Particle size and physical-chemical characteristics of hydrothermally treated cornmeal on resistant starch content

2019 ◽  
Vol 283 ◽  
pp. 39-45 ◽  
Author(s):  
Kelly Cristina Massarolo ◽  
Cláudia Fetter Jorge Ferreira ◽  
Verônica Simões de Borba ◽  
Larine Kupski ◽  
Eliana Badiale Furlong
Keyword(s):  
Particle Size ◽  
Resistant Starch ◽  
Starch Content ◽  
Chemical Characteristics ◽  
Physical Chemical

scholarly journals KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK MIE KERING PADA BERBAGAI RASIO TEPUNG BONGGOL PISANG KEPOK

AGROINTEK ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 82
Author(s):  
Asnani Asnani ◽  
Abdul Rahim ◽  
Ifall Ifall
Keyword(s):  
Water Absorption ◽  
Water Content ◽  
Wheat Flour ◽  
Sensory Analysis ◽  
Starch Content ◽  
Weight Basis ◽  
Chemical Characteristics ◽  
Group Design ◽  
Physical Chemical ◽  
Physical And Chemical

<em>This work deals with the effect of banana (sweet plaintain or ‘kepok’ variety) hump flour substituted to wheat flour in the making of noodle, on physical, chemical, and sensory characteristics of noodle.  A completely randomized was employed, with three replicates. Sensory analysis was conducted according to randomized group design. Four proportions of banana hump to wheat flour (10:90, 20:80, 30:70, and 40:60, weight basis) was studied. Results showed that the best physical and chemical characteristics was shown by noodle made from 10:90 proportion of banana hump to wheat flour, with 4.59% water absorption, 0.57% cooking loss, 10.37% water content, 34.21% starch content. However, result of sensory analysis suggested that the most liked noodle was that made from flour proportion of 20:80 with ‘like’ for colour, ‘like very much’ for aroma, ‘like’ for texture, ‘like’ for taste, and ‘like’ for overall preference</em>

scholarly journals Physicochemical Properties and Resistant Starch Content of Corn Tortilla Flours Refrigerated at Different Storage Times

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 469
Author(s):  
Isela Rojas-Molina ◽  
Monsserrat Mendoza-Avila ◽  
María de los Ángeles Cornejo-Villegas ◽  
Alicia Del Real-López ◽  
Eric Rivera-Muñoz ◽  
...  
Keyword(s):  
Particle Size ◽  
Particle Size Distribution ◽  
Physicochemical Properties ◽  
Size Distribution ◽  
Resistant Starch ◽  
Water Solubility ◽  
Corn Starch ◽  
Starch Content ◽  
Type I ◽  
Corn Tortilla

The tortilla is a foodstuff that has a short shelf-life, causing great losses to the industry. The objective of this work was to evaluate, for the first time, the physicochemical properties and resistant starch (RS) content of flours. These were obtained from nixtamalized corn tortillas made with traditional and industrial (commercial) methods, stored at 4 °C for 7, 15, and 30 days. The flours were characterized by measuring particle size distribution, color, water absorption index (WAI), water solubility index (WSI), viscosity, calcium, and RS content. Additionally, chemical proximate analysis, scanning electron microscopy (SEM), and thermal analysis were conducted. Storage at 4 °C increased the friability of tortillas and shifted the particle size distribution toward a greater content of coarse particles in corn tortilla flours. The commercial corn tortilla flours showed higher WAI and WSI values than the traditional corn tortilla flours. On the other hand, the traditional corn tortilla flours exhibited higher RS content values than commercial corn tortilla flours as well as peak viscosity. X-ray diffractograms revealed the presence of amylose-lipid complexes (RS5) in experimental samples. The thermograms evidenced three endotherms corresponding to corn starch gelatinization and melting of type I and type II amylose–lipid complexes.

scholarly journals Formulasi food bars berbahan baku koro pedang putih (Canavalia ensiformis) autoclaving - cooling

2021 ◽  
Vol 12 (2) ◽  
pp. 154-165
Author(s):  
Atina Rahmawati ◽  
Wirawan
Keyword(s):  
Resistant Starch ◽  
Breaking Strength ◽  
Starch Content ◽  
Carbohydrate Content ◽  
Raw Material ◽  
Cooling Process ◽  
Large Protein ◽  
Complex Carbohydrate ◽  
Physical Chemical ◽  
Bean Flour

White jackbean is type of bean that grows in tropical and subtropical areas. White jackbean has large protein and complex carbohydrate content. The autoclaving - cooling process can be used to change starch into resistant starch in the white jackbe an flour through gelatinization and retrogradation processes. White jackbean flour treated with autoclaving – cooling process can be used as a raw material for the formulation of food bars. Currently food bars have been in great demand along with the needs to consume healthy and nutritious ready-to-eat food. This study aims to determine the appropriate formulation of white jack bean flour treated with autoclaving – cooling process to produce food bars with the best physical, chemical and organoleptic properties.The results showed that the best formulation is the formulation of white jackbean flour : wheat flour = 60 : 40 with 48.81% carbohydrate content, 14.87% protein content, 16.57% fat content, 17.07% moisture content, 2.68% ash content, 2269.3 gf breaking strength, 6.43 N texture, 79.59 color (L), 15.71 color (a), 17.21 color (b), 4.02 color organoleptic, 3.88 flavor organoleptic, 3.83 aroma organoleptic, 3.83 texture organoleptic. and 11,38% resistant starch content.

scholarly journals Biometria e características físico-químicas da fruta-pão (Artocarpus altilis)

2017 ◽  
Vol 12 (1) ◽  
pp. 100
Author(s):  
Erick Dos Anjos Bezerra ◽  
João Vitor Fonseca Feitoza ◽  
Mônica Tejo Cavalcanti
Keyword(s):  
Tannic Acid ◽  
Food Industry ◽  
Starch Content ◽  
Physicochemical Characteristics ◽  
Chemical Characteristics ◽  
External Diameter ◽  
Northeast Region ◽  
Artocarpus Altilis ◽  
Physical Chemical ◽  
Maturation Stages

<p>A espécie <em>Artocarpus altilis </em>produz frutos popularmente conhecidos como fruta-pão. São climatéricos e contribuem com quantidades consideráveis de energia e fornecer os principais nutrientes da dieta. Podem ser consumidos cozidos, fritos ou torrados e em processos tecnológicos tendo potencial para ser empregados em biscoitos e comercializados como farinha. Na literatura são poucos os trabalhos que relatem as características desses frutos, principalmente da região Nordeste. Desta forma, objetivou-se avaliar a biometria e as características físico-químicas da fruta-pão coletada no município de Santa Rita, Paraíba, Brasil. Foram selecionados 30 frutos firmes em 3 estádios de maturação, com pedúnculo, casca verde e amarelada, látex presente e livres de lesões. Os frutos apresentaram em média diâmetro externo transversal e diâmetro externo longitudinal de 15,98 (± 0,12) e 13,11 (± 0,13) cm, respectivamente, bem como massa média de 1,52 (± 0,06) Kg e firmeza de 66,80 (± 1,13) N. Quanto a composição centesimal apresentou valores de umidade, cinzas, proteína, lipídeos e carboidrato de 68,76% (± 0,02), 0,61% (± 0,01), 1,73 ± (0,00), 0,55% (± 0,01) e 28,35%, respectivamente, valor energético 125,27 Kcal, teor de amido de 24,68% (± 0,39), °Brix 2,01 (± 0,01), pH 6,4 (±0,01), fenólicos 0,023% (± 0,02) de ácido tânico e Aw 0,993 (± 0,00). De acordo com os resultados das físico-químicas, os frutos estudados apresentaram grande potencial para serem explorados comercialmente pela indústria de alimentos.</p><p align="center"><strong><em>Biometrics and physical-chemical characteristics of breadfruit </em></strong><strong><em>(</em></strong><em>Artocarpus altilis<strong>)</strong></em><strong></strong></p><pre><strong>Abstract: </strong>The species Artocarpus altilis produces fruits popularly known as breadfruit. They are climacteric and contribute considerable amounts of energy and provide the main nutrients in the diet. They can be consumed cooked, fried or roasted and in technological processes having potential to be used in cookies and marketed as flour. In the literature, there are few studies that report the characteristics of these fruits, mainly in the Northeast region. In this way, the objective was to evaluate the biometry and the physicochemical characteristics of the breadfruit collected in the municipality of Santa Rita, Paraíba, Brazil. 30 firm fruits were selected in 3 maturation stages, with peduncle, green and yellow peel, and latex present and free of lesions. The fruits had a mean transversal external diameter and a longitudinal external diameter of 15,98 (± 0,12) and 13,11 (± 0,13) cm, respectively, as well as a mean mass of 1,52 (± 0,06) Kg and firmness of 66,80 (± 1,13) N. The centesimal composition presented values of moisture, ashes, protein, lipids and carbohydrate of 68,76% (± 0,02), 0,61% (± 0,01) , 1,73 (0,00), 0,55% (± 0,01) and 28,35%, respectively, energy value 125,27 Kcal, starch content of 24,68% (± 0,39) , 39), Brix 2,01 (± 0,01), pH 6,4 (± 0,01), phenolics 0,023% (± 0,02) tannic acid and Aw 0,993 (± 0,00). According to the physicochemical results, the fruits studied presented great potential to be commercially exploited by the food industry.</pre>

scholarly journals Effect of the storage period on physical-chemical characteristics, microbiological composition and sensory acceptance of two varieties of frozen sweet cassava

2021 ◽  
Vol 24 ◽  
Author(s):  
Luciana Alves de Oliveira ◽  
Ronielli Cardoso Reis ◽  
Eliseth de Souza Viana ◽  
Josemara Ferreira dos Santos ◽  
Vivian dos Santos Souza ◽  
...  
Keyword(s):  
Starch Content ◽  
Sugar Content ◽  
Frozen Storage ◽  
Storage Period ◽  
Cooking Time ◽  
Pulp Yield ◽  
Chemical Characteristics ◽  
Sensory Acceptance ◽  
Physical Chemical ◽  
Sweet Cassava

Abstract Sweet cassava can be sold frozen, i.e., frozen food, to facilitate preparation and consumption. This study aimed to evaluate physical-chemical characteristics, cooking time, microbiological quality and sensory attributes regarding the varieties BRS Aipim Brasil and Eucalipto in frozen storage. The roots were washed in water, sanitized, cut into cylinders, peeled, sanitized, drained, packed in nylon/ low density polyethylene packages and stored at -18 °C, being evaluated every 30 days, approximately. The Eucalipto variety showed the lowest moisture (61.98%) and the highest pulp yield (71.41%) and starch content (33.45%). However, the BRS Aipim Brasil variety had lower color intensity (11.48) and greater color angle (97.45°) than Eucalipto. The two cassava genotypes showed no difference in terms of acidity, luminosity, soluble solids, total sugar content and pH. The Eucalipto variety showed the shortest cooking time (25 minutes) and moisture (62.92%) concerning the five storage times that were evaluated. This variety also had the highest starch content during storage, except at 31 days. The Eucalipto variety was more accepted for the color, aroma and overall impression attributes. Regarding flavor and texture, the two varieties were considered similar and were classified between the hedonic terms “like slightly” and “like moderately”. The sensory acceptance of the roots was not altered during storage and the grades attributed were above 6.0, which represents the minimum acceptance limit, for all evaluated attributes. Cassava frozen at -18 °C can be marketed for 120 days without microbiological risk, and without significant changes in its physical-chemical and sensory characteristics.

PREPARATION AND CHARACTERISATION OF ACETYLATED WHEAT STARCH SUPPORTING FOR DIABETES TREATMENT

2018 ◽  
Vol 8 (5) ◽  
pp. 78-84
Author(s):  
Uyen Tran Thi Ngoc ◽  
Nam Nguyen Khac ◽  
Dung Tran Huu
Keyword(s):  
Physicochemical Properties ◽  
Resistant Starch ◽  
Starch Content ◽  
Degree Of Substitution ◽  
Wheat Starch ◽  
Diabetes Treatment ◽  
Glucose Response ◽  
Swelling Capacity ◽  
Wheat Starches

Background: The purpose of the study was to prepare acetylated wheat starches which have amylase hydrolysis resistant capacity to use as functional food supporting for diabetes treatment. Method: Acetate wheat starches were prepared by acetylation reaction of native wheat starch with different mole ratios of acetic anhydride. These starches were determined for the physicochemical properties by 1H-NMR, SEM, X-ray, DSC, solubility and swelling capacity, the resistant capacity by amylase hydrolysis in-vitro. Results: Acetate wheat starches were prepared successfully with the increase in acetyl content and degree of substitution corresponding with the increase of anhydride acetic, which resulted in the change of physicochemical properties of the wheat starches, including constitution, solubility, swelling capacity and contributed to the increase in resistant starch content in the acetate wheat starches. The AC150-9 containing 2.42% acetyl with degree of substitution 0,094 and resistant starch 32,11% is acceptable by FDA guideline about food safety. Conclusion: Acetate wheat starches contain low rate of digestive starch, while containing a higher proportion of resistant starch than natural wheat starch, possessing a high resistance to amylase activities. Thus, it is hope that this kind of starch to control the rapid increase of postprandual blood glucose response for diabetes treatments effectively. Key words: Acetate wheat starch, substitution, DS, RS, amylase

Effects of resistant starch content on mixture and cooking among different genotypes rice

2011 ◽  
Vol 36 (6) ◽  
pp. 605-608
Author(s):  
Shu-ming YANG ◽  
Tao YANG ◽  
Jin-jin WANG ◽  
Ya-wen ZENG ◽  
Juan DU ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Starch Content

Recent trends in nanozymes design: from materials and structures to environmental applications

2021 ◽  
Author(s):  
Camilo A S Ballesteros ◽  
Luiza Mercante ◽  
Augusto Alvarenga ◽  
Murilo Henrique Moreira Facure ◽  
Rodrigo Schneider ◽  
...  
Keyword(s):  
Environmental Applications ◽  
Chemical Characteristics ◽  
Physical Chemical ◽  
Recent Advances ◽  
Technological Advances ◽  
Recent Trends

A large variety of engineered nanostructures possessing enzyme-like activities have been proposed recently, which unique physical-chemical characteristics enable remarkable technological advances. In this review, we survey recent advances on nanozymes...

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