The physicochemical properties of white sorghum (Sorghum bicolor L.) flour in various particle sizes by soaking the seeds before and after dehulling

Food Research ◽  
2021 ◽  
Vol 5 (3) ◽  
Author(s):  
S.S. Antarlina ◽  
T. Estiasih ◽  
E. Zubaidah ◽  
Harijono
Keyword(s):  
Physicochemical Properties ◽  
Amylose Content ◽  
Particle Sizes ◽  
Sorghum Flour ◽  
Applied Technology ◽  
Before And After ◽  
Good Nutrition ◽  
Food Needs ◽  
Home Industries ◽  
Sorghum Bicolor L

Sorghum seeds have good nutrition for human health. Therefore, preparation for food needs to be done by various methods. This study aimed to investigate the physicochemical properties of sorghum flour at various particle sizes obtained from soaked seeds in water before and after dehulling. This study used white sorghum seeds (KD-4 variety), and the experiment involved three factors: seeds soaking in water before and after dehulling, the soaking duration of the seeds (0, 12, 24, 36, 48 hrs), and the particle size of the flour passed through 40, 60, 80, 100 mesh sieves. This result showed, was chosen method of making white sorghum flour that was to soak the seeds in water for 24 hrs after dehulling. Followed by drying, milling, and sieving on various particle fractions will be adjusted according to their use. The physicochemical properties of sorghum flour were whiteness: 66.85±0.85–73.44±0.99%; bulk density: 514.35±0.95–584.10±1.00 g/L; initial temperature of gelatinization: 87.80±1.20 – 92.25±1.45°C; gelatinization time: 16.00±0.01 –18.00±1.00 mins; viscosity at temperature 50°C: 1250.1±46.7–3568.3±230.9 Cp; setback viscosity: 1250.6±46.7–3568.3±230.9 Cp; moisture content: 8.26±0.14 - 9.56±0.30% wet basis; ash content: 0.14±0.01–0.35±0.02% dry basis; protein content: 5.30±0.05– 6.77±0.38% dry basis; fat content: 1.02±0.01–2.40±0.01% dry basis; carbohydrate content: 81.66±0.60–84.33±0.18% dry basis; and amylose content: 12.43±0.28– 24.35±0.06% dry basis. The method for making white sorghum flour can be used to produce applied technology in home industries and suitable for cake and extrusion products.

scholarly journals Physicochemical Properties of Hom Nil (Oryza sativa) Rice Flour as Gluten Free Ingredient in Bread

Foods ◽  
2018 ◽  
Vol 7 (10) ◽  
pp. 159 ◽  
Author(s):  
Lalana Thiranusornkij ◽  
Parichart Thamnarathip ◽  
Achara Chandrachai ◽  
Daris Kuakpetoon ◽  
Sirichai Adisakwattana
Keyword(s):  
Oryza Sativa ◽  
Physicochemical Properties ◽  
Amylose Content ◽  
Antioxidant Properties ◽  
Rice Flour ◽  
Total Phenolic ◽  
Average Particle ◽  
Particle Sizes ◽  
Gluten Free ◽  
Antioxidant Power

Hom Nil (Oryza sativa), a Thai black rice, contains polyphenolic compounds which have antioxidant properties. The objective of this study was to investigate physicochemical properties of Hom Nil rice flour (HN) and its application in gluten free bread by using Hom Mali 105 rice flour (HM) as the reference. The results demonstrated that HN flour had significantly higher average particle sizes (150 ± 0.58 μm), whereas the content of amylose (17.6 ± 0.2%) was lower than HM flour (particle sizes = 140 ± 0.58 μm; amylose content = 21.3 ± 0.6%). Furthermore, HN contained higher total phenolic compounds (TPC) (2.68 ± 0.2 mg GAE/g flour), total anthocyanins (293 ± 30 mg cyanidin-3-glucoside/g flour), and the ferric reducing antioxidant power (FRAP) (73.5 ± 1.5 mM FeSO4/g) than HM flour (TPC = 0.15 mg GAE/g flour and FRAP = 2.24 mM FeSO4/g flour). In thermal properties, the onset temperature (To), the peak temperature (Tp) and the conclusion (Tc) temperature of HN flour were similar to the values of HM flour. However, HN flour had lower enthalpy change (ΔH) than HM flour. The results showed that HN flour had lower swelling power and higher solubility than HM flour at the temperature between 55 °C and 95 °C. In pasting properties, HN flour also showed lower peak, trough and breakdown viscosity than HM flour. In addition, the bread samples prepared by HN flour had higher value of hardness and lower value of cohesiveness than the bread prepared from HM flour. Taken together, the findings suggest that HN flour could be used as an alternative gluten-free ingredient for bread product.

Influence Counseling with Smart Calendar Media (Kalpin) to Knowledge and Attitude of Pregnant Women about First 1000 Days of Life

2019 ◽  
Vol 1 (1) ◽  
pp. 11-15
Author(s):  
Yanik Muyassaroh ◽  
Ana Afifah
Keyword(s):  
Pregnant Women ◽  
Bivariate Analysis ◽  
Control Group ◽  
Nutrition Counseling ◽  
Lecture Method ◽  
Before And After ◽  
Post Test ◽  
Good Nutrition ◽  
Knowledge And Attitude ◽  
Analytic Design

Malnutrition in pregnant women has an impact on the health of the next generation. Therefore, nutrition counseling first 1000 days of life needs to be given. Good nutrition during the period of 1000 days starting from early pregnancy until the child’s second birthday. This study aims to determine the effect of counseling with “Kalpin” or Smart Calendar on knowledge and attitude of pregnant women about the first 1000 days of life. This type of research is a comparative analytic design with pre-test and post-test control group. Nutrition counseling activities carried out by the lecture method using a smart calendar. Measurement of knowledge and attitude of pregnant women perfomed twice: before and after the extension granted. Analysis of the data used were bivariate analysis test Independent T-Test and Mann Whitney. The result shows influence of counseling about first 1000 days of life with Kalpin to knowledge (p = 0,000) and attitude of pregnant woman (p = 0,000) about first 1000 days of life. For health service can be a new input in efforts to improve the quality of service with realization the Program Healthy Indonesia that include first 1000 days of life.

scholarly journals Influence of growth locations on physicochemical properties of starch and flour from amadumbe (Colocasia esculenta) genotypes

2017 ◽  
Author(s):  
◽  
Bruce Mawoyo
Keyword(s):  
Physicochemical Properties ◽  
Water Absorption ◽  
Functional Properties ◽  
Amylose Content ◽  
Starch Synthesis ◽  
Major Effect ◽  
Pasting Properties ◽  
Mineral Contents ◽  
Soluble Fibre ◽  
Swelling Power

Amadumbe commonly, known as taro is a traditionally underutilised tuber crop in Southern Africa. Nutritionally, amadumbe corms contain appreciable levels of carbohydrate mainly in the form of starch which is resistant to digestion. It also contains mucilage, a soluble fibre, which is good for the human digestive health. Thus, amadumbe starch and mucilage can be used as functional ingredients in food formulations. The aim of this research was to investigate the effects of genotypes and growth location on the physicochemical properties of amadumbe flour and starch. Eighteen (18) amadumbe genotypes grown in Roodeplaat, Gauteng and Umbumbulu, Kwazulu-Natal, South Africa, were studied. Roodeplaat received a lower annual average rainfall (514 mm) and high environmental temperature (24oC) compared to Umbumbulu (828 mm, 19oC) during the cropping season. Specifically, the influence of growth location and genotypes on the chemical composition (proximate composition and mineral contents) as well as the functional properties of amadumbe flours were investigated. Furthermore, starch was extracted and its physicochemical and functional properties were also studied. The carbohydrate contents (73-81%) of amadumbe flours were substantially high and varied with growth location. Mucilage contents (6-9%) were very low across genotypes in both locations. Water absorption and oil absorption capacities positively correlated to carbohydrates and mucilage in the flour irrespective of growth locations. Swelling power and solubility index was influenced by the amylose content of the flour. Genotype and growth location significantly affected the pasting properties of amadumbe flour. The pasting temperature was very high (approx. 90oC) across genotypes in both locations, while peak viscosity differed significantly (54-242 RVU) for genotypes grown in different environments. The amylose contents (0-14.4%) of amadumbe starches were low and varied significantly with growth location and among genotypes. Three genotypes, G2, G20, and G21 grown in Roodeplaat lacked amylose. Amadumbe starches showed reflective peaks at 2θ=15o and doublet at 17o, 18o and 24o typical of A-type starches. Amadumbe genotypes had small sized (1-5 µm) and polygonal starch granules. Functional properties including water absorption, swelling power, gelatinisation temperature and peak viscosity significantly positively correlated with amylose content. These findings further suggest that water availability could have a major effect on starch synthesis as the two locations received a different amount of rainfall during the growing season. Findings from this study are important for future improvement programmes and selection of appropriate genotypes for industrial production or food application of amadumbe flour and starch.

scholarly journals Effects of Hydrothermal Treatments on Physicochemical Properties and In Vitro Digestion of Starch

2021 ◽  
Author(s):  
Ishita Chakraborty ◽  
Indira Govindaraju ◽  
Sintu Rongpipi ◽  
Krishna Kishore Mahato ◽  
Nirmal Mazumder
Keyword(s):  
Physicochemical Properties ◽  
Water Solubility ◽  
Amylose Content ◽  
Potato Starch ◽  
Brown Rice ◽  
Food Products ◽  
Enzymatic Digestion ◽  
Diabetic Patients ◽  
Degree Of Hydrolysis

AbstractStarchy food items such as rice and potato with high carbohydrate content raise blood sugar. Hence, consuming low glycaemic foods is one tool to keep diabetes under control. In this study, potato and brown rice (Njavara rice) starches were subjected to hydrothermal treatments: heat moisture treatment (HMT) and annealing (ANN) to develop starch-based food products fit for consumption by diabetic patients. The effects of hydrothermal treatments on physicochemical properties and in-vitro enzymatic digestion of starch were determined. It was observed that hydrothermal treatments decreased the swelling power (SP)% and increased the water solubility (WS)% of the native starches. Native potato starch (PSN) showed a high SP of 80.33%, while annealed potato starch (PANN) and heat moisture treated potato starch (PHMT) showed SP reduced to 65.33% and 51.66%, respectively. Similarly, the SP % reduced from 64.33% in native brown rice (BRN) to 44.66% in annealed brown rice (BRANN) and 38.33% in heat moisture treated brown rice (BRHMT). WS % increased from 32.86% in PSN to 36.66% in PANN and 40.66% in PHMT. In BRN, the WS % increased from 14.0% to 14.66% in BRANN and 18.33% in BRHMT. Amylose content increased from 13.23% and 14.56% in PSN and BRN to 16.14% in PANN 17.99% in PHMT, 17.33% in BRANN, and 18.98% in BRHMT. The PSN crystallinity index reduced from 33.49 to 30.50% in PANN and 32.60% in PHMT. At 12 h of enzymatic digestion, it was found that the degree of hydrolysis (DoH) of PHMT (31.66%) and PANN (36.82%) reduced when compared to PSN (41.09%). Similarly, BRHMT exhibited the lowest DoH at 12 h compared to BRANN (29.24%) and BRN (35.48%). This study highlights the importance of hydrothermal treatments on starch in developing low glycaemic index commercial starch-based food products.

scholarly journals Evaluasi program pemberian MP-ASI bubuk instan dan biskuit di Kota Mataram, Kabupaten Lombok Barat, Lombok Timur dan Bengkulu Utara tahun 2007

2010 ◽  
Vol 6 (3) ◽  
pp. 145
Author(s):  
I Nyoman Adiyasa ◽  
Hamam Hadi ◽  
I Made Alit Gunawan
Keyword(s):  
Secondary Data ◽  
Nutrition Status ◽  
Average Weight ◽  
Z Score ◽  
Distribution Method ◽  
Poor Families ◽  
Before And After ◽  
Good Nutrition ◽  
The Government ◽  
Integrated Service

Background: Increasing number of poor families leads to higher prevalence of malnourishment and malnutrition. The prevalence of malnutrition in children under five based on weight/age at the Province of Nusa Tenggara Barat and Bengkulu 2005 was above the national target. An effort made by the government to minimize the prevalence of malnourishment/ malnutrition is through the distribution of individual complementary breastfeeding for infants and children of 6-24 months old from poor families. The program had been implemented since 2003-2005 and there were problems of its implementation. In 2007 the program was re-implemented through the program of instant powder and biscuit complementary breastfeeding distribution but its achievement has never been evaluated.Objective: To evaluate the achievement of instant powder and biscuit complementary breastfeeding program at Mataram Municipality, District of Lombok Barat, Lombok Timur, and Bengkulu Utara 2007.Method: The study was observational with pre and posttest design using descriptive, analytical, quantitative, qualitative, and explorative approaches. Subjects were managers of complementary breastfeeding program at provincial, district/ municipal level, health centers, villages/integrated service post and program target. Variables of input, process, output and outcome were obtained through observation, filling in questionnaires, indepth interview, and secondary data recording. Data were analyzed descriptively, analytically, and qualitatively.Result: In the aspect of input, only human resources that was quantitavely adequate, and so were technical guideline at Lombok Timur, Complementary breastfeeding packages relevant with the quantity proposed at Bengkulu Utara. Budget for socialization and program guidebook at Bengkulu Utara were not available. Distribution method was relevant with the guidebook. In the aspect of process, planning was irrelevant with the guidebook; storage was 43.8% relevant with the requirement; distribution was 31.3% relevant with the schedule, quantity and types; monitoring was relevant with the schedule of integrated service post. In the aspect of output, the program was 78.8% relevant with target; 32.5% relevant with quantity; 95.6% could improve weight gain (p < 0.05). In the aspect of outcome: the program could overcome and prevent the prevalence of malnutrition, malnourishment and sustain good nutrition status as much as 55.6% and the result of Z-score statistical test was p < 0.05.Conclusion: Achievement of instant powder and biscuit complementary breastfeeding program in aspect of input was average at three districts/municipality and good at District of Lombok Timur and poor at District of Bengkulu Utara; in aspect of output was poor at three districts/municipality and average at District of Bengkulu Utara; in aspect of outcome was poor at all districts/municipality. There was difference in average weight target before and after the supply of complementary breastfeeding. There was difference in average Z score target before and after the supply of complementary breastfeeding.

scholarly journals Production and Physicochemical Properties of Starch Isolated from Djulis (Chenopodium formosanum)

Foods ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 551 ◽  
Author(s):  
Wen-Chien Lu ◽  
Yung-Jia Chan ◽  
Fang-Yu Tseng ◽  
Po-Yuan Chiang ◽  
Po-Hsien Li
Keyword(s):  
Physicochemical Properties ◽  
Amylose Content ◽  
Starch Content ◽  
Isolation Procedure ◽  
Point Of View ◽  
Degree Of Crystallinity ◽  
Morphological Observation ◽  
Scanning Calorimetry ◽  
Transition Range ◽  
Ray Patterns

Djulis (Chenopodium formosanum Koidz.) is an annual fast-growing underutilized pseudo cereal with a high percentage of starch content. In this study, djulis starch was extracted from the flour of dried grains by three different isolation procedures: (1) hydrochloric acid (HCl) isolation procedure (HP); (2) deionized water isolation procedure (WP); and (3) sodium hydroxide (NaOH) isolation procedure (NP), followed by investigation of the physicochemical properties of the isolated djulis starch. The amylose content of HP, WP, and NP was 22.14%, 24.15%, and 22.43%, respectively. For scanning electron microscopy (SEM) morphological observation, djulis starch presented a polygonal shape with granule sizes of 0.56–1.96, 0.74–3.02, and 0.62–2.48 μm, respectively. Djulis starch showed the classification of typical A-type x-ray patterns, and the relative degree of crystallinity for HP, WP, and NP was 33.15%, 36.17%, and 37.42%, respectively. Differential scanning calorimetry (DSC) analysis was used to determine the transition temperatures, transition range, and enthalpies of the gelatinization of starches. HP and WP isolated starch exhibited the highest ΔH 9.24 and 8.51 J/g, respectively, whereas NP starch showed the lowest ΔH of 6.95 J/g. The pasting temperatures of HP, WP, and NP isolated starch, which were analyzed by using a Rapid Visco Analyzer (RVA), were 71.70 °C, 72.80 °C, and 69.53 °C, respectively. The dependence of swelling power for the three isolated starches on temperature was tested at 10 °C with intervals between 60 °C and 90 °C. In short, the NP isolation procedure with a stable reaction is compelling from a technological point of view.

scholarly journals Masticatory satisfaction, ability, and performance in partially dentate patients after periodontal therapy

2018 ◽  
Vol 47 (6) ◽  
pp. 360-364
Author(s):  
Fábio Gonçalves SOARES ◽  
Fernando Freitas PORTELLA ◽  
Luis Carlos da Fontoura FRASCA ◽  
Caren Serra BAVARESCO ◽  
Elken Gomes RIVALDO
Keyword(s):  
Periodontal Therapy ◽  
Periodontal Treatment ◽  
Particle Sizes ◽  
Masticatory Performance ◽  
Posterior Teeth ◽  
Before And After ◽  
Functional Tooth ◽  
And Performance ◽  
Functional Tooth Units ◽  
Partially Dentate

Abstract Introduction Understanding the effects of periodontal therapy is essential in performance and satisfaction of partially dentate patients. Objective To assess the effect of subgingival periodontal treatment in performance and masticatory satisfaction and ability as reported by partially dentate patients with untreated chronic periodontitis. Materials and method Patients were given nonsurgical periodontal treatment and masticatory satisfaction, ability, and performance were evaluated before and after treatment. Performance was assessed based on sieving chewed standardized chewable material, while satisfaction and ability were analyzed using a questionnaire based on OHIP-EDENT. Result Mean numbers of functional tooth units were 10.36 ± 1.43 anterior and 6.73 ± 0.79 posterior teeth. Masticatory performance did not vary significantly (p = 0.075), and mean particle sizes before and after treatment were 4.23 ± 1.84 mm and 3.90 ± 0.75 mm, respectively. Overall satisfaction and ability scores after treatment were higher (p > 0.05) compared with scores prior to the periodontal intervention. Conclusion Periodontal treatment improves masticatory satisfaction and ability with no effect on performance.

scholarly journals Physicochemical Properties of C-Type Starch from Root Tuber of Apios fortunei in Comparison with Maize, Potato, and Pea Starches

Molecules ◽  
2018 ◽  
Vol 23 (9) ◽  
pp. 2132 ◽  
Author(s):  
Juan Wang ◽  
Ke Guo ◽  
Xiaoxu Fan ◽  
Gongneng Feng ◽  
Cunxu Wei
Keyword(s):  
Physicochemical Properties ◽  
Water Solubility ◽  
Amylose Content ◽  
Potato Starch ◽  
Hierarchical Cluster ◽  
Lamellar Thickness ◽  
Relative Crystallinity ◽  
Apparent Amylose Content ◽  
Root Tuber ◽  
Gelatinized Starch

The dry root tuber of Apios fortunei contained about 75% starch, indicating that it is an important starch resource. Starch displayed spherical, polygonal, and ellipsoidal granules with central hila. Granule sizes ranged from 3 to 30 μm with a 9.6 μm volume-weighted mean diameter. The starch had 35% apparent amylose content and exhibited CA-type crystalline structure with 25.9% relative crystallinity. The short-range ordered degree in the granule external region was approximately 0.65, and the lamellar thickness was approximately 9.6 nm. The swelling power and water solubility began to increase from 70 °C and reached 28.7 g/g and 10.8% at 95 °C. Starch had typical bimodal thermal curve in water with gelatinization temperatures from 61.8 to 83.9 °C. The 7% (w/w) starch-water slurry had peak, hot, breakdown, final, and setback viscosities of 1689, 1420, 269, 2103, and 683 mPa s, respectively. Rapidly digestible starch, slowly digestible starch, and resistant starch were 6.04%, 10.96%, and 83.00% in native starch; 83.16%, 15.23%, and 1.61% in gelatinized starch; and 78.13%, 17.88%, and 3.99% in retrograded starch, respectively. The above physicochemical properties of A. fortunei starch were compared with those of maize A-type starch, potato B-type starch, and pea C-type starch. The hierarchical cluster analysis based on starch structural and functional property parameters showed that A. fortunei and pea starches had similar physicochemical properties and were more related to maize starch than potato starch.

Effects of Water Soaking on Biomass Particle Size in Cellulosic Biofuel Manufacturing

2012 ◽  
Author(s):  
Hera Wu ◽  
Pengfei Zhang ◽  
Qi Zhang ◽  
Z. J. Pei
Keyword(s):  
Particle Size ◽  
Sugar Yield ◽  
Cellulosic Biomass ◽  
Particle Sizes ◽  
Cellulosic Biofuels ◽  
Transportation Fuels ◽  
Cellulosic Biofuel ◽  
Before And After ◽  
Invasive Method ◽  
Biomass Particle Size

Cellulosic biofuels are an alternative to petroleum-based liquid transportation fuels. However, manufacturing costs of cellulosic biofuels are high partially due to low density and sugar yield of cellulosic biomass. Previous studies show that UV-A pelleting can increase the density and sugar yield of cellulosic biomass. A hypothesis for UV-A pelleting to increase the density and sugar yield of cellulosic biomass is that UV-A pelleting can reduce biomass particle size. To test this hypothesis, biomass particle sizes before and after UV-A pelleting need to be compared. Soaking pellets in water is an efficient and non-invasive method to separate pellets into particles. However, water soaking itself might change biomass particle size. This paper reports an investigation on effects of water soaking on biomass particle size. The biomass particle sizes before and after water soaking are measured and compared. Results show that effects of water soaking on biomass particle size are dependent on the initial particle size (particle size before water soaking) and time period of water soaking.

Sign in / Sign up

Export Citation Format

Share Document