scholarly journals Physicochemical Characterization of Resistant Starch Type-III (RS3) Obtained by Autoclaving Malanga (Xanthosoma sagittifolium) Flour and Corn Starch

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 4006
Author(s):  
Vicente Espinosa-Solis ◽  
Paul Baruk Zamudio-Flores ◽  
Miguel Espino-Díaz ◽  
Gilber Vela-Gutiérrez ◽  
J. Rodolfo Rendón-Villalobos ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Corn Starch ◽  
Physicochemical Characterization ◽  
Raw Material ◽  
Minor Components ◽  
Type Iii ◽  
Xanthosoma Sagittifolium ◽  
Total Starch

The feasibility of obtaining resistant starch type III (RS3) from malanga flour (Xanthosoma sagittifolium), as an unconventional source of starch, was evaluated using the hydrothermal treatment of autoclaving. The physicochemical characterization of RS3 made from malanga flour was carried out through the evaluation of the chemical composition, color attributes, and thermal properties. In addition, the contents of the total starch, available starch, resistant starch, and retrograded resistant starch were determined by in vitro enzymatic tests. A commercial corn starch sample was used to produce RS3 and utilized to compare all of the analyses. The results showed that native malanga flour behaved differently in most of the evaluations performed, compared to the commercial corn starch. These results could be explained by the presence of minor components that could interfere with the physicochemical and functional properties of the flour; however, the RS3 samples obtained from malanga flour and corn starch were similar in their thermal and morphological features, which may be related to their similarities in the content and molecular weight of amylose, in both of the samples. Furthermore, the yields for obtaining the autoclaved powders from corn starch and malanga flour were similar (≈89%), which showed that the malanga flour is an attractive raw material for obtaining RS3 with adequate yields, to be considered in the subsequent research.

Production and physicochemical characterization of resistant starch type III derived from pea starch

Nahrung/Food ◽  
2003 ◽  
Vol 47 (1) ◽  
pp. 60-63 ◽  
Author(s):  
Undine Lehmann ◽  
Christine Rössler ◽  
Detlef Schmiedl ◽  
Gisela Jacobasch
Keyword(s):  
Resistant Starch ◽  
Physicochemical Characterization ◽  
Type Iii ◽  
Pea Starch

scholarly journals Potential of Probiotic Frozen Blackcurrant Products: Consumer Preference, Physicochemical Characterization, and Cell Viability

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 792
Author(s):  
Kati Väkeväinen ◽  
Noora Rinkinen ◽  
Roosa-Maria Willman ◽  
Jenni Lappi ◽  
Kaisa Raninen ◽  
...  
Keyword(s):  
Storage Time ◽  
Physicochemical Characterization ◽  
Consumer Preference ◽  
Nutritional Composition ◽  
Point Of View ◽  
Raw Material ◽  
Frozen Food ◽  
High Viability ◽  
Food Applications

Blackcurrant is a healthy, affordable, and traditionally gardened berry that, thus far, has been underused in food applications. From the consumers’ point of view, the acidic taste of blackcurrants is a challenge; therefore, these berries have mainly been utilized for sugary juice production. This research study aimed to develop a frozen vegan blackcurrant product with pleasant sensory properties and potential probiotic function. A candidate probiotic, Lactoplantibacillus plantarum Q823, was used in the manufacturing process. The physicochemical properties, nutritional composition, and consumer preference for the developed product were assessed, as was the viability of L. plantarum Q823 during storage time and in an in vitro gastrointestinal model. Consumers (n = 71) perceived the developed product to be pleasant. L. plantarum Q823 had high viability counts (log colony forming units (cfu) g−1 7.0 ± 0.38) in the final product, although the viability of L. plantarum Q823 during storage time needs to be enhanced to obtain a probiotic product. Thus, within an optimized formulation, blackcurrant berries represent a potential raw material for functional frozen food products.

scholarly journals Characterization of Phospholipase Activity of the Pseudomonas aeruginosa Type III Cytotoxin, ExoU

2005 ◽  
Vol 187 (3) ◽  
pp. 1192-1195 ◽  
Author(s):  
Hiromi Sato ◽  
Jimmy B. Feix ◽  
Cecilia J. Hillard ◽  
Dara W. Frank
Keyword(s):  
Pseudomonas Aeruginosa ◽  
Substrate Specificity ◽  
Yeast Extract ◽  
Enzyme Activation ◽  
Phospholipase Activity ◽  
Eukaryotic Protein ◽  
Type Iii

ABSTRACT Recombinant ExoU (rExoU) and yeast extract were used to optimize an in vitro phospholipase assay as a basis for identifying the mechanism for enzyme activation and substrate specificity. Our results support a model in which a eukaryotic protein cofactor or complex facilitates the interaction of rExoU with phospholipid substrates.

scholarly journals In Vitro Starch Hydrolysis and Prediction of Glycemic Index (PGI) in “Amala” and Plantain Based Baked Products

2016 ◽  
Vol 5 (2) ◽  
pp. 73 ◽  
Author(s):  
Kiin-Kabari David Barine ◽  
Giami Sunday Yorte
Keyword(s):  
Glycemic Index ◽  
Resistant Starch ◽  
Kinetic Constant ◽  
Bambara Groundnut ◽  
Starch Hydrolysis ◽  
Protein Concentrate ◽  
Significant Difference ◽  
Baked Products ◽  
Total Starch

<p>Various levels of bambara groundnut protein cocnentrate ranging from 0 to 15% were used in the formulation of plantain paste (Amala) and plantain baked products. ‘Amala’ and cookies were produced from 85% plantain flour and 15% bamabara groundnut protein concentrate, while cakes and bread were produced from 70% wheat flour, 20% plantain flour and 10% bambara groundnut protein concentrate. Starch fractions and <em>in vitro</em> starch hydrolysis of the products were determined. The lowest total starch value was found in plantain flour (51.51%) and highest in cakes (70.62%). There was no significant difference in resistant starch between plantain flour and ‘amala’ (5.22% and 4.99%, respectively). The lowest resistant starch was observed in bread (0.94%), while digestible starch was higher in bread and cakes compared to plantain flour. Higher total starch also resulted in higher digestible starch. The kinetic constant of plantain products showed very low values suggesting generally, higher resistance to enzymatic hydrolysis. The highest hydrolysis index (HI) of 74.85%, and 74.25% were observed in cakes and bread, respectively; which also resulted in higher predicted glycemic index (PGI) of 80.79% (Cakes) and 80.45% (Bread). These values were significantly different from that obtained for ‘amala’ with H1 of 56.40% with a corresponding PGI of 70.67% while cookies recorded HI value of 62.64% and PGI of 74.10%. The lowest HI (53.98%) and PGI (69.35%) was observed in plantain flour. This study showed that the more plantain flour in the product formualtions, the lower the hydrolysis index (HI) and the predicted glycemic index (PGI).</p>

scholarly journals The Effect of Processing and Cooling Methods on Coleus tuberosus in vitro Starch Digestibility

2021 ◽  
Vol 41 (3) ◽  
pp. 238
Author(s):  
Jhauharotul Muchlisyiyah ◽  
Tri Dewanti Widyaningsih ◽  
Retno Wulansari ◽  
Hera Sisca Prasmita
Keyword(s):  
Resistant Starch ◽  
Room Temperature ◽  
Potato Starch ◽  
Block Design ◽  
In Vitro Digestibility ◽  
Randomized Block Design ◽  
Two Factors ◽  
Cooling Methods ◽  
Total Starch

Coleus tuberosus, also known as black potato, is one of the Indonesian local tubers consumed as a carbohydrate substituent. Therefore, this study aimed to examine the effect of processing and cooling methods on the in vitro digestibility of black potato starch. Furthermore, two factors Randomized Block Design with a 2x3 experimental design was used, which consisted of processing methods (boiling, roasting, and microwave) and cooling at room temperature and 4 °C for 24 hours with 3 repetitions. Black potato flour was compared with the raw form, by assessing some parameters, namely Resistant Starch (RS), Slowly Digestible Starch (SDS), Rapidly Digestible Starch (RDS), and Glycemic Index (GI). Also, the analysis of total starch, moisture, and color was performed, hence raw black potatoes generally have 10% resistant starch (%wb). Different treatments of cooking and cooling had a significant effect (α = 0.05) on moisture content, total starch, RS, RDS, SDS, GI, brightness (L), and yellowness (b). Black potatoes subjected to the processing method followed by cooling had lower RDS and increased RS content. Furthermore, refrigeration at 4°C for 24 hours reduced the digestibility of black potato starch more than cooling at room temperature. Contrarily, microwaved black potato cooled at room temperature showed a higher digestion rate compared to the raw counterpart. Conclusively, processing followed by cooling reduces the GI and increases the RS content of Coleus tuberosus.

ANATOMICAL AND PHYSICOCHEMICAL CHARACTERIZATION OF AÇAÍ FRUIT FIBER AS AN ALTERNATIVE RAW MATERIAL IN ECOPANELS PRODUCTION

2021 ◽  
pp. 326-341
Author(s):  
Antônio Mesquita Mesquita ◽  
Alba Lucia Ferreira de Almeida Lins ◽  
Nubia Mireya Garzón Barreto ◽  
Sérgio Santos Santos ◽  
Celso Eduardo Bonafé Peres ◽  
...  
Keyword(s):  
Physicochemical Characterization ◽  
Raw Material

Physicochemical Characterization of Extruded Blends of Corn Starch–Whey Protein Concentrate–Agave tequilana Fiber

2009 ◽  
Vol 4 (5) ◽  
pp. 797-808 ◽  
Author(s):  
Abigail Santillán-Moreno ◽  
Fernando Martínez-Bustos ◽  
Eduardo Castaño-Tostado ◽  
Silvia L. Amaya-Llano
Keyword(s):  
Whey Protein ◽  
Corn Starch ◽  
Physicochemical Characterization ◽  
Whey Protein Concentrate ◽  
Agave Tequilana ◽  
Protein Concentrate

scholarly journals Exploitation of Wood Waste of Pinus spp for Briquette Production: A Case Study in the Community of San Francisco Pichátaro, Michoacán, Mexico

2020 ◽  
Vol 10 (8) ◽  
pp. 2933 ◽  
Author(s):  
M. Morales-Máximo ◽  
V.M. Ruíz-García ◽  
L. B. López-Sosa ◽  
J. G. Rutiaga-Quiñones
Keyword(s):  
San Francisco ◽  
Physicochemical Characterization ◽  
Environmental Indicators ◽  
Wood Waste ◽  
Raw Material ◽  
Western Mexico ◽  
Pinus Spp ◽  
Solid Type

This study describes the exploitation of wood waste (Pinus spp.) in the form of sawdust and shavings generated during the production of furniture and artisanal items in a community in the state of Michoacán, western Mexico. A process is described to densifying this raw material, to produce solid-type biofuel briquettes that can be used to satisfy the need to generate low-power heat for residential sectors. Briquette production involved six stages: (a) gathering samples of sawdust and shavings from artisanal workshops in the community; (b) proximal characterization of the samples; (c) elaborating the briquettes; (d) physicochemical characterization of the briquettes; (e) evaluation of the physical-thermal combustion of the briquettes; and (f) an economic evaluation of briquette production to determine viability. Finally, we performed a comparative analysis of the energy, economic, and environmental indicators of the briquettes produced and conventional pine and oak firewood (Pinus spp., Quercus spp.) in the study community. The results show the viability of using biomass residues to make briquettes, which are efficient, economic and easy to make and use.

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