Pasting Profile Research Articles

GoTrip: An Automatic Ontological Travel Itinerary Planner Using SPARQL Inferencing

The paper proposes Semantic web-based travel agent which will provide best tour plan for a user, based on his current requirements and past profile. The proposed travel agent will perform all the tasks of a planned trip including availability and booking of trains, flights, hotels and a complete travel schedule depending on the destination, number of people travelling, number of days of travel, user spending capacity, his interest etc. In case, user is not ready for a destination, it will also guide him for the possible destinations which will match the weather and his rest of the current requirements. The complete Travel Ontology is developed in OWL using Protege 5.2 version and the validity of the above functionalities is checked by executing SPARQL queries against the semantic annotated data and Rule ML. The paper not only automates the process of vacation planning for the user but also consider his personal requirements while showing him the results.

Small deformation rheological behaviour of wheat gluten - octenyl succinyl modified corn starches mixtures

In order to investigate possible interactions of octenyl succinyl modified starches (OSA starches) with gluten proteins and contribute to a better understanding of the functionality of modified starches as improvers in bakery products, the model systems containing gluten and wheat starch/OSA starch (OSA-ST)/pre-gelatinized OSA starch (Pregel OSA-ST)/hydrolyzed OSA starch (Hydrol OSA-ST) at 100/0, 90/10, 80/20 and 70/30 gluten/starch ratio were prepared. Starch functionality was studied using differential scanning calorimetry and pasting profile measurements and related to rheological (dynamic oscillatory and temperature sweep) properties and ultrastructure (scanning electron microscopy) of model systems. OSA-ST, which was characterized with preserved granular integrity and crystallinity (ΔH = 12.87 J/g), influenced an incontinuous increase in gluten/starch system resistance to applied small deformations and preserved continuity of gluten network. On the contrary, increase in the concentration of Pregel and Hydrol OSA-ST, which exhibited loss of crystallinity and pasting properties, led to the formation of weakened and porous gluten/starch network structure. During heating/cooling cycle, formation of additional network of gelatinized starch granules or gelled starch polymers and their interaction with gluten network occurred. It was concluded that OSA starch granule integrity and chain-length distribution impact its interaction with gluten complex and thus breadmaking performance.

Bio-active compounds, their antioxidant activities, and the physicochemical and pasting properties of both pigmented and non-pigmented fermented de-husked rice flour

The aim of this study was to determine the effect of both the Solid State Fermentation (SSF) technique and the use of <i>Rhizopus oligosporus</i> on the physicochemical changes of fermented de-husked rice flour. Three varieties of de-husked rice, i.e., Mentik Wangi Susu (non-pigmented), red Cempo Merah, and black Jowo Melik (pigmented) were fermented using <i>Rhizopus oligosporus.</i> Fermentation was performed at room temperature with a fermentation time of 0, 24, 48, and 72 hours. The analyzed parameters were proximate composition, bio-active compounds, and pasting profile. The results showed an increase in flour pasting profile, ash, protein, and fat content after the fermentation. The total availability of the total phenolic content (TPC) and antioxidant capacity were also increased. The highest TPC (0.37 mg GAE/g) and antioxidant capacity (1.43 mg TEAC/g) were obtained in the Jowo Melik variety at 72 hours of fermentation. In contrast, anthocyanin and carbohydrate contents decreased as fermentation time increased. The highest anthocyanin content of 0.53 mg/g (after 24-hour fermentation) was obtained in the Jowo Melik variety. In conclusion, 72-hour-fermented black rice flour (Jowo Melik) has a higher potential to be developed as a functional food.

A new record for a massive Porites colony at Ta\u2019u Island, American Samoa

An exceptionally large, hermatypic colony of Porites sp. has been identified and measured at Ta’u, American Samoa. This coral was measured in November 2019 as part of an effort to catalogue all large (≥ 2 m diameter) Porites colonies around Ta’u. Colonies exceeding 10 m in diameter were recorded on three different sides of the island with seasonally different wave exposures. The largest colony measured 8 m tall, 69 m in circumference and had a diameter of 22.4 m. To date, this is the biggest colony recorded in American Samoa, and one of the largest documented worldwide. It is currently unknown why such large corals exist around this particular island. Possible explanations include mild wave or atmospheric climates and minimal anthropogenic impacts. Physiologically, these colonies may be resistant and/or resilient to disturbances. Large, intact corals can help build past (century-scale) climatic profiles, and better understand coral persistence, particularly as coral communities worldwide are declining at rapid rates.

Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties.

We studied the textural and rheological (viscoelastic) properties of fresh lafun dough, a fermented cassava product, and their changes during storage at 45°C for 5 and 24h, in order to determine after-cooking storability. Lafun flours were produced from three types of cassava varieties: seven improved white-fleshed varieties, seven improved provitamin A carotenoids (pVAC) varieties and two local white-fleshed varieties; and processed into lafun doughs. Pasting properties of the flours were assessed. Flours from local varieties had pasting profiles with highest viscosities, while pVAC flours had the lowest. The three types of cassava varieties varied significantly in most of their pasting properties. Four promising improved varieties were identified, based on high peak viscosity (55.8-61.5 P) and stiffer texture than local varieties during storage. Undesirable varieties were also found, which softened during storage instead of hardening. Optimum texture of lafun dough was obtained after 5h of storage.

Properties of High-Swelling Native Starch Treated by Heat-Moisture Treatment with Different Holding Times and Iterations.

Tapioca and potato starches were used to investigate the effect of heat–moisture treatment (HMT; 95–96 °C, 0–60 min, 1–6 iterations) on gelatinization properties, swelling power (SP), solubility and pasting properties. Tapioca starch had similar content and degree of polymerization of amylose, but a higher amylopectin short/long chain ratio, to potato starch. After HMT, the gelatinization temperature range was narrowed for tapioca starch, but was widened for potato starch. Decreases in SP and solubility were less for tapioca than potato starches, coinciding with a progressive shift to the moderate-swelling pasting profile for tapioca but a drastic change to the restricted-swelling profile for potato. Moreover, decreasing extents of SP and maximum viscosity for HMT tapioca starch were, respectively, in the range of 47–63% and 0–36%, and those of HMT potato starch were 89–92% and 63–94%. These findings indicate that the granule expansion and viscosity change of starch during gelatinization can be tailored stepwise by altering the HMT holding time and iteration.

Pasting Properties of Composite of Cassava and Wheat Flours

Classification of cassava and wheat using only amylose content is not sufficient enough to predict starch viscosity for end product recommendation, hence this study aimed at characterizing and categorizing the pasting profile of composite flours from cassava-citrus and wheat-watermelon using Rapid Visco Analyzer (RVA) (used in confectionary products), dried cassava, citrus rind, wheat grain and watermelon rind were processed into flour by grinding. Cassava-citrus and wheat-watermelon flours were blended in the ratio of 100:0, 25:75, 50:50 and 75:25 and labeled as AB1, AB2, AB3, AB4 and BC1, BC2, BC3, BC4 respectively. The data obtained from the pasting properties of composite cassava-citrus and wheat-watermelon flours are as follows: range of peak viscosity (249.6-446.0) and (97.1-116.3) RVU, trough value (158.5-251.5) and (59.5- 70.3) RVU, breakdown viscosity (91.1-184.1) and (37.6-46.0) RVU, final viscosity (222.3-509.3) and (184.4-214.2) RVU, setback viscosity (63.3-247.8) and (124.9-143.8) RVU, peak time (4.27-5.27) and (5.53- 5.67) min and pasting temperatures (72.45-73.40) and (90.40-91.25) oC. The pasting properties of wheat watermelon composite flours increased with increasing substitution of watermelon fibre while those of cassava citrus composite flours decreased with increasing substitution of citrus fibre until 50% replacement. Composite Cassava-citrus flour AB3 and wheat-watermelon flour BC1 respectively had the highest value for all the pasting properties evaluated. Hence, cassava-citrus flour AB3 with 50% citrus substitution and wheat-watermelon flour BC1 without any substitution could find applications in confectionery and pastry industries. Thus, the results also indicated that by incorporating citrus and watermelon fibre, it is possible to enhance the pasting properties of our local cassava and wheat flour. This will also serve as a way of converting wastes from citrus (citrus vesicles) and Watermelon rinds (Citrullus larnatus) into useful materials, thereby reducing environmental pollutions caused by these wastes.

Mortality of Tribolium castaneum and quality changes in Oryza sativa by indirect exposure to Non-Thermal Plasma

The management of stored product pests is a serious concern as it contributes to postharvest product losses. This study investigated the influence of NTP on the control of Tribolium castaneum adults and the quality of Oryza sativa and compared with phosphine fumigation. The experiments were performed at 100 - 200 V of NTP and 100 - 200 ppm of phosphine for the exposure periods of 8, 16, and 24 h. Mortality of 100 % and 86.67 % was obtained at 24 h of exposure for plasma treatment (200 V) and phosphine (200 ppm), respectively. The quality changes in rice during the mortality studies were also evaluated for treated samples. The cooking properties, texture, hydration behavior, and pasting profile along with color and moisture content were investigated. The statistical analysis did not report any significant quality changes for plasma and phosphine treated rice compared to the untreated samples. The microstructural changes in the rice was also examined by scanning electron microscope. The results suggest that NTP treatment can be used as a useful tool for the control of T. castaneum without affecting the properties of rice. However, large scale studies have to be explored for practical usage of NTP in management of stored product pests.

Storage of biofortified maize in Purdue Improved Crop Storage (PICS) bags reduces disulfide linkage-driven decrease in porridge viscosity

Assessing rheological properties of biofortified maize through post-harvest storage is critical for its successful translation to consumer foods. Changes in flour rheology were assessed following post-harvest storage in Purdue Improved Crop Storage (PICS) of a white and two biofortified orange maize genotypes (OPVI and OPVII). Whole grains were stored in PICS bags with (PICS-oxy) or without (PICS-noxy) oxygen scavenger and compared to storage in traditional polypropylene woven bags. Flour pasting profiles were assessed over 8 months of storage. Initial porridge viscosities from biofortified maize were lower than from white maize. After 8 months, higher viscosities (p < 0.05) were observed in grain stored in PICS relative to woven bags. Sequestration of oxygen had a modest but significant effect (p < 0.05) on peak and final viscosities supporting the notion that oxidative processes mediate these effects. DTT treatment partially restored porridge viscosity suggesting disulfide linkages are involved in rheological changes during storage. Raman spectral analysis suggested storage-induced structural changes to the starch matrix. Overall, storage of biofortified maize in PICS alleviated disulfide linkage-driven decreases in viscosity of cooked porridge. With the potential to improve cooking quality of biofortified maize flours, application of PICS may be useful in translation of these grains to consumers.

Physicochemical properties of starch-wheat germ oil complex and its effects on water distribution and hardness of noodles

The physicochemical properties of starch-wheat germ oil complex (SWGOC) and its influences on the water distribution and hardness of noodles were investigated. The results showed that SWGOC retarded the retrogradation, lowered the breakdown value and solubility, and increased the swelling power of starch compared to the control. The T21 (immobilized water) of starch dough made by SWGOC was lower than that of the control, however, the T21 of raw noodles increased slightly from 0.12 ms to the maximum 0.13 ms and then decreased to 0.10 ms with the increase of SWGOC. The pasting profile of SWGOC during the holding phase (95 °C) suggested the dissociation of starch-lipid complexes during cooking. The released amylose predominantly induced double-helix at 0 h, resulting in the higher initial hardness of noodles, while the combination of liberated lipids and amylose occurred concomitantly but in a slower rate, reducing the firming rate during the first 2 h. Interestingly, the anti-firming effect was not proportion to the content of starch-lipid complexes, and noodles with less starch complexes seemed to be more effective in reducing firming rate. This study provides insight into the importance of starch-wheat endogenous lipids on noodle quality.

Evaluation of association of relevant past history, symptoms, signs, complication profile and sero prevalence of HBV and HCV among the patients presenting with chronic liver disease and its complications: A Tertiary Care Hospital Based Study

Background: Now-a-days chronic liver disease is one of the major health problems in the world. In developing countries, chronic liver disease due to hepatitis virus (like hepatitis B and hepatitis C virus) is increasing day by day. It is rapidly emerging as a major health problem. So the present study was conducted to document the hepatitis B and hepatitis C virus in patient with chronic liver disease by an easy and simple marker like HBsAg, Anti HBc (total) and Anti HCV in a tertiary hospital. Methods: Serum samples were collected from 100 selected cases who were diagnosed as a case of chronic liver disease in medicine and gastroenterology department of DMCH. Study period was from April 01, 2016 to September 30, 2018. For detection of HBsAg, Anti HBc (total) and Anti HCV, Immunochromatographic test (ICT) was done in every case. Results: Out of 100 cases, HBsAg seropositive with negative Anti HCV was found in 64% cases, Anti HCV positive with negative HBsAg was found in 16% cases, both HBsAg and anti HCV positive was found in 4% cases, both HBsAg and anti HCV negative was found in 16% cases. Among these cases, 74% were male and 26% were female. Here male: female was 3:1 and among them, 75% male was seropositive for either HBsAg or Anti HCV. Conclusion: The high frequency of seropositivity in patients with chronic liver disease with male predominance is found in tertiary care settings. The number of Anti HCV seropositive patient indicates that it is an emerging health problem in our country. Keywords: Chronic liver disease; HBsAg; Anti HCV; ICT

Physicochemical changes of starch during malting process of sorghum grain

The objective of this study was to evaluate the physicochemical changes that occur in sorghum starch during malting to determine its potential in the beer industry. The results showed that the physicochemical properties of amorphous amylose and amylopectin of starch over time are modified during the germination while its crystalline structure is not affected. During the different stages of malting the SEM images showed the progress of the enzymatic attack in the starch granule. Germination and the increase in reducing sugars supported amorphous starch degradation. The X-ray diffraction pattern confirmed that during malting, the crystalline structure in starch remained without changes. The pasting profile showed high values for peak and final viscosity, once the sorghum was soaked and decreasing over the malting process. These changes are associated with starch degradation and amylopectin debranching, increasing the reducing sugars.

High Temperature Rotational Rheology of the Seed Flour to Predict the Texture of Canned Red Kidney Beans (Phaseolus vulgaris).

The pasting profile of starchy tissues is conventionally measured by recording the apparent viscosity (η) in heating/cooling cycles. However, conventional rheometers show critical limitations when the starch is embedded in compact protein-rich cotyledon matrices, as occurs in pulses. In this work, the pasting profile of 13 red kidney beans (Phaseolus vulgaris) from the same cultivar but different growing locations was investigated using a heating/cooling cycle at higher temperature (130 °C) and pressurized conditions, using both water and brine as cooking solvents. It was hypothesized that the continuous measure of η at these conditions of flours from the dry seed would correlate with the texture, as determined by the mini-Kramer cell, of the beans after the entire process of soaking and canning. Furthermore, mechanistic answers were obtained by investigating their composition (starch, protein, and ash content) and physical properties (water holding capacity, seed ratio and weight). Interestingly, as opposed to the pasting profile at 95 °C, pasting indicators at 130 °C, including trough and final viscosity, strongly correlated with starch and protein content, seed coat ratio and, remarkably, with the firmness of the beans after canning when brine was incorporated. These results clearly show that small beans with a high protein content would bring about a more compact matrix that restricts starch from swelling and results in canned beans with a hard texture, which can be predicted by a lower pasting profile of the whole bean flour.

Hydrothermal Treatment to Improve Processing Characteristics of Flour for Gluten‐Free Pasta

AbstractGluten‐free (GF) food formulations are being sought by millions of consumers across the world. However, limited food options available for them are often deficient in important nutrients and have low bioavailability. Pseudocereals like grain amaranth and millets like barnyard millet offer great benefits in terms of abundance of important nutrients, provide high quality protein, and are gluten free. Improving their processing attributes and protein digestibility however remains a challenge. In this study, gluten‐free pasta is prepared using amaranth and barnyard millet. Extrusion processing of flours is explored to improve their processing characteristics. Considering the pasting profile of flours, extruded barnyard millet flour demonstrating lower peak viscosity while providing higher final viscosities is used to bring extruded amaranth flour properties close to semolina. Preheating at 40 °C prior to drying increased the firmness maximum by 1.28 times. Further, drying at high temperature under high humidity condition increases pasta firmness by 13% and reduces stickiness by 20.9%. The rate of protein digestion of GF pasta is 0.1853 min−1 in comparison to semolina pasta (0.1234 min−1) which indicates ease of digestibility of GF pasta, a desirable attribute in the case of already digestion‐compromised celiac patients.

Effect of parboiling methods on the physicochemical characteristics and glycemic index of rice varieties

The effect of open steaming (HS) and pressure (PP) parboiling on the physicochemical characteristics and glycemic index (GI) of five different Indian rice varieties with varying amylose contents was investigated. Results showed that the severity of processing had a significant effect on the physicochemical properties of rice. PP resulted in reduced whiteness (18.83 ± 0.66 to 26.03 ± 1.27%), increased transparency (1.64 ± 0.05 to 2.05 ± 0.08%), hardness (6.66 ± 0.63 to 7.82 ± 1.19 kg) and equilibrium moisture content (117.59 ± 11.37 to 183.69 ± 39.46%db). PP rice also showed higher cooking time (40.28 ± 0.35 to 59.31 ± 0.69 min), water absorption ratio (4.52 ± 0.06 to 5.23 ± 0.04), and sedimentation volume than HS and non-parboiled counterparts. An increase in parboiling temperature significantly affected the pasting profiles of rice flour. Among the treated samples, the degree of gelatinization was higher for PP rice (70.80 ± 6.83 – 85.24 ± 1.48%). Alkali spreading value explained the lower gelatinization temperature for parboiled rice as compared with the non-parboiled counterpart. Higher amylose content of rice was associated with lower GI values and parboiled rice had a significantly lesser GI. The findings of this study provide insights on rice parboiling methods, particularly for the diabetic population.

Dual modification of achira (Canna indica L) starch and the effect on its physicochemical properties for possible food applications.

The aim of this study was to evaluate the effect of acid hydrolysis and succination upon single and a combination of both of them as a dual modification on the morphological, structural, thermal, and pasting profile of the achira starch in order to expand its potential food applications. The surface of achira starch granules was eroded with acid hydrolysis, while the succination resulted in the formation of pores or cavities, having a slight impact on the crystallinity and the gelatinization enthalpy. Succinated starch presented the lowest transition temperatures (To = 60.29°C, Tp = 65.03°C and Te = 69.86°C) compared to other starches in this study. The succination increased the final viscosity (3808 cp) when compared with the native starch (3114 cp), while acid hydrolysis resulted in a decreased value (735 cp). These are desirable properties for its possible use as an additive in bakery industry processes.

Characteristics of grain quality and starch fine structure of japonica rice kernels following preharvest sprouting

Preharvest sprouting (PHS) is one of the most serious defects that impacts rice production and grain quality. Knowledge about the effects of PHS on the eating and cooking quality (ECQ) of milled rice is limited. Here, we selected four japonica rice varieties to study the influences of PHS on grain quality. The results showed that PHS strongly led to poor grain appearance and the development of small starch granules whose surfaces were eroded. Analysis of starch fine structure revealed that PHS resulted in amylose (AM) degradation; in particular, PHS caused a decrease in the content of long AM chains. Moreover, PHS led to a decrease in the content of short amylopectin (AP) chains in the varieties Yandao 815 (YD815), Wuyugeng 27 (WY27) and Yangeng 13 (YG13), while the variety Sidao 785 (SD785) displayed the opposite trend. We propose that the main reasons for the decrease in starch crystallinity and the pasting profiles of the germinated rice were due to both the tendency of the AM content to decrease and the degree of this decrease in the content of the different AM chains along with changes in AP and other major components. All these changes caused by PHS led to a decrease in both ECQ and palatability of milled rice.

Effect of thermal and high-pressure processing on the thermo-rheological and functional properties of common bean (Phaseolus vulgaris L.) flours

The effect of hydrothermal (HT) (boiling for 15 or 120 min) and high-hydrostatic pressure (HHP) (150, 300, 450, and 600 MPa for 5, 10 or 15 min) processing on the rheological, pasting, thermal and functional properties of bean flours was investigated. HT and HHP treatments differently affected these properties. HT120 led to maximum values of elastic and viscous moduli (G′, G″), and gel strength of bean flours. HHP enhanced G′, G″ and gel strength as the pressure and holding time increased. The viscoelastic properties of HT120 and HHP600/5-treated bean flours correlated with the increased viscosity of these samples. The pasting profiles and thermograms indicated a full, partial, and limited starch gelatinization in HT120, HHP600/5 and HHP ≤450 MPa samples, respectively. Enthalpy values showed that HT120 caused a higher degree of protein denaturation than HHP, with protein denaturation increasing as pressurization and time increased. This had an impact on protein solubility and emulsifying activity of flours which were significantly diminished by HT15/HT120, but maintained or slightly decreased by HHP. Nevertheless, HHP-treated samples showed enhanced emulsifying stability with increased pressure and holding time. These results demonstrate that HHP has the technological potential to manufacture bean flours with a range of functionalities into diverse food products.

The Physicochemical Characterization of Unconventional Starches and Flours Used in Asia.

Starches and flours used commonly in Asia (tapioca, sweet potato, sago, water chestnut, and high amylose maize starch, red rice and kithul flour) were characterized in terms of their chemical composition, morphological, functional, pasting, thermal, gelling and in vitro digestibility properties. It was observed that the differences in their chemical composition and structure influenced their properties. High amylose maize was the most stable, thus it required the highest gelatinization temperature which was observed in both the differential scanning calorimetry (DSC) and pasting profiles. Kithul flour had a significantly lower rate of digestion (p < 0.05) than the other samples (except for high amylose maize starch). Unlike high amylose maize starch, it had a gelatinization temperature that could be achieved during cooking, and had good gelling properties.

The changes of moisture content, total phenolic content and pasting profile caused by parboiling process of black rice

Parboiling process of black rice could reduce cooking time and improve texture. However, parboiling process involving heat had the potency to affect moisture content, total phenolic content (TPC), and pasting profile. The aim of this research was to find the effect of parboiling process in the moisture content, TPC and pasting profile of black rice. There were three kinds of black rice. That was parboiled black rice A (3.8% concentration of sodium citrate, 5-minute steaming time, and 3.8 times freezing-thawing cycles), parboiled black rice B (5% concentration of sodium citrate, 15-minute steaming time, and 4 times freezing-thawing cycles) and normal black rice. Analysis of variance (α=5%) showed that there was a significant difference in moisture content and TPC parameter. The changes of black rice moisture content and total phenolic content caused by parboiling process A were bigger than B. Measurement of pasting profile explained that parboiled black rice A and B had lower pasting profile than normal black rice.