Evaluation of Resistant Starch Quality from Different Types of Banana in Batter Coating Formulation to Reduce Oil Absorption in Fried Food

2019 ◽  
Vol 2 (2) ◽  
pp. 115-120
Author(s):  
Karissha Fritzi Della ◽  
Mutiara Pratiwi ◽  
Purwa Tri Cahyana ◽  
Maria DPT Gunawan-Puteri
Keyword(s):  
Resistant Starch ◽  
Extraction Process ◽  
Fat Content ◽  
Water Retention Capacity ◽  
Oil Absorption ◽  
Retention Capacity ◽  
Fried Food ◽  
Musa Paradisiaca ◽  
Different Types ◽  
Coating Formulation

Fried food is convenient for many people due to its pleasant texture and taste. On the other hand, it comes with the risk of high oil absorption which might lead to certain health problems. Resistant starch (RS) has been known to have a functionality of reducing oil absorption. Three different types of banana: Kepok (Musa paradisiaca formatypica), Raja Bulu (Musa paradisiaca L.) and Ambon (Musa paradisiaca L. var sapientum) were evaluated on its performance when utilized as source of resistant starch especially on their application in reducing oil absorption in fried food. Tempeh was used as the food model. Banana starch (RS2) was isolated through water alkaline extraction process, continued with modification process through three repeated cycles of autoclaving-cooling process to obtain the RS3. RS3 was added into the batter coating formulation at three substitution ratios (10%, 30% and 50%) and then used to coat tempeh before frying. Evaluation of resistant starch in batter and battered productwas conducted on the following parameters: fat content, water retention capacity (WRC), coating pick up and sensory analysis. The result of this study revealed that Raja Bulu showed the most effective result on reducing oil absorption in the food tested. In the three bananas used, the ratio of 50% performed best in coating pick up (highest), WRC (highest) and fat content(lowest) parameters, but not significantly different with the 30% ratio. In terms of sensory acceptance, using Raja Bulu as the selected banana type, 30% of substitution ratio was significantly more preferable by the panelists in crispness, oiliness, and overall acceptance attributes compared to control and other substitution ratios.

scholarly journals Efficacy of occlusive wraps used for delivery room care

2021 ◽  
pp. fetalneonatal-2021-322611
Author(s):  
Christina Reuter ◽  
Florian Ehlers ◽  
Philipp Vana ◽  
Helmut Küster
Keyword(s):  
Heat Loss ◽  
Random Sample ◽  
Water Retention ◽  
Delivery Room ◽  
Temperature Management ◽  
Water Retention Capacity ◽  
Retention Capacity ◽  
Careful Choice ◽  
The Core ◽  
Different Types

BackgroundGuidelines advise for more than 20 years to use occlusive plastic wraps for temperature management during delivery room care but data on efficacy of different types of wrap are still scarce.MethodsA random sample of seven different types of plastic wrap was tested using prewarmed aluminium blocks.ResultsThe most effective wrap increased the time to cool by 2°C by one-third for the core and by 100% for the surface whereas the least effective wrap led to even faster heat loss compared with no wrap at all. The least effective wrap concerning all capacities tested was made from polyurethane that contains potentially toxic and narcotic monomers. Heat and water retention did not correlate to wrap thickness.DiscussionLarge differences in heat and water retention capacity warrant a careful choice of the type of wrap as some might be counterproductive. Wraps containing polyurethane should not be used.

scholarly journals Effect of plantain (Musa paradisiaca L. cv. Dominico Harton) peel flour as binder in frankfurter-type sausage

2017 ◽  
Vol 66 (3) ◽  
pp. 305-310 ◽  
Author(s):  
Gilver Rosero Chasoy ◽  
Liliana Serna Cock
Keyword(s):  
Wheat Flour ◽  
Functional Properties ◽  
Water Retention ◽  
Control Sample ◽  
Water Retention Capacity ◽  
Food Ingredient ◽  
Retention Capacity ◽  
Musa Paradisiaca ◽  
Agroindustrial Residues

Agroindustrial residues such as plantain (Musa paradisiaca L. cv. Dominico Harton) peel have functional properties, which made them suitable for use as a food ingredient. The aim of this research was to evaluate plantain peel flour (PPF) as a binder in the production of frankfurter- type sausage. Five formulations were prepared in which wheat flour (WF) was replaced by PPF as follows: 25%, 50%, 70% and 100%, respectively. Once the sausages are obtained, the water retention capacity (WRC), emulsifying stability (ES), and pH, were evaluated. When comparing treatments with the control sample, it was found that replacing up to 50% of WF by PPF, significantly increased WRC by 7.5%. When replacing 25%, Es, there were no statistically significant changes among treatments. When replacing 100%, the product pH, was significantly decreased. The results indicated, the sausages made with 50% of PPF, retain the formulation water, which is why the PPF has potential for this type of sausage manufacture. PPF could replace WF up to 25% in the frankfurter formulation, without affecting ES and pH and favoring WRC.

scholarly journals Kombucha Tea as a Reservoir of Cellulose Producing Bacteria: Assessing Diversity among Komagataeibacter Isolates

2021 ◽  
Vol 11 (4) ◽  
pp. 1595
Author(s):  
Salvatore La China ◽  
Luciana De Vero ◽  
Kavitha Anguluri ◽  
Marcello Brugnoli ◽  
Dhouha Mamlouk ◽  
...  
Keyword(s):  
Intraspecific Diversity ◽  
Water Retention Capacity ◽  
Combined Model ◽  
Discrimination Power ◽  
Retention Capacity ◽  
High Mechanical Strength ◽  
Kombucha Tea ◽  
Typing Methods ◽  
Fermented Beverage ◽  
Tea Production

Bacterial cellulose (BC) is receiving a great deal of attention due to its unique properties such as high purity, water retention capacity, high mechanical strength, and biocompatibility. However, the production of BC has been limited because of the associated high costs and low productivity. In light of this, the isolation of new BC producing bacteria and the selection of highly productive strains has become a prominent issue. Kombucha tea is a fermented beverage in which the bacteria fraction of the microbial community is composed mostly of strains belonging to the genus Komagataeibacter. In this study, Kombucha tea production trials were performed starting from a previous batch, and bacterial isolation was conducted along cultivation time. From the whole microbial pool, 46 isolates were tested for their ability to produce BC. The obtained BC yield ranged from 0.59 g/L, for the isolate K2G36, to 23 g/L for K2G30—which used as the reference strain. The genetic intraspecific diversity of the 46 isolates was investigated using two repetitive-sequence-based PCR typing methods: the enterobacterial repetitive intergenic consensus (ERIC) elements and the (GTG)5 sequences, respectively. The results obtained using the two different approaches revealed the suitability of the fingerprint techniques, showing a discrimination power, calculated as the D index, of 0.94 for (GTG)5 rep-PCR and 0.95 for ERIC rep-PCR. In order to improve the sensitivity of the applied method, a combined model for the two genotyping experiments was performed, allowing for the ability to discriminate among strains.

scholarly journals Buoyancy control in ammonoid cephalopods refined by complex internal shell architecture

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
David J. Peterman ◽  
Kathleen A. Ritterbush ◽  
Charles N. Ciampaglio ◽  
Erynn H. Johnson ◽  
Shinya Inoue ◽  
...  
Keyword(s):  
Surface Tension ◽  
Water Retention Capacity ◽  
Functional Explanation ◽  
Retention Capacity ◽  
Biomechanical Stress ◽  
Liquid Retention ◽  
3D Printed ◽  
Functional Explanations ◽  
Hydrophilic Coatings ◽  
The Impact

AbstractThe internal architecture of chambered ammonoid conchs profoundly increased in complexity through geologic time, but the adaptive value of these structures is disputed. Specifically, these cephalopods developed fractal-like folds along the edges of their internal divider walls (septa). Traditionally, functional explanations for septal complexity have largely focused on biomechanical stress resistance. However, the impact of these structures on buoyancy manipulation deserves fresh scrutiny. We propose increased septal complexity conveyed comparable shifts in fluid retention capacity within each chamber. We test this interpretation by measuring the liquid retained by septa, and within entire chambers, in several 3D-printed cephalopod shell archetypes, treated with (and without) biomimetic hydrophilic coatings. Results show that surface tension regulates water retention capacity in the chambers, which positively scales with septal complexity and membrane capillarity, and negatively scales with size. A greater capacity for liquid retention in ammonoids may have improved buoyancy regulation, or compensated for mass changes during life. Increased liquid retention in our experiments demonstrate an increase in areas of greater surface tension potential, supporting improved chamber refilling. These findings support interpretations that ammonoids with complex sutures may have had more active buoyancy regulation compared to other groups of ectocochleate cephalopods. Overall, the relationship between septal complexity and liquid retention capacity through surface tension presents a robust yet simple functional explanation for the mechanisms driving this global biotic pattern.

scholarly journals Highly efficient reusable superhydrophobic sponge prepared by a facile, simple and cost effective biomimetic bonding method for oil absorption

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Jiaqi Wang ◽  
Yan Chen ◽  
Qinyao Xu ◽  
Miaomiao Cai ◽  
Qian Shi ◽  
...  
Keyword(s):  
Environmentally Friendly ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Water Contact ◽  
Water Separation ◽  
Highly Efficient ◽  
Study Results ◽  
Different Types ◽  
Modification Method ◽  
Bonding Method

AbstractSuperhydrophobic sponges have considerable potential for oil/water separation. Most of the methods used for superhydrophobic modification of sponges require toxic or harmful solvents, which have the drawbacks of hazardous to environment, expensive, and complex to utilize. Moreover, the hydrophobic layer on the surface of sponge is often easily destroyed. In this paper, a highly efficient superhydrophobic sponge with excellent reusability was developed by using a facile, simple and environmentally friendly dopamine biomimetic bonding method. Different types of sponges, such as melamine, polyethylene or polyurethane sponge wastes, were used as raw materials to prepare superhydrophobic sponges, which possess the advantages of inexpensive and abundant. The effects of different dopamine polymerization time and different hydrophobic agent dosage on the hydrophobicity and oil absorption capacity of melamine sponges were optimized. The study results showed that the water contact angle of the superhydrophobic sponge could reach 153° with excellent organic solvent absorption capacity of 165.9 g/g. Furthermore, the superhydrophobic sponge retained approximately 92.1% of its initial absorption capacity after 35 reutilization cycles. More importantly, the dopamine biomimetic bonding superhydrophobic modification method can be used for different types of sponges. Therefore, a universally applicable, facile, simple and environmentally friendly superhydrophobic modification method for sponges was developed.

scholarly journals Chemical Composition and Functional Properties of Dietary Fibre Concentrates from Winemaking By-Products: Skins, Stems and Lees

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1510
Author(s):  
María Ángeles Rivas ◽  
Rocío Casquete ◽  
María de Guía Córdoba ◽  
Santiago Ruíz-Moyano ◽  
María José Benito ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Functional Properties ◽  
Dietary Fibre ◽  
Water Retention ◽  
Point Of View ◽  
Water Retention Capacity ◽  
Retention Capacity ◽  
Oil Retention ◽  
High Antioxidant Activity ◽  
By Products

The objective of this study was to evaluate, from a technological and nutritional point of view, the chemical composition and functional properties of the industrial winemaking by-products, namely skins, stems and lees. The chemical and physical characteristics, as well as the functional properties (fat and water retention and swelling capacity, antioxidant capacity, and their prebiotic effect), of the dietary fibre of these by-products were studied. The results showed that the skins, stems, and lees are rich in fibre, with the stem fibre containing the highest amounts of non-extractable polyphenols attached to polysaccharides with high antioxidant activity and prebiotic effect. Lee fibre had the highest water retention capacity and oil retention capacity. The results reveal that winemaking by-products could be used as a source of dietary fibre with functional characteristics for food applications.

Host preferences of low-trunk vascular epiphytes in a cloud forest of Veracruz, Mexico

2005 ◽  
Vol 21 (6) ◽  
pp. 651-660 ◽  
Author(s):  
Klaus Mehltreter ◽  
Alejandro Flores-Palacios ◽  
José G. García-Franco
Keyword(s):  
Water Retention ◽  
Cloud Forest ◽  
Water Retention Capacity ◽  
Retention Capacity ◽  
Host Preferences ◽  
Host Group ◽  
Vascular Epiphytes ◽  
Lower Trunk ◽  
Tree Ferns ◽  
Epiphyte Species

The diversity, abundance and frequency of vascular epiphytes on the lower trunk were compared between two host groups of a Mexican cloud forest: angiosperm trees (n = 72) and tree ferns (n = 28). The bark of the five most frequent host trees and the root mantle of the two tree ferns were analysed for their thickness, water content, water retention capacity and pH. A total of 55 epiphyte species and 910 individuals were found on the 27 host species. On hosts with a dbh range of 5–10 cm, epiphytes were significantly more diverse (4.3±0.9 species per host) and more abundant (12.5±2.2 individuals per host) on tree ferns than on angiosperm trees (1.9±0.2 species per host and 3.9±0.6 individuals per host). However, these differences were not significant for the dbh class of 10–20 cm, because epiphyte numbers increased on angiosperm trees with larger host size, but not in tree ferns. Most epiphyte species had no preference for any host group, but four species were significantly more frequent on tree ferns and two species on angiosperm trees. The higher epiphyte diversity and abundance on tree fern trunks of the smallest dbh class is attributed to their presumably greater age and to two stem characteristics, which differed significantly between host groups, the thicker root mantle and higher water retention capacity of tree ferns. These bark characteristics may favour germination and establishment of epiphytes.

Effect of boiling on nutritional, antioxidant and physicochemical properties of edible plants (Malva parviflora and Myrtillocactus geometrizans)

2021 ◽  
pp. 510
Author(s):  
Sandoval-Gallegos Eli Mireya ◽  
Arias-Rico José ◽  
Cruz-Cansino Nelly del Socorro ◽  
Ramírez-Ojeda Deyanira ◽  
Zafra-Rojas Quinatzin Yadira ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Physicochemical Properties ◽  
Antioxidant Capacity ◽  
Water Retention ◽  
Nutritional Composition ◽  
Total Phenolic ◽  
Water Retention Capacity ◽  
Total Phenolic Compounds ◽  
Retention Capacity ◽  
Malva Parviflora

The aim of the present research was to determine the effect of boiling on nutritional composition, total phenolic compounds, antioxidant capacity, physicochemical and morphological characteristics of two edible plants Malva parviflora (mallow leaf) and Myrtillocactus geometrizans (garambullo flower). The plants had an important nutritional composition as carbohydrates (48-70 %), dietary fiber (36-42 %) and protein (13 %), as well as total phenolic compounds (468-750 mg GAE/100 g db) with a high antioxidant capacity. However, boiling originated the decrease of soluble compounds, carbohydrates, total phenolic compounds, antioxidant capacity and physicochemical properties. Plants changed to dark colors and physicochemical properties were affected, except to water retention capacity, oil retention capacity and viscosity, which had the same values in mallow leaves (raw and boiled), but increased water retention capacity in garambullo flowers, it may be by changes in the morphology observed. Therefore, is to suggest the raw consumption or with minimal cooking of these plants to avoid changes caused by thermal treatment.

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