Characterization of bulk and shear properties of basmati and non‐basmati rice flour

Jan, Shumaila; Ghoroi, Chinmay; Saxena, D.C.

doi:10.1002/jsfa.8512

Cited by 8 publications

(11 citation statements)

References 22 publications

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“…Powdered materials are preferably used as ingredients in various industry such as foods, pharmaceutical and cosmetics (Leuenberger and Lanz, 2005). In fact, most of current food ingredients and pharmaceutical excipients are commonly manufactured in powder form (Jan et al, 2017). Another advantage of powder technology resides in the convenience offered by powdered products, especially regarding higher shelf-life and easier transportability (Forny et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Effect of sieved fractionation on the physical, flow and hydration properties of Boscia senegalensis Lam., Dichostachys glomerata Forssk. and Hibiscus sabdariffa L. powders

Deli

Petit

Nguimbou

et al. 2019

Food Sci Biotechnol

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This study aimed at evaluating the effect of successive grinding and sieving processes on the physicochemical properties of powders obtained from Boscia senegalensis seeds, Dichostachys glomerata fruits and Hibiscus sabdariffa calyxes. Plant powders were fractionated into four granulometric classes and their properties were compared to those of unsieved powders. Mean particle size exerted a significant influence (p \ 0.05) on the plant powders properties. The smaller the particle size of the powder fraction, the higher the protein, lipid and ash contents and the lower the carbohydrate and fiber contents. The decrease in particle size increased particle sphericity and elongation and enhanced flowability of B. senegalensis and D. glomerata powders, whereas an inverse tendency seemed to be observed for H. sabdariffa powders. Water absorption capacity, water solubility index and dispersibility were improved for finer particles for all plants. Sieve fractionation is a novel approach for improving physicochemical properties of plant powders.

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Section: Introductionmentioning

confidence: 99%

Effect of sieved fractionation on the physical, flow and hydration properties of Boscia senegalensis Lam., Dichostachys glomerata Forssk. and Hibiscus sabdariffa L. powders

Deli

Petit

Nguimbou

et al. 2019

Food Sci Biotechnol

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“…3 and Tables 2 and 3. The range of basic flowability energies BFE, between 112.75 and 250.93 mJ, was typical for powders of medium‐high flowability (Jan et al ., 2018). Significant differences were observed between powders.…”

Section: Resultsmentioning

confidence: 99%

“…For class 1 powders, the FHIA 21 hybrid showed the lowest SE value (3.51 mJ g −1 ), while the control variety Corne 1 showed the highest SE value (4.83 mJ g −1 ). SE decreased with particle size, in agreement with the literature (Jan et al ., 2018), suggesting that powder cohesion was lowered for large particles (Fu et al ., 2012; Ghoroi et al ., 2013; Gnagne et al ., 2017). This may be understood by the fact that interparticular contact points are generally less numerous for large particles.…”

Section: Resultsmentioning

confidence: 99%

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Effect of particle size on flow behaviour and physical properties of semi‐ripe plantain (AAB Musa spp) powders

Irie

Petit

Gnagne

et al. 2020

Int J of Food Sci Tech

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This work was conducted to study the influence of particle size and shape on the flow behaviour of semiripe plantain powders. An improved plantain variety (Big Ebanga), two hybrids (FHIA 21 and PITA 3), and a local variety (Corne 1, as reference material) were powdered by successive drying, milling, and sieving into three granulometric classes: unsieved (<500 µm), fine fraction (<180 µm; class 1), and coarse fraction (between 180 and 500 µm; class 2), thus differing in particle size distribution. Physical properties (water activity, particle size distribution, shape factors) were characterised and flow properties (basic flowability energy, compressibility, fluidisability, cohesion, etc.) were investigated using the FT4 powder rheometer. Convexity of unsieved and fine powders was slightly higher than for coarse powders. Fine powders of all plantain varieties were found to have the lowest water activity and the lowest flowability in unconfined conditions. Unsieved and fine powders presented a fluidised state at the end of the FT4 standard aeration test and their minimum fluidisation velocity was low, confirming the good fluidisability of these powders.

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“…Sua atuação no organismo está atrelada ao metabolismo lipídico, redução do colesterol e do risco de colite ulcerativa, e também do câncer de cólon. O amido total presente, dividido em disponível e resistente, sendo este último a fração não digerida no intestino delgado, realizando efeito similar à fibra alimentar (JAN; GHORI; SAXENA, 2018;FERREIRA et al, 2020).…”

Section: Introductionunclassified

Açúcar Mascavo: Agricultura Familiar, Qualidade E Processo De Produção

Carvalho¹,

Silva²,

Assis³

2021

Investigação Científica No Campo Da Engenharia E Da Tecnologia De Alimentos 2

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Direitos para esta edição cedidos à Atena Editora pelos autores. Todo o conteúdo deste livro está licenciado sob uma Licença de Atribuição Creative Commons. Atribuição-Não-Comercial-NãoDerivativos 4.0 Internacional (CC BY-NC-ND 4.0).O conteúdo dos artigos e seus dados em sua forma, correção e confiabilidade são de responsabilidade exclusiva dos autores, inclusive não representam necessariamente a posição oficial da Atena Editora. Permitido o download da obra e o compartilhamento desde que sejam atribuídos créditos aos autores, mas sem a possibilidade de alterá-la de nenhuma forma ou utilizá-la para fins comerciais. Todos os manuscritos foram previamente submetidos à avaliação cega pelos pares, membros do Conselho Editorial desta Editora, tendo sido aprovados para a publicação com base em critérios de neutralidade e imparcialidade acadêmica.A Atena Editora é comprometida em garantir a integridade editorial em todas as etapas do processo de publicação, evitando plágio, dados ou resultados fraudulentos e impedindo que interesses financeiros comprometam os padrões éticos da publicação. Situações suspeitas de má conduta científica serão investigadas sob o mais alto padrão de rigor acadêmico e ético.

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Characterization of bulk and shear properties of basmati and non‐basmati rice flour

Cited by 8 publications

References 22 publications

Effect of sieved fractionation on the physical, flow and hydration properties of Boscia senegalensis Lam., Dichostachys glomerata Forssk. and Hibiscus sabdariffa L. powders

Effect of sieved fractionation on the physical, flow and hydration properties of Boscia senegalensis Lam., Dichostachys glomerata Forssk. and Hibiscus sabdariffa L. powders

Effect of particle size on flow behaviour and physical properties of semi‐ripe plantain (AAB Musa spp) powders

Açúcar Mascavo: Agricultura Familiar, Qualidade E Processo De Produção

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