scholarly journals Physico-chemical and Functional Properties of Whole Maize Flour Blended with Wheat and Gram Flour

2021 ◽  
Author(s):  
Prerna Kathuria ◽  
Gagandeep Kaur ◽  
Varsha Kanojia
Keyword(s):  
Protein Content ◽  
Functional Properties ◽  
Chemical Properties ◽  
Water Holding Capacity ◽  
Maize Flour ◽  
Crude Fibre ◽  
Swelling Power ◽  
Titrable Acidity ◽  
Physico Chemical ◽  
Water Holding

Background: About one third of the maize production is imbibed in the form of flat breads or chapati which is consumed basically in the northern states of India. Maize flat breads are generally prepared with hands, owing to lower gluten content and lower binding properties it is difficult to prepare. In the present study the effect of blending composition of wheat and gram in maize flour on physico-chemical and functional properties were investigated.Methods: The maize flour of PMH–1 variety was blended with wheat and gram flour in different combinations of (20, 30 and 40%). The composite flours were evaluated for different physico-chemical properties like moisture content, protein content, crude fat, crude fibre, ash content, carbohydrates, titrable acidity, color value, titrable acidity, swelling power, oil holding and water holding capacity. Result: It was observed from the study that the protein content (2.83±0.02%), fat content (6.13±0.02%) and fibre content (2.82±0.02%) was higher for gram blended flour than wheat blended flour. The swelling power of the flour blended with wheat was found out to be higher (30.74±0.01%), than blended with gram flour (25.30±0.01%), whereas the oil holding and water holding capacity of wheat blended and maize blended flours was similar.

Functional Properties of Adlay Flour (Coix lacryma-jobi L. var. Ma-yuen) Resulting from Modified Durations of Fermentation Using Rhizopus oligosporus

2021 ◽  
Vol 2 (2) ◽  
pp. 1-6
Author(s):  
Ardiyan Dwi Masahid ◽  
Maria Belgis ◽  
Helyas Vintan Agesti
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Functional Properties ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Water Holding Capacity ◽  
Rhizopus Oligosporus ◽  
Swelling Power ◽  
Water Holding

Adlay is a nutritious grain that has the potential as an alternative food because it has a high protein and fat content of 14.10% and 7.90%, respectively. The use of Adlay as flour still has a weakness, namely the functional properties of Adlay flour such as low swelling power. One way to improve the characteristics of Adlay flour is by fermentation using Rhizopus oligosporus. The fermentation duration is the time that allows changes in the characteristics of the flour due to the fermentation. This study aims to determine the effect of differences in fermentation duration using Rhizopus oligosporus on the physical, chemical, and functional characteristics of Adlay flour produced from fermented Adlay seeds. This study used one factor, namely the lengths of fermentation for 0, 12, 24, 30, 36 and 48 hours. The analysis in this study included whiteness, yield, pH, water content, ash content, protein content, fat content, carbohydrate content, swelling power and solubility, oil holding capacity (OHC) and water holding capacity (WHC). The results have shown that the longer the fermentation duration the lower rate of whiteness, pH, yield, water content, fat content, and carbohydrate content will become, while some functional properties of Adlay flour become better with increasing values of ash content, protein content, swelling power, solubility, Oil Holding Capacity (OHC), and Water Holding Capacity (WHC).

scholarly journals Studies on physico-chemical and functional properties of some natural Indian gums

2018 ◽  
Author(s):  
P. C. Sarkar ◽  
Upali Sahu ◽  
P. K. Binsi ◽  
Natasha Nayak ◽  
George Ninan ◽  
...  
Keyword(s):  
Functional Properties ◽  
Guar Gum ◽  
Chemical Properties ◽  
Water Holding Capacity ◽  
Angle Of Repose ◽  
Physico Chemical ◽  
Compressibility Index ◽  
Gum Ghatti ◽  
Karaya Gum ◽  
Water Holding

Natural gums, which have a polysaccharide backbone, are widely used in the food processing industry as binders, thickeners and texturizing agents. Although all are hydrocolloids and physico-chemical properties of various gums have been described by various workers, there appears to be lack of detailed studies on their functional properties, which show appreciable differences. The present study was carried out to determine the key functional characteristics of commercially important natural gums. These included flow, solubility, water holding capacity and oil holding capacity, angle of repose, bulk and true density, and coefficient of friction. The bulk density of various gums ranged from 0.95-1.20 g/mL, the lowest densities was that of Babool gum and the highest was of Piyar gum. The compressibility index of various gums ranged from 1 to 38.75%. Khair gum showed the highest solubility (83.65%) and Karaya gum showed the lowest solubility (60.06%). Psyllium gum showed the highest water holding capacity whereas gum Acacia showed the lowest value. Oil holding capacity of different gums varied from 114.66 to 214.66 (g oil/100 g gum). Ghatti and Piyar gums (38.13°) showed comparative decrease in angle of repose, whereas Guar gum showed an angle of repose of 39.80°.

scholarly journals Studies on physico-chemical and functional properties of some natural Indian gums

2018 ◽  
Vol 37 (02) ◽  
Author(s):  
P. C. Sarkar ◽  
Upali Sahu ◽  
P. K. Binsi ◽  
Natasha Nayak ◽  
George Ninan ◽  
...  
Keyword(s):  
Functional Properties ◽  
Guar Gum ◽  
Chemical Properties ◽  
Water Holding Capacity ◽  
Angle Of Repose ◽  
Physico Chemical ◽  
Compressibility Index ◽  
Gum Ghatti ◽  
Karaya Gum ◽  
Water Holding

Natural gums, which have a polysaccharide backbone, are widely used in the food processing industry as binders, thickeners and texturizing agents. Although all are hydrocolloids and physico-chemical properties of various gums have been described by various workers, there appears to be lack of detailed studies on their functional properties, which show appreciable differences. The present study was carried out to determine the key functional characteristics of commercially important natural gums. These included flow, solubility, water holding capacity and oil holding capacity, angle of repose, bulk and true density, and coefficient of friction. The bulk density of various gums ranged from 0.95-1.20 g/mL, the lowest densities was that of Babool gum and the highest was of Piyar gum. The compressibility index of various gums ranged from 1 to 38.75%. Khair gum showed the highest solubility (83.65%) and Karaya gum showed the lowest solubility (60.06%). Psyllium gum showed the highest water holding capacity whereas gum Acacia showed the lowest value. Oil holding capacity of different gums varied from 114.66 to 214.66 (g oil/100 g gum). Ghatti and Piyar gums (38.13°) showed comparative decrease in angle of repose, whereas Guar gum showed an angle of repose of 39.80°.

scholarly journals Quality of cassava flour as affected by age at harvest, cropping system and variety

2020 ◽  
Vol 53 (4) ◽  
pp. 187-198
Author(s):  
Abiodun Aderoju Adeola ◽  
Michael Ayodele Idowu ◽  
Rebecca ModupeOluwa Oyatogun ◽  
Abdul-Rasaq Adesola Adebowale ◽  
Wasiu Akinloye Oyebisi Afolabi ◽  
...  
Keyword(s):  
Bulk Density ◽  
Mineral Composition ◽  
Functional Properties ◽  
Chemical Properties ◽  
Cropping System ◽  
Cassava Flour ◽  
Swelling Power ◽  
Physico Chemical ◽  
The Impact

AbstractPre-harvest operations affect the quality of food products. This study evaluated the impact of age at harvest (AH), cropping system (CS) and variety on the chemical and functional properties of high quality cassava flour (HQCF). Two white-fleshed (TMS 30572 and TMS 98/0505) and three yellow-fleshed (TMS 97/JW2, TMS 01/1371 and TMS 01/1368) cassava varieties planted either as sole crop or intercropped with maize were harvested at 12, 15 and 18 months after planting, and processed into HQCF. Chemical composition (proximate, mineral), physico-chemical properties (pH, total titratable acidity and colour) and functional properties (bulk density, water absorption index, dispersibility, swelling power, solubility index and pasting properties) of HQCF were determined. Data obtained were analysed using general linear model (GLM). AH had a significant (P < 0.05) effect on proximate and mineral composition, functional and physico-chemical properties, peak and breakdown viscosities, and peak time of HQCF. CS significantly (P < 0.05) affected the crude fibre, fat, bulk density, swelling power, mineral composition, and physico-chemical properties (except L* and b*) of HQCF. Variety significantly (P < 0.05) affected the proximate (except moisture) and mineral composition, functional properties, and breakdown viscosity of HQCF. The interactive effect of AH, CS and variety was significant (P < 0.05) on fat, dispersibility, mineral composition, and physico-chemical properties. In terms of carbohydrate content, it is desirable to harvest cassava at 12 months after planting, with TMS 98/0505 being the choice variety. Recommendation of the desirable AH, CS and variety will vary according to the desired quality of the end-products. Age at harvest is the most important single factor affecting the proximate composition and functional properties of HQCF.

scholarly journals Amendment of Soil Water Retention and Nutrients Holding Capacity by Using Sugar Cane Bagasse

2019 ◽  
Vol 7 (2) ◽  
pp. 224-235
Author(s):  
Mwita Solomon Chacha ◽  
Banyikwa Andrew ◽  
Maheswara Rao Vegi
Keyword(s):  
Sugarcane Bagasse ◽  
Standard Dose ◽  
Organic Fertilizer ◽  
Chemical Properties ◽  
Exchange Capacity ◽  
Water Holding Capacity ◽  
Soil Water Retention ◽  
Physico Chemical ◽  
Water Holding ◽  
Properties Of Soil

Sugarcane bagasse (SCB)is byproduct of sugarcane industry can be used as soil amendments to improve soil hydro, physical-chemical characteristics. It also provides reasonable economic means to recycle these in an environmentally friendly manner. The soil samples were studied for different soil characteristics collected from different sites of Dodoma city, Tanzania. Soil sample with poor water holding capacity selected and made into six treatments by different percentages of sugarcane bagasse 0, 2, 5, 10,20 and 100% in triplicates for each treatment. The result showed that the water holding capacity of the soil increased from 26.85 to 84.08 % representing 3.16 times.The soil of Dodoma have low organic matter (438.6 - 1126.6 mg/kg), and deficient in K+ (0.5 cmol/kg), Ca2+ (2.8 cmol/kg), Mg2+ (1.3 mg /kg), Na+ (1.03 cmol/kg) and cation exchange capacity (5 cmol/kg). The available K+, Ca2+, Mg2+ contents of soil increased by 13.87, 22.79, 33.13 and 43.61% with the application of 2, 5, 10 and 20 % of sugarcane bagasse, respectively. Different levels of SCB positively influence the hydro, physico-chemical properties of soil. Utilization of SCB as organic fertilizer was found to save the water cost and chemical fertilizer along with minimizing environmental pollution. Application of 10% of sugarcane bagasse was found to be the standard dose to achieve important hydo, physicochemical properties of soil to a required level.

scholarly journals Physico-chemical properties of probiotic yoghurt produced with transglutaminase

2007 ◽  
pp. 45-52 ◽  
Author(s):  
Spasenija Milanovic ◽  
Marijana Caric ◽  
Mirjana Djuric ◽  
Mirela Ilicic ◽  
Katarina Durakovic
Keyword(s):  
Chemical Composition ◽  
Starter Culture ◽  
Skim Milk ◽  
Chemical Properties ◽  
Enzyme Activation ◽  
Water Holding Capacity ◽  
Laboratory Scale ◽  
Sensory Characteristics ◽  
Physico Chemical ◽  
Water Holding

The effect of different concentration of transglutaminase - TG (0.02%, 0.06% and 0.12%) on physico-chemical properties of probiotic yoghurt was investigated. Two series of yoghurt were manufactured on a laboratory scale from pasteurised skim milk (0.1 % w/w fat). Series I was produced with TGase activation during a period of 2 h at 40?C, while series II was produced without enzyme activation. Then, the adequate quantities of TGase and probiotic starter culture ABT-4 (Chr. Hansen A/S Denmark) were added. Chemical composition, physico-chemical properties (water holding capacity and whey separation) and sensory characteristics of yoghurt samples were determined after production and during 5 days of storage. Addition of TGase to milk (direct or after activation) for probiotic yoghurt manufacture improved its overall characteristics. Activation of TG in yoghurt production increases water holding capacity as well as decreases syneresis during the storage.

scholarly journals 257 Characterization of the Physico-chemical Properties of and Plant Response to Ecologically Sound Organic Substrates in Relation to Rockwool

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 435D-435
Author(s):  
Md. Shahidul Islam ◽  
Tadashi Ito
Keyword(s):  
Growth Rate ◽  
Rice Husk ◽  
Pore Space ◽  
Chemical Properties ◽  
Water Holding Capacity ◽  
Organic Substrates ◽  
Physico Chemical ◽  
Coconut Coir ◽  
Water Holding

Characterization of physico-chemical properties of ecologically sound unprocessed coconut (Cocos nucifera L.) coir and carbonated rice husk in relation to rockwool were investigated to examine the crop performance along with productivity of tomatoes (Lycopersicon esculentum Mill.). In all substrates, the water-filled pore space and water-holding capacity were larger and air-filled pore space was smaller. Bulk densities, water-holding capacity, and water-filled, air-filled, and total pore spaces were lower in carbonated rice husk than coconut coir and rockwool. These values in coconut coir and carbonated rice husk were increased by use. Most of the physical properties, EC, pH, and inorganic elements, of these natural organic substrates were within appropriate levels as growing media. There were little differences in plant height, stem diameter, percent fruit set, harvest index, ascorbic acid, total soluble solid, fruit pH, and leaf chlorophyll ratio. But, number of nodes, internode length, leaf number and area, days to first anthesis, flower number, and fruit number and weight differed significantly among treatments. There was smaller fluctuation in absolute growth rate, relative growth rate, net assimilate rate, and leaf area ratio among the treatments. It appeared that carbonated rice husk and the coconut coir gave better crop performance than rockwool under moderate high temperatures (30 and 35 °C compared to 25 °C). Furthermore, crop productivity from the organic substrate coconut coir and carbonated rice husk gave more profit than that of rockwool. Thus, carbonated rice husk and coconut coir substrates can be used successfully as a bag culture media amendment for producing vegetables, especially in tropical and subtropical areas.

scholarly journals PENGARUH pH EKSTRAKSI TERHADAP RENDEMEN, SIFAT FISIKO-KIMIA DAN FUNGSIONAL KONSENTRAT PROTEIN KACANG GUDE (Cajanus cajan (L.) Millsp.)

2018 ◽  
Vol 7 (1) ◽  
pp. 1
Author(s):  
Hesti Pratiwi ◽  
Ni Luh Ari Yusasrini ◽  
I Nengah Kencana Putra
Keyword(s):  
Functional Properties ◽  
Emulsion Stability ◽  
Chemical Properties ◽  
Pigeon Pea ◽  
Water Holding Capacity ◽  
Protein Concentrate ◽  
Pea Protein ◽  
Emulsion Capacity ◽  
Foaming Capacity ◽  
Water Holding

The purpose of this research are to know the effect of pH extraction on yield, physico-chemical and functional properties of pigeon pea protein concentrate, and also to know the appropriate pH extraction to obtain the best yield and properties of pigeon pea protein concentrate. The research was using Randomized Complete Design with pH extraction treatment which consist of five levels were 9; 9,5; 10; 10,5; and 11. The parameters were observed consist of yield, physical properties (lightness), chemical properties (protein and moisture), and protein’s functional properties (water holding capacity, oil holding capacity, emulsion capacity and stability, and foaming capacity and stability). The result showed that pH extraction gave a significant effect to protein and moisture, and gave very significant effect to yield, lightness (L), water holding capacity, oil holding capacity, emulsion capacity, emulsion stability, foaming capacity and foaming stability of pigeon pea protein concentrate. The best properties of protein concentrate was found at sample which treatment of pH 10 with a yield 17,29% (db), lightness (L) 18,84, protein 86,15% (db), moisture 7,96% (db), water holding capacity 1,96 ml H2O/g solid, oil holding capacity 2,62 ml oil/g solid, emulsion capacity 54,67%, emulsion stability 54,83%, foaming capacity 100%, and foaming stability 38,19%.

scholarly journals SIFAT FUNGSIONAL ISOLAT PROTEIN ‘BLONDO’ (COCONUT PRESSCAKE) DARI PRODUK SAMPING PEMISAHAN VCO (VIRGIN COCONUT OIL) DENGAN BERBAGAI METODE

2015 ◽  
Vol 35 (04) ◽  
pp. 441 ◽  
Author(s):  
Siti Permatasari ◽  
Pudji Hastuti ◽  
Bambang Setiaji ◽  
Chusnul Hidayat
Keyword(s):  
Protein Content ◽  
Functional Properties ◽  
Coconut Oil ◽  
Physical Method ◽  
Protein Isolate ◽  
Water Holding Capacity ◽  
Coconut Milk ◽  
Enzymatic Method ◽  
Significant Difference ◽  
Water Holding

Coconut presscake is a byproduct of processing VCO which has a relatively high protein content of 24.22%. Coconut presscake protein not fully utilized. Coconut presscake protein have functional properties that can affect the characteristics of food products. This study aims to determine the separation method of VCO which can produce protein isolate withthe best functional properties. Three methods of separation are compared: chemical, physical and enzymatic method. In the chemical method with the precipitation of protein in coconut milk at the isoelectric point using acid. In the physical method by solving coconut milk emulsion system with the addition of coconut oil to increase the interfacial tensionof protein-water. Enzymatic method using a protease that can break the chains of peptides of proteins into simpler molecules. Parameters were measured protein content and functional properties of protein isolates of coconut presscake of VCO covering Emulsion Activity Index (EAI), Emulsion Stability Index (ESI), Water Holding Capacity (WHC), Oil Holding Capacity (OHC), Hidrophylic Lipophylic Balance (HLB). Data were analyzed by analysis of variance and Honestly Significant Difference test at 5% level. The results showed that the protein isolate of coconut presscakeof VCO made by physical processed yealded the highest protein content of 95.12 ± 2.9% db and the best functional properties EAI (37.87 ± 6.6 m2/g) and HLB (42.87 ± 1.2%) value is highest as compared to chemical and enzymatic processed. ESI,WHC and OHC showed no significant differences between methods (p≤ 0.05). The results of this studyconcluded that the physical method produces the best functional properties.Keywords: Functional properties, protein isolate,coconut presscake, VCO ABSTRAKBlondo merupakan hasil samping pengolahan VCO yang memiliki kadar protein cukup tinggi sebesar 24,22%. Protein blondo belum dimanfaatkan secara maksimal. Protein blondo memiliki sifat fungsional yang dapat mempengaruhi karakteristik produk pangan. Penelitian ini bertujuan untuk menentukan metode pemisahan VCO yang menghasilkanisolat protein dengan sifat fungsional terbaik. Tiga metode pemisahan yang dibandingkan: metode kimia, fisik dan enzimatis. Pada metode kimia dengan pengendapan protein dalam santan pada titik isoelektris dengan menggunakan asam. Pada metode fisik dengan pemecahan sistem emulsi santan dengan penambahan minyak kelapa untuk memperbesar tegangan antar muka protein-air. Metode enzimatis dengan menggunakan protease yang dapat memutus rantai peptidadari protein menjadi molekul yang lebih sederhana. Paramater yang diamati adalah kadar protein, dan sifat fungsional isolat protein blondo VCO yang meliputi Indeks Aktivitas Emulsi (IAE), Indeks Stabilitas Emulsi (ISE), Water Holding Capacity (WHC), Oil Holding Capacity (OHC), Hidrophylic Lipophylic Balance (HLB). Data hasil penelitian dianalisisdengan analisis keragaman dan uji beda nyata jujur pada taraf 5%. Hasil penelitian menunjukkan bahwa isolat protein blondo VCO yang dibuat dengan metode fisik memberikan kadar protein (95,12 ± 2,9 %db), nilai IAE (37,87 ± 6,6 m2/g) dan nilai HLB (42,87 ± 1,2%) tertinggi dibandingkan dengan metode kimia dan enzimatis. ISE,WHC danOHC tidak menunjukkan perbedaan yang signifikan antar metode (p≤ 0,05). Hasil penelitian ini menyimpulkan bahwa metode fisik menghasilkan sifat fungsional terbaik.Kata kunci: Sifat fungsional, isolat protein, blondo, VCO

scholarly journals Karakteristik Fisik dan Fungsional Pati Keladi (Xanthosoma sagittifolium) dari Beberapa Lokasi di Maluku

2021 ◽  
Vol 10 (1) ◽  
pp. 17-23
Author(s):  
Cynthia G C Lopulalan ◽  
Djagal W Marseno ◽  
Yustinus Marsono ◽  
Yudi Pranoto
Keyword(s):  
Functional Properties ◽  
Skin Color ◽  
Physical Property ◽  
Water Holding Capacity ◽  
Food Industries ◽  
Swelling Power ◽  
Xanthosoma Sagittifolium ◽  
Color Yield ◽  
Water Holding ◽  
Starch Yield

This study aimed to characterize the physical and functional properties of cocoyam starch from several locations in Maluku. The use of starch in the processed food and non-food industries will be determined by its various characteristics depending on the starch source. It is expected from this research that data can be used to assess the potential of cocoyam starch in its use in the food and non-food industries. Cocoyam tubers from Maluku, i.e. Buru Island, Saparua Island, and Saumlaki Island were used as samples in this research.. The wet extraction method was used to produce cocoyam starch in this research. Physical properties such as tuber length and diameter, tuber skin color, yield were analyzed. Swelling power and solubility, water holding capacity (WHC), paste clarity, pH and color were among functional properties observed. The results showed that the length of cocoyam tubers from the three sample locations was in the range of 8.75-36 cm with a diameter of 8-22 cm. The skin color of the tubers was found to be blackish-brown, and the color of the tubers is white with a starch yield of 12-16%. Based on the statistical analysis results, starch's functional properties like swelling power, solubility, WHC, paste clarity, pH, and color for the three starches were not significantly different from one another. This shows that differences in growing locations within an archipelago did not affect cocoyam starch's functional properties. Keywords: Cocoyam starch, functional property, location, physical property   ABSTRAK Tujuan dari penelitian adalah mengkarakterisasi sifat fisik dan fungsional pati keladi yang berasal dari beberapa lokasi di Maluku. Karakteristik yang berbeda berdasarkan sumber pati akan menentukan kesesuaian pemanfaatannya dalam industri pangan olahan maupun non pangan. Diharapkan dari penelitian ini adalah diperoleh data yang dapat digunakan untuk mengkaji potensi pati keladi dalam penggunaanya di industri pangan maupun non pangan. umbi keladi yang digunakan sebagai sampel dalam penelitian ini berasal dari dari lokasi di Maluku yaitu umbi keladi asal pulau Buru, pulau Saparua dan pulau Saumlaki. Metode ekstraksi yang di gunakan dalam penelitian ini untuk menghasilkan pati keladi adalah metode ekstraksi basah. Parameter yang dianalisis meliputi sifat fisik yaitu panjang dan diameter umbi, warna kulit umbi, rendemen; serta sifat fungsional yaitu swelling power dan sollubility, water holding capacity (WHC), kejernihan pasta, pH, warna. Hasil yang diperoleh adalah panjang umbi keladi dari tiga lokasi sampel adalah 8,75-36 cm dengan diameter 8-22 cm. Warna kulit umbi coklat kehitaman dan warna umbi putih serta rendemen pati 12-16%. Berdasarkan hasil analisis statistik, sifat fungsional pati yaitu swelling power, sollubilty, WHC, kejernihan pasta, pH dan warna untuk ketiga pati tidak berbeda nyata satu dengan lainnya. Hal ini menunjukkan bahwa perbedaan lokasi tumbuh dalam satu kepulauan tidak mempengaruhi karakteristik fungsional pati keladi yang diteliti. Kata kunci: Pati keladi, lokasi, sifat fisik, sifat fungsional

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