Optimization of the preparation process of mung bean puffed infant rice cereal and evaluation of the structure and digestion characteristics of starch

2020 ◽  
Vol 16 (8) ◽  
Author(s):  
Jiabao Cao ◽  
Baoxin Lu ◽  
Dongjie Zhang ◽  
Longkui Cao ◽  
Xia Wang ◽  
...  
Keyword(s):  
Mung Bean ◽  
Water Solubility ◽  
Raw Materials ◽  
Xrd Analysis ◽  
Particle Structure ◽  
Screw Speed ◽  
Nutrient Analysis ◽  
Shaped Particle ◽  
Feed Moisture

AbstractThe present study was carried out to produce a high quality puffed infant rice cereal from rice and mung bean through extrusion technology. Experiments were designed using 3 independent variables (i. e. 14–18% feed moisture, 400–550 r/min screw speed and 125–175 °C barrel temperature) and 3 response variables (i. e. bulk density, water solubility index and degree of gelatinisation) at five different levels of central composite rotatable design (CCRD). The results of optimization demonstrated that 14% feed moisture, 400 r/min screw speed and 175 °C barrel temperature could generate rice-mungbean extrudates with desirable functional properties. The selected extrudate samples were further examined using scanning electron microscope (SEM), rapid viscosity analyzer (RVA), Fourier transform infrared spectrometer (FTIR), X-ray diffraction (XRD) analysis, in vitro digestibility and fundamental nutrient analysis. Notably, the initial oval-shaped particle structure of starch in the raw materials disappeared, the surface debris and roughness increased, and the density decreased. The time required for the gelatinization of puffed infant rice cereal was the shortest, which was in agreement with the positioning of ready-to-eat weaning food for infants. Moreover, the puffed infant rice cereal displayed higher peak viscosity and breakdown value, smaller retrogradation value and greater top taste value compared to the commercial infant rice cereal. Besides maintaining the initial characteristic peak of starch, the puffed infant rice cereal demonstrated characteristic absorption peaks of COO- in the vicinity of 1546 cm−1 and 1437 cm−1, indicating the formation of carboxylate during extrusion. In addition, the puffed infant rice cereal exhibited firm diffraction peaks at the diffraction angles of 7.4°, 12.5° and 20.5°, indicating that a certain amount of starch changed from type A to type V. Furthermore, the digestive rate of puffed infant rice cereal was higher than that of commercial infant cereal (90.21 versus 86.96%, respectively; p < 0.05). Altogether, our findings reveal that the developed puffed infant rice cereal meets the standards set by the Codex Alimentarius Commission (CAC; 74-1981).

scholarly journals Investigation of process and product parameters for physicochemical properties of rice and mung bean (Vigna radiata) flour based extruded snacks

2019 ◽  
Author(s):  
Chetan Sharma ◽  
Baljit Singh ◽  
Syed Zameer Hussain ◽  
Savita Sharma
Keyword(s):  
Physicochemical Properties ◽  
Bulk Density ◽  
Mung Bean ◽  
Water Solubility ◽  
Protein Quality ◽  
Mechanical Energy ◽  
Screw Speed ◽  
Bean Flour ◽  
Extruded Snacks ◽  
Feed Moisture

PR 106 and SML 668 cultivars of rice and mung bean respectively, were studied for their potential to serve as a nutritious snack with improved protein quality and quantity. The effect of extrusion conditions, including feed moisture content (14–18%), screw speed (400–550 rpm) and barrel temperature (130–170°C) on the physicochemical properties (bulk density, water absorption index (WAI), water solubility index (WSI) and hardness) was investigated. The replacement of rice flour at 30% level with mung bean flour for making extruded snacks was evaluated. Pasting temperature increased (84–93 °C) while peak viscosity (2768–408 cP), hold viscosity (2018–369 cP), breakdown (750–39 cP), setback (2697–622 cP) and final viscosity (4715–991 cP) decreased with increasing mung bean flour addition. Increasing feed moisture lowered the specific mechanical energy (SME), WAI and WSI of extrudates whereas increased bulk density and hardness. Higher screw speed had linear positive effect on SME of extruder and negative linear effect on WAI. Positive curvilinear quadratic effect of screw speed was also observed on WSI and density. Higher barrel temperature linearly decreased the SME, density and hardness of extrudates. Developed extrusion cooked rice-mung bean snacks with increased protein content and improved protein quality along with higher dietary fiber and minerals have good potential in effectively delivering the nutrition to the population.

Preparation and Properties of Chitosan-Tranexamic Acid Salts

2019 ◽  
Vol 943 ◽  
pp. 129-134 ◽  
Author(s):  
Zhang Hu ◽  
Ya Qi Qin ◽  
Si Tong Lu ◽  
Chu Ru Huang ◽  
Ze Kun Chen
Keyword(s):  
Tranexamic Acid ◽  
Water Solubility ◽  
Raw Materials ◽  
Test Tube ◽  
X Ray Diffraction ◽  
Crystallinity Degree ◽  
Protonation Reaction ◽  
Coagulant Activity ◽  
Acid Salts

The solid chitosan-tranexamic acid salts were successfully prepared by the method of half-wet grinding with chitosan and tranexamic acid as raw materials. The physical properties including water solubility and stability of the prepared samples were tested, and their structures were characterized by Fourier transform infrared (FTIR) spectroscopy and X-ray diffraction (XRD). In addition, the in vitro pro-coagulant activity was evaluated by the test tube method. The results showed that the prepared chitosan-tranexamic acid salts could be dissolved in weak acidic, neutral and weak alkaline aqueous solutions, expanding the dissolution range. The characterization results indicated that the protonation reaction of the chitosan amino group was achieved without solvent and the crystallinity degree of chitosan-tranexamic acid salts decreased by comparison with chitosan. The hemostasis evaluation showed that chitosan-tranexamic acid salts with different mass ratios had pro-coagulant activities in vitro. In particular, the clotting time of chitosan acid salt with mass ratio of 1:2 was shorter than that of Yunnan Baiyao. This effort laid the foundation for the development of the promising chitosan-based hemostatic materials.

Physicochemical Properties of Quinoa Extrudates

2003 ◽  
Vol 9 (2) ◽  
pp. 101-114 ◽  
Author(s):  
H. Doğan ◽  
M. V. Karwe
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Water Solubility ◽  
Mechanical Energy ◽  
Effect Of Temperature ◽  
Screw Speed ◽  
Maximum Expansion ◽  
Specific Mechanical Energy ◽  
Feed Moisture ◽  
High Degree

Response surface methodology (RSM) was used to analyse the effect of temperature, screw speed, and feed moisture content on physicochemical properties of quinoa extrudates. A three-level, three-variable, Box-Behnken design of experiments was used. The experiments were run at 16-24% feed moisture content, 130-170°C temperature, and 250-500 rpm screw speed with a fixed feed rate of 300 g/min. Second order polynomials were used to model the extruder response and extrudate properties as a function of process variables. Responses were most affected by changes in feed moisture content and temperature, and to a lesser extent by screw speed. Calculated specific mechanical energy (SME) values ranged between 170-402 kJ/kg which were lower than those observed for other cereals, most likely due to high (7.2%) fat content of quinoa. High levels of feed moisture alone, and in combination with high temperature, resulted in poor expansion. The best product, characterised by maximum expansion, minimum density, high degree of gelatinization and low water solubility index, was obtained at 16% feed moisture content, 130°C die temperature, and 375 rpm screw speed, which corresponds to high SME input. It was demonstrated that the pseudo-cereal quinoa can be used to make novel, healthy, extruded, snack-type food products.

Reseaches to Study the Improvement Solubility of Curcumin in the Development of a Dosage form with Methionine and Turmeric Extract (Curcuma Longa)

2021 ◽  
Vol 18 (1) ◽  
pp. 43-51
Author(s):  
A.A. Khisamova ◽  
Keyword(s):  
Water Solubility ◽  
Web Of Science ◽  
Raw Materials ◽  
Curcuma Longa ◽  
Solid Dispersions ◽  
Google Scholar ◽  
Plant Raw Materials ◽  
Effective Delivery

Introduction. Turmeric (Curcuma longa) is a medicinal plant and seasoning in Asia. Curcumin (diferuloylmethane) is the main active ingredient; a hydrophobic bioactive component contains in the rhizomes of turmeric (Curcuma longa). In recent years, curcumin has attracted tremendous attention not only for its use in cooking, but also for pleiotropic biological and pharmacological effects. However, its poor water solubility, low bioavailability and rapid metabolism are serious disadvantages for implementation in therapeutic practice. Therefore, researchers are attempting to increase the biological and pharmacological activity of curcumin using effective delivery systems and the addition of bioenhancers. Aim. Generalization and analysis of data presented in the databases PubMed, Web of science, Scopus, Google Scholar on methods of increasing the solubility and bioavailability of curcumin in the development of pharmaceutical compositions based on it. Materials and methods. Materials and methods. The object of research and search in the PubMed, Web of science, Scopus, Google Scholar databases was the substance curcumin, obtained from plant raw materials of long turmeric (Curcuma longa). We analyzed the data presented in the open press for the last 20 years (2000-2021), the request included indicators of the solubility and bioavailability of curcumin in vitro and in vivo. Conclusion. Various pharmaceutical studies of the use of oral combinations, including solid dispersions, nano/microparticles, polymer micelles, nanosuspensions, lipid-based nanocarriers, cyclodextrins, conjugates, have been developed to improve the oral bioavailability of curcumin. They have been shown to increase the solubility of curcumin, improve intestinal stability, and alter the absorption pathway.

scholarly journals Effect of composition and processing conditions on selected characteristics of extruded corn instant gruels enriched with fruits addition

2018 ◽  
Vol 10 ◽  
pp. 02013
Author(s):  
Magdalena Kręcisz ◽  
Agnieszka Wójtowicz ◽  
Anna Oniszczuk
Keyword(s):  
Water Absorption ◽  
Water Solubility ◽  
Raw Materials ◽  
Extrusion Cooking ◽  
Processing Conditions ◽  
Screw Extruder ◽  
Screw Speed ◽  
Single Screw Extruder ◽  
Additive Type ◽  
Goji Berries

Cranberries and goji berries were used as natural supplements in extruded instant corn gruels. The effects of additive type and level, as well as extrusion-cooking screw speed on selected properties of extrudates were tested. Corn grit was used as the base raw materials and dry and ground goji berries and cranberries were added at 1, 2, 3, 4 and 5%. Extrusion-cooking of blends was performed with a single screw extruder at temperature ranged 125-135°C using various screw speed during processing. Extrudates were ground below 1 mm for instant gruels. Water absorption, water solubility, as well as colour profile were tested. The results showed that the highest water absorption was evaluated for instant gruels consist the highest amount of goji berries extruded at the highest screw speed during processing, while cranberries addition have no significant effect on water absorption. Increasing amount of dry cranberries and goji berries in the recipe affected on lowering the water solubility of the extrudates. Significant effect of fruits on color coordinates was observed. Increasing amount of dry berries lowered lightness L* and yellowness of instant gruels, especially when goji berries were used in the recipe. Increasing the screw speed during processing decreased intensity b* values.

Effects of soy flour types and extrusion-cooking conditions on physicochemical, microstructural and sensory characteristics of puffed rice snack base

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Ok-Ja Choi ◽  
Chang-Cheng Zhao ◽  
Kashif Ameer ◽  
Jong-Bang Eun
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Water Solubility ◽  
Breaking Strength ◽  
Soy Flour ◽  
Extrusion Cooking ◽  
Screw Speed ◽  
Feed Moisture ◽  
Puffed Rice ◽  
Cooking Conditions

Abstract The physicochemical properties of puffed rice snack base (PRSB) prepared via extrusion cooking under various feed moisture contents and screw speeds were investigated. The moisture content, screw speed, and soy flour type significantly (p < 0.05) affected the physicochemical properties of PRSB viz; size, density, porosity, color, breaking strength, crystallinity, water absorption index (WAI) and water solubility index (WSI). While, a slight effect on pasting properties was observed between PRSB added with defatted and full-fat soy flour, respectively. Soy flour lipids significantly (p < 0.05) influenced extrusion cooking conditions especially at high screw speed and feed moisture content. The result revealed that extrusion cooking with addition of full-fatty soy flour can be exploited as a viable method to produce PRS with a high expansion ratio and low breaking strength at recommended extrusion conditions of feed moisture content of 19 % and screw speed of 300 rpm.

scholarly journals Response surface analysis and process optimization of non-cereal (elephant foot yam, taro and water chestnut) snacks

2021 ◽  
Vol 10 (2) ◽  
pp. 296-310
Author(s):  
Anuj Saklani ◽  
Ravinder Kaushik ◽  
Krishan Kumar
Keyword(s):  
Response Surface ◽  
Water Solubility ◽  
Screw Speed ◽  
Water Chestnut ◽  
Extruded Snacks ◽  
Elephant Foot Yam ◽  
Feed Moisture ◽  
Predicted Values ◽  
Extruded Products ◽  
Experimental Values

The present study was conducted to develop non-cereal starch extruded products. The effects of feed moisture (15-21%), temperature (130-170 °C) and screw speed (120-160 rpm) were evaluated on the physical and functional properties of extruded snacks using response surface methodology. Feed moisture and screw speed increased the bulk density and hardness of extruded snacks. Significant decreases in water absorption index and increases in water solubility index were observed with increases in extrusion temperature. The best conditions were determined by numerical optimization. The optimized value for non-cereal snacks for feed moisture is 18.22%, temperature 155.96 °C, screw speed 142.75 rpm and, desirability is 0.75. Verification of results showed decent agreement between the responses of experimental values at certain optimum conditions and the predicted values.

scholarly journals Process Optimization of Finger Millet Incorporated Extrudates

2020 ◽  
pp. 60-67
Author(s):  
Yadav KC ◽  
Ranjit Rajbanshi ◽  
Prabesh Bhattarai ◽  
Pramesh K. Dhungana ◽  
Dilip Subba
Keyword(s):  
Water Absorption ◽  
Finger Millet ◽  
Water Solubility ◽  
Absorption Index ◽  
Extrusion Temperature ◽  
Starch Digestibility ◽  
Screw Speed ◽  
Feed Composition ◽  
Optimization Study ◽  
Feed Moisture

The effects of incorporation of finger millet (Eleusine coracana L.) flour and extrusion conditions on physico-chemical characteristics of corn grit- rice grit-chickpea flour blend expanded extrudates were studied. Response surface methodology was used to study the effects of level of incorporation of millet flour in feed composition (5 to 25 %), feed moisture (12-16%), screw speed (1000-1400 rpm) and extrusion temperature (80–120°C). Single screw extruder was used for the experiments. The level of millet flour incorporation had significant effect on water solubility index (p<0.05), water absorption index (p<0.05) and starch digestibility (p<0.001). Feed moisture had significant effect on water solubility index (p<0.001) and water absorption index (p<0.05). Extrusion temperature had significant effect on water solubility index (p<0.001), water absorption index (p<0.05) and starch digestibility (p<0.05). Screw speed had significant effect on water solubility index (p<0.001) and water absorption index (p<0.05). Numerical optimization study predicted 106.8 °C of extrusion temperature, 1253 rpm of screw speed, 12.67 % of feed moisture, and 22.8 % of millet flour as optimum conditions to produce acceptable extrudates from the feed composite containing millet flour.

scholarly journals Integration of Oyster and Milky Mushroom Flour to Underutilized Pulses for the Development of Mushroom Analogues

2020 ◽  
pp. 7-15
Author(s):  
T. R. Thirumuruga Ponbhagavathi ◽  
S. Kanchana ◽  
G. Hemalatha ◽  
S. Vellaikumar ◽  
K. Kalpana
Keyword(s):  
Water Solubility ◽  
Antioxidant Properties ◽  
Added Value ◽  
In Vitro Digestibility ◽  
Horse Gram ◽  
Extrusion Processing ◽  
Nutritional Factor ◽  
Feed Moisture ◽  
Protein Rich

Mushrooms are considered to be a healthy food as they are low in fat, high in protein with good biological value and antioxidant properties. Mushrooms also contain appreciable amounts of dietary fiber. But their quality starts deteriorating immediately after the harvest. On the other hand, horse gram and cowpea have limited utilization due to the presence of anti nutritional factor. In order to extend the shelf life of mushrooms with added value and breakdown the limit of utilization of horse gram and cowpea, extrusion processing has been carried out to develop mushroom analogues through the combination of mushrooms with those underutilized pulses. A formulation comprising 50-75% of pulses and 25-50% mushrooms was made up and extruded with feed moisture content of 12%, an extrusion temperature of 120°C and a screw speed of 150 rpm. The developed products had protein content ranging from 23.01 to 24.56% with increased antioxidant and in-vitro- digestibility properties. Addition of mushroom flour increased the Water Absorption Index (WAI) and decreased the Water Solubility Index (WSI). Incorporation of oyster mushroom powder at 25% and 50% along with cowpea and horse gram flour was found most acceptable in terms of texture and other organoleptic attributes. Developed mushroom analogues can act as a novel vegetarian protein rich convenience product in the market to improve nutritional status of the population.

Functionalized Nano-graphene Oxide as Multi-modal Clinic for Effective Drug Delivery

2017 ◽  
Vol 10 (4) ◽  
pp. 3768-3771
Author(s):  
Soumitra Satapathi ◽  
Rutusmita Mishra ◽  
Manisha Chatterjee ◽  
Partha Roy ◽  
Somesh Mohapatra
Keyword(s):  
Drug Delivery ◽  
Graphene Oxide ◽  
Cancer Cell ◽  
High Surface ◽  
High Surface Area ◽  
Cancer Cell Line ◽  
Xrd Analysis ◽  
Graphene Derivatives ◽  
Nano Graphene

Nano-materials based drug delivery modalities to specific organs and tissues has become one of the critical endeavors in pharmaceutical research. Recently, two-dimensional graphene has elicited considerable research interest because of its potential application in drug delivery systems. Here we report, the drug delivery applications of PEGylated nano-graphene oxide (nGO-PEG), complexed with a multiphoton active and anti-cancerous diarylheptanoid drug curcumin. Specifically, graphene-derivatives were used as nanovectors for the delivery of the hydrophobic anticancer drug curcumin due to its high surface area and easy surface functionalization. nGO was synthesized by modified Hummer’s method and confirmed by XRD analysis. The formation of nGO, nGO-PEG and nGO-PEG-Curcumin complex were monitored through UV-vis, IR spectroscopy. MTT assay and AO/EB staining found that nGO-PEG-Curcumin complex afforded highly potent cancer cell killing in vitro with a human breast cancer cell line MCF7.

Sign in / Sign up

Export Citation Format

Share Document