scholarly journals Effect of Pre-gelatinized Wheat Starch on Physical and Rheological Properties of Shortened Cake Batter and Cake Texture

2016 ◽  
Vol 6 (5) ◽  
pp. 1162-1166 ◽  
Author(s):  
F. Ebrahimi ◽  
B. G. Tarzi ◽  
M. Asghari
Keyword(s):  
Rheological Properties ◽  
Sensory Evaluation ◽  
Specific Volume ◽  
Wheat Starch ◽  
Qualitative Properties ◽  
Cake Batter ◽  
Lower Viscosity ◽  
Significant Difference ◽  
Gelatinized Starch ◽  
Control Samples

The focus of this study was the effect of 1.5%, 3% and 4.5% pre-gelatinized wheat starch (based on the total weight of cake batter) on improving the qualitative properties of shortened cake batter. Specific volume and viscosity of the shortened cake batter were measured for controls, 1.5%, 3% and 4.5% gelatinized starch; some important properties such as texture and sensory evaluation were examined. By increasing pre-gelatinized wheat starch used in the batter, a significant difference was observed in the rheological properties of the batter. Cake batter properties were found improved compared to the control samples. The sample with 3% pre-gelatinized starch had a lower viscosity than other treatments. The treatment with 4.5% pre-gelatinized starch had the lowest specific volume compared to other treatments. The overall results showed that the shortened cake with 3% pre-gelatinized starch was the best treatment in terms of texture and sensory evaluation factors.

Rheological Properties of Mixed Gels using Waxy and Non-waxy Wheat Starch

2002 ◽  
Vol 54 (9) ◽  
pp. 410-414 ◽  
Author(s):  
Tomoko Sasaki ◽  
Takeshi Yasui ◽  
Junko Matsuki ◽  
Takaaki Satake
Keyword(s):  
Rheological Properties ◽  
Wheat Starch ◽  
Waxy Wheat

Electrokinetic Research on the Dispersion Behavior of Nano-Ceria Particles in Concentrated Suspensions

2015 ◽  
Vol 645-646 ◽  
pp. 394-399
Author(s):  
Wei Gao ◽  
Qi Long Wei ◽  
Ling Ding ◽  
Xiao Yuan Li ◽  
Chao Wang ◽  
...  
Keyword(s):  
Zeta Potential ◽  
Rheological Properties ◽  
Concentrated Suspensions ◽  
Tem Analysis ◽  
Concentrated Suspension ◽  
Original Solution ◽  
Multi Scale ◽  
Scale Method ◽  
Dispersion Behavior ◽  
Significant Difference

A multi-scale method was developed, which utilized intrinsic relationships among zeta potential of particles, rheological properties of suspensions and particle size distribution (PSD), to analyze dispersion behavior of nanoparticles in concentrated suspensions. It was found that PSD of a kind of nanoceria particles by dynamic light scattering (DLS) method in solution A with concentration 5 wt% accorded well with that by direct TEM analysis, which meant the particles had been dispersed well. However, there had a significant difference when the concentration was increased to 20 wt%. When particles concentration increased from 5 wt% to 20 wt%, zeta potential in solution A changed from-150 mV to-100 mV, while zeta potential in solution B changed from-35mV to-45 mV. Variations of zeta potential of particles accorded well with rheological properties of suspensions too, from phenomenological models. When the suspensions composed by solution A and the nanoparticles with concentration about 20 wt% was diluted with its original solution to 5 wt%, the PSD of nanoceria could be measured indirectly, which accorded well with both that of a suspension prepared directly with near concentration and that from TEM images. Then a method to measure PSD of nanoparticles in concentrated suspension was brought forward.

Effects of Soy Protein on Physical and Rheological Properties of Wheat Starch

2007 ◽  
Vol 59 (12) ◽  
pp. 614-623 ◽  
Author(s):  
Pablo D. Ribotta ◽  
Andrés Colombo ◽  
Alberto E. León ◽  
M. Cristina Añón
Keyword(s):  
Rheological Properties ◽  
Soy Protein ◽  
Wheat Starch

scholarly journals The Effect of Breadfruit (Artocarpus altilis) Flour on Color of Comminuted Beef Compared with Other Flour Sources

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
S. Huang ◽  
B. M. Bohrer
Keyword(s):  
Fixed Effects ◽  
Soy Flour ◽  
Processed Meat ◽  
Artocarpus Altilis ◽  
Beef Patties ◽  
Significant Difference ◽  
Main Effect ◽  
Beef Products ◽  
Retail Display ◽  
Control Samples

ObjectivesNovel, non-allergenic ingredients with properties that improve the quality of processed meat products are needed for the meat industry. The objectives of this study were to investigate the effect of breadfruit (Artocarpus altilis) flour on color of comminuted beef compared with other flour sources.Materials and MethodsFlour sources included breadfruit, corn, soy, tapioca, and wheat. All flours were obtained commercially and were unmodified. Lean beef (from the same commercially sourced batch targeted to 90% lean and 10% fat), 10% ice, 1.5% salt, and flour sources at two inclusion levels (2.5% and 5%) were mixed using a bowl chopper to prepare beef patties for evaluation. The ground beef was manufactured into 115 g patties that were placed on a retail display shelf under continuous LED lighting at 4°C for 7 d. Lighting was measured periodically during the study and LUX was ensured to be between 1612.5 lux and 2152.0 lux. Objective CIE L* (lightness), a* (redness), and b* (yellowness), chroma, and hue scores were collected with a Minolta CR-400 Chroma meter (Konica Minolta Sensing, Inc., Osaka, Japan) utilizing a D65 light source and a 0° observer with an aperture size of 8 mm on each day of the simulated retail display. This study was conducted in three independent replicates for each treatment. Statistical analyses for parameters (L*, a*, b*, chroma, and hue) were conducted using the MIXED procedure of SAS with fixed effects of flour source*inclusion level, day, and their interaction. Least square means were separated using the PDIFF option with a Tukey-Kramer adjustment. Differences were considered statistically different at P < 0.05.ResultsThe interaction of storage day and treatment significantly (P ≤ 0.001) affected a*, b*, chroma, and hue. There was not an interaction of storage day and treatment for L*. Both the main effect of storage day and the main effect of treatment significantly (P < 0.01) affected all the attributes measured in this study. Mean L* over the display period of beef patties prepared with 2.5% breadfruit flour were not different (P = 0.95) compared with control samples. There was no significant difference between the mean hue over the 7-d display period of the beef patties prepared with 2.5% breadfruit flour compared with control samples. a* decreased at different rates for each treatment throughout the display period. Beef patties prepared with 2.5% and 5% breadfruit flour were redder (greater a*; (P < 0.05)) compared with other treatments and control samples over the 7-d display period. To the contrary, a* values of beef patties prepared with soy flour were less than (P < 0.05) other treatments and the control samples on Day 0 and Day 1 and remained constant at lower values as the display period increased.ConclusionBreadfruit flour improved the redness of comminuted beef products immediately and prevented discoloration for a longer period. The results indicate that breadfruit flour can effectively improve initial color and stability of color in processed beef products. More research is warranted to further investigate the mechanism of action of breadfruit flour in governing the color properties of comminuted beef products.

Influence of sage seed gum on some physicochemical and rheological properties of wheat starch

2017 ◽  
Vol 69 (11-12) ◽  
pp. 1600356 ◽  
Author(s):  
Ali Reza Yousefi ◽  
Younes Zahedi ◽  
Seyed M. A. Razavi ◽  
Naser Ghasemian
Keyword(s):  
Rheological Properties ◽  
Wheat Starch ◽  
Seed Gum

scholarly journals Effect of heat treatment on rheological properties of red kidney bean gluten free cake batter and its relationship with cupcake quality

2018 ◽  
Vol 55 (12) ◽  
pp. 4937-4944 ◽  
Author(s):  
Pavalee Chompoorat ◽  
Patricia Rayas-Duarte ◽  
Zorba Josué Hernández-Estrada ◽  
Chaowana Phetcharat ◽  
Yongyut Khamsee
Keyword(s):  
Heat Treatment ◽  
Rheological Properties ◽  
Kidney Bean ◽  
Gluten Free ◽  
Cake Batter ◽  
Red Kidney Bean

scholarly journals Utilization of Jamun seed powder in composite cake formulation

2019 ◽  
Vol 17 (4) ◽  
pp. 599-605
Author(s):  
Mushtari Akter Marufa ◽  
Pabitra Chandra Das ◽  
Abdullah Iqbal
Keyword(s):  
Chemical Analysis ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Functional Properties ◽  
Specific Volume ◽  
Total Carbohydrate ◽  
Nutritional Components ◽  
Physical Attributes

The study is concerned with the evaluation of the nutritional and functional properties of Jamun seed powder (JSP) extracted from fresh Jamun and to develop cakes by incorporating JSP with wheat flour (WF). The chemical analysis showed that JSP had 6.30% moisture, 6.24% protein, 2.19% ash, 1.18% fat, 84.09% carbohydrate and 371.94 Kcal energy/100 g of powder whereas WF contained 12.90% moisture, 11.00% protein, 1.35% ash, 1.50% fat, 73.01% total carbohydrate and 349.54 Kcal energy/100 g of powder. Four cake samples were prepared by using different proportion combination of WF and JSP such as A (100% WF), B (90% WF and 10% JSP), C (80% WF and 20% JSP) and D (70% WF and 30% JSP). The nutritional components of four cake samples gave the range of moisture 16.92-25.56%, protein 6.34-8.56%, ash 1.50-2.60%, fat 16.01-22.42% and total carbohydrate 41.96-58.13%. Weight (g) of processed cakes were increased whereas other physical attributes such as volume, height, specific volume were decreased due to supplementation of JSP. The increased level of JSP powder substitution changed the crust color of cakes from light brown to blackish and also changed the crumb color from brownish to reddish. Sensory evaluation indicated that the sample B (10% JSP and 90% WF) was the most acceptable by the panelists than those of other cakes. Above all, the study gave an indication that Jamun seed powder can be used as a good replacement of wheat flour in production of cakes which can help to get higher energy, mineral and carbohydrate. J Bangladesh Agril Univ 17(4): 599–605, 2019

scholarly journals Nutritional Composition and Physio-Chemical Properties of Peeled and Unpeeled Yam Flour (White Yam, Dioscorea rotundata)

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 735-735
Author(s):  
Oyetunji Akinola
Keyword(s):  
Sensory Evaluation ◽  
Energy Content ◽  
Chemical Properties ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
Water Soluble ◽  
Nutrient Deficiencies ◽  
Two Samples ◽  
Significant Difference ◽  
Yam Flour

Abstract Objectives The main shelf-stable product of yam is the traditional yam flour (elubo), Yams (Dioscorea spp.) which are regarded as traditional foods are consumed in various ways but majorly consumed as yam flour in the south west region of Nigeria. This study investigated the physical, functional and sensory properties and anti-nutrients contents of peeled and unpeeled yam flour. Methods Yam bought in the popular market production procedures were followed, washing, peeling and slicing, parboiling, steeping. draining, drying, milling, and packaging for peeled yam and unpeeled yam peeling was not included in the process, the two samples were analyzed chemically according to the official methods of analysis described by the Association of Official Analytical Chemist as well as sensory evaluation. Results The results of the study confirmed the significant difference in the micro nutrients content of peeled and unpeeled yam flour in fats and water soluble vitamins respectively (K µg/100 g = 6.97,11.83, Fe(mg/kg) = 95.2, 126.9, minerals content Zn(mg/kg) 13.48, 22.92, Fe(mg/kg) 95.2126.9 and anti-nutrient properties of the ‘Amala’ made from the two products (peeled and unpeeled yam flour) the percentage of Tannin 0.0023, 0.0010 and Hydrocynaide (mg/kg) 0.92, 1.01.The proximate analysis of unpeeled yam four indicated a high value than that of peeled yam flour in protein (2.47, 2.28), fats (1.86, 0.54), ash (3.59, 2.32), and fibre (3.09, 1.31) of both samples respectively but the energy content derived from the ‘amala’ made from unpeeled yam flour is lesser to that of peeled yam flour. Significant exist between the two samples in sensory evaluation of taste, texture, color, mouldability, aroma and general acceptability. Conclusions The result shown that the consumption of unpeeled yam flour can be useful in treatment of nutrient deficiencies diseases. Funding Sources Self.

Simple Manual Procedure for Determination of Serum Triglycerides

1975 ◽  
Vol 21 (6) ◽  
pp. 768-770 ◽  
Author(s):  
Jose Mendez ◽  
Barry Franklin ◽  
Harry Gahagan
Keyword(s):  
Quality Control ◽  
Calibration Curve ◽  
Room Temperature ◽  
Extraction Procedure ◽  
Serum Triglycerides ◽  
Modified Method ◽  
Color Development ◽  
Significant Difference ◽  
Control Samples

Abstract We describe a modified method for determining serum triglycerides (triacylglycerols), which is based on the heptane extraction procedure of Gottfried and Rosenberg [Clin. Chem. 19, 1077 (1973)] with the stable saponification, oxidation, and color development reagents of Neri and Frings [Clin. Chem. 19, 1201 (1973)]. This modified method eliminates one heating step, reduces saponification time to 5 min, absorbances are read at room temperature, and the calibration curve is linear to 3.0 g/liter. A sample comparison between the proposed method and the automated Block and Jarrett [Am. J. Med. Technol. 35, 1 (1969)] procedure showed no significant difference (r = 0.98). The coefficient of variation (47 duplicate samples) for the modified method was 6.3%. Further validation was obtained from analysis of quality-control samples; the proposed method gave equivalent values.

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