Characterization of the techno-functional properties of starch from Purple yam (Dioscorea alata), Hawthorn yam (Dioscorea rotundata) and Diamante 22-type yam

This study is aimed at evaluating the techno-functional properties of starches from several yam species (Purple yam, Hawthorn yam and Diamante 22-type yam). Analytical procedures were performed according to the methods described by different authors in order to calculate waterabsorption index (WAI), water-solubility index (WSI), swelling power (SP) and syneresis. Likewise, descriptive statistics and experimental designs for interpretation of the results were also performed. The results showed that Hawthorn yam has the highest WAI (15.15 g gel/g sample, at 90°C). While WSI was similar for all species, SP is dependent on the temperature with values of 16.10 g gel/g sample (Purple yam and Hawthorn yam), and 11.25 g gel/g sample at 90°C (Diamante 22-type yam). All yam species underwent progressive reduction in syneresis, which suggests that these types of starches could be used to manufacture foods that require maintaining moisture levels.

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Physico-Chemical and Functional Properties, Nutritional Value and Acceptability of Purple Yam (Dioscorea alata)-Based Jam (Halaya) Using Purple Sweet Potato (Ipomoea batatas) and Purple Taro (Colocasia esculenta L (Schott)) as Extenders

Journal of Nutrition & Food Sciences ◽

10.4172/2155-9600.1000678 ◽

2018 ◽

Vol 08 (02) ◽

Author(s):

Monien B Borela

Keyword(s):

Sweet Potato ◽

Functional Properties ◽

Ipomoea Batatas ◽

Nutritional Value ◽

Colocasia Esculenta ◽

Dioscorea Alata ◽

Physico Chemical ◽

Purple Sweet Potato ◽

Purple Yam

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Determination of the Functional Properties of Varieties of New Rice for Africa (NERICA) relevant to its Processing

Journal on Processing and Energy in Agriculture ◽

10.5937/jpea25-34640 ◽

2021 ◽

Vol 25 (3) ◽

pp. 114-118

Author(s):

Eze Paul Chukwuka

Keyword(s):

Functional Properties ◽

Water Solubility ◽

Absorption Capacity ◽

Oil Absorption ◽

Water Absorption Capacity ◽

High Quality ◽

Swelling Power ◽

Foaming Capacity

Flour from rice can be applicable into several types of food, or be used directly as a food substitute, and this can have an impact on the final quality of the product. This aimed to determine the functional properties of some selected NERICA varieties, namely, FARO 44, FARO 52, FARO 57, FARO 60 and FARO 61. Results obtained showed that the functional properties, such as the water absorption capacity (WAC), swelling power, water solubility index (WSI), bulk density, oil absorption capacity (OAC), and the foaming capacity, ranged from 251.74 to 298.51 (%); 7.42 to 8.41 (g/g); 10.01 to 12.27 (%); 0.92 to 1.00 (%); 0.45 to 1.36 (%); and 7.29 to 11.76 (%) respectively. All recorded samples were significantly difference (p < 0.05). FARO 61 recorded highest point of 298.51 (%), and 1.36 (%), in WAC and OAC respectively. While FARO 57 recorded the highest swelling power of 8.41 (g/g). These determined results of the functional properties of NERICA flour samples, will be useful in determining their suitability in food and other relevant industries because the flour samples showed high quality range of functional properties that makes them favourable for such activities.

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Characterization of Physicochemical and Functional Properties of Starch from Five Yam (Dioscorea Alata) Cultivars in Indonesia

International Journal of Chemical Engineering and Applications ◽

10.7763/ijcea.2014.v5.434 ◽

2014 ◽

Vol 5 (6) ◽

pp. 489-496

Author(s):

Lula Nadia

Keyword(s):

Functional Properties ◽

Dioscorea Alata ◽

Physicochemical And Functional Properties

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Water Tunnel to test and characterization of experimental designs of Hydrokinetics Turbines

Workrooms Journal ◽

10.15592/workrooms.2018.0005 ◽

2018 ◽

Vol 1 (6) ◽

Author(s):

Eduardo Alvarez-Alvarez ◽

Aitor Fernandez-Jimenez ◽

Manuel Rico-Secades ◽

Antonio Javier Calleja-Rodriguez ◽

Joaquin Fernandez-Francos ◽

...

Keyword(s):

Experimental Designs ◽

Water Tunnel

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Synthesis, Characterization and Bactericidal Activity of a 4-Ammoniumbuthylstyrene-Based Random Copolymer

Polymers ◽

10.3390/polym13071140 ◽

2021 ◽

Vol 13 (7) ◽

pp. 1140

Author(s):

Silvana Alfei ◽

Gabriella Piatti ◽

Debora Caviglia ◽

Anna Maria Schito

Keyword(s):

Antibacterial Activity ◽

Bactericidal Activity ◽

Antimicrobial Agents ◽

Water Solubility ◽

Physicochemical Characterization ◽

Random Copolymer ◽

Water Soluble ◽

Cationic Polymers ◽

Severe Infections

The growing resistance of bacteria to current chemotherapy is a global concern that urgently requires new and effective antimicrobial agents, aimed at curing untreatable infection, reducing unacceptable healthcare costs and human mortality. Cationic polymers, that mimic antimicrobial cationic peptides, represent promising broad-spectrum agents, being less susceptible to develop resistance than low molecular weight antibiotics. We, thus, designed, and herein report, the synthesis and physicochemical characterization of a water-soluble cationic copolymer (P5), obtained by copolymerizing the laboratory-made monomer 4-ammoniumbuthylstyrene hydrochloride with di-methyl-acrylamide as uncharged diluent. The antibacterial activity of P5 was assessed against several multi-drug-resistant clinical isolates of both Gram-positive and Gram-negative species. Except for strains characterized by modifications of the membrane charge, most of the tested isolates were sensible to the new molecule. P5 showed remarkable antibacterial activity against several isolates of genera Enterococcus, Staphylococcus, Pseudomonas, Klebsiella, and against Escherichia coli, Acinetobacter baumannii and Stenotrophomonas maltophilia, displaying a minimum MIC value of 3.15 µM. In time-killing and turbidimetric studies, P5 displayed a rapid non-lytic bactericidal activity. Due to its water-solubility and wide bactericidal spectrum, P5 could represent a promising novel agent capable of overcoming severe infections sustained by bacteria resistant the presently available antibiotics.

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