Physico-Chemical and Functional Properties of Nine Proso Millet Cultivars

Abstract. Evaluation of the postharvest properties of nine proso millet cultivars was carried out to determine their physical and engineering properties, which are very useful for designing appropriate systems for process operations such as sorting, drying, heating, cooling, and milling. Nine cultivars of proso millet comprising waxy and non-waxy types, namely Cope, Earlybird, Huntsman, Minco, Plateau, Sunrise, Rise, Dawn, and Panhandle, were obtained from the Panhandle Research and Extension Center, University of Nebraska, Scottsbluff. Results showed significant (p < 0.05) differences in their physical properties, such as sphericity, volume, bulk density, porosity, and angle of repose, which ranged from 0.86 to 0.91, from 3.94 to 5.14 mm3, from 765.49 to 809.67 kg m-3, from 42.49% to 44.20%, and from 22.98° to 25.74°, respectively. The cultivars were also evaluated for their pasting and gelatinization properties, and high correlation was found between amylose content and onset temperature (r = -0.94), peak gelatinization temperature (r = -0.92), peak viscosity (r = 0.84), final viscosity (r = 0.91), and setback viscosity (r = 0.90). The understanding of these basic physical and functional properties of proso millet cultivars will form the foundation for processing them into value-added products. Keywords: Chemical properties, Pasting properties, Proso millet.

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Studies on physico-chemical and functional properties of some natural Indian gums

Asian Journal of Dairy and Food Research ◽

10.18805/dr-1241 ◽

2018 ◽

Author(s):

P. C. Sarkar ◽

Upali Sahu ◽

P. K. Binsi ◽

Natasha Nayak ◽

George Ninan ◽

...

Keyword(s):

Functional Properties ◽

Guar Gum ◽

Chemical Properties ◽

Water Holding Capacity ◽

Angle Of Repose ◽

Physico Chemical ◽

Compressibility Index ◽

Gum Ghatti ◽

Karaya Gum ◽

Water Holding

Natural gums, which have a polysaccharide backbone, are widely used in the food processing industry as binders, thickeners and texturizing agents. Although all are hydrocolloids and physico-chemical properties of various gums have been described by various workers, there appears to be lack of detailed studies on their functional properties, which show appreciable differences. The present study was carried out to determine the key functional characteristics of commercially important natural gums. These included flow, solubility, water holding capacity and oil holding capacity, angle of repose, bulk and true density, and coefficient of friction. The bulk density of various gums ranged from 0.95-1.20 g/mL, the lowest densities was that of Babool gum and the highest was of Piyar gum. The compressibility index of various gums ranged from 1 to 38.75%. Khair gum showed the highest solubility (83.65%) and Karaya gum showed the lowest solubility (60.06%). Psyllium gum showed the highest water holding capacity whereas gum Acacia showed the lowest value. Oil holding capacity of different gums varied from 114.66 to 214.66 (g oil/100 g gum). Ghatti and Piyar gums (38.13°) showed comparative decrease in angle of repose, whereas Guar gum showed an angle of repose of 39.80°.

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Studies on physico-chemical and functional properties of some natural Indian gums

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-1241 ◽

2018 ◽

Vol 37 (02) ◽

Cited By ~ 2

Author(s):

P. C. Sarkar ◽

Upali Sahu ◽

P. K. Binsi ◽

Natasha Nayak ◽

George Ninan ◽

...

Keyword(s):

Functional Properties ◽

Guar Gum ◽

Chemical Properties ◽

Water Holding Capacity ◽

Angle Of Repose ◽

Physico Chemical ◽

Compressibility Index ◽

Gum Ghatti ◽

Karaya Gum ◽

Water Holding

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Optimization of proximate composition, physico-chemical properties and mineral profiles of ‘Garri’, soy-cake and millet flour blends for potential functional dough meal

International Journal of Science and Technology Research Archive ◽

10.53771/ijstra.2021.1.1.0020 ◽

2021 ◽

Vol 1 (1) ◽

pp. 022-032

Author(s):

Akinjayeju O ◽

Okoli HF ◽

Bello BF

Keyword(s):

Water Absorption ◽

Functional Properties ◽

Proximate Composition ◽

Chemical Properties ◽

Pasting Properties ◽

Carbohydrate Content ◽

Safety Index ◽

Design Expert ◽

Physico Chemical ◽

Flour Blends

This study investigated effects of varying proportions of “Garri”, soy cake and whole millet flours on proximate composition, physico-chemical properties and mineral profiles of their blends as potential material for preparation of functional dough meal. Blends were optimized for protein (10-20%) and fibre (3-5%), using Design Expert Version 6.0.8. and variables “garri” (56-65%), soy cake (13-24%) and whole millet (11-22%) flours, which generated 14 blends. 100% ‘garri’ flour and three blends with highest protein and fibre contents were evaluated for proximate composition, physico-chemical properties and mineral profiles including mineral safety index of selected minerals. Protein and fibre contents of blends increased with increased proportions of soy cake and millet flours. Protein contents of blends increased (15.55–15.83%), while carbohydrate reduced (73.73–74.06% significantly (p < 0.05), compared to 100% “garri” flour (2.11% and 92%), respectively. 100% “garri” flour had significantly (p < 0.05) higher values for most functional and pasting parameters, compared to the blends, but no significant (p > 0.05) difference among the blends for most pasting properties. Swelling index correlated positively with both carbohydrate content and water absorption (r = 0.60). There was significant (p < 0.05) difference between mean calculated and standard MSI values for all minerals, while sample GSM-1 had highest calculated MSI values for all minerals except Ca and Na. Varying proportions of “garri”, soy cake and millet flours significantly (p < 0.05) altered the proximate composition, functional properties and mineral profiles of the blends but did not significantly (p > 0.05) affect most pasting parameters.

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Characterisation of the Physico-chemical Properties of Selected White Sorghum Grain and Flours for the Production of Ice Cream Cones

The Open Food Science Journal ◽

10.2174/1874256401307010023 ◽

2013 ◽

Vol 7 (1) ◽

pp. 23-33 ◽

Cited By ~ 1

Author(s):

J. Kigozi ◽

Y. Byaruhanga ◽

N. Banadda ◽

A. Kaaya

Keyword(s):

Dietary Fibre ◽

Amylose Content ◽

Chemical Properties ◽

Ice Cream ◽

Pasting Properties ◽

Tannin Content ◽

Physico Chemical ◽

Sorghum Grain ◽

Endosperm Texture ◽

Dietary Fibre Content

Six white sorghum varieties (MUC007/11, MUC007/27, MUC007/193, MUC007/80, MUC007/171, MUC007/174) available in Uganda were evaluated for their suitability as alternate materials for the production of ice cream cones. Physico- chemical properties of the sorghums were determined and correlated to the properties of the ice cream cones produced from them. Results from this study showed that the swelling power and pasting properties of the flours determined by amylose/amlopectin ratio and amylose content as well as the presence of lipids, dietary fibre, tannins and minerals. The break down viscosity (r=-0.825), the final viscosity(r=-0.834) and amylose/amylopectin ratio (r=- 0.782) attained had the highest correlation with the ice cream permeability and weight while hardness of the cone correlated with dietary fibre content (r=0.576), tannin content(r=0.75) and protein (r=-0.458). Hardness showed highest correlation with setback (r=-0.859) and final viscosity(r=-0.703) while texture showed highest correlation with hardness (r=- 0.662) and set back(r=0.778). The cone appearance correlated highest with particle size (r=0.696) and dietary fibre (r=- 0.693). An amylose content of about 28% and lipid content of about 3% with endosperm texture rated as 3 (scale ;1- corneous and 5-floury), 0.1% Tannins, 1.7% minerals and dietary fibre of 5%, in the epuripur variety produced the best sorghum ice cream cone.

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Influence of growth locations on physicochemical properties of starch and flour from amadumbe (Colocasia esculenta) genotypes

10.51415/10321/2668 ◽

2017 ◽

Author(s):

◽

Bruce Mawoyo

Keyword(s):

Physicochemical Properties ◽

Water Absorption ◽

Functional Properties ◽

Amylose Content ◽

Starch Synthesis ◽

Major Effect ◽

Pasting Properties ◽

Mineral Contents ◽

Soluble Fibre ◽

Swelling Power

Amadumbe commonly, known as taro is a traditionally underutilised tuber crop in Southern Africa. Nutritionally, amadumbe corms contain appreciable levels of carbohydrate mainly in the form of starch which is resistant to digestion. It also contains mucilage, a soluble fibre, which is good for the human digestive health. Thus, amadumbe starch and mucilage can be used as functional ingredients in food formulations. The aim of this research was to investigate the effects of genotypes and growth location on the physicochemical properties of amadumbe flour and starch. Eighteen (18) amadumbe genotypes grown in Roodeplaat, Gauteng and Umbumbulu, Kwazulu-Natal, South Africa, were studied. Roodeplaat received a lower annual average rainfall (514 mm) and high environmental temperature (24oC) compared to Umbumbulu (828 mm, 19oC) during the cropping season. Specifically, the influence of growth location and genotypes on the chemical composition (proximate composition and mineral contents) as well as the functional properties of amadumbe flours were investigated. Furthermore, starch was extracted and its physicochemical and functional properties were also studied. The carbohydrate contents (73-81%) of amadumbe flours were substantially high and varied with growth location. Mucilage contents (6-9%) were very low across genotypes in both locations. Water absorption and oil absorption capacities positively correlated to carbohydrates and mucilage in the flour irrespective of growth locations. Swelling power and solubility index was influenced by the amylose content of the flour. Genotype and growth location significantly affected the pasting properties of amadumbe flour. The pasting temperature was very high (approx. 90oC) across genotypes in both locations, while peak viscosity differed significantly (54-242 RVU) for genotypes grown in different environments. The amylose contents (0-14.4%) of amadumbe starches were low and varied significantly with growth location and among genotypes. Three genotypes, G2, G20, and G21 grown in Roodeplaat lacked amylose. Amadumbe starches showed reflective peaks at 2θ=15o and doublet at 17o, 18o and 24o typical of A-type starches. Amadumbe genotypes had small sized (1-5 µm) and polygonal starch granules. Functional properties including water absorption, swelling power, gelatinisation temperature and peak viscosity significantly positively correlated with amylose content. These findings further suggest that water availability could have a major effect on starch synthesis as the two locations received a different amount of rainfall during the growing season. Findings from this study are important for future improvement programmes and selection of appropriate genotypes for industrial production or food application of amadumbe flour and starch.

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Correlation between Physico-Chemical Properties and Engineering Properties of Soil Samples from Pinousuk Gravel Deposit of Mesilou, Kundasang, Sabah

ASM Science Journal ◽

10.32802/asmscj.2020.sm26(2.8) ◽

2020 ◽

Keyword(s):

Chemical Properties ◽

Soil Samples ◽

Engineering Properties ◽

Physico Chemical ◽

Gravel Deposit ◽

Properties Of Soil

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Quality Evaluation of Kiwi Juice Coagulated Mozzarella Cheese

Journal of Food Science and Technology Nepal ◽

10.3126/jfstn.v10i0.17920 ◽

2018 ◽

Vol 10 ◽

pp. 7-10

Author(s):

Anubodh Karki ◽

Pravin Ojha

Keyword(s):

Functional Properties ◽

Quality Evaluation ◽

Chemical Properties ◽

Calcium Content ◽

Total Solid ◽

Sensory Properties ◽

Mozzarella Cheese ◽

Solid Fat ◽

Protein Retention ◽

Physico Chemical

Standardized milk having casein: fat ratio 0.92 was used and the processes were optimized for the manufacture of cheeses. The samples were analyzed for physico-chemical properties (moisture, total solid, fat, protein, ash, calcium, fat retention, protein retention, yield) and functional properties such as meltability, stretchability, baking quality and shreddability were also analyzed. Significant differences (p<0.05) were found in calcium content of the cheese, color and overall sensory properties. Stretchability and shreddability in relation to functional properties were also found to be significantly different. The yield for mozzarella cheese made using rennet was higher than that of cheese made using kiwi juice as milk coagulant and also it was superior in terms of overall functional properties. It was deemed that a good quality mozzarella cheese with variant characteristics can be prepared by using kiwi juice as milk coagulant.

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Recovery of Cerium from Glass Polishing Waste: A Critical Review

Metals ◽

10.3390/met8100801 ◽

2018 ◽

Vol 8 (10) ◽

pp. 801 ◽

Cited By ~ 14

Author(s):

Chenna Borra ◽

Thijs Vlugt ◽

Yongxiang Yang ◽

S. Offerman

Keyword(s):

Particle Size ◽

Chemical Properties ◽

Value Added ◽

Leach Solution ◽

Chemical Processes ◽

Efficient Utilization ◽

Selective Precipitation ◽

Physico Chemical ◽

Main Component ◽

Glass Polishing

Ceria is the main component in glass polishing powders due to its special physico-chemical properties. Glass polishing powder loses its polishing ability gradually during usage due to the accumulation of other compounds on the polishing powder or due to changes in the particle size distribution. The recovery of cerium from the glass polishing waste results in the efficient utilization of natural resources. This paper reviews processes for the recovery of rare earths from polishing waste. Glass polishing powder waste can be reused via physical, physico-chemical or chemical processes by removing silica and/or alumina. The removal of silica and/or alumina only improves the life span up to some extent. Therefore, removal of other elements by chemical processes is required to recover a cerium or cerium-rich product. However, cerium leaching from the polishing waste is challenging due to the difficulties associated with the dissolution of ceria. Therefore, high acid concentrations, high temperatures or costly reducing agents are required for cerium dissolution. After leaching, cerium can be extracted from the leach solution by solvent extraction or selective precipitation. The product can be used either in glass polishing again or other high value added applications.

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Characterization of Two Chickpea Varieties and the Effect of Cooking on their Physico-chemical and Functional Properties of Flours

Journal of Food Research ◽

10.5539/jfr.v5n5p67 ◽

2016 ◽

Vol 5 (5) ◽

pp. 67

Author(s):

Victoria G. Aguilar-Raymundo ◽

Jorge F. Vélez-Ruíz

Keyword(s):

Functional Properties ◽

Wide Distribution ◽

Pasting Properties ◽

Absorption Capacity ◽

Water Absorption Capacity ◽

Moisture Contents ◽

Physico Chemical ◽

Significant Difference ◽

Physicochemical And Functional Properties

Considering the nutritional and functional characteristics of chickpea, flours of two varieties of chickpea (“Blanco Noroeste” and “Costa 2004”) were prepared to know the effect of cooking. Thus the objective of this study was to compare their physicochemical and functional properties in both, raw and cooked flours. Physical properties of the grain, for the two varieties were similar, whereas the physicochemical and functional properties of the flours exhibited differences as a function of the variety and the processing. The chickpea cooked flours showed lower lightness and higher redness and yellowness with respect to raw flours. The proximal composition of cooked flours presented significant differences in fat (5.98% - 6.09%) and moisture contents (0.48% - 0.54%) with respect to raw flours. The particle size distribution determined for the raw and cooked flours samples, indicated a unimodal behavior with a wide distribution. The water absorption capacity and oil capacity showed significant difference among flour varieties. For pasting properties, a higher viscosity was measured for Costa 2004 (380 cP) and Blanco Noroeste (272 cP) raw flours, raw flour exhibited better pasting properties than cooked flours.

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Physicochemical and Functional Properties of Cultivars of Irish Potato and Cassava Starches

International Journal of Food Engineering ◽

10.2202/1556-3758.1208 ◽

2009 ◽

Vol 5 (3) ◽

Cited By ~ 4

Author(s):

Pierre Désiré Mbougueng ◽

Tenin Dzudie ◽

Joel Scher ◽

Tchiégang Clergé

Keyword(s):

Functional Properties ◽

Phosphorus Content ◽

Amylose Content ◽

Potato Starch ◽

Irish Potato ◽

Starch Granules ◽

Colour Difference ◽

Physico Chemical ◽

Granule Morphology ◽

Potato Starches

In this study, starches were extracted from two cultivars of local Irish potatos (Solanum tuberosum,) and tree cultivars of local Cassava (Manihot esculanta). These starches and a commercial Irish potato starch (IPS), where characterized with respect to their physico-chemical and functional properties. Significant differences (P<0.05) were observed among starches as far as their proximate composition were concerned. The commercial starch showed the highest phosphorus content. The amylose content was observed to be significantly lower (P<0.05) in the cassava starches than in the local Irish potato starches. The highest (P<0.05) gelatinisation parameters were those of 2425 starch cultivar. Potato starch granules exhibited the largest granule size at 10, 50 and 90% diameter compared to those of cassava starches. Potato starches had wider particle size distribution compared to cassava starches. There were apparent differences, between species (Cassava and potatoes) with respect to granule morphology and size. No significant colour difference (P>0.05) was observed between the Sipiera starch cultivars and the Irish potatoes commercial starch.

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