In the present study, the effect of addition of flaxseed mucilage on the physicochemical and sensorial properties of semi-fat (1.5% fat) set yoghurt was evaluated. Yoghurt samples were incorporated with flaxseed mucilage at the levels of 0.00, 0.10, 0.15, and 0.20% and analyzed periodically for pH value, titrable acidity, viscosity, consistency, water holding capacity, syneresis, colour paramet...

Dietary fiber (DF) has attracted increasing interest from nutritionists. The yield of DF by traditional extraction methods, however, is very low. This paper aims to increase the yield of DF by solid state fermentation using the edible and medicinal fungus Schizophyllum commune. Sweet potato residue (SPR) was selected as raw material for producing DF. Results showed that SPR was a good feedstock...

The main objective of this research was to characterize the galactomannan from Nipa palm fruit. galactomannan, a water-soluble heteropolysaccharide extracted nipa fruit with different condition. Different condition referred used without drying as fresh (GalFN) and which is done by dry (GalDN). Extraction method aqueous extraction followed precipitation ethanol. Polysaccharide studied in detail ...

on experiment was designed for evaluating the nutritienal characteristics and physico-chemical properties of steam treated sugarcane pith (19 bar, 3 min.) and some other roughages. steam treatment resulted in a significant decreased (p<0.05) in ndf (77 vs. 55%), hemicellulose to cellulose ratio (0.54 vs. 0.10) and increased hemicellulose solubility of and soluble sugar fraction (20 vs. 124 mg/g...

A factorial experiment was conducted to evaluate the impact of super absorbents and organic wastes of rice, olive marc, vermicompost and farmyard manure on the soil water holding capacity and the growth of plant based on randomized complete block design with 13 treatments at two irrigation intervals 5 and 10 days. The olive saplings with same heights and better appearances were planted...

Physicochemical properties of banana peel flour (BPF) were studied in two varieties (Cavendish and Dream) and two stages of ripeness (green and ripe). BPF’s were analyzed for pH, total soluble solids (TSS), water holding capacity (WHC) at 40, 60 and 80C, oil holding capacity (OHC) at 40, 60 and 80C, colour values L, a and b, back extrusion force and viscosity, and the data were analyzed using...

The objective of this study was to determine whether differences in pork tenderness and water-holding capacity could be explained by factors influencing calpain activity and proteolysis. Halothane-negative (HAL-1843 normal) Duroc pigs (n = 16) were slaughtered, and temperature and pH of the longissimus dorsi (LD), semimembranosus (SM), and psoas major (PM) were measured at 30 and 45 min and 1, ...