Probing the Functionality of Physically Modified Corn Flour as Clean Label Thickening Agent with a Multiscale Characterization

A multilevel and multianalytical approach, combining both traditional and unconventional analytical tools, was used to characterize two physically modified (heated and heated-extruded) corn flours to be used as a “clean label” food ingredient. Physical treatments decreased the resistant starch content and increased the water holding capacity and water binding capacity, more extensively in the product subjected to heating-extrusion, as compared to an untreated control. Heated-extruded flour had the highest ability to form homogeneous systems in cold water while all modified flours produced homogeneous systems when mixed with hot water. Systems made with heated-extruded flour were “more rigid” than other samples at all levels of investigation as they were harder (macroscopic) and had higher storage modulus (mesoscopic), as well as lower proton 1H mobility (molecular). Overall, the results highlighted the ability of the multiscale method to give a thorough overview of the flour–water interactions and showed highest water affinity of heated-extruded flour. Heated-extruded flour was then tested in three real-food industrial applications (carrot soup, tomato sauce and a meat patty), where it was successfully implemented as a clean label thickening agent.

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Physiochemical Properties of Cocoyam Starch Extracted in Two Media

International Letters of Natural Sciences ◽

10.18052/www.scipress.com/ilns.64.32 ◽

2017 ◽

Vol 64 ◽

pp. 32-39

Author(s):

Charles Ishiwu ◽

Ikechukwu Maxwell Onoh ◽

Peace Ogechi Nwanya ◽

Albert Chibuzo Agulanna

Keyword(s):

Particle Size ◽

Amylose Content ◽

Binding Capacity ◽

Water Solution ◽

Ammonium Oxalate ◽

Industrial Applications ◽

Temperature Dependent ◽

Water Binding ◽

Physiochemical Properties ◽

Swelling Power

Starch was extracted (isolated) from cocoyam with the aid of water solution of oxalic acid and ammonium oxalate in 8 samples of ratios, 1:3, 1:1, 3:1, 2:3, 2:1, 1:2 and 0:0 respectively. The physiochemical properties were investigated in order to unveil its characteristics and unravel the potentials for industrial applications of the cocoyam starch. The physiochemical properties investigated includes; Amylose and Amylopectin contents, water binding capacity, particle size distribution, swelling power and solubility. The results obtained showed that swelling power and solubility of the starch were temperature dependent. The solubility was found to increase with temperature increase as the cocoyam starch showed highest solubility within the 70-90°C temperature range. The swelling power was found fluctuating between the temperatures of 25-90°C. The swelling power starch sample isolated with blending ratios of 2:1 and 1:2 were temperature dependent. The Amylose content ranges from 3.06 to 31.21%.

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Appropriate Ratio Of Wild Yam (D. praehensilis) Flour To Add To Wheat Flour For Breadmaking Process

European Journal of Biology and Biotechnology ◽

10.24018/ejbio.2020.1.2.20 ◽

2020 ◽

Vol 1 (2) ◽

Author(s):

Songuimondenin Soro ◽

Koffi Jean Didier Kouassi ◽

Hubert K. Konan ◽

Eugène J-P. Kouadio

Keyword(s):

Wheat Flour ◽

Binding Capacity ◽

Starch Content ◽

Falling Number ◽

Bread Making ◽

Water Binding ◽

Composite Flours ◽

Yam Flour ◽

Incorporation Ratio ◽

Gluten Index

The objective of this work was to find the suitable incorporation ratio of D. praehensilis flour into wheat flour in order to obtain appropriate bread. All incorporation reduced bread making potential as wet gluten, dry gluten, gluten index and gluten water binding capacity. These values decrease significantly from (28.4 % to 21.7 %), (10.3 % to 7.54 %), (95 to 88 %) and (18.1 to 14.16 %) respectively for wet gluten, dry gluten, gluten index and gluten water binding capacity. The yam flour incorporation reduced the dough rising potential and the final bread volume. The specific volume decreased from 3.26 to 1.37 cm3/g. During dough fermentation, highest volume values were ranged from 135.45 cm3 to 100.06 cm3, respectively from control (WF) to WYF-25 flours. Flours damaged starch content increasing from 21.8 % to 28.9 %, was responsible of the Hagberg Falling Number reduction related to increase of amylase’s activities. The Falling Number of composite flours was ranged from 327s to 357s, compared to control flour dough (362s). This induced the increasing of dough hydration from 62 % to 82 %. Increase in dough Tenacity (from 103 to 222 mmH2O) and P/L configuration ratio (from 0.93 to 7.93) were noticed. The sensory evaluation showed that below 10 % of yam flour substitution to wheat flour the final bread crumb colour, aroma, taste, and overall are acceptable by consumers.

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Physicochemical Properties of A- and B-type Granules of Wheat Starch and Effects on the Quality of Wheat-Based Noodle

International Journal of Food Engineering ◽

10.1515/ijfe-2016-0437 ◽

2017 ◽

Vol 13 (7) ◽

Cited By ~ 4

Author(s):

Ke Zhang ◽

Qi-yu Lu

Keyword(s):

Physicochemical Properties ◽

Water Distribution ◽

Binding Capacity ◽

Loss Modulus ◽

Starch Content ◽

Wheat Starch ◽

Relative Crystallinity ◽

Swelling Properties ◽

Water Binding ◽

Dynamic Mechanical

AbstractThis work fractionated native wheat starches into A- and B-type granules fractions to accurately assess granules physicochemical properties and effects on water distribution, storage modulus (E′) and loss modulus (E″) of two type noodles with A- and B-type granules. Pasting viscosity and starch crystallization of A- and B-type granules were determined by Rapid Visco Analyzer (RVA) and X-ray diffraction (XRD) respectively. The noodles were prepared from wheat flour, which 20 % was replaced with the A or B starch fractions, respectively. The water distribution and dynamic mechanical properties of noodles were characterized through Low-field Nuclear Magnetic Resonance (LF-NMR) and Dynamic Mechanical Analysis (DMA). The results demonstrated that A- and B-type granules almost had a round shape with smooth surface. The crystal models of A- and B-type granules were the same but the relative crystallinity were different. A-type granules contained higher starch content, higher ratio between amylose and amylopectin and less damaged starch than B-type granules. B-type granules easily aggregated into clump in deionized water. A- and B-type granules were different in swelling properties and pasting viscosity under the same conditions. A-type granules possessed lower swelling power and water-binding capacity, higher solubility and pasting viscosity than B-type granules. A-noodles (relative to B-noodles) had higher ratio of immobilized water, E′ and E″.

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A Laboratory-Scale Tempering and Milling Method for Grain Sorghum

Transactions of the ASABE ◽

10.13031/trans.12343 ◽

2018 ◽

Vol 61 (2) ◽

pp. 713-721 ◽

Cited By ~ 2

Author(s):

Yumeng Zhao ◽

R. P. Kingsly Ambrose

Keyword(s):

Cold Water ◽

Starch Content ◽

Milling Process ◽

Hot Water ◽

Steam Treatment ◽

Flour Quality ◽

Milling Quality ◽

Damaged Starch ◽

Crude Fiber Content ◽

Milling Performance

Abstract. The current commercial milling process for pigmented sorghum leads to inconsistent milling quality and performance. Proper pretreatment of sorghum may improve the milling performance. The effects of cold water, hot water, and steam tempering of sorghum on the milling performance and flour quality were investigated in this study. A tabletop roller mill system that had five break rolls and two smooth rolls was used. The millstream output at different stages of roller milling was used to evaluate the effectiveness of the conditioning treatments. Steamed sorghum had high bran yield due to toughening of the bran, which allowed gradual scraping of the endosperm from the bran. Flour yield was not significantly different among the pretreatments. Flour crude fiber content of the 1 min steam treated sorghum was 1.28% ±0.09%, which was significantly higher than that of cold water treated sorghum (0.87% ±0.19%). The damaged starch content in the milled flour was highest in the cold water treated (5.96% ±0.24%) sorghum, and steam treatment resulted in lower damaged starch content (3.63% to 4.18%). Steam treatment resulted in flour with more convex and circular particles compared to the other treatments, indicating better separation of starch granules from the endosperm. Steam treatment of sorghum kernels at high temperature and pressure led to better separation of bran and endosperm without negatively impacting flour quality. Steam tempering could be a better pretreatment process for milling sorghum for food purposes. Keywords: Flour properties, Milling, Sorghum, Tempering.

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Experimental Investigation of Heat Transfer Enhancement by Using Different Number of Fins in Circular Tube

Wasit Journal of Engineering Sciences ◽

10.31185/ejuow.vol6.iss3.99 ◽

2018 ◽

Vol 6 (3) ◽

pp. 1-12

Author(s):

Kamil Abdul Hussien

Keyword(s):

Heat Transfer ◽

Heat Exchanger ◽

Cold Water ◽

Finned Tube ◽

Hot Water ◽

Copper Tube ◽

Smooth Tube ◽

Tube Heat Exchanger ◽

Mass Flow Rates ◽

Flow Heat

Abstract-The present work investigates the enhancement of heat transfer by using different number of circular fins (8, 10, 12, 16, and 20) in double tube counter flow heat exchanger experimentally. The fins are made of copper with dimensions 66 mm OD, 22 mm ID and 1 mm thickness. Each fin has three of 14 mm diameter perforations located at 120o from each to another. The fins are fixed on a straight smooth copper tube of 1 m length, 19.9 mm ID and 22.2 mm OD. The tube is inserted inside the insulated PVC tube of 100 mm ID. The cold water is pumped around the finned copper tube, inside the PVC, at mass flow rates range (0.01019 - 0.0219) kg/s. The Reynold's number of hot water ranges (640 - 1921). The experiment results are obtained using six double tube heat exchanger (1 smooth tube and the other 5 are finned one). The results, illustrated that the heat transfer coefficient proportionally with the number of fin. The results also showed that the enhancement ratio of heat transfer for finned tube is higher than for smooth tube with (9.2, 10.2, 11.1, 12.1 13.1) times for number of fins (8, 10, 12, 16 and 20) respectively.

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Taguchi optimization and scale up of xylanase from Bacillus licheniformis isolated from hot water geyser

Journal of Genetic Engineering and Biotechnology ◽

10.1186/s43141-020-00084-0 ◽

2020 ◽

Vol 18 (1) ◽

Author(s):

Girisha Malhotra ◽

Shilpa S. Chapadgaonkar

Keyword(s):

Process Parameters ◽

Wheat Bran ◽

Scale Up ◽

Industrial Applications ◽

Hot Water ◽

Optimization Strategy ◽

Taguchi Optimization ◽

Xylanase Production ◽

Alkali Tolerance ◽

Optimized Conditions

Abstract Background Xylanase is one of the widely applied industrial enzymes with diverse applications. Thermostability and alkali tolerance are the two most desirable qualities for industrial applications of xylanase. In this paper, we reveal the statistical Taguchi optimization strategy for maximization of xylanase production. The important process parameters pH, temperature, concentration of wheat bran, and concentration of yeast extract were optimized using the Taguchi L8 orthogonal array where the 4 factors were considered at 2 levels (high and low). Results The optimized conditions given by model were obtained as follows: (i) pH 6, (ii) culture temperature 35 °C, (iii) concentration of xylan 2% w/v, (iv) concentration of wheat bran 2.5% w/v. The production was scaled upto 2.5 L bioreactor using optimized process parameters. A high xylanase titer of 400 U/ml could be achieved in less than 60 h of culture in the reactor. Conclusion Optimization was successful in achieving about threefold increase in the yield of xylanase. The optimized conditions resulted in a successful scale up and enhancement of xylanase production.

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Impact of high-pressure homogenization on the microstructure and rheological properties of citrus fiber

International Journal of Food Engineering ◽

10.1515/ijfe-2020-0206 ◽

2020 ◽

Vol 0 (0) ◽

Author(s):

Dianbin Su ◽

Xin-Di Zhu ◽

Yong Wang ◽

Dong Li ◽

Li-Jun Wang

Keyword(s):

Particle Size ◽

High Pressure ◽

Rheological Properties ◽

Binding Capacity ◽

Loss Modulus ◽

High Pressure Homogenization ◽

Carreau Model ◽

Hydration Properties ◽

Water Binding ◽

Water Holding

Abstract Citrus fiber dispersion with different concentrations (5–25 g/kg) was treated by high-pressure homogenization (90 and 160 MPa) for two cycles. The particle size distribution, hydration properties of powders, morphology and rheological measurements were carried out to study the microstructure and rheological properties changes by high-pressure homogenization (HPH). In conclusion, the HPH can reduce the particle size of fiber, improve the water holding capacity and water binding capacity. Furthermore, fiber shape can be modified from globular cluster to flake-like slices, and tiny pores can be formed on the surface of citrus fiber. The apparent viscosity, storage modulus and loss modulus were increased by HPH whereas the activation energy was reduced. The Hershcel–Bulkley model, Carreau model and Power Law mode were selected to evaluate the rheological properties.

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Physical Properties of Flours Obtained from Wasted Bread Crusts and Crumbs

Foods ◽

10.3390/foods10020282 ◽

2021 ◽

Vol 10 (2) ◽

pp. 282

Author(s):

Juan Fernández-Peláez ◽

Priscila Guerra ◽

Cristina Gallego ◽

Manuel Gomez

Keyword(s):

Binding Capacity ◽

Hydration Properties ◽

Water Binding ◽

Know How ◽

Gelling Properties ◽

Viscous Modulus ◽

The World ◽

Distribution Process ◽

Water Holding ◽

Wheat Flours

One third of the food produced in the world is wasted. Bread is one of the most wasted foods both during the distribution process and in households. To use these breads, it is necessary to get to know the properties of the flours that can be obtained from them. The purpose of this work is to know how the type of bread and its zone (crumb or crust) influence the characteristics of the flours obtained from the wasted bread. For this, flours made from the crumbs and crusts of eight different breads have been analysed. Their hydration properties, cold and post-heating rheology and gelling properties as well as the colour of flours and gels have been studied. Bread flours present higher water-holding capacity (WHC) and water-binding capacity (WBC) values and higher elastic modulus (G’) and viscous modulus (G”) values, both in cold conditions and after heating, than wheat flours. However, they generate weaker gels. Crust flours, and the gels obtained from them, are darker than those from crumbs and their gels. In terms of hydration and rheology, pan and wholemeal bread flours are generally lower than other bread flours. These flours also generate softer gels, possibly caused by the dilution of starch with other components. It can be concluded that the properties shown by wasted bread flours allow them to be reintroduced in the food chain as an ingredient in different products.

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The Effect of Thermo-Mechanical Processing on Physical Properties of Processed Amaranth and Oat Bran Composites

Journal of Food Research ◽

10.5539/jfr.v6n2p82 ◽

2017 ◽

Vol 6 (2) ◽

pp. 82

Author(s):

Sean X. Liu ◽

Diejun Chen ◽

George E. Inglett ◽

Jingyuan Xu

Keyword(s):

Physical Properties ◽

High Speed ◽

Functional Foods ◽

Cold Water ◽

Essential Amino Acids ◽

Hot Water ◽

Blood Cholesterol ◽

Gluten Free ◽

Oat Bran ◽

Amaranth Flour

Amaranth-oat composites were developed using gluten free amaranth flour containing essential amino acids and minerals with oat products containing β-glucan, known for lowering blood cholesterol. Amaranth flour and oat bran concentrate (OBC) composites (1:4) were processed using different technologies, including dry mixing, baking, steaming, cold wet blending, and high speed homogenizing (Polytron PT6000) with cold water or hot water. The results showed that water holding capacities, pasting, and rheological properties were dramatically increased by wet blending, Polytron with cold water, and Polytron with hot water followed by drum drying. The processing procedures created dissimilar physical properties that will enhance the application of ancient grains and oat for functional foods that are suitable for people who are gluten-intolerant. In addition, the dietary fiber contents of composites were increased by the incorporation of OBC. The composites can be inexpensively prepared and processed. The new healthful products will be affordable for people who suffer from celiac disease or gluten-intolerant. These innovative gluten-free functional food products will help millions of gluten sensitive consumers enjoy heart-healthy functional foods.

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