Enzymological,histological, and serum biomarker responses of snubnose pompano on complete replacement of fishmeal using cottonseed meal supplemented with lysine and methionine in the diet

Fish Physiology and Biochemistry - In a feeding experiment, cottonseed meal (CSM) was used to replace fishmeal (FM) in the diet of snubnose pompano, Trachinotus blochii, supplemented with lysine...     

Potential Utilization of Mixolab for Quality Evaluation of Bread Wheat Genotypes

The aim of this study was to determine the possibility of using Mixolab to assess the quality of different wheat genotypes. Mixolab data were compared with various flour quality characteristics and bread volume. The samples were chosen to represent a wide range in terms of grain and rheological properties and baking quality. There are eight paramaters used to evaluate a Mixolab curve. C1 and C2 are related to protein quality, whereas C3, C4 and C5 are related to the starch characteristics. Slopes α, β, γ are the indicators of protein weakening, starching speed, and enzymatic degradation. There were significant correlations between two Mixolab parameters (Stability and C2) and Zeleny sedimentation and Alveograph W values (P < 0.01). Some of the Mixolab parameters (C3, C4, C5) were correlated with Alveograph G and P/L value (P < 0.01). Mixolab values are generally in agreement with Farinograph values. There were significant negative correlations between most of the Mixolab parameters (Stability, C2, C3, C4) and Farinograph softening degree. Stability and C2 parameters of Mixolab were also significantly correlated with Farinograph stability values (P < 0.01). The correlation between Mixolab stability and Farinograph stability was considerably high (r = 0.907, P < 0.001). The Mixolab parameters C3, C4, and C5 were significantly correlated with bread volume. Significant correlations were observed between slope α and Zeleny sedimentation (P < 0.05), Alveograph W (P < 0.01), Farinograph softening degree (P < 0.001), and stability (P < 0.001) values.     

Effects of suni-bug (Eurygaster spp.) damage on semolina properties and spaghetti quality characteristics of durum wheats (Triticum durum L.)

Effects of suni-bug (Eurygaster spp.) damage on semolina properties and spaghetti quality characteristics of durum wheats (Triticum durum L.) were investigated. The semolinas obtained from sound (control), medium damage (around 20%) and high damage (around 40%) samples of five durum wheat cultivars (cvs. Diyarbakir, Firat, Ege, Svevo and Zenith) were processed into spaghetti. As the bug damage level increased, Glutograph stretch values of all cultivars decreased significantly probably due to deteriorative effects of bug damage on gluten quality. Glutograph relaxation values and gluten spread values of the damaged samples were considerably higher compared to those of sound samples in all cultivars, due to proteolytic degradation. The breaking force of the uncooked spaghetti samples decreased significantly with increasing bug damage level indicating that they were susceptible to breakage and not suitable for handling, packaging and shipment. Panel tests indicated significant deterioration in sensory properties (stickiness, firmness and bulkiness) generally at the medium damage level.