scholarly journals Investigation of the physico-chemical parameters of the «Gelamil» series starches in the technology of mashed soups

2021 ◽  
Vol 5 (3(61)) ◽  
pp. 29-32
Author(s):  
Svitlana Andrieieva ◽  
Yevgen Pyvovarov
Keyword(s):  
Raw Materials ◽  
Potato Starch ◽  
Starch Content ◽  
Textural Properties ◽  
Model Systems ◽  
Special Role ◽  
Starch Concentration ◽  
Organoleptic Characteristics ◽  
Modified Starches ◽  
Starch Paste

The object of research is the technologies for the production of puree soups using modified starches of the «Gelamil» series. One of the main requirements for the quality of the technology of puree soups is the creation of a fluid, uniform, finely ground texture, which plays a special role in the organoleptic characteristics of this type of product. The texture of the product can be adjusted by adding liquid boiling modified starches. Starches of the «Gelamil» series are represented by potato starch with a reduced viscosity and are characterized as air-flowing gelling potato starch, that is, starch, the solution of which gives a low viscosity at high temperatures, and when solidified – a dense gel. Hydrodynamic changes in the parameters of starch paste based on starches of the «Gelamil» series, depending on the temperature and type of starch, have been established. It was determined that starch paste based on starches of the «Gelamil» series, in comparison with native potato starch, have a low temperature of maximum viscosity from 47±2 °C to 57±2 °C, and thus form a paste with a viscous-flowing texture. The effective viscosity of starch paste was investigated depending on the starch content. It has been experimentally established that regulation of the starch content makes it possible to create starch paste according to different textural properties. For viscous-thinned dispersions, the starch concentration is from 1.0 to 3.0 %. For viscous-flowing dispersions having a long texture, the starch concentration is 3.5 to 5.0 %. For viscous-flowing dispersions having a short texture, the starch concentration is 5.5 to 7.0 %. For the content of native potato starch in the system of more than 5.0 %, a dense paste with a short texture is formed. It was found that for a starch paste based on starches of the «Gelamil» series, the separation of the liquid phase occurs due to 2:00 in an insignificant amount. A lot of components and model systems based on vegetable, legume purees and starch paste have been investigated. It has been determined that, depending on the type of vegetable and legume raw materials, the use of starches of the «Gelamil» series of different types and concentrations depends.

scholarly journals The Effect of the Addition of Dietary Fibers from Apple and Oat on the Rheological and Textural Properties of Waxy Potato Starch

Polymers ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 321
Author(s):  
Greta Adamczyk ◽  
Magdalena Krystyjan ◽  
Grażyna Jaworska
Keyword(s):  
Fiber Type ◽  
Potato Starch ◽  
Hysteresis Loops ◽  
Textural Properties ◽  
Pasting Properties ◽  
Dietary Fibers ◽  
Flow Curves ◽  
Starch Concentration ◽  
Pasting Characteristics ◽  
Textural Parameters

The aim of this paper was to investigate the influence of dietary fibers from oat (OF) and apple (AF) (concentration 0.2%) on the pasting properties, rheological (including thixotropic and anti-thixotropic) and textural properties of 3% and 4% (w/w) waxy potato starch pastes. The samples were characterized by their pasting characteristics, the hysteresis loop test, and textural properties measured during storage. It was found that the breakdown viscosity values of the blends, including oat fibers, were lower than those of the others (waxy potato starch (WPS), WPS-AF), which suggests that these samples would have higher resistance to retrogradation and therefore would form a more stable paste. The pattern of flow curves showed that the investigated waxy potato starch and starch-fiber pastes were non-Newtonian fluids, thinned by shear. Areas of the hysteresis loops indicated that pastes with fibers had anti-thixotropic or mixed thixotropic/anti-thixotropic character. The greatest areas of the anti-thixotropy hysteresis loops were characteristic for WPS, while its mixtures with AF and OF caused a decrease in the value of these areas. It can indicate that starch-fiber blends were more stable during shearing. Fiber-type and starch concentration strongly affected the textural parameters of the starch-fiber gels.

scholarly journals Substitution of Canna edulis starch for a mixture of potato/cassava starch in the production of almojábanas

2020 ◽  
Vol 73 (3) ◽  
pp. 9341-9347
Author(s):  
Stalin Santacruz ◽  
Gabriela Cobo
Keyword(s):  
Specific Volume ◽  
Raw Materials ◽  
Potato Starch ◽  
Control Sample ◽  
Textural Properties ◽  
Resting Time ◽  
Sensory Analyses ◽  
Crumb Structure ◽  
Average Size ◽  
The Cost

Almojábana is a kind of food that varies in its composition depending on the geographical place where it is baked. In Ecuador, almojábana is based on cheese, wheat flour and Canna edulis starch. C. edulis planting has diminished, leading to a high cost of the starch and less availability on the market. The present work studied C. edulis starch substitution by a mixture of potato and cassava starches on the elaboration of almojábanas. Specific volume, crumb structure, textural properties and sensory analyses were used to find the best starch substitution. Mixtures of cassava and potato starch (25/75, 35/65, and 45/55) and starch dough resting time (10, 15, and 20 h) were investigated. Hardness, elasticity, chewiness, specific volume, average size cell, the number of cells per area and the total area of cells of almojábanas were determined. Results showed that a mixture of 25% potato, 75% cassava and 20 h resting time could substitute C. edulis starch in almojábana baking. The obtained almojábanas had different flavor compared to a control sample (based on C. edulis starch). Starch substitution reduced the cost of raw materials (starch) by 60%.

scholarly journals CHOUX PASTRY SEMI-FINISHED PRODUCTS WITH FILLERS: TECHNOLOGY AND QUALITY

2021 ◽  
Vol 39 (3) ◽  
pp. 126-140
Author(s):  
FEDOROVA Dina ◽  
ZYKOVA Yelyzaveta
Keyword(s):  
Quality Indicators ◽  
Mass Fraction ◽  
Raw Materials ◽  
Matter Content ◽  
Nutrient Composition ◽  
Model Systems ◽  
Dry Matter Content ◽  
Constant Weight ◽  
Plant Raw Materials ◽  
Organoleptic Characteristics

Background. Theproblem of expanding the range of flour products of high nutritional and biological value for healthy nutrition with the use of new types of protein and mineral supplements, products of complex processing of fish and plant raw materials remains relevant. The development of technology of choux pastry products using dry fish and plant semi-finished product (NRVGL) and carrot filler (CF) is proposed. The aim of this article is to study the influence of dry fish and plant semi-finished products on the structural and mechanical properties and quality indicators of choux pastry products, to justify the rational recipe composition and to determine the nutritional value of choux pastry semi-finished products using NRVGL and CF. Materials and methods. The semi-finished fish and plant semi-finished product from hydrolyzed fish heads with wheat bran and flax seed fiber (NRVGL), which is made from dry fish and plant semi-finished products (SRRN) according to the TU U 10.2-40220843-003: 2016; boiled carrot puree with a dry matter content of 10 %; model sys­tems and baked semi-finished products from choux pastryis explored. Organoleptic indicators of baked products were evaluated according to DSTU 4683: 2006 [12]. Viscosity was measured on a rotary viscometer VPN-0.2, the total mois­ture content was determined by drying to constant weight, ash - by burning a sample with calcination of the mineral residue in a muffle furnace, fat –by extraction-weight method, protein –by modified Kieldal method according to GOST 7636–85, mass fraction of car­bohydrates –by the calculation method, mineral composition –on the atomic absorption spectrophotometer AAS-30. Results. The influence of dry and hydrated fish and plant semi-finished products on the structural and mechanical, functional technological and organoleptic properties of model systems from choux pastrydough has been established by experimental methods. It was found that the use of hydrated in milk NRVGL during brewing flour improves the techno­logical properties of choux pastry dough. The influence of CF on the structure of choux pastrydough and the quality of baked semi-finished products with NRVGL has been studied. The mechanism of action of these additives is studied, the stage of their intro­duction and rational mass fraction in the choux pastrysystem are substantiated. It is established that when using 20 % NRVGL from flour weight and 10 % CF from the mass of egg mix during the brewing of flour, the necessary plasticization of the dough structure is achieved. At the same time there is an improvement of organoleptic characteristics and quality indicators of products. Custard semi-finished products contain­ning NRVGL and CF contain 15.1 % less fat, their nutrient composition improves, in particular, the content of Calcium, Phosphorus, fiber, easily hydrolyzed polysaccharides and soluble pectin substances increases compared to the control. Conclusion. The complex of experimental researches enabled the development of the recipe composition and technology of production of baked choux pastrysemi-finished products with the use of dry fish and plant semi-finished product NRVGL and carrot filler. Choux pastrysemi-finished product is recommended for using in the production of culinary products with improved nutrient composition –profiteroles, filled with pate and fish paste, which are served as cold or banquet snacks.

Studies on Influence of Chemical Modification, Plasticizer and Starch Concentration on Some Characteristics of Biodegradable Film

2016 ◽  
Vol 842 ◽  
pp. 129-156 ◽  
Author(s):  
C.S. Riar
Keyword(s):  
Chemical Modification ◽  
Sweet Potato ◽  
Promising Result ◽  
Potato Starch ◽  
Glycerol Concentration ◽  
Specific Level ◽  
Starch Concentration ◽  
Acid Solubility ◽  
Modified Starches ◽  
Starch Films

Starch was isolated from sweet potato and the process was standardized. It was found that the treatment ‘T8’ containing (0.25% potassium meta-bisulphite (KMS) and 0.12% citric acid) had shown excellent and promising result so far as residual protein, yield, past clarity and colour of the isolated starch was concerned. Chemical modification of isolate sweet potato starch at 3% and 5% (w/v) levels was carried out by acetylation using vinyl acetate concentration (4 to 10 %) and dual-modification using propylene oxide at a specific level of 7% and adipic acid anhydride (0.05 to 0.12%). Biodegradable films were prepared from the isolated native and modified starches. Glycerol at levels such as (0.25g/g, 0.35g/g, and 0.45g/g) was used as a plasticizer in the film preparation. Thickness of bio-films increased with increase in glycerol and starch concentrations whereas solubility decreased with increase in starch concentration and modification levels. Water and acid solubility of films prepared from native starch were highest which decreased in the acetylated starch films and further decreased in cross-linked starch films. With increase in starch and glycerol concentration tensile and puncture strengths of bio-films increased. Dual-modified starch films had shown higher mechanical strength than acetylated starches. The biodegradability was higher for native bio-films followed by acetylated starch and least for dual-modified films.

Starch concentration of native Andean potato varieties (Solanum spp.)

2020 ◽  
Vol 2 (1) ◽  
pp. 15-25
Author(s):  
Severo Ignacio-Cardenas ◽  
◽  
Eugenio Perez Trujillo ◽  
Fernando Jeremias Gonzales Pariona
Keyword(s):  
Potato Starch ◽  
Starch Content ◽  
Human Consumption ◽  
Starch Concentration ◽  
Potato Varieties ◽  
Analysis Techniques ◽  
Andean Potato ◽  
And Cluster Analysis ◽  
Starch Potato ◽  
Solanum Spp

The study consisted of determination the native starch content in the tubers of the seven landraces potato, developed according to the quantitative approach framework. The samplings of tubers were developed by transect technique, in three production places from Quío town. The starch concentration of the tubers was analyzed in the laboratory of the Agricultural Sciences Faculty at UNHEVAL by the decanting method. The data were analyzed using the descriptive statistics, contingency and cluster analysis techniques. Starch content variation in landraces potato were from 12.44% in Tarmeña variety to 20.19% in Ishcupuru variety. The results showed that is necessary to be directed towards other bigger studies that approaches alternatives for to promote the human consumption of native potatoes of high nutritional quality food, its use in the food industry; in addition, to developed other research about the genetic improvement of native potatoes for to select varieties that synthesize larger amounts of starch and other industrial value substances. Keywords: Native Potato Starch, Potato Varieties, Transect

scholarly journals Improving Microwave Heating using Polysaccharides as Thickeners

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S342-S345
Author(s):  
L. M Guardeño ◽  
M. Hernández-Carrión ◽  
J. M Catala-Civera ◽  
P. Plaza ◽  
I. Pérez-Munuera ◽  
...  
Keyword(s):  
Dielectric Loss ◽  
Electric Field ◽  
Microwave Heating ◽  
Penetration Depth ◽  
Loss Factor ◽  
The Other ◽  
Model Systems ◽  
Starch Concentration ◽  
Modified Starches ◽  
Kappa Carrageenan

The aim of this work was to improve microwave heating in white sauces using different polysaccharides in their formulation; &iota;-, &lambda;- and &kappa-carrageenan and native and modified starches were used as thickeners. Five model systems were prepared, each one with a different polysaccharide, salt, and water. Dielectric loss factor (&epsilon;'') was measured and penetration depth of the electric field was calculated at 20 and 40°C at 2450 GHz. The results showed that &epsilon;'' increased significantly (<I>P</I> < 0.05) when temperature rose in all the model systems. Moreover, &epsilon;'' decreased significantly (<I>P</I> < 0.05) when the polysaccharide concentration rose in the systems elaborated with starch (both native and modified). The penetration depth increased significantly at 40°C when native starch concentration rose. Not significant differences due to the thickener concentration were found in the depth penetration values in the other model systems, both at 20 and 40°C.

scholarly journals PRODUCTION OF BIOPLASTIC FROM POTATO STARCH

2019 ◽  
Vol 27 (27) ◽  
pp. 30-34
Author(s):  
Paula Novais CORDEIRO ◽  
Skarllet Toledo CAETANO ◽  
Raquel Moreira Maduro DE CARVALHO
Keyword(s):  
Raw Materials ◽  
Potato Starch ◽  
Renewable Resource ◽  
Degradation Process ◽  
High Rate ◽  
Organoleptic Characteristics ◽  
Plastic Materials ◽  
One Step ◽  
Favorable Conditions ◽  
Fruit Preservation

Due to their diverse properties, plastic materials are used in numerous sectors. It is possible to produce different articles and plastic objects with reduced costs, being more accessible to the population. Conventional plastics are obtained from petroleum-derived raw materials, a non-renewable resource in which their extraction and refining process cause major environmental impacts. The production of plastic reaches a level of approximately one hundred and forty million tons per year, and the disposal of these materials is increasing, generating a high rate of waste and leading to an increase of pollution since the decomposition of these materials lasts about five hundred years old. Conventional plastics can be replaced by bioplastics, a material obtained from renewable raw materials such as potatoes, cassava, maize, and which, when disposed of under favorable conditions, decomposes faster, as during its degradation process at least one step occurs. Through the metabolism of organisms present in the environment. Starch has been widely used in the production of biodegradable packaging, so the objective of this work was to produce a biodegradable bioplastic from the potato starch. Potato starch, glycerin, hydrogen peroxide, distilled water, and commercial agar were used to produce the bioplastic. Bench-scale bioplastics had good organoleptic characteristics, similar in appearance to a conventional plastic obtained from petroleum. The thickness, moisture content, and solubility of the bioplastics were analyzed, as well as their fruit preservation capacity. The samples produced were rigid and with good resistance.

scholarly journals Production of bioplastic from potato starch

2019 ◽  
pp. 30-34
Author(s):  
Paula Novais Cordeiro ◽  
Skarllet Toledo Caetano ◽  
Raquel Moreira Maduro De Carvalho
Keyword(s):  
Raw Materials ◽  
Potato Starch ◽  
Renewable Resource ◽  
Degradation Process ◽  
High Rate ◽  
Organoleptic Characteristics ◽  
Plastic Materials ◽  
One Step ◽  
Favorable Conditions ◽  
Fruit Preservation

Due to their diverse properties, plastic materials are used in numerous sectors. It is possible to produce different articles and plastic objects with reduced costs, being more accessible to the population. Conventional plastics are obtained from petroleum-derived raw materials, a non-renewable resource in which their extraction and refining process cause major environmental impacts. The production of plastic reaches a level of approximately one hundred and forty million tons per year, and the disposal of these materials is increasing, generating a high rate of waste and leading to an increase of pollution since the decomposition of these materials lasts about five hundred years old. Conventional plastics can be replaced by bioplastics, a material obtained from renewable raw materials such as potatoes, cassava, maize, and which, when disposed of under favorable conditions, decomposes faster, as during its degradation process at least one step occurs. Through the metabolism of organisms present in the environment. Starch has been widely used in the production of biodegradable packaging, so the objective of this work was to produce a biodegradable bioplastic from the potato starch. Potato starch, glycerin, hydrogen peroxide, distilled water, and commercial agar were used to produce the bioplastic. Bench-scale bioplastics had good organoleptic characteristics, similar in appearance to a conventional plastic obtained from petroleum. The thickness, moisture content, and solubility of the bioplastics were analyzed, as well as their fruit preservation capacity. The samples produced were rigid and with good resistance.

scholarly journals USE OF OILSEED POLYFUNCTIONAL SUPPLEMENTS IN THE MANUFACTURE OF MEAT PRODUCTS

2019 ◽  
Vol 13 (2) ◽  
Author(s):  
O. Topchii ◽  
Ye. Kotliar ◽  
T. Honcharenko ◽  
A. Petryna ◽  
O. Tarasiuk
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Meat Products ◽  
Quality Parameters ◽  
Model Systems ◽  
Meat Production ◽  
Technological Parameters ◽  
Organoleptic Evaluation ◽  
Functional Ingredients ◽  
Organoleptic Characteristics

Nowadays, meat production is developing towards a wider range of products. Their components are optimised and combined in such a way as to increase the nutritional value, to preserve the most valuable components of raw materials, to make for some lacking macro- and micronutrients by including the functional ingredients in the recipe. A possible way to improve the meat products technology is making purposeful changes in the formulation of the product. This involves selecting certain types of raw materials and additional components in ratios providing the required nutritional value of the finished product. New functional ingredients having the desired physiological effects on the human body should be combined with new, modern means of processing raw materials that will provide the necessary technological characteristics, the quality and safety of the final product. Home-manufactured vegetable supplements obtained from seeds of different crops are a promising direction of research. Their unique chemical composition and functional properties allow achieving the expected nutritional value of the finished product in accordance with modern nutritional standards. This article presents the results of analysing and studying of oilseeds aimed at creating a balanced multifunctional supplement to be used in recipes of functional meat products. It has been studied how the functional and technological parameters of seeds change depending on the degree of their grinding. The organoleptic evaluation has allowed determining the optimum ratio of plant components in the mixture. The quality parameters of the supplement developed, its biological value, vitamin and mineral composition have been determined. The organoleptic characteristics and structural and mechanical parameters of meat model systems have been analysed, which has made it possible to recommend the right percentage of the composite oilseed mixture in the recipes of meat products, namely, pates and chopped semi-finished products.

PEMANFAATAN FERMENTASI REBUNG UNTUK BAHAN SUPLEMEN PANGAN DAN TEPUNG SERAT

2011 ◽  
Vol 3 (1) ◽  
pp. 37 ◽  
Author(s):  
Andri Taruna Rachmadi
Keyword(s):  
Metal Content ◽  
Local Food ◽  
Raw Materials ◽  
Starch Content ◽  
Quality Standard ◽  
Food Supplements ◽  
Crude Fiber ◽  
Bamboo Shoot ◽  
Spontaneous Fermentation ◽  
Bamboo Shoots

One of the solutions to fulfill  the food sustainability is diversification of local food. One of the local food that potential to be used and processed is bamboo shoots. In South Kalimantan, the potential of bamboo as a producer of bamboo shoot plants with an estimated total area of 2158 hectares with a potential of 6 million stems. To increase the value and health of bamboo shoots can be made with fermentation. Fermentation is done by two methods, enzimatic fermentation and spontaneous fermentation. The results of the highest crude fiber obtained in spontaneous fermentation of bamboo shoots Haur 44.46% while the highest starch content present in fermented bamboo shoots Paring stater of 13.91%. Metal content, everything is still fulfill the quality standard. Flour bamboo shoots can be used as food supplements or raw materials of fiber flour.Keywords: bamboo shoots,  fermentation, fiber flour

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