scholarly journals Physicochemical and Rheological Properties of Optimised Cocoyam-Based Composite Flour Comprising Cassava Starch

2016 ◽  
Vol 20 (2) ◽  
pp. 65-84 ◽  
Author(s):  
Olugbenga Olufemi Awolu ◽  
Grace Funmilayo Oseyemi
Keyword(s):  
Response Surface Methodology ◽  
Rheological Properties ◽  
Response Surface ◽  
Functional Properties ◽  
Cassava Starch ◽  
Bambara Groundnut ◽  
Mixture Design ◽  
Composite Flour ◽  
Pasting Characteristics ◽  
Swelling Capacity

Abstract Composite flour comprising cocoyam (Colocassia esculenta), bambara groundnut and cassava starch was produced. The proximate and minerals compositions and functional properties were optimized using optimal mixture design of response surface methodology. The antinutritional, pasting and farinograph analyses of the optimum blends were evaluated. Bambara groundnut improved protein, fibre, ash and minerals contents; cassava starch improved swelling capacity, least gelation and pasting characteristics. The optimum blends CBC1 (70% cocoyam flour, 18.33% bambara groundnut flour, 11.67% cassava starch) and CBC2 (69.17% cocoyam flour, 16.67% bambara groundnut flour, 14.17% cassava starch). were comparable to wheat–based flour samples (60% wheat, 30% cocoyam, 10% bambara groundnut flours) and (72% wheat, 19% cocoyam, 9% bambara groundnut flours) in terms of pasting and farinograph analyses.

scholarly journals Rheological properties of emulsions stabilized by green banana (Musa cavendishii) pulp fitted by power law model

2009 ◽  
Vol 52 (6) ◽  
pp. 1541-1553 ◽  
Author(s):  
Dayane Rosalyn Izidoro ◽  
Agnes de Paula Scheer ◽  
Maria-Rita Sierakowsk
Keyword(s):  
Response Surface Methodology ◽  
Rheological Properties ◽  
Response Surface ◽  
Power Law ◽  
Cone Angle ◽  
Rheological Behaviour ◽  
Quadratic Model ◽  
Soy Oil ◽  
Power Law Model ◽  
Green Banana

In this work, the rheological behaviour of emulsions (mayonnaises) stabilized by green banana pulp using the response surface methodology was studied. In addition, the emulsions stability was investigated. Five formulations were developed, according to design for constrained surfaces and mixtures, with the proportion, respectively: water/soy oil/green banana pulp: F1 (0.10/0.20/0.70), F2 (0.20/0.20/0.60), F3 (0.10/0.25/0.65), F4 (0.20/0.25/0.55) and F5 (0.15/0.225/0.625) .Emulsions rheological properties were performed with a rotational Haake Rheostress 600 rheometer and a cone and plate geometry sensor (60-mm diameter, 2º cone angle), using a gap distance of 1mm. The emulsions showed pseudoplastic behaviour and were adequately described by the Power Law model. The rheological responses were influenced by the difference in green banana pulp proportions and also by the temperatures (10 and 25ºC). The formulations with high pulp content (F1 and F3) presented higher shear stress and apparent viscosity. Response surface methodology, described by the quadratic model,showed that the consistency coefficient (K) increased with the interaction between green banana pulp and soy oil concentration and the water fraction contributed to the flow behaviour index increase for all emulsions samples. Analysis of variance showed that the second-order model had not significant lack-of-fit and a significant F-value, indicating that quadratic model fitted well into the experimental data. The emulsions that presented better stability were the formulations F4 (0.20/0.25/0.55) and F5 (0.15/0.225/0.625).

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