Influence of steeping duration, drying temperature, and duration on the chemical composition of sorghum starch

Odunmbaku, Lukumon A.; Sobowale, Sunday Samuel; Adenekan, Monilola K.; Oloyede, Taiwo; Adebiyi, Janet Adeyinka; Adebo, Oluwafemi Ayodeji

doi:10.1002/fsn3.562

Cited by 20 publications

(16 citation statements)

References 20 publications

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“…Observation drawn from the coefficient of regression model indicates positive quadratic effect on frying temperature and time, while there was no significant effect ( p > .05) on the cooking time in all the samples studied. Previous studies have affirmed that a good fit of empirical model and experimental data are depicted by R 2 > 0.9 (Odunmbaku et al, ; Sobowale et al, , ). Apart from high R 2 values which indicated validity of the model, other measures including bias factor ( B f ) and accuracy factor ( A f ) judged by closeness to unity (1) and not excluding average absolute deviation (AAD) (values close to zero).…”

Section: Resultsmentioning

confidence: 81%

Section: Chewiness (N) Cohesiveness Fracturability (N) Gumminess (N) mentioning

confidence: 78%

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Process optimization and kinetics of deep fat frying conditions of sausage processed from goat meat using response surface methodology

Sobowale

Olayanju

Mulaba‐Bafubiandi

2019

Food Science & Nutrition

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This study investigated the effects and optimization of cooking time (30, 45, 60 min), frying temperature (150, 170, 190°C) and time (3, 6, 9 min) on the quality (moisture content, moisture loss, fat and protein content, color), textural, and sensory characteristics of deep fat fried goat meat sausage by response surface methodology (RSM) using a three‐level Box–Behnken design. The kinetic of moisture loss and fat absorption were also determined using first‐order equation. The goat meat was precooked and fried using a 2.5‐L electric deep fryer with a temperature control of ± 10°C. The results showed that all the quality, textural, and sensory characteristics of goat meat sausage investigated were significantly influenced (p < .05) by the frying conditions. The effective moisture diffusivity ranged from 1.22 × 10–8 to 2.84 × 10–8 m2/s and 2.43 × 10–9 to 1.22 × 10‐8m2/s for the moisture loss and fat absorption, respectively. Activation energies estimated were 71.04 to 77.76 KJ/mol and 65.82 to 67.2 KJ/mol, respectively. The frying kinetics obeyed the first‐order rate constant, and the temperature dependency of moisture loss was higher compared to fat absorption of the fried goat meat sausage in all the samples. The optimal conditions for the deep fat frying of goat meat sausage were achieved using cooking time of 45 min fat frying temperature of 150°C and time of 9 min with (R2 > 0.9) and were the most preferred sausage sample and accepted by the sensory panelists. This study has shown that the optimal frying conditions observed could be a viable alternative for the commercialization of quality goat meat sausages and other fried meat products in the food industry.

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Section: Resultsmentioning

confidence: 81%

Section: Chewiness (N) Cohesiveness Fracturability (N) Gumminess (N) mentioning

confidence: 78%

Process optimization and kinetics of deep fat frying conditions of sausage processed from goat meat using response surface methodology

Sobowale

Olayanju

Mulaba‐Bafubiandi

2019

Food Science & Nutrition

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“…Previous studies have affirmed that good fit of empirical model and experimental data is depicted by R 2 > 0.80 (Adebo et al., 2018; Odunmbaku et al., 2018; Sobowale, Ayodeji, & Adebiyi, 2017). Apart from high R 2 values which indicated validity of the model, other measures including bias factor ( B f ) and accuracy factor ( A f ) judged by nearness to unity (1) and not excluding average absolute deviation (AAD) (values close to zero), all gave acceptable results between the estimated (predicted) and actual data (experimental) (Adebo et al., 2018; Sobowale, Adebiyi, & Adebo, 2017).…”

Section: Resultsmentioning

confidence: 99%

“…(10) The computed coefficients of determination (R 2 ) were greater than 0.85, implying a better consonance between the experimental and predicted values (Tables 4 and 7). Previous studies have affirmed that good fit of empirical model and experimental data is depicted by R 2 > 0.80 Odunmbaku et al, 2018;Sobowale, Ayodeji, & Adebiyi, 2017). Apart from high R 2 values which indicated validity of the model, other measures including bias factor (B f ) and…”

Section: Validation Of Statistical Modelsmentioning

confidence: 89%

Process optimization of extrusion variables and its effect on properties of extruded cocoyam (Xanthosoma sagittifolium) noodles

Sobowale

Animashaun

Mulaba‐Bafubiandi

et al. 2018

Food Science & Nutrition

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The current industrial demand for starchy foods has been dominated by other roots and tubers, while cocoyam, despite being rich in fiber, minerals, and vitamins has remained under exploited. In this study, the effect of feed moisture content (FMC), screw speed (SS) and barrel temperature (BT) on the quality characteristics of cocoyam noodles (proximate, thermo‐physical, physicochemical, texture, color, extrudate properties, and sensory characteristics) were investigated using central composite design (CCD) of response surface methodology (RSM). Flour was produced from fresh tubers of cocoyam (Xanthosoma sagittifolium) and subsequently processed into noodles using a twin screw extruder. Results showed that the proximate compositions, thermo‐physical, physicochemical properties, and color of the cocoyam noodles were significantly (p < 0.05) influenced by the extrusion process variables. The texture and extrudate properties of cocoyam noodles were equally significantly (p < 0.05) different. The experimental data obtained and predicted values of the response models were comparable, with statistical indices [absolute average deviation (AAD, 0–0.23), bias factor (B f, 1–1.08), and accuracy factor (A f, 1–1.23)] indicating the validity of the derived models. The optimal extrusion processing conditions for quality cocoyam noodles were FMC, SS, and BT of 47.5%, 700 rpm and 50°C, respectively, as cocoyam noodles obtained at these conditions had comparable properties and were most preferred and accepted by the sensory panelists.

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“…Rice starch granules present polyhedral shape, apparent amylose content between 8 and 37%, and relative crystallinity between 25 and 42%, allowing multiple applications of starch in both food and non‐food industries and can be affected by post‐harvest operations . Odunmbaku et al investigated the effects of drying air temperatures of 60, 65, and 70 °C and drying time between 30 and 180 min, on sorghum starch properties, reporting that variations of the starch properties (e.g., higher amylose content) occurred due structural changes, molecular disruption and disintegration, probable modifications in particle sizes, breakage of bonds, and intermolecular interactions of the starch submitted to higher temperature and drying time.…”

Section: Introductionmentioning

confidence: 99%

Characteristics of Flour and Starch Isolated from Red Rice Subjected to Different Drying Conditions

et al. 2019

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Drying is a method used to reduce grain moisture and prolong safe storage. The objective of the study is to evaluate the changes in red rice flour and starch submitted to sun‐drying, continuous drying at 40 °C, continuous drying at 100 °C and intermittent drying. In general, the significant changes are found in continuous drying at 100 °C, followed by intermittent drying, continuous drying at 40 °C and sun‐drying. Continuous drying at 100 °C reduces starch extraction yield and increases residual protein, leading to starch with dark reddish stains. At higher temperatures, increases in TO and relative crystallinity and lower solubility, swelling power, ΔT occur. The flour gel presents higher values when intermittent drying is applied, differing from the starch gel, which higher hardness found at continuous drying method at 40 °C probably due to the macromolecules from rice pericarp. According to the increase in grain drying temperature, there are reductions in final viscosity and setback in the starch and increases in final viscosity and setback in the flour, attributed mainly to the high amount of protein. The parameters of RVA and texture demonstrates that the higher purity of the starch promotes a gel with greater stability in refrigeration.

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Influence of steeping duration, drying temperature, and duration on the chemical composition of sorghum starch

Cited by 20 publications

References 20 publications

Process optimization and kinetics of deep fat frying conditions of sausage processed from goat meat using response surface methodology

Process optimization and kinetics of deep fat frying conditions of sausage processed from goat meat using response surface methodology

Process optimization of extrusion variables and its effect on properties of extruded cocoyam (Xanthosoma sagittifolium) noodles

Characteristics of Flour and Starch Isolated from Red Rice Subjected to Different Drying Conditions

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