Displaying publications 1 - 20 of 102 in total

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  1. Fulltext Protein improvement of banana peel through sequential solid state fermentation using mixed-culture of Phanerochaete chrysosporium and Candida utilis
    Olorunnisola KS, Jamal P, Alam MZ
    3 Biotech, 2018 Oct;8(10):416.
    PMID: 30237963 DOI: 10.1007/s13205-018-1435-4
    Banana peel (BP) is a major waste produced by fruit processing industries. Pre-treatment of BP at different temperatures led to 40% reduction in saponin at 100 °C (from 9.5 to 5.7 mg/g). Sequential mixed culture of Phanerochaete chrysosporium (P. chrysosporium) and Candida utilis (C. utilis) gave highest protein enrichment (88.93 mg/g). There is 26% increase in protein synthesis (from 88.93 to 111.78 mg/g) after media screening. Inclusion of KH2PO4, FeSO4·7H2O, wheat flour and sucrose in the media contributed positively to protein synthesis, while elevated concentration of urea, peptone, K2HPO4, KCl, NH4H2PO4, and MgSO4.7H2O are required to reach optimum protein synthesis. Total soluble sugar (TSS), total reducing sugar (TRS) and total carbohydrate (CHO) consumption varied with respect to protein synthesis in all experimental runs. Optimum protein synthesis required 6 days and inclusion of 5% sucrose, 0.6% NH4H2PO4, 0.4% KCl, and 0.5% MgSO4·7H2O as concentration media constituents to reach 140.95 mg/g protein synthesis equivalent to 300% increase over the raw banana peel protein content (35.0 mg/g).
    Matched MeSH terms: Flour
  2. Glycemic responses of patients with type 2 diabetes to individual carbohydrate-rich foods and mixed meals
    Robert SD, Ismail AA
    Ann Nutr Metab, 2012;60(1):27-32.
    PMID: 22212476 DOI: 10.1159/000335224
    Our purpose was to determine whether the glycemic index (GI) of individual foods applies to mixed meals.
    Matched MeSH terms: Flour
  3. Characterization of soy-lignin bonded Rhizophora spp. particleboard as substitute phantom material for radiation dosimetric studies - Investigation of CT number, mass attenuation coefficient and effective atomic number
    Zuber SH, Hashikin NAA, Mohd Yusof MF, Aziz MZA, Hashim R
    Appl Radiat Isot, 2021 Apr;170:109601.
    PMID: 33515930 DOI: 10.1016/j.apradiso.2021.109601
    Experimental particleboards are made from Rhizophora spp. wood trunk with three different percentages of lignin and soy flour (0%, 6% and 12%) as adhesives. The objective was to investigate the equivalence of Rhizophora spp. particleboard as phantom material with human soft tissue using Computed Tomography (CT) number. The linear and mass attenuation coefficient of Rhizophora spp. particleboard at low energy range was also explored using X-ray Fluorescence (XRF) configuration technique. Further characterization of the particleboard was performed to determine the effective atomic number, Zeff using Energy Dispersive X-Ray (EDX) method. Adhesive-bonded Rhizophora spp. particleboard showed close similarities with water, based on the average CT numbers, electron density calibration curve and the analysis of CT density profile, compared to the binderless particleboard. The effective atomic number obtained from the study indicated that the attenuation properties of all the particleboards at different percentages of adhesives were almost similar to water. The mass attenuation coefficient calculated from XRF configuration technique showed good agreement with water from XCOM database, suggesting its potential as phantom material for radiation study.
    Matched MeSH terms: Flour
  4. Properties of extruded cross-linked waxy maize starches and their effects on extruded oat flour
    Shukri R, Alavi S, Dogan H, Shi YC
    Carbohydr Polym, 2021 Feb 01;253:117259.
    PMID: 33278941 DOI: 10.1016/j.carbpol.2020.117259
    The objectives of this study were to study the extrusion of cross-linked waxy maize starches (CLWMS) with different cross-linking levels and their function as a secondary ingredient in extruded oat flour (OF) formulations. CLWMS (18 %) and OF (82 %) were hydrated to 20 % moisture content and subjected to twin-screw extrusion at the screw speed of 350 rpm. Low cross-linking level of CLWMS (0.05 % sodium trimetaphosphate/sodium tripolyphosphate) in OF formulation increased the void fraction and reduced the breaking strength of extrudates. The low cross-linked starch was more resistant to breakdown and had a higher pasting viscosity than the unmodified starch. Higher cross-linking levels of CLWMS restricted swelling of starch granule and increased the resistant starch level of OF formulation but had very poor structural and textural properties. Varying the level of cross-linking offers an alternative way to manipulate the structural, textural and nutritional properties of extrudates in snack and cereal applications.
    Matched MeSH terms: Flour
  5. Fulltext Differentiation of ripe and unripe fruit flour using mineral composition data-Statistical assessment
    Alkarkhi AFM, Alqaraghuli WAA, Mohamed Zam NR, Manan DMA, Mahmud MN, Huda N
    Data Brief, 2020 Jun;30:105414.
    PMID: 32258278 DOI: 10.1016/j.dib.2020.105414
    Data on the mineral composition and content of one heavy metal measured in three different fruit flours prepared from ripe and unripe fruits (pulp and peel) are presented. The mineral composition (sodium (Na), potassium (K), magnesium (Mg), calcium (Ca), zinc (Zn), copper (Cu), iron (Fe) and manganese (Mn)) and content of one heavy metal (lead (Pb)) of the flours were analyzed by atomic absorption spectrophotometry. The analysis showed that the data can be used for differentiation between different fruits and stages of ripeness, as revealed by discriminant analysis and cluster analysis. The data provided can be used by researchers and scientists in the differentiation of fruits based on major and minor mineral elements.
    Matched MeSH terms: Flour
  6. Fulltext Data of feed formulation for Indonesian short-fin eel, Anguilla bicolor McClelland, 1844 elver
    Muchlisin ZA, Sofyan M, Dewiyanti I, Nur FM, Batubara AS, Fadli N, et al.
    Data Brief, 2020 Jun;30:105581.
    PMID: 32346582 DOI: 10.1016/j.dib.2020.105581
    This article describes the data of raw material compositions for formulating the diet for Indonesian short-fin eel, Anguilla bicolor Anguilla bicolor McClelland, 1844 elver. The data on growth performance, survival and feed utilization of eel elver from the formulated diet test results are also presented here. Four formulated diets and one commercial feed were tested for the eel elver. The formulated diet was formulated from animal and plant based protein sources such as; fish meal, cornmeal, soybean meal, fine bran, ebi-shrimp meal, golden snail meal, bloodmeal, and tapioca flour. Vitamins and minerals were added into the diet. In addition, probiotics and papain enzyme and its combination were also included into the experimental diets to boost the growth performance, survival and feed utilization of the fish. The tested treatments were; (A) commercial diet without probiotic and papain enzyme, (B) experimental diet without probiotic and papain enzyme, (C) experimental diet with probiotic 10 ml kg-1 feed, (D) experimental diet with papain enzyme 10 g kg-1 feed, (E) experimental diet with probiotic 10 ml kg-1 + papain 10 g kg-1 feed, (F) experimental diet with probiotic 5 ml kg-1 + papain 5 g kg-1 feed. Each experimental fish group was fed on an experimental diet twice a day at 08.00 AM and 06.00 PM at feeding level of 10% body weight for 60 days. The results showed that the weight gain ranged between 4.60 g to 5.92 g, daily growth rate between 0.063 g day-1 and 0.098 g per day-1, the specific growth rate varies from 0.72% day-1 to 1.35% day-1, survival rate 50.00% to 73.33%, feed conversion ratio from 2.35 to 4.17, and feed efficiency between 41.82% to 58.98%. The best treatment was found in fish fed on the experimental diet with papain enzyme 10 g kg-1 of feed.
    Matched MeSH terms: Flour
  7. Fulltext Effect of sugar beet pectin on oil uptake in fried banana and its acceptability
    Siti Suhara Ramli, Aini `Izzati Mohd Rosdi
    ESTEEM Academic Journal, 2019;15(1):64-75.
    MyJurnal
    Fried banana is one of the popular local snacks in Malaysia. However, tremendous interest in healthy food has risen among consumers and producers resulting in a rising demand for low-fat foods. Thus, oil uptake needs to be considered during frying since it also affects the flavour, odour
    and general organoleptic properties of the food. The main objective of this study is to determine the effect of different concentrations of sugar beet pectin in the frying batter of fried banana and introduce the new usage of sugar beet pectin as one of the ingredients in the frying batter. Three different formulations of frying batter were prepared using 1%, 1.5% and 2% of sugar beet pectin (SBP) together with other ingredients including rice flour, water, plain flour, baking powder and salt. The addition of sugar beet pectin improved the characteristic of the batter as well as the fried banana crust. The moisture content of the crust increased about 7.6% when 1.5% SBP (F2) was used in the formulation thereby reducing the oil absorption by 8.5%. The crust crispiness also increased by 16.7% when 1.5% SBP (F2) was added to the frying batter formulation. Batter pick-up value was found highest in F1 (1% SBP) with 8.84% increment as compared to batter with no added hydrocolloids. Addition of SBP in batter formulations significantly increased the batter pick-up value. In terms of acceptability, F1 (1% SBP) was the most preferred by the panellist which was due to the appearance and colour of the fried bananas. All formulations obtained attributes scores higher than six thus were accepted by the panellists.
    Matched MeSH terms: Flour
  8. Mycoremediation--a prospective environmental friendly technique of bioseparation and dewatering of domestic wastewater sludge
    Molla AH, Fakhru'l-Razi A
    Environ Sci Pollut Res Int, 2012 Jun;19(5):1612-9.
    PMID: 22134862 DOI: 10.1007/s11356-011-0676-0
    INTRODUCTION: Environmental safe and friendly management and disposal of wastewater sludge is a problem of every treatment plant throughout the world. Bioseparation and dewaterability of raw domestic wastewater sludge were evaluated for proper management and disposal by mycoremediation, i.e., using prior grown 2% (v/v) spore suspension of filamentous fungal (Mucor hiemalis Wehmer) broth inoculation, which were grown in 2% (w/v) solution of malt extract and wheat flour for 48-60 h in orbital shaker.

    DISCUSSION: Within 2-3 days of treatment application, encouraging results were achieved in total dry solids (TDS), total suspended solid (TSS), turbidity, chemical oxygen demand (COD), specific resistance to filtration (SRF), and pH due to fungal treatment in recognition of bioseparation and dewaterability of wastewater sludge compared to control. The significant reduction of TDS was remarked at fungal biomass (FB) in wheat flour (WF) treatment. The removal of TSS, turbidity, COD, and SRF were observed 96.0%, 99.4%, 92.6%, and 97.6%, respectively, in supernatant at 5 days by FB in WF. The SRF measuring the dewaterability was decreased with maximum (0.26 × 10(-12) mg/kg) equivalent to 95.5% at 2 days in FB in WF also. FB in WF broth is a potential, environmental friendly, comparatively low-cost biological technique which might play the significant role for bioremediation and bioseparation of domestic wastewater sludge. The present technique may bring a dynamic change in treatment of wastewater in future.

    Matched MeSH terms: Flour
  9. Reduction of postprandial blood glucose in healthy subjects by buns and flatbreads incorporated with fenugreek seed powder
    Robert SD, Ismail AA, Rosli WI
    Eur J Nutr, 2016 Oct;55(7):2275-80.
    PMID: 26358163 DOI: 10.1007/s00394-015-1037-4
    PURPOSE: This study aimed to determine whether fenugreek seed powder could reduce the glycemic response and glycemic index (GI) when added to buns and flatbreads.

    METHODS: In a randomised, controlled crossover trial, ten healthy human subjects (five men, five women) were given 50 g glucose (reference food, twice); buns (0 and 10 % fenugreek seed powder); and flatbreads (0 and 10 % fenugreek seed powder) on six different occasions. Finger prick capillary blood samples were collected at 0, 15, 30, 45, 60, 90 and 120 min after the start of the meal. The palatability of the test meals was scored using Likert scales.

    RESULTS: The incremental areas under the glucose curve value of buns and flatbreads with 10 % fenugreek (138 ± 17 mmol × min/L; 121 ± 16 mmol × min/L) were significantly lower than those of 0 % fenugreek bun and flatbreads (227 ± 15 mmol × min/L; 174 ± 14 mmol × min/L, P = <0.01). Adding 10 % fenugreek seed powder reduced the GI of buns from 82 ± 5 to 51 ± 7 (P flour with fenugreek seed powder significantly reduces the glycemic response and the GI of buns and flatbreads. Thus, fenugreek powder may be a useful functional ingredient to reduce postprandial glycemia.

    Matched MeSH terms: Flour/analysis
  10. Fulltext Physicochemical and sensory analysis of instant cereal beverage incorporated with corncob powder
    Lee, C.M., Tang, T.K., Lai, O.M., Chan, Y.L., Gan, Y.L., Tan C.P.
    Food Research, 2018;2(5):453-459.
    MyJurnal
    The primary objectives of this study were to process corncob into corncob powder (CCP)
    and to apply CCP in the formulation of instant cereal beverage (ICB) in order to produce
    high fibre ICB, and to investigate the physicochemical and sensory properties of the
    corncob-based instant cereal beverage. Corncobs were sourced and washed thoroughly
    before drying and grinding into CCP. CCP was then imparted into ICB formulation in
    three different ratios (10, 20 and 30% w/w) to partially substitute corn flour in the
    formulation. All four ICB samples including the commercial counterpart were analysed
    for their physicochemical and sensory properties. The incorporation of CCP has affected
    the viscosity, colour and sensory attributes significantly of the produced ICB. Higher
    contents of CCP in the formulation was found to be responsible for less viscous and
    browner effect compared to the commercial ICB samples. Formulation of ICB
    incorporated with 30% w/w CCP had the highest mean scores (6.00, p
    Matched MeSH terms: Flour
  11. Fulltext Physicochemical characteristics and sensorial properties of dry noodle supplemented with unripe banana flour
    Anggraeni, R., Saputra, D.
    Food Research, 2018;2(3):270-278.
    MyJurnal
    Banana is a type of fruit that grows in tropical and sub-tropical areas such as Indonesia,
    Malaysia, Africa (Madagascar), South America and also central America. Indonesia
    itself is the largest banana producing country in Asia because 50% of the production of
    banana Asia is produced by Indonesia. This fruit is consumed in the form of fresh (fresh
    fruit) because it tastes good. In addition, bananas can be processed into banana chips and
    banana butter, but still, a few who processed it into another durable product. Banana
    flour has been processed into various types of food, including made into bread, baby
    food, pancakes, pastries, dry noodles, and pasta. This study aimed to utilize unripe
    bananas into dried noodle food products and evaluate their chemical, physical and
    sensory contents. This research was divided into 4 stages, namely the production of
    banana flour, the characterization of banana flour, the manufacture of dry noodle
    substitution of banana flour and the characterization and sensory analysis of banana flour
    substitution noodles. The results showed that unripe banana flour contains 12.91%
    moisture content, 0.46% fat content, 1.02% ash content, 4.45% protein content 4.45%,
    81.15% carbohydrate content and 2.75% food fiber (dry basis). The resulting unripe
    banana flour was then applied as a substance of flour substitution in the manufacture of
    noodles. The results showed that noodles that had the same acceptance as control were
    noodles containing 10% and 30% unripe banana flour.
    Matched MeSH terms: Flour
  12. Fulltext Chinese steamed bread fortified with green banana flour
    Loong, C.Y.L., Wong, C.Y.H.
    Food Research, 2018;2(4):320-330.
    MyJurnal
    Incorporation of Green Banana Flour (BF) into Chinese steamed bread (CSB) may be a
    strategy to fortify the traditional CSB due to its health benefits. However, BF-incorporated
    foods in general, have poorer sensory properties affecting consumer acceptability. The aim
    of this study was to examine the adjustment of water content from the original formulation
    and addition of coffee flavour on physical properties and consumer acceptability of BFincorporated
    CSB. Wheat flour as control was substituted with 15% BF varied by addition
    of 30% water and coffee flavour. Physical analysis (colour, volume, spread ratio and
    texture) of CSB and hedonic test for appearance, aroma, flavour, overall acceptability and
    preference ranking of CSB were conducted. Results showed no significant differences
    (p>0.05) in specific volume, springiness, and adhesiveness among samples. A significant
    increase (p
    Matched MeSH terms: Flour
  13. Evaluating belinjau (Gnetum gnemon L.) seed flour quality as a base for development of novel food products and food formulations
    Bhat R, binti Yahya N
    Food Chem, 2014 Aug 1;156:42-9.
    PMID: 24629936 DOI: 10.1016/j.foodchem.2014.01.063
    Belinjau (Gnetum gnemon L.) seed flour was evaluated for nutritional composition, antioxidant activity and functional properties. Seed flour was found to be rich in protein (19.0g/100g), crude fibre (8.66g/100g), carbohydrates (64.1%), total dietary fibre (14.5%) and encompassed adequate amounts of essential amino acids, fatty acids and minerals. Antioxidant compounds such as total phenols (15.1 and 12.6mgGAE/100g), tannins (35.6 and 16.1mgCE/100g) and flavonoids (709 and 81.6mgCEQ/100g) were higher in ethanolic extracts over aqueous extracts, respectively. Inhibition of DPPH was high in ethanol extracts (48.9%) compared to aqueous extracts (19.7%), whereas aqueous extracts showed a higher FRAP value compared to ethanol extracts (0.98 and 0.61mmolFe(II)/100g, respectively). Results on functional properties revealed acceptable water and oil absorption capacities (5.51 and 1.98g/g, respectively), emulsion capacity and stability (15.3% and 6.90%, respectively), and foaming capacity (5.78%). FTIR spectral analysis showed seed flour to encompass major functional groups such as: amines, amides, amino acids, polysaccharides, carboxylic acids, esters and lipids. As belinjau seed flour possesses a rich nutraceutical value, it has high potential to be used as a basic raw material to develop new low cost nutritious functional foods.
    Matched MeSH terms: Flour/analysis*
  14. Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with banana (Musa acuminata X balbisiana cv. Awak) pseudo-stem flour
    Ho LH, Abdul Aziz NA, Azahari B
    Food Chem, 2013 Aug 15;139(1-4):532-9.
    PMID: 23561142 DOI: 10.1016/j.foodchem.2013.01.039
    The physico-chemical and sensorial properties of the control (BCtr), commercial wheat flour (CWF) bread substituted with 10% BPF (banana pseudo-stem flour) (B10BPF) and B10BPF with added 0.8% w/w (flour weight basis) xanthan gum (XG) or sodium carboxymethylcellulose (CMC) (B10BPFXG and B10BPFCMC, respectively) were examined. The proximate analyses revealed that the composite bread had significantly higher moisture, ash, crude fibre, soluble, insoluble and total dietary fibre contents but lower protein, fat and carbohydrate contents than the BCtr. Bread incorporated with BPF resulted in a lower volume, darker crumb and lighter crust colour than the BCtr. The addition of CMC improved the bread volume. All breads containing BPF had greater total phenolics, and antioxidant properties than the control bread. Sensory evaluation indicated that the B10BPFCMC bread had the highest acceptability.
    Matched MeSH terms: Flour/analysis*
  15. Relationships of damaged starch granules and particle size distribution with pasting and thermal profiles of milled MR263 rice flour
    Asmeda R, Noorlaila A, Norziah MH
    Food Chem, 2016 Jan 15;191:45-51.
    PMID: 26258700 DOI: 10.1016/j.foodchem.2015.05.095
    This research was conducted to investigate the effects of different grinding techniques (dry, semi-wet and wet) of milled rice grains on the damaged starch and particle size distribution of flour produced from a new variety, MR263, specifically related to the pasting and thermal profiles. The results indicated that grinding techniques significantly (p<0.05) affected starch damage content and particle size distribution of rice flour. Wet grinding process yields flour with lowest percentage of starch damage (7.37%) and finest average particle size (8.52μm). Pasting and gelatinization temperature was found in the range of 84.45-89.63°C and 59.86-75.31°C, respectively. Dry ground flour attained the lowest pasting and gelatinization temperature as shown by the thermal and pasting profiles. Correlation analysis revealed that percentage of damaged starch granules had a significant, negative relationship with pasting temperature while average particle size distribution had a significant, strong negative relationship with gelatinization temperature.
    Matched MeSH terms: Flour/analysis*
  16. The use of salt-coating to improve textural, mechanical, cooking and sensory properties of air-dried yellow alkaline noodles
    Yeoh SY, Lubowa M, Tan TC, Murad M, Mat Easa A
    Food Chem, 2020 Dec 15;333:127425.
    PMID: 32683254 DOI: 10.1016/j.foodchem.2020.127425
    Zero-salted yellow alkaline noodles (YAN) were immersed in solutions of resistant starch HYLON™ VII (HC) or fruit coating Semperfresh™ (SC) containing a range of salt (NaCl) between 10 and 30% (w/v). The objective was to evaluate the effect of salt-coatings on the textural, handling, cooking, and sensory properties of YAN. Increasing salt in the coatings caused a reduction in optimum cooking time, cooking loss and increase in cooking yield. The mechanical and textural parameters, sensory hardness, springiness and overall sensory acceptability of the salt-coated noodles however decreased with increasing salt application. HC-Na10 and SC-Na10 showed the highest textural and mechanical parameters, sensory hardness and springiness. The differences in the parameters were attributed mainly to the water absorption properties of starch that was affected by salt application. Thus, the quality of salt-coated noodles was dependent mainly on the amounts of salt applied in the coatings rather than on the types of coatings used.
    Matched MeSH terms: Flour/analysis*
  17. In vitro digestion properties and use of automatic image analysis to assess the quality of wheat bread enriched with whole faba bean (Vicia faba L.) flour and its protein-rich fraction
    Johnston C, Ying Leong S, Teape C, Liesaputra V, Oey I
    Food Res Int, 2023 Dec;174(Pt 1):113630.
    PMID: 37986480 DOI: 10.1016/j.foodres.2023.113630
    The trend of incorporating faba bean (Vicia faba L.) in breadmaking has been increasing, but its application is still facing technological difficulties. The objective of this study was to understand the influence of substituting the wheat flour (WF) with 10, 20, 30 and 40 % mass of whole bean flour (FBF) or 10 and 20 % mass of faba bean protein-rich fraction (FBPI) on the quality (volume, specific volume, density, colour, and texture), nutritional composition (total starch, free glucose, and protein contents), and kinetics of in vitro starch and protein digestibility (IVSD and IVPD, respectively) of the breads. Automated image analysis algorithm was developed to quantitatively estimate the changes in the crumb (i.e., air pockets) and crust (i.e., thickness) due to the use of FBF or FBPI as part of the partial substitution of wheat flour. Higher levels of both FBF and FBPI substitution were associated with breads having significant (p 
    Matched MeSH terms: Flour/analysis
  18. Textural and physical properties of retort processed rice noodles: Influence of chilling and partial substitution of rice flour with pregelatinized high-amylose maize starch
    Lubowa M, Yeoh SY, Easa AM
    Food Sci Technol Int, 2018 Sep;24(6):476-486.
    PMID: 29600879 DOI: 10.1177/1082013218766984
    This study investigated the influence of pregelatinized high-amylose maize starch and chilling treatment on the physical and textural properties of canned rice noodles thermally processed in a retort. Rice noodles were prepared from rice flour partially substituted with pregelatinized high-amylose maize starch (Hylon VII™) in the ratios 0, 5, 10, and 15% (wt/wt). High-amylose maize starch improved the texture and brightness of fresh (not retorted) noodles. Chilling treatment led to significant (P ≤ 0.05) improvement in the texture of fresh noodles at all levels of substitution with high-amylose starch. The highest hardness was recorded at 15% amylose level in chilled nonretorted noodles. Retort processing induced a major loss of quality through water absorption, retort cooking loss, decreased noodle hardness, and lightness. However, the results showed that amylose and chilling treatment positively reduced the impact of retorting. For each level of amylose substitution, a low retort cooking loss and increased noodle hardness were associated with a chilling treatment. For both chilled and nonchilled noodles, retort cooking loss and hardness increased with increasing levels of amylose substitution.
    Matched MeSH terms: Flour/analysis*
  19. Improvement of cooking and textural properties of rice flour-soy protein isolate noodles stabilised with microbial transglutaminase and glucono-δ-lactone and dried using superheated steam
    Ojukwu M, Tan HL, Murad M, Nafchi AM, Easa AM
    Food Sci Technol Int, 2023 Dec;29(8):799-808.
    PMID: 36000280 DOI: 10.1177/10820132221121169
    In a bid to produce rice flour noodles with improved texture and reduced cooking time, rice flour-soy protein isolate noodles (RNS) were structurally enhanced by a combined treatment (COM) of microbial transglutaminase (MTG) with glucono-δ-lactone (GDL). The RNS-COM was either dried using superheated steam (SHS) to yield RNS-COM-SHS or steamed for 10 min (S10) before air drying to produce RNS-COM-S10 noodles. Control samples were SHS-dried rice flour (RN-SHS) and air-dried RN-S10 noodles. In general, textural and microstructural properties indicated higher textural properties and a more robust network in RNS-COM-SHS and RNS-COM-S10 than in other noodles. However, optimum cooking time (P < 0.5) was in the order; RN-SHS, RNS-COM-SHS < RN-S10 < RNS-COM-S10. As a result of the COM treatment, structurally enhanced noodles were more resistant to cooking. As applied in RNS-COM-SHS noodles, SHS was able to improve cooking quality, probably through the formation of bigger and evenly spread pores that had promoted faster gelatinisation of starch, with a high order of relative starch crystallinity.
    Matched MeSH terms: Flour/analysis
  20. Fulltext The Development of Expanded Snack Product Made from Pumpkin Flour-Corn Grits: Effect of Extrusion Conditions and Formulations on Physical Characteristics and Microstructure
    Nor NM, Carr A, Hardacre A, Brennan CS
    Foods, 2013 May 14;2(2):160-169.
    PMID: 28239106 DOI: 10.3390/foods2020160
    Pumpkin products confer natural sweetness, desirable flavours and β-carotene, a vitamin A precursor when added as ingredients to extruded snacks. Therefore, a potential use for dried pumpkin flour is as an ingredient in ready-to-eat (RTE) snack foods. Growth in this market has driven food manufacturers to produce a variety of new high value snack foods incorporating diverse ingredients to enhance the appearance and nutritional properties of these foods. Ready-to-eat snacks were made by extruding corn grits with 5%, 10%, 15% and 20% of pumpkin flour. Snacks made from 100% corn grits were used as control products for this work. The effect of formulation and screw speeds of 250 rpm and 350 rpm on torque and specific mechanical energy (SME, kWh/kg), physical characteristics (expansion ratio, bulk density, true density and hardness) and the microstructure of the snacks were studied. Increasing the screw speed resulted in a decrease of torque for all formulations. When pumpkin flour was added the specific mechanical energy (SME) decreased by approximately 45%. Increasing the percentage of pumpkin flour at the higher screw speed resulted in a harder texture for the extruded products. X-ray tomography of pumpkin flour-corn grit snacks showed that increased levels of pumpkin flour decreased both the bubble area and bubble size. However, no significant differences (p > 0.05) in bubble wall thickness were measured. By understanding the conditions during extrusion, desirable nutritional characteristics can be incorporated while maximizing expansion to make a product with low bulk density, a fine bubble structure and acceptable organoleptic properties.
    Matched MeSH terms: Flour
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