scholarly journals Karakteristik Fisik dan Fungsional Pati Keladi (Xanthosoma sagittifolium) dari Beberapa Lokasi di Maluku

2021 ◽  
Vol 10 (1) ◽  
pp. 17-23
Author(s):  
Cynthia G C Lopulalan ◽  
Djagal W Marseno ◽  
Yustinus Marsono ◽  
Yudi Pranoto
Keyword(s):  
Functional Properties ◽  
Skin Color ◽  
Physical Property ◽  
Water Holding Capacity ◽  
Food Industries ◽  
Swelling Power ◽  
Xanthosoma Sagittifolium ◽  
Color Yield ◽  
Water Holding ◽  
Starch Yield

This study aimed to characterize the physical and functional properties of cocoyam starch from several locations in Maluku. The use of starch in the processed food and non-food industries will be determined by its various characteristics depending on the starch source. It is expected from this research that data can be used to assess the potential of cocoyam starch in its use in the food and non-food industries. Cocoyam tubers from Maluku, i.e. Buru Island, Saparua Island, and Saumlaki Island were used as samples in this research.. The wet extraction method was used to produce cocoyam starch in this research. Physical properties such as tuber length and diameter, tuber skin color, yield were analyzed. Swelling power and solubility, water holding capacity (WHC), paste clarity, pH and color were among functional properties observed. The results showed that the length of cocoyam tubers from the three sample locations was in the range of 8.75-36 cm with a diameter of 8-22 cm. The skin color of the tubers was found to be blackish-brown, and the color of the tubers is white with a starch yield of 12-16%. Based on the statistical analysis results, starch's functional properties like swelling power, solubility, WHC, paste clarity, pH, and color for the three starches were not significantly different from one another. This shows that differences in growing locations within an archipelago did not affect cocoyam starch's functional properties. Keywords: Cocoyam starch, functional property, location, physical property   ABSTRAK Tujuan dari penelitian adalah mengkarakterisasi sifat fisik dan fungsional pati keladi yang berasal dari beberapa lokasi di Maluku. Karakteristik yang berbeda berdasarkan sumber pati akan menentukan kesesuaian pemanfaatannya dalam industri pangan olahan maupun non pangan. Diharapkan dari penelitian ini adalah diperoleh data yang dapat digunakan untuk mengkaji potensi pati keladi dalam penggunaanya di industri pangan maupun non pangan. umbi keladi yang digunakan sebagai sampel dalam penelitian ini berasal dari dari lokasi di Maluku yaitu umbi keladi asal pulau Buru, pulau Saparua dan pulau Saumlaki. Metode ekstraksi yang di gunakan dalam penelitian ini untuk menghasilkan pati keladi adalah metode ekstraksi basah. Parameter yang dianalisis meliputi sifat fisik yaitu panjang dan diameter umbi, warna kulit umbi, rendemen; serta sifat fungsional yaitu swelling power dan sollubility, water holding capacity (WHC), kejernihan pasta, pH, warna. Hasil yang diperoleh adalah panjang umbi keladi dari tiga lokasi sampel adalah 8,75-36 cm dengan diameter 8-22 cm. Warna kulit umbi coklat kehitaman dan warna umbi putih serta rendemen pati 12-16%. Berdasarkan hasil analisis statistik, sifat fungsional pati yaitu swelling power, sollubilty, WHC, kejernihan pasta, pH dan warna untuk ketiga pati tidak berbeda nyata satu dengan lainnya. Hal ini menunjukkan bahwa perbedaan lokasi tumbuh dalam satu kepulauan tidak mempengaruhi karakteristik fungsional pati keladi yang diteliti. Kata kunci: Pati keladi, lokasi, sifat fisik, sifat fungsional

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 Effects of Lintnerization, Autoclaving, and Freeze-Thaw Treatments on Resistant Starch Formation and Functional Properties of Pathumthani 80 Rice Starch

Foods ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 558 ◽  
Author(s):  
Sujitta Raungrusmee ◽  
Anil Kumar Anal
Keyword(s):  
Functional Properties ◽  
Glycemic Index ◽  
Resistant Starch ◽  
Starch Content ◽  
Antioxidant Properties ◽  
Pasting Properties ◽  
Water Holding Capacity ◽  
Rice Starch ◽  
Swelling Power ◽  
Water Holding

The objective of this study was to assess the effects of lintnerization, autoclaving, lintnerization followed by autoclaving, and freeze thawing treatments on the production of resistant starch from Pathumthani 80 (RD 31) rice. The produced resistant starch was further evaluated for some important physicochemical properties including pasting properties, swelling behavior, digestibility, water holding capacity, and functional properties including glycemic index and antioxidant properties. The lintnerization treatment and autoclaving significantly (p ˂ 0.05) increased resistant starch content to 64% (w/w) and gave the lowest glycemic index (46.12%). The lintnerization followed by autoclaving treatment significantly increased the solubility and water holding capacity, reduced the swelling power, and disrupted the crystalline structure of the starch granules. The native rice starch with autoclave treatment exhibited the highest swelling power among the samples, while the acid hydrolyzed starch was followed by autoclave treatment showing the lowest swelling power (1 g/g) at 90 °C. Fourier transform infrared analysis revealed the modified structures and bonding of the starch materials with the shifting of C=O stretch. However, the antioxidant properties and pasting properties were observed to decrease with the lintnerization, autoclaving, and freeze-thawing treatment of the native starch. The highly resistant starch content and low glycemic index value of the autoclaved RD 31 starch indicates the potential of the resistant starch’s application for the formulation of functional foods targeting the diabetic population.

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.

scholarly journals Comparative Evaluation of Functional Properties of Some Commonly Used Cereal and Legume Flours and Their Blends

2015 ◽  
Vol 1 (2) ◽  
pp. 67
Author(s):  
Haq Nawaz ◽  
Muhammad Aslam Shad ◽  
Rabia Mehmood ◽  
Tanzila Rehman ◽  
Hira Munir
Keyword(s):  
Bulk Density ◽  
Functional Properties ◽  
Protein Solubility ◽  
High Water ◽  
Water Holding Capacity ◽  
Functional Score ◽  
Chickpea Flour ◽  
Significant Difference ◽  
Swelling Capacity ◽  
Water Holding

<p>Functional properties such as protein solubility, swelling capacity, water holding capacity, gelling ability, bulk density and foaming capacity of flours of some commonly used cereals and legume (wheat, refined wheat, maize and chickpea) and their blends were studied. Blends of flours were prepared by mixing equal proportions of selected floors. Statistically significant difference  in studied functional properties except bulk density was observed among cereal flours and their blends. Chickpea flour was found to possess comparatively high water holding capacity, protein solubility index and swelling capacity. The functional properties of maize and wheat flours were found to be improved when blended with chickpea. Chickpea flour and its blends with cereal flours were found to possess good functional score and suggested as favorable candidates for use in the preparation of viscous foods and bakery products. The data provide guidelines regarding the improvement in functional properties of economically favorable cereal flours.<strong></strong></p>

scholarly journals A Study of the Synergistic Interaction of Konjac Glucomannan/Curdlan Blend Systems under Alkaline Conditions

Materials ◽  
2019 ◽  
Vol 12 (21) ◽  
pp. 3543
Author(s):  
Weijian Ye ◽  
Bowen Yan ◽  
Jie Pang ◽  
Daming Fan ◽  
Jianlian Huang ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Loss Modulus ◽  
Physical Property ◽  
Konjac Glucomannan ◽  
Gel Strength ◽  
Water Holding Capacity ◽  
Low Frequencies ◽  
Ideal Mixing ◽  
Alkaline Conditions ◽  
Water Holding

To improve the gelation performance of konjac glucomannan (KGM) thermo-irreversible gel in the condition of alkaline, this study investigated the interactions between KGM and curdlan (CUD) in terms of the sol state and gelation process. The apparent viscosity, rheological properties during heating and cooling, thermodynamic properties, gelation properties and water holding capacity of KGM/CUD blend systems in an alkaline environment were studied using physical property testing instruments and methods. The results showed that the viscosity of the KGM/CUD blended solution was greater than the value calculated from the ideal mixing rules in the condition of alkaline (pH = 10.58). As the proportion of CUD in the system increased, the intersection of storage modulus (G’) and loss modulus (G”) shifted to low frequencies, the relaxation time gradually increased, and the degree of entanglement of molecular chains between these two components gradually increased. The addition of CUD helped decrease the gelation temperature of KGM, increased the gelation rate and inhibited the thinning phenomenon of KGM gels at low temperatures (2–20 °C). The addition of CUD increased the hardness and gel strength of KGM but did not significantly improve the water holding capacity of the KGM/CUD blend gel. The process of mixing KGM and CUD improved the thermal stability of the gel. In summary, KGM/CUD exhibited excellent compatibility under alkaline conditions, and the blend systems produced a “viscosifying effect”. KC8 and KC5 show better thermal stability, low temperature resistance and gel strength compared to KGM. This blended gel can be used as a structural support material to provide reference for the development of konjac bionic vegetarian products.

scholarly journals Effect of duck genotype on leg muscle properties

2011 ◽  
Vol 54 (6) ◽  
pp. 649-660 ◽  
Author(s):  
J. Wołoszyn ◽  
A. Okruszek ◽  
A. Orkusz ◽  
M. Wereńska ◽  
J. Książkiewicz ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Functional Properties ◽  
Shear Force ◽  
Nutritive Value ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Pekin Duck ◽  
Muscle Properties ◽  
Leg Muscles ◽  
Water Holding

Abstract. The research objective was to compare the nutritive value and some functional properties of duck leg muscles from different flocks. A total of 80 drakes out of three conservative flocks (cross-breeds Pekin type – SB, Miniduck – K2, Pekin originated from Danish Pekin duck – P8) and one maternal breeding strain (P66) aged seven weeks, were used for comparison. The content of protein, lipids, moisture, essential amino acids, fatty acids and cholesterol were estimated. The investigation of functional properties has covered: the determination of the colour parameters – L*, a* b*, colour difference between individual flocks, total haem pigments’ content, sensory evaluation of raw muscles’ colour intensity in 10 point scale; pH24; water holding capacity; cooking loss and shear force. Comparing the basic chemical and amino acid composition, cholesterol content and profile of fatty acids, it could be concluded that the P66 leg muscles coming from a selected breeding strain, are the most favourable from the nutritional point of view. It is evident too, that muscles from all the examined flocks have been characterized by a high nutritional value. Taking into consideration the functional properties, it was concluded that the muscles from the investigated flocks varied in colour and analysed traits. The ducks of K2 had the best functional properties. The advantages of K2 in comparison to the other ducks are: darker colour typical of waterfowl meat, lower cooking loss, higher water holding capacity and lower shear force.

Effects of Extraction Time on the Functional Properties of Silver Catfish (Pangasius sutchi) Skin Gelatin

2013 ◽  
Vol 10 (1) ◽  
pp. 65
Author(s):  
Normah Ismail ◽  
Najihah Shukor ◽  
Zainal Samicho
Keyword(s):  
Sodium Chloride ◽  
Functional Properties ◽  
Acetic Acid Solution ◽  
Water Holding Capacity ◽  
Extraction Time ◽  
Foaming Properties ◽  
Silver Catfish ◽  
Emulsifying Capacity ◽  
Water Holding ◽  
Pangasius Sutchi

Silver catfish (Pangasius sutchi) skin gelatin was extracted to determine the effects of extraction time on the functional properties of the gelatin in terms of solubility, protein solubility as a function of pH and sodium chloride concentration, emulsifying capacity and stability, water holding capacity, fat binding capacities and foaming properties. Silver catfish skins were washed in sodium chloride (NaCl) solution prior to pre-treatment in sodium hydroxide (NaOH) and acetic acid solution. Gelatin was extracted at 50ºC for 6, 8, 10 and 12 hours extraction time followed by freeze drying. The extraction of silver catfish skin gelatin at 50 ºC for 12 hours was more effective than extraction at 6, 8 and 10 hours where the gelatin was characterized by higher emulsifying capacity (52.63%), emulsifying stability (47.83%), water holding capacity (31.78 mL/g), fat binding capacities (54.76%), foaming capacity (41.47 mL) and foaming stability (56.42%) than gelatins extracted at other extraction time. The longer the extraction time, the better the functional properties of the gelatin. Based on its good functional properties, silver catfish skin gelatin may be useful in various food applications such as soups, sauces and gravies.

Effects of Frozen Storage Time on the Functional Properties of Frozen Wheat Gluten

2011 ◽  
Vol 236-238 ◽  
pp. 2647-2650
Author(s):  
Guo Qin Liu ◽  
Xiao Jun Liu ◽  
Lin Li ◽  
Bing Li
Keyword(s):  
Functional Properties ◽  
Freeze Drying ◽  
Storage Time ◽  
Emulsion Stability ◽  
Foam Stability ◽  
Wheat Gluten ◽  
Frozen Storage ◽  
Water Holding Capacity ◽  
Emulsifying Capacity ◽  
Water Holding

The effects of frozen storage time on the functional properties of frozen wheat gluten were evaluated. The frozen wheat gluten was subjected to frozen storage in refrigerator at－18°C for 0–120days. The samples were obtained by the process of freeze-drying. The main functional properties of frozen wheat gluten were determined to confirm the effects of frozen storage time on functional properties of frozen wheat gluten. Results showed that solubility, water-holding capacity, emulsifying capacity, foamability and foam stability of frozen wheat gluten decreased and that oil-holding capacity, emulsion stability of frozen wheat gluten were improved with prolonged frozen storage time.

scholarly journals Chicken skin gelatine as an alternative to pork and beef gelatines

10.5219/1022 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 224-233 ◽  
Author(s):  
Petr Mrázek ◽  
Pavel Mokrejš ◽  
Robert Gál ◽  
Jana Orsavová
Keyword(s):  
Functional Properties ◽  
Binding Capacity ◽  
Water Holding Capacity ◽  
Poultry Meat ◽  
Foaming Properties ◽  
Extraction Temperature ◽  
Chicken Skin ◽  
Foaming Capacity ◽  
Water Holding ◽  
By Products

Poultry meat-processing industry produces considerably large amounts of by-products (such as chicken skins, heads, feathers, viscera, bones and legs) containing significant volumes of proteins, particularly collagen. One of the possibilities of advantageous utilization of these under-used by-products can be their application as a raw material rich in collagen for preparation of gelatine, a partial hydrolysate of collagen. In the present study, chicken skins obtained as a by-product from the chicken-breast processing were purified from non-collagen proteins, pigments and fats. Collagen was treated with proteolytic enzymes and the gelatine extraction was performed in distilled water at temperatures of 40, 50, 60, 70 and 80 °C during the constant extraction time of 60 min. The influence of the technological conditions on gelatine functional properties including viscosity, clarity, water holding and fat binding capacity, emulsifying and foaming properties was explored. Certain functional properties of prepared gelatines were significantly affected by the extraction temperature, while on some other properties the extraction temperature had no significant effect. Viscosity of prepared chicken skin gelatines was in the range from 3 to 5.7 mPa.s, clarity from 1.5 to 2%, water holding capacity from 3.8 to 5.6 mL.g-1, fat binding capacity from 0.9 to 1.3 mL.g-1, emulsion capacity from 35 to 50%, emulsion stability from 73 to 88%, foaming capacity from 18 to 61% and finally foaming stability was from 4 to 39%. Chicken skin gelatines were compared with commercial food grade pork and beef gelatines. Prepared chicken skin gelatines showed better viscosity, fat binding capacity and foaming stability than mammalian gelatines, while water holding capacity, emulsifying stability and foaming capacity were not as good as in beef and pork gelatines. Emulsifying capacity was comparable with commercial gelatines. Therefore, chicken skin gelatine has the potential as an alternative to traditional gelatines from mammalian sources, such as pork or beef bones and skins.

scholarly journals Some Functional Properties of Kafirin Extracted from a- High- Tannin Sorghum Cultivar

2016 ◽  
Vol 5 (2) ◽  
Author(s):  
Abd Elmoneim O. Elkhalifa ◽  
Sarah A. Ahmed ◽  
Sohair M. Ahmed
Keyword(s):  
G Protein ◽  
Functional Properties ◽  
Water Retention ◽  
Cold Water ◽  
Foam Stability ◽  
Water Holding Capacity ◽  
Emulsifying Activity ◽  
Alkaline Water ◽  
Sorghum Flour ◽  
Water Holding

Kafirin was extracted form a whole high tannins sorghum flour (Fetarita). Different functional properties of produced protein were studied and sorghum flour was used as a control. Results showed that the extracted kafirin has a significant low loose and packed bulk densities compared to the control sorghum flour. The porosity of the control (0.374 g/ml) significantly higher than the extracted kafirin (0.196 g/ml). The Carr index for the kafirin was 20.4%, while it was 39.2% for the sorghum flour Alkaline water retention, as well as water and oil holding capacity of the extracted protein were highly significant than the control, and the results showed that kafirin was highly viscous with a water holding capacity of 2.01 ml H2O/g protein, oil holding capacity of 2.10 ml oil/g protein. There is no significant differences between the emulsifying activity of the kafirin and the control, while the kafirin had high emulsifying stability than the control by 11%. No foam capacity and stability were observed for the control, while the kafirin showed 2.75% foam capacity with no foam stability reported. Results shows that the control sorghum flour took longer time (84.9 sec) to completely be wet in cold water than the extracted kafirin (25.0 sec). SEM results of the kafirin supports the development in functional properties.Keywords: Sorghum, Kafirin, Functional properties; SEM.

Sign in / Sign up

Export Citation Format

Share Document