scholarly journals Pengaruh Lama Perkecambahan terhadap Karakteristik Fisik, Kimia dan Fungsional Tepung Kecambah Jagung Pulut (Zea mays ceratina L.)

2021 ◽  
Vol 10 (2) ◽  
pp. 304
Author(s):  
Gery Hartawan ◽  
Ni Wayan Wisaniyasa ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Water Absorption ◽  
Protein Content ◽  
Bulk Density ◽  
Fat Content ◽  
Absorption Capacity ◽  
Ash Content ◽  
Oil Absorption ◽  
Corn Flour ◽  
Swelling Power ◽  
Waxy Corn

This study aims to know the effect of time on the germinated waxy corn flour characteristics and to know which time that can produce a germinated waxy corn flour with the best characteristics. This research used a Complete Randomized Design with a different germination time as the treatment, which is 0 hour, 24 hour, 36 hour and 48 hour. The experimentation was repeated 4 times resulting 16 experimental units. The data obtained were analyzed using an analysis of variance and if the treatment had a significant effect, it was followed by a Duncan Multiple Range Test (DMRT). The results showed that the effect of time had a very significant effect on total rendement, L’ value (brightness), b’ value (green-yellow), protein content, water absorption capacity, swelling power, solubility of germinated waxy corn flour. This research also resulting a significant effect on moisture content and carbohydrate content, but resulting a non-significant effect on bulk density, a’ value (blue-red), ash content, fat content, crude fiber content and oil absorption capacity. The best characteristic of the flour in this study was the waxy corn flour that has been germinated for 48 hours with 79.44% rendement, 0.50 g/ml bulk density, L’:54.34, a’: 6.90, b’: 22,89 color, 7.15% water content, 1.56% ash content, 6.36% fat content, 9.66% protein content, 82.31% carbohydrates content, 2.39% fiber content, 1.55 ml/g water absorption, 1.81 ml/g oil absorption, 6.70 g/g swelling power, and 51.72% solubility.

The effect of sugar beet fiber addition on the chemical properties of tortilla chips

2012 ◽  
pp. 385-388 ◽  
Author(s):  
Azadeh Saadatmandi ◽  
Mohammad Elahi ◽  
Reza Farhoosh ◽  
Mahdi Karimi
Keyword(s):  
Sugar Beet ◽  
Water Absorption ◽  
Protein Content ◽  
Chemical Properties ◽  
Absorption Capacity ◽  
Ash Content ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Overall Acceptability ◽  
Tortilla Chips

The incorporation of sugar beet fiber (0–5%) to tortilla chips and the effects on the chemical and sensory properties were studied. Addition of sugar beet fiber (SBF) led to an increasing of water absorption capacity, ash content and darkness while lowering the protein content and oil absorption. Sensory evaluation showed that the overall acceptability of tortilla chips reduces if adding more than 2% SBF.

scholarly journals STUDI SIFAT FUNGSIONAL DAN KIMIA TEPUNG KECAMBAH KACANG KORO BENGUK (Mucuna pruriens L.)

2019 ◽  
Vol 8 (2) ◽  
pp. 131
Author(s):  
Vivian Citra Liadi ◽  
Ni Wayan Wisaniyasa ◽  
Ni Nyoman Puspawati
Keyword(s):  
Water Absorption ◽  
Protein Content ◽  
Chemical Properties ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Oil Absorption ◽  
Bean Sprout ◽  
Swelling Volume ◽  
And Chemical Properties

The purpose of this study was to determine the functional and chemical properties of mucuna bean sprout flour. This study was conducted using 48 hour germination and without germination of mucuna bean, and each treatment was repeated three times. Mucuna bean flour and mucuna bean sprouts flour were tested for rendemen, functional properties (water absorption, oil absorption, swelling volume, and solubility), and chemical properties (moisture content, ash content, protein content, fat content, carbohydrate content, and HCN content). The results showed that germination of mucuna bean had a very significant effect on rendemen, water absorption, oil absorption, ash content, moisture content, a significant effect on fat content, carbohydrate content, and had no significant effect on swelling volume, solubility, protein content, and HCN content. The results showed that rendemen of mucuna bean sprout flour was 63.93% (db), the functional properties of mucuna bean sprout flour were water absorption 1.67 ml H2O/g solid, oil absorption 2.17 ml oil/g solid, swelling volume 8.68 ml/g, and solubility 25.76%, while the chemical properties of mucuna bean sprout flour were water content 8.10%, ash content 2.87%, protein content 36.33%, fat content 10.77%, carbohydrate content 41.92%, and HCN content 5.39 mg/kg.

scholarly journals Studies on the drying kinetics and rehydration capacities of cardaba banana compared to plantain slices

2018 ◽  
Vol 3 (1) ◽  
pp. 57-71
Author(s):  
K. A. Taiwo ◽  
R. T. Babalola
Keyword(s):  
Protein Content ◽  
Bulk Density ◽  
Room Temperature ◽  
Absorption Capacity ◽  
Drying Kinetics ◽  
Oil Absorption ◽  
Drying Time ◽  
Swelling Power ◽  
Banana Flour ◽  
Kinetics Of

Abstract The utilization of Cardaba banana as food or functional food requires knowledge about its preservation (drying), and physical and functional characteristics of the crop. The study is aimed at determining the drying kinetics of Cardaba slices as well as to determine the physio-chemical and rehydration properties. Unripe Cardaba banana and plantain bunches were produced into flour separately. The drying kinetics of the slices (sun, 50°C and 70°C) with and without blanching were monitored. The rehydration capacities of the slices at room temperature, 45°C, 75°C and 95°C were determined. The functional and proximate properties of the flour samples were determined. Results showed that the higher the drying temperature, the faster the drying and the shorter the drying time. Furthermore, the greater the rehydration capacity and the greater the shrinkage of the Cardaba banana and plantain slices. Cardaba banana flour samples were higher in bulk density (0.52 to 0.65 g/ ml), oil absorption capacity (76.47 to 98.83%), swelling power (4.42 to 6.36 g/g) and protein content (4.73 to 9.92%) than plantain flour samples in bulk density (0.56 g/ml to 0.73 g/ml), oil absorption capacity (66.20 to 90.67%), swelling power (4.15 to 5.65 g/g) and protein content (3.66 to 8.43%). The result obtained in this study proved that Cardaba banana compares favorably with plantain and can be used as a substituted for plantain.

scholarly journals Functional and Physicochemical Characteristics of Raw, Roasted and Germinated Buckwheat Flour

2019 ◽  
Author(s):  
Beenu Tanwar ◽  
Nistha Lamsal ◽  
Ankit Goyal ◽  
Vikas Kumar
Keyword(s):  
Antioxidant Activity ◽  
Water Absorption ◽  
Bulk Density ◽  
Phenolic Content ◽  
Absorption Capacity ◽  
Total Phenolic ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Swelling Power ◽  
Buckwheat Flour

Purpose: Buckwheat, a pseudocereal is a nutritionally dense and gluten-free grain which has a great potential especially in the functional food industry. Domestic processing methods like germination and roasting may enhance the nutritional and functional components of the buckwheat. Design/methodology/approach: The raw, roasted (120°C for 10 min) and germinated (27 ± 3°C for 24 hours) seed flour was analyzed for functional (bulk density, water absorption capacity, oil absorption capacity, swelling power, and emulsifying capacity and activity) and physicochemical (fat, ash, protein, total carbohydrate, total phenolic content and antioxidant activity) parameters. Findings: Both the methods showed varied deviation of functional properties and nutrients from the raw flour. Germination significantly (p 0.05) increased the protein (11.5%) and moisture (14.66%) whereas, decreased ash (1.8%), carbohydrate (62.84%), fat (1.33%) and fiber (7.87%); roasting significantly (p 0.05) increased the carbohydrate (71.38%) whereas, decreased ash (1.8%), fat (1.33%), fibre (6.32%), moisture (11.66%) and protein (7.6%) content. Germination significantly (p 0.05) increased the phenolic content and antioxidant activity (82.63%). Bulk density and emulsion capacity decreased in both germinated and roasted buckwheat flour. However, both germination and roasting significantly (p 0.05) increased the oil absorption capacity, swelling power, and water absorption capacity. Originality/value: The present study suggests that germinated and roasted flours can be utilized commercially for the production of economical, better and nutrient-dense food products for people suffering from cereal-based health disorders.

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

2019 ◽  
Vol 15 (2) ◽  
pp. 80 ◽  
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

<p>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 (<em>swelling power, solubilitas</em>, daya serap air dan daya serap minyak). Hasil penelitian menunjukkan bahwa lama fermentasi 24 jam dari singkong varietas Kaspro memiliki nilai tertinggi yaitu <em>bulk density </em>0,7505±0,0158 (g/mL), <em>swelling power </em>7,4516±0,1185 (g/g), <em>solubility </em>1,9294±0,2456 (%), <em>water absorption capacity </em>(WAC) 12,0000±1,0000 (mL/g) dan <em>oil absorption capacity </em>(OAC) 17,6667±0,5774 (mL/g), <em>lightness</em> 89,9433±0,1079 dan <em>whitness index </em>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 (b<em>ulk density, swelling power, solubility</em>, WAC, OAC) yang lebih baik sehingga dapat digunakan untuk keperluan dunia industri yang lebih luas.</p><p> </p><p><strong>Functional Properties of Starch MOCAF (Modified Cassava Flour) from Cassava Variety Kaspro and Cimanggu</strong></p><p>Cassava 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.</p><p><strong><br /></strong></p>

scholarly journals 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

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.

scholarly journals Comparative nutritional and functional properties of selected underutilized legumes

2020 ◽  
Vol 45 (3) ◽  
Author(s):  
K. O. Soetan ◽  
A. A. Adeola
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Functional Properties ◽  
Absorption Capacity ◽  
Phaseolus Lunatus ◽  
International Institute ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Crude Fibre ◽  
Emulsion Capacity

Underutilized and neglected legumes have numerous nutritional potentials with great contributions to food security but they are usually excluded from research and development agenda. This study evaluates the nutritional and functional properties of six different underutilized and neglected legumes; Lima bean (LB) (Phaseolus lunatus) (2006-009), Bambara groundnut (BG) (Vigna subterranea) (TVSU- 1482), winged bean (WB) (Psophocarpus tetragonolobus) (Tpt-48), jack bean (JB) (Canavalia ensiformis) (Tce-4), sword bean (SB) (Canavalia gladiata) (Tcg-4) and African yam bean (AYB) (Sphenostylis stenocarpa) (TSS-95) from the Genetic Resources Unit (GRU), International Institute of Tropical Agriculture (IITA), Ibadan, Oyo State, Nigeria. Nutritional and functional properties were evaluated using proximate composition, mineral analyses and functional properties like bulk density, water absorption capacity, oil absorption capacity, emulsion capacity and dispersibility. All the procedures were carried out using standard protocols. Statistical analysis was done using descriptive statistics. Results of proximate analysis showed that crude protein ranged from18.88 0.15%(WB) to 26.60±0.14%(AYB), crude fat ranged from 1.84 0.02% (JB) to 6.39 0.03% (BG), crude fibre ranged from 3.70 ±0.00% (AYB) to 5.04 0.03% (SB), ash ranged from 3.10 ± 0.14% (AYB) to 4.66 0.02% (LB), nitrogen free extract ranged from 55.60 0.04% (SB) to 62.97 0.12% (WB), moisture content ranged from 5.75 0.48% (AYB) to 10.77 0.03% (JB), dry matter ranged from 89.23 0.03% (JB) to 94.25 ± 0.488% (AYB) and gross energy ranged from 4.39 0.003 kcal/g (SB) to 4.66 0.00 (BG). Mineral content results revealed that calcium varied from 0.14 0.000% (LB) to 0.23 0.0003% (AYB), phosphorus varied from 0.20 0.0001% (AYB) to 0.38 0.00% (BG), sodium varied from 0.12 0.00% (LB and WB) to 0.35 0.0006% (AYB), potassium varied from 0.69 0.00% (LB) to 1.12 0.00% (BG), magnesium varied from 0.15 0.0002% (AYB) to 0.27 0.000% (BG) and iron varied from 44.84 0.03 (mg/g) (WB) to 80.98 0.0007(mg/g) (AYB). Results of functional properties showed that bulk density ranged from 0.45±0.04 g/mL (WB) to 0.77±0.08 g/mL (SB), water absorption capacity ranged from 168.33±0.03 g/100g (LB) to 183.62±0.01 g/100g (SB), oil absorption capacity ranged from 146.54 ±0.02 g/100g (LB) to 161.55±0.02 g/100g (JB), emulsion capacity ranged from 79.67 ±0.02 g/100g (LB) to 89.46±0.02 g/100g (SB) and dispersibility ranged from81.0±1.41%(SB) to 86.5±0.71% (BG). The study concluded that all the underutilized legumes have varying nutritional and functional properties, which should be exploited for nutritional benefits and industrial applications, as a solution to the problem of food shortage, especially in the developing countries.

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 Physicochemical Characteristics of Black Bean Protein Concentrate Based on the Variation of Heating Time

2021 ◽  
Vol 1 (1) ◽  
pp. 12-18
Author(s):  
Syane Palijama ◽  
Priscillia Picauly ◽  
Windarti Windarti
Keyword(s):  
Moisture Content ◽  
Water Absorption ◽  
Protein Content ◽  
Bulk Density ◽  
Physicochemical Characteristics ◽  
Heating Time ◽  
Ash Content ◽  
Protein Concentrate ◽  
Black Bean ◽  
Bean Protein

One type of beans that can be used as a source of protein is the black bean (Phaseolus vulgaris. L); because it has a sufficiently high protein content of 16.6%, it has the potential to be developed into protein concentrate. This study aimed to characterize the physicochemical characteristics of black bean protein concentrate based on heating time. An experiment was carried out and arranged in a Completely Randomized Design, with four levels of treatments, i.e. heating time of 15 minutes, 30 minutes, 45 minutes, and 60 minutes. The observed variables were yield, bulk density, water absorption, protein content, moisture content, and ash content. The results showed that the yield value was 7.66 - 12.11%, bulk density 0.78 - 0.81 g/mL, water absorption 1.84 - 1.97%, protein content 71.39 - 76.00%, moisture content 11.85 - 12.94% and ash content 3.30 - 3.57%.

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

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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