Flour Content Research Articles

Effects of Wood Content and Modification on Properties of Wood Flour/Polybutylene Adipate Terephthalate Biocomposites.

Biodegradable polymers have recently become attractive and have been increasingly used as matrix materials to replace fossil plastics due to concerns about the environmental issue. However, their application areas are limited due to their high costs and natural properties. In this study, we fabricated ecofriendly and economical polybutylene adipate terephthalate (PBAT) composites loaded with various concentrations of wood flour (WF) to investigate the effects on the PBAT and WF interfaces as well as the physical properties of the WF/PBAT biocomposites. Then, WF was acetylated with acetic anhydride, and the effect of WF acetylation on the mechanical and thermal properties of the biocomposites were investigated. The results showed that the tensile strength, tensile modulus, flexural strength and flexural modulus increased with WF loading in the composites, and acetylation could not only further increase these properties, but also increase the impact strength and elongation at break. The incorporation of WF would weaken the thermal stability of PBAT, but the thermal stability of the biocomposite could be improved after WF acetylation. The cold crystallization temperature and hydrophobicity of the WF/PBAT samples would be increased with the increasing load of the WF, while the melting enthalpy and the crystallinity of the samples reduced gradually. A morphological analysis of the modified composites revealed that the matrix exhibited greater interfacial interactions with the WF compared to the WF/PBAT. Considering the much lower cost of WF compared to PBAT, the improved properties of WF/PBAT biocomposites will make it economically competitive with other commercial polymers, and these biocomposites should have much wider application areas.

Development of a Method for the Determination of Total Selenium in Soil, Maize Plants, and Maize Flour by Inductively Coupled Plasma Tandem Mass Spectrometry (ICP-MS/MS)

Selenium (Se) is a micronutrient that has multiple biochemical effects ranging from a nutritional deficiency at low levels to toxicity at high levels. Its quantification in environmental systems is vital to protect the health of people and animals. This study developed and validated methods to determine the total selenium (Se) concentration in soil, maize plants, and maize flour. The performance of the methods was ascertained using matrix certified reference materials (CRMs), namely NMIJ CRM 7303-a (trace elements in lake sediments), NIST SRM 1646-a (estuarine sediments), NIST SRM 1570-a (spinach leaves), NIST SRM 1571 (orchard leaves), NCS ZC 73010 (maize flour) and NIST RM 8437 (hard red spring wheat flour). All methods fulfilled the performance requirements of the AOAC International. An acceptable accuracy was achieved with percentage recoveries between 57 and 102% and E n ‐ scores within ±1 limits. Repeatability ( RSD r , % ) and intermediate precision ( RSD R , % ) ranged from 4 to 12%, and 9 to 15%, respectively. The limit of detection (LOD) and limit of quantification (LOQ) for soil were 0.024 ng. g−1 and 0.082 ng. g−1, respectively. The LODs and LOQs for maize plants and flour were 0.0036 and 0.0179 ng. g−1, respectively. The performance characteristics of the methods were comparable with previously reported methods, confirming reliability. The measurement uncertainty was evaluated following the guide to the expression of uncertainty in measurement (GUM). Relative expanded uncertainty at a 95% level of confidence ( k = 2 ) was less than 24% for the final measurement results for all the different matrices.

Effect of traditional food processing methods on the nutrient and anti-nutrient composition of aerial yam (Discorea bulbifera) flour

Background: Aerial yam bulbil is one of the high-yielding food crops with quality nutrients. It has great potential to contribute to food security. However, this food crop is often underutilized. Therefore, the traditional methods of processing it into flour to increase food diversity, reduce post-harvest loss, improve nutrient quality, and reduces anti-nutrients are often unexploited in Nigeria.
 Objective: The study evaluated the effect of traditional food processing methods on the nutrient and anti-nutrient composition of Aerial Yam bulbil flours.
 Results: Germinated and fermented aerial yam flour had higher Protein (21.30%) and Fat (3.32%) and least carbohydrate (65.78%) and ash (3.95%), while sample UAYF and GFAYF had higher fibre (3.95%). GFAYF had higher zinc (0.13mg), iron (3.55mg), calcium (3.34mg), and phosphorous (84.39mg). GFAYF had reduced Phytate 4.73mg; Tannins (1.24mg); Hydrogen Cyanide (4.16mg); Oxalate (2.38mg); but increased Saponin (0.12mg) respectively.
 Conclusion: Combined germination and fermentation improved nutritional quality and decreased the anti-nutritional content of Aerial yam flour. This product can be used for the preparation of healthy and therapeutic dishes.

Characteristics of flavour paste from bone milkfish (Chanos chanos) with additional of tapioca flour

Milkfish bones contains glutamic acid of 7.38%. Glutamic acid is one of the constituents of protein that triggers the umami taste in a dish. Utilization of milkfish bone as a natural flavoring can be obtained through extraction. To make the product in the form of paste, it is necessary to add tapioca flour as a thickener. The purpose of this study was to determine the characteristics of milkfish flavor paste with the addition of different concentrations of tapioca flour. This research using experimental design. The independent variables used were tapioca flour concentrations of 0% (P0), 2.5% (P1), 5% (P2), and 7.5% (P3). Completely randomized design (CRD) was used as the experimental design. Data were analyzed using ANOVA and to find out the best treatment, Duncan test was performed. The addition of tapioca flour affects the protein content with a value (5.38% - 14.78%), fat content with a value (2.45% - 2.53%), moisture content with a value (80.12% - 91.2 %), viscosity with a value (2.11 cSt/s – 558.99 cSt/s), yield with a value (73.69% - 82.4%). While the addition of tapioca flour had no significant effect on the water solubility index of the flavoring paste with a value (98.93% - 99.24%).

Kadar Serat dan Tekstur Kue Kembang Goyang dengan Substitusi Beras Merah Organik

Kembang goyang is Indonesian traditional snack, but it has quite low of dietary fiber and resistant starch content. Organic and nonorganic red rice could be used to increase level of dietary fiber by transforming it into red rice flour and used as a substitute of white rice flour in the making of kembang goyang snack. The purpose of this study is to determine type and substitution ratio of red rice flour into white rice flour to produce the best formulation of kembang goyang snack based on its dietary fiber content and texture. Kembang goyang snack is made by organic and nonorganic red rice flour with different ratios of red rice flour: white rice flour (0:100; 20:80; 40:60; 60:40; and 80:20). The result showed that organic red rice flour has lower yield (91,47 ± 0,23%) compared to nonorganic red rice flour's yield (92,80 ± 0,09%). In contrast, the dietary fiber content (8,09 ± 0,04%) and resistant starch content (3,95 ± 0,00%) of organic red rice flour is higher than the dietary fiber content (6,46 ± 0,07%) and resistant starch content (1,76 ± 0,03%) of non-organic red rice flour. Overall, the moisture content for both types of red rice flour ranged between 5,91 ± 0,08 to 6,35 ± 0,60%. The best formulation of kembang goyang snack is obtained by using organic red rice flour at ratio 40:60 of red rice flour and white rice flour. The product is classified as fiber-rich product and has similar texture (toughness and fracturability) to commercial product with 6,30 ± 0,01% of resistant starch content.

Comparative study on nutritional and technological properties of two varieties of black wheat flour and their noodle-making potential.

Comparative studies were conducted on physicochemical and technological properties of two black wheat (BW) varieties (cultivated in Shanxi Agricultural University) and their noodle-making potential. Whole-grain BW noodles showed acceptable cooking loss (≤10%) and strong antioxidant capacity. However, their textural quality remains to be enhanced. Regarding refined flour (RF) of the two BW varieties, Yunhei 14207 showed more anthocyanins, brighter color, and greater thermal stability (as reflected by the higher pasting temperature). 16W16 resulted in greater gluten content and better gluten quality of flour and higher dough stability, which contributed to the lower cooking loss and stronger tensile property of noodles. RF noodles of Yunhei 14207 displayed brighter appearance, although they had weaker tensile property. The stronger gluten network in noodles of 16W16 protected phenolics from release and degradation during drying, cooking, and steaming. Despite phenolics loss, RF noodles of Yunhei 14207 showed antioxidant capacity up to 14.97mg TE/100g. This research would promote understanding of characteristics of BW varieties. Considering the stronger gluten network of 16W16, its fortification in common wheat noodles at high proportion (>50%) may be promising to develop antioxidant noodles with further improved sensory quality.

Numerical analysis of charge characteristics of electrostatic chute for edible powder

AbstractThe influence of physical parameters on the charge characteristics of food powder in the process of electrostatic chute transportation was studied to provide technical support for the electrostatic elimination of food powder in the process of conveying and packaging. Taking edible powder as the research object, firstly, the particle model was established, and the three‐dimensional model of electrostatic chute was imported into EDEM software to calibrate the parameters of particles with different particle size distribution, different water content and different chute materials. Then the chute transport simulation was carried out on the calibrated edible powder to analyze the variation law of the average charge‐mass ratio of the powder. The electrostatic chute test platform was built to complete the relevant tests. The simulation study found that the average charge‐mass ratio between wheat flour with water content of 10%, 12%, 14%, 16%, and 18% and 304 stainless steel chute is 7.024, 7.01, 6.838, 6.55, and 5.932 nC/g, respectively. The average charge‐mass ratio in contact with PVC chute is 5.622, 4.808, 4.766, 4.412, and 4.768 nC/g; The average charge‐mass ratio between wheat starch with the same moisture content and 304 stainless steel chute is 2.984, 2.468, 2.254, 2.248, and 2.078 nC/g, and the average charge‐mass ratio between wheat starch and PVC chute is 2.522, 2.152, 1.962, 1.371, and 2.026 nC/g. When the water content is the same (10%–18%), the static friction Angle of powder and chute is negatively related to the charge of wheat flour and wheat starch in the static chute. The higher the water content of wheat flour and wheat starch (10%–16%), the worse the chargability. The charge characteristics of wheat flour with large grain size distribution range are higher than those of wheat starch with small grain size distribution range. The results of electrostatic chute test and simulation are consistent, which verifies the correctness of the simulation results. The research results provide certain reference for the electrostatic elimination in the process of food powder conveying and packaging.Practical ApplicationIn this paper, EDEM is used to establish the particle parameter model of food powder, and the parameters of wheat starch and wheat flour particles are calibrated through the combination of experiment and simulation, and electrostatic chain‐simulation experiments are carried out. By obtaining the average charge‐mass ratio change of powder's charge characteristics under different influencing factors, the corresponding electrostatic influence rule of powder is found. The influence of physical property parameters on the charge characteristics of food powder in the process of electrostatic chute transportation was studied to provide technical support for electrostatic elimination in the process of food powder transportation and packaging.

Wheat Bran Substitution and Different Soaking Time on Chemical and Organoleptic Quality Chocolate Chip Cookies

Cookies are a popular snack enjoyed by many people. One of the favored cookie types is chocolate chip cookies. Cookies are made from flour, eggs, fat, sugar, water, and salt. Wheat flour itself is made from wheat which has high fiber. The addition of wheat bran in making cookies is considered to be a good source of fiber. So, cookies can be a healthy food. This study aimed to determine the substitution concentration and soaking time on the chemical and organoleptic quality of chocolate chip cookies. The research used a randomized block design with 2 different wheat bran flour concentrations and soaking times of 5, 10, and 25 minutes each. The results showed that the soaking time had no significant effect on the crude fiber content and water content of chocolate chip cookies, but had a very significant effect on the protein content. An organoleptic test based on Friedman showed that the substitution of wheat bran flour and different soaking times significantly affected the parameters of taste, aroma, and mouthfeel. The best treatment was chocolate chip cookies with 25 grams of wheat bran flour substitution and 5 minutes of soaking time with the highest Yield Value (NH) of 0.45 with the criteria of protein content 5.650%, water content 2.352%, crude fiber content 3.287%, taste 4, 09 (like), aroma 3.63 (rather like), mouthfeel 3.44 (rather like).

Nutritional Contribution of Awaous sp Small Indigeneous Fish Powder Important for the First 1000 Days of Life

Research facts prove that small-sized fish are essential nutrition during the first 1000 days of life. Central Sulawesi Province has an endemic small-sized marine fish species locally known as duo or penja fish (Awaous sp), which has not been studied for its bio-mineral content. This study aimed to analyze the moisture, ash, protein, calcium, iron, and zinc content in Awaous sp protein flour. This research was a descriptive laboratory study conducted at the Ilmu Bahan Makanan Laboratory Department of Nutrition Poltekkes Kemenkes Palu and PT. Saraswanti Indo Genetech Laboratory, Bogor, West Java, from January to September 2023. The sampling technique used purposive sampling, which involved purchasing fish from the local market in Palu city. Awaous sp protein flour had a moisture, ash, protein, Ca, Fe, and Zn content of 3.89%, 9.71%, 73.53%, 2316.88 mg/100g, 24.54 mg/100g, and 8.97 mg/100g, respectively. The contribution per serving of 145 grams of Awaous sp fish flour met the nutritional requirements (Recommended Dietary Allowances - RDA) for protein, Ca, Fe, and Zn per person per day for infants aged 6-11 months, children aged 1-3 years, pregnant women, and lactating women. Awaous sp protein flour had higher protein and Fe content compared to other small fish and had the potential to meet RDA requirements. Therefore, consuming Awaous sp protein flour as part of the daily diet can be a suitable strategy to address nutritional deficiencies during the first 1000 days of life for residents in Central Sulawesi.

Effects of White Sorghum Flour Levels on Physicochemical and Sensory Characteristics of Gluten-Free Bread.

This research studied the effects of white sorghum flour levels at 0, 10, 25, 40, 70, 85 and 100% in the matrix of rice and tapioca flours and corn starch on the properties of flour blends and the qualities of gluten-free (GF) bread. Single and composite flours were analyzed for moisture content, color and pasting properties. GF bread samples prepared from composite flours were analyzed for specific volume, moisture content, water activity, crumb color and instrumental texture. Sensory profiles of the breads were determined by nine trained descriptive panelists. The results show that increasing the sorghum flour content increased (p ≤ 0.05) color intensity, pasting temperature and setback viscosity, while it decreased (p ≤ 0.05) the peak and breakdown viscosities of flour blends. For GF bread, increasing white sorghum flour levels in the blends primarily affected specific volume, color, flavor and texture characteristics, leading to decreases (p ≤ 0.05) in specific volume, cohesiveness, springiness, chewiness and moistness, but increases (p ≤ 0.05) in color intensity, brown and nutty flavors, graininess and roughness. White sorghum flour could be used in the blends at the maximum level of 25% to get a good bread volume without sacrificing texture quality.

Flour moisture detection with an europium-based luminescent probe

In this work, we describe the application of the self-assembled europium complex 1:Eu(III) (where 1: diethyl 8-methoxy-2-oxo-1,2,4,5-tetrahydro-cyclopenta[de]quinolin-3-yl)phosphonate) for the analysis of water content of wheat flour. The methodology herein described represents a robust and accurate way for the detection of small amounts of water in food, providing comparing results with well-established methods such as thermogravimetry and Karl-Fischer titration. Interestingly, as an advantage over other methods, our luminescence-based approach can be implemented in lab-on-a-chip microfluidic devices for real-time and on-line detection of water content of food samples. Additionally, the remarkably long luminescence lifetime of Eu(III) allows the use of state-of-the-art imaging strategies based on PLIM microscopy for the direct visualization of unique water content maps of wheat flour particles.

The proximate composition, amino acid profile, fatty acid content, and mineral content of scale flour from three fish species as potential feeds for fish fry.

Fish scale waste is highly valued both as a functional food ingredient and a potential feed source for farmed fish. This study aimed to analyse the chemical composition, fatty acid profile, and mineral content in fish scale flour of Osphronemus (O) goramy, Cyprinus (C) carpio, and Oreochromis (O) niloticus as potential feed for fish fry. Fish scales were cleaned with 10% w/v NaCl solution at a ratio of 1:10 (w/w) for 24 hours at 4 °C. Agitation was used every eight hours to remove excess protein. Fish scales were evenly arranged in a cooker and cooked at 121 °C for 10 minutes with 15 psi pressure. After cooking, 100 grams of wet fish scales was dried at 50 °C for four hours. Dried fish scales were transformed into flour for proximate composition analysed via standard AOAC method, amino acid and fatty acid assessment employing HPLC and GC-MS, while mineral content was determined using AAS. The examined fish scale flour from three species displayed significant variations in chemical components, amino acids, and minerals (p<0.01). Crude protein content spanned 49.52% to 72.94%, and fat content ranged from 0.11% to 0.23%. Magnesium levels varied between 767.82 mg/kg and 816.50 mg/kg, calcium content ranged from 3.54 mg/kg to 12.16 mg/kg, iron content was within 40.46 mg/kg to 44.10 mg/kg, and zinc content ranged from 45.80 mg/kg to 139.19 mg/kg. Predominantly, glycine emerged as the main free amino acid (FAA), varying from 13.70% to 16.08%, while histidine had the lowest content, at 0.39% to 0.71%. Conversely, fatty acid content was low in all species examined ranging from 6.73% to 9.48%. Flour from three farmed fish types has potential for fish fry feed due to its chemical composition, amino acid, and mineral content. Further validation is needed for amino acid comparison to fish meal.

Sour milk drink technology with amarant flour

The article presents the results of a study on the production of sour milk drink with amaranth flour and cranberry puree. Sour milk drink corresponds to the modern concept of production of qualitatively new food products with the directed changes of chemical structure according to physiological needs of the person. Amaranth flour has been used in the production of innovative products as a high-protein ingredient that increases the nutritional value of products. At the first stage, a study of the functional and technological properties of amaranth flour was conducted. The parameters of preliminary heat treatment of amaranth flour were experimentally established. It was found that increasing the temperature and duration of aging amaranth flour increases its moisture-retaining properties. It is proposed to brew amaranth flour at a temperature of 90 °C for 10 minutes. In experimental studies, brewed amaranth flour in different concentrations was added to the milk base of the experimental samples: sample 2 – 1 %, sample 3 – 2 % sample 4 – 3 % sample 5 – 4 % and prepared cranberry puree in the amount of 5 %. Preparation of cranberry puree consisted of heating to t = 40 ± 2 °C, adding sugar and stirring. According to the results of the research, the amount of brewed amaranth flour in the fermented milk product was established. The most harmonious were the organoleptic characteristics with a content of brewed amaranth flour of 3 %. The technology of production of sour-milk drink with vegetable ingredients by thermostatic method is offered. Technological operations for the production of fermented milk product are as follows: acceptance and evaluation of the quality of the main and auxiliary raw materials; cleaning from mechanical impurities, separation, cooling, milk reservation; homogenization of the mixture; pasteurization and cooling of the mixture; preparation of cranberry puree; brewing amaranth flour; assembly of the mixture, application of leaven, mixing, bottling, sealing, marking; fermentation, cooling, comprehensive assessment of quality and functional properties; transportation and sale.

In vitro starch digestibility of maize flour and maize extruded noodles based on different particle-size effects

In this study, the particle characteristics of the bimodal distribution of maize flour were utilized to screen maize flour with different grinding degrees. The changes in the digestibility characteristics of maize flour and extruded noodles were compared under the effects of grinding size and screening size. Under the effect of grinding size, the decrease in particle size was accompanied by an increase in the specific surface area and damaged starch contents of maize flour, enhanced the hydration ability of maize flour. And the digestion rate constants of raw flour and cooked flour increased from 0.0278, 0.0646 to 0.0514 and 0.0847, respectively. The digestion rate constant of extruded noodles increased from 0.0088 to 0.0097. Under the effect of screening size, compared to maize large particle flour (LF), small particle flour (SF) had higher total and damaged starch content, higher peak viscosity, and faster starch digestion. However, the digestion rate was lower after cooking. LF contained a higher protein content, and the prepared extruded noodles had thicker edges and a lower digestion rate. Therefore, SF after screening is more suitable for flour products with a low-glycemic index (GI), while LF is more suitable for preparing extruded noodles with a low-GI.

Nutritional quality and physicochemical properties of biscuit from composite flour of wheat, African yam bean and tigernut

This study investigated the effect of the supplementation of wheat flour with flour blends of African yam bean (AYB) and tigernut for the production of biscuits and evaluated the sensory characteristics. The composite flours were of ratio 70:25:5 (TWB), 70:20:10 (ATW), 70:15:15 (BTT) for wheat: AYB: tigernut, respectively, while 100 % wheat flour served as control (WTY). The composite flour samples were analyzed for proximate, functional and pasting properties. The physical and chemical properties and sensory attributes of the developed biscuits were carried out. The moisture, protein, fat, ash, crude fiber, carbohydrate, and energy contents of the composite flour ranged from 6.63 to 8.13 %, 11.22–18.36 %, 13.27–19.15 %, 0.98–0.99 %, 3.96–7.43 %, 59.97–62.55 % and 400.89 to 410.40 Kcal/100g, respectively. The results showed that protein fat, ash and crude fiber of the biscuit were improved. The water and oil absorption capacity of composite flour was low while the pasting properties of the composite flour blends reduced as the AYB flour increased. All the composite flour blend biscuit samples possessed high essential nutrients and antioxidant potential. All the biscuits samples were accepted by the panelists, however, sample BTT (70 % wheat flour+15 % AYB flour+ 15 % tigernut flour) was most accepted in appearance, aroma, taste, crispness and overall acceptability. Therefore, biscuits from the flour blends of wheat, AYB and tigernut could be nutritionally beneficial and good for adults.

Performance Of Balitbangtan Native Chicken With Various Level of Leucaena leucocephala Leaf Flour in Feeds

Feed is the largest production input at the farm, include in native chiken farm. Ingredieent of feed devine in two part, there are as resource energy and resoursce protein. Protein source feed are relatively more expensive than energy source. Lamtoro leaves (Leucaena leucocephala) is a legume source of protein that can grow well in tropical and dry climates. The crude protein content of lamtoro leaf flour can reach above 20% so that it has the potential as a protein source feed ingredient for chicken livestock. This research was conducted to determine the level of proportion of lamtoro leaf meal in chicken feed, in this case the Balitbangtan superior native chicken (KUB) without affecting its performance. The combination of 4 treatments with different proportions of lamtoro leaf meal in the feed, namely P0 = 0%, P1 = 5%, P2 = 10% and P4 = 15%, with each treatment consisting of 3 groups containing 5 KUB chickens aged 4 weeks with initial body weight 247 – 255 g. Length of maintenance/research 8 weeks (up to 12 weeks of age). Parameters observed were feed consumption, final body weight, daily body weight growth, and feed conversion. The results showed that there was no significant difference between treatments (P&gt;0.05) both in the level of feed consumption, daily body weight gain, and feed conversion. It can be concluded that lamtoro leaf flour can be used up to a level of 15% in the grower phase of KUB chicken livestock rations.&#x0D;

The Effect of Variation of Types of Microbial Starters on The Physical Characteristics of Modified Cassava Flour (Mocaf) Rich in Beta-Carotene

&lt;p&gt;The development of beta-carotene-rich mocaf flour as a functional food aims to increase its nutritional content and functional properties as an antioxidant for health. The development of beta-carotene-rich mocaf flour can be optimized through good fermentation methods, especially with the use of starter. This study aims to further analyze the effect of using a type of starter on the mocaf characteristics of cassava species rich in beta-carotene through a comparison of several types of starter. In this study, three types of starter were used, namely the Bimo-CF starter, the Berhasil starter and thse BRIN starter. The results showed that the use of starter during fermentation affected the physicochemical properties of mocaf flour in the form of differences in solubility, increased viscosity and decreased syneresis. Scanning Electron Microscope (SEM) was used to analyze the microstrutural of mocaf flour using starter during fermentation resulted in a more massive reshuffling of starch granules and causes changes in the structure of starch granules that become irregular round in shape with increasingly non-uniform sizes. NIR (Near infrared) and proximate analysis of the content of mocaf flour, showed that the use of the Bimo-CF starter, the Berhasil starter and the BRIN starter during fermentation affected the decrease in moisture content, protein content, ash content, fiber content, phosphorus, and increased fat and dry matter content.&lt;/p&gt;

Increasing fibre in white flour and bread: Implications for health and processing.

Dietary fibre is beneficial for human health, but dietary intakes are below recommended levels in most countries. Cereals are the major source of dietary fibre in Western diets, with bread providing about 20% of the daily intake in the United Kingdom. Despite the promotion of fibre-rich wholegrain products, white bread (which has a lower fibre content) remains dominant in many countries due to cultural preferences. Increasing the fibre content of white bread and other products made from white flour is therefore an attractive strategy for increasing fibre intake. This can be achieved by exploiting genetic variation in wheat without major effects on the processing quality or the consumer acceptability of products. Modelling data for food consumption in the United Kingdom shows that increasing the fibre content of white flour by 50% (from about 4% to 6% dry weight) and in wholegrain by 20% will increase total fibre intake by 1.04 g/day and 1.41 g/day in adult females and males, respectively. Furthermore, invitro studies indicate that the increased fibre content of white bread should reduce the rate of starch digestion and glucose release in the human gastrointestinal tract.

Artificial intelligence classification and amylose content prediction of rice flour varieties from their pasting features

The pasting features of eight varieties of rice flour with varying amylose content were characterized and then subjected to machine learning analysis in order to classify the rice varieties and predict their amylose content. The waxy rice flour with the least amylose showed a peak viscosity in the early stage of heating, and the high amylose rice flours had the highest final viscosity. Principal component analysis showed that 87.2% of the total variability was explained by the two principal components, which were mainly related to peak temperature and final viscosity. When the pasting features were used as a machine learning dataset for classification, the support vector machine classifier was the most effective in correctly classifying the rice flour varieties by showing a high accuracy and F1-score, followed by the decision tree and stochastic gradient descent. In addition, the integration of pasting features with machine learning analysis showed the potential to predict the amylose content of rice flours. These prediction performances were confirmed by validating the models with independent datasets.

Heat treatment of wheat for improving moisture diffusion and the effects on wheat milling characteristics

Superheated steam (SS), heat moisture (HM), and microwaves (MW) were used as heat treatment methods to improve moisture diffusion in wheat during tempering, shortening the tempering time. Moreover, the effects of heat treatment on wheat milling characteristics were studied. The results showed that SS, HM, and MW can all accelerate moisture migration, shortening the time needed for wheat tempering. Additionally, SS, HM, and MW led to an obvious change in the microstructure and a significant decrease in the hardness of wheat grain. In addition, heat treatment of wheat led to an increase in ash content, a decrease in particle size, and an increase in the damaged starch content of wheat flour. Optimized heat treatment could improve the color and dough rheological properties of wheat flour. Among the three methods, SS and HM treatment had fewer effects on wheat milling characteristics and may be suitable for improving moisture diffusion in wheat.