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Proximate Composition and Pasting Properties of Modified Starches of White Yam, Trifoliate Yam and Sweet Potato
Okereke Goodluck Obioma,
Igbabul Bibiana Doshima,
Ikya Julius Kwagh-hal,
Kanu Nkeiruka Ann,
Damak Aaron Mutlong Amak
Issue:
Volume 6, Issue 3, September 2022
Pages:
58-68
Received:
10 May 2022
Accepted:
6 June 2022
Published:
28 July 2022
DOI:
10.11648/j.wjfst.20220603.11
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Abstract: Starches extracted from selected roots and tubers (white yam, trifoliate yam and sweet potato) were physically and chemically modified through heat moisture treatment (HMT) and acetylation respectively before evaluating their proximate composition and pasting properties for exploitable potentials. Starch sample NSPS (Native starch of sweet potato) significantly (p < 0.05) had highest values in: moisture content (13.40%), protein content (0.58%); and lowest value in carbohydrate content (85.09%). Starch sample NTYS (native starch of trifoliate yam) significantly (p < 0.05) was highest in ash content (0.69%) and fat content (0.52%); whereas starch sample PSPS (heat moisture treated starch of sweet potato) significantly (p < 0.05) made lowest value in fat content (0.21%). Starch sample CWYS (aetylated white yam starch) significantly (p < 0.05) gave highest values in: carbohydrate content (88.41%), pasting temperature (63.08°C), pasting time (6.98 min.); and lowest values in: moisture content (10.45%), ash content (0.44%), protein content (0.30%), peak viscosity (299.22 RVU), trough viscosity (101.99 RVU) and final viscosity (377.55 RVU). Starch sample PWYS (heat moisture treated starch of white yam) significantly (p < 0.05) scored highest value in breakdown viscosity (238.46 RVU) but significantly (p < 0.05) had lowest value in setback viscosity (266.22 RVU). Starch sample NWYS (native starch of white yam) significantly (p < 0.05) took lead-values in peak viscosity (331.88 RVU), trough viscosity (131.11 RVU), final viscosity (403.13 RVU), setback viscosity (277.02 RVU) but significantly (p < 0.05) had lowest values in pasting temperature (59.79°C) and pasting time (6.10 min.). Starch sample CTYS (acetylated trifoliate yam starch) significantly (p < 0.05) had lowest value in breakdown viscosity (174.58 RVU). These results obtained highlighted the huge potentials of these starches in: the formulation of composite flours; and manufacture of confectioneries, salad cream, mayonnaise, texturizing agents, thickeners, stabilizers, fillers, flavouring agents, beverage and bakery products; and industrial energy and time savings.
Abstract: Starches extracted from selected roots and tubers (white yam, trifoliate yam and sweet potato) were physically and chemically modified through heat moisture treatment (HMT) and acetylation respectively before evaluating their proximate composition and pasting properties for exploitable potentials. Starch sample NSPS (Native starch of sweet potato) ...
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Pre-storage Dipping with Low Fluroxypyr Concentration Inhibits Calyx Senescence and Retains the Quality of Citrus Fruits During Continuous Low Ethylene Exposure
Issue:
Volume 6, Issue 3, September 2022
Pages:
69-76
Received:
17 May 2022
Accepted:
16 June 2022
Published:
28 July 2022
DOI:
10.11648/j.wjfst.20220603.12
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Abstract: This study determined the effects of concentration of fluroxypyr 333 g L-1 on calyx senescence and other postharvest qualities of 'Afourer' mandarins and Navel oranges at shelf life in the presence of lower exogenous ethylene. The fruits were dipped in fluroxypyr solutions for 2 minutes at concentrations of 0 (control), 6, 12, or 24 mL L-1, then stored at 20°C and relative humidity of 65-72% for five weeks in the presence of 0.1 ppm ethylene. The tests showed that citrus fruit treated with 6 mL L-1 had lower calyx senescence, lower respiration rate, weight loss, and retained firmness level than control fruit and other concentrations. Furthermore, fluroxypyr delayed the increase in TSS and retard the degradation in titratable acidity levels, slowing an increase in the maturity index of both citrus types compared to control. In addition, low ethanol accumulation was observed in the auxin-treated fruits; however, it was slightly higher in 'Afourer' mandarins than Navel oranges, which was expected. Overall, the results demonstrated that the application of fluroxypyr on citrus as a postharvest dipping could delay calyx senescence and maintain fruit quality. However, more studies would seem warranted to understand the mechanism through which the fluroxypyr works to delay postharvest calyx senescence and maintain citrus fruit quality during prolonged storage.
Abstract: This study determined the effects of concentration of fluroxypyr 333 g L-1 on calyx senescence and other postharvest qualities of 'Afourer' mandarins and Navel oranges at shelf life in the presence of lower exogenous ethylene. The fruits were dipped in fluroxypyr solutions for 2 minutes at concentrations of 0 (control), 6, 12, or 24 mL L-1, then st...
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Glycemic Properties of Carbohydrates and Relevance for Health
Mary Penny,
Teobaldo Herrera,
Alejandra Rizo-Patrón,
Roxana Fernández Condori
Issue:
Volume 6, Issue 3, September 2022
Pages:
77-83
Received:
22 June 2022
Accepted:
21 July 2022
Published:
29 July 2022
DOI:
10.11648/j.wjfst.20220603.13
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Abstract: The increasing prevalence of overweight and obesity predicts an increase in non-communicable disease. Healthier diets can reduce this risk and diets that reduce or modify the nature of the carbohydrate content have been successful. Inclusion of pasta as a principal carbohydrate has reported to be of benefit. We reviewed the relevant published research literature on diets, carbohydrates, glycemic index, glycemic load and pasta. Dietary carbohydrates differ in their glycemic index (GI) the rate of increase in blood glucose following carbohydrate ingestion, and there is evidence that diets with lower GI and lower glycemic load (the GI multiplied by the amount of carbohydrate) may be beneficial in promoting weight loss or reducing weight gain. High fiber carbohydrates, such as whole grains, and pasta, have a relatively low GI, and observational studies and some, but not all, randomized controlled trials have reported a reduction in overweight and obesity, and a possible reduction in risk of type 2 diabetes mellitus, but not cardiovascular disease, with lower GI diets. In addition, observational studies and a trial of the Mediterranean diet that included increasing pasta, have reported that diets higher in pasta have improved weight loss. Thus, there is evidence to suggest that lower GI diets, including pasta and other low GI carbohydrates, have a potential (but not yet definitive) role in helping reduce overweight and obesity and the risk of non-communicable diseases.
Abstract: The increasing prevalence of overweight and obesity predicts an increase in non-communicable disease. Healthier diets can reduce this risk and diets that reduce or modify the nature of the carbohydrate content have been successful. Inclusion of pasta as a principal carbohydrate has reported to be of benefit. We reviewed the relevant published resea...
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Physicochemical and Sensory Characteristics of Breads Produced in Some Bakeries in the City of N'Djamena Chad
Makhlouf Himeda,
Barka Abakoura,
Mahamat Bechir,
Hassan Ahmat Djimet,
Ali Haroun Hissein,
Abdelsalam Tidjani
Issue:
Volume 6, Issue 3, September 2022
Pages:
84-88
Received:
28 July 2022
Accepted:
15 August 2022
Published:
24 August 2022
DOI:
10.11648/j.wjfst.20220603.14
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Abstract: The physical measurements, proximate composition and sensory characteristics of bread are likely to vary from one bakery to another. The present study aims to determine some physico-chemical parameters and to evaluate the sensory quality of bread produced in bakeries in the city of N'Djamena. A total of twenty-one samples are collected from seven bakeries in N'Djamena. Physical measurements as well as physico-chemical and sensory analysis of these samples are carried out in the laboratory using standard methods. The means of the physico-chemical parameters of the breads from the different studied bakeries show significant differences (p > 0.05). The analysis of the sensory characteristics shows a significant difference between the means of the studied parameters, with the exception of taste. Indeed, our results show that the average moisture content of the samples, depending on the bakery, varies from 20.07% to 26.91% and the ash content varies from 1.44% to 2.58%. The protein and lipid content vary from 8.58% to 10% and from 0.83% to 1.80% respectively. The three Hybah bakeries had the highest scores for bread color, texture and overall acceptability compared to that from the other four bakeries. Nevertheless, the application of good hygienic and manufacturing practices must be rigorously followed to ensure consumers health.
Abstract: The physical measurements, proximate composition and sensory characteristics of bread are likely to vary from one bakery to another. The present study aims to determine some physico-chemical parameters and to evaluate the sensory quality of bread produced in bakeries in the city of N'Djamena. A total of twenty-one samples are collected from seven b...
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