scholarly journals Pasting properties of raw and extruded cowpea cotyledons flours

2020 ◽  
Vol 23 ◽  
Author(s):  
Jorge Minoru Hashimoto ◽  
Marcio Schmiele ◽  
Elizabeth Harumi Nabeshima
Keyword(s):  
Nutritional Value ◽  
Mineral Content ◽  
Profile Analysis ◽  
Extrusion Process ◽  
Pasting Properties ◽  
Carbohydrate Content ◽  
Viscosity Profile ◽  
Pasting Temperature ◽  
Rapid Visco Analyzer ◽  
Initial Viscosity

Abstract There is little research on the viscosity profile analysis of cowpea cotyledon flour (CCF). Due to the new ways of using pulses grains in the diet, it is important to evaluate the viscoamylographic behavior of raw and processed CCF. The CCF was obtained from the cultivars BRS Guariba and BRS Novaera and evaluated in the Rapid Visco Analyzer (RVA). For raw CCF it was used the “Standard 1” program. The extruded CCF was obtained from the cultivar BRS Guariba, which was processed following a central rotational composite design, combining thermoplastic extrusion temperatures (124; 130; 145; 160; 166 °C) and conditioning moisture (16.2%; 17%; 19%; 21%, 21.8%). The obtained extrusions were ground (Ø > 0.5 mm) and evaluated in the RVA using the program “Extrusion 2”. The raw CCF from BRS Guariba presented higher protein, lipid and mineral content and lower carbohydrate content than BRS Novaera. The raw CCF from BRS Guariba showed lower values of pasting temperature (79.35 °C), viscosity breakdown (103.00 cP) and seatback (1447.33 cP) compared to raw CCF from BRS Novaera. The extrusion process drastically changed all viscosity parameters, increasing the initial viscosity value and decreasing the value of other parameters. The extruded CCF had different pasting properties. CCF extruded at 166 °C and 19% moisture resulted in flours with higher initial viscosity and lower retrogradation values, which can be used as a thickener in food products, in addition to increase nutritional value.

scholarly journals Correlation Studies of Starch Pasting Properties Determined Through Rapid Visco Analyzer

2021 ◽  
Vol 64 (2) ◽  
pp. 192-197
Author(s):  
Ayesha Riaz ◽  
Imran Pasha
Keyword(s):  
Wheat Flour ◽  
Starch Content ◽  
Positive Association ◽  
Pasting Properties ◽  
Peak Time ◽  
Wheat Varieties ◽  
Physico Chemical ◽  
Pasting Temperature ◽  
End Use ◽  
Rapid Visco Analyzer

In present study, pasting properties of wheat varieties were investigated through rapid visco analyzer (RVA). Starch content was determined by Megazyme kit method varied from 68.88 to 72.73%. Pasting properties indicated variability from 65.25 to 67.80 °C (pasting temperature), 3.22 to 6.00 min (peak time), 1330 to 1784 cP (peak viscosity), 645 to 1002 cP (trough viscosity), 1799 to 2565 cP (final viscosity) 685 to 782 cP (breakdown viscosity) and 1154 to 1563 (setback viscosity). Starch content and seven parameters observed from RVA profiles of various wheat varieties were evaluated for their inter- dependence. Starch content indicated a significantly positive association with trough viscosity (r = 0.926*) and final viscosity (r = 0.917*). Present data show that peak viscosity had significant and positive relationship with setback (r = 0.879*) and trough viscosity (r = 0.976**). Novelty statement. Pasting properties determine end use quality of wheat flour and primarily relates to starch content of wheat flour, which is present in largest proportion. In Pakistan, various wheat cultivars are grown in different climate. As a result, the variations in physico-chemical as well as rheological properties of wheat varieties is anticipated. Significant correlations found out in present study are valuable for the evaluation of effect of pasting properties alone and their interaction.

scholarly journals Rapid Visco Analyzer Measurements ofjaponicaRice Cultivars to Study Interrelationship between Pasting Properties and Farming System

2016 ◽  
Vol 2016 ◽  
pp. 1-6 ◽  
Author(s):  
Amit Kesarwani ◽  
Po Yuan Chiang ◽  
Shih Shiung Chen
Keyword(s):  
Rheological Properties ◽  
Cooking Quality ◽  
Farming System ◽  
Pasting Properties ◽  
Rice Cultivars ◽  
Conventional Farming ◽  
Eating And Cooking Quality ◽  
Pasting Temperature ◽  
Organic And Conventional Farming ◽  
Rapid Visco Analyzer

Rheological properties influence the starch softness and cooking quality. Twojaponicarice cultivars were studied that were cultivated under organic and conventional farming. Study was conducted for 2 years in popularjaponicacultivars, that is, Kaohsiung number 139 and Taikeng number 16, which were grown twice a year in Taiwan. The results highlighted that major pasting properties such as peak viscosity, setback value, and pasting temperature improved under organic farming; however, in further analysis, eating and cooking quality reported no significant changes except aroma in rice.

scholarly journals Physicochemical Properties of Starches in Proso (Non-Waxy and Waxy) and Foxtail Millets (Non-Waxy and Waxy)

Molecules ◽  
2019 ◽  
Vol 24 (9) ◽  
pp. 1743 ◽  
Author(s):  
Qinghua Yang ◽  
Weili Zhang ◽  
Jing Li ◽  
Xiangwei Gong ◽  
Baili Feng
Keyword(s):  
Physicochemical Properties ◽  
Nutritional Value ◽  
Average Chain Length ◽  
Peak Time ◽  
Starch Granules ◽  
Biotic And Abiotic Stresses ◽  
Average Molar Mass ◽  
Bimodal Size Distribution ◽  
Relative Crystallinity ◽  
Pasting Temperature

Proso and foxtail millets are widely cultivated due to their excellent resistance to biotic and abiotic stresses and high nutritional value. Starch is the most important component of millet kernels. Starches with different amylose contents have different physicochemical properties. In this study, starches in proso (non-waxy and waxy) and foxtail millets (non-waxy and waxy) were isolated and investigated. All the starch granules had regular polygonal round shapes and exhibited typical “Maltese crosses”. These four starches all showed bimodal size distribution. The waxy proso and foxtail millets had higher weight-average molar mass and branching degree and lower average chain length of amylopectin. These four starches all presented A-type crystallinity; however, the relative crystallinity of waxy proso and foxtail millets was higher. The two waxy millets had higher onset temperature, peak temperature, conclusion temperature, and gelatinization enthalpy. However, the two non-waxy millets had higher setback viscosity, peak time, and pasting temperature. The significantly different physicochemical properties of waxy and non-waxy millet starches resulted in their different functional properties.

scholarly journals Effects of Fermented Maize Residue Addition on the Physico-chemical and Sensory Properties of Chin-Chin

2021 ◽  
pp. 65-73
Author(s):  
Owuno Friday ◽  
Achinewu Simeon Chituru
Keyword(s):  
Proximate Composition ◽  
Protein Digestibility ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Significant Difference ◽  
Pasting Temperature

Chin-Chin, a traditional Nigerian snack was prepared utilizing wheat-fermented maize residue composite flour at 0 – 30% replacement levels. Effects of this addition on the functional and pasting properties of the flour composite was evaluated. The snack produced was also evaluated for its sensory attributes, proximate composition and invitro-protein digestibility (IVPD). Functional properties results showed an increase in water absorption capacity (WAC), a decrease in oil absorption capacity (OAC), decrease in Bulk Density (BD), swelling power and solubility index with residue addition. Pasting property results showed a drop in the value of peak, trough, breakdown and final viscosity with substitution while set back viscosity increased.Peak temperature decreased, but values for pasting temperature showed no significant difference between the control and the blends. Results for sensory evaluation showed equal preference for overall acceptability. Proximate composition results showed residue addition led to an increase in crude fibre and protein content with a drop in the carbohydrate value. Residue addition did not increase protein digestibility. Addition of fermented maize residue in chin-chin production can be another way of utilizing the fibre rich by-product of the production of fermented maize starch.

scholarly journals Functional and pasting characteristics of pupuru and pupuru analogues from cassava (Manihot esculenta) and breadfruit (Artocarpus altilis) blends

2020 ◽  
Vol 13 (1) ◽  
pp. 51-68
Author(s):  
O. F. Akinyele ◽  
A. V. Ikujenlola ◽  
T. O. Omobuwajo
Keyword(s):  
Water Absorption ◽  
Manihot Esculenta ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Peak Time ◽  
Standard Methods ◽  
Artocarpus Altilis ◽  
Swelling Power ◽  
Pasting Characteristics ◽  
Pasting Temperature

Abstract Pupuru and pupuru analogues are fermented, smoked food products usually produced from cassava or cassava substituted with a varying ratio of breadfruit. This study aims at determining and comparing the functional and pasting characteristics of pupuru and pupuru analogues with a view to expanding the utilization of breadfruit as pupuru analogue. The functional properties (water absorption capacity (%), swelling power (g/g), solubility (%)) and pasting characteristics were determined using standard methods. The results showed that the yield of the products ranged between 24.66 and 29.65%, and it was not affected by the amount of breadfruit substituted. The water absorption capacities of the pupuru and pupuru analogues ranged between 216.0 and 449.0%; this parameter increased with temperature increase. Both swelling power and solubility had a rapid increase from 80 °C to 90 °C. Pasting temperature ranged between 73.15 and 83.66 °C, with peak time between 4.58 and 5.33 min. The final viscosity ranged between 94.08 and 391.83 RVU, and it decreased with increase in breadfruit substitution. The study concluded that adding breadfruit to cassava in pupuru analogue production improved some of the functional and pasting properties of the product.

scholarly journals Effect of Watermelon Rind (Citrullus lanatus) Addition on the Functional, Pasting and Microbiological Quality of Sorghum Based Mumu

2019 ◽  
pp. 72-83
Author(s):  
Stephen T. Gbaa ◽  
Samuel A. Ahemen ◽  
Christiana O. Ameh
Keyword(s):  
Citrullus Lanatus ◽  
Microbiological Quality ◽  
Pasting Properties ◽  
Viable Count ◽  
Sorghum Flour ◽  
Watermelon Rind ◽  
Microbial Analysis ◽  
Pasting Temperature ◽  
Powder Addition

The effect of watermelon rind powder addition on the functional, pasting and microbiological quality of Sorghum based mumu was evaluated. Sorghum-based mumu was prepared from composite flours of 85:15, 75:15, 70:15 and 65:15% roasted sorghum flour and roasted partially defatted groundnut flour respectively and included with 0, 10, 15 and 20% watermelon rind powder respectively which were known as sample A, B, C and D accordingly. Subsequently, the functional, pasting properties and microbial quality was assessed. Functional properties values; Bulk density (0.89 to 0.80mg/100g), reconstitution index (4.99 to 4.89) and swelling index (2.35 to 2.20) decreased significantly (p < 0.05) with increase in watermelon powder addition while water absorption (10.36 to 10.97g/g), oil absorption (10.33 to 10.79) and foam capacities (12.46 to 13.85%) increased with increase in watermelon rind powder.  The pasting properties; peak (302.22 to 292.44 RVU), trough (156.44 to 150.00 RVU) and Final viscosities (412.69 to 400.76RVU), and breakdown (149.95 to 140.59RVU) decreased significantly (p < 0.05) with increased in watermelon rind powder while setback viscosity (101.05 to 115.59RVU), pasting temperature (59.32 to 62.02oC) and pasting time (4.93 to 5.13mins) increased. Microbial analysis revealed the following ranges: Total viable count, 0.5x102 to1.0x102 cfu/g, fungi count of 6.1x101- 9.9x101 cfu/g and no coliform was detected. Overall, addition of watermelon rind powder showed good functional, pasting and microbiological qualities of sorghum based mumu.

scholarly journals Quality and dietary value of pork meat of the Puławska and Złotnicka Spotted breeds, and commercial fattening pigs

2018 ◽  
Vol 18 (1) ◽  
pp. 281-291 ◽  
Author(s):  
Aleksandra Cebulska ◽  
Eva Václavková ◽  
Maria Bocian ◽  
Jan Dybała ◽  
Joanna Wiśniewska ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Nutritional Value ◽  
Mineral Content ◽  
Monounsaturated Fatty Acids ◽  
Atherogenic Index ◽  
Large White ◽  
Iron And Zinc ◽  
Dietary Value ◽  
Water Holding ◽  
Fattening Pigs

Abstract The aim of the study was to determine the quality and nutritional value of meat originating from pigs of Polish native pure breeds - the Puławska and Złotnicka Spotted as well as the commercial four-breed crossbreds F1 (Large White × Polish Landrace) × F1 (Duroc × Pietrain). Physicochemical properties of meat were evaluated, such as acidity, water holding capacity, tenderness, and color parameters. In addition, functional properties of meat were determined: nutritional value, mineral content and fatty acid profile. The dietetic indices of meat were also determined. The smallest acidity of muscle tissue was characteristic of the meat of the Puławska breed and the smallest meat drip loss was found in both native breeds (P≤0.01). This can confirm their greater technological suitability. The most tender was meat obtained from pigs of the Puławska breed (36.07 N/cm2). The darker color was characteristic of the pig meat of the Złotnicka Spotted breed (L* = 49.19) (P≤0.01). Meat of all three groups of the tested pigs had the quality characteristics related to normal meat. The highest content of protein was found in the Złotnicka Spotted meat (25.23%) at optimum fat content (2.25%). The high content of ash (1.63%) recorded in the Złotnicka Spotted meat meant higher content of macro and microelements, especially iron and zinc, as compared to meat of the four-breed crossbreds (P≤0.01). The highest amount of monounsaturated fatty acids (52.72%) was recorded in porcine meat of the Puławska breed, while content of polyunsaturated fatty acids was the highest in meat of the four-breed crossbreds (16.77% vs. 9.32% and 15.19%) (P≤0.01). No differences were found between the groups tested for atherogenic index. In terms of most physicochemical and functional characteristics, meat of native pig breeds was superior to the meat of commercial pigs from mass-production.

Utilization of shallot bio-waste (Allium cepa L. var. aggregatum) fractions for the production of functional cookies

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Yuvraj K. Bhosale ◽  
Thivya Perumal ◽  
Shery M. Varghese ◽  
Hema Vincent ◽  
Sinija Vadakkepulppara Ramachandran
Keyword(s):  
Water Absorption ◽  
Nutritional Value ◽  
Pasting Properties ◽  
Total Flavonoids ◽  
Oil Absorption ◽  
Waste Streams ◽  
Allium Cepa L ◽  
Swelling Capacity ◽  
Flour Properties ◽  
Foaming Capacity

Abstract Shallot harvesting and processing produce various waste streams, and the current study aims to investigate the effects of shallot bio-waste powder (SWP) substitution on different flour properties. Increased SWP to 50% substitution of stalk and petiole showed a rise in swelling capacity (43.33%) and water absorption (342.22%), and oil absorption (320.73%), respectively. Foaming capacity improved from 48.00% in control to 60.26% in 30% flower substitution and further decreases to 51.28% at 50%. Pasting properties reduced at higher SWP substitution and the highest drop in peak viscosity was observed at Stalk-50 (457.33 cP). Subsequently, developed functional cookies showed enhanced fiber, ash, total phenol, and total flavonoids with 3, 2, 7, and 5 fold, respectively. Cookies developed with higher substitution were of darker color and higher hardness and fracturability. Sensory evaluation with fuzzy analysis revealed better acceptance for stalk and petiole (10%) and peel (5%) of final cookies with elevated nutritional value.

Development of Barnyard Millet Based Products, their Acceptability and Nutritional Composition

2019 ◽  
Vol 56 (4) ◽  
pp. 397
Author(s):  
B. S. Nisha ◽  
S. N. Prabhavathi ◽  
Jamuna Prakash
Keyword(s):  
Sensory Analysis ◽  
Nutritional Value ◽  
Health Benefits ◽  
Fat Content ◽  
Nutritional Composition ◽  
Nutrient Composition ◽  
Carbohydrate Content ◽  
Barnyard Millet ◽  
Sensory Parameters ◽  
Sensory Parameter

Barnyard millet is one of the hardest millet. The grains can be used as food and can be cooked similar to rice. The carbohydrate content is low and slowly digestible. This property makes the barnyard millet a natural designer food. The objective of the present investigation was to develop barnyard millet based products and to determine their nutrient composition. A total of seven products using barnyard millet, viz., fruit cake, paddu, instant dosa, puliyogare, gulab jamun, nutri bar and maddurvada were developed. Three of the above products were analysed for nutritional composition, while for remaining the nutritional value was computed for developing a nutrient database. All the prepared products were subjected to sensory analysis by 30 untrained panel members for evaluating the acceptability. Sensory analysis of all millet incorporated products showed that they were acceptable in comparison to control products prepared with traditional cereals. Nutritional composition of millet-based products was similar to control products for macronutrients and showed a higher content of micronutrients. Maddurvada was a baked product with a lesser fat content than the commercial fried product. Puliyogare prepared using only millet was found to be highly acceptable and was nutritionally superior. The sensory parameter of instant dosa prepared with millet was also acceptable. The study showed that preparation of various traditional products using barnyard millet did not affect the sensory parameters; hence, its use can be promoted for health benefits.

Sign in / Sign up

Export Citation Format

Share Document