Functional Properties Of Flour Research Articles

Effect of pilot-scale steam treatment and endogenous alpha-amylase activity on wheat flour functional properties

Flour steam treatment is an effective industrial process that aims to modify the functional properties of flours. Its effects depend on both the setting parameters of the application and the intrinsic properties of the native flour used. In order to control the effect of these parameters, wheat flours presenting high and low initial alpha-amylase activities were subjected to various steam injection volumes on a pilot-scale level. All the processed wheat flours showed a higher gelatinization temperature, higher pasting profiles, higher water absorption indexes and lower solubility indexes. Changes induced by this treatment seem closely dependent on injected steam volume. Three main mechanisms appear to be involved in these modifications: endogenous alpha-amylase activity reduction, partial starch gelatinization and protein denaturation. Steaming can be used to normalize harvested wheat lots with initial amylase activities considered as excessive.

Caracterización de harinas y almidones de batatas (Ipomoea batatas Lam.), de la costa caribe colombiana

The production of sweet potatoes in Colombia presents few surplus for the domestic market, its performance is approximately 5t/ha, with a sown area of barely 5 hectares; this production is obtained on few areas of the national agricultural region (Caribbean region, specifically in the departments of Cordoba and Sucre). However, the crop could reach an important place in the agro-industry, not only for the nutritional contributions but also because of its high content of starch, considered ideal for the industrial production of flours and starches. This research identified the structural and functional properties of flours and starches obtained from four varieties of sweet potato grown in the Colombian Caribbean region. The functional properties analyzed were the capacity of absorption of water, amylose, maximum viscosity, temperature of gelatinization, settlement, stability and structural behavior which was studied by FT-IR-infrared spectroscopy. Results presented variations in genotypes and localities evaluated, the viscoamilogram in flour showed encouraging values for the industry, both the maximum viscosity (300 cP), the breakdown (cP -15.64) and setback (186,65 cP), while starches showed relatively high values, therefore it is recommended to perform modification techniques to the native structure of the starch (physical, chemical or enzymatic modifications) to expand its applications. The structural behaviour showed signs indicating the presence of groups OH, CH, CO, H2O in evaluated flours and sweet potato starches.

Mechanically and Thermally Induced Degradation and Modification of Cereal Biopolymers during Grinding

It is presumed that structural and functional alterations of biopolymers, which occur during grinding, are caused by a mechanical modification of polymers. As a result, thermally induced changes of flours are neglected. In this study, the impact of thermo-mechanical stress (TMS), as occurring during general grinding procedures, was further differentiated into thermal stress (TS) and mechanical stress (MS). For TS, native wheat flour, as well as the purified polymers of wheat—starch and gluten—were heated without water addition up to 110 °C. Isolated MS was applied in a temperature-controlled ultra-centrifugal grinder (UCG), whereby thermal and mechanical treatment (TMS) was simultaneously performed in a non-cooled UCG. TS starch (110 °C) and reference starch did not show differences in starch modification degree (2.53 ± 0.24 g/100 g and 2.73 ± 0.15 g/100 g, AACC 76-31), gelatinization onset (52.44 ± 0.14 °C and 52.73 ± 0.27 °C, differential scanning calorimetry (DSC)) and hydration properties (68.9 ± 0.8% dm and 75.8 ± 3.0%, AACC 56-11), respectively. However, TS led to an elevated gelatinization onset and a rise of water absorption of flours (Z-kneader) affecting the processing of cereal-based dough. No differences were visible between MS and TMS up to 18,000 rpm regarding hydration properties (65.0 ± 2.0% dm and 66.5 ± 0.3% dm, respectively). Consequently, mechanical forces are the main factor controlling the structural modification and functional properties of flours during grinding.

QUALITY ATTRIBUTES OF COOKIES PRODUCED FROM COMPOSITE FLOURS OF WHEAT, GERMINATED FINGER MILLET FLOUR AND AFRICAN YAM BEAN

Cookies are ready to eat convenient food for all ages and the consumption is on the increase in Nigeria due to urbanization which has led to increase in wheat importation. In order to reduce the effects of wheat importation on the economy, this study looked into the use of locally grown crops for production of cookies. Cookie samples were produced from blends of wheat flour, germinated finger millet and African yam bean. Different proportions of flour blends were obtained using design experts. The flour mixes were evaluated for the proximate, minerals composition, antinutrients and the functional properties while the sensory properties of the cookies were determined. The proximate composition of the composite flour varied from 12.20-12.54; 8.89-10.62; 1.31-1.65; 1.13-1.39; 1.82-1.48 and 74.33-72.66% for moisture, protein, fat, crude fibre, ash and carbohydrate content of the flour, respectively. The mineral content of the flour ranged from 9.064-9.10, 0.29- 0.32, 0.42-0.45, 0.24-0.28% for calcium, phosphorus, potassium and sodium, respectively. The anti-nutritional properties of the flour ranged from 0.0074 to 0.0098%, 0.1700 to 0.1990%, 0.0905 to 0.1080% and 1.2500 to 1.4900%, for tannin, phytate, oxalate and trysin inhibitor, respectively. The functional properties of the composite flour ranged from 0.66-0.67 g/ml; 25.87- 27.48 g/ml; 6.11-8.12 g/ml; 0.75- 0.83 g/ml; 106.65 to 124; 91.70-99.75 g/100g; for bulk density, water absorption capacity, oil water capacity, foaming capacity and foaming solubility, respectively. The sensory attributes studied were colour, taste, texture and crispness. This study has shown that there was a notable improvement on the nutritional and functional properties of the flour while there was reduction in the ant nutrients.

Functional Properties of Flours from Fresh and Boiled Wild Yam Dioscorea praehensilis Tubers

Functional Properties of Flours from Fresh and Boiled Wild Yam Dioscorea praehensilis Tubers

Physicochemical and Functional Properties of Flours from Three Purple Maize Varieties Named “Violet de Katiola” in Côte d’Ivoire

Physicochemical and Functional Properties of Flours from Three Purple Maize Varieties Named “Violet de Katiola” in Côte d’Ivoire

Functional properties of flours and protein concentrates of 3 strains of the edible mushroom Pleurotus ostreatus.

Pleurotus ostreatus is an edible mushroom with significant nutritional properties and highly valuable protein concentrates can be obtained from its fruit bodies. Functional properties of flours and protein concentrates derived from 3 Pleurotus ostreatus strains (PCM, POS and hybrid PCM × POS) were evaluated in this investigation. Fruit bodies were produced on wheat straw substrate, flours were obtained from dried and grinded fruit bodies and protein concentrates were extracted from flours by alkaline solubilization. For all 3 strains, pale yellow flours were obtained and protein concentrates showed a grayish brown color. Flour bulk densities ranged from 0.52 to 0.64g/mL, a higher value than those for protein concentrates, i.e. 0.30-0.35g/mL. The highest water absorption capacities (WAC) were observed for flours (300-418.8%) while protein concentrates presented higher oil absorption capacity (OAC) (173.3-214.1%). Flours and protein concentrates presented a minimal gelation concentration of 2%. Protein concentrates showed a higher foam capacity formation (FC) at pH 8. Likewise, flours and protein concentrates presented higher foam stability (FS) at alkaline pH (8 and 10). Emulsion activity index (EAI) for flours ranged from 3.96 to 26.68m2g-1 whereas for protein concentrates ranged from 1.55 to 10.28m2g-1. These results indicate that flours and protein concentrates from P. ostreatus have remarkable functional properties, valuable in food industry where foaming and emulsifying properties are required.

Physical, thermal and functional properties of flour derived from Ubi Gembili (Dioscorea esculenta L.) tubers grown in Indonesia

Gembili (Dioscorea esculenta L.) tuber is one of the important food sources in term of cultural, nutritional and economic perspectives for the people in the Africa, Caribbean islands, Asia, and Oceania regions. The tubers can be eaten after being boiled, roasted, fried or cooked. However, there is lack of information on the advanced utilizations of the tubers as raw material in the manufacture of modern foods. This study aims to characterize the physical, functional and thermal properties of Gembili flour, so that this information can be used as the basis in the development of novel foods. The microstructure, crystallinity, gelatinization temperature, swelling power and solubility of the flour were determined. The electron microscope observation revealed that Gembili flour consisted of smooth surface oval granules, which were light brown in color and having 23 µm average diameter. They are comprised of polygonals or some clusters of irregular fragments. Similar to most of tuber flours, Gembili flour also exhibited B-type crystallinity with approximately 31 ±3.7% crystallinity. The gelatinization temperature of Gembili flour was high and being comparable to that of cereal flour. The enthalpy of gelatinization of Gembili flour (9.52 ±0.80 J.g-1) was comparable to that of Dioscorea alata. Unfortunately, Gembili flour exhibited low swelling power (3.90 ±0.01 g.g-1). The Gembili flour granules were highly soluble in water (11.07 ±0.05%). Based on those reported properties, Gembili flour can be a suitable raw material for the manufacture of bakery, cookies, noodle and infant foods.

English

The chemical compositions, functional and pasting properties of flour from three varieties of Brachystegia spp. (Brachystegia eurycoma, Brachystegia nigerica and Brachystegia kennedy) were studied. Results show that the chemical compositions of flour samples ranged from12.31 to 12.67% (protein), 1.66 to 1.72% (crude fiber), 2.06 to 2.39% (ash), 7.18 to 8.45% (fat), 3.85 to 4.75% (sugar) and 58.45 to 59.62% (starch). Functional properties such as water absorption capacity, oil absorption capacity, swelling power, solubility index, pH and amylose content were in the ranges of 80.14 to 80.77, 84.21 to 84.52, 15.64 to 15.78, 15.44 to 15.98, 5.48 to 6.74 and 20.42 to 20.69%, respectively. In addition, pasting properties values were 85.58 to 89.05°C (peak temperature), 128.54 to 133.45 (peak viscosity), 23.75 to 26.53 (trough viscosity), 419.6 to 449.5 (final viscosity) 53.5 to 59.0 (break down viscosity) and 402.6 to 413.4 Relative value units (RVU) (setback viscosity). No significant difference (p > 0.05) was observed in the functional properties of the flours. The pasting profile showed that peak and hot paste viscosities are the key pasting parameters in characterizing flours from the three Brachystegia varieties. The variation in peak viscosity of the Brachystegia flours might be due to varietals and geographical influence. The study shows that B. eurycoma flour had the best functional and pasting properties results that could be exploited in food formulations such as soup, and sauces. Key word: Brachystegia flour, variety, chemical composition, functional, pasting properties.

Stirring Affects Starch Granule Morphology and the Functional Properties of Rice Flour

Stirring is widely used to process rice flour, but its influence on the flour's functional properties is generally ignored. Here, the effect of various treatments given to the flour prepared from three cultivars contrasting for their grain amylose content is investigated. The major effect of stirring is to disaggregate the starch granules, releasing a population of small particles which are readily degraded by endogenous amylase. The presence of the small particles increases the flour's solubility, swelling power, and peak viscosity, as well as the adhesive force and springiness of the retrograded gel. It also decreases the onset and peak gelatinization temperatures and the enthalpy of the flour, as well as the hardness of the retrograded gel. Stirring aids the gelatinization of rice flour and has a negative effect on the retrogradation of the rice flour gel.

Variations in the Functional Properties of Soybean Flour Fermented with Lactic Acid Bacteria (LAB)-Consortium

The functional properties of soybean flour fermented with lactic acid (LAB)-consortium was evaluated. Soybean was processed into flour, fermented spontaneously and with LAB-consortium previously isolated from maize (Lactobacillus plantarum WCFS1+Lactobacillus rhamnosus GG, ATCC 53/03+Lactobacillus nantensis LP33+Lactobacillus fermentum CIP 102980+Lactobacillus reuteri DSM 20016) and sorghum (Pediococcus acidilactici DSM 20284+Lactobacillus fermentum CIP 102980+Lactobacillus brevis ATCC 14869+Lactobacillus nantensis LP33+Lactobacillus plantarum WCFS1) to evaluate their effects on the functional properties of the flour at 12 h intervals using standard techniques. The result shows gradual decrease in bulk density with increasing fermentation period ranging from 0.74 ± 0.03 g/mL to 0.72 ± 0.03 g/mL (natural), from 0.74 ± 0.03 g/mL to 0.70 ± 0.02 g/mL (LAB-consortium from maize) and from 0.74 ± 0.03 g/mL to 0.70 ± 0.02 g/mL (LAB-consortium from sorghum) fermentation. The swelling capacity decreased from 0.77 ± 0.03 g/mL to 0.64 ± 0.01 g/mL, from 0.77 ± 0.03 g/mL to 0.59 ± 0.01 g/mL and from 0.77 ± 0.03 g/mL to 0.61 ± 0.03 g/mL in natural, LAB-consortium from maize and sorghum fermentations respectively. Water holding capacity decreased from 2.4 ± 0.03 mL/g to 1.9 ± 0.03 mL/g, from 2.4 ± 0.03 mL/g to 2.0 ± 0.03 mL/g and from 2.4 ± 0.03 mL/g to 1.9 ± 0.03 mL/g in natural, LAB-consortium from maize and sorghum fermentation respectively. Oil holding capacity increased significantly (p<0.05) with increasing fermentation time, ranging traditional bread and 0.62-0.69 g/mL reported by Igbabul et al. on fermented mahogany beansfrom 8.92 ± 0.02 mL/g to 9.30 ± 0.03 mL/g (natural), 8.92 ± 0.01 mL/g to 9.63 ± 0.03 mL/g (LAB-consortium from maize) and from 8.92 ± 0.03 mL/g to 9.69 ± 0.03 mL/g (LAB-consortium from sorghum) fermentations. The least gelation concentration ranged from 3.0% (unfermented) to 6.0% (other fermentation products). Emulsion capacity (EC) increased from 35.88 ± 3.12% to 44.33 ± 1.33%, from 35.88 ± 3.12% to 46.83 ± 3.18% and from 35.88 ± 3.12 % to 45.99 ± 2.21% in natural, LAB-consortium from maize and sorghum fermentations respectively. This suggests the potentials of LAB-consortia fermentation in improving nutritional and functional properties of soybean flour.

Microbiology, proximate and functional properties of flour produced from three different varieties of cassava (Manihot esculenta Crantz)

Microbiology, proximate and functional properties of flour produced from three different varieties (TMS 1371, TME 419 and TMS 92/0326) of cassava (Manihot esculenta Crantz) were investigated in this research work. The flour was subjected to microbial, proximate and functional analyses. Microbial analysis was carried out using pour plate technique and the agar used were nutrient agar for bacteria count and isolation while malt extract agar was used for fungi count and isolation. Proximate and functional analyses were done using standard methods. Results obtained showed that bacterial count (cfu/mL) of each flour ranging from 5.33 x 10^1 (TME 419) to 7.67 x 10^1 (TMS 92/0326) was higher than the fungi count (sfu/mL) which ranged from 0.66 x 10^1 (TMS 92/0326) to 4.0 x 10^1 (TMS 1371). The bacteria identified were Lactobacillus sp. which were present in all the flours and Bacillus sp. which was only present in flour obtained from TME 419 and TMS 92/0326. The only fungus present in all the flour was Rhizopus sp. The proximate values of flour from TMS 1371 showed that the moisture content (11.44%), ash (1.11%), fat (6.93%) and crude protein (7.46%) were higher when compared with flour from TME 419 and TMS 92/036. However, carbohydrate (69.05%) and crude fibre (7.41%) were higher in TME 419 and TMS 92/036. Also, TMS 92/0326 flour was higher in dispensability (59.94 mL), swelling capacity (5.18%) and solubility index (9.26) while bulk density (10/25.20 g/mL) was higher in TMS 1371. Despite variations in values, results from this study showed that the proximate and functional properties of flour obtained from each variety still conformed to the minimum requirements of high quality cassava flour.

Effect of Soaking Time in Sodium Metabisulfite Solution on the Physicochemical and Functional Properties of Durian Seed Flour

With regard to its high carbohydrate and gum contents, durian seed flour has been used as a substitute to wheat flour in butter cake and cookies manufactures. Unfortunately, processing of fruit seeds into flour may be hampered by discoloration, which may affect the nutrition and sensory quality of the food products. The objective of this study is to investigate the effect of soaking time on the physicochemical and functional properties of durian seed flour. Durian seed chips were soaked in 0.6% w/v sodium metabisulfite solution as anti-browning agent at 30°C for desired periods (40, 60, 80, 100, 120 minutes), followed by drying at 50°C for 17 hours, milling and sieving to obtain flour. The flour was analyzed for its moisture, ash, protein, fat and carbohydrate contents, sulfite residue, yield, gelatinization temperature, and water and oil absorption capacities (WAC and OAC). The results showed that longer soaking time reduced the moisture and ash content of durian seed flour, but increased most of the other studied parameters. The WAC, OAC and fat content were less affected by soaking time. It can be concluded that soaking of durian seed chips in sodium metabisulfite solution can improve the nutrition and functional properties of flour. Based on the residual sulfite content, durian seed flour obtained in this work is safe for consumption.

Comparative proximate composition and functional properties of flour and composites from breadfruit (Artocarpus altilis) (Parkinson) Fosberg

Artocarpus altilis commonly known as breadfruit, its usage is limited due to the high moisture content of the fresh fruit thus making storage difficult, hence the need for conversion into more storable product with increased versatility. A. altilis was processed to obtain breadfruit flour and the flour produced was mixed in different ratio (100:0; 80:20; 60:40; 40:60; 20:80; 0:100) with wheat flour to obtain composites. The proximate and functional characteristics of the composites were evaluated and compared with the whole (breadfruit) flour and wheat flour. The results of the proximate analysis showed that the fiber, ash and moisture contents increased significantly (P&lt;0.05) with increase in the breadfruit flour substitution while the protein content increase was not significant. Wheat flour has the highest carbohydrate, total energy and fat contents and the values decreased significantly (P&lt;0.05) with increase in breadfruit flour substitution. The bulk density, solubility and the water binding capacity also decreased with increase in the breadfruit flour substitution while the swelling power increased significantly (P&lt;0.05). These findings indicate that breadfruit is a potential source of highly nutritious flour and can possibly serve as an alternate source of flour for diabetic patients and for individuals that are sensitive to wheat flour.

Quality of black beans as a function of long-term storage and moldy development: Chemical and functional properties of flour and isolated protein

The aim of this study was to evaluate the effects of moisture content and storage temperature on the percentage of moldy and fermented beans, mycotoxins levels, phenolic acids content, pasting properties of whole flour, as well as functional and thermal properties of protein isolates from black beans stored for 12 months. Beans stored under 14%/32 °C exhibited 16% of fermented grains, while at 17%/25 °C (42.3%) and 17%/32 °C (93.5%) of moldy plus fermented grains, named drastic conditions (DC). Mycotoxins were not present in grains from all storage conditions. Reduction of gallic, caffeic, and p-hydroxybenzoic acid contents, and increase of sinapic acid were observed in DC. Reduction of peak, final, and setback viscosities of bean flours in DC indicate the application in refrigerated and frozen products. The increase in foaming and reduction in foam degradation of the proteins highlights their use in beverages where the foam is an important factor.

Efecto del pH y cloruro de sodio sobre las propiedades funcionales de harina de semillas de lupinus mutabilis “tarwi” variedad criolla

Efecto del pH y cloruro de sodio sobre las propiedades funcionales de harina de semillas de lupinus mutabilis “tarwi” variedad criolla

Characterization of some food formulation functional properties of flour processed from roasted African breadfruit (Treculia africana) seeds

This study used Response Surface Methodology was used to roast, identify and characterize the optimum values of functional properties of African breadfruit (Treculia africana) seed flour processed for industrial applications. The central Composition Rotable Design of treatment variables at 3 process variables (Roasting temperature RT, Roasting Time RM, and feed quantity FQ) and 5 process levels (-1.682, -1, 0, 1, 1.682) was used to optimize bulk density water and oil absorption capacities, gelation and emulsion capacity of the produced flour. Functional properties of the flour increased above the value of control and relative to process treatment. The effect of roasting temperature was significant (p &lt; 0.05) for bulk density, gelation and emulsion capacity. Roasting time and feed quantity significantly (p˂0.05) influenced water absorption and emulsion capacities of the flour. Optimum values were bulk density 0/79 g/cm3, water absorption capacity 4.00ml/g, oil absorption capacities 2.90m/g, gelation 8.92 w/v. The unified optimum values of the functional properties occurred at process treatment combination of 126.360C, 45.85min and 505.09g, respectively for temperature, time and quantity. Processing African breadfruit seeds into flour at the optimal point will enhance its usefulness in industrial applications were functional properties of flour are of processing important.

Effects of Heat Stress and Cultivar on the Functional Properties of Starch in Chinese Wheat

Heat stress during the grain‐filling stage is a major limiting factor for improving Chinese wheat production, and its effect on functional properties of flours and starches in 10 leading cultivars from the Yellow and Huai Valleys grown under normal and heat‐stress environments was investigated. Heat stress during the grain‐filling stage decreased total starch content but increased protein and lipid contents of wheat grains. Amylose content of wheat starch was little altered under a heat‐stress environment. Heat stress did not significantly change swelling power and starch solubility of wheat starches but significantly decreased swelling power of wheat flours. Pasting viscosities of wheat starches and flours were affected differentially by heat stress. Heat stress had a significant effect on gelatinization and retrogradation properties of starches. The in vitro enzymatic digestibility of wheat starches was affected slightly by heat stress. Analysis of variance indicated that heat stress had a significant effect on some functional properties of starch and flour, although the largest source of variability in these properties was cultivar.

Physical, Proximate and Functional Properties of Flour and Protein Isolate from Four γ-Irradiated Groundnut Cultivars

Contamination of groundnut seeds with microorganisms and insect’s results in high post-harvest losses of groundnut cultivars. γ-irradiation of groundnut could be a better alternative to chemical preservatives which have been implicated for their residual effect, environmental hazards and carcinogenicity. However, the effect of γ-irradiation at low to high doses on groundnut cultivars and their constituents has not been fully investigated. Four cultivars of groundnut (Arachis hypogeae) namely bororo-white, bororo-red, bororo-hausa and campala were γ-irradiated (2-10 kGy) using 60Co source. Non-and γ-irradiated groundnuts were defatted using solvent extraction method to oil obtain oil and flour. Protein was isolated by isoelectric precipitation method, and freeze-dried. Physical (colour (L*a*b*), chemical composition, physicochemical and functional properties of the sample were determined. Generally, the colour of the protein isolates of bororo-white (L*=39.16-56.00, a*=16.45-33.58, b*=14.20-22.69) were significantly lighter than bororo-red (L*=25.29-32.29, a*=24.29-33.42, b*=9.11-10.66), bororo-hausa (L*=34.60-46.28, a*=15.70- 24.58, b*=11.36-17.97) and campala (L*=37.44-51.52, a*=9.27-16.95, b*=8.21-12.59) varied with γ-irradiation doses. Protein and moisture contents of seeds, flours and isolates varied significantly with cultivars and γ-irradiation from 24.69% to 27.55% and 7.41% to 7.82%, and 38.22% to 56.47% and 9.31% to 12.65%, and 83.46% to 87.79% and 3.77% to 6.75%, respectively. Swelling power and solubility index of flours and isolates increased significantly with increased temperature, varied with γ-irradiation and cultivars. γ-irradiation had no apparent effect on WAC and OAC; however, WAC and OAC of the protein isolates were significantly lower than flours. γ-irradiation, up to 10 kGy, had no deleterious effect on physico-chemical and functional properties of the groundnuts cultivars and their constituents.

Effect of processing on physico-chemical and functional properties of flours from cluster or guar bean (Cyamopsis tetragonoloba) varieties

Guar bean (Cyamopsis tetragonoloba) offers a potential source of vegetable protein and fibre, however, its utilization in food is yet to be explored. Along with the nutritional value, its effect on other properties of food is inevitable. Thus, the present study was carried to study the physicochemical and functional properties (water absorption index, water solubility index, foaming capacity, foaming stability, oil absoption capacity and gelling strength) of flours from different varieties of guar bean ( i.e. G 80, Ageta 112 and HG 365) and related to each other using Pearson correlation. Significant variations were observed in the chemical composition of flour from varieties of guar bean on processing. Germination of seeds increased the protein significantly and highest levels of increased protein content were observed in G 80 (+21.6%). Dehusking significantly increased (upto 5.9%) and extrusion processing reduced (upto 23.6%) the L* value significantly in flours from guar bean varieties. Germination increased while extrusion processing reduced the WAI and WSI. Dehusking, autoclaving and germination were observed to increase the foaming capacity significantly; however, extrusion processing markedly reduced the foaming properties of guar flours. Extrusion processing immensely affected the gelling properties of flour from guar bean varieties and lead to loss of gel formation properties. Pearson’s correlation determined a significant correlation between processing treatments and functional properties.