scholarly journals Influence of pineapple extract on physicochemical characteristics of cooked glutinous rice

2020 ◽  
Vol 7 (4) ◽  
Author(s):  
Minh Phuoc Nguyen Nguyen
Keyword(s):  
Phytic Acid ◽  
Water Uptake ◽  
Physicochemical Characteristics ◽  
Cooking Time ◽  
Uptake Ratio ◽  
Phytic Acid Content ◽  
Volume Increase ◽  
Glutinous Rice ◽  
Gel Consistency ◽  
The Impact

Glutinous rice is an important crop in Southeast Asia. Pineapple had numerous potential to turn into added value. This research evaluated the impact of pineapple extract on physicochemical characteristics of cooked glutinous rice. The glutinous rice was soaked with pineapple extract in different percentage (0–2.5%) at ambient temperature for 12 hrs before cooking. The cooked glutinous rice was evaluated for gel consistency, water uptake ratio, volume increase ratio, cooking time and phytic acid content. Results showed that pineapple extract reduced gel consistency, cooking time, phytic acid while accelerating water uptake ratio, volume increase ratio. By incorporation of pineapple extract to glutinous rice during soaking, the physicochemical properties of cooked glutinous rice would be improved.

scholarly journals Effect of Storage Duration and Processing Parameters on Some Cooking Properties of Ofada Rice

2018 ◽  
Vol 6 (11) ◽  
pp. 1550
Author(s):  
Oludare Olumuyiwa Adekoyeni ◽  
Adedola Sulaiman Adeboye
Keyword(s):  
Response Surface Methodology ◽  
Water Uptake ◽  
Processing Parameters ◽  
Cooking Time ◽  
Uptake Ratio ◽  
Storage Duration ◽  
Soaking Time ◽  
Cooking Properties ◽  
Solid Loss ◽  
Kernel Length

Effects of storage duration, soaking time and parboiling temperature on cooking properties (cooking time, water uptake ratio, solid loss, cooked kernel length, and amylose) of Ofada rice was determined and optimised using response surface methodology. Storage duration, soaking time and parboiling temperature were 1, 5, and 9 months; 1, 3, and 5 days; and 80, 100, and 120°C. Data were analysed by ANOVA and regression analysis. The cooking time ranged between 14-38 min, water uptake ratio (WUR) 2.51-4.61, solid loss 1.47-4.78%, cooked kernel length 6.32-11.90 and amylose 17.34-26.28%. There exist significant differences in the cooking properties. The coefficient R2 ranged between 0.97-0.75 which is a positive indicator of the model fitness. Storage duration and parboiling temperature influenced cooking except in solid loss and cooked kernel length respectively. Effect of soaking time was found prominent in WUR and solid loss. Optimum treatment for quality cooking properties are storage of paddy for 5 months, soaking for 18h and parboiling at 80°C to yield 20 min cooking time, 4.22 water uptake ratio, 4.11% solid loss, 10.58 mm cooked kernel length and 25.08% amylose. The validated experiment yielded 21.41 min, 3.99, 2.73%, 8.20 mm and 26.39% for cooking time, water uptake ratio, solid loss, cooked kernel length and amylose respectively.

Effect of decortication methods on the chemical composition, antinutrients, Ca, P and Fe contents of two pearl millet cultivars during storage

2018 ◽  
Vol 15 (3) ◽  
pp. 278-286
Author(s):  
Elfadil Babiker ◽  
Babiker Abdelseed ◽  
Hayat Hassan ◽  
Oladipupo Adiamo
Keyword(s):  
Chemical Composition ◽  
Phytic Acid ◽  
Pearl Millet ◽  
Quality Attributes ◽  
Gradual Decrease ◽  
Phytic Acid Content ◽  
Content Type ◽  
Nitrogen Free Extract ◽  
Pearl Millet Cultivars ◽  
The Impact

Purpose The purpose of this paper is to evaluate the impact of modern and traditional decortication methods on the chemical composition, antinutrients, Ca, P and Fe contents during storage of two pearl millet cultivars (white and green) grown in Sudan. Design/methodology/approach The grains of each cultivar were either decorticated traditionally using traditional stone dehuller or by using modern dehuller. The chemical composition, antinutrients and Ca, P and Fe contents of the cultivars were evaluated during storage for six months. Findings The results showed that both methods of decortication (modern and traditional) employed significantly decreased ash, protein, oil and crude fiber contents but increased moisture and nitrogen free extract contents of the grains for both cultivars. Storage resulted in a slight and gradual decrease in the chemical composition of the treated and untreated grains of the cultivars. Modern decortication of the grains significantly (P=0.05) reduced tannin content in both cultivars compared to untreated and traditionally decorticated grains. Phytic acid content of the white cultivar was not affected by the method of decortication used but modern decortication reduced that of green cultivar. Decrease in tannin and phytic acid was observed as the storage continued in both treated and untreated cultivars. Decortication significantly (P=0.05) reduced the Ca, P and Fe contents in both cultivars grains. Lower P and Fe contents were found in modern decorticated grains compared to traditional decorticated ones. Storage of the cultivars resulted in gradual decrease in Ca, P and Fe contents. Research limitations/implications Processing methods such as decortication affect the quality attributes of pearl millet cultivars. The application of modern decortication method on pearl millet cultivars has better quality attributes than those treated with traditional decortication. Originality/value The study uses decortication methods (traditional and modern) to improve the quality attributes of pearl millet cultivars. Antinutrients such as tannin and phytic acid were observed to reduce the bioavailability of minerals like Fe. Decortication of the grains significantly reduced the level of such antinutrients and improved bioavailability of minerals.

Effect of microwave heating on accelerated ageing qualities of rice

2019 ◽  
pp. 228-265 ◽  
Author(s):  
Mana Nayak ◽  
Minati Mohapatra
Keyword(s):  
Microwave Heating ◽  
Water Uptake ◽  
Exposure Time ◽  
Microwave Power ◽  
Rice Yield ◽  
Cooking Time ◽  
Solid Loss ◽  
Head Rice ◽  
Head Rice Yield ◽  
Gel Consistency

The effect of microwave heating (MWH) i.e. microwave power (540, 720, 900 W)(MWP) and exposure time (30, 60, 90 s)(ET) at a constant moisture content of 12.4±1.8 % wb of the paddy on milling and ageing properties i.e. total yield, head rice yield (HRY), cooking time, kernel elongation ratio (KER), volume expansion ratio (VER), water uptake, solid loss, gel consistency, hardness and stickiness was evaluated. These properties were determined for microwave treated and compared with freshly harvested rice and naturally aged paddy samples of 6 months storage. Head rice yield was maximum 50.67±0.17 % in microwave treated sample whereas it was 38.0 ±0.37 % in freshly harvested rice sample. Higher exposure time (90 s) and microwave power (720, 900 W) yielded lower head rice (41.50±0.42 and 43.74±0.14 %) may be due to rapid interaction of water molecules to electromagnetic field to internal fissure development of grains which caused high moisture gradient and strain in kernel and lead to more broken kernels. The cooking time of freshly harvested rice (control sample) was less (17.0± 1.52 min) compared to microwave heating at 900 W for 60 s (25.2± 0.50 min) and 6 month naturally aged rice (27.0± 0.80 min). KER of cooked rice was higher (2.87 ± 0.23) for 900 W MWP and 60s ET and VER for this case was achieved more than 3±0.37. Solid loss was less and Water uptake of rice during cooking was more towards higher exposure time i.e. 90 s and 900 W and 540 W power. The water uptake and GC values gave more or less similar results showing no definite trend. Water uptake was more in microwave treated rice i.e. 81.0±0.79 % than freshly harvested rice (65.0± 1.08 %) and six months naturally aged rice (73.00± 1.5 %). The freshly harvested rice gave a softer gel consistency (38.20± 1.18 mm), whereas, MWH rice gave harder gel (GC 25.90±0.92 mm) as that of 6 months stored rice of GC 27.50± 1.15 mm. Considering all these properties, microwave treatment of rice at 900 W MWP and 60 s ET has achieved better ageing qualities i.e. more cooking time, KER, VER, water uptake, harness of grain and less solid loss, gel consistency and stickiness of rice.

scholarly journals Evaluation of physical, milling and cooking properties of four new rice (Oryza sativa L.) varieties in Nigeria

2017 ◽  
Vol 6 (2) ◽  
Author(s):  
Mayowa S. Sanusi ◽  
Rahman Akinoso ◽  
Nahemiah Danbaba
Keyword(s):  
Water Uptake ◽  
Cooking Time ◽  
Width Ratio ◽  
Equivalent Diameter ◽  
Uptake Ratio ◽  
Elongation Ratio ◽  
Milled Rice ◽  
Cooked Rice ◽  
Cooking Properties ◽  
Breadth Ratio

This comparative study investigated some physical, milling and cooking properties of four new rice varieties (FARO 44, FARO 52, FARO 60 and FARO 61) in Nigeria. The varieties were processed into white rice and their properties analyzed separately using standard procedures. Results showed that paddy length, paddy-length-to-width-ratio, equivalent diameter, sphericity, grain volume, aspect ratio, thousand paddy grain weight, milled rice length, milled rice width, milled rice length to width ratio, milling recovery, head milled rice, broken milled rice, L*, a*, b*, elongation ratio, cooked-rice-length-to-breadth-ratio, water uptake ratio and cooking time were significantly different (p<0.05) for all the varieties. Milling recovery was found to vary from 65.3 to 68.33%; with FARO 60 having the highest head milled rice. It was observed that FARO 44 had the longest cooking time, elongation ratio and cooked rice length/breadth ratio while FARO 61 was found to have the highest water uptake ratio. There was significant positive correlation (r = 0.824) between percentage head milled rice and milling recovery while negative correlation existed between cooking time and L* (r= - 0.711). This information could be exploited by rice processors in the post-harvest processing of the varieties.

scholarly journals Analysis of cooking characteristics of important rice varieties marketed in Gujarat State

2020 ◽  
Author(s):  
Bhavesh L Jani ◽  
Bansee M Devani ◽  
Sanjay H Akbari ◽  
Dineshchandra C Joshi
Keyword(s):  
Water Uptake ◽  
Cooking Time ◽  
Uptake Ratio ◽  
Elongation Ratio ◽  
Gujarat State ◽  
Rice Varieties ◽  
Parboiled Rice ◽  
Solid Loss ◽  
Length Width ◽  
Pasting Temperature

Abstract The study was carried out to analyze cooking characteristics of important rice varieties grown and processed in Gujarat state of India. In the study cooking characteristics which are of the most important viz. optimum cooking time, elongation ratio, water uptake ratio, gruel solid loss, pasting temperature and final viscosity were determined by standard methodologies and found to be 17 min, 1.523, 2.6, 4.32%, 91.7 °C and 2558 ± 165.6 cP for parboiled rice, 12 min, 1.356, 2.7, 8.25%, 87.9 °C and 3546 ± 142.3 cP for Jeerasar rice and 14 min, 1.318, 2.8, 10%, 93.9 °C and 1523 ± 179.6 cP for GJ-17 rice, respectively. Also, the size i.e. length, width and thickness of all the three varieties were measured and plotted to observe the trend of expansion after cooking. From the above observations, it was found that parboiled rice has comparatively better cooking characteristics but has higher cooking time, which consumers may not accept for household purpose.

Effect of Fermentation Methods on Phytic acid Content in Wheat Flour Bread

2014 ◽  
Vol 27 (1) ◽  
pp. 128-142
Author(s):  
Ali A. Sahi ◽  
Ali H. Abdul-Kareem ◽  
Basim A. Jaber
Keyword(s):  
Phytic Acid ◽  
Wheat Flour ◽  
Acid Content ◽  
Phytic Acid Content

Rabadi fermentation of wheat: Changes in phytic acid content andin vitro digestibility

1992 ◽  
Vol 42 (2) ◽  
pp. 109-116 ◽  
Author(s):  
Manju Gupta ◽  
Neelam Khetarpaul ◽  
B. M. Chauhan
Keyword(s):  
Phytic Acid ◽  
Acid Content ◽  
Phytic Acid Content

Effect of long-term moisture exposure on impact response of glass-reinforced vinylester

2021 ◽  
pp. 147509022199616
Author(s):  
Fatemeh Alizadeh ◽  
Navid Kharghani ◽  
Carlos Guedes Soares
Keyword(s):  
Water Uptake ◽  
Failure Modes ◽  
Sea Water ◽  
Composite Plates ◽  
Impact Response ◽  
Low Velocity Impact ◽  
Water Type ◽  
Interfacial Damage ◽  
Impact Properties ◽  
The Impact

Glass/Vinylester composite laminates are comprehensively characterised to assess its impact response behaviour under moisture exposure in marine structures. An instrumented drop weight impact machine is utilised to determine the impact responses of dry and immersed specimens in normal, salted and sea water. The specimens, which had three different thicknesses, were subjected to water exposure for a very long period of over 20 months before tested in a low-velocity impact experiment. Water uptake was measured primarily to study the degradation profiles of GRP laminates after being permeated by water. Matrix dissolution and interfacial damage observed on the laminates after prolonged moisture exposure while the absorption behaviour was found typically non-Fickian. The weight of the composite plates firstly increased because of water diffusion up to month 15 and then decreased due to matrix degradation. The specimens with 3, 6 and 9 mm thickness exhibited maximum water absorption corresponding to 2.6%, 0.7% and 0.5% weight gain, respectively. In general, the results indicated that water uptake and impact properties were affected by thickness and less by water type. Impact properties of prolonged immersed specimens reduced remarkably, and intense failure modes detected almost in all cases. The least sensitive to impact damage were wet specimens with 9 mm thickness as they indicated similar maximum load and absorbed energy for different impact energies.

Jam processing: Effect of pectin replacement by locust bean gum on its characteristics

2020 ◽  
pp. 1-12
Author(s):  
Aida Mekhoukhe ◽  
Nacer Mohellebi ◽  
Tayeb Mohellebi ◽  
Leila Deflaoui-Abdelfettah ◽  
Sonia Medouni-Adrar ◽  
...  
Keyword(s):  
Cold Water ◽  
Physicochemical Characteristics ◽  
Water Soluble ◽  
Sensory Profile ◽  
Locust Bean Gum ◽  
Locust Bean ◽  
Preference Map ◽  
The Right ◽  
High Level ◽  
The Impact

OBJECTIVE: the present work proposed to extract Locust Bean Gum (LBG) from Algerian carob fruits, evaluate physicochemical and rheological properties (solubility). It aimed also to develop different formulations of strawberry jams with a mixture of LBG and pectin in order to obtain a product with a high sensory acceptance. METHODS: the physicochemical characteristics of LBG were assessed. The impact of temperature on solubility was also studied. The physical and the sensory profile and acceptance of five Jams were evaluated. RESULTS: composition results revealed that LBG presented a high level of carbohydrate but low concentrations of fat and ash. The LBG was partially cold-water-soluble (∼62% at 25°C) and needed heating to reach a higher solubility value (∼89% at 80 °C). Overall, the sensorial acceptances decreased in jams J3 which was formulated with 100% pectin and commercial one (J5). The external preference map explained that most consumers were located to the right side of the map providing evidence that most samples appreciated were J4 and J2 (rate of 80–100%). CONCLUSION: In this investigation, the LBG was used successfully in the strawberry jam’s formulation.

scholarly journals Enhanced Viral Activity in the Surface Microlayer of the Arctic and Antarctic Oceans

2021 ◽  
Vol 9 (2) ◽  
pp. 317
Author(s):  
Dolors Vaqué ◽  
Julia A. Boras ◽  
Jesús Maria Arrieta ◽  
Susana Agustí ◽  
Carlos M. Duarte ◽  
...  
Keyword(s):  
Environmental Factors ◽  
Food Web ◽  
Physicochemical Characteristics ◽  
The Arctic ◽  
Microbial Food Web ◽  
Surface Microlayer ◽  
Polar Regions ◽  
Nutrient Inputs ◽  
Viral Activity ◽  
The Impact

The ocean surface microlayer (SML), with physicochemical characteristics different from those of subsurface waters (SSW), results in dense and active viral and microbial communities that may favor virus–host interactions. Conversely, wind speed and/or UV radiation could adversely affect virus infection. Furthermore, in polar regions, organic and inorganic nutrient inputs from melting ice may increase microbial activity in the SML. Since the role of viruses in the microbial food web of the SML is poorly understood in polar oceans, we aimed to study the impact of viruses on prokaryotic communities in the SML and in the SSW in Arctic and Antarctic waters. We hypothesized that a higher viral activity in the SML than in the SSW in both polar systems would be observed. We measured viral and prokaryote abundances, virus-mediated mortality on prokaryotes, heterotrophic and phototrophic nanoflagellate abundance, and environmental factors. In both polar zones, we found small differences in environmental factors between the SML and the SSW. In contrast, despite the adverse effect of wind, viral and prokaryote abundances and virus-mediated mortality on prokaryotes were higher in the SML than in the SSW. As a consequence, the higher carbon flux released by lysed cells in the SML than in the SSW would increase the pool of dissolved organic carbon (DOC) and be rapidly used by other prokaryotes to grow (the viral shunt). Thus, our results suggest that viral activity greatly contributes to the functioning of the microbial food web in the SML, which could influence the biogeochemical cycles of the water column.

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