Effect Of Soaking Conditions Research Articles

Effect of soaking conditions on physicochemical properties and sensory quality of cooked glutinous rice with an electric rice cooker

This research aimed to investigate the changes in physicochemical properties and sensory qualities of cooked glutinous rice (RD6) by using the electric rice cooker method with different soaking conditions compared to cooking glutinous rice by steaming in a conventional steamer (control). Glutinous rice grain was soaked at different soaking conditions of temperatures at 25 and 45°C and soaking time for 30, 60, and 90 min, and then were cooked by the electric rice cooker. The results indicated that the degree of starch gelatinization was increasingly correlated with the moisture content and water activity of the cooked waxy rice. Moreover, with the increase in the degree of gelatinization, the hardness value exhibited a decreasing trend, and the adhesiveness value increased. The L* (lightness), a* (redness), and whiteness index of cooked glutinous rice increased when the temperature and time of soaking increased, while the color intensity decreased. The overall acceptability scores indicated that the lower soaking time obtained a higher score for cooked glutinous rice. Compared with the control sample, the soaking conditions for the temperature and time of 25°C/30 min or 45°C/30 min are viewed as a suitable ratio of a good quality product for cooked glutinous rice by using the electric rice cooker method, in which rice cooking provided the high score of overall acceptability on consumer preference.

Effect of soaking conditions on physicochemical properties and sensory quality of cooked glutinous rice with an electric rice cooker

This research aimed to investigate the changes in physicochemical properties and sensory qualities of cooked glutinous rice (RD6) by using the electric rice cooker method with different soaking conditions compared to cooking glutinous rice by steaming in a conventional steamer (control). Glutinous rice grain was soaked at different soaking conditions of temperatures at 25 and 45°C and soaking time for 30, 60, and 90 min, and then were cooked by the electric rice cooker. The results indicated that the degree of starch gelatinization was increasingly correlated with the moisture content and water activity of the cooked waxy rice. Moreover, with the increase in the degree of gelatinization, the hardness value exhibited a decreasing trend, and the adhesiveness value increased. The L* (lightness), a* (redness), and whiteness index of cooked glutinous rice increased when the temperature and time of soaking increased, while the color intensity decreased. The overall acceptability scores indicated that the lower soaking time obtained a higher score for cooked glutinous rice. Compared with the control sample, the soaking conditions for the temperature and time of 25°C/30 min or 45°C/30 min are viewed as a suitable ratio of a good quality product for cooked glutinous rice by using the electric rice cooker method, in which rice cooking provided the high score of overall acceptability on consumer preference.

The Effect of Varnishing and Soaking on Formability of the AW-5052-H28 Aluminium Alloy Sheets in Erichsen Cupping Test

This article presents the results of experimental tests on the stretch-forming ability of 0.21-mm-thick AW-5052-H28 aluminium alloy sheets used in the production of pull-off cups. Erichsen test under various tribological conditions (dry friction, lubrication with graphite lubricant) was used to assess the sheet formability. Punches with a various diameter of the spherical end (8 and 20 mm) were used in the tests. The effect of soaking conditions and varnishing variants on the value of Erichsen indices IE and IE11 was investigated. The sheets were soaked for 13 minutes at various temperatures: 185°C, 190°C and 200°C. In test conditions without lubrication, the lowest value of the IE index = 3.3 mm was observed for sheets in as-received state and for samples after soaking. However, the highest values of the Erichsen index in tests without lubrication were measured for varnished samples and repeatedly soaked. The tests conducted under lubrication conditions with graphite grease revealed usually higher values of the IE index compared to testing conditions without the use of grease. The values of the IE11 index were approximately twice lower than the IE indices. Observation of the bulge surface revealed a smooth surface, which means that the material is characterised by a fine-grained microstructure.

Effect of soaking conditions on physico-chemical characteristics of Indian walnuts

Effect of soaking conditions on physico-chemical characteristics of Indian walnuts

Effect of soaking conditions on gamma-aminobutyric acid (GABA) and amino acids content in mung bean

Gamma-aminobutyric acid (GABA) offers numerous beneficial effects on human health, especially as blood pressure regulator and stress control. This functional compound is usually found in grains including mung bean. Mung bean (Vigna radiate) is one of the famous grains in Southeast Asia and is usually used in cooking as porridge or dessert by local people. It is highly nutritious with protein and antioxidants. In this study, the optimum soaking conditions were determined to enhance GABA content in mung beans. An RSM with a five-level, three-factorial, Central composite Rotatable Design (CCRD) was used to determine the soaking parameters to obtain maximum GABA content, essential amino acid (EAA) and total amino acids (TAA) in mung bean. The factors that were included in the RSM analysis were temperature, time and weight of beans to water ratio. GABA and amino acids were determined by using UPLC. The optimum condition for significant GABA production (p<0.05) was determined as 40°C, 4 hrs and 1:5 of temperature, time and soaking water level, respectively with the highest GABA content quantified as 130.12 mg/100 g dry weight (DW). Model optimization and validation were done according to the optimum conditions from the RSM analysis resulting in 124.17 mg/100 g DW of GABA, closer to the predicted value (130.07 mg/100 g DW). The optimum conditions determined by RSM could be beneficial to the industry, especially functional food production to cater for the demand for health-promoting products in the market.

Effect of soaking conditions on glyphosate absorption in selected pulses: understanding solvent behaviour and morphological changes

ABSTRACT Pesticides are being used in agriculture in an unregulated and imprecise way, resulting in food grains having varying amounts of pesticide residues after harvest. Using farm samples to develop a new technique to determine the pesticide residue levels might result in inconsistent results. There is currently no specific technique for preparing the standard pulse samples with appropriate levels of glyphosate residual levels. The objective of this study was to develop a standard method for glyphosate spiking by evaluating the absorption of glyphosate in six types of pulses (chickpea, yellow pea, red lentil, large green lentil, French green lentil, and black beluga lentil) at four different concentrations (5 mg/kg, 10 mg/kg, 15 mg/kg and 20 mg/kg) using two different solvents (water and water + ethanol (50:50)). Both the type of pulse and nature of solvent significantly affected the glyphosate absorption. The highest glyphosate absorption as determined by ELISA was observed when water was used as solvent in all pulses and at all concentration levels. The values ranged from 3.45–17.46, 4.13–18.31, 4.08–17.09, 4.11–18.40, 4.99–18.43 and 4.56–18.04 mg/kg for yellow pea, chickpea, large green lentil, French green lentil, red lentil, and black beluga lentil, respectively. Among the pulses, the absorption was highest in red lentil and lowest in large green lentil, which can be attributed to their maximum moisture absorption capacity. Further, the colour changes were lower in water + ethanol solvent than water only probably due to the colour retention properties of ethanol. The results obtained with this technique showed the potential of preparing standard pulse samples with known glyphosate levels.

Effects of soaking conditions on the quality and in vitro starch digestibility of extruded whole buckwheat noodles

Hydrating extruded noodles with boiling water is easy to destroy the starch gel structure, resulting in a high cooking loss rate and a muddy soup. Therefore, this paper investigated the effects of different hydrating conditions, including different soaking temperature (65, 75, 85, 100 °C) and soaking time (10, 15, 20, 25, 30 min), on the quality and in vitro starch digestibility of extruded whole buckwheat noodles. As shown by the results, with the increase of soaking temperature and time, both the water absorption rate and the loss rate of dry matter of noodles increased. The changes of water distribution and starch gel structure after soaking were measured by low-field NMR and scanning electron microscopy. Moreover, the starch digestibility increased, and the predicated glycemic index (pGI) also increased as the soaking temperature and time increased. Considering the above research, soaking at 85 °C for 20 min was determined as a recommended condition of extruded whole buckwheat noodles.

Effect of soaking conditions on chemical composition, antioxidant activity, total phenols, flavonoids and anti-nutritional contents of finger millet

Finger millet (Eleusine coracana) is a staple cereal grain in certain parts of the world with low income populations. It is a minor cereal grain grown extensively in some areas of Africa and consumed for its several health benefits. Finger millet is nutritionally dense as well as a gluten-free food crop that is stable on storage, but less utilized in tropical and semi-arid regions of the world due to the presence of anti-nutrients. This study investigated the effect of soaking as a pretreatment method on the chemical composition, anti-nutrients, phenolic content, flavonoids and antioxidant properties of finger millet. Finger millet seeds were soaked in water at different temperatures (30, 40 and 50 °C) and time intervals (0, 6, 12, 18 and 24 h). Samples were taken at 6 h intervals, washed, dried in the oven at 50 °C to a constant weight, milled into flour and sieved to obtain fine flour (100 µm). The flour samples were analyzed for proximate composition, anti-nutrients, phenolic content, flavonoids and antioxidant activity. All data obtained were subjected to analysis of variance. The moisture, protein, fat, ash, crude fibre, and carbohydrate ranged between 7.08-9.41, 4.16-9.47, 2.91-5.32, 0.82-2.48, 1.32-2.95, and 73.57-78.47%, respectively. Residual anti-nutrients in the flour ranged from 1.20-2.23, 0.38-0.75 mg/100g, 2.30-6.73%, and 0.39-1.48 mg/100 g for tannin, phytate, trypsin and oxalate, respectively. Phosphorus, sodium, calcium, potassium, and iron ranged from 24.3-98.8, 0.123-0.90, 142.24 -192.16, 105-396, and 2.20-6.59 mg/100 g, respectively. Total phenolics ranged from 16.00 to 40.29 mg/100g. The flavonoid and antioxidant activity of the soaked finger millet flour increased with increased soaking time and temperature. This study has established that soaking can be used as a pretreatment method in reducing the anti-nutrient content, improving nutrients, enhancing the mineral content of the grains, and hence, maximize the potentials of finger millet for the production of value-added products. Key words: Finger millet, proximate, polyphenols, minerals, anti-nutrients, pretreatment, antioxidant activity, flavonoids

Effect of soaking conditions on properties of flour from sweet potato slices

Native flour of sweet potato has limited industrial applications. This study investigated effect of soaking sweet potato root in hot water and citric acid concentrations on flour properties. Sweet potato root was soaked at temperatures of 50oC, 60oC and 70oC for 2 h; citric acid concentrations of 1%, 3% and 5% for 1 h, and combination of best samples in each of the first two modification treatments in 50:50 proportions. Treated root was processed into flour using standard procedures. Proximate, functional and pasting properties of the flours were determined using standard methods. The flour was used as major ingredient in production of baked snacks. Treatments had significant effect on proximate, functional and pasting properties of the flour. Moisture content ranged from 6.5 to 9.7%, protein content 1.6 to 3.0%, ash content 0.1 to 3.15%, fiber content 3.6 to 4.2%, and carbohydrate content 82.1 to 84.7%. Water and oil absorption capacities ranged from 2.2 to 3.0 ml/g and 0.8 g/ml to 1.8 g/ml respectively, swelling power (4.32 to 9.23 g/g) and bulk density (0.77 to 0.95 g/ml). Snack produced with flour gotten from 60oC soaked root for 2 h was best in sensory ratings.

Effect of soaking conditions on the formation of lipid derived free radicals in soymilk

Lipid derived free radical in soymilks were studied by combining 5,5-dimethyl-pyrroline-l-oxide (DMPO) spin trap, chloroform-methanol extraction and electron spin resonance (ESR) spectroscopy. Five lipid derived free radical adducts: DMPO-X, DMPO-L, DMPO-R, DMPO-LOO, and DMPO-RO were presented in soymilks. The total amounts of spins increased as the soaking temperature increased from 4 °C to 50 °C and the soaking pH increased from 3 to 9 and in paralleled with the diffusion of soybean exudates to soaking water. Prolonged soaking of soybean at 50 °C resulted in a higher signal intensity of DMPO-R than that of DMPO-LOO. Soybean lipoxygenases (LOXs) were responsible for the formation of lipid derived free radicals in soymilks. Soybean exudates affected the total amounts of lipid radicals in linoleic acid (LA) – LOX model system. The relative signal intensities of DMPO-R and DMPO-LOO were depended on the contents of soybean exudates in the system.

Effect of soaking conditions on properties of Khao Dawk Mali 105

The effects were studied of soaking conditions on the physical properties and water absorption behavior of Khao Dawk Mali 105 (KDML105) paddy. Samples of KDML105 paddy were soaked in water at four temperatures (room temperature (27.8 ± 0.98°C), 30°C, 40°C, 50°C) for 1–12 hr. The soaking conditions (temperature and time) affected the water absorption of KDML105 paddy. However, the soaking temperature had more influence on the water absorption than the soaking time since the water absorption rate of paddy after the first hour increased from 0.117 kg water/hr/kg solids at room temperature of soaking to 0.159 kg water/hr/kg solids at 50°C soaking temperature. The suitable conditions for soaking were 50°C for 9 hr and the resultant moisture content of the paddy was higher than 45% on a dry basis and sufficient for gelatinization and germination of Khao Hang rice. For the same period of soaking, water absorption increased with increasing soaking temperature. The effective water diffusion was influenced by the soaking temperature increasing with temperature from 8.85 × 10-12 m2/s to 1.83 × 10-11 m2/s. An Arrhenius relationship was used to describe the water diffusion dependence on the soaking temperature, and the activation energy for water diffusion was 26.48 kJ/mol. Seven empirical models were developed to explain the hydration behavior of KDML105 paddy. The two-term exponential model produced the best results for goodness-of-fit for any soaking time.

Mechanical and thermal characteristics of amaranth starch isolated by acid wet-milling procedure

Effects of soaking conditions during acid wet-milling of amaranth grain on mechanical and thermal properties of amaranth starch were investigated. A factorial design based on temperature (40–60°C) and SO2 concentration (0.1–1.0g/L) was used. Dynamic oscillatory tests involved heating and cooling cycles (25–90°C) with tempering at 90°C followed by a frequency sweep (0.1–20Hz) at constant temperature. Thermal properties of starch suspensions were based on DSC tests. Viscoelastic modulus and thermal properties were affected by both factors, being significant the interaction effect. Maximum values of viscoelastic modulus at the end of heating and cooling steps were determined for samples corresponding to soaking conditions of 50°C and 1.0g/L SO2. Based on Ross-Murphy index from frequency sweep analysis it was found that paste behavior occurs at 60°C and 0.1g/L, while at 47.4°C and 0.72g/L starch suspension gave a strong gel. Onset (61.7°C) and peak (66.2°C) temperatures showed a minimum at 50°C and 1.0g/L. As SO2 concentration decreased, the end of gelatinization took place at lower temperature. Maximum gelatinization enthalpy (12.7J/g) was found at 40°C and 0.1g/L SO2.

Efecto del remojo con ácido cítrico, ácido ascórbico y sorbato de potasio en la calidad fisicoquímica y microbiológica de jaca mínimamente procesadaEffect of soaking conditions with citric acid, ascorbic acid and potassium sorbate on the physicochemical and microbiological quality of minimally processed jackfruit

The effect of soaking conditions on the physicochemical and microbiological quality of jackfruit was evaluated. First, jackfruit pieces were disinfected by 10 min immersion in a solution of 150 mg/L of free chlorine; the jackfruit bulbs were disinfected by 5 min immersion in a solution of 150 mg/L of free chlorine. Then four lots of jackfruit bulbs were generated by immersion in the following aqueous solutions by 5 min: 1.5 g/L potassium sorbate (PS), 1.5 g/L PS, + 10 g/L citric acid (CA), 1.5 g/L PS + 10 g/L ascorbic acid (AA), and 1.5 g/L PS + 10 g/L CA + 10 g/L AA. Each lot was packed in polypropylene boxes and stored at 6 °C. At 12 days were observed significant (P < 0.05) changes on pH, titratable acidity and reducing sugars by effect of soaking solutions. The combined effect of PS, CA and AA influenced significantly (P < 0.05) on the best control of microbial counts. Se evaluó el efecto del remojo en la calidad fisicoquímica y microbiológica de jaca. Las piezas de jaca se desinfectaron por 10 min de inmersión en una solución de 150 mg/L de cloro libre y los bulbos obtenidos del fruto se desinfectaron igualmente. Se generaron cuatro lotes por inmersión durante 5 min en las siguientes soluciones acuosas: 1,5 g/L sorbato de potasio (SK), 1,5 g/L SK + 10 g/L ácido cítrico (AC), 1,5 g/L SK + 10 g/L ácido ascórbico (AA) y 1,5 g/L SK + 10 g/L AC + 10 g/L AA. Cada lote fue empacado en cajas de polipropileno y almacenado a 6 °C. A los 12 días se observaron cambios significativos (P < 0,05) en pH, acidez titulable y azúcares reductores por efecto de las soluciones de remojo. El efecto combinado del SK, AC y AA influyó significativamente (P < 0,05) sobre el mejor control de las cuentas microbianas.

Effects of soaking conditions on the antioxidant potentials of oolong tea

The antioxidant properties of water extracts of oolong tea (Commercial name: Fenghuangdancong) prepared using different soaking temperatures and times were investigated. The yield of powdered extract ranged from 6.7% at 80 °C for 3 min soaking to 22.7% at 100 °C for 10-min soaking. Oolong tea extracts reduced peroxidation of peanut oil and delayed the time of POV20 (peroxide value). Among these soaking treatments, soaking for 10 min in 100 °C water produced extracts with the greatest ability to inhibit the peroxidation of peanut oil. As well, the SC50 (scavenging-percentage) of the α, α-diphenyl- β-picrylhydrazyl radical (DPPH radical) was 0.119 mL of oolong tea extract using 3-min soaking at 100 °C, which is closed to the SC50 of 0.109 mL (2 mg/mL) for vitamin C. The DPPH radical scavenging activity of oolong tea extracts increased with increasing temperature of the soaking water indicating greater extraction of antioxidant compounds. In addition, inhibition of oxidation of peanut oil and DPPH radical scavenging activity by water extract of oolong tea was associated with polyphenol concentrations. Sensory assessment, found that the water extract of oolong tea using 3-min soaking at 95 °C had the strongest aroma and sweetness attributes.

Effects of soaking conditions on the texture of dried sea cucumber

ABSTRACT: Dried sea cucumber must first be soaked in water, then heated and finally left at 20°C for 24 h, this procedure being repeated several times in preparation for cooking. In the case of dried sea cucumber soaked in distilled water, it gradually increased in weight. After full-scale soaking twice, its weight increased to 7.6-fold the original weight, which softened it thoroughly. The water content after this soaking process was 94.5%, which is almost the same as that of raw sea cucumber. During the soaking process, not only was water absorbed, but components of the ingredients of sea cucumber were eluted into the soaking water. Among these components, ash was eluted fastest, next was glycosaminoglycan and last was collagen. In addition to distilled water, rice-washing water, a coarse-tea-infused solution and a potassium carbonate solution were used as the soaking solutions. Sea cucumber absorbed water and swelled in the potassium carbonate solution faster than in the other three solutions. Textural measurements and a sensory evaluation clarified that the softest sea cucumber resulted from the rice-washing water, and the hardest sea cucumber from the coarse tea.

Mechanical properties and texture of extruded Al-Mg-Si alloy

Al-0.6% Mg-0.4% Si alloy was extruded under various soaking conditions, reduction ratios, and extrusion temperatures. The effects of soaking conditions on extrusion pressure and mechanical properties and texture of extruded rod were examined.The following results were obtained.(1) Under the soaking condition of at 490560°C for 816 hrs, the extrusion pressure was slightly lower with the rise of temperature and the increase of soaking time.(2) The mechanical properties of extruded rod were more improved with the rise of extrusion temperature in the range of 400520°C.(3) The proper annealing condition (T5 treatment) of the extruded rod was at 175°C for 3 hrs.(4) The extruded rod of this alloy had double texture of <111> and <100>. The ratio of <100> structure to the other was larger with the rise of extrusion temperature and also larger in the middle of the rod than its front tip.(5) The tensile strength of the extruded rod decreased with the increase in the ratio of <100> structure to the other.