Sugar Mixtures Research Articles

Cendawan dari Cairan Ecoenzyme dan Mama Enzyme Berbahan Organik Kulit Jeruk dan Kulit Rambutan

Ecoenzyme is a fermented mixture of organic waste, sugar and water in a ratio of 3:1:10. The results of fermentation can be liquid ecoenzyme, mama enzyme, and pitera. During the ecoenzyme fermentation process, microbes found in organic materials play a role in breaking down organic compounds to produce various useful metabolite compounds. The microbes found in ecoenzyme are generally Lactic Acid Bacteria (LAB) and fungi, but there is no literature that explains the types of fungi found in ecoenzyme liquid and mama enzyme from a mixture of several types of fruit peel. So it is necessary to isolate and identify the fungus from ecoenzyme and mama enzyme liquid with a mixture of orange peel and rambutan. This research is a descriptive study, with stages of equipment sterilization, making Potato Dextrose Agar (PDA) medium, making and taking ecoenzyme samples, isolating ecoenzyme samples, purifying fungi, macroscopic and microscopic observations, and identifying fungi. Data on the number of isolates and types of fungi isolated from ecoenzyme samples were analyzed descriptively and displayed in the form of tables and figures. The fungus that was successfully isolated from ecoenzyme and mama enzyme liquid with a mixture of orange peel and rambutan peel was 5 isolates. Two isolates belong to the mold group which refers to the genus Trichoderma and the genus Paecilomyces, three isolates belong to the yeast group, but have not been identified to the genus level.

Degradation kinetics of sugars (glucose and xylose), amino acids (proline and aspartic acid) and their binary mixtures in subcritical water: Effect of Maillard reaction

A systematic kinetic study was conducted in subcritical water medium in the temperature range from 150 to 200 °C for pure glucose, xylose, proline and aspartic acid as well as binary mixtures of sugars + amino acids to understand the reaction kinetics and interactions among biomass components and to discern the influence of Maillard reaction (MR) on the overall reaction kinetics.The main degradation products identified for glucose and xylose were the respective dehydration products, hydroxymethyl furfural and furfural, yielding an increasing solid residue with temperature (15.9 wt% at 200 °C) with an augmented heating value. The degradation of sugars and amino acids in binary systems was faster compared to pure compounds due to MR and the production of dehydration products was delayed when considering total sugar conversion. Higher relative reactivity in MR was observed for xylose over glucose showing also higher antioxidant activity.

Maltose accumulation-induced cell death in Saccharomyces cerevisiae.

Pretreatment of lignocellulose yields a complex sugar mixture that potentially can be converted into bioethanol and other chemicals by engineered yeast. One approach to overcome competition between sugars for uptake and metabolism is the use of a consortium of specialist strains capable of efficient conversion of single sugars. Here, we show that maltose inhibits cell growth of a xylose-fermenting specialist strain IMX730.1 that is unable to utilize glucose because of the deletion of all hexokinase genes. The growth inhibition cannot be attributed to a competition between maltose and xylose for uptake. The inhibition is enhanced in a strain lacking maltase enzymes (dMalX2) and completely eliminated when all maltose transporters are deleted. High-level accumulation of maltose in the dMalX2 strain is accompanied by a hypotonic-like transcriptional response, while cells are rescued from maltose-induced cell death by the inclusion of an extracellular osmolyte such as sorbitol. These data suggest that maltose-induced cell death is due to high levels of maltose uptake causing hypotonic-like stress conditions and can be prevented through engineering of the maltose transporters. Transporter engineering should be included in the development of stable microbial consortia for the efficient conversion of lignocellulosic feedstocks.

Application of natural fungi in bioconversion of lignocellulosic waste to second-generation ethanol

The second generation (2G) or cellulosic ethanol can help with diversification of the use of fossil energy sources. However, as bioconversion of plant waste into 2G bioethanol requires expensive additional steps of pre-treatment/hydrolysis of lignocellulosic materials, and this technology has not yet reached the technological readiness level which would allow it to be scaled-up, this process needs more interdisciplinary and comprehensive studies. This work was aimed at experimental study of a full cycle of successive processes of pre-treatment/saccharification using cellulolytic enzymes of filamentous fungi and fermentation of obtained syrups by xylose-fermenting yeast, using selected natural microorganisms for the fungal-based bioconversion of lignocellulosic agricultural waste to 2G ethanol. Using the Plackett-Burman and Box-Behnken methods of mathematical statistics, the optimal conditions for pre-treatment and enzymatic hydrolysis of wheat straw by a hemi- and cellulolytic multi-enzyme complex of the selected fungal strain Talaromyces funiculosus UCM F-16795 were established: microwave-assisted alkali pre-treatment with sodium hydroxide (NaOH) solutions (concentration range 4.6–4.8%), and saccharification conditions of medium pH 4, temperature 40 °С, hydrolysis duration 18 hours, and dilution of culture liquid with a buffer solution 1:1. The total energy of microwave irradiation 1.2 kJ and the ratio of substrate/enzyme solution 100 mg/1 mL were used. Under optimized conditions, wheat straw hydrolysates contained 5.0–7.5 g/L of reducing sugars, which, according to HPLC assessment, contained 0.7–1.0 g/L of glucose, 2.2–2.9 g/L of xylose and 0.7–0.8 g/L cellobiose. We used the selected strain of xylose-fermenting yeast in fermentation of mixtures of the most important monosaccharides in hydrolysates, xylose and glucose, in the concentration range relevant for syrups obtained by us during the optimized saccharification of lignocellulosic substrates with T. funiculosus enzymes. Based on sequencing and phylogenetic analysis, strain UCM Y-2810 was confirmed as Scheffersomyces stipitis; its nucleotide sequences of ITS region and 28S gene rDNA were deposited in GenBank under the accession numbers OP931914 and OP931915, respectively. The ethanologenic process for S. stipitis UCM Y-2810 was studied according to Box-Behnken design, assessing ethanol concentration by gas chromatography-mass spectrometry. Yeast fermentation under static microaerophilic conditions showed a 1.5 times higher rate of bioethanol production and 1.7 times greater efficiency of ethanologenesis per yeast biomass than for submerged cultivation. Optimization of the process of ethanologenesis resulted in the maximum rate of fermentation mixture of sugars, being 11.30 ± 0.36 g/L of ethanol, with optimal values of factors: 30 g/L of xylose, 5.5 g/L of glucose and cultivation for 5.5 days. It was revealed that the tested glucose concentrations did not significantly affect the process of xylose-fermentation by yeast, and non-competitive inhibition of xylose transport by glucose into yeast cells did not occur. This study demonstrated the potential of a full cycle bioconversion of lignocellulosic waste to 2G ethanol based on use of natural fungal strains and optimization of conditions for all steps.

Determination of carbohydrate content in soft drinks. Methodological aspects and results of research using various methods

An important component of the programs to prevent type 2 diabetes mellitus, obesity, and other chronic noncommunicable diseases is limiting the intake of added sugars. Information about the composition of the product and its nutritional value contained in the labeling contributes to the informed choice of consumers when forming a diet. On July 1, 2023, new provisions of the Tax Code of the Russian Federation came into force, providing for the imposition of an excise tax on "sugar-containing drinks" - soft drinks made with added sugar and containing carbohydrates in quantities of more than 5 g/100 ml. The stated goal of the new excise regulation is to reduce sugar consumption by the population. Currently, information on the carbohydrate content in soft drinks is provided by manufacturers based on calculated values according to the recipe, which makes it possible to take into account as much as possible all the carbohydrate components of the product. There is no standardized method for analytically assessing the carbohydrate content of soft drinks (including "sugar-sweetened beverages" for excise tax purposes). The purpose of the work was the comparative analysis of existing analytical methods for determining the content of sugars and carbohydrates in general in foods, including beverages; and determination of the most correct analytical approach to assessing the content of carbohydrates in soft drinks. Material and methods. The existing methods for determining sugars and carbohydrates in foods, including beverages, have been analyzed. The objects of research were samples of model aqueous solutions with different sugar concentrations (30 samples) and 17 samples of industrially produced soft drinks (including tonic and tonic energy drinks) made using sugar or sugars (glucose-fructose syrup), sweeteners, and a mixture of sugar and sweeteners. The total content of sugars/carbohydrates in beverages was determined: in accordance with MU 10-05031531-372-93 as the difference between the total dry matter content and the dry matter from acids; by the Bertrand method; by the Bertrand-Schorl method. The obtained values were compared with the calculated data specified in the labeling of consumer packaging of the products. Results. The determination of sugars in model solutions showed sufficient accuracy of the Bertrand-Schorl method: deviations of the obtained values from the amount of sugars added to the model solution were observed only at their high concentration (over 10 g/100 ml) and amounted to ±0.1 g/100 ml. The carbohydrate content in industrial soft drinks estimated by various methods differed slightly from that indicated in the labeling (obtained by calculation). The differences were at the level from - 0.2 to +0.4 g/100 ml when using the method from MU 10-05031531-372-93, at the level from -2.6 to +0.8 g/100 ml when using the Bertrand method and at the level from -2.7 to +0.1 g/100 ml when using the Bertrand-Schorl method. The greatest differences were observed for tonic drinks (including energy drinks) - from -2.7 to +0.3 g /100 ml, depending on the method. Conclusion. The research data showed that the Bertrand-Schorl method can be used as a basis for developing a state standard for determining the total sugar content in soft drinks and for assessing their carbohydrate content in general. At the same time, the method needs to be refined for tonic drinks. At present, the most acceptable method is to assess the carbohydrate content using the analytical method given in MU 10-05031531-372-93, but it should be taken into account that deviations from the carbohydrate content values determined by this method from the values obtained by calculation can be up to +10%. At the same time, the calculation method for determining the carbohydrate content in drinks remains a priority, including for the purposes of excise regulation.

Exploring natural ways to maintain keratin production in hair follicles

We are looking into natural ways to help hair grow better and stronger by studying keratin synthesis in human hair follicles. The reason for conducting this research was to have the ability to control hair growth through future innovations. We wanted to answer the question: How can we find natural ways to enhance hair growth by understanding the connection with natural resources, particularly keratin dynamics? The main focus of this experiment is understanding the promotion of keratin synthesis within human hair follicles, which is important for hair development and health. While keratin is essential for the growth and strength of body tissues, including skin and hair, our research hints at its specific synthesis within hair follicles. In our research utilizing castor oil, coconut oil, a turmeric and baking soda mixture, and a sugar, honey, and lemon mixture, we hypothesize that oils, specifically coconut oil and castor oil, will enhance keratin synthesis, whereas mixtures, such as the turmeric and baking soda mixture and the sugar, honey, and lemon mixture, will result in a decrease keratin synthesis. The methods used show how different natural substances influence keratin formation within the hair follicles. The experiment involved applying natural resources to hair strands and follicles, measuring their length under the microscope daily, and assessing their health and characteristics over seven days. In summary, our research helps us understand how hair grows better. We found that using natural items like essential oils effectively alters keratin growth within the hair follicles and hair strands.

Analog Astronaut Mission Habitat Bio Contamination Test

The presence of viable particles in materials, devices, people, surfaces, liquids, gases, or air is referred to as bio-contamination. Mold can grow anywhere there is enough moisture or a water problem. Most molds emit musty odors, which are the first indication of a problem. Mold can manifest itself as slightly fuzzy, discolored or slimy patches that expand in size. Mold growth can be significant in hermetically sealed and environmentally controlled environments. The enclosed habitats are well-exemplified by Analog Astronaut Mission Habitats (AAMH). A bio-contamination test was conducted at the AAMH in Poland from November 1 to 10, 2023. Mold was discovered growing in a bio-contamination experiment mixture of wheat flour, tomato powder and sugar. AAMHs should develop a bio-contamination control strategy as well as an internal system to protect the crew and citizens from diseases that the crew may transmit.

Phytochemical Screening and Antioxidant Activity in Ecoenzymes with Variations in Carbon Sources

Ecoenzyme is a fermented solution from a mixture of fruit skin waste, vegetables, water and sugar. The fermentation process of various types of natural ingredients is known to be able to increase the content of various phytochemical compounds and antioxidants in these products. Phytochemicals are secondary metabolites that act as antioxidants. Antioxidants are compounds that can overcome oxidative damage due to reactive oxygen compounds that play a role in capturing free radicals. The purpose of this study was to determine the phytochemical and antioxidant content of each ecoenzyme. This type of research is descriptive. Ecoenzyme extraction was carried out by maceration method using three different solvents namely distilled water, methanol and ethanol. Phytochemical screening was carried out by qualitative methods. The antioxidant activity test was measured using the DPPH (1,1-Diphenyl-2-Prikrylhidrazil) method. The results showed that the ecoenzymes identified alkaloids, flavonoids and saponins. The antioxidant activity of the ecoenzyme with methanol extract (IC50 value) was 100.052 ppm (moderate activity category), while the antioxidant activity of the other ecoenzyme sample extracts had weak antioxidant properties. The conclusion from this study is that ecoenzyme contains phytochemicals and antioxidant activity that can be applied to some field research.

Pendampingan Pembuatan Label Dan Banner Sebagai Upaya Strategi Pemasaran Produk UMKM Cenil Mbok Mini

Cenil or Cetil is a traditional food or snack made from a mixture of starch and granulated sugar, colored, shaped into small balls, eaten with grated coconut. Cenil is a traditional Javanese snack, especially in the East Java area. Cenil mbok mini was founded in 1967 and is still active until now in 2023, so for around 56 years cenil mbok mini has become one of the culinary mainstays of Mojowiryo village, Kemlagi subdistrict, Mojokerto regency. Cenil is neatly packaged and increasingly modern in terms of packaging and manufacturing methods. This Community Service aims to introduce traditional food to the community, as well as to preserve traditional food so that it does not become extinct. The method used in this training is Preparation Step, Implementation Step, and Evaluation Step. As a result of this dedication, traditional snacks have labels to be marketed. Marketing strategies can help improve MSMEs.

Developing a high-rate ABE fermentation system for rice straw: CSTR with immobilization on granular-activated carbon with ex situ pervaporation

This study assessed the performance of two continuous stirred tank reactors (CSTRs) to immobilize Clostridium acetobutylicum DSM 792 and Clostridium beijerinckii DSM 6422 on granular activated carbon. Dilution rates (D) from 0.05 to 0.60 h−1 were tested using a sugar mixture to mimic rice straw hydrolysate. Immobilization was shown to be a highly effective technique for processing high flows without cell washout. Both CSTRs demonstrated significantly higher butanol productivity than their free-cell counterparts, achieving the remarkable value of 2.29 g L−1 h−1 with C. beijerinckii at D = 0.60 h−1. Rice straw hydrolysate was fed to the high-rate CSTR, reaching a butanol productivity of 2.07 g L−1 h−1 at D = 0.30 h−1. A novel downstream configuration of ex situ gas stripping followed by two pervaporation cycles operated under rough vacuum was explored in discontinuous mode, that reduced the energy demand by 63 % of conventional distillation methods. This configuration holds great promise for the advance of the lignocellulosic biorefinery process.

Spectroscopic FTIR study for pathway of ribose formation via formose reaction in Astrochemistry

Ribose is one of the crucial molecular species in the study of the origin of life as it is the backbone of ribonucleic acid (RNA). On the early Earth, sugars including ribose are thought to be formed through formose reaction. Ribose and other organic molecules were also found in meteorites, signifying their existence in interstellar space, providing them with the essential components for prebiotic chemistry. The formose reaction can produce a mixture of simple sugars from formaldehyde molecules. In our study, we successfully synthesized sugars using the formose reaction under both thermal conditions and microwave irradiation. Notably, sugars were obtained within a remarkably short duration of 1 minute under microwave irradiation. The identification and characterization of the synthesized products were achieved through Fourier transform infrared (FTIR) spectroscopy and Fehling’s test, confirming the successful synthesis of sugars and the presence of aldehyde and alcohol functional groups. In addition, we propose an alternative pathway for sugar synthesis, which holds promise for further exploring the formose reaction in astrochemical experiments.

Installing xylose assimilation and cellodextrin phosphorolysis pathways in obese Yarrowia lipolytica facilitates cost-effective lipid production from lignocellulosic hydrolysates

BackgroundYarrowia lipolytica, one of the most charming chassis cells in synthetic biology, is unable to use xylose and cellodextrins.ResultsHerein, we present work to tackle for the first time the engineering of Y. lipolytica to produce lipids from cellodextrins and xylose by employing rational and combinatorial strategies. This includes constructing a cellodextrin-phosphorolytic Y. lipolytica by overexpressing Neurospora crassa cellodextrin transporter, Clostridium thermocellum cellobiose/cellodextrin phosphorylase and Saccharomyces cerevisiae phosphoglucomutase. The effect of glucose repression on xylose consumption was relieved by installing a xylose uptake facilitator combined with enhanced PPP pathway and increased cytoplasmic NADPH supply. Further enhancing lipid production and interrupting its consumption conferred the obese phenotype to the engineered yeast. The strain is able to co-ferment glucose, xylose and cellodextrins efficiently, achieving a similar μmax of 0.19 h−1, a qs of 0.34 g-s/g-DCW/h and a YX/S of 0.54 DCW-g/g-s on these substrates, and an accumulation of up to 40% of lipids on the sugar mixture and on wheat straw hydrolysate.ConclusionsTherefore, engineering Y. lipolytica capable of assimilating xylose and cellodextrins is a vital step towards a simultaneous saccharification and fermentation (SSF) process of LC biomass, allowing improved substrate conversion rate and reduced production cost due to low demand of external glucosidase.

Survival of Listeria monocytogenes in Gravlax Salmon (Salmo salar) recipe

Gravlax is one of the traditional foods from Scandinavian countries, typically made by curing raw fish with a mixture of salt, sugar, black pepper and dill in refrigeration for 3 days. This study aimed to analyze the survival of Listeria monocytogenes in a traditional Gravlax Salmon (Salmo salar) recipe. Contaminated salmon fillets (5.5 log10 CFU/g) were either moistened with lemon juice (scenario A) or lemon juice + brandy (scenario B), covered with a mixture of salt, brown sugar, black pepper and dill, and then cured at 4.5 °C for 2, 24 and 72 h. After 72 h of curing, the samples were stored for 5 days at 4.5 °C. L. monocytogenes populations were significantly reduced (p ≤ 0.05) in both scenarios A and B, achieving a reduction of 1 log10 CFU/g. After 5 days of being stored at 4.5 °C, the counts of L. monocytogenes remained unchanged. The use of alcohol did not promote greater bacterial reduction or significant changes on water activity and color of Gravlax Salmon. In conclusion, considering that L. monocytogenes is a high-risk pathogen with a significant mortality rate, and complete absence in salmon cannot be guaranteed, the findings from this study strongly suggest that consuming Gravlax Salmon prepared using traditional recipes requires additional preventive measures to control L. monocytogenes. Therefore, future studies should explore and analyze alternative methods to attempt complete inactivation of L. monocytogenes in this preparation, aiming to ensure consumer safety.

Study of quality indicators of sour cream products enriched with extracts of tea drinks

The decline in household income against the backdrop of rising food prices has led to a decrease in their demand. Among fermented milk products, the smallest deviation in purchasing demand can be noted for sour cream. It is possible to reduce the cost of this product line by producing sour cream products. The use of herbal prescription components in sour cream products allows you to expand their range, adjust properties, and give a functional focus. Tea extracts are used as natural dyes and flavors, structure-forming additives. Biologically active substances of tea raw materials and products of its processing exhibit various types of physiological activity: antioxidant, anti-inflammatory, antiseptic, antispasmodic, vasoconstrictive action, etc. To give sour cream products a pleasant color and improved taste properties, it is of interest to use extracts of green tea and hibiscus tea drink. Studies of the obtained sour cream products have been carried out. The mass fraction of the introduced extracts was determined by evaluating the total significance coefficient for the following indicators: harmony of taste; consistency; color. The optimal dosage of green tea extracts and hibiscus tea drink is 10%. Flavor components (a mixture of cinnamon and sugar), a stabilizer were additionally added to the composition of sour cream products. The products were stored at a temperature of 4±2 ºС, the organoleptic, physicochemical and microbiological parameters of the latter were studied. Viscosity studies were carried out in the control and test samples. It has been established that the samples of sour cream products have a high viscosity index, well restore the structure after mixing. Sour cream products with extracts of tea drinks can be consumed as an independent product, as well as a prescription ingredient for baked goods.

Evolution of fatty acid taste in drosophilids

Comparative studies of related but ecologically distinct species can reveal how the nervous system evolves to drive behaviors that are particularly suited to certain environments. Drosophila melanogaster is a generalist that feeds and oviposits on most overripe fruits. A sibling species, D.sechellia, is an obligate specialist of Morinda citrifolia (noni) fruit, which is rich in fatty acids (FAs). To understand evolution of noni taste preference, we characterized behavioral and cellular responses to noni-associated FAs in three related drosophilids. We find that mixtures of sugar and noni FAs evoke strong aversion in the generalist species but not in D.sechellia. Surveys of taste sensory responses reveal noni FA- and species-specific differences in at least two mechanisms-bitter neuron activation and sweet neuron inhibition-that correlate with shifts in noni preference. Chemoreceptor mutant analysis in D.melanogaster predicts that multiple genetic changes account for evolution of gustatory preference in D.sechellia.

Sensory Quality Analysis (Texture) and Moisture Content to Predict the Shelf Life of Bakpia Filled Seaweed (Eucheuma cottonii)

Aims: Bakpia is a snack made from a mixture of mung beans and sugar wrapped in pastry and baked. Bakpia is a popular light snack consumed by the Indonesian community. This research aims to determine the shelf life of seaweed-filled bakpia and regular bakpia using the Accelerated Shelf Life Test (ASLT) method.
 Place and Duration: The study was conducted at the Chemistry Laboratory of Pangkep State Polytechnic of Agriculture and the Chemistry Laboratory of Makassar Ministry of Labaoratory Industry from February to May 2023.
 Study Design: The research design involved using the ASLT method to analyze the minimum quality limit at which the bakpia cookies product starts to be rejected by consumers. Samples of the product were obtained from a local mini-market that sells bakpia. The parameters observed were the initial and final moisture content during storage at 15°C, 30°C, and 45°C, as well as the texture before and after the bakpia cookies product was rejected by consumers.
 Results: Estimating the shelf life of seaweed bakpia tausa and bakpia tausa using the ASLT method can use a degradation reaction approach (absorption of water content) as a critical parameter. The kinetic reactions of degradation (absorption of water content) of seaweed bakpia tausa and bakpia tausa follow the first order reaction. The shelf life of seaweed bakpia tausa and bakpia tausa uses the ASLT method through a different approach to the critical parameter of water content for each product. At storage temperatures between 15°C and 45°C, the shelf life of bakpia tausa is longer than that of seaweed bakpia tausa. The average shelf life of seaweed bakpia tausar at 30°C is 59.5 days while bakpia lausa is 64.8 days (more than two months).
 Conclutions: The shelf life of seaweed bakpia tausa and bakpia tausa uses the ASLT method through a different approach to the critical parameter of water content for each product. At storage temperatures between 15°C and 45°C, the shelf life of bakpia tausa is longer than that of seaweed bakpia tausa. The average shelf life of seaweed bakpia tausar at 30°C is 59.5 days while bakpia lausa is 64.8 days (more than two months).

Isomerization of Hemicellulose Aldoses to Ketoses Catalyzed by Basic Anion Resins: Catalyst Screening and Stability Studies

Isomerization of aldoses to ketoses is an essential step in carbohydrate valorization routes in biorefineries to produce a wide variety of bioproducts. In this work, selective isomerization of aldoses into ketoses was investigated using different commercial Brønsted basic anion resins at low temperature conditions. Weak and strong basic resins were tested under different reaction conditions. Amberlite IRA-900 and Amberlyst A-26 (strong resins) and Amberlite IRA-67 and Amberlyst A-21 (weak resins) were tested to assess their catalytic properties. Strong basic resins provided high yields of fructose. IRA-900 was also tested in the isomerization of different sugar monosaccharides conventionally present in lignocellulosic biomass (xylose, arabinose, galactose, glucose and mannose) aiming to explore the performance of this material in hemicellulose-derived sugar mixtures. Very promising performance was observed for IRA-900, yielding fructose selectivity higher than 75% and fructose yield of 27% in the isomerization reaction. Notably, basic anionic resins were not suitable for reuse in different reaction cycles, although the use of organic cosolvents, specifically ethanol, improved the reusability of the tested resins.

Combining bran-enrichment with sugar replacement in biscuits enables the flexible use of a sustainable and fibre-rich by-product

Fibre-rich by-products like wheat bran are a sustainable source of health promoting components. However, substantial enrichment in bran of popular and convenient food like biscuits negatively impacts dough rheology and baked product properties. In this study, we suggest that alterations in dough rheology and biscuit properties resulting from bran enrichment can be compensated for by steering the properties of the water-sugar mixture as obtained by concomitant sugar replacement. In particular, the plasticizing properties of the water-sugar mixtures and the hygroscopicity of the sugar mixture were used as quantitative parameters in combination with the ratio between bran and flour. These three parameters were varied independently and tested against dough rheology (amplitude sweep tests and dynamic mechanical thermal analysis) and biscuit properties. The results indicated that the three parameters could well describe all the relevant physical properties related to dough rheology after mixing and during heating and to biscuit properties. The increase in dough elastic behavior induced by bran addition could be compensated for by reducing the plasticizing and hygroscopic properties of the sugar (replacers) mixture. Increased mechanical strength and reduced biscuit spread of bran enriched biscuits could be compensated in a similar manner. Overall, the formulation strategy presented in this study suggests the possibility to decouple texture from nutritional composition of bakery products like biscuits, allowing a more flexible use of fibre-rich and nutrient-dense by-products like bran.

Quantitative Analysis of The High-Yield Hydrolysis of Kelp by Laminarinase and Alginate Lyase.

Kelp is an abundant, farmable biomass-containing laminarin and alginate as major polysaccharides, providing an excellent model substrate to study their deconstruction by simple enzyme mixtures. Our previous study showed strong reactivity of the glycoside hydrolase family 55 during hydrolysis of purified laminarin, raising the question of its reactivity with intact kelp. In this study, we determined that a combination of a single glycoside hydrolase family 55 β-1,3-exoglucanase with a broad-specificity alginate lyase from the polysaccharide lyase family 18 gives efficient hydrolysis of untreated kelp to a mixture of simple sugars, that is, glucose, gentiobiose, mannitol-end glucose, and mannuronic and guluronic acids and their soluble oligomers. Quantitative assignments from nanostructure initiator mass spectrometry (NIMS) and 2D HSQC NMR spectroscopy and analysis of the reaction time-course are provided. The data suggest that binary combinations of enzymes targeted to the unique polysaccharide composition of marine biomass are sufficient to deconstruct kelp into soluble sugars for microbial fermentation.

Effect of additional seaweed on the chemical properties of dodol pisang mas bali (Musa paradisiaca L.)

Dodol is a processed food belonging to the type of semi-wet food, consisting of a mixture of flour, coconut milk and sugar that is dried by cooking. Based on the main ingredients, dodol is divided into two groups, namely dodol made from glutinous rice and dodol made from fruits. One type of fruit that can be used to make dodol is banana. The aim of this study was to determine the effect of seaweed addition on the chemical and organoleptic properties of Mas Bali Banana Dodol. This study was designed using a completely randomised design (CRD) with a single factor, namely the addition of seaweed in the production of banana dodol, consisting of 5 treatments as follows 5% (P1), 10% (P2), 15% (P3), 20% (P4) and 25% (P5) seaweed addition. The parameters measured included chemical properties (moisture content, ash content and fibre content) and organoleptic tests (aroma, taste, colour and texture). The test results were then analysed using ANOVA at a 5% real level and, if there were significant differences between treatments, further tested using BNJ at the same real level. Based on the results of the analysis, it is known that the addition of seaweed has a significant effect on all the chemical and organoleptic properties of the grapefruit-banana dodol studied. The higher the addition of seaweed, the higher the water content, ash content and fibre content of the grapefruit-banana dodol, while the colour of the dodol becomes darker. In terms of texture, the higher the amount of seaweed used, the more chewy the texture of the resulting grapefruit banana dodol. In conclusion, P5 is the best treatment, most preferred by the panelists, with a seaweed addition of 25%, giving a moisture content of 47.33%, ash content of 2.28%, fibre content of 13.76%, with a preferred flavour and taste, a very brown dodol colour and a chewy texture.