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Full-Text Articles in Life Sciences
Influence Of Lipolytic Enzymes On The Fractional Composition Of Wheat Alcohol, Bobir S. Kayumov, Saida Sh. Khakimova, Khasan T. Khasanov
Influence Of Lipolytic Enzymes On The Fractional Composition Of Wheat Alcohol, Bobir S. Kayumov, Saida Sh. Khakimova, Khasan T. Khasanov
CHEMISTRY AND CHEMICAL ENGINEERING
The purpose of this work is to study the influence of lipolytic enzymes on the fermentation activity and fractional composition of alcohol by the yeast Saccharamyces cerevisea during alcoholic fermentation. Lipolytic enzymes, intensifying the fermentation process and increasing the yield of the target product, have a positive effect on the physiological activity of yeast cells. Hydrolysis of carboxylic acid esters also occurs due to the hydrolase activity of lipases. In the presence of exogenous lipases, hydrolysis of lipids occurs due to the hydrolase activity of lipases and the fractional composition of alcohol changes. The content of esters is reduced by …
Unlocking Antioxidant Potential: Comparative Analysis Of Sembada 188 And Keladi Rice As Functional Ingredients In Novel Food Production, Mas Munira Rambli, Natasha Azamain, Eng-Tong Phuah
Unlocking Antioxidant Potential: Comparative Analysis Of Sembada 188 And Keladi Rice As Functional Ingredients In Novel Food Production, Mas Munira Rambli, Natasha Azamain, Eng-Tong Phuah
ASEAN Journal on Science and Technology for Development
Rice (Oryza sativa L.) is an essential crop that is a dietary staple for more than half of the world's population. There is currently a movement in consumer behaviour toward healthier food consumption, which is fuelling interest in functional diets like coloured rice. Sembada 188 and Keladi rice are underutilised in Brunei Darussalam and are expected to have functional qualities. A comparison of antioxidant properties between Sembada 188 and Keladi rice was performed in this study. This research produced puffed rice treats prepared by steaming rice, washing, drying for 6-8 hours at 60℃, deep frying for 25 seconds at 180℃, …