scholarly journals Physicochemical Properties of Pastes and Gels of Heat-treated Rice Flour (Utilizations for cooking and food processing of heat-treated rice flours Part II).

2003 ◽  
Vol 50 (5) ◽  
pp. 230-236 ◽  
Author(s):  
Toru Takahashi ◽  
Makoto Miura ◽  
Shoichi Kobayashi
Keyword(s):  
Physicochemical Properties ◽  
Food Processing ◽  
Rice Flour ◽  
Heat Treated ◽  
Rice Flours

scholarly journals Utilization for Cooking and Food Processing of Heat-treated Rice Flour. Part I. Effect of Heat Treatment on Physicochemical Properties of Rice Flour.

2002 ◽  
Vol 49 (12) ◽  
pp. 757-764 ◽  
Author(s):  
Toru Takahashi ◽  
Kazuo Shinoda ◽  
Makoto Miura ◽  
Zhe Jin ◽  
Shoichi Kobayashi
Keyword(s):  
Heat Treatment ◽  
Physicochemical Properties ◽  
Food Processing ◽  
Rice Flour ◽  
Heat Treated

Introduction of chlorogenic acid during extrusion affects the physicochemical properties and enzymatic hydrolysis of rice flour

2021 ◽  
Vol 116 ◽  
pp. 106652
Author(s):  
Yuxue Zheng ◽  
Xiuxiu Yin ◽  
Xiangli Kong ◽  
Shiguo Chen ◽  
Enbo Xu ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Physicochemical Properties ◽  
Chlorogenic Acid ◽  
Rice Flour ◽  
Hydrolysis Of

Evaluation of solid state of rice flours produced by different milling processes using ATR-FTIR spectroscopy

2021 ◽  
Author(s):  
Daitaro Ishikawa ◽  
Jiamin Yang ◽  
Chiaki Ichikawa ◽  
Tomoyuki Fujii
Keyword(s):  
Solid State ◽  
Ir Spectra ◽  
Ftir Spectroscopy ◽  
Water Activity ◽  
Rice Flour ◽  
Milling Process ◽  
Adsorption Properties ◽  
Water Molecules ◽  
Rice Flours ◽  
Changes Of State

ABSTRACT This study evaluated the influence of the milling process on solid state of rice flours according to water activity using ATR-FTIR. A band at 1740 cm−1 attributed to the C=O stretching of lipids was detected for crystalline samples, and it disappeared at a high aw range. The CH band at 2930 cm−1 of crystalline samples gradually shifted to a higher wavenumber with aw. This band of the α-formed and wet-milled samples shifted to higher wavenumbers above 0.8aw. A band due to OH stretching mode in the 3500-3000 cm−1 region did not shift with aw. The result obtained from IR spectra suggests that the parameter K calculated by Guggenheim–Anderson–de Boar model reflected not only the interaction between water molecules but also the changes of state in solids. Consequently, the results from this study provide insights about the adsorption properties of nonideal solids such as rice flour.

Visualization of Shock Wave Propagation Behavior of the General-Purpose Batch Processing for Pressure Vessel by Numerical Simulation

2016 ◽  
Author(s):  
Ken Shimojima ◽  
Yoshikazu Higa ◽  
Osamu Higa ◽  
Ayumi Takemoto ◽  
Shigeru Itoh ◽  
...  
Keyword(s):  
Numerical Simulation ◽  
Shock Wave ◽  
Pressure Vessel ◽  
Food Processing ◽  
Rice Flour ◽  
General Purpose ◽  
Processing Method ◽  
Underwater Shock Wave ◽  
Citrus Junos ◽  
Institute Of Technology

Recently, National Institute of Technology, Okinawa College (ONCT) has been developing a new food processing method using underwater shock wave. The continuous-operation device was manufactured for the production of rice flour, the amount of milling flour per hour and the quality of the rice powder were evaluated. In the case of Yuzu (Citrus junos), an improved fragrance was obtained using this methods compared with other general processing method. The authors have also developed a batch-type crushing device (pressure vessel) for various food processing. However, the mechanism by which is processed using shock waves has not been clarified. Therefore, in this study, the propagation characteristics of a shock wave in the developed pressure vessel were evaluated by numerical simulation. The characteristics of processing is evaluated using shock wave and, the pressure resistance of the vessel was analyzed. In addition, food processing experiments using the developed device were performed. In which, in which “Yuzu” were crushed. Yuzu before-and-after crushing were compared, and the effect of shock wave were clarified.

scholarly journals TAPIOCA AND RICE FLOUR COOKIES: TECHNOLOGICAL, NUTRITIONAL AND SENSORY PROPERTIES

2015 ◽  
Vol 39 (5) ◽  
pp. 514-522 ◽  
Author(s):  
Simone de Souza Montes ◽  
Laís Maciel Rodrigues ◽  
Ryzia de Cássia Vieira Cardoso ◽  
Geany Peruch Camilloto ◽  
Renato Souza Cruz
Keyword(s):  
Celiac Disease ◽  
Sensory Evaluation ◽  
Low Cost ◽  
Food Product ◽  
Rice Flour ◽  
Sensory Properties ◽  
Brown Sugar ◽  
Texture Profile ◽  
Legal Standards ◽  
Rice Flours

ABSTRACTTapioca flour is derived from the starch extracted from manioc and is a widely used food product in Brazil. Rice flour is produced from grains of rice and is used in the production of bread, porridge, cakes and cookies, which are recommended for people with celiac disease. The goal of this work was to add value to the aforementioned products by developing cookies based on tapioca and rice flours. Five formulations were prepared: A 100:0, B 75:25, C 50:50, D 25:75 and E 0:100 to tapioca and rice flour respectively, with the addition of brown sugar, and analyses its technological, nutritional and sensory properties. The following physical, physicochemical and nutritional properties were analyzed: dough texture profile, cookie weight, diameter and volume, acidity, water activity, carbohydrates, lipids, proteins, dietary fiber, ash content and moisture. A sensory evaluation was held using an affective test with 90 judges and a structured nine-point hedonic scale ranging from 'like extremely' to 'dislike extremely' for the attributes scent, color, texture, taste and overall impression in addition to purchase intent. The results indicate that cookies made of tapioca and rice flours with the addition of brown sugar have technological, physicochemical and nutritional profiles within legal standards; however, the fiber contents were below recommendations. The sensory evaluation showed good acceptance of the cookies, with average scores above 7.0. This study is part of an attempt to raise further discussions regarding the production of new low-cost bakery products that are nutritionally enriched, viable and easily accessible to all, including to people with celiac disease.

Effect of ozone treatment on physicochemical properties of waxy rice flour and waxy rice starch

2014 ◽  
Vol 50 (3) ◽  
pp. 744-749 ◽  
Author(s):  
Wenping Ding ◽  
Yuehui Wang ◽  
Wei Zhang ◽  
Yongcheng Shi ◽  
Donghai Wang
Keyword(s):  
Physicochemical Properties ◽  
Rice Flour ◽  
Ozone Treatment ◽  
Rice Starch ◽  
Waxy Rice Flour ◽  
Waxy Rice ◽  
Waxy Rice Starch

scholarly journals Estimation of Various Physicochemical Properties of Walnut Oil from Different Areas of Northern Kpk, Pakistan

2021 ◽  
Vol 65 (4) ◽  
Author(s):  
Yasir Uddin ◽  
Nasir Mehmood Khan ◽  
Farman Ali ◽  
Shujaat Ahamd ◽  
Zia Ullah Khan ◽  
...  
Keyword(s):  
Surface Tension ◽  
Oleic Acid ◽  
Linoleic Acid ◽  
Physicochemical Properties ◽  
Olive Oil ◽  
Food Processing ◽  
Juglans Regia ◽  
Acid Value ◽  
Walnut Oil ◽  
Iodine Values

Abstract. In this study, the physicochemical properties of walnut (Juglans regia L.) oils collected from different sites in Khyber PakhtoonKhwa (KPK), Pakistan were investigated. The obtained walnut oils showed variation in viscosity, surface tension, density, acid, saponification, and iodine values. The oil obtained from the Madyan (Sample E) showed the lowest density (0.981 g/cm3), surface tension (34.76×10-3 N/m), viscosity (15.0595 cp) saponification values 84.15 (mg KOH/g of oil) and acid value 3.5 (mg KOH per gram oil) amongst all. The physicochemical properties of all the oils were also compared to olive oil (standard) where sample E showed similarities in such properties compared to olive oil. Moreover, higher concentrations of oleic acid (41 %) and linoleic acid (9 %) were detected in the walnut oil of sample E in GC/MS analysis. The similarities of walnut oil obtained from Madyan to that of standard (olive oil) thus affirm it as best quality oil and suitable for food processing purposes.      Resumen. En este estudio se investigaron las propiedades fisicoquímicas del aceite de nuez (Juglans regia L.) recolectado de diferentes sitios en Khyber PakhtoonKhwa (KPK), Pakistán. Los aceites de nuez obtenidos mostraron variación en los valores de viscosidad, tensión superficial, densidad, acidez, saponificación e índice de yodo. El aceite obtenido del Madyan (Muestra E) mostró la menor densidad (0.981 g/cm3), tensión superficial (34.76 × 10-3 N/m), viscosidad (15.0595 cp), valores de saponificación 84.15 (mg KOH/g de aceite) y valor ácido 3.5 (mg KOH por gramo de aceite) entre otros. Las propiedades fisicoquímicas de todos los aceites también se compararon con el aceite de oliva (estándar); la muestra E mostró similitudes en las diferentes propiedades en comparación con el aceite de oliva. Además, se determinaron concentraciones más elevadas de ácido oleico (41 %) y ácido linoleico (9 %) en el aceite de nuez de la muestra E mediante el análisis GC/MS. Las similitudes del aceite de nuez obtenido de Madyan con el estándar (aceite de oliva) lo afirman como aceite de mejor calidad y adecuado para el procesamiento de alimentos.

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