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Food Science and Human Wellness 2024年第4期13卷 2090-2101页

作者： Dengyu Wang Linlin Liu Bing Wang Wenjian Xie Yanguo Shi Na Zhang Hongchen Fan Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang ProvinceCollege of Food EngineeringHarbin University of CommerceHarbin 150076China

The effects of 5 lactic acid bacteria(LAB)fermentation on the pasting properties of glutinous rice flour were compared,and suitable fermentation strains were selected based on the changes of viscosity,setback value,and breakdown value to prepare LAB compound starter *** results revealed that Latilactobacillus sakei HSD004 and Lacticaseibacillus rhamnosus HSD005 had apparent advantages in increasing the viscosity and reducing the setback and breakdown values of glutinous rice *** particular,the compound starter created using the two abovementioned LAB in the ratio of 3:1 had better performance than that using a single LAB in improving the pasting properties and increasing the water and oil absorption capacity of glutinous rice ***,the gelatinization enthalpy of the fermented samples increased *** frozen glutinous rice dough stored for 28 days,the viscoelasticity of frozen dough prepared by compound starter was better than that of control dough,and the freezable water content was lower than that of control *** results indicate that compound LAB fermentation is a promising technology in the glutinous rice-based food processing industry,which has significance for its application.

关键词： Glutinous rice flour Glutinous rice dough Lactic acid bacteria compound starter cultures pasting properties Viscoelasticity

pasting properties by near-infrared re flectance analysis of whole grain paddy rice samples

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Journal of Innovative Optical Health Sciences 2015年第6期8卷 45-52页

作者： Pornarree Siriphollakul Sirichai Kanlayanarat Ronnarit Rittiron Jaitip Wanitchang Thongchai Suwonsichon Panida Boonyaritthongchai Kazuhiro Nakano Division of Postharvest Technology KingMongkut's University of Technology Thonburi 126 Pracha-Utid Road Bangmod ToongkruBangkok 10140Thailand Department of Food Engineering Faculty of Engineering at Kamphaengsaen Kasetsart UniversityNakhonpathomThailand Division of Agricultural Engineering and Technology Rajamungala University of Technology Tawan-ok 43/6 BangphaSrirachaChonburiThailand Department of Product Development Kasetsart University 50 Ngam Wong Wan Rd LadyaoChatuchak BangkokThailand Graduate School of Science and Technology Niigata University 8050 Ikarashi 2-no-cho Nishi-kuNiigata950-2181 Japan

A rapid predictive method based on near-infrared re flectance spectroscopy(NIRS)of paddy rice was developed to measure the pasting properties of *** paddy rice samples were scanned by a near-infrared re flectance spectrometer in the wavelength region of 1400–2400 nm and preprocessed by mathematical pretreatments prior to pasting properties analysis using a rapid visco-analyzer(RVA).The results indicated that the developed models of setback(SB),peak viscosity(PV),breakdown(BD)and consistency(CS)provided good prediction results with relatively high correlation coe±cients(0.81–0.96).In addition,the validity of the calibration models was statistically *** error of prediction(SEPT) and bias were small enough without any significance at 95% confidence ***,this study proved that the use of NIRS for predicting pasting properties was feasible in paddy rice and could be applied in commercial trade and research.

关键词： pasting properties near-infrared spectroscopy paddy rice

Effect of Gluten on pasting properties of Wheat Starch

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Agricultural Sciences in China 2010年第12期9卷 1836-1844页

作者： CHEN Jian-sheng DENG Zhi-ying WU Peng TIAN Ji-chun XIE Quan-gang State Key Laboratory of Crop Biology/Group of Wheat Quality Breeding Shandong Agricultural University Tai 'an 271018 P.R. China College of Food Science and Engineering Shandong Agricultural University Tai'an 271018 P.R.China

The effect of gluten on pasting properties of wheat starch was studied to provide a scientific basis for the application of gluten in food production and quality improvement in wheat breeding. The pasting properties of blends were analyzed using PH 1391 wheat starch mixed with five different additions of three kinds of gluten （strong-, medium-, and weak-gluten） and the structures of network were observed with microscope. The significant downtrends of peak viscosity, trough viscosity, final viscosity, area of viscosity, setback, and peak time were observed with the increase in the addition of gluten. In general, the average value of them decreased respectively by 3.6, 4.8, 3.4, 3.8, 4.0, and 1.18% of those corresponding indexes of pure starch for every 2% increase in gluten. The decreasing rate of the indexes mentioned above exceeded more than 2% except peak time, but there were no significant influence of gluten addition on breakdown, pasting temperature and pasting time. The inter layer composed of gluten was not observed when the addition of gluten was 10%, as the compound formed of gluten inlaid in the paste of starch, but obvious inter layer was detected when the addition of gluten was 18%. There was significant or remarkable difference among the effects of three different kinds of gluten on the peak viscosity, trough viscosity, area of viscosity, setback, and peak time, but it had no significant difference among the effects of different glutens on pasting temperature and pasting time. The descending order of the effect of different glutens on peak viscosity, trough viscosity, and area of viscosity was strong-, medium-, and weak-gluten, but the order of them for setback was opposite. Both addition and types of gluten significantly affected peak viscosity, trough viscosity, area of viscosity, setback, and peak time, but there were no significant effects of it on peak time and peak temperature.

关键词： wheat gluten starch pasting properties

Effects of Papain Hydrolysis on the pasting properties of Wheat Flour

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Journal of Integrative Agriculture 2012年第12期11卷 1948-1957页

作者： CHEN Jian-sheng TIAN Ji-chun DENG Zhi-ying ZHANG Ying-xiang FENG Shou-li YAN Zuo-chen ZHANG Xin-ye YUAN Hui-qing State Key Laboratory of Crop Biology Ministry of Science and Technology/Group of Wheat Quality Breeding College of Agriculture Shandong Agricultural University

As one of the most effective enzymatic modification methods of protein, papain hydrolysis is applied widely in food production, accompanying starch pasting frequently in order to improve industrial quality. Effects of the papain hydrolysis on flour pasting properties were investigated in five papain/flour concentrations and five time-treatments. The structure of starch and protein networks in slurry was investigated under microscope before and after pasting. Results showed that papain hydrolysis influenced the pasting properties of wheat flour significantly through affecting structural characteristics, amylase activity and exotbermic transition, especially during the early stage of hydrolysis. Peak viscosity, trough, final, integral area, and setback significantly decreased along with the increasing concentration of papain. Both hydrolysis time and concentration of papain had obviously effect on the breakdown. pasting temperature and pasting time increased significantly with the enhancement of papain concentration. Hydrolysis time exerted minor effect on the pasting temperature and pasting time. The average peak time was slightly prolonged by lower concentration of papain, otherwise slightly shortened by higher concentration.

关键词： wheat pasting properties papain gluten hydrolysis

Effects of Storage Temperature on pasting properties of Brown Rice

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Agricultural Science & Technology 2010年第11期11卷 21-24页

作者：宋伟刘璐支永海陈瑞南京财经大学食品科学与工程学院江苏南京210003 南京雨润食品有限公司江苏南京210041

[Objective] The aim of this study was to explore the effects of storage temperature on pasting properties of brown rice.[Method] Rapid viscosity analyzer was used to determine the viscosity of brown rice under different storage temperatures（30,25,20 and 15 ℃）.[Result] The peak viscosity value increased with storage time *** higher the storage temperature was,the more rapidly the increasing of peak viscosity value;different storage temperatures and storage time showed significant effects on peak viscosity value of brown rice;the difference on peak viscosity value of brown rice under different storage temperatures was *** hot viscosity value of brown rice stored under 30 and 25 ℃ gradually increased with the storage time prolonging;and storage time and storage temperature showed significant effects on hot viscosity value;there was extremely significant difference on hot viscosity value of brown rice under 30,25 and 20,15 ℃.The breakdown value showed a first increasing and then decreasing trend with the storage time prolonging;storage temperature and storage time had extremely significant effect on the breakdown value of brown rice;the breakdown value of brown rice among each storage temperature was extremely *** final viscosity of brown rice increased with storage time *** higher the temperature was,the higher the increasing rate of final viscosity;storage time and temperature showed extremely significant effect on the final viscosity of brown rice;the difference on final viscosity among different storage temperature treatments was extremely *** changes on setback value of brown rice under different storage temperature treatments were different with the storage time prolonging;and the storage temperature showed extremely significant effect on the setback value of brown rice.[Conclusion] The study had provided theoretical basis for the storage of brown rice.

关键词： Temperature pasting properties Brown rice Storage

Influence of Gum Arabic from <i>Acacia Senegal</i>var. <i>kerensis</i>on the Modifications of pasting and Textural properties of Cassava and Corn Starches

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Food and Nutrition Sciences 2021年第11期12卷 1098-1115页

作者： Virate Jepkogei Kiprop Mary N. Omwamba Symon M. Mahungu Department of Dairy and Food Science and Technology Egerton University Egerton Kenya Department of Applied Sciences The Eldoret National Polytechnic Eldoret Kenya

The use of hydrocolloids to modify the properties of native starches has been on the rise in the recent times due to the market demand for natural, safe and economical food ingredients. The objective of this study was to investigate the effect of gum Arabic from Acacia senegal var. kerensis to modify pasting and textural properties of corn and cassava starches, as an alternative to chemical and enzymatic modification. Blends were prepared by substituting the starches with gum at different levels (0%, 0.5%, 2.0%, 4.0%, 6.0% and 8.0%), whereas native corn and cassava starches were used as control. The pasting properties of the starch-gum mixed systems were determined using the Brabender viscograph while the textural properties (firmness, consistency, cohesiveness and work of cohesion) were determined using Texture Analyzer. Results showed that the gum Arabic significantly decreased all the viscosity parameters (peak viscosity, final viscosity, break down and setback values) of both starches at all levels of substitution. However, there was no significant effect of gum Arabic on the pasting temperature (72.05°C - 71.85°C) for corn starch and (68.90°C - 68.65°C)

关键词： Starch Gum Arabic pasting properties Textural properties Retrogradation

Probing nutritional and functional properties of salted noodles supplemented with ripen Banana peel powder

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Food Production, Processing and Nutrition 2022年第1期4卷 249-258页

作者： Imran Pasha Abdul Basit Muhammad Ahsin Farah Ahmad National Institute of Food Science and Technology Faculty of Food Nutrition and Home SciencesUniversity of AgricultureFaisalabad38000Pakistan

Banana peel is appreciated for higher dietary fiber, phenolics, flavonoid contents, and minerals (particularly iron, calcium, and potassium), despite being a waste product. After drying, it can be processed into powder/flour to be combined with wheat flour (WF) for development of value-added products. In this study, we substituted WF with banana peel powder (BPP) at supplementation rates of 5, 10, and 15%, and evaluated their suitability to develop salted noodles. The results showed that the composite flour with 15% BPP had significantly higher protein, ash, and crude fiber content as compared to control. Higher antioxidant capacity was observed in composite flour noodles: total phenolics content (TPC), total flavonoid content (TFC), ferric reducing power (FRAP) and DPPH reducing power were increased up to 278, 260, 143 and 13 percent respectively in the noodles containing 15% BPP as compared to control (100% WF). On the other hand, values for viscosity decreased up to 22% with addition of BPP in WF. Furthermore, water absorption capacity and cooking losses were increased up to 15 and 13 percent respectively with 15% BPP incorporation in WF. Results for sensory evaluation demonstrated that noodles with 10% BPP scored highest for sensory profile.

关键词： Banana peel Noodles Bioactive compounds pasting properties Waste utilization

RVA and Farinograph properties Study on Blends of Resistant Starch and Wheat Flour

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Agricultural Sciences in China 2008年第7期7卷 812-822页

作者： FU Lei TIAN Ji-chun SUN Cai-ling LI Chun State Key Laboratory of Crop Biology/Group of Quality Wheat Breeding Shandong Agricultural University Tai＇an 271018 P.R. China College of Chemistry and Material Science Shandong Agricultural University Tai＇an 2 71018 P.R. China

Resistant starch （RS） is the undigested starch that passes through the small intestine to the large intestine. As a functional low calorie additive, it has special applications in the food industry. Rapid visco analysis （RVA） and the Brabender farinograph were used to study the pasting properties and the viscoelasticity of blends of RS （RS3 and RS2） and three wheat flours. The wheat flours represented strong gluten wheat （SGW）, intermediate gluten wheat （IGW）, and weak gluten wheat （WGW） flours, at different levels of RS substitution （0, 5, 10, 15, and 20%）. The influence of RS3 on the control wheat flours and RS-wheat flour blends were consistent with those of RS2. The peak, trough, and final viscosities of RS3-wheat flour blends were higher than those of the corresponding RS2-wheat flour blends. The peak, trough, breakdown, final, and setback viscosities ofwheat-RS blends decreased with an increase in resistant starch contents from 0 to 20% in the blends. The 0-20% RS-wheat flour blends were all able to form doughs. The dough development times, dough stabilities, dough breakdown times, and farinograph quality numbers for the RS-wheat flour blends decreased as the RS proportion in the blends increased. The values for RS-SGW flour blends were the highest, followed by RS-IGW and then RS-WGW flour blends. The water absorption values for RS-wheat flour blends and the mixing tolerance index for RS-WGW flour blends were found to increase significantly with an increasing proportion of RS from 0 to 20%, but the mixing tolerance index for RS-SGW and RS-IGW flour blends showed no significant differences amongst the different ratios. Correlation analysis showed that the Farinograph quality number was highly positively correlated with dough breakdown time, dough stability, and dough development time （r= 1.000, 0.958, 0.894）, and highly negatively correlated with the mixing tolerance index （r =-0.890）. Data from this study can be used for the development of dough-based products

关键词： resistant starch wheat flour pasting properties rapid viscosity analysis dough stability farinograph quality number

Development and Production of Fermented Flour from Sweet Potato （Ipomea Batatas L,） as a Potential Food Securitv Product

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Journal of Food Science and Engineering 2012年第5期2卷 257-262页

作者： Oluwatoyin Bolanle Oluwole Sulaimon Babatunde Kosoko Samuel Olusina Owolabi Morufat Justina Salami Gloria Nwakaegho Elemo Samuel Olakitan Akande Olatope Department of Food and Analytical Services Federal Institute of Industrial Research Oshodi Lagos State 100261 Nigeria Department of Biotechnology Federal Institute of Industrial Research Oshodi Lagos State 100261 Nigeria

The research investigated the possibility of producing acceptable fermented sweet potato （Ipomea batatas L.） flour. Raw sweet potato was size reduced, fermented （submerge） for 72 hours, drained, dried and milled to produce fermented sweet potato flour The proximate composition of the final fermented flour was determined and compared with that of the raw sweet potato. The result revealed that the crude protein （4.27%） and carbohydrate （84.81%） contents of the fermented sweet potato flour were significantly higher （P 〈 0.05） than in the raw sweet potato which were 1.86% and 31.11% respectively. Also, the fat, crude fibre and ash contents of the fermented flour were significantly lower （P 〈 0.05） than in the raw sweet potato which were 0.21%, 0.06% and 1.78% for fermented sweet potato flour as against 0.59%, 0.73% and 2.52% for the raw sweet potato flour. During the fermentation period, the microbial profiles of the fermenting medium increases with increase in time while the pH of the medium decreases with time. pasting properties of the flour showed that the peak viscosity was attained at 278.67 RVA with pasting temperature of 80.35 ~C, pasting time of 5 minutes, final viscosity of 391.58 RVA and breakdown viscosity of 78.53 RVA. The study revealed the nutritional quality as well as the pasting characteristics of the fermented sweet potato flour that has a great influence and implication on its utilization as a food security crop.

关键词： Sweet potato fermentation proximate properties pasting properties food security.

Octenyl Succinic Anhydride Modified Early Indica Rice Starches Differing in Amylose Content

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Octenyl Succinic Anhydride Modified Early Indica Rice Starch...