Preferred Texture Research Articles

Chemical and sensory analysis of several sweet potatoes (Ipomoea batatas L.) clones

This study aims to find out suitable chemical composition and sensory test of 24 sweet potato clones to select clones that meet consumer preferences. This study was conducted at the Laboratory of Animal Food, Faculty of Agriculture, Universitas Syiah Kuala in September to October, 2015. The clones used in this study were nineteen sweet potato clones passed by CIP-SEA Bogor, Indonesia, and five Local clones. The study used Completely Randomized Design of non-factorial where clones were treated. The highest moisture content and ash were found in Cream Saree, local clones (83%; 4.77%). The highest protein content was found in CIP-BDG and CIP-WHI5 clones (4.89%; 4.58%), and the highest carbohydrate content (56.10%) was found in CIP-CER. The sensory results were that the preferred round tuber shape was found on CIP-513 clone, the preferred texture of tuber skin and soft tuber flesh were found on CIP-MAN, CIP-BDG, CIP-WHI5, CIP-204, CIP-B19, CIP-287, CIP-GA, SARI, local Cream Saree, local Orange Saree, the preferred skin color and purple tuber flesh were found in CIP-1945 clones, CIP-BDG, and CIP-W, the preferred sweet tuber taste was found in CIP-B9 clones, and the overall reception criteria was found on the CIP-GA clone.

Controlling the extremely preferred orientation texturing of sol–gel derived ZnO thin films with sol and heat treatment parameters

In this article, material and process variables of sol–gel method are considered to investigate the texturing growth model of ZnO thin film in order to achieve ordinary, highly, and extremely preferred ZnO thin films. All the samples were fabricated by deposition of newly developed sol on conventional glass substrate via spin coating method and were further heat treated at various patterns. In sol variable, increasing the molar ratio of triethylamine to Zn increases preferred orientation along c-axis without using special heat treatment pattern. Various heat treatment parameters including drying and calcination are studied. The results demonstrate that drying at 300 °C is essential for achieving highly preferred ZnO thin film. In addition, calcination time, temperature, and repetition leads to more preferred sample to some extent. Furthermore, increasing the drying time at 300 °C causes significant increase of c-axis orientation and extremely preferential growth. In general, selection of an appropriate heat treatment pattern together with an accurate sol composition is necessary to achieve extremely preferred ZnO thin film with less energy conservation without using any special substrate. This is noteworthy that all the ZnO thin films are highly transparent in visible region and their band gap was around 3.3 eV.

The Utilization of Rice Wastewater Combined With Red Dragon Fruit (Hylocereus polyrhizus) as Basic Ingredients of Nata De Leri

Nata de leri is one of the products produced from fermented organic white, red, black rice washing water with the addition of red dragon fruit skin extract. In javanese the rice washing water is called Leri so that the resulting nata is called “Nata De Leri”. (carbohydrates, proteins, minerals) that are carried away from the rice membrane during the washing process. So that it can be utilized by microorganisms as a medium in making nata. The addition of red dragon fruit skin extract gives color because it contains a lot of anthocyanin and also the fiber and water content is very high. The purpose of this research was to determine the organoleptic and chemical characteristics of nata. This research used a qualitative descriptive method using a 2 factor complete randomized design and the treatment given was 75% of white, red, black rice washing water concentration, The concentration of red dragon fruit skin extract 75%, 50%, and 25%. The results showed that the most preferred texture on the addition of 75% red dragon fruit skin extract was an average of 4,65, the most preferred color in the addition of 75% and 25% red dragon fruit skin extract, the aroma of the average panelist doesn’t like all the aroma of nata de leri, for the taste all the samples were liked by the panelists because of their sweet taste. While the water content and crude fiber content produced are quite high on average but do not exceed SNI.

SUBTITUSI TEPUNG TERIGU DENGAN TEPUNG UBI BANGGAI (Dioscorea spp) TERHADAP MUTU ORGANOLEPTIK BISKUIT

This study aims to determine the effect of substitution of wheat flour with proud cassava flour (dioscorea spp) on organoleptic quality of biscuits. The treatment design in the substitution study of wheat flour with proud yam flour (dioscorea spp) on the quality of organoleptic biscuits is: P0 (400 grams wheat of flour), P1 (100 grams of Banggai yam flour + 300 grams of wheat flour), P2 (200 grams of Banggai yam flour + 200 grams of wheat flour), P3 (300 grams of Banggai yam flour + 100 grams of wheat flour), and P4 (400 grams of Banggai yam flour). The experimental design used was Randomized Block Design (CRD) with 5 treatments and 4 replications. The organoleptic test results that included the most preferred taste, color, texture, and aroma were P1 biscuits (100 grams of Banggai yam flour + 300 grams of wheat flour) with an average value of 5.02 (rather like), color 4.56 (normal / neutral) , texture 4.86 (normal / neutral), and aroma 4.57 (normal / neutral).

The Glycemic Index (GI) of Adlay (Coix lachryma-jobi var-mayuen) on Processed Products

Adlay or Job’s tears (Coix lachryma-jobi var ma-yuen) is one of minor cereals that is not used widely in Indonesia. Research on Adlay as a source of carbohydrate for diabetes patient is rarely found. Diabetes patient needs low Glycemic Index (GI) carbohydrate. As a source of carbohydrate for diabetes, Adlay has not yet been explored. The objective of this research was to determine Adlay processing method, which resulted in low GI product. In this research, first of all, Adlay was processed in three different treatments: (1) cooked with excessive water, like cooking rice; (2) puffed; and (3) flaked. The GI and gelatinization degree of the three types of processed products were then analyzed. Second of all, the ratio of margarine and sucrose in the Adlay flour and the ratio of water and coconut milk in flake products were determined. Biscuits and flakes were then analyzed using hedonic test involving 20 panelists to determine the preferred taste, flavor, texture, and appearance. The GI was then analyzed on the best result gained based on this test. The result showed that the processing method which resulted in low GI was flake (GI 51.3), with gelatinization degree of 35.6 %. Also, based on hedonic test, biscuits which were made of Adlay flour with margarine and sucrose ratio of 1:0.75 was the best one. Meanwhile, the best water and coconut milk ratio was 1: 1. The GIs of both biscuits (GI 40) and flake (GI 36) was low (< 55).

Tailoring One-Pass Asymmetric Rolling of Extra Low Carbon Steel for Shear Texture and Recrystallization.

Systematic single pass rolling experiments were carried out at room temperature on extra low carbon steel by varying the roll diameter ratio between 1:1 to 1:2 and thickness reduction per pass in the range of 20–75%. The aim of this study was to define the conditions under which the rolling texture can transit into a shear texture. The consequences for grain fragmentation, tensile strength, recrystallization texture, and grain growth kinetics were also studied. It was found that in a certain range of thickness reduction per pass and asymmetric ratio, an effective rotation towards the shear texture takes place in conventional rolling. The value of the shear coefficient factor (shear strain rate/rolling strain rate) in asymmetric rolling depends on the selection of thickness reduction per pass. The measured value of shear coefficient was found to be independent of the number of passes used in asymmetric rolling. The consequence of arising shear textures is an acceleration of grain fragmentation. After rapid heat treatment, both tensile strength and recrystallization kinetics of asymmetric rolled sheets showed merits over the conventional rolling. Only the evolved Goss orientation from asymmetric conditions of deformation shows higher stability than any other preferred shear texture components after complete recrystallization.

Efek Penambahan Sari Bunga Rosella (Hibiscus sabdariffa L.) Terhadap Kualitas Selai Lembaran Dami Nangka (Artocarpus heterophyllus)

Straw from jackfruit so far is still considered a waste that is still thrown away by most people and even often becomes a problem that can pollute the environment. Jackfruit straw contains many of the same substances as fruit flesh such as protein, crude fiber, sugar and so on. Jackfruit straw has pectin which can be used as raw material in making jam. In making jam, fruits that have high acidity are also needed. Rosella contains vitamin C and flavonoids in the form of antosanin which can be used as flavor enhancers and natural dyes. The aim of this study was to determine the addition of rosella flower concentration that produced the best jackfruit straw jam based on the level of panelist preference (texture, color, taste), anthocyanin content, vitamin C content. This study used a completely randomized design with 5 treatments consisting of concentrations 0%, 10%, 20%, 30% and 40% with 5 repetitions. Analysis carried out by ANOVA test, if there is an effect of giving rosella juice then it will be followed by Duncan's test. The results showed that the addition of 40% roselle flower extract affected the level of preference for texture, color and taste. The addition of 40% has the highest total anthocyanin content of 45.22 mg / 100g and the total content of vitamin C in jackfruit straw sheet jam is 35.11 ppm.
 
 Keyword : Jam sheet, jackfruit, rosella essence, levels of pleasure, anthocyanin contains, vitamin C contains.

Effect of nano-TiB2 particles on the anisotropy in an AlSi10Mg alloy processed by selective laser melting

In components built by selective laser melting (SLM), possible anisotropy in microstructure significantly affects mechanical properties (i.e. service performance) and there is a constant effort to solve this problem. This work carried out a comparative study using fully dense AlSi10Mg alloy and in-situ nano-TiB2 decorated AlSi10Mg composite samples processed by SLM. The aim was at clarifying the effect of integrated nanoparticles on the anisotropy of the as-built component. Microstructure and texture evolution were investigated by scanning and transmission electron microscopy, electron backscatter diffraction, X-ray and neutron diffraction. The SLMed AlSi10Mg sample shows a coarse columnar grain structure with <100> and <110> fiber orientation texture and obvious anisotropy in mechanical properties. However, the nano-TiB2 modified AlSi10Mg sample exhibits fine equiaxed grains, no preferred crystallographic texture and remarkably reduced anisotropy. Besides, both tensile strength and ductility have been improved in the SLMed TiB2 decorated AlSi10Mg sample. The preliminary mechanism upon grain refinement effect due to nano-TiB2 particles on columnar-to-equiaxed transition and reduction of anisotropy was discussed.

Build Orientation Effects on Texture and Mechanical Properties of Selective Laser Melting Inconel 718

The production of components via selective laser melting (SLM) metal additive manufacturing results in microstructures unique to the process that are highly dependent on laser processing parameters and orientation of part geometry relative to the build direction. This study investigates the variation in tensile properties of SLM Inconel 718 at varying angles with respect to build direction. ASTM E8 tensile specimens were built in XY, Z, and B+45 from Z orientations to near-net shape, HIP and heat treated, and tensile tested at room temperature. Orientation dependence of mechanical properties was observed; Z samples had the lowest strength and highest elongation, while XY samples had the highest strength and lowest elongation. Optical, SEM, and EBSD analysis were conducted to probe for microstructure variation that could be the cause of the difference in mechanical properties. Analysis of pole figures and grain maps suggests a preferred grain texture and twinning orientation that aligns with the build direction, which may contribute to the anisotropic enhancement in ductility.

Neocrystallization of clay minerals in the Alhama de Murcia Fault (southeast Spain): implications for fault mechanics

AbstractTwo preferred textures were observed in the Alhama de Murcia Fault rocks: (a) foliated bands (&gt;100 µm thick) rich in well-crystallized dioctahedral micas, quartz, hematite and dolomite; and (b) ultrafine-grained bands (&lt;100 µm thick) made of patches composed of small mica crystals (&lt;15 µm) and dispersed Fe-oxides. In both textures, kaolinite forms intergrowths or patches of randomly oriented crystals filling gaps or opening layers of presumably inherited detrital mica crystals, which is interpreted as an epitaxial growth from fluids. The Na/K ratio of mica crystals in the thin ultrafine-grained bands shows a wider range than the micas from the foliated bands including muscovitic, intermediate Na/K and paragonitic compositions. The absence of the 0.98 nm intermediate peak in the diffractograms indicates that the small micas are submicroscopically paragonite and phengite intergrowths. The d001 values of the K-dioctahedral micas in the &lt;2 µm and whole fractions are clearly different from each other. The d001 values of micas of the &lt;2 µm fraction are larger, indicating a higher K and lower Na content in the small micas. Their composition corresponds to lower temperatures, suggesting their growth during a genetic episode in the fault. The textural relationships indicate a late growth of kaolinite, probably due to the fluid–rock interaction along fault planes and fractures. The neoformed clay minerals might alter the stability of the fault plane. The absence of expandable clay minerals and the relatively high frictional strength of kaolinite under wet conditions might explain the observed velocity-neutral behaviour of this gouge and earthquake propagation towards the surface.

Optimizing Organoleptic Properties of Drinking Yoghurt Incorporated with Modified Kithul (&lt;em&gt;Caryota urens&lt;/em&gt;) Flour as a Stabilizer and Evaluating Its Quality during Storage

The property of hydration which may function to provide water control by thickening and gelling is the special feature of the kithul flour. This property was used for drinking yoghurt to improve the texture which could be used as an alternative stabilizer for vegetarians. With view this intention this study was focused to improve the recipe for drinking yoghurt with suitable concentration which combined with a better process. Further it was aimed to make appropriate hydration and suitable flour concentration (0.5% and 1%) which gain most agreeable condition on textural and sensory characteristics of final drinking yoghurt product. Physicochemical and sensory attributes for different periods of time (initial, 7th and 14th days) of developed formulation were analyzed. it is concluded that 1% of pre-gelatinized (75o C for 5 minutes) modified kithul flour (Caryota urens) with process for 24 hours refrigeration condition was selected as the best process to maintain most preferable texture condition for drinking yoghurt . Finally, it is also recorded that developed drinking yoghurt could be stored up to 7 days with 242 ppm of potassium sorbate at 4o C storage. Keywords: drinking yoghurt, kithul flour, modified starch, stabilizer

Quantification of the effect of texture on the magnetization behavior

Abstract For electrical steels there is a need to describe the intensity of the present texture components in the finally processed material as well as after the various processing steps. Preferable texture components like the cube fibre texture will improve the magnetization behaviour. Furthermore, there is interplay between the various processing steps at fabrication on the resulting final texture in the fully processed material. A texture parameter A can be derived from the orientation distribution function (ODF) for arbitrary texture, which describes the texture for each texture components. Taking into account this fact, we used a so-called A-map. The A-map gives the value of A for each point in the Euler space for two fixed values (constants). This A-map may be used to estimate immediately the effect of a different resulting image of texture due to variation of the technology of fabrication of the material. Any increase of the intensity of texture within the area of the ODF, where the A-values are smaller than a certain value, results in improved magnetization behaviour. Within the paper some examples are given.

The evolution of bainite and mechanical properties of direct laser deposition 12CrNi2 alloy steel at different laser power

In this paper, 12CrNi2 alloy steel samples were successfully fabricated by direct laser deposition (DLD) technology. The evolution of bainite in the DLD 12CrNi2 alloy steel process at different laser power of 1800 W, 2000 W and 2200 W and mechanical properties of as-deposited samples were investigated. The results showed that the middle-upper microstructure of the samples fabricated at different laser power transformed from lath bainite (LB) to granular bainite (GB) with increasing laser power. In addition, granular bainite was divided into blocky granular bainite (GB1) and lath-like granular bainite (GB2) according to different formation mechanisms, and the amount of GB1 increased and GB2 decreased in the range of laser power from 2000 W to 2200 W. No preferred texture was observed in the EBSD maps due to the complex heat flux direction which was resulted in the reciprocating scanning strategy. With the increase of laser power, the proportion of high-angle grain boundaries increased from 33.1% to 46.4% and that of low-angle grain boundaries decreased from 66.9% to 53.6%. The sample fabricated at 2000 W had the highest mean microhardness (331 HV0.2) and the best combination of ultimate tensile strength (757 MPa) and elongation (9.1%). However, the sample fabricated at 2200 W had the best impact toughness (aku = 100.0 J/cm2) because it contained a large amount of GB1 with dispersive and spherical-like island structures. This study provides the theoretical and experimental basis for the design of laser power and controllability of microstructure and properties in the DLD alloy steel process.

Friction Stir Processing of Aluminum Alloy A206: Part I—Microstructure Evolution

Friction stir processing (FSP) was applied to plates of cast aluminum A206 alloy. The focus of the work was on the evolution of microstructure during processing, which yielded dramatic decrease in the local grain size of the processed material. Reduction in pore morphology features, as well as intermetallic particle size, was also observed. Friction-stir-processed metal is characterized by a high ratio of high-angle grain boundaries to low-angle boundaries compared to what is observed in the as-cast alloy. Consistent with findings of other investigators, FSP generates a product nugget which has a portion of its structure having an onion skin-type structure that is characterized by a preferred crystallographic texture within individual bands in the nugget.

PENGARUH PENGGUNAAN BAHAN PENGISI (FILLER) TEPUNG KELADI (Colocasia esculenta) PADA PEMBUATAN NUGGET AYAM TERHADAP UJI ORGANOLEPTIK

The objective of this study was to the effect as filler of chicken nugget on organoleptik or hedonik test. This research was conducted in the laboratory of animal sains in MusamusUniversity, Merauke. This study used a Randomized Complete Design Method (RAL) by using the 3 treatments and 3 replicates. The treatment combit A1 (10,5% wheat flour : 4,5% taro flour), A2 (7,5% wheat flour : 7,5% taro flour), A3 (4,5% wheat flour : 10,5% taro flour). The parameters were observed in this study consists colour, aroma, texture, flavour. The result showed that treatment A1 more preferable onflavour and texture.

KARAKTERISTIK ROTI TAWAR KAYA SERAT YANG DISUBSTITUSI MENGGUNAKAN TEPUNG AMPAS KELAPA

Indonesia's wheat imports reached 7.49 until 8.10 million tons or ranked second world after Egypt based on data from the Department of Agriculture of the United States (USDA) in the year of 2014/2015/2016. By 2020, projected wheat imports will be increase threefold from the previous year. The consumption of wheat flour in bread production could be decreased by coconut dregs flour as substitute of wheat flour. The research was formulated the fiber-rich white bread using wheat flour and coconut dregs flour with ratio 100%:0%, 95%:5%, 90%:10%, 85%:15%, and 80%:20%. The aim of this research was to know the physical, chemical, sensory properties and crude fiber content of white bread with good quality and high preference. The result showed that the substitution of coconut dregs flour was 10%. The bread had an inner and outer texture of 54.80±0.8 g/10 mm and 195.03±0.86 g/10 ml; lightness of 23.64; loaf volume bread of 147.27±1.4%; uniform slice appearance; moisture content of 39.07±0.12%; ash content of 1.47±0.15%; protein content of 9.59±0.3%; fat content of 6.13±0.49%; carbohydrate content about 44.11±0.72%; crude fiber content about 5.69%; score of preference color, aroma, taste, texture and overall respectively about 5.37; 5.30; 5.27; 5.50; 5.43 (rather like to like).&#x0D; Keywords: coconut dregs flour, crude fiber, white bread

Memory properties of (110) preferring oriented CH3NH3PbI3 perovskite film prepared using PbS-buffered three-step growth method

We proposed a PbS-buffered method to fabricate the (110)-textured CH3NH3PbI3 (MAPbI3) film by three-step conversion (PbS → PbI2 → MAPbI3). The PbS buffer layer comprised numerous polyhedron particles was prepared on top of the Glass/indium tin oxide (ITO) via a chemical bath deposition process. Firstly, the PbS was converted to PbI2 by I2 gas annealing that caused a dense and (001)-preferred PbI2. Secondly, the PbI2 was turned into a MAPbI3 film by MAI vapor annealing, of which the degree of preferring orientation of the (110) face was higher and the micrometer grains was more compact than that was prepared by the conventional two-step (PbI2 → MAPbI3) spin-coated MAPbI3. The dense and (001)-textured PbI2, which was converted from the PbS with an appropriate condition, was the key to obtain the (110)-preferred MAPbI3 with a good quality. For comparative study, the memory devices (Glass/ITO/MAPbI3/poly methyl methacrylate (PMMA)/Al) made by the PbS-buffered MAPbI3 and the spin-coated MAPbI3 were both studied. As a result, both of them showed bipolar resistive switching behaviors with an ON/OFF ratio of ~102; whereas the leakage current of the PbS-buffered MAPbI3 sample was 3 orders lower than that of the spin-coated one. The large crystalline grain, high-compact structure and (110) preferred texture of the PbS-buffered MAPbI3 were believed to contribute to such a low leakage current, which is beneficial for the memory application.

Is Australian seaweed worth eating? Nutritional and sensorial properties of wild-harvested Australian versus commercially available seaweeds

This study aimed to determine the nutritional composition, perceived quality and palatability of nine Australian seaweeds (wild-harvested species not yet exploited for human consumption; Laurencia filiformis, Codium galeatum, Cystophora polycystidea, Cystophora torulosa, Phyllotricha decipiens, Durvillaea potatorum, Hormosira banksii, Phyllospora comosa, Ecklonia radiata), and compare them to four of the commonest commercially available species (Pyropia tenera, Sargassum fusiforme, Saccharina angustata, Undaria pinnatifida). Nutritional value varied amongst species and inconsistently with time. Four Australian species had higher total lipids than all commercial products in this study and amongst the highest values reported in the literature for seaweeds. Moreover, nine out of 13 species had an omega-6 and omega-3 fatty acid ratio favourable for human health (≤ ~ 1). Eicosapentaenoic acid (EPA) was present in higher concentrations than docosahexaenoic acid (DHA) in all species. Highest DHA concentrations were found in Australian species, whilst EPA was very much higher in Pyropia tenera (nori) than all other species. Crude-fibre and protein contents were high for most Australian and commercially available species on a dry weight basis. A subset of Australian and commercially available seaweeds was prepared and cooked as soup or salad for sensorial (organoleptic) evaluation. There were no significant differences in consumer acceptance of any seaweeds when prepared in the soup, but acceptance of the salad dishes differed significantly, influenced primarily by a preferred texture of commercial hijiki (S. fusiforme) over the Australian species. This study identifies specific Australian seaweeds that may be viable as commercial foods. Regular consumption of 10 g (dwt) of a mixture of the seaweeds tested in this study may improve human health by contributing health-promoting fatty acids, fibre and protein to an omnivorous diet, with higher levels of consumption required for vegetarians and vegans to meet daily requirements of favourable fatty acids and protein from non-animal sources. However, further research must also examine potentially toxic effects of regularly consuming seaweeds in these quantities.

PERUBAHAN KADAR AIR DAN KADAR PATI UBI KAYU (Manihot utilissima) SELAMA PENGERINGAN MENGGUNAKAN ROOM DRYER

The research aims to know the changes of water content and starch content of cassava during drying use a room dryer. The research was conducted by use a completely randomized design (CRD) 5 treatment. Parameters that was observed is water content, starch content and hedonic test to cassava chips that was dried. Data analyzed using analysis variance (ANOVA). The results show that the water content and starch content during drying was changed but tend to stop at six hour of drying totaled 11,68% of the water content and 69,84% of the starch content. For hedonic test, the most preferred chips texture is cassava that dried for four hours.

Effect of annealing on microstructure and thermoelectric properties of hot-extruded Bi–Sb–Te bulk materials

The effect of annealing on the microstructure, thermoelectric properties and hardness of the hot-extruded Bi–Sb–Te materials has been investigated systematically to optimize their thermoelectric and mechanical properties. The mechanically alloyed powder was consolidated by hot extrusion at either 340 or 400 °C, followed by annealing in a temperature range of 260–400 °C. The microstructure of the annealed samples contained submicron grains with preferred (001) texture. As annealing temperature increased, the small-angle grain boundaries (SAGBs) increased because the increased amount of Te-rich and Sb-rich phases inhibits the movements of dislocations and SAGBs. The submicron microstructure led to a low thermal conductivity, for example, ~ 0.9 W/mK after annealing at TA ≥ 380 °C. The Seebeck coefficient highly depended on carrier mobility in addition to carrier concentration. For the extruded samples prepared at a lower extrusion temperature of 340 °C, the mobility increased significantly after annealing, resulting in great enhancements in the Seebeck coefficient and electrical conductivity. A peak ZT value of 0.94 and high hardness were simultaneously obtained under the conditions of hot extrusion at 340 °C and annealing at 380 °C. It seems that the combination of low-temperature extrusion and high-temperature annealing is an effective route to prepare high-performance Bi2Te3-based materials.