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.
Dehulling characteristics of oat (ol 9 variety) as affected by grain moisture...eSAT Publishing House
This document studied the effect of grain moisture content on the dehulling characteristics of oat (OL-9 variety) using an indigenously developed small scale impact oat dehuller. Dehulling efficiency and groat recovery significantly increased as grain moisture increased from 10% to 16%, while broken content significantly decreased as moisture increased from 10% to 19%. Regression equations were developed relating grain moisture to dehulling parameters. Optimum moisture content for impact dehulling was determined to be 16%.
This document describes research into optimizing the production of the enzyme xylanase by the fungus Aspergillus fumigatus using wheat bran as a substrate. The researchers used response surface methodology (RSM) and central composite design (CCD) to evaluate the effects of various process parameters on xylanase production. They optimized substrate concentration, temperature, incubation time, initial moisture content and initial pH. The maximum predicted xylanase production of 553 IU/gds was achieved under optimal conditions of 10.7g substrate, 32.7°C, 133 hours, 83.2% moisture, and pH 5.3. In addition to xylanase, a low amount of cellulase activity was also observed
International Journal of Engineering Research and Applications (IJERA) is an open access online peer reviewed international journal that publishes research and review articles in the fields of Computer Science, Neural Networks, Electrical Engineering, Software Engineering, Information Technology, Mechanical Engineering, Chemical Engineering, Plastic Engineering, Food Technology, Textile Engineering, Nano Technology & science, Power Electronics, Electronics & Communication Engineering, Computational mathematics, Image processing, Civil Engineering, Structural Engineering, Environmental Engineering, VLSI Testing & Low Power VLSI Design etc.
Effect of pre germination and parboiling on brown rice propertiesDesy Puspitasari
This document summarizes a study that investigated the effects of pre-germination and parboiling on properties of brown rice. Researchers pre-germinated and parboiled samples of a Thai rice variety (Suphan Buri 1) to obtain three levels of embryo growth. They measured moisture content, color, reducing sugars, and pasting properties of normal, pre-germinated, and parboiled pre-germinated brown rice. The results showed that pre-germination and parboiling increased yellowness, reducing sugars, and decreased gelatinization temperature and viscosity compared to normal brown rice. The optimal soaking time for pre-germination was 14 hours at 30°C.
This document summarizes a research project that optimized pectinase production from different organic wastes. The objectives were to determine the optimal ratio of citrus fruit peel powder and wheat bran for maximum pectinase production at lowest cost. Different ratios of mosambi, kinnu and orange peels with wheat bran were tested, and mosambi peel with wheat bran at a 1:3 ratio produced the highest pectinase activity. Incubation for 25 minutes was found to be the optimum time for pectin breakdown. The research concluded that mosambi peel is the best substrate for producing pectinase using this solid-state fermentation method.
This document summarizes a study on the effects of environmental factors on fungal α-amylase production using cereal processing mill residues as substrates. Key findings include:
- An Aspergillus sp. strain isolated from soil samples showed high amylase production. Wheat bran supported maximum enzyme production among various residues tested.
- Maximum amylase activity was achieved under optimized environmental factors - 60% initial moisture, pH 5, incubation at 30°C, 4ml inoculum volume, and 20g substrate in 500ml flask.
- One-factor-at-a-time experiments revealed initial moisture content, temperature, pH, inoculum level, and substrate-volume ratio significantly influence enzyme yield during
This document summarizes a study that investigated the preparation and properties of octenyl succinic anhydride (OSA) modified early indica rice starch. The researchers prepared OSA starch from early indica rice starch through esterification reactions in aqueous slurry systems. They systematically studied factors that affected the esterification, including starch concentration, reaction time, pH, temperature, and amount of OSA. Analysis showed that OSA groups attached to the starch surface and pores formed, but crystallinity was unchanged. The OSA starch had improved viscosity and gelatinization properties. Optimal esterification parameters were identified.
1) Tapioca and potato starches were analyzed to investigate the effects of heat-moisture treatment (HMT) at varying holding times and iterations.
2) Tapioca starch had a higher amylopectin short/long chain ratio and narrower gelatinization temperature range after HMT, while potato starch exhibited a widened range.
3) Decreases in properties like swelling power and solubility were less for tapioca starch than potato starch after HMT, indicating tapioca starch was less affected by HMT conditions.
Dehulling characteristics of oat (ol 9 variety) as affected by grain moisture...eSAT Publishing House
This document studied the effect of grain moisture content on the dehulling characteristics of oat (OL-9 variety) using an indigenously developed small scale impact oat dehuller. Dehulling efficiency and groat recovery significantly increased as grain moisture increased from 10% to 16%, while broken content significantly decreased as moisture increased from 10% to 19%. Regression equations were developed relating grain moisture to dehulling parameters. Optimum moisture content for impact dehulling was determined to be 16%.
This document describes research into optimizing the production of the enzyme xylanase by the fungus Aspergillus fumigatus using wheat bran as a substrate. The researchers used response surface methodology (RSM) and central composite design (CCD) to evaluate the effects of various process parameters on xylanase production. They optimized substrate concentration, temperature, incubation time, initial moisture content and initial pH. The maximum predicted xylanase production of 553 IU/gds was achieved under optimal conditions of 10.7g substrate, 32.7°C, 133 hours, 83.2% moisture, and pH 5.3. In addition to xylanase, a low amount of cellulase activity was also observed
International Journal of Engineering Research and Applications (IJERA) is an open access online peer reviewed international journal that publishes research and review articles in the fields of Computer Science, Neural Networks, Electrical Engineering, Software Engineering, Information Technology, Mechanical Engineering, Chemical Engineering, Plastic Engineering, Food Technology, Textile Engineering, Nano Technology & science, Power Electronics, Electronics & Communication Engineering, Computational mathematics, Image processing, Civil Engineering, Structural Engineering, Environmental Engineering, VLSI Testing & Low Power VLSI Design etc.
Effect of pre germination and parboiling on brown rice propertiesDesy Puspitasari
This document summarizes a study that investigated the effects of pre-germination and parboiling on properties of brown rice. Researchers pre-germinated and parboiled samples of a Thai rice variety (Suphan Buri 1) to obtain three levels of embryo growth. They measured moisture content, color, reducing sugars, and pasting properties of normal, pre-germinated, and parboiled pre-germinated brown rice. The results showed that pre-germination and parboiling increased yellowness, reducing sugars, and decreased gelatinization temperature and viscosity compared to normal brown rice. The optimal soaking time for pre-germination was 14 hours at 30°C.
This document summarizes a research project that optimized pectinase production from different organic wastes. The objectives were to determine the optimal ratio of citrus fruit peel powder and wheat bran for maximum pectinase production at lowest cost. Different ratios of mosambi, kinnu and orange peels with wheat bran were tested, and mosambi peel with wheat bran at a 1:3 ratio produced the highest pectinase activity. Incubation for 25 minutes was found to be the optimum time for pectin breakdown. The research concluded that mosambi peel is the best substrate for producing pectinase using this solid-state fermentation method.
This document summarizes a study on the effects of environmental factors on fungal α-amylase production using cereal processing mill residues as substrates. Key findings include:
- An Aspergillus sp. strain isolated from soil samples showed high amylase production. Wheat bran supported maximum enzyme production among various residues tested.
- Maximum amylase activity was achieved under optimized environmental factors - 60% initial moisture, pH 5, incubation at 30°C, 4ml inoculum volume, and 20g substrate in 500ml flask.
- One-factor-at-a-time experiments revealed initial moisture content, temperature, pH, inoculum level, and substrate-volume ratio significantly influence enzyme yield during
This document summarizes a study that investigated the preparation and properties of octenyl succinic anhydride (OSA) modified early indica rice starch. The researchers prepared OSA starch from early indica rice starch through esterification reactions in aqueous slurry systems. They systematically studied factors that affected the esterification, including starch concentration, reaction time, pH, temperature, and amount of OSA. Analysis showed that OSA groups attached to the starch surface and pores formed, but crystallinity was unchanged. The OSA starch had improved viscosity and gelatinization properties. Optimal esterification parameters were identified.
1) Tapioca and potato starches were analyzed to investigate the effects of heat-moisture treatment (HMT) at varying holding times and iterations.
2) Tapioca starch had a higher amylopectin short/long chain ratio and narrower gelatinization temperature range after HMT, while potato starch exhibited a widened range.
3) Decreases in properties like swelling power and solubility were less for tapioca starch than potato starch after HMT, indicating tapioca starch was less affected by HMT conditions.
The endo-glucanase (E.C. 3.2.1.4) was produced by Aspergillus terreus adopting solid state fermentation (SSF) using agro residues as main substrate. To recover the enzyme from the fermented mass, different extraction liquids were tried and 10% aqueous solution of glycerol was found to be superior. When the selected extractant was applied at different ratio to the fermented solid mass, maximum enzyme was recovered at 1:5 (w/v) ratio. The other process parameters (time, temperature and mixing speed) effects on the enzyme recovery were subsequently studied by response surface methodology (RSM). Box-Bhenken Design of experiment
Effect of extrusion variables on the hydrogen cyanide and haemagglutinin cont...Alexander Decker
This document summarizes a study on the effect of extrusion variables on the hydrogen cyanide and haemagglutinin content of extruded blends of cassava products and African yam bean. High quality cassava flour and African yam bean flour were blended together at different ratios, as well as pregelatinized cassava chips and African yam bean flour. The blends were extruded at different screw speeds and moisture levels. Testing found that extrusion cooking significantly reduced both the hydrogen cyanide and haemagglutinin contents of the extrudates compared to the raw materials. Feed composition had the greatest effect on reducing hydrogen cyanide, while screw speed most influenced haemagglutinin reduction. All extrudate values
PREPARATION AND UTILIZATION OF EMULSIFIERS IN SWEET BISCUITSEDITOR IJCRCPS
Emulsifiers have been prepared by blending soymilk , skim milk powder and baby food with combination of lecithin and glycerol
mono-stearate along with sorbitol, sodium benzoate and water. Analysis of emulsifiers have been carried out for pH, moisture
content, total solids content, acetone insoluble content, acid value, viscosity and percent stability. Samples of biscuits were
formulated varying the amount of emulsifier with constant amounts of whole wheat flour, hydrogenated fat, sugar, sodium
bicarbonate, ammonium bicarbonate, skim milk powder and strawberry. The biscuits were analyzed for carbohydrate content,
protein content, fat content, ash content and moisture content along with standard biscuits. Sensory evaluation of biscuits was
carried out by 9 point Hedonic scale score-card method taking into account attributes such as texture, taste, flavor and overall
quality. It was observed that good quality biscuits could be prepared from the prepared emulsifiers. It is suggested that the
emulsifiers prepared may be useful for other bakery products such as cake, cookies, bread etc.,
Keywords: Emulsifiers,biscuits, proximate composition, sensory evaluation.
This study investigated the effects of process conditions on properties of an instant grain base made by extruding a blend of wheat, mungbean, and groundnut. Extrusion was performed at different moisture contents, screw speeds, and barrel temperatures. Response surface methodology was used to develop models relating these input variables to outputs like specific mechanical energy, expansion ratio, density, water absorption index, and water solubility index. Regression analysis found the models to be highly significant in predicting the outputs. Optimization found the optimum conditions were 14.08% moisture, 521 rpm screw speed, and 140°C temperature.
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.
Improvement particle size fineness of corn flour by addition of papain enzyme...Alexander Decker
This document summarizes research on improving the particle size of corn flour by adding the papain enzyme. It finds that incubating two varieties of corn grits (local and hybrid) with papain reduces their hardness by degrading the protein matrix covering the starch granules. The reduction in hardness was greater for local corn grits compared to hybrid grits. Incubating the grits with papain and then milling the grits produced corn flour with finer particle sizes that passed through sieves, improving its potential for industrial use.
Production and characterization of fermented rice flour containing gamma-amin...Agriculture Journal IJOEAR
Abstract— Fermented foods provides therapeutical attributes beyond their basic nutritional value and are known to reduce disease risk. Broken rice was fermented using Enterococcus faecium NCIM 5593 and its fermentation characteristics was studied. Attempts were made to formulate gamma-aminobutyric acid (GABA) containing fermented rice flour (GFRF) by lactic acid fermentation. Fermentation enhanced the level of GABA and antioxidant phenolics. GFRF exhibited potential antioxidant capacity evaluated against DPPH (77.89±1.85 mg vitamin C equivalent/g dry matter) and ABTS (163.21±2.81 mg vitamin C equivalent/g dry matter) radicals. Fermentation significantly increased the levels of proteins and reduced carbohydrate content. Microstructure of GFRF was also influenced, where its starch granules where released from its enclosed structure after fermentation. In addition, fermentation enhanced the whiteness of the flour. This investigation shows evidence that fermentation modified the functionality of GFRF and can be used as a functional food ingredient. Further studies are directed towards studying the effect of GFRF extract to ameliorate neurotoxin induced oxidative dysfunctions and neurotoxicity in mice model.
The document summarizes a study that investigated the production of biosurfactants from Saccharomyces cerevisiae and Pseudomonas aeruginosa. The biosurfactants showed antimicrobial activity against bacterial and fungal pathogens. Pseudomonas aeruginosa biosurfactants had higher emulsification activity than Saccharomyces cerevisiae biosurfactants when tested against various oils. Analysis found that Pseudomonas aeruginosa biosurfactants contained more sugar and lipid content. Application of both biosurfactants in salad dressing resulted in stable emulsions, unlike the control which separated rapidly.
Microbial Processing of Agricultural Wastes to produce Pectinase Enzyme(s) an...Meesha Singh
Microbial Processing of Agricultural Wastes to produce Pectinase Enzyme(s) and Evaluation of their Industrial Applications
This document summarizes a study on the production of pectinase enzymes from agricultural wastes using microbial processing. Pectinases are important industrial enzymes with applications in juice extraction and clarification. The study aims to optimize pectinase production from bacterial sources using agricultural waste, characterize the enzymes, and evaluate their applications. Key steps include screening bacteria, optimizing fermentation parameters, purifying and characterizing the enzymes, and testing applications in juice clarification and fruit peeling. A hierarchical model is also developed to analyze barriers to industrial pectinase production.
Effect of ultrafine powderization on enzymatic hydrolysis of wheat flour (1)luisfiq1987
The document summarizes a study that investigated the effects of ultrafine grinding of wheat flour using a low-temperature turbo mill. The mean particle size of the ultrafine wheat flour was reduced to 2.0 μm compared to 97.3 μm for regular flour. The ultrafine flour had a more uniform particle size distribution and smoother, rounder particles. Enzymatic digestion tests found the ultrafine flour was more easily broken down by alpha-amylases than regular flour, likely due to its smaller particle size and greater surface area. Therefore, ultrafine wheat flour could potentially be used to develop new food products that are more easily digested for elderly, ill, or infant consumers.
The document summarizes research on modifying wheat straw fiber through acetylation and alkylation treatments. Wheat straw is an agricultural byproduct that contains around 35% cellulose, making it a lower cellulosic fiber compared to others. Acetylation and alkylation were performed on the fiber to reduce moisture absorption and improve mechanical properties. Test results showed the treated fibers had lower moisture content and higher tensile strength compared to the raw fiber. Alkylated fibers performed better than acetylated fibers in most tests. Thermal analysis indicated the treated fibers had increased thermal stability. Overall, the chemical modifications enhanced the properties of wheat straw fiber for potential composite and other applications.
Comparative soluble nutrient value of ogiri obtainedAlexander Decker
1. The study compared the soluble nutrient levels in ogiri, a fermented food condiment, obtained from dehulled and undehulled boiled melon seeds.
2. Proximate analysis showed decreases in fat and protein but increases in carbohydrates for both types of ogiri relative to the raw seeds.
3. Significantly higher soluble sugar levels were found in ogiri from undehulled seeds, fluctuating but approximating starting levels by the end of fermentation. Free amino acids steadily increased without fluctuation in both ogiri types, with undehulled ogiri retaining more.
Comparative soluble nutrient value of ogiri obtainedAlexander Decker
1. The study compared the soluble nutrient values of ogiri obtained from fermented dehulled and undehulled boiled melon seeds.
2. Proximate analysis showed decreases in fat and protein but increases in carbohydrates for both types of ogiri relative to raw seeds.
3. Soluble sugar levels fluctuated more for dehulled ogiri and were significantly higher for undehulled ogiri. Free amino acids steadily increased without fluctuations and were significantly higher for undehulled ogiri.
Optimizing the Conversion of Pretreated Sila Sorghum Stalks to Simple Sugars ...IRJET Journal
This document summarizes research on optimizing the conversion of pretreated Sila sorghum stalks to simple sugars using immobilized enzymes. Key findings include:
- Sila sorghum stalks were dried, milled, pretreated with alkali, and subjected to hydrolysis using immobilized cellulase and cellobiase enzymes.
- Parameters like temperature, pH, and concentration of sodium alginate used to immobilize the enzymes were varied in the experiments.
- Under optimal conditions of 55°C, pH 6.0, and 2.0% sodium alginate concentration, a maximum glucose yield of 71.3% was achieved.
- Mathematical models were developed
Clay as Potassium Permanganate Carrier for Banana Storage in IndonesiaRepository Ipb
This document summarizes a study on using clay powder as a carrier for potassium permanganate (KMn04) to extend the shelf life of banana variety Raja Bulu during storage. Three levels of clay powder (10g, 30g, and 50g) were applied to banana hands and stored at room temperature. Results showed that clay powder was effective as a KMn04 carrier, with 30g of clay powder maintaining banana quality for 18 days as indicated by skin color, hardness, and weight loss. Clay powder treatment helped retain banana quality for longer than the control without treatment. This study demonstrates that clay powder can effectively be used as a low-cost KMn04 carrier to extend post-harvest storage of
Particle Size Distribution, Rheological and Pasting Properties of Wheat, Anch...Premier Publishers
Flour is a major ingredient in the majority of ready to eat snack foods, especially in bakery products. Although composite flours can be beneficial, the dough’s rheological and pasting properties play a vital role in the final quality of bakery products. This study was initiated to examine the particle size distribution, rheological and pasting property of composite wheat-anchote flour that is suitable for bakery products. The experiments were carried out by blending anchote to wheat flour with the ratio of 10,15 and 20% substitution. The pasting properties of Anchote flour included 4025.00, 1075.33, 2949.67, 2171.00 and 1095.67 cP of peak, trough, breakdown, final and set back viscosities respectively and 4.26 min of peak time as well as 70.33 0C pasting temperature. Values of the same attributes for the wheat flour were 2321.00, 299.33, 2021.67, 389.00, 91.67, 5.63 and 77.00 respectively with the relevant units indicated. Regarding the rheological properties, Anchote flour exhibited 66.61% water absorption, 7.40 min development time, 1.16 min stability time, 49.66 Farinograph Unit of mixing tolerance index and 22.66FU of farinogram quality number as compared to the values of 52.63%, 2.16 min, 5.56 min, 72.00 FU and 80.66 FU of the respective properties of wheat flour. All of these properties of composite flours were significantly (p<0.05) affected by Anchote blending ratios.
The Study of Straw Organics Products and JajarLegowo Utilization toward Rice ...iosrjce
IOSR Journal of Agriculture and Veterinary Science (IOSR-JAVS) is a double blind peer reviewed International Journal edited by the International Organization of Scientific Research (IOSR). The journal provides a common forum where all aspects of Agricultural and Veterinary Sciences are presented. The journal invites original papers, review articles, technical reports and short communications containing new insight into any aspect Agricultural and Veterinary Sciences that are not published or not being considered for publication elsewhere.
Effect of different parameters and storage conditions on liquid jaggery witho...eSAT Journals
Abstract Jaggery industry is a cottage industry in India. In today’s world liquid jaggery has been gaining a much importance due to its nutritional value. Studies were conducted to investigate the parameters affecting shelf life such pH, colour, brix , moisture content and range of temperatures on the concentration of reducing sugars. The variety Co86032 was selected to observe the effect of storage period on quality characteristics of liquid jaggery. Samples were stored at three different conditions i.e. room temperature(27°C), refrigeration (7°C) and high temperature (37°C) in pre-sterilized PET bottles for 90 days .In order to optimize the changes in properties physico-chemical tests were evaluated during storage. The pH decreased significantly, whereas, moisture content and reducing sugar increased significantly during storage. The changes in different attributes were significantly higher at 37°C temperature as compared to room temperature and refrigeration temperature. The results revealed that change in chemical composition was lower in case of refrigerated sample. Refrigerated sample was found more acceptable among other two samples after storage period of three months in terms of its chemical properties. Keywords: Liquid jaggery, without preservatives, Shelf life, Storage
Comparative Analysis of the Effects of Cashew and Mango Extracts on the Rheol...IJERA Editor
Comparative analysis of the effects of cashew and mango extracts on the rheological properties of water based mud is presented. To control corrosion of drilling materials, corrosion inhibitor is usually used as one of the drilling mud additives. Such inhibitive substance can only be applied when it improves the rheological properties of the drilling mud. In this work, the mud samples were formulated in the absence and presence of various concentrations of cashew and mango extracts. The production method of the mud and the determination of its rheological and allied properties were carried out based on the mud production standards of American Petroleum Institute. From the analysis of the experimental results, cashew and mango leaves extracts are suitable additives for the production of water based mud. Mango leaves extract shows higher improvement of the rheological properties of the drilling mud. Use of plant leaves extracts as drilling mud additives will encourage local content development.
Isolation and antimicrobial activity of rhamnolipid (biosurfactant) from oil ...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 carbon sources on α amylase production by brevibacillus sp. unde...eSAT Journals
Abstract Numerous marine microorganisms secrete enzymes which can provide new insights and understanding of enzymes. Marine microorganisms have been attracting more attention as source for novel enzymes. Secondary screening is strictly essential in any systematic screening programme which helps in detection of useful bacteria in fermentation processes. Secondary screening also provides information pertaining to the effect of different components of the medium. This is valuable in designing the medium that may be attractive as far as economic consideration is concerned. Natural carbon source, Saccharum officinarum (5%) produced maximum α-amylase while Triticum vulgare (4%) produced very low α-amylase. Synthetic carbon source when supplemented with maltose (1%) and sucrose (4%) regulated higher production of amylase. Starch (2%), dextrose (3%) and galactose (4%) exhibited average effect on production whereas lactose (3%) and mannitol (3%) decreased production. The α-amylase was found to have many applications in the field of starch processing, textile industry, improving shelf life of bread, ethanol production, sewage treatment and effluent treatment. Keywords: Brevibacillus borostelensis R1, Saccharum officinarum, Triticum vulgare, maltose, sucrose
Influence of carbon sources on α amylase production by brevibacillus sp. unde...eSAT Publishing House
1. The document examines the influence of various natural and synthetic carbon sources on the production of α-amylase by Brevibacillus sp. under submerged fermentation.
2. Secondary screening showed that the natural carbon source Saccharum officinarum (sugar cane) at 5% produced the maximum α-amylase activity, while the synthetic carbon sources maltose at 1% and sucrose at 4% also enhanced amylase production.
3. Other carbon sources like starch, dextrose, and galactose had an average effect on amylase production, while lactose and mannitol decreased enzyme production.
The endo-glucanase (E.C. 3.2.1.4) was produced by Aspergillus terreus adopting solid state fermentation (SSF) using agro residues as main substrate. To recover the enzyme from the fermented mass, different extraction liquids were tried and 10% aqueous solution of glycerol was found to be superior. When the selected extractant was applied at different ratio to the fermented solid mass, maximum enzyme was recovered at 1:5 (w/v) ratio. The other process parameters (time, temperature and mixing speed) effects on the enzyme recovery were subsequently studied by response surface methodology (RSM). Box-Bhenken Design of experiment
Effect of extrusion variables on the hydrogen cyanide and haemagglutinin cont...Alexander Decker
This document summarizes a study on the effect of extrusion variables on the hydrogen cyanide and haemagglutinin content of extruded blends of cassava products and African yam bean. High quality cassava flour and African yam bean flour were blended together at different ratios, as well as pregelatinized cassava chips and African yam bean flour. The blends were extruded at different screw speeds and moisture levels. Testing found that extrusion cooking significantly reduced both the hydrogen cyanide and haemagglutinin contents of the extrudates compared to the raw materials. Feed composition had the greatest effect on reducing hydrogen cyanide, while screw speed most influenced haemagglutinin reduction. All extrudate values
PREPARATION AND UTILIZATION OF EMULSIFIERS IN SWEET BISCUITSEDITOR IJCRCPS
Emulsifiers have been prepared by blending soymilk , skim milk powder and baby food with combination of lecithin and glycerol
mono-stearate along with sorbitol, sodium benzoate and water. Analysis of emulsifiers have been carried out for pH, moisture
content, total solids content, acetone insoluble content, acid value, viscosity and percent stability. Samples of biscuits were
formulated varying the amount of emulsifier with constant amounts of whole wheat flour, hydrogenated fat, sugar, sodium
bicarbonate, ammonium bicarbonate, skim milk powder and strawberry. The biscuits were analyzed for carbohydrate content,
protein content, fat content, ash content and moisture content along with standard biscuits. Sensory evaluation of biscuits was
carried out by 9 point Hedonic scale score-card method taking into account attributes such as texture, taste, flavor and overall
quality. It was observed that good quality biscuits could be prepared from the prepared emulsifiers. It is suggested that the
emulsifiers prepared may be useful for other bakery products such as cake, cookies, bread etc.,
Keywords: Emulsifiers,biscuits, proximate composition, sensory evaluation.
This study investigated the effects of process conditions on properties of an instant grain base made by extruding a blend of wheat, mungbean, and groundnut. Extrusion was performed at different moisture contents, screw speeds, and barrel temperatures. Response surface methodology was used to develop models relating these input variables to outputs like specific mechanical energy, expansion ratio, density, water absorption index, and water solubility index. Regression analysis found the models to be highly significant in predicting the outputs. Optimization found the optimum conditions were 14.08% moisture, 521 rpm screw speed, and 140°C temperature.
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.
Improvement particle size fineness of corn flour by addition of papain enzyme...Alexander Decker
This document summarizes research on improving the particle size of corn flour by adding the papain enzyme. It finds that incubating two varieties of corn grits (local and hybrid) with papain reduces their hardness by degrading the protein matrix covering the starch granules. The reduction in hardness was greater for local corn grits compared to hybrid grits. Incubating the grits with papain and then milling the grits produced corn flour with finer particle sizes that passed through sieves, improving its potential for industrial use.
Production and characterization of fermented rice flour containing gamma-amin...Agriculture Journal IJOEAR
Abstract— Fermented foods provides therapeutical attributes beyond their basic nutritional value and are known to reduce disease risk. Broken rice was fermented using Enterococcus faecium NCIM 5593 and its fermentation characteristics was studied. Attempts were made to formulate gamma-aminobutyric acid (GABA) containing fermented rice flour (GFRF) by lactic acid fermentation. Fermentation enhanced the level of GABA and antioxidant phenolics. GFRF exhibited potential antioxidant capacity evaluated against DPPH (77.89±1.85 mg vitamin C equivalent/g dry matter) and ABTS (163.21±2.81 mg vitamin C equivalent/g dry matter) radicals. Fermentation significantly increased the levels of proteins and reduced carbohydrate content. Microstructure of GFRF was also influenced, where its starch granules where released from its enclosed structure after fermentation. In addition, fermentation enhanced the whiteness of the flour. This investigation shows evidence that fermentation modified the functionality of GFRF and can be used as a functional food ingredient. Further studies are directed towards studying the effect of GFRF extract to ameliorate neurotoxin induced oxidative dysfunctions and neurotoxicity in mice model.
The document summarizes a study that investigated the production of biosurfactants from Saccharomyces cerevisiae and Pseudomonas aeruginosa. The biosurfactants showed antimicrobial activity against bacterial and fungal pathogens. Pseudomonas aeruginosa biosurfactants had higher emulsification activity than Saccharomyces cerevisiae biosurfactants when tested against various oils. Analysis found that Pseudomonas aeruginosa biosurfactants contained more sugar and lipid content. Application of both biosurfactants in salad dressing resulted in stable emulsions, unlike the control which separated rapidly.
Microbial Processing of Agricultural Wastes to produce Pectinase Enzyme(s) an...Meesha Singh
Microbial Processing of Agricultural Wastes to produce Pectinase Enzyme(s) and Evaluation of their Industrial Applications
This document summarizes a study on the production of pectinase enzymes from agricultural wastes using microbial processing. Pectinases are important industrial enzymes with applications in juice extraction and clarification. The study aims to optimize pectinase production from bacterial sources using agricultural waste, characterize the enzymes, and evaluate their applications. Key steps include screening bacteria, optimizing fermentation parameters, purifying and characterizing the enzymes, and testing applications in juice clarification and fruit peeling. A hierarchical model is also developed to analyze barriers to industrial pectinase production.
Effect of ultrafine powderization on enzymatic hydrolysis of wheat flour (1)luisfiq1987
The document summarizes a study that investigated the effects of ultrafine grinding of wheat flour using a low-temperature turbo mill. The mean particle size of the ultrafine wheat flour was reduced to 2.0 μm compared to 97.3 μm for regular flour. The ultrafine flour had a more uniform particle size distribution and smoother, rounder particles. Enzymatic digestion tests found the ultrafine flour was more easily broken down by alpha-amylases than regular flour, likely due to its smaller particle size and greater surface area. Therefore, ultrafine wheat flour could potentially be used to develop new food products that are more easily digested for elderly, ill, or infant consumers.
The document summarizes research on modifying wheat straw fiber through acetylation and alkylation treatments. Wheat straw is an agricultural byproduct that contains around 35% cellulose, making it a lower cellulosic fiber compared to others. Acetylation and alkylation were performed on the fiber to reduce moisture absorption and improve mechanical properties. Test results showed the treated fibers had lower moisture content and higher tensile strength compared to the raw fiber. Alkylated fibers performed better than acetylated fibers in most tests. Thermal analysis indicated the treated fibers had increased thermal stability. Overall, the chemical modifications enhanced the properties of wheat straw fiber for potential composite and other applications.
Comparative soluble nutrient value of ogiri obtainedAlexander Decker
1. The study compared the soluble nutrient levels in ogiri, a fermented food condiment, obtained from dehulled and undehulled boiled melon seeds.
2. Proximate analysis showed decreases in fat and protein but increases in carbohydrates for both types of ogiri relative to the raw seeds.
3. Significantly higher soluble sugar levels were found in ogiri from undehulled seeds, fluctuating but approximating starting levels by the end of fermentation. Free amino acids steadily increased without fluctuation in both ogiri types, with undehulled ogiri retaining more.
Comparative soluble nutrient value of ogiri obtainedAlexander Decker
1. The study compared the soluble nutrient values of ogiri obtained from fermented dehulled and undehulled boiled melon seeds.
2. Proximate analysis showed decreases in fat and protein but increases in carbohydrates for both types of ogiri relative to raw seeds.
3. Soluble sugar levels fluctuated more for dehulled ogiri and were significantly higher for undehulled ogiri. Free amino acids steadily increased without fluctuations and were significantly higher for undehulled ogiri.
Optimizing the Conversion of Pretreated Sila Sorghum Stalks to Simple Sugars ...IRJET Journal
This document summarizes research on optimizing the conversion of pretreated Sila sorghum stalks to simple sugars using immobilized enzymes. Key findings include:
- Sila sorghum stalks were dried, milled, pretreated with alkali, and subjected to hydrolysis using immobilized cellulase and cellobiase enzymes.
- Parameters like temperature, pH, and concentration of sodium alginate used to immobilize the enzymes were varied in the experiments.
- Under optimal conditions of 55°C, pH 6.0, and 2.0% sodium alginate concentration, a maximum glucose yield of 71.3% was achieved.
- Mathematical models were developed
Clay as Potassium Permanganate Carrier for Banana Storage in IndonesiaRepository Ipb
This document summarizes a study on using clay powder as a carrier for potassium permanganate (KMn04) to extend the shelf life of banana variety Raja Bulu during storage. Three levels of clay powder (10g, 30g, and 50g) were applied to banana hands and stored at room temperature. Results showed that clay powder was effective as a KMn04 carrier, with 30g of clay powder maintaining banana quality for 18 days as indicated by skin color, hardness, and weight loss. Clay powder treatment helped retain banana quality for longer than the control without treatment. This study demonstrates that clay powder can effectively be used as a low-cost KMn04 carrier to extend post-harvest storage of
Particle Size Distribution, Rheological and Pasting Properties of Wheat, Anch...Premier Publishers
Flour is a major ingredient in the majority of ready to eat snack foods, especially in bakery products. Although composite flours can be beneficial, the dough’s rheological and pasting properties play a vital role in the final quality of bakery products. This study was initiated to examine the particle size distribution, rheological and pasting property of composite wheat-anchote flour that is suitable for bakery products. The experiments were carried out by blending anchote to wheat flour with the ratio of 10,15 and 20% substitution. The pasting properties of Anchote flour included 4025.00, 1075.33, 2949.67, 2171.00 and 1095.67 cP of peak, trough, breakdown, final and set back viscosities respectively and 4.26 min of peak time as well as 70.33 0C pasting temperature. Values of the same attributes for the wheat flour were 2321.00, 299.33, 2021.67, 389.00, 91.67, 5.63 and 77.00 respectively with the relevant units indicated. Regarding the rheological properties, Anchote flour exhibited 66.61% water absorption, 7.40 min development time, 1.16 min stability time, 49.66 Farinograph Unit of mixing tolerance index and 22.66FU of farinogram quality number as compared to the values of 52.63%, 2.16 min, 5.56 min, 72.00 FU and 80.66 FU of the respective properties of wheat flour. All of these properties of composite flours were significantly (p<0.05) affected by Anchote blending ratios.
The Study of Straw Organics Products and JajarLegowo Utilization toward Rice ...iosrjce
IOSR Journal of Agriculture and Veterinary Science (IOSR-JAVS) is a double blind peer reviewed International Journal edited by the International Organization of Scientific Research (IOSR). The journal provides a common forum where all aspects of Agricultural and Veterinary Sciences are presented. The journal invites original papers, review articles, technical reports and short communications containing new insight into any aspect Agricultural and Veterinary Sciences that are not published or not being considered for publication elsewhere.
Effect of different parameters and storage conditions on liquid jaggery witho...eSAT Journals
Abstract Jaggery industry is a cottage industry in India. In today’s world liquid jaggery has been gaining a much importance due to its nutritional value. Studies were conducted to investigate the parameters affecting shelf life such pH, colour, brix , moisture content and range of temperatures on the concentration of reducing sugars. The variety Co86032 was selected to observe the effect of storage period on quality characteristics of liquid jaggery. Samples were stored at three different conditions i.e. room temperature(27°C), refrigeration (7°C) and high temperature (37°C) in pre-sterilized PET bottles for 90 days .In order to optimize the changes in properties physico-chemical tests were evaluated during storage. The pH decreased significantly, whereas, moisture content and reducing sugar increased significantly during storage. The changes in different attributes were significantly higher at 37°C temperature as compared to room temperature and refrigeration temperature. The results revealed that change in chemical composition was lower in case of refrigerated sample. Refrigerated sample was found more acceptable among other two samples after storage period of three months in terms of its chemical properties. Keywords: Liquid jaggery, without preservatives, Shelf life, Storage
Comparative Analysis of the Effects of Cashew and Mango Extracts on the Rheol...IJERA Editor
Comparative analysis of the effects of cashew and mango extracts on the rheological properties of water based mud is presented. To control corrosion of drilling materials, corrosion inhibitor is usually used as one of the drilling mud additives. Such inhibitive substance can only be applied when it improves the rheological properties of the drilling mud. In this work, the mud samples were formulated in the absence and presence of various concentrations of cashew and mango extracts. The production method of the mud and the determination of its rheological and allied properties were carried out based on the mud production standards of American Petroleum Institute. From the analysis of the experimental results, cashew and mango leaves extracts are suitable additives for the production of water based mud. Mango leaves extract shows higher improvement of the rheological properties of the drilling mud. Use of plant leaves extracts as drilling mud additives will encourage local content development.
Isolation and antimicrobial activity of rhamnolipid (biosurfactant) from oil ...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 carbon sources on α amylase production by brevibacillus sp. unde...eSAT Journals
Abstract Numerous marine microorganisms secrete enzymes which can provide new insights and understanding of enzymes. Marine microorganisms have been attracting more attention as source for novel enzymes. Secondary screening is strictly essential in any systematic screening programme which helps in detection of useful bacteria in fermentation processes. Secondary screening also provides information pertaining to the effect of different components of the medium. This is valuable in designing the medium that may be attractive as far as economic consideration is concerned. Natural carbon source, Saccharum officinarum (5%) produced maximum α-amylase while Triticum vulgare (4%) produced very low α-amylase. Synthetic carbon source when supplemented with maltose (1%) and sucrose (4%) regulated higher production of amylase. Starch (2%), dextrose (3%) and galactose (4%) exhibited average effect on production whereas lactose (3%) and mannitol (3%) decreased production. The α-amylase was found to have many applications in the field of starch processing, textile industry, improving shelf life of bread, ethanol production, sewage treatment and effluent treatment. Keywords: Brevibacillus borostelensis R1, Saccharum officinarum, Triticum vulgare, maltose, sucrose
Influence of carbon sources on α amylase production by brevibacillus sp. unde...eSAT Publishing House
1. The document examines the influence of various natural and synthetic carbon sources on the production of α-amylase by Brevibacillus sp. under submerged fermentation.
2. Secondary screening showed that the natural carbon source Saccharum officinarum (sugar cane) at 5% produced the maximum α-amylase activity, while the synthetic carbon sources maltose at 1% and sucrose at 4% also enhanced amylase production.
3. Other carbon sources like starch, dextrose, and galactose had an average effect on amylase production, while lactose and mannitol decreased enzyme production.
Changes In Quality Properties And Packaging Film Characteristics For Short Ti...Editor IJMTER
The aim was to study the changes in quality properties of foam mat dried Chandramukhi variety potato
powder and packaging film characteristics during ambient condition storage in LDPE pouches. The storage
duration was 17 weeks. Quality parameters were characterized by moisture content, co-efficient of reconstitution,
water activity, and total plate count of the potato powder. Packaging film was characterized by water vapor
transmission rate (WVTR) and permeability of the film. During storage a gradual increment in quality properties
except coefficient of reconstitution was observed. The WVTR showed substantial increment for 13 weeks,
followed by decrement and permeability was remaining constant. The relative humidity, temperature during
storage and storage duration has significant effect for changes in moisture content at p<0.05level.><0.05 level.
Production of malto dextrin from broken riceeSAT Journals
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 67oC 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
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.
Induced mutational studies on saccharomyces cerevisiae for bioethanol product...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
The Effect of Using Some Treatments on Reduction of Acrylamide Formation in P...iosrjce
IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) multidisciplinary peer-reviewed Journal with reputable academics and experts as board member. IOSR-JESTFT is designed for the prompt publication of peer-reviewed articles in all areas of subject. The journal articles will be accessed freely online
Fruit Seeds as Potential Coagulants in Water PurgationIRJET Journal
This study evaluated the effectiveness of natural coagulants from fruit seeds to reduce turbidity in water samples. Papaya, watermelon, jackfruit, and pumpkin seed powders were tested at different dosages using a jar test apparatus. Papaya seed powder achieved the highest turbidity removal rate of 88% at a dosage of 0.8g/l, reducing turbidity from 25 NTU to 3 NTU. Watermelon seed powder achieved 84.8% removal at 0.6g/l, jackfruit was 76% at 0.6g/l, and pumpkin was 80% at 0.6g/l. Papaya seed powder was the most effective natural coagulant for turbidity reduction according
IRJET- Efficiency of Jackfruit Seed Powder as a Natural CoagulantIRJET Journal
This study evaluated the efficiency of jackfruit seed powder as a natural coagulant for treating dairy and kitchen wastewater. Jar tests were conducted with varying dosages of jackfruit seed powder. For dairy wastewater, the optimum dosage was found to be 1600 mg/L, which reduced turbidity by 82% and COD by 57%. For kitchen wastewater, the optimum dosage was 600 mg/L, reducing turbidity by 88.4% and COD by 53%. The study demonstrated that jackfruit seed powder is an effective and eco-friendly natural coagulant for wastewater treatment.
This study investigated the effects of process conditions on properties of an instant grain base made by extruding a blend of wheat, mungbean, and groundnut. Extrusion was performed at different moisture contents, screw speeds, and barrel temperatures. Response surface methodology was used to develop models relating these processing variables to responses like specific mechanical energy, expansion ratio, density, water absorption index, and water solubility index. The models showed these responses were significantly affected by the processing conditions. Optimization found the optimum conditions were 14.08% moisture, 521 rpm screw speed, and 140°C temperature. This produced desirable properties with high expansion and water absorption.
Optimization of extrusion process for production of texturized flaxseed defat...eSAT Journals
Abstract The objective of this work was to obtain and evaluate the nutritional and functional properties of texturized defatted flaxseed meal rich in protein. The flaxseed was defatted, grinded, and sieved to eliminate hull fiber. The independent variables used were 14 to 20 per cent feed moisture; 300 to 500 rpm screw speed and 120 to 1800C barrel temperature. The texturized flaxseed defatted meal contained 2.61per cent moisture, 2.707 per cent fat, 38.24 per cent protein and 12.24 per cent fiber. During texturization two important reactions (protein denaturation and starch gelatinization) in dough can affect viscosity. Functional properties as indicated by this study, texturized defatted flaxseed meal may be recommended for use as an ingredient in products such as noodles, cookies, extruded snacks, meat batters, hamburgers, and ice cream. Keywords: Extrusion, Flaxseed meal, Texturization, Response surface methodology etc.
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.
Optimization of process parameters for the production of l glutaminase with m...eSAT Journals
Abstract L-Glutaminase, an amidohydrolase enzyme has been a choice of interest in the treatment of leukaemia since the discovery of its anti-tumour properties. Because it is a potent anti leukemic agent and a flavor-enhancing agent used in the food industry, many researchers have focused their attention on L-glutaminase. L-Glutaminase is majorly produced by micro organisms including bacteria, yeast and fungi. In the present study, production of L-Glutaminase from fungi, Aspergillus wentii was reported. Solid state fermentation was followed in the study for the enzyme production using different agro-industrial by products which include coconut oil cake, sesame oil cake, groundnut oil cake and neem oil cake. Out of them potential substrates were screened and used as mixed substrate. Mixed substrate was selected by mixing coconut oil cake and sesame oil cake in different compositions. The best composition, 1.25gm coconut oil cake and 3.75gm sesame oil cake was selected. Effect of process parameters namely temperature, pH, incubation time, moisture content, inoculum volume on enzyme production was investigated. Also effect of supplementary carbon sources, nitrogen sources, metal ions and glutamine concentration was studied and their optimum conditions were determined. The organism produced high levels of enzyme at an optimum temperature of 28C and optimum pH 7.0, after 120h of incubation with 40% inoculum volume and 50% moisture content. Enhanced production was obtained on addition of 1% W/V D-glucose, peptone, magnesium sulphate and 1% W/W glutamine as supplements which showed an increase to four folds. Using this optimized media components and parameters; the L-Glutaminase activity 496U/gds was obtained. Keywords: L-Glutaminase, leukaemia, Aspergillus wentii, solid state fermentation, mixed substrate
11.production of cellulose from barley husks as a partial ingredient of formu...Alexander Decker
This document summarizes a study on producing cellulose from barley husks to use as a partial ingredient in fish feed formulations. Barley husks were pretreated through hot water treatment and liquid oxidation using hydrogen peroxide. Testing found the barley husks contained 66% cellulose after pretreatment. This cellulose could provide a cost-effective carbohydrate source in fish feeds. The study aims to utilize an agricultural byproduct while reducing the costs of tilapia fingerling feeds.
Production of cellulose from barley husks as a partial ingredient of formulat...Alexander Decker
This document summarizes a study on producing cellulose from barley husks to use as a partial ingredient in fish feed formulations. The study involved pretreating barley husks through hot water treatment at 100°C followed by liquid oxidation with 30% H2O2 at 60°C. This process successfully extracted cellulose from the barley husks, yielding 66% cellulose. The extracted cellulose can potentially reduce the cost of fish feed production by providing a digestible carbohydrate source for the feed. The study provides a potential method for utilizing barley husks as a renewable source of cellulose.
Effect of Packaging materials on Quality Parameters of GarlicIJERA Editor
The document discusses a study on the effect of different packaging materials on the quality parameters of dried garlic flakes stored for 3 months. Garlic was dried using convective-cum-microwave and fluidized-cum-microwave hybrid drying techniques and packaged in high density polyethylene, low density polyethylene, and laminated aluminum foil. Samples were tested for rehydration ratio, color, weight loss, and acceptability over storage time. Aluminum packaging best maintained quality over 3 months of storage for both drying techniques. Fluidized bed-cum-microwave dried garlic flakes packaged in aluminum showed the best storage stability and quality.
IRJET- Efficiency of Tamarind and Papaya Seed Powder as Natural CoagulantsIRJET Journal
This document evaluates the effectiveness of tamarind and papaya seed powder as natural coagulants for treating kitchen wastewater. Jar tests were conducted to determine the optimum dosage, stirring time, and settling time for each coagulant. Results showed that tamarind seed powder achieved the highest removal efficiencies at a dosage of 0.6g, stirring time of 15 minutes, and settling time of 30 minutes. Papaya seed powder performed best at a dosage of 0.4g, stirring time of 15 minutes, and settling time of 40 minutes. Both natural coagulants significantly reduced turbidity, conductivity, total suspended solids, biochemical oxygen demand, and chemical oxygen demand in the wastewater.
Effect of potato powder supplementation and spices addition on physical and s...eSAT Journals
Abstract
The objective of the study was to determine the acceptability of potato powder supplemented and spices added cookies based on their sensory and physical properties. Sensory evaluation was done based on hedonic scale. Potato powder supplementation was ranged from 10-50% (wt. of flour/wt. of potato powder). Cardamom and clove were used as flavoring agent, which ranges from 0.5% to 1% (wt. of flour/wt. of spice). Increment in potato powder supplementation was lead to substantial decrement in physical properties and sensory evaluation (P<0.05)><0.05).><0.05).
Keywords: cookies, potato powder supplementation, spices addition, sensory & physical analysis, ANOVA analysis
Statistical Optimization of Keratinase Production from Marine FungusIJERA Editor
To improve the yield of keratinase from marine fungus Scopulariopsis brevicaulis, different medium constituents were optimized using response surface methodology (RSM) based on central composite design (CCD). The strain produced 24.8U/mL and 36.4U/mL of keratinase activity in conventional method of optimization with glucose and soya bean meal as carbon and nitrogen sources. Response surface methodology which was applied to optimize concentrations of glucose, soya bean meal, feather powder and inoculum level, improved the productivity to 225.0U/mL. This value represents 6.18 fold increases in productivity as compared to conventional methods. Optimal parameters of the cultivation process were determined as glucose 1.52g/L, soya bean meal-1.08g/L, feather powder-1.04g/L and inoculum level-10.6%.
IMPACTS OF VARIETIES AND FREEZING STORAGE CONDITION ON THE QUALITY OF FRENCH ...fstj
The study reports on processing of potato strips from raw potato which were used for manufacturing of potato French fry. Moisture, vitamin C, reducing sugar, and ash contents of fresh potato of different varieties were determined. Shelf life of potato strips packaged in air tight polyethylene bags was assessed at
freezing temperature. The effect of blanching on the shelf life of potato strips was investigated. Colour, and flavour of blanched potato strips were found acceptable up to 70 days and no microbial growth was found during the entire storage period. The potato French fry was tasted organoleptically by a panel of 10 judges, using 1-9 point of Hedonic scale. On the basis of sensory evaluations the potato strips which were blanched, salted, partially fried before storage got the highest score on the Hedonic scale among the other processed samples of the same variety. Among the varieties, Asterix was evaluated as the most preferred sample.
Similar to Statistical optimization of process parameters for gelatinization of potato (chandramukhi variety) (20)
Mechanical properties of hybrid fiber reinforced concrete for pavementseSAT Journals
Abstract
The effect of addition of mono fibers and hybrid fibers on the mechanical properties of concrete mixture is studied in the present
investigation. Steel fibers of 1% and polypropylene fibers 0.036% were added individually to the concrete mixture as mono fibers and
then they were added together to form a hybrid fiber reinforced concrete. Mechanical properties such as compressive, split tensile and
flexural strength were determined. The results show that hybrid fibers improve the compressive strength marginally as compared to
mono fibers. Whereas, hybridization improves split tensile strength and flexural strength noticeably.
Keywords:-Hybridization, mono fibers, steel fiber, polypropylene fiber, Improvement in mechanical properties.
Material management in construction – a case studyeSAT Journals
Abstract
The objective of the present study is to understand about all the problems occurring in the company because of improper application
of material management. In construction project operation, often there is a project cost variance in terms of the material, equipments,
manpower, subcontractor, overhead cost, and general condition. Material is the main component in construction projects. Therefore,
if the material management is not properly managed it will create a project cost variance. Project cost can be controlled by taking
corrective actions towards the cost variance. Therefore a methodology is used to diagnose and evaluate the procurement process
involved in material management and launch a continuous improvement was developed and applied. A thorough study was carried
out along with study of cases, surveys and interviews to professionals involved in this area. As a result, a methodology for diagnosis
and improvement was proposed and tested in selected projects. The results obtained show that the main problem of procurement is
related to schedule delays and lack of specified quality for the project. To prevent this situation it is often necessary to dedicate
important resources like money, personnel, time, etc. To monitor and control the process. A great potential for improvement was
detected if state of the art technologies such as, electronic mail, electronic data interchange (EDI), and analysis were applied to the
procurement process. These helped to eliminate the root causes for many types of problems that were detected.
Managing drought short term strategies in semi arid regions a case studyeSAT Journals
Abstract
Drought management needs multidisciplinary action. Interdisciplinary efforts among the experts in various fields of the droughts
prone areas are helpful to achieve tangible and permanent solution for this recurring problem. The Gulbarga district having the total
area around 16, 240 sq.km, and accounts 8.45 per cent of the Karnataka state area. The district has been situated with latitude 17º 19'
60" North and longitude of 76 º 49' 60" east. The district is situated entirely on the Deccan plateau positioned at a height of 300 to
750 m above MSL. Sub-tropical, semi-arid type is one among the drought prone districts of Karnataka State. The drought
management is very important for a district like Gulbarga. In this paper various short term strategies are discussed to mitigate the
drought condition in the district.
Keywords: Drought, South-West monsoon, Semi-Arid, Rainfall, Strategies etc.
Life cycle cost analysis of overlay for an urban road in bangaloreeSAT Journals
Abstract
Pavements are subjected to severe condition of stresses and weathering effects from the day they are constructed and opened to traffic
mainly due to its fatigue behavior and environmental effects. Therefore, pavement rehabilitation is one of the most important
components of entire road systems. This paper highlights the design of concrete pavement with added mono fibers like polypropylene,
steel and hybrid fibres for a widened portion of existing concrete pavement and various overlay alternatives for an existing
bituminous pavement in an urban road in Bangalore. Along with this, Life cycle cost analyses at these sections are done by Net
Present Value (NPV) method to identify the most feasible option. The results show that though the initial cost of construction of
concrete overlay is high, over a period of time it prove to be better than the bituminous overlay considering the whole life cycle cost.
The economic analysis also indicates that, out of the three fibre options, hybrid reinforced concrete would be economical without
compromising the performance of the pavement.
Keywords: - Fatigue, Life cycle cost analysis, Net Present Value method, Overlay, Rehabilitation
Laboratory studies of dense bituminous mixes ii with reclaimed asphalt materialseSAT Journals
Abstract
The issue of growing demand on our nation’s roadways over that past couple of decades, decreasing budgetary funds, and the need to
provide a safe, efficient, and cost effective roadway system has led to a dramatic increase in the need to rehabilitate our existing
pavements and the issue of building sustainable road infrastructure in India. With these emergency of the mentioned needs and this
are today’s burning issue and has become the purpose of the study.
In the present study, the samples of existing bituminous layer materials were collected from NH-48(Devahalli to Hassan) site.The
mixtures were designed by Marshall Method as per Asphalt institute (MS-II) at 20% and 30% Reclaimed Asphalt Pavement (RAP).
RAP material was blended with virgin aggregate such that all specimens tested for the, Dense Bituminous Macadam-II (DBM-II)
gradation as per Ministry of Roads, Transport, and Highways (MoRT&H) and cost analysis were carried out to know the economics.
Laboratory results and analysis showed the use of recycled materials showed significant variability in Marshall Stability, and the
variability increased with the increase in RAP content. The saving can be realized from utilization of recycled materials as per the
methodology, the reduction in the total cost is 19%, 30%, comparing with the virgin mixes.
Keywords: Reclaimed Asphalt Pavement, Marshall Stability, MS-II, Dense Bituminous Macadam-II
Laboratory investigation of expansive soil stabilized with natural inorganic ...eSAT Journals
This document summarizes a study on stabilizing expansive black cotton soil with the natural inorganic stabilizer RBI-81. Laboratory tests were conducted to evaluate the effect of RBI-81 on the soil's engineering properties. The tests showed that with 2% RBI-81 and 28 days of curing, the unconfined compressive strength increased by around 250% and the CBR value improved by approximately 400% compared to the untreated soil. Overall, the study found that RBI-81 effectively improved the strength properties of the black cotton soil and its suitability as a soil stabilizer was supported.
Influence of reinforcement on the behavior of hollow concrete block masonry p...eSAT Journals
Abstract
Reinforced masonry was developed to exploit the strength potential of masonry and to solve its lack of tensile strength. Experimental
and analytical studies have been carried out to investigate the effect of reinforcement on the behavior of hollow concrete block
masonry prisms under compression and to predict ultimate failure compressive strength. In the numerical program, three dimensional
non-linear finite elements (FE) model based on the micro-modeling approach is developed for both unreinforced and reinforced
masonry prisms using ANSYS (14.5). The proposed FE model uses multi-linear stress-strain relationships to model the non-linear
behavior of hollow concrete block, mortar, and grout. Willam-Warnke’s five parameter failure theory has been adopted to model the
failure of masonry materials. The comparison of the numerical and experimental results indicates that the FE models can successfully
capture the highly nonlinear behavior of the physical specimens and accurately predict their strength and failure mechanisms.
Keywords: Structural masonry, Hollow concrete block prism, grout, Compression failure, Finite element method,
Numerical modeling.
Influence of compaction energy on soil stabilized with chemical stabilizereSAT Journals
This document summarizes a study on the influence of compaction energy on soil stabilized with a chemical stabilizer. Laboratory tests were conducted on locally available loamy soil treated with a patented polymer liquid stabilizer and compacted at four different energy levels. The study found that increasing the compaction effort increased the density of both untreated and treated soil, but the rate of increase was lower for stabilized soil. Treating the soil with the stabilizer improved its unconfined compressive strength and resilient modulus, and reduced accumulated plastic strain, with these properties further improved by higher compaction efforts. The stabilized soil exhibited strength and performance benefits compared to the untreated soil.
Geographical information system (gis) for water resources managementeSAT Journals
This document describes a hydrological framework developed in the form of a Hydrologic Information System (HIS) to meet the information needs of various government departments related to water management in a state. The HIS consists of a hydrological database coupled with tools for collecting and analyzing spatial and non-spatial water resources data. It also incorporates a hydrological model to indirectly assess water balance components over space and time. A web-based GIS portal was created to allow users to access and visualize the hydrological data, as well as outputs from the SWAT hydrological model. The framework is intended to facilitate integrated water resources planning and management across different administrative levels.
Forest type mapping of bidar forest division, karnataka using geoinformatics ...eSAT Journals
Abstract
The study demonstrate the potentiality of satellite remote sensing technique for the generation of baseline information on forest types
including tree plantation details in Bidar forest division, Karnataka covering an area of 5814.60Sq.Kms. The Total Area of Bidar
forest division is 5814Sq.Kms analysis of the satellite data in the study area reveals that about 84% of the total area is Covered by
crop land, 1.778% of the area is covered by dry deciduous forest, 1.38 % of mixed plantation, which is very threatening to the
environmental stability of the forest, future plantation site has been mapped. With the use of latest Geo-informatics technology proper
and exact condition of the trees can be observed and necessary precautions can be taken for future plantation works in an appropriate
manner
Keywords:-RS, GIS, GPS, Forest Type, Tree Plantation
Factors influencing compressive strength of geopolymer concreteeSAT Journals
Abstract
To study effects of several factors on the properties of fly ash based geopolymer concrete on the compressive strength and also the
cost comparison with the normal concrete. The test variables were molarities of sodium hydroxide(NaOH) 8M,14M and 16M, ratio of
NaOH to sodium silicate (Na2SiO3) 1, 1.5, 2 and 2.5, alkaline liquid to fly ash ratio 0.35 and 0.40 and replacement of water in
Na2SiO3 solution by 10%, 20% and 30% were used in the present study. The test results indicated that the highest compressive
strength 54 MPa was observed for 16M of NaOH, ratio of NaOH to Na2SiO3 2.5 and alkaline liquid to fly ash ratio of 0.35. Lowest
compressive strength of 27 MPa was observed for 8M of NaOH, ratio of NaOH to Na2SiO3 is 1 and alkaline liquid to fly ash ratio of
0.40. Alkaline liquid to fly ash ratio of 0.35, water replacement of 10% and 30% for 8 and 16 molarity of NaOH and has resulted in
compressive strength of 36 MPa and 20 MPa respectively. Superplasticiser dosage of 2 % by weight of fly ash has given higher
strength in all cases.
Keywords: compressive strength, alkaline liquid, fly ash
Experimental investigation on circular hollow steel columns in filled with li...eSAT Journals
Abstract
Composite Circular hollow Steel tubes with and without GFRP infill for three different grades of Light weight concrete are tested for
ultimate load capacity and axial shortening , under Cyclic loading. Steel tubes are compared for different lengths, cross sections and
thickness. Specimens were tested separately after adopting Taguchi’s L9 (Latin Squares) Orthogonal array in order to save the initial
experimental cost on number of specimens and experimental duration. Analysis was carried out using ANN (Artificial Neural
Network) technique with the assistance of Mini Tab- a statistical soft tool. Comparison for predicted, experimental & ANN output is
obtained from linear regression plots. From this research study, it can be concluded that *Cross sectional area of steel tube has most
significant effect on ultimate load carrying capacity, *as length of steel tube increased- load carrying capacity decreased & *ANN
modeling predicted acceptable results. Thus ANN tool can be utilized for predicting ultimate load carrying capacity for composite
columns.
Keywords: Light weight concrete, GFRP, Artificial Neural Network, Linear Regression, Back propagation, orthogonal
Array, Latin Squares
Experimental behavior of circular hsscfrc filled steel tubular columns under ...eSAT Journals
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Statistical optimization of process parameters for gelatinization of potato (chandramukhi variety)
1. IJRET: International Journal of Research in Engineering and Technology eISSN: 2319-1163 | pISSN: 2321-7308
__________________________________________________________________________________________
Volume: 02 Issue: 11 | Nov-2013, Available @ http://www.ijret.org 170
STATISTICAL OPTIMIZATION OF PROCESS PARAMETERS FOR
GELATINIZATION OF POTATO (CHANDRAMUKHI VARIETY)
Sreemoyee Chakraborty1
, Soumitra Banerjee2
, Saikat Mazumder3
1, 2, 3
Department of Food Technology, TIFAC-CORE, Techno India, West Bengal, India
sreemoyee.chakraborty1989@gmail.com, bitsouban04@yahoo.co.in, saikat.23.1989@gmail.com
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.
--------------------------------------------------------------------***--------------------------------------------------------------------------
1. INTRODUCTION
Potato in India is cultivated in approx 18-19 lakh hector which
is around 21.9% of the total vegetable cultivated area. It
contributed around 2.41% of GDP of agriculture in 2008 from
1.25% cultivated area. West Bengal contributed around 32%
of the total production in India in 2010-2011(Source: Indian
Agriculture Database, 2011).
Potato starch is unique in that it contains phosphate ester
groups (0.2–0.4% of the glucose units) [1], covalently linked
to AP mainly at the C-6 (61%) and C-3 (38%) positions with
small levels on the C-2 position [2]. It consists of amylopectin
[AP, a highly branched α-(1,4)-glucan with 5% α-(1,6)- bonds,
MW= 1.7*108
for wild type potato starch (wtps), 2.0*108
for
amylose free potato starch (amfps),] [3], amylose (AM, a
nearly linear α-(1,4)-glucan, molecular weight (MW) = 1.03
*106
for wtps) [4].
Gelatinization is regarded as the hydration and irreversible
swelling of the granule, the destruction of molecular order
within the starch granule, and starch solubilization and can
also be interpreted as the melting of starch crystals [5, 6]
Additionally the presence of alkali, salts, sugars, lipids,
alcohol, organic acids and their salts have an impact on the
gelatinization temperature and thus affect the extent of
gelatinization [5]. In the presence of sodium chloride, the
gelatinization enthalpy decreases with increasing salt
concentration whereas the gelatinization temperature rises at
NaCl concentrations up to 2M [7, 8].
Salts also have been shown to have a significant effect on the
gelatinization and rheological properties of starches generally,
and it has been found that they can cause an elevation or
depression of the gelatinization temperature, Tp, as well as
gelatinization enthalpy, ΔH [9, 10, 11, 12, 13], and similarly
might increase or decrease the rate and degree of gelation [14]
and retrogradation ([15, 16]
Peeled potatoes are cut in the form of slices, dices, and strips
before blanching. After potatoes are cut in desirable form, they
are blanched by heating, either in steam or hot water (930
to
1000
C). Blanching destroys or inactivates enzymes; otherwise,
potatoes may darken during dehydration and develop off-
flavors and off-odors during storage. Blanching also serves to
reduce microbial contaminations and affects the way the
dehydrated product reconstitutes. Degree of blanching has a
very marked effect on the texture and appearance of finished
product as well as on the way the potato tissue dehydrates and
reconstitutes. The potatoes are sulfided immediately after
blanching using sodium sulfite, sodium bisulfite, sodium
metabisulfite, or combinations. Sulfite protects the product
from non-enzymatic browning or scorching during
dehydration and increases the storage life of the product under
adverse temperature conditions [17].
2. IJRET: International Journal of Research in Engineering and Technology eISSN: 2319-1163 | pISSN: 2321-7308
__________________________________________________________________________________________
Volume: 02 Issue: 11 | Nov-2013, Available @ http://www.ijret.org 171
In this study, gelatinization of potato is the function of
pressure, time and concentration potassium meta-bisulphite
(KMS). The parameters were optimized in this study. Another
study of retention or change in colour of potato with different
concentration of KMS was performed to determine the
required effectiveness of KMS in blanching along with 2%
sodium chloride (NaCl).
The easiest and most widely used approach to study linear and
interaction of different factors have been response surface
methodology (RSM). RSM is a collection of mathematical
and, statistical technique useful for analyzing and optimizing
the response of multivariate system. In RSM, generally
attempts are made to identify the responses of system as a
function of explanatory variables. In this study, different linear
and interactive effect of different factors has been studied.
2. MATERIAL & METHODS
2.1 Materials
Collection and Preparation of Raw Materials
Potatoes used in this study were of Chandramukhi variety
collected from local market of South Kolkata. The potato
samples were washed properly with running tap water and
distilled water respectively to make it free from dirt and soil
and followed by removal of excess surface water with a clean
dry muslin cloth. The potatoes samples were then peeled and
sliced into slices of equal thickness of 10±0.3 mm each and
used for farther experiments.
The chemicals used in this study are of “MERCK”, α-amylase
(activity- 10unit/mg) was collected form “SRL” and
Amyloglucosidase aqueous solution (300unit/ml) was
collected from “Sigma Aldrich co. (Novo Enzymes
Corporation)”.
2.2 Methods
2.2.1 Proximate Analysis of Raw Potato
Moisture content, ash content, crude fiber content, starch
content and sugar content of the raw potato was done
according to A.O.A.C method.
2.2.2 Determination of Percentage of Gelatinized
Starch in Blanched Potato Mash
The peeled potato samples were blanched in hot water
(temperature- 900
±20
C) containing 2% of sodium chloride
(NaCl) and varying concentrations of potassium
metabisulphite (200ppm, 400ppm, 600ppm respectively) and
without KMS for 10 minutes and followed by preparation of
mash in a mixer grinder. After that 2 gm mashed sample was
taken from each blanching case and gelatinized starch was
determined according to the method Chiang and Johnson
(1977) [18] followed by dextrose equivalent titration method
for determination of gelatinized starch.
2.2.3 Optimization of Potassium Metabisulphite
(KMS) Concentrations for Colour Retention
The peeled potato samples were blanched in hot water
(temperature- 900
±20
C) containing 2% of sodium chloride
(NaCl) and without KMS and with varying concentrations of
potassium metabisulphite (200ppm, 400ppm, 600ppm
respectively) for 10 minutes. After blanching potato samples
were placed in air tight container and stored at 40
C. The
changes in colour were studied by Hunter Lab Colorimeter for
1 hour interval for first 6hrs and then at 24 and 26 hrs
respectively.
Another study was carried out with optimized concentration of
potassium metabisulphite (KMS) that was successfully
retaining the colour at best. The optimized concentration was
applied in blanching (for 10 minutes) of potato with 2%
sodium chloride (NaCl) and then potato mash was prepared in
a mixer grinder and gelatinized at optimized gelatinization
condition (i.e. optimized time-temperature profile). The potato
mash was stored in air tight container at 40
C for 5 days. The
changes in colour were studied by Hunter Lab Colorimeter for
5 days.
2.2.4 Optimization of Gelatinization Parameters
Production of gelatinized mass was done on the basis of
variation of gelatinization pressure-time profile. The
experiments were carried out on the basis of experimental
design at 33
and 32
full factorial design. Functional effect of
interacting factors (i.e. pressure, time, and KMS) was studied.
KMS was used in this optimization to see whether it has any
effect on gelatinization or not, without the retention of colour.
The blanched slices without KMS and with different
concentration of KMS were mashed in a mixer grinder and
mash was prepared. The potato mash was gelatinized in an
autoclave at different time (10 minutes, 15 minutes, and 20
minutes) and pressure (5 psig, 10 psig, and 15 psig) and KMS
(0ppm, 200ppm, 400ppm, and 600ppm) profile and
gelatinized samples were withdrawn for measurement of
gelatinized starch to optimize gelatinization parameters.
Similar samples were taken for measurement of total starch.
2.2.4.1 Design of the Experiment
The factorial design with three levels of treatment
temperature, time and concentration of KMS was assigned for
33
full factorial designs and three level of temperature, time,
for 32
full factorial designs in case of blanching without KMS
and the design leads to 27 sets and 9 sets of experiments
respectively. The factorial design was applied to estimate the
3. IJRET: International Journal of Research in Engineering and Technology eISSN: 2319-1163 | pISSN: 2321-7308
__________________________________________________________________________________________
Volume: 02 Issue: 11 | Nov-2013, Available @ http://www.ijret.org 172
relationship between variables on gelatinization of potato
starch. The three range level of factors are 5psig, 10psig,
15psig for pressure (-1, 0, +1 level respectively), 10minutes,
15minutes, 20minutes for time (-1, 0, +1 level respectively),
200ppm, 400ppm, 600ppm for concentration of KMS (-1, 0,
+1 level respectively).
2.2.5 Hunter Lab Colorimeter study
The colour changes of the potato slices blanched with different
concentration of KMS was studied using Hunter Lab
Colorimeter (Color flex, 45/0 spec photometer). The color
readings were expressed by CIE coordinates (L*a*b*) system.
L*(varying from 0-black to 100-white), a*(varying from -60
to +60) and b*(varying from -60 to +60) indicates
whiteness/darkness, redness/greenness, blueness/yellowness
values, respectively.
The polar coordinate chroma or saturation (c*) is an indication
of how vivid the product is (ranging from 0-60), which can be
calculated from the L*a* and b* Cartesian co-ordinate by the
expression
C*= (a*2
+b*2
)0.5
……………………………………..……. (1)
Total color difference (ΔE) was calculated from the following
equation [19]
ΔE= [(L*-L standard) 2
+ (a*-a standard) 2
+ (b*-b standard) 2
]0.5
….. (2)
The retention of colour of potato mash that was prepared from
potato slices blanched for 10 minutes with 2% sodium
chloride (NaCl) and with optimized concentration of KMS and
stored at 40
C also has been carried out using Hunter Lab
Colorimeter (Color flex, 45/0 spec photometer). The total
colour difference (ΔE) and polar coordinate chroma (C*) was
calculated from the L*, a*, b* values respectively.
2.2.6 Assay method of Total Starch and Gelatinized
Starch
Total starch was determined by modified Chiang and Johnson
(1977) [18] method followed by Dextrose Equivalent titration
method. Gelatinized starch content was determined by
Dextrose Equivalent titration method.
Preparation of Enzymes
Preparation of phosphate buffer: 49.7ml 1molar K2HPO4
solution was mixed with 50.3ml of 1 molar KH2PO4 solution
to prepare 100ml of buffer at pH 7.0
Preparation of α-amylase solution (4unit/ml): 4mg of α-
amylase was weighed and mixed with 10ml of phosphate
buffer and stored at 4o
C.
Preparation of Amyloglucosidase solution (4unit/ml): 2ml of
amyloglucosidase was pipetted out and mixed with 150ml of
phosphate buffer and stored at 40
C.
2.2.6.1 Determination of Total Starch
2gm of gelatinized sample was measured accurately and
transferred to a conical flask, 3ml distilled water and 1 ml of
1(N) NaOH was added to it. The conical flask was then
incubated at 600
C for 30 minutes with continuous shaking.
Then neutralization was done by 1(N) HCl. Afterwards, 1ml
of α-amylase solution (4unit/ml) and 8ml of glucoamylase
solution (4unit/ml) was added to conical flask. After proper
mixing of the contents, the conical flask was incubated in a
hot water bath for 30 minutes at 400
C with occasionally
shaking. After that, the enzymes were inactivated by holding
the conical flask in boiling water for about 1-2 minutes. The
final volume is measured. The enzymes break the starch to
reducing sugar which was then estimated by Lane- Eynon
method i.e. by Dextrose Equivalent titration method. The steps
described above were repeated for each gelatinized sample of
different pressure-time profile. These derived data were
subsequently used to evaluate the total starch content of
potato.
2.2.6.2 Determination of Gelatinized Starch
2gm of gelatinized sample was measured accurately and
transferred to a conical flask and 5ml distilled water was
added to it. Then 1ml of α-amylase solution (4unit/ml) and
8ml of glucoamylase solution (4unit/ml) was added to the
conical flask. After proper mixing of the contents, the test tube
was incubated in a hot water bath for 30 minutes at 400
C with
occasionally shaking. After that, the enzymes were inactivated
by holding the conical flask in boiling water for about 1-2
minutes. The final volume is measured. The enzymes break
the starch to reducing sugar which was then estimated by
Lane- Eynon method i.e. by Dextrose Equivalent titration
method. The steps described above were repeated for each
gelatinized sample of different pressure-time profile. These
derived data were subsequently used to evaluate the
optimization of gelatinization condition potato.
2.2.6.3 Dextrose Equivalent Titration Method
Materials:
Standard dextrose solution: (2mg/ml)
Fehling reagent: (Fehling A & Fehling B solution)
Methylene blue
Method:
1ml of Fehling A and 1ml of Fehling B was pipetted
out in a conical flask.
The solution was heated to boil.
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The solution was titrated against standard dextrose
solution until brick red colour developed using
methylene blue as indicator 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 total starch/gelatinized starch = [{(burette reading for
standard titration*2)/burette reading for sample
titration}*volume of content in conical flask*100*0.9]/weight
of sample taken.
2.2.7 Localization of Optimum Condition for
Gelatinized Starch Production
In localization study contour plots were obtained by using
Statistica (version 7) (StatSoft, Inc.,USA). The Contour plot
describing combined effect between pair of factors (i.e.
pressure, time) on gelatinized potato starch was given in figure
2 by keeping other two variables constant at their middle level.
2.2.8 Determination of Regression Equation
2.2.8.1 RSM Modeling
The response surface methodology (RSM) was used as it
helped to reduce the number of experiments without affecting
the accuracy of results and to decide interaction effects of
independent variables on the responses [20].
Functional relationships between the independent variables
(temperature, pressure) and dependent variables (%
gelatinized starch), in case of gelatinization, and independent
variable (time) and dependent variable (total colour difference
(ΔE), Polar Co-ordinate Chroma respectively) for potato slices
blanched with NaCl (2%) and optimized KMS concentration
were determined using multiple regression technique by fitting
second order regression equation [21] of the following type
n n n n-1
Y=βo + ∑ βi Xi + ∑ βii Xi
2
+ ∑ ∑ βij Xi Xj + e…….……….. (3)
i=1 i=1 i=1 j=i+1
where β0, βi, βii, βij are regression coefficients of variables for
intercept, linear, quadratic and interaction terms, respectively,
Xi, Xj are the independent variables, Y is the dependent
variables n is number of independent variables.
The relationships between the responses were judged by
correlation coefficients of determination (R2
). The significance
or P-value was decided at a probability level of 0.05.
2.2.8.2 Simple Regression
A simple regression in between dependent variable (total
colour difference (ΔE)) and independent variable (time) has
been determined for potato mash prepared from potato slices
blanched with 2% NaCl and optimized concentration of KMS,
using the first order regression equation of following type
Y= a + bX………………………………………………….. (4)
Where, a, and b is the intercept and slope respectively, and Y
is dependent variables and X is independent variables. The
relationships between the responses were judged by
correlation coefficients of determination (R2
). The significance
or P-value was decided at a probability level of 0.05.
3. RESULTS & DISCUSSIONS
3.1 Proximate Composition of Raw Potato
All the parameters of proximate analysis were done in
triplicate times.
Table 1: Proximate Composition of Potato
Parameters Raw Potato (%)
Wet basis Dry basis
Moisture 82.34 ± 0.27 -
Ash 1.1377 ± 0.14 6.4421± 0.79
Crude Fiber 3.0844 ± 0.08 17.4654 ± 0.45
Starch 12.3547 ± 0.44 69.9586 ± 2.49
Starch percentage was calculated from standard maltose curve
(Fig: 1) given below
Fig 1: Standard Maltose Curve
3.2 Determination of Percentage of Gelatinized
Starch in Blanched Potato Mash
From the data of table 2 it was very clear that gelatinized
starch is very low in potato after blanching and there are very
close differences in percentage of gelatinized starch.
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Table 2: Percentage of gelatinized starch in blanched potato
mash
Concentration of
KMS
(ppm)
Time
(minutes)
Pressure
(psig)
% of Gelatinized
Starch*
0 0 0 8.10
200 0 0 9.9
400 0 0 8.49
600 0 0 9.38
* Dry weight basis
3.3 Optimization of Potassium Metabisulphite (KMS)
Concentrations for Colour Retention
The blanching was carried out without KMS and with three
different concentrations of KMS (200, 400, and 600
respectively), and it was found that 200ppm was the optimized
condition (Table: 5) for retention of colour in blanched potato
sample.
The optimized concentration of KMS i.e. 200ppm was
successfully retaining the colour the potato mash and very
little changes in colour was obtained (Table: 6).
3.4 Optimization of Gelatinization Parameters
Gelatinization experiments were carried out on the basis of
experimental design at 33
and 32
full factorial design. The
factors were concentration of KMS, pressure, gelatinization
time. The results (Table: 3 and Table: 4) shows that %
gelatinized starch is obtained best at 10 psig for 15 minutes.
The results also show that at higher temperature and pressure
and gelatinized starch percentage reduced means the change in
pressure of autoclaving is observed to have an effect on yield
percentage of gelatinized starch.
Initially when the pressure increases from 5psig to 10psig
there is an increase in yield but with further increase in
pressure to 15psig there is a decrease in yield. In this context it
is to be noted that with increase in pressure is accompanied by
an increase in temperature which is a key player in
gelatinization which is previously described by Hoseney, 1986
[22] according to Hoseney, 1986 [22] in order to enhance the
solubility of starches, the temperature must be raised.
Temperature also plays a vital role in retrogradation of starch.
With increase in temperature and pressure more and more
starch micelles initially burst to take part in gelatinization of
starch but with continued increase in temperature/pressure
water continues to evaporate from the matrix leading to a
change in enthalpy of the product and effecting the water
holding capacity of the gel which disintegrates resulting in
retrogradation of starch and in turn decrease in gelatinized
starch percentage.
Another probable cause maybe excess bisulphate of KMS (i.e.
in case of 400ppm, 600ppm) may react with water or water
vapour at higher pressure and temperature and produce
sulphuric acid and the sulphuric acid reacts with the
carbohydrate and produces furfural group.
Table 3: Percentage of gelatinized starch of 33
full factorial
design experiments
3**(3-0) full factorial design, 1 block , 27 runs
Standard
run
Kms
(ppm)
Pressure
(Psig)
Time
(Minutes)
% gelatinized starch
(dry wt. basis)
1 200.0000 5.00000 10.00000 11.89
2 200.0000 5.00000 15.00000 13.72
3 200.0000 5.00000 20.00000 11.89
4 200.0000 10.00000 10.00000 22.29
5 200.0000 10.00000 15.00000 35.67
6 200.0000 10.00000 20.00000 25.48
7 200.0000 15.00000 10.00000 19.81
8 200.0000 15.00000 15.00000 19.81
9 200.0000 15.00000 20.00000 17.83
10 400.0000 5.00000 10.00000 12.74
11 400.0000 5.00000 15.00000 8.9
12 400.0000 5.00000 20.00000 8.9
13 400.0000 10.00000 10.00000 22.29
14 400.0000 10.00000 15.00000 27.44
15 400.0000 10.00000 20.00000 29.72
16 400.0000 15.00000 10.00000 17.83
17 400.0000 15.00000 15.00000 17.83
18 400.0000 15.00000 20.00000 17.83
19 600.0000 5.00000 10.00000 14.86
20 600.0000 5.00000 15.00000 11.15
21 600.0000 5.00000 20.00000 12.74
22 600.0000 10.00000 10.00000 25.48
23 600.0000 10.00000 15.00000 25.48
24 600.0000 10.00000 20.00000 25.48
25 600.0000 15.00000 10.00000 17.83
26 600.0000 15.00000 15.00000 19.81
27 600.0000 15.00000 20.00000 17.83
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Table 4: Percentage of gelatinized starch of 32
full factorial
design experiments
3**(2-0) full factorial design, 1 block , 9 runs
Standard
Run
Pressure
(Psig)
Time
(Minutes)
% gelatinized Starch
(dry wt. basis)
1 5.00000 10.00000 11.15
2 5.00000 15.00000 8.9
3 5.00000 20.00000 7.1
4 10.00000 10.00000 29.72
5 10.00000 15.00000 27.44
6 10.00000 20.00000 25.48
7 15.00000 10.00000 14.86
8 15.00000 15.00000 17.83
9 15.00000 20.00000 16.22
The total starch was simultaneously studied in each case of
time-temperature-KMS concentration profile. The total starch
was found 73%±3% (dry wt. basis).
3.5 Localization of Optimum Condition for
Gelatinized Starch Production
Fig- 2 indicates that percentage of gelatinized starch yield (dry
wt. basis) as a function of pressure and time. It indicates that
the percentage of gelatinized starch yield (dry wt. basis)
concentration maximum at middle level of pressure and
Temperature.
3D Contour Plot
25
20
15
10
5
4 6 8 10 12 14 16
Pressure (Psig)
8
10
12
14
16
18
20
22
Time(Minutes)
Fig 2: Contour plot of the combined effect of pressure and
time on % gelatinized starch (dry wt. basis) concentration
3.6 Hunter Lab Colorimeter Study
Determination of colour retention or changes can be an index
for determination the effectiveness of blanching (with KMS)
in prevention of browning and scorching during storage at
40
C.
3.6.1 Study of Change in Colour of Potato Slices with
Change in Concentration of Potassium
metabisulphite (KMS)
The data Table: 5 shows the value of L*, a*, b* of potato
slices blanched with 2% NaCl and 200ppm, 400ppm, and
600ppm concentration of KMS respectively. The total colour
difference (ΔE) of potato is found minimum in case of
blanching with 200ppm concentration of potassium meta-
bisulphite (KMS), hence, the concentration found most
effective in preservation of colour. Higher concentrations
show darkening of colour after sometime, one potential reason
could be binding of metal present in potato with residual
sulphite forms black sulphite precipitate.
Table 5: L*, a*, b* value for potato slices blanched with 2%
NaCl and different concentration of KMS
Time
(Hrs.)
Concen
tration
of KMS
(ppm)
L* a* b* ΔE C*
Raw Potato
Slices (Standard)
69.39 -1.40 15.92 -
±15.98
0
0 63.72 -1.32 14.91 ±5.76 ±14.96
200 61.90 -1.31 14.83 ±7.57 ±14.89
400 69.43 -0.88 17.04 ±1.23 ±17.06
600 60.17 -1.42 14.58 ±9.32 ±14.65
1
0 63.09 -1.31 14.61 ±6.43 ±14.67
200 61.86 -1.31 14.71 ±7.63 ±14.76
400 64.00 -0.89 16.92 ±5.50 ±16.94
600 58.57 -1.45 14.40 ±10.92 ±14.47
2
0 62.98 -1.32 14.21 ±6.63 ±14.27
200 61.81 -1.29 14.57 ±7.7 ±14.63
400 62.62 -0.94 16.74 ±6.83 ±16.76
600 57.50 -1.42 14.15 ±12.02 ±14.22
3
0 62.07 -1.29 14.06 ±7.5 ±14.12
200 61.72 -1.26 14.41 ±7.82 ±14.47
400 61.82 -0.97 16.55 ±7.61 ±16.58
600 57.00 -1.47 13.83 ±12.56 ±13.91
4
0 60.06 -1.30 13.35 ±9.68 ±13.41
200 61.68 -1.25 14.29 ±7.88 ±14.34
400 61.39 -0.92 16.31 ±8.02 ±16.33
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Time
(Hrs.)
Concen
tration
of KMS
(ppm)
L* a* b* ΔE C*
600 53.17 -1.52 13.53 ±16.39 ±13.61
5
0 59.57 -1.26 12.77 ±10.31 ±12.83
200 61.63 -1.27 14.11 ±7.96 ±14.16
400 61 -0.94 15.16 ±8.43 ±15.19
600 51 -1.49 13.36 ±18.57 ±13.44
6
0 57.81 -1.21 12.00 ±12.23 ±12.06
200 61.61 -1.31 13.98 ±8.01 ±14.04
400 60.77 -0.97 15.03 ±8.67 ±15.06
600 48.35 -1.53 13.11 ±21.22 ±13.2
24
0 42.33 -0.94 10.97 ±27.51 ±11.01
200 60.98 -1.30 13.88 ±8.65 ±13.94
400 57.33 -1.21 14.34 ±12.16 ±14.39
600 42.76 -1.63 12.53 ±26.84 ±12.63
26
0 39.01 -0.88 10.08 ±30.94 ±10.12
200 60.95 -1.31 13.81 ±8.7 ±13.87
400 57.01 -1.28 14.07 ±12.51 ±14.13
600 42.31 -1.57 12.10 ±27.35 ±12.20
3.6.2 Study of Colour Change of Gelatinized Potato
Mash
Another 5-day study was undertaken to determine the
effectiveness of 200ppm of potassium metabisulphite (KMS)
on gelatinized potato mash prepared under optimized
gelatinization condition (i.e. 10psig for 15minutes). The result
(Table: 6) was found satisfactory as the optimized
concentration of potassium metabisulphite (KMS) was found
to be equally effective in preserving the colour of mashed
potato stored at 40
C for 5 days. The standard in this case was
potato blanched with 2% NaCl and 200ppm KMS and then
mashed in a mixer grinder.
Table 6: L*, a*, b* value for Blanched potato mash
Time
(days)
L* a* b* ΔE C*
Potato
Mash
(Standard)
75.35 -1.27 13.79 - ±15.98
1 75.33 -1.24 13.76 ±0.0469 ±13.81
2 75.31 -1.21 13.74 ±0.0877 ±13.79
3 75.30 -1.23 13.72 ±0.0948 ±13.77
4 75.29 -1.25 13.69 ±0.1183 ±13.75
5 75.27 -1.22 13.65 ±0.1688 ±13.70
3.7 RSM Modeling
3.7.1 % Gelatinized Starch (%GS)
Initially second order model was fitted to response data of %
gelatinized starch data from standard order run 1-9 (Table: 3),
because the optimized gelatinization condition was found in
this factorial design zone. It was found that pressure and
square term of pressure was significant at p= 0.05 for %
gelatinized starch, increase of pressure means also increase in
temperature. So, the significance of pressure also supported by
the theory described earlier Hosney, 1986 [22].
Therefore, model with linear and interactive terms was fitted
to experimental data because of high value of coefficient of
determination (R2
=0.88). Therefore, model with linear and
interactive terms was best fitted to experimental data.
% GS= -70.9344 + 10.5527*P - 0.4735*P2
+ 6.0803T -
0.1947*T2
- 0.0198*P*T............................................... (5)
Where GS is gelatinized starch, P is Pressure (psig), and T is
Time (minutes)
Table 7: Observations of equation (5)
Multiple
R
Multiple
R2
Adjusted
R2
Value
of p for
pressure
Value of p for
square term of
pressure
0.939 0.8817 0.68005 0.03797 0.028012
From the equation (5) the values of % GS can be predicted
and correlation of experimental and predicted data (Fig: 3)
provided an observation that a good relationship exit between
experimental and calculated data means coefficient of
determination value is high (R2
= 0.88).
Experimental value vs. Predicted value
R2
= 0.8819
0
5
10
15
20
25
30
35
40
0 5 10 15 20 25 30 35 40
Experimental value of % GS
PredictedValueof%GS
Fig 3: Correlation between experimental and predicted values
of % GS
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3.7.2 Total Colour Difference (ΔE) and Polar
Coordinate Chroma (C*) of Blanched Potato Slices
The RSM modeling was also fitted to response data of total
colour difference (ΔE) and polar coordinate chroma (C*) of
blanched potato slices (table: 5). It was found that time and
square term of time both were significant at p= 0.05 in both of
the modeling. The multiple and adjusted value of coefficient
of determination (R2
) was found to be very good which
indicates that the model with linear and interactive terms was
fitted to experimental data because of high value of coefficient
of determination (R2
).
T.C.D (ΔE) = 7.560223 + 0.085354*t - 0.001625*t2
……... (6)
C* = 14.90249-0.16457*t + 0.00496*t2
…………………... (7)
Where in equation (6) and (7), t is Time (hour(s))
Table 8: Observations of equation (6)
Multiple
R
Multiple
R2
Adjusted
R2
Value of
p for
time
Value of p
for square
term of time
0.99953 0.998307 0.997743 0.000002 0.000066
Table 9: Observations of equation (7)
Multiple
R
Multiple
R2
Adjusted
R2
Value of
p for
time
Value of p
for square
term of
time
0.98349 0.967259 0.956346 0.000091 0.000261
From the equation (6) the values of total colour difference
(ΔE) can be predicted and correlation of experimental and
predicted data (Fig: 4) provided an observation that a strong
relationship exit between experimental and calculated data
means coefficient of determination value is high (R2
= 0.99).
Experimental value Vs. Predicted Value
R2
= 0.9983
7.4
7.6
7.8
8
8.2
8.4
8.6
8.8
7.4 7.6 7.8 8 8.2 8.4 8.6 8.8
ΔE (Experimental)
ΔE(Predictedl)
Fig 4: Correlation between experimental and predicted values
of T.C.D (ΔE)
From the equation (7) the values of polar coordinate chroma
(C*) can be predicted and plotting of experimental and
predicted data (Fig: 5) provided an observation that a strong
relationship exit between experimental and calculated data
means coefficient of determination value is high (R2
= 0.96).
Experimental value Vs. Predicted value
R2
= 0.9653
13.6
13.8
14
14.2
14.4
14.6
14.8
15
13.8 14 14.2 14.4 14.6 14.8 15
Polar Co-ordinate Chroma (Experimental)
PolarCo-ordinateChroma
(Predicted)
Fig 5: Correlation between experimental and predicted values
of polar coordinate chroma (C*)
3.8 Regression of Colour Changes of Gelatinized
Potato Mash
A simple regression has been done to obtain the model
equation for dependent variable (total colour difference (ΔE))
and independent variable (time) for gelatinized potato mash
(table: 6). It was found that a good relationship between the
dependent and independent variable exist as the coefficient of
determination value is high (R2
= 0.93). The model equation is
ΔE= 0.02098+ 0.02744*D………………..………………. (8)
Where, D is number of day(s)
Table 10: observation of equation (8)
Multiple R Multiple R2
Adjusted R2
Value of p for
day(s)
0.969435 0.939803 0.919738 0.006385
From the equation (8) the values of total colour difference
(ΔE) can be predicted and correlation of experimental and
predicted data (Fig: 6) provided an observation that a good
relationship exit between experimental and calculated data as
the coefficient of determination value is high (R2
= 0.93).
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Experimental value Vs. Predicted Value
R2
= 0.9395
0
0.02
0.04
0.06
0.08
0.1
0.12
0.14
0.16
0.18
0 0.02 0.04 0.06 0.08 0.1 0.12 0.14 0.16 0.18
ΔE (Experimental)
ΔE(Predicted)
Fig 6: Correlation between experimental and predicted values
of T.C.D (ΔE)
CONCLUSION
A study to optimize the best condition of gelatinization was
performed and also the effect of KMS in gelatinization was
studied. The optimized condition was 10 psig for 15 minutes.
During higher temperature and pressure the percentage of
gelatinized starch reduced, one probable reason is at higher
pressure and temperature starch retrogradation may take place.
Another possible reason is excess sulphite from KMS salt
produces sulphur dioxide which under pressure may produce
sulphurus and sulphuric acid and the acids react with the
carbohydrate to produce furfural group which decreases the
final carbohydrate content.
The experimental study with different concentration of KMS
to retain the colour of potato slices was performed and the
results show that 200 ppm was the optimized concentration.
Without KMS and also with higher concentration of KMS the
colour of blanched potato slices hugely. One potential reason
could be binding of iron present in potato with residual
sulphite form black iron sulphite precipitate. The optimized
concentration of KMS i.e. 200ppm also effective to retain the
colour of gelatinized potato mash if the mash stored at 40
C.
Joglekar and May (1987), [23] have suggested for good fit of a
model, regression coefficient (R2
) should be at least 80%, all
the R2
value of different modelling equation in this study are
more 80% (i.e. R2
> 0.80) and also a high similarity was
observed between the predicted and experimental results of
different cases, which reflected the accuracy and applicability
of regression equations or regression model equation of the
study.
ACKNOWLEDGEMENTS
Authors gratefully acknowledge TIFAC-CORE for financial
supports & Techno India for infrastructural facilities.
ABBREVIATIONS
0
C - Degree centigrade
% - Percentage
N – Normality
Psig- Pounds per square inch gage
ΔE – Total colour difference
C* - Polar coordinate chroma
ppm - Parts per million
KMS -Potassium metabisulphite
NaCl – Sodium Chloride
p - Significance level
R2
– Coefficient of determination
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