Physical Properties of Wheat Flour Treated by Supercritical Carbon Dioxide
|
|
- Vivien Holt
- 6 years ago
- Views:
Transcription
1 Available online at APCBEE Procedia 2 (2012 ) ICBFS 2012: April 7-8, 2012, Bangkok, Thailand Physical Properties of Wheat Flour Treated by Supercritical Carbon Dioxide Hee-Moon Kang a, Joo-Hee Lee a, Ryoung-Hee Kim a, Jun-Ho Yun a and Byung-Soo Chun a,* a Department of Food Science and Technology, Pukyong National University, Daeyeon Campus 45, Yongso-ro, Nam-Gu, Busan , Republic of Korea Abstract Wheat flour is very popular food materials in worldwide. In this study, the aim of this work was to investigate the effect of supercritical carbon dioxide (SCO2) treatment on physical properties of wheat flours. Wheat flour was treated using SCO2 under different treatment conditions. SCO2 treatment was carried out to treat the wheat flour at different pressures of 10 to 30 MPa, constant temperature of 40 and additives 70%-ethanol. Whiteness and bulk density of wheat flour was increased in the treatment of SCO2. These results indicated that the treatment effect was high at high pressure. In case of particle size and angle of repose, SCO2 treatment was more efficient than SCO2 treatment with additives 70%-ethanol Published by by Elsevier B.V. B.V. Selection and/or and/or peer peer review review under under responsibility of Asia-Pacific of Asia-Pacific Chemical, Biological & Environmental Engineering Society Society Open access under CC BY-NC-ND license. Keywords: Supercritical Carbon Dioxide; Wheat flour; Repose; Bulk density 1. Introduction Wheat (Triticum spp.) [1] is a cereal grain, originally from the Levant region of the Near East, but now cultivated worldwide. Wheat is grown on more land area than any other commercial crop and is the most important staple food for humans. World trade in wheat is greater than for all other crops combined. [2] Wheat grain is a staple food used to make flour for leavened, flat and steamed breads, biscuits, cookies, cakes, a,* Corresponding author. Tel.: +82-(0) ; fax: +82-(0) address: bschun@pknu.ac.kr Published by Elsevier B.V. Selection and/or peer review under responsibility of Asia-Pacific Chemical, Biological & Environmental Engineering Society Open access under CC BY-NC-ND license. doi: /j.apcbee
2 28 Hee-Moon Kang et al. / APCBEE Procedia 2 ( 2012 ) breakfast cereal, pasta, noodles, couscous [3] and for fermentation to make beer, [4] other alcoholic beverages, [5]. 100 g of hard red winter wheat contain about 12.6 g of protein, 1.5 g of total fat, 71 g of carbohydrate (by difference), 12.2 g of dietary fiber, and 3.2 mg of iron (17% of the daily requirement); the same weight of hard red spring wheat contains about 15.4 g of protein, 1.9 g of total fat, 68 g of carbohydrate (by difference), 12.2 g of dietary fiber, and 3.6 mg of iron (20% of the daily requirement). [6] Wheat flour is a powder made from the grinding of wheat used for human consumption. More wheat flour is produced than any other flour. Wheat varieties are called "clean," "white," or "brown" if they have high gluten content, and they are called "soft" or "weak" flour if gluten content is low. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and so results in a finer or crumbly texture. [7] Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour. The aim of this present work was to assess the effect of supercritical carbon dioxide (SCO 2 ) treatment in different experiment conditions on physical properties of wheat flours. The conditions of extraction were selected by considering their feasibility for industrial application. 2. Materials and Methods 2.1. Materials The sample imported from North Dakota, USA was milled and used. The pure carbon dioxide (99.99%) was supplied by KOSEM (Yangsan, Republic of Korea). 70%-ethanol was purchased as additives Supercritical carbon dioxide extraction Experimental conditions of supercritical carbon dioxide showed in Table 1. Batch reactor filled with 5 kg of flour, it was treated for 3 h by 60 L/h of CO 2 and 4.2 L/h of ethanol. Both were preheated at 40. After the treatment, flour was collected from the reactor and sieved (1,000 ) by mesh. Treated samples were compared with the control group. Table 1. Conditioning of Supercritical Carbon Dioxide Extraction Flour From condition Control untreated wheat flour SFC1 wheat flour in treated pressure at 10 MPa and temperature 40 C SFC2 wheat flour in treated pressure at 20 MPa and temperature 40 C SFC3 wheat flour in treated pressure at 30 MPa and temperature 40 C SFC2E wheat flour in treated pressure at 20 MPa and temperature 40 C + 70%-ethanol SFC3E wheat flour in treated pressure at 30 MPa and temperature 40 C + 70%-ethanol 2.3. Whiteness Whiteness was measured 5 times repeatedly using Whiteness Testers (Kett C-100, Kett engineering, Japan) and was indicated average value using following equation by Jung (1991) [8] W = 100 (100 L) + a + b (1)
3 Hee-Moon Kang et al. / APCBEE Procedia 2 ( 2012 ) Bulk density Bulk density was measured using the modified method of Shopper test (Kim, 1997) [9] Particle size Particle size distribution was determined by Particle size analyzer (Coulter LS 100, USA) using laser spectroscopy. 1g of sample was diffused to isopropyl alcohol. Then particle size, specific surface area and particle distribution were estimated Angle of repose Angle of repose was assessed according to the method described previously by R. Soltermann (2006) [10] with a slight modification. Cone angle and diameter of outlet was 45 and 30 mm respectively. 100 g sample was filled up. These were free fallen 50 mm height. Diameter and height of sample piled up on the ground was measured 3 times repeatedly. 3. Results and Discussion 3.1. Whiteness of wheat flour Whiteness of wheat flour shows in Fig. 1. From Fig. 1, whiteness of untreated wheat flour and average of wheat flour treated by SCO 2 was, respectively, 81.1 and Increasing the pressure of SCO 2 treatment, whiteness of wheat flour was more high, but additives of 70%-ethanol was not efficient to whiteness of wheat flour. Whiteness of SFC3E was lower than that of untreated wheat flour. Comtrol 1) SFC1 2) SFC2 3) SFC3 4) SFC2E 5) SFC3E 6) Fig. 1. Whiteness values of flour stored at room temperature for different resting time.
4 30 Hee-Moon Kang et al. / APCBEE Procedia 2 ( 2012 ) ),2),3),4),5) and 6) : Refer to footnote of Table Bulk density of wheat flour Table 2 shows bulk density of wheat flour. According to Table 2, bulk density of untreated wheat flour was 512 g/l, and the average bulk density of wheat flour treated by SCO 2 was g/l, and wheat flour treated by SCO 2 with additives 70%-ethanol showed lower than wheat flour treated by SCO 2. Table 2. Bulk density of wheat flours Flour From Control 1) SFC1 2) SFC2 3) SFC3 4) SFC2E 5) SFC3E 6) Bulk Density 512 g/l 549 g/l 615 g/l 617 g/l 533 g/l 573 g/l 3.3. Particle size of wheat flour Particle size distribution shows in Table 3. The average particle size of untreated wheat flour and wheat flour treated by SCO 2 was, respectively, m and m. Wheat flour treated by SCO 2 with additives 70%-ethanol (SFC2E) indicated high values ( m) than wheat flour treated by SCO 2. According to the variation of pressure, wheat flour treated by SCO 2 and additives 70%-ethanol bound together. Table 3. Particle size distribution of wheat flours Flour From Particle size ( ) Volume below (%) SSA 8) Median Mean <38 ~75 ~150 >150 Control 1) SFC1 2) SFC2 3) SFC3 4) TWF 5) SFC2E 6) SFC3E 7) ),2),3),4),6) and 7) : Refer to footnote of Table 1. 5) Mean of SCO 2 treated wheat flour. 8) Specific surface Area. (cm 2 /g) 3.4. Angle of repose Table 4 shows angle of repose of wheat flour. The angle of repose of untreated wheat flour and wheat flour treated by SCO 2 was 37.7 and 27.7 on an average. Wheat flour treated by SCO 2 with additives 70%-ethanol was averagely 38.8, it was higher than that of SCO 2 treatment. Table 4. The angle of repose of wheat flours Flour From Diameter(cm) Height(cm) spread ratio 8) angle of repose Control 1) SFC1 2)
5 Hee-Moon Kang et al. / APCBEE Procedia 2 ( 2012 ) SFC2 3) SFC3 4) TWF 5) SFC2E 6) SFC3E 7) ),2),3),4),6) and 7) : Refer to footnote of Table 1. 5) Mean of S-CO 2 treated wheat flour. 8) Diameter/ Height 4. Conclusion In this study, physical properties of wheat flour treated using SCO 2 at different experimental conditions. Whiteness and bulk density of wheat flour was higher treated by SCO 2 than untreated wheat flour. Particle size of wheat flour was more higher treated by SCO 2 with additives (70% ethanol) than treated by SCO 2 and untreated wheat flour. Angle of repose was also high in the treatment of SCO 2 with additives. SCO 2 extraction of wheat flour was efficient than untreated wheat flour in terms of physical parameters. Acknowledgements This research was financially supported by a grant from the Ministry of Knowledge and Economy, National Research Foundation of Korea (NRF) through the Human Resources Training Project for Regional Innovation. References [1] Belderok, Bob & Hans M, Dingena A, Donner. Bread-Making Quality of Wheat. Springer; 2000, p.3. ISBN [2] Curtis, Rajaraman, MacPherson. "Bread Wheat". Food and Agriculture Organization of the United Nations; [3] Cauvain, Stanley P, Cauvain P. Bread Making. CRC Press; 2003, p ISBN ; [4] Palmer, John J. How to Brew. Defenestrative Pub Co; 2001, p ISBN [5] Neill, Richard. Booze: The Drinks Bible for the 21st Century. Octopus Publishing Group Cassell Illustrated; 2002, p ISBN [6] USDA National Nutrient Database for Standard Reference, Release 19; [7] Chu, Michael. "Wheat Flour". Cooking for Engineers; 2004 [8] Seung-Hyeon Jung, Gun-Jin Shin and Chun-Un Choi. Comparison of Physicochemical Properties of Corn, Sweet Potato, Potato,Wheat and Mungbean Strarches. KOREAN J. FOOD SCI. TECHNOL. Vol. 23, No. 3. pp ; [9] Myung-Shin Kim and Bong-Kyung Koh. Discoloration of Korean Wheat Flour Noodles with Additives. KOREAN J. FOOD SCI. TECHNOL. Vol. 32, No. 4, pp 792~798; [10] A.R. Gennaro, Remington's Pharmaceutical Science, 17th edition; 1985.
Starch. A vital ingredient in our diets
Starch A vital ingredient in our diets STARCH: NATURE S GIFT Starch acts as an energy store in the vast majority of plants. It is a naturally-occurring carbohydrate found in wheat, maize and potatoes and
More informationRapid Quality Measurements of Flour and Wheat in the Milling industry. Phillip Clancy, Next Instruments, Australia.
Rapid Quality Measurements of Flour and Wheat in the Milling industry. Phillip Clancy, Next Instruments, Australia. Introduction: Human consumption of protein is sourced from meat, eggs, fish, nuts, pulses,
More informationStudy on the Quality of Instant Noodles Made from Riau Local Corn Flour and Sago Starch
International Journal of Agricultural Technology 2018 Vol. 14(4): 465-474 Available online http://www.ijat-aatsea.com ISSN: 2630-0613 (Print) 2630-0192 (Online) Study on the Quality of Instant Noodles
More informationINCREASING WHOLE GRAIN INTAKE : A TECHNICAL PERSPECTIVE
INCREASING WHOLE GRAIN INTAKE : A TECHNICAL PERSPECTIVE Prof Dr Ir Sugiyono MAppSc. Dept Food Science and Technology Bogor Agricultural University Mobile : 0812 1318 058 Email : sugiyono@ipb.ac.id Outline
More informationConsumption of Pasta and Carbohydrates in Argentina
Consumption of Pasta and Carbohydrates in Argentina Sergio Britos Nutritionist Professor of Food Policy and Food Economy, University of Buenos Aires Director of the Center of Studies in Food and Economy
More informationEvaluation of Defatted soybean flour Inclusion on the properties of Rice based Biscuits
2016 Scienceweb Publishing International Journal of Biotechnology and Food Science Vol. 4(4), pp. 63-71, September 2016 ISSN: 2384-7344 Research Paper Evaluation of Defatted soybean flour Inclusion on
More informationFeed Manufacturing with DDGS. Kim Koch, Ph.D. Northern Crops Institute
Feed Manufacturing with DDGS Kim Koch, Ph.D. Northern Crops Institute United States Ethanol Outlook 9 8 7 6 5 4 3 2 1 0 2001 2003 2006 2012 Values are Underestimated Dry-Milling Average Yield Per Bushel
More informationRDC A-1 FLOOR PLAN 1"=10' PRELIMINARY BUILDING ENKI. RDC Architects DATE: 1/11/17 SCALE: SHEET: A R C H I T I T E C T S SNICE 1981 REVISIONS
RDC A R C H I T I T E C T S SNICE 1981 BY REVISIONS, PROJECT DESCRIPTION: SHEET TITLE: PRELIMINARY ENKI BUILDING DRAWINGS PROVIDED BY: RDC Architects 3303 Emmert St Shoreview, MN 55126 651-483-1090 - DATE:
More informationCenter for Nutrition Policy and Promotion, United States Department of Agriculture
Center for Nutrition Policy and Promotion, United States Department of Agriculture G e t on the ntrai O 0. e a t enough w,9 "Js? How m a. H.I man K' v WHOLE.'! '.f " W h a 9ra/ tar ~-/- «s do I eat?" E
More informationNorth Dakota Wheat & Barley: Your Healthier Choice. Dr. David Hahn Director of Technical Services and Business Development Northern Crops Institute
North Dakota Wheat & Barley: Your Healthier Choice Dr. David Hahn Director of Technical Services and Business Development Northern Crops Institute Wheat ranks the world s most important cereal crop! Wheat
More informationFood Science. Grains Unit Handouts
Food Science Grains Unit Handouts Whole Grains: The Inside Story Article Questions 1. How many servings of whole grains does the USDA recommend is consumed each day? a. How many servings does the average
More informationNo. of products >=3.5 Health Star Rating ineligible to display health claim (%)
Table S1: Agreement between the number of products scoring >=3.5 stars using the Health Star Rating and the proportion of products eligible to display a health claim using the Nutrient Profiling Scoring
More informationCarbohydrates GRAINS 2. FRUITS VEGETABLES PLANT PROVIDE ENERGY FOUR
Carbohydrates Carbohydrates 1. We get most of our carbohydrates from the GRAINS group. 2. FRUITS and VEGETABLES are also a good source of carbohydrates. 3. Almost all of our carbohydrates come from PLANT
More informationFoods that Increase Body Fat
Foods that Increase Body Fat To better learn what foods you should eat, it is best to learn first what you should not eat! Knowing the various food types you should not eat better prepares you to more
More informationSection 4: Milling and Baking Quality
Section 4: Milling and Baking Quality Grain samples of 62 entries in Virginia s 2014 State Wheat Test grown at Blacksburg, VA were submitted to the USDA-ARS Soft Wheat Quality Lab in Wooster, OH for advanced
More informationCereals and grains. Grain anatomy (APK) Simplified milling scheme for wheat 5/23/2012
Cereals and grains Grain anatomy (APK) Bran -- contains much of the fiber and minerals of the grain Germ -- the part of the grain that would become the new plant if the seed were planted. High in protein
More informationIssues in Assessing Whole Grain Intake. Katherine L. Tucker, Ph.D. Professor and Chair Department of Health Sciences Northeastern University
Issues in Assessing Whole Grain Intake Katherine L. Tucker, Ph.D. Professor and Chair Department of Health Sciences Northeastern University Most databases do not have whole grains well defined Challenge:
More informationNutrition Guidelines for Foods and Beverages in AHS Facilities
Nutrition Guidelines for Foods and Beverages in AHS Facilities Table of Contents What are the Nutrition Guidelines?... 2 A. Food Guidelines... 7 A.1 Entrees: Foods with 501-700 calories... 8 A.2 Lighter
More informationThe Good Food Movement : Catalyzing A Healthy, Local Food System. By Community Health Improvement Partners
The Good Food Movement : Catalyzing A Healthy, Local Food System By Community Health Improvement Partners Levels of Processed Foods 1: Unprocessed or minimally processed foods 2: Processed culinary ingredients
More informationSOURCE CITATION: 42 USC 1753(b)(3) and 1758(a)(4) and 7 CFR Parts 210 and 220
United States Department of Agriculture Food and Nutrition Service 3101 Park Center Drive Alexandria, VA 22302-1500 DATE: April 26, 2012 MEMO CODE: SP 30-2012 SUBJECT: TO: Grain Requirements for the National
More informationHealthy Eating & Staying Healthy
Healthy Eating & Staying Healthy A Healthy Diet and Our Body If our bodies are human machines food is our fuel. How well we eat, affects how well our bodies work, and how long we live. It is especially
More informationGrain-Based Desserts in the Child and Adult Care Food Program. State Directors Child Nutrition Programs All States
Food and Nutrition Service Park Office Center DATE: June 30, 2017 MEMO CODE: CACFP 16-2017 3101 Park Center Drive Alexandria VA 22302 SUBJECT: TO: Grain-Based Desserts in the Child and Adult Care Food
More informationIs gluten free the healthier option for most of us?
Is gluten free the healthier option for most of us? Fred Brouns Fac. Health, Medicine and Life Sciences Health Food Innovation Maastricht University The Netherlands Consumption of wheat-foods is the cause
More information12th INTERNATIONAL FOOD DATA CONFERENCE ARGENTINA
12th INTERNATIONAL FOOD DATA CONFERENCE ARGENTINA Functional compounds loss during pasta and baked products elaboration with Andean corn meal Giménez A., Segundo C., Scalone G., Sammán N. October 2017,
More informationFORMULATION AND PROXIMATE ANALYSIS OF SOYA FLOUR CARROT POMACE BISCUITS
FORMULATION AND PROXIMATE ANALYSIS OF SOYA FLOUR CARROT POMACE BISCUITS SUNITHA.V.S.B Department of Food chemistry and Nutrition, CFST, Bapatla SINDHU Department of Food Science and Technology, CFST, Bapatla
More informationGlycemic Load & Glycemic Index
Load & Index When food is consumed it is converted to fuel for our bodies. One type of fuel is glucose and different foods impact blood glucose levels differently. A driver of this is the amount and type
More informationThe upcoming Danish Whole Grains Campaign. Bente Stærk Danish Food Administration November 7th, 2007
The upcoming Danish Whole Grains Campaign Bente Stærk Danish Food Administration November 7th, 2007 Menu The partnership The 6 a day-campaign - results and strategy Documentation and consensus Campaign
More informationSOURCE CITATION: Sections , a, 220.8, 220.8a, , and
ACTION BY: Regional Directors Nutrition and Technical Services Special Nutrition Programs SOURCE CITATION: Sections 210.10, 210.10a, 220.8, 220.8a, 225.16, and 226.20 The Grains/Breads Requirement for
More informationWhole Grains: Dietary Recommendations, Intake Patterns, and Promotion
Just Ask for Whole Grains Conference Kansas City, Missouri November 5, 2007 Whole Grains: Dietary Recommendations, Intake Patterns, and Promotion Dr. Robert C. Post, Deputy Director Center for Nutrition
More informationBNF looks at years 7 and 8 of the National Diet and Nutrition Survey (NDNS) Rolling Programme (2014/ /2016)
BNF looks at years 7 and 8 of the National Diet and Nutrition Survey (NDNS) Rolling Programme (2014/2015-2015/2016) Contents 1 Introduction... 1 2. NDNS findings on intake compared to nutrient-based recommendations...
More informationHealthy cereal-based snacks from byproducts of the malting and fruit processing industries. Eimear Gallagher Teagasc Food Research Centre, Ashtown
Healthy cereal-based snacks from byproducts of the malting and fruit processing industries Eimear Gallagher Teagasc Food Research Centre, Ashtown Background to the project Millions of tonnes of by-products
More informationProduct Eligibility and Nutrient Criteria
Glycemic Index Foundation (Formerly known as Glycemic Index Ltd) National Office 26 Arundel St, Glebe, NSW, 2037 Tel 02 9552 9856 www.gisymbol.com ABN 53 096 268 147 Product Eligibility and Nutrient Criteria
More informationCitri-Fi 125 Introduction
Citri-Fi 125 Introduction Market Review 2 Market Review Clean Label/Non-GMO/ Natural Market Non-GMO ingredient sourcing Recognizable ingredients found in the kitchen cupboard Shorter ingredient statements
More informationHelp Your Patients Prepare Healthy Food at Home
Help Your Patients Prepare Healthy Food at Home The Newly Designed Lee Household Flour Mill In the 1920s, Dr. Royal Lee developed a mill that would provide people with the most nutritional flour possible.
More informationThe Science of Maryland Agriculture
Edition 3 (2016) GOAL STATEMENT: Students will understand the important food and non-food uses of the major grains grown in Maryland. OBJECTIVES: Students will identify several types of grains grown in
More informationClaims related to Whole Grains
Claims related to Whole Grains Dra. Mauizzati Purba, Apt. M.Kes Badan Pengawas Obat dan Makanan 1 Disampaikan pada Seminar Wholegrain : an ally to promote nutrition and health status in the Indonesian
More informationINDUSTRY PERSPECTIVE: CHALLENGES OF REDUCING SUGAR AND USING SWEETENERS DR KAVITA KARNIK, PRINCIPAL SCIENTIST (GLOBAL NUTRITION)
INDUSTRY PERSPECTIVE: CHALLENGES OF REDUCING SUGAR AND USING SWEETENERS DR KAVITA KARNIK, PRINCIPAL SCIENTIST (GLOBAL NUTRITION) AGENDA Why is calorie reduction needed? Problem and changing picture Challenges
More informationDisney Nutrition Guidelines Criteria
Disney Nutrition Guidelines Criteria e u r o p e, middle east and africa at a glance: The Nutrition Guidelines criteria were developed with the help of nutrition experts and informed by best-in-class science-based
More informationThe ongoing challenge of sugar reformulation. Professor Julian M Cooper
The ongoing challenge of sugar reformulation Professor Julian M Cooper Sugar in Foods & the Reformulation Challenge 1. What are Sugars? 2. Functionality of Sugars 3. How can the functionality be replaced?
More informationPart I: Summary of New Regulations on Nutrition for Group Child Care Services
NEW YORK CITY DEPARTMENT OF HEALTH AND MENTAL HYGIENE Part I: Summary of New Regulations on Nutrition for Group Child Care Services Effective Date: January 1, 2007 Effective January 1, 2007, Article 47
More informationTHE ROLE AND IMPORTANCE OF WHOLE GRAINS IN A SUSTAINABLE DIET
THE ROLE AND IMPORTANCE OF WHOLE GRAINS IN A SUSTAINABLE DIET Chris Seal Emeritus Professor of Food & Human Nutrition Human Nutrition Research Centre Institute of Cellular Medicine Newcastle University
More informationIntroduction to Flaxseed Health Aspects And Product Applications
Introduction to Flaxseed Health Aspects And Product Applications Clifford Hall III, Ph.D., Associate Professor Department of Cereal and Food Sciences North Dakota State University Thunyaporn Jeradechachai
More informationYEAR 9 FOOD PREPARATION
YEAR 9 FOOD PREPARATION At the end of this unit you will have an assessment. 50% = The quality of your dishes cooked, with regard to hygiene and safety. 50% = The information you have learnt. Knowledge
More informationGrains, Grain-based foods and Legumes Staples in the Diet. Australian Dietary Guidelines. Dietary Guidelines for Australian Adults 2003
Grains, Grain-based foods and Legumes Staples in the Diet 1. What are the recommended intakes of grain-based foods? Peter Williams PhD FDAA Smart Foods Centre University of Wollongong 2. What nutrients
More informationJournal of Agriculture and Social Research (JASR) VOL. 10, No. 2, 2010
ACCEPTABILITY OF BREAD PRODUCED FROM HAUSA-POTATO AND SWEETPOTATO COMPOSITE FLOURS *ANIEDU, C. AND AGUGO, U.A. National Root Crops Research Institute (NRCRI), Umudike, PMB 7006, Umuahia, Abia State, Nigeria.
More informationPRODUCT DEVELOPMENT OF BREAD WITH SANGYOD RICE FLOUR SUBSTITUTED FOR WHEAT FLOUR
PRODUCT DEVELOPMENT OF BREAD WITH SANGYOD RICE FLOUR SUBSTITUTED FOR WHEAT FLOUR Jiraporn Weenuttranon Faculty of Science and Technology, Suan Sunandha Rajabhat University, Bangkok, Thailand Email: jiraporn.we@ssru.ac.th
More informationDURATION: 3 HOURS TOTAL MARKS: 120. Internal Examiner: Dr. M Siwela. Internal Moderator: Dr. A. van Onselen
DURATION: 3 HOURS TOTAL MARKS: 120 Internal Examiner: Dr. M Siwela Internal Moderator: Dr. A. van Onselen NOTE: THIS PAPER CONSISTS OF SIX (6) PAGES. PLEASE SEE THAT YOU HAVE THEM ALL. INSTRUCTIONS 1.
More informationAGRI-FOOD TRADE STATISTICAL FACTSHEET. European Union - Japan
European Commission Directorate-General for Agriculture and Rural Development AGRI-FOOD TRADE STATISTICAL FACTSHEET European Union - Japan Notes to the reader: The data used in this factsheet were provided
More informationOUR VISION To be a leader in cassava processing in Africa, working together with small-holder farmers.
WHO WE ARE DADTCO Philafrica is a manufacturer of cassava-based products. Our innovative mobile processing plants are adapted to the African rural circumstances. Cassava is the major starchy food crop
More informationPerformance of Pea Hull Fibre & Cellulose Fibre in a White Pan Bread Application
Performance of Pea Hull Fibre & Cellulose Fibre in a White Pan Bread Application Summary of Final Report Project 3557 Prepared for: Manitoba Pulse Growers Association Prepared by: Lisa Casper & Janice
More informationAPPLE OATS CHIA COOKIES
Baking APPLE OATS CHIA COOKIES omega-3 13% chia great taste high in protein and fiber all chia nutrients in a healthy snack Sweet apple oats Chia cookies snack application with: BENEFITS ADDED TO END-PRODUCT:
More informationBUCHI NIR Applications Milling & Bakery Industry
BUCHI NIR Applications Milling & Bakery Industry You need fast and reliable information about your samples in order to make far-reaching decisions. We support you in overcoming your daily challenges, from
More informationWHOLE GRAIN WHITE VANILLA CUPCAKES. Kenia Delgado, Enrique Flores,Ha Nguyen, Ratna Wirantana, Stephanie Wong
WHOLE GRAIN WHITE VANILLA CUPCAKES Kenia Delgado, Enrique Flores,Ha Nguyen, Ratna Wirantana, Stephanie Wong Introduction Advocating for whole grains In the marketplace, consumers have a wide variety of
More informationDevelopment and Application of Novel Additives in Bread-Making
Food Technology and Economy, Engineering and Physical Properties Czech J. Food Sci., 36, 2018 (6): 470 475 Development and Application of Novel Additives in Bread-Making Mónika BARTALNÉ-BERCELI*, Eszter
More informationMULTIDIMENSIONAL ASSESSMENT OF PHYSICOCHEMICAL PROPERTIES OF DIETARY BISCUITS
Colloquium Biometricum 46 2016, 47 57 MULTIDIMENSIONAL ASSESSMENT OF PHYSICOCHEMICAL PROPERTIES OF DIETARY BISCUITS Zofia Hanusz 1, Kamila Klimek 1, Elżbieta Kusińska 2 Joanna Grzegorczyk 3 1 Department
More information3. A diet high in saturated fats can be linked to which of the following? A: kidney failure B: bulimia C: anorexia D: cardiovascular disease
Nutrition and Health 1. A substance needed by the body for growth, energy, repair and maintenance is called a. A: nutrient B: carbohydrate C: calorie D: fatty acid 2. All of the following are nutrients
More informationJIGSAW READING CARBOHYDRATES
Date: CARBOHYDRATES Carbohydrates provide an important source of energy for our bodies. There are two types of carbohydrates: Sugars are found in foods which taste sweet like candies, jams and desserts.
More informationEFFECT OF GLYCEROL ON FLOW ABILITY OF SWINE DIETS
Swine Day 2007 EFFECT OF GLYCEROL ON FLOW ABILITY OF SWINE DIETS C. N. Groesbeck, L. J. McKinney 1, J. M. DeRouchey, M. D. Tokach, R. D. Goodband, J. M. Nelssen, and S. S. Dritz 2 Summary We conducted
More informationBeverage Guidelines: 1 up to 3 Years
Beverage Guidelines: nutritionally-equivalent nondairy beverages like soy, rice, or lactose-free milks with medical permission). nutritionally-equivalent nondairy beverages like soy, rice, or lactose-free
More informationBioresource Technology
Bioresource Technology 100 (2009) 4433 4440 Contents lists available at ScienceDirect Bioresource Technology journal homepage: www.elsevier.com/locate/biortech Effects of particle size distribution, compositional
More informationPrescribable products list February 2015
Prescribable products list February 2015 This lists products that are available on prescription. Availability can vary depending on the area that you live in so speak to your GP for advice on what you
More informationHealth Basics Start with
Health Basics Start with GRAINS TIME 50 minutes BACKGROUND INFORMATION GRAINS - MyPlate recommends six ounces of grains per day. One slice of bread is typically one ounce of grain. An ounce is also equal
More informationWhole Grain Kernel Diagram
Whole Grain Kernel Diagram Bran is the outer layer and is rich in fiber, B vitamins, trace minerals and other healthpromoting substances called phytochemicals. The germ provides nourishment for the seed
More informationProfessor Popcorn Grade 3, Lesson 1: Visual 3:1A Professor Popcorn
Professor Popcorn Grade 3, Lesson 1: Visual 3:1A Professor Popcorn Professor Popcorn Grade 3, Lesson 1: Visual 3:1B Why We Eat 7 6 5 4 3 2 Hungry 1 Growth Stay healthy Professor Popcorn Grade 3, Lesson
More informationA comparison of food and nutrient intake between instant noodle consumers and non-instant noodle consumers in Korean adults
Nutrition Research and Practice (Nutr Res Pract) 2011;5(5):443-449 http://dx.doi.org/10.4162/nrp.2011.5.5.443 A comparison of food and nutrient intake between instant consumers and non-instant consumers
More informationSugar Functionality & the Challenge of Reformulation. Professor Julian M Cooper
Sugar Functionality & the Challenge of Reformulation Professor Julian M Cooper 2016 Sugar Functionality & Reformulation Challenge 1. What is Sugar? 2. Sugar functionality 3. How can the functionality be
More informationInstitutions Participating in the Child and Adult Care Food Program
Michael F. Easley, Governor North Carolina Department of Health and Human Services Division of Public Health Women s & Children s Health Section 1914 Mail Service Center Raleigh, North Carolina 27699-1914
More informationAGRI-FOOD TRADE STATISTICAL FACTSHEET. European Union - North Korea
European Commission Directorate-General for Agriculture and Rural Development AGRI-FOOD TRADE STATISTICAL FACTSHEET European Union - North Korea Notes to the reader: The data used in this factsheet were
More informationLive the Mediterranean Lifestyle with Barilla. The Mediterranean Nutrition Model
Live the Mediterranean Lifestyle with Barilla The Mediterranean Nutrition Model Whole Grains Legumes Live the Mediterranean Lifestyle with Barilla Table of Contents: MEDITERRANEAN NUTRITION MODEL Health
More informationAGRI-FOOD TRADE STATISTICAL FACTSHEET. European Union - South Korea
European Commission Directorate-General for Agriculture and Rural Development AGRI-FOOD TRADE STATISTICAL FACTSHEET European Union - South Korea Notes to the reader: The data used in this factsheet were
More informationDietary Options for Inflammatory Bowel Disease
Dietary Options for Inflammatory Bowel Disease Michael J. Rosen, MD, MSCI Schubert-Martin Inflammatory Bowel Disease Center Learning objectives Worldwide rise in the incidence of IBD The relationship between
More informationNutrition Wars: Choosing Better Carbohydrates
Nutrition Wars: Choosing Better Carbohydrates What are carbohydrates? There are 2 main types of carbohydrates: Simple carbohydrates include sugars found naturally in fruit, some vegetables, milk and milk
More informationMy Food Groups. My Physical Activity. Healthy Bodies. Protein Meat, Beans, Nuts. Dairy Milk, Yogurt, Cheese. Grains Breads, Cereals, Pasta.
My Food Groups Dairy Milk, Yogurt, Cheese Vegetables Fruits Grains Breads, Cereals, Pasta Meat, Beans, Nuts OATMEAL OATM EAL extras My Physical Activity Healthy Bodies Main Nutrients and Their Health Benefits
More informationAGRI-FOOD TRADE STATISTICAL FACTSHEET. European Union - Saudi Arabia
European Commission Directorate-General for Agriculture and Rural Development AGRI-FOOD TRADE STATISTICAL FACTSHEET European Union - Saudi Arabia Notes to the reader: The data used in this factsheet were
More informationAGRI-FOOD TRADE STATISTICAL FACTSHEET. European Union - Turkey
European Commission Directorate-General for Agriculture and Rural Development AGRI-FOOD TRADE STATISTICAL FACTSHEET European Union - Turkey Notes to the reader: The data used in this factsheet were provided
More informationAGRI-FOOD TRADE STATISTICAL FACTSHEET. European Union - Colombia
European Commission Directorate-General for Agriculture and Rural Development AGRI-FOOD TRADE STATISTICAL FACTSHEET European Union - Colombia Notes to the reader: The data used in this factsheet were provided
More informationAGRI-FOOD TRADE STATISTICAL FACTSHEET. European Union - Bahamas
European Commission Directorate-General for Agriculture and Rural Development AGRI-FOOD TRADE STATISTICAL FACTSHEET European Union - Bahamas Notes to the reader: The data used in this factsheet were provided
More informationAGRI-FOOD TRADE STATISTICAL FACTSHEET. European Union - Saudi Arabia
European Commission Directorate-General for Agriculture and Rural Development AGRI-FOOD TRADE STATISTICAL FACTSHEET European Union - Saudi Arabia Notes to the reader: The data used in this factsheet were
More informationAGRI-FOOD TRADE STATISTICAL FACTSHEET. European Union - Bangladesh
European Commission Directorate-General for Agriculture and Rural Development AGRI-FOOD TRADE STATISTICAL FACTSHEET European Union - Bangladesh Notes to the reader: The data used in this factsheet were
More informationAGRI-FOOD TRADE STATISTICAL FACTSHEET. European Union - Liberia
European Commission Directorate-General for Agriculture and Rural Development AGRI-FOOD TRADE STATISTICAL FACTSHEET European Union - Liberia Notes to the reader: The data used in this factsheet were provided
More informationAGRI-FOOD TRADE STATISTICAL FACTSHEET. European Union - Bolivia
European Commission Directorate-General for Agriculture and Rural Development AGRI-FOOD TRADE STATISTICAL FACTSHEET European Union - Bolivia Notes to the reader: The data used in this factsheet were provided
More informationAGRI-FOOD TRADE STATISTICAL FACTSHEET. European Union - Togo
European Commission Directorate-General for Agriculture and Rural Development AGRI-FOOD TRADE STATISTICAL FACTSHEET European Union - Togo Notes to the reader: The data used in this factsheet were provided
More informationAGRI-FOOD TRADE STATISTICAL FACTSHEET. European Union - Laos
European Commission Directorate-General for Agriculture and Rural Development AGRI-FOOD TRADE STATISTICAL FACTSHEET European Union - Laos Notes to the reader: The data used in this factsheet were provided
More informationAGRI-FOOD TRADE STATISTICAL FACTSHEET. European Union - Canada
European Commission Directorate-General for Agriculture and Rural Development AGRI-FOOD TRADE STATISTICAL FACTSHEET European Union - Canada Notes to the reader: The data used in this factsheet were provided
More informationAGRI-FOOD TRADE STATISTICAL FACTSHEET. European Union - Indonesia
European Commission Directorate-General for Agriculture and Rural Development AGRI-FOOD TRADE STATISTICAL FACTSHEET European Union - Indonesia Notes to the reader: The data used in this factsheet were
More informationAGRI-FOOD TRADE STATISTICAL FACTSHEET. European Union - Burundi
European Commission Directorate-General for Agriculture and Rural Development AGRI-FOOD TRADE STATISTICAL FACTSHEET European Union - Burundi Notes to the reader: The data used in this factsheet were provided
More informationAGRI-FOOD TRADE STATISTICAL FACTSHEET. European Union - Angola
European Commission Directorate-General for Agriculture and Rural Development AGRI-FOOD TRADE STATISTICAL FACTSHEET European Union - Angola Notes to the reader: The data used in this factsheet were provided
More informationbotanicalinnovations.com.au
APPLE CIDER VINEGAR POWDER PREBIOTIC FLAVOUR botanicalinnovations.com.au APPLE CIDER VINEGAR POWDER PREBIOTIC FLAVOUR spray dried apple cider vinegar is a natural prebiotic flavouring and a natural preservative.
More informationAGRI-FOOD TRADE STATISTICAL FACTSHEET. European Union - Hong Kong
European Commission Directorate-General for Agriculture and Rural Development AGRI-FOOD TRADE STATISTICAL FACTSHEET European Union - Hong Kong Notes to the reader: The data used in this factsheet were
More informationAGRI-FOOD TRADE STATISTICAL FACTSHEET. European Union - Iraq
European Commission Directorate-General for Agriculture and Rural Development AGRI-FOOD TRADE STATISTICAL FACTSHEET European Union - Iraq Notes to the reader: The data used in this factsheet were provided
More informationAGRI-FOOD TRADE STATISTICAL FACTSHEET. European Union - Jamaica
European Commission Directorate-General for Agriculture and Rural Development AGRI-FOOD TRADE STATISTICAL FACTSHEET European Union - Jamaica Notes to the reader: The data used in this factsheet were provided
More informationAGRI-FOOD TRADE STATISTICAL FACTSHEET. European Union - China
European Commission Directorate-General for Agriculture and Rural Development AGRI-FOOD TRADE STATISTICAL FACTSHEET European Union - China Notes to the reader: The data used in this factsheet were provided
More informationAGRI-FOOD TRADE STATISTICAL FACTSHEET. European Union - Rwanda
European Commission Directorate-General for Agriculture and Rural Development AGRI-FOOD TRADE STATISTICAL FACTSHEET European Union - Rwanda Notes to the reader: The data used in this factsheet were provided
More informationAGRI-FOOD TRADE STATISTICAL FACTSHEET. European Union - Ghana
European Commission Directorate-General for Agriculture and Rural Development AGRI-FOOD TRADE STATISTICAL FACTSHEET European Union - Ghana Notes to the reader: The data used in this factsheet were provided
More informationAGRI-FOOD TRADE STATISTICAL FACTSHEET. European Union - Kosovo
European Commission Directorate-General for Agriculture and Rural Development AGRI-FOOD TRADE STATISTICAL FACTSHEET European Union - Kosovo Notes to the reader: The data used in this factsheet were provided
More informationAGRI-FOOD TRADE STATISTICAL FACTSHEET. European Union - Brazil
European Commission Directorate-General for Agriculture and Rural Development AGRI-FOOD TRADE STATISTICAL FACTSHEET European Union - Brazil Notes to the reader: The data used in this factsheet were provided
More informationAGRI-FOOD TRADE STATISTICAL FACTSHEET. European Union - Singapore
European Commission Directorate-General for Agriculture and Rural Development AGRI-FOOD TRADE STATISTICAL FACTSHEET European Union - Singapore Notes to the reader: The data used in this factsheet were
More informationAGRI-FOOD TRADE STATISTICAL FACTSHEET. European Union - New Caledonia
European Commission Directorate-General for Agriculture and Rural Development AGRI-FOOD TRADE STATISTICAL FACTSHEET European Union - New Caledonia Notes to the reader: The data used in this factsheet were
More informationAGRI-FOOD TRADE STATISTICAL FACTSHEET. European Union - South Africa
European Commission Directorate-General for Agriculture and Rural Development AGRI-FOOD TRADE STATISTICAL FACTSHEET European Union - South Africa Notes to the reader: The data used in this factsheet were
More informationAGRI-FOOD TRADE STATISTICAL FACTSHEET. European Union - Malaysia
European Commission Directorate-General for Agriculture and Rural Development AGRI-FOOD TRADE STATISTICAL FACTSHEET European Union - Malaysia Notes to the reader: The data used in this factsheet were provided
More information