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Grewal, R. B.
- Functional Properties of Flour Obtained from Corn Varieties HQPM-1 and HQPM-7
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Authors
Sangeeta
1,
R. B. Grewal
2
Affiliations
1 Department of Centre of Food Science and Technology, Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana, IN
2 Department of Centre of Food Science and Technology, CCSHAU, Hisar, Haryana, IN
1 Department of Centre of Food Science and Technology, Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana, IN
2 Department of Centre of Food Science and Technology, CCSHAU, Hisar, Haryana, IN
Source
Indian Journal of Health and Wellbeing, Vol 9, No 2 (2018), Pagination: 329-331Abstract
Maize (Zea mays L.) is an important cereal grain in the world and it has a diverse form of utilization including human food uses, animal feed formulation and as a basic raw material for industrial puposes. Quality of maize proteins is poor, they are deficient in the essential amino acids lysine and tryptophan. Mexico have successfully developed new hybrids and cultivars called quality protein maize (QPM) which contain greater amount of lysine and tryptophan. The objective of this study was to determine functional properties of flour of corn varieties. Water absorption capacity and solubility of flour obtained from HQPM-7 was found to be higher than that of HQPM-1 variety. On the other hand, gelation capacity, emulsification capacity and swelling power of flour obtained from HQPM-1 was found to higher than that of HQPM-7 variety.Functional properties are important in determining the nutritional, sensory, physico-chemical and organoleptic properties of the final product (Kinsella, 1979).Keywords
Corn Varieties HQPM-1, HQPM-7.
- Morphological and Functional Properties of Starch Extracted from Common Buekwheat
Abstract Views :217 |
PDF Views:0
Authors
Sangeeta
1,
R. B. Grewal
1
Affiliations
1 Centre ofFood Seienee and Teehnology, CCSHAU, Hisar, Haryana, IN
1 Centre ofFood Seienee and Teehnology, CCSHAU, Hisar, Haryana, IN
Source
Indian Journal of Health and Wellbeing, Vol 9, No 5 (2018), Pagination: 802-803Abstract
Buckwheat commonly known as kuttu is a non-glutinous pseudo-cereal belonging to the family polygonaceae. In buckwheat flour, starch is a main component which plays an important role in the functional properties of end-use food products. The present investigation was carried out to examine the morphological and functional characteristics of buckwheat starch. Water absorption capacity, solubility index and swelling power of buckwheat starch was observed as 91.83%, 0.11 and 18.43g/g, respectively. Keeping in view these functional properties we can use buckwheat starch in various food and industrial application.Keywords
Bukwheet Floor, Starch, Morphological and Functional Characteristics.References
- Acquistucci, R., & Fomal, J. (1997). Italian buckwheat (Fagopyrumm esculentum) starch: Physicochemical and functional characterization and in vitro digestibility. Nahrung, 41,281-284.
- Adeniyi, A.J., & Oladele, A.A. (2013). Micromorphological studies of starch granules in selected processed indigenous flour of south western Nigeria. Annals of West University of Timisoara, Series of Biology, 76(1), 1-10.
- Berghofer, E., & Schoenlechner, R. (2002). Grain amaranth. In P.S. Belton and J.R.N. Taylor (Eds.), Pseudo-cereals and less common cereals: Grain properties and utilization potential (pp. 219-260). Springer, Berlin.
- Chan, H.T., Bhat, R., & Karim, A.A. (2009). Physicochemical and functional properties of ozone-oxidized starch. .Journal of Agricultural and Food Chemistry, 57, 59655970.
- Christa, K., & Soral-Smietana, M. (2008). Buckwheat grains and buckwheat products nutritional and prophylactic value of their components a review. Czech .Journal of FoodScience, 26,153-162.
- Jane, J., Chen, Y.Y., Lee, L.F., McPherson, A., & Wong, K.S. (1999). Effect of amylopectin branch chain length and amylose content on the gelatinization and pasting properties ofstarch. Cereal Chemistry, 76, 629-637.
- Jindal, N., & Saxena, D.C. (2015). Process standardization for isolation of starch from buckwheat (Fagopyrum esculentum) flour. Journal of Agricultural Engineering and Food Technology, 2(1), 25-28.
- Lawal, O.S. (2004). Composition, physicochemical properties and retrogradation characteristics of native, oxidized, acetylated and acid thinned new cocoyam (Xanthosomasagittifolium) starch. Food chemistry 87, 205-218.
- Pomeranz, Y. (1985). Functional properties of food components. Academic Press: Orlando, F.L.
- Ratnayake, W.S., Hoover, R., & Tom, W. (2002). Pea starch: Composition, structure and properties. Starch Starke, 54, 217-234.
- Sasaki, T., & Matsuki, J. (1998). Effect of wheat starch structure on swelling power. Cereal Chemistry, 75(4), 525-529.
- Schoch, T.J. (1964). Swelling and solubility of granular strarches. In R.L. Whistler (Ed.), Methods in carbohydrate chemistry (Vol. 4, pp. 42-46). New York: Academic Press.
- Sindhu, R., & Khatkar, B.S. (2016a). Physicochemical and functional properties of starch and flour of tartary buckwheat (F. tataricum) grains. IntemationalJournal of Engineering Research and Technology, 5(6), 315-320.
- Sindhu, R., & Khatkar, B.S. (2016c). Composition and functional properties of common buckwheat (Fagopyrum esculentum Monech) flour and starch. International Journal o fInnovative Research and Advanced Studies, 5{1), 154-159.
- Sindhu, R., & Khatkar, B.S. (2016e). Morphological, pasting and thermal properties of common buckwheat (Fagopyrum esculentum Moench) flour and starch. International Journal ofinnovative Research and Advanced Studies, 3(1), 160-164.
- Skrabanja, V., Kreft, I., Golob, T., Modic, M., Ikeda, S., Ikeda, K., Kreft, S., Bonafaccia, G., Knapp, M., & Kosmelj, K. (2004). Nutrient content in buckwheat milling fractions. Cereal Chemistry, 81(2), 172-176.
- Tester, R.F., & Morrison, W.R. (1990). Swelling and gelatinization of cereal starches. Cereal Chemistry, 67,551-558.
- Vandeputte, G.E., & Delcour, J.A. (2004). From sucrose to starch granule to starch physical behaviour: Afocus onrice starch. Carbohydrate Polymers, 58, 245-266.
- Morphological and Functional Properties of Starch Extracted From Common Buckwheat
Abstract Views :427 |
PDF Views:0
Authors
Sangeeta
1,
R. B. Grewal
1
Affiliations
1 Centre of Food Science and Technology, CCSHAU, Hisar, Haryana, IN
1 Centre of Food Science and Technology, CCSHAU, Hisar, Haryana, IN
Source
Indian Journal of Health and Wellbeing, Vol 9, No 4 (2018), Pagination: 694-695Abstract
Buckwheat commonly known as kuttu is a non-glutinous pseudo-cereal belonging to the family polygonaceae. In buckwheat flour, starch is a main component which plays an important role in the functional properties of end-use food products. The present investigation was carried out to examine the morphological and functional characteristics of buckwheat starch. Water absorption capacity, solubility index and swelling power of buckwheat starch was observed as 91.83%, 0.11 and 18.43g/g, respectively. Keeping in view these functional properties we can use buckwheat starch in various food and industrial application.Keywords
Non-Glutinous Pseudo-Cereal, Buckwheet, Starch, Food Products.References
- Acquistucci, R., & Fomal, J. (1997). Italian buckwheat (Fagopyrum esculentum) starch: Physicochemical and functional characterization and in vitro digestibility. Nahrung, 41,281-284.
- Adeniyi, A.J., & Oladele, A.A. (2013). Micromorphological studies of starch granules in selected processed indigenous flour of south western Nigeria. Annals of West University ofTimisoara, Series of Biology, 76(1), 1-10.
- Berghofer, E., & Schoenlechner, R. (2002). Grain amaranth. In P.S. Belton and J.R.N. Taylor (Eds.), Pseudo-cereals and less common cereals: Grain properties and utilization potential (pp. 219-260). Springer, Berlin.
- Chan, H.T., Bhat, R., & Karim, A.A. (2009). Physicochemical and functional properties of ozone-oxidized starch. Journal of Agricultural and Food Chemistry, 57, 59655970.
- Christa, K., & Soral-Smietana, M. (2008). Buckwheat grains and buckwheat products: Nnutritional and prophylactic value of their components a review. Czech .Journal of Food Science, 26, 153-162.
- Jane, J., Chen, Y.Y., Lee, L.F., McPherson, A., & Wong, K.S. (1999). Effect of amylopectin branch chain length and amylose content on the gelatinization and pasting properties ofstarch. Cereal Chemistry, 76, 629-637.
- Jindal, N., & Saxena, D.C. (2015). Process standardization for isolation of starch from buckwheat (Fagopyrum esculentum) flour. .Journal of Agricultural E-ngineering and Food Technology, 2(1), 25-28.
- Lawal, O.S. (2004). Composition, physicochemical properties and retrogradation characteristics of native, oxidized, acetylated and acid thinned new cocoyam (Xanthosomasagittifolium) starch. Food chemistry 87, 205-218.
- Pomeranz, Y. (1985). Functional properties of food components. Academic Press: Orlando, F.L.
- Ratnayake, W.S., Hoover, R., & Tom, W. (2002). Pea starch: Composition, structure and properties. Starch Starke, 54, 217-234.
- Sasaki, T., & Matsuki, J. (1998). Effect of wheat starch structure on swelling power. Cereal Chemistry, 75(4), 525-529.
- Schoch, T.J. (1964). Swelling and solubility of granular strarches. In R.L. Whistler (Ed.), Methods in carbohydrate chemistry (Vol. 4, pp. 42-46). New York, Academic Press.
- Sindhu, R., & Khatkar, B.S. (2016a). Physicochemical and functional properties of starch and flour of tartary buckwheat (F. tataricum) grains. InternationalJournal of Engineering Research and Technology, 5(6), 315-320.
- Sindhu, R., & Khatkar, B.S. (2016c). Composition and functional properties of common buckwheat (Fagopyrum esculentum Monech) flour and starch. International Journal ofJ-nnovative Research a~nd Advanced Studies, 3{7), 154-159.
- Sindhu, R., & Khatkar, B.S. (2016e). Morphological, pasting and thermal properties of common buckwheat (Fagopyrum esculentum Moench) flour and starch. International Journal of Innovative Research and Advanced Studies, 3(7), 160-164.
- Skrabanja, V., Kreft, I., Golob, T., Modic, M., Ikeda, S., Ikeda, K., Kreft, S., Bonafaccia, G., Knapp, M., & Kosmelj, K. (2004). Nutrient content in buckwheat milling fractions. Cereal Chemistry, 81(2), 172-176.
- Tester, R.F., & Morrison, W.R. (1990). Swelling and gelatinization of cereal starches. Cereal Chemistry, 67,551-558.
- Vandeputte, G.E., & Delcour, J.A. (2004). From sucrose to starch granule to starch physical behaviour:A focus on rice starch. Carbohydrate Polymers, 58, 245-266.
- Characterization of Starch Extracted from Amaranth
Abstract Views :209 |
PDF Views:0
Authors
Sangeeta
1,
R. B. Grewal
1
Affiliations
1 Department of Centre of Food Science and Technology, CCSHAU, Hisar, Haryana, IN
1 Department of Centre of Food Science and Technology, CCSHAU, Hisar, Haryana, IN
Source
Indian Journal of Health and Wellbeing, Vol 9, No 3 (2018), Pagination: 417-418Abstract
Amaranth, a major pseudo-cereal is rich source of carbohydrate, protein, lipids, dietary fiber and functional components. Starch is its major component and used in many food products to improve their functional and technological properties. In the present investigation starch trom amaranth was evaluated for morphological and functional properties. Average size for starch granules was ranged trom 0.99-1.70pm and indicated very small size of starch granules as compared to other cereal grains. Amaranth starch showed 118.90% water absorption capacity, 0.76 solubility index and 13.07g/g swelling power. High water absorption capacity, solubility index and high swelling power of amaranth starch presented its suitability for wide application in many end use food products.Keywords
Starch, Pseudo-Cereal, Food Products.References
- Adeniyi, A.J., & Oladele, A.A. (2013). Micromorphological studies of starch granules in selected processed indigenous flour of south western Nigeria. Annals of West University of Timisoara, Series of Biology, 76(1), 1-10.
- Babor, K.,Halasova, G.,Dodok, L.,Geciova,R., &Lokaj, J. (1994). Characterization of starch from. Amaronthus Cruentus L. Chemical Papers „ 45(1), 58-63.
- Baker, L.A., & Rayas-Duarte, P. (1998). Freeze-thaw stability of amaranth starch and the effects of salts andsugar. Cereal Chemistry,, 75(3), 301-307.
- Bello-Perez, L.A., Pano de Leon, Y., Agama-Acevedo, E., & Paredes-Lopez, O. (1998) Isolation and partial characterization of amaranth and banana starches. Starch- Starke, 50(10), 409-413.
- Chan, H.T., Bhat, R., & Karim, A.A. (2009). Physicochemical and functional properties of ozone-oxidized starch. Journal of Agricultural and Food Chemistry, 57, 59655970.
- Hoover, R., Sinnott, A. W., & Perera, C. (1998). Physico-chemical characterization of starches from Amaranthus cruentus grains. Starch-Stdrke, 50(11-12), 456-463. Irving, D.W., & Beckler, R. (1985). Seed structure and composition of potential new crops. Food Structure, 4(1), 6.
- Kong, X., Bao, X., & Corke, H. (2009). Physical properties of Amaranthus starch, food Chemistry, 113, 371-376.
- Paredes-Lopez, O., Schevenin, M. L., Hemandez-Lopez, D., & Carabez-Trejo, A. (1989). Amaranth starch-isolation and partial characterization. Starch-Stdrke, 47(6), 205-207.
- Pomeranz, Y. (1985). Functional properties of food components. Academic Press: Orlando, F.L.
- Radosavljevic, M., Jane, J., & Johnson, L.A. (1998). Isolation of amaranth starch by diluted alkaline-protease treatment. Cereal Chemistry, 75(2), 212-216.
- Ratnayake, W.S., Hoover, R., & Tom, W. (2002). Pea starch: Composition, structure and properties. Starch Starke, 54,217-234.
- Saunders, R.M., & Becker, R. (1984). Amaranthus: Apotential food and feed resource. In Y. Pomeranz, (Ed.), Advances in cereal science technology (Vol 5., pp. 357-396). American Association of Cereal Chemists, St. Paul,Mn.
- Sasaki, T., & Matsuki, J. (1998). Effect of wheat starch structure on swelling power. Cereal Chemistry, 75(4), 525-529.
- Schoch, T.J. (1964). Swelling and solubility of granular strarches. In R.L. Whistler (Ed.). Methods in carbohydrate chemistry (Vol. 4, pp. 42-46). New York, Academic Press.
- Sindhu, R., & Khatkar, B.S. (2016d). Characterization of amaranth (Amaranthus hypochondriacus) starch. International Journal of Engineering Research and Technology, 5(6), 463-469.
- Stone, L.A., Lorenz, K., & Collins, F. (1984). The starch of amaranth-physicochemical and functional characteristics. Starch Starke, 36{1), 232-237.
- Tester, R.F., & Morrison, W.R. (1990). Swelling and gelatinization of cereal starches. Cereal Chemistry, 67, 551-558.
- Uriyapongson, J., & Duarte, P.R. (1994). Comparison of yield and properties of amaranth starches using wet and dry-wet milling processes. Cereal Chemistry, 77(6),571-577.
- Vandeputte, G.E., & Delcour, J.A. (2004). From sucrose to starch granule to starch physical behaviour: Afocus onrice starch. CarbohydratePolymers, 58, 2452-2466.