Mixed Flour Research Articles

B-177 Development of a Contrived Fecal Matrix for Clinical Validation of a LC-MS/MS Assay to Quantify Microbiota-derived Metabolites in Stool Specimens

Abstract Background The gut microbiota plays a critical role in health and its disruption can impact clinical outcomes in a variety of circumstances, including graft-versus-host disease following hematopoietic stem cell transplantation, Clostridioides difficile infections, and liver disease. Metagenomic and metabolomic analyses of fecal material is frequently performed in the research setting; however, evaluation of the gut microbiota is not yet incorporated into routine patient care. One barrier to its implementation is the lack of matrix-appropriate materials for validation of clinical assays. While surrogate fecal matrices are being developed for metagenomic sequencing, matrices specific for targeted metabolomics are currently unavailable. In this study, we designed a contrived fecal matrix to validate a new LC-MS/MS method for measurement of microbiota-derived metabolites from stool specimens. Methods Common food products and mucin were individually analyzed by LC-MS/MS for quantities of three microbiota-derived metabolites - butyrate, deoxycholic acid (DCA) and taurocholic acid (TCA). Food items with the lowest endogenous metabolite concentrations were selected to create a contrived fecal matrix with a consistency similar to human stool specimens. Calibrators and quality controls (QC) were then created by spiking butyrate, DCA, and TCA into either the contrived fecal matrix or 50% methanol (MeOH). The internal standards (ISTD) used were d7-butyrate, d4-DCA, and d4-TCA, respectively. Three human stool specimens were selected and spiked at a range of metabolite concentrations to assess matrix effects. All samples, calibrators and controls were homogenized in 80% MeOH extraction solvent containing the ISTDs using beadruptor tubes. The suspension was centrifuged and 25 µL of supernatant was derivatized using 12.5 µL 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide and 12.5 µL 3-nitrophenylhydrazine at 40°C for 30 minutes. For optimal separation of isomers, 2 µL of sample was injected and separated on a CORTECS T3 column (1.6 µm, 2.1 x 100 mm, Waters) at 45°C with a flow rate of 0.350 mL/min and run-time of 20 min using the Exion LC AD (Sciex). Analytes were detected using a Sciex QTRAP 6500 mass spectrometer with an electrospray ionization source. Results A contrived fecal matrix containing a mix of avocado, black beans, gluten-free flour, and cornstarch blended in water and mucin was created. The contrived matrix was confirmed to contain minimal to no endogenous levels of the 3 metabolites of interest: butyrate, DCA, and TCA. Validation of the LC-MS/MS assay using the contrived fecal matrix showed a linear analytical measurement range from 25-2000 µM for butyrate, 1-60 µM for DCA, and 0.5-640 µM for TCA. Intra-assay precision at 7 QC levels for all analytes was <10%. The matrix effects from use of the contrived fecal matrix compared to patient fecal samples were 140-148% for d7-butyrate and 101-112% for d4-DCA across multiple spiked analyte concentrations. Conclusions Our LC-MS/MS method quantifies butyrate, deoxycholic acid, and taurocholic acid, metabolites which serve as indicators of microbiota health in liver disease patients. The contrived fecal matrix provides an additional tool for the development and validation of clinical assays to assess the gut microbiota.

Technology for Blending Recombined Flour: Substitution of Extruded Rice Flour, Quantity of Addition, and Impact on Dough.

In a previous study, rice bread was prepared using a combination of rice-wheat mixed flour. To investigate the impact of the partial adoption of extruded rice flour (ERF) on mixed flour (MF) and mixed dough (MD), the effects of adding ERF on the pasting, mixing characteristics, texture, and water retention of the MF and MD were examined by a rapid visco analyzer (RVA), Mixolab, texture profile analysis (TPA), and a low-field nuclear magnetic resonance analyzer (LF-NMR). The PV, TV, BD, FV, and SV of the MF declined as the incorporated amount of ERF increased. There was no significant difference in the PT at the 5-15% addition level (p < 0.05), but it showed an increasing trend at the 20-30% level (p < 0.05). The incorporation of ERF led to a significant increase in the water absorption (WA) of the MD, while the DT, ST, C2, C3, C4, and C5 exhibited a declining trend. The texture analysis revealed a significant decrease in the dough hardness with the addition of ERF, with a 55% reduction in the hardness of the 30% improved mixed dough (IMD), and the cohesiveness increased significantly (p < 0.05). The IMD was mainly composed of weakly bound water. The content of weakly bound water increased with the ERF amount.

Effects of deamidated gluten protein on wheat starch properties and rheological properties of starch-gluten dough

To further investigate the interaction between starch and gluten protein, deamidated gluten protein with varying degrees of organic acid (citric acid) was mixed with wheat starch in various proportions, and the solubility, pasting, and rheological properties of the blend flour were investigated. The solubility of the sample powder increased significantly as the deamidated protein content increased. The gelatinization results also demonstrated that the deamidated protein content increased the peak viscosity, trough viscosity gradually decreased, and peak viscosity time shortened. The results of the rheological measurement revealed that the elastic modulus (G′), viscous modulus (G″), and creep recovery of the mixed flour showed regular changes with the continuous change of the mixed powder proportion. Furthermore, consistent alterations were observed in the effects of proteins with varying degrees of deamidation in the same proportion on farinaceous characteristics. FTIR analysis of the gluten protein revealed that the primary secondary structures were the β-sheet and β-turn; different levels of damage were observed.

Partial substitution of wheat flour with kiwi starch: Rheology, microstructure changes in dough and the quality properties of bread

Kiwi starch (KS) is a new fruit-derived starch-based food material. In this study, wheat flour was partially replaced with 10–20% KS to make bread, and the influence of this substitution on mixed flour, dough processing performance, bread quality, and shelf life was investigated. KS substitution improved the water-binding ability of mixed flour, making it easier to gelatinize while improving viscoelasticity but reducing the integrity of the dough's gluten network structure. As the substitution rate increases, the hardness, air-cell ratio, and width-to-height ratio of bread significantly increased, while the springiness, resilience, baking loss, and specific volume reduced significantly (p < 0.05). KS enriched the bread's color and flavor by promoting the Maillard reaction during baking. Overall acceptability of 10% KS group was highest in sensory evaluation. KS substitution significantly reduced starch digestibility and expected glycemic index (GI), inhibited mold growth and reproduction during storage and prolonged the shelf life of the bread at 25 °C.

Ферменты биомассы мицелия грибов Cordyceps militaris и Lentinula edodes в технологии хлеба

Cordyceps militaris and Lentinula edodes are known for their high extracellular proteolytic, amylolytic, and laccase activity, which is important for bakery production. This article describes the effect of enzymes obtained from mycelial biomass of C. militaris and L. edodes on such properties of flour mixes as amylolytic and proteolytic enzymic activity during baking, technological costs, and bread quality. The research featured strains of C. militaris SRG4 and L. edodes 3790 fungi; mycelial biomass powder of these fungi on a sterile grain substrate (rice, wheat); experimental flour mixes of wheat bread and first-grade baking flour with mycelial biomass powder; bread made from the experimental flour mixes. The experimental part included standard methods used in the bakery industry. The mycelial biomass of C. militaris and L. edodes fungi proved to be a promising baking additive because it possessed hydrolytic enzymes and was rich in protein substances (32.2 ± 1.5 and 26.4 ± 2.0%, respectively), specific mushroom polysaccharides (36.7 ± 0.8 and 52.2 ± 1.2%, respectively), and carotenoids (1600 ± 40 mcg/g of C. militaris biomass). The active amylases and proteinases in the mycelial biomass powder improved the sugar-forming ability and reduced the falling number. In addition, they raised the amount of washed gluten with a slight decrease in elasticity, as well as provided an acceptable structure and viscosity of the dough at 1–4% of mycelial biomass powder. This dose resulted in an optimal bread formulation of standard quality. A bigger amount caused the crumb to darken and increased its humidity while reducing the specific volume. The bread samples with C. militaris were too acid. Mycelial biomass of C. militaris and L. edodes proved to be a good source of enzymes to be used with grain substrates in bakery production. Further research is needed to define the optimal dose and processing modes.

Characterisation of wholegrain composite for pretzels: a comprehensive nutritional and functional analysis

SummaryWholegrain composite flours are used for bakery products to enhance their nutritional value and to decrease the reliance on wheat importation as well as to ensure food security in most developing countries. This work aimed to optimise oat, maize, barley and wheat flour levels in the development of nutritionally enriched wholegrain pretzels. Composite flour blends were prepared by mechanical mixing of oat flour (OF), barley flour (BF), maize flour (MF) and wheat flour (WF) in the following proportion: WF (100%) (T0 – control), W:B (90:10) (T1), W:M (90:10) (T2), W:O (90:10) (T3), W:B:M:O (85:5:5:5) (T4), W:B:M:O (76:8:8:8) (T5) and W:B:M:O (70:10:10:10) (T6). Wholegrain composite flour mixes were analysed for their proximate composition and antioxidant properties. The fat, protein, ash and moisture content significantly changed (P &lt; 0.05) in all treatments, while the fibre content increased. DPPH radical scavenging activity and total phenolic and flavonoid content showed significant changes compared to the control. A rapid visco analyser determined multigrain flour's rheological and pasting properties, and the values showed significant (P &lt; 0.05) differences for peak viscosity, final viscosity and pasting temperature. The final product was analysed for proximate analysis, texture, colour and sensory evaluation. The increase in moisture, protein, fibre and ash content of the product was observed. Moisture, fat and fibre content of pretzels exhibited significant correlations (P &lt; 0.05) with the sensory parameters. A grouping of the samples in function of the chemical and sensory characteristics was depicted from the principal component analysis. Texture and colour analysis showed significant differences (P &lt; 0.05). Sensory evaluation results showed that the overall score for acceptability found for composite flour mix which contains 10% barley, 10% oat and 10% maize with wheat in a 30:70 ratio was accepted by the consumer. Consumption of wholegrain pretzels as snack food can contribute to a nutritious and balanced diet.

Green banana (Musa ssp.) mixed pulp and peel flour: A new ingredient with interesting bioactive, nutritional, and technological properties for food applications

This study aimed to characterize and evaluate the in vitro bioactive properties of green banana pulp (GBPF), peel (GBPeF), and mixed pulp/peel flours M1 (90/10) and M2 (80/20). Lipid concentration was higher in GBPeF (7.53%), as were the levels of free and bound phenolics (577 and 653.1 mg GAE/100 g, respectively), whereas the resistant starch content was higher in GBPF (44.11%). Incorporating up to 20% GBPeF into the mixed flour had a minor effect on the starch pasting properties of GBPF. GBPeF featured rutin and trans-ferulic acid as the predominant free and bound phenolic compounds, respectively. GBPF presented different major free phenolics, though it had similar bound phenolics to GBPeF. Both M1 and M2 demonstrated a reduction in intracellular reactive oxygen species (ROS) generation. Consequently, this study validates the potential of green banana mixed flour, containing up to 20% GBPeF, for developing healthy foods and reducing post-harvest losses.

Synbiotic Biscuit Potential Reducing Blood Sugar Levels In Wistar White Rats

Nutraceuticals, or functional foods, are foods that have been altered or designed to have certain nutritional or physiological effects. Synbiotic biscuit represents an effort in the development of functional food products. A synbiotic biscuit contains both prebiotic ingredients and probiotic bacteria. Created with Lactobacillus acidophilus and a composite flour mix of sweet potatoes, banana corm, and black soybeans, this synbiotic biscuit offers a synergistic combination of probiotics and prebiotics potentially lowering blood glucose levels. This study investigates the impact of the Glycemic Index (GI), Glycemic Load (GL), and the relationship between the quantity of synbiotic biscuits consumed and the reduction of blood glucose levels in Wistar rats. The descriptive approach was utilized as the experimental method, followed by correlation and regression analysis. The experiment used standard meal consumption as a negative control, metformin 45 mg/kg body weight intake as a positive control, synbiotic biscuit 5 g in 10 ml aquades intake, and synbiotic biscuit 10 g in 10 ml aquades intake were employed in the experiment. The study demonstrated a relationship between the intake of synbiotic cookies and blood glucose levels in Wistar rats. The synbiotic biscuits showed that GI and GL at 65.38 and 13.38, respectively. After 15 days of feeding synbiotic biscuit 10 g in 10 ml per day, body weight increased to 216.33 g, and blood glucose levels decreased to 96.97 mg/dl. Total L. acidophilus was discovered in rat faeces at a concentration of 6.56 log CFU/g.

Investigating the influence of E-beam irradiated sorghum flour on the structure, physicochemical properties, and processing suitability of sorghum/wheat mixed flour-dough-bread: A related mechanism

To improve the processing suitability of sorghum flour for staple food applications of sorghum, this study uses E-beam irradiation (EBI) to pre-treat it to investigate the influence of EBI dose on the structure and properties of the mixed flour-dough-bread. The results showed that EBI enhanced mixed flour solubility by improving the components' structure or functionality of sorghum flour, reducing its swelling power, viscosity, and thermal properties. The fermentation properties of the mixed dough reached optimal at 4 kGy, and were almost identical to those of wheat dough. In addition, the microstructure of the mixed flour dough was optimized at 4 kGy, and the textural properties of its bread were also improved. Low-dose EBI can improve the processing suitability of sorghum flour and reduce the destruction of the gluten network of mixed doughs by miscellaneous grains, which is a promising application for processing other cereal-based products.

Banana Flour Goes to Market: the Marketing Parameters to Introduce Banana Flour to the Consumer Market

Purpose: With the main points to be researched being, the consumer perspectives on the four Ps of marketing: product, price, place, and promotion. We also explored the consumer attitude towards the banana flour being introduced to the market place. Design/Methodology/approach: These quantitative and qualitative research projects focused on the reactions of consumers to the marketing mix of banana flour in Thailand. The study was conducted with a random sample of four hundred participants by using questionnaires as the tool among shoppers in local grocery stores in Surin Province, Nakhon Ratchasima Province and Buri Ram Province This research project concentrated on the perceptions of the banana flour shoppers. Finding: The results show that the consumers are aware of the banana flour product. The product has the right consistency is in unbleached and sold in packages of pound or a kilogram. The banana flour price, the health conscious consumers do not mind to pay a premium price for premium product. Sales promotions help introduce banana flour to the general consumers and the promotion on-line appears to be more effective than printed media. The sales person may actually be the most effective way of promoting the product as it still requires a lot of education and convincing Promotion and distribution appears to go hand in hand importance from the perception of the consumers. Research limitation/implication: This study has certain limitations that suggest future research. First, its findings are based on data from Thailand, whose consumer experience may not be easily transferable to other economies (Ahlstrom &amp; Ding, 2014). Thus, it is vital to explore whether the findings can be generalized beyond the banana flour industry. It is highly recommended to follow up the study with a larger sample in other parts of Thailand and Asia. Original/Value: Most people think Banana flour is the flower of the banana tree – wrong. Banana flower is still relatively unknown in the western world. Banana flour (BF) is in fact the starch of green bananas (Musa spp.) and has been used as substitute for wheat flour in Africa Asia and South America – as it is hard to grow wheat in those regions. However, banana flour needs to be introduced to consumers world-wide through the design of an appropriate marketing mix.

Phylogenetic identification of microbes from fermented botanicals used in gluten-free composite flour mixes

Phylogenetic information on microbial communities involved in fermenting botanicals has important implications for the food industry since it can provide a valuable perspective on the diversity, composition, and techno-functional properties and characteristics of the final product. Microbial phylogenetic analysis illustrates the evolutionary history of microbes through visual representational graphs (phylogenetic trees) showing the beginning and advancement of their assemblage.&#x0D; In this study, we used molecular methods to determine the phylogenetic identities of microbes occurring in spontaneously fermented sweet potato, maize, and pigeon pea samples after a 72-hourly evaluation every 12 h. The sequences obtained were edited using the bioinformatics algorithm against similar sequences downloaded from the National Center for Biotechnology Information (NCBI) database using BLASTN and aligned using ClustalX. The neighbor-joining technique was applied to extrapolate the chronicle of the isolates evolution.&#x0D; Molecular identification from the BLASTN results showed the following bacterial isolates: Lysinibacillus macrolides, Klebsiella pneumoniae, Lactococcus lactis, Providencia stuartii, Enterobacter cloacae, Limosilactobacillus fermentum, Lactobacillus fermentum, Staphylococcus edaphicus, and Bacillus flexus, as well as the following fungal isolates: Trichosporon asahii, Mucor irregularis, Cladosporium tenuissimum, and Aspergillus niger. The sequences obtained from the isolates produced an exact match with the NCBI non-redundant nucleotide (nr/nt) database. L. lactis had the highest percentage occurrence for bacteria (38.46%), while T. asahii and A. niger showed the highest occurrence for fungi (37.50%).&#x0D; Identifying and characterizing the microorganisms involved in the fermentation process would allow optimizing fermentation conditions to enhance the quality and nutritional value of the final products.

Extraction of oxalic acid from porang tuber by mechanical separation method

Porang tuber is a source of food that has many benefits. It also has the disadvantage of increasing the risk of health problems because of its high oxalate content. One of the methods for capturing oxalic acid from porang tuber flour is the Mechanical Separation method. Porang flour was added to ethanol-water solvent with a ratio of the solvent mixture-porang flour and an ethanol-water composition according to the variable. The mixing of porang flour and the solvent mixture were heated and added with HCl. The filtrate obtained was taken and diluted. The diluted filtrate was taken and titrated using KMnO4. This study aims to examine the effect of material size (between 60 - 80 mesh, between 80 - 100 mesh, and &gt;100 mesh), the composition of the solvent mixture (60:40 v/v, 78:22 v/v, 96:4 v/ v), and the ratio of solvent with porang tuber flour (10:1, 15:1, 20:1) to oxalic acid yield in porang tuber flour. The results showed that the optimum conditions obtained from this RSM method are flour size of 100 mesh, composition of ethanol: water = 96:4, and the ratio of solvent to flour 20:1. Oxalic acid yield obtained in this variable is 30.2469%.

The Effect of Using Different Types of Flour on Water Content, Water Activity, Water Holding Capacity, Fat Content, Cholesterol, and Color of Chicken Liver Meatballs

Meatball is a processed meat products made with a mix of ground meat, flour, and spices. The ingredients for making meatballs can be substituted by using internal organs of livestock, such as chicken liver meatballs. This research objective measured the effect of different types of flour (tapioca flour, sago flour, and maizena flour) in chicken liver meatballs to measure the physical qualities (water content, water activity, water holding capacity, color) and chemical qualities (fat content and cholesterol). The material used in this research were chicken liver, tapioca flour, sago flour, maizena flour, salt, pepper, sugar, fried shallots, garlic, albumin, and ice. The method used in this research was experimental and counted with a Randomized Block Design (RBD) with 3 treatments and 6 replications. T1: 26 % tapioca flour with 250 g chicken liver, T2: 26 % sago flour with 250 g chicken liver, and T3: 26 % maizena flour with 250 g chicken liver. The variables were fat content, cholesterol, and color. The result showed that average of water content on each flour was T1 61.65±0.49 %, T2 63.18±0.44 %, and T3 60.56±1.15 %. Water activity was T1 0.9427±0.0030, T2 0.9428±0.0070, and T3 0.9375±0.0036. WHC (Water Holding Capacity) was T1 49.38±1.21 %; T2 48.28±1.55 %, and T3 52.68±1.08 %. Fat content was T1 11.54±0.88 %, T2 11.33±0.66 %, and T3 11.01±0.76 %. Cholesterol level was T1 19.16±1.01 mg/100g, T2: 18,54±1.32 mg/100g, and T3 18.10±0.72 mg/100g. Color was T1 46.01±0.65, T2 43.67±1.13, and T3 43.09±2.15. This research concluded that the effect of three types of flour (tapioca, sago, and maizena) addition were highly significanly effect (P&lt;0.01) on water content, water holding capacity, color L*, color a*, color b* and significanly effect (P&lt;0.05) on water activity, but were not significanly effect (P&gt;0.05) on fat content, and cholesterol level. Research can be continued with the use of tapioca flour, sago flour, and maizena flour in meatball products from other livestock livers with different variables

TECHNOLOGY OF BAKERY PRODUCTS BY FUNCTIONAL DIRECTION

Whole grain breads and gluten-free bread products are commonly associated with crumbly texture, poor color, low volume, poor flavor, and short shelf life, possibly due to a weak or absent cohesive network that forms gluten. Thus, some defects in dietary bread in the functional direction are associated with ineffective gas retention and expansion during kneading, which leads to a decrease in the volume and softness of the crumb. The current challenge of the work is to overcome these limitations.The recipe for a new range of whole grain bread and gluten-free bakery products has been created. The technology for whole grain bread and gluten-free bakery products based on mixed flour has been improved. A scientific assessment of the percentage of necessary substances in the physical and chemical composition of the flour taken for research was carried out. Experimental baking of bread was carried out in laboratory conditions, as a result of which, through mathematical modeling, three types of samples of bread products were selected, the most optimal in terms of recipe. In this work, the recipes of selected samples of bakery products, technological regimes taken into account when developing a new product, organoleptic and physicochemical properties of the finished product are determined and discussed. The color of the samples is uniform, the surface color of the product is brown, the bread is soft, medium-porous, the bread is soft and elastic, without foreign odors, the taste harmoniously matches the bread product. The bread meets the requirements of current regulatory documents.

Effect of Batter Mix Variations on Sensory Quality of Breaded Shrimp

Vaname shrimp is one of the fishery products cultivated at Jembrana Marine and Fisheries Polytechnic with the potential to be developed as breaded shrimp (BS). The objective of this study was to determine the effect of batter mix (BM) on sensory quality of BS. There were three types variation of BM, i.e. mix of all-purpose instant flour:cold water (1:2; B1); mix of all-purpose instant flour:eggs (1:2; B2); mix of all-purpose instant flour:cold water:eggs (2:1:2; B3) with frozen (b) and fried (g) treatment. ANOVA were used to analyze the data, followed by Duncan’s additional tested for significant results. Sensory-hedonic tested showed that effect of BM variation did not significantly differ (p&gt;0.05) on color, compactness, flavor, and overall attribute of frozen BS, as well as flavor, taste, texture, and overall sensory quality of fried BS. Different types of BM also did not show significantly difference on sensory-rating tested (p&gt;0.05) for appearance, flavor, taste, and texture of fried BS. In this test, Bb1 attained first rank for appearance dan Bb3 attained first rank for color, compactness, flavor, and overall of frozen BS. Bg2 attained the first rank for appearance, flavor, texture, and overall attributes and Bg1 was the first rank for the taste attribute of fried BS.

Применение вертикальных вибрационных смесителей в технологии получения мучных смесей

The food industry is currently demonstrating a tendency to substitute traditional high-humidity raw materials with their dry analogues. This research introduces new designs of vertical vibrating mixers that could preprogram flour mix quality. The vertical continuous vibration mixers designed for granular materials showed a good potential for a wider scope of application.&#x0D; The experiment involved high-quality wheat flour, sugar, salt, egg powder, and powdered milk, as well as three vertical mixers, i.e., a lifting mixer, a flow mixer, and a cascade mixer.&#x0D; Wheat flour entered the working body of the mixer and came into a stable vibration-boiling state in layers of ≤ 35 mm with a vibration amplitude of 4.5 mm and a frequency of ≥ 20 Hz. The speed rate of the flour increased together with the oscillation frequency of the working body and the size of the perforation area but went down as the layer grew wider. The efficiency increased following the increase in the perforation area on the spiral surface and depended on the maximal thickness of the dough layer. The flow vibrating mixer proved to be the most effective one. The frequency of pulse feeding of ingredients into the mixer was ≤ 50% (Vc ≤ 14.5%) to obtain flour mixes of satisfactory quality while good-quality mixes required 25% average time the particles spent in the mixer (Vc ≤ 6%).&#x0D; The results obtained can be used to design technological lines for flour mix production.

Effect of colorants on interfacial compatibility in wood flour/poly (β-hydroxybutyrate valerate) composites

ABSTRACT In order to study the effect of the colorants on interfacial compatibility between wood and polymer in wood flour/Poly (β-hydroxybutyrate valerate) composites (WPHBVs), three kinds of colorants (white, yellow and red colorants) were added respectively to color the WPHBVs. The results showed that the bending strength and elastic modulus of the WPHBVs increased first and then decreased with the increase of colorant content. When the amount of white, yellow and red colorants was 3%, 2% and 3%, respectively, the WPHBVs showed the best performance. The bending strength increased by 21%, 33% and 18% respectively, and the elastic modulus increased by 26%, 37% and 21% respectively. The SEM micrographs of the WPHBVs revealed that some of the cracks and grooves in the wood fibers were coated with the dispersed colorant, which improved the mechanical properties of the WPHBVs. However, there were no new obvious characteristic peaks in the FT-IR spectra of the WPHBVs, indicating that the colorants only facilitated thorough mixing of wood flour with PHBV. The addition of these colorants improved the compatibility between wood flour and PHBV, and significantly improved the bending strength and elastic modulus of the WPHBVs.

Quality assessment of value-added Indian recipe papad prepared from dehydrated carrot pomace powder

Fruit and vegetable processing byproducts have a high concentration of biologically useful components and nutritional fibre, though they are frequently discarded as manufacturing waste. The purpose of this study was to improve the nutritional value of the Indian recipe papad, a low-moisture dish with a thin, crisp, wafer-like texture, by utilizing the beneficial properties of dehydrated carrot pomace powder (CPP), which is usually discarded as a food industry bio-waste. Carrot pomace powder was prepared and examined for nutritional and functional properties (10, 20, and 30%), and the developed samples were coded as P0 (control, 100% black gram flour), P1 (black gram flour: carrot pomace powder; 90:10), P2 (black gram flour: carrot pomace powder; 80:20), and P3 (black gram flour: carrot pomace powder; 70:30). The physical, sensory, and storage properties of the developed value-added papads were evaluated. Adding CPP to the flour mix increased the moisture, ash, and crude fiber content while decreasing the protein and carbohydrate content. Based on sensory evaluation, sample P1 was found to be the most acceptable by the sensory panel. The product's microbiological studies showed that, up to a 30-day storage period, the product was well within safe limits. Based on the water activity (at 36.7ºC/ 83% RH) and overall acceptability scores, triple-laminated aluminum bags were considered an appropriate packaging material for storing the value-added papads. This study has established the incorporation of CPP as a healthier alternative to produce an inexpensive, fiber-rich, value-added papads.

Chemical and Functional Properties of Pasting Producing from Plantain, Mesquite Seed Flours and Rice Bran

The goal of the study was to see whether plantain flour could be blended with rice bran and mesquite flour to produce composite flour that might be included in the diet of some people with health issues. According to the findings, the chemical composition of the top-rated enriched composite flour showed 10.41 to 14.70 % moisture, 3.37 to 11.70 % protein, 62.79 to 80.74 % carbohydrate, 1.35 to 1.71 % ash, 3.68 to 0.37 % fibre and 0.30 to 0.58 % fat. Mineral composition showed calcium 3.08 to 4.00 mg/100g, potassium 5.03 to 6.65 mg/100g, zinc 0.038 to 0.053 mg/100g, iron 0.029 to 0.038 mg/100g and sodium 0.51 to 0.80 mg/100g. Functional properties showed swelling capacity 3.85 g/g to 4.26 g/g, bulk density 0.40 to 0.44 g/cm3, solubility 6.94 to 17.35 % , water absoption capacity 58.00 to 59.80 %. Therefore, adding up to 30% of rice bran and mesquite flour to the composite flour mix would enhance its nutritional value.

Effects of Extrusion Technology on Physicochemical Properties and Microstructure of Rice Starch Added with Soy Protein Isolate and Whey Protein Isolate.

In order to improve the retrogradation of rice starch (RS) and the quality of rice products, soy protein isolate (SPI), whey protein isolate (WPI), and rice flour were mixed and further extruded into mixed flour. The physicochemical properties and morphology of starch of extruded rice flour (ERS) and starch of extruded mixtures of SPI, WPI, and rice flour (SPI-WPI-ERS) were analyzed. The distribution of amylopectin chain length, molecular weight, microstructure, crystallinity, short-range ordered structure, pasting properties, and thermodynamic properties of RS, ERS, and SPI-WPI-ERS were measured. The results showed that, compared with rice starch, the proportion of long-chain starch, total starch content, and molecular weight were decreased in ERS and SPI-WPI-ERS, but the proportion of short-chain and amylose content was increased. The short-range order structure was destroyed. The water absorption of ERS and SPI-WPI-ERS was much higher than rice starch at 55 °C, 65 °C, and 75 °C, but lower than that of rice starch at 95 °C. Therefore, the retrogradation characteristics of SPI-WPI-ERS were improved. The setback of rice starch products was reduced and the setback of SPI-WPI-ERS was lower than that of ERS. Overall, the retrogradation of rice starch was delayed by adding exogenous protein and extrusion technology, and the application range of rice flour in staple food products was broadened.