scholarly journals Physical characteristics of microwave assisted moulded foam from cassava starch-corn hominy

2018 ◽  
Vol 11 (2) ◽  
pp. 74
Author(s):  
Endang Warsiki ◽  
Evi Savitri Iriani ◽  
Randi Swandaru
Keyword(s):  
Physical Properties ◽  
Renewable Resources ◽  
Starch Content ◽  
Cassava Starch ◽  
Physical Analysis ◽  
Polystyrene Foam ◽  
Foam Expansion ◽  
High Fiber ◽  
Microwave Assisted

Biodegradable foam is a packaging material made from renewable resources which is very prospective to substitute synthetic polystyrene foam. Starch is now dominantly use as a promising material to produce this foam due to its superior characteristic and its availability. However, starch is preferable as food source thus it is important to looking for a material such as corn hominy to reduce its usage in biopolymer production. Corn hominy is a by-product of corn milling which has high content of starch and fiber. Its high fiber content could improve the strength of the foam. This research is aimed to formulate the composition of corn hominy and cassava starch to produce good quality of biodegradable foam. Polyvinyl alcohol (PVOH) is added for further better physical properties. The physical analysis showed that the composition of cassava starch and corn hominy feed has affected physical properties of biodegradable foam. Increasing the content of starch resulted on increasing of foam expansion. In contrast, the more starch content in the foam, the more brittle the foam will be. The best composition was given by ratio of 80 %-wt cassava starch and 20 %-wt corn hominy. The adding of PVOH affected the physical properties of less hardness and less brittle of the foam. Keywords: biodegradable foam, cassava starch, hominy feed, PVOH Abstrak Busa biodegradable merupakan bahan pengemas yang terbuat dari bahan nabati, ditujukan untuk subtitusi polistirena busa sintetik. Bio-polimer ini umumnya terbuat dari pati singkong karena ketersediaannya yang melimpah dan keunggulan sifat-sifat busa pati yang dihasilkan. Bagaimanapun, singkong adalah bahan pangan, sehingga bahan lain seperti ampok jagung perlu diujicobakan untuk mengurangi penggunaan singkong pada produksi bio-polymer ini. Ampok merupakan hasil samping dari penggilingan biji jagung. Kandungan serat ampok sangat tinggi dan diyakini dapat memperbaiki sifat fisis mekanis busa seperti meningkatkan kekuatan tarik dan mengurangi kerapuhan busa. Penelitian ini bertujuan untuk memformulasi komposisi pati singkong dan ampok jagung untuk memproduksi busa biodegradable berkualitas baik. Polivinil alkohol (PVOH) ditambahkan untuk membantu memperbaiki karakter fisik busa. Hasil penelitian menunjukkan bahwa rasio pati dan ampok mempengaruhi sifat fisik mekanis busa. Peningkatan kandungan pati dalam busa akan meningkatkan sifat rapuh bahan. Komposisi terbaik dihasilkan dari busa berbahan 80%-b pati dan 20 %-b ampok. Penambahan PVOH dapat memperbaiki sifat fisik busa dengan menurunkan kekerasan dan kerapuhan. Kata kunci: busa biodegradable, pati singkong, ampok jagung, PVOH

scholarly journals Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks

2012 ◽  
Vol 32 (4) ◽  
pp. 826-834 ◽  
Author(s):  
Lívia Giolo Taverna ◽  
Magali Leonel ◽  
Martha Maria Mischan
Keyword(s):  
Physical Properties ◽  
Water Solubility ◽  
Extrusion Process ◽  
Cassava Starch ◽  
Raw Material ◽  
Pronounced Increase ◽  
Single Screw Extruder ◽  
Good Potential ◽  
Quinoa Flour

Given the broad acceptance of sour cassava starch biscuits in Brazil and the nutritional quality of quinoa flour, this study aimed to evaluate the effect of extrusion temperature, screw speed, moisture, and amount of quinoa flour on the physical properties of puffed snacks. Extrusion process was carried out using a single-screw extruder in a factorial central composite design with four factors. Effects of moisture and amount of quinoa flour on the expansion index and specific volume of snacks were observed. There was a pronounced increase in water solubility index of blends with the extrusion process with significant effects of all process parameters on the WSI. Higher water absorption index (WAI) was observed under high temperature, low moisture, and lower quinoa flour amount. Temperature and amount of quinoa flour influenced the color of the snacks. A positive quadratic effect of quinoa flour on hardness of products was observed. Blends of sour cassava starch and quinoa flour have good potential for use as raw material in production of extruded snacks with good physical properties.

scholarly journals Determining the effect of replacing composite flour mixture with cassava starch on nutritional and physical properties of chicken sausages

10.5219/1611 ◽  
2021 ◽  
Vol 15 ◽  
pp. 792-798
Author(s):  
Rakinahewage Kalpani Lakma Weerasinghe ◽  
Indira Wickramasinghe ◽  
Madame Arachchige Dulani Somendrika
Keyword(s):  
Physical Properties ◽  
Starch Content ◽  
Control Sample ◽  
Textural Properties ◽  
High Viscosity ◽  
Cassava Starch ◽  
Sensory Profile ◽  
Plate Count ◽  
Composite Flour ◽  
Microbial Analysis

Cassava starch extracted from cassava roots (Manihot esculanta) is a highly used ingredient for most commercial food products and has a high viscosity, water holding capacity, and binding abilities. The objective of this study was to determine the effect of replacing composite flour mixture with cassava starch on the nutritional and physical properties of chicken sausages. A scientific experiment was designed for the sausage formulation to incorporate 50% to 100% with cassava modified and native starch compared to the control sample. These samples were evaluated for sensory and textural properties. Nonparametric data obtained through sensory evaluation were analyzed using the Friedman ranking test. According to the test results, the best sample was analyzed for the nutritional toxicological composition and storage stability. According to the statistical analysis, the sample which was 50% replaced with native cassava starch showed the best sensory profile. The best sample showed average moisture, crude fat, crude protein, total solids, ash, and acid-insoluble ash content of 65.98, 7.19, 8.79, 34.02, 2.36, and 0.32 percent respectively. The starch content of the best-ranked sample was 3.12 and the cyanide content of that sample was 1.54 ppm on a dry basis. According to the microbial analysis results, the sausage sample was coliform negative and zero initial plate count was obtained. Besides, the best-ranked fresh chicken sausage was nutritionally acceptable and could keep for 14 days without adding preservatives.  

Pengaruh Penambahan Air pada Pengolahan Susu Kedelai

2015 ◽  
Vol 4 (1) ◽  
pp. 8-13
Author(s):  
Priscillia Picauly ◽  
Josefina Talahatu ◽  
Meitycorfrida Mailoa
Keyword(s):  
Glycine Max ◽  
Physical Properties ◽  
Sweet Taste ◽  
Soya Milk ◽  
Randomized Design ◽  
Soybean Extract ◽  
Glycine Max L ◽  
Completely Randomized Design ◽  
Water Ratio

Soybean (Glycine max (L) Merr) is needed as an alternative diversification in order to increase protein consumption. Soybean can be processed into variety of foods and drinks. The most popular drink from soybean is soya milk which is made from soybean extract yielded from the addition of water. The amount of water added determine the quality of soya milk due to its effect on the chemical and physical properties of soya milk. This research was intended to find out the proper ratio of soybean and water in the processing of soya milk to yield the best quality. A completely randomized design was used with eight treatments of soybean and water ratio as follows, ratio of 1 : 6, ratio of 1 : 8, ratio of 1 : 10, ratio of 1 : 12, ratio of 1 : 14, ratio of 1 : 16, ratio of 1 : 18 and ratio of 1 : 20. Result showed the soybean and water ratio 1 : 10 in the processing of soya milk yielded milk having good quality according to its chemical with protein content of 2.53%, fat of 1.20%, sugar total of 1.60%, pH of 7.1, and organoleptic characteristies of both somewhat sweet taste and viscous texture.

Dietary Modifications in Fissure-in-ano: A Qualitative Study Based on Persian Medicine

2020 ◽  
Vol 16 (6) ◽  
pp. 860-865
Author(s):  
Sedigheh Tavakoli-Dastjerdi ◽  
Mandana Tavakkoli-Kakhki ◽  
Ali R. Derakhshan ◽  
Azam Teimouri ◽  
Malihe Motavasselian
Keyword(s):  
Modern Medicine ◽  
Integrative Approach ◽  
Future Research ◽  
Common Disease ◽  
Fissure In Ano ◽  
High Fiber ◽  
Baked Goods ◽  
Persian Medicine

Background: Anal fissure (AF) is a common disease associated with severe pain and reduced quality of life. Factors related to lifestyle, including diet and bowel habits, play a pivotal role in its pathogenesis. Most of the chronic fissures are not responsive to drugs and more likely to recur. Given the significance of diet in Persian medicine (PM), investigation on physiopathology and appropriate foods can be useful for decreases in AF symptoms and consequences. Objective: This study was intended to evaluate the role of diet in the formation and progression of AF from the perspective of PM. Methods: In this study, the most important resources of PM dating back to thousands of years were reviewed. All these textbooks contained a section on AF, its causes, and treatment. Further analysis was performed on these resources in comparison with databank and resources of modern medicine to develop a food-based strategy for AF management. Results: From the view of PM, the warmth and dryness of anus temperament accounted for AF. Both Persian and modern medicine identified constipation as another cause for AF. Therefore, avoidance from some foods and commercial baked goods was recommended. Both Persian and modern medicine forbad the following foods: potato, cabbage, cauliflower, pasta, beef, fish, and so forth. High fiber and oligo-antigen diets with some limitations have garnered more attention. Conclusion: An integrative approach is recommended employing both Persian and modern medicine for AF. There have been some evidence in this regard, however standardized clinical trials are required for future research.

scholarly journals Effects of Process Parameters on the Color Quality of Anthocyanin-Based Colorants from Conventional and Microwave-Assisted Aqueous Extraction of Sweet Potato (Ipomoea batatas L.) Leaf Varieties

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 103
Author(s):  
Jin Mark D. G. Pagulayan ◽  
Aprille Suzette V. Mendoza ◽  
Fredelyn S. Gascon ◽  
Jan Carlo C. Aningat ◽  
Abigail S. Rustia ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Process Parameters ◽  
Ipomoea Batatas ◽  
Extraction Methods ◽  
Aqueous Extraction ◽  
Potato Leaf ◽  
Microwave Assisted ◽  
Color Quality ◽  
The Impact

The study aimed to evaluate the effects of process parameters (time and raw material weight (RMW)) of conventional (boiling for 10–45 min) and microwave-assisted (2–8 min) aqueous extraction on the color quality (i.e., lightness (L*), chroma (C*), and hue (H°) of anthocyanin –based colorants of red and Inubi sweet potato (Ipomoea batatas L.) leaves. Using response surface methodology, it was found that RMW and boiling time (BT) and microwave time (MT) generally had a significant (p < 0.05) effect on the color quality of the extract from both extraction methods. The effects were found to vary depending on the extraction method and variety of the leaves used. Both extraction methods produced a brown to brick-red extract from the Inubi variety that turned red-violet to pink when acidified. The red sweet potato leaves produced a deep violet colored extract that also turned red-violet when acidified. It is recommended that the anthocyanin content of the extracts be measured to validate the impact of the methods on the active agent. Nevertheless, the outcomes in this study may serve as baseline data for further studies on the potential of sweet potato leaf colorants (SPLC) as a colorant with functional properties.

P063 A COMPREHENSIVE, MULTIOMIC DIET INTERVENTION STUDY COMPARING A LOW FAT, HIGH FIBER DIET TO AN IDEALIZED STANDARD AMERICAN DIET IN ULCERATIVE COLITIS PATIENTS

2020 ◽  
Vol 26 (Supplement_1) ◽  
pp. S8-S9
Author(s):  
Julia Fritsch ◽  
Alejandra Quintero ◽  
Judith Pignac-Kobinger ◽  
Luis Garces ◽  
Ana Santander ◽  
...  
Keyword(s):  
Quality Of Life ◽  
High Fat Diet ◽  
High Fat ◽  
Dietary Interventions ◽  
Low Fat ◽  
High Fiber ◽  
Fiber Diet ◽  
Omega 6 ◽  
High Fiber Diet

Abstract Background and Aims There is a lack of evidence-based dietary interventions in ulcerative colitis (UC) management. A diet high in fat and animal meat has been linked to an increased risk of UC. The aim of our study was to use a multilayered, multi-omic approach to comprehensively characterize the effect of a low fat, high fiber diet or a high fat diet in UC patients. Methods We enrolled patients with UC who were in remission or had mild disease with a flare within the last 18 months. We used a cross-over design in which patients received two dietary interventions: a low fat diet (LFD), containing 10% total calories from fat with an omega 6 to 3 ratio of below 3:1, and an idealized standard American diet (SAD), containing 35–40% total calories from fat with an omega 6 to 3 ratio of 20–30:1. Each diet was four weeks long with a two-week wash-out in between. The diet was catered and delivered to patients’ homes. Clinical symptoms, quality of life, and biochemical data were collected. Stool was collected for microbiome and metabolomic analyses. The primary endpoint was to determine adherence to a specified diet using catered meals; the secondary endpoint was to determine the clinical and subclinical effects of a low fat, high fiber diet or high fat diet in UC. Results Baseline diets varied widely but were generally lower in fiber as well as fruits and vegetables and higher in saturated fat than either of the study diets. There was a high rate of adherence to catered meals (SAD=86.68%, LFD=84.8%) with a 96.8% and 94.33% adherence to fat for SAD and LFD respectively. Patients that started in remission remained in remission (partial Mayo and sIBDQ). Following a LFD, patients saw a 20% improvement in their quality of life as measured by sIBDQ compared to their baseline. The effect of diet intervention on microbial diversity was reflected in the beta diversity with a significant increase in Faecalibacterium prausnitzii after LFD. CRP, sIBDQ, IL-6, and IL1β had a significant effect on overall gut microbiota composition as measured by Bray Curtis beta diversity (PERMANOVA)(P&lt;0.007, P&lt;0.001, P&lt;0.021, P&lt;0.048 respectively). The top taxa that contributes the most to this microbial variation from these clinical parameters was Faecalibacterium prausnitzii. Patients following a SAD had an increase in lauric acid, myristic acid, and N-oleoyl-L-phenylalanine with an increase in omega-6 metabolism pathways. Patients following a LFD had higher glycine, alanine, and phenyllactic acid with omega 3 metabolism pathways increased after LFD. Conclusions A low fat, high fiber diet is well tolerated and did not increase biochemical markers of inflammation. Catered meals and collection of microbiome, metabolome and biochemical data may allow early stratification of diet responders.

Characterization of Nigerian Clay as Porous Ceramic Material

2013 ◽  
Vol 845 ◽  
pp. 256-260 ◽  
Author(s):  
M. Abubakar ◽  
A.B. Aliyu ◽  
Norhayati Ahmad
Keyword(s):  
Thermal Properties ◽  
Bulk Density ◽  
Sintering Temperature ◽  
Starch Content ◽  
Porous Ceramic ◽  
Porous Ceramics ◽  
Cassava Starch ◽  
Compaction Method ◽  
Percentage Porosity

Porous ceramics were produced by compaction method of Nigerian clay and cassava starch. The samples were prepared by adding an amount from 5 to 30%wt of cassava starch into the clay and sintered at temperature of 900-1300°C. The influence of cassava starch content on the bulk density and apparent porosity was studied. The result of XRD and DTA/TGA shows that the optimum sintering temperature was found to be 1300°C. The percentage porosity increased from 12.87 to 43.95% while bulk density decreased from 2.16 to 1.46g/cm3 with the increase of cassava starch from 5 to 30%wt. The effect of sintering temperature and cassava starch content improved the microstructure in terms of porosity and the thermal properties of porous clay for various applications which requires a specific porosity.

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