The effect of using different cereal brans （wheat, rice, oat and their combination） at different levels （0, 5, 10%） in different indigenous products （Balushahi, Mathi, Kulcha and Paratha） on color, texture and s...The effect of using different cereal brans （wheat, rice, oat and their combination） at different levels （0, 5, 10%） in different indigenous products （Balushahi, Mathi, Kulcha and Paratha） on color, texture and sensory quality was studied. The addition of cereal bran decreased the ＂L＂ values and increased the ＂a＂ value of all the developed indigenous products. Supplementation of different cereal bran had significant effect on texture of the developed indigenous products. Overall hardness of the products decreased with addition of cereal brans. Among various cereal bran levels used, 10% supplementation showed maximum hardness in all types of products. Cereal bran supplementation significantly improved the protein and fibre content of all indigenous products. On the basis of physical analysis and sensory attributes, it was concluded that cereal brans can be substituted upto 5% （rice bran and bran in combination） and 10% levels （wheat bran and oat bran） in whole wheat flour and maida for developing indigenous products without adversely affecting quality attributes.展开更多
To study the change in components of Pacific oysters （Crassostrea gigas） and mussels （Mytilus galloprovincialis） over a year, their annual obesity ratio, umami components （glutamic acid and glycogen）, functional...To study the change in components of Pacific oysters （Crassostrea gigas） and mussels （Mytilus galloprovincialis） over a year, their annual obesity ratio, umami components （glutamic acid and glycogen）, functional components （Zn, Mn, Cu, and vitamin B12）, and Cd and noroviruses （NoVs） contents were quantified. In oysters, the obesity ratio and chemical components showed seasonal changes depending on the spawning season. Glutamic acid content increased from November to March. In contrast, glycogen content peaked in May and November. Mineral content markedly increased during spawning. From the comparison of NoVs GI and GII strains, oyster predominately infected by the GI. A remarkable difference in NoVs contents was observed depending on the oyster farms. In mussels, glutamic acid, Zn and Cu contents were stable throughout the year. Mussels＇ Cd content was about one-fifths times lower than that found in oysters. Although the NoVs strain was affected by the collection area, mussels from both areas showed decreased NoVs contents in summer, corresponding with the consumption season of mussels in Japan. Our comparative study on the seasonal variability in the chemical components and NoVs contents in pacific oysters （C. gigas） and mussels （M. galloprovincialis） clearly showed an association with physiological and environmental factors.展开更多
Cereal grains are stored to preserve the product from storing to consuming without any quality loss. The choice of the most suitable and economical store has great importance on storage period of cereals under conside...Cereal grains are stored to preserve the product from storing to consuming without any quality loss. The choice of the most suitable and economical store has great importance on storage period of cereals under consideration of climate conditions, types of grain and transportation facility. The aim of present study was to give information about different cereal storage methods and discuss the most preferable technique for stock keepers. There are five main storage methods for the cereals, i.e., bulk storage, storage in underground pit, storage in bags, storage in sheds and storage in silos. Each has many advantages and disadvantages. Grains are usually preserved as bulk stack in horizontal stores. Nowadays, the storage underground is not preferred in cereal industry. For long-term storage period, cereals are unfavorable when stored as bulk in bags. Location, moisture content and sufficient ventilation are important factors for cereals stored in sheds. The most preferred storage technique in plants is to keep the products in silos. Steel and galvanized silos are the most common ones when compared with the others. In recent years, convention of storage techniques for grains has been advanced with the innovations, such as aeration, refrigerated storage, modified atmospheric storage and hermetic storage systems.展开更多
文摘The effect of using different cereal brans （wheat, rice, oat and their combination） at different levels （0, 5, 10%） in different indigenous products （Balushahi, Mathi, Kulcha and Paratha） on color, texture and sensory quality was studied. The addition of cereal bran decreased the ＂L＂ values and increased the ＂a＂ value of all the developed indigenous products. Supplementation of different cereal bran had significant effect on texture of the developed indigenous products. Overall hardness of the products decreased with addition of cereal brans. Among various cereal bran levels used, 10% supplementation showed maximum hardness in all types of products. Cereal bran supplementation significantly improved the protein and fibre content of all indigenous products. On the basis of physical analysis and sensory attributes, it was concluded that cereal brans can be substituted upto 5% （rice bran and bran in combination） and 10% levels （wheat bran and oat bran） in whole wheat flour and maida for developing indigenous products without adversely affecting quality attributes.
文摘To study the change in components of Pacific oysters （Crassostrea gigas） and mussels （Mytilus galloprovincialis） over a year, their annual obesity ratio, umami components （glutamic acid and glycogen）, functional components （Zn, Mn, Cu, and vitamin B12）, and Cd and noroviruses （NoVs） contents were quantified. In oysters, the obesity ratio and chemical components showed seasonal changes depending on the spawning season. Glutamic acid content increased from November to March. In contrast, glycogen content peaked in May and November. Mineral content markedly increased during spawning. From the comparison of NoVs GI and GII strains, oyster predominately infected by the GI. A remarkable difference in NoVs contents was observed depending on the oyster farms. In mussels, glutamic acid, Zn and Cu contents were stable throughout the year. Mussels＇ Cd content was about one-fifths times lower than that found in oysters. Although the NoVs strain was affected by the collection area, mussels from both areas showed decreased NoVs contents in summer, corresponding with the consumption season of mussels in Japan. Our comparative study on the seasonal variability in the chemical components and NoVs contents in pacific oysters （C. gigas） and mussels （M. galloprovincialis） clearly showed an association with physiological and environmental factors.
文摘Cereal grains are stored to preserve the product from storing to consuming without any quality loss. The choice of the most suitable and economical store has great importance on storage period of cereals under consideration of climate conditions, types of grain and transportation facility. The aim of present study was to give information about different cereal storage methods and discuss the most preferable technique for stock keepers. There are five main storage methods for the cereals, i.e., bulk storage, storage in underground pit, storage in bags, storage in sheds and storage in silos. Each has many advantages and disadvantages. Grains are usually preserved as bulk stack in horizontal stores. Nowadays, the storage underground is not preferred in cereal industry. For long-term storage period, cereals are unfavorable when stored as bulk in bags. Location, moisture content and sufficient ventilation are important factors for cereals stored in sheds. The most preferred storage technique in plants is to keep the products in silos. Steel and galvanized silos are the most common ones when compared with the others. In recent years, convention of storage techniques for grains has been advanced with the innovations, such as aeration, refrigerated storage, modified atmospheric storage and hermetic storage systems.
