Teknik Gelatinisasi Tepung Beras untuk Menurunkan Penyerapan Minyak Selama Penggorengan Minyak Terendam

Tepung beras pragelatinisasi merupakan salah satu ingredien yang dapat mengurangi penyerapan minyak. Proses gelatinisasi dapat dilakukan dengan metode pengeringan drum, ekstrusi, dan pengukusan. Penelitian ini bertujuan untuk mengetahui pengaruh teknik gelatinisasi tepung beras dengan pengeringan drum, ekstrusi, dan pemasakan nasi terhadap daya ikat air, derajat gelatinisasi dan penyerapan minyak. Penyerapan minyak dianalisis dengan menggunakan model pangan yang telah disubtitusi 50 % tepung pragelatinisasi. Hasil penelitian menunjukkan bahwa derajat gelatinisasi dan daya ikat air pada tepung pragelatinisasi dari pengeringan drum lebih tinggi daripada proses ekstrusi dan pemasakan nasi. Penurunan penyerapan minyak tertinggi dihasilkan pada produk dengan penggunaan tepung pragelatinisasi pengeringan drum yaitu 33,70 %, sedangkan ekstruder sebesar 13,32 % dan pemasak nasi sebesar 10,09 %

The potential of starch

This is a study written as a part of the Agtech 2030-project, “Increased value at the starch-and cereal protein market”, which is a collaboration between Lantmännen and the University of Linköping within the framework of the innovation platform Agtech 2030, hosted by Linköping university. This conceptual and literary based study concerns modification of wheat starch, one of many parts of the project from Agtech 2030. There are different methods of how to modify wheat starch with the emphasis in this paper on physical and chemical modifications. The study also gives examples of food applications of modified wheat starch. The result shows that the main difference between the two mentioned types of modifications are: (1) physical modifications change the starch on a granular level and does not require chemical agents. (2) Chemical modifications can change the molecular structure of the starch e.g. by substitution of hydroxyl groups on the glucose units of the starch molecules (amylose and amylopectin). (3) There are chemically modified starches that need to be classified as food agents, whereas physically modified starch in comparison can be labelled as an ingredient in food products.Den här studien är en del av projektet, ”Ökat förädlingsvärde på stärkelse- och spannmålsproteinmarknaden” tillhörande Agtech 2030, ett samarbete med Lantmännen och Linköpings Universitet. Detta arbete är en litteraturstudie om modifierad vetestärkelse, som är en del av många delar av projektet ur Agtech 2030. Det finns olika metoder för att modifiera vetestärkelse och i den här studien läggs det fokus på fysisk och kemisk modifiering. Studien belyser även exempel av hur modifierad vetestärkelse kan användas i olika livsmedel. Resultatet visar på att den huvudsakliga skillnaden på fysisk och kemisk modifiering är följande: (1) fysisk modifiering påverkar stärkelsegranulernas struktur och kräver inga kemiska tillsatser. (2) Kemisk modifiering kan ändra den molekylära strukturen av stärkelse t.ex. genom subsitution av hydroxylgrupper på glukosenheterna som bygger upp stärkelsemolekylerna (amylos och amylopektin). (3) Det finns kemiskt modifierade stärkelser som måste klassificeras som tillsatser, jämfört med fysiskt modifierad stärkelse som i livsmedel direkt kan betecknas som ingredienser

Anchovy powder enrichment in brown rice-based instant cereal: a process optimization study using Response Surface Methodology (RSM)

There is a need for expanding the utilization of small fish as they constitute an undervalued and important source of protein and micronutrients in many developing countries suffering from micronutrient deficiencies. One way to increase consumption and health benefits is to add nutrient-rich fish meal into staple food ingredients. In this study, Response Surface Methodology (RSM) was applied to optimize the processing of an instant rice-based cereal enriched with anchovy powder. The Box-Behnken design was used to study the effect of principal processing variables (drying temperature, drum rotation speed, and slurry solids concentration) on product water activity, color, bulk density, and water solubility index. Viscosity, consistency, and cohesiveness of the reconstitute cereal were also evaluated. Empirical models were developed to describe the relationship between independent and dependent variables and showed regression coefficients (R2) ranging between 71% and 98%. Higher drying temperatures resulted in reduced water activity, darker product color, and lower consistency. While drum speed influenced (p < .05) product color and water-binding capacity, bulk density, and consistency of the reconstituted product was associated with slurry solids concentration. Optimal processing conditions obtained from the study were temperature of 130°C, drum speed of 9.3 rpm, and solids concentration of 20.5%. These conditions would be useful in the production of brown rice-based instant cereal enriched with anchovy powder with desired quality properties.publishedVersio

PRELIMINARY INVESTIGATIONS INTO THE PHYSICOCHEMICAL AND COMPACTION CHARACTERISTICS OF MODIFIED STARCH OF DISCOREA ALATA USING DICLOFENAC SODIUM TABLET

Objective: This work focused on evaluating the micromeritic and compressional properties of pregelatinized African water yam (Discorea alata) starch and its modified forms with comparison to pregelatinized corn starch and microcrystalline cellulose.Methods: Two modifications of the water yam starch were prepared; acetone dehydrated pregelatinized form (DSA) and an admixture of DSA and pregelatinized corn starch (CDSA). A third form of starch is the acetone dehydrated pregelatinized corn starch (CSA). These were used to form batches compacted as tablets using diclofenac sodium as the active moiety. Physicochemical and flow characteristics of the starch powders were elucidated, and the drug starch compatibility studies done using the Fourier transform Infra-red (FTIR) technique. Compaction studies were investigated on tablets formed at different compression pressures and Heckel plots were prepared.Results: The slope of the straight line (K) of 0.8959 was greatest for F1 while yield pressure (Py) value of 10.965 was highest for F3. These values from the Heckel plot suggest that while the tablets of control batch of microcrystalline cellulose (F4) and a batch of pregelatinized corn starch (F2) formed harder compacts, less likely deformed plastically, the Discorea alata batch (F1) and the admixed batch (F3) were likely to deform plastically. Also, the binding efficiency of the compact was significantly high (47.81%Kgscm-1) for F4 at 56.5Kpas compaction pressure, higher than that obtainable for any of the other formulations at the compaction pressures under consideration. All starches formed had similar moisture content (of 10%) despite the different sources but the interaction between the water molecule and pregelatinized water yam starch improved as revealed by viscosity(7.18mPas), hydration capacity(3.27%) and swelling index (250%) of CDSA.Conclusion: It could be concluded that pregelatinized water yam starch could be used as a substitute for corn starch or microcrystalline cellulose as a pharmaceutical excipient (binder/filler) in tablets formulation

A Response Surface Study of Extruded Corn Starch/Skim Milk Powder Blends

Skim milk was ultrafiltered to three lactose/protein ratios and spray dried. The skim milk powder was extruded with pearled corn starch at different moisture contents, protein contents, lactose/protein ratios, and feed rates (control variables). Response surface methodology and a central composite in cube experimental design were used. This design required 30 experimental runs with 16 factorial points, 8 axial points, and 6 center points for replication. The physical and functional properties evaluated were expansion ratio, product temperature, bulk density, color, shear stress, viscosity, and water absorption index (response variables). Scanning electron microscopy was done to evaluate the microstructural attributes of the extrudates. A quadratic model was used to express the response variables in terms of the control variables. Response surfaces were generated by assigning center point values to 2 of the 4 control variables and then solving the fitted equations as a quadratic in the remaining 2 control variables. An increase in moisture content decreased expansion ratio, product temperature, color, and water absorption index, and increased bulk density, shear stress, and viscosity. An increase in protein content decreased product temperature, shear stress, viscosity, and water absorption index, increased color, and had no effect on expansion ratio and bulk density. An increase in lactose/protein ratio decreased product temperature, viscosity, and water absorption index, and had no effect on expansion ratio, bulk density, color, and shear stress. Feed rate did not have significant individual effect on any response variable. Expansion ratio had a negative correlation with bulk density (r = -0.61) and shear stress (r = -0.62) and a positive correlation with product temperature (r = 0.52). Bulk density and shear stress were positively correlated (r = 0.69), and product temperature and water absorption index were positively correlated too (r = 0.81). Expansion ratio, bulk density, color, and shear stress were chosen to determine a combined set of extrusion conditions most likely to produce an extrudate with properties suitable for a snack-type product

Quality and Nutritional Impacts of Extrution on Pearl Millet and Nutrient Dense Native Plant Blends

Significant efforts have been placed on the development of strategies to address micronutrient deficiencies in Sub-Saharan parts of Africa. Improving the nutritional value of staple foods, including cereals, is a key component of such strategies as traditional cereals such as millet and sorghum are mostly consumed in these areas. Of micronutrient deficiencies, iron, zinc and vitamin A are most critical, and mostly deficient in staple cereal foods. One option to improve the nutrient density of cereal foods is to leverage natural micronutrient dense plant materials that exist locally, and can be formulated into cereals products. Such products can be combined with processing strategies to produce a diverse array of locally produced consumer products that can be adopted by at risk populations. Success of such strategies requires significant insights into the compatibility of traditional cereal and local plant products with processing strategies. This includes new and novel drying and cereal processing strategies currently being implemented in Africa, such as solar drying and extrusion. With this in mind, the objective of the current studies was to address both the development of knowledge related to the impact of a novel solar drying system on micronutrient rich plants. The same objective was oriented toward establishing insights into the impact of extrusion conditions on product quality and the stability and bioaccessibility of provitamin A carotenoids from blended millet instant thin and thick porridges. The initial studies focused on assessing a novel solar drying system as a mode to generate high quality nutrient dense plant ingredients. Our specific focus was on stability of provitamin A carotenoids from carrot and mango fruit, two products commonly available in Africa and that suffer from high post-harvest losses. With final moistures between 7 to 11%, solar dried sliced mango showed dark off color formation as a result of extended drying times compared to carrot. Grated carrot samples, showed lower content of provitamin A carotenoids (p\u3c0.05) when subjected to extended drying as compared to sliced carrot sample. However, grated carrot samples had higher content of provitamin A carotenoids than sliced carrot samples compared to standard drying (thin layer electric and dehydrator) methods suggesting the suitability of solar drying for the development of carrot and mango powders to be used as ingredients in processed foods targeting delivery of provitamin A carotenoids. The second and third studies assessed the impact of micronutrient rich plant ingredients selected based on their content of iron, and vitamin A on quality of extruded cereal products. Formulation of blends were accomplished with whole grain (WG) millet (80%), dried carrot (Carrot-15%), Adansiona digitata (Baobab-5%) or Moringa oleifera (Moringa-5%). Blends were extruded on a Technochem mini-extruder currently being commercialized in rural and urban markets in Africa. As fully gelatinized flours, water absorption indexes were significantly increased with addition of Carrot and Baobab. Addition of Baobab and Moringa decreased product final viscosities, storage (G\u27) and loss modulus (G ). Pooling results from all added plant materials in extruded WG millet, Moringa exhibited high enthalpy and Cinfinity or C ∞ (45.7 %) values, however, starch digestion was not significantly impacted by presence of these ingredients. Regarding provitamin A carotenoid stability, high recoveries (69–90%) were obtained with inclusion of Baobab and Moringa compared to WG millet Carrot blends, (~60% recovery). Results suggest that production of naturally fortified millet blends can be achieved without significant compromise to product quality and recovery of provitamin A carotenoids. The final study further examined the impact of extrusion on the bioaccessibility of provitamin A carotenoids and chemical changes from blends of millet and plant. Generally, water solubility index was significantly increased by inclusion of CRT and Baobab (P\u3c0.05), while starch digestibility was not altered by formulation. In comparing micronutrient delivery, higher relative provitamin A bioaccessibility (~20%) and higher absolute provitamin A bioaccessibility (707.13 µg/100g porridge) were obtained from extruded WG millet, carrot, and Baobab (WG/CRT/Baobab) compared to others, suggesting potential stabilization of carotenoids by Baobab and the possibility of improving bioavailability through formulation and processing of cereal blends. Taken together, these results suggested that low cost extrusion of WG millet combined with appropriate local nutrient dense plant ingredients generated by solar drying could be used to deliver provitamin A carotenoids to at risk populations. Without altering starch digestibility significantly, extruded blends of WG millet with carotenoid sources and Baobab have potential to stabilize and deliver products with improved provitamin A bioaccessibility. Further applied research focused on solar drying tests in in Africa as well as generation and assessment of consumer product acceptability and efficacy are needed to expand upon these initial finding

The Proportion of Fermented Milk in Dehydrated Fermented Milk–Parboiled Wheat Composites Significantly Affects Their Composition, Pasting Behaviour, and Flow Properties on Reconstitution

Peer reviewedDairy and cereal are frequently combined to create composite foods with enhanced nutritional benefits. Dehydrated fermented milk–wheat composites (FMWC) were prepared by blending fermented milk (FM) and parboiled wheat (W), incubating at 35 °C for 24 h, drying at 46 °C for 48 h, and milling to 1 mm. Increasing the weight ratio of FM to W from 1.5 to 4.0 resulted in reductions in total solids (from 96 to 92%) and starch (from 52 to 39%), and increases in protein (15.2–18.9%), fat (3.7–5.9%), lactose (6.4–11.4%), and lactic acid (2.7–4.2%). FMWC need to be reconstituted prior to consumption. The water-holding capacity, pasting viscosity, and setback viscosity of the reconstituted FMWC (16.7% total solids) decreased with the ratio of FM to W. The reconstituted FMWC exhibited pseudoplastic flow behaviour on shearing from 18 to 120 s−1. Increasing the FM:W ratio coincided with a lower yield stress, consistency index, and viscosity at 120 s−1. The results demonstrate the critical impact of the FM:W ratio on the composition, pasting behavior, and consistency of the reconstituted FMWC. The difference in consistency associated with varying the FM:W ratio is likely to impact on satiety and nutrient value of the FMWCs