Sifat Fisik Pati Ganyong (Canna edulis Kerr.) Termodifikasi dan Penambahan Gum Xanthan untuk Rerotian (Physical Characteristics of Modified Canna edulis Kerr. Starch and Gum Xanthan for Bakeries)

Modification of Canna starch through heat-moisture treatment (HMT) and gum xanthan (GX) treatment was conducted to improve the disadvantage of natural Canna starch in order to expand its usage in food industry, especially for bakery products. The research was arranged in a factorial randomized complete block design with three factors (temperature, incubation time, and GX concentrations) and three replications for each factor. The modified Canna starch by HMT possessed water content of 15 % as well as combination of temperature (80 °C and 100 °C), periods (8 and 16 hours) and concentration of GX (0; 0.5; 1; 1.5 and 2 %). The observed variables were the swelling power, water solubility index, water absorption index, baking expantion, and bulk density of modified Canna starch. The result showed that the modification of Canna starch by temperature, time of HMT and concentration GX produced modified starch with physical properties that significantly differ among treatments and natural starch. Modified Canna starch by treatments of 80 °C, 8 hours, and 1 % xanthan gum concentration showed had swelling power 16.90 ± 0.48 g/g, water solubility index 10.28 ± 0.25 %, water absorption index 112.58 ± 0.38 %, baking expantion 0.94 ± 0.11 mL/g and bulk density 0.73 ± 0.026 g/mL which alike with wheat flour so that it can be further developed as wheat flour substitute on bakery products. ABSTRAKPenelitian modifikasi pati ganyong melalui perlakuan heat-moisture-treatment (HMT) dan penambahan gum xanthan (GX) dilakukan untuk memperbaiki kelemahan pati ganyong alami sehingga menjadi luas aplikasinya dalam industri pangan terutama produk rerotian. Penelitian menggunakan rancangan acak kelompok faktorial dengan 3 perlakukan dan 3 ulangan. Perlakuan yang diberikan adalah waktu (8 dan 16 jam), suhu (80 °C dan 100 °C), kadar air 15 % dan konsentrasi gum xanthan (0, 0,5; 1; 1,5; 2 %). Data dianalisis dengan sidik ragam (ANOVA) pada α = 0,05, dilanjutkan dengan uji BNJ (α = 0,05). Parameter yang diamati swelling power (SP), indeks kelarutan dalam air (IKA), indeks absobsi air (IAA), derajat pengembangan (DP), dan densitas kamba (DK) pati ganyong termodifikasi. Hasil penelitian menunjukkan bahwa modifikasi pati ganyong dengan kombinasi perlakuan suhu dan waktu HMT serta konsentrasi GX menghasilkan pati termodifikasi dengan sifat fisik yang berbeda nyata antar perlakuan maupun pati alaminya. Modifikasi pati ganyong dengan HMT pada suhu 80 °C, waktu 8 jam, kadar air pati 15 % dan konsentrasi gum xanthan 1 % dapat menghasilkan pati ganyong yang sifat fisiknya mendekati tepung terigu kadar protein sedang dan berbeda dengan pati ganyong alami. Sifat fisik pati ganyong termodifikasi tersebut adalah SP 16,90 ± 0,48 g/g, IKA 10,28 ± 0,25 %, IAA 112,58 ± 0,38 %, DP 0,94 ± 0,11 mL/g, dan DK 0,73 ± 0,026 g/mL.Kata kunci: Pati ganyong; gum xanthan; HMT; modifikasi; sifat fisik

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Impacts of Cooking Times (Steaming and Cooking on Embers) on Some Physico-Functional Parameters of Yam (Dioscorea bulbifera) Flours Cv Dougon-won Consumed in Côte d'Ivoire

Asian Research Journal of Agriculture ◽

10.9734/arja/2018/v10i430041 ◽

2019 ◽

pp. 1-13

Author(s):

Gbocho Serge Elvis Ekissi ◽

Jacques Yapi Achy ◽

Martin Tanoh Kouadio ◽

Bedel Jean Fagbohoun ◽

Lucien Patrice Kouamé

Keyword(s):

Water Absorption ◽

Bulk Density ◽

Water Solubility ◽

Foam Stability ◽

Absorption Capacity ◽

Water Absorption Capacity ◽

Functional Parameters ◽

Swelling Power ◽

Dioscorea Bulbifera ◽

Cooking Times

Impacts of cooking times (steaming and cooking on embers) on some physico-functional parameters of yam (D. bulbifera) flours cv Dougou-won were determined during 10, 20 and 30 min. Results showed that steaming and cooking on embers increased significantly (P <0.05) the dispersibility (D), water absorption capacity (WAC), paste clarity (PC), water solubility index (WSI), swelling power (SP), least gelation capacity (LGC) and solubility (S) but decreased significantly (P <0.05) foam capacity (FC), wettability (W) and foam stability (FS) of flours (D. bulbifera) cv Dougou-won. Steaming increased significantly (P <0.05) oils absorption capacity (OAC) and bulk density (BD). However, cooking on embers decreased significantly (P <0.05) oils absorption capacity (OAC) but not affected significantly (P <0.05) bulk density (BD). The steaming time (30 min) is recommended to considerably influence the physico-functional parameters of the yam (D. bulbifera) flours cv Dougou-won.

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Development and Characterization of Extruded Product Using Carrot Pomace and Rice Flour

International Journal of Food Engineering ◽

10.2202/1556-3758.1824 ◽

2010 ◽

Vol 6 (3) ◽

Cited By ~ 19

Author(s):

Navneet Kumar ◽

B. C. Sarkar ◽

Harish Kumar Sharma

Keyword(s):

Moisture Content ◽

Water Absorption ◽

Bulk Density ◽

Water Solubility ◽

Rice Flour ◽

Absorption Index ◽

Lateral Expansion ◽

Screw Speed ◽

Sensory Score ◽

Die Temperature

Dehydrated carrot pomace was added in different proportions (10-30%) to rice flour. The formulation was extruded at different moisture content (17-21%), screw speed (270-310 rpm) and die temperature (110-130°C). The experimental combinations were decided based on central composite rotatable design for four variables at five levels of each variable. The lateral expansion, bulk density, water absorption index, water solubility index, hardness and sensory characteristics were measured as responses. Significant regression models were established with the coefficient of determination, R² greater than 0.70. The results indicated that pomace proportion, screw speed and temperature significantly influenced (P<0.10) lateral expansion; moisture content and screw speed for bulk density; pomace proportion and temperature for water absorption index and water solubility index, pomace proportion, screw speed and temperature for hardness and screw speed for sensory score. The compromised optimum condition obtained by numerical integration for development of extrudates were: carrot pomace of 11.75% in rice flour, moisture content 19.92%, screw speed 249.1 rpm and die temperature 114.3°C. Sensory evaluation revealed that carrot pomace could be incorporated into ready-to-eat expanded products upto the level of 11.75%.

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Study the Physical and Functional Properties of Chickpea and Black Gram Flours

International Journal of Current Microbiology and Applied Sciences ◽

10.20546/ijcmas.2021.1010.033 ◽

2021 ◽

Vol 10 (10) ◽

pp. 277-282

Author(s):

Nikhil D. Solanke Pradeep P. Thorat ◽

Jayashri Ughade

Keyword(s):

Water Absorption ◽

Bulk Density ◽

Functional Properties ◽

Water Solubility ◽

Absorption Capacity ◽

Absorption Index ◽

Oil Absorption ◽

Water Absorption Capacity ◽

Black Gram ◽

Chickpea Flour

The purpose of this study is to determine the quality of chickpea and black gram flour used in preparation of traditional products. As the study of physical properties of flour, both chickpea as well as black gram flour shows higher in bulk density. Water absorption index show lower level of both chickpea as well as black gram flour and water solubility index shows both chickpea as well as black gram flour in between bulk density and water absorption index. While the functional properties of flour, water absorption capacity lower for chickpea flour but higher oil absorption capacity. Higher the water absorption capacity for black gram flour and lower the oil absorption capacity for black gram. This concluded that bulk density for both chickpea flour and black gram is highest while oil absorption capacity is lower in both chickpea flour and black gram flours.

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Characteristics of product complementary feeding with fortified fish protein hydrolysate (FPH)

Food Research ◽

10.26656/fr.2017.6(1).665 ◽

2022 ◽

Vol 6 (1) ◽

pp. 78-89

Author(s):

Nuryanto ◽

E. Chasanah ◽

D.N. Afifah ◽

Y.N. Fawzya ◽

T.D. Suryaningrum ◽

...

Keyword(s):

Water Absorption ◽

Bulk Density ◽

Water Solubility ◽

Protein Hydrolysate ◽

Absorption Index ◽

Acute Malnutrition ◽

Physical Analysis ◽

Fish Protein ◽

Commercial Products ◽

Fish Protein Hydrolysate

Malnutrition is still a major problem in Indonesia, particularly stunting and acute malnutrition due to protein deficiency. In contrast, Indonesia is rich in protein sources such as fish but they are poorly utilized. Biologically processed fish protein hydrolysate (FPH) has proven to be highly nutritious and digestible. Our preliminary study in developing the High Protein Complementary Food (HPCF) formula for infant enriched with FPH, showed that of 17 formulas, 3 formulas was the best. This study was aimed to analyzing sensory analysis using the hedonic test, physical analysis and absorption protein. The result shows that the hedonic test of FPH-enriched HPCF infant food revealed that the product was acceptable in term of colour, aroma and texture. In comparison to the commercial product, FPH-enriched instant HPCF infant product had higher bulk density. The highest Water Absorption Index (WAI) was F1-C, the highest Water Solubility Index (WSI) was F1-P, and the lowest rehydration was F2-P. Compared to commercial products, the instant FPH-enriched HPCF baby porridge has a bulk density that is greater than that of commercial products. The highest Water Absorption Index (WAI) was F1-C, the highest Water Solubility Index (WSI) was F1-P and the lowest time for Rehydration was at F2-P. HPCF enriched with FPH showed the best protein absorption significantly in the P2 treatment group

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Optimization of lupine (Lupinus albus L.) composition, feed moisture content and barrel temperatures for best quality maize based extruded snack food

Nutrition & Food Science ◽

10.1108/nfs-07-2019-0219 ◽

2019 ◽

Vol 50 (5) ◽

pp. 853-869 ◽

Cited By ~ 1

Author(s):

Muhammed Adem ◽

Sadik J.A. ◽

Admasu Worku ◽

Satheesh Neela

Keyword(s):

Moisture Content ◽

Water Absorption ◽

Bulk Density ◽

Water Solubility ◽

Expansion Ratio ◽

Absorption Index ◽

Snack Food ◽

Content Type ◽

Moisture Contents ◽

Feed Moisture

Purpose This paper aims to optimize feed moisture contents, barrel temperatures, blending ratios of maize and lupine for processing of protein-rich best quality extruded product using a twin-screw extruder. Design/methodology/approach A three-factor three-level response surface methodology by Box-Behnken Design was applied to evaluate the effect of selected processing conditions of blending ratios of lupine (10-20 per cent), barrel temperatures (120°C-150°C) and feed moisture content (14-18 per cent) on functional, nutritional and sensory characteristics of produced snack food. Findings The results of functional properties such as radial expansion ratio, bulk density, water absorption index, water solubility index observed as 0.71-1.2, 0.33-0.92 g/cc, 4.4-6.4 per cent and 10.2-15.1 per cent, respectively. The snack food showed the moisture 5.6-7.2 per cent, protein 8.1-18.1 per cent, fiber 1.6-2.7 per cent, ash 1.6-2.2 per cent and carbohydrate 64.8-81.4 per cent. The independent variables (lupine blending ratio, barrel temperature and feed moisture content) posed significant effects on expansion ration (p = 0.0030), bulk density (p = 0.0026), water absorption index (p = 0.0075) and water-solubility index (p = 0.0116). Higher blending ratio of lupine was increase in the bulk density and water solubility index, but decrease in expansion ratio and water absorption index of snack food. Higher feed moisture content was led to a reduction in expansion ratio and water-soluble index of snack food. Whereas, higher feed moisture contents was lead to rise in bulk density and water absorption index. Fiber (p = 0.0145), ash (p = 0.0343) and carbohydrate (p = 0.0001) contents were significantly depended on blending ratio. Blending of lupine 15.06 per cent, barrel temperature of 150 °C and feed moisture content of 14.0 per cent produced the snack food with desirability value of 72.8 per cent. Originality/value Protein malnutrition is one of the major problems in child development in under developed countries including Ethiopia. Maize is a top producer in the country but least appreciated for cost. Lupine is one of the undervalued produce consumed in Ethiopia after boiling. Still data on the utilization of maize and lupine in the extruded snack preparation was very limited. Optimization of moisture and barrel temperatures for this snack was not reported clearly yet.

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Functional Properties of Extrudates Prepared with Blends of Wheat Flour/Pinto Bean Meal with Added Wheat Bran

Food Science and Technology International ◽

10.1177/1082013207082463 ◽

2007 ◽

Vol 13 (4) ◽

pp. 301-308 ◽

Cited By ~ 42

Author(s):

J.R. Hernández-Díaz ◽

A. Quintero-Ramos ◽

J. Barnard ◽

R.R. Balandrán-Quintana

Keyword(s):

Water Absorption ◽

Response Surface ◽

Wheat Flour ◽

Functional Properties ◽

Apparent Viscosity ◽

Water Solubility ◽

Protective Role ◽

Absorption Index ◽

Pinto Bean ◽

Bean Meal

Blends made of wheat flour and bean meal at various levels of moisture and bran content, were subjected to extrusion cooking by varying temperature and screw speed. Extrudates were analysed for expansion index, bulk density, apparent viscosity, water absorption index and water solubility index using a second-order rotatable central composite design. Excepting water absorption index, functional properties were significantly affected ( p<0.05) by levels of moisture, bran or extrusion conditions. Expansion index decreased with increasing levels of moisture in the blends; for bran the effect was the inverse. Response surface solution for apparent viscosity was maximum at 24% levels of moisture, 209r.p.m., 180°C and 10% bran. For water absorption index the response surface solution was a saddle point, with a minimum at 29% levels of moisture, 232r.p.m., 177°C and 25% bran. The higher apparent viscosity and lower absorption index reflected minor damage to starch and proteins, which was attributed to a protective role of the added fibre.

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The effects of extrusion conditions on the properties of Amplang, a traditional fish snack in Borneo

Food Research ◽

10.26656/fr.2017.4(5).052 ◽

2020 ◽

Vol 4 (5) ◽

pp. 1461-1468

Author(s):

Nor Qhairul Izzreen M.N. ◽

Siti Amirah C.G. ◽

Noorakmar A.W.

Keyword(s):

Water Absorption ◽

Bulk Density ◽

Water Solubility ◽

Extrusion Process ◽

Expansion Ratio ◽

Absorption Index ◽

Screw Speed ◽

Single Screw Extrusion ◽

Two Factors ◽

Density Expansion

The effects of extrusion process parameters on Amplang fish snack production are investigated in this study using a single-screw extrusion machine. The extrusion parameters are based on two factors, namely the barrel temperature (100 - 140oC) and screw speed (146 - 208 rpm). The central composite design (CCD) is used to produce thirteen experimental combinations and the effects of the extrusion parameters on the physical and functional characteristics (hardness, bulk density, expansion ratio, and water absorption and solubility indexes) of the Amplang fish extrudate were assessed as responses. The fish extrudates investigated in this study varied between 45.57 - 246.33 N (hardness), 0.09 - 0.21 g/cm3 (bulk density), 1.00 - 2.67 (expansion ratio), 2.58 - 4.01 g/g (water absorption index), and 19.25 - 29.8% (water solubility index). The bulk density, expansion ratio, water absorption index, and water solubility index were shown to be significantly (P < 0.05) affected by the barrel temperature and screw speed. In conclusion, barrel temperature and screw speed can influence the physical and functional properties of extruded fish snacks and the extrusion technique demonstrated in this study can be utilised to produce Amplang fish snacks in Sabah.

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Physicochemical Properties of Native and Heat Moisture Treated Starches of White and Red Cocoyam (Colocasia esculenta) Varieties

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v9i6.1195-1200.2701 ◽

2021 ◽

Vol 9 (6) ◽

pp. 1195-1200

Author(s):

Olukayode Adediran Okunade ◽

Olanrewaju Arinola

Keyword(s):

Physicochemical Properties ◽

Water Absorption ◽

Bulk Density ◽

Pasting Properties ◽

Absorption Capacity ◽

Moisture Level ◽

Oil Absorption ◽

Water Absorption Capacity ◽

Heat Moisture Treatment ◽

Moisture Treatment

White and red cocoyam starches were physically modified by heat moisture treatment at 16, 24 and 32 % moisture levels. The functional and pasting properties of the modified and native starches were evaluated using standard methods. The swelling power at 60oC, water absorption capacity, oil absorption capacity, least gelation concentration, packed bulk density and loose bulk density of heat moisture treated white and red cocoyam starches ranged between 1.90 - 2.18 and 1.89 – 2.21; 1.00 – 1.80 ml/g and 0.80 – 1.60 ml/g; 1.40 – 1.80 ml/g and 1.20 – 1.40 ml/g; 8.00 – 10.00% and 8.00 – 10.00%; 0.51 – 0.62 g/ml and 0.54 – 0.64 g/ml; 0.41 – 0.51 g/ml and 0.43 – 0.53 g/ml respectively. For both white and red cocoyam starches, heat moisture treated starches at 16% moisture content level had the highest swelling power in the temperature range 60oC to 90oC; also starches treated at 32% moisture level had the highest water absorption capacity, oil absorption capacity, packed bulk density and loose bulk density. Red cocoyam native starch had higher peak, trough, breakdown, final and setback viscosity than white cocoyam starch. Heat moisture treatment generally increased the pasting properties of white cocoyam starch. The modification of red cocoyam starch at moisture levels of 16% and 24% reduced the pasting properties, however at higher moisture level, the pasting properties increased. These results suggest that moisture level of cocoyam starches influence their physicochemical properties during heat moisture modification; this will increase the array of food products in which the starches can be used.

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SIFAT FISIKOKIMIA DAN FUNGSIONAL PATI DARI MOCAF (MODIFIED CASSAVA FLOUR) VARIETAS KASPRO DAN CIMANGGU

Jurnal Penelitian Pascapanen Pertanian ◽

10.21082/jpasca.v15n2.2018.80-90 ◽

2019 ◽

Vol 15 (2) ◽

pp. 80 ◽

Cited By ~ 1

Author(s):

Nurud Diniyah ◽

Achmad Subagio ◽

Riri Nur Lutfian Sari ◽

Nugraha Yuwana

Keyword(s):

Water Absorption ◽

Bulk Density ◽

Functional Properties ◽

Block Design ◽

Absorption Capacity ◽

Raw Material ◽

Oil Absorption ◽

Water Absorption Capacity ◽

Cassava Flour ◽

Swelling Power

Singkong varietas manis (Cimanggu) dan pahit (Kaspro) dapat digunakan sebagai bahan baku dalam pembuatan MOCAF. Ekstraksi pati MOCAF dapat dipengaruhi oleh lama fermentasi dan varietas singkong. Tujuan dari penelitian ini adalah mengetahui pengaruh perbedaan lama fermentasi terhadap sifat fungsional pati dari MOCAF dengan dua varietas singkong Kaspro dan Cimanggu. Penelitian ini menggunakan metode Rancangan Acak Kelompok (RAK) dengan faktor tunggal yaitu lama fermentasi (0, 12, 24 jam) dan varietas sebagai kelompoknya (Cimanggu dan Kaspro) dengan 3 kali ulangan. Parameter yang dianalisis yaitu sifat fisik (densitas kamba dan warna), sifat kimia (kadar protein, lemak, abu dan karbohidrat) serta sifat fungsional pati MOCAF (swelling power, solubilitas, daya serap air dan daya serap minyak). Hasil penelitian menunjukkan bahwa lama fermentasi 24 jam dari singkong varietas Kaspro memiliki nilai tertinggi yaitu bulk density 0,7505±0,0158 (g/mL), swelling power 7,4516±0,1185 (g/g), solubility 1,9294±0,2456 (%), water absorption capacity (WAC) 12,0000±1,0000 (mL/g) dan oil absorption capacity (OAC) 17,6667±0,5774 (mL/g), lightness 89,9433±0,1079 dan whitness index 85,9113±0,0821 serta kadar protein, lemak, abu dan karbohidrat berturut-turut (0,6094±0,04; 0,3666±0,12; 0,1849±0,03 dan 86,0125±0,42 %). Penggunaan varietas yang berbeda sebagai bahan baku MOCAF, menunjukkan hasil bahwa singkong dengan kadar sianida tinggi juga memiliki pati lebih tinggi (Kaspro), memiliki sifat fungsional (bulk density, swelling power, solubility, WAC, OAC) yang lebih baik sehingga dapat digunakan untuk keperluan dunia industri yang lebih luas. Functional Properties of Starch MOCAF (Modified Cassava Flour) from Cassava Variety Kaspro and CimangguCassava from sweet (Cimanggu) and bitter (Kaspro) varieties can be used as raw material to produced MOCAF. MOCAF’s starch extraction can be influenced by time of fermentation and variety of cassava. The aim of this research is to determine the effect of time fermentation on the functional properties of MOCAF starch which made from two varieties of cassava (Kaspro and Cimanggu). Randomized Block Design (RAK) with the single factor, time of fermentation (0, 12, 24 hours) and varieties as its group (Cimanggu and Kaspro) with triplicate was used in this research. The physical properties ( bulk density, colour), chemical properties (protein, fat, ash and carbohydrate) and functional properties of MOCAF starch (swelling power, solubility, water absorption capacity and oil absorption capacity) were evaluated. The result showed that Kaspro variety and time of fermentation 24 hour had the highest value of bulk density 0,7505±0,0158 (g/mL), swelling power 7,4516±0,1185 (g/g), solubility 1,9294±0,2456 (%), WAC 12,0000±1,0000 (mL/g) dan OAC 17,6667±0,5774 (mL/g), lightness 89,9433±0,1079, whiteness index 85,9113±0,0821, protein, fat, ash and carbohydrate content respectively 0,6094±0,04; 0,3666±0,12; 0,1849±0,03 and 86,0125±0,42 %. The varieties of cassava with highest cyanide content (Kaspro) also highest in starch content shows that has better functional properties (bulk density, swelling power, solubility, WAC, OAC) so it can be used to widely application for industrial.

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Effect of Different Extrusion Processing Parameters on Physical Properties of Soy White Flakes and High Protein Distillers Dried Grains-Based Extruded Aquafeeds

Journal of Food Research ◽

10.5539/jfr.v3n6p107 ◽

2014 ◽

Vol 3 (6) ◽

pp. 107 ◽

Cited By ~ 9

Author(s):

Sushil K. Singh ◽

K. Muthukumarappan

Keyword(s):

Physical Properties ◽

Water Absorption ◽

Bulk Density ◽

Water Solubility ◽

Expansion Ratio ◽

High Protein ◽

Regression Equations ◽

Process Variables ◽

Distillers Dried Grains ◽

Durability Index

Nutritionally balanced ingredient blends for catla (Catla catla), belonging to the family Cyprinidae, were extruded using single screw extruder. The extrusion was carried out at five levels of soy white flakes content (21%, 29%, 40%, 52%, and 59% db), five levels of moisture content (15, 19, 25, 31, and 35% db) and five levels of barrel temperature (100, 110, 125, 140, and 150 ºC) using three different die nozzles (having L/D ratios 3.33, 5.83, and 7.25). Blends with net protein content of 32.5% contains soy white flakes, along with high protein distillers dried grains (HP-DDG), corn flour, corn gluten meal, fish meal, vitamin, and mineral mix. A central composite rotatable design (CCRD) and response surface methodology (RSM) was used to investigate the significance of independent and interaction effects of the extrusion process variables on the extrudates physical properties namely pellet durability index, bulk density, water absorption and solubility indices and expansion ratio. Quadratic polynomial regression equations were developed to correlate the product responses and process variables as well as to obtain the response surfaces plots. The independent variables had significant (P < 0.05) effects on physical properties of extrudates: (i) higher soy white flakes content increased the pellet durability index and water absorption index, but decreased the water solubility index, (ii) higher temperature decreased pellet durability index, bulk density and water solubility index, (iii) increased L/D ratio from 3.33 to 7.25 increased the pellet durability index, expansion ratio but decreased the bulk density of the extrudates.

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