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Optimization of Infrared Heating Conditions of Sorghum Flour Using Central Composite Design
Indhurathna Swaminathan,Manisha Guha,Umesh Hebbar Hunglur,Dayakar Benhur Rao 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.5
Storage stability parameters like free fatty acid (FFA) content and lipase activity were evaluated for infrared heated sorghum flour. Infrared heating conditions (temperature and duration) were optimized using a central composite design. Processing at a temperature of 120℃ for 8.5 min was optimum to provide the lowest FFA content (0.03%), lipase activity (15 μeq·mg/h), and peak viscosity (318 BU). Correlation coefficient values (R2) for responses of FFA content (96.24%), lipase activity (97.74%), and peak viscosity (90.87%), derived using experimental data, indicated that the model was a good fit. Infrared heating at 120℃ for 8.5 min can be useful for development of shelf stable sorghum flour.
Morphological, Structural, and Functional Properties of Maranta (Maranta arundinacea L) Starch
Madhava Naidu Madineni,sheema faiza,ragu sai surekha,ramasamy ravi,manisha guha 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.3
Starch isolated from maranta (Maranta arundinacea) tuber and studied for its various physicochemical characteristics. The amylose content of the starch was 24.8%. SEM showed that the granules were small indented and spherical. Maranta starch granule size has a range of 2.92-6.42 μm, (mean of 4.84 μm), length/degree of 1.20, and roundness of 0.73. Maranta starch has a gelatinization temperature of 74.8oC, peak viscosity of 498BU, and cold paste viscosity of 669 BU. It also possessed higher freeze-thaw stability. Dynamic rheological properties of maranta starch, measured using parallel plate geometry showed increased storage modulus (G') values, while loss modulus (G'') values were decreased with increasing frequency values (0-100 Hz). The low gelatinization temperature and high freeze thaw stability of starch indicates its potential for application as a thickener in food industries.