Addition Of Glycerol Monostearate Research Articles

Study Of Wheat Flour And Tubers With The Addition Of Glycerol Monostearate

Bread is a food made from wheat flour which can be used as an alternative food substitute. Wheat flour is made from wheat which is still imported. Therefore, one way to reduce the increase in import numbers is by using local food ingredients that can be used as raw materials for making white bread. Local food ingredients that can be used are cassava tubers, kimpul tubers, uwi tubers. The use of local food ingredients as ingredients for making white bread can add variety to white bread and increase the value of white bread. The purpose of this study was to determine the effect of the proportions of wheat flour and tuber flour and the addition of glycerol monostearate on the volume of white bread rising. The results of this study used a completely randomized design (CRD) with 2 factors with 3 replications. The first factor was the proportion of wheat flour and tuber flour (cassava, kimpul, cassava) (70:30) and the second factor was the addition of glycerol monostearate (2%, 4%, 6%). The results of the best treatment were white bread and uwi flour with the addition of 6% glycerol monostearate, which had a water content of 22.705%, starch content of 40.174%, and swelling volume of 83.623%.

Protective effect of surfactant modified phytosterol oleogels on loaded curcumin.

Oleogels represent one of the most important carriers for the delivery of lipophilic nutraceuticals. Phytosterols (PS), plant-derived natural sterol compounds, are preferred for oleogel preparation due to their self-assembly properties and health function. However, the relationship between the physical properties of PS-based oleogels and the chemical stability of loaded bioactive compounds is still unclear. The influence of lecithin (LC) and glycerol monostearate (GMS) on the physical properties of PS-based oleogels made of liquid coconut oil and the stability of curcumin as a model bioactive loaded in the oleogels was investigated. Results showed that the flow consistency index was much higher for GMS-containing oleogels than that for LC-containing oleogels. The optical microscopy and X-ray scattering analysis showed that the addition of GMS in the PS oleogels promoted the formation of a crystal mixture with different crystal polymorph structures, whereas LC addition promoted the formation of needle-like crystals of PS. Using curcumin as a model lipophilic nutraceutical, the GMS-enriched PS oleogels with high crystallinity and flow consistency index exhibited a good retention ratio and scavenging activity of the loaded curcumin when stored at room temperature. This study shows that enhancing the firmness of oleogels made from PS and liquid coconut oil is beneficial to the retention and chemical stability of a loaded bioactive (curcumin). The findings of the study will boost the development of PS-based oleogel formulations for lipophilic nutraceutical delivery. © 2022 Society of Chemical Industry.

Quality Evaluation of Wheat-Pedada Fruit Flour (PFF) Biscuit with Different Emulsifiers

Abstract Pedada fruit flour (PFF) is flour made from mangrove fruit belonged to Pedada species (Sonneratia caseolaris). This flour has a high enough dietary fiber (63.70%) that very potential to be developed as functional food product, such as a biscuit. In this research consisted of two stages. The first stage aims to evaluate physicochemical and sensory properties on biscuit product made from wheat-PFF mixture (80:20%) with addition of glycerol monostearate (GMS) and lecithin at different concentrations (0.5% GMS + 0.5% lecithin and 0.25% GMS + 0.25% lecithin). The best result of biscuit product were used as reference for making biscuit on second stage by addition of 0, 10 and 20% PFF. Then biscuit conducted of Meal Tolerance Test (MTT) using mice with age 2-3 month, to be evaluated the effect of inhibition of blood glucose for 2 hour intervals 30 minute. The best results of biscuit the first stage which was added with 0.5% of lecithin showed the physical properties e.i, 35.400 N/m of breaking strength, 6.29 of spread ratio, 42.60 of brightness (L), 23.83 of redness (a), and 19.17 of yellowish (b), while the chemical properties e.i, 3.87% of moisture content, 2.10% of ash content, 5.83% of protein content, 25.49% of fat content and 64.56% of carbohydrate by different. The results of sensory evaluation showed that 4.80 of color, 3.60 of taste and 4.32 of aroma. Whereas the results of the second stage showed that the biscuit produce with the substitution of 20% PFF for 2 hours gave power inhibition of glucose of 7.63%

Oil cakes – a by-product of agriculture industry as a fortificant in bakery products

Groundnut cake (GNC) and soybean cake (SBC) by-product of agriculture industry had protein and protein digestibility in the range of 42.7–50.5 and 71.3–76.8%, respectively. Polyphenols present in GNC and SBC were cholorogenic acid, syringic acid and p-coumaric acid. The number of bands separated in soybean meal was greater than the bands observed in GNC flour as seen in SDS–PAGE pattern, respectively. SEM of groundnut flour showed distension of protein bodies due to roasting of the oil cakes. The water absorption of wheat flour GNC blends decreased from 59.2 to 57.3% and increased in wheat flour SBC blends from 59.2 to 68.3% with an increase in oil cake from 0 to 20%. With increase in either GNC or SBC, the biscuits became harder. Addition of glycerol monostearate and sodium stearoyl lactylate in combination with 20% blend of GNC/SBC decreased the breaking strength values and increased the sensory parameters of the biscuits. Nutritionally rich biscuits were thus prepared by incorporating GNC/SBC.

Effect of emulsifiers on complexation and functional properties of oxidized white sorghum (Sorghum bicolor) starch

The effect of addition of three commonly used emulsifiers namely GMS (glycerol monostearate), SSL (sodium stearoyl lactylate) and DATEM (diacetyl tartaric acid esters of monoglycerides) on complexation, thermal, pasting and textural properties of OWSS (oxidized white sorghum starch) was studied. The study is of interest as both oxidized starches and emulsifiers are present as co-ingredients in different food products and thus their complexation could affect the textural characteristics of foods. The complexation index (CI) reduced on oxidation of sorghum starch. The CI for native white sorghum starch (NWSS) was in the order GMS > SSL > DATEM whereas for OWSS, CI was in the order GMS > SSL > DATEM. Presence of emulsifiers significantly reduced gelatinization enthalpies of starches. Types I and II amylose–lipid complexes were observed in NWSS and OWSS on addition of GMS. Pasting temperature of NWSS increased while peak viscosity reduced on addition of SSL and GMS. Cold paste and setback viscosities of OWSS increased significantly (p ≤ 0.05) on addition of emulsifiers. Emulsifiers reduced firmness and rupture strength of NWSS and OWSS gels. Increase in firmness of gels on storage increased in NWSS and decreased in OWSS on addition of emulsifiers. Elasticity of OWSS on cold storage was higher in the presence of SSL and GMS.

The crystallinity and miscibility of syndiotactic polystyrene blends after mixing with low molar mass liquid crystal or commercial lubricant

The quantities of the crystallinity of syndiotactic polystyrene (SPS) blended with another polymer in the group of poly(α-methyl styrene), poly(n-butyl methacrylate) or poly(cyclohexyl acrylate) with or without the additives were measured by X-ray diffraction and calculated by Ruland’s method. The SPS was synthesized by using metallocene catalyst and modified-methylaluminoxane as cocatalyst. The additive of low molar mass liquid crystal chemical (cyclohexyl-biphenyl-cyclohexane (CBC33)) or lubricant (glycerol monostearate (GMS)) was individually added to the blends of SPS in order to investigate the effects on the crystallinity of the blended SPS. From the experimental results, it was found that the percent crystallinities of the blends decreased with decreasing the percent of SPS in the blend because of the dilution of SPS. The depression of the percent crystallinity was in the order of PaMS > PCHA > PBMA according to the compatibility with SPS. The addition of GMS or CBC33 slightly decreased the percent crystallinity of the pure SPS. The addition of GMS impeded the depression of the SPS crystallinity in the blends, because their percent depression from pure SPS is similar (at around 25%) regardless to the components of the blends. The blends with added CBC33 have the similar depression of crystallinity as the pure blends because of the low concentration of CBC33 and the good compatibility of CBC33 with the SPS.

Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality

In order to develop low calorie soft dough biscuits, fat in the biscuit formulation was reduced from 20% (control) to 10%, 8%, and 6% levels, respectively. Changes in the rheological properties of the dough due to fat reduction were studied using research water absorption meter (RWAM), Brabender Farinograph and Texture analyzer. As the fat level decreased, the dough hardness increased and the extrusion time of biscuit dough, as measured in RWAM, increased from 43 s (20%) to 167 s (6%) and the farinograph biscuit dough consistency increased from 180 to 540 Brabender Units (BU). The texture analyzer showed an increase in dough hardness from 20.78 N to 44.08 N. Replacing fat with equal quantities of maltodextrin and polydextrose reduced the dough consistency and dough hardness, to some extent. Addition of glycerol mono stearate and guar gum had a positive effect on dough consistency and hardness. Effect of fat reduction had a negative effect on biscuits texture. Biscuit texture improved significantly, when fat was replaced with maltodextrin. Further improvement in biscuit texture was noted when either glycerol mono stearate or guar gum was used along with maltodextrin.

Effect of Texture Modifiers on the Physicochemical and Sensory Properties of Dried Fufu

Glycerol monostearate (GMS) and monoglyceride phosphate (MGP) were added to fufu flour at different levels (0.5%, 1.0% and 1.5%) in hydrated and powdered form. There were evaluated the effects of those additives on physicochemical and sensory properties of dried fufu. Addition of GMS and MGP had a significant effect on the swelling power, solubility, pasting properties and sensory quality of fufu flour. Results obtained were: Dispersibility (69%-70.33%), water absorption index (WAI, 47.7%-54.4%), least gelation concentration (LGC, 4.67%-6.67%) and water absorption capacity (WAC, 119.3%-136%) for the fufu flour treated with GMS and MGP. Solubility of the samples mixed with the powdered form of the modifier ranged between 23.2% and 31.7%, while that of the samples mixed with the hydrated form of GMS and MGP ranged between 5.3% and 12.7%. The pasting time varied between 8.25min and 18.50min, fufu flour mixed with 1.5% GMS powder had the lowest value while that mixed with 1.0% MGP powder and 0.5% hydrated MGP recording the highest value. Pasting temperature ranged from 67.00°C to 72.00°C, with flour mixed with 1.0% hydrated GMS and 0.5% GMS powder having the lowest and highest value, respectively. The highest value of peak viscosity (762.50BU) was recorded by fufu flour containing 1.0% hydrated GMS. The lowest value of starch stability (255.50BU) was recorded by fufu flour without modifier while the highest value (499.00BU) was recorded by fufu flour containing 0.5% GMS powder. There were significant differences ( p 0.05) in the sensory qualities except for colour of fufu flour samples. The overall quality index (OQI) comprised between 5.24 and 6.01, fufu sample containing 0.5% hydrated GMS had the lowest OQI and that containing 1.0% hydrated MGP the highest OQI. Addition of 0.5% texture modifier to dried fufu may be economically feasible according to the estimated cost of production.

Effect of incorporation of amaranth flour on the quality of cookies

Studies were carried out on composite flour cookies by incorporating amaranth seed (Amaranthus gangeticus) flour, which is rich in protein at 0–35% levels, showed a small reduction in water absorption capacity from 58.0 to 56.5%, a considerable reduction in Farinograph stability from 3.0 to 1.5 min and increase in the mixing tolerance index from 40 to 120 BU of the dough. The pasting characteristics of the blends using rapid visco analyser (RVA) showed a reduction in peak viscosity, cold paste viscosity as well as break down viscosity from 261 to 192, 204 to 153 and 151 to 108 RVU, respectively. Incorporation of amaranth flour improved the colour of the cookies from pale cream to golden brown. The cookies became crispier which is evident from the reduction in the breaking strength value from 6.2 to 4.02 kg. Considering the colour, taste, flavour, surface appearance of the cookies, 25% incorporation of amaranth flour was found to be optimum. By the addition of glycerol mono stearate (GMS) and soy lecithin in combination at 0.5% level, the quality of the cookies further improved.

ACCELERATED STORAGE, SHELF LIFE AND COLOR OF MANGO POWDER

Vacuum-dried mango powder was produced from mango pulp through the addition of glycerol monostearate and tricalcium phosphate at 0.015 kg each per kg mango solids and maltodextrin at 0.62 kg per kg dry mango solids. The mango powder was packed in aluminum foil-laminated pouches and stored in an accelerated storage environment maintained at 90% relative humidity (RH) and 38 ± 2C. The sticky-point moisture content at 38 ± 2C was considered as the maximum moisture content to which the mango powder would remain stable. The shelf life of the powder predicted from this consideration and the Guggenheim-Anderson-de Boer (GAB) model for the water activity moisture content relationship was 114.68 days, whereas the actual shelf life was 105 days. The color change of the powder during storage followed first-order reaction kinetics with a rate constant of 0.038 per day.

Utilization of sunflower seeds in tahina and halawa processing

Sunflower seeds were cleaned, roasted, decorticated and ground to a smooth thick oily suspension (tahina). Chemical analysis showed that sunflower tahina-like butter contained higher ether extract (62·3%) than sesame tahina (55·3%). Sesame tahina was higher in ash and carbohydrate contents, while the protein content was similar in both. Microscopic examination of stained films indicated that the system in sunflower tahina was essentially a suspension of solid particles in a continuous oil phase (water in oil system). Oil separation in sunflower tahina was followed during storage at room temperature for 90 days. The addition of glycerol monostearate had a pronounced stabilizing action resulting in reducing oil separation from 11·8% to 6·25%. The peroxide value of sunflower tahina oil increased during storage, reaching a maximum value after 60 days' storage, then decreased. The oxidative stability of sunflower oil was increased with the addition of 0·02% butylated hydroxy anisole (BHA) and 0·02% butylated hydroxy toluene (BHT). Organoleptic evaluation showed no significant differences between sunflower and sesame halawas in texture and flavor except that the color of sunflower halawa was distinctly darker. The chemical analysis emphasized the high caloric, as well as nutritive value, of sunflower halawa. The use of Egyptian sunflower seeds in tahina and halawa tahiniamaking would reduce the importation of sesame seeds.