Pasting Properties Research Articles

Effect of fermentation duration on microstructure and quality of acha flour and its cookies acceptability

This study investigated the effect of fermentation durations (24,48 and 72 h) on the microstructure and nutritional quality of acha flour and resultant cookies. Results showed that there were significant differences (p < 0.05) in the functional and pasting properties of the flour and cookies samples. As increase in fermentation duration resulted increases in oil absorption capacity and dispersibility of the samples. The protein content of the fermented samples showed slight increase from 8.83 to 9.33%. There was significant difference (p < 0.05) in the all the minerals element. The Fourier transform infrared (FTIR) spectra increased the band intensities (3860–3650 cm−1). XRD patterns revealed slightly higher crystallinity, with A-type for flour and V-type for cookies. SEM revealed a shift from irregular compact grains to a regular, loose structure. Sensory tests affirmed that fermented acha flour holds promise for various food applications, including complementary foods, and gel formulations with reduced syneresis.

Evaluating the breadmaking potential of wholemeal flours from einkorn, emmer, and spelt grown in the Canadian prairies

AbstractBackground and ObjectivesAncient grains like einkorn, emmer, and spelt remain underutilized and underexplored, limiting their market potential. This study evaluates the chemical composition, rheology, pasting, and baking properties of spring growth habit einkorn, emmer, and spelt cultivars grown in the Canadian prairies compared to wholemeal and refined hexaploid wheat.FindingsEinkorn cultivars (CDC Aixe and CDC Marval) had inferior dough mixing properties and the lowest bread loaf volume. CDC Tatra (emmer) bread had a significantly (p &lt; .05) higher specific volume (3.32 mL/g) than Canada Western Red Spring (CWRS) wholemeal bread.ConclusionsResults from mixing and baking indicate that emmer and spelt cultivars have the potential to be used in breadmaking applications, while einkorn cultivars with suboptimal properties need ingredient technology and process modifications to improve their functionalities.Significance and NoveltyThe study was able to identify and characterize an emmer cultivar (CDC Tatra) with excellent mixing and baking properties having the potential as a standalone flour for baking applications. This represents a significant advancement, as prior research had not recognized any emmer cultivars for their suitability in baking. Our results highlight that cultivar‐based assessment is essential in evaluating the end‐use quality of ancient grain species, thereby developing products using such underutilized grains.

An Investigation of the Influence of Paste’s Rheological Characteristics on the Tensile Creep of HVFAC at Early Ages

The rheological properties of concrete paste significantly influence its tensile creep behavior. In this study, the tensile creep behavior of high-volume fly ash concrete (HVFAC) employing the same cementitious pastes was experimentally investigated, and the rheological properties of the paste containing a high volume of fly ash using the nanoindentation (NI) technique was investigated in order to explore the influence of the paste’s rheological properties (such as micro-mechanical properties and microscopic creep) on the early-age tensile creep of HVFAC. The results demonstrated that the micro-strain of paste containing a high volume of fly ash (HVFA) showed a larger value than that without fly ash. As the test age extends, a decreasing trend in microscopic creep was observed which could be attributed to the growth of the content of HD C–S–H (high density C–S–H) gel. Moreover, within the same age period, the experimental data revealed that the incorporation of fly ash resulted in the reduction of the values of the creep modulus C and characteristic time τ. The effects of fly ash dosages and loading age on the creep properties of concrete was consistent with the micro-creep properties of the cementitious paste. The tensile specific creep values derived from the ZC (“ZC” are initials for the word ‘‘self-developed” in Chinese) model based on nanoindentation data closely match those obtained from experiments.

Exploring the radiation shielding efficiency of low-impact Portland cement pastes made with barium sulfate, silica fume and fly ash&lt;i&gt;&lt;/i&gt;

The scope of this work is the development of new composites with low environmental impact to act as radiological shielding in hospital environments. For this purpose, the radioprotection properties of cement pastes containing 20% ​​BaSO4, in addition to 10% fly ash and silica fume as SCM’s were investigated. The samples were characterized by consistency, apparent density and mechanical strength at 7 and 28 days of age. In addition, transmission measurements were performed for different sample thicknesses using a photon beam from a linear accelerator operating at 6 and 10 MV in a radiotherapy room. The barium pastes showed a reduction in sample thickness of approximately 10% compared to the reference paste (without barium) at the highest voltage analyzed to attenuate 90% of the incident radiation (according to current legislation). Among the SCM’s, silica fume stood out as the most suitable substitute when combined with barium in Portland cement matrices. Finally, the apparent density of the samples appears to be decisive for the performance of new materials in terms of radiological shielding.

Diversity in physicochemical, pasting and rheological properties of various old and new wheat lines for the preparation of chappati and deep fried puffs

Diversity in physicochemical, pasting and rheological properties of various old and new wheat lines for the preparation of chappati and deep fried puffs

Nutritional, pasting, rheological, and thermal properties of sorghum–okara composite flours and porridges

Abstract This study examined the impact of okara addition on the nutritional, pasting, rheological, and thermal properties of sorghum flour and porridge. Porridges (fermented and unfermented) were made with 100% sorghum flour and sorghum–okara blends at 70:30 and 50:50 ratios. The inclusion of okara significantly enhanced the porridge's crude protein, fat, fibre, and ash content. It also increased essential amino acids, particularly lysine, and improved in vitro protein digestibility and available lysine by 23%–73% and 50%–104%, respectively, compared to 100% sorghum porridge. Okara addition and fermentation altered pasting properties, reducing peak viscosity (PV), holding strength, breakdown viscosity, and final viscosity while also decreasing the storage modulus (G′) and loss modulus (G″). Differential scanning calorimetry showed that sorghum flour had higher thermal stability than okara, but this stability decreased with the addition of okara. In terms of colour, the blending of sorghum and okara, along with fermentation, led to noticeable shifts in colour, making the porridges brighter and more colourful. Overall, okara was found to improve the nutritional quality and colour attributes of sorghum-based porridge while also affecting the pasting and thermal properties by reducing its PV and gelatinization temperature.

The effect of main component interactions on the rheological and pasting properties of naked oat flour during Sanshu thermal processing of oat‐based food

AbstractBackground and ObjectivesThe molecular interactions in naked oat flour are crucial to its processing quality. To investigate interaction mechanisms during oat‐food Sanshu thermal processing, this study analyzed starch structure properties, rheological properties, and interactions between starch and other components in naked oat flour.FindingsThe rheological and pasting properties of oat starch were closely related to its structure during different thermal stages. X‐ray diffraction revealed the formation of amylose–lipid complexes, and the starch–lipid/starch–protein interactions were confirmed by specific functional groups from Fourier transform infrared spectra. The formation of complexes during roasting thermal treatment significantly increased G′ and G″, while the decomposition of starch during boiling and steaming thermal treatment reduced the rheological properties. SEM showed the dispersion and decomposition of starch, which further provided evidence for the interaction of starch and other components during Sanshu processing. The digestibility increased gradually, as the starch gelatinized during Sanshu processing. During steaming thermal treatment, RDS did not change significantly, while SDS transformed into RS (RS content increased to 9.36%).ConclusionsThe interaction of starch–lipids/starch–protein occurred during oat‐food Sanshu thermal processing. The alterations in the rheological and pasting properties of naked oat flour were observed to be intimately linked to these complexes.Significance and NoveltyThe structure of naked oat flour is closely related to its processing quality. The observed changes in starch short‐range order and the formation of a microcrystalline structure are closely related to RS, which can be used as a signal of interaction‐resistant starch formation.

Influence of 2-octenyl-1-succinic anhydride (OSA) concentration on the functional, rheological, structural and flow properties of starch from Indian Teff (Eragrostis tef)

Teff (Eragrostis tef) starch was esterified using 2-octenyl-1-succinic anhydride (OSA) (1 to 3 %), resulting in degrees of substitution (DS) 0.007–0.020. The functional, flowability, pasting, rheological, thermal, and structural properties of the modified starches were investigated. The amorphous regions of the starch granules were more reactive to the modification than the crystalline regions, potentially affecting the strength of the amorphous regions while leaving the crystalline structure intact. The primary factor influencing the pasting and thermal properties of the OSA-modified starches was the amylose content, which decreased significantly upon esterification. OSA modification increased the water solubility and swelling power of the starch. Rheological tests indicated that with increasing DS, the pasting temperature reduced from 77.59 °C to 76.81 °C, while the pasting viscosity increased. Thermograms showed lower onset, peak, end temperatures, and enthalpy of gelatinization in OSA-modified starches compared to their native counterparts. No significant changes were observed in the X-ray diffractograms, verifying the absence of reaction in the crystalline region. The results of FTIR and NMR confirmed the successful reaction between OSA and starch by formation of new peaks. These findings demonstrate that OSA-modified starches possess distinct properties that can meet various requirements in the development of new products.

Understanding the role of Radix Paeoniae Alba polysaccharide for corn starch gel amelioration: Physicochemical, structural, and digestive properties.

To ameliorate the limitations of corn starch (CS) processing, Radix Paeoniae Alba polysaccharide (RPAP) was used to modulate the physicochemical and digestive properties of CS. The main purpose of this paper is to investigate the effects of RPAP on the pasting, rheological, thermal, structural, and digestive properties of CS. The results show that the addition of RPAP could increase the peak viscosity and final viscosity of CS gel, and RPAP could increase the apparent viscosity, storage modulus, loss modulus, hardness, and strength of CS gel, implying that RPAP can effectively improve the pasting and viscoelasticity properties of CS. Moreover, RPAP could be bound to CS through non-covalent interaction, and RPAP could improve the relative crystallinity and thermal stability, whereas decreased the spin relaxation time (T2) of CS from 312.16 to 203.25 ms. The microstructure of CS-RPAP gels showed a honeycomb-like porous structure, and RPAP could increase the pore size and thickness of CS-RPAP gels. Furthermore, RPAP could inhibit the digestibility of CS, while increased the resistant starch (RS) content. The findings can provide important references for expanding the application of starch-based products in various fields including food industry, pharmaceuticals, textiles, papermaking, and biodegradable materials.

Physicochemical and aromatic properties of iron-enriched tomato paste during storage

In this study, tomato paste was fortified with iron compounds at 25, 50, and 75 ppm concentrations. The effect of adding these micronutrient iron concentrations on the paste’s physical, mechanical, aromatic, and chemical properties was evaluated every 15 days over a 60-day, storage period. The results indicated a gradual decrease in pH, total soluble solids (TSS), and taste index, alongside an increase in total acidity (TA) for all treatments throughout the storage period. The highest lycopene content observed in the Fe-25 % fortified samples at 43.05 mg/kg and the lowest in the control samples at 21.57 mg/kg. Positive values for a* and b* at the beginning and throughout the storage period confirmed the dominance of red and yellow hues in the tomato paste. Viscosity gradually decreased over time. During storage, growth and changes in mold spores and acid-resistant thermophilic bacteria were limited until the 30th day, and total microorganism counts were restricted until the 45th day. The overall accuracy of the support vector machines (C-SVM) and linear discriminant analysis (LDA) method in distinguishing samples into four groups (control, fortified with 25, 50, and 75 ppm iron) were 38 % and 62 % Overall, it can be concluded that increasing the iron micronutrient enhances the nutritional value and positively affects the physical, chemical, and microbial properties and the retention of aromatic compounds in tomato paste.

Comparative study of phosphate ester grafted polycarboxylate superplasticizer graphene oxide assembly (HPCE@GO) on improvement of GO dispersion and mechanical properties of ordinary Portland cement paste

Comparative study of phosphate ester grafted polycarboxylate superplasticizer graphene oxide assembly (HPCE@GO) on improvement of GO dispersion and mechanical properties of ordinary Portland cement paste

Effect of dynamic high pressure microfluidization on pasting, gelling and rheological properties of starch composite with β-glucan both from highland barley.

The objective of this study was to investigate the effect of β-glucan on the pasting, gelling, rheological properties, and multi-level structures of the highland barley (HB) starch after dynamic high pressure microfluidization (DHPM) treatment, exploring the inhibition mechanisms of starch retrogradation by endogenous β-glucan after DHPM. DHPM treatment led to a decrease in the viscosity (K values from 161.1 to 54.4) of HB starch-β-glucan composite as the pressure increased from 0 to 120 MPa, while an increase in the viscosity was induced by DHPM treatment cycles from 1 to 3 at 120 MPa. Similar changes were also found in the relative crystallinity (RC) and degree of retrogradation (DR). The RC values decreased from 44.66 % to 25.53 %, and the DR values decreased from 53.4 % to 24.6 % as the DHPM pressure increased from 0 MPa to 120 MPa (p < 0.05). However, when number of DHPM cycles increased from 1 to 3 under 120 MPa, the RC value and DR value increased to 35.99 % and 31.9 %, respectively. Scanning electron microscopy images demonstrated that β-glucan formed a protective layer around HB starch granules after DHPM treatment at 120 MPa for one pass. Fourier transform infrared spectra and X-ray diffraction results indicated the intra- and intermolecular hydrogen bonds between HB starch and β-glucan were strengthened by DHPM. Endogenous β-glucan emerged as a strong candidate for inhibition of HB starch retrogradation. This study highlights an innovative and promising strategy for improving the properties of HB starch and facilitating its utilization.

Effect of incorporating plant-based natural fibres on the mechanical and durability properties of pastes and mortars

Effect of incorporating plant-based natural fibres on the mechanical and durability properties of pastes and mortars

Mechanism analysis for the differences in multi-level structure, enzyme accessibility and pasting properties of starch granules caused by different hydrolysis pathways of maltogenic α-amylase.

The effect of pores distribution on the multi-scale structure, enzyme accessibility, and pasting properties of the waxy maize starch granules with the same degree of hydrolysis were examined. Increased maltogenic α-amylase (MA) dosage obviously increased the shallow pores number and the roughness, whereas extended time increased the holes depth. Despite achieving the same hydrolysis degree and specific surface area, samples with numerous shallow holes exhibited a higher mass fractal dimension, a lower, peak viscosity, final viscosity and setback. Besides, increased dosage prompted a sustained decrease in the number of short chains with DP 10-17; whereas prolonging time encouraged the continuous catalyzation in the same chains. Enzymatic probe profiles showed MA was more accessible to the amorphous region on the periphery of starch granules, rather than the inside. This finding provides a more valuable understanding of the catalytic mechanism for MA in heterogeneous systems and an accurate guidance for the industrial production.

Functional, Pasting and Physical Property of Wheat, Orange Flesh Sweet Potato and Chickpea Flour

Functional, Pasting and Physical Property of Wheat, Orange Flesh Sweet Potato and Chickpea Flour

Sustainable Cement Paste Development Using Wheat Straw Ash and Silica Fume Replacement Model

Conventional cement production is a major source of carbon dioxide emissions, which creates a significant environmental challenge. This research addresses the problem of how to reduce the carbon footprint of cement paste production using agricultural and industrial waste by-products, namely wheat straw ash (WSA) and silica fume (SF). Currently, accurate models that can predict the mechanical properties of cement pastes incorporating these waste materials are lacking. To fill this gap, our study proposes a model based on response surface methodology and Box-Behnken design, designed to predict the strength of cement pastes with partial substitutions of WSA and SF. Through mechanical and characterization tests, the model demonstrated high accuracy in predicting the strength of the pastes, validated with three mixes, which showed maximum errors of less than 6% at different ages (7, 28, and 56 days). Response surface analysis revealed that replacing cement with 0–20% WSA and more than 5% SF can effectively reduce the carbon footprint by maximizing waste incorporation. This model allows for the calculation of optimal cement substitution levels based on the required strength, thus promoting sustainability in the construction industry through the use of local waste/resources.

Application of Laterite-Based Geopolymer Mortar for Masonry Bedding

This paper explores the production and properties of geopolymer cement mortar using laterite soils. The aim was to evaluate the laterite-based geopolymer mortars for masonry bedding applications. The testing programme encompassed three series of mixes tested to determine setting times, flowability, flexural strength and compressive strength. Two types of sands were used including standard sand and natural sand. The effect of water-to-laterite ratios, activating agent concentration, and cement-to-sand ratio were established. The properties of standard cement paste, and mortar were used as a reference. The study found that geopolymer mortar made from laterite meets the requirements for masonry bedding.

Sustainable Valorization of Breadfruit (Artocarpus altilis Leaves) as a Pasta Ingredient

This study investigated the innovative incorporation of Artocarpus altilis leaves into potato-based gnocchi, demonstrating a sustainable approach to valorizing underutilized plant materials. Breadfruit leaves, often discarded as agricultural waste, represent an untapped resource rich in bioactive compounds and antioxidants. By incorporating these leaves into pasta products, we demonstrate a promising strategy for enhancing food systems’ nutritional profile and sustainability. The research examined the functional, pasting, and bioactive properties of Artocarpus altilis leaf blends with potato flakes. The blends showed significant water-holding capacity (4.88–8.58 g H2O/g DM) and notable antioxidant activity in both aqueous and ethanolic extracts (DPPH: 1.95–3.35 mg TE/g DM). Pasting profiles revealed that increasing the Artocarpus altilis concentration progressively modified the starch behavior, reducing the peak viscosity from 972.5 to 530.0 mPa·s. Gnocchi formulated with 10% Artocarpus altilis leaves demonstrated good stability during 4-day storage, with minimal color changes (ΔL* ≈ 2) and predictable textural evolution (cutting force increase from 4.5 to 5.8 N). The incorporation of these leaves enhances the nutritional profile through increased antioxidant content and promotes sustainable food production by utilizing agricultural by-products. This approach demonstrates the potential for developing eco-friendly food products while supporting local agricultural economies in tropical regions with abundant Artocarpus altilis. The successful integration of these leaves into a popular food product opens new possibilities for sustainable food innovation and waste reduction in the food industry.

Effect of High-Pressure Processing Pretreatment on the Textural Properties of Cooked Nuovo Maratelli Rice

Nuovo Maratelli, a japonica rice with an intermediate amylose content, is suitable for paella (a traditional Spanish dish) due to its ability to withstand cooking and absorb flavors. In this study, high-pressure processing (HPP) at 400 and 600 MPa (10 min) was used as a pretreatment to improve the properties of rice cooked by either boiling or microwaving. The microstructure and pasting properties of unpressurized and pressurized rice were examined. Also, the cooking time and cooking kinetics were determined for each cooking method. Overall, the pasting properties of the rice were not impacted by the HPP treatments, but the typical polyhedral form of the rice starch granules was lost, especially at 600 MPa. Cooking times were reduced from 14 and 10 min for unpressurized samples to 12 and 8 min (400 MPa) and 8 and 6 min (600 MPa) for boiling- and microwave-cooked rice, respectively. The rice pretreated at 400 MPa (10 min) and microwaved (8 min) had lower hardness and adhesiveness, which was linked to the release of amylose during cooking. In summary, HPP could be an effective pretreatment for the improvement of the cooking and textural properties of Nuovo Maratelli rice, particularly when cooked by microwaving.

Effect of the addition of hydrolyzed broad bean flour (Vicia faba. L) on the functional, pasting and rheological properties of a wheat-broad bean flour paste

Effect of the addition of hydrolyzed broad bean flour (Vicia faba. L) on the functional, pasting and rheological properties of a wheat-broad bean flour paste