Effects of earthworm casts produced in oilseed rape fields on amylose content and pasting properties in rice

2018 ◽  
Vol 3 (2) ◽  
Keyword(s):  
Oilseed Rape ◽  
Amylose Content ◽  
Pasting Properties ◽  
Earthworm Casts

Physico-Chemical and Functional Properties of Nine Proso Millet Cultivars

2018 ◽  
Vol 61 (3) ◽  
pp. 1165-1174 ◽  
Author(s):  
Manjot Singh ◽  
Akinbode Adedeji ◽  
Dipak Santra
Keyword(s):  
Functional Properties ◽  
Amylose Content ◽  
Chemical Properties ◽  
Value Added ◽  
Pasting Properties ◽  
Angle Of Repose ◽  
Engineering Properties ◽  
Proso Millet ◽  
Physico Chemical ◽  
Extension Center

Abstract. Evaluation of the postharvest properties of nine proso millet cultivars was carried out to determine their physical and engineering properties, which are very useful for designing appropriate systems for process operations such as sorting, drying, heating, cooling, and milling. Nine cultivars of proso millet comprising waxy and non-waxy types, namely Cope, Earlybird, Huntsman, Minco, Plateau, Sunrise, Rise, Dawn, and Panhandle, were obtained from the Panhandle Research and Extension Center, University of Nebraska, Scottsbluff. Results showed significant (p < 0.05) differences in their physical properties, such as sphericity, volume, bulk density, porosity, and angle of repose, which ranged from 0.86 to 0.91, from 3.94 to 5.14 mm3, from 765.49 to 809.67 kg m-3, from 42.49% to 44.20%, and from 22.98° to 25.74°, respectively. The cultivars were also evaluated for their pasting and gelatinization properties, and high correlation was found between amylose content and onset temperature (r = -0.94), peak gelatinization temperature (r = -0.92), peak viscosity (r = 0.84), final viscosity (r = 0.91), and setback viscosity (r = 0.90). The understanding of these basic physical and functional properties of proso millet cultivars will form the foundation for processing them into value-added products. Keywords: Chemical properties, Pasting properties, Proso millet.

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 The Effect of Germinated Sorghum Extract on the Pasting Properties and Swelling Power of Different Annealed Starches

Polymers ◽  
2020 ◽  
Vol 12 (7) ◽  
pp. 1602
Author(s):  
Hesham Alqah ◽  
M. S. Alamri ◽  
A. A. Mohamed ◽  
S. Hussain ◽  
A. A. Qasem ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Amylose Content ◽  
Potato Starch ◽  
Amorphous Region ◽  
Enzymatic Digestion ◽  
Pasting Properties ◽  
Wheat Starch ◽  
Predictive Tool ◽  
Swelling Power ◽  
Wheat Starches

Starches were extracted from chickpea (C.P.), corn (C.S.), Turkish bean (T.B.), sweet potato (S.P.S.), and wheat starches (W.S.). These starches exhibited different amylose contents. The extracted starches were annealed in excess water and in germinated sorghum extract (GSE) (1.0 g starch/9 mL water). The α-amylase concentration in the GSE was 5.0 mg/10 mL. Annealing was done at 40, 50, and 60 °C for 30 or 60 min. The pasting properties of annealed starches were studied using Rapid Visco-Analyzer (RVA), in addition to the swelling power. These starches exhibited diverse pasting properties as evidenced by increased peak viscosity with annealing, where native starches exhibited peak viscosity as: 2828, 2438, 1943, 2250, and 4601 cP for the C.P., C.S., T.B., W.S., and S.P.S., respectively, which increased to 3580, 2482, 2504, 2514, and 4787 cP, respectively. High amylose content did not play a major role on the pasting properties of the tested starches because sweet potato starch (S.P.S.) (22.4% amylose) exhibited the highest viscosity, whereas wheat starch (W.S.) (25% amylose) had the least. Therefore, the dual effects of granule structure and packing density, especially in the amorphous region, are determinant factors of the enzymatic digestion rate and product. Swelling power was found to be a valuable predictive tool of amylose content and pasting characteristics of the tested starches. The studied starches varied in their digestibility and displayed structural differences in the course of α-amylase digestion. Based on these findings, W.S. was designated the most susceptible among the starches and S.P.S. was the least. The most starch gel setback was observed for the legume starches, chickpeas, and Turkish beans (C.P. 2553 cP and T.B. 1172 cP). These results were discussed with regard to the underlying principles of swelling tests and pasting behavior of the tested starches. Therefore, GSE is an effortless economic technique that can be used for starch digestion (modification) at industrial scale.

scholarly journals Comparative Analysis Reveals Changes in Some Seed Properties in Amaranth Mutant Variety ‘Zobor’ (A. hypochondriacus × A. hybridus)

Agronomy ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 2565
Author(s):  
Andrea Hricová ◽  
Veronika Mistríková ◽  
Alena Gajdošová ◽  
Jozef Fejér ◽  
Jana Nôžková ◽  
...  
Keyword(s):  
Seed Weight ◽  
Amylose Content ◽  
Mutation Breeding ◽  
Pasting Properties ◽  
Phenotypic Characterization ◽  
New Variety ◽  
Yield Trait ◽  
Radiation Induced ◽  
Induced Mutagenesis

The aim of our long-term research program is to improve the quality and quantity of amaranth production through mutation breeding using γ-radiation. In this paper, we present the characterization of the new variety ‘Zobor’ of A. hypochondriacus × A. hybridus developed by radiation-induced mutagenesis of hybrid K-433. Multiyear phenotypic characterization of an important yield parameter (1000-seed weight) showed that the studied mutant variety ‘Zobor’ has an advantage in seed weight over the nonirradiated control seeds of K-433 with predictable performance of this yield trait. ‘Zobor’ exhibited changes in seed morphometric parameters, starch particle size, and pasting properties with no change in amylose content and swelling power. Moreover, the seeds of ‘Zobor’ showed the significantly highest folate content among selected amaranth varieties. The mutant variety could, therefore, be interesting for the development of functional foods and as a low-management crop, attractive for cultivation in Europe.

scholarly journals Glycaemic index values and physicochemical properties of five brown rice varieties cooked by different domestic cooking methods

2016 ◽  
Vol 6 (8) ◽  
pp. 506 ◽  
Author(s):  
Madan Kumar Chapagai ◽  
Nordiana Abu Bakar ◽  
Rohana Abdul Jalil ◽  
Wan Abdul Manan Wan Muda ◽  
Taewee Karrila ◽  
...  
Keyword(s):  
Area Under Curve ◽  
Amylose Content ◽  
Brown Rice ◽  
Significant Negative Correlation ◽  
Glycaemic Index ◽  
Pasting Properties ◽  
Cooking Methods ◽  
Rice Varieties ◽  
Nutritional Values ◽  
White Rice

Background: The prevalence of diabetes has increased dramatically in recent decades in the regions where people excessively consume white rice. In spite of the higher nutritional values and bioactive components, only the low to medium glycaemic index (GI) brown rice could be of interests as an alternative to white rice in these regions.  Methods: Five varieties, Chiang (CH), Sungyod (SY), Lepnok (LP) from Thailand and Long grain specialty 1 (LS1) and Long grain specialty 2 (LS2)  from Malaysia were tested for GI. Ten test foods were prepared from 5 varieties by 2 cooking techniques (pressure cooker, PC and rice cooker, RC). Overnight fasted healthy subjects were fed with 25 g glucose as a reference food (RF) on 3 occasions and amount equivalent to 25 g available carbohydrate portion of test food (TF) on 1 occasion in separate days. Fasting and post-prandial capillary blood glucose was measured via finger-prick methods at 0, 15, 30, 45, 60, 90 and 120 min, and the incremental area under curve (iAUC) was determined. The GI of each TF was calculated as percentage of incremental area under curve (iAUC) of TF over RF.Results: The mean GI values of SY (72 – 81, high), CH and LP (59 – 65, medium) and LS1 and LS2 (64 – 73, medium to high) were found due to cooking by PC and RC methods. The GI did not vary significantly (p>0.05) among varieties as well as between cooking methods. GI showed a significant negative correlation with the amylose content (r = –0.70, p<0.05) and significant positive correlation with cold peak viscosity (r = 0.80, p<0.01).Conclusions: All five varieties by either cooking methods are classified as medium to high GI. Medium GI varieties could have potential of being used in diabetic diet. Cooking methods did not significantly alter the glycaemic characteristics of the studied varieties. Amylose content and pasting properties can be used for predicting GI of brown rice. It is urgent to explore low GI brown rice varieties in these regions.    

scholarly journals Effect of Processing Methods on the Physicochemical, Antinutrient and Pasting Properties of Three Commonly Consumed Soup Thickeners in Nigeria

2019 ◽  
pp. 1-16
Author(s):  
J. Eke-Ejiofor ◽  
C. U. Awajiogak
Keyword(s):  
Treatment Time ◽  
Amylose Content ◽  
Pasting Properties ◽  
Antinutritional Factors ◽  
Absorption Capacity ◽  
Peak Time ◽  
Processing Methods ◽  
Appropriate Treatment ◽  
Pasting Temperature ◽  
Gelation Concentration

The effect of processing methods on the physicochemical, functional, anti-nutrient factors and pasting properties of Mucuna sloanei (ukpo), Brachystegia eurycoma (achi) and Daterium microcarpum (ofor) were assessed using standard methods. Flour from these seeds were produced after boiling and soaking at different time intervals.  The moisture and ash contents of the three soup thickeners ranged between 5.58- 8.92% and 1.14-5.59% with sample B1 (achi boiled for 15 min) and C4 (ofor soaked for 48 h) having the lowest while sample B2 (achi boiled for 30 min) and C1 (ofor boiled for 15 min) having the highest. Crude Fat and fibre contents ranged from 2.90-10.95% and 1.30-14.39% with samples C1 and A1 (ukpo boiled for 15 min) as the highest respectively. Crude protein and carbohydrate contents of soup thickeners ranged between 9.19 -21.31% and 45.01-71.38% with samples A3 (ukpo soaked for 24 h) and B4 (achi soaked for 48 h) as the highest. Sugar and starch contents ranged from 2.61-5.04% and from 69.00-74.27% respectively with sample C4 and A4 (ukpo soaked for 48 h) as the lowest and sample A3 and B3 (Achi soaked for 24 h) as the highest. Amylose content increased with boiling and decreased with soaking which was the reverse amylopectin. Functional properties showed bulk density and dispersibility to range between 0.56-0.76 g/ml and 32.50-48-00% with sample B3 (achi soaked for 24 h) as highest in both cases. Solubility and swelling power ranged from 32.56-107.51% and from 4.61-8.72 g/g with sample A2 (ukpo boiled for 30 min) and A1 having the highest respectively. Foam capacity ranged from 2.50-29.50% with sample C2 (ofor soaked for 48 h) having the lowest and sample A1 having the highest, while the least gelation concentration of the three soup thickeners recorded 2.00% for all the treatments. Water absorption capacity ranged between 0.67-10.46 ml/g with B1 having the lowest and sample C2 having the highest. Antinutritional factors showed that phytate recorded 0.01 g/kg for all the treatments, tannin ranged from 2.22-40.71 mg/kg, oxalate between 3.40-7.90mg/100g and saponin between 2.60-9.18% with different treatments affecting the antinutrients. Free fatty acid, peroxide value, saponification and acid values increased with an increase in treatment time while iodine value decreased as processing time increased. Pasting result showed that treatment and time affected pasting properties with the highest values as peak viscosity 16429RVU, trough viscosity 9231RVU, breakdown 7858RVU, final viscosity 19977RVU and set back viscosity 13004RVU respectively. Peak time and pasting temperature ranged between 1.60-6.10 min and between 50.25-76.18°C for the different treatments. This study shows the need for appropriate treatment and time combination for better nutrient availability and detoxification of these seeds as soup thickeners.

Thermal and pasting properties and digestibility of blends of potato and rice starches differing in amylose content

2020 ◽  
Vol 165 ◽  
pp. 321-332
Author(s):  
Mengting Ma ◽  
Yi Liu ◽  
Xiaojing Chen ◽  
Charles Brennan ◽  
Xianming Xu ◽  
...  
Keyword(s):  
Amylose Content ◽  
Pasting Properties

Physicochemical, structural, and rheological characteristics of corn starch after thermal-ultrasound processing

2021 ◽  
pp. 108201322110692
Author(s):  
Abdolkhalegh Golkar ◽  
Jafar Mohammadzadeh Milani ◽  
Ali Motamedzadeghan ◽  
Reza Esmaeilzadeh Kenari
Keyword(s):  
Corn Starch ◽  
Amylose Content ◽  
Loss Modulus ◽  
Pasting Properties ◽  
Green Technology ◽  
Ultrasound Treatment ◽  
Structural And Functional Properties ◽  
Different Temperatures ◽  
Frequency Sweep Test ◽  
Increasing Temperature

Thermal-ultrasound treatment is a green technology that can significantly alter the structural and functional properties of starches. This research extend the effect of at different temperatures (25 °C, 45 °C, and 65 °C) and times (30 and 60 min) on the physicochemical, structural, and rheological properties of corn starch was studied. Amylose content, solubility, swelling power, and the least gelling content increased with increasing temperature and time. Starch treated at 45 °C for 30 min had the lowest syneresis among all treatments. Thermal-ultrasound treatment at 25 °C and 65 °C for 60 min caused increasing paste clarity. Microscopic observations demonstrated that the starch granules were agglomerated at 65 °C. Although the crystallinity of samples decreased from 35.42% to 8.94%, the storage modulus was more than the loss modulus during the frequency sweep test. Pasting properties showed that pasting temperatures shifted to higher values after treatment. Nonetheless, the maximum viscosity decreased, and the final viscosity of the treated samples demonstrated that short-term retrogradation could deteriorate. Results showed that thermal-ultrasound is a viable technique for starch modification compared to conventional thermal and ultrasound treatments.

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