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Magnesium Content (magnesium + content)
Selected AbstractsQUALITY OF BREAD SUPPLEMENTED WITH POPPED AMARANTHUS CRUENTUS GRAINJOURNAL OF FOOD PROCESS ENGINEERING, Issue 5 2008A-SOLAROV, MARIJA BODRO ABSTRACT The addition of popped Amaranthus cruentus grain to wheat bread formulation at 10, 15 and 20% levels (flour basis) was carried out to test the effects on sensory and nutritional characteristics of the supplemented bread samples. The addition of popped amaranth grain increased ash, protein and crude fiber content significantly. Zinc content increased by 42.6,74.6%, manganese content by 51.7,90.8%, magnesium content by 75.7,88.0% and calcium content by 57,171% in the supplementation ranges from 10 to 20% of popped amaranth grain. Bread samples supplemented with popped grains had a significantly higher content of squalene in comparison with the control sample (8,12 times higher). Loaf volume of supplemented bread samples decreased from 3.54 to 2.36 mL/g. Also, a significant increase in crumb hardness and lower crumb elasticity was observed. The supplementation contributed to denser crumb structure, more uniform porosity, improved crust color and flavor. It might be concluded that supplementation levels up to 15% (flour basis) were sensorially acceptable. PRACTICAL APPLICATIONS Bread made from refined wheat flour, besides being a good source of energy, is considered to be nutritionally poor. Therefore, the addition of inexpensive staples with superior nutritional quality such as some pulses, cereals or pseudocereals to wheat flour could improve the nutritional quality of wheat products. Amaranth is a pseudocereal that contains high levels of fat, dietary fibers, lysine and minerals, especially calcium and magnesium. The addition of amaranth grain to wheat bread contributes to higher intakes of proteins, fibers, fat and minerals. The usage of popped amaranth grain is advantageous because it excludes the need for grain milling and the necessity for preparative steps before mixing in bakeries. In addition, thermal treatment increases the protein efficiency ratio and gelatinizes starch that affects positively the stability, strength and freshness of the crumb. Popped amaranth grain also contributes to the pleasant taste and overall acceptability of supplemented bread. [source] Raman spectroscopy of synthetic, geological and biological vaterite: a Raman spectroscopic studyJOURNAL OF RAMAN SPECTROSCOPY, Issue 2 2010U. Wehrmeister Abstract Raman spectroscopy was used to study vaterite samples of biological, geological and synthetic origin. The Raman band positions and the full width at half-maximum (FWHM) of the lattice modes and the internal modes of the carbonate ion of all specimens show no significant differences between vaterites of different origin. With increasing Mg concentrations, synthetic vaterite samples show increasing FWHM in the region of the lattice modes and the three ,1 bands, whereas no change in luminescence was detected. In contrast, in situ measurements of vaterite areas in freshwater cultured pearls (FWCPs) by laser ablation inductively coupled plasma mass spectrometry (LA-ICP-MS) together with the Raman spectra obtained at the same points show that the luminescence intensity in biological samples is affected by the magnesium content. The Raman spectroscopic features of vaterite and parisite-(Ce) are compared, and their similarities suggest that the structure of vaterite contains at least three crystallographically independent carbonate groups and similar carbonate group layers. A band at 263 cm,1 is observed for the first time in this study, whereas it could be demonstrated that bands previously reported at 130 and 190 cm,1 do not belong to vaterite. Copyright © 2009 John Wiley & Sons, Ltd. [source] Magnesium and sulphur in the calcite shells of two brachiopods, Terebratulina retusa and Novocrania anomalaLETHAIA, Issue 1 2007JENNIFER ENGLAND This study determines the distribution of magnesium and sulphur in the shells of two species of brachiopod from the same environment to highlight environmental and biological influences on shell composition. In Terebratulina retusa there are differences in magnesium concentration between the primary layer and the outer and inner regions of the secondary layer. In contrast, Novocrania anomala has a shell composed of high magnesium calcite and there is no significant difference in magnesium concentration between the primary and the secondary shell layers. Sulphur provides an indication of the distribution of sulphated organic matrix within the shells of T. retusa and N. anomala. In T. retusa the distribution of magnesium and sulphur correlates across the shell; however, there is no evidence for a relationship between magnesium and sulphur distribution in N. anomala. The relationship between magnesium and sulphur in T. retusa indicates that a proportion of the magnesium content of the shell is associated with the sulphated fraction of the organic matrix. In these two species of brachiopod, from the same environment, magnesium and organic concentration and distribution are very different, emphasizing the importance of fully understanding the factors that control biomineral composition before the application of these biominerals to environmental studies. [source] Effect of Components Extracted from Okara on the Physicochemical Properties of Soymilk and Tofu TextureJOURNAL OF FOOD SCIENCE, Issue 2 2007Kyoko Toda ABSTRACT:, The physicochemical properties of soymilk and the texture of tofu were compared with regard to 2 kinds of soymilk, one of which was prepared by squeezing homogenates before heating and the other was prepared by squeezing after heating raw soymilk with okara, residue of soymilk production. Relative particulate protein content and viscosity were higher and pH was lower in the soymilk prepared by the latter method, in which liberated lipid bodies were decreased and more lipids were precipitated with protein after centrifugation, suggesting a change in the interaction between proteins and lipids. A difference in the distribution of proteins and lipids was also implied by analysis with a laser particle size analyzer. The breaking stress of tofu made with 0.30% glucono-delta-lactone increased in accordance with an increase in particulate protein. The calcium and magnesium contents increased in soymilk prepared by squeezing after heating with okara. Viscosity was slightly increased and pH decreased by adding calcium to the soymilk, but the particulate protein content and breaking stress of tofu did not increase significantly. To examine the effect of macromolecules, okara was extracted by boiling and dialyzed. Viscosity and particulate protein content in soymilk increased as the dialyzed extracts of the okara were added. The breaking stress of tofu was increased by adding the dialyzed extracts but excessive amounts of the extracts resulted in softer tofu. Spectra of Fourier-transform infrared spectroscopy and electrophoresis-separated patterns of proteins indicated that the dialyzed extracts contained mainly polysaccharides and the Basic 7S globulin protein. [source] | ||||||||||