Extraction and characterization of starch from Yard-long bean (Vigna unguiculata (L.) Walp. ssp. unguiculata cv.-gr. sesquipedalis)

Li, Jiahao; Zhang, Shanying; Zhang, Zhen; Ren, Saihao; Wang, Di; Wang, Xiangyun; Wang, Xinquan; Cheng-hui, Zhang; Wang, Meng

doi:10.1016/j.ijbiomac.2021.04.127

Cited by 15 publications

(12 citation statements)

References 45 publications

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“…The lower ash content may suggest that the low mineral content is good for further processing. The value of crude fiber was 3.78 % reasonably higher than values obtained in literatures [ 22 , 23 ]. The high fiber content is important to increase the strength of bioplastic.…”

Section: Resultscontrasting

confidence: 64%

“…The chemical composition of anchote starch and comparative literatures result were presented in Table 1 . The moisture content of anchote starch was 6.5 ± 0.12 %, which is relatively lowest content compared to moisture content of babassu mesocarp starch [ 22 ] and corn starch [ 23 ] as shown in Table 1 . This indicates the process handled in good manner.…”

Section: Resultsmentioning

confidence: 99%

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Study on extraction and characterization of anchote (Coccinia abyssinica) starch and reinforced enset (Ensete ventricosum) fiber for the production of reinforced bioplastic film

Majamo,

Amibo

2024

Heliyon

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Section: Resultscontrasting

confidence: 64%

Section: Resultsmentioning

confidence: 99%

Study on extraction and characterization of anchote (Coccinia abyssinica) starch and reinforced enset (Ensete ventricosum) fiber for the production of reinforced bioplastic film

Majamo,

Amibo

2024

Heliyon

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“…The high gelatinization temperature of starch indicates an increase in thermal stability, which resists degrading the particle during high‐temperature processing of starch based packaging film or making any other food products. [ 39 ]…”

Section: Resultsmentioning

confidence: 99%

Structural, Thermo‐Functional, and Rheological Properties of Dielectric Modified Underutilized Jicama (Pachyrhizus, spp.) Starch

Kishore,

Singh,

Sharanagat

et al. 2023

Starch Stärke

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In this study, underutilized jicama starch (JS) is treated in dielectric‐heating at different power (300, 450, 600 W) and time (1, 3, 5 min), and the change in structural, thermo‐functional, and rheological properties is observed. The dielectric modification increases the water absorption (0.81–2.88 g g−1), whereas the oil absorption capacity (1.02–0.83 g g−1) and bulk density (0.52–0.39 g mL−1) are reduced as compared to native starch. Lightness (95.46–96.26) of JS non‐significantly varies with dielectric‐heating, whereas a significant effect is observed in redness (0.01–0.06) and yellowness (3.74–4.24). The apparent viscosity of all treated samples shows shear thinning behavior. All the pasting properties other than the setback and pasting temperature of dielectric treated samples are significantly (p < 0.05) decreased at higher power than control. The onset (46.50–81.67 °C), peak (64–99.23 °C), and end temperature (68.27–100.77 °C) of gelatinization transition increased, which shows better thermal stability as compared to control. The strong‐peak for the control and treated sample is observed at around 1000 cm−1 wavenumber in the Fourier transform infrared spectroscopy. The structural changes have been observed by X‐ray diffraction analysis (XRD) and scanning electron micrographs (SEM) shows shrinkage and deformation at each power and time.

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“…Therefore, the determination of ash content is closely related to the mineral content contained in a material. Consequently, the higher the minerals contained in the food, the higher the ash content [2].…”

Section: Ash Contentmentioning

confidence: 99%

“…In addition, it is considered a good source of vitamins and minerals, as well as highly rich in vegetable protein, with the following nutritional contents namely 70.00% carbohydrates, 17.30% protein, 1.50% fat, and 12.20% water. Furthermore, it contains vitamin c, folate, magnesium, manganese, and fiber which are good for human health [1,2] because they control cholesterol and blood sugar levels of the body [3,4].…”

Section: Introductionmentioning

confidence: 99%

The Effect of Ca(OH)2 and Sugar on Characteristics of Long Beans Sweet

Suriati

Rudianta²,

Redita_Putra³

2022

AJAAR

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Long beans are one type of vegetable that is quite popular in the community and has the potential to be developed. Although this type of vegetable gets damaged easily, its shell life is extended by drying which is achieved by adding Ca(OH)2 and soaking it in sucrose for about 12-24 hours. The solution helps to strengthen its texture before processing. This research aims to determine the effect of Ca(OH)2 and sugar treatment on the appearance of sweet long beans. Furthermore, it is designed as factorial experimental research with a completely randomized value consisting of two factors namely Ca(OH)2 (1%, 2%, 3%), and sugar solution (50%, 60%, 70%). The variables observed in sweet of long beans were reducing sugar, total moisture content, ash content, acidity, color test, yield test, and organoleptic test. Conclusively, the treatment using 1% of calcium hydroxide and 50% sugar concentration produced good characteristics with reduced sugar of 0.64 mg/100gr, moisture content of 8.53%, ash content of 2.17%, the acidity of 4.10, brightness level (L*) of 39.96, and a yield of 21.13%. Hence, it gives the best appearance, taste, texture, and overall acceptance on sweet of long beans.

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Extraction and characterization of starch from Yard-long bean (Vigna unguiculata (L.) Walp. ssp. unguiculata cv.-gr. sesquipedalis)

Cited by 15 publications

References 45 publications

Study on extraction and characterization of anchote (Coccinia abyssinica) starch and reinforced enset (Ensete ventricosum) fiber for the production of reinforced bioplastic film

Study on extraction and characterization of anchote (Coccinia abyssinica) starch and reinforced enset (Ensete ventricosum) fiber for the production of reinforced bioplastic film

Structural, Thermo‐Functional, and Rheological Properties of Dielectric Modified Underutilized Jicama (Pachyrhizus, spp.) Starch

The Effect of Ca(OH)2 and Sugar on Characteristics of Long Beans Sweet

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