Keywords : Physical


EFFECT OF EDIBLE COATINGS ON SOME PHYSICOCHEMICAL PROPERTIES AND FUNGI GROWTH DURING DIFFERENT STORAGE PERIODS OF PISTACHIO NUTS

T. H. Hamasalih; N. H. Rasul

ANBAR JOURNAL OF AGRICULTURAL SCIENCES, 2020, Volume 18, Issue 2, Pages 1-13
DOI: 10.32649/aagrs.2022.170521

The aim of this study was to examine the effects of regular edible coating treatments on the local Pistacia vera Kaleghouchi to determine changes in composition, physicochemical parameters, and microbial analysis of the pistachio during different storage periods. Pistachio nuts were coated with chitosan at different concentrations of 1%, 1.5%, and 2%, with 50% and 60% of whey protein isolate by immersion method. Samples were stored at room temperature for 5 months. The obtained results showed that there was a significant difference (p ? 0.05) between coated and uncoated samples. The highest acid value, peroxide value, viscosity and density were observed in the control samples (1.05 mg KOH/g oil, 9.33 mEq active O2/kg oil, 142.77 cP and 0.922 g/mL) respectively, while the lowest peroxide value was found in the treated nuts with chitosan 1.5% and whey protein isolate (50%), which both were 4 mEq of active oxygen kg-1. lowest acid value (0.73 mg KOH/g oil) and viscosity (80.21 cP) was observed in the chitosan 1.5% coated samples. As the lowest density was resulted in coated pistachios with both 1% and 2% chitosan and they both were 0.916 g/mL. Chitosan significantly (p ? 0.05) reduced the mould count (Aspergillus), the highest mould count (75×101 CFU/g nuts) was noticed in control sample, while lowest (5×101 CFU/g nuts) was observed in the treated samples with 2% chitosan.

Chemical Physico study on two species of Euphorbia Spp Wildly grown in Anbar Province

Hiba Fouad Abdulfatah; Asma Abd Alamer Bidan; Hanan Fozy Salman

ANBAR JOURNAL OF AGRICULTURAL SCIENCES, 2016, Volume 14, Issue 2, Pages 290-296

Analytical laboratory experiment carried out in order to determine some of the chemical and physical properties of the two types of species Euphorbia spp that Euphorbia peplus and Euphorbia helioscopia wildly grown in Anbar province, since some of the chemical characteristics estimated Moisture, with a maximum of 4.50% in the type E. Helioscopia, as well as the case was the largest percentage of the content of dissolved ash in the water and ash dissolved in acid, amounting to 59.43 mg g-1 and 35.06 mg g-1 sequentially in the same type as estimated sugars were highest in type E. helioscopia reached 20% while the percentage in the type E. peplus 16%, either protein has the highest content has reached 1.7% in the type E. helioscopia recorded saponins, phenolic materials a large proportion in the type E. peplus amounted to 0.03 mg and 0.97% sequentially, from the other side was the least content of materials glycosides.
The physical properties measured refractive index (RI), density and color reached in the type E. peplus 1.44 and 0.99 g ml-1 and 0.22 sequentially The type E. helioscopia were 1.33 and 0.89 g ml-1 and 0.32 sequentially, also used the technology UV rays to diagnose active membership totals have measured the highest absorption in the alcoholic extract and amounted to 502 nm in kind E. peplus and 325 nm in kind E. helioscopia.

Impact of tomato lycopene on the chemical and physical properties for beef burger, which was preserved by cooling for 3 weeks.

Mohammed Abd Hemed Al-esawi; Ethar Zaki Naji Al-farraji

ANBAR JOURNAL OF AGRICULTURAL SCIENCES, 2016, Volume 14, Issue 1, Pages 300-313

Each of concentrated extract of tomato by-products with addition ratio 0.1, 0.2, 0.3 and 0.4%, signed as T1, T2, T3 and T4, respectively and crude tomato by-products with addition ratio 3, 4.5, 6 and 7.5%, respectively, signed as T5, T6, T7 and T8, respectively as additives in beef burger manufacture. Results of sensory evaluation of manufactured samples did detect any significantly differences between them in studies characters whereas T8 was the highest in color, treatments T1 and T8 showed its strike in flavor and the juiciness character was relevant in treatments T2 and T8. Tenderness was high for temperature T2 and T8, general acceptance in treatments T2, T7 and T8 and odor was not affected by treatments.
Study of chemical and physical characters of manufacture burger through storing times which is ranged between 0-3 weeks confirmed in that samples T5-T8 maintained hydrogen number not more than 6.12 comparing samples T0 , T1, T2 , T3 and T4 which in their hydrogen numbers was increase to higher than 7.28 in the first week from storage. Water holding capacity (WHC) in samples T1, T4 and improved by 7.44% as compared with control sample (T0) which lost 12.56%. From WHC. The WHC in samples T5-T8 increased with adding percent of crude by-products and reached 7.67%. Also, the results showed that free fat acids (FFA) increased in control sample (T0) more than in other samples that increased in its peroxide value discriminately but less share; the most stable sample peroxide value was the treatment T8 that included the highest proportion of by-products 7.5%. Results of peroxide value and thiobarbituric acid value insured free fat acids tests. Whereas all samples showed stability in peroxide value and thiobarbituric acid with special superiority of samples T6, T7 and T8. For lycopene and concentration test all samples maintained saved at concentrations of lycopene and which increased with addition value. According to this, T8 had higher concentration 20.760 mg. g-1 than control sample (T0) which reached 1.285 mg. g-1 of lycopene.

Comparison in performance effect between local designed cultivator and mold cultivator in some performance parameters and some physical properties of soil

S. K. Al-Saryfi

ANBAR JOURNAL OF AGRICULTURAL SCIENCES, 2009, Volume 7, Issue 1, Pages 79-99

نفذت التجربة فی تربة مزیجیة طینیة غرینیة وفق تصمیم القطاعات الکاملةالمعشاة,بنظام الالواح المنشقة – المنشقة وتضمن البحث دراسة تاثیر ألتیء حراثة ( محراث القص التحتی المصمم محلیا والمحراث المطرحی تحت مستویین من رطوبة التربة (18% و 20% ) وثلاث سرع للجرار (2.011 و 4.360 و5.430) کم/ساعة فی بعض مؤشرات الاداء وصفات التربة الفیزیائیة . اشارات النتائج الى ان زیادة السرعة العملیة للجرار من 2.011 الى 4.360 ثم الى 5.430 کم/ساعة ادى الى زیادة کل من النسبة المئویة للانزلاق ، الانتاجیة العملیة للجرار ، الکثافة الظاهریة للتربة ، مقاومة التربة للاختراق ، حجم التربة المثار ، بینما انخفضت بزیادة السرعة العملیة للجرار کل من استهلاک الوقود , معامل استغلال الزمن, المسامیة الکلیة للتربة. اما انخفاض رطوبة التربة من 20% الى18% ادى الى زیادة کل من النسبة المئویة للانزلاق ، استهلاک الوقود ، الکثافة الظاهریة للتربة ، مقاومة التربة للاختراق .بینما انخفضت کل من الانتاجیة العملیة للجرار , معامل استغلال الزمن . وتشیر النتائج الى تفوق الة الحراثة بمحراث القص التحتی المصمم محلیا على الة الحراثة با لمحراث المطرحی بکافة الصفات المدروسة .

Effect of spraying Lactobacilli bacteria and the addition of salts and vinegar to drinking water on the relative weight of carcass yields and its physical dissections of broilers exposed to heat stress

S. A. Najy

ANBAR JOURNAL OF AGRICULTURAL SCIENCES, 2007, Volume 5, Issue 2, Pages 292-304

This experiment was conducted at the animal production farm of the Agriculture Research station (Ministry of Agriculture) from 3/9/2001 to 29/10/2001, 900 one day old broiler chicks (Fawbro) were used and distributed into 6 treatments (3 replicates / treatment, each repl. consist of 50 chicks), the chicks in the first treatment was the control treatment and the second treatment the chicks were exposed to heat stress at 38-43 Celsius for daily 6 hours from 4 to 8 weeks of age, the heat stress were companied with spraying Lactobacilli bacteria on chicks with rate of 0.2 ml per chick for supplying each of them 106 colony forming units (third treatment), while the fourth, fifth and sixth treatments the chicks gave potassium chloride and sodium bicarbonate salts at rate of 0.5% and vinegar at rate of 0.1% with drinking water campaigned with heat stress.
The results of the study revealed that sprayed chicks at first day of age with Lactobacilli bacteria could increase the ability of birds to face the effect of heat stress on relative weight of carcass yields especially breast yield which the relative weight of it increased significantly in the this treatment, also, using probiotic could help for obtaining more lean tissue from carcass yield with decreasing the other component (bone, skin and fat) comparing with the other treatments.