scholarly journals Comparative assessment of nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Kishor Mazumder ◽  
Biswajit Biswas ◽  
Philip G. Kerr ◽  
Christopher Blanchard ◽  
Afia Nabila ◽  
...  
Keyword(s):  
Functional Properties ◽  
Lupinus Albus ◽  
Surface Hydrophobicity ◽  
Absorption Capacity ◽  
Important Place ◽  
Creaming Stability ◽  
Foaming Capacity ◽  
Emulsifying Capacity ◽  
Seed Flours ◽  
Dietary Protein Source

AbstractLupin holds an important place among the legumes and the utilization of lupin as a dietary protein source is an excellent environmentally friendly alternative to animal-based products for human nutrition. In the present study, nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars have been assayed in order to find the most valuable one, both nutritiously and industrially. The set comprised six Lupinus angustifolius L. viz., Barlock, Gunyadi, Jenabillup, Jindalee, Jurien, Mandelup and three Lupinus albus L. viz., Luxor, Rosetta, WK388 cultivars. The tests included analysis of color, macronutrient and micronutrient composition, pasting, textural and thermal properties, electrophoretic profile of protein isolates, swelling power, water and oil absorption capacity, emulsifying capacity, emulsion stability, creaming stability, foaming capacity and stability of the cultivars’ dehulled seed flours. The results indicated substantial variation in macro and micro-nutritional value as well as satisfactory swelling ability, solubility, surface hydrophobicity, foaming ability, emulsifying capacity and gelation property of lupin flours. Superior nutritional, thermal, rheological and functional potential was demonstrated by the L. albus cultivars compared to the L. angustifolius cultivars with the exception of Mandelup.

scholarly journals Functional Properties of Rye Prolamin (Secalin) and Their Improvement by Protein Lipophilization through Capric Acid Covalent Binding

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 515
Author(s):  
Zeinab Qazanfarzadeh ◽  
Mahdi Kadivar ◽  
Hajar Shekarchizadeh ◽  
Raffaele Porta
Keyword(s):  
Functional Properties ◽  
Acid Chloride ◽  
Hydrophobic Interactions ◽  
Covalent Binding ◽  
Protein Solubility ◽  
Capric Acid ◽  
Surface Hydrophobicity ◽  
Absorption Capacity ◽  
Foaming Capacity ◽  
Emulsifying Capacity

Secalin (SCL), the prolamin fraction of rye protein, was chemically lipophilized using acylation reaction by treatment with different amounts of capric acid chloride (0, 2, 4, and 6 mmol/g) to enhance its functional properties. It was shown that SCL lipophilization increased the surface hydrophobicity and the hydrophobic interactions, leading to a reduction in protein solubility and water absorption capacity and to a greater oil absorption. In addition, SCL both emulsifying capacity and stability were improved when the protein was treated with low amount of capric acid chloride. Finally, the foaming capacity of SCL markedly increased after its treatment with increasing concentrations of the acylating agent, even though the foam of the modified protein was found to be more stable at the lower level of protein acylation. Technological application of lipophilized SCL as a protein additive in food preparations is suggested.

Comparative studies of the physicochemical and functional properties of sweet potato (Ipomoea batatas L.) flour

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 145-152
Author(s):  
M. Hasmadi ◽  
M. Merlynda ◽  
A.H. Mansoor ◽  
I. Salwa ◽  
M.K. Zainol ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Functional Properties ◽  
Ipomoea Batatas ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Potato Flour ◽  
Foaming Capacity ◽  
Sweet Potato Flour ◽  
Physicochemical And Functional Properties ◽  
Dietary Fibre Content

This study aimed to determine the proximate compositions and functional properties of sweet potato flour from different varieties cultivated in Sabah, Malaysia, namely Jepun, Kairot and Kaladi. The results showed that the moisture content of all flour samples was below 14%. The fat and protein content of Jepun sweet potato variety were significantly different (p<0.05) as compared with Kairot and Kaladi sweet potato varieties. The ash and dietary fibre content of Kairot sweet potato flour were higher (p<0.05) compared to Jepun and Kaladi flours. In addition, Kaladi sweet potato had the highest carbohydrate content (82%). There were significant differences (p<0.05) in the values of L*, a* and b* for all sweet potato flours. The Jepun sweet potato flour had the highest foaming capacity, water absorption capacity, oil absorption capacity, swelling power and viscosity. Rapid Visco analyser revealed that significant differences were observed for pasting parameters such as peak viscosity, trough viscosity, breakdown viscosity, final viscosity and setback viscosity. The gelatinisation properties showed that Kairot sweet potato flour had the highest onset temperature, conclusion temperature and enthalpy while Kaladi sweet potato flour had the highest peak temperature.

scholarly journals Effect of extraction condition on technological properties of protein from Protaetia brevitarsis larvae

2021 ◽  
pp. 1-10
Author(s):  
T. -K. Kim ◽  
H. I. Yong ◽  
H. W. Jang ◽  
S. Jung ◽  
Y. S. Choi
Keyword(s):  
Surface Hydrophobicity ◽  
Food Sources ◽  
Colour Difference ◽  
Promising Alternative ◽  
Alternative Protein ◽  
Nacl Concentration ◽  
Alkaline Conditions ◽  
Foaming Capacity ◽  
Alternative Food Sources ◽  
Emulsifying Capacity

Alternative food sources are garnering increasing interest owing to overpopulation and environmental stresses. Edible insects are a promising alternative protein source. In this study, we evaluated the effect of pH and NaCl concentration on the quality and technical properties of extracted Protaetia brevitarsis protein. Nine different solutions were used to extract edible insect protein (pH 1, 4, 7, 10, and 14 and 0, 0.1, 0.5, and 1 M NaCl). The pH of the extracted protein increased with increasing pH (1.12±0.02 to 12.81±0.03) and decreasing NaCl concentration (6.52±0.02 to 6.89±0.01). Colour difference increased when deviating from neutral pH and 0 M NaCl. Further, surface hydrophobicity (μg) and solubility (mg/ml) of the protein decreased at pH 1 (12.25±1.39 μg and 0.74±0.08 mg/ml) and 14 (20.62±1.48 μg and 0.18±0.02 mg/ml) compared with pH 7 (71.81±1.76 μg and 1.26±0.22 mg/ml). Higher pH and NaCl concentrations yielded higher thermal stability. Foaming capacity was the highest at 0.5 (110.5±0.71%) and 1 M (100.5±10.61%) NaCl, and pH 14 (122.5±3.54%), followed by that at pH 1 (72.50±3.54%), although with low stability. Furthermore, emulsifying capacity and stability of the protein increased when deviating from pH 4. Therefore, the protein of P. brevitarsis had high functionality when extracted at highly alkaline conditions using NaCl.

scholarly journals Chemical and functional properties of different common Brazilian bean (Phaseolus vulgaris L.) cultivars

2017 ◽  
Vol 20 (0) ◽  
Author(s):  
Milene Marquezi ◽  
Vanessa Maria Gervin ◽  
Lucas Bertoldi Watanabe ◽  
Rodolfo Moresco ◽  
Edna Regina Amante
Keyword(s):  
Chemical Composition ◽  
Functional Properties ◽  
Principal Component ◽  
Emulsifying Properties ◽  
Phaseolus Vulgaris L ◽  
Bean Cultivar ◽  
Foaming Capacity ◽  
The Stability ◽  
Emulsifying Capacity ◽  
The Relationship

Abstract Six different common bean cultivars (BRS Embaixador, BRS Pitanga, BRS Estilo, Pérola, BRS Campeiro and BRS Esplendor) were characterized aiming to determine possible uses for them in various food products. The samples were analysed to determine their chemical composition, weight per hundred beans, pH, water and oil absorption capacities (WAC and OAC, respectively), foaming at pH 2.5, 5.6 and 8.0 and emulsifying properties. The relationship between the physicochemical and functional properties was described using the Principal Component Analysis (PCA). The results of the chemical composition, weight per hundred beans, WAC and OAC showed differences even between cultivars of the same commercial group. Foaming also varied between the cultivars and foaming capacity and stability were greatest at pH 5.6 and 8.0. The emulsifying capacity proved quite high for all cultivars, as well as the stability of the emulsion. According to these properties, with the contribution of the PCA, each different bean cultivar can be destined to specific applications according to its physicochemical properties.

scholarly journals Evaluation of the Effects of Salts on the Functional Properties of Baobab (Adansonia Digitata) Seed Flour

2019 ◽  
Vol 35 (6) ◽  
pp. 1760-1766
Author(s):  
Habibat Omolara Adubiaro ◽  
Bolanle Morayo Babalola ◽  
Abdul Ademola Olaleye ◽  
Eunice Moriyike Ogunbusola ◽  
Toibudeen Adesegun Sanni ◽  
...  
Keyword(s):  
Functional Properties ◽  
Protein Solubility ◽  
Absorption Capacity ◽  
Distilled Water ◽  
Water Absorption Capacity ◽  
Salt Solutions ◽  
Adansonia Digitata ◽  
Seed Flour ◽  
Gelation Concentration ◽  
Foaming Capacity

Evaluation of the effects of salts on the functional properties of Adansonia digitata seed flour was investigated. Sodium chloride (NaCl), calcium chloride (CaCl2), potassium chloride (KCl), sodium ethanoate (CH3COONa) and sodium nitrate (NaNO3) salts were the salts used to carry out the investigation. The results obtained revealed that the 18% least gelation concentration recorded with distilled water was improved in the presence of salt solutions to values from 8% and 16%. Results for water absorption capacity showed a decrease from 220 in distilled water to between 136 and 220 when salt solutions were used. An increase in foaming capacity from 12.4 in the absence of salt, up to values between 24.2 and 114.4 in the presence of salt was observed. The presence of NaCl on Adansonia digitata seed flour recorded the lowest foaming stability while CH3COONa recorded the highest values; from the result it was observed that the type of salt used and its concentration had a great impact on the variation of protein solubility of Adansonia digitata seed flour with solutions of different pH.

scholarly journals Physicochemical and functional parameters of Cochlospermum vitifolium (bototo) gum exudate

2016 ◽  
Vol 2 (2) ◽  
pp. 42
Author(s):  
Maritza Coromoto Martínez ◽  
Antonio José Vera ◽  
Juan Carlos Parra ◽  
Olga Beltrán ◽  
Angel Morillo
Keyword(s):  
Functional Properties ◽  
Physicochemical Parameters ◽  
Molar Mass ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Minimum Concentration ◽  
High Molar Mass ◽  
Functional Parameters ◽  
Gum Karaya ◽  
Emulsifying Capacity

<p>The physicochemical parameters of <em>Cochlospermum vitifolium they </em>were evaluated and were linked to certain functional properties of industrial interest. The physicochemical parameters were determined by the classic methodology used for carbohydrates and the functional properties, as reported in the literature. The results obtained showed that the gum object of this study is low soluble in water, which corresponds with relatively high values of swelling indexes and water absorption capacity. Also, the intrinsic viscosity of the <em>C. vitifolium</em> exudate was related to a high molar mass, in the order of 10<sup>6</sup>. Its emulsifying capacity is high, which is attributed to hydrophobic groups present in its structure. The gum gels at a minimum concentration, similar to that of the gum karaya (4.5%), but the gel that forms agglomerates, it is not uniform. The <em>C. vitifolium</em> gum exhibits important physicochemical and functional parameters which could serve as a criterion for testing its use in various industries.</p>

scholarly journals PROCESSING CHARACTERISTICS AND ACCEPTABILITY OF JACKFRUIT (Artocarpus heterophyllus Lam.) SEEDS, PHYSICAL AND FUNCTIONAL PROPERTIES OF ITS FLOUR

2020 ◽  
pp. 193-202
Author(s):  
Sylvia Borgis ◽  
Pushpa Bharati
Keyword(s):  
Functional Properties ◽  
Absorption Capacity ◽  
Control Effect ◽  
Seed Flour ◽  
Dry Processing ◽  
Swelling Capacity ◽  
Wet Processing ◽  
Flour Yield ◽  
Hedonic Scale ◽  
Seed Flours

Jackfruit possess 100-400 seeds which are oval, brown and edible after processing. A study was undertaken to investigate ‘processing characteristics and acceptability of jackfruit seeds and to evaluate physical and functional properties of its flour’. Ripe jackfruits procured from a single tree at University of Agricultural Sciences, Dharwad campus were cut, and seeds were separated. Seeds were processed by boiling, pressure cooking, pan roasting, microwave roasting, baking. Unprocessed seeds served as control. Effect of processing on characteristics of jackfruit seed was evaluated. Seeds were subjected to sensory evaluation by semi- trained panel members using 9 point hedonic scale. Processed seeds were converted to flour and analyzed for physical and functional properties. Results revealed that weight, volume and edible portion of seeds increased in wet processing but decreased in dry processing. Boiling resulted in better acceptability with acceptability index of 83.15 per cent. Pressure cooked and pan roasted seeds were on par with boiled seeds followed by baked seeds, while microwave roasted seeds had lower acceptability. Flour yield was significantly higher in unprocessed jackfruit seeds (42.17 ± 0.06 %). Increase in bulk density was recorded with processing. All processing methods resulted in increased water absorption and oil absorption capacity of jackfruit seed flours. Swelling capacity of jackfruit seed flour increased during moist processing (6.46±0.11 % in boiled and 6.24±0.10 % pressure cooked seeds) and did not decrease significantly in dry processing. The solubility of flours increased during boiling (21.07±0.05%) and decreased significantly on dry processing (15.63 ± 0.20%). Jackfruit seed flour possess good functional property and hence can be used at domestic, commercial and industrial purpose KEY WORDS: Dry processing, Flour, Jackfruit seed, Moist processing

scholarly journals Production and Quality Evaluation of Cookies Using Cassava-Grey Speckled Palapye Cowpea Composite Flour

2021 ◽  
pp. 13-22
Author(s):  
Ihemeje Austin ◽  
Akujobi, Ijeoma Chidinma ◽  
Kabuo Canice Obioma Obinna
Keyword(s):  
Functional Properties ◽  
Hydrogen Cyanide ◽  
Quality Evaluation ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Vigna Sinensis ◽  
Composite Flours ◽  
Swelling Capacity ◽  
Foaming Capacity ◽  
Hedonic Scale

Objective: The study aimed at production and quality evaluation of composite flours and cookies from cassava (Maniholt esculenta) -grey speckled palapye cowpea (Vigna sinensis). Methods: Flour was respectively produced from cassava and palapye cowpea. The flours of cassava and palapye cowpea were mixed in the ratios of 100:0, 90:10, 80:20 and 70:30 respectively before being analyzed for antinutrient and functional properties. Cookies were produced from the flours and then evaluated for their respective nutrient and organoleptic attributes.  Data was analysed using using spss version 21.0. Results: The anti-nutrient concentration ranged from 0.83 to 1.25% (phytate), 0.07 to 0.19% (phenol), 0.12 to 0.17% (tannin), 0.09 to 0.21 Tiu/mg (trypsin inhibitor) and 0.28 to 0.88 mg/kg (hydrogen cyanide). The functional properties were found to be within 0.47 to 0.58 g/ml (bulk density), 1.62 to 2.04 g/g (capacity), 1.58% to 2.06 g/g (oil absorption capacity), 1.26 to 1.74 g/ml (swelling capacity) and 10.47 to 14.86% (foaming capacity). Proximate composition of the cookies samples showed 9.43 to 10.77% (moisture), 2.03 to 6.88% (protein), 1.03 to 1.91% (fat), 1.24 to 2.55% (ash), 3.22 to 4.26% (fibre) and 76.01 to 80.82% (carbohydrate).  The sensory scores of the cookies ranged from 6.2 to 7.3 on the hedonic scale. Conclusion: The cassava-grey speckled cowpea flour proved satisfactory in cookies production and could also serve well in formulations for other food products.

scholarly journals Chemical and functional properties of roasted spitting cobra (N. nigricollis)

2013 ◽  
Vol 48 (3) ◽  
pp. 197-200 ◽  
Author(s):  
HN Ogungbenle ◽  
PT Adaraniwon
Keyword(s):  
Amino Acid ◽  
Functional Properties ◽  
Crude Protein ◽  
Emulsion Stability ◽  
Protein Solubility ◽  
Absorption Capacity ◽  
Total Amino Acid ◽  
Emulsion Capacity ◽  
Gelation Concentration ◽  
Foaming Capacity

The proximate, nutritionally valuable minerals, amino acids and functional properties of roasted spitting cobra (Naja nigricollis) were studied. The results show that the sample contains 6.36% moisture, 79.45% crude protein, 6.35% fat and 2.96% carbohydrate. The highest mineral was phosphorus with 160.96mg per 100g and the sample was low in copper, chromium and cobalt. The protein solubility was minimum at pH 4.0 and maximum at pH 8.0. The total amino acid in the sample was 76.84g/100g protein while the total essential amino acid in the sample was 35.53g/100g protein. The sample also exhibits 9.28% water absorption capacity, 118.83% oil absorption capacity, 11% foaming capacity, 2% foaming stability, 30% emulsion capacity, 70% emulsion stability, 30% of least gelation concentration. DOI: http://dx.doi.org/10.3329/bjsir.v48i3.17331 Bangladesh J. Sci. Ind. Res. 48(3), 197-200, 2013

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