Oil Absorption Research Articles

Maltodextrin concentration on the encapsulation efficiency of tempeh protein concentrate from Jack Bean (Canavalia ensiformis): physical, chemical, and structural properties

ABSTRACT Jack Bean tempeh, a highly nutritious protein source, is underutilized in the food industry. As a protein concentrate, the protein hydrolyzate has a limited shelf life, necessitating encapsulation for preservation. Encapsulation, mainly through freeze-drying, is a promising solution. This study, which explores the impact of different maltodextrin concentrations on the physical and chemical properties of encapsulated Jack Bean protein concentrate, has the potential to advance food technology and nutrition significantly. The methodology involved descriptive analysis and the addition of maltodextrin at three distinct concentrations: 10%, 20%, and 30% (w/w), relative to the weight of the ingredients. Meanwhile, the parameters investigated included protein content, yield, total solids, water and oil absorption, encapsulation effectiveness, and microstructure, which were studied using Scanning Electron Microscopy (SEM). The results revealed that the concentration of maltodextrin significantly influenced the encapsulation process. The protein content, water absorption, oil absorption, porosity, and encapsulation efficiency reached their peak at a maltodextrin concentration of 10%, with values of 27.26 ± 0.18%, 2.20 ± 0.05 g/g, 2.15 ± 0.02 ml/g, 0.52 ± 0.5%, and 73.19 ± 0.3%, respectively. Conversely, a 30% concentration of maltodextrin led to an increase in the yield to 61.33 ± 0.35% and the total solids to 92.52 ± 0.13%. The freeze-drying process resulted in non-uniform shapes in the microstructure in all treatments.

Chemical and Functional Properties of Tortilla Produced from Rice Flour for Shawarma Production

The intent of this study was to assess the quality of rice flour tortillas used in shawarma preparation. Rice flour was dry milled from paddy rice, and four samples were created by varying the amount of rice flour with xanthan gum (RS0 = 100% rice flour, RS1 = 80% rice flour + 0.8% xanthan gum, RS2 = 60% rice flour + 0.6% xanthan gum, and RS3 = 40% rice flour + 0.4% xanthan gum). The functional properties of rice and wheat flours were also determined. The materials were tested for their proximate composition. The results showed that wheat flour had much better water absorption, oil absorption, and swelling capabilities, but rice flour had increased bulk density. The proximate composition results showed 2.43 to 2.85% ash, 1.00 % to 1.45 % fat, 7.82 to 9.50 crude protein and 0.93 to 78.94% crude fiber. The results likewise showed no significant difference (p>0.05) in the proximate composition of the tortilla samples. However, the inclusion of xanthan gum decreased moisture and carbohydrate levels.

Current Review: Alginate in the Food Applications

Due to global development and increased public awareness of food’s effects on health, demands for innovative and healthy products have risen. Biodegradable and environmentally friendly polymer usage in modern food products is a promising approach to reduce the negative health and environmental effects of synthetic chemicals. Also, desirable features such as flavor, texture, shelf-life, storage condition, water holding capacity, a decrease in water activity, and an oil absorption of fried food have been improved by many polysaccharides. One of the important polymers, which is applied in the food industry, is alginate. Alginates are a safe and widely used compound in various industries, especially the food industry, which has led to innovative methods for for the improvement of this industry. Currently, different applications of alginate in stable emulsions and nano-capsules in food applications are due to the crosslinking properties of alginate with divalent cations, such as calcium ions, which have been studied recently. The main aim of this review is to take a closer look at alginate properties and applications in the food industry.

Functional Properties, Nutrient Content, Digestibility and Acceptability of Breakfast Cereals Made from Yellow Maize-Soybean Composite and Firm-Ripe Banana Flour

Breakfast cereals were produced from blends of yellow maize-Soybean composite and firm-ripe banana flours. A Composite flour blend was formulated by mixing yellow maize flour and soybean flour in the ratio of 70:30. Then, five samples of breakfast cereals were produced by substituting firm-ripe banana flour with the composite flour at the following ratios: 95:5 =A, 90:10 = B, 85:15 = C, 80:20 = D, 75:25 =E, and a 100% composite flour blend of yellow maize and Soybean flour (100:0 = F) served as a control. The functionality of the flour blends was assessed. The breakfast cereals were assessed of their proximate composition, anti-nutrient content, in-vitro protein and starch digestibility, and sensory qualities using standard methods. Results revealed that, Bulk density of the samples ranged from 0.90-0.97 g/cm3. Foaming capacity increased significantly from 3.28 to 9.83 %, water absorption capacity increased from 2.60 to 2.40 % while oil absorption capacity decreased from 0.68 to 1.10 % with increased in the percentage composition of firm-ripe banana flour in the blend. Swelling capacity and Gelation temperature ranged from 2.16 to 3.33 % and 72.33 to 75.66 ℃ respectively. Values of protein (9.31 – 12.65 %), lipid (3.61 – 4.94 %), ash (3.16 – 4.22 %) and calorie (372.85 – 382.76 kcal/100g) decreased, while fibre (2.90 – 4.53 %) and carbohydrate (53.92 – 75.77 %) increased, with increasing substitution of firm-ripe banana flour. Phytate (0.57 to 15.45 mg/100g), tannin (40.25-82.92 mg/100g), oxalate (5.24-8.84 mg/100g) and saponin (3.92 to 10.28 mg/100g) were within safe-limits. In-vitro protein digestibility increased from 30.87 to 35.95 % showing significant increase (p˂0.05) with increasing substitution of firm-ripe banana flour, while invitro starch digestibility ranged from 31.74 to 16.21 %. Breakfast cereals developed with up to 10% banana flour compared favourably with Control in all sensory attributes assessed and were acceptable by consumers when served with cold milk.

Photothermally responsive, magnetic and flame-retardant MOF-based polyurethane sponges for oil/water separation and emulsion purification

The development of a multifunctional sponge with photothermal effect for adsorbing high-viscosity oil, as well as magnetic drive and excellent flame-retardant property, is significant in the field of oil/water separation, but also extremely challenging. In this work, a multifunctional MOF-based polyurethane (PU) sponge was successfully prepared using a simple method. Fe3O4-loaded NH2-MIL-101(Fe) nanoparticles were immobilized on PU sponge via low surface energy polydimethylsiloxane (PDMS) to obtain superhydrophobic NH2-MIL-101(Fe)@Fe3O4@PDMS@PU sponge (WCA = 155.6°), which exhibited excellent oil absorption, oil/water selectivity and reusability. The introduction of NH2-MIL-101(Fe)@Fe3O4 endowed the modified sponge with excellent photothermal properties, which was manifested in that with the help of solar energy, the sponge heated up rapidly and could achieve efficient adsorption of high viscosity oil. The magnetic property of the modified sponge made it effectively separate oil and water mixture along a certain path under the control of a magnetic field. In addition, the NH2-MIL-101(Fe)@Fe3O4@PDMS coating made the sponge exhibit excellent flame retardancy, which could effectively improve the safety of the modified PU sponge in practical applications. In summary, NH2-MIL-101(Fe)@Fe3O4@PDMS@PU sponge has potential application prospects in the oil/water separation field.

Ultra flexible silica aerogel with excellent mechanical properties for durable oil-water separation

Flexible Silica aerogel has a broad application prospect in the field of oil-water separation due to its low density and high porosity. However, its poor mechanical properties limit its application and it is a challenge to improve its mechanical properties while maintaining its excellent oil absorption capacity. In this work, we add silica sol to the silica source system formed by vinyltrimethoxysilane (VTMS) and vinylmethyl dimethoxysilane (VMDMS) to prepare silica sol-reinforced flexible silica aerogels by ambient pressure drying. The introduction of silica sol provides more -OH groups that can be used as condensation sites. The hydrolysis products of VTMS and VMDMS undergo dehydration condensation reaction with these exposed -OH groups and co-polymerize, resulting in a more robust three-dimensional porous structure. Silica sol- reinforced vinyl flexible silica aerogel is prepared with excellent mechanical properties. Its maximum strain can reach 80 % in 10 compression-decompression cycles without destroying its structure. Its hydrophobic angle was 145.7 °. Most particularly, compared to conventional flexible aerogel,when the silica sol-reinforced vinyl flexible silica aerogel is used in oil-water separation applications, it does not need to be dried after absorbing oil but only mechanically squeezed to expel the absorbed organic solvent. It can be reused hundreds of times, which greatly improves the efficiency of oil-water separation.

Efficient solar-driven crude oil cleanup via graphene/cellulose aerogel with radial and centrosymmetric design

Frequent oil spills pose significant threats to ecosystems; therefore, strict requirements are needed for prompt remediation and reclamation of spilled oil. Influenced by the structure of coniferous trees and their water transport, this experiment used cellulose nanofiber (CNF), polyvinyl alcohol (PVA), and methyltrimethoxysilane (MTMS) to prepare radially centrosymmetric aerogels. By utilizing the in-situ polycondensation reaction of MTMS, CNF, and PVA were connected, and the hydrophobicity and mechanical properties of the aerogel were greatly enhanced. Furthermore, the introduction of graphene oxide (GO), enshrouded within the cross-linked network, engenders heightened photo-thermal effects. The resultant composite aerogel exhibits expeditious oil absorption under solar irradiation and radial layered channel architecture, significantly curtailing the crude oil absorption timeframe (achieving a maximum absorption capacity of 51.7 g/g). Moreover, it demonstrates superior performance in rapidly and repeatedly adsorbing highly viscous crude oil, surpassing existing literature. Notably, continuous absorption of high-viscosity crude oil is achieved by integrating the composite aerogel with a peristaltic pump. This study offers a novel approach to the absorption and retrieval of high-viscosity crude oil, broadening the potential application horizons of CNF-based aerogels within environmental remediation.

Recent advances in deep‐fat frying through pretreatments and edible coating to reduce oil absorption

AbstractThis review concentrates on cutting‐edge pretreatments for deep‐fat frying that are meant to lower energy costs and enhance product quality. Methods such as freezing, blanching, pulsed electric fields, superheated steam, and ultrasonication are investigated to improve flavor without increasing cooking time. The study focuses on techniques to reduce oil absorption, specifically using physicochemical changes and hydrocolloid coatings. When added before or after frying, functional ingredients such as proteins and non‐protein hydrocolloids take advantage of cooling‐phase effects and water replacement mechanisms to minimize oil absorption. Effective barrier agents that preserve the texture and moisture of fried foods like French fries include pectin, CMC, and xanthan gum. While the effectiveness of various hydrocolloids varies, carrageenan and gum Arabic are particularly effective. French fries treated with guar gum and sorbitol showed reductions in total oil between 30.6% and 50.8%, respectively. Furthermore, the initial moisture content affects physical changes that occur during frying, such as the development of porosity, which affects the absorption of oil. This thorough analysis provides insights into cutting‐edge methods for making fried foods with less oil while preserving sensory qualities. Future studies will be focused on developing novel physicochemical changes and hydrocolloid coatings that use functional ingredients such as proteins and non‐protein hydrocolloids to efficiently lower excessive oil absorption.

Synthesis and Characterization of Red Pigment from Acid Regeneration Plant (ARP) By-product Via Rod Milling Process

Iron o xide waste from acid regeneration plants (ARP) is often discarded due to its non-profitability. This research aims to introduce a value-added process to convert iron oxide waste into red pigment via rod milling process. The iron oxide waste collected from ARP was grinded with a rod milling machine at 30 rpm for 24 hours. The ground product was then mixed with industrial-grade red pigment in various ratios. The mixed samples were then rod-milled again into ultra-fine particles. A total of seven samples were prepared, applied onto a canvas and analysed by energy dispersive X-ray spectroscopy (EDX) and X-ray diffraction (XRD) methods. From the analyses, the existence, composition, and orientation of iron oxide were established. The waste-derived red pigments were subsequently subjected to particle size analysis on a scanning electron microscopy (SEM) platform, with results showcasing the efficiency of the rod milling process. Colour-related properties of the samples before and after canvas application were investigated using the L*a*b* system with a chromameter. Empirical outcomes indicated that the a* value plays an important role in determining the redness of the sample. Overall, the a* values obtained were above 15 and gradually increased in accordance to the amount of industrial-grade red pigment added. The oil absorptivity of red pigments was also tested via an oil absorptivity test. Notably, the assay signified that particle size and porosity affect the amount of oil that can be absorbed by the pigment.

Assessing physicochemical characteristics of a shear-thinning polysaccharide mucilage extracted from marshmallow root (Althaea officinalis L.) by an ohmic heating system

Althaea officinalis L. root mucilage holds promise for food industries due to its functional properties. Despite various extraction techniques, ohmic systems remain underexplored for mucilage extraction. This study aimed to compare the efficacy of mucilage extraction using ohmic systems with maceration and investigate their physicochemical properties. The mucilage extraction was carried out utilizing maceration (M), ohmic-assisted extraction (OAE), and ohmic-assisted vacuum extraction (OAVE). Various parameters were evaluated, such as densities and specific energy consumption. The mucilage obtained by OAE had the highest yield (8.9 %). The highest solubility corresponded to the mucilage obtained by the OAE system (85.18 % at 65 °C). OAVE mucilage had 76.16 % swelling and 82.5 g water/g dry sample binding capacity, while OAE mucilage had 19.6 g water/g dry sample binding capacity. The OAVE mucilage oil absorption (12.3 g oil/g dry sample) was almost twice that of the OAE system. Rheological analysis characterized them as a pseudoplastic behavior. DSC thermogram of mucilage samples exhibited a singular endothermic peak (92.05 to 108.3 °C). FTIR analysis highlighted that the primary constituents of mucilage samples predominantly consisted of polysaccharides. This study concluded that ohmic-assisted extraction was the most efficient method for obtaining mucilage. Further research could explore the potential applications of this mucilage.

Development of curcumin integrated smart pH indicator, antibacterial, and antioxidant waste derived Artocarpus lakoocha starch-based packaging film

Monitoring of food freshness is considered one of the crucial challenges for both customers/consumers and the food industries. In this study, we developed a curcumin-based starch film (F1) for pH-sensitive intelligent food packaging application. The starch was obtained from waste seeds of Artocarpus lakoocha (NS-MJF). The native starch underwent various physical and chemical modifications to yield modified starches (S1 [Autoclave heat treated], S2 [osmotic-pressure treated], S3 [citric acid treated]). The native starch was then used further for the formation of curcumin (2.5 % w/w)-based film (F1). We had analyzed these starches for solubility, colour analysis, biodegradability, oil absorption capacity, and moisture content, etc. Scanning electron microscopy (SEM) and atomic force microscopy (AFM) revealed favourable microstructures. The addition of curcumin to the starch enhanced the contact angle and elongation at the break of the resulting films. Antioxidant and antimicrobial assays, along with real-time freshness monitoring of chicken fillets, were also conducted. Thus, our findings may contribute to the optimization of pH-responsive biopolymer-based films for intelligent poultry packaging, promising advancements in food preservation and safety.

Optimization of Popping Parameters and Nutritional Profiling of Kodo Millet Pops

Aims: This study investigates the optimization of popping parameters to enhance the nutritional profile of Kodo millet pops Study Design: Experimental design. Place and Duration of Study: The present study was conducted During 2023-2024 at Department of Foods and Nutrition, Post Graduate and Research Centre (PGRC), Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad (India). Methodology: Kodo millet analyzed for physical parameters viz.Popping capacity, Bulk density, True density, Expansion ratio and popped ratio. Functional properties of Kodo millet grains such as Water absorption capacity, water solubility index, oil absorption capacity; and nutritional properties like moisture, fat, ash, crude fiber, carbohydrates, protein, energy, Starch; Minerals like Sodium, potassium, Iron, Zinc, Calcium. Results: The analysis revealed that in Kodo millet pops, physical parameters such as popping capacity, true density, and bulk density decreased. The popped ratio decreased notably for KM29 (14%, 18%, 22%), while the expansion ratio showed a decrease with increased moisture content. Functional properties like water solubility index and water absorption capacity significantly increased (p ≤ 0.05), whereas oil absorption capacity decreased significantly in KMC2514 (6.48%) and KMM2914 (78.70%).There was a significant decrease (p ≤ 0.05) in moisture content for KMM2914 (42.8%) and KMC2514 (50.5%), ash content for KMM2914 (7.6%) and KMC2514 (3.84%), crude fiber for KMM2914 (16.7%) and KMC2514 (15.6%), protein for KMM2914 (4.16%) and KMC2514 (0.41%), fat for KMC2514 (31.4%) and KMM2914 (30.81%), starch for KMM2914 (0.17%) and KMC2514 (0%), and energy for KMC2514 (5.73%) and KMM2914 (6.3%), whereas carbohydrate content increased significantly (p ≤ 0.05).Mineral analysis showed significant increases (p ≤ 0.05) in calcium, iron, zinc, and sodium content, while potassium content decreased significantly (p ≤ 0.05) in KMM2914 (50.57%) and KMC2514 (51.7%).

Effect of Nixtamalization on the Physical Functional and Nutritional Properties of Foxtail Millet Flour

Aims: To investigate the physico-functional and nutritional properties of nixtamalized foxtail millet and compare them with non-nixtamalized millet. Nixtamalization is an ancient processing technique involving the soaking and cooking of grains in an alkaline solution, typically lime water. This process enhances the nutritional profile, flavor, and functional properties of grains, making them more suitable for various culinary applications. Minor millets possess immense nutritional value, comparable to that of wheat, rice, and maize. Study Design: Experimental design. Place and Duration of Study: Foxtail millet grain and maize grain were procured from Millet Processing and Incubation Centre (MPIC) PJTSAU, Rajendranagar, Hyderabad and food grade calcium hydroxide chemical was purchased from local market in Hyderabad. This study was concluded during 2023. Methodology: Maize grain and foxtail millet were nixtamalized and analyzed for physical parameters viz. thousand kernel weight, thousand kernel volume and bulk density. Functional properties of nixtamalized grains such as swelling power, swelling capacity water solubility index, water holding capacity, oil absorption capacity; water absorption capacity and oil retention capacity and nutritional properties like moisture, fat, ash, crude fibre, carbohydrates, protein, energy. Results: It was found that physical parameters viz. thousand kernel weight, thousand kernel volume and bulk density decreased in nixtamalized maize and foxtail grains. Functional properties of nixtamalized maize and foxtail flours such as swelling power, water solubility index, water holding capacity oil absorption capacity; water absorption capacity and oil retention capacity also increased significantly (p≤0.05) and swelling capacity significantly decreased in nixtamalized maize and foxtail flours. Significant increase (p≤0.05) in moisture NM (34.31%) NF3 (27.51%), ash content NM (49.61%) NF3 (2.37%), carbohydrate content (2.35%) NF3 (2.10%) and fat content NM (35.85%) NF3 (26.30%), crude fibre NM (26. 35%) NF3 (29.22%), energy NM, (3.2%), NF3 (3.56%) in nixtamalized grains was observed while protein value of nixtamalized grains were significantly lower NM (11.76%) NF3 (6.50%) compared to untreated grains.

Effect of calcium chloride blanching combined with acetic acid soaking pretreatment on oil absorption of fried potato chips

This study investigated the effect of calcium chloride (CaCl2) combined with acetic acid (AA) pretreatment on the oil absorption of potato chips and explored the possible mechanisms influencing oil absorption. Results indicated that compared with hot water blanching, the combination of 0.3% CaCl2 blanching and AA soaking for 2–8 h pretreatment was found to reduce oil content by 10.52%–12.68% and significantly improve the crispness and color of fried potato chips. Microstructural and textural analyses revealed that the main reason for the reduction in oil content was the promotion of pectin gelation in the cell wall by CaCl2 and AA. However, it was observed that prolonged AA soaking time and high-concentration CaCl2 blanching led to an increase in total oil content and decrease in brittleness. Based on the results of surface roughness and moisture content analyses, it was suggested that the CaCl2 and AA pretreatments affected surface roughness and moisture content, thereby increasing oil absorption and reducing brittleness during frying.

Effects of ball milling treated wheat flour and maltodextrin on the texture and oil absorption properties of fried batter-coated cashews and almonds

In this study, the effects of wheat flour treated with ball milling (BM) and maltodextrin on the oil absorption and textural characteristics of fried batter-coated cashews and almonds (BCAs) were investigated. The result showed that the crystallinity of the starch granules in wheat flour decreased after the BM treatment. Furthermore, the ΔH of the batter decreased as the BM time was elongated, but the addition of maltodextrin had no significant impact on ΔH. Both BM-treated wheat flour and maltodextrin increased the fracturability and decreased the oil content of the fried BCAs' batter. The addition of BM-treated wheat flour and maltodextrin decreased the oil content of the batter from 28.93% to 18.75% for batter-coated cashews and from 30.92% to 18.61% for batter-coated almonds. Overall, the addition of BM-treated wheat flour and maltodextrin in batter is an effective approach to decrease oil content and improve the textural quality of fried BCAs.

Fabrication, characterization, and oxidation resistance of gelatin/egg white protein cryogel-templated oleogels through apple polyphenol crosslinking

Cryogel-templated oleogels (CTO) were fabricated via a facile polyphenol crosslinking strategy, where apple polyphenol was utilized to crosslink the gelatin/egg white protein conjugates without forming hydrogels. After freeze-drying, cryogel templates were obtained and used to construct CTO by oil absorption. Apple polyphenol crosslinking improved the emulsion-related properties with appearance changes on samples, and infrared spectroscopy further confirmed the interactions between proteins and apple polyphenol. The crosslinked cryogels presented porous microstructures (porosity of over 96 %), enhanced thermal/mechanical stabilities, and could absorb a high content of oil (14.41 g/g) with a considerable oil holding capacity (90.98 %). Apple polyphenol crosslinking also influenced the rheological performances of CTO, where the highly crosslinked samples owned the best thixotropic recovery of 85.88 %. Moreover, after the rapid oxidation of oleogels, the generation of oxidation products was effectively inhibited by crosslinking (POV: 0.48 nmol/g, and TBARS: 0.53 mg/L). The polyphenol crosslinking strategy successfully involved egg white protein and gelatin to fabricate CTO with desired physical/chemical properties. Apple polyphenol acted as both a crosslinker and an antioxidant, which provided a good reference for fabricating pure protein-based CTO.

PHYSICO-CHEMICAL CHARACTERISTICS OF OSA-STARCH ISOLATED FROM BASMATI RICE AND ITS UTILIZATION IN ETHYLENE GLYCOL PLASTICIZED PVA BLEND FILMS

In the current research, basmati rice starch (BRS) has been modified with octenyl succinic anhydride (OSA). The properties of BRS and modified basmati rice starch (MBRS) were evaluated, and subsequently, the effect of their addition to polyvinyl alcohol (PVA) in two different ratios (70/30 and 30/70) to prepare blend films was studied. The degree of substitution of MBRS was 0.00483%, which was found within the permitted range of Food and Drug Administration guidelines. The pH (6.1 vs. 5.8) and viscosity average molecular weight (1.5 × 104 and 1.275 × 104 Da) were found to be lower for MBRS, solubility (11.52 vs. 13.60%), swelling power (11.5 vs. 13.60 g/g), and oil absorption (2.4 vs. 3.2 g/g) capacities were higher. FTIR and XRD studies revealed minor differences in the MBRS spectra owing to the low substitution. The blend films cast with PVA and MBRS showed higher film thickness, hydration characteristics, transparency, and UV-blocking efficiency.

Qualitative Assessment of Flours from Five Varieties of Yam in Benue State Nigeria

Need to reduce post-harvest losses of Benue yams birthed this research. The study investigated the functional, pasting properties and nutritional composition of high quality flours produced from five Yam varieties in Benue State, Nigeria. The functional and pasting properties and nutritional composition of flours produced from five yam varieties in Benue State, Nigeria. Their bulk density (0.70-0.84 g/cm3), dispersibility (23.17-39.33g/mL), water (0.87-2.53mL/g) and oil (0.93-2.03mL/g) absorption capacities, swelling index (0.92-2.07mL/g) and capacity ranged from 146.30-265.82%., The peak viscosity, trough, breakdown, final viscosity, set back, peak time and pasting temperature, ranged from 1285.00-4586.33 RVU, 1102.00-4035.00 RVU, 57.07-1046.00 RVU, 1878.33-6428.00 RVU, 688.00-2393.33 RVU - (Rapid Viscometric Unit), 5.40-7.20mins and 81.50-88.85oC., The moisture content, ash, crude fiber, protein, fat, carbohydrates and energy values ranged from 7.61-9.70%, 0.05-3.80%, 0.10-4.82%, 7.77-9.27%, 1.19-1.51 %; 75.09-79.55% and 326.50-343.52 kcal., The Vitamins: A (0.66.41-807.55 mg/100 g), C (23.40-28.73mg/100 g), E (0.08-1.24 mg/100 g), K (0.12-0.74 mg/100 g) and B1 ranged from 0.73-0.83 mg/100 g) while vitamin D was negligible in all samples., The Minerals sodium, potassium, Calcium, magnesium, phosphorus, manganese and zinc ranged from 47.42-59.73 mg/100 g, 69.01-123.51 mg/100 g, 25.28-33.01 mg/100 g, 39.18-58.02 mg/100 g, 0.04-0.12 mg/100 g, 2.95-5.43 mg/100 g and 0.79-1.25 mg/100 g respectively. Results revealed that, Sample AR (Amura yam flour) could be regarded to have the best quality of all parameters evaluated compared to all the other yam flours. Though generally, the physico-chemical properties of the yam flours compared favourably with the wheat flour used as control, therefore, they all exhibited good qualities of flours for baking of confectioneries.

Nova abordagem para as batatas fritas: Produtos alimenticios a partir da batata e o arroz extrudidos

This study aimed to craft an extruded product resembling conventional French fries, utilizing rice as the primary ingredient, and incorporating potato blends to enhance physicochemical and sensory attributes during frying. Mashed potatoes, rice flour, and additives were processed using a twin-screw extruder, followed by frying at 160°C for 2.15 minutes in three stages. In stage I, four formulations were assessed, with the formulation comprising 70% mashed potato, 30% rice flour, and 0.1% salt displaying superior acceptability and minimal oil absorption (8%). Stage II compared vacuum application to non-vacuum conditions, revealing enhanced sensory acceptability with vacuum due to improved texture and firmness. Combining optimal conditions, stage III yielded the best formulation of 70% mashed potatoes, 30% rice flour, 0.1% salt, and 48% moisture. Extrusion conditions result in heightened sensory evaluation across sensorial parameters. This study pioneers a novel avenue for producing healthier rice-based French fry alternatives via extrusion technology, ameliorating frying attributes.

Commercial Tara Protein: Functional properties and use to stabilize sacha inchi oil emulsions obtained by ultrasound

Commercial tara protein (CTP) and sacha inchi oil are promising Peruvian products for forming food emulsions. The present work aimed (1) to characterize the functional properties of CTP as a new protein source (water and oil absorption, foam, and gelling capacity) and (2) to deepen the CTP to form sacha inchi oil emulsions. The CTP (2%, 4%, 6%) and oil concentration (15%, 20% and 25%) were evaluated for rotor-stator (RS) emulsion production. Final emulsions (RS-US) were produced with RS emulsions added with 2% tara gum and ultrasound homogenization at 75% power amplitude for 3 min. Emulsions were analyzed according to gravitational stability, droplet size, and optical microscopy. The results showed that the CTP presented a centesimal composition of 6.03% moisture, 45.16% proteins, 12.32% lipids, 2.49% fiber, 6.04% ashes, and 27.96% carbohydrates. CTP had a greater oil absorption (2.1442 ±0.26 g/g solids) than water absorption (1.8201 ±0.02 g/g solids), did not present foam formation, and the least gelation concentration was 18%. RS-US emulsions prepared with 25% oil and 2% or 4% protein had greater stability against the creaming index and phase separation during 4h, despite emulsion prepared with 15% oil presenting the lowest mean droplet size. In conclusion, the results show that commercial tara protein effectively prepared emulsions with a combined method (rotor-stator, ultrasound, and tara gum).