scholarly journals A comparative study of the hydrothermal behavior of four corn flours and their starches in Madagascar

2021 ◽  
Vol 9 (1) ◽  
pp. 073-081
Author(s):  
Valérie Lalao Razafindratovo ◽  
Haingo Volana Prisca Raveloarimalala
Keyword(s):  
Comparative Study ◽  
Functional Properties ◽  
Food Systems ◽  
Infant Nutrition ◽  
Staple Food ◽  
Maize Flour ◽  
Supplementary Food ◽  
Swelling Power ◽  
The Third ◽  
Value Range

In Madagascar, maize constitutes the third staple food. Traditionally, cereal gruel (made up from rice or maize flour) is the supplementary food for Malagasy children. This work involved a comparative study of the hydrothermal behavior of four maize flours sold on the market and their starches, in order to identify their best use in food systems, especially in infant nutrition. Studies of functional properties such as swelling power, solubility and viscosity were undertaken. At 90°C, the swelling power value range was between 4.81 (g/g) and 8.2 (g/g) for flours and between 6.72 (g/g) and 9.1 (g/g) for their starches. While solubility was 11.8 (%) and 16.4 (%) for flours at the same temperature (90°C), for starches, it was between 12.6 (%) and 22.8 (%). The viscosity peaked at 90°C, ranging from 648 (cP) to 2728 (cP) for flours and from 220 (cP) to 2268 (cP) for starches.

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.

Structural and functional properties of Escherichia coli-derived nucleoplasmin A comparative study of recombinant and natural proteins

2001 ◽  
Vol 268 (6) ◽  
pp. 1739-1748
Author(s):  
Aitor Hierro ◽  
Jesus M. Arizmendi ◽  
Javier De Las Rivas ◽  
M. Angeles Urbaneja ◽  
Adelina Prado ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Comparative Study ◽  
Functional Properties ◽  
Structural And Functional Properties

Lot's Offer of his Daughters to his People in the Torah and the Qur'an: A Comparative Study in Two Parts (Part One)

2016 ◽  
Vol 18 (3) ◽  
pp. 161-224
Author(s):  
ʿĀʾiḍ B. Sad Al-Dawsarī
Keyword(s):  
Comparative Study ◽  
Comparative Studies ◽  
The Third ◽  
The Past ◽  
The Status ◽  
Moral Problems ◽  
Moral Dimensions ◽  
Similarities And Differences

The story of Lot is one of many shared by the Qur'an and the Torah, and Lot's offer of his two daughters to his people is presented in a similar way in the two books. This article compares the status of Lot in the Qur'an and Torah, and explores the moral dimensions of his character, and what scholars of the two religions make of this story. The significance of the episodes in which Lot offers his daughters to his people lies in the similarities and differences of the accounts given in the two books and the fact that, in both the past and the present, this story has presented moral problems and criticism has been leveled at Lot. Context is crucial in understanding this story, and exploration of the ways in which Lot and his people are presented is also useful in terms of comparative studies of the two scriptures. This article is divided into three sections: the first explores the depiction of Lot in the two texts, the second explores his moral limitations, and the third discusses the interpretations of various exegetes and scholars of the two books. Although there are similarities between the Qur'anic and Talmudic accounts of this episode, it is read differently by scholars from the two religions because of the different contexts of the respective accounts.

scholarly journals Comparative study of the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours as affected by pH

2014 ◽  
Vol 2 (6) ◽  
pp. 802-810 ◽  
Author(s):  
Vassilios Raikos ◽  
Madalina Neacsu ◽  
Wendy Russell ◽  
Garry Duthie
Keyword(s):  
Comparative Study ◽  
Functional Properties ◽  
Fava Bean ◽  
Green Pea

A Comparative Study of Structure Formation in Thermomechanically Treated Ti-Ni and Ti-Nb-(Zr, Ta) SMA

2012 ◽  
Vol 706-709 ◽  
pp. 1931-1936 ◽  
Author(s):  
Sergey Prokoshkin ◽  
Vladimir Brailovski ◽  
Karine Inaekyan ◽  
Andrey Korotitskiy ◽  
Sergey Dubinskiy ◽  
...  
Keyword(s):  
Cold Rolling ◽  
Comparative Study ◽  
Shape Memory Alloys ◽  
Shape Memory ◽  
Structure Formation ◽  
Thermomechanical Treatment ◽  
Functional Properties ◽  
Nanocrystalline Structure ◽  
Technological Factors

The processes of structure formation in Ti-Ni and in Ti-Nb-Zr, Ti-Nb-Ta shape memory alloys (SMA) under thermomechanical treatment (TMT) were studied. The TMT comprised cold rolling with true strains from e=0.25 to 2 and post-deformation annealing. Differences in these processes between two groups of alloys are considered. The main conclusions are as follows: nanostructures created by TMT are useful for radical improvement of the SMA functional properties, and an optimum nanostructure (nanocrystalline structure, nanosubgrained structure or theirmixture) should be selected by taking into account other structural and technological factors.

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