Multi-Scale Structures and Functional Properties of Quinoa Starch Extracted by Alkali, Wet-Milling, and Enzymatic Methods
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Abstract:
The purpose of this study is to investigate the effects of starch extraction methods (alkali, wet-milling, and enzymatic) on the multi-scale structures and functional properties of quinoa starch. When the enzymatic method was compared with alkali and wet-milling, it showed higher protein content (2.4%), larger mean size of aggregated granules (44.1 μm), higher relative crystallinity (29.0%), scattering intensity (17.8 α.u.), absorbance ratio of 1047/1022 (0.9), single and double helical content (8.2% and 23.1%), FWHM ratio (1.5), and average molecular weight and radius of gyration (1.58 × 107 g/mol and 106.8 nm), respectively. Similarly, quinoa starch by enzymatic extraction had a higher onset (82.1 °C), peak (83.8 °C), and conclusion (86.3 °C) temperatures, as well as an enthalpy change (6.8 J/g). It further showed maximum hardness (238.8 N), gumminess (105.6 N), chewiness (80.2 N), SDS content (7.5% of raw and 4.8% of cooked), and RS content (15.4% of raw and 13.9% of cooked), whereas it contained minimum RDS content (77.1% of raw and 81.9% of cooked). The results suggest that extraction of starch by the enzymatic method could be a viable approach to retain the native structure of starch and may eventually improve the glycemic response.Keywords:
Absorbance
Chewiness
Radius of gyration
Objective:To analyze the variation of nutritional composition and texture in the processing of Cantonese-style sauced pork.Orthogonal design of L16(44) was performed to investigate the temperature and time of bittern,blanching time,as well as thickness of pork.Physical and chemical analysis were used for the detection of soluble protein and TBA.Hardness,springiness,cohesiveness and chewiness of sauced pork also were determind by texture analyzer.Test results:Bittern time has the stongest influences on the hardness,chewiness,loss of cooking,TBA,and soluble protein of sauced pork.Blanching time and thickness had the greatest effect on the springiness and cohesiveness of sauced pork respectively.Hardness,springiness,chewiness,soluble protein,cooking loss,and TBA of sauced pork was significantly correlated with each other.
Chewiness
Blanching
Texture (cosmology)
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The chewiness of different ingredient noodles was assessed by sensory texture profile analysis. The chewiness qualities tested by Texture Analyser (TA-XT2i) were significantly different, the relationships between sensory assessment and instrumental parameters were studied, and the sensory chewiness was correlated with the physicochemical property of flour. This research provides theory for using instrumental parameters to assess or predict noodle chewiness instead of using sensory assessment.
Chewiness
Texture (cosmology)
Sensory Analysis
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Texture properties are important indices for the evaluation of Bologna sausage quality. The objective of the study was to investigate the effect of cooking temperature and time on texture properties, to determine correlations between various texture properties (i.e., hardness, springiness, adhesiveness, cohesiveness, gumminess, chewiness, and resilience), and to develop kinetic models of selected texture properties as a function of cooking temperature and time. Cooking conditions were established at five levels of cooking temperature from 50–70°C, and at five levels of cooking time from 10 to 30 min. Results showed that cooking conditions (temperature and time) and their interactions significantly affected the texture properties except for the adhesiveness (p < 0.01). A significant correlation (p < 0.01) was found between gumminess and chewiness. The relationship between cooking temperature and time and texture properties can be well described by a second order polynomial equation. Statistical results showed that these kinetic models can be used (R2 > 0.92) for the prediction of Bologna sausage texture properties within the range of experimental cooking conditions.
Chewiness
Texture (cosmology)
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Shear force, hardness, adhesiveness, cohesiveness, springiness, gumminess, chewiness of Yanbian yellow cattle beef in different grades during ageing were analysed by TPA. The results showed that: quality grades and ageing time had significant influence on texture parameters of Yanbian yellow cattle beef. As the extension of ageing time, the beef tender degree was increased. The correlation coefficient of gumminess and chewiness was 0.89. Shear force and hardness, adhesiveness, gumminess, chewiness were positive correlation. Shear force and cohesiveness, springiness were negative correlation.
Chewiness
Texture (cosmology)
Negative correlation
Positive correlation
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Chewiness
Flesh
Texture (cosmology)
Group cohesiveness
Negative correlation
Lenticel
Resilience
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The textural characteristics of onion slices (Allium cepa L.) of 3- and 7-mm thicknesses undergoing convective drying (50, 60, and 70°C) and microwave drying (68, 204, and 340 W real effective power levels) techniques with or without pre-treatment were evaluated. Pre-treatment consisted of dipping into brine solution (8% NaCl). Texture profile analysis at 25% compression was applied and hardness, chewiness, springiness and gumminess values of onions were recorded. As the temperature (convective) or real effective power level (microwave) increased, the hardness and chewiness levels of dried onion slices were enhanced. The values of these parameters were higher in response to microwave application compared to convective drying. Pre-treatment had an additive effect on hardness and chewiness in convectively dried samples. Maximum springiness was observed in response to convective drying. Dipping in brine solution generally caused no significant changes among slices of the same thickness (P < 0.05). With respect to gumminess, the results were quite similar to those for hardness and chewiness, i.e., markedly higher in microwave-dried onions.
Chewiness
Brine
Texture (cosmology)
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Models capable of predicting product quality of shelled sunflower seed caramel snack have been developed using response surface methodology. The textural profile analysis was conducted on the snacks using a texture analyzer. The quality attributes measured were hardness, cohesiveness, springiness, chewiness, and resilience as a function of sugar and sunflower kernels content. The sugar and shelled seed proportions affect the textural characteristics of the product significantly (p<0.05). The values of hardness, cohesiveness, springiness, chewiness, and resilience varied from 2.048 to 42.030 N, 1.002 to 5.003, 1.138 to 1.69, 2.773 to 228.146N, and 0.301 to 0.779, respectively. The highest values of hardness and chewiness were attained for the product with 70:30 sugar and shelled sunflower seed proportion respectively. Similarly the highest values of cohesiveness, springiness and resilience were observed in 50 : 30, 50 : 40, and 50 : 50 proportions respectively. The lowest values of hardness and chewiness were observed in 50 : 50 (sugar: shelled sunflower seed) proportion respectively. Similarly the lowest values of cohesiveness were observed in 70: 50 whereas the lowest values of springiness and resilience were observed in 70 : 30 proportions respectively. Hardness, cohesiveness, and chewiness trended to increase whereas springiness and resilience decreased with increase in sugar proportion.
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Resilience
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【Objective】The objective of the study was to analyse the changes of texture properties of ‘Huahong' apple during storage,the texture properties of different apple varieties by using texture profile analysis.【Method】The flesh texture properties of ‘Huahong' apples(bagged and non-bagged)and six different apple varieties(‘Hanfu',‘Huahong',‘Huaping',‘Starking',‘Gala' and ‘Tsugaru') were studied bytexture profile analysis(TPA),and the correlation among the textures was analysed.【Result】The texture properties of ‘Huahong 'apple(bagged and non-bagged) had the similar variation trend.The hardness and chewiness had the same decreasing trend,and the cohesiveness,springiness,resilience and adhesivenesshad little change during the storage at ambient temperature.The flesh texture properties of non-bagged ‘Huahong' were a little higher than the bagged,but no significant differences.Correlation analysis showed that the flesh hardness of ‘Huahong' apple had positive correlation with chewiness,the springiness had positive correlation with cohesiveness and resilience,but had negative correlation with adhesiveness.Resilience had positive correlation with cohesiveness and springiness.The hardness of different apple varieties had positive correlation with springiness and chewiness,resilience had significant positive correlation with cohesiveness,chewiness was positively correlated with springiness.The texture properties of the six apple varieties had been compared quantitatively by using TPA test.Based on the above,theone or more texture properties of hardness,chewiness,cohesiveness,springiness,resilience could be evaluated as the fruit texture of‘Huahong' and used to distinguish the differences among six apple varieties as the important parameter.【Conclusion】In conclusion,texture profile analysis could exactly reflect the changes of the texture parameters of ‘Huahong' during storage and could be used as a new method tocompare the fruit texture differences of the different cultivars.
Chewiness
Flesh
Texture (cosmology)
Negative correlation
Positive correlation
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This paper examines the effect of mechanical activation on the amorphization of starch having different types of crystalline structure (A-type corn starch; B-type potato starch; and C-type tapioca starch). Structural properties of the starches were studied by X-ray diffraction analysis. Mechanical activation in a planetary ball mill reduces the degree of crystallinity in proportion to pretreatment duration. C-type tapioca starch was found to have the highest degree of crystallinity. Energy consumed to achieve complete amorphization of the starches having different types of crystalline structure was measured. The kinetic parameters of the process (the effective rate constants) were determined. The rate constant and the strongest decline in the crystallinity degree after mechanical activation change in the following series: C-type starch, A-type starch, and B-type starch.
Potato starch
Degree (music)
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Abstract Texture differences of cooked quinoa were studied among 13 different varieties. Correlations between the texture parameters and seed composition, seed characteristics, cooking quality, flour pasting properties, and flour thermal properties were determined. The results showed that texture of cooked quinoa was significantly differed among varieties. ‘Black,’ ‘Cahuil,’ and ‘Red Commercial’ yielded harder texture, while ‘49ALC,’ ‘1ESP,’ and ‘Col.#6197’ showed softer texture. ‘49ALC,’ ‘1ESP,’ ‘Col.#6197,’ and ‘QQ63’ were more adhesive, while other varieties were not sticky. The texture profile correlated to physical‑‐chemical properties in different ways. Protein content was positively correlated with all the texture profile analysis (TPA) parameters. Seed hardness was positively correlated with TPA hardness, gumminess, and chewiness at P ≤ 0.09. Seed density was negatively correlated with TPA hardness, cohesiveness, gumminess, and chewiness, whereas seed coat proportion was positively correlated with these TPA parameters. Increased cooking time of quinoa was correlated with increased hardness, cohesiveness, gumminess, and chewiness. The water uptake ratio was inversely related to TPA hardness, gumminess, and chewiness. Rapid Visco Analyzer peak viscosity was negatively correlated with the hardness, gumminess, and chewiness ( P < 0.07); breakdown was also negatively correlated with those TPA parameters ( P < 0.09); final viscosity and setback were negatively correlated with the hardness, cohesiveness, gumminess, and chewiness ( P < 0.05); setback was correlated with the adhesiveness as well ( r = −0.63, P = 0.02). Onset gelatinization temperature ( T o ) was significantly positively correlated with all the texture profile parameters, and peak temperature ( T p ) was moderately correlated with cohesiveness, whereas neither conclusion temperature ( T c ) nor enthalpy correlated with the texture of cooked quinoa.
Chewiness
Texture (cosmology)
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