Pasting Temperature Research Articles

Nutrient Composition, Functional and Pasting Properties of High Quality Cassava Flour from two Varieties Pro-Vitamin a Cassava

he study evaluated high quality cassava flour from two varieties of pro-vitamin A (pro-vitamin A white and pro-vitamin A yellow). The flours were analyzed for proximate composition, functional properties, pasting properties, Beta-carotene and cyanide. The data obtained was subjected to statistical analysis. The values of protein ranged from (8.667% and 9.563%), fat (4.819% and 5.387%), ash (1.269% and 1.426%), fibre (4.819% and 5.387%), moisture content (6.946% and 7.185%), carbohydrate (74.105% and 74.421%), Beta-carotene (24.300% and 24.700%) and hydrocyanide content (1.225ppm and 1.775ppm). There were little significance differences between the functional properties such water absorption capacity (108.200% to 125.840%), oil absorption capacity (173.420% to 184.720%), Bulk density(0.813% to 0.825%), swelling capacity (30.000% to 40.000%), solubility (0.743% to 1.372%), Dispersibility (0.884% to 1.098%). The result of the pasting properties ranged from 83.000 to 137.000RVU, 125.500 to 134.000RVU, 58.000 to 63.000RVU, 34.000 to 82.000RVU, 9.000 to 18.000RVU, 3.530 to 6.000mins, and 73.000 to 83.100oc for peak, trough, breakdown, final viscosity, setback, peak time and pasting temperature, respectively. The results of this study revealed that there was no significant difference in the chemical composition of the two samples, but there were differences in the functional and pasting properties.

The impact of different concentrations of hyaluronic acid on the pasting and microstructural properties of corn starch

Starch aging in starchy foods is a major problem affecting their quality. In order to improve the viscosity and textural properties of native starch gelatinization and retrogradation, this study investigated the effect of hyaluronic acid (HA) at different concentrations (2 %, 4 %, 6 % w/w) on the pasting and microstructure of corn starch (CS). The findings revealed that the addition of HA significantly enhanced the peak viscosity, solubility, and water-holding capacity of the CS-HA mixtures. Moreover, it reduced the pasting temperature, swelling force, and leaching of amylose. All the mixtures exhibited shear thinning and thixotropic properties. The CS-HA mixtures created a thicker pseudoplastic system with significantly enhanced shear stability. The structures of the mixtures were characterized using Fourier transform infrared spectroscopy and scanning electron microscopy. It was observed that HA effectively inhibited short-term retrogradation of starch, enhanced the interaction between CS and HA, and formed a dense honeycomb three-dimensional mesh structure. In conclusion, as a novel anionic hydrocolloid, HA holds great potential to improve the retrogradation properties of starch-based products.

Physicochemical properties of fortified flour based modified cassava flour blended with bacterial poly-glutamic acid

Cassava is one of the most important staple crops worldwide. However, cassava flour needs to meet the high-quality requirements in terms of physicochemical characteristics. The present study was designed to investigate properties of fortified cassava flour produced from co-processing of modified cassava flour with poly-glutamic acid (PGA) derived from protein of beans that had been fermented by Bacillus natto. Proximate analysis, cyanide content, swelling power, solubility, and viscosity of modified cassava flour (MCF) which was fortified with poly-glutamic acid (PGA) was found to indicate improvements as compared to the native flour. The modified flours were further investigated for their physicochemical properties after addition of poly- -glutamic acid ( -PGA) at different levels. All flour samples showed no significant (p>0.05) differences in terms of lightness (L*), while greenness to redness (a*) of native flours was significantly (p<0.05) higher than modified flours with -PGA. There were significant (p<0.05) differences in the swelling power and solubility measured at various temperatures. From the pasting profiles, there were significant (p<0.05) increases in peak viscosity, final viscosity and pasting temperature of cassava flours due to addition of -PGA. Observation by scanning electron microscopy (SEM), pronounced cracks were observed in starch granules indicative of enzyme attack. It indicated that starch granules of modified and fortified cassava flour were depolymerized by enzymatic hydrolysis which led to cause change and degrade exterior surface of the granules within corrosion via pores of small granules.

A frequency-optimised temperature record for the Holocene

Existing global mean surface temperature reconstructions for the Holocene lack high-frequency variability that is essential for contextualising recent trends and extremes in the Earth’s climate system. Here, we isolate and recombine archive-specific climate signals to generate a frequency-optimised record of interannual to multi-millennial temperature changes for the past 12 000 years. Average temperatures before ∼8000 years BP and after ∼4000 years BP were 0.26 (±2.84) °C and 0.07 (±2.11) °C cooler than the long-term mean (0–12 000 years BP), while the Holocene Climate Optimum ∼7000–4000 years BP was 0.40 (±1.86) °C warmer. Biased towards Northern Hemisphere summer temperatures, our multi-proxy record captures the spectral properties of transient Earth system model simulations for the same spatial and season domain. The new frequency-optimised trajectory emphasises the importance and complex interplay of natural climate forcing factors throughout the Holocene, with an approximation of the full range of past temperature changes providing novel insights for policymakers addressing the risks of recent anthropogenic warming.

A robust, compatible, and effective core-shell structured phase change materials for controlling the temperature rise caused by cement hydration

Temperature cracks caused by the internal and external temperature gradient pose a threat to the durability of concrete structures. Phase change materials (PCM) offer a feasible solution by absorbing the released heat of cement hydration, yet of which the applications are limited by potential leakage and weak combination with cement matrix. Herein, this study employed silica as a protective shell to inhibit core PCM (n-octadecane, n-OD) from leaking, and enhance the compatibility with Portland cement. The surveyed core-to-shell mass ratios of PCM were chosen as 1:1, 1.5:1, and 2:1. The encapsulation of n-OD was successfully demonstrated by characterization results of Fourier transform-infrared spectroscopy (FT-IR), X-ray diffraction (XRD) and scanning electron microscopy (SEM). The microcapsules labeled M3 possessed the highest melting enthalpy of 183.4 J/g due to the highest core-to-shell ratio of 2:1 and exhibited good physico-chemical stability that pertained integrity after the mechanical mixing into cement paste. The effect of complexing M3 into cement paste was further investigated. The increasing dosage of M3 evidently remediated temperature rise that with highest dosage of 30.0 vol%, the maximum central temperature of cement paste decreased by 16.9 °C compared to the reference group. Moreover, it was unravelled that M3 components promote cement hydration and pore filling, thus with such high dosage of 30.0 vol%, the cement sample strength mildly decreased by 22.0%, which is dramatically lower compared with previous studies, i.e., at least ∼58.4% decrease in strength with similar dosage. Hence, the as-prepared M3 microcapsules can serve as promising functional additives for controlling the internal temperature rise of cement-based materials to mitigate the formation of temperature cracks.

Effects of sugar beet pectin on the pasting, rheological, thermal, and microstructural properties of wheat starch

The effects of addition of sugar beet pectin (SBP) on the pasting, rheological, thermal, and microstructural properties of wheat starch (WS) were investigated. Results revealed that SBP addition significantly increased the peak viscosity, trough viscosity, breakdown value, final viscosity, and setback value of WS, whereas decreased the pasting temperature. SBP raised the swelling power (from 13.44 to 21.32 g/g) and endothermic enthalpy (ΔH, from 8.17 to 8.98 J/g), but decreased the transparency (from 9.70 % to 1.37 %). Regarding rheological properties, WS-SBP mixtures exhibited a pseudo-plastic behavior, and SBP enhanced the viscoelasticity, but decreased the deformability. Particle size distribution analysis confirmed that SBP promoted the swelling of WS granules. Fourier-transform infrared spectroscopy results suggested that the interactions between SBP and WS did not involve covalent bonding, and the formation of ordered structure was inhibited by SBP addition. Additionally, scanning electron microscopy observation found that the gel network of WS-SBP mixtures became more irregular, pore size gradually decreased, and the wall became thinner as the SBP concentration increased. These results indicated that SBP is a promising non-starch polysaccharide that can enhance the processing properties of WS.

Effects of milling on texture and in vitro starch digestibility of oat rice.

Compared with other oat products, consumers in China prefer oat rice and porridge made from naked oat. However, this oat product usually has poor sensory acceptance, which is directly related to the texture properties. This study aimed to use the milling method to improve the oat rice texture. The nutrient component, microstructure, pasting, and thermal properties of oat treated with different degrees of milling (0s, 20s, 40s, 60s, and 80s) were researched. The results showed that milling would damage the bran layer of oat rice, increasing starch, β-glucan, total leached solids content, and the gelatinization enthalpy (ΔH). Meanwhile, oil, protein content, the pasting viscosity, and the pasting temperature were decreased. Milling made oat rice sticky and soft, and the bound water and non-flowing water migrated like flowing water. The cross-section of oat rice showed that milling damaged the surface of oat rice, which was beneficial to water entry and starch dissolution, and increased the viscosity of oat rice. When the milling time was 40s and 60s, the appearance, aroma, taste, texture, and overall acceptability of oat porridge were better. Moreover, rapid digestion fraction (k1) and slow digestion fraction (k2) are the lowest and have the effect of low blood glucose rise rate.

Nitrosopumilus as main source of isoprenoid glycerol dialkyl glycerol tetraether lipids in the central Baltic Sea.

Nitrososphaeria in the phylum Crenarchaeota, is a widespread archaeal class in the oceanic realm, playing an important role in the marine carbon and nitrogen cycle. Nitrososphaeria-derived membrane lipids, i.e., isoprenoid glycerol dialkyl glycerol tetraethers (GDGTs), are commonly employed to reconstruct past water temperatures using the TetraEther indeX of 86 carbon atoms (TEX86). This index is of particular importance for the brackish Baltic Sea as to date it appears to be the only applicable organic temperature proxy. In this study, we investigated the distribution of intact and core GDGTs and their potential source organisms in the water column of three deep basins located in the central Baltic Sea to evaluate the application of TEX86. A lipidomic approach on suspended particulate matter was combined with the molecular techniques 16S rRNA gene amplicon sequencing and CARD-FISH. The archaeal community was dominated by Nitrosopumilus (~83-100% of the total archaeal sequences). As other detected taxa known to produce GDGTs each represented less than 2% of the total archaeal sequences, Nitrosopumilus is likely the most dominant GDGT producer in the central Baltic Sea. However, the occurrence of phosphohexose (PH), instead of hexose-phosphohexose (HPH) headgroups, suggested that Nitrosopumilus in the Baltic Sea may differ physiologically from representatives of marine settings and other marginal seas, such as the Black Sea. In the Baltic Sea, Nitrosopumilus is most abundant in the suboxic zone, where intact cells peak according to both CARD-FISH data and intact polar lipid concentrations. The presented data therefore suggest that TEX86 reflects subsurface rather than surface temperature in the central Baltic Sea.

Effect of sorghum pre-processing (roasting and germination) on the replacement level and quality of sorghum-wheat bread: bread characteristics, digestibility, consumer acceptability and microbiological analysis.

The present study was focused on the replacement of refined wheat flour (RWF) by control (CS) and processed sorghum flour [germinated (GS) and roasted (RS)] on the properties of flour/batter/dough (particle size, XRD, pasting, dynamic rheology, farinograph) and bread (physical, textural, digestibility, microbiological and sensory). Prominent variations adhered with sorghum processing, but decreasing patterns occurred for flour-water absorption, dough stability times, storage modulus, peak/final/breakdown viscosities, bread-moisture content, specific volume, porosity, and lightness. Flour's pasting temperature, dough development time, breadbulk density, hardness, gumminess, and bitterness increased. Composite flours mainly had weak nature compared to RWF. The baking loss was lower for 10-30% CS and GS incorporation than RS. Composite bread had higher in-vitro protein and starch digestibility (CS > GS > RS) than RWF. Three days storage life with acceptable quality scores was obtained for bread with CS and GS up to 20% and RS up to 30% incorporation. The online version contains supplementary material available at 10.1007/s13197-023-05810-3.

Application of Multivariate Modelling to Global Warming Projections

Global warming is a natural phenomenon in which the accumulation of energy in the Earth's atmospheric system leads to an increase in temperature. To build the model, we collected multiple datasets from the 20th century: average annual global temperatures, average monthly temperatures at different latitudes, global losses from various natural disasters, global emissions of various chemicals, and population. We then pre-processed and visualized the data. In our quantitative analysis, we found that the increase in global temperature in March 2022 did not exceed the increase in the past 10 years. We then developed three models to describe past and project future global temperature levels: the GM(1,1) model, the ARIMA(0,1,1) model, and the Holt model. By primarily comparing the fit of the three models, we concluded that the Holt model has the highest prediction accuracy. We found that the relationship between time and global temperature.

Effects of zucchini polysaccharide on pasting, rheology, structural properties and in vitro digestibility of potato starch

Zucchini polysaccharide (ZP) has a unique molecular structure and a variety of biological activities. This study aimed to evaluate the effects of ZP (1, 2, 3, 4 and 5 %, w/w) on the properties of potato starch (PS), including pasting, rheological, thermodynamic, freeze-thaw stability, micro-structure, and in vitro digestibility of the ZP-PS binary system. The results showed that the appearance of ZP significantly reduced the peak, breakdown, final and setback viscosity and prolonged the pasting temperature of PS, whereas increased the trough viscosity. The tests of rheological showed that ZP had a damaging effect on PS gels. Meanwhile, the results of thermodynamic and Fourier transform infrared exhibited that the presence of ZP significantly retarded the retrogradation of PS, especially at a higher levels. The observation of the microstructure exhibited that ZP significantly altered the microscopic network structure of the PS gels, and ZP reduced the formation of the gel structure. Besides, ZP postponed the retrogradation process of PS gels. Moreover, ZP weakened the freeze-thaw stability of the PS gel. Furthermore, ZP also can decrease the digestibility and estimated glycemic index (eGI) value of PS from 86.04 % and 70.89 to 77.67 % and 65.22, respectively. Simultaneously, the addition of ZP reduced the rapidly digestible starch content (from 25.09 % to 16.59 %) and increased the slowly digestible starch (from 24.99 % to 26.77 %) and resistant starch content (from 49.92 % to 56.64 %). These results have certain guiding significance for the application of ZP in starch functional food.

The response of calcareous organism to temperature from continental shelf sediments under culture experiment—A case of benthic foraminifera

Calcareous foraminifera are significant indicators of past temperatures, but their ecological characteristics and relationship with temperature have not been extensively studied under culture experiment, particularly in continental shelf environments. In this research, we focused on Jiaozhou Bay (9–26 m) as a case study and collected surface sediments. For the first time, we cultured living foraminifera under five different temperature gradients (6, 12, 18, 24, and 30 °C) to investigate the impact of temperature changes on calcareous foraminifera in continental shelf sediments. Each treatment was replicated three times, and the experiment lasted for 80 days. A total of 4162 live foraminifera were collected. As the culture temperature increased, the foraminiferal parameters (abundance, species diversity, and Shannon-Wiener index) initially increased and then decreased, with the exception of the Margalef index. The study revealed that the ecological inflection point in continental shelf foraminifera occurred at or before 18 °C. Furthermore, a linear relationship was established between the Margalef index and temperature, represented by the eq. Y = 0.0038*T + 0.0962. Notably, the study indicated that foraminifera inhabiting the deeper continental shelf exhibited greater sensitivity to temperature variations compared to the intertidal community. This finding suggests that ecosystems located in deeper waters may be more susceptible to potential harm. Based on projections, crossing the temperature inflection point could potentially result in a 20% decrease in the biomass of calcareous foraminifera in shallow waters, as well as an 8.6 million ton decline in carbonate sedimentation in the future. Overall, this research provides novel insights and contributes to a better understanding of the response of calcareous organisms to temperature, as well as aids in paleotemperature reconstruction efforts.

Effects of highland barley protein and β‐glucan addition on the flour structure, bread quality and starch digestibility of whole wheat bread

SummaryWhole wheat bread is rich in nutrition, but its starch digestibility is unsatisfactory. Thus, how to reduce its digestibility has attracted much attention. This study investigated the effects of highland barley protein and β‐glucan on the pasting properties, and thermal properties of whole wheat flour to reveal the mechanism of highland barley protein and β‐glucan regulating the in vitro digestibility. The digestibility results showed that β‐glucan and protein could slow down starch digestion to some degree. The cross‐section structure determination results indicated that β‐glucan and protein decreased the porosity. The differential scanning calorimetry and thermogravimetric analysis results showed that β‐glucan and protein increased the onset of pasting, decreased the peak temperature and enthalpy of pasting and decreased the thermal stability. The Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy results revealed a blue‐shift in the ‐OH position of the bread added with protein and β‐glucan (from 995.59 to 996.07 cm−1), indicating that the hydrogen bonding might form intramolecularly. In this study, the addition of highland barley protein and β‐glucan was proved to be helpful in decreasing the in vitro digestibility and showed modification in the texture quality of bread, which might be suitable for diabetic patients.

Multi-Level Modelling of Global Warming Based on Machine Learning Algorithms

Today, abnormally high temperatures around the world are a wake-up call for global warming. Global warming is a problem that needs to be addressed urgently. In order to assess past temperature changes, this paper constructs indicators of data growth rates over a certain period of time. Firstly, this paper analyses the changes in growth rates after 1800. In addition, this study uses the Mann-Kendall method to determine the trend of the growth rate, and the ridge regression model, ARIMA model, and LSTM model are constructed to predict the future temperature change, respectively. The results show that the LSTM model is the most reliable, whereas the ARIMA model is only suitable for short-term forecasts due to the lack of a follow-up dataset and is less effective in predicting global temperatures below 20°C. The results of the ARIMA model are summarised as follows, with polynomial fitting results being affected by the extremes of the data, and performing the worst. The results show that the temperature will reach 20°C around 2310 and within 2398~2439 according to the ridge regression model and LSTM model, respectively.

Quality attributes of paddy rice as affected by frozen storage

ABSTRACT After harvest, paddy rice may encounter frozen conditions during the storage and transportation periods. However, the effect of frozen storage on quality of paddy rice remains unclear. In this research, two moisture contents of paddy rice (13.5% and 15.1%) were stored at two frozen temperatures (−18°C and −30°C) for two months and then evaluated for quality attributes, including germination rate, peroxidase and polyphenol oxidase activities, fat acidity, milling quality, pasting property, cooking property, and texture of the cooked rice. The results showed that the frozen storage generally decreased the germination rate, activities of peroxidase and polyphenol oxidase, husked rice yield, head rice yield of paddy rice, reduced the water uptake ratio and volume expansion rate of milled rice during cooking, and lowered the hardness of cooked rice. At frozen condition, the decrease of temperature and the increase of moisture content led to a more pronounced reduction in germination rate and peroxidase activity. Frozen treatment of paddy rice did not significantly affect the pasting temperature of milled rice flour, but decreased the peak viscosity. Fat acidity of paddy rice slightly increased after frozen storage.

Prediction Of Global Temperature Based on ARIMA And GM Model

Global temperatures have risen rapidly in recent decades .In order to find the rising trend of global temperature, this paper establishes ARIMA model and GM model to fit the past temperature changes and predict the future temperature trend. The results showed that the global average temperature will reach 23.55 °C by 2050. Then through the evaluation index SSE, it is judged that the ARIMA ( 0,1,2 ) model hasthe best prediction effect.

Effects of traditional preparatory techniques on the chemical and pasting characteristics of yellow‐fleshed cassava roots (Manihot esculenta)

SummaryUnderstanding the interactions between chemical and pasting properties and conventional cooking methods will help utilise yellow‐fleshed cassava roots. Thus, the study examined how conventional processing affected Nigerian yellow‐fleshed cassava's chemical and pasting properties. Three improved, yellow‐fleshed genotypes were harvested 12 months after planting: 01/1371 (high carotenoids, 7.3 μg/g on Fresh weight basis (FW)), 01/1235 (medium, 4.8 μg/g FW), and 94/0006 (low, 2.6 μg/g FW). The peeled and washed roots were processed into various products, and chemical and pasting properties were tested. Processing techniques affect all chemical and pasting properties except pasting temperature. High‐carotenoid cassava produced boiled roots with high ash and protein, while low‐carotenoids produced amylose and starch. High‐carotenoid cassava roots yielded flour with high ash, amylose, and starch. The gari product from high‐carotenoid cassava roots had higher ash, amylose, sugar, and starch concentrations. Cooked fufu from low‐carotenoid cassava had high protein and starch, while high‐carotenoid fufu had high ash and amylose. High‐carotenoid cassava roots produce the best flour and raw fufu, while low‐carotenoid roots produce chips, and medium‐carotenoid roots produce gari with suitable pasting parameters.

In-depth insight into the effects of tapioca or corn acetylated distarch phosphate on the gel properties and in vitro digestibility of kung-wan

Modified starch is increasingly applied in the meat industry as an effective functional ingredient to provide meat products with the desired textural properties and appearance. This study aimed to investigate the effects of incorporating tapioca acetylated distarch phosphate (TADSP) or corn acetylated distarch phosphate (CADSP) on the gel properties and in vitro digestibility of Chinese-style meatballs known as kung-wan. The results showed that TADSP and CADSP significantly enhanced the textural properties of kung-wan in a dose-dependent manner (P < 0.05), as well as enhanced the rheological behavior of meat batters. TADSP resulted in a denser meat protein gel network compared to CADSP, primarily because the lower pasting temperature of TADSP made it gelatinize earlier and more completely during heating than CADSP and subsequently filled in the meat protein gel network. The intermolecular forces observed in kung-wan with TADSP or CADSP were hydrogen bonds and hydrophobic interactions. Furthermore, the protein digestibility of kung-wan was increased with higher levels of TADSP and CADSP (P < 0.05). Notably, kung-wan with TADSP exhibited significantly higher protein digestibility than those with CADSP at the same level (P < 0.05). Our results offer valuable insights into the potential application of acetylated distarch phosphate in kung-wan.

Same process, different patterns: pervasive effect of evolutionary time on species richness in freshwater fishes.

Tropical lands harbour the highest number of species, resulting in the ubiquitous latitudinal diversity gradient (LDG). However, exceptions to this pattern have been observed in some taxa, explained by the interaction between the evolutionary histories and environmental factors that constrain species' physiological and ecological requirements. Here, we applied a deconstruction approach to map the detailed species richness patterns of Actinopterygian freshwater fishes at the class and order levels and to disentangle their drivers using geographical ranges and a phylogeny, comprising 77% (12 557) of all described species. We jointly evaluated seven evolutionary and ecological hypotheses posited to explain the LDG: diversification rate, time for speciation, species-area relationship, environmental heterogeneity, energy, temperature seasonality and past temperature stability. We found distinct diversity gradients across orders, including expected, bimodal and inverse LDGs. Despite these differences, the positive effect of evolutionary time explained patterns for all orders, where species-rich regions are inhabited by older species compared to species-poor regions. Overall, the LDG of each order has been shaped by a unique combination of factors, highlighting the importance of performing a joint evaluation of evolutionary, historical and ecological factors at different taxonomic levels to reach a comprehensive understanding on the causes driving global species richness patterns.

Lily Starch—An Underutilized and Non‐Conventional Source: Properties and Applications

AbstractLily belongs to the genus Lilium of the family Liliaceae. Starch is the main component of lily bulbs which accounts for 53–69% of their dry weight. Lily starch (LS) has B‐type X‐ray diffraction characterized by a peak at 5.6°, 17°, 22°, and 24°. The swelling and solubility of the LS are significantly higher than rice and corn starches. The gelatinization temperatures of the LS are much lower than maize but higher than wheat and potato starches. The pasting temperature, peak, breakdown, and setback viscosities of lily starches are falling within the range; 66.1–72.7 °C, 1409–3940 cP, 88–1206 cP, and 445–1952 cP, respectively. The range for initial temperature, gelatinization temperature range, and enthalpy for lily starches is also 56.5–64.0 °C, 3.8–10.3 °C, and 3.9–13.9 J g−1, respectively. This review focuses on the recent advances in the understanding of the composition, structure, and properties of lily starches. Furthermore, the limited modification associated with lily starches is also discussed. There is a bold attempt to compare the properties of lily starch with that of the commercial starches of corn and potato.