scholarly journals Effect of tetrasodium pyrophosphate concentration and cooking time on the physicochemical properties of process cheese

2016 ◽  
Vol 99 (9) ◽  
pp. 6983-6994 ◽  
Author(s):  
N. Shirashoji ◽  
H. Aoyagi ◽  
J.J. Jaeggi ◽  
J.A. Lucey
Keyword(s):  
Physicochemical Properties ◽  
Cooking Time ◽  
Tetrasodium Pyrophosphate ◽  
Process Cheese

scholarly journals Changes in Morphological and Physicochemical Properties of Waxy and Non-waxy Proso Millets during Cooking Process

Foods ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 583 ◽  
Author(s):  
Qinghua Yang ◽  
Long Liu ◽  
Weili Zhang ◽  
Jing Li ◽  
Xiaoli Gao ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Cross Sections ◽  
Nutritional Value ◽  
Outer Region ◽  
Pasting Properties ◽  
Cooking Time ◽  
Ordered Structures ◽  
Proso Millet ◽  
Cooking Process ◽  
Inner Region

Proso millet, a grain which is principally consumed in cooked form, is favored by consumers because of its rich nutritional value. However, the changes in morphological and physicochemical properties of proso millet grains occurring during the cooking process have rarely been reported. In this study, we investigated the changes in morphological and physicochemical properties of cooked waxy and non-waxy proso millets. During the cooking process, starch granules in the grains were gradually gelatinized starting from the outer region to the inner region and were gelatinized earlier in waxy proso millet than in non-waxy proso millet. Many filamentous network structures were observed in the cross sections of cooked waxy proso millet. As the cooking time increased, the long- and short-range, ordered structures of proso millets were gradually disrupted, and the ordered structures were fully disrupted by 20 min of cooking. In both waxy and non-waxy proso millets, thermal and pasting properties significantly changed with an increase in the cooking time. This study provides useful information for the processing of proso millet in the food industry.

scholarly journals Variation in Pea (Pisum sativum L.) Seed Quality Traits Defined by Physicochemical Functional Properties

Foods ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 570 ◽  
Author(s):  
Carla S. Santos ◽  
Bruna Carbas ◽  
Ana Castanho ◽  
Marta W. Vasconcelos ◽  
Maria Carlota Vaz Patto ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Seed Quality ◽  
Cooking Time ◽  
Seed Shape ◽  
Basic Composition ◽  
Pisum Sativum L ◽  
Production And Consumption ◽  
Nutritional Qualities ◽  
Seed Quality Traits ◽  
Hydration Capacity

Pea is one of the most produced and consumed pulse crops around the world. The study of genetic variability within pea germplasm is an important tool to identify outstanding accessions with optimal functional and nutritional qualities. In the present study, a collection of 105 pea accessions was analysed for physicochemical properties, pasting viscosity, and basic composition parameters. While pasting viscosities were negatively correlated to hydration capacity, cooking time, and basic composition, a positive correlation was found between the hydration capacity and the basic composition parameters. Basic composition (protein, fibre, fat, and resistant starch) parameters were further evaluated regarding seed trait morphology, namely, seed shape, colour, and surface. Allelic characterisation at the r and rb genetic loci was performed in a subgroup of 32 accessions (3 phenotyped as smooth and 29 as rough seeded), revealing that none of the initially classified rough-seeded accessions were rb mutants, 19 were r mutants, and 13 were neither r nor rb. Despite their initial phenotypic classification, the 13 accessions genetically classified as smooth behaved differently (p < 0.05) to the 19 r mutants in terms of physicochemical properties, pasting viscosity, and basic composition parameters. Using multivariate analysis of the most discriminatory parameters for the food-related traits studied, the best-performing accessions at functional and nutritional levels were identified for future plant breeding to improve field pea production and consumption.

scholarly journals Physicochemical Properties and Effect of Processing Methods on Mineral Composition and Antinutritional Factors of Improved Chickpea (Cicer arietinum L.) Varieties Grown in Ethiopia

2019 ◽  
Vol 2019 ◽  
pp. 1-7 ◽  
Author(s):  
Ebisa Olika ◽  
Solomon Abera ◽  
Asnake Fikre
Keyword(s):  
Physicochemical Properties ◽  
Cicer Arietinum ◽  
Mineral Composition ◽  
Seed Mass ◽  
Antinutritional Factors ◽  
Cooking Time ◽  
Processing Methods ◽  
Cicer Arietinum L ◽  
Randomized Design ◽  
Swelling Capacity

Chickpea (Cicer arietinum L.) is an important pulse crop grown and consumed all over the world because it is a good source of carbohydrates and protein. However, presence of antinutritional components restricts its use by interfering with digestion of macronutrients during consumption. Therefore, the objective of this study was to evaluate physicochemical properties and effect of processing methods on antinutritional factors and mineral composition of improved chickpea varieties (Natoli of Desi and Arerti of Kabuli) grown in Ethiopia. The experiment was factorial with complete randomized design. The result indicated that physicochemical properties such as seed mass, seed density, hydration capacity, swelling capacity, unhydrated seeds, and cooking time of Arerti and Natoli chickpeas had 260.69 and 280.65 g/1000 seeds, 3.48 and 3.61g/ml, 1.07 and 1.03 g/g, 2.12 and 1.94ml/g, 1.64 and 14.75%, and 21.00 and 246.33 min, respectively. After processing, Zn, Fe, and Ca contents of improved chickpea varieties had 4.48 to 5.85mg/kg, 8.52 to 10.17mg/kg, and 536.56 to 1035mg/kg, respectively. The antinutritional factors, tannin and phytic acid, in the raw chickpeas were reduced to 25 to 82.25% and 5.89 to 57.35%, respectively. The results of the current study showed that Arerti of Kabuli variety showed low antinutritional factors and better physicochemical properties, specifically low cooking time, than Natoli of Desi variety. All processing methods were effective in reduction of antinutritional factors; however, boiling was found to be the best for reduction of antinutritional factors.

scholarly journals PENGARUH RETROGRADASI PADA PEMBUATAN SOHUN PATI JAGUNG TERHADAP KARAKTERISTIK FISIKOKIMIA PRODUK DAN AKTIVITAS PREBIOTIKNYA (The Effect of Retrogradation on the Physicochemical Properties of Maize Starch Noodle and Its Prebiotic Potential)

2015 ◽  
Vol 35 (02) ◽  
pp. 192 ◽  
Author(s):  
Prima Interpares ◽  
Haryadi Haryadi ◽  
Muhammad Nur Cahyanto
Keyword(s):  
Physicochemical Properties ◽  
Resistant Starch ◽  
Storage Time ◽  
Enteric Bacteria ◽  
Cooking Time ◽  
Maize Starch ◽  
Relative Growth ◽  
Prebiotic Activity ◽  
Enzym Activity ◽  
Type 3

The study was aimed to determine the optimal storage time of steamed maize starch noodle that gives the desirable properties along with the prebiotic potential. Noodle was prepared by extrusion of the partially cooked maize starch, followed by steaming the strands, and keeping strands at 4 C at various time (0, 1, 2, and 3 h) to enhance retrogradation, and then drying the noodle. The resulted noodle was characterized for physicochemical properties. To evaluate the prebiotic activity, the noodle was rehydrated, and then hydrolyzed by porcine pancreati 30 U/mg) and amyloglucosidase (enzym activity 300 U/mL) to obtain the resistant starch (RS) Type 3. The prebiotic activity of the RS was analayzed by the relative growth ratios of the probiotic bacterias, i. e. ATCC 15707 and   JCM 1551, to the enteric bacteria (  IFO 3301) on thefor control.The results showed that the longer storage time of the cooked starch noodle strands led to the higher values of hardness and cooking time, but lower cooking loss and swelling index, indicating the different level of retrogradation. Prebiotic activities of the RS obtained from cooked noodle strands kept for 3 h was 0.730 based on the growth rate of the , and 0.041 based on that of the . The score for the ocommercial RSI, commercial RSII and inulin were 1.058; 0.405; and 1.130 based on the growth of respectively. The prebioctic activities onfor the commercial RSI, commercial RS II and inulin were 0.062; 0.066; and 0.076 respectively.Keywords: Maize starch noodle, retrogradation, product property, prebiotic activity ABSTRAKPenelitian ini bertujuan untuk  pati jagung dan mengetahui nilai aktivitas prebiotik produk sebagai hasil pembentukan sifat fungsional prebiotiknya.Penelitian dilakukan dengan perlakuan variasi lama waktu retrogradasi 0, 1, 2 dan 3 jam pada pembuatan sohun terlarut, rehidrasi, rasio pengembangan, elongasi, , tekstur, dan kuat patah sohun kering). Hasil analisis dibandingkan dengan sampel komersial dan dipilih produk yang memiliki karakteristik sama dengan produk komersial. Produk terpilih dipreparasi menjadi RS ((30 U/mg) dan enzim amiloglukosidase (300 U/mL), lalu sampel dicuci dengan alkohol 50%, dikeringkan dandisimpan 4 C hingga pemakaian. Analisis nilai aktivitas prebiotik dilakukan dengan menumbuhkan bakteri probiotik (ATCC 15707JCM 1551) dan bakteri enterik (IFO3301) pada media yang mengandung substrat 1% RS sohun teretrogradasi,1% glukosa, 1% RS produk komersial, 1% inulin dan kontrol selama 24 jam pada 37oC.ATCC 15707 diinkubasi pada kondisi anaerobik sedangkan IFO 3301dan JCM 1551 diinkubasi secara aerobik. Nilai aktivitas prebiotik ditentukan berdasarkan pertumbuhan populasi sel bakteri probiotik dan enterik selama 0 dan 24 jam. Hasil penelitian menunjukkan perlakuan retrogradasi 3 jam pada suhu 4ooC menghasilkan sohun pati jagung dengan mutu yang paling mendekati produk komersial. Pengaruh lama waktu retrogradasi berbeda nyata terhadap kadar air produk akhir, lama pemasakan, totalkehilangan padatan terlarut, rasio pengembangan, dan tekstur. Nilai aktivitas prebiotik sohun pati jagung teretrogradasi3 jam pada pertumbuhan   sebesar 0,730 dan   0,041. Nilai aktivitas prebiotik komersial A,komersial B, dan inulin pada adalah 1,058; 0,405 dan 1,130 sedangkan pada  nilai aktivitasnya sebesar 0,062; 0,066; dan 0,076.Kata kunci: Sohun pati jagung, retrogradasi, mutu produk, nilai aktivitas prebiotik  

Preparation and characterisation of vanadium pentoxide supported rhodium catalyst

1988 ◽  
Vol 46 ◽  
pp. 946-947
Author(s):  
A. Legrouri
Keyword(s):  
Aqueous Solution ◽  
Thermal Decomposition ◽  
Physicochemical Properties ◽  
Surface Area ◽  
Vanadium Pentoxide ◽  
High Purity ◽  
Gas Adsorption ◽  
Rhodium Catalyst ◽  
Optical Methods ◽  
Reducible Oxides

The industrial importance of metal catalysts supported on reducible oxides has stimulated considerable interest during the last few years. This presentation reports on the study of the physicochemical properties of metallic rhodium supported on vanadium pentoxide (Rh/V2O5). Electron optical methods, in conjunction with other techniques, were used to characterise the catalyst before its use in the hydrogenolysis of butane; a reaction for which Rh metal is known to be among the most active catalysts.V2O5 powder was prepared by thermal decomposition of high purity ammonium metavanadate in air at 400 °C for 2 hours. Previous studies of the microstructure of this compound, by HREM, SEM and gas adsorption, showed it to be non— porous with a very low surface area of 6m2/g3. The metal loading of the catalyst used was lwt%Rh on V2Q5. It was prepared by wet impregnating the support with an aqueous solution of RhCI3.3H2O.

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