Effects of Genotype, Nitrogen, and Sulfur Complex Fertilization on the Nutritional and Technological Characteristics of Buckwheat Flour

The present study investigated the effect of nitrogen fertilization (NF) at the levels of 0, 45, and 90 kg·ha-1 combined with selected sulfur complex fertilization (SCF) levels of 0 and 45 kg·ha-1 on the nutritional and technological characteristics of buckwheat flour from five varieties. The results showed that the genotype was a critical factor affecting the chemical composition and physicochemical properties of buckwheat flour. NF significantly increased protein, total starch, and amylose content as well as mineral composition but decreased particle size, color value, and water hydration properties. However, SCF enhanced the ash content and decreased the protein content but had no significant effect on the pasting temperature. In addition, the combination of NF and SCF significantly reduced granule size, water solubility, viscosity, and rheological properties with increasing fertilization levels. This study can guide the cultivation of buckwheat with the desired physicochemical properties and provide information for buckwheat-based products in the food industry.

A Novel image processing technique for weighted particle size distribution assessment

The objective of the study was to create a reliable method that could be used to evaluate the particle size distribution of samples and pre-mixes in real-world situations, particularly those consisting of typical formulation blends. The goal was to use this method to assess the uniformity of the samples and ensure that they met the required quality standards. The researchers aimed to create a method that could be easily incorporated into the manufacturing process, providing a practical and efficient solution. This study demonstrates the use of ImageJ software to analyze the particle size distribution (PSD) of powders. The technique produces qualitative data from microscopy images and quantitative data from analysis of parameters including average diameter, D10, D50, D90, and standard deviation. The method was tested with various treatments, showing differentiating outcomes in all cases. The alternate technique provides a rapid and cost-effective method for PSD analysis, surpassing the limitations of sieve analysis. Extensive testing of the method, using a variety of sample types, including typical formulation blends, was performed. The results suggest that the method can effectively assess the morphology of changing materials during batch manufacturing and characterize uniformity in blends. The methodology has the capability to identify attributes related to PSD that are typically required to be monitored during manufacturing. The technique allows for accurate and reliable quantification of the attributes through image capture technology. The technique has future potential and has important implications for material science, powder rheology, pharmaceutical formulation development, and continual process monitoring.

Physicochemical Properties of Wild Yam (Dioscorea villosa) Starch

Native starch extracted from wild yam (Dioscorea villosa) was evaluated for its intrinsic physicochemical properties. From the results, essential metals such as K, Ca, P, and Fe were detected along with some nonessential heavy metals below the WHO permissible limits. Bulk density was 0.13-0.63 g/mL. The water absorption capacity, oil absorption capacity, swelling power, and solubility of the starch were pH-responsive. Thermal profiles showed onset temperature, To (59.21 °C), peak temperature, Tp (60.22 °C), endset temperature, Tc (63.12 °C), gelatinization enthalpy, ΔHgel (0.54 J/g), temperature range of gelatinization, R (3.91 °C), and peak height index, PHI (1.87 J/g °C). Exhibiting a crystallite size of 0.03 nm, absorption peaks of 15.3119°, 24.4120°, and 18.4170°, corresponding to interplanar d-spacings of 3.7500 Ǻ, 5.14000 Ǻ, and 4.954610 Ǻ, were obtained. Evidence of C-H at 1338.1 cm-1, C-O at 640.0 cm-1, C-H stretch at 2829.7 cm-1, and a strong and broad O-H group at 3291.2 cm-1 were obtained. The starch granules had low particle sizes, were homogeneous, and were aggregates of irregular shapes. At a lower pH (2-4), the wild yam starch studied could be a potential absorbent material in the production of disposable diapers and female napkins and as biodegradable films due to its high hydrophobicity at a high pH (8-12).

Characterization of a fat tissue mimicking material for high intensity focused ultrasound applications

PURPOSE

Tissue-mimicking materials (TMMs) have a prominent role in validating new high intensity focused ultrasound (HIFU) therapies. Agar-based TMMs are often developed mimicking the thermal properties of muscle tissue, while TMMs simulating fat tissue properties are rarely developed. Herein, twelve agar-based TMMs were iteratively developed with varied concentrations of agar, water, glycerol and propan-2-ol, and characterized for their suitability in emulating the thermal conductivity of human fat tissue.

METHODS

Varied agar concentrations (2%, 4%, 6%, 8%, 12%, 16% and 20% w/v) were utilized for developing seven water-based TMMs, while a 20% w/v agar concentration was utilized for developing two water/alcohol-based TMMs (50% v/v water and 50% v/v either glycerol or propan-2-ol) and three alcohol-based TMMs (varied glycerol and propan-2-ol concentrations). Thermal conductivity was measured for all TMMs, and the tissue mimicking material (TMM) exhibiting thermal conductivity closest to human fat was considered the optimum fat TMM and was further characterized using ultrasound (US) and Magnetic Resonance Imaging (MRI).

RESULTS

For the seven water-based TMMs an inverse linear trend was observed between thermal conductivity and increased agar concentration, being between 0.524 and 0.445 W/m K. Alcohol addition decreased thermal conductivity of the two water/alcohol-based TMMs to about 0.33 W/m K, while in the alcohol-based TMMs, increased concentrations of propan-2-ol emerged as a modifier of thermal conductivity. The optimum fat TMM (33.3% v/v glycerol and 66.7% v/v propan-2-ol) exhibited a 0.231 W/m K thermal conductivity, and appeared hypoechoic on US images and with increased brightness on T1-Weighted MRI images.

CONCLUSION

The optimum fat TMM emulates the thermal conductivity of human fat tissue and exhibits a fat-like appearance on US and MRI images. The TMM is cost-effective and has a long lifespan and possesses great potential for use in HIFU applications as a fat TMM.

Water evaporation induced in-situ interfacial compatibilization for all-natural and high-strength straw-fiber/starch composites

In this paper, we proposed a novel and green strategy based on water evaporation induced in-situ interfacial compatibilization (WEIC) mechanism for fabricating high-strength and all-natural lignocellulose/starch composites. This mechanism exploits the natural compatibility of the lignocellulose and starch and was tested through an internal mixing process with regulated water evaporation. Specifically, we revealed that a restrained layer was in-situ formed at the interface of the lignocellulose and starch during the internal mixing process; a faster water evaporation rate thickens this restrained layer, restricts the starch's molecular movement and significantly increases the composite's mechanical properties. The highest tensile strength and Young's modulus of the composites achieved are 21.7 ± 0.8 MPa and 2.2 ± 0.1 GPa, respectively, superior to many existing starch/lignocellulose composites. Thus, this work provides new insight into the compatibilization of various hydrophilic polysaccharides and paves new avenues for developing greener and more facile methods to fabricate all-polysaccharide composites.

An Insight into Pasting and Rheological Behavior of Potato Starch Pastes and Gels with Whole and Ground Chia Seeds

With regard to technological innovations, we applied chia (oilseeds) as a stabilizer additive in a normal and waxy potato starch sample to obtain stable starch-based gels during 20 days of storage. The aim of this study was to investigate the 5% w/w normal and waxy potato starch pastes (hot samples) and gels (cold samples) with the addition of 1% w/w whole and ground chia seeds properties as pasting and flow properties of pastes and textural properties of gels. The pasting process using a viscograph showed that normal and waxy potato starch with the addition of chia had a different pasting characteristic. The addition of chia seeds had a greater effect on the properties of normal potato starch than waxy potato starch. From a rheological point of view, starch pastes without chia were less theologically stable as they showed bigger areas of hysteresis loops. Minor changes in the hardness of gels were obtained in normal starch gels with chia seeds during 20 days of storing compared to the samples without chia seeds, whereas in the waxy starch gels, the effect was the opposite.

Physical and 3D Printing Properties of Arrowroot Starch Gels

This paper aims to investigate the physical and 3D printing properties of arrowroot starch (AS), a natural biopolymer with many potential health benefits. Scanning electron microscopy images showed that AS granules had mixed spherical and elongated geometries, with average sizes of 10.5 ± 2.5 μm. The molecular weight of AS measured by gel permeation chromatography (GPC) was 3.24 × 10⁷ g/mol, and the amylose/amylopectin ratio of AS was approximately 4:11. AS has an A-type crystal structure, with a gelatinization temperature of 71.8 ± 0.2 °C. The overlap concentration (C*) of AS in aqueous solutions was 0.42% (w/v). Temperature-dependent dynamic rheological analyses of 10% to 30% (w/v) AS fluids showed that the storage modulus (G’) reached the maximum values around the gelatinization temperatures, while the yield stress (τ_y) and flow stress (τ_f) values all increased with the increase in AS concentration. The printing accuracy of AS gels was found to be associated with the interplay between the G’ values and the restorability after extrusion, determined by the three-interval thixotropy tests (3ITT). The optimum 3D printing condition occurred at 20% (w/v) AS, the nozzle diameter of 0.60 mm, the printing speed of 100 mm/s and the extrusion speed of 100 mm/s. Our research provides a promising biopolymer to be used in the design of novel personalized functional foods.

Pengaruh Tepung Beras Pragelatinisasi terhadap Penyerapan Minyak dan Sensori Kue Cucur

Cucur is a traditional food with oily appearance,which may affect the sensory acceptance. Thus, in this research we attempted to reduce its oil absorption by using pregelatinized rice flour as the ingredient for cucur dough. The type of rice and temperature of extrusion process affect the characteristics of pregelatinized rice flour and final products. Thus, the objective of this research was to determine the effect of using pregelatinized rice flour on the oil uptake and sensory of cucur. The type of rice used were IR64 and IR42, and the extrusion process temperatures were 130 and 150°C. The oil uptake by cucur made with pregelatinized rice flour was analyzed during deep frying and sensory analysis was done on the resulting cucur. The results showed that the type of rice, temperature of extrusion, and their interactions had a significant effect on the characteristics and sensory of cucur. A combination of IR42 and 150°C resulted in cucur with 35.97% moisture content, 19.32% fat content, 18.14% moisture loss, 18.14% oil uptake, while the overall sensory attribute was acceptable to the panelists. Use of pregelatinized rice flour resulted in decrease in the oil uptake and moisture loss. Cucur made with pregelatinized rice flour has desirable intensities of sensory attributes (appearance, flavor, texture, and mouthfeel), which result in the higher overall preferences score.

Nutritional Quality of the Most Consumed Varieties of Raw and Cooked Rice in Spain Submitted to an In Vitro Digestion Model

Rice is one of the most consumed staple foods around the world and its trade is highly globalized. Increased environmental pollution generates a large amount of waste that, in many cases, is discarded close to culture fields. Some species are able to bioaccumulate toxic substances, such as metals, that could be transferred to the food chain. The main goal of this study was to evaluate the content of metallic (Al, Cd, Pb, and Cr) and metalloid elements (As) in 14 of the most consumed varieties of rice in Spain and their effects on human health. The samples were cooked, and human digestion was simulated by using a standard in vitro digestion method. Metallic and metalloid element levels were analysed by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES), previous called microwave digestion. Both the human health risk index, Hazard Quotient, and Lifetime Cancer Risk did not show toxic values in any case. Rice with a higher non-digestible fraction showed a higher liberation of proteins and a lower glycemic index. There were no significant differences in the concentrations of metallic and metalloid elements in cooked rice or in the digestible fraction in all varieties analysed. However, Al concentrations were higher than other metals in all varieties studied due to its global distribution. No relationship has been observed between the digestibility of rice and the bioaccessibility of each metallic and metalloid element. All of the studied rice varieties are healthy food products and its daily consumption is safe. The regular monitoring of metals and As in rice consumed in Spain may contribute to improvements in the human health risk evaluation.

Rheological behaviors, structural properties and freeze-thaw stability of normal and waxy genotypes of barley starch: a comparative study with mung bean, potato, and corn starches

The rheological behaviors, structural properties and freeze-thaw stability of starch isolated from Tetonia barley (Normal genotype, Reg. No. CV-334, PI 646199) and Transit barley (Waxy genotype, Reg. No. CV-348, PI 660128) were investigated, along with other common starch sources for comparison. Transit barley starch showed the highest loss tangents (tan δ) during a frequency sweep test, which suggested a predominance of elastic properties over viscous properties. However, the tan δ of Tetonia barley starch was similar to that of potato starch, which indicated more solidity in comparison to Transit barley starch. Transit barley starch had the highest gelatinization temperature and the lowest gelatinization enthalpy (P < 0.05). Moreover, Tetonia and Transit barley starches displayed weak diffraction peak intensities by X-ray diffraction analysis. Additionally, Transit barley starch showed the lowest % syneresis even when freeze-thawed up to five cycles (P < 0.05). However, Tetonia barley starch had the worst freeze-thaw stability (P < 0.05), which was verified via scanning electron microscopy analysis of freeze-thawed starch gels. The results of present study indicate that barley starch can be practically applied as a functional ingredient in some specialty starchy foods.

Optimization of wheat flour by product films: A technological and sustainable approach for bio-based packaging material

This study aimed to evaluate the feasibility of the production of sustainable and biodegradable packages made from a little-explored by product of wheat-milling, the glue flour (GF). Films were produced by the casting method and the effect of the incorporation of glycerol, sorbitol, and GF in the properties of the films was investigated following the central composite rotational design (CCRD) approach. The results have been statistically analyzed by the response surface methodology and the desirability function. Due to the rich composition in amylaceous reserve (64.81%; 26% of amylose content), considerable protein content (11.23%), and fibers (8.28%), the GF proved to be suitable for use as a matrix in biopolymer films. All the properties were mainly influenced by the plasticizer type and GF concentration. Film plasticized with glycerol (run 13) was more flexible, had higher moisture (28.39%) content, and was more adhesive than the formulation made with sorbitol (run 11). Film elongation (ELO) ranged from 25.84% to 56.71%, and tensile strength (TS) from 0.10 to 2.8 MPa. The optimized process conditions were 8% for Cf, 0% for Cg, and 4% for Cs. Under these conditions, the films presented low moisture (12.1%), moderate solubility (35.5%) and TS (1.64 MPa), and high ELO (72.06%). This study showed that GF is a promising source for the development of biodegradable films. PRACTICAL APPLICATION: Films made from a by product of wheat flour (glue flour) have technological potential to be used as packaging for food products. The valorization of a by product of the agribusiness without pre-treatment for the production of biodegradable films was made possible. The study by casting technique is a previous for scale-up production.

Enhancement of Gel Strength of Itaconic Acid-Based Superabsorbent Polymer Composites Using Oxidized Starch

Herein, core-superabsorbent polymer (CSAP) composites are prepared from oxidized starch (OS) via aqueous solution copolymerization using ammonium persulfate as the initiator, and 1,6-hexanediol diacrylate as the inner-crosslinker. The surface-crosslinking process is performed using various surface-crosslinkers, including bisphenol A diglycidyl ether (BADGE), poly(ethylene glycol) diglycidyl ether (PEGDGE), ethylene glycol diglycidyl ether (EGDGE), and diglycidyl ether (DGE). The structures of the CSAP composites and their surface-crosslinked SAPs (SSAPs) are characterized using Fourier transform infrared (FT-IR) spectroscopy, their absorption properties are measured via centrifuge retention capacity (CRC), absorbency under load (AUL), permeability, and re-swellability tests, and their gel strengths according to surface-crosslinker type and EGDGE content are examined via rheological analysis. The results indicate that an EGDGE content of 0.75 mol provides the optimum surface-crosslinking and SSAP performance, with a CRC of 34.8 g/g, an AUL of 27.2 g/g, and a permeability of 43 s. The surface-crosslinking of the CSAP composites using OS is shown to improve the gel strength, thus enabling the SAP to be used in disposable diapers.

Controlling Surface-Induced Platelet Activation by Agarose and Gelatin-Based Hydrogel Films

Platelet-surface interaction is of paramount importance in biomedical applications as well as in vitro studies. However, controlling platelet-surface activation is challenging and still requires more effort as they activate immediately when contacting with any nonphysiological surface. As hydrogels are highly biocompatible, in this study, we developed agarose and gelatin-based hydrogel films to inhibit platelet-surface adhesion. We found promising agarose films that exhibit higher surface wettability, better controlled-swelling properties, and greater stiffness compared to gelatin, resulting in a strong reduction of platelet adhesion. Mechanical properties and surface wettability of the hydrogel films were varied by adding magnetite (Fe3O4) nanoparticles. While all of the films prevented platelet spreading, films formed by agarose and its nanocomposite repelled platelets and inhibited platelet adhesion and activation stronger than those of gelatin. Our results showed that platelet-surface activation is modulated by controlling the properties of the films underneath platelets and that the bioinert agarose can be potentially translated to the development of platelet storage and other medical applications.

Review of the Most Important Methods of Improving the Processing Properties of Starch toward Non-Food Applications

Starch is the second most abundantly available natural polymer in the world, after cellulose. If we add its biodegradability and non-toxicity to the natural environment, it becomes a raw material very attractive for the food and non-food industries. However, in the latter case, mainly due to the high hydrophilicity of starch, it is necessary to carry out many more or less complex operations and processes. One of the fastest growing industries in the last decade is the processing of biodegradable materials for packaging purposes. This is mainly due to awareness of producers and consumers about the dangers of unlimited production and the use of non-degradable petroleum polymers. Therefore, in the present review, an attempt was made to show the possibilities and limitations of using starch as a packaging material. The most important physicochemical features of this biopolymer are discussed, and special attention is paid to more or less environmentally friendly methods of improving its processing properties.

Legume Beverages from Chickpea and Lupin, as New Milk Alternatives

Recently, milk consumption has been declining and there is a high demand for non-dairy beverages. However, market offers are mainly cereal and nut-based beverages, which are essentially poor in protein (typically, less than 1.5% against the 3.5% in milk) and are not true milk replacers in that sense. In this work, new beverages from different pulses (i.e., pea, chickpea and lupin) were developed using technologies that enable the incorporation of a high level of seed components, with low or no discharge of by-products. Different processing steps were sequentially tested and discussed for the optimization of the sensorial features and stability of the beverage, considering the current commercial non-dairy beverages trends. The lupin beverage protein contents ranged from 1.8% to 2.4% (w/v) and the chickpea beverage varied between 1.0% and 1.5% (w/v). The “milk” yield obtained for the optimized procedure B was 1221 g/100 g of dry seed and 1247 g/100 g of dry seed, for chickpea beverage and lupin beverage, respectively. Sensory results show that chickpea beverage with cooking water has the best taste. All pulses-based beverages are typical non-Newtonian fluids, similarly to current non-dairy alternative beverages. In this respect, the sprouted chickpea beverage, without the cooking water, presents the most pronounced shear-thinning behavior of all formulations.

Inhibition effect of three common proanthocyanidins from grape seeds, peanut skins and pine barks on maize starch retrogradation

The inhibition effect of three common proanthocyanidins (PA) on the retrogradation properties of maize starch was investigated (including grape seed proanthocyanidins (GSPA), peanut skin proanthocyanidins (PSPA), and pine bark proanthocyanidins (PBPA)). Differential scanning calorimetry (DSC) and X-ray diffraction (XRD) analysis showed that PA could significantly decrease the values of melting enthalpy of retrogradation (ΔH_r) and the degree of relative crystallinity, suggesting that the starch re-crystallization was retarded by PA. Scanning electron microscope (SEM) characterizations illustrated that retrograded PA-starch samples formed a looser matrix with less appearance of continuous flakes during storage. Overall, 0.5 %-2.0 % of three PAs exhibited suppression of starch retrogradation after 21-day cooling storage, mainly resulting from the PA-starch interaction. Among them, PSPA showed the most substantial inhibition effect on starch retrogradation, which might be attributed to its structural features. This study suggested that PA could be a new type of inhibitor to suppress starch retrogradation.

Characterization of Amorphophallus paeoniifolius (Dennst.) Nicolson Modified Fermented Flour

Background:

Flour is generally evaluated by physicochemical analysis of its constituents in order to determine its functional properties. The modification of flour is reflected in many of its physicochemical properties.

Objective:

In the present study, samples of elephant foot yam (Amorphophallus paeoniifolius) modified fermented flour were characterized based on physicochemical properties of starch, amylose, and amylopectin content, and also flour morphology.

Methods:

Various starters were applied (mocaf, Bimo-cf, and tape yeast) for 12h fermentation before being processed into flour to modify its properties. The physicochemical parameters of flours consist of whiteness index, pasting properties, foaming capacity, flour morphology, and proximate compositions. All data were taken in triplicate using completely randomized design.

Result:

All the starters were able to improve whiteness index (WI) of flour. There was a correlation between fat and protein content with pasting properties of native flour and modified fermented elephant foot yam (MoEFY) flours. Fermentation processes caused slight changes of flour pasting properties. The granule size of MoEFY flour became smaller than those in native elephant foot yam flour after fermentation, and granules were polyhedral with slightly pointed and protruding edges.

Conclusion:

The results suggested that fermentation by Bimo-cf starter within 12h could provide a greater extent of flour modification.

Substituent Optimization of (1 → 2)-Glucopyranan for Tough, Strong, and Highly Stretchable Film with Dynamic Interchain Interactions

Polysaccharide is a naturally abundant material, which is regarded as an indispensable scaffold for a structural material. The properties of polysaccharides are dependent not only on the structure of repeating sugar unit but also the glycosidic position between the repeating units. Herein, we report the development of polysaccharide-based self-standing film consisting of naturally occurring (1 → 2)-glucopyranan skeleton. The self-standing film of (1 → 2)-glucopyranan derivative with hexyl carbamate groups Uret-Glcp(1,2) is found to be highly stretchable and tough, which exhibits maximum stress of σ_max = 1.4 MPa, fracture strain of ε ∼ 800%, and the work of extension at fracture W_ext ∼ 4 MJ m^-3. It is indicated that the interchain hydrogen bonds in Uret-Glcp(1,2) film would serve as energy dissipative bonds for strengthening the film, where the application of mechanical stress to Uret-Glcp(1,2) film induces not only the rapture of physical interchain interactions, but also the formation of intrachain hydrogen bonds along the stretching direction. The effects of substituent and glycosidic position of polysaccharide on the properties are discussed in detail.

Whole wheat cracker fortified with biocalcium and protein hydrolysate powders from salmon frame: characteristics and nutritional value

Objectives

This study aimed to develop whole wheat crackers fortified with biocalcium (BC) and protein hydrolysate (PH) powders from salmon frame at varying substitution levels.

Materials and Methods

Whole wheat cracker fortified with BC and protein hydrolysate PH powders from salmon frame was produced. BC and PH powders or their mixtures at different ratios (3:1, 1:1, 1:3) were used to fortify the dough mix at a substitution level of 16.67% based on the whole wheat flour content. The physical, textural, sensory, and nutritional profiles of the crackers produced were examined and compared with crackers without fortification.

Results

The weight, colour, textural properties, and thickness of the crackers varied with the addition of different ratios of BC and PH powders. The incorporation of BC/PH at ratio (3:1) showed no negative effect on sensory properties. The crackers thus produced possessed higher protein, fat, calcium, phosphorus, sodium, and cholesterol but lower carbohydrate, sugar, fibre, and energy value than the control crackers without fortification. The crackers contained 0.026–0.045 mg/100 g polyunsaturated fatty acid. Developed crackers had a denser structure and were less porous than the control crackers as shown in scanning electron microscopic images. In scanning electron microscopy-energy dispersive X-ray spectroscopic (SEM-EDX) analysis, the crackers fortified with BC/PH at ratio (3:1) had higher calcium and phosphorus contents and intensity than the control.

Conclusions

This study demonstrated that the addition of BC and PH powders obtained from salmon frame represent a promising means of increasing the nutritive values of crackers.

Review on the Production of Polysaccharide Aerogel Particles

A detailed study of the production of polysaccharide aerogel (bio-aerogel) particles from lab to pilot scale is surveyed in this article. An introduction to various droplets techniques available in the market is given and compared with the lab scale production of droplets using pipettes and syringes. An overview of the mechanisms of gelation of polysaccharide solutions together with non-solvent induced phase separation option is then discussed in the view of making wet particles. The main steps of particle recovery and solvent exchange are briefly described in order to pass through the final drying process. Various drying processes are overviewed and the importance of supercritical drying is highlighted. In addition, we present the characterization techniques to analyse the morphology and properties of the aerogels. The case studies of bio-aerogel (agar, alginate, cellulose, chitin, κ-carrageenan, pectin and starch) particles are reviewed. Potential applications of polysaccharide aerogel particles are briefly given. Finally, the conclusions summarize the prospects of the potential scale-up methods for producing bio-aerogel particles.

Characteristics and nutritional value of whole wheat cracker fortified with tuna bone bio-calcium powder

Whole wheat cracker fortified with tuna bone bio-calcium (Bio-Ca) powder was developed as health-promoting food rich in calcium. Fortification with different levels of Bi-Ca, over the range of 0-50% of whole wheat flour (w/w) on quality and sensory properties of crackers, were determined. Color, thickness, weight and textural properties of crackers varied with the different levels of Bio-Ca powder added, but it was found that up to 30% could be added without detrimental effect on sensory properties. Scanning electron microscopic images showed that the developed crackers were less porous and had a denser structure, compared to the control. Based on scanning electron microscopy-energy dispersive X-ray spectroscopic (SEM-EDX), the cracker containing Bio-Ca powder had calcium and phosphorous distribution with higher intensity, compared to the control. The fortified crackers were rich in calcium and phosphorous with higher protein content but lower fat, carbohydrate, cholesterol and energy value, compared to the control.

Starch Polysaccharides in the Human Diet: Effect of the Different Source and Processing on its Absorption

Starch is the main source of carbohydrates in human diet. It is widely used in food processing and non-food industrial applications. The effects on starch digestion and absorption in humans are reviewed in relation to the starch composition, sources, plant genetic variation, food processing and cooking. The impact of food industrial processing and starch modification on the digestibility of starch containing foods and on gut microbiota are discussed. Considering that the resistant starch (RS) fraction escaped from the small intestine is fermented in large intestine, all the variables that influence starch digestibility and absorption must be taken into account when discussing about healthy properties of fibers. Future trends in food industries are aimed to increase the RS fraction in processed foods in order to improve nutritional quality as well as to clarify the influence of RS3 and RS4 on gut microbiota.

Impact of Emulsifiers Addition on the Retrogradation of Rice Gels during Low-Temperature Storage

Rice and its products are widely consumed in Asian countries; however, starch retrogradation decreases the quality and shortens the shelf-life of rice foods particularly at low temperature. In this study sucrose ester (SE), glycerol monostearate (GMS), and sodium stearoyl lactylate (SSL) were added to rice flour and corresponding rice gels. Then, gelatinization properties, retrogradation characteristics, texture, and water content of these rice gels were investigated at 4°C and −20°C storage, respectively. The results demonstrated that the rice gels with 0.2% GMS had the lowest retrogradation index (ΔHr/ΔHg) (11.84%) and hardness (1359 g) at 4°C for a 10 d period, which was significantly lower in comparison to control and the other two emulsifiers (P<0.05). Adhesiveness and water content were increased compared to the other samples. Furthermore, the retrogradation of rice gels stored at 4°C was comparatively rapid compared to gels stored at −20°C. Gel samples stored at −20°C were still acceptable for more than 15 days. Thus it was revealed that GMS has the potential to retard starch retrogradation and produce high-quality rice products in preservation.