Aroids. | ScienceGate

Abstract This book chapter outlines the extraction and purification, physiochemical properties (i.e. biochemical characteristics, amylose and amylopectin content), structural properties (i.e. granule morphology, XRD and starch crystallinity, structure of amylose and amylopectin), functional properties (i.e. swelling pattern and solubility, viscosity, rheological property, retrogradation), thermal properties (i.e. DSC), and digestibility of sweet potatoes.

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Yams.

Tropical tuber starches: structural and functional characteristics ◽

10.1079/9781786394811.0115 ◽

2021 ◽

pp. 115-158

Author(s):

S. N. Moorthy ◽

M. S. Sajeev ◽

R. P. K. Ambrose ◽

R. J. Anish

Keyword(s):

Thermal Properties ◽

Rheological Properties ◽

Diffraction Pattern ◽

Biochemical Property ◽

X Ray Diffraction ◽

X Ray ◽

Granular Morphology ◽

Amylopectin Structure ◽

Starch Crystallinity

Abstract This chapter discusses the extraction of starch from different yam (Dioscorea) species. The physiochemical (biochemical property, amylose and amylopectin content), structural (granular morphology, X-ray diffraction pattern, starch crystallinity, and amylose and amylopectin structure), functional (swelling pattern, solubility, viscosity, rheological properties and retrogradation) and thermal properties of yam starches and their digestibility are described.

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Other starches.

Tropical tuber starches: structural and functional characteristics ◽

10.1079/9781786394811.0159 ◽

2021 ◽

pp. 159-176

Author(s):

S. N. Moorthy ◽

M. S. Sajeev ◽

R. P. K. Ambrose ◽

R. J. Anish

Keyword(s):

Thermal Properties ◽

Chemical Composition ◽

X Ray Diffraction ◽

Oxalis Tuberosa ◽

Chinese Water ◽

Water Chestnut ◽

Granular Morphology ◽

Amylopectin Structure ◽

Starch Crystallinity ◽

Tuber Crops

Abstract This chapter discusses the extraction, physiochemical (chemical composition, amylose and amylopectin content), structural (granular morphology, X-ray diffraction pattern, starch crystallinity, and amylose and amylopectin structure), functional (swelling pattern, solubility, viscosity, rheological properties and retrogradation) and thermal properties, and digestibility of starches from minor tuber crops (e.g., arrowroot, Curcuma spp., Canna edulis [C. indica], Chinese water chestnut [Eleocharis dulcis], chayote [Sechium edule], Pachyrhizus ahipa, Oxalis tuberosa, Arracacia xanthorrhiza, Lilium spp.).

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Cassava.

Tropical tuber starches: structural and functional characteristics ◽

10.1079/9781786394811.0018 ◽

2021 ◽

pp. 18-60

Author(s):

S. N. Moorthy ◽

M. S. Sajeev ◽

R. P. K. Ambrose ◽

R. J. Anish

Keyword(s):

Water Requirements ◽

Physiochemical Properties ◽

Tapioca Starch ◽

Industrial Grade ◽

Extraction And Purification ◽

Modern Methods ◽

Granular Morphology ◽

Starch Crystallinity

Abstract This book chapter outlines the extraction and purification (i.e. determination of starch in roots, water requirements, industrial-grade tapioca starch manufacture, semi-mechanized tapioca starch manufacture, modern methods of tapioca starch manufacture), physiochemical properties (i.e. biochemical content, amylose and amylopectin content), structural properties (i.e. granular morphology, XRD and starch crystallinity, structure of amylose and amylopectin), functional properties (i.e. swelling pattern and solubility, viscosity, rheological properties, retrogradation, thermal properties, DSC, and digestibility) of cassava.

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Effect of Combination of Salt and pH on Functional Properties of Frozen-Thawed Egg Yolk

Agriculture ◽

10.3390/agriculture11030257 ◽

2021 ◽

Vol 11 (3) ◽

pp. 257

Author(s):

Karina Ilona Hidas ◽

Ildikó Csilla Nyulas-Zeke ◽

Anna Visy ◽

László Baranyai ◽

Lien Phuong Le Nguyen ◽

...

Keyword(s):

Thermal Properties ◽

Citric Acid ◽

Rheological Properties ◽

Functional Properties ◽

Apparent Viscosity ◽

Frozen Storage ◽

Egg Yolk ◽

Emulsifying Properties ◽

L Value ◽

Different Levels

Egg yolk undergoes an irreversible gelation process at temperatures below −6 °C, which greatly impairs its application and increases its apparent viscosity. This work was aimed to investigate the effect of salt and pH in preventing the gelation of frozen-thawed egg yolk. Before freezing, 5% of salt was added into the pasteurized liquid egg yolk, then pH was adjusted to different levels (5.7, 6.0 and 6.3) with citric acid. After that, the yolk was stored at −18 °C for four weeks. Rheological and thermal properties of the fresh and frozen-thawed egg yolk were measured. In addition, the colour, turbidity and emulsifying properties were also determined. The results showed that pH of all samples increased during frozen storage, but at different rates. The combination of 5% of salt and pH at 6.0 and 6.3 could prevent the gelation, resulting in rheological properties more like the fresh liquid egg yolk. In addition, emulsifying properties also obtained better results for treated yolk. Moreover, L* value of treated egg yolk was higher before freezing and became lower after storage compared to control. The results of this work found that the combination of 5% of salt and adjusted pH could prevent the gelation of frozen-thawed liquid yolk.

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Evaluation of Physico-chemical and Rheological Properties of Blend of Soy with Standardized Milk

The Indian Journal of Nutrition and Dietetics ◽

10.21048/ijnd.2019.56.2.23204 ◽

2019 ◽

Vol 56 (2) ◽

pp. 124

Author(s):

Devendra Pratap ◽

Rakhi Singh ◽

Ankur Ojha

Keyword(s):

Protein Content ◽

Rheological Properties ◽

Functional Properties ◽

Standard Procedure ◽

Titratable Acidity ◽

Hot Water ◽

Soy Milk ◽

Physico Chemical ◽

And Control ◽

Water Ratio

The present investigation was carried out to evaluate the feasibility of fortification of soymilk with standardized milk for the production of fortified nutritive milk formulation. The functional properties of cattle milk can be enhanced by blending of soy milk. The soymilk was obtained by using standard procedure by grinding soaked seeds of soybean with hot water (bean to water ratio, 1: 4 w/v). In the present study three formulations of soy and standardized milk were prepared as follows T1 (100% soymilk), T2 (50% soymilk: 50% standardized milk), T3 (60% soymilk: 40% standardized milk), and T4 (70% soymilk: 30% standardized milk) and Control as T0 (standardized milk). The changes in physico-chemical, sensory and rheological properties were recorded. The results revealed that overall organoleptic acceptability scores of formulated milks formulations were 6.9, 8.06, 7.65, 7.04 and 8.49 for the formulation T1, T2, T3, T4 and T0, respectively. Fat, total solids, titratable acidity, pH, ash and solid non fat content were decreased with increasing soymilk proportion, while moisture and protein content were increased. The blending of different ratio of soymilk with standardized milk had significant affect on colour attributes (L*, a* and b*). Yellowness and greenness increased while lightness decreased as the proportion of soymilk increased.

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Nanomaterials and Nanocomposites Thermal and Mechanical Properties Modelling

Nanotechnology in Aerospace and Structural Mechanics - Advances in Chemical and Materials Engineering ◽

10.4018/978-1-5225-7921-2.ch007 ◽

2019 ◽

pp. 234-256 ◽

Cited By ~ 2

Author(s):

Siddhartha Kosti

Keyword(s):

Thermal Properties ◽

Structural Properties ◽

Base Material ◽

High Strength ◽

Mechanical And Thermal Properties ◽

Thermal And Mechanical Properties ◽

Weight Percentage ◽

Structural Applications ◽

Glass Frp ◽

Selection Of

This chapter deals with the modelling of nanomaterial and nanocomposite mechanical and thermal properties. Enrichment in the technology requires materials having higher thermal properties or higher structural properties. Nanomaterials and nanocomposites can serve this purpose accurately for aerospace or thermal applications and structural applications respectively. The thermal system requires materials having high thermal conductivity while structural system requires materials having high strength. Selection of the material for particular application is very critical and requires knowledge and experience. Al, Cu, TiO2, Al2O3, etc. are considered for thermal applications while epoxy-glass, FRP, etc. are considered for structural applications. Modelling of these nanomaterials and nanocomposites is done with the help of different mathematical models available in the literature. Results show that addition of the nanoparticle/composite in the base material can enhance the thermal and structural properties. Results also show that amount of weight percentage added also affects the properties.

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Nanomaterials and Nanocomposites Thermal and Mechanical Properties Modelling

Research Anthology on Synthesis, Characterization, and Applications of Nanomaterials ◽

10.4018/978-1-7998-8591-7.ch008 ◽

2021 ◽

pp. 180-199

Author(s):

Siddhartha Kosti

Keyword(s):

Thermal Properties ◽

Structural Properties ◽

Base Material ◽

High Strength ◽

Mechanical And Thermal Properties ◽

Thermal And Mechanical Properties ◽

Weight Percentage ◽

Structural Applications ◽

Glass Frp ◽

Selection Of

This chapter deals with the modelling of nanomaterial and nanocomposite mechanical and thermal properties. Enrichment in the technology requires materials having higher thermal properties or higher structural properties. Nanomaterials and nanocomposites can serve this purpose accurately for aerospace or thermal applications and structural applications respectively. The thermal system requires materials having high thermal conductivity while structural system requires materials having high strength. Selection of the material for particular application is very critical and requires knowledge and experience. Al, Cu, TiO2, Al2O3, etc. are considered for thermal applications while epoxy-glass, FRP, etc. are considered for structural applications. Modelling of these nanomaterials and nanocomposites is done with the help of different mathematical models available in the literature. Results show that addition of the nanoparticle/composite in the base material can enhance the thermal and structural properties. Results also show that amount of weight percentage added also affects the properties.

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