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Peak Viscosity (peak + viscosity)
Selected AbstractsVISCOUS PROPERTIES OF TARO FLOUR EXTRUDED WITH WHEY PROTEINS TO SIMULATE WEANING FOODS,JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 3 2002C. I. ONWULATA Taro flour, derived from the corm of Colocasia Esculenta cv. Lehua, a root tuber grown in the tropical regions of the world, was extruded with whey protein concentrate (WPC), whey protein isolate (WPI) or lactalbumin (LAC), to derive blends containing 20% protein, simulating the protein content of some weaning foods. Taro flour is unique because of its extremely small particle size (1,5 micron) and high mucilage or gum content, making it a possible replacement for corn or wheat starch in weaning foods. Extrusion processing temperatures were from 100 to 130C and moisture of the feed blends was held constant at 18%. The extrudates were pulverized, made into powders, and rehydrated to make a paste. Viscosities of the feed blends before extrusion and the pastes made from the extrudates were determined using a Rapid Visco Analyzer (RVA) to determine peak, final, and breakdown viscosities. Water solubility and absorption indices were also determined. Extrudates made from taro containing whey products expanded more than taro alone; were easier to grind into powders; and rehydrated readily in water to form pastes. Before extrusion, the peak viscosities of the blends were 5000, 2600, 1600, 1600 cP for taro flour, taro with WPI, taro with WPC, or taro with LAC, respectively. After extrusion cooking, the viscosities for taro flour, taro with WPI, taro with WPC, or taro with LAC were 110, 65, 70 or 90 cP, respectively. Taro extrudates without protein absorbed the most water, and were more soluble than products containing whey proteins or LAC. The addition of whey proteins reduced peak viscosities, but WPI and taro pastes were characteristic of weaning foods. Both extrusion cooking and the [source] A glassy lowermost outer coreGEOPHYSICAL JOURNAL INTERNATIONAL, Issue 1 2009Vernon F. Cormier SUMMARY New theories for the viscosity of metallic melts at core pressures and temperatures, together with observations of translational modes of oscillation of Earth's solid inner core, suggest a rapid increase in the dynamic viscosity near the bottom of the liquid outer core. If the viscosity of the lowermost outer core (F region) is sufficiently high, it may be in a glassy state, characterized by a frequency dependent shear modulus and increased viscoselastic attenuation. In testing this hypothesis, the amplitudes of high-frequency PKiKP waves are found to be consistent with an upper bound to shear velocity in the lowermost outer core of 0.5 km s,1 at 1 Hz. The fit of a Maxwell rheology to the frequency dependent shear modulus constrained by seismic observations at both low and high-frequency favours a model of the F region as a 400-km-thick chemical boundary layer. This layer has both a higher density and higher viscosity than the bulk of the outer core, with a peak viscosity on the order of 109 Pa s or higher near the inner core boundary. If lateral variations in the F region are confirmed to correlate with lateral variations observed in the structure of the uppermost inner core, they may be used to map differences in the solidification process of the inner core and flow in the lowermost outer core. [source] Study of the retrogradation behaviour of rice cake using rapid visco analyser, Fourier transform infrared spectroscopy and X-ray analysisINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2010Ying Ji Summary Retrogradation of gelatinised starch is the main phenomenon that influences the texture of MiGao (rice cake). The hardness of the MiGao increased during stored at 25 °C for 5 days. Rapid visco analyser (RVA), Fourier transform infrared (FT-IR) spectroscopy and X-ray were quantified to analysis the retrogradation behaviour of MiGao. The most significant change in the pasting curve was the increase in peak viscosity over time measured with an RVA. FT-IR indicated changes in crystallinity of the MiGao crumb. The X-ray diffraction patterns could be classified as typical of A-type starch for the fresh MiGao. With aging, the B-type structure increases, while the A-type structure remains virtually unchanged. All the results suggested that the main mechanism underlying the changes in properties is suggested to be slow amylopectin crystallisation. [source] Physical characterization of starch extrudates as a function of melting transitions and extrusion conditionsADVANCES IN POLYMER TECHNOLOGY, Issue 4 2004Stéphanie Blanche Abstract The objective of this study was to investigate the relationships between starch melt transition characteristics, extrusion conditions, and final product properties. Cornstarch was extruded using a corotating twin-screw extruder at varying moisture content, medium/high screw configuration, and 300/400-rpm screw speeds. Extrudates were evaluated for bulk density, expansion ratio, cell structure, bending strength, thermal and pasting properties. Temperature change (,T) was defined as the temperature difference between the native starch melting temperature and its melt temperature just behind the die during extrusion at a given moisture content. ,T was significantly affected by starch moisture content and mechanical shearing, which controlled the melting behavior of the starch in the barrel. Amylose,lipid complex formation during extrusion increased as ,T increased and leveled off at ,T of about 20°C. Pasting peak viscosity of the starch extrudates decreased as ,T increased and leveled off at ,T of about 15°C. Within the same range of mechanical shearing intensity, extrudate bulk density and bending strength decreased linearly as ,T increased. Extrudate expansion was negatively correlated to bulk density. © 2004 Wiley Periodicals, Inc. Adv Polym Techn 23: 277,290, 2004; Published online in Wiley InterScience (www.interscience.wiley.com). DOI 10.1002/adv.20017 [source] PRODUCTION AND BIOCHEMICAL CHARACTERIZATION OF SCLEROTINIA SCLEROTIORUM ,-AMYLASE ScAmy1: ASSAY IN STARCH LIQUEFACTION TREATMENTSJOURNAL OF FOOD BIOCHEMISTRY, Issue 5 2008IMEN BEN ABDELMALEK KHEDHER ABSTRACT Among the lytic enzymes secreted by the phytopathogen fungus Sclerotinia sclerotiorum, a starch-degrading activity has been isolated and characterized. Two extracellular ,-amylases were produced in culture medium in presence of oats flour as carbons sources. An endoamylase named ScAmy1 was purified to homogeneity by ammonium sulfate precipitation, phosphocellulose and cation exchange high performance liquid chromatographies. Molecular mass of purified ScAmy1 was estimated as 54 kDa. Amylase exhibits maximal activity at pH 5 to 6 and at temperature 60C. ScAmy1 was stable in a pH range of (5,11) and at 50C. Initial activity was still conserved 40%, after heating at 60C during 30 min. In addition, Ca2+activate and stabilize the enzyme. Starch end products were determined as low molecular oligoglucanes, the liquefying power of ScAmy1 was also tested with the Amylograph Brabender, results suggest a suitable application of ScAmy1 in several industrial process. PRACTICAL APPLICATIONS ,-Amylase ScAmy1 was highly produced from Sclerotinia sclerotiorum on oats flour , a cheaper by-agro-substrate product. The enzyme was purified and biochemical characterized. ScAmy1 was applied in starch liquefaction treatments assay. The enzyme allows a decrease in peak viscosity after gelatinization and therefore has an important liquefying power. ScAmy1 has a nearly liquefaction effect on flour compared to the commercial enzyme Novamyl, from Novozymes, donated by Novo Nordisk Co. (Denmark). Enzyme end products were analyzed and identified as oligoglucanes and dextrins. Those are widely applied in food, paper, textile and pharmacological industries. Oligosaccharides are useful as prebiotics as dietary fiber or slowly digestible starch derivatives, and they can be used in form of supplement to certain foodstuffs. [source] Chemical Structure and Physical Properties of Mung Bean Starches Isolated from 5 Domestic CultivarsJOURNAL OF FOOD SCIENCE, Issue 9 2007S.-H. Kim ABSTRACT:, Chemical structure and physical properties of starches isolated from 5 domestic mung bean cultivars (Gyungsun, Geumsung, Sunhwa, Eohul, and Jangan) were examined. The granules were jelly bean like in shape and smooth on surface, and the size was within 10 to 30 ,m. Mung bean starches displayed a CA -type crystalline structure when judged by the X-ray diffraction patterns. Branch chain-length distribution patterns of amylopectin (AP) revealed that peak chain length of APs was at either DP (degree of polymerization) 12 or DP13. Apparent amylose contents of 5 cultivars by iodine affinity test were 31.7% to 33.8%. Mung bean APs showed a unique molecular size distribution that has not been observed from other plant-derived starches. Two distinct peaks of AP fraction were identified on the size-exclusion chromatogram, and the ratios of these 2 peaks were different depending on the mung bean cultivars. Weight-average chain length (CLavg) of APs was in the range of 16.9 (Eohul) and 17.5 (Geumsung). The onset temperature (To) and enthalpy change (,Hgel) of starch gelatinization were 54.6 to 60.2 °C and 11.6 to 13.2 J/g. The ,H of the retrograded mung bean starches was 5.5 to 6.6 J/g, which indicated 44.5% to 52.7% of recrystallization. The pasting temperature, peak viscosity, and setback were 66.1 to 69.2 °C, 510 to 579 Rapid Visco Unit (RVU), and 66 to 90 RVU, respectively. [source] Physicochemical Properties of Cellulose Selectively Oxidized with the 2,2,6,6-Tetramethyl-1-Piperidinyl Oxoammonium IonJOURNAL OF FOOD SCIENCE, Issue 5 2007D.S. Suh ABSTRACT:, This study examined the characteristics of the oxidation reaction on the primary alcohol groups in cellulose involving the 2,2,6,6-tetramethyl-1-piperidinyl oxoammonium ion (TEMPO) and determined the optimum conditions for the preparation of oxidized cellulose (OC). The applicability of OC in polysaccharide systems was also investigated. The effects of TEMPO, sodium bromide (NaBr), and temperature on the oxidation reaction time, yield, and selectivity for primary alcohol groups were examined using response surface methodology (RSM). The reaction time decreased with increases in the temperature and the levels of TEMPO and NaBr. The yield increased with the level of NaBr and decreased as the temperature increased. Selectivity increased with the temperature and decreased as the levels of TEMPO and NaBr increased. The optimum levels of TEMPO and NaBr and the optimum temperature for the production of OC were determined as 0.3 mM/100 mM anhydroglucose unit (AGU), 50 mM/100 mM AGU, and 25 °C, respectively. The water and oil binding capacity and viscosity of cellulose increased with oxidation. Wheat starch containing OC exhibited a decreased initial pasting temperature and setback, but increased peak viscosity, gelatinization, and retrogradation enthalpy (,H). The hardness of the wheat starch gel decreased significantly upon the addition of OC. [source] Effect of Heat-Moisture Treatment and Acid Modification on Rheological, Textural, and Differential Scanning Calorimetry Characteristics of Sweetpotato StarchJOURNAL OF FOOD SCIENCE, Issue 6 2005Sukhcharn Singh ABSTRACT Sweetpotato starches were characterized to understand the changes upon modification by acid and heat-moisture treatment (HMT) in the rheological, differential scanning calorimetry (DSC), and textural characteristics of starch isolated from the sweetpotato variety PSP-21 and to compare these findings with those of commercially available arrowroot starch. The native sweetpotato starch had a Type A pasting profile characterized by a high peak viscosity (PV) (741.5 rapid viscoanalyzer unit [rvu]), with a high breakdown (378.8 rvu) and low cold paste viscosity (CPV) (417.6 rvu). After HMT, there was a marked decrease in the PV (639.1), a very slight breakdown (113.5 rvu) and an increase in CPV (759.5 rvu), more like a Type C pasting profile. However, acid modification did not notably change the pasting profile of native sweetpotato starch. The DSC characteristics were also affected significantly after modifications. The gelatinization temperature parameter to onset (To) decreased significantly after HMT and acid modification. The gelatinization enthalpy decreased during HMT from 15.98 to 14.42 J/g. The gel strength of acid-modified starch was the highest compared with that of HMT and native sweetpotato and arrowroot starches. [source] INFLUENCE OF HYDROXYPROPYL METHYLCELLULOSE ON THE RHEOLOGICAL AND MICROSTRUCTURAL CHARACTERISTICS OF WHOLE WHEAT FLOUR DOUGH AND QUALITY OF PURIJOURNAL OF TEXTURE STUDIES, Issue 2 2009M. L. SUDHA ABSTRACT Puri is a traditional unleavened fried product prepared from whole wheat flour. Hydroxypropyl methylcellulose (HPMC) was used to study its effect on rheological characteristics of whole wheat flour dough and puri making quality. Addition of HPMC at 0.5 and 1.0% w/w increased the water absorption and dough stability whereas the resistance to extension and extensibility decreased. Pasting temperature, peak viscosity and cold paste viscosity gradually decreased. The moisture and fat contents of puri increased marginally. Quality parameters and sensory acceptability were monitored after 0 and 8 h of storage. Addition of 0.5% HPMC gave higher sensory scores. Microscopic observations during puri processing showed that the starch granules in the control dough were clearly visible in the protein matrix, which reduced on frying due to partial gelatinization. Microstructure of puri with HPMC showed higher gelatinization of starch. It also helped in moisture retention and hence, resulted in highly pliable and soft-textured puri. PRACTICAL APPLICATIONS Puri is a traditional unleavened fried product that is prepared by mixing whole wheat flour and water, sheeted to a desirable thickness and fried. Use of hydroxypropyl methylcellulose (HPMC) affected the whole wheat flour dough and puri making quality. It helped in moisture retention and hence, resulted in highly pliable and soft-textured puri. Microstructure of puri with HPMC showed higher gelatinization of starch. [source] EFFECT OF HYDROTHERMAL TREATMENT ON THE PHYSICOCHEMICAL, RHEOLOGICAL AND OIL-RESISTANT PROPERTIES OF RICE FLOUR,JOURNAL OF TEXTURE STUDIES, Issue 2 2009DEOK NYUN KIM ABSTRACT Rice flour was thermomechanically modified by steam-jet cooking and the physicochemical, rheological and oil-resistant properties of the resulting product were characterized. Compared with native rice flour, the steam jet-cooked rice flour exhibited significantly increased hydration properties. Its pasting properties were also characterized by cold initial viscosity, decreased setback and the lack of peak viscosity. The shear-thinning behaviors of the steam jet-cooked rice flour were satisfactorily fitted into the Carreau equation. In addition, dynamic viscoelastic measurements showed that the liquid-like nature was more dominant over the solid-like properties. When incorporated into frying batter formulations, the steam jet-cooked rice flour increased the batter viscosity and pickup. The use of steam jet-cooked rice flour also enabled fried batters to control the moisture loss effectively. Furthermore, the wheat flour replacement with 20% steam jet-cooked rice flour in batters led to dramatic reduction of oil uptake by around 40%. PRACTICAL APPLICATIONS This study introduces a hydrothermal treatment (steam-jet cooking) as a new technique to impart better functional properties to rice flour. Specially, the steam jet-cooked rice flour exhibited oil-resisting properties when incorporated into frying batters, consequently producing fried foods with reduced content of oil and calorie. [source] COOKING BEHAVIOR OF RICE AND BLACK GRAM IN THE PREPARATION OF IDLI, A TRADITIONAL FERMENTED PRODUCT OF INDIAN ORIGIN, BY VISCOGRAPHYJOURNAL OF TEXTURE STUDIES, Issue 1 2009BONG KYUNG KOH ABSTRACT Pasting profile of coarse rice, fine rice as well as black gram was carried out individually, in combination, in flour as well as in batter form, before and after fermentation by Brabender Viscoamylograph. Lowest gelatinization temperature was seen in black gram among the three commodities studied. Coarse rice registered a peak viscosity (PV) of 1,300 BU, fine rice 1,030 BU and black gram 1,080 BU. Cold paste viscosity (CPV) was highest in fine rice, lowest in black gram and intermediate in coarse rice. Breakdown (BD) was least in fine rice, highest in coarse rice and black gram lay in between. Values of total setback indicated the strong reason for use of coarse rice in parboiling as well as in idli and dosa preparations. Physical combination of black gram, with fine as well as coarse rice, reduced PV on an average to an extent of 26,30%. CPV was highest in fine rice and black gram combination compared with that of coarse rice and black gram. BD was high in the physical mix of coarse rice and black gram. In comparison with physical mix of fine rice and black gram, in the batter form before fermentation, the PV and CPV reduced by 23 and 34%, respectively, but there was no BD in this mix, indicating restricted swelling behavior in the batter before fermentation. Almost all viscographic parameters reduced before fermentation in coarse rice and black gram compared with their physical combination. Highest relative BD (BDr) was noticed in the pasting profile of black gram alone, probably because of the presence of mucilaginous principle. BDr values increased in batter form to various extents, before and after fermentation, compared with physical combination of rice and black gram. After fermentation, in coarse rice and black gram, the BDr value was low compared with that in fine rice and black gram. PRACTICAL APPLICATIONS Fermented products are commonly ingested in India, especially in the southern states. Nowadays, batter is sold in public for the sake of convenience, as it is a common breakfast preparation. The practice is to use coarse rice for the preparation of idli, a steamed fermented product. It is generally not known how the rice behaves before and after fermentation while cooking. Hence, this work was planned, and results indicated the scientific basis for the usage of coarse rice in the preparation of rice products. The behavior of batter prepared from fine rice has also been described, although it is not an economically viable option. [source] EFFECT OF MINERAL FORTIFICATION ON RHEOLOGICAL PROPERTIES OF WHOLE WHEAT FLOURJOURNAL OF TEXTURE STUDIES, Issue 1 2009SAEED AKHTAR ABSTRACT This study was aimed to evaluate the rheological changes that take place in the dough as a result of addition of elemental iron, ferric sodium ethylenediaminetetraacetate, zinc sulphate and zinc oxide in various combinations to whole wheat flour (WWF), packaged in polypropylene woven bags and tin boxes and stored for a period of 60 days under ambient and controlled conditions of temperature and relative humidity. Water absorption (WA) capacity, dough development time (DDT) and dough stability time (DS) of the fortified WWF were measured by farinographic method, and peak viscosity was assessed by viscographic analyses. WA capacity and DDT of flours increased during storage. Fortification significantly (P < 0.05) affected WA, DDT, DS and viscographic characteristics of the flours. Packaging materials (P < 0.05) influenced WA, DDT and DS, while storage condition had only affected viscographic properties of the flours. PRACTICAL APPLICATIONS The success of any fortification program depends on the stability of micronutrients and food to which they are added. Exposure of the fortificants to any of the physical and chemical factors including heat, moisture, air, or light and acid or alkaline environments during food processing, packaging, distribution or storage affects their stability. The rheological properties of dough made from fortified flours determine the quality of the fortified end product. Changes in rheological properties as a result of the incorporation of fortificants in the flour, its storage under variable conditions and length of time might have an effect on quality, cost and nutrition of the product. [source] Steeping-induced physicochemical changes of milled waxy rice and their relation to the quality of yukwa (an oil-puffed waxy rice snack)JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 5 2004Sung Bin Cho Abstract The influence of water-steeping periods (0 to 15 days, 25 °C) on the physicochemical properties of raw waxy rice in relation to the yukwa quality was investigated. The moisture contents in waxy rice and reducing sugar in its steeping medium were increased, while contents of protein and minerals of raw waxy rice were decreased in proportion to the water-steeping duration. With longer steeping periods, swelling power, solubility and peak viscosity were increased, while grain hardness was decreased with apparent kernel structural change. Depending on the water-steeping duration of raw waxy rice, the hardness decreased from 26.0 to 1.8 g, and the expansion ratio of yukwa increased from 762 to 1539%. Correlations between the physicochemical properties and yukwa quality indicated that variables having the most positive influential on expansion ratio were reducing sugar (, = 0.961, P < 0.01) and peak viscosity (, = 0.897, P < 0.01), and those for hardness of yukwa were crude protein (, = 0.875, P < 0.01) and hardness (, = 0.887, P < 0.01) of the steeped waxy rice. It is suggested that steeping-induced physicochemical changes of raw waxy rice had a significant influence on the final quality of yukwa in terms of hardness and expansion ratio. Copyright © 2004 Society of Chemical Industry [source] Functional properties and retrogradation behaviour of native and chemically modified starch of mucuna bean (Mucuna pruriens)JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 15 2003Kayode O Adebowale Abstract Mucuna bean (Mucuna pruriens) starch was isolated and subjected to chemical modification by oxidation and acetylation. The proximate analysis of the non-starch components of the native starch on a dry weight basis was 92 g kg,1 moisture, 5 g kg,1 ash, 2 g kg,1 fat, 7 g kg,1 crude fibre and 19 g kg,1 protein. Chemical modification reduced the values for all the non-starch components except the moisture level. For all the samples, swelling power and solubility increased as the temperature increased in the range 50,90 °C. The swelling power of mucuna native starch (MNS) and mucuna acetylated starch (MAS) increased with increasing acidity and alkalinity, while that of mucuna oxidised starch (MOS) only increased with increasing pH in the acidic range. The maximal solubility of all the starches was observed at pH 12. All the starch samples absorbed more oil than water. The lowest gelation concentration followed the trend MAS < MNS < MOS. Chemical modification reduced the gelatinisation temperature (Tp), while peak viscosity (Pv), hot paste viscosity (Hv) and cold paste viscosity (Cv) decreased after oxidation but increased following acetylation. The setback tendency of the native starch was reduced significantly after chemical modification. However, the breakdown value of MNS, 65 BU (Brabender units), was lower than that of MOS (78 BU) but higher than that of MAS (40 BU). Differential scanning calorimetry studies of gelatinisation and retrogradation revealed that chemical modification reduced the onset temperature (To), peak temperature (Tp) and conclusion temperature (Tc). Oxidation and acetylation reduced the gelatinisation and retrogradation enthalpies of the native starch. The enthalpy of retrogradation of the starches increased as the length of storage increased. Copyright © 2003 Society of Chemical Industry [source] | ||||||||||