Effect of soaking conditions on properties of flour from sweet potato slices

Native flour of sweet potato has limited industrial applications. This study investigated effect of soaking sweet potato root in hot water and citric acid concentrations on flour properties. Sweet potato root was soaked at temperatures of 50oC, 60oC and 70oC for 2 h; citric acid concentrations of 1%, 3% and 5% for 1 h, and combination of best samples in each of the first two modification treatments in 50:50 proportions. Treated root was processed into flour using standard procedures. Proximate, functional and pasting properties of the flours were determined using standard methods. The flour was used as major ingredient in production of baked snacks. Treatments had significant effect on proximate, functional and pasting properties of the flour. Moisture content ranged from 6.5 to 9.7%, protein content 1.6 to 3.0%, ash content 0.1 to 3.15%, fiber content 3.6 to 4.2%, and carbohydrate content 82.1 to 84.7%. Water and oil absorption capacities ranged from 2.2 to 3.0 ml/g and 0.8 g/ml to 1.8 g/ml respectively, swelling power (4.32 to 9.23 g/g) and bulk density (0.77 to 0.95 g/ml). Snack produced with flour gotten from 60oC soaked root for 2 h was best in sensory ratings.

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Effects of hot-water blanching on the biological and physicochemical properties of sweet potato slices

Engineering in Agriculture Environment and Food ◽

10.1016/j.eaef.2017.10.002 ◽

2018 ◽

Vol 11 (1) ◽

pp. 19-24 ◽

Cited By ~ 4

Author(s):

Chinda Chhe ◽

Teppei Imaizumi ◽

Fumihiko Tanaka ◽

Toshitaka Uchino

Keyword(s):

Physicochemical Properties ◽

Sweet Potato ◽

Hot Water ◽

Potato Slices

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Effects of Different Pretreatments on Drying Kinetics and Quality of Sweet Potato Bars Undergoing Air Impingement Drying

International Journal of Food Engineering ◽

10.2202/1556-3758.1758 ◽

2009 ◽

Vol 5 (5) ◽

Cited By ~ 24

Author(s):

Hong-Wei Xiao ◽

Hai Lin ◽

Xue-Dong Yao ◽

Zhi-Long Du ◽

Zheng Lou ◽

...

Keyword(s):

Citric Acid ◽

Sweet Potato ◽

Superheated Steam ◽

Quality Attributes ◽

Drying Kinetics ◽

Hot Water ◽

Drying Rate ◽

Acid Pretreatment ◽

Air Impingement

The effects of hot water blanching (HWB), superheated steam blanching (SSB) and citric acid pretreatment (CAP) on drying kinetics and quality of sweet potato bars undergoing air impingement drying were examined in this investigation. It was found that CAP could significantly improve the drying rate of the samples, whereas HWB and SSB could obviously decrease the drying rate. In terms of quality, hardness, microstructure and color of the dried sweet potato bars subjected to different pretreatments were studied. Results illustrated that the pretreatments had significant effects on the texture, microstructure and color of the samples. Considering the drying kinetics and quality attributes, SSB is more suitable than HWB and CAP pretreatment for drying sweet potato.

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Analisis Nutrisi Umbi Ubi Jalar (Ipomoea batatas (L.) Lam.) untuk Konsumsi Bayo dan Anak-anak Suku Dani di Distrik Kurulu Kabupaten Jayawijaya

Agrotek ◽

10.30862/agt.v3i2.563 ◽

2018 ◽

Vol 3 (2) ◽

Author(s):

Andrew B. Pattikawa ◽

Antonius Suparno ◽

Saraswati Prabawardani

Keyword(s):

Sweet Potato ◽

Ipomoea Batatas ◽

Nutritional Value ◽

Animal Feed ◽

Ash Content ◽

Infants And Children ◽

Chemical Analyses ◽

Food Crop ◽

Sweet Potatoes ◽

Development Center

<em>Sweet potato is an important staple food crop especially for the local people of Central Highlands Jayawijaya. There are many accessions that have always been maintained its existence to enrich their various uses. Traditionally, sweet potato accessions were grouped based on the utilization, such as for animal feed, cultural ceremonies, consumption for adults, as well as for infants and children. This study was aimed to analyze the nutritional value of sweet potatoes consumed by infants and children of the Dani tribe. Chemical analyses were conducted at the Laboratory of Post-Harvest Research and Development Center, Cimanggu, Bogor. The results showed that each of 4 (four) sweet potato accessions which were consumed by infants and children had good nutrient levels. Accession Sabe showed the highest water content (72.56%), vitamin C (72.71 mg/100 g), Fe (11.85 mg/100 g), and K levels (130.41 mg / 100 grams). The highest levels of protein (1.44%), fat (1.00%), energy (154.43 kkal/100 gram), carbohydrate (35.47%), starch (30.26%), reducing sugar (3.44%), riboflavin (0.18 mg/100 g), and vitamin A (574.40 grams IU/100 were produced by accession Manis. On the other hand, accession Saborok produced the highest value for ash content (1.32%), vitamin E (28.30 mg/100 g), and ?-carotene (64.69 ppm). The highest level of crude fiber (1.81 %) and thiamin (0.36 mg/100 g) was produced by accession Yuaiken.</em>

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Structural Characterization of a Polysaccharide from Gastrodia elata and Its Bioactivity on Gut Microbiota

Molecules ◽

10.3390/molecules26154443 ◽

2021 ◽

Vol 26 (15) ◽

pp. 4443

Author(s):

Jiangyan Huo ◽

Min Lei ◽

Feifei Li ◽

Jinjun Hou ◽

Zijia Zhang ◽

...

Keyword(s):

Molecular Weight ◽

Citric Acid ◽

Gut Microbiota ◽

Structural Characterization ◽

Hot Water ◽

Nmr Analysis ◽

Gastrodia Elata ◽

Hot Water Extraction ◽

Hydroxybenzyl Alcohol

A novel homogeneous polysaccharide named GEP-1 was isolated and purified from Gastrodia elata (G. elata) by hot-water extraction, ethanol precipitation, and membrane separator. GEP-1, which has a molecular weight of 20.1 kDa, contains a polysaccharide framework comprised of only glucose. Methylation and NMR analysis showed that GEP-1 contained 1,3,6-linked-α-Glcp, 1,4-linked-α-Glcp, 1,4-linked-β-Glcp and 1,4,6-linked-α-Glcp. Interestingly, GEP-1 contained citric acid and repeating p-hydroxybenzyl alcohol as one branch. Furthermore, a bioactivity test showed that GEP-1 could significantly promote the growth of Akkermansia muciniphila (A. muciniphila) and Lacticaseibacillus paracasei (L.paracasei) strains. These results implied that GEP-1 might be useful for human by modulating gut microbiota.

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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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Assessment of Pellets from Three Forest Species: From Raw Material to End Use

Forests ◽

10.3390/f12040447 ◽

2021 ◽

Vol 12 (4) ◽

pp. 447

Author(s):

Miguel Alfonso Quiñones-Reveles ◽

Víctor Manuel Ruiz-García ◽

Sarai Ramos-Vargas ◽

Benedicto Vargas-Larreta ◽

Omar Masera-Cerutti ◽

...

Keyword(s):

Chemical Properties ◽

Ash Content ◽

Hot Water ◽

Raw Material ◽

Chemical Components ◽

Energy Yield ◽

Cellulose Content ◽

Fixed Carbon ◽

End Use ◽

The Impact

This study aimed to evaluate and compare the relationship between chemical properties, energy efficiency, and emissions of wood and pellets from madroño Arbutus xalapensis Kunth, tázcate Juniperus deppeana Steud, and encino colorado Quercus sideroxyla Humb. & Bonpl. in two gasifiers (top-lit-up-draft (T-LUD) and electricity generation wood camp stove (EGWCS)) in order to determine the reduction of footprint carbon. In accordance with conventional methodologies, we determined the extracts and chemical components (lignin, cellulose, holocellulose), and the immediate analyses were carried out (volatile materials, fixed carbon, ash content and microanalysis of said ash), as well as the evaluation of emission factors (total suspended particulate matter (PM2.5), CO, CO2, CH4, black carbon (BC), elemental carbon (EC), and organic carbon (OC)). The results were statistically analyzed to compare each variable among species and gasifiers. The raw material analyzed showed how the pH ranged from 5.01 to 5.57, and the ash content ranged between 0.39 and 0.53%. The content values of Cu, Zn, Fe, Mg, and Ca ranged from 0.08 to 0.22, 0.18 to 0.19, 0.38 to 0.84, 1.75 to 1.90, and 3.62 to 3.74 mg kg−1, respectively. The extractive ranges from cyclohexane were 2.48–4.79%, acetone 2.42–4.08%, methanol 3.17–7.99%, and hot water 2.12–4.83%. The range of lignin was 18.08–28.60%. The cellulose content ranged from 43.30 to 53.90%, and holocellulose from 53.50 to 64.02%. The volatile material range was 81.2–87.42%, while fixed carbon was 11.30–17.48%; the higher heating value (HHV) of raw material and pellets presented the ranges 17.68–20.21 and 19.72–21.81 MJ kg−1, respectively. Thermal efficiency showed statistically significant differences (p < 0.05) between pellets and gasifiers, with an average of 31% Tier 3 in ISO (International Organization for Standardization) for the T-LUD and 14% (ISO Tier 1) for EGWCS, with Arbutus xalapensis being the species with the highest energy yield. The use of improved combustion devices, as well as that of selected raw material species, can reduce the impact of global warming by up to 33% on a cooking task compared to the three-stone burner.

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