Comparative study of sensory and instrumental characteristics of texture and color of boiled under-exploited Andean tubers

Goldner, María Cristina; Pérez, Oscar E.; Pilosof, Ana M.R.; Armada, Margarita

doi:10.1016/j.lwt.2011.12.031

Cited by 17 publications

(14 citation statements)

References 30 publications

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“…Stress–strain curves were registered with a Stable Microsystems TA‐XT2i Texture Analyzer which compresses the sample at a constant compression speed (100 µm s −1 ) in the range between 8 and 40% of the initial thickness, while recording the normal stress, Σ, perpendicular to the surface of the film (expressed in kPa) . These studies were conducted using SBR‐DEG and SBR‐DEG samples with thickness between 2 and 5 mm, that is, thicknesses that are larger than those of the structured composite films (because measurements with the texture analyzer are limited to samples of thickness >1 mm).…”

Section: Methodsmentioning

confidence: 99%

Structured elastomeric submillimeter films displaying magneto and piezo resistivity

Ruiz

Marchi

Pérez

et al. 2015

J Polym Sci B Polym Phys

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Structured elastomer films (100-150 mm) presenting piezo and magneto resistance are described. The films are composites of filler particles, which are both electrically conductive and magnetic, dispersed in an elastomeric matrix. The particles consist of magnetite (6 nm) grouped in silver-coated aggregates (Fe 3 O 4 @Ag). The matrix is styrene-butadiene rubber (SBR) in which diethylene glycol (DEG) is added. The particles, SBR and DEG, are dispersed in toluene and then placed between two rare earth magnets. Formation of pseudo-chains (needles) of inorganic material aligned in the direction of the magnetic field is obtained after solvent evaporation. The addition of DEG is substantial to obtain an electrically conductive material. The electrical conductivity is anisotropic and increases when applying normal stresses and/or magnetic fields in the direction of the needles. The elastomers, particles, and needless were characterized by XRD, SEM, EDS, FTIR, DSC, TGA, VSM, profilometry, and stress-strain analysis.V C 2015 Wiley Periodicals, Inc. J. Polym. Sci., Part B: Polym. Phys. 2015, 00, 000-000 KEYWORDS: composites; elastomers; magnetoresistive composites; piezoresistive elastomers; sensors; structured elastomers INTRODUCTION Structured elastomer composites with anisotropic properties, such as magneto and piezoresistivity, are becoming of great interest for their potential applications in physical sensors, flexible devices, and electronic connectors. [1][2][3][4][5][6][7][8][9] In addition to common challenges for technological application of smart materials (obtaining appropriated quality parameters), there are specific difficulties in the case of structured elastomeric composites: (i) to develop ohmic contacts with good adherence to the elastomer; (ii) to obtain a reversible response (dependent on the elastic behavior); and (iii) to prepare submillimeter films displaying the physical properties of interest. The first two issues (contacts and reversibility) have been addressed in previous works of our group, using magnetorheological elastomers based on dispersions of magnetic nanomaterials in polydimethylsiloxane

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Section: Methodsmentioning

confidence: 99%

Structured elastomeric submillimeter films displaying magneto and piezo resistivity

Ruiz

Marchi

Pérez

et al. 2015

J Polym Sci B Polym Phys

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“…Nilai ini selaras dengan bobot 100 biji dari beberapa galur kedelai dan varietas kedelai nasional maupun impor 4,24,25,26 .…”

Section: Bobot 100 Biji Densitas Kamba Bobot Jenis Dan Porositasunclassified

Sifat Fisiko-Kimia Dan Kandungan Serat Pangan Galur-Galur Harapan Kedelai

Ratnaningsih¹,

Ginting²,

Adie³

et al. 2018

J. Penelit Pascapanen Pertan

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ABSTRAKInformasi sifat fisiko-kimia biji kedelai diperlukan sebagai data dukung dalam deskripsi varietas unggul untuk melengkapi keunggulan varietas yang dilepas disamping keunggulan agronomisnya. Penelitian ini mengidentifikasi sifat fisiko-kimia dan kandungan serat pangan biji dari sepuluh galur harapan kedelai. Varietas unggul Anjasmoro dan Wilis yang banyak ditanam masyarakat digunakan sebagai pembanding. Biji kedelai kering selanjutnya dianalisis sifat fisik (dimensi biji, warna, bobot 100 biji, densitas kamba), kimia (proksimat), dan kandungan serat pangannya. Enam galur kedelai memiliki diameter equivalen lebih besar dari varietas pembanding. Galur G 511 H/Anjasmoro-1-6 memiliki ukuran biji terbesar (17,84 g/100 biji), lebih besar daripada varietas pembanding Anjasmoro. Kesepuluh galur kedelai berwarna kuning hingga kuning kehijauan dengan o Hue 125,76 -130,98ᵒ dan nilai Chroma 23,59 -28,38 dengan kadar air berkisar 6,74 -8,95%, kadar abu 5,53 -5,98% bk, protein 36,44 -40,55% bk, dan lemak 17,52 -21,80% bk. Tiga galur kedelai yang kadar proteinnya ≥ 40% bk, yakni G 511 H/Argom//Argom-2-1, K X IAC 100 -1004, dan K X IAC 100 -997, sesuai untuk bahan baku tahu dan isolat protein. Kandungan total serat biji kedelai berkisar antara 5,56 -8,58% dengan serat pangan larut 1,52 -3,28% dan serat pangan tak larut 3,58 -6,09%. G 511 H/Anjasmoro-1-2 merupakan galur harapan yang direkomendasikan untuk dilepas sebagai sumber serat pangan.Kata kunci: kedelai, galur harapan, sifat fisik, sifat kimia, serat pangan. Physicochemical properties of soybean seeds are needed as supporting data in descriptions of superior varieties to complement the benefits of released varieties in addition to their agronomic advantages. This study was aimed to identify the physicochemical properties and fiber content of the ten soybean promising lines. The superior varieties, Anjasmoro and Wilis, which are widely planted by the community were used as a comparison. Dry soybean seeds were analyzed for physical properties (dimension of seeds, color, weight of 100 seeds, density), chemical (proximate), and dietary fiber. Six soybean promising lines showed greater diameter equivalent than the comparison varieties. The G 511 H/Anjasmoro-1-6 promising line had the largest seed size (17.84 g/100 seeds), larger than Anjasmoro variety. Ten soybean promising lines indicated yellow to greenish-yellow seed color in which ᵒHue ranged form 125.76 to 130.98ᵒ and Chroma ranged from 23.59 to 28.38 with moisture content ranged from 6.74 -8.95%, ash content 5.53 -5.98% db, protein 36.44 -40.55% db, and fat 17.52 -21.80% db. Three soybean promising lines with ≥ 40% db of protein content, i.e. G 511 H/Argom// Argom-2-1, K X IAC 100 -1004, and K X IAC 100 -997, were suitable for both tofu and protein isolates. The total fiber content of soybean ranged from 5.56 -8.58% with soluble fiber 1.52 -3.28% and insoluble fiber 3.58 -6.09%. G 511 H/Anjasmoro-1-2 was the recommended promising line to be released as a source of dietary fiber.

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“…High values were considered to be better from the consumer point of view. The samples were cooked with boiling water, making measurements in the geometric center with a thermocouple similar to the procedure of Goldner et al (2012) but removing them at the determined times, then drained the water and cooled to room temperature before use (Busch et al, 2000). The results of the sensory evaluation were treated by an analysis of variance (ANOVA) and the Tukey's test using the version 3.4.1 of the statistical programming language R (R Development Core Team, 2008) .…”

Section: Sensory Evaluation and Optimal Cooking Timementioning

confidence: 99%

“…However, its main form of consumption has remained the same, i. e. culinary preparations. Using differential scanning calorimetry (DSC), the starches from these crops have been studied to determine their point of gelatinisation after being extracted from the sample matrix (Santacruz, 2002;Valcárcel-Yamani et al, 2013, Cruz et al, 2016, and only in the case of oca and olluco the whole tubers were studied during cooking (Busch et al, 2000;Goldner et al, 2012), so there is little knowledge of the gelatinisation process of native starch from isaño and arracacha, as well as the morphology of their starch granules during the cooking. This work aims to determine the most suitable internal cooking temperature for the consumption of these four Andean crops by sensory evaluation, as well as to describe the morphology of the native starch granules of each product at different cooking times.…”

Section: Introductionmentioning

confidence: 99%

Determination of the Morphology of the Starch Granules and the Optimum Internal Cooking Temperature of Four Andean Crops: Oca (Oxalis tuberosaMolina), Olluco (Ullucus tuberosusLoz), Isaño (Tropaeolum tuberosumRuiz & Pavon) and Arracacha (Arracacia xanthorrhizaBancroft)

Bellido-Valencia

Huanca-Zúñiga

Medina-Marroquín

2017

Acta Universitatis Cibiniensis. Series E: Food Technology

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Abstract:Andean grains (i.e. quinoa, amaranth) have been increasingly studied in recent times, mainly due to the increase in international consumption. However, Andean tubers other than potatoes have not been so widespread and are mainly studied for their starch, previously extracted. This work studied the morphology of native starch in four of these crops (oca, olluco, isaño and aracacha), during cooking and the evolution of their internal temperature in relation to sensory acceptability. Using scanning electron microscopy, it was determined that the size of crude starch granules was between 9 µm to 38.2 μm for oca, 4.48 to 24.9 μm for olluco, 4.45 to 22.9 μm for isaño, and 5.36 to 23.8 μm for arracacha. Sensorially, it was determined that the optimum cooking temperature for arracacha was 89.1°C, 90.9°C for oca, 91°C for isaño, and 91.4 °C for olluco. All samples had optimal cooking times shorter than potato, with the isaño having the best heat transfer.

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Comparative study of sensory and instrumental characteristics of texture and color of boiled under-exploited Andean tubers

Cited by 17 publications

References 30 publications

Structured elastomeric submillimeter films displaying magneto and piezo resistivity

Structured elastomeric submillimeter films displaying magneto and piezo resistivity

Sifat Fisiko-Kimia Dan Kandungan Serat Pangan Galur-Galur Harapan Kedelai

Determination of the Morphology of the Starch Granules and the Optimum Internal Cooking Temperature of Four Andean Crops: Oca (Oxalis tuberosaMolina), Olluco (Ullucus tuberosusLoz), Isaño (Tropaeolum tuberosumRuiz & Pavon) and Arracacha (Arracacia xanthorrhizaBancroft)

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