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.

Catalytic crosslinking of a regenerated hydrophobic benzylated cellulose and nano TiO2 composite for enhanced oil absorbency

e-Polymers ◽  
2017 ◽  
Vol 17 (4) ◽  
pp. 295-302
Author(s):  
Oluwaseyi D. Saliu ◽  
Gabriel A. Olatunji ◽  
Azeh Yakubu ◽  
Mariam T. Arowona ◽  
Aminat A. Mohammed
Keyword(s):  
Aluminum Sulfate ◽  
Oil Absorption ◽  
X Ray Diffraction ◽  
Nano Tio2 ◽  
Sem Images ◽  
X Ray ◽  
High Q ◽  
Stretching Vibrations ◽  
Emission Microscopy ◽  
Scanning Electron

AbstractHydrophobic cellulosic composites with the nano form of metal oxides possess good absorptive and adsorptive potentials. Native cellulose was regenerated, benzylated, crosslinked and blended with TiO2 nanoparticles to absorb toluene, xylene, chloroform, kerosene and petrol. The composite was fully characterized by scanning electron microscopy (SEM), transmission emission microscopy (TEM), Fourier transform infrared (FTIR) and X-ray diffraction (XRD). The effect of crosslinker, catalyst and time of absorption was investigated. The FTIR shows stretch and bend vibrations of hydroxyl (-OH), alkyl (-CH), aromatic double bond (C=C) for benzyl cellulose while the appearance of new peaks at 816, 769 and 726 cm−1 for Ti-O stretching vibrations confirms the successful synthesis of the composite. The SEM images revealed the transformation of foam-like appearance of benzyl cellulose to a solidified mass after TiO2 compositing. Enhanced oil absorption was seen as the amount of the aluminum sulfate catalyst was doubled as a high Qmax of 24.16, 25.81, 27.22, 24.03 and 24.43 was obtained when the amount of catalyst used was doubled.

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 Proximate Composition, Functionality and Pasting Properties of Orange Flesh Sweet Potato and Red Bambara Groundnut Flour Blends for Snacks Formulation

2020 ◽  
pp. 38-47
Author(s):  
Obomeghei, Abdulkareem Adamu ◽  
Ebabhamiegbebho, Peter Akhere
Keyword(s):  
Sweet Potato ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Bambara Groundnut ◽  
Oil Absorption ◽  
Pasting Temperature ◽  
Flour Blends ◽  
Processing Properties ◽  
Wheat Flours ◽  
Orange Fleshed Sweet Potato

Successful use of non-wheat flours for snacks production depends on their functional and pasting properties. The use of orange fleshed sweet potato and red Bambara groundnut flour blends for snack production have not been explored. The objective of this work was to formulate flour blends using orange fleshed sweet potato and red Bambara groundnut and to evaluate their proximate compositions and processing properties for possible application in the production of high protein and pro-vitamin A enriched  snacks for consumers especially children in developing countries. Flour blends were formulated in ratio 60:40, 50:50, 40:60, 30:70 (orange fleshed sweet potato to red bambara groundnut). The protein and fat increased from 12.95±0.05% (60:40) to 16.87±0.02% (30:70) and 2.17±0.03% (60:40) to 3.05±0.04% (30:70) respectively. Ash and carbohydrate decreased from 2.52±0.04% (60:40) to 2.27±0.05% (30:70) and 60.38±0.44% (30:70) to 69.09±0.30% (60:40). The water absorption capacities for the flour blends ranged between 28.03±0.17% and 50.40±0.40%. Oil absorption capacity was between 16.70±0.12% and 31.40±0.13%. Swelling capacities was highest in 30:70 (2.48±0.06%) and lowest in 60:40 (2.13±0.07%). Solubility was between 9.27±0.59% and 11.67±0.70%. Bulk density ranged between 0.77±0.01 g/ml and 0.87±0.02 g/ ml. Peak, breakdown, setback and final viscosities increased from 92.88±3.47 to109.34±0.23; 20.33±3.66 to 21.75±1.17; 32.16±0.84 to 44.59±0.25 and 102.71±1.00 to 132.00±1.06 RVU respectively. This study indicate that the 50% sweet potato and 50% red bambara groundnut flour blend will make a better product judging from its functional and pasting properties compared to other blends but will require a little more energy to cook comparing their pasting temperature and time.

scholarly journals Effect of Processing Methods on the Physicochemical, Antinutrient and Pasting Properties of Three Commonly Consumed Soup Thickeners in Nigeria

2019 ◽  
pp. 1-16
Author(s):  
J. Eke-Ejiofor ◽  
C. U. Awajiogak
Keyword(s):  
Treatment Time ◽  
Amylose Content ◽  
Pasting Properties ◽  
Antinutritional Factors ◽  
Absorption Capacity ◽  
Peak Time ◽  
Processing Methods ◽  
Appropriate Treatment ◽  
Pasting Temperature ◽  
Gelation Concentration

The effect of processing methods on the physicochemical, functional, anti-nutrient factors and pasting properties of Mucuna sloanei (ukpo), Brachystegia eurycoma (achi) and Daterium microcarpum (ofor) were assessed using standard methods. Flour from these seeds were produced after boiling and soaking at different time intervals.  The moisture and ash contents of the three soup thickeners ranged between 5.58- 8.92% and 1.14-5.59% with sample B1 (achi boiled for 15 min) and C4 (ofor soaked for 48 h) having the lowest while sample B2 (achi boiled for 30 min) and C1 (ofor boiled for 15 min) having the highest. Crude Fat and fibre contents ranged from 2.90-10.95% and 1.30-14.39% with samples C1 and A1 (ukpo boiled for 15 min) as the highest respectively. Crude protein and carbohydrate contents of soup thickeners ranged between 9.19 -21.31% and 45.01-71.38% with samples A3 (ukpo soaked for 24 h) and B4 (achi soaked for 48 h) as the highest. Sugar and starch contents ranged from 2.61-5.04% and from 69.00-74.27% respectively with sample C4 and A4 (ukpo soaked for 48 h) as the lowest and sample A3 and B3 (Achi soaked for 24 h) as the highest. Amylose content increased with boiling and decreased with soaking which was the reverse amylopectin. Functional properties showed bulk density and dispersibility to range between 0.56-0.76 g/ml and 32.50-48-00% with sample B3 (achi soaked for 24 h) as highest in both cases. Solubility and swelling power ranged from 32.56-107.51% and from 4.61-8.72 g/g with sample A2 (ukpo boiled for 30 min) and A1 having the highest respectively. Foam capacity ranged from 2.50-29.50% with sample C2 (ofor soaked for 48 h) having the lowest and sample A1 having the highest, while the least gelation concentration of the three soup thickeners recorded 2.00% for all the treatments. Water absorption capacity ranged between 0.67-10.46 ml/g with B1 having the lowest and sample C2 having the highest. Antinutritional factors showed that phytate recorded 0.01 g/kg for all the treatments, tannin ranged from 2.22-40.71 mg/kg, oxalate between 3.40-7.90mg/100g and saponin between 2.60-9.18% with different treatments affecting the antinutrients. Free fatty acid, peroxide value, saponification and acid values increased with an increase in treatment time while iodine value decreased as processing time increased. Pasting result showed that treatment and time affected pasting properties with the highest values as peak viscosity 16429RVU, trough viscosity 9231RVU, breakdown 7858RVU, final viscosity 19977RVU and set back viscosity 13004RVU respectively. Peak time and pasting temperature ranged between 1.60-6.10 min and between 50.25-76.18°C for the different treatments. This study shows the need for appropriate treatment and time combination for better nutrient availability and detoxification of these seeds as soup thickeners.

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 Functional properties of three native starches and their modified derivatives

10.5219/1232 ◽  
2020 ◽  
Vol 14 ◽  
pp. 682-691
Author(s):  
Funmilayo Deborah Adewumi ◽  
Labunmi Lajide ◽  
Abayomi Olagunjoye Adetuyi ◽  
Olajide Ayodele
Keyword(s):  
Water Absorption ◽  
Functional Properties ◽  
Amylose Content ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Gelation Temperature ◽  
Swelling Power ◽  
White Yam ◽  
Modified Starches

Starches were isolated from cocoyam (Xanthosoma sagittifollium), white yam (Dioscorea rotundata) and bitter yam (Dioscorea dumentorum). Starch modification was carried out using acetic anhydride and phthalic anhydride. The native and modified starches were characterized using Fourier Transformed Infra-red Spectroscopy (FTIR) for identification of the functional groups. Functional properties such as water absorption capacities, oil absorption capacity, swelling power, solubility, gelation temperature, least gelation capacity, amylose content and pH were determined using standard procedures. Acetylation increased the water absorption capacity, oil absorption capacity, swelling power, amylose content, and solubility of the starches while phthalation decreased water absorption capacity, oil absorption capacity, swelling power, and solubility of the starches. Native cocoyam starch has the highest gelation temperature (85 °C) while Acetylated bitter yam has the lowest gelation temperature (74 °C). The pH of the native and modified starches was within the range of 4.14 − 6.55. Phthalation and acetylation increased the bulk density of the starches. Native cocoyam, white yam, and bitter yam starches had the lowest gelation concentration (6%). Modification of native starches will improve the usage of starch in food and non-food applications.

Effect of Amylose Content on the Physicochemical Properties of Proso Millet Starch

2017 ◽  
Vol 17 (1) ◽  
pp. 42-49
Author(s):  
Wang Yu-Sheng ◽  
Yu Zhen ◽  
Chen Hai-Hua ◽  
Shang Meng-Shan
Keyword(s):  
Amylose Content ◽  
Spherical Shape ◽  
Gelatinization Temperature ◽  
X Ray Diffraction ◽  
X Ray ◽  
Swelling Power ◽  
Proso Millet ◽  
Gel Texture ◽  
Pasting Temperature ◽  
Crystal Type

The influence of amylose content (AC) on gel texture, thermal, pasting, rheological and morphologic properties, short-range order, X-ray diffraction pattern, solubility and swelling power of starches from nine proso millet cultivars was investigated. The solubility, swelling power, conclusion gelatinization temperature (Tc), gelatinization temperature range (Tc-To), gelatinization enthalpy (ΔH) and cohesiveness showed a negative correlation to the AC of millet starch. Whereas the pasting temperature (PT), peak viscosity (PV), trough viscosity (TV), final viscosity (FV), setback value (SB), gel hardness, and chewiness showed a positive correlation to the AC of millet starch. The R1047/1022 values of starches ranged in 0.7−0.9, and all starches showed similar morphology features (irregular, polygonal, and spherical shape) and crystal type, which showed no correlation to the AC.

Effect of the Addition of Stearic Acid on Starch Properties

2013 ◽  
Vol 655-657 ◽  
pp. 1996-2000 ◽  
Author(s):  
Qing Jie Sun ◽  
Ling Ling Sun ◽  
Liu Xiong ◽  
Cui Xia Sun
Keyword(s):  
Stearic Acid ◽  
Mung Bean ◽  
Amylose Content ◽  
Potato Starch ◽  
X Ray Diffraction ◽  
X Ray ◽  
Starch Properties ◽  
Pasting Temperature ◽  
Diffraction Peaks ◽  
Potato Starches

The effect of the addition of stearic acid on properties of wheat, mung bean and potato starches were studied. Soluble amylose content in three kinds of starches was significantly reduced. Both λmax values and the 630/520 nm ratio were decreased. Stearic acid added starches showed a significantly higher pasting temperature, breakdown and setback compared to the native starches as measured by RVA. Texture properties analysis showed that hardness of wheat and mung bean starches significantly decreased, while that of potato starch significantly increased after the addition of stearic acid. Diffraction peaks of wheat, mung bean and potato starches appeared at 22° which indicated that complex formation by X-ray diffraction

scholarly journals Physicochemical Characteristics, Microstructure and Health Promoting Properties of Green Banana Flour

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2894
Author(s):  
Minenhle Khoza ◽  
Eugenie Kayitesi ◽  
Bhekisisa C. Dlamini
Keyword(s):  
Antioxidant Activity ◽  
Proximate Composition ◽  
Raw Materials ◽  
Amylose Content ◽  
Absorption Capacity ◽  
Total Phenolic ◽  
Sem Images ◽  
Banana Flour ◽  
Green Banana

This study aimed to investigate the proximate composition, mineral content, functional properties, molecular structure, in vitro starch digestibility, total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity (DPPH, FRAP) of green banana flour (GBF) cultivars grown in South Africa. With proximate composition, Finger Rose and Pisang Awak had the highest protein (4.33 g/100 g) and fat (0.85 g/100 g) content, respectively. The highest ash content (3.50 g/100 g) occurred with both Grand Naine and FHIA-01 cultivars. Potassium and copper were the most abundant and least minerals, respectively. Pisang Awak cultivar had the highest water absorption capacity (67.11%), while Du Roi had the highest swelling power (0.83 g/g) at 90 °C. Scanning electron microscopy (SEM) images revealed that starch granules from all GBF cultivars were irregular in shape and they had dense surfaces with debris. All the GBF cultivars had similar diffraction patterns with prominent peaks from 15°–24° diffraction angles. The resistant starch (RS) and amylose content of the FHIA-01 cultivar indicates that the GBF has the potential to lower risks of type 2 diabetes and obesity. The highest TPC, TFC and antioxidant activity occurred with the Grande Naine cultivar. Based on their functional characteristics, the Grand Naine and FHIA-01 GBF cultivars could potentially be used as raw materials for bakery products as well as for the fortification of snacks.

scholarly journals Composition and Physicochemical Properties of Three Chinese Yam (Dioscorea opposita Thunb.) Starches: A Comparison Study

Molecules ◽  
2019 ◽  
Vol 24 (16) ◽  
pp. 2973
Author(s):  
Haiming Chen ◽  
Zhen Hu ◽  
Dongli Liu ◽  
Congfa Li ◽  
Sixin Liu
Keyword(s):  
Physicochemical Properties ◽  
Amylose Content ◽  
Comparison Study ◽  
X Ray Diffraction ◽  
X Ray ◽  
Freeze Thaw ◽  
Swelling Power ◽  
Chinese Yam ◽  
Dioscorea Opposita ◽  
Pasting Temperature

The aim of this work was to compare the composition and physicochemical properties (SEM, XRD, solubility, swelling power, paste clarity, retrogradation, freeze–thaw stability, thermal property, and pasting property) of three Chinese yam (Dioscorea opposita Thunb.) starches (CYYS-1, CYYS-2, and CYYS-3) in Yunlong town, Haikou, Hainan Province, China. Our results show that all the CYYS gave a typical C-type X-ray diffraction pattern. The swelling power of CYYS varied from 10.79% to 30.34%, whereas solubility index was in the range of 7.84–4.55%. The freeze–thaw stability of each CYYS showed a contrary tendency with its amylose content. In addition, CYYS-3 showed the highest To (81.1 °C), Tp (84.8 °C), Tc (91.2 °C), and ΔH (14.1 J/g). The pasting temperature of CYYS-1 increased significantly with sucrose addition. NaCl could inhibit the swelling power of CYYS. There were significant decreases in pasting temperature and pasting time of CYYS when pH decreased.

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