Physicochemical, Thermal, Structural and Pasting Properties of Unconventional Starches from Ginger (Zingiber officinale) and White Yam (Dioscorea sp.)

Oliveira, Cristina Soltovski de; Bisinella, Radla Zabian Bassetto; Bet, Camila Delinski; Beninca, Cleoci; Demiate, Ivo Mottin; Schnitzler, Egon

doi:10.1590/1678-4324-2019180579

Cited by 4 publications

(3 citation statements)

References 33 publications

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“…Tus, ginger requires more cooking energy than onion, and it can be used in processing of food products under high temperature and acidic condition that requires high viscosity. A similar study on ginger starch reported a fnal viscosity of 2066.5 cps and pasting temperature of 89.42 °C [47], which is higher than the current study; this may be due to the use of pure starch from ginger rather than the whole ginger powder.…”

Section: Flowabilitycontrasting

confidence: 86%

Nutritional, Physicochemical, Functional, and Textural Properties of Red Pepper (Capsicum annuum L.), Red Onion (Allium cepa), Ginger (Zingiber officinale), and Garlic (Allium sativum): Main Ingredients for the Preparation of Spicy Foods in Ethiopia

Kefale

Delele

Fanta

et al. 2023

Journal of Food Quality

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Spices are known to have important benefits in our daily diet, and it is common to see industrial and traditional spicy foods in our households and markets. In the present work, a systematic profiling of the nutritional, physicochemical, and textural properties of red pepper, garlic, red onion, and ginger was conducted. The detailed data of forty eight (48) parameters that consisted of macronutrients, micronutrients, physicochemical properties, functional property, and rheological properties of each of the components were organized. The result showed that red pepper had the highest content of crude protein (14.7%), crude fat (11.3%), crude fiber (38.57%), ash (6.7%), redness (a ∗ value) (32.5), CI (37.4%), and porosity (37.43%) compared to garlic, ginger, and red onion. Garlic had the highest content of carbohydrate content (76.42%), energy (346.58 kcal), pH (6.03), total soluble solid (26.76), particle size (D90, 561 µm), and volume weighted mean (238 µm) which is related to the high antimicrobial and antioxidant quality of garlic. Red onion had the highest content of Zn (71.16 mg/100 g), Na (94.5 mg/100 g), and Ca (71.16 mg/100 g) indicating that it is a rich source of minerals. The availability of data about the nutritional, physicochemical, functional, and textural properties of the ingredients is crucial for the production and formulation of industrial and traditional spicy foods with the highest quality and stability.

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Section: Flowabilitycontrasting

confidence: 86%

Nutritional, Physicochemical, Functional, and Textural Properties of Red Pepper (Capsicum annuum L.), Red Onion (Allium cepa), Ginger (Zingiber officinale), and Garlic (Allium sativum): Main Ingredients for the Preparation of Spicy Foods in Ethiopia

Kefale

Delele

Fanta

et al. 2023

Journal of Food Quality

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“…It is utilized by petrochemical, pharmaceutic, construction, plastics, paint, and coating industries. Sodium oxide can be used in the production of alkali-activated materials [23] [24] [25]. Such applications' include alkali-activated slag (AAS) concrete, which is produced by using an alkali activator on ground granulated blast furnace slag, thereby reducing the effect of CO 2 emission by convectional cement industries.…”

Section: Components Of Sclerotium Of Pleurotus Tuber-regiummentioning

confidence: 99%

Thermal Analysis of Sclerotium of <i>Pleurotus tuber-regium</i> (osu) for Effective Drying

Gbasouzor¹,

Ileleji²

2023

WJET

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Thermal drying could lead to the deterioration of substance which affect its nutraceutical and chemical properties. Hence, thermal stability of substance is necessary in course of its drying to acertain the degree of temperature it will be subjected to. In this research, sclerotium of Pleurotus tuberregium is subjected to thermogravimetric analysis, differential thermal analysis and differential scanning calorimetry. Both thermogravimetric analysis and differential thermal analysis were conducted from ambient temperature to 1000˚C at a rate of 20˚C/min constant heating rate, while differential scanning calorimetry was conducted from ambient temperature to 400˚C at a rate of 10˚C/min constant heating rate. Besides, the oxides contents of sclerotium of Pleurotus tuberregium were determined using x-ray fluorescence analysis and the mircostruture was determined with scanning electron microscopy. It was discovered that complete dehydration of the sample ended at about 110.38˚C and oxidation reaction occurred between 233.42˚C to 373.82˚C with release of heat by the sample. Sclerotium of Pleurotus tuber-regium is thermal stable up to 233.42˚C with decompostion of steroid which is its second major component at about 400˚C to 480˚C. The x-ray fluorescence analysis of sclerotium of Pleurotus tuber-regium revealed that Na 2 O, MgO, SiO 2 , Al 2 O 3 , and Fe 2 O 3 are the major compound and SEM analysis showed that it is a solid with amorphous structure having some fibrous skeleton. This study revealed that sclerotium of Pleurotus tuberregium could be dried to minimal moisture content without the deterioration of its nutritional and medinicnal properties.

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“…Zingiber officinale (ginger) is a rhizome that has been used in traditional medicine to treat different diseases like colds, bronchitis, cough, vomiting, and nausea [8][9][10]. Its composition includes components of phenolic (6-gingerol and its related compounds like shogaol) and terpene types (α-zingiberene, β-bisabolene), which have antioxidant properties [11][12][13]. Such properties are of interest from a technological and nutritional point of view.…”

Section: Introductionmentioning

confidence: 99%

Release of Antioxidant Compounds of Zingiber officinale by Ultrasound-Assisted Aqueous Extraction and Evaluation of Their In Vitro Bioaccessibility

et al. 2020

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Ginger rhizome is widely used in culinary preparations and in traditional medicine. Its benefits are associated with its antioxidant properties related to phenolics and terpenoids compounds, which use to be thermolabile. Ultrasound-assisted extraction has been useful for enhancing the release of thermosensitive compounds present in vegetable tissues. Therefore, the aim of this study was to evaluate the influence of ultrasound-assisted extraction on the release of antioxidants from ginger in aqueous media as well as their in vitro bioaccessibility. Central composite rotatable design was applied to obtain the optimal conditions for the extraction; the variables studied were amplitude (80–90%) and temperature (30–50 °C). Total phenolic content, antioxidant capacity (DPPH•, ABTS•+ and FRAP), and in vitro bioaccessibility were determined. Amplitude was the main parameter influencing the extraction of antioxidants. The ginger aqueous extracts showed a bioaccessibility of around 30%. The release of antioxidant compounds from ginger by ultrasound-assisted extraction avoids the use of high temperatures and solvents commonly used in conventional extraction methods.

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Physicochemical, Thermal, Structural and Pasting Properties of Unconventional Starches from Ginger (Zingiber officinale) and White Yam (Dioscorea sp.)

Cited by 4 publications

References 33 publications

Nutritional, Physicochemical, Functional, and Textural Properties of Red Pepper (Capsicum annuum L.), Red Onion (Allium cepa), Ginger (Zingiber officinale), and Garlic (Allium sativum): Main Ingredients for the Preparation of Spicy Foods in Ethiopia

Nutritional, Physicochemical, Functional, and Textural Properties of Red Pepper (Capsicum annuum L.), Red Onion (Allium cepa), Ginger (Zingiber officinale), and Garlic (Allium sativum): Main Ingredients for the Preparation of Spicy Foods in Ethiopia

Thermal Analysis of Sclerotium of <i>Pleurotus tuber-regium</i> (osu) for Effective Drying

Release of Antioxidant Compounds of Zingiber officinale by Ultrasound-Assisted Aqueous Extraction and Evaluation of Their In Vitro Bioaccessibility

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Physicochemical, Thermal, Structural and Pasting Properties of Unconventional Starches from Ginger (Zingiber officinale) and White Yam (Dioscorea sp.)

Cited by 4 publications

References 33 publications

Nutritional, Physicochemical, Functional, and Textural Properties of Red Pepper (Capsicum annuum L.), Red Onion (Allium cepa), Ginger (Zingiber officinale), and Garlic (Allium sativum): Main Ingredients for the Preparation of Spicy Foods in Ethiopia

Nutritional, Physicochemical, Functional, and Textural Properties of Red Pepper (Capsicum annuum L.), Red Onion (Allium cepa), Ginger (Zingiber officinale), and Garlic (Allium sativum): Main Ingredients for the Preparation of Spicy Foods in Ethiopia

Thermal Analysis of Sclerotium of &lt;i&gt;Pleurotus tuber-regium&lt;/i&gt; (osu) for Effective Drying

Release of Antioxidant Compounds of Zingiber officinale by Ultrasound-Assisted Aqueous Extraction and Evaluation of Their In Vitro Bioaccessibility

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Thermal Analysis of Sclerotium of <i>Pleurotus tuber-regium</i> (osu) for Effective Drying