Effect of Milling on the Pasting Properties and Storage Stability of Dry-Milled Rice Flour

2021 ◽  
Vol 25 (1) ◽  
pp. 43-50
Author(s):  
Youngje Jo ◽  
Areum Chun ◽  
Eun-Yeong Sim ◽  
Hye-Young Park ◽  
Ji-Eun Kwak ◽  
...  
Keyword(s):  
Storage Stability ◽  
Rice Flour ◽  
Pasting Properties ◽  
Milled Rice ◽  
And Storage

QUALITY CHARACTERISTICS AND STORAGE STABILITY OF BAKED AND FRIED CHICKEN NUGGETS FORMULATED WITH WHEAT AND RICE FLOUR

2009 ◽  
Vol 32 (6) ◽  
pp. 760-774 ◽  
Author(s):  
V. JACKSON ◽  
M.W. SCHILLING ◽  
S.M. FALKENBERG ◽  
T.B. SCHMIDT ◽  
P.C. COGGINS ◽  
...  
Keyword(s):  
Storage Stability ◽  
Rice Flour ◽  
Quality Characteristics ◽  
Chicken Nuggets ◽  
And Storage

scholarly journals Indigenous knowledge, optimum recipe and storage stability of khurma, a cereal based traditional Nepalese product.

2021 ◽  
Author(s):  
Nirat Katuwal ◽  
Aashika Subedi ◽  
Sujan Sapkota ◽  
Yadav KC
Keyword(s):  
Indigenous Knowledge ◽  
Sensory Analysis ◽  
Physicochemical Parameters ◽  
Storage Stability ◽  
Rice Flour ◽  
Proximate Analysis ◽  
Packaging Material ◽  
Scientific Documentation ◽  
And Storage

Abstract Khurma is a cereal based food indigenous to hilly regions of Nepal. It is a deep fried flour confection prepared by mixing wheat flour, rice flour, semolina, ghee, sugar, spices mixture, milk and water. Despite its popularity, the scientific documentation and researches in khurma is scarce. Moreover, quality of khurma is often subject to variation due to differences in recipe and the data on storage stability is unavailable. Therefore, in this study recipe of the product was optimized using sensory analysis and the optimized product was analysed for physicochemical parameters and storage stability. Proximate analysis showed that optimized khurma had 2.48 ± 0.12%, 36.87 ± 0.34%, 9.51 ± 0.47%, 0.48 ± 0.03%, 0.06 ± 0.01% and 50.60 ± 0.82% of moisture, fat, protein, total ash, crude fiber and carbohydrates respectively. Moreover, product was more stable in laminated packaging material compared to polyethene (PE) package. The results showed that khurma can be served and promoted as an energy dense snack.

scholarly journals Nutritional and storage stability of wheat-based crackers incorporated with brown rice flour and carboxymethyl cellulose (CMC)

2018 ◽  
Vol 21 (1) ◽  
pp. 1117-1128 ◽  
Author(s):  
Tahiya Qadri ◽  
Syed Zameer Hussain ◽  
Abdul Hamid Rather ◽  
Tawheed Amin ◽  
Bazila Naseer
Keyword(s):  
Carboxymethyl Cellulose ◽  
Storage Stability ◽  
Brown Rice ◽  
Rice Flour ◽  
Brown Rice Flour ◽  
And Storage

scholarly journals Asphalt Incorporation with Ethylene Vinyl Acetate (EVA) Copolymer and Natural Rubber (NR) Thermoplastic Vulcanizates (TPVs): Effects of TPV Gel Content on Physical and Rheological Properties

Polymers ◽  
2021 ◽  
Vol 13 (9) ◽  
pp. 1397
Author(s):  
Nappaphan Kunanusont ◽  
Boonchai Sangpetngam ◽  
Anongnat Somwangthanaroj
Keyword(s):  
Storage Stability ◽  
Ethylene Vinyl Acetate ◽  
Softening Temperature ◽  
Plastic Waste ◽  
Gel Content ◽  
Modified Asphalt ◽  
C Storage ◽  
Thermoplastic Vulcanizates ◽  
Polymer Modified Asphalt ◽  
And Storage

Plastic waste has been incorporated with asphalt to improve the physical properties of asphalt and alleviate the increasing trend of plastic waste being introduced into the environment. However, plastic waste comes in different types such as thermoplastic or thermoset, which results in varied properties of polymer modified asphalt (PMA). In this work, four thermoplastic vulcanizates (TPVs) were prepared using different peroxide concentrations to produce four formulations of gel content (with varying extent of crosslinked part) in order to imitate the variation of plastic waste. All four TPVs were then mixed with asphalt at 5 wt% thus producing four formulations of PMA, which went through physical, rheological, and storage stability assessments. PMA with higher gel content possessed lower penetration and higher softening temperature, indicating physically harder appearance of PMA. Superpave parameters remained unchanged among different gel content PMA at temperatures of 64, 70, and 76 °C. PMA with any level of gel content had lower Brookfield viscosity than PMA without gel content at a temperature of 135 °C. Higher gel content resulted in shorter storage stability measured with greater different softening temperatures between top and bottom layers of PMA after 5 days of 163 °C storage. This study shows that asphalt with thermoset plastic waste is harder and easier to pave, thus making the non-recycling thermoset plastic waste more useful and friendly to the environment.

scholarly journals Folate in Red Rhapsody Strawberry—Content and Storage Stability.

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 47
Author(s):  
Julius Rami ◽  
Caroline Dumler ◽  
Nadine Weber ◽  
Michael Rychlik ◽  
Gabriele Netzel ◽  
...  
Keyword(s):  
Storage Stability ◽  
Active Form ◽  
Food Composition ◽  
Biologically Active ◽  
Stable Isotope Dilution ◽  
Isotope Dilution Assay ◽  
C Storage ◽  
Vitamin B9 ◽  
Adults And Children ◽  
And Storage

Folate (Vitamin B9) is critical for a range of biological functions in adults and children, including DNA, protein and neurotransmitter synthesis. It is also essential for the healthy development of the fetus in early pregnancy and for the prevention of neural tube defects, such as spina bifida. Strawberries are considered a tasty and healthy fruit consumed all over the world and may potentially be an important dietary source of natural folates. However, the relative importance of strawberry as a dietary source will depend on the total folate concentration, vitamer profile, storage stability and bioavailability to humans. Red Rhapsody, an important commercial strawberry cultivar in Australia, was screened for its folate content and storage stability by stable isotope dilution assay (SIDA). Total folate content ranged from 90–118 μg/100 g fresh weight (fw), which was well above the value in the Australian Food Composition Database (39 μg/100 g fw). 5-Methyltetrahydrofolate, the biologically active form in humans, was the principal vitamer present. Furthermore, folate remained relatively stable during refrigerated (4 °C) storage (loss of only 28% after 14 days of storage). This information is relevant for consumers since the inherent perishability of strawberry fruit makes refrigerated storage common practice in Australian households.

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