Appropriate Processing And Food Functional Properties Of Maize Flour

Houssou, Paul; Ayernor, G.S.

doi:10.4314/ajst.v3i1.15297

Cited by 57 publications

(49 citation statements)

References 2 publications

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“…Swelling is defined as the volume occupied by a known weight of fibre under the conditions used, and WRC is defined as the amount of water retained by a known weight of fibre under the conditions used (Robertson et al, 2000). According to Houssou and Ayernor (2002), swelling is the volume of expansion of a molecule in response to water uptake which it possesses until a colloidal suspension is achieved, or until further expansion and uptake is prevented by intermolecular forces in the swelled particle. Swelling is also the first step of solubilization of polysaccharides, where water moves into the solid 0260-8774/$ -see front matter Ó 2008 Elsevier Ltd. All rights reserved.…”

Section: Introductionmentioning

confidence: 99%

Hydration properties of palm kernel cake

Saw¹,

Janaun²,

Subbarao³

2008

Journal of Food Engineering

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Section: Introductionmentioning

confidence: 99%

Hydration properties of palm kernel cake

Saw¹,

Janaun²,

Subbarao³

2008

Journal of Food Engineering

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“…Absorption rate of instant corn rice produced from a production scale of 2-5 kg was higher than absorption rate of instant corn rice fortified with agar-agar powder and carrot pulp (306%) [3]. High water absorption ensures compactness in food products [17]. …”

Section: Absorption Ratementioning

confidence: 99%

Quality Assessment of Physical and Organoleptic Instant Corn Rice on Scale-Up Process

Kumalasari

Ekafitri

Indrianti

2017

IOP Conf. Ser.: Earth Environ. Sci.

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Abstract. Development of instant corn rice product has been successfully conducted on a laboratory scale. Corn has high carbohydrate content but low in fiber. The addition of fiber in instant corn rice, intended to improve the functioning of the product, and replace fiber loss during the process. Scale u p p r o c e s s o f Instant corn rice r e q u i r e d t o i n c r e a s e the production capacity. Scale up was the process to get identic output on a larger scale based on predetermined production scale. This study aimed to assess the changes and differences in the quality of instant corn rice during scale up. Instant corn rice scale up was done on production capacity 3 kg, 4 kg and 5 kg. Results showed that scale up of instant corn rice producing products with rehydration ratio ranges between 514% -570%, the absorption rate ranged between 414% -470%, swelling rate ranging between 119% -134%, bulk density ranged from 0.3661 to 0.4745 (g/ml) and porosity ranging between 30-37%. The physical quality of instant corn rice on scale up were stable from the ones at laboratory scale on swelling rate, rehydration ratio, and absorption rate but not stable on bulk density and porosity. Organoleptic qualities were stable at increased scale compared on a laboratory scale. Bulk density was higher than those at laboratory scale, and the porosity was lower than those at laboratory scale.

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“…The result of WAC of OFIFP was 29.6 ml. The WAC is important in the development of ready to eat foods, and a high absorption capacity may assure product cohesiveness (Houson and Ayenor, 2002). Water holding capacity is the ability to retain water against gravity, and includes bound water, hydrodynamic water, capillary water and physically entrapped water (Moure et al, 2006).…”

Section: Water Absorption Capacitymentioning

confidence: 99%

A Natural Colourant Spray Drying of Cactus Pear (Opuntia Ficus Indica) Juice and Its Physico-Chemical Characteristics

Mohankumar¹

2017

Int.J.Curr.Res.Aca.Rev.

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Article InfoThe Opuntia ficus indica (OFI) fruits were obtained from Dindugal district, Tamil Nadu, India. The juice was extracted from fully ripened fruit. It had an average total soluble solids equivalent to 14.06º Brix. Before spray drying, a 1:1 dilution with distilled water was made to obtain a soluble solid content of 5.4ºBrix. Maltodextrin (MD) 32 gms and Arabic Gum 40 gms were added to the diluted juice mixed and filtered. The clear solution was spray dried using Labultima, model LU 222 advanced. The powder was obtained with the flow of air drying parallel to the material feeding. The drying parameters were Inlet temperature = 140˚C; Outlet temperature = 70˚C; Aspirator speed = 35 cu.m/hr; Feed pump speed = 2mL/min which were standardized for the experiment. The spray dried fruit powder was packed in metallized bioriented polypropylene bags at 24°C± 2° C and stored at room temperature (20-24°C) before being submitted to the physic-chemical analyses. The physic-chemical characteristics like X-ray diffraction, solubility test (0.57%), and bulk density (2.5g/ml), colour parameters and water absorption capacity (WAC) of fruit powder (29.6 ml) were determined. Hence the present study provides useful information about the spray drying of an under-utilised fruit to obtain a colourant that can be used for commercial food product development.

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Appropriate Processing And Food Functional Properties Of Maize Flour

Cited by 57 publications

References 2 publications

Hydration properties of palm kernel cake

Hydration properties of palm kernel cake

Quality Assessment of Physical and Organoleptic Instant Corn Rice on Scale-Up Process

A Natural Colourant Spray Drying of Cactus Pear (Opuntia Ficus Indica) Juice and Its Physico-Chemical Characteristics

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