Physical properties of wheat flour composites dry-coated with microparticulated soybean hulls and rice flour and their use for low-fat doughnut preparation

Lee, Ju Hun; Cho, A-Ra; Hong, Joo Yeon; Park, Dong-Jun; Lim, Seung Taik

doi:10.1016/j.jcs.2012.08.011

Cited by 24 publications

(12 citation statements)

References 21 publications

(30 reference statements)

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“…The final viscosity (CPV) indicated the re-association of starch granules especially amylose during cooling time after gelatinization and the formation of gel network (Ortega-Ojeda et al, 2004). The lower breakdown (BD) and final viscosity (CPV) as increase in soybean flour indicate the ability of the flour to form a viscous paste or gel after cooking and cooling as well as the resistance of the paste to shear stress during stirring (Lee et al, 2012).…”

Section: Rheological Properties Of Composite Floursmentioning

confidence: 99%

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

Julianti

Rusmarilin

Ridwansyah

et al. 2017

Journal of the Saudi Society of Agricultural Sciences

110

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Sweet potato flour (SP), maize starch (MS), and soybean flour (SF) blends were prepared in different proportions like: 60SP/20MS/19.5SF; 50SP/30MS/19.5SF; 40SP/40MS/19.5SF; 50SP/20MS/29.5SF; 40SP/20MS/29.5SF; and 30SP/40MS/29.5SF. The constant percentage of xanthan gum at 0.5% was added to each blend. Functional and rheological properties of the composite flour were examined and compared with wheat flour as control. Oil absorption index was not significantly different (P > 0.05) among the six blends of composite flour and wheat flour. As increasing of soybean flour levels, swelling power, and pasting viscosity of composite flours decreased, specific volume of bread also decreased as decreasing of soybean flour level in composite flours, but the firmness of bread increased. Physical and sensory analysis showed that composite flour with the proportion of sweet potato flour 40%, maize starch 40%, soybean flour 19.5% and xanthan gum 0.5% yielded acceptable breads. ª 2015 The Authors. Production and hosting by Elsevier B.V. on behalf of King Saud University. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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Section: Rheological Properties Of Composite Floursmentioning

confidence: 99%

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

Julianti

Rusmarilin

Ridwansyah

et al. 2017

Journal of the Saudi Society of Agricultural Sciences

110

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“…These findings for estimation of in vitro analysis was compared with the report from Daou et al, Goni et al and Lee et al 11,14,15 The physical properties (structure, particle size, porosity and density) and chemical composition have an important effect on the soluble fractions due the water holding capacity of dietary fibres. As reported by Lecumberri et al, 16 soluble fibres like pectin have a high hydration capacity, holding water and swelling to form viscous solutions (Figure 3).…”

mentioning

confidence: 85%

An In Vitro Estimation of Glycemic Index of White Bread and Improvement of the Dietary Fiber

Taye¹,

Engidawork²,

Urga³

2016

Adv Food Technol Nutr Sci Open J

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Consumers of products preferably demand minimally processed products that do not contain chemical preservatives and maintain health benefits. These encourage the use of dietary fiber (DF) to combat some metabolic disorders like diabetes and other immunological compromisings. This study indicates the potential of DF to satisfy the lowering of estimated glycemic index from improved white bread. The sources were selected from crude fiber composition of different cereals and fruits. Fruits of ripen avocado mesocarps and baobab pulps composed of total pectin composition 13%, 30% respectively and selected as good sources. Analysis of total dietary fiber (TDF), insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) were carried out according to the manufacturer megazyme total dietary fiber kit protocol and methods described in Association of Official Analytical Chemists (AOAC). Improvement of DF was observed by enhancing on white breads (WB) based on the daily requirement of soluble fibers (pectin) composition, i.e. 6 g/day. Samples of avocado improved bread (AVB) and baobab improved bread (ADB) were made by mixing in proportion of wheat flour to avocado/baobab pulps (97:3); (94:6); (88:12). Analysis of proximate composition and in vitro estimation of hydrolysis index (HI) and glycemic index (GI) were done for products to evaluate the quality and impact on blood glucose level. Significant differences were observed for predicted GI between improved bread and controls, 82.84±0.37 (WB), 80.63±0.21 (ADB), 78.50±0.30 (AVB). As a result, the reductions in GI for the improved white breads indicate the delay in release of glucose from absorption by the cell due to the viscous nature of dietary fiber component. Thus, the improved white breads with appropriate soluble dietary fiber (pectin) content, reveals the potential for the reduction of blood glucose level and can be considered as functional foods (nutraceuticals) along with its moderate level degree of likeness or sensory acceptability. In general, the study has indicated that the soluble fibres can have a potential to reduce the postprandial glucose by delaying absorption in cells.

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“…The oil absorption capacity of pearl millet starches was in the range of 1.07-1.60 ml/g. Possible explanations for the increased oil uptake of starch could be due to the varietal difference and large surface area and porosity of the particles 24 . The oil absorption index was influenced by the lipophilic nature of the granular surface and interior, which influenced for functional properties of starches 25 .…”

Section: Functional Group Analysis Using Ft-ir Spectroscopymentioning

confidence: 99%

Untitled

2021

IJPSR

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The study was carried out to determine the chemical, functional, and structural properties of starch that was isolated by various methods from pearl millet (Pennisetum Typhoidium). Isolation methods of starch with different chemicals influenced starch properties. Pearl millet starch was isolated by Sodium azide (alkaline) (T 1 ), Sodium metabisulfite & lactic acid (T 2 ) (neutral), and Mercuric chloride (acidic) (T 3 ). Chemical and functional properties were observed. T 1 yielded a higher amount of starch (56.3 /100g) (db) compared to T 2 and T 3 . Proximate analyses of starch showed that the protein content was 0.21 -0.31%, apparent amylose was 19.42 -21.60%; however, similar values were observed in fat (0.01%) and ash (0.05%). The swelling power and solubility of the isolated starches differed significantly. The crystalline degree of pearl millet starch of T 1 T 2 T 3 was 37.91, 29.22, and 19.92%, respectively. The result showed that isolation methods brought changes in yield, chemical, and functional properties of pearl millet starch. Starch isolated with alkaline had a higher amount of yield, apparent amylose, and total starch content compared to starch isolated with neutral and acidic solutions.

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Physical properties of wheat flour composites dry-coated with microparticulated soybean hulls and rice flour and their use for low-fat doughnut preparation

Cited by 24 publications

References 21 publications

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

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

An In Vitro Estimation of Glycemic Index of White Bread and Improvement of the Dietary Fiber

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