Nejayote is the wastewater of alkaline cooking process (nixtamalization) and contains high amount of organic agent. Alkaline cooking is a very old process used in processing the corn. This process improves some nutritional and technological properties of corn. However, direct delivery of postprocess occurred nejayote to the receiving environment bears a great deal of environmental risk. In addition, due to bearing the nutritional transport of the compounds found in nejayote, these compounds have the potential to be used for different purposes upon being separated from the nejayote. In this study, treatment of nejayote, pollutant content to be reduced by ecological alkaline cooking practices, and possibilities of alternative applications have been reviewed.
Practical applications
Nejayote is a wastewater containing corn components such as germ parts, pericarp, cellulosic structures, proteins, calcium, and endosperm and possesses environment polluting dry matter varying in the range of approximately 1–15%. Throughout alkaline cooking process, considerable amount of nejayote occurs. For this reason, the development of alkaline cooking practices with less polluting nature, the use of nejayote to be purified or to be used in other processes prior to be disposed bears great importance in terms of environmental health.
In the present study it was examined how different nixtamalization conditions applied on dent and flint corn varieties affect the calcium absorption and pasting properties of corn flours. Results showed that with the increase of the Ca(OH) 2 amount used in nixtamalization process to 1.2%, while ash content, peak, setback and final viscosity values increased, gelatinization temperatures decreased in all corn varieties (P < 0.01). Results also showed that the peak, setback and final viscosity values of dent corn varieties were higher than those of flint corns. However, the increase in the setback and final viscosity values of flint corns were higher than the increase observed in dent corns with the increase of the Ca(OH) 2 amount, indicating that flint corns are subjected to more retrogradation than dent corn in consequence of nixtamalization. The ash content of the all samples reached the maximum value at the end of a steeping time of 6 h. The increase in cooking time had a negative effect on peak, setback and final viscosity values and a positive effect on gelatinization temperatures of both types of corn varieties (P < 0.01).
PRACTICAL APPLICATIONSNixtamalization process causes some physical and chemical changes in flour attributes. The improvement in corn flour after nixtamalization needs to be investigated. The study showed that pasting properties and calcium content have been changed in nixtamalized corn flour (nixtamal) at varying rates depending on the type of corn varieties. Free niacin content of corn flour has increased and phytic acid content has reduced after nixtamalization process. Corn flour is included in many gluten-free formulations with some deficiency. Nixtamal has expected a potential use to improve the textural, sensorial and nutritional values of gluten-free applications. Journal of Food Process Engineering ISSN 1745-4530 PASTING PROPERTIES OF NIXTAMALIZED DENT AND FLINT CORN FLOURS M.S¸. ARGUN and _ I.S. DO GAN * According to dry matter basis and N36.25. † According to dry matter basis. Averages marked with the same letter are statistically not different than each other (Duncan, P < 0.05). M.S¸. ARGUN and _ I.S. DO GAN
Bu çalışma Bitlis Eren Üniversitesi Sağlık Yüksekokul öğrencilerinin süt ve süt ürünleri tüketim alışkanlıklarını saptamak amacıyla yapılmıştır. Araştırmaya Sağlık Yüksekokulu öğrencilerinden toplam 120 öğrenci katılmıştır. Araştırmada veri toplama aracı olarak yüz-yüze uygulanan anket kullanılmıştır. Uygulanan anket sonucunda elde edilen veriler, 'SPSS 22.0 for windows' paket programı kullanılarak değerlendirilmiştir. Verilerin analizinde Kikare (χ2) testi kullanılmıştır. Araştırmaya katılan 120 öğrencinin % 50.8'i bayan, % 49.2'si erkektir. Öğrencilerin yaş ortalaması 21.12 ±2.53, beden kitle indeksi ortalaması ise 21.61±2.50'dir. Öğrencilerin % 73.3'ü sütü sevdiğini belirtmiş olmakla birlikte sadece % 20'si her gün düzenli olarak süt tüketmektedir. Her gün süt tüketen öğrencilerin; % 12.5'i 1 su bardağından (200 mL) az, % 62.5' i 1 su bardağı, % 25'i ise 2 su bardağı süt içmektedir. Öğrencilerin % 8.3'ü sütten nefret ettiklerini ve hiç süt içmediklerini belirtmişlerdir. Araştırmaya katılan öğrencilerin en çok sevdiği süt ürününün ayran (% 25.8) olduğu, daha sonra peynir (% 23.3) ve yoğurt (% 23.3) geldiği belirlenmiştir. En çok tercih edilen peynir çeşidi % 62.5 oranıyla beyaz peynirdir. Araştırmada, süt içmeyen öğrencilerin % 60.6'sı alışkanlığının olmamasından dolayı sütü içmediklerini, % 18.1'i tadından dolayı, % 13.6'sı rahatsız ettiği için, % 4.5'i fiyatından dolayı ve % 3'ü de kokusundan dolayı süt içmediklerini belirtmişlerdir. Çalışma sonuçlarına göre öğrencilerin büyük bir kısmının süt içme alışkanlıklarını okul öncesi (% 30.8) ve okul döneminde (% 21.7) kazandıkları belirlenmiştir. Ayrıca en önemli süt içmeme nedeninin alışkanlığın olmaması olduğu tespit edilmiştir. Sonuç olarak okul öncesi dönemde çocuklara süt içme alışkanlığının kazandırılması, ileri yaşlarda süt içme oranının arttırılması için büyük önem taşımaktadır.
Coarse bran and shorts (razmol) are by‐products of wheat milling. The important functional and bioactive components of wheat are separated during milling along with the bran and razmol. Supercritical CO2 extraction process is an environmentally friendly application that is used effectively in the recovery of functional and bioactive components. In this study, the functional components of the extracts obtained by supercritical CO2 extraction at different pressures from wheat bran and razmol were investigated and compared. It was found that the total phenolics content and antioxidant activity of razmol extracts increased with the increase of applied pressure. It was determined that the total polyunsaturated fatty acid content of the bran extracts increased from 55% to 59% with the increase in pressure, however, there was no significant change in the razmol extracts and it was around 57%. It was observed that the FTIR spectra of the extracts obtained by supercritical CO2 extraction of wheat bran and razmol were similar to the spectra of edible vegetable oils and wheat germ oil. However, in the obtained spectra, it was determined that CO2 peaks occurred at 2357 cm−1 with the application of supercritical CO2 extraction. Apart from this, differences were observed in the fingerprint region due to the fact that the extracts contain different bioactive compounds. The change in pressure applied in supercritical CO2 extraction caused changes in the extract profiles. In addition, in this study, it was determined that bran and razmol extracts were different in terms of extract yield and amount of bioactive components.
Practical applications
In the milling industry, a significant amount of bran and razmol are separated as by‐products. This study provides guidance on the recovery of valuable components from these by‐products with an inexpensive and environmentally friendly application. In addition, by revealing the functional properties of the extracts obtained, it helps to evaluate their possible use in the food industry.
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