Investigation of process and product parameters for physicochemical properties of rice and mung bean (Vigna radiata) flour based extruded snacks

Sharma, Chetan; Singh, Baljit; Hussain, Syed Zameer; Sharma, Savita

doi:10.1007/s13197-017-2606-8

Cited by 55 publications

(43 citation statements)

References 30 publications

(32 reference statements)

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“…SC‐CO 2 + EtOH extraction significantly increased WAI and notably decreased WSI in pea flours ( p < .05; Table 3). Water absorption index indirectly measures the volume occupied by flour components (e.g., starch, protein) after swelling in excess water (Kaur, Sandhu, & Singh, 2007; Sharma, Singh, Hussain, & Sharma, 2017). Water absorption index for nonextracted and extracted yellow pea flours fell between 2.26–3.04 g/g and 2.53–3.46 g/g, respectively.…”

Section: Resultsmentioning

confidence: 99%

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Effects of ethanol modified supercritical carbon dioxide extraction and particle size on the physical, chemical, and functional properties of yellow pea flour

2020

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Background and objectives Supercritical carbon dioxide + ethanol (SC‐CO2 + EtOH) extraction was previously found to improve organoleptic attributes of yellow pea (Pisum sativum L.) flour. However, the impact of this extraction, in combination with different flour particle sizes, on physical, chemical, and functional properties of yellow pea flour was not established and is thus the focus of this study. Findings The interaction effect between SC‐CO2 + EtOH extraction and yellow pea flour particle size lead to differences in physical, chemical, and functional properties. Extraction caused reductions in most chemical constituents and a lowering of functionality test values such as pasting viscosities. Variable impacts of particle size on flour composition and functionality were observed. Conclusion The impacts of particle size on functionality were anticipated. The degree of differences in functionality between extracted and nonextracted yellow pea flour was not anticipated. Scanning electron micrographs supported protein‐rich particle adherence to the surface of starch granules of extracted pea flour. This observed modification may be responsible for differences in functionality between extracted and nonextracted flours. Significance and novelty The SC‐CO2 + EtOH extraction method combined with particle size can be an effective method to modify the functionality of yellow pea flour and ultimately diversifying its application in food systems.

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Section: Resultsmentioning

confidence: 99%

“…Water solubility index (WSI) is associated with the presence of soluble biomolecules (e.g., starch, fibers, sugar, proteins) in excess water (Sharma et al, 2017). The WSI values for nonextracted and extracted yellow pea flours fell between 15.35%–22.56% and 10.67%–14.73%, respectively.…”

Section: Resultsmentioning

confidence: 99%

Effects of ethanol modified supercritical carbon dioxide extraction and particle size on the physical, chemical, and functional properties of yellow pea flour

2020

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“…Amiloz fraksiyonunun nişastanın jelatinizasyon, termal işleme, kalite ve reoloji özellikleri üzerine belirleyici etkisi vardır ve maş fasulyesi nişastasında amiloz oranı önemli derecede yüksektir [40][41][42]. Bazı çalışmalarda maş fasulyesinin pirinç ve buğdaydan daha fazla amiloz içeriğine sahip olduğu bildirilmiştir [43,44]. Shi Maş fasulyesi tiamin (B1), riboflavin (B2), niasin, pantotenik asit, A vitamini karotenoidleri ve filizlerinde yüksek, danede daha düşük oranda C vitamini barındırır [22,24].…”

Section: Kimyasal Bileşimi Ve Glutensiz Gıdalarda Kullanım Potansiyeliunclassified

“…Mikro besin öğelerinin (özellikle mineraller) vücutta emilimini engelleyen bu antibesinsel maddeler maş fasulyesinin fermantasyon, pişirme, haşlama gibi çeşitli işlemleriyle elimine edilebilmektedir [32,61] ve ayrıca fitik asit ve polifenoller gibi bazılarının maş fasulyesine antioksidatif ve antikarsinojenik özellikler kattığı da bilinmektedir [34]. Baklagiller içerisinde oldukça iyi sindirilebilirliği (%92.2 sindirilebilirlik katsayısı), midede düşük gaz yapma (29-30 mL/h, flatulans) özelliği ve düşük yağ oranı (1.08%) ile maş fasulyesi [43] bebekler, çocuklar, hastalar ve yaşlıların beslenmesinde olduğu gibi çölyaklı bireyler için katma değerli ürünlerin geliştirilmesinde de kullanılabilir.…”

Section: Kimyasal Bileşimi Ve Glutensiz Gıdalarda Kullanım Potansiyeliunclassified

“…Maş fasulyesi çiğ, filizlendirilerek, pişirilerek ya da haşlanarak tüketildiği gibi, noodle/erişte, lapa, ekmek, kek, tatlı, çerez ve şekerleme gibi ürünlerin yapımında yaygın kullanılmaktadır [32,43]. Glutensiz gıda üretiminde son ürüne bağlı olarak maş fasulyesinin gerek diğer unlarla kombine şekilde gerekse tek başına kullanımı tercih edilmektedir [34,63].…”

Section: Kimyasal Bileşimi Ve Glutensiz Gıdalarda Kullanım Potansiyeliunclassified

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Maş Fasulyesi (Vigna radiata L.) ve Glutensiz Gıdalarda Kullanım Potansiyeli

Taşkın

2019

Akademik Gıda

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B. Taşkın) 0 236 241 22 68 0 236 241 21 43 ÖZ Çölyaklı (gluten enteropatisi) bireylerin diyetlerinin temel besin öğelerince desteklenmesi, zenginleştirilmesi ve yeni formdaki gıda alternatiflerinin yaratılması yaşam kalitelerinin artırılması açısından önem arz etmektedir. Fonksiyonel özellikleri ve glutensiz ürünlerin besinsel profilini iyileştirme potansiyelleri nedeniyle baklagil, un ve bileşenlerinin glutensiz ürün formulasyonlarında kullanımı önerilmektedir. Bu çalışmada maş fasulyesinin fiziksel, kimyasal ve fonksiyonel özellikleri derlenmiştir. Yüksek besinsel içeriği, üstün fonksiyonel özellikleri (köpüklenme, su ve yağ absorblama, jelleşme), antioksidan kapasitesi ve iyi sindirilebilirlik gibi nitelikleri açısından maş fasulyesinin çölyaklı bireyler için glutensiz gıdalarda kullanım potansiyelinin yüksek olduğu ortaya konmuştur. ABSTRACTSupporting and enriching the diets of celiac individuals with basic nutrients and creating new food alternatives are important for improving their quality of life. Due to the functional properties and potential to improve the nutritional profile of gluten-free products, the use of legume flour or its components in gluten-free product formulations is recommended. In this study, physical, chemical and functional properties of mung beans are reviewed. With its high nutritional content, superior functional properties (foaming, water and oil absorption, gelling), antioxidant capacity and good digestibility properties, it has been shown that mung bean pose a high potential to be used in gluten-free foods for celiac individuals.

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Edible Soft Actuators Based on Konjac Glucomannan for Underwater Operation

Kanno,

Kwak,

Pankhurst

et al. 2024

Advanced Intelligent Systems

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Soft robots are being increasingly developed and deployed for underwater applications such as exploration, monitoring, and rescue owing to their innate compliance, mechanical and chemical stability, and waterproof properties. However, they are still predominantly manufactured using silicones and acrylic elastomers, which pose environmental risks due to their limited biodegradability. To tackle this issue, a method for manufacturing water‐resistant, liquid‐driven soft actuators made from a novel type of konjac glucomannan (KGM) is presented, which is plant‐derived, insoluble, and edible. The material offers impressive stretchability, reaching up to 67.2% of its initial length, surpassing previous related work, and withstands over a 1000 cycles of tensile stress. Using this material, we develop soft actuators that can bend up to 47.1°, and the maximum blocking force of 0.1 N is achieved with a pressure input of 20 kPa. A gripper that is capable of grasping various objects underwater is also evaluated. In essence, this article introduces a sustainable and environmentally friendly alternative to conventional soft robotic materials, paving the way for innovative and eco‐conscious underwater applications. The utilization of edible, water‐resistant materials like konjac provides a promising solution to reduce pollution and mitigate negative environmental impacts associated with traditional underwater soft robots.

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Investigation of process and product parameters for physicochemical properties of rice and mung bean (Vigna radiata) flour based extruded snacks

Cited by 55 publications

References 30 publications

Effects of ethanol modified supercritical carbon dioxide extraction and particle size on the physical, chemical, and functional properties of yellow pea flour

Effects of ethanol modified supercritical carbon dioxide extraction and particle size on the physical, chemical, and functional properties of yellow pea flour

Maş Fasulyesi (Vigna radiata L.) ve Glutensiz Gıdalarda Kullanım Potansiyeli

Edible Soft Actuators Based on Konjac Glucomannan for Underwater Operation

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