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Quality Parameters of Composite Membranes for Microencapsulation: Evaluation by Statistical Optimization
Kamaldeen Oladimeji Salaudeen,
Ariahu Charles Chukwuma,
Yusufu Muhammed Ikagu
Issue:
Volume 3, Issue 2, December 2019
Pages:
13-24
Received:
13 August 2019
Accepted:
29 August 2019
Published:
5 November 2019
Abstract: Optimization of formulations in the manufacture of membrane is necessary to obtain the optimum concentration of base materials and plasticizer. The research was aimed to determine the optimum composition of the blends and that of the plasticizers in the manufacture of soy-protein isolate and cassava starch based membrane intended for food micro-particles. Soy-protein isolate and cassava starch blends were prepared and mixed at different proportions (100: 0%; 90: 10%; 80: 20%; 70: 30%; 60:40%; 50: 50% and 0:100%). Glycerol and sorbitol plasticizer were also prepared and mixed at different proportions (100: 0%; 80: 20% and 60: 40%). The experiment was conducted using response surface (User-Defined) method on design expert (version 11.1.0) software package. The response values of the membrane such as solubility, water vapor permeability, elongation at break, and puncture strength were best fitted into quadratic model while that of the tensile stress was best fitted into linear model considering their values of predicted R2 and adjusted R2. The optimum formulation for the manufacture of the composite membrane is B4 (70% soy-protein isolate and 30% cassava starch) and P2 (80% glycerol and 20% sorbitol) with the desirability value of 0.039. These optimum formulations provide responses for the membrane parameters as membrane thickness of 0.24mm, vapor permeability of 16.06 g H2O mm m-2 day kPa, membrane solubility of 45.95%, tensile stress of 20.71 MPa, elongation at break of 13.65% and puncture strength of 2.37 kN.
Abstract: Optimization of formulations in the manufacture of membrane is necessary to obtain the optimum concentration of base materials and plasticizer. The research was aimed to determine the optimum composition of the blends and that of the plasticizers in the manufacture of soy-protein isolate and cassava starch based membrane intended for food micro-par...
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Losses in Mass and Sensory Properties of Thermally Treated Lamb Meat
Jasmina Stojiljkovic,
Zoran Stojiljkovic
Issue:
Volume 3, Issue 2, December 2019
Pages:
25-30
Received:
23 July 2018
Accepted:
2 August 2018
Published:
13 November 2019
Abstract: In this research, three groups of 12 lambs (6 male and 6 female) of the Pirot improved race were examined. The first group of lambs was fattened for 60 days, the second 120 and the third 180 days. Nutrition of the lamb to rejection (40 days) is the mother's milk. After 40 days, it switched to pelleted concentrate (with 18% protein) and a quality hay, which was ad libidum as the concentrate. At the end of the fattening, the lamb is slaughtered by the usual technique. The objectives of this study were 1) to determine the effect of fattening and a gender on sensory properties of baking lamb meat, and 2) to determine the effect of heat processing on sensory attributes and cooking and breaking loss. Losses on the weight of the cooking and baking, between the first and third, as well as between the second and third groups show a significant difference (P<0,01) both in male and female lambs. There are no significant differences for male and female lambs in all three groups in terms of loss mass of meat (%) during the heat treatment. During the cooking, ie, the roasting of the meat, minimal, insignificant, differences in the loss of mass among the male and female lambs were observed. It can be concluded that the gender of lambs has no significant effect on the loss in meat mass during heat treatment. The smell, taste, and softness in all three groups are not significant in male and female lambs. Mean juicy values are significant (P<0.01) higher for the second in relation to the first group in both genders lambs. The sensory characteristics of roasted meat of female lambs in the three groups were assessed with higher grades compared to male lamb meat. Statistically significant differences between the genders in terms of meat taste were determined in the second (P<0.05) and the third (P<0.01) group of lambs. It can be concluded that thermally treated meat of female lambs has better sensory qualities than the male lamb's meat.
Abstract: In this research, three groups of 12 lambs (6 male and 6 female) of the Pirot improved race were examined. The first group of lambs was fattened for 60 days, the second 120 and the third 180 days. Nutrition of the lamb to rejection (40 days) is the mother's milk. After 40 days, it switched to pelleted concentrate (with 18% protein) and a quality ha...
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The Effect of Soy Protein Isolate, Starch and Salt on Quality of Ready-to-Eat Restructured Beef Products
Issue:
Volume 3, Issue 2, December 2019
Pages:
31-44
Received:
14 April 2019
Accepted:
2 June 2019
Published:
21 November 2019
Abstract: This experiment explored the effects of different additions of soy protein isolate, starch and salt on the quality characteristics of the ready-to-eat restructured beef products. The ground beef was used as the experimental material, and the different soy protein isolates, starch and salt were studied after conditioning and recombination. The product has the characteristics of thawing loss, yield, bond strength, texture and other quality characteristics. The results show that with the increase of the amount of soy protein isolate, the indicators of the products were improved, but when the amount of soy protein isolate was more than 2%, the products showed a bean flavor and white streaks, so the final addition of soy protein isolate was not more than 2%; similar to the soy protein isolate, the amount of starch added did not exceed 2%; with the increase of salt addition, the product's various indicators have been improved, but when the salt addition amount exceeds 1.5%, the products was too salty, so the final optimum amount of salt was 1.5%.
Abstract: This experiment explored the effects of different additions of soy protein isolate, starch and salt on the quality characteristics of the ready-to-eat restructured beef products. The ground beef was used as the experimental material, and the different soy protein isolates, starch and salt were studied after conditioning and recombination. The produ...
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