corn starch
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Fermentation ◽  
2022 ◽  
Vol 8 (1) ◽  
pp. 32
Author(s):  
Ayoyinka O. Olojede ◽  
Abiodun I. Sanni ◽  
Kolawole Banwo ◽  
Towobola Michael

Enriched gluten-free products are in high demand owing to increasing celiac disease worldwide. Sourdough fermentation can improve the quality of gluten-free cereals, rendering the resulting product beneficial as a functional food. This study produced sorghum bread (SB) using sourdough technology and evaluated the texture, nutrition profile, bioactive components, and sensory attributes of the product. The base formula was composed of sorghum flour and corn starch. Sourdough made with Pediococcus pentosaceus LD7 (PL7), P. pentosaceus SA8 (PS8), or Weissella confusa SD8 (WS8) was added at a 20% substitution level for bread production, while bread without sourdough addition was used as the control sample. The texture profiles of the SB were significantly (p ˂ 0.05) softer than that of the control. The sourdough breads possessed higher crude protein, ash, and dietary fibre contents than the control bread. Tannin and total phenol contents were significantly (p ˂ 0.05) higher in the sourdough breads compared to the control sample. The specific volume of the sample made with PS8 sourdough was the highest at 2.50 cm3/g compared to the other samples (2.17–2.46 cm3/g). The sourdough samples had higher scores for taste, texture, aroma, and overall acceptability than the control, with PL7 SB exhibiting the best overall acceptability (6.56). This study established promising use of sourdough with starters as an ingredient for baked products with improved technological and nutritional attributes as well as consumer acceptability.


Materials ◽  
2022 ◽  
Vol 15 (2) ◽  
pp. 523
Author(s):  
Marita Pigłowska ◽  
Beata Kurc ◽  
Łukasz Rymaniak

The main purpose of this work is to illustrate the flame retardant properties of corn starch that is used as an additive to the classic electrolytes in lithium-ion cells. The advantages of using natural biomass include the increased biodegradability of the cell, compliance with the slogan of green chemistry, as well as the widespread availability and easy isolation of this ingredient. Due to the non-Newtonian properties of starch, it increases work safety and prevents the occurrence of thermal runaway as a shear-thinning fluid in the event of a collision. Thus, its use may, in the future, prevent explosions that affect electric cars with lithium-ion batteries without significantly degrading the electrochemical parameters of the cell. In the manuscript, the viscosity test, flash point measurements, the SET (self-extinguishing time) test and conductivity measurements were performed, in addition to the determination of electrochemical impedance spectroscopy (EIS) for the anode system. Additionally, the kinetic and thermodynamic parameters, for both flow and conductivity, were determined for a deeper analysis; this constitutes the scientific novelty of this study. Through mathematical analysis, it was shown that the optimal amount of added starch is 5%. This is supported primarily by the determined kinetic and thermodynamic parameters and the fact that the system did not gel during heating.


Gels ◽  
2022 ◽  
Vol 8 (1) ◽  
pp. 29
Author(s):  
Jie Liu ◽  
Qiuye Yang ◽  
Tiantian Yuan ◽  
Yawei Liu ◽  
Guihong Fang

Resistant starch (RS) type 2-high-amylose corn starch (HACS) was subjected to simultaneous hydrothermal (25% moisture content, 90 °C for 12 h) and microwave (35% moisture content, 40 W/g microwaving for 4 min) treatment and zein (at a zein to treated starch ratio of 1:5, 50 °C for 1 h) to improve its resistance to enzymolysis. Scanning electron microscopy (SEM) highlighted the aggregation and adhesion of the composite. The average particle size of the composite (27.65 μm) was exceeded that of both the HACS (12.52 μm) and the hydrothermal and microwave treated HACS (hydro-micro-HACS) (12.68 μm). The X-ray diffraction results revealed that the hydro-micro-HACS and composite remained B-type, while their crystallinity significantly decreased to 16.98% and 12.11%, respectively. The viscosity of the hydro-micro-HACS and composite at 50 °C was 25.41% and 35.36% lower than that of HACS. The differential scanning calorimetry (DSC) results demonstrated that the composite displayed a new endothermic peak at 95.79 °C, while the weight loss rate and decomposition temperature were 7.61% and 2.39% lower than HACS, respectively. The RS content in HACS, the hydro-micro-HACS, and composite was 47.12%, 57.28%, and 62.74%, respectively. In conclusion, hydrothermal and microwave treatment combined with zein provide an efficient physical strategy to enhance the RS type 2-HACS.


2022 ◽  
Vol 1217 (1) ◽  
pp. 012012
Author(s):  
Nahiyan Al-Azad ◽  
Mohd Shah Mohd. Kamal

Abstract The usage of incorporating natural fibre in composite material has seen some potential to be used as a future building construction material due to its recyclability, lightweight and high-reliability feature. However, the issue of implementing natural fibre as building construction material in composites material concerns the structural integrity of the material. As the characteristics of the natural fibre honeycomb composite have been discovered more in terms of properties which ranges from its physical and chemical structural composition to the quasi-static impact collapse of the material, the absorption energy of the material in different cell geometry is unknown. Therefore, the purpose of this study involves the testing of the natural fibre honeycomb (NFH) composite made from cement fibre (face sheet) and corn starch (core) with regards to its crushing behaviour when subjected to flatwise compression load according to ASTM D-3410 standard to analyse the performance of energy absorption of NFH composite with different thicknesses of the hexagonal core and cell wall thickness to determine the Specific Energy Absorption of the material. The result obtained shows that the increasing thicknesses of the core and cell wall improves the ability of the composite to absorb more energy and the specific energy absorption is higher when both factors are increased.


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