The proposed structure of an enterprise for waste processing includes four stages: obtaining larvae of the 1st instar for waste processing; preparation of waste for processing by larvae; waste recycling; final (obtaining humus and larvae).

Impact of fermentation temperature on the quality and sensory characteristics of imo‐shochu

This study determined the impact of temperature on fermentation and sensory characteristics of imo-shochu, prepared at a laboratory scale by fermentation and distillation of moromi (a mixture of rice-koji, sweet potato and water). In accordance with the typical temperature regime used by shochu makers, the maximum temperature of moromi during fermentation was controlled at 25, 32, or 38°C. After distillation, the characteristics of the imo-shochu were determined by sensory evaluation and gas chromatography–mass spectrometry. In the moromi fermented at 25°C, the yeast population after fermentation was two-fold larger, but CO2 productivity was 40% lower than when fermented at higher temperatures. Conversely, the concentration of acetic acid and amino acids were highest in the moromi fermented at 38°C. Shochu fermented at 25°C was rated as the fruitiest by sensory evaluation. It contained more esters (phenethyl acetate and ethyl caproate) and more higher alcohols and fatty acids. Shochu fermented at 38°C had the most acidic odour. This was consistent with the higher acetic acid levels in the moromi. Shochu fermented at 32°C had the sweetest and richest taste. Accordingly, fermentation temperature was found to be a critical factor for fermentative quality and flavour characteristics of imo-shochu. © 2021 The Institute of Brewing & Distilling

Pulp obtained after isolation of starch from red and purple potatoes (Solanum tuberosum L.) as an innovative ingredient in the production of gluten-free bread.

Starch based gluten-free bread (formulations containing mixture of corn and potato starch with hydrocolloids) are deficient in nutrients and do not contain health promoting compounds. Therefore they could be supplemented with raw materials rich in such components, especially antioxidants. Among them pseudo-cereals, seeds, fruits and vegetables are often applied to this purpose. Potato pulp produced by processing red fleshed (Magenta Love) and purple fleshed (Violetta) varieties could become a new innovative substrate for gluten-free bread enrichment, because of high levels of endogenous polyphenols, namely flavonoids, flavonols, phenolic acids and especially anthocyanins with high antioxidant potential, as well as dietary fiber. Study material consisted of gluten-free bread enriched in the pulp. Dietary fiber, acrylamide content and antioxidant and antiradical potential of the bread were determined. Sensory evaluation included crumb elasticity, porosity and other characteristics, taste and smell. Among all analyzed gluten-free breads, the sample containing 7.5% share of freeze-dried red potato pulp Magenta Love was characterized by high content of phenolic compounds and dietary fiber, pronounced antioxidant activity, low levels of potentially dangerous acrylamide and good physical and sensory characteristics. Therefore such an addition (7.5% Magenta Love) could be recommended for industrial production of gluten-free bread.

Substitution of Canna edulis starch for a mixture of potato/cassava starch in the production of almojábanas

Almojábana is a kind of food that varies in its composition depending on the geographical place where it is baked. In Ecuador, almojábana is based on cheese, wheat flour and Canna edulis starch. C. edulis planting has diminished, leading to a high cost of the starch and less availability on the market. The present work studied C. edulis starch substitution by a mixture of potato and cassava starches on the elaboration of almojábanas. Specific volume, crumb structure, textural properties and sensory analyses were used to find the best starch substitution. Mixtures of cassava and potato starch (25/75, 35/65, and 45/55) and starch dough resting time (10, 15, and 20 h) were investigated. Hardness, elasticity, chewiness, specific volume, average size cell, the number of cells per area and the total area of cells of almojábanas were determined. Results showed that a mixture of 25% potato, 75% cassava and 20 h resting time could substitute C. edulis starch in almojábana baking. The obtained almojábanas had different flavor compared to a control sample (based on C. edulis starch). Starch substitution reduced the cost of raw materials (starch) by 60%.

Cultivars of biofortified cowpea and sweet potato: Bioavailability of iron and interaction with vitamin A in vivo and in vitro.

The objective of this study was to evaluate the interaction of pro-vitamin A-rich sweet potato on iron bioavailability of biofortified cowpeas, using in vitro Caco-2 cells and in vivo depletion-repletion rat model. Mixtures of conventional rice with cultivars of iron-biofortified (Aracê, Xiquexique, and Tumucumaque) or conventional (Guariba) cowpeas with or without sweet potato biofortified with pro-vitamin A carotenoids were evaluated. The ratio of ferritin/total protein in Caco-2 cells was used as the index of cellular Fe uptake in the in vitro assay. The animal study evaluated the hemoglobin gain, the relative biological value, and the gene expression of transferrin and ferritin proteins by reverse transcription polymerase chain reaction. In the in vitro study, Xiquexique cowpea presented higher bioavailability of iron in the absence of sweet potato, and no difference was observed between the other cultivars of cowpea with and without sweet potato. The in vivo bioavailability (relative biological value of hemoglobin regeneration efficiency) differed statistically only between Guariba groups added to sweet potato and Tumucumaque. Ferritin mRNA expression did not differ between the test and control (ferrous sulfate) groups. Regarding the transferrin mRNA expression, there was a difference between the test and control groups except for the Xiquexique group. The association of rice and beans with sweet potato rich in carotenoids favored the gene expression of proteins involved in the iron metabolism, as well as its bioavailability, corroborating beneficial effects of this mixture. Xiquexique cowpea was shown to be the most promising compared to the other cultivars, exhibiting higher iron content in the digestible fraction, better in vitro bioavailability of iron, and transferrin gene expression. PRACTICAL APPLICATION: Data from the study indicated greater in vitro bioavailability of iron for Xiquexique cowpea and sweet potato mixtures, in addition to the greater regeneration efficiency of hemoglobin in vivo as the bioavailability of iron among biofortified beans, highlighting the promising benefits of biofortification.

Justification of the Recipe Composition of Biscuit Using Functional Additives

Increased production of processed foods, rapid urbanization and changing lifestyles have led to a shift in dietary patterns. Nowadays, people consume more foods high in calories, fat, free sugars, and salt/sodium, and many do not consume enough fruits, vegetables, and other types of fiber such as whole grains. The article describes the principles of healthy nutrition, which are justified by the World Health Organization (WHO). The recipe composition of the biscuit using a mixture of potato and corn starches, oat bran replace part of the sugar on stevioside with the addition of functional additives in the Arctic region, namely black currant juice, grown in Lovozero. It is known that black currant contains vitamins, organic acids, sugars (fructose and glucose), flavonoids, pectin, minerals and adding it to the formulation can increase nutritional and functional value. The article shows the results of the study of biscuit quality using functional additives of the Arctic region. The composition of the biscuit: the ratio of the added vegetable raw materials is scientifically proved. A point scale of quality of functional biscuit products with the use of additives from the raw materials of the Arctic region was developed. The composition of the finished product was investigated.

The changes of starch and sugar on fermented of mixture of cassava and sweet potatoes using local tape ragi

The aims of this study is to determine the change of starch and sugar content on cassava roots and sweet potato substrates through local “Tape Ragi” fermentation. The type of research is experiment with solid substrate fermentation method. The cassava roots and sweet potato mixture substrate is made with variation of concentration 1:0; 1:1; 1:3; 3:1 and 0:1. The tape ragi used is obtained from the traditional market of Bone regency of South Sulawesi province which is the result of selection in previous research. Analysis of starch content on products using enzymatic methods. The principle of analysis by such methods is starch extracted by dimethyl sulfoxide and acid, hydrolyzed by enzyme amyloglucosidase into sugar. The sugar content is determined by the determination of total sugar, and the starch content is 0.9 times the sugar content. The results of this study shows that the fermented mixture of cassava roots and sweet potatoes using local tape ragi B causes changes in starch and sugar levels. Level of starch on cassava roots subtract treatment (K), mixture of cassava roots and sweet potato with ratio 1: 1 (K1J1) and cassava roots and sweet potato mixture with ratio 3: 1 (K3: J1) decreased. The treatment of sweet potato substrate (J) and cassava roots mixture and sweet potato mixture with ratio of 1: 3 (K1J3) actually increased to 24.84% from 22.78% before fermentation and 33.57% from 27.48% before fermentation. All variations of the substrate treatment experienced a change in the increase in the amount of sugar content after fermentation using local tape ragi.

Impact of egg white and soy proteins on structure formation and crumb firming in gluten-free breads

Regular or thermally treated egg white powder or soy protein isolate were included in the recipes of gluten-free (GF) breads based on rice flour (RF) or a mixture of potato and cassava starches (CS-PS) to improve bread texture and structure. Electrical resistance oven heating was combined with in-line measurements of batter height, viscosity and carbon dioxide release during fermentation and baking. Crumb firming during storage (6 days) of the different breads was studied by texture, moisture content, amylopectin (AP) crystal melting and proton nuclear magnetic resonance analyses. Drop shape tensiometry showed that both egg white types are highly surface active. Their use resulted in high gas cell stability and ultimately in high volume breads with fine crumb structure. Batters containing soy protein isolate, which had a lower surface-activity, had low stability. This resulted in low volume breads with inhomogeneous crumb structure. During the first 24 h of storage, the crumb firmness increase was mainly caused by AP retrogradation and later on by crumb-to-crust moisture migration. Crumb firming was less pronounced in CS-PS than in RF breads. Egg white decreased the extent of crumb firming while soy protein increased it. Most notably, differences in crumb firming between samples were largely related to differences in initial bread specific volume and crumb structure rather than to differences in AP retrogradation or moisture migration. Thus, inclusion of ingredients which improve bread volume and crumb structure in GF bread recipes may also strongly improve the shelf-life of such breads.

Biofuel Production and Phosphorus Recovery through an Integrated Treatment of Agro-Industrial Waste

The present study aimed to develop an integrated treatment of agro-industrial waste for biofuel (biogas and syngas) production and for phosphorus recovery. In the first step, an anaerobic digestion (AD) process was carried out on two different mixtures of raw agro-industrial residues. Specifically, a mixture of asparagus and tomato wastes (mixture-1) and a mixture of potatoes and kiwifruit residues (mixture-2) were investigated. The results proved that the properties of mixtures notably affect the evolution of the digestion process. Indeed, despite the lower organic load, the maximum biogas yield, of about 0.44 L/gCODremoved, was obtained for mixture-1. For mixture-2, the digestion process was hindered by the accumulation of acidity due to the lack of alkalinity in respect to the amount of volatile fatty acids. In the second step, the digestates from AD were utilized for syngas production using supercritical water gasification (SCWG) at 450 °C and 250 bar. Both the digestates were rapidly converted into syngas, which was mainly composed of H2, CO2, CH4, and CO. The maximum values of global gasification efficiency, equal to 56.5 g/kgCOD, and gas yield, equal to 1.8 mol/kgTS, were detected for mixture-2. The last step of the integrated treatment aimed to recover the phosphorus content, in the form of MgKPO4ˑ6H2O, from the residual liquid fraction of SCWG. The experimental results proved that at pH = 10 and Mg/P = 1 it is possible to obtain almost complete phosphorus removal. Moreover, by using the scanning electronic microscopy, it was demonstrated that the produced precipitate was effectively composed of magnesium potassium phosphate crystals.

Electrical resistance oven baking as a tool to study crumb structure formation in gluten-free bread

Gradientless baking by means of ohmic heating was used for the first time in gluten-free (GF) bread making. Combination thereof with in-line measurements of batter height, viscosity and carbon dioxide (CO2) release proved to be powerful for studying structure formation in GF breads. GF breads studied here were based on (i) a mixture of potato and cassava starches and egg white powder (C/P-S+EW), (ii) rice flour (RF) or (iii) a mixture of RF and egg white powder (RF+EW). The work revealed that bread volume and crumb structure rely heavily on the balance between the moment of CO2 release from batter during baking and that of crumb setting. At the moment of CO2 release, C/P-S+EW bread crumb had already (partly) set, while this was not the case for RF bread crumb, resulting in a collapse and thus low volume of the latter. When a part of RF was replaced by egg white powder, the moment of CO2 release was postponed and the batter collapse was less pronounced, leading to a higher volume and a finer crumb. The presence of egg white proteins in C/P-S+EW or RF+EW batters improved gas cell stabilization. Thus, increasing batter stability or altering the moment of crumb setting results in GF breads with higher volume and a finer crumb structure.

Enhancing microbial fuel cell (MFC) performance in treatment of solid potato waste by mixed feeding of boiled potato and waste activated sludge.

The effects of mixed feeding of boiled potato and waste activated sludge (WAS) on the performance of a microbial fuel cell (MFC) in treating solid potato waste were investigated. The coulombic efficiency (CE) of four MFCs fed with potato cubes containing 0, 48.7, 67.3 and 85.6% of boiled potato was 53.5, 70.5, 92.7 and 71.1%, respectively, indicating enhanced electricity generation and the existence of an optimum mixing ratio. The hydrolysis rate estimated using a first-order sequential hydrolysis model increased from 0.061 to 0.191 day-1, leading to shortening of the startup time for current density reaching its maximum from 25 to 5 days. The final chemical oxygen demand (COD) removal reached 85%. The CE of seven MFCs, fed with raw potato alone, sterilized/unsterilized WAS alone, and four mixed samples of raw potato with sterilized WAS at ratios of 2:1 and 4:1 and unsterilized WAS at 2:1 and 4:1, was found to be 6.1, 43.6, 0.3, 31.0, 16.5, 0.9 and 31.1%, respectively. The hydrolysis rate increased from 0.056 to 0.089 day-1, and the final COD removal changed from 39.5 to 89.6% following the order: potato alone > mixture of potato & WAS > sterilized WAS alone > unsterilized WAS alone.