scholarly journals Assessing the suitability of locally produced gum exudates in the food industry

2020 ◽  
Vol 1 (5) ◽  
pp. 24-30
Author(s):  
John Owusu ◽  
John Henry Oldham ◽  
Ibok Oduro ◽  
William Ellis Otu ◽  
Agnes Amissah
Keyword(s):  
Food Industry ◽  
Binding Capacity ◽  
Processed Food ◽  
Organoleptic Properties ◽  
Water Binding ◽  
Cashew Gum ◽  
Swelling Power ◽  
Baked Goods ◽  
Acacia Gum ◽  
Food Applications

The over-reliance of the food industry in Ghana on imported gums ultimately increases the final cost of processed food. Gums produced by some trees in Ghana have not been exploited commercially, probably due to lack of data on the properties which influence their application in the food industry. This study was therefore undertaken to assess the suitability of gums obtained from Cashew, Albizia, and Khaya trees in Ghana in food applications, using Acacia gum as a control. The properties studied include organoleptic, pH, solubility, viscosity, swelling power, and water binding capacity. The physicochemical properties were determined through experimentation and observation. The pH, viscosity, swelling power and water binding capacity of the gums were 3.80-5.00, 93.0-11195.0 mPas (at 3% concentration), 1.64-20.56% and 4.0-428.8%, respectively. Cashew gum showed similar properties as Acacia gum, and can be used as a substitute for Acacia gum. Albizia gum was found to have the highest viscosity and water binding capacity, followed by Khaya gum, and thus has the potential to be used as a thickener in jams, sauces, etc., and also prevent stalling in baked goods and crystallization in confectioneries. The acid stabilities of Cashew and Albizia gums were comparable with that of Acacia gum. Keywords: Acacia gum, food industry, water binding capacity, swelling power, viscosity, organoleptic properties

Physiochemical Properties of Cocoyam Starch Extracted in Two Media

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%.

Influence of acetylation and heat-moisture treatment on physio-chemical, pasting and morphological properties of buckwheat(Fagopyrum esculentum) starch

2016 ◽  
Vol 35 (4) ◽  
Author(s):  
Shatabhisha Sarkar
Keyword(s):  
Amylose Content ◽  
Binding Capacity ◽  
Fagopyrum Esculentum ◽  
Morphological Properties ◽  
Water Binding ◽  
Native Starch ◽  
Swelling Power ◽  
Heat Moisture Treatment ◽  
Moisture Treatment ◽  
Oil Binding

Effect of acetylation and heat moisture treatment (HMT) on physicochemical, morphological and rheological properties of buckwheat starch (Fagopyrum esculentum) was investigated. Acetylation, decreased amylose content of starch with increase in water binding capacity, oil binding capacity, swelling power, solubility and sediment volume. Acetylated starch showed improved paste clarity (five days storage) and increased peak viscosity as compared to native starch. Amylose content, water binding capacity, and oil binding capacity was also improved in HMT starch. The increase in onset temperature of viscosity development and the decrease in peak viscosity was observed in HMT starch. HMT decreased swelling power and solubility of native starch.

scholarly journals The use of dietary fiber in the technology of minced meat semi-finished products

2020 ◽  
Author(s):  
V. Pelykh ◽  
◽  
S. Ushakova ◽  
E. Sakhatska ◽  
◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Binding Capacity ◽  
Meat Products ◽  
Product Yield ◽  
Poultry Meat ◽  
Organoleptic Properties ◽  
Water Binding ◽  
Production And Consumption ◽  
Minced Meat ◽  
Gamma Method

The production and consumption of meat and meat products in Ukraine are increasing every year. The highest rates are observed in the segment of chilled meat semi-finished products. Manufacturers of chopped semi-finished products use technologies for enriching meat products with dietary fiber, which improve the consumer and technological properties of the product. A comparison of the effects of adding fiber to fat and meat shows that in the case of meat the result is more pronounced. This is due offact that wheat fibers bind water more efficiently, which is released from the meat during heat treatment. The aim of the work was to investigate the effect of dietary fiber Kametsel on the quality indicators of chopped semi-finished products. The material of the research was «Juicy» cutlets from mechanically deboned poultry meat with different amounts of Kametsel additive. The generally accepted methods for determining the organoleptic properties of the product were used. The mass fraction of moisture was determined by the method of drying in a drying oven, and the water-binding capacity (WBC) of minced meat was determined by the Grau-Gamma method. It has been established that the use of dietary fiber Kametsel in the composition of model samples of «Juicy» cutlets improves their consistency and increases their juiciness. The highest product yield 80,31 % was observed for semi-finished products with the highest dietary fiber content. The lowest was at the variant II 71,40%, which is less than the control variant by 7,38%. In the semi-finished products of variant III, the values of moisture were higher by 63,50% and the moisture-binding capacity of minced meat by 61,40%, which is higher than the control samples by 2,20 and 1,80%. Adding Kametsel additive to minced meat is one of the ways to obtain high-quality meat products with controlled properties.

scholarly journals High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability

Molecules ◽  
2020 ◽  
Vol 25 (14) ◽  
pp. 3305
Author(s):  
José Mesa ◽  
Leidy Indira Hinestroza-Córdoba ◽  
Cristina Barrera ◽  
Lucía Seguí ◽  
Ester Betoret ◽  
...  
Keyword(s):  
High Pressure ◽  
Nutritional Quality ◽  
Food Industry ◽  
Green Technology ◽  
Chemical Components ◽  
Homogeneous Distribution ◽  
High Pressure Homogenization ◽  
Processed Food ◽  
Low Energy Consumption ◽  
Food Applications

Interest in high homogenization pressure technology has grown over the years. It is a green technology with low energy consumption that does not generate high CO2 emissions or polluting effluents. Its main food applications derive from its effect on particle size, causing a more homogeneous distribution of fluid elements (particles, globules, droplets, aggregates, etc.) and favoring the release of intracellular components, and from its effect on the structure and configuration of chemical components such as polyphenols and macromolecules such as carbohydrates (fibers) and proteins (also microorganisms and enzymes). The challenges of the 21st century are leading the processed food industry towards the creation of food of high nutritional quality and the use of waste to obtain ingredients with specific properties. For this purpose, soft and nonthermal technologies such as high pressure homogenization have huge potential. The objective of this work is to review how the need to combine safety, functionality and sustainability in the food industry has conditioned the application of high-pressure homogenization technology in the last decade.

scholarly journals Microstructure and physicochemical characteristics of modified taro starch after annealing, autoclaving-cooling and heat moisture treatment

Food Research ◽  
2020 ◽  
Vol 4 (4) ◽  
pp. 1226-1233
Author(s):  
R.H.B. Setiarto ◽  
H.D. Kusumaningrum ◽  
B.S.L. Jenie ◽  
T. Khusniati ◽  
N. Widhyastuti ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Amylose Content ◽  
Binding Capacity ◽  
Double Helix ◽  
Physicochemical Characteristics ◽  
Pasting Properties ◽  
Water Binding ◽  
Swelling Power ◽  
Heat Moisture Treatment ◽  
Moisture Treatment

This study investigated the effects of annealing, autoclaving-cooling and heat moisture treatment on the microstructure and physicochemical characteristics of taro starch. The taro starch was treated by the annealing process (24 hrs, 50oC), the heat moisture treatment (HMT) (moisture 25%, 3 hrs, 110oC), and the autoclaving (15 mins, 121oC) - cooling (24 hrs, 4oC) with 1 and 2 cycles. The results show that the autoclaving-cooling 2 cycles (AC-2C) changed the microstructure of taro starch into a very compact and dense structure because of formed double helix bound that cannot be hydrolyzed by pancreatic enzymes so it can be converted became resistant starch as the prebiotic source. Pasting properties analysis showed that AC-2C improved shear stress resistance, heat resistance and low retrogradation modified taro starch (MTS). The AC-2C treatment increased water binding capacity (73.84%), solubility (44.58%), and swelling power (16.71%) of MTS. The water-binding capacity had a positive correlation with solubility and swelling power. The AC-2C treatment increased amylose content (27.40%) and decreased reducing sugar level (6.36%) of MTS, so it can encourage the formation of resistant starch to improve the prebiotic properties of taro starch. Modified taro starch AC-2C is the best compared to HMT and annealing based on microstructure and physicochemical characteristics.

scholarly journals Effects of Dual Modification with Succinylation and Annealing on Physicochemical, Thermal and Morphological Properties of Corn Starch

Foods ◽  
2018 ◽  
Vol 7 (9) ◽  
pp. 133 ◽  
Author(s):  
Achmad Ariyantoro ◽  
Nakako Katsuno ◽  
Takahisa Nishizu
Keyword(s):  
Corn Starch ◽  
Binding Capacity ◽  
Morphological Characteristics ◽  
Pasting Properties ◽  
Morphological Properties ◽  
Stability Ratio ◽  
Water Binding ◽  
Swelling Power ◽  
Modification Process ◽  
Power Peak

The objective of this study was to investigate the effects of annealing, succinylation, and a dual modification process (succinylation–annealing) on the physicochemical, thermal, and morphological properties of corn starch. Specifically, the properties of interest were the water-binding capacity (WBC), swelling power, paste clarity, solubility, pasting properties, stability ratio, and thermal and morphological characteristics. The dual modification process increased the physicochemical properties (WBC, swelling power, peak viscosity, and paste clarity) and increased the gelatinization temperature and gelatinization enthalpy (∆H), but had no effect on the morphological properties and X-ray diffraction patterns. A comparison of samples, made using each of the processes, showed that dual modification increased the stability ratio (more stable viscosity under thermal and shear stress), which was 0.69 for dual modified starch, compared with 0.64, 0.58 and 0.44 for native, succinylated, and annealed starches, respectively. The findings of the present study are of potential use in the food industry.

scholarly journals Effects of Fermentation and Extrusion on the Proximate Compositions and Organoleptic Properties of Sweet Potato (Ipomoea batatas) and Beniseed (Sesamum indicum) Blends

2020 ◽  
pp. 1-12
Author(s):  
Kemi Medinat Olawale ◽  
Anthony Okhonlaye Ojokoh
Keyword(s):  
Protein Content ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Nutritional Value ◽  
Binding Capacity ◽  
Organoleptic Properties ◽  
Water Binding ◽  
Significant Difference ◽  
Mucor Mucedo ◽  
And Staphylococcus Aureus

Fermentation and extrusion have been proven to increase the nutritional value of foods by reducing the water-binding capacity of cereal flour. Thus, the effect of fermentation and extrusion on the microbiological qualities, proximate compositions and organoleptic properties of orange flesh potato and beniseed blends were investigated using standard methods. The blended samples were prepared in four combinations (A=100 g sweet potato; B = 70 g sweet potato + 30 g beniseed; C= 60 g sweet potato + 40 g beniseed, D = 50 g sweet potato + 50 g Beniseed) and separated into four batches (i.e. first batch = preconditioned and fermented; second batch = extruded; third batch = fermented and extruded; and fourth batch = unfermented/unextruded). The blended samples were fermented for 72 hours using solid state fermentation. The bacteria isolated include Bacillus subtilis, Lactobacillus plantarum, Lactococcus lactis and Staphylococcus aureus while fungi include Mucor mucedo, Aspergillus niger, Penicillium chrysogenium, Aspergillus flavus, Geotrichum spp, Mucor mucedo and Alternaria alternate. The results of the proximate composition of the fermented and extruded blends showed a significant difference as compared with the unfermented and unextruded blends. The moisture content was highest in fermented extruded 50% sweet potato + 50% beniseed (18.61%) and least in the unfermented unextruded 50% sweet potato + 50% beniseed (4.0%). Fermentation also helps to increase the protein content and the highest was observed in composite bleed containing 50% sweet potato + 50% beniseed which increased from 2.88% to 8.75%. Extrusion also increased the protein content. The highest protein content was observed in the composite blend that was extruded and fermented (18.61). The carbohydrate content was highest in the unfermented unextruded 50% sweet potato + 50 beniseed (84.04%). The crude fat content was highest in the fermented unextruded 100% sweet potato blends (21.50%) and least in fermented extruded 50% sweet potato + 50 beniseed (2.0%). The sensory evaluation of the samples showed a good preference for the fermented-extruded samples. Findings from this research have established that orange flesh potato and beniseed blends can be fermented and extruded to produce food of enhanced nutritional value.

scholarly journals Effect of drying method and variety on quality of cassava starch extracts

2013 ◽  
Vol 13 (60) ◽  
pp. 8351-8367
Author(s):  
BO Akintunde ◽  
◽  
TY Tunde-Akintunde
Keyword(s):  
Moisture Content ◽  
Binding Capacity ◽  
Cassava Starch ◽  
Pasting Properties ◽  
Drying Methods ◽  
Peak Time ◽  
Water Binding ◽  
Swelling Power ◽  
Cassava Varieties

Cassava tubers are main sources of calories and dietary fibre for Nigerians. Cassava tubers are highly perishable and need to be processed immediately after harvest. Cassava can be used for human consumption, livestock feed or industrial purposes. Cassava starch is one of the main industrial products of cassava processing. The long drying times for cassava starch production during sun drying have necessitated the need for alternative drying methods. However, the quality of the starch obtained from these alternative drying methods needs to be investigated. Starch was produced from four different varieties (TME 1, TMS 30572, TMS 01/1235 and TMS 01/1181) of cassava using two drying methods (sun and oven drying at 40o C). The physical (yield and moisture content), functional (water binding capacity, swelling power and solubility) and pasting properties of the starch produced were investigated. The moisture content varied from 9.24 to 10.48%, with oven dried TME 1 having the lowest values and sun dried TMS 01/1181 having the highest value. The yield of starch obtained from drying the four varieties using the two drying methods increased from 458.5 to 687.2g per kg of cassava tuber. The water binding capacity, swelling power and solubility increased from 97.97 to 99.83 g water/g sample, 11.69–14.19 g/ml and 10.20 – 12.96% (g soluble solids/ g DM of whole starch sample) respectively, for the different varieties dried using the two drying methods. Peak viscosity, trough, break down, final viscosity, peak time and pasting temperature values for the four cassava varieties were in the range of 335.76–619.89 RVU, 135.67–192.35 RVU, 199.38–433.99 RVU, 196.01–257.72 RVU, 3.23–3.91 min and 70.05–72.95oC, respectively for the two drying methods. The values obtained from the cassava varieties considered were generally significantly different (except colour) which shows significant effect of cassava variety used on starch properties. Also, cassava starch samples dried at lower temperature have better functional and pasting properties. This indicates that alternative drying methods should be used at temperatures lower than 40oC in order to obtain products of high quality.

Sign in / Sign up

Export Citation Format

Share Document