Functional Properties of Re-fabricated Rice as Affected by Die During Extrusion Process

2014 ◽  
Vol 10 (3) ◽  
pp. 417-426
Author(s):  
Syed Zameer Hussain ◽  
Baljit Singh
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Sensory Evaluation ◽  
Functional Properties ◽  
Extrusion Process ◽  
Rice Grains ◽  
Extrusion Die ◽  
Breadth Ratio ◽  
Rice Samples ◽  
Determinant Factor

Abstract In order to obtain re-fabricated rice with properties similar to natural rice, a special cutter and six dies were designed and evaluated. All the dimensional and physical properties of re-fabricated rice were significantly affected by die type. The average values of all the properties studied increased with the increase in moisture content (from 10 to 14%), except length/breadth ratio and porosity which decreased with the increase in moisture content. Based on the dimensional and physical properties, the re-fabricated rice obtained through die IV (8 × 1.5 mm) was in close resemblance to natural rice (PR-116). In general, uncooked and cooked re-fabricated rice grains showed significantly harder and firm texture in comparison to natural rice. Furthermore, significant differences were observed with respect to colour, whiteness and translucence between re-fabricated rice samples and natural rice. Sensory evaluation data revealed significant decrease in oral tenderness and adhesiveness in re-fabricated rice against natural rice. The study demonstrated that appropriate design of extrusion die is determinant factor for developing re-fabricated rice with properties similar to natural rice.

scholarly journals Functional properties of parsley fortified homemade Turkish noodles (Erişte)

2019 ◽  
Vol 11 (1) ◽  
pp. 88-96
Author(s):  
Safiye Nur Dirim ◽  
Gülşah Çalişkan Koç
Keyword(s):  
Chemical Composition ◽  
Vitamin C ◽  
Moisture Content ◽  
Physical Properties ◽  
Water Absorption ◽  
Functional Properties ◽  
Consumer Preferences ◽  
Total Chlorophyll ◽  
Total Carotenoid ◽  
Swelling Volume

Turkish noodle is a staple traditional dish in the Turkish cuisine and generally made out of wheat flour, egg, salt and vegetable oil. The aims of this study were to improve the formulation of Turkish noodles by the addition of minced parsley (2, 4, 6 and 8% weight), to improve their functional properties and swelling volume, to determine the effect on the physical properties (moisture content, water activity, and colour) and chemical composition (vitamin C, total chlorophyll, total carotenoid, and protein content) of the homemade plain and fortified Turkish noddle dough (FHTD) and the fortified homemade Turkish noodles (FHTN), to determine the traditional and microwave cooking characteristics and to indicate consumer preferences of FHTN with fresh parsley. The results showed that the amount of addition of fresh parsley caused a significant increase in the moisture content values of FHTD (31.59-36.08%) (P<0.05). The vitamin C, total chlorophyll and total carotenoid contents of the FHTD and FHTN were improved with the addition of fresh parsley. The traditionally cooked FHTN have got higher water absorption (30.25-38.90g) and swelling volume values (237.50-267.50%) than microwave cooked FHTN (WA=29.03–34.77g, SV=240.00-265.00%) (P<0.05). The noodles containing 2% parsley had the highest rating compared to both plain and other samples.

scholarly journals Studies on Evaluation and Determination of Physical and Functional Properties of Millets. (Ragi and Pearl Millet)

2019 ◽  
Vol 38 (03) ◽  
Author(s):  
P A Pawase ◽  
A Shingote ◽  
U D Chavan
Keyword(s):  
Aspect Ratio ◽  
Moisture Content ◽  
Physical Properties ◽  
Bulk Density ◽  
Pearl Millet ◽  
Functional Properties ◽  
True Density ◽  
Sample Weight ◽  
Dimensional Properties ◽  
Significant Difference

The study determined the physical properties of finger millet (FM) (Eluesine coracana) grains and the functional properties of FM flour. Physical properties such as colour attributes, sample weight, bulk density, true density, porosity, surface area, sample volume, aspect ratio, sphericity, dimensional properties and moisture content of grain cultivars were determined. Water absorption capacity (WAC), bulk density (BD), dispersibility, viscosity and micro-structure of FM flours were also evaluated. Data collected were analyzed using SPSS statistical software version 23.0. Results showed that milky cream cultivar was significantly higher (p less than 0.05) than other samples in sample weight, bulk density, true density, aspect ratio and sphericity. However, pearl millet, used as a control, was significantly different from FM flour on all dimensional properties. Moisture content of milky cream showed higher significant difference for both grains and flours as compared to brown and black grain/flours. Milky cream cultivar was significantly different in L , b , C , H values, WAC, BD and dispersibility for both FM grains and flours. Data showed that brown flour was significantly higher in viscosity than in milky and black flours. Microstructure results revealed that starch granules of raw FM flours had oval/spherical and smooth surface. The study is important for agricultural and food engineers, designers, scientists and processors in the design of equipment for FM grain processing. Results are likely to be useful in assessing the quality of grains used to fortify FM flour.

Characterization and functional properties of new everbearing strawberry (Fragaria x ananasa Duch.) cultivar, ‘Summertiara’ berries

2014 ◽  
Vol 4 (1) ◽  
pp. 1 ◽  
Author(s):  
Takeshi Nagai ◽  
Misuzu Tamai ◽  
Masato Sato ◽  
Yasuhiro Tanoue ◽  
Norihisa Kai ◽  
...  
Keyword(s):  
Vitamin C ◽  
Sensory Evaluation ◽  
Functional Properties ◽  
Active Oxygen Species ◽  
Active Oxygen ◽  
Antihypertensive Activity ◽  
Oxygen Species ◽  
Total Anthocyanins ◽  
Strawberry Cultivar ◽  
The Stability

Background: In recent years, a new everbearing strawberry cultivar, ‘Summertiara’ was cultivated to supply the strawberries in pre-harvest season from July to October in Japan. For highly research and development of processing of this cultivar, ‘Summertiara’ berries, the objective of this study was to characterize these berries, with relation to chemical parameters, total phenols, total flavonoids, total vitamin C, and total anthocyanins, and was to investigate the solubility and the stability of anthocyanins from the berries. Moreover, the functional properties such as antioxidative activity, active oxygen species scavenging activity, and antihypertensive activity were also evaluated.Methods: Chemical analysis, colour measurement, and sensory evaluation of new everbearing strawberry cultivar, ‘Summertiara’ berries were performed. Next, the solubility of anthocyanins from the berries and stability of these against pH, temperature, and an incandescent lighting were investigated. Moreover, functional properties of the extracts prepared from berries were elucidated using 5 different methods.Results: The contents of water, proteins, lipids, carbohydrates, and ash were the same as those of other cultivar berries. The sugar-acid ratio in the berries was low; these were acidulous. By sensory evaluation, the main factors were vivid red colour, aroma, and acidity. The berries were rich in phenols, flavonoids, vitamin C, and anthocyanins. The anthocyanins of the berries became unstable by heat treatment and light exposures such as visible rays. On the other hand, the extracts prepared from the berries showed the functionalities such as antioxidant activity, active oxygen species scavenging activities, and antihypertensive activity.  Conclusions: The strawberry cultivar, ‘Summertiara’ berries were the most suitable for processing ingredient of strawberry-derived products with superior health promoting functionalities.Keywords: Summertiara, everbearing strawberry cultivar, characterization, sensory evaluation, color and storage, functional property

Measuring the Thermo-Technical Parameters of Autoclaved Aerated Concrete

2016 ◽  
Vol 824 ◽  
pp. 100-107 ◽  
Author(s):  
Alena Struhárová
Keyword(s):  
Thermal Conductivity ◽  
Moisture Content ◽  
Physical Properties ◽  
Bulk Density ◽  
Capillary Absorption ◽  
Measuring Device ◽  
Technical Parameters ◽  
Autoclaved Aerated Concrete ◽  
Aerated Concrete ◽  
Technical Properties

Bulk density and moisture content are factors that significantly affect the physical properties of autoclaved aerated concrete (AAC) including thermal conductivity and other thermo-technical characteristics. This article shows the results of measurements of compressive strength, capillary absorption, water absorption and porosity of AAC (ash on fluidized fly ash) at different bulk density and also the results of thermal conductivity of AAC at different bulk density and variable moisture content of the material. The thermo-technical properties were measured using the Isomet 2104, a portable measuring device. Acquired results demonstrate dependence of physical properties including thermal conductivity of AAC on bulk density and moisture content. The reliability and accuracy of the method of measuring was also shown.

Effect of different extrusion methods on physicochemical properties and qualities of noodles based on rice flour

2021 ◽  
pp. 108201322110692
Author(s):  
Nispa Seetapan ◽  
Bootsrapa Leelawat ◽  
Nattawut Limparyoon ◽  
Rattana Yooberg
Keyword(s):  
Moisture Content ◽  
Rice Flour ◽  
Extrusion Process ◽  
Scanning Electron Micrographs ◽  
Twin Screw Extruder ◽  
Capillary Rheometer ◽  
Screw Extruder ◽  
Scanning Calorimetry ◽  
Twin Screw ◽  
Thermomechanical Processes

Rice noodles have been manufactured in the food industry using different extrusion methods, such as traditional and modern extrusions, which affect the noodle structure and qualities. Therefore, the effects of the extrusion process on qualities of rice noodles using the same blend of rice flour and crosslinked starch were evaluated. In this study, a capillary rheometer was used as an alternative approach to simulate the traditional extrusion method in which the noodles are obtained by continuously pressing the pregelatinized noodle dough through a die. For modern extrusion, a twin-screw extruder was employed to obtain the noodles in a one-step process. The optimal range of moisture content used in the formulation was studied. Upon cooking, the noodles showed a decrease in cooking time and cooking loss with increasing moisture content in the formulation. All cooked noodles showed comparable tensile strength, but those extruded by a twin-screw extruder had substantially greater elongation. Scanning electron micrographs revealed that the noodles prepared using the extruder had a denser starch matrix, while those obtained from a capillary rheometer showed the aggregation of starch fragments relevant to the existence of starch gelatinization endotherm from differential scanning calorimetry. This indicated that the extrusion process using the twin-screw extruder provided a more uniform starch transformation, i.e., more starch granule disruption and gelatinization, thus giving the noodles a more coherent structure and better extensibility after cooking. The obtained results suggested that different thermomechanical processes used in the noodle industry gave the extruded rice noodles different qualities respective to their different microstructures.

scholarly journals Nutritional composition, functional properties and sensory evaluation of breads based on blends of orarudi (Vigna sp) and wheat flour

2014 ◽  
Vol 9 (24) ◽  
pp. 1119-1026 ◽  
Author(s):  
U. S. Onoja, ◽  
P. I. Akubor, ◽  
Ivoke Njoku ◽  
C. I Atama, ◽  
G. C. Onyishi, ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Wheat Flour ◽  
Functional Properties ◽  
Nutritional Composition

scholarly journals Pengaruh Penambahan Abu Arang Tempurung Kelapa Pada Tanah Lempung Terhadap Hasil Uji Kompaksi

2021 ◽  
Vol 3 (2) ◽  
pp. 276-285
Author(s):  
Brigita Suzanna ◽  
Irwan Lie Keng Wong ◽  
Monika Datu Mirring Palinggi
Keyword(s):  
Specific Gravity ◽  
Moisture Content ◽  
Physical Properties ◽  
Clay Soil ◽  
Test Method ◽  
Coconut Shell ◽  
Dry Density ◽  
Coconut Shell Ash ◽  
American Society ◽  
Index Value

The purpose of this research is to determine the physical properties of clay soil and to analyze the effect of adding coconut shell charcoal ash to the clay soil. The soil samples used in this study came from Tanralili District, Maros Regency, two sample points were taken and the variations in the levels of addition of coconut shell charcoal ash is 0%, 4%, 6%, 8%, 10%. The test method used refers to ASTM (American Society for Testing Materials). The tests carried out were testing the physical properties of the soil in the form of moisture content, specific gravity, Atterberg boundaries, filter analysis, and hydrometer analysis, then a compaction test was carried out to determine the maximum soil density. The results of the test obtained a moisture content value of 28.811%, a specific gravity of 2.58 g / cm3 so that it is classified as organic clay. As well as the plasticity index value of 9.926% with moderate plasticity from the 7% -17% interval. Then from the test results of soil compaction testing with the addition of coconut shell ash, the dry density (gdry) equal to 0.862, 0.886, 0.914, 0.943, 0.962, this means that the soil sample experienced an increase in dry density (gdry) of 11.60%. From the research results it can be concluded that the addition of coconut shell charcoal ash can increase the value of soil dry density so that it can be used to increase the value of the carrying capacity of clay soil.

scholarly journals Physical properties of sessile oak (quercus petraea l) used by the wood industry in Kosovo

2020 ◽  
Vol 2 (7) ◽  
pp. 278-285
Author(s):  
Rrahim Sejdiu ◽  
Florit Hoxha ◽  
Bujar Jashari ◽  
Lulzim Idrizi
Keyword(s):  
Specific Gravity ◽  
Moisture Content ◽  
Physical Properties ◽  
Radial Direction ◽  
Tangential Direction ◽  
Quercus Petraea ◽  
Sessile Oak ◽  
Content Ratio ◽  
Wet Condition ◽  
Shrinkage Coefficient

The paper shows some physical properties of sessile oak obtained in Kosovo regions. In the study are shown: wood shrinkage, specific gravity, shrinkage coefficient for 1% change of moisture content, ratio of shrinkage in tangential and radial direction etc. The amount of volumetric shrinkage of sessile oak is 15.95%, heartwood part has an average shrinkage 15.41% in The shrinkage of sapwood part is 17.56%. Specific gravity at: wet condition: (1.013gr/cm3); 12% (0.853gr/cm3) and 0% (0.826gr/cm3) of moisture content. Specific gravity of heartwood at: wet condition (1.05gr/cm3); 12% (0.88gr/cm3); 0% (0.85gr/cm3). The specific gravity of sapwood at: wet condition (0.91gr/cm3); 12% (0.77gr/cm3); 0% (0.748gr/cm3). The ratio of average shrinkage between tangential and radial cutting direction is 1.71%. This ratio was significantly higher in sapwood than heartwood. Coefficient of shrinkage (changing 1% of moisture content) in the radial direction is 0.00196, and 0.00323 in tangential direction.  

Sign in / Sign up

Export Citation Format

Share Document