Effect of Oil Content and pH on the Physicochemical Properties of Corn Starch-Soybean Oil Composites

The objective of this research was to study the effect of edible coatings on the physicochemical properties of cassava chips. The oil and moisture absorption in fried cassava chips that were not coated and in chips that were coated with pectin and whey protein films were determined using a completely randomized experiment design with a 33 factorial arrangement. The multifactorial ANOVA analysis of variance showed that all factors had significant statistical differences for moisture loss and oil absorption (p < 0.05). The coating type, the control, and the whey protein-coated chips presented a 321% greater oil content on average at 180 °C and 180 s than the pectin-coated chips. The density, heat capacity, and thermal diffusivity had statistical differences at all temperatures (p < 0.05). The sensory analysis showed that the coating type affected all sensory parameters, except crispness, as indicated by significant statistical differences (p < 0.05). The temperature only influenced the color of the control chips, with statistical differences (p < 0.05) at all temperatures.

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Quantification of vegetable oil in recycled paper

TAPPI Journal ◽

10.32964/tj19.9.473 ◽

2020 ◽

Vol 19 (9) ◽

pp. 473-477

Author(s):

YAO NTIFAFA ◽

MARIA SZAJDA-LAM ◽

ASHOK GHOSH ◽

PETER W. HART

Keyword(s):

Soybean Oil ◽

Vegetable Oil ◽

Oil Content ◽

Strength Loss ◽

Gas Chromatography Mass Spectrometry ◽

Paper Strength ◽

High Concentration ◽

Recycled Paper ◽

Pyrolysis Gas ◽

Cooking Process

Vegetable soybean oil is commonly used in cooking foods that are packaged in takeaway paper-board containers. Vegetable oil is hydrophobic, and in sufficiently high concentration, could interfere with interfiber bonding and result in paper strength loss. In order to quantify the effect of oil on the resulting paperboard strength, it is necessary to quantify the oil content in paper. A lab method was evaluated to determine the soybean oil content in paper. Handsheets were made with pulps previously treated with different proportions of vegetable oil. Pyrolysis gas chromatography-mass spectrometry (pyGCMS) was used to quantify the amount of oil left in the handsheets. The results revealed a strong correlation between the amount of oil applied to the initial pulp and the amount of oil left in the handsheets. In addition, the effect of vegetable oils on paper strength may be affected by the cooking process. Vegetable oil is known to degrade over time in the presence of oxygen, light, and temperature. The vegetable oil was put in an oven to imitate the oil lifecycle during a typical pizza cooking process. The cooked oil was then left at room temperature and not protected from air (oxygen) or from normal daylight. The heated, then cooled, oil was stored over a period of 13 weeks. During this time, samples of the aged oil were tested as part of a time-based degradation study of the cooked and cooled oil.

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INVESTIGATION ON QUALITY PROPERTIES OF TRADITIONAL BULK BREAD COVERED WITH PROBIOTICS AND SOYBEAN OIL EDIBLE COATING

Acta Alimentaria ◽

10.1556/066.2020.49.2.3 ◽

2020 ◽

Vol 49 (2) ◽

pp. 144-153

Author(s):

R. Amiri Qandashtant ◽

E. Ataye Salehi ◽

A. Mohamadi Sani ◽

M. Mehraban Sangatash ◽

O. Safari

Keyword(s):

Soybean Oil ◽

Whey Protein ◽

Corn Starch ◽

Lactobacillus Rhamnosus ◽

Methyl Cellulose ◽

Viable Cell ◽

Cell Number ◽

Whey Protein Concentrate ◽

Viable Cell Number ◽

Quality Properties

Probiotic food products are available at the supermarket commercially, but probiotic bakery products are much less in evidence. In the present study, methyl cellulose (2%), whey protein concentrate (2%), corn starch (1%), and soybean oil at 2, 4, and 6% were used for coating layer on the bulked bread surface, and then the quality properties were studied. The results showed that Lactobacillus rhamnosus GG, as probiotic component of the coating, immobilized in corn starch, whey protein, and methyl cellulose films had enhanced viability throughout shelf-life. The probiotics remained viable for 4 days, maintaining high viable cell number levels. Adding soybean oil at 6% concentration enhanced texture, sensory properties, and image index during storage.

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Cold-pressed cactus pear seed oil: Quality and stability

Grasas y Aceites ◽

10.3989/gya.0329201 ◽

2021 ◽

Vol 72 (3) ◽

pp. e415 ◽

Cited By ~ 3

Author(s):

M. De Wit ◽

V.K. Motsamai ◽

A. Hugo

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Physicochemical Properties ◽

Acid Composition ◽

Oil Content ◽

Seed Oil ◽

Oil Quality ◽

Cactus Pear ◽

Cold Pressed

Cold-pressed seed oil from twelve commercially produced cactus pear cultivars was assessed for oil yield, fatty acid composition, physicochemical properties, quality and stability. Large differences in oil content, fatty acid composition and physicochemical properties (IV, PV, RI, tocopherols, ORAC, % FFA, OSI and induction time) were observed. Oil content ranged between 2.51% and 5.96% (Meyers and American Giant). The important fatty acids detected were C16:0, C18:0, C18:1c9 and C18:2c9,12, with C18:2c9,12, the dominating fatty acid, ranging from 58.56-65.73%, followed by C18:1c9, ranging between 13.18-16.07%, C16:0, which ranged between 10.97 - 15.07% and C18:0, which ranged between 2.62-3.18%. Other fatty acids such as C14:0, C16:1c9, C17:0, C17:1c10, C20:0, C18:3c9,12,15 and C20:3c8,11,14 were detected in small amounts. The quality parameters of the oils were strongly influenced by oil content, fatty acid composition and physicochemical properties. Oil content, PV, % FFA, RI, IV, tocopherols, ORAC and ρ-anisidine value were negatively correlated with OSI. C18:0; C18:1c9; C18:2c9,12; MUFA; PUFA; n-6 and PUFA/SFA were also negatively correlated with OSI. Among all the cultivars, American Giant was identified as the paramount cultivar with good quality traits (oil content and oxidative stability).

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Physicochemical Properties of Partially Oxidized Corn Starch from Bromide-Free TEMPO-Mediated Reaction

Journal of Food Science ◽

10.1111/j.1750-3841.2008.00682.x ◽

2008 ◽

Vol 73 (3) ◽

pp. C173-C178 ◽

Cited By ~ 18

Author(s):

P.S. Chang ◽

K.O. Park ◽

H.K. Shin ◽

D.S. Suh ◽

K.O. Kim

Keyword(s):

Physicochemical Properties ◽

Corn Starch ◽

Oxidized Corn Starch

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Fine structure, crystalline and physicochemical properties of waxy corn starch treated by ultrasound irradiation

Ultrasonics Sonochemistry ◽

10.1016/j.ultsonch.2018.09.001 ◽

2019 ◽

Vol 51 ◽

pp. 350-358 ◽

Cited By ~ 28

Author(s):

Qing-Yu Yang ◽

Xuan-Xuan Lu ◽

Yong-Zhi Chen ◽

Zhi-Gang Luo ◽

Zhi-Gang Xiao

Keyword(s):

Fine Structure ◽

Physicochemical Properties ◽

Corn Starch ◽

Ultrasound Irradiation ◽

Waxy Corn Starch ◽

Waxy Corn

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Comparison of Hexane and Petroleum Ether to Measure Surface Oil Content

Journal of AOAC International ◽

10.1093/jaoac/90.6.1729 ◽

2007 ◽

Vol 90 (6) ◽

pp. 1729-1730 ◽

Cited By ~ 4

Author(s):

Vinodini E Buck ◽

Sheryl A Barringer

Keyword(s):

Soybean Oil ◽

Petroleum Ether ◽

Oil Content ◽

Potato Chips ◽

Significant Difference ◽

Spray Dried

Abstract Many studies have measured surface oil on potato chips and spray dried powders using either petroleum ether or hexane. This study compared the effectiveness of the 2 solvents using aluminum squares to ensure oil stays on the surface of the sample during the measurement. Aluminum squares were sprayed with soybean oil, and surface oil was measured immediately and after 1 day. Each of the 8 aluminum samples were individually dipped for 12 s in either hexane or petroleum ether. For immediately extracted samples, there was no significant difference in the amount of oil extracted using either hexane or petroleum ether. For 1-day-old samples, hexane extracted more oil than petroleum ether. Neither method extracted all of the surface oil.

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