Water Absorption Index Values Research Articles

Factors Affecting the Starch Extraction from Jackfruit Seed (Artocarpus heterophyllus L.)

The study was conducted to investigate some factors affecting the starch extraction from jackfruit seeds (JS), including: Jackfruit seed drying temperature, extraction time and ratio of water to jackfruit seed flour (JSF). The JS were dried at various temperatures (50, 60 and 70oC) before grinding into flour. Starch was extracted in 4 levels of time (5, 6, 7 and 8 hours) interacted with 4 ratios of water to JSF (10, 15, 20 and 25 times, v/w). The efficiency of the extraction process was evaluated through the yield and the physicochemical properties of JSS, such as starch content, the color (L value and browning index - BI), water absorption index (WAI), water solubility index (WSI) and swelling power (SP); the scanning electron microscopy (SEM) and the average particle diameter (APD). The drying temperature of 60oC is considered suitable for obtaining good flour for performing starch extraction. Starch extraction from the JSF was carried out with the ratio of water to JSF of 15 times (v/w) for 6 hours at ambient temperature. The yield was 44.96?0.29%; the starch content was 92.06?0.48%. The JSS exhibited the values of WAI, WSI and SP in range of from other starches. The APD of JSS is 6.90–8.50 µm and is classified as small granules. All physicochemical properties as well as the APD of JSS were interrelated. These results showed that the extraction is high yield. The extracted JSS has high starch content and suitable physicochemical properties. When purified effectively, it has the potential to become food or effective complementary ingredients in the development of functional food products.

Physicochemical, Hydration and Steady Shear Rheological Properties of Flours Derived From Different Crop Residues From the Honduran Agro–Food Industry

This study aimed to determine the physicochemical, hydration, and rheological characteristics of flours derived from different crop residues (taro, cassava, maize, and banana) affected by climate change in Honduras and to investigate their potential application in food processes. The physicochemical (moisture content, ash, protein, crude fat, starch, amylose content, and color), hydration (water absorption capacity (WAC), water absorption index (WAI), water solubility index (WSI), swelling power (SP), true and bulk density), pasting (pasting temperature, peak, trough, breakdown, setback, and final viscosity), and rheological properties of the flours were evaluated. Taro flour had the highest values of ash content, WAI and SP and the lowest for crude fat, amylose content, bulk density and peak, breakdown, setback viscosity and consistency index. Cassava flour had the highest breakdown viscosity and flow behavior index values and the lowest for protein content, hysteresis loop area, yield stress, and consistency index. Maize flour had the highest crude fat, protein, and amylose content, bulk density, WAC, setback viscosity, hysteresis loop area, and yield stress, and the lowest values were for ash, protein content, WSI, pasting temperature, breakdown viscosity, and flow behavior index. Banana flour had the highest starch, carbohydrate, WSI, pasting temperature, peak viscosity and consistency index, and the lowest value for protein content, WAI and SP. The study's results have determined the compositional value and functionality of the flours obtained from the agro-residues studied for their potential use in different food products. Keywords: Crop residues flour; Food security; Change climatic; physicochemical characterization; steady shear

Mechanism of feed moisture levels in extrusion treatment to improve the instant properties of Chinese yam (Dioscorea opposita Thunb.) flour

Extruded yam flour was prepared at different feed moisture to improve its instant properties. The water solubility index (WSI) and water absorption index (WAI) were used to compare the instant properties of yam flour. Their chemical compositions, particle size distribution, crystalline structure, and microscopic forms were also analyzed to assess the effects of feed moisture on the instant properties of yam flour. We found that extrusion significantly improved the instant properties of yam flour, while the WSI value increased from 29.50% to 71.86% and the WAI value decreased from 387.88% to 228.06% with decreased feed moisture. Extrusion led to the degradation of total starch and amylopectin, and the contents of soluble substances increased markedly. Extrusion destroyed the granular and crystalline structures, which were reconstituted as amylose–lipid complexes with a significant decrease in relative crystallinity. Increasing the feed moisture was beneficial to the flow and color retention, while lower feed moisture was more favorable to enhance the instant properties.

Development, Characterization and Sensory Evaluation of an Extruded Snack Using Fig Molasses By-Product and Corn Semolina.

The effects of extrusion process parameters on the physicochemical, pasting and technological properties of ready-to-eat snacks were evaluated. The aim was to develop fortified extruded products with fig molasses by-product powder (FMP), which is created as a result of the production of fig molasses, is not currently used in food industry, and may cause environmental problems. The feed humidity was changed to 14-17-20%, the die temperature was 140-160-180 °C and the ratio of FMP was 0-7-14% at a fixed screw speed of 325 rpm. The study showed that adding FMP to extruded products had a significant effect on colour properties, water solubility and water absorption index properties. İncreasing the FMP ratio had a significant reducing effect on dough properties of non-extruded mixtures such as peak viscosity (PV), final viscosity (FV) and setback viscosity (SB). The optimum conditions for the production of snacks were found to be 7% FMP, 155.44 °C die temperature and 14.69% humidity. It was determined that the estimated values of water absorption index (WAI) and water solubility index (WSI) for the products manufactured under ideal extrusion conditions were close to the obtained values, and that there was no significant difference between the estimated values of the other response variables and their actual values.

Effect of seven non-conventional starch rich sources on physico-chemical and sensory characteristics of extruded snacks

Starch-rich foods, such as cereal sources (rice, maize, and barley), are commonly used raw materials for extrusion cooking due to their excellent expansion characteristics. Other nonconventional starch sources like green banana, water chestnut, and potato can also be employed for extrusion cooking. The main aim of the study was to evaluate the extrusion behavior and sensory acceptability of nonconventional starch-rich food sources like rice, maize, barley, wheat, water chestnut, potato, and green banana. Maize, rice, wheat, potato, water chestnuts, barley, and green banana flour samples were evaluated for various physicochemical, pasting, and morphological properties, and were subjected to extrusion cooking at the moisture content of 15%, screw speed of 300 rpm, and barrel temperature of 125°C. The developed extruded snacks from selected crops were also evaluated for various physicochemical, pasting, and morphological properties. Potato flour and green banana flour recorded the highest starch content of 78.27 and 76.61%, respectively. The highest peak viscosity (6025 cp), trough viscosity (2968 cp), breakdown viscosity (3057 cp), pasting temperature (92°C), and minimum peak time (4.67 min) were recorded in the case of green banana flour. The structural assessment of all the flour samples was done through scanning electron microscopy. The highest expansion ratio (5.06), as well as overall acceptability (4.28), was recorded in the case of corn-based snacks. The highest bulk density and hardness were recorded in the case of barley-based snacks. The highest values of water absorption index and water solubility index were recorded in the case of green banana flour–based snacks.

Use of sesame by-product and optimized extrusion to obtain a functional flour with improved techno-functional, nutritional and antioxidant properties

Sesame is used mainly to obtain oil, generating a sesame by-product cake that is rich in protein, dietary fiber, and phytochemicals. Extrusion is an efficient technology to obtain functional foods. The aim of this work was to optimize the extrusion process to find the best combination of extrusion temperature (ET)/screw speed (SS) in order to produce optimized extruded sesame by-product flour (OESBF), with high values of water absorption index (WAI), water solubility index (WSI), in vitro protein digestibility (IVPD), total phenolic compounds (TPC), and antioxidant activity (AoxA). A rotatable composite central experimental design with two factors and five levels was applied. Desirability function was used to optimize the extrusion process variables. The best combination of extrusion process variables was ET = 139 °C/80 rpm. The OESBF showed higher values of evaluated responses than unprocessed sesame by-product flour, suggesting that OESBF could be used in beverages, porridges, and deserts.

Effect of extrusion parameters on physical and functional quality of soy protein enriched maize based extruded snack

The effect of extrusion parameters like barrel temperature (100-150°C), screw speed (110-350 rpm) and feed moisture content (12-20% wb) on product quality of extruded products prepared from composite mixture was performed. Central composite rotatable design was used to frame the experiment and statistically analyzed the data. The effect of parameters on expansion ratio (ER), bulk density (BD), hardness (H), crispness (Cr), water absorption index (WAI) and water solubility index (WSI) of extruded products were investigated and found significantly. The feed moisture had positive effect on BD, hardness and WAI whereas negative effect on ER, crispness and WSI of the extruded products. The barrel temperature and screw speed had negative effect on BD, hardness and WAI whereas reverse effect on ER, crispness and WSI. The developed models for all the product qualities were significant at 1% level. ER, BD, hardness, crispness, WAI and WSI values of extruded products was ranged from 2.017–3.391, 0.13–0.28 g/cm3, 12.43–19.04 N, 10–25 fractures, 5.76–7.25 g/g and 12.76–20.97%, respectively. The higher expansion ratio, crispness and WAI along with lower bulk density, hardness and WSI of extruded product were found at the process parameters combination of feed moisture 14% (wb), barrel temperature 110°C and screw speed 301 rpm.

The Effect Of Coix lacryma-jobi L Local Food Substitution On Acceptance Of Brearfruit Fettuccine

The purpose of this study was to study the effect of hanjeli flour substitution on the manufacture of breadfruit fettuccine on consumer acceptance which was tested by Friedman Tests. It also conducted a test time of cooking and water absorption index. This research is using experimental method. The sample in this study was fresh breadfruit fettuccine with 60%, 70%, and 80% hanjeli flour substitution which was then tested on 30 untrained panelists. The test results showed that the substitution of hanjeli flour in the manufacture of breadfruit fettuccine only affected the aroma aspect. Based on the results of the Tukey test on the aroma aspect, the formula most favored by consumers and recommended is the substitution of 60% hanjeli flour. In the cooking time and water absorption index tests, it was found that there was no significant effect. However, cooking time affects the water absorption index. This is directly proportional to the water absorption index and the change in dimensions, where the longer the cooking time, the more the pasta will absorb water. Fettuccine breadfruit substituted with hanjeli flour with a percentage of 80% is the sample with the best water absorption index value in the al dente cooking process.

The Effect Of Coix lacryma-jobi L Local Food Substitution On Acceptance Of Brearfruit Fettuccine

The purpose of this study was to study the effect of hanjeli flour substitution on the manufacture of breadfruit fettuccine on consumer acceptance which was tested by Friedman Tests. It also conducted a test time of cooking and water absorption index. This research is using experimental method. The sample in this study was fresh breadfruit fettuccine with 60%, 70%, and 80% hanjeli flour substitution which was then tested on 30 untrained panelists. The test results showed that the substitution of hanjeli flour in the manufacture of breadfruit fettuccine only affected the aroma aspect. Based on the results of the Tukey test on the aroma aspect, the formula most favored by consumers and recommended is the substitution of 60% hanjeli flour. In the cooking time and water absorption index tests, it was found that there was no significant effect. However, cooking time affects the water absorption index. This is directly proportional to the water absorption index and the change in dimensions, where the longer the cooking time, the more the pasta will absorb water. Fettuccine breadfruit substituted with hanjeli flour with a percentage of 80% is the sample with the best water absorption index value in the al dente cooking process.

Evaluation of the physicochemical properties of third-generation snacks made from blue corn, black beans, and sweet chard produced by extrusion

The effects of extrusion on the physicochemical properties of a mixture of blue corn, black bean, and sweet chard (MBBC) used for indirectly extruded snacks (PECB) and microwave-expanded snacks (MEPM) were evaluated. MBBC was conditioned at moisture content (MC) of 22.2–35.7%, extruded at temperature (ET) of 102–142 °C, and screw speed (SP) in the range of 96–171 rpm. The water absorption index (WAI), water solubility index (WSI), expansion index (EI), final viscosity (FV), setback values, total anthocyanin (TAC), hardness, FT-IR, X-ray analysis, and microstructure were evaluated. TAC increased with the reduction of ET of PECB and MEPM. Reductions in MC and increases in SP caused an increase in EI, WAI, and WSI, while PV and setback values showed contrasting behaviors. Micrographs revealed that extrusion destroys the granular structure of starch EMCB-generated. FT-IR showed that extruded samples increased the intensity of bands at 994 and 1016 cm−1 in comparison to raw starch, and can be observed V-type diffraction pattern. The predicted optimal conditions were obtained at 133 rpm, 25% MC, and 122 °C. Under these conditions, extruded products had greater retention of anthocyanins (34%) with adequate rheological parameters, which resulted in a maximum expansion of the extrudates.

Unripe Papaya By-Product: From Food Wastes to Functional Ingredients in Pancakes.

Papaya is one of the most economic and valuable fruits in tropical countries. However, the fruit processing industries generate a high volume of unripe papaya waste and by-products. To reduce this waste, unripe papaya powder (UPP) was manufactured and incorporated into pancake formulation. The results showed that a particle size of UPP was 140.8 ± 2.1 µm, which contained polyphenolic compounds, dietary fiber and demonstrated ferric reducing antioxidant power (FRAP). Compared with wheat flour, UPP had higher values of water absorption index, water solubility index and swelling index and lower level of amylose. In the cholesterol-reducing effect, UPP decreased the formation of cholesterol micellization and bound bile acids. Interestingly, incorporation of 5–20% UPP into pancakes could decrease the glucose release with a concomitant increase in the percentage of undigestible starch. The hardness and chewiness of pancake was increased with a higher amount of UPP (10–20%). The results suggest that UPP from fruit processing waste can be regarded as a promising functional ingredient to incorporate with pancakes.

Assessment of technological and nutritional qualities of the powder of prickly pear cladodes at four ages of growth

Rich in bioactive and nutritional phytochemicals, the cladode is an important part of prickly pear plant (cactus). Its processing into powder is a way of adding value allowing its use as a food, dietary supplement and cosmetic ingredient. This work aims to assess the suitability for processing into powder of prickly pear cladodes at four ages of growth and to assess technological and nutritional qualities of the obtained powders. The cladodes belonging to the Opuntia ficus-indica species, aged less than one year, one year, from 1.5 to 2 years and from 3 to 3.5 years, were harvested in Skhour Rhamna (Centre of Morocco). The quality of the fresh cladodes and the cladodes powder was evaluated by studying powder yield, humidity, water absorption index (WAI), water activity (aw), sorption curves, colour, total titratable acidity, pH, soluble solids, cellulose and ash contents. This work has highlighted the suitability of the cladodes of different ages for processing into powder. The resulted powders were characterized by different and interesting characteristics in terms of technological and nutritional qualities allowing their orientation towards different uses. WAI values, which increased with age, provided information on different rheological properties of powders when using as an ingredient in liquid or semi-solid formulations and on different saturation effects when using in food preparations. Moreover, aw values, lower than 0.29, can ensure a good biochemical and microbial stability. The sorption behaviors of cladodes powder, almost similar for the four studied ages, are moderately hygroscopic. The appreciation of the colour using the Hunter Lab scale, showed an opposite trend of a* and L* parameters, with age, between fresh cladodes and their powders indicating that the smaller the cladodes age, the greenest the resulting powder. Having an acidic pH, powders recorded also increases of cellulose and ash contents with the cladodes age.

Optimization of maize-millet based soy fortified composite flour for preparation of RTE extruded products using D-optimal mixture design.

Formulation of composite flour comprising of maize (MF), finger millet (FM), defatted soy (DS) and elephant foot yam (YP) was carried out for the preparation of extruded product. The proportion of three major ingredients was varied as maize: 40-55%, finger millet: 20-30%, defatted soy: 10-25% and that of YP was kept constant as 10%. In all 16 experiments were conducted by D-optimal mixture design keeping the upper and lower values of ingredients in the range given above. Extruded products were developed by using twin screw extruder (BTPL lab model) at barrel temperature 100°C, screw speed 300rpm and feed moisture content 15% (wb). Physical and functional properties like expansion ratio (ER), bulk density (BD), hardness, water absorption index (WAI) and water solubility index (WSI) of extruded products were analyzed. Composite flour was optimized on the basis of physical and functional properties of extruded products. The values of ER, BD, hardness, WAI and WSI of extruded products were in the range of 2.42-3.30, 0.14-0.26gcm-3, 11.15-18.67N, 5.57-6.87gg-1 and 14.42-19.95%, respectively. Variations in proportion of ingredients in the composite blend significantly affected ER, BD, hardness, WAI and WSI of the product. The regression models for ER, BD, hardness, WAI and WSI were developed to explain the effect of ingredients on the response variables. A blend of ingredients in the ratio of 40:30:20:10 (MF:FM:DS:YP) was found to be optimum with a desirability function of 0.82 which resulted extrudate attributes of ER 3.29, BD 0.14gcm-3, hardness 11.94N, WAI 6.13gg-1 and WSI 17.07%.

Storage characteristics of two‐spotted cricket (Gryllus bimaculatus De Geer) powder according to drying method and storage temperature

AbstractIn order to broaden the usability of the two‐spotted cricket (Gryllus bimaculatus De Geer) as a food ingredient, we investigated the effects of freeze‐drying and hot air‐drying, as well as the effects of storage at various temperatures (4–40°C), on the quality of cricket powder during short‐term storage. We found that the water absorption index values of freeze‐dried and hot air‐dried powder were 3.6 and 3.0 g/g, respectively, while the pH and color values of the powders were similar for the two drying methods. During storage at various temperatures over 14 days, water absorption and pH remained similar regardless of the drying method and storage temperature. However, freeze‐dried powder showed more color change compared to air‐dried powder according to their chroma values. In total bacteria and Escherichia coli detection tests, Escherichia coli was not detected under all storage conditions, whereas total bacteria were observed (~4 Log CFU/g) only in freeze‐dried powder stored for 14 days at 40°C. Therefore, our results suggest that the quality characteristics of two‐spotted cricket powder can be affected by the drying method applied, but these powders can be maintained for 14 days, largely without changes, at storage temperatures up to 40°C.

Physicochemical Properties and Resistant Starch Content of Corn Tortilla Flours Refrigerated at Different Storage Times.

The tortilla is a foodstuff that has a short shelf-life, causing great losses to the industry. The objective of this work was to evaluate, for the first time, the physicochemical properties and resistant starch (RS) content of flours. These were obtained from nixtamalized corn tortillas made with traditional and industrial (commercial) methods, stored at 4 °C for 7, 15, and 30 days. The flours were characterized by measuring particle size distribution, color, water absorption index (WAI), water solubility index (WSI), viscosity, calcium, and RS content. Additionally, chemical proximate analysis, scanning electron microscopy (SEM), and thermal analysis were conducted. Storage at 4 °C increased the friability of tortillas and shifted the particle size distribution toward a greater content of coarse particles in corn tortilla flours. The commercial corn tortilla flours showed higher WAI and WSI values than the traditional corn tortilla flours. On the other hand, the traditional corn tortilla flours exhibited higher RS content values than commercial corn tortilla flours as well as peak viscosity. X-ray diffractograms revealed the presence of amylose-lipid complexes (RS5) in experimental samples. The thermograms evidenced three endotherms corresponding to corn starch gelatinization and melting of type I and type II amylose–lipid complexes.

Proximate composition, physicochemical and antioxidant properties revealed the potentiality of traditional aromatic (Joha) rice as functional food

Aromatic rice contributes important group of rice due to its fragrance. These are rated best in quality and fetch higher price in global market. Joha rice is short-grained non-basmati aromatic rice known for its sweet-scented aroma and taste. Joha rice is still unexplored with scientific approach; therefore the present study has been designed to investigate the potentiality of 22 Joha rice varieties through proximate, physicochemical and antioxidant properties. Among all the rice landraces, maximum amount of amylose (19.33%) was obtained in Kon Joha, besides, highest water absorption index value (3.6 g/g). On the other hand, water soluble index was recorded in a range of 0.011–0.046 g/g in all the experimental aromatic rice landraces. Highest phenolic content was found in Kola Joha (54.11 mg) as compared to gallic acid equivalent (GAE)/100 g which also showed significantly higher antioxidant properties. The antioxidative capacity among Joha rice differ significantly with a range of 12.90–18.49% for DPPH and H2O2 scavenging activity ranged from 23.12 to 52.33%. Findings of the study indicate that aromatic rice could be used as functional food ingredients as well as sources of natural physicochemical and antioxidant rich substance.

Effect of Pregelatinization and Retrogradation on Some Physicochemical Changes of Wheat-Potato Starches

The freezable (FW) and unfreezable water (UFW) contents of wheat and potato starches and their physically modified forms [pregelatinized (PGS) and retrograded (RS)] were analyzed by Differential Scanning Calorimetry (DSC) at various hydration levels (25, 35, 45, 55, 65, 75 and 85%). In all the starch samples, the UFW content increased with increasing hydration level. Potato starch samples (native, pregelatinized and retrograded) had higher UFW contents than wheat starch samples at all hydration levels. Similarly, with the increase of hydration level in all starch samples, onset (To), peak (Tp) and endset (Te) temperatures of the peaks also increased. It was obtained that physical modifications in starches had significant effects (P<0.05) on water absorption index (WAI) and water solubility index (WSI) of starch samples. The highest WAI (10.51) and WSI (2.31) values were determined in pregelatinized potato starches. Rapid Visco Analyzer (RVA) profiles revealed that physically modified starches had higher viscosity values than native starches. The results clearly showed that pregelatinization and retrogradation had positive effects on the physicochemical properties studied.

Response surface methodology for evaluation of the effects of screw speed, feed moisture and xanthan gum level on functional and physical properties of corn half products

Effects of screw speed (100–300 rpm), feed moisture (37–47%) and xanthan gum (XG) level (0–1%) on the functional and physical properties of corn half products were investigated and optimized by using three-factor and three-level Box-Behnken design (BBD) under response surface methodology (RSM). Response variables are water absorption index (WAI), water solubility index (WSI), degree of gelatinization (DG), water activity (aw), specific volume and color properties of extrudates. Increased screw speed decreased WAI and aw values and increased WSI values significantly. Specific volume of half products was low for all extrusion combinations and negative correlated with screw speed, feed moisture and XG level. Lightness and yellowness of half products were increased with increases in screw speed, feed moisture and XG level. Low DG for all half products was obtained (46.33–63.36%) because of temperature under 100 °C in last two zones in extruder. Desirability function approach was used to find the optimum extrusion conditions. The optimized combinations of extrusion conditions were found 300 rpm screw speed, 47% feed moisture and 0.44% XG content with a desirability value of 0.991. No significant difference was found between experimental data and predicted values.

Physical characteristics of extrudates from corn semolina flavored with cocoa shells

Extrusion of corn semolina milled with cocoa shells using a single screw extruder “BRABENDER 20 DN” was carried out. Full factorial experimental 22 was used to investigate the effects of the quantity of cocoa shells and moisture of the material on the water absorption index (WAI) and water solubility index (WSI). Working screw speed and feed screw speed were fixed at 200 and 40 rpm, respectively. Compression ratio of the screw was fixed at 4:1. Temperatures of the first, second and third zone were 150, 155 and 160 °C. Water absorption index values range were between 6.71 and 7.6 g/g and the water solubility index between 25.38 and 35.33 %. The increase in moisture content and quantity of cocoa shells leads to an increase in water absorption index and a decrease in water solubility index. Practical applications: Cocoa shells in an amount of up to 10% can be used in the production of extrudates by mixing with corn semolina. Water absorption index values range between 6.71 and 7.6 g/g and the water solubility index between 25.38 and 35.33 %. The resulting regression models can be used to optimize the process. In general, results show that cocoa shells can be mixed with corn semolina for the production of extrudates, which allows us to recommend extrusion processing of cocoa shells as an alternative technology in utilization processing of raw cocoa materials.

Physicochemical characterization and consumer response to new Andean ingredients-based fresh pasta: Gnocchi

Gnocchi is a typical Italian, potato-based, fresh pasta. Nowadays, there is not sufficient research about this pasta with non-traditional ingredients. The aims of this research were to characterize the physicochemical, texture and sensory quality of new Andean ingredients-based fresh pasta (Gnocchi) and to relate these characteristics to consumer response. There was no difference in moisture among raw gnocchi (p < 0.05). Commercial gnocchi (C) had the highest values of WAI (Water Absorption Index), cooking loss and luminosity. The values of WSI (Water Solubility Index) and water absorption were the highest for quinoa gnocchi (Q). Textural parameters and microstructure in cooked gnocchis showed that A and Q were the gummiest, showing little loss of granular structure. The average acceptability of Q, A and C was 3.79, 3.96 and 4.49, respectively. In addition, it was reflected in the purchase intention, which may be due to the lack of variety in the local market. This study demonstrates that fresh pasta gnocchis with Andean ingredients are high-quality and contribute to the revaluation of these exceptional Andean crops, which are very important to community of food and gastronomy sciences.