Retrogradation Research Articles

Proximate Assessment and Pasting Properties of Gluten-Free and Refined Wheat Flour

The present study focused on the nutritional evaluation and pasting properties of gluten-free and refined wheat flour. Gluten-free kodo and kutki flour and refined wheat flour were used as raw materials for the experiment. Nutritional content was estimated using an Association of Official Analytical Chemists (AOAC) approved method of analysis. The pasting properties of flour samples were determined with a Rapid Visco Analyzer (RVA). Results of the nutritional analysis of gluten-free flours indicated higher mineral content in kodo, followed by kutki and refined wheat flour, while ash content was highest for kodo flour and lowest for wheat flour among the investigated flours. The higher amount of protein, minerals, biomolecule components, and high fiber content in millet flour makes it a good alternative among other flours to develop millet-fortified, healthier food products. The higher peak viscosity observed for kutki compared to kodo and wheat flour may be due to the lower protein content and higher ash content present in kodo flour. The final viscosities ranged from 2186 to 6453 cP, with the highest for kutki flour, followed by kodo and refined wheat flour. FV increases significantly with an increase in protein and fat content. The greater breakdown viscosity was found for kutki flour, followed by kodo and refined wheat flour, indicating that kutki flour has a low ability to withstand shear stress and heat. Lower setback values indicate a low rate of starch retro gradation and synerisis in refined wheat flour. The greater pasting temperature was shown by kutki flour, depicting the higher energy and time required for cooking and correlating with higher amylose content.

The Influence of Fenugreek Seeds Gum on Quality of Pan Bread During Storage

This search was conducted to extract the gum from fenugreek seed and studying the effects on bread staling, and its application a gum in controlling bread staling by replacing 0.5,0.75.1.1.5 and 2% wheat flour. Bread staling was measured under different storage conditions,. loaves were stored in polyethylene bag for 1,5and 7 days and temperature 25-30,4 and 18- C°, two techniques were used to study bread staling such Differential Scanning Calorimetry and Scanning Electron Microscopic, the moisture concent in the crumb and the crust range between1.5 – 2.66, 1.99 – 3% and 1.9 – 3.88% and 0.45 – 0.27, 0.3 – 0.21,1.90 - 1.9 % at concentrations 1.5 and 2%, the result of Swelling Power and volume of sediment showed range between 7 – 9, 8 – 9.66, 4 – 5.88% and 41 – 45.44, 46 – 50, 47 – 50.88 ml respectively, the test of pH showed between 6.2 – 6, 6.4 – 6.48 and 6.1 – 6.4 respectively, two methods were used to determine bread staling, the values of Electrical conductivity and Turbidity showed range between 3 – 4.11, 4 – 5, 3.57 – 4.5 cm /mm respectively and 11 – 13.99, 19 – 23.01, 29.55 – 34.44 NTU respectively, the results of DSC showed that the highest enthalpy of retrogradation showed range between 57.98 - 75.69, 41.86 -54.12 respectively and 27.67 - 38.91 J/g respectively was found in control sample compared to bread containing Fenugreek seeds gum 26.24 – 28.14, 26.78 - 29.41 and 13.30 -15.90 J/g respectively after 1and 7 days of storage at different temperature storage., The microstructure of the bread was tested by Scanning Electron Microscopic, the result indicated that bread containing Fenugreek seeds gum had lower staling compared to control sample due to able to retain moisture in the bread crumb. Therefore, the present research, gum addition reduces retro gradation of starch and improved the microstructure crumb during storage.

Efficacy of Health Belief Model-Based Training in Changing the Beliefs about Substance use

Background: Substance use problems are associated with capitalizes health retro gradation, weakness and death due to impacts and exceed.Aims of the study: The purpose of this study was to identify the efficacy of health belief model based training in changing the beliefs about substance use among university students at Mosul City.Methodology: This study is based on experimental design by using the random controlled trial approach is conducted. A probability (simple random sample) of (N=80) undergraduate student. Data were gathered in 1st of October / 2019 till 12 of May / 2020 using a questionnaire method. The instrument consist of two parts; part I, involved, to describe the student's socio-demographic characteristic such as (age, gender, grade, college ,socioeconomic status) the part II, involved the using scale to measure students' beliefs towards of substance use.Results: demonstrated that the results of study the mean ± SD age of the study group and control group was (23.37 ± 2.09) and (23.70 ± 2.04) respectively. In addition, the same table demonstrated that majority of participant were normal body weight, the overall mean (± SD) of the body mass index were (21.23 ± 2.53), and the Mean scores and the Standard Deviations for the variables under the study were changed among participant's over times.Conclusion: This study concluded that designing an HBM-based study could affect students' understanding and their behaviors in the field of substance abuse.Recommendations: This study recommended there is a need to conduct future studies based on the Health Belief Model on large number of the Iraqi population with the goal of changing People's behavior about addiction.

Underutilized finger millet crop for starch extraction, characterization, and utilization in the development of flexible thin film.

Three different varieties of finger millets (VL-315, VL-324, and VL-347) cultivated in Uttrakhand, India, were used to extract high purity starch using the alkali soaking approach and investigated physicochemical and structural properties. VL-315, VL-324, and VL-347, contain 78 ± 0.35%, 79 ± 0.35%, and 87 ± 0.35% starch, respectively, of which 39.03 ± 0.35%, 37.2 ± 0.35%, and 33.5 ± 0.35% are the amylose contents, respectively. Chemical composition analysis exhibited the level of ash and moisture content in the dry basis of 0.0031 ± 0.01% to 0.035 ± 0.05%, and 12.52 ± 0.8% to 12.92 ± 0.2%, respectively. The solubility and swelling range of VL-315 is 1.3-4.3% and 16.54-10.3 (g/g), respectively, which significantly differ from VL-324 and VL-347. XRD analysis revealed that extracted starch showed a typical A-type crystalline network with a crystallinity range of 17.7-19.3%, which remarkably influenced retro gradation tendencies of starch. SEM demonstrated that extracted starch granules are polyhedral shape with a smooth surface. Finger millet starch has enormous potential in the development of starch-based edible film and coating on food items. In the present work, extracted finger millet starch was studied with the aim of developing a thin and flexible food packaging film. From the results, it was observed that the fabricated films had excellent functional properties, including solubility, swelling index, and water vapor permeability, which could eliminate petroleum-based packaging materials, and gives food materials an extra shelf life, and improve overall food quality.

Influence of Acidity in Paste Properties of Modified Corn Starch Through Natural Fermentation

The objective of this research was to carry out the fermentation of corn starch in the same manner as cassava starch fermentation and to study its behavior during the fermentation process, analysing acidity and paste properties. CoS (corn starch) and CaS (cassava starch) were used. The sample was analysed by paste properties and acidity, at time 0, at every 7 days until the end of fermentation and after sun-drying. Regarding viscosity peak, CaS samples showed higher values, in the resistance attribute when comparing CoS and CaS samples those that had the same fermentation time did not present significant difference between them. CoS samples showed no significant difference between break results, but they did differ when compared to CaS samples. Only NCaS (native cassava starch) had greater retrogradation compared to CoS samples. However, the initial samples NCoS (native corn starch) and NCaS did not present differences in final viscosity results. However, they presented the highest values for this parameter with results of 171.50 and 180.50 RVU (Rapid Visco Units), respectively. Correlating results of acidity with paste properties it was observed that with fermentation time and consequent acidity increase, paste properties had important changes, decreasing the values of the measured parameters, only the paste temperature remained constant. It is concluded that the natural fermentation modification of corn starch compared with cassava starch had similarities about acidity. However, for pasting properties were no significant differences and should be better clarified through functional analysis and application product.Keywords: Modified Starch; production; structure; paste properties.

A boy's Retro Gradation: A study of Nakamura Seiko's Shonenko

A boy's Retro Gradation: A study of Nakamura Seiko's Shonenko

Physicochemical, morphological, thermal and pasting characteristics of starches from moth bean (Vigna aconitifolia) cultivars grown in India: an underutilized crop.

This is a first kind of study on genotype diversity of starches of Moth Bean an underutilized pulse of India. Physicochemical properties like amylose content (7.8-21.4%), swelling power (11-13.5g/g), solubility (5.9-9.0%) of starches were observed to differ significantly among the six moth bean starches. Swelling power of all the moth bean starches was observed to increase in the temperature range of 55-95°C. Scanning electron microscopy indicated polyhedral, irregular shape of granule. X-ray diffraction studies indicated a 'C' type crystalline structure and the starches differed significantly in relative crystallinity (17-34%) which affected significantly retro gradation tendencies of the starches. Peak viscosity of starches varied significantly and ranged between 4580 and 5087cP. Resistant starch content of starches also varied significantly among the cultivars and ranged between 57.3 and 75.6%.

Effect of black carrot (Daucus carota L.) flour on quality properties and retarding retrogradation by shelf-life of Sulgidduck (rice cake)

Black carrot (Daucus carota L.) contains anthocyanins, which are natural pigments that confer a bright red color. It has gained attention as a functional food that reduces the risk of diseases such as diabetes and heart disease and also demonstrates antioxidant activity. The goal of the present study was to identify the optimal proportion of black carrot flour for use in Sulgidduck (rice cake) in order to achieve high quality and retard retrogradation or tendency to become stale. Sulgidduck was prepared by replacing 0%, 0.5%, 1%, 2%, 3%, and 4% of the rice flour with black carrot flour; these preparations were designated as the control (without BC flour), BC0.5, BC1, BC2, BC3, and BC4.

호박잎 분말을 첨가한 설기떡의 품질 특성, 항산화 활성 및 저장 기간에 따른 노화 억제 효과

본 연구에서는 멥쌀가루를 이용하여 한국의 전통 떡인 설기떡을 제조한 후, 멥쌀가루의 0%, 1%, 2%, 3% 및 4% 비율의 호박잎 분말을 첨가하여 설기떡의 품질 특성, 항산화 특성 및 노화 억제 효과를 살펴보고자 하였다. 호박잎 설기떡의 수분 함량은 대조군(39.18%)과 비교하여 호박잎 분말 1%와 2% 첨가군에서 증가하였다가 3% 첨가군과 4% 첨가군에서는 감소하는 경향을 나타내었다. pH는 호박잎 분말의 첨가량이 증가함에 따라 4.50~6.16으로 유의적으로 증가하는 경향을 나타내었다(P0.05). 색도의 경우 호박잎 분말의 첨가량이 증가할수록 L값은 감소하고 b값은 증가하는 경향을 나타내었다. 호박잎 설기떡에서 경도는 대조군이 207.50 g/㎠, 호박잎 분말 1% 첨가군에서 186.10 g/㎠로 감소하였다가 2~4%에서 225.77~249.70 g/㎠로 다시 증가하였다. 탄력성은 81.72~88.02%로 유의적인 차이가 없었으며, 씹힘성과 부착성은 호박잎 분말 첨가량이 증가할수록 증가하는 경향을 나타내었다. 호박잎 분말을 첨가한 설기떡의 노화도 분석은 호박잎 분말 첨가군이 대조군(7.47)에 비해 높은 시간상수 값으로 노화 억제 효과가 있는 것으로 보였으며, 호박잎 분말 첨가군 중 2% 첨가군이 낮은 Avrami 지수 값으로 호박잎 첨가군 중 노화 억제 효과가 가장 크게 나타났다. 총 페놀화합물 및 ABTS 라디칼 소거 활성은 호박잎 분말의 첨가량이 증가함에 따라 증가하는 경향을 나타내었다. 7점 척도법을 이용한 소비자 기호도 조사 결과 색, 향, 촉촉함, 단맛, 씹힘성 및 전반적인 기호도에서 호박잎 분말 2% 첨가군이 가장 높은 기호도를 나타낸 반면, 4% 첨가군은 다른 시료들에 비해 낮은 기호도를 나타내었다. 이상의 결과로 미루어 보아 호박잎 분말의 첨가는 설기떡의 품질 특성 및 항산화 효과를 증진시킬 수 있는 것으로 여겨지며, 저장성을 고려한 노화 억제 효과를 위해서는 2%의 호박잎 분말의 첨가가 적합한 것으로 사료된다.

Effect of the acetylation process on native starches of yam (Dioscorea spp.)

In Colombia, it is necessary to produce native and modified starches for the use of amylaceous raw materials of major socioeconomic importance. In this study, the effects of the acetylation process on structural, morphological and functional properties of native starches yam, Dioscorea spp. (D. alata and D. rotundata) were evaluated. Chemical modification by esterification with acetic anhydride was performed at different reaction times, and morphological and structural changes were assessed using the following techniques: infrared spectroscopy (FTIR), X-ray diffraction and scanning electron microscopy (SEM). Acetylation produced slight changes in the granule morphology, and a decreased degree of crystallinity (DC) associated with a slight increase in the amylose content was observed. The introduction of acetyl groups into the starch structure caused a decrease in the gelatinization temperature and an increased retro gradation tendency. The acetylated starches had low degrees of substitution (DS<0.2), meaning they can be used in the food industry, considering that they showed greater stability, greater water absorption capacity and better solubility than native starches.

Preparation of Slowly Digestible Starch by Citric Acid-hydrolysis with Autoclaving

Aim of study is to produce Slowly Digestible Starch (SDS) by a combination of citric acid-hydrolysis and autoclaving from raw corn starch. The effects of citric acid concentration, acid hydrolysis time, temperature and refrigeration and retro gradation time on the formation of SDS were investigated. The optimal process conditions optimized by Box-Benhnken's central composite design and response surface analysis was as follows: concentration of citric acid is 0.08 M, acid hydrolyzed at 116°C for 14.5 min, and then stored at 0°C for 72 h. Under these optimal conditions, the content of SDS peaked at 19.38%.

The effect of Chubak extract on sponge cake as an egg white substitute

Chubak extract because of its high saponin content, is a unique agent in production stable foam meantime has high pharmaceutical properties. The purpose of current research is to gain these advantages of Chubak extract in sponge cake production. For this purpose 25, 50 and 75% of egg white in sponge cake was substituted with this extract and the effects of such substitution on physicochemical and rheological properties of batter and physical and sensorial properties of sponge cakes were evaluated. The results showed that substitution of 75% egg white with Chubak extract has no significant effect on specific gravity and flow index behaviour (p > 0.05) but caused a significant decrease on pH and consistency coefficient (P 0.05) and even sensory grant properties of chewiness was enhanced (P > 0.05) and had better effects in comparance with blank sample in moisture preservation and retrogradation retardation during storage times, but caused a significant decrease in sensory grant properties of taste (P < 0.05). This research demonstrated that there is a probable substitution of 50% egg white with Chubak extract in sponge cake formulation and thereupon it is possible to produce a functional food product with desirable quality and lower cost.

Effect of green tea powder on thermal, rheological & functional properties of wheat flour and physical, nutraceutical & sensory analysis of cookies.

Green tea powder (GTP) was incorporated in wheat flour at different levels (1, 2 and 4%) and its effect on quality parameters of flour and cookies were studied. Thermal analysis showed that addition of GTP did not increase the onset temperature, end temperature and enthalpy of flour significantly. However, the increase in GTP content retarded the retro gradation of the gelatinized wheat flour gel and decreased the water absorption capacity, Oil absorption capacity, water solubility index, Foam capacity and foam stability significantly. The L* and b* values of cookies decreased from 53.63 to 33.23 and 29.02 to 24.39 respectively, while as, a* value showed an increase from 3.61 to 5.23 indirect proportion to quantity added. The addition of GTP to wheat flour increased the DPPH (2,2-diphenyl-1-picrylhydrazyl) percent inhibition and reducing power of cookies. Further, it also increases the acceptability for color, aroma and taste; however it loosened its structural integrity and decreased the fracture force.

The Qualities of Albanian Soft Wheat Genotypes – the Mathematical Approach

The purpose of this study was to evaluate some of the soft wheat genotypes cultivated in Albania, concerning the technological and rheological characteristics of the produced dough, in regard to further cultivation. The obtained results for the soft lines of wheat collected during the summer seasons of 2013 and 2014 showed high contents of protein (13.36% - 17.42%), also strong water absorption capacity (59.70%-67.40%) with high values of Mixolab parameter C2 (0.24Nm–0.54Nm), thus predicting good protein quality and very strong gelatinization C3 (1.42Nm–1.96Nm). With the exception of genotype PZA 4, the other genotypes were characterized by quite high viscosity when cold (retro gradation) (1.54Nm–2.96Nm). The statistical evaluation showed that wet gluten content has a statistically significant negative correlation with Mixolab parameters C2 (r = -0.607, p ˂ 0.01), while the stabilities of the dough showed statistically significant correlation with protein content and gluten index (r = -0.543 and r = 0.551, respectively).

Genetic relationships between skarn ore deposits and magmatic activity in the Ahar region, Western Alborz, NW Iran

Abstract Paleocene to Oligocene tectonic processes in northwest Iran resulted in extensive I-type calc-alkaline and alkaline magmatic activity in the Ahar region. Numerous skarn deposits formed in the contact between Upper Cretaceous impure carbonate rocks and Oligocene-Miocene plutonic rocks. This study presents new field observations of skarns in the western Alborz range and is based on geochemistry of igneous rocks, mineralogy of the important skarn deposits, and electron microprobe analyses of skarn minerals. These data are used to interpret the metasomatism during sequential skarn formation and the geotectonic setting of the skarn ore deposit related igneous rocks. The skarns were classified into exoskarn, endoskarn and ore skarn. Andraditic garnet is the main skarn mineral; the pyroxene belongs to the diopside-hedenbergite series. The skarnification started with pluton emplacement and metamorphism of carbonate rocks followed by prograde metasomatism and the formation of anhydrous minerals like garnet and pyroxene. The next stage resulted in retro gradation of anhydrous minerals along with the formation of oxide minerals (magnetite and hematite) followed by the formation of hydrosilicate minerals like epidote, actinolite, chlorite, quartz, sericite and sulfide mineralization. In addition to Fe, Si and Mg, substantial amounts of Cu, along with volatile components such as H2S and CO2 were added to the skarn system. Skarn mineralogy and geochemistry of the igneous rocks indicate an island arc or subduction-related origin of the Fe-Cu skarn deposit.

Resistant starch in cooled white rice reduce glycaemic index

Introduction: Not only the amount but types of ingested carbohydrates play a role in glycaemic index. Cooking process makes the starch granules to hydrate and swell (gelatinization) and easy to digest. On cooling, gelatinized starch recrystallises (retro gradation) and become more resistant to enzymatic process, this resistant starch is not digested and absorbed in intestinal, therefore glycaemic index can be reduced. Besides white rice, there is red rice consumed by Indonesian people. The aim of this study was to assess the glycaemic index in cooled white and red rice on healthy subjects. Methods: Twenty five healthy male subjects, aged 18—21, were recruited in the experimental study. The participants were divided into 4 groups by block randomization. The groups were given 50 g carbohydrate in warm white rice (WW), cool white rice (CW), warm red rice (WR), and cool red rice (CR) dish, respectively. Blood glucose on fasting was measured, in 15, 30, 45, 60, 90 and 120min after meal. Glycaemic response was calculated based on area under the curve of blood glucose. Result: This study showed that in WW group had a higher glycaemic response compared to the CW group, 3166.04± 142.95 and 2497.76± 406.78 respectively (p = 0,01). In contrary, there was no statistical difference between group WR and CR, 2899.57± 516.78 vs. 2649.80± 545.52, respectively (p = 0.319). Conclusion: This study indicates that cooled rice has a lower glycaemic index, compared to the warm rice.

Effect of turmeric (Curcuma longa L) grates on pasting and some physicochemical properties of cassava starch with and without lactic acid

The effects of the addition of turmeric grates (0 to 2.5 g/150 g dry starch samples) on some physicochemical and pasting properties of native cassava starch, with and without lactic acid were studied with a view to examine the possibility of using the active components in turmeric grates as natural product modifying agents for non-fermented and lactic acid fermented cassava starch. Treatment of native cassava starch, with and without lactic acid using turmeric grates exerted cross-linking properties as shown by the increase in peak viscosity: 407 to 433 rapid visco analyzer unit (RVU) vs. 391 RVU for samples without lactic acid; and 350 to 363 RVU vs. 350 RVU for samples with lactic acid. Native cassava starch with lactic acid on treatment with turmeric grates gave improvement in paste stability (BDV = 241 to 251 RVU) in comparison to the breakdown viscosity (BDV = 250 RVU) of native cassava starch with lactic acid. Susceptibility of native cassava starch with lactic acid to retrogradation was reduced on treatment using turmeric grates. Treatment of native cassava starch with and without lactic acid using turmeric grates modifies the pH with a slight improvement in the swelling power of the products. This suggests that components in turmeric grates can be used to modify native cassava starch with and without lactic acid. Key words: Cassava starch, lactic acid, turmeric treatment, pasting properties.

The nerve protective effect of ciliary neurotrophic factor after cat optic nerve partialy injury

Objective To research the nerve protective effect of ciliary neurotrophic factor (CNTF) after cat optic nerve not entire injury.Methods Completes the cat optic nerve not entire damage model.The experimental group gives CNTF by in the vein,the anterior chambe,the intravitreal to inject separately,the control group gives the physiological saline.Operation latter 15 days of two-sided anterior colliculi,lateral geniculate body microinjection DiI retrogradation nerve tracing.The different time spot completes the examination of visual evoked potential (PVEP).Operation latter 30 days complete the situ heart dabbling;Retina stretched preparation,retina ganglion cell counting.Takes the optic nerve of operation side,the light microscope and the electron microscope observation morphologic change of optic nerve.Result Controlled group PVEP compares the experimental groups oscillation amplitude of P100 to decrease obviously,incubation period of P100 obvious extension,difference remarkable (P ＜ 0.0l ).Compares with the controlled group,the survival number of retina ganglion cell of experimental groups increases obviously(P＜0.01 ),the nerve structure is more complete.Conclusion After optic nerve not entire damage,the CNTF different way injection has the optic nerve protective effect,but effect existence difference. Key words: Ciliary neurotrophic factor; Optic nerve injury; Visual evoked potential; Retrogradation nerve trace

Retarded Retrogradation Effect of Garaetteok with Apple Pomace Dietary Fiber Powder

This study was performed to analyze the retarded degree of Garaetteok retrogradation added with different ratios 0-15% (w/w) of apple pomace dietary fiber powder (DFP). SEM (500) showed that air cell size on the Garaetteok surface increased as DFP content increased, whereas control had a compact structure without air cells. The degrees of Garaetteok retrogradation after 3 days at 4 and 25 by -amylase iodine method were 57.44 and 41.55% for control, respectively. On the other hand, those of 15% DFP Garaetteok were 28.38 and 15.05%, respectively. Enthalpy changes (E) by DSC of control, 10 and 20% DFP Garaetteok after 3 days of storage at 4 were 4.41, 4.17, and 3.80 J/g, respectively, whereas those at 25 were 2.14, 1.04, and 0.72 J/g. Hardness of 15% DFP Garaetteok was around 48% compared to that of control after 3 days of storage at 25. Increasing DFP content from 0 to 15% decreased L color value from 86.2 to 55.1, whereas a and b values increased from -1.9 to 8.9 and from 5.3 to 20.8, respectively. In a sensory intensity test, hardnesses of 15% DEP Garaetteok were significantly different at 1 and 0.1% compared to those of control after production and followed by storage for 3 days at 4, respectively.

Changes in Quality Characteristics of Jeungpyun containing different Levels of Malt Extract during Storage

This study evaluated the effects of different levels of malt extract on the hardness, moisture, water soluble starch (WSS) contents, and in vitro starch digestibility (IVSD) of Jeungpyun during storage at room temperature () and refrigeration temperature (). Resistant starch (RS) and soluble starch (non-RS) contents were also evaluated. During storage at both temperatures, hardness increased in Jeungpyuns with the malt extract-added Jeungpyun groups (malt-added Jeungpyuns) exhibiting lower hardness than the control. The rate of retrogradation was faster upon storage at refrigeration temperature. Moisture and WSS contents as well as IVSD of Jeungpyuns decreased, whereas these levels were higher in malt-added Jeungpyuns compared to control. Storage increased RS contents in Jeungpyuns stored for up to 4 days, particularly at , whereas there was a decrease in RS content after 7 days of storage. However, RS content was lower in malt-added Jeungpyuns compared to control. Soluble starch (SS) contents of Jeungpyuns decreased. However, SS content was higher in malt-added Jeungpyuns than that of control. The reduced hardness and RS content as well as the rate of increase in other parameters of malt-added Jeungpyuns were dependent on the concentration of malt extract. These results reveal that addition of malt extract delayed retrogradation of Jeungpyun, whereas retrogradation possibly increased the content of RS during storage at both temperatures, however, that of RS decreased with increasing level of malt extract, suggesting that the level of malt extract as well as the storage conditions are important for obtaining acceptable texture and retaining the RS content of Jeungpyun, which is known to possess physiological activity.