scholarly journals Selected physicochemical properties and sensory acceptability as affected by addition of lecithin and calcium carbonate in extruded breakfast cereals made with silkworm pupae powder and rice flour

2021 ◽  
Author(s):  
Patthama Hirunyophat ◽  
Parisut Chalermchaiwat ◽  
Nattira On‐nom ◽  
Witoon Prinyawiwatkul
Keyword(s):  
Calcium Carbonate ◽  
Physicochemical Properties ◽  
Rice Flour ◽  
Breakfast Cereals ◽  
Sensory Acceptability ◽  
Silkworm Pupae

Introduction of chlorogenic acid during extrusion affects the physicochemical properties and enzymatic hydrolysis of rice flour

2021 ◽  
Vol 116 ◽  
pp. 106652
Author(s):  
Yuxue Zheng ◽  
Xiuxiu Yin ◽  
Xiangli Kong ◽  
Shiguo Chen ◽  
Enbo Xu ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Physicochemical Properties ◽  
Chlorogenic Acid ◽  
Rice Flour ◽  
Hydrolysis Of

Effect of ozone treatment on physicochemical properties of waxy rice flour and waxy rice starch

2014 ◽  
Vol 50 (3) ◽  
pp. 744-749 ◽  
Author(s):  
Wenping Ding ◽  
Yuehui Wang ◽  
Wei Zhang ◽  
Yongcheng Shi ◽  
Donghai Wang
Keyword(s):  
Physicochemical Properties ◽  
Rice Flour ◽  
Ozone Treatment ◽  
Rice Starch ◽  
Waxy Rice Flour ◽  
Waxy Rice ◽  
Waxy Rice Starch

scholarly journals Physicochemical and Sensory Characteristics of a Chagalapoli Fruit (Ardisia compressa) Beverage Fermented Using Saccharomyces Cerevisiae

2019 ◽  
Author(s):  
Ana Flores Garcia ◽  
Ruben Márquez-Meléndez ◽  
erika salas ◽  
Guillermo Ayala Soto ◽  
Ivan Salmeron Ochoa ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Physicochemical Properties ◽  
Fermentation Process ◽  
Vaccinium Myrtillus ◽  
Sensory Characteristics ◽  
Polyphenol Content ◽  
Sensory Acceptability ◽  
Phenolic Contents ◽  
Fermented Beverage ◽  
The Impact

Chagalapoli fruit (Ardisia compressa) is similar to Vaccinium myrtillus (berries) with high-polyphenol content. The objective of this study was to evaluate the physicochemical properties of Chagalapoli fruit and to determine the conditions for the preparation of a fermented beverage using Saccharomyces cerevisiae yeast, evaluating the impact on sensory properties. The fermentation process lasted 4 days at 27 °C, with absence of light and a fixed pH of 3.8. The phenolic contents obtained in samples according to chromatograms were 1.27 mg(EPI)/mL in filtered juice, 1.59 mg(EPI)/mL in filtered fermented beverage, 1.91 mg(EPI)/mL in partially filtered juice and 3.19 mg(EPI)/mL in partially filtered fermented beverage. An affective test was carried out to determine the sensory acceptability of the final product, evaluating the flavor, color and aroma parameters. The fermented beverage with the greatest preference on color and flavor attributes was the partially filtered fermented beverage.

scholarly journals The effects of water and sucrose contents on the physicochemical properties of non-directly expanded rice flour extrudates

2009 ◽  
Vol 29 (3) ◽  
pp. 661-666 ◽  
Author(s):  
Marcia Cristina da Silva ◽  
Carlos Wanderlei Piler de Carvalho ◽  
Cristina Tristão Andrade
Keyword(s):  
Physicochemical Properties ◽  
Rice Flour

Chemical Property of Ground Calcium Carbonate as Carbon Dioxide Absorbent

2010 ◽  
Vol 654-656 ◽  
pp. 2923-2926 ◽  
Author(s):  
Seiji Yokoyama ◽  
Nik Hisyamudin Muhd Nor ◽  
Shunsuke Hirano
Keyword(s):  
Carbon Dioxide ◽  
High Temperature ◽  
Calcium Carbonate ◽  
Physicochemical Properties ◽  
Specific Heat ◽  
Chemical Property ◽  
Emission Rate ◽  
Dissociation Reaction ◽  
Dissociation Pressure ◽  
Ground Calcium Carbonate

Commercial sedimentation CaCO3 was ground by a vibration rod mill to investigate the physicochemical properties of mechanically activated CaCO3.When the CaCO3of the calcite structure was ground, the intensities of the crystal facesof calcite was decreased by distortions and so on, and the aragonite appeared as the grinding proceeded. The formed aragonite was transformed to the calcite when the sample was heated at 773K for3.6 ks. The dissociation pressure of CO2 of the ground CaCO3was larger than that of the non-ground CaCO3.The enthalpy; entropy and specific heat of change of the dissociation reaction were obtained. At high temperature, the emission rate of the ground CaCO3 was slightly larger than that of the non-ground CaCO3. At room temerature, the CaCO3 adsorbs CO2, and it desorbs the adsorbed CO2. The amount of adsorbed CO2 on the ground CaCO3 was larger than that of the non-ground CaCO3.

Physicochemical properties of Frontière rice flour and its application in a gluten‐free cupcake

2021 ◽  
Author(s):  
Ricardo S. Aleman ◽  
Anita Morris ◽  
Witoon Prinyawiwatkul ◽  
Marvin Moncada ◽  
Joan M. King
Keyword(s):  
Physicochemical Properties ◽  
Rice Flour ◽  
Gluten Free
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