Physicochemical Properties of Quercus leucotrichophora (Oak) Starch

Soni, P. L.; Sharma, H. W.; Dun, Dehran; Gharia, M. M.

doi:10.1002/star.19930450403

Cited by 43 publications

(52 citation statements)

References 8 publications

(3 reference statements)

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“…Riley et al [30] reported that solubility increased with decreasing amylose content. The observation for the noodles is similar with the result obtained from of Soni et al [37] who associated high solubility with high amylose content. The difference could be attributed to differences in granule sizes and their arrangement within their cells.…”

Section: Cooking Properties Of Trifoliate Yam-wheat Noodlessupporting

confidence: 91%

Potentials of Trifoliate Yam (Dioscorea dumetorum) in Noodles Production

Akinoso¹,

Kk²,

Oo³

2016

J Food Process Technol

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Trifoliate yam (Dioscorea dumetorum) is a high yielding but under exploited yam species. Potential of its flour in noodle production was investigated in this study. Trifoliate yam flour was produced and substituted for wheat flour at 20 -70% levels. Noodles were produced from the composite flour and evaluated for their proximate composition, functional properties, colour and cooking properties, using standard methods. Sensory attributes of the noodle were also determined using panelists. Data were analyzed using ANOVA at (p<0.05). The results showed that incorporation of trifoliate yam flour into wheat flour increased the moisture, crude fibre, ash and fat content of dried noodles. The moisture content ranges from 7.16 -12.93%, crude fiber (0.72 -1.30%), Ash (1.20 -2.88%), fat (18.26 -28.54%), protein (5.88 -7.79%) and carbohydrate (51.18 -62.77%). The water and oil absorption capacities of the noodles increased from 1.60 g to 2.03 g and 0.72 g to 1.21 g respectively, with increase in levels of trifoliate yam flour. Significant differences (p<0.05) exist between the colour of raw sheet noodles and the cooked noodles. The optimum cooking time and cooking loss were in the ranges (5.43 min to 7.06 min) and (9.31 -15.09%) respectively. Sensory evaluation showed that the acceptability of uncooked and cooked dried noodles were at the moderate level. The substitution of different levels of trifoliate yam flour did not give significant (p<0.05) influence on sensory attributes except for the taste and color of dried noodles. Trifoliate yam has a good utilization potential in noodle production and could be used as substitute to wheat in human nutrition and in the food industries since they compare favorably in their nutritional compositions.

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Section: Cooking Properties Of Trifoliate Yam-wheat Noodlessupporting

confidence: 91%

Potentials of Trifoliate Yam (Dioscorea dumetorum) in Noodles Production

Akinoso¹,

Kk²,

Oo³

2016

J Food Process Technol

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“…Also, the mean S of all the samples under study had significant differences among them, with GS (12.40%) recording the highest whilst RF (9.47%) recorded the least. The highest S recorded by the GS in this study is attributed to the easy solubility of the linear fraction (amylose) which leach out during swelling process since it is loosely linked with the rest of the macro molecular structure (Soni et al, 1993;Adebowale et al, 2014). The results obtained for SP and S were in the same range of the values reported by Qazi et al, 2014.…”

Section: Color Measurementsupporting

confidence: 85%

Effect of blending ginger starch (Zingiber officinale) on the dynamic rheological, pasting and textural properties of rice flour

Quaisie¹,

Liao²,

Wu³

2017

Afr. J. Food Sci.

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“…The moisture contents of both starches are within the 10 to 20% moisture level recommended for commercial starches (Soni et al, 1993). The ash contents of cassava (0.29%) and cocoyam (0.09%) are low, and within the limit 0.5% recommended for grade A industrial starches (Radley, 1976).…”

Section: Physicochemical Propertiesmentioning

confidence: 70%