Comparative Studies of the Proximate, Microscopic and Thermal Properties of  Processed Maize, Wheat, Millet, Cassava and Bambara Nut Flours

Ikegwu, Theophilus M.; Nkama, IRO; Okafor, Ifeanyi Gabriel

doi:10.31080/asnh.2023.07.1186

Cited by 4 publications

(9 citation statements)

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“…As the composition of the pasta samples was changed, there was a change in the size and shape of the starch granules and gluten matrices. In P0, the starch granules appeared predominantly oval or circular, as also reported in various studies [44][45][46]. However, with increasing amounts of oleogel (by replacing the equivalent amount of water), the starch granules lost their oval shape, and in the P15 sample, they exhibited distorted and shrunken appearances, possibly due to their lower water concentration.…”

Section: Fesemsupporting

confidence: 75%

“…The FESEM micrographs of the uncooked pasta samples at higher magnification are provided in Figure 6 (magnification: 1000× g). The micrographs showed that the starch granules (indicated by the red arrows) were embedded within the gluten protein matrices (represented by the blue arrows), as also indicated in an investigation by Singh et al 2021 [44]. The starch granules were larger than the gluten proteins, which appeared as smallersized globular particles, as similarly reported by Singh et al 2021 [44].…”

Section: Fesemsupporting

confidence: 74%

“…The micrographs showed that the starch granules (indicated by the red arrows) were embedded within the gluten protein matrices (represented by the blue arrows), as also indicated in an investigation by Singh et al 2021 [44]. The starch granules were larger than the gluten proteins, which appeared as smaller-sized globular particles, as similarly reported by Singh et al 2021 [44]. As the composition of the pasta samples was changed, there was a change in the size and shape of the starch granules and gluten matrices.…”

Section: Fesemsupporting

confidence: 69%

“…Gluten proteins help to create a cohesive, viscoelastic dough when water and wheat flour are combined. This also significantly impacts the firmness, chewiness, and overall texture of cooked pasta [44,50].…”

Section: Stress Relaxation Testmentioning

confidence: 99%

“…The hardness of pasta is an essential characteristic because pasta with a high hardness value has a firm character [52]. Increased firmness contributes to a desirable mouthfeel and texture and is also associated with reduced stickiness, which is generally preferred or gustatorily accepted [44]. Interestingly, the F 60 values (which are markers of the inherent stability of the polymer matrices) of the cooked pasta samples were higher than those of the uncooked pasta samples.…”

Section: Stress Relaxation Testmentioning

confidence: 99%

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Study of Microstructure, Texture, and Cooking Qualities of Reformulated Whole Wheat Flour Pasta by Substituting Water with Stearic Acid–Candelilla Wax–Groundnut Oil Oleogel

Chaturvedi,

Dhal,

Sahu

et al. 2024

ChemEngineering

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Oleogels, which are traditionally utilized to reduce saturated and trans fats in bakery foods, have recently shown promising applications in non-bakery foods, particularly in the enhancement of their food texture and cooking qualities. This study investigates the impact of incorporating stearic acid-containing candelilla wax–groundnut oil oleogel in various proportions on the production of whole wheat pasta. Five different pasta samples were prepared by replacing water with oleogels in varying concentrations (2.5%, 5%, 10%, and 15%), and their physicochemical attributes were evaluated using a range of analytical methods for both cooked and uncooked pasta (like microscopy, colorimetry, dimensional analysis, texture, cooking qualities, moisture content, and FTIR). Significant differences in width, thickness, and color properties were observed between the control sample (0% oleogel) and those containing oleogel, with notable variations in surface texture and color intensities, particularly with the higher oleogel content (p < 0.05). Cooked pasta exhibited lower L* values and higher a* values than uncooked pasta. Stereo zoom microscope and field emission scanning electron microscope (FESEM) micrographs demonstrated a change in the pasta surface topology and microstructures. Dark spots on the pasta with greater oleogel concentrations (samples with 10% and 15% oleogel replacement) suggest the formation of starch–lipid complexes. Cooking induced pore formation, which was more pronounced when the oleogel content was increased, impacted the water absorption capacity, swelling index, and moisture content. The cooked samples exhibited higher moisture content and improved polymer network stability compared to the uncooked ones, indicating the potential of oleogel incorporation to modulate pasta properties in a concentration-dependent manner. These findings underscore the versatility of oleogels when their applications are diversified in non-bakery foods to enhance food texture and quality.

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Section: Fesemsupporting

confidence: 75%

Section: Fesemsupporting

confidence: 74%

Section: Fesemsupporting

confidence: 69%

Section: Stress Relaxation Testmentioning

confidence: 99%

Section: Stress Relaxation Testmentioning

confidence: 99%

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Study of Microstructure, Texture, and Cooking Qualities of Reformulated Whole Wheat Flour Pasta by Substituting Water with Stearic Acid–Candelilla Wax–Groundnut Oil Oleogel

Chaturvedi,

Dhal,

Sahu

et al. 2024

ChemEngineering

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Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation, and sensory acceptability of low‐fat patties

Ramatsetse,

Ramashia,

Mashau

2024

Food Science & Nutrition

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Health concerns regarding fat consumption, as well as shifts in customer preference, have prompted substantial studies into low‐fat products. This study examined the nutritional, color, functional, and antioxidant properties of Bambara groundnut (BGN) flour varieties (cream, brown, and red‐coated) grains as well as their influence on the physicochemical properties, lipid oxidation, and sensory acceptability of low‐fat mutton patties. The patties were formulated with 2.5%, 5%, 7.5%, and 10% of BGN flour for each variety, and 100% mutton patties were used as a control. The BGN flours showed significant (p < .05) differences in their nutritional composition (except for ash content), color, functional (excluding emulsion stability), and antioxidant properties. The increase in the percentage of substitution of BGN flours significantly increased the fiber (0.00% to 0.79%), ash (1.16% to 1.99%), and carbohydrates (2.14% to 1.99%) contents of the formulated mutton patties. However, moisture and protein contents decreased. The cooking yield of the formulated patties significantly increased with the increase in the percentage substitution of BGN flours (2.5%–10%), with values ranging from 76.39% to 86.80%, but the diameter reduction was limited. The increase in the inclusion of BGN flours significantly increased the lightness, hue angle, color difference, and whiteness of patties. Nevertheless, the redness, yellowness, chroma, and yellowness index of the patties decreased. The hardness and resilience of formulated patties significantly increased, with values varying from 16.41 to 17.66 N, and from 0.35 to 0.48 J/J, respectively, whereas the springiness, cohesiveness, and chewiness decreased. The lipid oxidation of formulated mutton patties significantly increased from Days 7 to 21, but was still less than that of the control sample within storage days. The sensory properties of formulated patties were not significantly different from the control sample and were above the acceptable score of five. All BGN varieties had positive effects on the mutton patties, more especially red, followed by brown, and cream, respectively. The inclusion of a 10% red BGN flour variety is highly recommended due to its significant impact on mutton patties. Nevertheless, different types of BGN varieties can each be used as additives in mutton patties without having detrimental effects on the quality parameters of the patties.

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Starch Gelatinization Behavior: The Impact of Granular Structure

Lacerda,

da Silveira,

Bondam

et al. 2024

Starch Stärke

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This study evaluates wheat, corn, and cassava native starches. Morphological features of the starch granule's surface reveal peculiar granule characteristics. Wheat starch granules are the largest, with 20.83 µm mass median diameter, followed by corn, 13.14 µm, and cassava, 12.37 µm. Nonetheless, cassava and corn starches have the lowest polydispersity and greater surface area average. Corn starch shows more resistance to the gelatinization process when observed. Complete granular disruption and gelatinization occurring at 65–75 °C for wheat, 75–85 °C for cassava, and 85 °C for corn. The curves of viscosity evidence the assertion that the starches from cereals gelatinize at higher temperatures than starch from the tuber. Swelling power indicate that cassava starch held more water, whereas IFTR spectroscopy reveals a more ordered structure when compared to wheat and corn starches. However, corn starch has the highest values of Tonset, Tpeak, and Tendset, with enthalpy of gelatinization of 12.73 J g−1, which can be related to the amylose content of 24.25% and mainly to 0.2% of starch damage. The almost negligible amounts of damaged starch present in corn starch indicate the absence of granule fragments capable of increasing water absorption and decreasing the birefringence of the system.

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Comparative Studies of the Proximate, Microscopic and Thermal Properties of Processed Maize, Wheat, Millet, Cassava and Bambara Nut Flours

Cited by 4 publications

References 0 publications

Study of Microstructure, Texture, and Cooking Qualities of Reformulated Whole Wheat Flour Pasta by Substituting Water with Stearic Acid–Candelilla Wax–Groundnut Oil Oleogel

Study of Microstructure, Texture, and Cooking Qualities of Reformulated Whole Wheat Flour Pasta by Substituting Water with Stearic Acid–Candelilla Wax–Groundnut Oil Oleogel

Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation, and sensory acceptability of low‐fat patties

Starch Gelatinization Behavior: The Impact of Granular Structure

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