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Journal articles on the topic 'Setback viscosity'

Author: Grafiati

Published: 5 June 2025

Last updated: 1 August 2025

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1

Deng, Chunli, Oksana Melnyk, and Yanghe Luo. "Optimization of heat-moisture treatment on potato starch and study on its physicochemical properties." Technology audit and production reserves 3, no. 3(65) (2022): 43–49. http://dx.doi.org/10.15587/2706-5448.2022.260149.

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The object of research is the technology of modified potato starch obtained by heat-moisture treatment. Heat-moisture treatment (HMT) of starch is a hydrothermal treatment technique to modify their functional properties. Setback viscosity of potato starch gelatinization characteristic is the key factor that influences the quality of potato starch noodle. In order to obtain a green, safe and highly efficient potato starch product for vermicelli production, this study take setback viscosity as response value, a Box-Behnken model was established on the basis of single factor experiment results to

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2

Aini, Nur, Agung Widodo, and Hidayah Dwiyanti. "Gelatinization Properties of Parboiled Siramog Varieties Black Rice with Variation of Immersion Time and Sodium Citrate Concentration." AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian 6, no. 2 (2022): 19–27. http://dx.doi.org/10.33019/agrosainstek.v6i2.276.

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Black rice still contains epidermis which is composed of several layers, including pericarp, lemma, aleuron and testa so that cooking takes a long time. To speed up the cooking time on rice can be modified by parboiling process so that it changes the character of gelatinization. The research aims to find out the effect of the concentration of sodium citrate solution and immersion time on the process of black rice parboiled Sirampog varieties on its gelatinization properties. Soaking in sodium citrate solution at a certain time is expected to accelerate the cooking time of black rice. The resea

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3

Chunli, Deng, Melnyk Oksana, and Luo Yanghe. "Optimization of heat-moisture treatment on potato starch and study on its physicochemical properties." Technology audit and production reserves 3, no. 3(65) (2022): 43–49. https://doi.org/10.15587/2706-5448.2022.260149.

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<em>The object of research is the technology of modified potato starch obtained by heat-moisture treatment. </em><em>Heat-moisture treatment (HMT) of starch is a hydrothermal treatment technique to modify their functional properties. Setback viscosity of potato starch gelatinization characteristic is the key factor that influences the quality of potato starch noodle. In order to obtain a green, safe and highly efficient potato starch product for vermicelli production, this study take setback viscosity as response value, a Box-Behnken model was established on the basis of single factor exp

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4

Santos, Cristiano Silva, Massaine Bandeira e. Sousa, Ana Carla Brito, Luciana Alves de Oliveira, Carlos Wanderlei Piler Carvalho, and Eder Jorge de Oliveira. "Phenotypic diversity of starch pasting properties in cassava for food industry." Acta Scientiarum. Agronomy 45 (September 19, 2022): e56361. http://dx.doi.org/10.4025/actasciagron.v45i1.56361.

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The aim of this study was to evaluate the phenotypic variation and diversity of cassava for breeding purposes based on the pasting properties of starch, for food applications. The viscosities of the starches, extracted from 1031 accessions, were obtained using a Rapid Visco Analyzer. The best linear unbiased predictors were calculated for five critical points of the viscograms, which were then used to cluster the accessions based on the discriminant analysis of principal components. The wide phenotypic variation identified from the viscograms reveals the high potential for selection gains, esp

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5

Ariyantoro, A. R., D. R. Affandi, A. Yulviatun, D. Ishartani, and A. Septiarani. "Pasting properties of jack bean (Canavalia ensiformis) modified starch with heat moisture treatment." IOP Conference Series: Earth and Environmental Science 905, no. 1 (2021): 012092. http://dx.doi.org/10.1088/1755-1315/905/1/012092.

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Abstract Jack bean is a local legume that can grow in suboptimal land and potential to be developed in Indonesia. Jack bean seed has 33.32% of protein and 61.15% of carbohydrate so it can become a starch source for the food industry. Native starch has a limited application on food products because of its weak characteristics such as being unstable to heat and shear. Heat Moisture Treatment (HMT) starch modification is needed to overcome the weaknesses. HMT is a natural modification because it does not leave a chemical residue. The objective of this research was to investigate the effects of he

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6

Eze, Paul, Ike Oluka, and Nkechi Eze. "Determination of the rheological characteristics of some varieties of new rice for Africa (NERICA) relevant to its processing." Journal on Processing and Energy in Agriculture 26, no. 2 (2022): 79–82. http://dx.doi.org/10.5937/jpea26-38886.

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The pasting properties of some NERICA (New Rice for Africa) varieties were determined using the rapid visco-analytical machine (RVA). The studied varieties include FARO 44, FARO 52, FARO 57, FARO 60, and FARO 61. The parameters assessed include the pasting temperature, peak time, peak or maximum viscosity, hot paste viscosity or trough, cold paste or final viscosity, breakdown, and setback. Results obtained indicated that the pasting characteristics of NERICA varieties studied exhibited good pasting behavior. Results showed that peak viscosity, final viscosity, hot paste viscosity, breakdown,

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7

Duan, Xinyan, Tingting Zhang, Qiannan Liu, et al. "Effect of Freezing Temperature on the Thermal, Rheological, and Gelatinization Properties of Freeze-Thaw-Dehydrated Potato Powder." Gels 10, no. 11 (2024): 744. http://dx.doi.org/10.3390/gels10110744.

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To promote the application of freeze-thaw-dehydrated (FTD) potatoes and their gels, this study aimed to investigate the effects of freezing temperature on the physicochemical and gel properties of FTD potato powder and their correlation. The results revealed that, as the freezing temperature decreased, the solubility exhibited an overall downwards trend resulting from soluble solids and amylose liberation. Owing to the better cell integrity at −20 °C, the solubility was greater than that of the other treatment groups. In contrast, the trough viscosity and melting enthalpy increased, and the fi

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8

Calix-Rivera, Caleb S., Rito J. Mendoza-Perez, Octavio Rivera-Flores, and Felicidad Ronda. "Physicochemical, Hydration and Steady Shear Rheological Properties of Flours Derived From Different Crop Residues From the Honduran Agro–Food Industry." Bionatura 8, no. 3 (2023): 1–10. http://dx.doi.org/10.21931/rb/2023.08.03.34.

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This study aimed to determine the physicochemical, hydration, and rheological characteristics of flours derived from different crop residues (taro, cassava, maize, and banana) affected by climate change in Honduras and to investigate their potential application in food processes. The physicochemical (moisture content, ash, protein, crude fat, starch, amylose content, and color), hydration (water absorption capacity (WAC), water absorption index (WAI), water solubility index (WSI), swelling power (SP), true and bulk density), pasting (pasting temperature, peak, trough, breakdown, setback, and f

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9

Riaz, Ayesha, and Imran Pasha. "Correlation Studies of Starch Pasting Properties Determined Through Rapid Visco Analyzer." Biological Sciences - PJSIR 64, no. 2 (2021): 192–97. http://dx.doi.org/10.52763/pjsir.biol.sci.64.2.2021.192.197.

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In present study, pasting properties of wheat varieties were investigated through rapid visco analyzer (RVA). Starch content was determined by Megazyme kit method varied from 68.88 to 72.73%. Pasting properties indicated variability from 65.25 to 67.80 °C (pasting temperature), 3.22 to 6.00 min (peak time), 1330 to 1784 cP (peak viscosity), 645 to 1002 cP (trough viscosity), 1799 to 2565 cP (final viscosity) 685 to 782 cP (breakdown viscosity) and 1154 to 1563 (setback viscosity). Starch content and seven parameters observed from RVA profiles of various wheat varieties were evaluated for their

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10

Santos, Cristiano Silva dos, Massaine Bandeira Sousa, Ana Carla Brito, Luciana Alves de Oliveira, Carlos Wanderlei Piler Carvalho, and Eder Jorge de Oliveira. "Genome-wide association study of cassava starch paste properties." PLOS ONE 17, no. 1 (2022): e0262888. http://dx.doi.org/10.1371/journal.pone.0262888.

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An understanding of cassava starch paste properties (CSPP) can contribute to the selection of clones with differentiated starches. This study aimed to identify genomic regions associated with CSPP using different genome-wide association study (GWAS) methods (MLM, MLMM, and Farm-CPU). The GWAS was performed using 23,078 single-nucleotide polymorphisms (SNPs). The rapid viscoanalyzer (RVA) parameters were pasting temperature (PastTemp), peak viscosity (PeakVisc), hot-paste viscosity (Hot-PVisc), cool-paste viscosity (Cold-PVisc), final viscosity (FinalVis), breakdown (BreDow), and setback (Setba

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11

Marta, Herlina, and Tensiska Tensiska. "Functional and Amylographic Properties of Physically-Modified Sweet Potato Starch." KnE Life Sciences 2, no. 6 (2017): 689. http://dx.doi.org/10.18502/kls.v2i6.1091.

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In general, native sweet potato starch has inferior characteristics such as it swells easily, does not gel firmly and low paste clarity. The characteristics of native sweet potato starch cause limitation in its utilization. This research aimed to study the effect of physically modified starch on the functional and amylographic properties of native sweet potato starch. The study used a descriptive method with 4 treatments and 2 replications: a) a native sweet potato starch, b) sweet potato modified starch by heat moisture treatment, c) sweet potato starch modified by annealing and d) sweet pota

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12

Udomkun, Patchimaporn, Cargele Masso, Rony Swennen, et al. "How Does Cultivar, Maturation, and Pre-Treatment Affect Nutritional, Physicochemical, and Pasting Properties of Plantain Flours?" Foods 10, no. 8 (2021): 1749. http://dx.doi.org/10.3390/foods10081749.

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The effect of cultivar, ripening stage, and pre-treatment method were investigated on the nutritional, physicochemical, and pasting properties of plantain flours from two plantains and two plantain hybrids. There were significant variations (p < 0.05) in chemical composition and physical properties influenced by the interaction of cultivars, ripening stages, and pre-treatment methods. The highest levels of amylose, water-holding capacity (WHC), and oil-holding capacity (OHC) were observed in unripe flours and acid-treated flour recorded the highest content of resistant starch (RS). Flour af

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13

Hustiany, Rini. "Characteristics of Crosslink Acylation Tapioca Substituted Nagara Beans (Vigna unguiculata spp cylindrica) Flour." Agroindustrial Journal 3, no. 1 (2017): 125. http://dx.doi.org/10.22146/aij.v3i1.25028.

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Granules and gels of tapioca will be easily fragile and broken when heated. This study aimed to investigate the characteristics of tapioca cross-linked acylation substituted Nagara bean flour. The method used is the native tapioca cross-linked with Sodium Tripolyphosphat 2 and 5 % and acylated with stearic acid 2 and 4 % under alkaline conditions. Cross-link tapioca then substituted with Nagara beans flour in the ratio 50:50. The highest degree of substitution found in tapioca starch modified with 5 % STPP and 2 % stearic acid, i.e 0.14. The only maximum viscosity of tapioca starch of cross-li

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14

Pasca, Bella Dwi, Tjahja Muhandri, Dase Hunaefi, and Budi Nurtama. "Karakteristik Fisikokimia Tepung Singkong dengan Beberapa Metode Modifikasi." Jurnal Mutu Pangan : Indonesian Journal of Food Quality 8, no. 2 (2022): 97–104. http://dx.doi.org/10.29244/jmpi.2021.8.2.97.

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The limited use of cassava for industrial purposes encourages the development of various derivative products from cassava including cassava flour. However, cassava flour has unfavorable characteristics when used directly as raw material for food products so it must be modified. The aims of this study were to modify cassava flour, and to identify characteristic from several modified cassava flour. The cassava variety used was cimanggu. This study used completely randomized design (CRD) with three treatments of modification, each in triplicate. The modification methods used were spontaneous ferm

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15

Monu, Chukwuemeka U., Uloma E. Onyeka, Chigozie Ofoedu, and Charles Odilichukwu R. Okpala. "Physicochemical characterization of sprouted cowpea starch by varieties." Quality Assurance and Safety of Crops & Foods 17, no. 1 (2025): 112–28. https://doi.org/10.15586/qas.v17i1.1520.

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This current work explored the physicochemical characteristics of sprouted cowpea starch across different varieties. Specifically, cowpea varieties (IR48B, IT89KD-288, IT82D-716W, and TV32-36WS) were sprouted (steeping = 36 h; germinating = 72 h), then, milling to slurry, followed by starch extraction. Physicochemical characterization involved the measurements of starch yield, moisture, protein, pH, amylose, water absorption capacity, gelation, solubility index, bulk density and swelling power , and pasting attributes. Results showed sprouting significantly enhanced the protein, water absorpti

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16

Kiprop, J. Virate, N. Mary Omwamba, and M. Symon Mahungu. "Pasting Behaviour of Cassava and Maize Flour Containing Gum Arabic from Acacia senegal var. kerensis." Journal of Technology & Socio-Economic Development 10, no. 1 (2023): 165–76. https://doi.org/10.5281/zenodo.8122248.

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The application of flour in food production and in the industry depends on various properties including texture and pasting. These properties of flour are influenced by their interaction with food hydrocolloids, especially gums. In the current study, the influence of replacing gum Arabic (GA) from <em>Acacia senegal </em>var<em>. kerensis</em> (Kenyan variety) at the levels of 0 %, 2%, 4%, 6% and 8% on the pasting behaviour of maize and cassava flour was investigated. Resistance to stirring was recorded as viscosity in Brabender Units (BU). Substitution of cassava and maize flour by GA reduced

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17

Li, Gang, Xiaohong Ge, Changsheng Guo, and Benguo Liu. "Effect of Ultrasonic Treatment on Structure and Physicochemical Properties of Pea Starch." Foods 12, no. 13 (2023): 2620. http://dx.doi.org/10.3390/foods12132620.

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The effects of ultrasonic treatment on the structure and physicochemical properties of pea starch were investigated in this study. The results showed that ultrasonic treatment increased the hydrolysis rate and particle size of pea starch. In the process of treatment, there were some depressions and pores on the surface of pea starch granules. Although the crystallization type of starch was retained, its crystallinity decreased. The pasting temperature of pea starch remained stable after ultrasonic treatment, but its peak viscosity, trough viscosity, cold viscosity, breakdown viscosity and setb

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18

I.G., Lawrence, Akande E.A., and Oke M.O. "Effect of Selected Pre-Treatments on The Functional and Pasting Properties of Pigeon Pea Flour." African Journal of Agriculture and Food Science 6, no. 2 (2023): 23–41. http://dx.doi.org/10.52589/ajafs-fznun1ch.

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The effect of three different processing conditions (fermentation, steaming and roasting) on the functional and pasting properties of an under-utilised legume pigeon pea were investigated. This study aimed to optimise these processing conditions for the processing of pigeon peas. Response Surface Methodology (RSM) based on a 3-level full factorial of the Random sample design was selected to optimise the effect of fermentation, steaming and roasting on the quality parameters of pigeon peas. The quality parameters of the pre-treated beans: functional and pasting properties were determined to see

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19

Mohamed, Abdellatif A., Mohamed Saleh Alamri, Hesham Al-Quh, et al. "Effect of Shearing and Annealing on the Pasting Properties of Different Starches." Gels 10, no. 6 (2024): 350. http://dx.doi.org/10.3390/gels10060350.

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The functional characteristics of starch can be altered by shear force, which makes the impact on its microstructure of great importance to the food industry. This study investigated the effects of freeze-drying on the gel texture, pasting capabilities, and swelling power of starches made from sweet potatoes (SP), chickpeas (CP), and wheat (WS) combined with Cordia (CG) and Ziziphus gum (ZG). The samples were annealed in water without shearing and in a rapid visco-analyzer (RVA) for 30 min at 60 °C while being spun at 690 rpm. Both native and freeze-dried samples were mixed with 1% or 3% ZG an

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20

Ide, P. E., S. I. Oluka, and P. C. Eze. "Determination of the pasting properties of horse-eye bean flour (Mucuna sloanei) varieties relevant to its processing." Journal of Agriculture and Food Sciences 17, no. 2 (2020): 14–20. http://dx.doi.org/10.4314/jafs.v17i2.2.

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Horse-Eye Bean seeds are edible rich source of several essential nutrients which can be processed into flour for several purposes. The aim of this study was to evaluate the pasting properties of flour processed from species of Horse-Eye Bean seed using Rapid Visco-analytical machine. The results obtained showed that peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity were 294.84 RVU, 219.50RVU, 75.34 RVU, 838.96 RVU, and 619.46 RVU for the Big-Sized sample flour and 271.30 RVU, 207.92 RVU,67.37 RVU, 723.46 RVU, and 576.83 RVU for the Small-Sized sample flo

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21

Li, Ying, Kang Zhang, Ya-Lu Song, et al. "Preparation of oxidized corn starch in dry method assisted by kneader." Materials Express 11, no. 1 (2021): 100–106. http://dx.doi.org/10.1166/mex.2021.1903.

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In this study, oxidized starch (OCS) with different carboxyl content was prepared by the dry method, with H2O2 as the oxidant and CuCl2 as the catalyst. The optimum conditions were obtained by an orthogonal experiment, under the carboxyl and carbonyl content of 0.6813 and 1.0416% respectively. Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction and gel permeation chromatography characterized the structures of OCS, and the thermal, gelatinization, viscosity property and its viscosity stability were measured. The results demonstrated that the crystallinity decreased slightly and th

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22

Agiriga, Anna Ngozi, Maduebibisi Ofo Iwe, and Olusegun A. Olaoye. "Pasting and Functional Properties of Monodora Myristica (Gaertn.) Seed Flour as Affected by Thermal Processing." European Journal of Agriculture and Food Sciences 4, no. 4 (2022): 19–24. http://dx.doi.org/10.24018/ejfood.2022.4.4.519.

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Monodora myristica (Gaertn.) Dunal is a valuable but underused tropical tree of the Annonaceae or custard apple family. Monodora myristica seeds were dehulled, thermally processed by roasting (10, 20, 30min) and boiling (10, 20, 30min), milled into flour and defatted. Raw (control) Monodora myristica seeds were dehulled, milled into flour, and defatted without any thermal processing. The effects of thermal processing on the functional and pasting properties of flour samples were investigated. Thermal processing had no significant (P ≥ 0.05) effect on the water absorption capacity and swelling

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23

Yildiz, Onder, Bayram Yurt, Omer Said Toker, Mehmet Murat Ceylan, Mustafa Tahsin Yilmaz, and Ayhan Bastürk. "Pasting, Textural and Sensory Characteristics of the Kofter, A Fruit-Based Dessert: Effect of Molasses and Water Concentration." International Journal of Food Engineering 11, no. 3 (2015): 349–58. http://dx.doi.org/10.1515/ijfe-2014-0313.

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Abstract Kofter is a traditional product which is composed of water, molasses and starch. The quality of Kofter depends on many factors involving concentration of the ingredients, starch concentration and type, composition and type of the molasses and drying temperature and time. In the present study, the effect of molasses concentration (75–25%) on the pasting and textural properties of the Kofter samples was investigated. All pasting properties (peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, peak time, pasting temperature) were significantly affect

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24

Wang, Mengya, Chang Liu, Xiaohong Luo, Jianzhang Wu, and Xingjun Li. "Effect of Polydextrose on the Cooking and Gelatinization Properties and Microstructure of Chinese Early Indica Rice." Gels 11, no. 3 (2025): 171. https://doi.org/10.3390/gels11030171.

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To reduce the hard texture of cooked early indica rice, two types of polydextrose (ST with 1% moisture content (MC) and XG with 4.7% MC) were added at 0%, 3%, 5%, 7%, and 10%, respectively, to the cooking milled rice polished from the paddies of the 2.5-year-stored IP46 variety and the newly harvested Sharuan Nian (SRN) variety. Compared with early indica rice without polydextrose, the cooking time was significantly reduced and gruel solids loss was increased with the increase in polydextrose addition. Generalized linear model (GLM) analysis shows that both polydextrose equally reduced the har

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25

Lu, Chunmiao, Ying Yang, Xin Zhao, et al. "Effect of Adding Konjac Glucomannan on the Physicochemical Properties of Indica Rice Flour and the Quality of Its Product of Instant Dry Rice Noodles." Foods 13, no. 23 (2024): 3749. http://dx.doi.org/10.3390/foods13233749.

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Instant dry rice noodles have a broad market prospect due to their advantages of long shelf life, convenient transportation, and convenient eating, but there are still quality problems such as long rehydration times and poor eating quality. In order to improve the quality of instant dry rice noodles, the effects of konjac glucomannan (KGM) on the gelatinization characteristics, pasting properties, and rheological properties of Indica rice flour and the structure, food quality, and starch digestibility of instant dry rice noodles made of Indica rice flour were studied. The results showed that t

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26

Hu, Yajie, Shumin Cong, and Hongcheng Zhang. "Comparison of the Grain Quality and Starch Physicochemical Properties between Japonica Rice Cultivars with Different Contents of Amylose, as Affected by Nitrogen Fertilization." Agriculture 11, no. 7 (2021): 616. http://dx.doi.org/10.3390/agriculture11070616.

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In order to determine the effects of nitrogen fertilizer on the grain quality and starch physicochemical properties of japonica rice cultivars with different contents of amylose, normal amylose content (NAC) and low amylose content (LAC) cultivars were grown in a field, with or without nitrogen fertilizer (WN). The relationships between the amylose content, starch physicochemical properties and eating quality were also examined. Compared with WN, nitrogen fertilizer (NF) significantly increased the grain yield but markedly decreased the grain weight. In addition, the processing quality tended

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27

Wulandari, Endah, Herlina Marta, Elazmanawati Lembong, and Fransiska Ariela. "The study of functional and pasting properties of Taro “SEMIR” (Colocasia Esculenta L. Schott) starch modified by various thermal process." Journal of Powder Technology and Advanced Functional Materials 1, no. 1 (2018): 36–47. http://dx.doi.org/10.29253/jptafm.1.1.2018.6.

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Taro tubers locally known as Semir are potentially used as a source of starch. Taro Semir starch can be used as a substitute of rice flour in the raw material of rice vermicelli. However, native taro starch has not been optimally utilized due to poor functional and poor pasting properties. Thus, further treatment is needed to improve their properties. The ideal characteristics of starch as a raw material of vermicelli are low swelling volume, stable against heating and stirring, and fast-rising value of setback viscosity. The aim of this research was to determine a suitable physical modificati

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28

Wulandari, Endah, Herlina Marta, Elazmanawati Lembong, and Fransiska Ariela. "The study of functional and pasting properties of Taro “SEMIR” (Colocasia Esculenta L. Schott) starch modified by various thermal process." Journal of Powder Technology and Advanced Functional Materials 1, no. 1 (2018): 36–47. http://dx.doi.org/10.29253/jptafm.v1i1.6.

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Taro tubers locally known as Semir are potentially used as a source of starch. Taro Semir starch can be used as a substitute of rice flour in the raw material of rice vermicelli. However, native taro starch has not been optimally utilized due to poor functional and poor pasting properties. Thus, further treatment is needed to improve their properties. The ideal characteristics of starch as a raw material of vermicelli are low swelling volume, stable against heating and stirring, and fast-rising value of setback viscosity. The aim of this research was to determine a suitable physical modificati

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29

Mohd Shukri, Afirah, and Lai-Hoong Cheng. "The Properties of Different Starches under the Influence of Glucono-Delta-Lactone at Different Concentrations." Foods 12, no. 9 (2023): 1770. http://dx.doi.org/10.3390/foods12091770.

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In this study, glucono-delta-lactone (GDL), which is Generally Recognized as Safe (GRAS), was added to native starches to modify their physicochemical properties. The effects of GDL on the molecular weight, pasting properties, flow behavior, gel syneresis, and crystallization properties of potato, tapioca, and corn starches were investigated. GPC results showed that as the GDL concentration increased, the molecular weight of amylose increased, whereas that of amylopectin decreased. An analysis using the Rapid Visco Analyzer revealed that the addition of GDL improved the pasting properties of p

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Sumanti, Debby Moody, In-In Hanidah, and Muhammad Aziz Abdullatif. "Physical, Chemical, and Functional Characteristics of Composite Flours from Banana Corm and Tempeh." Industria: Jurnal Teknologi dan Manajemen Agroindustri 11, no. 2 (2022): 139–50. http://dx.doi.org/10.21776/ub.industria.2022.011.02.5.

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Abstract This study aimed to determine composite flour's physical, chemical, and functional properties from Sumedang Roid banana corm and tempeh. The sample consisted of five different treatments with ratios of banana corm flour to tempeh flour 100:0, 0:100, 80:20, 70:30, and 60:40. The research data were analyzed using a Randomized Block Design and the Duncan Multiple Range Test (DMRT) at 5% level. Parameters observed included bulk density, color degree, ash content, moisture content, carbohydrate content, fat content, protein content, and pasting properties. The results showed that composite

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31

Ariyantoro, A. R., S. Prabawa, and D. Anwar. "Modified Arrowroot Starch: Impact of Multiple Acetylation on Physical, Chemical, and Physicochemical Characteristics." IOP Conference Series: Earth and Environmental Science 1364, no. 1 (2024): 012084. http://dx.doi.org/10.1088/1755-1315/1364/1/012084.

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Abstract Modifying single-acetylated starch in arrowroot starch has improved starch quality, especially in paste clarity properties. It was conducted to determine the effect of the double acetylation modification method on the physical, chemical, and physicochemical characteristics of modified arrowroot starch. It used a completely randomized design with variations in the concentration of acid acetate and the immersion time of single acetylation modification. The best single Acetylated Starch is the treatment of variations in adding 2% acetic acid concentration for 60 minutes soaking time, whi

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32

Afolabi, F. O., A. I. Lawal, and A. O. Adegbite. "Physicochemical and sensory attributes of some selected varieties of white yam (<i>Dioscorea rotundata</i>)." Journal of Agriculture and Food Sciences 21, no. 1 (2023): 114–27. http://dx.doi.org/10.4314/jafs.v21i1.8.

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The physicochemical and sensory properties of five varieties of Dioscorea rotundata were investigated for their potential end uses. The water absorption capacity, water binding capacity, swelling power, solubility index, pH, and pasting properties of flour processed from the yam tubers were determined. Also, the sensory attributes of pounded yam produced from the tubers were evaluated. In terms of colour, Gbongi had the highest whiteness value (82.27). Lasinrin had the highest moisture content (39.47 %) and swelling capacity (6.11g/g), Efuru had the highest water absorption capacity (132.50%)

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Mboukap, Alix Ntongme, Mathilde Julie Klang, Bilkissou Njapndounke, Marie Madeleine Nanga Ndjang, Serge Cyrille Houketchang Ndomou, and Hilaire Macaire Womeni. "Influence of Postharvest Natural Softening Conditions on the Nutritional Quality of Safou (Dacryodes edulis H.J.Lam) Flour: Rheological Properties of the Optimized Safou Flour." International Journal of Food Science 2024 (January 23, 2024): 1–15. http://dx.doi.org/10.1155/2024/6050991.

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Safou (Dacryodes edulis H.J.Lam) is a seasonal fruit of great importance in the diet and economy of the populations of safou-producing countries. However, the valorization of this fruit is limited due to postharvest losses linked to the softening of the fruit, though this fruit is an essential source of macro- and micronutrients. Thus, this study is aimed at contributing to the valorization of softened safou by determining the optimum softening time, drying time, and temperature for good nutritional and rheological flour. The effects of the softening time, drying time, and drying temperature o

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Yu-Sheng, Wang, Yu Zhen, Chen Hai-Hua, and Shang Meng-Shan. "Effect of Amylose Content on the Physicochemical Properties of Proso Millet Starch." Current Topics in Nutraceutical Research 17, no. 1 (2017): 42–49. http://dx.doi.org/10.37290/ctnr2641-452x.17:42-49.

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The influence of amylose content (AC) on gel texture, thermal, pasting, rheological and morphologic properties, short-range order, X-ray diffraction pattern, solubility and swelling power of starches from nine proso millet cultivars was investigated. The solubility, swelling power, conclusion gelatinization temperature (T<sub>c</sub>), gelatinization temperature range (T<sub>c</sub>-T<sub>o</sub>), gelatinization enthalpy (ΔH) and cohesiveness showed a negative correlation to the AC of millet starch. Whereas the pasting temperature (PT), peak viscosity (PV), trough viscosity (TV), final viscos

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Ponjanta, Jirapa, Ni-orn Chomsri, and Sawit Meechoui. "Correlation of pasting behaviors with total phenolic compounds and starch digestibility of indigenous pigmented rice grown in upper Northern Thailand." Functional Foods in Health and Disease 6, no. 3 (2016): 133. http://dx.doi.org/10.31989/ffhd.v6i3.231.

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Background: Thailand has one of the most important rice genetic resources with white, light brown, brown, red, and purple rice bran colors. The latter believed to have potential for health benefits due to their phenolic content. Recently researchers have indicated that starch digestive enzymes, including salivary and pancreatic α-amylases and α-glucosidases, can be inhibited by phenolic compounds. Although pasting properties of rice flour are key determinants of quality significantly impacting the final product texture, there is no in-depth study on their correlation with phenolic compound and

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Zeng, J., H. Gao, G. Li, and X. Liang. "Extruded corn flour changed the functionality behaviour of blends." Czech Journal of Food Sciences 29, No. 5 (2011): 520–27. http://dx.doi.org/10.17221/13/2010-cjfs.

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Functionalities and relationships between raw and extruded maize flour blends were studied. The extruded flour had higher water absorption and water solubility indices, and had no differential scanning calorimetry endotherm. The parameters of RVA peak, breakdown, setback, and final viscosity were lowered and the parameters of cold viscosity were improved as the fraction of the extruded flour in the mixture increased. In starches from raw flour, a bimodal distribution of the chain length was found by gel permeation chromatography while in the extruded starches only one fraction was observed. Th

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Hasmadi, M., M. Merlynda, A. H. Mansoor, I. Salwa, M. K. Zainol, and M. H. A. Jahurul. "Comparative studies of the physicochemical and functional properties of sweet potato (Ipomoea batatas L.) flour." Food Research 5, no. 4 (2021): 145–52. http://dx.doi.org/10.26656/fr.2017.5(4).610.

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This study aimed to determine the proximate compositions and functional properties of sweet potato flour from different varieties cultivated in Sabah, Malaysia, namely Jepun, Kairot and Kaladi. The results showed that the moisture content of all flour samples was below 14%. The fat and protein content of Jepun sweet potato variety were significantly different (p<0.05) as compared with Kairot and Kaladi sweet potato varieties. The ash and dietary fibre content of Kairot sweet potato flour were higher (p<0.05) compared to Jepun and Kaladi flours. In addition, Kaladi sweet potato had the hi

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Ge, Jialin, Xubin Zhang, Huanhe Wei, and Qigen Dai. "A Decreased Nitrogen Rate with Increased Planting Density Facilitated Better Palatability of Conventional japonica Rice at High Yield Levels." Agriculture 12, no. 9 (2022): 1292. http://dx.doi.org/10.3390/agriculture12091292.

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A decreased nitrogen (N) rate with increased planting density (DNID) is recommended as a feasible method to maintain rice grain yield and N-utilization efficiency. However, it is still unclear whether DNID could improve grain quality, particularly the edible quality of rice. Three high-yield rice with superior palatability (HYSP) and three high-yield rice with inferior palatability (HYIP) were grown under DNID and local cultivation practices (LCP) in the same paddy fields during the 2018 and 2019 rice planting seasons. HYSP exhibited similar grain yields to HYIP under both cultivation treatmen

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Wei, Xiaodong, Qingyong Zhao, Chunfang Zhao, et al. "Moderate Nitrogen Application Synergistically Improved Yield and Quality of Nanjing Series japonica Rice Varieties with Good Taste." Plants 14, no. 6 (2025): 940. https://doi.org/10.3390/plants14060940.

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Nanjing series japonica rice varieties developed by the Institute of Food Crops, Jiangsu Academy of Agricultural Sciences in China have the characteristics of an excellent taste quality, high yield, and good resistance. They are widely promoted and applied in the lower reaches of the Yangtze River in China’s japonica rice planting areas. In response to the problem of the lack of coordination between nitrogen fertilizer management measures and variety characteristics in production, which makes it difficult to synergistically improve yield and quality, this study adopted a split-plot experimenta

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Burešová, Iva, Libor Červenka, Romana Šebestíková, Monika Augustová, and Alžbeta Jarošová. "Applicability of Flours from Pigmented and Glutinous Rice in Gluten-Free Bread Baking." Foods 12, no. 6 (2023): 1324. http://dx.doi.org/10.3390/foods12061324.

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The flours from pigmented and glutinous rice have a great potential to increase the nutritional quality of gluten-free breads. The characteristics of whole-meal fine flours, slurries, doughs, and breads prepared from black, red, and white glutinous rice were, therefore, compared with commercially used refined fine and semi-coarse white rice flours. The pasting properties of different flours were strongly influenced by the type of rice they were made from. Slurries with red and glutinous flours exhibited a shift to a lower pasting temperature T0, lower values of ηPeak and ηFinal, as well as hig

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Ratnawati, L., D. Desnilasari, R. Kumalasari, and D. N. Surahman. "Characterization of modified cassava flour (mocaf)-based biscuits substituted with soybean flour at varying concentrations and particle sizes." Food Research 4, no. 3 (2020): 645–51. http://dx.doi.org/10.26656/fr.2017.4(3).282.

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Mocaf can be used as an alternative raw material for making complementary food because it has high carbohydrate content. However, the protein content is low so that it is necessary to substitute other ingredients which have high protein content such as soybean. The objective of this study was to characterize the mocaf-based biscuits containing soybean flour at concentrations of 10%, 15%, and 20%, and particle sizes of 420, 250, and 177 µm. Pasting properties of composite flours were evaluated in terms of peak viscosity, breakdown viscosity, setback viscosity, final viscosity, and pasting tempe

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Nabubuya, Agnes, Robert Mugabi, Abraham Kaggwa, Paddy Ainebyona, and Rukia Nalugya. "Influence of Roasting on the Proximate, Functional and Sensory Properties of Jackfruit Seeds and Amaranth Grain Composite Complementary Flours." Tanzania Journal of Science 48, no. 1 (2022): 156–69. http://dx.doi.org/10.4314/tjs.v48i1.15.

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This study evaluated the effects of roasting on jackfruit seeds (JFS) and amaranth grain composite complementary flours. Eleven formulations were used for the study. The moisture, crude protein, crude fat, crude fibre, crude ash and carbohydrate contents varied from 6.5 to 8.7%, 10.66 to 20.9%, 0.93 to 5.98%, 4.46 to 10.2%, 2.6 to 3.76% and 51.3 to 71.7%, respectively. The water absorption capacity (WAC), water solubility index (WSI), oil absorption capacity, swelling power (SP) and bulk density (BD) ranged from 238.9 to 360.5%, 3.9 to 12%, 107.4 to 200.6%, 13.3 to 45.9%, and 0.5 to 0.7 g/mL,

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Amin, M. N. G., D. Pebruwantoro, S. A. Pralebda, et al. "Functional and rheological properties of mixed flour from mangrove fruit of Bruguiera gymnorrhiza flour and wheat flour." Food Research 5, no. 1 (2020): 167–73. http://dx.doi.org/10.26656/fr.2017.5(1).356.

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In order to yield influential information on the most recommended use of BGF, which so far still questioned, this preliminary study was aimed to investigate the physicochemical and functional properties of mixed flour of BGF and wheat flour (WF). A total of nine mixtures of WF: BGF of (90%:10%; 80%:20%; 70%:30%; 40%:60%; 50%:50%; 40%:60%; 30%:70%; 20%:80%; 10%:90%) were produced, where single WF and BGF were used as controls. This research revealed the different amount of BGF and wheat flour in the mixed flour showed the significantly different value of functional and rheological properties at

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Kesarwani, Amit, Po Yuan Chiang, and Shih Shiung Chen. "Rapid Visco Analyzer Measurements ofjaponicaRice Cultivars to Study Interrelationship between Pasting Properties and Farming System." International Journal of Agronomy 2016 (2016): 1–6. http://dx.doi.org/10.1155/2016/3595326.

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Rheological properties influence the starch softness and cooking quality. Twojaponicarice cultivars were studied that were cultivated under organic and conventional farming. Study was conducted for 2 years in popularjaponicacultivars, that is, Kaohsiung number 139 and Taikeng number 16, which were grown twice a year in Taiwan. The results highlighted that major pasting properties such as peak viscosity, setback value, and pasting temperature improved under organic farming; however, in further analysis, eating and cooking quality reported no significant changes except aroma in rice.

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Hidayat, Beni, Udin Hasanuddin, Siti Nurdjanah, Neti Yuliana, Muhammad Muslihudin, and Syamsu Akmal. "Optimasi Karakteristik Tepung Komposit Berbasis Tepung Onggok Fermentasi menggunakan Metode Response Surface Methodology (RSM)." Jurnal Aplikasi Teknologi Pangan 9, no. 3 (2020): 126–32. http://dx.doi.org/10.17728/jatp.6005.

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Pengembangan tepung komposit di negara-negara tropis terutama diarahkan pada pengembangan produk tepung bebas-gluten berbahan baku lokal. Penelitian bertujuan untuk mendapatkan formulasi optimal tepung komposit berbahan baku tepung onggok fermentasi (TOF), tapioka dan gum xanthan (GX) untuk menghasilkan tepung komposit dengan karakteristik optimal sebagai tepung bebas-gluten. Optimasi karakteristik tepung komposit dilakukan menggunakan metode respon permukaan dengan model Central Composite Design. Hasil optimasi menggunakan metode numerik menunjukkan bahwa karakteristik optimal produk tepung k

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Deetae, Pawinee, Thungpon Klumrat, Warot Nakakitwibool, and Atikorn Panya. "Effects of pandan aqueous extract on physico-chemical properties of normal and waxy rice starches." MATEC Web of Conferences 192 (2018): 03026. http://dx.doi.org/10.1051/matecconf/201819203026.

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Pandan aqueous extract (PAE) has traditionally been used as a food additive in Southeast Asia to enhance their flavor, color and health benefits. The purpose of this research was to investigate the effects of PAE on physico-chemical properties of normal rice starch (NRS) and waxy rice starch (WRS). Results indicate that addition of PAE significantly (p < 0.05) affected the physico-chemical properties of rice starches. For pasting properties, PAE significantly increased peak viscosity, breakdown and pasting temperature of NRS, while PAE decreased peak viscosity, breakdown, final viscosity an

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Gao, Yan, Lin Zhang, Weiwei Chen, et al. "Cooked Rice Textural Properties and Starch Physicochemical Properties from New Hybrid Rice and Their Parents." Foods 13, no. 7 (2024): 1035. http://dx.doi.org/10.3390/foods13071035.

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Although great progress has been made in the development of hybrid rice with increased yield, challenges for the improvement of grain quality still remain. In this study, the textural properties of cooked rice and physicochemical characteristics of starch were investigated for 29 new hybrid rice derived from 5 sterile and 11 restorer rice lines. Except for one sterile line Te A (P1) with high apparent amylose content (AAC) (26.9%), all other parents exhibited a low AAC. Gui 263 demonstrated the highest AAC (20.6%) among the restorer lines, so the Te A/Gui 263 hybrid displayed the highest AAC (

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Akonor, P. T., C. Tortoe, C. Oduro-Yeboah, E. A. Saka, and J. Ewool. "Physicochemical, Microstructural, and Rheological Characterization of Tigernut (Cyperus esculentus) Starch." International Journal of Food Science 2019 (June 2, 2019): 1–7. http://dx.doi.org/10.1155/2019/3830651.

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The aim of this study was to characterize the physicochemical properties of starch isolated from two varieties of tigernuts. The results showed wide variations between the two types of tigernuts. Mean granule sizes were 11.1 and 6.1 μm, respectively, for starch from the yellow and black while amylose content ranged from 19 to 21%. Starch gels from the yellow variety were more stable to freeze-thaw and recorded 37.1% syneresis, compared to 56.5% after the first storage cycle. Pasting properties were significantly different (p < 0.05) among starch from the two tigernut varieties, with black r

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Zakiyah, Tuty Shohibatuz, Sri Winarti, and Ratna Yulistiani. "Pengaruh konsentrasi Ca(OH)2 dan suhu pemasakan pada proses nikstamalisasi tepung jagung." Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian 13, no. 2 (2022): 175–86. http://dx.doi.org/10.35891/tp.v13i2.3079.

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Nixtamalization is a corn cooking process with the addition of calcium hydroxide. This study aims to determine the best treatment combination between the concentration of Ca(OH)2 and cooking temperature to changes in physicochemical properties and amylographic properties of cornflour. This research was conducted using a completely randomized design with a factorial pattern with two factors. Factor I: concentration of Ca(OH)2 1%, 2% and 3% (w/v); Factor II: cooking temperature 70️℃, 80️℃, 90️℃, and 100️℃. The results of data analysis using ANOVA for all parameters showed significant differences

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Waqar, Muhammad Hussnain. "Biochemical, Nutritional and Technological aspects of Pita Bread." Science Progress and Research 1, no. 3 (2021): 124–30. http://dx.doi.org/10.52152/spr/2021.132.

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The present research work was carried out to determine the biochemical, nutritional, and technological attributes of pita bread. Pita bread of composite flour was prepared and the results were compared with the control sample in terms of different attributes. Results showed that the moisture, protein, ash, and fat content of composite flour varied from 9.11 to 12.36%, 7.36 to 8.58%, 0.47 to 1.46%, 3.41 to 4.95%, respectively. Whereas antioxidant activity showed that the TPC varied from 6.80 to 8.55%, Total flavonoids varied from 158.33±0.02 to 158.50±0.06, DPPH varied from 20.5 to 41.5, and ph

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