Effect of Various Pre-treatments on Functional, Physiochemical, and Cooking Properties of Pigeon pea (Cajanus cajan L)

2008 ◽  
Vol 14 (6) ◽  
pp. 487-495 ◽  
Author(s):  
B.K. Tiwari ◽  
U. Tiwari ◽  
R. Jagan Mohan ◽  
K. Alagusundaram
Keyword(s):  
Cajanus Cajan ◽  
Pigeon Pea ◽  
Absorption Capacity ◽  
Ash Content ◽  
Oil Absorption ◽  
Cooking Properties ◽  
Significant Difference ◽  
Swelling Capacity ◽  
Pasting Temperature ◽  
Foaming Capacity

Physicochemical, functional, pasting, and cooking properties of dehulled pigeon pea (Cajanus cajan L) splits and flour processed by different pre-treatments (dry, wet, and newly proposed hydrothermal pretreatment) were studied. There was no significant difference ( p < 0.05) in protein and carbohydrate content of pre-treated pigeon pea samples except ash content for wet method and lipid content for dry method. Significant differences were observed in some physicochemical properties such as physical dimensions, hydration, and swelling capacity. Water absorption and oil absorption capacity were significantly higher for hydrothermally pre-treated grain with reduced foaming capacity and stability as compared to other pre-treatments. Pasting profile of hydrothermally treated pigeon pea showed lower value on peak viscosity (0.90Pa.s) and breakdown (0.002Pa.s), with higher pasting temperature (87.5°C). Hydrothermally treated pigeon pea splits were found to be superior in terms of cooking properties compared to other pre-treatments.

scholarly journals Functional, Sensory and Cooking Qualities of Acha-Tigernut Noodles

2020 ◽  
pp. 40-48
Author(s):  
J. A. Ayo ◽  
D. M. Atondo
Keyword(s):  
Functional Properties ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Peak Time ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Swelling Capacity ◽  
Pasting Temperature ◽  
Flour Blends ◽  
General Acceptability

The functional, sensory and cooking characteristics of noodles from blends of Acha-tigernut composite flour were investigated. The flour blends and noodles produced were analyzed for functional properties and cooking characteristics. The tiger nut flour was substituted into acha flour at 5, 10, 15 and 20% to produce Acha-tigernut composite flour which was used with other ingredients (salt and powdered ginger) to produce acha-tigernut based noodles. The functional properties of the flour, sensory and cooking characteristics of the noodles produced were determined. The water absorption capacity and swelling capacity increased from 210.59 to 215.53 (g/g) and 524.43 to 586.57, respectively with increase in tigernut flour. While oil absorption, solubility and bulk density decreases from 209.80 to 192.72 (g/g), 10.17 to 5.19 and 0.79 to 0.61 (g/ml) respectively. The swelling capacity ranged from 524.43 to 586.57 (%) with an increase in tigernut flour. The final viscosity of the samples was found to range from 2833.00to 2201.00 (m2/s). The peak properties decreased from 2680.67 to 1580.33 (RVU). The pasting temperature increases from 82.47to 87.57°C. The addition of tigernut decreased the trough, breakdown and peak time from 1730.67 to 1205.67, 985.67 to 434.67, and 5.84 to 5.71 RVU, respectively. The average mean scores for colour decreased from 6.95 to -6.30(%) While that of taste, flavor, texture and general acceptability increased from 5.55 to 6.60, 5.95 to 6.85 (%), 5.95 to 6.44 (%) and 6.70 to 6.83 (%), respectively, as the percentage of tigernut increased.

scholarly journals Effects of Malting on Nutritional Characteristics of Pigeon Pea (Cajanus cajan)

2020 ◽  
pp. 35-47 ◽  
Author(s):  
A. I. Asouzu ◽  
N. N. Umerah
Keyword(s):  
Functional Properties ◽  
Cajanus Cajan ◽  
Pigeon Pea ◽  
Proximate Analysis ◽  
Absorption Capacity ◽  
Cotton Cloth ◽  
Nutritional Characteristics ◽  
Swelling Capacity ◽  
Sprouted Seeds

Background/Objective: Malting is a process that is not expensive and is technologically effective in improving the nutritional quality of food. The objective of this study was to determine the effect of malting on the nutritional characteristics of pigeon pea (Cajanus cajan). Materials and Methods: The pigeon pea seeds were sorted and washed. The seeds were then steeped in water at 29°C for 24 hours. Changing of water at 6 hours interval was observed during steeping. The resultant steeped seeds were spread on jute bag and were covered with white cotton cloth to germinate for 72 hours. The sprouted seeds were oven dried at a temperature of 50°C for 1 hour and thereafter, the plumules were separated from the seed and the malted seeds were dried and milled into flour. Both the raw and malted samples were subjected to laboratory analysis for proximate, mineral element composition, anti-nutrients and functional properties. The results were determined in triplicate and subjected to statistical analysis using SPSS version 20. Results: The result of the proximate analysis showed that the samples were generally low in moisture which are 12.81±0.07 and 15.10±0.81%, protein content are 19.01±0.08 and 22.10±0.16%, Ash content are 2.27±0.23 and 3.18±0.47%, Fat content are 1.02±0.32 and 1.68±0.81%, fibre content are 0.45±0.52 and 1.23±0.63%, carbohydrate are 57.37±0.28 and 63.78±0.01% and energy were 300.32 and 326.20 Kcal/100 g for raw and malted sample respectively. The result of minerals are iron 0.13±0.12 and 1.03±0.08 mg/100 g, magnesium 50.30±0.01 and 68.24±0.45 mg/100 g, zinc 0.27±0.21 an 0.88±0.32 mg/100 g, phosphorus 13.10±0.57 and 18.30±0.32 mg/100 g, potassium 2.10±0.62 and 4.50±0.08 mg/100 g, sodium 6.10±0.31 and 9.33±0.07 mg/100 g and calcium 7.28±0.41 and 10.11±0.22 mg/100 g for raw and malted sample respectively. The anti-nutrients determined are phytate 19.86±0.03 and 7.22±0.78 mg/100 g, oxalate 1.78±0.03 and 0.02±0.42 mg/100 g, trypsin inhibitor 40.53±0.42 and 10.30 m±0.07 g/100 g, tannins 28.80±0.50 and 9.12±0.18 mg/100 g and hydrogen cyanide 1.63±0.68 and 0.68±0.04 mg/100 g, for the raw and malted pigeon pea respectively. The functional properties are Bulk density 0.62±0.81 and 0.98±0.01 g/cm3, water absorption capacity 227.05±0.24 and 261.220.38%, oil absorption capacity 162.72±0.11 and 170.54%±0.42, foaming capacity 18.80±0.28 and 37.73±0.21% and swelling capacity 4.08±0.13 and 6.24±0.31%. Conclusion: It was observed that highly nutritious flour can be produced from pigeon pea using malting.

scholarly journals Effects of the Inclusion of Andrographis paniculata Leaf on the Functional Properties and Pasting Characteristics of Wheat-pearl Millet-Based Flour Blends

2020 ◽  
pp. 41-57
Author(s):  
David T. Ishola ◽  
Mathew K. Bolade
Keyword(s):  
Pearl Millet ◽  
Functional Properties ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Pasting Characteristics ◽  
Swelling Capacity ◽  
Foaming Capacity ◽  
Flour Blends

This study evaluated flour blends from Wheat, Pearl millet and Andrographis paniculata leaf for functional properties and pasting characteristics profiling. The functional properties such as solubility, gelling capacity, water absorption capacity (WAC), Oil absorption capacity (OAC), Bulk density, foaming capacity and stability and swelling capacity and the pasting characteristics were studied. The inclusion of A. paniculata leaf flour in the blends revealed a significant general increase in water absorption capacity, oil absorption capacity, swelling capacity, and bulk density. However, a general decrease in the foaming capacity, solubility, and least gelation was observed as the inclusion of A. paniculata leaf flour increased. The pasting properties of WPMF (flour blend without the inclusion of A. paniculata leaf flour) exhibited the following values: peak viscosity (658 RVU), breakdown (372 RVU), final viscosity (923 RVU), setback (637 RVU), peak time (5.07 min), and pasting temperature (84.8oC). The inclusion of A. paniculata leaf flour in the blends led to a significant general decrease in all the pasting factors. The inclusion of A. paniculata had a significant effect on the functional and pasting properties of wheat-pearl millet based flour.

The effect of sugar beet fiber addition on the chemical properties of tortilla chips

2012 ◽  
pp. 385-388 ◽  
Author(s):  
Azadeh Saadatmandi ◽  
Mohammad Elahi ◽  
Reza Farhoosh ◽  
Mahdi Karimi
Keyword(s):  
Sugar Beet ◽  
Water Absorption ◽  
Protein Content ◽  
Chemical Properties ◽  
Absorption Capacity ◽  
Ash Content ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Overall Acceptability ◽  
Tortilla Chips

The incorporation of sugar beet fiber (0–5%) to tortilla chips and the effects on the chemical and sensory properties were studied. Addition of sugar beet fiber (SBF) led to an increasing of water absorption capacity, ash content and darkness while lowering the protein content and oil absorption. Sensory evaluation showed that the overall acceptability of tortilla chips reduces if adding more than 2% SBF.

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 Effects of Fermented Maize Residue Addition on the Physico-chemical and Sensory Properties of Chin-Chin

2021 ◽  
pp. 65-73
Author(s):  
Owuno Friday ◽  
Achinewu Simeon Chituru
Keyword(s):  
Proximate Composition ◽  
Protein Digestibility ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Significant Difference ◽  
Pasting Temperature

Chin-Chin, a traditional Nigerian snack was prepared utilizing wheat-fermented maize residue composite flour at 0 – 30% replacement levels. Effects of this addition on the functional and pasting properties of the flour composite was evaluated. The snack produced was also evaluated for its sensory attributes, proximate composition and invitro-protein digestibility (IVPD). Functional properties results showed an increase in water absorption capacity (WAC), a decrease in oil absorption capacity (OAC), decrease in Bulk Density (BD), swelling power and solubility index with residue addition. Pasting property results showed a drop in the value of peak, trough, breakdown and final viscosity with substitution while set back viscosity increased.Peak temperature decreased, but values for pasting temperature showed no significant difference between the control and the blends. Results for sensory evaluation showed equal preference for overall acceptability. Proximate composition results showed residue addition led to an increase in crude fibre and protein content with a drop in the carbohydrate value. Residue addition did not increase protein digestibility. Addition of fermented maize residue in chin-chin production can be another way of utilizing the fibre rich by-product of the production of fermented maize starch.

scholarly journals Quality Characteristics of Biscuits Produced from Composite Flour of Sweet Potato and Cashew Nut Flour Blends

2020 ◽  
pp. 11-22
Author(s):  
O. O. Tanko ◽  
T. O. Hussaina ◽  
N. S. Donaldben
Keyword(s):  
Sweet Potato ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Cashew Nut ◽  
Significant Difference ◽  
Swelling Capacity ◽  
Flour Blends

The research is aimed at adding value to sweet potato based biscuits using underutilized crops such as cashew nuts. The objective of the study was to add value to sweet potato based biscuits, the sweet potato was processed into flour; while the cashew nuts was unroasted cashew nuts were sorted to remove the stones, dirt’s and unwholesome cashew nuts, roasted, shelled, dried, peeled and processed into flour and sieved. The cashew nuts flour was substituted at 20, 30, 40 and 50% into sweet potato flour to produce sweet potato and cashew nuts composite flour were  used for the production of biscuits. Functional, proximate composition of the biscuits, physical and sensory properties of composite biscuits were determined. Significance difference (P<0.05) was observed Bulk density, water absorption capacity, oil absorption capacity, swelling capacity, emulsion activity, foaming stability and gelatinization temperature increased from 0.62 to 0.73 g/cm3, 1.31 to 1.81 g/g, 2.10 to 2.22 g/g, 6.42 to 7.18 ml, 59.71 to 60.51%, 6.19 to 6.43% and 68.20 to 72.10ºC, respectively with an increase in the addition of cashew nuts flour. The crude protein, crude fat, crude fibre and ash increase from 14.65 to 18.31%, 7.88 to 10.21%, 3.21 to 3.51% and 4.10 to 4.76% respectively; while the moisture and carbohydrate content of the biscuits decreased from 13.77 to 13.31% and 56.39 to 49.89%, respectively with increase in the addition of the cashew nuts flour. The physical properties of the composite biscuits such as the weight, thickness, diameter and spread ratio ranged from 16.09 to 17.45 g, 10.87 to 10.96 mm, 38.94 to 40.02 mm and 3.56 to 3.60 respectively. The average means scores for the appearance, crispness, taste, aroma and overall acceptability increase were observed. There was a significant difference (p<0.05) in the appearance, taste and aroma while there was no significant difference (p>0.05) in the crispness and overall acceptability.

Utilization of shallot bio-waste (Allium cepa L. var. aggregatum) fractions for the production of functional cookies

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Yuvraj K. Bhosale ◽  
Thivya Perumal ◽  
Shery M. Varghese ◽  
Hema Vincent ◽  
Sinija Vadakkepulppara Ramachandran
Keyword(s):  
Water Absorption ◽  
Nutritional Value ◽  
Pasting Properties ◽  
Total Flavonoids ◽  
Oil Absorption ◽  
Waste Streams ◽  
Allium Cepa L ◽  
Swelling Capacity ◽  
Flour Properties ◽  
Foaming Capacity

Abstract Shallot harvesting and processing produce various waste streams, and the current study aims to investigate the effects of shallot bio-waste powder (SWP) substitution on different flour properties. Increased SWP to 50% substitution of stalk and petiole showed a rise in swelling capacity (43.33%) and water absorption (342.22%), and oil absorption (320.73%), respectively. Foaming capacity improved from 48.00% in control to 60.26% in 30% flower substitution and further decreases to 51.28% at 50%. Pasting properties reduced at higher SWP substitution and the highest drop in peak viscosity was observed at Stalk-50 (457.33 cP). Subsequently, developed functional cookies showed enhanced fiber, ash, total phenol, and total flavonoids with 3, 2, 7, and 5 fold, respectively. Cookies developed with higher substitution were of darker color and higher hardness and fracturability. Sensory evaluation with fuzzy analysis revealed better acceptance for stalk and petiole (10%) and peel (5%) of final cookies with elevated nutritional value.

Physico-chemical, engineering and functional properties of two soybean cultivars

2017 ◽  
Author(s):  
Jagbir Rehal ◽  
Vinod Beniwal ◽  
B. S. Gill
Keyword(s):  
Functional Properties ◽  
Chemical Engineering ◽  
Heat Processing ◽  
Oil Absorption ◽  
Physico Chemical ◽  
Swelling Capacity ◽  
Foaming Capacity ◽  
End Use ◽  
The Right ◽  
Baking Industry

Information on the physico-chemical, engineering and functional properties of soybean is pertinent to design equipment for the grading, pretreatments and processing. It will also help to decide the right end-use of the valuable crop as it has various diverse applications. This study evaluated these properties of two popular cultivars of soybean grown in Punjab, India viz. SL-744 and SL-958 and the investigations revealed that the grains of SL-958 are bolder and heavier than SL-744 with lighter color, greater hydration capacity, swelling capacity and volume making it more suitable for applications which require soaking and heat processing. SL-744 exhibits higher water absorption and oil absorption capacities as well as foaming capacity hence it can be used in baking industry where these properties are desirable for improving the texture, consistency and flavor of the prepared products.

scholarly journals Quasi Emulsion Solvent Diffusion Modification of Underutilized Chenopodium album Starch and its Characterization

2022 ◽  
Vol 34 (2) ◽  
pp. 355-360
Author(s):  
Renuka Singh ◽  
Sukhcharn Singh ◽  
D.C. Saxena
Keyword(s):  
Amylose Content ◽  
Chenopodium Album ◽  
Absorption Capacity ◽  
Modified Starch ◽  
Oil Absorption ◽  
Treatment Results ◽  
Sem Images ◽  
X Ray ◽  
Solvent Diffusion ◽  
Pasting Temperature

The present study was designed to investigate the changes occur on Chenopodium album starch (CAS) after modification through quasi emulsion solvent diffusion (QESD) method. Modification of starch was carried out by HCl (0.1, 0.25, 0.50, 0.75 and 1M) followed by precipitation. The QESD modification significantly reduced the amylose content, water absorption capacity, oil absorption capacity, solubility as well as swelling power of treated starch. Gelatinization behaviour of modified starch showed an increase in pasting temperature. The SEM images showed the formation of regular and spherical shaped larger starch particles. There was an improvement in crystallinity from 20.01 to 29.86% after modification as shown in X-ray analysis. Overall, it indicates that QESD treatment results into formation of spherical crystalline agglomerates.

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