Cellulose fiber from date palm petioles as potential reinforcement for polymer composites: Physicochemical and structural properties

2021 ◽  
Author(s):  
G. Rajeshkumar ◽  
V. Hariharan ◽  
G. L. Devnani ◽  
J. Prakash Maran ◽  
M. R. Sanjay ◽  
...  
Keyword(s):  
Polymer Composites ◽  
Structural Properties ◽  
Date Palm ◽  
Cellulose Fiber ◽  
Physicochemical And Structural Properties

Diversity, Physicochemical, and Structural Properties of Indonesian Aromatic Rice Cultivars

2020 ◽  
Vol 23 (2) ◽  
pp. 171-180
Author(s):  
Innani Mukarromatus Sholehah ◽  
Didik Pudji Restanto ◽  
Kyung-Min Kim ◽  
Tri Handoyo
Keyword(s):  
Structural Properties ◽  
Aromatic Rice ◽  
Rice Cultivars ◽  
Physicochemical And Structural Properties

Physicochemical and structural properties of sago starch

2020 ◽  
Vol 164 ◽  
pp. 1785-1793
Author(s):  
Chunwei Du ◽  
Fan Jiang ◽  
Wenqian Jiang ◽  
Wupeng Ge ◽  
Shuang-kui Du
Keyword(s):  
Structural Properties ◽  
Sago Starch ◽  
Physicochemical And Structural Properties

scholarly journals Physical Properties and Consumer Evaluation of Cocoa Bean Shell-Functionalized Biscuits Adapted for Diabetic Consumers by the Replacement of Sucrose with Tagatose

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 814 ◽  
Author(s):  
Olga Rojo-Poveda ◽  
Letricia Barbosa-Pereira ◽  
David Orden ◽  
Caroline Stévigny ◽  
Giuseppe Zeppa ◽  
...  
Keyword(s):  
Physical Properties ◽  
Structural Properties ◽  
Water Retention ◽  
Consumer Acceptance ◽  
Cocoa Bean ◽  
Total Dietary Fiber ◽  
Consumer Evaluation ◽  
Lower Solubility ◽  
Interesting Possibility ◽  
Physicochemical And Structural Properties

The cocoa bean shell (CBS), a by-product of the cocoa industry, has been reported to be rich in fiber and polyphenols, which could contribute to reducing the metabolism of sugars and glucose adsorption. The production of CBS-based biscuits in which sucrose is replaced with tagatose (a low-glycemic sugar with prebiotic properties), benefiting diabetic consumers, is proposed. Six prototype biscuits were produced using sucrose, tagatose, and CBS powder at 0%, 10%, and 20% as a wheat flour replacement. Biscuits were studied in terms of fiber content, and those with 10% and 20% CBS showed to contain 5.66% and 8.70–8.71% of total dietary fiber, respectively. Moreover, the physicochemical and structural properties of the biscuits were studied to evaluate their differences due to the use of sucrose and tagatose combined with CBS. Significant effects mainly caused by the reducing nature and lower solubility of tagatose with respect to sugar, and the water retention capacities of CBS were observed. Finally, the biscuits were evaluated by performing a consumer acceptance evaluation, and their perceptible sensorial differences were studied by performing a Napping® sensory characterization. CBS-based biscuits represent an interesting possibility for cocoa by-product revalorization, although an optimized recipe is recommended, especially when employing tagatose.

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