Effects of solid content and temperature on viscosity of tapioca meal

Adebowale, A.A.; Sanni, L.O.

doi:10.1007/s13197-011-0363-7

Cited by 12 publications

(8 citation statements)

References 9 publications

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“…It ranged from 2.50-2.87 g/ml. The unfermented flour had the highest value of 2.87g/ml and decreased to 2.50g/ml after 72 h. This result compares with Adebowale and Maliki, 35 who reported that fermentation reduced the swelling capacity of pigeon pea flour. The swelling capacity is due to the amount of amylopectin fraction in starch which is subject to degradation during fermentation.…”

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confidence: 42%

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Effect of Fermentation on the Proximate Composition and Functional Properties of Mahogany Bean (Afzelia africana) Flour

Igbabul¹,

Hiikyaa²,

Amove³

2014

Curr Res Nutr Food Sci

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The mahogany bean (Afzelia africana) seeds were fermented naturally at 0, 24, 48 and 72 hr, oven dried at 60°C, then milled using attrition mill into four different flour samples. The proximate composition and functional properties of each sample was determined. The results of the proximate composition showed significant (P<0.05) difference at 5% probability level for some nutrients. The protein content range from (21.88 -26.38%), moisture (4.65-5.67%), fat (23.38-32.53%) and crude fibre (19.07 -20.38%).These increased with a corresponding increase in fermentation time of 0-72 hr. The result showed decrease in ash content (5.83 -4.78%) and carbohydrate (25.20-9.87%) at the fermentation period used. The results of oil absorption capacity, foaming capacity decreased with increasing fermentation time and ranged as follows; oil absorption capacity (17.17-15.33 mlg-1), and foaming capacity (0.70-0.10 mlg-1) respectively. Water absorption capacity (14.33 -16.33mlg-1) increased with increase in fermentation time. Viscosity showed a decrease of (3.77 -3.65 Nm -2 s), (1.89-1.83Nm -2 s) and (0.96 -0.90Nm -2 s) at speeds of 3,6 and 12 respectively. Fermentation generally increased the nutrients content and improved the functional properties of the afzelia Africana flour. The flour would be useful in food formulations that are rich in protein to tackle malnutrition problems and enhance food security of the African continent.

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confidence: 42%

“…Similar results were reported by 26 and. 35 Foam formation and stability depend on the type of protein, pH, processing method, viscosityand surface tension. 39 Foam stability is important since the usefulness of whipping agents depend on their ability to maintain the whip as long as possible.…”

mentioning

confidence: 99%

Effect of Fermentation on the Proximate Composition and Functional Properties of Mahogany Bean (Afzelia africana) Flour

Igbabul¹,

Hiikyaa²,

Amove³

2014

Curr Res Nutr Food Sci

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“…Starch paste regardless of concentration and biological origin generally has pseudoplastic behavior with flow index (n) values o 0.6 (Sopade and Kiaka, 2001;Adebowale and Sanni, 2013). SAP paste showed no sign of time-dependent flow behavior (Fig.…”

Section: Rheological Behavior Of Sap Pastementioning

confidence: 99%

Water vapor adsorption characteristics of starch−albumen powder and rheological behavior of its paste

Shittu

Idowu-Adebayo

Adedokun³

et al. 2015

Nigerian Food Journal

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Water vapor adsorption characteristics of starch Àalbumen powder and rheological behavior of its paste ABSTRACT This paper concerns the water vapor adsorption properties of starch-albumen powder (SAP), as a new product with many potential food processing applications. The adsorption data were generated at some practical storage temperatures (27, 35 and 40 1C) and water activities, a w (0.11-0.86) using gravimetric method. The data were fitted to some isotherm models (GAB, Peleg, DLP and BET). The values of some thermodynamic parameters based on the Clausius-Clapeyron equation were also calculated. The rheological behavior of SAP paste was also studied at 20, 30, 45 and 60 1C. SAP was found to have type II isotherm shape and is highly hygroscopic. The adsorption data were better fitted by Peleg and DLP models (r 2 ¼0.987-0.999). Monolayer moisture capacity ranged between 4.9 and 6.8 g/100 g solid. The water vapor sorption process in SAP is thermodynamically non-spontaneous and enthalpy-driven. SAP paste showed a characteristic shear-thinning behavior. Activation energy of flow (E a ) was found to be 31.63 kJ/mol. & 2015 The Authors. Production and hosting by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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“…The effect of temperature on viscosity is very important in the evaluation of foods properties that will be subject to varying processing temperatures, which could impact during storage and consumption (Rao 1999). The viscosity reduction may be explained in terms of a freer molecule-to-molecule interaction caused by the increase in temperature (Adebowale and Sanni 2011). During heating, the intermolecular forces of the bean pastes are broken, producing in the samples less opposition to the shear.…”

Section: Steady Shear Rheological Propertiesmentioning

confidence: 99%

Physicochemical, morphological and rheological properties of canned bean pastes “negro Queretaro” variety (Phaseolus vulgaris L.)

et al. 2012

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Proximate, thermal, morphological and rheological properties of canned "negro Querétaro" bean pastes, as a function of fat content (0, 2 and 3 %) and temperature (60, 70 and 85°C), were evaluated. Raw and precooked bean pastes were characterized by scanning electron microscopy (SEM) and differential scanning calorimetry (DSC). Well-defined starch granules in the raw bean pastes were observed, whereas a gelatinized starch paste was observed for the canned bean pastes. The DSC analysis showed that the raw bean pastes had lower onset peak temperatures (79°C, 79.1°C) and gelatinization enthalpy (1.940 J/g), compared to that precooked bean pastes (70.4°C, 75.7°C and 1.314 J/g, respectively) thermal characteristics. Moreover, the dynamic rheological results showed a gel-like behavior for the canned bean pastes, where the storage modulus (G′) was frequency independent and was higher than the loss modulus (G″). The non-linear rheological results exhibited a shear-thinning flow behavior, where the steady shear-viscosity was temperature and fat content dependent. For canned bean pastes, the shear-viscosity data followed a power law equation, where the power law index (n) decreased when the temperature and the fat content increased. The temperature effect on the shear-viscosity was described by an Arrhenius equation, where the activation energy (E a ) was in the range from 19.04 to 36.81 KJ/mol. This rheological behavior was caused by gelatinization of the starch during the cooking and sterilization processes, where starch-lipids and starch-proteins complex were formed.

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Effects of solid content and temperature on viscosity of tapioca meal

Cited by 12 publications

References 9 publications

Effect of Fermentation on the Proximate Composition and Functional Properties of Mahogany Bean (Afzelia africana) Flour

Effect of Fermentation on the Proximate Composition and Functional Properties of Mahogany Bean (Afzelia africana) Flour

Water vapor adsorption characteristics of starch−albumen powder and rheological behavior of its paste

Physicochemical, morphological and rheological properties of canned bean pastes “negro Queretaro” variety (Phaseolus vulgaris L.)

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