scholarly journals Influence of growth locations on physicochemical properties of starch and flour from amadumbe (Colocasia esculenta) genotypes

2017 ◽  
Author(s):  
◽  
Bruce Mawoyo
Keyword(s):  
Physicochemical Properties ◽  
Water Absorption ◽  
Functional Properties ◽  
Amylose Content ◽  
Starch Synthesis ◽  
Major Effect ◽  
Pasting Properties ◽  
Mineral Contents ◽  
Soluble Fibre ◽  
Swelling Power

Amadumbe commonly, known as taro is a traditionally underutilised tuber crop in Southern Africa. Nutritionally, amadumbe corms contain appreciable levels of carbohydrate mainly in the form of starch which is resistant to digestion. It also contains mucilage, a soluble fibre, which is good for the human digestive health. Thus, amadumbe starch and mucilage can be used as functional ingredients in food formulations. The aim of this research was to investigate the effects of genotypes and growth location on the physicochemical properties of amadumbe flour and starch. Eighteen (18) amadumbe genotypes grown in Roodeplaat, Gauteng and Umbumbulu, Kwazulu-Natal, South Africa, were studied. Roodeplaat received a lower annual average rainfall (514 mm) and high environmental temperature (24oC) compared to Umbumbulu (828 mm, 19oC) during the cropping season. Specifically, the influence of growth location and genotypes on the chemical composition (proximate composition and mineral contents) as well as the functional properties of amadumbe flours were investigated. Furthermore, starch was extracted and its physicochemical and functional properties were also studied. The carbohydrate contents (73-81%) of amadumbe flours were substantially high and varied with growth location. Mucilage contents (6-9%) were very low across genotypes in both locations. Water absorption and oil absorption capacities positively correlated to carbohydrates and mucilage in the flour irrespective of growth locations. Swelling power and solubility index was influenced by the amylose content of the flour. Genotype and growth location significantly affected the pasting properties of amadumbe flour. The pasting temperature was very high (approx. 90oC) across genotypes in both locations, while peak viscosity differed significantly (54-242 RVU) for genotypes grown in different environments. The amylose contents (0-14.4%) of amadumbe starches were low and varied significantly with growth location and among genotypes. Three genotypes, G2, G20, and G21 grown in Roodeplaat lacked amylose. Amadumbe starches showed reflective peaks at 2θ=15o and doublet at 17o, 18o and 24o typical of A-type starches. Amadumbe genotypes had small sized (1-5 µm) and polygonal starch granules. Functional properties including water absorption, swelling power, gelatinisation temperature and peak viscosity significantly positively correlated with amylose content. These findings further suggest that water availability could have a major effect on starch synthesis as the two locations received a different amount of rainfall during the growing season. Findings from this study are important for future improvement programmes and selection of appropriate genotypes for industrial production or food application of amadumbe flour and starch.

scholarly journals Functional properties of three native starches and their modified derivatives

10.5219/1232 ◽  
2020 ◽  
Vol 14 ◽  
pp. 682-691
Author(s):  
Funmilayo Deborah Adewumi ◽  
Labunmi Lajide ◽  
Abayomi Olagunjoye Adetuyi ◽  
Olajide Ayodele
Keyword(s):  
Water Absorption ◽  
Functional Properties ◽  
Amylose Content ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Gelation Temperature ◽  
Swelling Power ◽  
White Yam ◽  
Modified Starches

Starches were isolated from cocoyam (Xanthosoma sagittifollium), white yam (Dioscorea rotundata) and bitter yam (Dioscorea dumentorum). Starch modification was carried out using acetic anhydride and phthalic anhydride. The native and modified starches were characterized using Fourier Transformed Infra-red Spectroscopy (FTIR) for identification of the functional groups. Functional properties such as water absorption capacities, oil absorption capacity, swelling power, solubility, gelation temperature, least gelation capacity, amylose content and pH were determined using standard procedures. Acetylation increased the water absorption capacity, oil absorption capacity, swelling power, amylose content, and solubility of the starches while phthalation decreased water absorption capacity, oil absorption capacity, swelling power, and solubility of the starches. Native cocoyam starch has the highest gelation temperature (85 °C) while Acetylated bitter yam has the lowest gelation temperature (74 °C). The pH of the native and modified starches was within the range of 4.14 − 6.55. Phthalation and acetylation increased the bulk density of the starches. Native cocoyam, white yam, and bitter yam starches had the lowest gelation concentration (6%). Modification of native starches will improve the usage of starch in food and non-food applications.

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 Functional and pasting characteristics of pupuru and pupuru analogues from cassava (Manihot esculenta) and breadfruit (Artocarpus altilis) blends

2020 ◽  
Vol 13 (1) ◽  
pp. 51-68
Author(s):  
O. F. Akinyele ◽  
A. V. Ikujenlola ◽  
T. O. Omobuwajo
Keyword(s):  
Water Absorption ◽  
Manihot Esculenta ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Peak Time ◽  
Standard Methods ◽  
Artocarpus Altilis ◽  
Swelling Power ◽  
Pasting Characteristics ◽  
Pasting Temperature

Abstract Pupuru and pupuru analogues are fermented, smoked food products usually produced from cassava or cassava substituted with a varying ratio of breadfruit. This study aims at determining and comparing the functional and pasting characteristics of pupuru and pupuru analogues with a view to expanding the utilization of breadfruit as pupuru analogue. The functional properties (water absorption capacity (%), swelling power (g/g), solubility (%)) and pasting characteristics were determined using standard methods. The results showed that the yield of the products ranged between 24.66 and 29.65%, and it was not affected by the amount of breadfruit substituted. The water absorption capacities of the pupuru and pupuru analogues ranged between 216.0 and 449.0%; this parameter increased with temperature increase. Both swelling power and solubility had a rapid increase from 80 °C to 90 °C. Pasting temperature ranged between 73.15 and 83.66 °C, with peak time between 4.58 and 5.33 min. The final viscosity ranged between 94.08 and 391.83 RVU, and it decreased with increase in breadfruit substitution. The study concluded that adding breadfruit to cassava in pupuru analogue production improved some of the functional and pasting properties of the product.

scholarly journals The Effect of Germinated Sorghum Extract on the Pasting Properties and Swelling Power of Different Annealed Starches

Polymers ◽  
2020 ◽  
Vol 12 (7) ◽  
pp. 1602
Author(s):  
Hesham Alqah ◽  
M. S. Alamri ◽  
A. A. Mohamed ◽  
S. Hussain ◽  
A. A. Qasem ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Amylose Content ◽  
Potato Starch ◽  
Amorphous Region ◽  
Enzymatic Digestion ◽  
Pasting Properties ◽  
Wheat Starch ◽  
Predictive Tool ◽  
Swelling Power ◽  
Wheat Starches

Starches were extracted from chickpea (C.P.), corn (C.S.), Turkish bean (T.B.), sweet potato (S.P.S.), and wheat starches (W.S.). These starches exhibited different amylose contents. The extracted starches were annealed in excess water and in germinated sorghum extract (GSE) (1.0 g starch/9 mL water). The α-amylase concentration in the GSE was 5.0 mg/10 mL. Annealing was done at 40, 50, and 60 °C for 30 or 60 min. The pasting properties of annealed starches were studied using Rapid Visco-Analyzer (RVA), in addition to the swelling power. These starches exhibited diverse pasting properties as evidenced by increased peak viscosity with annealing, where native starches exhibited peak viscosity as: 2828, 2438, 1943, 2250, and 4601 cP for the C.P., C.S., T.B., W.S., and S.P.S., respectively, which increased to 3580, 2482, 2504, 2514, and 4787 cP, respectively. High amylose content did not play a major role on the pasting properties of the tested starches because sweet potato starch (S.P.S.) (22.4% amylose) exhibited the highest viscosity, whereas wheat starch (W.S.) (25% amylose) had the least. Therefore, the dual effects of granule structure and packing density, especially in the amorphous region, are determinant factors of the enzymatic digestion rate and product. Swelling power was found to be a valuable predictive tool of amylose content and pasting characteristics of the tested starches. The studied starches varied in their digestibility and displayed structural differences in the course of α-amylase digestion. Based on these findings, W.S. was designated the most susceptible among the starches and S.P.S. was the least. The most starch gel setback was observed for the legume starches, chickpeas, and Turkish beans (C.P. 2553 cP and T.B. 1172 cP). These results were discussed with regard to the underlying principles of swelling tests and pasting behavior of the tested starches. Therefore, GSE is an effortless economic technique that can be used for starch digestion (modification) at industrial scale.

Effect of Fermentation on Antinutritional Factors and Functional Properties of Fermented Bambara Nut Flour

2019 ◽  
pp. 1-5
Author(s):  
O. I. Ola ◽  
S. O. Opaleye
Keyword(s):  
Water Absorption ◽  
Functional Properties ◽  
Trypsin Inhibitor ◽  
Antinutritional Factors ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Local Market ◽  
Water Absorption Capacity ◽  
Swelling Power ◽  
University Of Technology

Bambara nut (Vigna subterrenean) is a cheap source of leguminous protein that can be a good substitute for relatively expensive animal protein to reduce malnutrition. Despite its potentials, it remains underutilized owing in part to long cooking time, presence of antinutritional factors and drudgery in dehulling. In this regard, this study determined effects of fermentation on antinutritional and functional properties of bambara nut flour. Bambara nut was procured from local market in Abeokuta while pure culture of Rhizopus oligosporous was obtained at the Department of Food Science and Engineering, Ladoke Akintola University of Technology. Bambara nut was fermented for 12, 24, 36, 48, 60 and 72h at 32ºC and dried in oven (55ºC/24 h). The antinutritional (tannin, oxalate, phytate, and trypsin inhibitor) and functional properties (water-absorption-capacity, solubility and swelling power) of the composite flour were determined. The data obtained were subjected to descriptive and inferential statistics and significance established at P=.05. Respective range of values for tannin, oxalate, phytate and trypsin inhibitor were 0.08 - 0.32, 0.72 - 1.49, 0.15 - 3.64 and 0.42 - 3.25 mg/g, respectively. Water absorption capacity, solubility and swelling power ranged from 8.67 - 11.04, 52.59 - 53.07, 9.20 - 10.16 and 9.14 9.16%,  respectively. The fermentation process reduced the antinutritional factors and increased the protein content.

scholarly journals Effect of pH on Physicochemical Properties of Cassava Starch Modification Using Ozone

2018 ◽  
Vol 156 ◽  
pp. 01027 ◽  
Author(s):  
Isti Pudjihastuti ◽  
Noer Handayani ◽  
Siswo Sumardiono
Keyword(s):  
Physicochemical Properties ◽  
Water Solubility ◽  
Amylose Content ◽  
Reaction Times ◽  
Cassava Starch ◽  
Carboxyl Content ◽  
Effect Of Ph ◽  
Swelling Power ◽  
Starch Modification ◽  
High Amylose

Nowadays, starch modification is carried out in order to change the native properties into the better ones, such as high stability, brightness, and better texture. The objectives of this study are to investigate the effect of pH on carboxyl content, swelling power, and water solubility of starch. This research was divided into two main stages, i.e. starch modification by ozone oxidation and analysis. The physicochemical properties of modified cassava starch were investigated under various reaction pH of 7-10 and the reaction time between 0-240 minutes. Reaction condition at pH 10 provided the higher value of carboxyl content and water solubility, but the lower of swelling power. This increase in solubility indicates that the modified oxidation starch readily dissolves in water, due to its small size granules and high amylose content. The significant changes of both parameters were achieved in the first 120 minutes of ozone reaction times. The graphic pattern of water solubility was in contrast with swelling power.

scholarly journals Effect of Pretreatment and Drying Methods on the Quality of Anchote (Coccinia abyssinica (Lam.)) Flour

2021 ◽  
Vol 2021 ◽  
pp. 1-14
Author(s):  
Abebe Desalegn ◽  
Gesessew Kibr
Keyword(s):  
Water Absorption ◽  
Interactive Effect ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Drying Methods ◽  
Oil Absorption ◽  
Solar Drying ◽  
Swelling Power ◽  
Potassium Metabisulphite ◽  
Improved Technique

Reduction of postharvest losses through improved technique is studied in this work. Pretreatment and drying, in particular, are important methods for using various tuber-based food items to produce intermediate products that increase economic benefit and availability with a longer shelf life in the production and consumption communities. This study was conducted to evaluate the effect of pretreatment and drying methods on the proximate composition and physical and functional properties of flour developed from anchote. The treated anchote flour was prepared using hot distilled water for blanching and potassium metabisulphite solution and drying methods (sun, solar, and oven). The obtained data were statistically analyzed using SAS software at P < 0.05 . Accordingly, the untreated and sun-dried anchote had greater moisture content (10.34%) than the chemically treated and oven-dried anchote (8.71%). The samples treated with potassium metabisulphite and the solar-drying methods have higher protein content (4.02%) than the blanched and sun-dried samples (3.14%). Samples treated with blanching and solar drying have lower ash content (3.96%) than samples treated with potassium metabisulphite and dried (4.89%). The highest fiber content was recorded for samples treated with blanching and oven-drying methods, with a rating of 4.71%. Sun-dried samples had an increased fat content (1.14%) compared to blanch with all drying methods (0.72%). The untreated and sun-dried flour had lower carbohydrate content (80.95%) than blanched and oven-dried (83.03%). The potassium-metabisulphite-treated and oven-dried samples rated 2.66% with the highest water absorption value. The blanched and oven-dried samples had the lowest oil absorption capacity of 1.71%, a significantly different value from the highest value of 1.98% for the potassium-metabisulphite-treated and solar-dried samples. Oven-dried samples had higher swelling power than solar- and sun-drying methods. The anchote samples treated by blanching methods and dried in the oven had the highest solubility rating of 43.84% and the lowest value of 38.8% for control and sun-dried samples. The sun-dried anchote flour had the highest dispersibility value, which is significantly different from both the oven-dried and solar-dried versions. Along with that, the untreated samples had significantly lower dispersibility values than the potassium-metabisulphite-treated and blanched flour samples. The proximate values of anchote flour were significantly affected by pretreatment and drying methods. Additionally, the main and interactive effect of pretreatment and drying methods influenced the water absorption capacity, oil absorption capacity, swelling power, solubility, and dispersibility significantly. Further research is required to improve flour properties and characterize pasting properties to assess the suitability of the starch for different industrial inputs.

scholarly journals Effects of Different Isolation Media on Structural and Functional Properties of Starches from Root Tubers of Purple, Yellow and White Sweet Potatoes

Molecules ◽  
2018 ◽  
Vol 23 (9) ◽  
pp. 2135 ◽  
Author(s):  
Ahui Xu ◽  
Ke Guo ◽  
Tianxiang Liu ◽  
Xiaofeng Bian ◽  
Long Zhang ◽  
...  
Keyword(s):  
Thermal Properties ◽  
Functional Properties ◽  
Water Solubility ◽  
Amylose Content ◽  
Pasting Properties ◽  
Sweet Potatoes ◽  
Isolation Medium ◽  
Peak Intensity ◽  
Apparent Amylose Content ◽  
Structural And Functional Properties

Different-colored sweet potatoes have different contents of pigments and phenolic compounds in their root tubers, which influence the isolation of starch. It is important to justify the identification of the most suitable isolation medium of starch from different colored root tubers. In this study, starches were isolated from root tubers of purple, yellow and white sweet potatoes using four different extraction media, including H2O, 0.5% Na2S2O5, 0.2% NaOH, and both 0.5% Na2S2O5 and 0.2% NaOH. Their structural and functional properties were investigated and compared among different extraction media. The results showed that the granule size, apparent amylose content, lamellar peak intensity, thermal properties, and pasting properties were different among different-colored sweet potatoes due to their different genotype backgrounds. The four extraction media had no significant effects on starch structural properties, including apparent amylose content, crystalline structure, ordered degree, and lamellar peak intensity, except that the NaOH and Na2S2O5 treatment were able to increase the whiteness of purple and yellow sweet potato starches. The different extraction media had some effects on starch functional properties, including thermal properties, swelling power, water solubility, and pasting properties. The above results indicated that the H2O was the most suitable extraction medium to simply and fast isolate starch from root tubers of different-colored sweet potatoes.

Effect of Gamma Irradiation on Physicochemical Properties of Brown Rice

2015 ◽  
Vol 11 (4) ◽  
pp. 563-571 ◽  
Author(s):  
Shabir Ahmad Mir ◽  
Sowriappan John Don Bosco ◽  
Manzoor Ahmad Shah ◽  
Mohammad Maqbool Mir ◽  
Kappat Valiyapeediyekkal Sunooj
Keyword(s):  
Physicochemical Properties ◽  
Gamma Irradiation ◽  
Irradiation Dose ◽  
Amylose Content ◽  
Raman Band ◽  
Brown Rice ◽  
Pasting Properties ◽  
Raman Spectrometry ◽  
Irradiation Treatment ◽  
Rice Samples

Abstract Brown rice was exposed to 60Co source at 0, 2, 4, 6, 8 or 10 kGy doses and the effect of gamma irradiation treatment on physicochemical properties were investigated. L* value of brown rice was decreased with increase of irradiation dose, whereas a* and b* values increased. The results showed the decrease of kernel hardness, amylose content and pasting properties considerably with irradiation treatment. A-type diffraction pattern was observed in non-irradiated and irradiated rice samples and crystallinity was decreased with irradiation dose. Raman spectrometry showed the decrease of Raman band intensity at higher irradiation doses. Thermal properties of rice samples were decreased slightly after irradiation treatment. Pearson’s correlation studies revealed that irradiation dose was positively correlated with b* value and negatively correlated with amylose content and pasting properties.

scholarly journals Structure and Properties of Octenyl Succinic Anhydride-Modified High-Amylose Japonica Rice Starches

Polymers ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 1325
Author(s):  
Wei Zhang ◽  
Bei Cheng ◽  
Jiahui Li ◽  
Zaixi Shu ◽  
Pingping Wang ◽  
...  
Keyword(s):  
Functional Properties ◽  
Succinic Anhydride ◽  
Amylose Content ◽  
Rice Starch ◽  
Average Particle ◽  
Japonica Rice ◽  
Swelling Power ◽  
Significant Difference ◽  
Octenyl Succinic Anhydride ◽  
High Amylose

Starches rich in amylose are promising functional ingredients for calory-reduced foods. In this research, a high-amylose Japonica rice starch (amylose content 33.3%) was esterified with octenyl succinic anhydride (OSA) to improve the functional properties. The OSA-modified derivatives were evaluated for structure and functional properties, with OSA-modified normal Japonica rice starch (amylose content 18.8%) used as control. Fourier transform infrared spectra confirmed the introduction of OSA groups to starch. OSA modification made little change to morphology and particle size of high-amylose starch, but decreased the relative crystallinity and pasting temperature and increased the pasting viscosity, swelling power, emulsifying stability, and resistant starch (RS) content. The changes of properties were related to the degree of substitution (DS). Typically, OSA-modified high-amylose starch at DS of 0.0285 shows polyhedral-shape granules, with a volume-average particle diameter of 8.87 μm, peak viscosity of 5730 cp, and RS content of 35.45%. OSA-modified high-amylose starch had greater peak viscosity and RS content and lower swelling power than OSA-modified normal starch of similar DS, but the two kinds of derivatives did not have a significant difference in emulsifying stability. The OSA-modified high-amylose Japonica rice starch could be used as an emulsifier, thickener, and fat replacer in food systems.

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