scholarly journals Effect of ethanol treatment on morphological and technical properties of corn starch

2021 ◽  
pp. 27-34
Author(s):  
Nguyen Dang My Duyen ◽  
Nguyen Quang Duy ◽  
Ly Ngoc Bin
Keyword(s):  
Physicochemical Properties ◽  
Influencing Factors ◽  
Corn Starch ◽  
Ethanol Concentration ◽  
Water Holding Capacity ◽  
Starch Granules ◽  
Solvent Exchange ◽  
Ethanol Treatment ◽  
Technical Properties ◽  
Water Holding

Solvent exchange is considered an effective method that changes the physicochemical properties of starch, especially the absorption. Ethanol concentration is one of the important influencing factors to form porous pores from the surface to inside starch granules. In this study, the effect of ethanol concentration on technical properties of starch treated by solvents were investigated. The ratio of ethanol/water was prepared at 1/9, 3/7, 5/5, 7/3 and 10/0 (w/w), respectively. Corn starch was treated by solvent at 8% concentration. Morphology, oil and water holding capacity, solubility, swelling power, viscosity, and transmittance were studied to elucidate the effect of the ethanol concentration on the morphological and technical properties of corn starch treated by solvent. As a result, starch treated by solvent with different concentrations tended to form wrinkles and pore from the surface to the inside of the starch granules during ethanol immersion. Therefore, the oil and water holding capacity, solubility, swelling and viscosity of the solvent-treated starch samples increase as the concentration of ethanol increases. Otherwise, the transmittance of starch glues tends to decrease when the ethanol concentration increases.

scholarly journals Evaluation of the Physicochemical Properties and Sensory Attributes of Yoghurt Made from Mixtures of Goat’s and Cow’s Milks

2019 ◽  
Vol 2 (3) ◽  
pp. 426-433
Author(s):  
Nguyen Duc Doan
Keyword(s):  
Physicochemical Properties ◽  
Ph Value ◽  
Sensory Attributes ◽  
Water Holding Capacity ◽  
Cow’S Milk ◽  
Total Solids ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Water Holding

The objective of the study was to evaluate the effect of cow’s milk added to goat’s milk on physicochemical properties and sensory attributes of yoghurt. Yoghurts prepared from five different proportions of cow’s milk and goat’s milk were stored at 4-6ºC for 1, 7, and 14 days and then evaluated for their physicochemical (total solids, protein, pH, and acidity) and physical properties (viscosity and water holding capacity), and sensory characteristics (acceptability). The total solids of the evaluated yoghurts significantly increased, but the protein content decreased when the amount of cow’s milk increased in the mixtures of milk. The results showed that the pH value of the yoghurt made from only goat’s milk was higher, while the titratable acidity was lower than those of the yoghurts made from the mixtures of goat’s and cow’s milks. The yoghurt obtained from the mixture of milks containing 80% goat’s milk and 20% cow’s milk exhibited the highest viscosity and water holding capacity among the evaluated yoghurts. All the yoghurts received similar scores for color, odor, and texture after all periods of storage, while the highest score in terms of flavor was received for the yoghurt made from the mixture of milks containing 60% goat’s milk and 40% cow’s milk. Addition of cow’s milk to goat’s milk was shown to significantly contribute to the viscosity, water holding capacity, and flavor of the resulting yoghurts.

Superior prebiotic and physicochemical properties of novel dextran from Weissella cibaria JAG8 for potential food applications

2014 ◽  
Vol 5 (9) ◽  
pp. 2324-2330 ◽  
Author(s):  
Jagan Mohan Rao Tingirikari ◽  
Damini Kothari ◽  
Arun Goyal
Keyword(s):  
Thermal Stability ◽  
Physicochemical Properties ◽  
Gastric Juice ◽  
Water Holding Capacity ◽  
Probiotic Bacteria ◽  
Weissella Cibaria ◽  
Flocculation Activity ◽  
Food Applications ◽  
Water Holding ◽  
Potential Food

The dextran fromWeissella cibariaJAG8 showed good water holding capacity, emulsion, and flocculation activity. Dextran displayed greater thermal stability, resistance to hydrolysis by simulated gastric juice and α-amylase and promoted the growth of probiotic bacteria.

scholarly journals Effect of Rice Husk Ash on the Physicochemical Properties of Compost

2019 ◽  
Vol 19 (4) ◽  
pp. 967
Author(s):  
Nur Ezyan Badrul Hisham ◽  
Nor Hanuni Ramli
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Environmental Pollution ◽  
Rice Husk ◽  
Rice Husk Ash ◽  
Organic Fertilizer ◽  
Water Holding Capacity ◽  
Composting Process ◽  
Incineration Process ◽  
Water Holding

Recently, the increase in demand for rice has led to the numerous availabilities of rice husks (RH) in Malaysia. RH is being utilized as industrial fuel to generate electricity through incineration process in the boiler. During the incineration process, rice husk ash (RHA) is being produced as the by-product and caused environmental pollution. RHA has the potential of being utilized as organic fertilizer through a composting process to control environmental pollution. Thus, this study investigated the effect of different compositions on the duration of the composting process and physicochemical properties of compost. The raw materials and finished compost were analyzed in terms of elemental composition, pH, water holding capacity, and moisture content. The obtained results showed that addition of 7.5 wt.% of RHA can improve composting process due to the presence of silica which can maintain the moisture content within 50–60% and water holding capacity of compost at the range of 61-73%. The results of this study have clearly shown the potential of the compositing process in treating RHA. However, further studies are required to provide a deeper understanding of the mechanisms involved in facilitating the development of an optimum treatment system applicable to the industry.

scholarly journals Incorporation of Rice Husk Ash with Palm Oil Mill Wastes in Enhancing Physicochemical Properties of the Compost

2021 ◽  
Vol 44 (1) ◽  
Author(s):  
Nur Eliza Badrul Hisham ◽  
Nor Hanuni Ramli
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Rice Husk ◽  
Palm Oil ◽  
Rice Husk Ash ◽  
Raw Materials ◽  
Water Holding Capacity ◽  
Decanter Cake ◽  
Palm Oil Mill ◽  
Water Holding

Rice husk ash (RHA), palm oil mill effluent (POME) sludge and decanter cake can be utilized together in compost production to minimize the environmental pollution. This study aims to evaluate the role of different composition of RHA in enhancing the physicochemical properties of palm oil-based compost. The composts were prepared by mixing different composition of RHA, in the range of 0% to 30%, with 1:1 (wt/wt) weight ratio of POME sludge and decanter cake. The moisture content, water holding capacity, pH, nitrogen (N), phosphorus (P), potassium (K), silica (Si) contents, and C:N ratio of raw materials were analyzed by using CHNS and WDXRF analyzers. The composting process was conducted in compost containers for 60 days, in which the temperature and pH of the composts were monitored daily. The finished composts were analyzed for physicochemical properties as same as raw materials. For physical properties of finished composts, RHA30 had the highest moisture content and water holding capacity which was 1.9 to 23.8% (wt/wt) and 4.2 to 26.8% higher compared to other finished composts, respectively. For chemical properties, the highest N and P contents were recorded by control compost. However, for K and Si content, the elements were found to be higher in RHA10 and RHA30, respectively, compared to other finished composts. Overall, RHA, POME sludge and decanter cake combination in compost production can create a well-balanced condition for the compost to perform effectively as an organic fertilizer. The addition of 5% to 10% RHA in compost formulation made from palm oil mill wastes is suggested to achieve the desirable condition.

scholarly journals Effect of heat treatment and enzymatic protein hydrolysis on the degree of hydrolysis and physicochemical properties of edible bird’s nest

Food Research ◽  
2019 ◽  
pp. 664-677
Author(s):  
Amiza M.A. ◽  
Khuzma D. ◽  
P.S. Liew ◽  
Salma Malihah M. ◽  
N.M. Sarbon
Keyword(s):  
Heat Treatment ◽  
Enzymatic Hydrolysis ◽  
Physicochemical Properties ◽  
Water Holding Capacity ◽  
Degree Of Hydrolysis ◽  
Protein Hydrolysis ◽  
Freeze Dried ◽  
Edible Bird’S Nest ◽  
Emulsifying Capacity ◽  
Water Holding

This study reported the effect of heat treatment and protein enzymatic hydrolysis on the degree of hydrolysis (DH) and physicochemical properties of edible bird’s nest (EBN). The EBN samples were subjected to eleven different processing treatments which were control EBN (raw), 30 mins normal boiled EBN (NB30); 30 mins normal boiled EBN followed with protein hydrolysis using 1% Alcalase® (NB30H); 60 mins normal boiled EBN (NB60); 60 mins normal boiled EBN followed with protein hydrolysis using 1% Alcalase® (NB60H); 60 mins slow cooked EBN (SC60); 60 mins slow cooked EBN followed with protein hydrolysis using 1% Alcalase® (SC60H); 120 mins slow cooked EBN (SC120); 120 mins slow cooked EBN followed with protein hydrolysis using 1% Alcalase® (SC120H); autoclaved EBN at 121oC for 15 mins (A); autoclaved EBN at 121oC for 15 mins followed with protein hydrolysis using 1% Alcalase® (AH). The treated EBN samples were then freeze dried prior to further analysis. This study found that heat treatment alone produced EBN sample with lower DH (5.84% to 14.54%) as compared to those undergone combined heat treatment and enzymatic protein hydrolysis (12.16% to 22.59%). EBN samples in this study gave solubility of 4.52 - 87.11%, water holding capacity of 3.82 - 17.9 mL/g, oil holding capacity of 4.87 - 7.65 mL/g, emulsifying capacity of 18.08 - 56.15%, emulsifying stability of 12.03 - 50.34%, foaming capacity of 0.75 - 359%, foaming stability (after 60 mins) of 58.89 - 96.39% and viscosity (for 1 - 10% EBN sample) of 26.67 - 7526.67 mPa.s. It was found that there was a positive correlation between DH and solubility, emulsifying capacity and emulsifying stability of EBN samples. However, a negative correlation was found between DH and water holding capacity and viscosity of EBN samples. Furthermore, there was no correlation between DH and oil holding capacity and colour profiles. Thus, this study shows that heat treatment and enzymatic hydrolysis of EBN can be tailored to achieve a certain degree of hydrolysis and physicochemical properties.

scholarly journals Modification of Physicochemical Properties of Breadfruit Flour Using Different Twin-Screw Extrusion Conditions and Its Application in Soy Protein Gels

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1071 ◽  
Author(s):  
Shiqi Huang ◽  
Laura Roman ◽  
Mario M. Martinez ◽  
Benjamin M. Bohrer
Keyword(s):  
Physicochemical Properties ◽  
Soy Protein ◽  
Mechanical Energy ◽  
Water Holding Capacity ◽  
Twin Screw Extrusion ◽  
Melt Temperature ◽  
Screw Extrusion ◽  
Twin Screw ◽  
Protein Gels ◽  
Water Holding

The objective was to modify functional properties of breadfruit flours using twin-screw extrusion and test the physicochemical properties of the extruded flours. Extruded breadfruit flours were produced with twin-screw extrusion using different last barrel temperature (80 °C or 120 °C) and feed moisture content (17% or 30%). These conditions resulted in four extruded flours with different mechanical (specific mechanical energy, SME) and thermal (melt temperature) energies. At temperatures below the gelatinization of the native starch (<70 °C), swelling power was increased in all extruded treatments. Solubility was dramatically increased in high-SME extruded flours at all tested temperatures. Water holding capacity was dramatically increased in the low-SME extruded flours. A two-fold higher cold peak viscosity was obtained for low SME-high temperature extruded flour compared with the other extruded flours. Low SME-low temperature extruded flour still exhibited a hot peak viscosity, which occurred earlier than in native flour. Setback was decreased in all extruded flours, especially in high-SME treatments. The incorporation of extruded flours into soy protein gels did not affect cooking loss, while hardness and springiness decreased with the addition of extruded flours. Overall, extrusion of breadfruit flour altered functional flour properties, including water holding capacity and pasting properties, and modified the texture of soy protein gels.

scholarly journals Isolation And Characterization of Physicochemical Properties of Mucilago Gedi Leaf (Abelmoschus manihot L. Medik)

2018 ◽  
Vol 5 (3) ◽  
pp. 100
Author(s):  
Elvie Rifke Rindengan ◽  
Marline Abdassah ◽  
Anis Yohana Chaerunisaa
Keyword(s):  
Physicochemical Properties ◽  
Water Content ◽  
Proximate Analysis ◽  
Water Holding Capacity ◽  
Isolation And Characterization ◽  
Index Value ◽  
Water Holding ◽  
Brown Powder

The aim of this research was to isolation of mucilage from gedi leaf (Abelmoschus manihot L. Medik) and characterized physicochemical properties. The isolation result was yellowish brown powder that swelling and dissolves slowly in water, but does not dissolve in ethanol, methanol, acetone and ether. The yield is 1.33%. Swelling index value 100% and viscosity 28 ± 2.65 mpas, pH 7.1. Proximate analysis showed 10.46% water content, 38.80% ash, 14.66% protein, 0.69% fat, 35.38% carbohydrate Water holding capacity (WHC) and  oil holding capacity (OHC) of musilago are respectively 4.23 ± 0.18 and 0.65 ± 0.14. Viscosity, Swelling index, WHC and OHC mucilage gedi leaf  may be considered as pharmaceutical excipients.Keywords: Mucilage, Abelmoschus manihot, swelling, viscosity

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