Research of surface properties of water-flour suspensions in the presence of hydrocolloids and protein supplements

Haliasnyi, Ivan; Gavrish, Tetyana; Shanina, Olga

doi:10.15587/2312-8372.2018.124286

Cited by 2 publications

(2 citation statements)

References 7 publications

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“…Initially, the contact angle was higher owing to the hydrophobic nature of the flour. The results were comparable to the values obtained by Haliasnyi et al (2017). Later, due to swelling of starch granules, a decrease in contact angle value from 90°C was found, indicating the hydrophilicity of the flour due to complete gelatinization.…”

Section: Contact Anglesupporting

confidence: 88%

“…The surface tension of the rice flour suspension is found to justify the influence of surface properties on the xerogel formation. It is used to estimate the shape stability of the droplet in order to obtain an unconstrained rice xerogel as it provides the air/water interfacial tension (Haliasnyi et al, 2017). The shape of the drop depends on the surface energy of the liquid and substrate as well as the interface energies between different surfaces.…”

Section: Surface Tensionmentioning

confidence: 99%

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Evaluation of temperature and concentration on the development of rice hydrogel and 2D xerogel

Boopathy

Stephen

Rajan

et al. 2021

J. Food Process. Preserv.

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Rice (Oryza sativa), an undeniable staple food, consumed as whole grain or converted to flour and derivatives, encloses a range of products like breakfast cereals, baby foods, bakery goods, extruded snack foods, and noodles. It finds interesting application in the food industry owing to its bland flavor, gluten-free, hypo-allergenic, and as a thickener (Mariotti et al., 2018). The concern over rice-based products is hiking as it could be a better alternative to people enduring celiac disease. It is also nutritious, providing ample energy as it is rich in carbohydrates (80%-95%; Sun et al., 2017). Among the products available, rice flour gels are generally used for making porridge and spread. However, deeper knowledge on the quality attributes and viscoelastic properties gives rise to more products on cerealbased gels, which are an emerging area of interest, and more studies are being focused on its application in food.Gels are three-dimensional networks, made of synthetic polymers or biopolymeric substances. Their profound applications in food include structuring foods with required sensorial textures, fat replacers, preserving food structure, and improving shelf life (Cao & Mezzenga, 2020). Hydrogels are crosslinked network of hydrophilic polymers capable of absorbing a large amount of water and swell, thereby maintaining the three-dimensional network. They are chemically similar to gels but physically distinct (Shahbazizadeh

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Section: Contact Anglesupporting

confidence: 88%

Section: Surface Tensionmentioning

confidence: 99%

Evaluation of temperature and concentration on the development of rice hydrogel and 2D xerogel

Boopathy

Stephen

Rajan

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

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Substantiation of foamy structure formation in a gluten-free biscuit

Stadnyk

Kolomiiets

Dziana

2020

Potr. S. J. F. Sci.

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A promising way to create gluten-free foods based on purposeful use of ingredients with a wide range of technological properties is analyzed. Steps to regulate the structural and mechanical properties of gluten-free dough have been determined. These steps allow to improve the structural-mechanical and organoleptic characteristics of the biscuit semi-finished product, to adjust the nutritional value. To determine the technological effect, we considered the connection between the recipe components and the properties of the dough when forming a foamy structure of gluten-free cupcake products. The influence of the design parameters of the mixer (independent factors xi) on the foaming process (Q) has been determined, that is, determining the productivity magnitude from the changes of three main factors: from the attack angle of the frontal surface of the plate working body α, the distance between the plates (step) t and the rotation frequency of working body n. The stability of the foam formed and the rate of its settling and the role of the liquid phase of the dough during short storage before baking were investigated. The comparative characteristics of the microstructure of wheat flour (WF) and extruded corn flour (ECF) in the ratios are presented: a) WF – 100 wt.%; b) WF: ECF – 80:20 wt.%; c) ECF – 100 wt.%. In the tested mixtures, the moisture-holding capacity increases for the sample containing 20% by weight of extruded corn flour two and a half times, and three times for the sample with extruded flour to 100% by weight. With an increasing proportion of extruded corn flour in the flour mixture, the dough density increases and the optimum value is in the range of 0.444 – 0.446 kg.m-3. The comparative characteristic of the microstructure of the samples is given, which has the appearance of foam with the existing and even distribution of air bubbles which later form the porous structure of the biscuit of the semi-finished product. Thus, the size of the formed bubbles of air with the content of wheat flour and starch have a large difference in diameters, in the sample of biscuit dough using ECF 100 wt.% – almost the same size, and between the channels are formed that promote the equalization of air pressure in the middle of the foam system of biscuit dough. It was found that the use of 20 wt.% and 100 wt.% of corn extruded flour contributes to the formation of a fine porous structure of biscuit dough.

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Research of surface properties of water-flour suspensions in the presence of hydrocolloids and protein supplements

Cited by 2 publications

References 7 publications

Evaluation of temperature and concentration on the development of rice hydrogel and 2D xerogel

Evaluation of temperature and concentration on the development of rice hydrogel and 2D xerogel

Substantiation of foamy structure formation in a gluten-free biscuit

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