Antioxidant Content of Tisane of Cocoa Bean Shells as Affected by Roasting Temperatures

physical and aerodynamic properties of pinto bean grain as affected by moisture content

a knowledge of physical and aerodynamic properties of agricultural crops is important and essentially required for the design and development of a crop's harvesting and post-harvesting equipments. in the present research, experiments were conducted to determine physical and aerodynamic properties of fars province pinto bean namely: kernel size and shape (length, width, thickness, projected...

Original article Textural modification of soya bean/corn extrudates as affected by moisture content, screw speed and soya bean concentration

A Clextral BP-10 (type BC45) co-rotating twin-screw extruder was used for texture modification of extrudates. Dry materials were mixed in a mixer for 15 min at low speed before extrusion. Moisture content 21–23% and addition of soya bean flour (0–40%) showed significant influences on the texture of the extrudates. Addition of soya bean flour in the range from 0 to 40% increased the diametrical ...

Growth and nitrogen content of sunflower as affected by the rate and form of nitrogen

Physico-chemical, rheological and antioxidant properties of sweet chestnut (Castanea sativa Mill.) as affected by pan and microwave roasting

Sweet chestnut (Castanea sativa Mill.) belongs to the family Fagaceae and sub family Castaneoideae. Bioactive components such as tannins are present in sweet chestnut in high proportion giving astringent bitter taste and reducing their palatability. Roasting reduces the anti-nutritional factors in chestnut. This study was conducted to compare the effects of pan and microwave roasting on physico...

Comparison of antioxidant activity and flavanol content of cacao beans processed by modern and traditional Mesoamerican methods

The use of cacao, in its familiar food and beverage form, dates back about 3,800 years. By the time of the discovery of America by Europeans, the Aztecs and Mayans had developed methods for drying, roasting and grinding cacao beans for use in beverages and foods. Today, the same processes are used, but have been adapted to modern machinery. The current study was conducted to compare the traditi...