Functional and rheological properties of composite flour from sweet potato, maize, soybean and xanthan gum

Julianti, Elisa; Rusmarilin, Herla; Ridwansyah, _; Yusraini, Era

doi:10.1016/j.jssas.2015.05.005

Cited by 110 publications

(115 citation statements)

References 38 publications

(42 reference statements)

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“…In the present study, the swelling capacity of the five soup samples also followed the same pattern of bulk density, T0 > T1 (5%) > T2 (10%) > T3 (15%) > T4 (20%), such as control (T0) having the highest (3.98 ml/g) and treatments T4 (20%) having the lowest (3.65 ml/g) (Table ). This decreasing trend of swelling capacity with the increasing of soy flour substitution is supported by a study of Julianti, Rusmarilin, Ridwansyah, & Yusraini, (). This may be as a result of lipids which act as amylose swelling inhibitor, starch and protein interaction, and attraction of their opposite's charges to form inclusion complexes during gelatinization which restricts swelling (Shimelis, Meaza, & Rakshit, ).…”

Section: Resultssupporting

confidence: 53%

“…Among the treatments, highest viscosity was observed for control (T0) and lowest for treatment T4 (20%). This decreasing trend may be due to decrease starch content with the increasing of soy flour and interaction of components such as fat and protein from soy flour with cornstarch that decrease the viscosity (Dautant, Simancas, Sandoval, & Muller, ; Julianti et al., ).…”

Section: Resultsmentioning

confidence: 99%

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Effect of incorporation of soy flour on functional, nutritional, and sensory properties of mushroom–moringa‐supplemented healthy soup

Mohajan

Orchy

Farzana

2018

Food Science & Nutrition

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The research study was conducted to evaluate the effect of soy flour on functional, nutritional, and sensory properties of mushroom–moringa‐supplemented soup which could be used as a protein‐supplemented ready‐to‐eat food. In this study, corn flour was supplemented with soy flour at different levels such as 20% (T4), 15% (T3), 10% (T2), and 5% (T1), and without soy flour was kept as control (T0). Fixed amount of mushroom and moringa leaf powder was added in all soup powders. Soup powders were analyzed for functional, nutritional, and sensory parameters. Bulk density (0.82–0.74 g/ml), dispersibility (82.1%–75.9%), pH (6.17–6.13), swelling capacity (3.98–3.65 ml/g), and viscosity were decreased, while water absorption capacity (70%–94%) was increased with increasing of soy flour percentages. Protein content of all the treatment groups increased from 10.66% to 19.97% along with a significant increased in fat (1.43%–6.97%), fiber (1.10%–2.30%), ash (15.77%–16.40%), and energy value (328.38–353.21 kcal/100 g) while decreased in moisture and carbohydrate content. On sensory evaluation, soup powders with 10% (T2) level of soy flour incorporation had highest scores for all the sensory attributes evaluated. Based on these results, it can be concluded that soy flour has effect on functional, nutritional, and sensory properties of soup powders and 10% supplementation of soy flour is suitable for ready‐to‐eat soup formulation. Besides these, use of mushroom and moringa leaf may also increase its nutritional value. Soup developed in this way may be sufficient to meet day‐to‐day nutritional requirements as a supplement.

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Section: Resultssupporting

confidence: 53%

Section: Resultsmentioning

confidence: 99%

Effect of incorporation of soy flour on functional, nutritional, and sensory properties of mushroom–moringa‐supplemented healthy soup

Mohajan

Orchy

Farzana

2018

Food Science & Nutrition

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“…Amylose content correlates with SBV with higher amylose indicating higher SBV. Pasting temperature is the temperature at which the first detectable increase in viscosity is measured and it is an index characterized by the initial change due to swelling of starch (Julanti, Rusmarilin, & Ridwansyah, 2015). TV is a measurement of the ability of the paste or gel formed to withstand breakdown during cooling.…”

Section: Laboratory Samplesmentioning

confidence: 99%

“…It is possible that the medium brokens have significantly higher amylose content than the other sizes of brokens. High pasting temperatures are usually an indication of high water absorption capacity of the flour (Julanti et al, 2015). (Ayo-Omogie & Ogunsakin, 2013).…”

Section: Laboratory Samplesmentioning

confidence: 99%

Assessment of pasting characteristics of size fractionated industrial parboiled and non‐parboiled broken rice

Bruce¹,

Atungulu²

2018

Cereal Chem

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Background and objectives: Rice flour generated from broken rice (brokens) has inconsistencies in functional properties. This may be due to differences in size and composition of brokens used for the flour. It is postulated that size classification of brokens can improve flour functionality. Parboiled brokens generated at 12.5% (aged rice) and 18% (fresh rice) moisture content (MC, wet basis) and non-parboiled (regular) brokens were obtained from commercial milling streams.Broken rice was also generated from six cultivars (two long-grain pureline, two long-grain hybrids, and two medium-grain) of freshly harvested rough rice that were dried at 25°C in the laboratory. The brokens were classified into large, medium, and small, using US sieve size 10, 12, and 20 respectively. Comingling of the brokens based on size was done. Pasting property of the broken rice flour was determined using the Rapid Visco Analyzer. Findings:The results indicate that the MC of rice before parboiling affects the pasting property of the parboiled broken rice flour, thus rice parboiled at 12.5% MC (aged rice) had higher peak viscosity and final viscosity than rice parboiled at 18% MC (fresh rice). Larger brokens had better pasting properties than smaller brokens. Smaller brokens had higher protein content than large brokens. Whole kernels had higher peak and final viscosities than brokens across all cultivars. These differences may be due to variations in starch distributions across the rice kernel. Comingling of large and small brokens produced flour that has pasting property like either the medium or small brokens. Conclusions: Size classification of brokens is important in maintaining consistency in the pasting properties of the broken rice flour and resulting products. Significance and novelty: Size fractionation of brokens provides the opportunity to better understand the functionality of brokens, to direct them to the right enduse processes and to maximize the potential of this by-product in producing premium and high-quality products. K E Y W O R D Sbrokens, comingling, functional properties, parboiled rice, pasting property, regular rice

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“…Sweet potato was reported to have good sensory acceptability due to the eye‐pleasing colors and sweet taste. This high sensory acceptability of some SP varieties was suitable in malnutrition management and facilitating food security in underdeveloped nations (Julianti, Rusmarilin, Ridwansyah, & Yusraini, ).…”

Section: Introductionmentioning

confidence: 99%

Review on nutritional composition of orange‐fleshed sweet potato and its role in management of vitamin A deficiency

Satheesh

Fanta

2019

Food Science & Nutrition

175

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A wide variety of the roots and tubers plays a major role in human diet, animal feed, and industrial raw materials. Sweet potatoes (SPs) play an immense role in human diet and considered as second staple food in developed and underdeveloped countries. Moreover, SP production and management need low inputs compared to the other staple crops. The color of SP flesh varied from white, yellow, purple, and orange. Scientific studies reported the diversity in SP flesh color and connection with nutritional and sensory acceptability. Among all, orange‐fleshed sweet potato (OFSP) has been attracting food technologists and nutritionists due to its high content of carotenoids and pleasant sensory characteristics with color. Researchers reported the encouraging health effects of OFSP intervention into the staple food currently practicing in countries such as Uganda, Mozambique, Kenya, and Nigeria. Scientific reviews on the OFSP nutritional composition and role in vitamin A management (VAM) are hardly available in the published literature. So, this review is conducted to address the detailed nutritional composition (proximate, mineral, carotenoids, vitamins, phenolic acids, and antioxidant properties), role in vitamin A deficiency (VAD) management, and different food products that can be made from OFSP.

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Functional and rheological properties of composite flour from sweet potato, maize, soybean and xanthan gum

Cited by 110 publications

References 38 publications

Effect of incorporation of soy flour on functional, nutritional, and sensory properties of mushroom–moringa‐supplemented healthy soup

Effect of incorporation of soy flour on functional, nutritional, and sensory properties of mushroom–moringa‐supplemented healthy soup

Assessment of pasting characteristics of size fractionated industrial parboiled and non‐parboiled broken rice

Review on nutritional composition of orange‐fleshed sweet potato and its role in management of vitamin A deficiency

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