A full comprehension of milk fat crystallization is important for the structural development of dairy products such as butter, ice cream, and cheese. The influence of triacylglycerol (TAG) composition on the dynamic of milk fat crystallization and the nanostructure of the formed crystals was investigated using two chemically different types of milk fat, namely buffalo and cow milk fats (BMF; CMF). The TAG composition was determined using liquid chromatography and mass spectrophotometry (LCMS), whereas differential scanning calorimetry (DSC), small- and wide-angle X-ray scattering (SAXS and WAXS), and polarized light microscopy (PLM) were used to characterize the crystallization behavior of the two milk fats. A total of 37 TAG species were identified in both BMF and CMF, but in different proportions. In particular, BMF was found to have a higher amount of low-molecular-weight TAGs in comparison to CMF. This difference in chemical composition explains the different kinetics of polymorphic transformation in the two samples. Specifically, it clarifies the delay in the nucleation of the β′-polymorph in BMF in comparison to CMF. BMF also showed a higher nucleation rate due to its higher proportion of saturated TAGs and higher melting range. Finally, this work presents a novel interpretation of the mechanism of formation of the β-polymorph (53 Å), which has recently become the subject of a vivid debate in milk fat crystallization studies.
Gabah Beras Merah (GBM) dan Beras Merah (BM) merupakan bahan pangan yang memiliki nilai gizi yang tinggi dan bermanfaat bagi kesehatan. Malting merupakan proses pengolahan serealia dan biji-bijian untuk meningkatkan nilai gizinya dengan tahapan perendaman, germinasi, kemudian pengeringan. Penelitian ini bertujuan untuk mengetahui karakteristik densitas kamba, kelarutan, kadar air, dextrose equivalent, dan aktivitas antioksidan pada tepung malt GBM dan malt BM dengan perlakuan malting pada lama germinasi yang berbeda. Perlakuan malting dilakukan pada lama germinasi 0, 24, 48, dan 72 jam. Data dianalisis menggunakan pola regresi. Hasil penelitian menunjukkan bahwa lama germinasi pada proses malting mempengaruhi karakteristik kimia dan fisik tepung malt GBM dan tepung malt BM dengan korelasi sangat kuat. Pembuatan tepung malt BM menghasilkan tepung dengan karakter fisik dan kimia yang lebih baik dibanding GBM. Waktu tahap germinasi proses malting utamanya pada BM masih dapat dioptimalkan sehingga karakteristiknya masih berpotensi untuk ditingkatkan. Kesimpulannya, lama germinasi dapat mempengaruhi karakteristik kimia dan fisik tepung malt, baik untuk GBM maupun BM.Physical and Chemical Properties of Rough Red Rice Malt and Red Rice Malt Flour with Malting Treatment in Different Germination TimeRough red rice and red rice have high nutritional value and beneficial to health. Malting is a method of processing cereals and grains to increase its nutritional value by soaking, germination, and drying. This study aims to know the characteristic of bulk density, solubility, moisture content, dextrose equivalent, and antioxidant activity of rough red rice malt flour and red rice malt flour with malting treatment in vaious germination times. The data were analyzed using regression pattern with the treatment of malting germination time 0, 24, 48, and 72 hours. Results indicated that the various time of malting germination influenced the chemical and physical properties of rough red rice malt flour and red rice malt flour with very strong correlation. Red rice malt flour had better physical and chemical characteristics than rough red rice malt flour. Germination time in malting process specially for red rice still could be optimized. As conclusion, time of germination affected to the chemical and physical properties of malt flour from rough red rice and red rice.•|•|•
Data WHO tahun 2013 menunjukkan bahwa kekurangan gizi pada anak merupakan penyebab lebih dari sepertiga jumlah kematian anak. Cakupan pemberian Makanan Pendamping ASI (MP-ASI) di Indonesia Tahun 2014 terdapat 47,7%. Pemberian MP-ASI secara tepat akan berpengaruh baik untuk gizi dan tumbuh kembang bayi, sebaliknya jika pemberian MP-ASI terlalu dini akan mempengaruhi tingkat kecerdasan anak dan penyakit degeneratif pada usia dewasa. Penelitian ini bertujuan untuk mengetahui hubungan antara pendidikan, pengetahuan dan status pekerjaan ibu terhadap pemberian MP-ASI di wilayah Kelapa Dua Kota Depok pada bulan Juli 2019. Desain penelitian yaitu deskriptif analitik dengan pendekatan cross sectional. Populasi penelitian ini adalah ibu yang memiliki bayi usia > 6 bulan pada bulan Juli 2019, teknik pengambilan sampel yaitu total sampling sebanyak 30 responden dan instrumen yang digunakan yaitu kuisioner. Analisis data meliputi univariat dan bivariat dengan menggunakan uji Chi-Square. Hasil uji statistik didapatkan bahwa terdapat hubungan antara pendidikan ibu (p-value=0,002), status pekerjaan ibu (p-value=0,005) dengan pemberian MP-ASI dan tidak terdapat hubungan antara pengetahuan ibu (p-value=1,000) dengan pemberian MP-ASI. Diharapkan petugas kesehatan dapat memberikan penyuluhan kesehatan tentang MP-ASI kepada ibu berpendidikan rendah dan atau ibu yang tidak bekerja.
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