IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology.
The effect of adding anhydrous acetic acid to prepare whey protein concentrat...Atheer Jandal
Two types of whey protein concentrates were prepared, One was from sour whey and the other from salted or unsalted sweet whey. They were acetylated by different concentrations and their effectiveness properties were studied. It was found that the sour whey(unsalted and acetylated) exceeded its counterpart of treatments in the percentage of moisture and ash.
Mango (Mangifera Indica.L) is the national
fruit of India. Peels and seeds are the by-products obtained
during processing of mango. The Mango seed possess disposal
problem if not handled properly therefore conversion of mango
seed kernel to starch is the solution of this problem. Starch is
used in food and pharmaceutical industry. These industries
depend on crops that are the primary source of food for the
human thus raising the food prices. Unlike the conventional
method of producing starch, this method totally uses raw waste.
The report showed the maximum yield of starch was 59.06
percent, the amylose content 16.3 percent and ash content
between 0.12 to 0.15 percent. The purity of the starch obtained
was 97.18 percent when compared to market starch which was
92.59 percent. Thus, it can be concluded that the starch obtained
from mango seed kernel can be used in food industry.
formulation and evaluation of microbeadsgurleen kaur
Microencapsulation has been employed to sustain the drug release, reduce or eliminate drug related adverse effects, dose intake and improve the bioavailability inspite drug undergo extensive first pass metabolism ultimately improve the compliance in pharmacotherapy of inflammation and pain.
Microencapsulation by ionotropic gelation technique is one of the widely used method for preparation of calcium alginate beads which has ability to form gels reaction with calcium salts .
Microencapsulation has been employed to sustain the drug release, reduce or eliminate drug related adverse effects, dose intake and improve the bioavailability inspite drug undergo extensive first pass metabolism ultimately improve the compliance in pharmacotherapy of inflammation and pain.
Microencapsulation by ionotropic gelation technique is one of the widely used method for preparation of calcium alginate beads which has ability to form gels reaction with calcium salts .
The IOSR Journal of Pharmacy (IOSRPHR) is an open access online & offline peer reviewed international journal, which publishes innovative research papers, reviews, mini-reviews, short communications and notes dealing with Pharmaceutical Sciences( Pharmaceutical Technology, Pharmaceutics, Biopharmaceutics, Pharmacokinetics, Pharmaceutical/Medicinal Chemistry, Computational Chemistry and Molecular Drug Design, Pharmacognosy & Phytochemistry, Pharmacology, Pharmaceutical Analysis, Pharmacy Practice, Clinical and Hospital Pharmacy, Cell Biology, Genomics and Proteomics, Pharmacogenomics, Bioinformatics and Biotechnology of Pharmaceutical Interest........more details on Aim & Scope).
All manuscripts are subject to rapid peer review. Those of high quality (not previously published and not under consideration for publication in another journal) will be published without delay.
The effect of adding anhydrous acetic acid to prepare whey protein concentrat...Atheer Jandal
Two types of whey protein concentrates were prepared, One was from sour whey and the other from salted or unsalted sweet whey. They were acetylated by different concentrations and their effectiveness properties were studied. It was found that the sour whey(unsalted and acetylated) exceeded its counterpart of treatments in the percentage of moisture and ash.
Mango (Mangifera Indica.L) is the national
fruit of India. Peels and seeds are the by-products obtained
during processing of mango. The Mango seed possess disposal
problem if not handled properly therefore conversion of mango
seed kernel to starch is the solution of this problem. Starch is
used in food and pharmaceutical industry. These industries
depend on crops that are the primary source of food for the
human thus raising the food prices. Unlike the conventional
method of producing starch, this method totally uses raw waste.
The report showed the maximum yield of starch was 59.06
percent, the amylose content 16.3 percent and ash content
between 0.12 to 0.15 percent. The purity of the starch obtained
was 97.18 percent when compared to market starch which was
92.59 percent. Thus, it can be concluded that the starch obtained
from mango seed kernel can be used in food industry.
formulation and evaluation of microbeadsgurleen kaur
Microencapsulation has been employed to sustain the drug release, reduce or eliminate drug related adverse effects, dose intake and improve the bioavailability inspite drug undergo extensive first pass metabolism ultimately improve the compliance in pharmacotherapy of inflammation and pain.
Microencapsulation by ionotropic gelation technique is one of the widely used method for preparation of calcium alginate beads which has ability to form gels reaction with calcium salts .
Microencapsulation has been employed to sustain the drug release, reduce or eliminate drug related adverse effects, dose intake and improve the bioavailability inspite drug undergo extensive first pass metabolism ultimately improve the compliance in pharmacotherapy of inflammation and pain.
Microencapsulation by ionotropic gelation technique is one of the widely used method for preparation of calcium alginate beads which has ability to form gels reaction with calcium salts .
The IOSR Journal of Pharmacy (IOSRPHR) is an open access online & offline peer reviewed international journal, which publishes innovative research papers, reviews, mini-reviews, short communications and notes dealing with Pharmaceutical Sciences( Pharmaceutical Technology, Pharmaceutics, Biopharmaceutics, Pharmacokinetics, Pharmaceutical/Medicinal Chemistry, Computational Chemistry and Molecular Drug Design, Pharmacognosy & Phytochemistry, Pharmacology, Pharmaceutical Analysis, Pharmacy Practice, Clinical and Hospital Pharmacy, Cell Biology, Genomics and Proteomics, Pharmacogenomics, Bioinformatics and Biotechnology of Pharmaceutical Interest........more details on Aim & Scope).
All manuscripts are subject to rapid peer review. Those of high quality (not previously published and not under consideration for publication in another journal) will be published without delay.
Formulation and evaluation ofmetformin HCl micro beads by ionotropic gelation...Sagar Savale
The Metformin HCL Micro Beads is formulated by the Ionotropic Gelation Method. The CMC is a Swellable
polymer is responsible for the Sustained release action or activity. A combination of CMC (Carboxy Methyl
Cellulose) and Sodium Alginate shows better sustained release activity. The PreparedSustained released Micro
Beadsis Evaluated In terms of bulk density, tapped density, angle of repose, Carr’s Index, Swelling Index, Drug
Content, % Encapsulation Efficiency and vitro study. The result associated in Optimized batch is good to
Satisfactory and having a good free flowing property. The Drug Content and % Encapsulation Efficiency values are
within the pharmacopeia limit. The in vitro Dissolution studies shows Maximum percentage of release of drug
(71.15) with in end of 4 Hours.
Formulation development and invitro evaluation of lamotrigine fast dissolving...SriramNagarajan19
The present study was to formulate and evaluate oral fast dissolving Oral tablet containing Lamotrigine. Present study reveals that all the nine formulated tablet showed satisfactory tablet parameters. It can be concluded that, Oral fast dissolving tablet -containing Lamotrigine can be prepared by direct compression method. 10% CCS (FV) tablet exhibited required disintegration time and dissolution time. The drug release was about 98.7 % in 15min. The accelerated stability studies of the optimized F5 formulation indicates that the formulated oral fast dissolving tablet were unaffected after 3 months storage under accelerated conditions as there were no signs of visually distinguishable changes in appearance, disintegration time and cumulative percentage of drug release. From the present investigation it can be concluded that oral fast dissolving tablet formulation can be a potential novel drug dosage form for pediatric, geriatric and also for general population.
In the present study an attempt will be made to design oral disintegrating tablets of Sumatriptan succinate (anti migraine) by using treated agar and Croscarmellose sodium as a superdisintigrants with a view to provide a convenient means of administration to those patients suffering from difficulties in swallowing such as pediatric and geriatric patients and uncooperative mentally ill patients.
The IOSR Journal of Pharmacy (IOSRPHR) is an open access online & offline peer reviewed international journal, which publishes innovative research papers, reviews, mini-reviews, short communications and notes dealing with Pharmaceutical Sciences( Pharmaceutical Technology, Pharmaceutics, Biopharmaceutics, Pharmacokinetics, Pharmaceutical/Medicinal Chemistry, Computational Chemistry and Molecular Drug Design, Pharmacognosy & Phytochemistry, Pharmacology, Pharmaceutical Analysis, Pharmacy Practice, Clinical and Hospital Pharmacy, Cell Biology, Genomics and Proteomics, Pharmacogenomics, Bioinformatics and Biotechnology of Pharmaceutical Interest........more details on Aim & Scope).
All manuscripts are subject to rapid peer review. Those of high quality (not previously published and not under consideration for publication in another journal) will be published without delay.
Modified Terminalia randii gum as a binder in metronidazole tablet formulationiosrphr_editor
The IOSR Journal of Pharmacy (IOSRPHR) is an open access online & offline peer reviewed international journal, which publishes innovative research papers, reviews, mini-reviews, short communications and notes dealing with Pharmaceutical Sciences( Pharmaceutical Technology, Pharmaceutics, Biopharmaceutics, Pharmacokinetics, Pharmaceutical/Medicinal Chemistry, Computational Chemistry and Molecular Drug Design, Pharmacognosy & Phytochemistry, Pharmacology, Pharmaceutical Analysis, Pharmacy Practice, Clinical and Hospital Pharmacy, Cell Biology, Genomics and Proteomics, Pharmacogenomics, Bioinformatics and Biotechnology of Pharmaceutical Interest........more details on Aim & Scope).
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology.
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology
Formulation and evaluation ofmetformin HCl micro beads by ionotropic gelation...Sagar Savale
The Metformin HCL Micro Beads is formulated by the Ionotropic Gelation Method. The CMC is a Swellable
polymer is responsible for the Sustained release action or activity. A combination of CMC (Carboxy Methyl
Cellulose) and Sodium Alginate shows better sustained release activity. The PreparedSustained released Micro
Beadsis Evaluated In terms of bulk density, tapped density, angle of repose, Carr’s Index, Swelling Index, Drug
Content, % Encapsulation Efficiency and vitro study. The result associated in Optimized batch is good to
Satisfactory and having a good free flowing property. The Drug Content and % Encapsulation Efficiency values are
within the pharmacopeia limit. The in vitro Dissolution studies shows Maximum percentage of release of drug
(71.15) with in end of 4 Hours.
Formulation development and invitro evaluation of lamotrigine fast dissolving...SriramNagarajan19
The present study was to formulate and evaluate oral fast dissolving Oral tablet containing Lamotrigine. Present study reveals that all the nine formulated tablet showed satisfactory tablet parameters. It can be concluded that, Oral fast dissolving tablet -containing Lamotrigine can be prepared by direct compression method. 10% CCS (FV) tablet exhibited required disintegration time and dissolution time. The drug release was about 98.7 % in 15min. The accelerated stability studies of the optimized F5 formulation indicates that the formulated oral fast dissolving tablet were unaffected after 3 months storage under accelerated conditions as there were no signs of visually distinguishable changes in appearance, disintegration time and cumulative percentage of drug release. From the present investigation it can be concluded that oral fast dissolving tablet formulation can be a potential novel drug dosage form for pediatric, geriatric and also for general population.
In the present study an attempt will be made to design oral disintegrating tablets of Sumatriptan succinate (anti migraine) by using treated agar and Croscarmellose sodium as a superdisintigrants with a view to provide a convenient means of administration to those patients suffering from difficulties in swallowing such as pediatric and geriatric patients and uncooperative mentally ill patients.
The IOSR Journal of Pharmacy (IOSRPHR) is an open access online & offline peer reviewed international journal, which publishes innovative research papers, reviews, mini-reviews, short communications and notes dealing with Pharmaceutical Sciences( Pharmaceutical Technology, Pharmaceutics, Biopharmaceutics, Pharmacokinetics, Pharmaceutical/Medicinal Chemistry, Computational Chemistry and Molecular Drug Design, Pharmacognosy & Phytochemistry, Pharmacology, Pharmaceutical Analysis, Pharmacy Practice, Clinical and Hospital Pharmacy, Cell Biology, Genomics and Proteomics, Pharmacogenomics, Bioinformatics and Biotechnology of Pharmaceutical Interest........more details on Aim & Scope).
All manuscripts are subject to rapid peer review. Those of high quality (not previously published and not under consideration for publication in another journal) will be published without delay.
Modified Terminalia randii gum as a binder in metronidazole tablet formulationiosrphr_editor
The IOSR Journal of Pharmacy (IOSRPHR) is an open access online & offline peer reviewed international journal, which publishes innovative research papers, reviews, mini-reviews, short communications and notes dealing with Pharmaceutical Sciences( Pharmaceutical Technology, Pharmaceutics, Biopharmaceutics, Pharmacokinetics, Pharmaceutical/Medicinal Chemistry, Computational Chemistry and Molecular Drug Design, Pharmacognosy & Phytochemistry, Pharmacology, Pharmaceutical Analysis, Pharmacy Practice, Clinical and Hospital Pharmacy, Cell Biology, Genomics and Proteomics, Pharmacogenomics, Bioinformatics and Biotechnology of Pharmaceutical Interest........more details on Aim & Scope).
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology.
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology
“A note on natural adsorbant (moringa oleifera) as antimicrobial agent in wat...eSAT Publishing House
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology
Regression model for analyzing the dgs structures propagation characterisitcseSAT Publishing House
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and TechnologyIJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology
Analysis of stress concentration at opening in pressure vessel using anovaeSAT Publishing House
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology
Vibration analysis of line continuum with new matrices of elastic and inertia...eSAT Publishing House
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology
“Influence of particle index of coarse aggregate and its influences on proper...eSAT Publishing House
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology.
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology.
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology
Physicochemical Characteristics and Functional Properties of White Sweet Pota...Dr. Amarjeet Singh
Sweet potato is an agricultural commodity that is a
source of high carbohydrates and can be cultivated in infertile
areas. Processing of sweet potatoes as food and industrial raw
materials is still limited. One way to process sweet potatoes is
to dry the sweet potato into starch so that it can increase the
sweet potato storage capacity as well as being beneficial and
practical in storage and transportation so that it can be
processed into various food products. The purpose of this
study was to study and evaluate the physicochemical
characteristics and functional properties of white sweet potato
starch varieties of AC. Various methods are used to analyze
these characteristics and properties, including the kjedahl
method, AOAC (Association of Official Analytical Chemistry),
SNI (Indonesian national standard) and several methods that
have been developed. The results showed that the values of
9.02% moisture content, 0.37% ash content, 0.62% crude
fiber, 0.13% fat content, 85.23% starch content, 35.99%
amylose content, 88.75% carbohydrate content, 77.14% white
degree freeze-thaw stability 95.18 % and clarity of starch
paste 44.97%. Characteristics obtained have met the
standards, but each variety has advantages and disadvantages
so that it can be adjusted to the use of food products that want
to use AC sweet potato varieties of white sweet potato.
Statistical optimization of process parameters for gelatinization of potato (...eSAT Journals
Abstract Potato, a cost effective source of starch, a root vegetable is grown in more than 100 countries in the world. India holds 2nd position in potato production in the world and West Bengal 1st position in India. Potato is processed into a variety of products ranging from potato powder, potato starch, frozen potato flakes, baby food and alcohol, potato chips, French fries, potato flakes/powder etc. In this study, the main objective was statistical optimization of the condition for potato gelatinization and effect of potassium metabisulphite (KMS) concentration on potato starch in gelatinization process. The range of the factors employed were gelatinization pressure, time and different concentration of KMS. The optimized gelatinization condition was 10psig for 15 minutes and 200ppm KMS. The percentage of gelatinized starch at optimized gelatinized condition was 35.67 (dry weight basis). Optimization of effective concentration of potassium metabisulphite (KMS) to retain the colour of potato was also studied and the optimized effective concentration of KMS to retain the colour was 200ppm. RSM modeling, simple regression was used as a tool to study different interactive and linear effect of different factors and significance of the factors. Keywords: potato starch, gelatinization, KMS concentration, colour retention, RSM modeling, regression equation.
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology
This work has been done to overcome the industrial waste. Potato chips industry release a lot of potato scraps which can be utilised in a very benificial way. This scrap contains starch and bio active compound which can be extracted with various methods and can be used in different industries.
The Effects of Grape Seed Powder and Extract on Antimicrobial of Fermented Tu...Agriculture Journal IJOEAR
— In this study, the effects of the grape seed powders and extracts of from two different grape cultivars (Razakı and Siyah Gemre) on the quality characteristics of Turkish sausage were investigated during the ripening period. Some characteristics of Turkish sausage including phenolic content, radical scavenging, hydrogen peroxide scavenging, Fe +2 chelating activity, Inhibition of Escherichia coli, Staphylococcusaureus, Candida albicans were studied. In fermented sausage, grape seed powders and extracts demonstrated the greatest inhibitory activity against Staphylococcus aureus. Furthermore, the results showed that Siyah Gemre grape seed extract was able to reduce Staphylococcusaureus populations by 42 CFU/g, while the population of Escherichia Coli was reduced by 590 CFU/g. Siyah Gemre grape seed extract was able to reduce Candida albicans populations by 880 CFU/g. Also this study demonstrated that grape seed extracts were more effective than grape seed powders. Our results suggest that the use of grape seed extract is a feasible alternative as antibacterial and antioxidant agents to prevent the deterioration of foods by bacteria and oxidation. Keywords— Grape seed powder and extract, Razakı and Siyah Gemre antimicrobial, antioxidant, natural preservative.
Bioethanol production from cotton wastes using fusarium sp. was discussed in the slide. This slide is for promotional purpose of our publication. This slide is based on our publication “Venkatramanan.V et al /Int.J. ChemTech Res.2014,6(9),pp 4061-4069”. Please cite this article if used in research.
Proximate and Microbial Profile of Couscous Yoghurt Produced from Soya MilkIJEAB
This study investigated the effect of milk type and mixture ratio on the proximate composition and microbial profile counts of couscous yoghurt. Yoghurts were first made from cow milk (CM), soya milk (SM) and equal mixture of both types of milk at ratio 50:50. Couscous was then mixed with yoghurts from cow milk (CMCY); soya milk (SMCY) and cow-soya milk (CSCY) at ratios of 90:10, 80:20 and 70:30 (yoghurt: couscous), w/w for the three respectively. The experiment was designed based on 2 factors (milk type and mixing ratio) at 3 levels, each resulting in a total of 9 treatments. Cow milk yoghurt without couscous was used as the control. Proximate compositions were determined using standard methods. Total viable microbial counts of samples were also determined. There were significant differences (p<0.05) in the proximate composition and CSCY at ratio 70:30 had the highest crude protein. In addition, CMCY at ratio 90:10 recorded the highest mean value for fat, while SMCY at ratio 80:20 and 70:30 recorded the least mean value for fat. All the couscous yoghurt samples had total viable cell counts of (<9 log CFU) that are within the acceptable range according to Codex Standards. In conclusion, the study has shown that CSCY at 70:30 had the highest nutrient content. Moreover, the products were also found to have low levels of microbial profile.
IOSR Journal of Pharmacy and Biological Sciences(IOSR-JPBS) is an open access international journal that provides rapid publication (within a month) of articles in all areas of Pharmacy and Biological Science. The journal welcomes publications of high quality papers on theoretical developments and practical applications in Pharmacy and Biological Science. Original research papers, state-of-the-art reviews, and high quality technical notes are invited for publications.
Production of α-amylase using new strain of Bacillus polymyxa isolated from s...IOSR Journals
In this study, a new amylase producer strain was isolated from sweet potato tuber. This strain was able to grow at 37 °C and produce α-amylase in high quantity compared to other standard strain cultures. In the first part, cultivation in shake flask in standard medium was carried out to give complete information about the growth and production kinetics of this strain. The results clearly demonstrate that the isolated strain is able to production α-amylase in submerged culture with concentration up to 2050 kat/L after 20 h cultivation. Furthermore, medium optimization was carried out by changing the starch concentration and cell cultivation in medium of mixed carbon source (composed of starch and glucose of ratio 15:5 g/g) to enhance the production process and to increase the growth rate. The volumetric and specific α-amylase production in this optimized medium were 4550 kat/L and 1060 kat/g, respectively. Further improvement in enzyme production process was achieved by scaling up the process from shake flask to 3-L stirred tank bioreactor under non-oxygen limiting condition. The maximal volumetric and specific α-amylase productions in bioreactor batch culture were 5210 kat/L and 1095kat/g, respectively, after only 14 h cultivation
Formulation Properties of Acetylsalicylic Acid Tablet Using Novel Starch from...iosrphr_editor
The IOSR Journal of Pharmacy (IOSRPHR) is an open access online & offline peer reviewed international journal, which publishes innovative research papers, reviews, mini-reviews, short communications and notes dealing with Pharmaceutical Sciences( Pharmaceutical Technology, Pharmaceutics, Biopharmaceutics, Pharmacokinetics, Pharmaceutical/Medicinal Chemistry, Computational Chemistry and Molecular Drug Design, Pharmacognosy & Phytochemistry, Pharmacology, Pharmaceutical Analysis, Pharmacy Practice, Clinical and Hospital Pharmacy, Cell Biology, Genomics and Proteomics, Pharmacogenomics, Bioinformatics and Biotechnology of Pharmaceutical Interest........more details on Aim & Scope).
Industrial Training at Shahjalal Fertilizer Company Limited (SFCL)MdTanvirMahtab2
This presentation is about the working procedure of Shahjalal Fertilizer Company Limited (SFCL). A Govt. owned Company of Bangladesh Chemical Industries Corporation under Ministry of Industries.
Final project report on grocery store management system..pdfKamal Acharya
In today’s fast-changing business environment, it’s extremely important to be able to respond to client needs in the most effective and timely manner. If your customers wish to see your business online and have instant access to your products or services.
Online Grocery Store is an e-commerce website, which retails various grocery products. This project allows viewing various products available enables registered users to purchase desired products instantly using Paytm, UPI payment processor (Instant Pay) and also can place order by using Cash on Delivery (Pay Later) option. This project provides an easy access to Administrators and Managers to view orders placed using Pay Later and Instant Pay options.
In order to develop an e-commerce website, a number of Technologies must be studied and understood. These include multi-tiered architecture, server and client-side scripting techniques, implementation technologies, programming language (such as PHP, HTML, CSS, JavaScript) and MySQL relational databases. This is a project with the objective to develop a basic website where a consumer is provided with a shopping cart website and also to know about the technologies used to develop such a website.
This document will discuss each of the underlying technologies to create and implement an e- commerce website.
Cosmetic shop management system project report.pdfKamal Acharya
Buying new cosmetic products is difficult. It can even be scary for those who have sensitive skin and are prone to skin trouble. The information needed to alleviate this problem is on the back of each product, but it's thought to interpret those ingredient lists unless you have a background in chemistry.
Instead of buying and hoping for the best, we can use data science to help us predict which products may be good fits for us. It includes various function programs to do the above mentioned tasks.
Data file handling has been effectively used in the program.
The automated cosmetic shop management system should deal with the automation of general workflow and administration process of the shop. The main processes of the system focus on customer's request where the system is able to search the most appropriate products and deliver it to the customers. It should help the employees to quickly identify the list of cosmetic product that have reached the minimum quantity and also keep a track of expired date for each cosmetic product. It should help the employees to find the rack number in which the product is placed.It is also Faster and more efficient way.
Hierarchical Digital Twin of a Naval Power SystemKerry Sado
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source for obtaining much needed cooling water for a power
plant. If a power plant could recover and reuse a portion of this
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requirement. One of the most practical way to recover water
from flue gas is to use a condensing heat exchanger. The power
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as sensible heat due to lowering the flue gas exit temperature.
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using an iterative solution technique with calculations of heat
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CW RADAR, FMCW RADAR, FMCW ALTIMETER, AND THEIR PARAMETERSveerababupersonal22
It consists of cw radar and fmcw radar ,range measurement,if amplifier and fmcw altimeterThe CW radar operates using continuous wave transmission, while the FMCW radar employs frequency-modulated continuous wave technology. Range measurement is a crucial aspect of radar systems, providing information about the distance to a target. The IF amplifier plays a key role in signal processing, amplifying intermediate frequency signals for further analysis. The FMCW altimeter utilizes frequency-modulated continuous wave technology to accurately measure altitude above a reference point.
CW RADAR, FMCW RADAR, FMCW ALTIMETER, AND THEIR PARAMETERS
Production of malto dextrin from broken rice
1. IJRET: International Journal of Research in Engineering and Technology eISSN: 2319-1163 | pISSN: 2321-7308
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Volume: 02 Issue: 10 | Oct-2013, Available @ http://www.ijret.org 477
PRODUCTION OF MALTO-DEXTRIN FROM BROKEN RICE
Saikat Mazumder1
, Debabrata Bera2
1
M.tech student, 2
Assistant Professor, Department of Food Technology, Techno India, West Bengal, India,
saikat.23.1989@gmail.com, beradebabrata@yahoo.co.in
Abstract
Malto-dextrin, the mixture of glucose, maltose and dextrin is used in food industry, as bulking agent, fat replacer, and for
medical/nutritional purpose. It is generally produced from cane sugar, maize (starch) etc. by acid or enzymatic hydrolysis. But
presently its production rate is not so high. Malto-dextrin production from broken rice, a waste, is very beneficial because of its low
cost and availability.
In this paper, the objective of this study was to maximize the malto-dextrin production from rice starch by acid hydrolysis and also the
effect of particle size on production of malto-dextrin. The rice starch was hydrolyzed by Hydrochloric acid (HCl). The range of the
factors employed were particle mesh size, gelatinization pressure and time, saccharification time. The optimized gelatinization
condition was 15psig for 30 minutes. The optimized acid hydrolysis condition was 67o
C for 30 minutes. The optimized particle size
was 18 meshes both for raw and parboiled rice. Maximum yield was 90.434% (before separation of proteins), and 94.43% (after
separation of proteins).
Keywords: malto-dextrin, rice starch, acid hydrolysis, particle mesh size
--------------------------------------------------------------------***--------------------------------------------------------------------------
1. INTRODUCTION
Malto-dextrin (C6H10O5)n.H2O is a mixture of saccharides with
a molecular weight between polysaccharides and
oligosaccharides with DE lower than 20 (not sweet), which is
available as white powders mostly or concentrated solution
[1]. Its physical and functional properties such as sweetness,
compressibility and viscosity vary depending upon the extent
of starch hydrolysis, which is characterized by DE
determination [2]. It is used in food industry, as bulking agent,
fat replacer, medical/nutritional purpose etc.
Rice starch granules (with diameters of ca. 5 µm), consist of
two α-D glucose polymers: nearly linear amylose and highly
branched amylopectin. Within starch granules, three different
regions are distinguished, i.e. alternating amorphous (low
electron density) and semi-crystalline growth rings (thickness
120-400 nm). The latter consist of crystalline (high electron
density) and amorphous (low electron density) lamellae with a
repeat distance of 9-11 nm (R.E. Cameron et al.). Crystalline
lamellae result from double helix formation of amylopectin
side chain chains which aggregate to form crystals, whereas
amorphous lamellae mainly contain amorphous amylopectin
branch points [3].
Gelatinization is the irreversible melting process of starch. It is
an endothermic process, and the peak temperature at which
starch absorbs heat is called gelatinization temperature (GT).
It is important because it affects the texture of cooked rice and
it is said to be related to the cooking time of rice. When starch
granules are heated in excess water above the gelatinization
temperature, the supramolecular order (crystallinity) and 9-11
nm repeat are lost. Apart from this phenomenon, water
absorption and thus swelling of the granule and amylose
leaching occur during gelatinization [4].
Acid hydrolysis is generally done by 6(N) HCl. Acid generally
breaks down α (1→4) and α (1→6) linkages of amylose and
amylopectin present in gelatinized starch and produces malto-
dextrin after saccharification.
Production of malto-dextrin from broken rice, a waste, is very
beneficial because of its low cost and availability in India as
well as in West Bengal. In this study gelatinization of rice
flour is the function of pressure, time and particle size and
type and composition of starch and saccharification as a
function of time. The parameters were optimized in this study.
2. MATERIAL AND METHOD
2.1 Material
Preparation of Raw Material
Both broken raw and parboiled rice were collected from local
market of Kolkata. The rice samples were grinded in a ball
mill and grinded samples were separated by a sieve shaker on
the basis of their particle size. Rice flour with particle size of
18, 30, 44, 60 mesh was used for farther experiments except
raw material study in which samples before grinding and
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sieving was used. The chemicals used in these study, were
obtained from the Merck India Ltd.
2.2 Methods
2.2.1 Proximate Composition Analysis
Moisture, fat, ash, protein and amylose content were
determined.
Moisture was determined gravimetrically in hot air oven at
1300
C for 2 hrs. and then to constant weight. Determination of
fat by solvent (n-hexane) extraction, ash by ashing method at
550o
C for 5 hrs., protein by digestion and distillation
(Kjeldahl) method and amylose content by spectrophotometric
method as described by Sadasivam & Manickam, 2005[5].
2.2.2 Optimization of Gelatinization Process
Gelatinization was carried out at 10psig for 10 minutes, at
15psig for 30 minutes and at 15 psig for 45 minutes and
saccharification time (20 minutes) temperature (67o
C) was
constant.
5gm of sample from each of four mesh size (18, 30, 44 and
60) of raw and parboiled rice was taken in different conical
flasks and followed by gelatinization at 10 psig 10 minutes, at
15psig for 30 and at 15psig for 45 minutes. Afterward 40ml
6(N) HCl was added in each of the flasks and placed in a
water bath at 67°C for 20 minutes for inversion and followed
by neutralization of pH by sodium hydroxide solution (40%
w/v) volume was made up to 200ml in each of conical flasks.
Then the samples were taken for assay of malto-dextrin.
2.2.3 Optimization of Saccharification Process
From the optimized gelatinization time-temperature profile 15
psig 30 minutes saccharification time was varied at 20, 30 and
45 minutes at 67o
C.
5gm sample from each of four mesh size (18, 30, 44, and 60)
of parboiled and raw rice was taken in different conical flasks
and 100 ml distilled water was added in each of the flasks.
Then the conical flasks were placed in an autoclave and
autoclaved at 15 psig for 30 minutes. After that, 40ml 6(N)
HCl was added in each flask and inversion was carried out at
67°C for 20, 30 and 45 minutes and after inversion,
neutralization of pH of the hydrolyzed mass was done by
sodium hydroxide solution (40%w/v) and then volume was
make up to 200 ml in each flask. Then the samples were taken
for assay of malto-dextrin.
2.2.4 Separation of Proteins and Production of
Malto-Dextrin
Rice protein consists of four fractions with different solvent
solubility: albumin (water-soluble), globulin (salt soluble),
glutelin (alkali-soluble), and prolamin (alcohol-soluble).
Globulin (about 12%) and glutelin (about 80%) are the two
major proteins, and albumin (about 5%) and prolamin (about
3%) are minor ones [6].
Rice proteins were separated from defatted 18 mesh parboiled
rice flour according to the method described by Z.Y. JU et al.,
2001 [6]
Proteins separation flow sheet
Malto-dextrin was produced from protein separated rice flour
by gelatinization at 15psig for 30 minutes and saccharification
for 30 minutes at 67o
C by 6(N) HCl.
2.2.5 Assay Method of Malto-Dextrin (Reducing
Sugar)
2.2.5.1 Dextrose Equivalent Titration Method
Materials:
• Standard dextrose solution: (2mg/ml)
• Fehling reagent: (Fehling A & Fehling B solution)
• Methylene blue
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Method:
• Pipetted out 1ml of Fehling A and 1ml of Fehling B
in a conical flask.
• Heated the solution until to boil.
• Titrated against standard dextrose solution until break
red colour developed using methylene blue as
indicator till the brick-red colour developed and
burette reading was recorded.
Again the first two steps were followed for different samples
for determination of reducing sugar and titrated against
different samples and burette reading was recorded.
Calculation:
% of reducing sugar (per 100 gm of rice flour) = [{(burette
reading for standard titration*2)/burette reading for sample
titration}*volume of content in conical flask*100]/weight of
sample taken.
2.2.5.2 Dinitrosalicylic Acid Method [5]
Materials:
• Dinitrosalicylic acid reagent (DNS reagents):
Dissolved by stirring 1 gm dinitrosalisylic acid,
200mg crystalline phenol and 50 mg sodium
sulphite in 100 ml 1% NaOH and Stored at 40
C.
• 40% Rochelle salt solution (potassium sodium
tartrate)
• Standard solution of dextrose (2mg/ml)
Method:
• 0.2, 0.4, 0.6, 0.8, 1ml of the standard solution and
1ml of sample solution was pipetted out in different
test tubes and 2mL of DNS reagent was added in
each of the test tube.
• The content was heated in a boiling water bath for 5
minutes.
• 1 ml of 40% Rochelle salt solution was added to each
of the test tubes while the contents were still warm.
• The test tubes were brought down to room
temperature.
• After cool, the volume was made up to 11ml in each
of the test tube.
• The absorbance of the cooled content dark red
solution at 560nm was taken by spectrophotometer
(Manufactured by-Systronic, Model no.-2202).
• Standard curve was prepared with 0-2 mg dextrose
solutions absorbance (Fig-6).
Calculation:
From the standard graph equation by putting the value of
absorbance of sample reducing sugar percentage was
determined.
3. RESULT AND DISCUSSIONS
3.1 Proximate composition of raw and parboiled rice
Table 1: Proximate composition of raw and parboiled rice
Parameters Raw rice (%) Parboiled rice
(%)
Wet
basis
Dry
basis
Wet
basis
Dry
basis
Moisture 13.38 - 10.78 -
Ash 0.98 1.12 2.02 2.26
Protein 5.64 6.51 5.05 5.66
Fat 1.02 1.18 1.12 1.25
Parboiled rice contains gelatinized starch and releases certain
amount of moisture during processing (boiling). So, moisture
content of parboiled rice is less than raw rice and hence
percentages of protein, fat, ash content are also higher in
parboiled rice. Ash content of rice depends on the bran present
in it, which is not dependent on boiling of paddy. Amylose
content of parboiled rice was determined from the standard
graph (Fig1). Figure 1: shows that amylose content is 37.34%.
Standard amylose curve
y = 0.4649x
R2
= 0.9316
0
0.1
0.2
0.3
0.4
0.5
0 0.2 0.4 0.6 0.8 1 1.2
Concentration (mg/ml)
Absorbance(nm)
Fig 1: Standard curve of Amylose.
3.2 Optimization of Particle Size
Different rice flour, both raw and parboiled, was taken for
gelatinization and saccharification under a specific condition.
After saccharification the reducing sugar was measured and
flour with particle size 18 mesh shown maximum productivity
72.98 % and 90.43 % for raw and parboiled rice (Table: 2)
respectively. Parboiled rice gets gelatinized previously so it its
productivity is higher than raw rice.
3.3 Optimization of Gelatinization Process
The gelatinized process was carried out at different pressure
and time, 10 psig and 15 psig. Gelatinization time was varied
from 10 minutes to 45 minutes. From table: 2, it is shown that
optimized condition is 15 psig and 30 minutes.
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3.4 Optimization of Saccharification Process
The saccharification process was carried out at 670
C for 20, 30
and 45 minutes. The optimized condition was at 67o
C for 30
minutes.
3.5 Separation of Proteins from Rice
The proteins were isolated from rice flour by above mentioned
process. The total separated protein percentage from 18 mesh
parboiled rice was 5.04% (wet basis).
3.6 Percentage of malto-dextrin of raw and parboiled
rice
Table 2: Percentage of malto-dextrin at different condition of
gelatinization and Saccharification
Type
of
rice
Gelatinization
condition
Saccharificatio
n condition
Mesh
size
% of
malto-
dextrin
(per
100 gm
rice)
Raw
Rice
10 psig 10
minutes 67o
C
20minutes
18 19.8
30 20.8
44 18.9
60 14.85
15 psig 30
minutes
18 69.33
30 59.42
44 46.22
60 41.6
15 psig 45
minutes
18 69.33
30 59.42
44 69.33
60 52
Raw
rice
15 psig 30
minutes
67o
c 30
minutes
18 71.72
30 61.17
44 70.51
60 53.35
67o
c 45
minutes
18 72.98
30 61.17
44 70.58
60 52.66
Par-
boiled
rice
10 psig 10
minutes
67o
C for 20
minutes
18 38.9
30 35
44 29.16
60 22.88
15 psig 30
minutes
18 83.2
30 75.63
44 69.33
60 59.43
15 psig 45
minutes
18 83.2
30 75.64
44 69.33
60 59.43
Par-
boiled
rice
15 psig 30
minutes
67o
C 30
minutes
18 90.43
30 80
44 72.98
60 60.28
67o
C 45
minutes
18 90.43
30 80
44 72.98
60 79
0
10
20
30
40
50
60
70
80
90
100
1 2 3 4 5
Percentage (%)
of malto-dextrin
Raw rice
Parboiled rice
Fig 2: Reducing sugar percentage of 18 mesh size Raw and
Parboiled rice at different gelatinization and saccharification
condition.
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The numbers 1, 2, 3, 4 and 5 of Fig-2 denotes the following
1- Gelatinization at 10psig for 10 minutes and saccharification
at 67o
Cfor 20 minutes.
2- Gelatinization at 15psig for 30 minutes and saccharification
at 67o
C for 20 minutes.
3- Gelatinization at 15psig for 45 minutes and saccharification
at 67o
C for 20 minutes.
4- Gelatinization at 15psig for 30 minutes and saccharification
at 67o
C for 30 minutes.
5- Gelatinization at 15psig for 30 minutes and saccharification
at 67o
C for 45 minutes.
From figure 2 it is clear that the best yield of malto-dextrin
percentage of raw and parboiled rice i.e. 72.98% and 90.43%
respectively is obtained at gelatinization condition of 15psig
for 30 minutes and saccharification condition of 67o
C for 30
and 45 minutes, as time duration gap of saccharification
condition (i.e. 30 and 45 minutes) has no effect on rice starch
means there is no enhancement in malto-dextrin percentage.
Hence it can be concluded that the optimized gelatinization
and saccharification condition for 18 mesh size raw and
parboiled rice is 15 psig for 30 minutes and 67o
C for 30
minutes respectively. It is also noticeable that the percentage
yield of reducing sugar of parboiled rice is higher than raw
rice at different conditions of gelatinization and
saccharification.
0
10
20
30
40
50
60
70
80
90
1 2 3 4 5
Percentage(%)ofmalto-dextrin
Raw rice
Parboiled rice
Fig 3: Reducing sugar percentage of 30 mesh size Raw and
Parboiled rice at different gelatinization and saccharification
condition.
The numbers 1, 2, 3, 4 and 5 in Fig 3 have the same
connotations as in Fig 2.
From Figure 3 it is clear that the best yield of malto-dextrin
percentage of raw and parboiled rice i.e. 70.51% and 72.98%
respectively is obtained at gelatinization condition of 15psig
for 30 minutes and saccharification condition of 67o
C for 30
and 45 minutes, as time duration gap of saccharification
condition (i.e. 30 and 45 minutes) has no effect on parboiled
rice starch rice starch means there is no enhancement in malto-
dextrin percentage but in case of raw rice there is an
enhancement of 0.07% which is negligible. Hence it can be
concluded that the optimized gelatinization and
saccharification condition for 30 mesh size raw and parboiled
rice is 15 psig for 30 minutes and 67o
C for30 minutes
respectively. It is also noticeable that the percentage yield of
reducing sugar of parboiled rice is higher than raw rice at
different conditions of gelatinization and saccharification.
0
10
20
30
40
50
60
70
80
1 2 3 4 5
Percentage(%)ofmalto-dextrin
Raw rice
Parboiled rice
Fig 4: Reducing sugar percentage of 44 mesh size Raw and
Parboiled rice at different gelatinization and saccharification
condition.
The numbers 1, 2, 3, 4 and 5 in Fig 4 have the same
connotations as in Fig 2.
From figure 4 it is clear that the best yield of malto-dextrin
percentage of raw and parboiled rice i.e. 67.17% and 80%
respectively is obtained at gelatinization condition of 15psig
for 30 minutes and saccharification condition of 67o
C for 30
and 45 minutes, as time duration gap of saccharification
condition (i.e. 30 and 45 minutes) has no effect on rice starch
means there is no enhancement in malto-dextrin percentage.
Hence it can be concluded that the optimized gelatinization
and saccharification condition for 44 mesh size raw and
parboiled rice is 15 psig for 30 minutes and 67o
C for 30
minutes respectively. It is also noticeable that the percentage
yield of reducing sugar of parboiled rice is higher than raw
rice at different conditions of gelatinization and
saccharification except gelatinization and saccharification
condition of 15 psig for 45 minutes and 67o
C for 20 minutes
respectively.
0
10
20
30
40
50
60
70
80
90
1 2 3 4 5
Parcentage(%)ofmalto-dextrin
Raw rice
Parboiled rice
Fig 5: Reducing sugar percentage of 60 mesh size Raw and
Parboiled rice at different gelatinization and saccharification
condition
6. IJRET: International Journal of Research in Engineering and Technology eISSN: 2319-1163 | pISSN: 2321-7308
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Volume: 02 Issue: 10 | Oct-2013, Available @ http://www.ijret.org 482
The numbers 1, 2, 3, 4 and 5 in Fig 5 have the same
connotations as in Fig 2.
From figure 5 it is clear that the best yield of malto-dextrin
percentage of raw and parboiled rice i.e. 53.35% and 79 %
respectively is obtained at gelatinization condition of 15psig
for 30 minutes and saccharification condition of 67o
C for 30
and 45 minutes, as time duration gap of saccharification
condition (i.e. 30 and 45 minutes) has no effect on rice starch
rice starch means there is no enhancement in malto-dextrin
percentage. Hence it can be concluded that the optimized
gelatinization and saccharification condition for 60 mesh size
raw and parboiled rice is 15 psig for 30 minutes and 67o
C
for30 minutes respectively. It is also noticeable that the
percentage yield of reducing sugar of parboiled rice is higher
than raw rice at different condition of gelatinization and
saccharification.
3.7 Percentage of malto-dextrin by Dinitrosalicylic
acid method
From the data of table: 2, the optimized particle size was 18
mesh parboiled rice. So, Dinitrosalicylic acid method was
performed only with optimized particle size and type of rice
that was gelatinized and saccharified at optimized condition.
Standard Dextrose Graph
y = 0.406x + 0.0934
R2
= 0.993
0
0.2
0.4
0.6
0.8
1
0 0.5 1 1.5 2 2.5
Concentration (mg/ml)
Absorbance(nm)
Fig 6: Standard dextrose curve
From the above standard Dextrose curve the calculated value
of malto-dextrin is 88.63%.
3.8 Percentage of malto-dextrin from protein
separated rice particle
Protein was separated from 18 mesh parboiled rice as it was
providing the best yield of malto-dextrin at optimized
gelatinization and saccharification condition. Yield of malto-
dextrin from protein separated rice particle was 94.43%.
CONCLUSIONS
An experimental study of malto-dextrin production from different
raw and parboiled broken rice particle under different
experimental conditions was performed. The influence of fat and
protein separation from optimized rice particle was also studied.
The results have shown that particle size and type of rice has an
effect on malto-dextrin production. The particle size may affect
the leaching out of amylose content and thus break down of α
(1→4) and α (1→6) linkage also affect.
The optimized particle size and type of rice was 18 mesh
parboiled rice. Best gelatinization and saccharification was 15
psig for 30 minutes and 67o
C for 30 minutes. The highest yield
was 90.43%. For fat and protein separated particle there was
about 4% increase in malto-dextrin production. The percentage of
malto-dextrin is high and the optimized process parameters can be
used for an industrial production purpose after pilot plant trial.
ACKNOWLEDGEMENTS
Authors gratefully acknowledge TIFAC-CORE for financial
supports & Techno India for infrastructural facilities.
REFERENCES
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Starch. 56(2): 58-62.
[3]. A.M. Donald, P.A. Perry and T.A. Waigh, (1999). Fibre
diffraction review, 8: 31-37.
[4]. T.Suzuki, A. Chiba and T. Yano, (1997). Carbohydate
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[5]. Sadasivam, S. & Manickam, A (2005). Biochemical
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[6]. Z.Y. JU, N.S. HETTIARACHCHY, N. RATH 2001
Extraction, Denaturation and Hydrophobic Properties of Rice
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