scholarly journals Evaluation of Stabilized Soymilk Prepared from Sprouted Soybean with Orange Flesh Sweet Potato Starch for Ambient Storage

2021 ◽  
Vol 9 (4) ◽  
pp. 655-664
Author(s):  
Innocent Nwazulu Okwunodulu ◽  
Anselm Uzochukwu Onwuzurike ◽  
Alexzandria Obianuju Ochiogu ◽  
Comfort Ugochi Uzochukwu
Keyword(s):  
Sweet Potato ◽  
Functional Properties ◽  
Storage Stability ◽  
Foam Stability ◽  
Potato Starch ◽  
Human Consumption ◽  
Coagulation Time ◽  
Ambient Storage ◽  
Potato Starches ◽  
Production Areas

Ambient storage stability is one of the major constrains amidst drudges of homemade soymilk due to absence of stabilizer there by restricting the consumption to the production areas. Homemade stabilizers and stabilization becomes the only available option. Soymilk prepared from 12 h steeped and 72 h sprouted soybeans was subdivided and each batch stabilized with 0.5%, 1%, 2% and 3% levels of orange flesh sweet potato starches (OFSPS). Functional properties of the starches and proximate, vitamins, minerals, anti-nutrient, physicochemical, and sensory properties of stabilized soymilk samples were assessed with standard analytical methods. With increase in fortification levels, there were significant improvement in ash (0.84 to 0.88%), protein (4.14 to 4.24%), fibre (0.31 to 0.39%), fat (3.75 to 4.19%), carbohydrate (4.54 to 5.55%), vitamins B1 (0.29 to 0.4 mg/100g), B2 (0.10 to 0.14 mg/100g), B3 (1.03 to 1.13 mg/100g), C (0.86 to 1.09 mg/100g) and pro-vitamin A (5.75 to 6.14 µg/100g). Also improved are calcium (26.81 to 28.55 mg/100g), potassium (31.54 to 32.95 mg/100g), magnesium (44.40 to 46.82 mg/100g), sodium (32.73 to 33.43 mg/100g), iron (2.82 to 3.71 mg/100g), saponin (0.028 to 0.035 mg/100g), tannin (0.041 to 0.048 mg/100g), flavonoid (0.031 to 0.034 mg/100g), alkaloid (0.025 to 0.034 mg/100g), phenol (0.25 to 0.34 mg/100g), viscosity (4.89 to 5.60 mg/100g) and specific gravity (1.02 to 1.04 mg/100g). There were decrease in moisture (86.39 to 84.86%), pH (5.75 to 5.45), visible coagulation time (VCT) (28 to 14 d), foam stability (0.51 to 0.00) and general acceptability (6.84 to 4.84). Functional properties of the OFSPS flour were reasonably high. Despite the anti-nutrient increase, all the soymilk samples in this study were safe for human consumption and moderately accepted at maximum stabilization level of 1%.

Physicochemical and Functional Properties of Cultivars of Irish Potato and Cassava Starches

2009 ◽  
Vol 5 (3) ◽  
Author(s):  
Pierre Désiré Mbougueng ◽  
Tenin Dzudie ◽  
Joel Scher ◽  
Tchiégang Clergé
Keyword(s):  
Functional Properties ◽  
Phosphorus Content ◽  
Amylose Content ◽  
Potato Starch ◽  
Irish Potato ◽  
Starch Granules ◽  
Colour Difference ◽  
Physico Chemical ◽  
Granule Morphology ◽  
Potato Starches

In this study, starches were extracted from two cultivars of local Irish potatos (Solanum tuberosum,) and tree cultivars of local Cassava (Manihot esculanta). These starches and a commercial Irish potato starch (IPS), where characterized with respect to their physico-chemical and functional properties. Significant differences (P<0.05) were observed among starches as far as their proximate composition were concerned. The commercial starch showed the highest phosphorus content. The amylose content was observed to be significantly lower (P<0.05) in the cassava starches than in the local Irish potato starches. The highest (P<0.05) gelatinisation parameters were those of 2425 starch cultivar. Potato starch granules exhibited the largest granule size at 10, 50 and 90% diameter compared to those of cassava starches. Potato starches had wider particle size distribution compared to cassava starches. There were apparent differences, between species (Cassava and potatoes) with respect to granule morphology and size. No significant colour difference (P>0.05) was observed between the Sipiera starch cultivars and the Irish potatoes commercial starch.

Effect of Crosslink on Properties of Thermoplastics Dialdehyde Sweet Potato Starch

2012 ◽  
Vol 629 ◽  
pp. 391-395 ◽  
Author(s):  
Shui Dong Zhang ◽  
Yu Rong Zhang ◽  
Yu Zhong Wang ◽  
Xiu Li Wang
Keyword(s):  
Sweet Potato ◽  
Sodium Periodate ◽  
Potato Starch ◽  
Thermoplastic Starch ◽  
Neutral Condition ◽  
Carbonyl Content ◽  
Moisture Adsorption ◽  
Comprehensive Properties ◽  
Sweet Potato Starch ◽  
Potato Starches

In this study, Dialdehyde sweet potato starch (DASS) with various carbonyl contents had been prepared by sodium periodate in the neutral condition and applied to improve the comprehensive properties of thermoplastic starch. Thermoplastic dialdehyde sweet potato starches (TPDASS) was prepared by thermal press when glycerol was added as a plasticizer. The thermal properties, moisture adsorption, mechanical and biodegradable properties of TPDASS were investigated. The results illustrated that at higher carbonyl content, the moisture adsorption and biodegradable ratio decreased with the increasing Tg of TPDASS, which may attribute to the partial cross-linking of DASS. The highlight properties of TPDASS95 were that: its tensile strength could reach 12.9 MPa even water content was 13.5%.

scholarly journals Nutritional and functional properties of maize-oyster mushroom (Zea mays-Pleurotus ostreatus) based composite flour and its storage stability

2020 ◽  
Vol 5 (1) ◽  
pp. 40-49 ◽  
Author(s):  
Oluwaseun P. Bamidele ◽  
Beatrice M. Fasogbon
Keyword(s):  
Amino Acid ◽  
Functional Properties ◽  
Storage Stability ◽  
Protein Energy Malnutrition ◽  
Amino Acid Profile ◽  
Raw Material ◽  
Oyster Mushroom ◽  
Human Consumption ◽  
Composite Flour ◽  
Maize Flour

AbstractThe over reliance on starchy foods such as maize flour may lead to protein energy malnutrition (PEM) in children. The enrichment of maize with protein-rich oyster mushroom will improve the nutritional composition of maize flour. This study determined the effects of oyster mushroom flour on nutritional, functional and storage stability properties of composite flour containing maize and oyster mushroom. Oyster mushroom flour was added at 0, 5, 10 and 15% to maize flour. Proximate, functional, minerals, amino acid profile, free fatty acids and peroxide value of the composite flours were determined. An increase in the addition of oyster mushroom flour led to an increase in proximate and the minerals content of the composite flour, but the functional properties decreased. Oyster mushroom flour increased the amino acid profile of the composite flour, with leucine being the highest (26.3 mg/g). The flours were relatively stable (25ºC) during storage. Enriching maize flour with 15% oyster mushroom flour improved the nutritional quality of maize flour which makes the resulting composite flour a better raw material for human consumption.

Fine structure and relationships with functional properties of pigmented sweet potato starches

2020 ◽  
Vol 311 ◽  
pp. 126011 ◽  
Author(s):  
Chuan Tong ◽  
Weidong Ru ◽  
Liehong Wu ◽  
Weicheng Wu ◽  
Jinsong Bao
Keyword(s):  
Fine Structure ◽  
Sweet Potato ◽  
Functional Properties ◽  
Potato Starches

Composition of White Potato Starch (Ipomea batatas L.) with Avocado Seed Starch (Persea americana Mill) and Glyserol Concentration in Edible Film

2020 ◽  
Vol 2 (2) ◽  
Author(s):  
Musdar Musdar ◽  
Lukmanul Hakim ◽  
Juliani Juliani ◽  
Jailani Jailani
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Persea Americana ◽  
Edible Film ◽  
Glycerol Concentration ◽  
White Potato ◽  
Ipomea Batatas ◽  
Sweet Potato Starch ◽  
Local Plants ◽  
Avocado Seed

White sweet potato starch (Ipomea batatas L.) and avocado seed starch (Parsea americana Mill) derived from local plants have the potential to be developed as agricultural products. Starch is a hydrocolloid compound as a potential local resource to be utilized. Glycerol function as an anti-freezing which is hygroscopic. This study aims to determine the ratio of white sweet potato starch with avocado seed starch and the concentration of glycerol for making edible film. This study was an experiment using a completely randimized factorial design with 2 (two) main factor consisting of a comparison of white sweet potato starch and avocado seed with 3 levels: P1 = 35%:65%., P2=50%:50%., P3=65%:35% and glycerol concentration with 3 levels: G1=1%., G2=2%., G3=3%. The best result reasearch were content of 23.03% (tratment P1G1), solubility of 55.57% (treatment P3G2)., swelling test of 9.83% (treatment P2g3)., elongation of 8.18% (treatment P3G2)

scholarly journals Functional Properties of Antimicrobial Neem Leaves Extract Based Macroalgae Biofilms for Potential Use as Active Dry Packaging Applications

Polymers ◽  
2021 ◽  
Vol 13 (10) ◽  
pp. 1664
Author(s):  
A. A. Oyekanmi ◽  
U. Seeta Uthaya Kumar ◽  
Abdul Khalil H. P. S. ◽  
N. G. Olaiya ◽  
A. A. Amirul ◽  
...  
Keyword(s):  
Composite Film ◽  
Functional Properties ◽  
Storage Stability ◽  
Storage Period ◽  
Antimicrobial Activities ◽  
Gas Chromatography Mass Spectrometry ◽  
Ambient Conditions ◽  
Neem Extract ◽  
Control Film ◽  
Neem Leaves

Antimicrobial irradiated seaweed–neem biocomposite films were synthesized in this study. The storage functional properties of the films were investigated. Characterization of the prepared films was conducted using SEM, FT-IR, contact angle, and antimicrobial test. The macroscopic and microscopic including the analysis of the functional group and the gas chromatography-mass spectrometry test revealed the main active constituents present in the neem extract, which was used an essential component of the fabricated films. Neem leaves’ extracts with 5% w/w concentration were incorporated into the matrix of seaweed biopolymer and the seaweed–neem bio-composite film were irradiated with different dosages of gamma radiation (0.5, 1, 1.5, and 2 kGy). The tensile, thermal, and the antimicrobial properties of the films were studied. The results revealed that the irradiated films exhibited improved functional properties compared to the control film at 1.5 kGy radiation dosage. The tensile strength, tensile modulus, and toughness exhibited by the films increased, while the elongation of the irradiated bio-composite film decreased compared to the control film. The morphology of the irradiated films demonstrated a smoother surface compared to the control and provided surface intermolecular interaction of the neem–seaweed matrix. The film indicated an optimum storage stability under ambient conditions and demonstrated no significant changes in the visual appearance. However, an increase in the moisture content was exhibited by the film, and the hydrophobic properties was retained until nine months of the storage period. The study of the films antimicrobial activities against Staphylococcus aureus (SA), and Bacillus subtilis (BS) indicated improved resistance to bacterial activities after the incorporation of neem leaves extract and gamma irradiation. The fabricated irradiated seaweed–neem bio-composite film could be used as an excellent sustainable packaging material due to its effective storage stability.

scholarly journals Utilization of By-products in Manufacture of Sweet Potato Starch

1973 ◽  
Vol 20 (9) ◽  
pp. 405-410 ◽  
Author(s):  
MASAYOSHI TAKAKUWA ◽  
EIKO FURUKAWA
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Sweet Potato Starch ◽  
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