Changes in physico-chemical properties of native and toasted defatted soy flour on submission to electron beam radiation

Kumar, Vineet; Rani, Anita; Hussain, Lulua; Yadav, Manoj Kumar; Jha, Priyamvada; Petwal, Vikash; Dwivedi, Jishnu

doi:10.1016/j.fbp.2017.07.001

Cited by 9 publications

(4 citation statements)

References 12 publications

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“…The results for WAC obtained in this study, considering all treatments, drying temperatures and milling methods, are higher than those registered for guava seed protein isolate produced at pH 10 and 11 by Fontanari et al, who reported levels of 1.0 to 1.75 mL of water g -1 of protein [18]. Also, these results are similar to the native and toasted soy flour" WAC [19]. On the other hand, for flours of other solid residues, such as pumpkin and papaya seeds, WAC values of between 4.468 and 6.408g of water g -1 of flour, respectively, have been reported [20].…”

Section: Resultscontrasting

confidence: 55%

Drying and Properties of Solid Residue from Guava (Psidium guajava) Pulp Processing

Farias¹,

Gervin²,

Silveira³

et al. 2020

JFNM

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The solid residue from pulp production of guava (Psidium guajava) represents around 30% of the raw material. The drying of this residue on drier’ trays at 45, 50, 55, 60, 65 and 70 °C was investigated. After drying, the material was ground in one of two types of mills: a knife or a hammer mill. Guava flour samples were characterized according to their water absorption capacity (WAC), oil holding capacity (OHC), emulsifying and foaming properties, lycopene, total carotenoids and phenolic compounds. The drying curves show typical behaviour and five mathematical models (two-term exponential, Henderson and Pabis, diffusion approximation, Page and logarithmic) were constructed. Of the models tested for the temperatures applied in the experiment, only the Henderson and Pabis model, when adjusted to the experimental data obtained at temperatures of 45 to 50 °C did not represent the drying kinetics of the guava processing solid residue, with coefficients of determination of 0.9376 and 0.6905, respectively. The type of mill and the drying temperature influenced the phenolic compounds, lycopene and total carotenoids. The WAC was higher than the OHC for all drying temperatures, due to the high content of dietary fiber in this residue.

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Section: Resultscontrasting

confidence: 55%

Drying and Properties of Solid Residue from Guava (Psidium guajava) Pulp Processing

Farias¹,

Gervin²,

Silveira³

et al. 2020

JFNM

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show abstract

“…Those changes at the constituents' level modify the rheological behaviour of flour batters. Extrusion cooking is also responsible for changing molecular associations between components such as the amylose-lipid complex that can affect the in vitro starch digestibility of the flours [14,15].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, Mineral and Sensory Characteristics of Instant Citrullus lanatus mucosospermus (Egusi) Soup

Olubi

Felix-Minnaar

Jideani

2021

Foods

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Defatted egusi flour offers a food option high in protein and essential micronutrients. An instant processing method was adopted in a ready-to-eat instant soup using egusi grit, hydrocolloid, and defatted flour. A D-optimal quadratic mixture model was used to study the effect of the independent variables (grit, flour, and hydrocolloid) qualities. The quadratic model was adequate to navigate the design space for taste and appearance. The numerical optimization for appearance and taste of instant soup (IES) was used to obtain the optimal soup mix of 10 g of hydrocolloid, 57.2 of defatted flour and 17 g of grits. Sixteen trace and five major mineral elements were found in the egusi soup, with a high concentration of phosphorus (1220.4, 1326.2 and 1277.9 mg/100 g), potassium (1220.4, 1326.2 and 1277.9 mg/100 g), magnesium (822.2, 905.3 and 863.70 mg/100 g), calcium (172.3, 190.9 and 183.4 mg/100 g) and iron (53.7, 57.5 and 29.5 mg/100 g), and for instant egusi soups from boiled egusi grit (IESBG), instant egusi grit from spherified grit (IESSG) and instant egusi grit from extruded grit (IESEG), respectively. The amino acid profile of instant egusi soup offers all essential amino acids necessary to nourish the body. Phosphorus content was significantly (p ≤ 0.05) high across the three soups: 1742, 1836 and 1838 mg/100 g for IESBG, IESSG, and IESEG, respectively; IESSG and IESEG were significantly (p ≤ 0.05) higher in minerals when compared with IESBG. Instant egusi soup differed significantly (p ≤ 0.05) in lightness (L*), while the redness (a*) and yellowness (b*) did not vary significantly.

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“…Before freezing procedures (cryopreservation), raffinose provides hypertonicity for cell desiccation. Raffinose or sucrose is used as a base substance for sucralose [41]. Raffinose is also employed in skin moisturisers, smoothers, and prebiotics.…”

Section: Sugar Composition Of Egusi Makataan and Moringa Seed Hydroco...mentioning

confidence: 99%

Physicochemical and Functional Properties of Citrullus mucosospermus, Citroides, and Moringa oleifera Seeds’ Hydrocolloids

Olubi,

Obilana,

Tshilumbu

et al. 2024

Foods

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Hydrocolloids form gel-like structures when dispersed in water and have garnered significant attention for their diverse applications in food, pharmaceuticals, and other industries. The extraction of hydrocolloids from natural sources, such as seeds, presents an intriguing avenue due to the potential diversity in composition and functionality. Utilising seeds from Citrullus lanatus mucosospermus, lanatus citroides, and Moringa aligns with the growing demand for natural and sustainable ingredients in various industries. This research investigated hydrocolloids extracted from Citrullus mucosospermus (CMS), lanatus citroides, and Moringa oleifera seeds, highlighting their versatile physicochemical and functional attributes. Hydrocolloids were extracted from the seeds and subjected to analysis of their proximate composition, particle size distribution, and interfacial tension using the hot water extraction method. Protein content variation was observed among the raw oilseed (CMS, Citroides, and Moringa oleifera) flours. The protein content of the hydrocolloids surpassed that of raw oilseeds, significantly enhancing the amino acid profile. Furthermore, the hydrocolloid ash contents ranged from 4.09% to 6.52% w/w dry weight, coupled with low fat levels. The particle size distribution revealed predominantly fine particles with a narrow size distribution. All three hydrocolloids demonstrated remarkable oil- and water-holding capacities, highlighting their suitability for efficient stabilisation and emulsification in food formulations. These findings suggest the potential utilisation of these hydrocolloids as valuable ingredients across a spectrum of applications, encompassing food, pharmaceuticals, and industry, thus contributing to the development of sustainable and functional products. The unique attributes presented herein mark a noteworthy advancement in the understanding and application of novel hydrocolloids from CMS, Citroides, and Moringa oleifera.

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Changes in physico-chemical properties of native and toasted defatted soy flour on submission to electron beam radiation

Cited by 9 publications

References 12 publications

Drying and Properties of Solid Residue from Guava (Psidium guajava) Pulp Processing

Drying and Properties of Solid Residue from Guava (Psidium guajava) Pulp Processing

Physicochemical, Mineral and Sensory Characteristics of Instant Citrullus lanatus mucosospermus (Egusi) Soup

Physicochemical and Functional Properties of Citrullus mucosospermus, Citroides, and Moringa oleifera Seeds’ Hydrocolloids

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