Effect of Taro (Colocasia esculenta) Enrichment on Physicochemical and Textural Properties of Cake

2021 ◽  
pp. 14-25
Author(s):  
Anuj Saklani ◽  
Ravinder Kaushik ◽  
Prince Chawla ◽  
Naveen Kumar ◽  
Mukul Kumar
Keyword(s):  
Binding Capacity ◽  
Value Added ◽  
Textural Properties ◽  
Lower Amount ◽  
Water Binding ◽  
Taro Flour ◽  
Textural Quality ◽  
Tropical Areas ◽  
Different Levels ◽  
Value Added Products

Taro is a plant widely produced in tropical areas for its underground corms and it is used mainly as a vegetable. Its physicochemical, sensory properties and health benefits led to its use in value-added products. The cake is a high value-added bakery product and it needs a lower amount of gluten protein, therefore, taro flour (TF) was supplemented in wheat flour (WF) at different levels (10, 20, 30 and 40%). In connection with this, the incorporation of taro flour into wheat-based products has been reported to increase their nutritional and textural quality. The taro-supplemented cake showed higher mineral and fiber content, however, reduced caloric value. It was observed that taro supplementation reduced gluten and protein content and had higher oil and water binding capacity, therefore suitable for cake preparation. Taro cake had improved texture and sensory characteristics in comparison to wheat cake. It can be concluded that addition of taro for cake preparation improves nutrition and quality characteristics, therefore, it can be recommended to use taro for cake preparation.

Methylene Blue Adsorption onto Neem Leave/Chitosan Aggregates: Isotherm, Kinetics and Thermodynamics Studies

2019 ◽  
Vol 18 (1) ◽  
Author(s):  
Francis Oluwadayo Asokogene ◽  
Muhammad Abbas Ahmad Zaini ◽  
Muhammad Misau Idris ◽  
Surajudeen Abdulsalam ◽  
El-Nafaty Aliyu Usman
Keyword(s):  
Methylene Blue ◽  
Binding Capacity ◽  
Textural Properties ◽  
Intraparticle Diffusion ◽  
Water Binding ◽  
Adsorption Mechanisms ◽  
Solution Interface ◽  
Monolayer Adsorption ◽  
Equilibrium Data ◽  
Pseudo Second Order

Abstract The work was aimed at evaluating the adsorptive properties of neem leave/chitosan aggregates for methylene blue removal. The adsorbent was screened to form coarse (CCANL, 600 µm), medium (MCANL, 300 µm) and fine (FCANL, 150 µm) neem leave/chitosan particles. The samples were characterized for pH, water binding capacity (WBC), surface chemistry by Fourier transform infrared spectroscopy, surface morphology by scanning electron microscope and textural properties by Brunauer-Emmett-Teller method. CCANL, MCANL and FCANL possessed specific surface area of 255, 258 and 242 m2/g, respectively. The effects of initial concentration, adsorbent dosage, contact time, pH and temperature were studied. CCANL, MCANL and FCANL demonstrated adsorption capacity of 102, 92.5 and 105 mg/g, respectively, in which ionic interaction and mesopore filling were the possible adsorption mechanisms. The equilibrium data were well fitted by Redlich-Peterson model, suggesting a monolayer adsorption onto a heterogeneous surface of adsorbent. The kinetics data were best described by pseudo-second-order and intraparticle diffusion models, for which the film diffusion, intraparticle diffusion and surface adsorption could co-exist as the controlling steps in adsorption. Adsorption of methylene blue onto chitosan composites was spontaneous, endothermic and demonstrated increased randomness at solid-solution interface.

Effect of Konjac Glucomannan on Sensory, Physical and Thermal Properties of Mochi

2020 ◽  
Vol 16 (3) ◽  
Author(s):  
Bingxi Ren ◽  
Hongchen Xie ◽  
Lulu Guo ◽  
Kai Zhong ◽  
Yina Huang ◽  
...  
Keyword(s):  
Thermal Properties ◽  
Binding Capacity ◽  
High Hardness ◽  
Textural Properties ◽  
Rice Flour ◽  
High Water ◽  
Konjac Glucomannan ◽  
Rice Starch ◽  
Water Binding ◽  
Glutinous Rice

AbstractMochi is a popular snack in Asia, but few studies explored applications of konjac glucomannan (KGM) combined with mochi. The textural and thermal properties, sensory and microstructural changes were measured from mochi, which performed mainly from glutinous rice flour and KGM blends of which KGM shared 1–5 %. About 1–3 % KGM substitution could improve sensory qualities of mochi. The color of mochi with different KGM concentration could be distinguished by the naked eye. The variants with 4–5 % KGM concentration exhibited high hardness, stickiness of texture parameters, and obvious changes in temperature peak of thermodynamic parameters. The reticular gelatinized microstructures of mochi showed increased aperture of cavities with enhanced matrix surrounded. These changes could be due to high water binding capacity of KGM. In general, 3 % KGM concentration could lead to desirable sensory and textural properties of mochi, indicating a potential of KGM for widespread usage in glutinous rice starch-based foods industry.

scholarly journals Effects of High Pressure on pH, Water-binding Capacity and Textural Properties of Pork Muscle Gels Containing Various Levels of Sodium Alginate

2006 ◽  
Vol 19 (11) ◽  
pp. 1658-1664 ◽  
Author(s):  
Cong-Gui Chen ◽  
Borjigin Gerelt ◽  
Shao-Tong Jiang ◽  
Tadayuki Nishiumi ◽  
Atsushi Suzuki
Keyword(s):  
High Pressure ◽  
Sodium Alginate ◽  
Binding Capacity ◽  
Textural Properties ◽  
Water Binding

scholarly journals Pre-Gelatinisation of Rice Flour and Its Effect on the Properties of Gluten Free Rice Bread and Its Batter

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2648
Author(s):  
Xiang-Li Ding ◽  
Lan-Jing Wang ◽  
Ting-Ting Li ◽  
Fei Wang ◽  
Zhen-Yang Quan ◽  
...  
Keyword(s):  
Binding Capacity ◽  
Textural Properties ◽  
Rice Flour ◽  
Rice Starch ◽  
Gluten Free ◽  
New Techniques ◽  
Water Binding ◽  
Processing Properties ◽  
Crumb Grain

In order to improve the quality of the gluten free rice bread (GFRB), pre-gelatinised rice flour (PGRF) was made and used to partially replace natural rice flour in the production of GFRB. The pre-gelatinisation parameters were optimised and the effects of PGRF on the quality of the GFRB and its batter were studied. The results showed that optimal PGRF was obtained when 50% total water was mixed with 1.0% rice flour and the mixture heated at 80 °C for 2 min. Supplementation with PGRF significantly improved the properties of GFRB by affecting its baking properties, textural properties, colour, and crumb grain features. Effects of PGRF on GFRB were mainly caused by the more closely packed gel structure of rice starch in the bread batter, the higher onset temperature during gelatinisation and the complex effect of PGRF on water-binding capacity in bread batter during the baking process. As the pre-gelatinisation parameters of flours and their effect on gluten-free baked products varied with grain variety, processing properties should be studied before using them, and emphasis should be placed on new techniques such as flour pre-gelatinisation to obtain gluten-free foods with improved quality.

scholarly journals Development of Flaxseed Gum/Konjac Glucomannan with Agar as Gelling Agents with Enhanced Elastic Properties

2021 ◽  
Author(s):  
Ji Soo Yang ◽  
Junghoon Kim ◽  
Jungwoo Hahn ◽  
Young Jin Choi
Keyword(s):  
Physicochemical Properties ◽  
Elastic Properties ◽  
Binding Capacity ◽  
Textural Properties ◽  
Konjac Glucomannan ◽  
Water Soluble ◽  
Gelling Agent ◽  
Water Binding ◽  
Gelling Agents ◽  
Seed Gum

In this study, a natural-based gelling agent comprised of blended flax seed gum (FSG), konjac glucomannan (KG), and agar gel (AG) was developed for application to control the textural properties of foods. The compound gels, including FSG, KG, and AG, were investigated to determine their physicochemical properties, including minimum gelling concentration, water binding capacity, water soluble index, and swelling power. In addition, we analyzed the rheological properties of the compound gel through texture analysis, frequency sweep, and creep and recovery. The microstructure of the compound gel was identified and compared with the viscoelastic properties of the gel. Overall, these results showed that the F4K6 (4:6:2 of FSG:KG:AG) could serve as an excellent gelling agent, which endowed food gel with the promoted elastic properties, water capacity, and rigid surface morphology. This work suggests that novel gelling agents, including FSG, KGM, and AG, successfully prepared food gels with improved physicochemical properties.

Enhancing the health potential of processed meat: the effect of chitosan or carboxymethyl cellulose enrichment on inherent microstructure, water mobility and oxidation in a meat-based food matrix

2018 ◽  
Vol 9 (7) ◽  
pp. 4017-4027 ◽  
Author(s):  
Minyi Han ◽  
Mathias P. Clausen ◽  
Morten Christensen ◽  
Els Vossen ◽  
Thomas Van Hecke ◽  
...  
Keyword(s):  
Carboxymethyl Cellulose ◽  
Binding Capacity ◽  
Meat Products ◽  
Textural Properties ◽  
Fat Content ◽  
Processed Meat ◽  
Dietary Fibers ◽  
Water Mobility ◽  
Food Matrix ◽  
Water Binding

The addition of dietary fibers can alleviate the deteriorated textural properties and water binding capacity (WBC) that may occur when the fat content is lowered directly in the formulas of comminuted meat products.

scholarly journals Cashew Apple Utilization-Generating Wealth from Waste

2019 ◽  
Vol 4 (4) ◽  
Keyword(s):  
Nutritive Value ◽  
Value Added ◽  
Raw Material ◽  
Research Station ◽  
Major Drawback ◽  
The Family ◽  
Cashew Apple ◽  
Fruit Processing ◽  
Tropical Areas ◽  
Value Added Products

Cashew (Anacardium occidentale), belonging to the family Anacardiaceae, is a major commercial horticultural crop of India. It is primarily cultivated for its nut, and widely grown in tropical areas. However, may be due to the high value of the nut, another important produce from cashew i.e. cashew apple, has been neglected all along without any utilization. Cashew apple is very tasty and is highly nutritious. It is comparable with many other tropical fruits in its nutritive value and contains more vitamin C and riboflavin. It is not commercially used in India, except in Goa where it is profitably used for the production of feni. The cashew apple, weighing about 8-10 times that of the nut, is an equally valuable produce from the crop, if it is economically exploited. Cashew apple is a pseudo fruit formed by the swollen receptacle and is highly nutritious and is a valuable source of sugar, minerals and vitamins. Ripe apple is very juicy and spongy having a unique flavour and smell. The astringent and acid principles in cashew apple produce a rough unpleasant and biting sensation on the tongue and throat, major drawback of the fruit which prevents the consumption of fresh fruits and the tannin content varies from 0.06 to 0.76g per 100 g. This in fact limits the utilization of cashew apple as fresh fruit as well as raw material in the fruit processing industry [1,2]. Hence the removal of astringency is the primary step in cashew apple processing. Large number of technologies has been developed by various research stations in India, more specifically Cashew Research Station, Madakkathara, Kerala Agricultural University, Vellanikkara, Thrissur, Keralka India, for the economic utilization of cashew apple by processing it into various value added products.

OPPORTUNITIES FOR STRATEGIC DEVELOPMENT OF BIO-ECONOMY IN THE FOOD AND TOURISM INDUSTRY

2018 ◽  
Vol 28 (5) ◽  
pp. 1681-1684
Author(s):  
Georgi Toskov ◽  
Ana Yaneva ◽  
Stanko Stankov ◽  
Hafize Fidan
Keyword(s):  
National Level ◽  
Value Added ◽  
Tourism Industry ◽  
Small Companies ◽  
Food Sector ◽  
Strategic Development ◽  
Innovation Potential ◽  
Wide Range ◽  
Foreign Brands ◽  
Value Added Products

The European Commission defines the bioeconomy as "the production of renewable biological resources and the conversion of these resources and waste streams into value added products, such as food, feed, bio-based products and bioenergy. Its sectors and industries have strong innovation potential due to their use of a wide range of sciences, enabling and industrial technologies, along with local and implied knowledge." The Bulgarian food industry faces a lot of challenges on the local and national level, which have direct influence on the structure of the production companies. Most of the enterprises from the food sector produce under foreign brands in order to be flexible partners to the large Bulgarian retail chains. The small companies from the food sector are not able to develop as an independent competitive producer on the territory of their local markets. This kind of companies rarely has a working strategy for positioning on new markets. In order to consolidate their already built positions for long period of time, the producers are trying to optimize their operations in a short term. However, the unclear vision of the companies for the business segment does not allow them to fully develop. Tourism in Bulgaria is a significant contributor to the country's economy.

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