6 research outputs found
Influence of technological parameters on chemical composition of triticale flakes
ArticleTriticale is hybrid crop developed by crossing wheat (
Triticum
) and rye (
Secale
) and
in last years it become more popular for food applications, including flake
production. Different
approaches are developed to improve flakes technology by applying different cooking, rolling,
toasting parameters resulting in high quality products. All these technologies influence also
nutrition quality of product due to the diffe
rent stability of these compounds during mechanical
and thermal treatment. The aim of current experiment was to investigate the influence of
technological parameters on chemical composition of triticale flakes. In current experiment
triticale grains and tr
iticale flakes obtained by different technologies was tested. For evaluation
of the influence of technological parameters, different flaking and rolling parameters were tested.
For all samples were determined composition of basic nutrients (fats, proteins,
fibres, sugars,
ash), minerals (Ca, Mg, K, Zn, P), vitamins, total phenolics and antioxidant activity.
Triticale has
high nutritional quality, containing significant amounts of protein, fibres, vitamins and minerals.
Technological processes significantly
influence cereals composition, but it depends on
parameters tested. Control sample showed lower results and hierarchical cluster analyses showed
that samples 1/3/1, 2/1/2/1, 2/1/3/1, 2/1/4/1 are similar in composition of bioactive compounds.
Results showed
that for selection of the best method for flaking physical and/or sensory properties
should be taken in account
Effects of processing conditions on physical parameters of triticale flakes
ArticleConsumer interest in breakfast cereal flakes has increased during the last few years.
Various technologies, used to produce flakes, significantly influence their quality parameters and
shelf
-
life stab
ility.
The main purpose of the present research was to
investigate how different
processing methods affect the physical parameters of triticale flakes. For obtaining the flakes,
cleaned whole triticale grains were treated using the following technologies:
dry processing (hot
air), steam processing and soaking with subsequent steaming. For preparing the flakes different
kilning methods and traditional flaking rolls were used. Traditionally made rolled and dried
whole grain triticale flakes were analysed as
a control sample. Using standard methods, the
flakes’ moisture content, water activity, microstructure, swelling capacity and colour changes
were analysed. The gap settings of flake rollers do not influence significantly (
P
<
0.05) changes
of starch during processing. However, the starch granules were fully transformed into sugars in
the flake samples with greater thickness. Non
-
significant (
P
<
0.05) steaming and hot air drying
(toasting) conditions’ effects were observed on
the changes of the starch granules during
processing. Strong correlation was determined during the analysis of water activity and moisture
content. The moisture content of the ready
-
to
-
eat flakes varied from 2.54% to 10.66%, and the
water activity value
was from 0.108 to 0.494. Compared with traditionally processed flakes
(control sample) the colour of the flakes prepared using other technologies changed significantly,
the
E values varied from 9.587 to 18.554. The colour of the soaked
-
steamed
-
rolled
-
hot
air dried
samples was similar but those significantly differed from the colour of soaked
-
dried
-
rolled
-
hot
air dried flake samples. The soaked
-
dried
-
rolled
-
hot air dried flakes were darker compared with
other analysed flake samples
Antioxidant and Antifungal Activity of Extracts of the Aerial Parts of Thymus capitatus (L.) Hoffmanns Against Four Phytopathogenic Fungi of Citrus sinensis
Statelessness Determination in the Netherlands
The Netherlands lacks an adequate mechanism for the identification of stateless persons, and is therefore not complying with its international obligations in the field of statelessness. Contrary to the position of the Dutch government, the existing procedures that stateless persons can appeal to are not in conformity with the relevant international standards. This paper contains a detailed analysis of the two procedures which have been invoked by the Dutch government in defence of the current statelessness protection and identification regime in the Netherlands, namely the registration of individuals in population registers, and the procedure for obtaining the so-called ‘no-fault’ residence permit. It illustrates that neither of the two are effective alternatives for statelessness determination. In addition, recent legislative changes that might affect the registration of statelessness in the Netherlands are discussed, and a proposal put forward by the UNHCR for a determination procedure in courts is evaluated