Protein extracts from de-oiled sunflower cake: Structural, physico-chemical and functional properties after removal of phenolics

2020 ◽  
Vol 38 ◽  
pp. 100749
Author(s):  
Büşra Gültekin Subaşı ◽  
Federico Casanova ◽  
Esra Capanoglu ◽  
Fatemeh Ajalloueian ◽  
Jens J. Sloth ◽  
...  
Keyword(s):  
Functional Properties ◽  
Physico Chemical ◽  
Sunflower Cake

Physico-Chemical and Functional Properties of Nine Proso Millet Cultivars

2018 ◽  
Vol 61 (3) ◽  
pp. 1165-1174 ◽  
Author(s):  
Manjot Singh ◽  
Akinbode Adedeji ◽  
Dipak Santra
Keyword(s):  
Functional Properties ◽  
Amylose Content ◽  
Chemical Properties ◽  
Value Added ◽  
Pasting Properties ◽  
Angle Of Repose ◽  
Engineering Properties ◽  
Proso Millet ◽  
Physico Chemical ◽  
Extension Center

Abstract. Evaluation of the postharvest properties of nine proso millet cultivars was carried out to determine their physical and engineering properties, which are very useful for designing appropriate systems for process operations such as sorting, drying, heating, cooling, and milling. Nine cultivars of proso millet comprising waxy and non-waxy types, namely Cope, Earlybird, Huntsman, Minco, Plateau, Sunrise, Rise, Dawn, and Panhandle, were obtained from the Panhandle Research and Extension Center, University of Nebraska, Scottsbluff. Results showed significant (p < 0.05) differences in their physical properties, such as sphericity, volume, bulk density, porosity, and angle of repose, which ranged from 0.86 to 0.91, from 3.94 to 5.14 mm3, from 765.49 to 809.67 kg m-3, from 42.49% to 44.20%, and from 22.98° to 25.74°, respectively. The cultivars were also evaluated for their pasting and gelatinization properties, and high correlation was found between amylose content and onset temperature (r = -0.94), peak gelatinization temperature (r = -0.92), peak viscosity (r = 0.84), final viscosity (r = 0.91), and setback viscosity (r = 0.90). The understanding of these basic physical and functional properties of proso millet cultivars will form the foundation for processing them into value-added products. Keywords: Chemical properties, Pasting properties, Proso millet.

scholarly journals Quality Evaluation of Kiwi Juice Coagulated Mozzarella Cheese

2018 ◽  
Vol 10 ◽  
pp. 7-10
Author(s):  
Anubodh Karki ◽  
Pravin Ojha
Keyword(s):  
Functional Properties ◽  
Quality Evaluation ◽  
Chemical Properties ◽  
Calcium Content ◽  
Total Solid ◽  
Sensory Properties ◽  
Mozzarella Cheese ◽  
Solid Fat ◽  
Protein Retention ◽  
Physico Chemical

Standardized milk having casein: fat ratio 0.92 was used and the processes were optimized for the manufacture of cheeses. The samples were analyzed for physico-chemical properties (moisture, total solid, fat, protein, ash, calcium, fat retention, protein retention, yield) and functional properties such as meltability, stretchability, baking quality and shreddability were also analyzed. Significant differences (p<0.05) were found in calcium content of the cheese, color and overall sensory properties. Stretchability and shreddability in relation to functional properties were also found to be significantly different. The yield for mozzarella cheese made using rennet was higher than that of cheese made using kiwi juice as milk coagulant and also it was superior in terms of overall functional properties. It was deemed that a good quality mozzarella cheese with variant characteristics can be prepared by using kiwi juice as milk coagulant.

Evaluation of Physico-chemical and Rheological Properties of Blend of Soy with Standardized Milk

2019 ◽  
Vol 56 (2) ◽  
pp. 124
Author(s):  
Devendra Pratap ◽  
Rakhi Singh ◽  
Ankur Ojha
Keyword(s):  
Protein Content ◽  
Rheological Properties ◽  
Functional Properties ◽  
Standard Procedure ◽  
Titratable Acidity ◽  
Hot Water ◽  
Soy Milk ◽  
Physico Chemical ◽  
And Control ◽  
Water Ratio

The present investigation was carried out to evaluate the feasibility of fortification of soymilk with standardized milk for the production of fortified nutritive milk formulation. The functional properties of cattle milk can be enhanced by blending of soy milk. The soymilk was obtained by using standard procedure by grinding soaked seeds of soybean with hot water (bean to water ratio, 1: 4 w/v). In the present study three formulations of soy and standardized milk were prepared as follows T<sub>1</sub> (100% soymilk), T<sub>2</sub> (50% soymilk: 50% standardized milk), T<sub>3</sub> (60% soymilk: 40% standardized milk), and T<sub>4</sub> (70% soymilk: 30% standardized milk) and Control as T<sub>0</sub> (standardized milk). The changes in physico-chemical, sensory and rheological properties were recorded. The results revealed that overall organoleptic acceptability scores of formulated milks formulations were 6.9, 8.06, 7.65, 7.04 and 8.49 for the formulation T<sub>1</sub>, T<sub>2</sub>, T<sub>3</sub>, T<sub>4</sub> and T<sub>0</sub>, respectively. Fat, total solids, titratable acidity, pH, ash and solid non fat content were decreased with increasing soymilk proportion, while moisture and protein content were increased. The blending of different ratio of soymilk with standardized milk had significant affect on colour attributes (L*, a* and b*). Yellowness and greenness increased while lightness decreased as the proportion of soymilk increased.

scholarly journals Physico-chemical, structural and techno-functional properties of gelatin from saithe (Pollachius virens) skin

2020 ◽  
Vol 156 ◽  
pp. 918-927 ◽  
Author(s):  
Federico Casanova ◽  
Mohammad Amin Mohammadifar ◽  
Mastaneh Jahromi ◽  
Heidi Olander Petersen ◽  
Jens J. Sloth ◽  
...  
Keyword(s):  
Functional Properties ◽  
Physico Chemical

OmpC-like porin from Yersinia pseudotuberculosis: Molecular characteristics, physico-chemical and functional properties

2011 ◽  
Vol 5 (3) ◽  
pp. 263-277 ◽  
Author(s):  
O. D. Novikova ◽  
V. A. Khomenko ◽  
V. I. Emelyanenko ◽  
G. N. Likhatskaya ◽  
E. A. Zelepuga ◽  
...  
Keyword(s):  
Functional Properties ◽  
Yersinia Pseudotuberculosis ◽  
Molecular Characteristics ◽  
Physico Chemical

Processing, physico-chemical and functional properties of carob molasses and powders

2017 ◽  
Vol 11 (3) ◽  
pp. 1440-1448 ◽  
Author(s):  
Leila Tounsi ◽  
Sirine Karra ◽  
Héla Kechaou ◽  
Nabil Kechaou
Keyword(s):  
Functional Properties ◽  
Physico Chemical

scholarly journals Characterization of Two Chickpea Varieties and the Effect of Cooking on their Physico-chemical and Functional Properties of Flours

2016 ◽  
Vol 5 (5) ◽  
pp. 67
Author(s):  
Victoria G. Aguilar-Raymundo ◽  
Jorge F. Vélez-Ruíz
Keyword(s):  
Functional Properties ◽  
Wide Distribution ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Moisture Contents ◽  
Physico Chemical ◽  
Significant Difference ◽  
Physicochemical And Functional Properties

Considering the nutritional and functional characteristics of chickpea, flours of two varieties of chickpea (“Blanco Noroeste” and “Costa 2004”) were prepared to know the effect of cooking. Thus the objective of this study was to compare their physicochemical and functional properties in both, raw and cooked flours. Physical properties of the grain, for the two varieties were similar, whereas the physicochemical and functional properties of the flours exhibited differences as a function of the variety and the processing. The chickpea cooked flours showed lower lightness and higher redness and yellowness with respect to raw flours. The proximal composition of cooked flours presented significant differences in fat (5.98% - 6.09%) and moisture contents (0.48% - 0.54%) with respect to raw flours. The particle size distribution determined for the raw and cooked flours samples, indicated a unimodal behavior with a wide distribution. The water absorption capacity and oil capacity showed significant difference among flour varieties. For pasting properties, a higher viscosity was measured for Costa 2004 (380 cP) and Blanco Noroeste (272 cP) raw flours, raw flour exhibited better pasting properties than cooked flours. 

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