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•Granular cold-water swelling starch (GCWSS) with ultrasound treatment decreased the amylose content of rice starch and changed the pasting properties.•GCWSS with aid of ultrasound ...could quickly swell into cold water.•Ultrasound treatment generated porous on the surface of the GCWSS granules and enhanced water absorption increased.•Ultrasound treatment decreased turbidity and retrogradation of GCWSS starch.
The aim of this study was to determine the ability to improve the capacity of cold swelling and cold-water solubility of rice starch by ultrasonic-assisted alcohol-alkaline and alcohol-alkaline methods. To achieve this, ultrasound powers (U) were varied (30%, 70%, 100%) under the granular cold-water swelling starch (GCWSS) preparation (GCWSS + 30 %U, GCWSS + 70 %U, and GCWSS + 100 %U). The effects of these methods on morphological, pasting properties, amylose content, ratio of 1047/1022 spectra by FTIR, turbidity, freeze–thaw stability, and gel texture were also studied and compared. The results showed that the surface of GCWSS granules presented a honeycomb especially GCWSS + U treatments exhibited more porous on the surface of starch granules. The cold swelling power and solubility of GCWSS + U samples were increased which confirmed by reducing ratio of ordered structure to amorphous structure of starch, and turbidity was also decreased. Moreover, pasting temperature, breakdown, final viscosity, and setback decreased while peak viscosity increased as measured using a Rapid Visco Analyzer. The freeze–thaw stability of GCWSS + U was more resistant to syneresis than GCWSS under repeated freeze–thaw cycles. The reduction of gel hardness and springiness was observed using Texture Analyzer. These changes were enhanced with increasing ultrasound powers. Thus, the results indicate that the different ultrasound-assisted alcohol-alkaline treatments for preparing GCWSS show an effective use in the preparation of GCWSS with improved cold-water swelling and reduced retrogradation of rice starch.
•Ultrasound-assisted annealing developed the relative crystallinity of rice grain.•Starch hydrolysis rate was significantly decreased by ultrasound-chilling assisted annealing at higher ...temperatures.•The glycemic index was decreased, depending on amylose content and annealing conditions.
White rice samples, Chai-Nat1 (CN1) and Jasmin rice (KDML105), were treated with the ultrasound-chilling (UC) and combined with annealing treatments (UC + ANN 45, UC + ANN50, and UC + ANN55). Their physicochemical properties and in vitro glycemic index of rice samples were analyzed. UC + ANN treatments presented pasting temperature, gelatinization temperature and crystallinity increased whereas the glycemic index of both rice samples was decreased as compared to its native. Especially, UC + ANN55 treated rice produced the lowest glycemic index and starch hydrolysis. Moreover, UC + ANN treated CN1 rice exhibited delayed gelatinization temperature, increased gelatinization enthalpy, and decreased glycemic index than KDML105 rice. In addition, Pearson’s correlation presented that UC + ANN and amylose content had a highly negative correlation with the glycemic index at p < 0.0.1. The result exhibited that UC followed by ANN show an effective way to modify starch granules with delayed starch hydrolysis reduced glycemic index and properties depending on annealing temperature and rice cultivar.
Butterfly pea flower have great sensory attraction, but they have not yet been used widely in Vietnam. Extracts of butterfly pea flowers can be used conveniently as a natural blue colorant for food ...products. In this study, the identification of anthocyanin compounds in butterfly pea flowers was performed by UPLC coupled with a UV and Mass spectrometer instrument. Positive and negative ion electrospray MS/MS chromatograms and spectra of the anthocyanin compounds were determined. By analyzing the chromatograms and spectra for each ion, five anthocyanins were identified in the butterfly pea flower extract; these were delphinidin-3-(6″-p-coumaroyl)-rutinoside, cyanidin 3-(6″-p-coumaroyl)-rutinoside, delphinidin-3-(p-coumaroyl) glucose in both cis- and trans- isomers, cyanidin-3-(p-coumaroyl-glucoside) and delphinidin-3-pyranoside. Additionally, based on their intensity, it was determined that cyanidin-3-(p-coumaroyl-glucoside) was the most abundant anthocyanin, followed by cyanidin 3-(6″-p-coumaroyl)-rutinoside, delphinidin-3-(p-coumaroyl-glucoside), delphinidin-3-(6″-p-coumaroyl)-rutinoside and delphinidin-3-pyranoside. In this study, cyanidin derivatives were discovered in butterfly pea flower extract, where these compounds had not been detected in previous studies.
Nutritional, physicochemical, functional, antioxidative and digestion properties of brown and white rice flours from four Thai rice varieties (Luangpatue, upland rice, RD43, and Hommali) were ...investigated and compared. Due to differences in grain color, the color parameters of flours varied significantly. Protein, fat, ash, carbohydrate, and moisture content, total dietary fiber, and calories of these rice flours were 6.94–10.21%, 1.68–3.16%. 0.554–1.442%, 71.20–79.68%, 9.79–10.53%, 1.07–3.64%, and 350.82–362.73 kcal/100g, respectively. RD43 brown rice (18.4%) and Luangpatue white rice (26.5%) respectively exhibited the lowest and highest amylose content. Luangpatue rice flours also showed higher swelling power, setback value, final viscosity, and thermal properties than other varieties. The variations in hydration properties and oil absorption index were noticeable among these rice flours. In addition, the highest level of total phenolic content and antioxidant activity led to the lowest estimated glycemic index (eGI = 62.92) found in upland brown rice. It was confirmed by the multivariate analysis results. This study reported the diverse physicochemical properties and composition-property relationships of two kinds of flours from four rice varieties collected from Thailand for the first time. It exhibited possible capabilities for the development of various rice-based products that promote health based on their characteristics on industrial scale.
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•The characteristics of four rice varieties collected from Thailand and their relationship were reported for the first time.•The lowest eGI (62.92) was found in upland brown rice – a rich antioxidant rice.•A negative correlation between eGI and antioxidant properties was observed.•Brown rice varieties are a source of phenolics and low-digestible starch.•Luangpatue rice has more specific characteristics than other types of rice in this study.
In this paper, a model predictive control scheme for the T-type inverter with an output LC filter is presented. A simplified dynamics model is proposed to reduce the number of the measurement and ...control variables, resulting in a decrease in the cost and complexity of the system. Furthermore, the main contribution of the paper is the approach to evaluate the cost function. By employing the selection of sector information distribution in the reference inverter voltage and capacitor voltage balancing, the execution time of the proposed algorithm is significantly reduced by 36% compared with conventional model predictive control without too much impact on control performance. Simulation and experimental results are studied and compared with conventional finite control set model predictive control to validate the effectiveness of the proposed method.
Purple rice, locally known as “Cẩm” rice, is cultivated in the southern region of Vietnam. The bran of “Cẩm” rice is often disregarded and underutilized; nevertheless, it harbours substantial ...nutritive value, particularly in terms of antioxidant compounds. Additionally, sonication, an emerging and “green” technological approach, has been employed to augment the extraction efficiency of these antioxidants. This research is aimed at optimizing and maximizing the antioxidant recovery capacity including phenolic and total flavonoid compounds, along with their antioxidant activities, through the assistance of ultrasound waves. The effect of the extract on the starch digestion process was also investigated. The study employed the Box-Behnken experimental design, encompassing three variables: extraction time (20-40 minutes), temperature (60-80°C), and solvent-to-material ratio (8 : 1 to 12 : 1). Analysis was conducted on total phenolic compounds, total flavonoid content, and antioxidant activities. Results demonstrated that the peak yield of antioxidant compounds and their corresponding activities were attained at an extraction duration of 29.38 minutes, a temperature of 69°C, and a solvent-to-material ratio of 9.92. Under these optimal conditions, the yields were as follows: total phenolic compounds at 60.821 mg GAE/g, total flavonoid compounds at 3.2696 mg QE/g, percentage inhibition of DPPH at 74.778%, and FRAP value at 54.112 μmol Fe (II)/g. The established models were validated and exhibited a strong alignment between predicted and actual values, with disparities of less than 3% under optimal conditions. Furthermore, the extract was codigested with cooked corn starch, revealing a dose-dependent effect on starch digestibility. The sluggishness of digestion rate was observed when 20 mg of the extract was supplemented to 200 mg of cooked corn starch. This suggests that rice bran extract holds promise as an effective ingredient for mitigating starch digestion, particularly beneficial for individuals dealing with diabetes.
In recent years, the Butterfly pea flower has been increasingly interested in its color and function. However, the preservation of the extract faced many difficulties; therefore, foam drying ...technology was applied to solve this problem. The study was conducted to determine the effect of foaming conditions, including albumin ratio, carboxymethyl cellulose (CMC) ratio, and whipping time on foam characteristics. At the same time, the multi-dimensional regression method was also used to determine the most suitable foaming conditions for the following process. The research results showed that all 3 factors strongly influenced the foaming process of pea flower extract. It could be concluded that the most suitable condition for foaming is to use 9.3% albumin, 0.79% CMC and stir for 19 min. Under these conditions, the foam expansion and stability were 584.79% and 96.44% respectively. The powder obtained from the foam drying of Butterfly pea flower extract was also analyzed for quality. The temperature of 65 oC for 4 hrs gave relatively high-quality powder with protein content, anthocyanin and antioxidant activity of 9.89 g/100g, 1.15 mg/g and 87.34% respectively. In conclusion, the foam-mat dried powder from butterfly pea flower extract is suitable for other processing processes, especially in the processing of folk cakes, pasta and bread industry.
Mulberry powder was created from the extract using a foam-mat drying process. The studies aimed to evaluate the effects of egg albumin, carboxymethyl cellulose (CMC), digestion-resistant maltodextrin ...(DRM) contents, and whipping time (5 to 15 min) on the foam properties. The impact of different drying temperatures (60 to 75 °C) on the quality of the finished mulberry powder was also noted. The best foam expansion/stability value was determined using multiple regression models as a function of egg albumin, CMC, DRM, and whipping time. The results indicated that the main influencing factors for the foam properties were whipping time followed by egg albumin, CMC, and DRM. Optimum values of foam expansion and stability were achieved at 467.9% and 97.02%, respectively. The foam had a porous structure and good stability for subsequent drying, with optimal contents of egg albumin, CMC, and DRM used at 7.6%, 0.4%, and 2%, respectively, along with a whipping time of 14.5 min. The established models had a high coefficient of determination (R2 > 0.9) and a high correlation between the predicted and observed values. Therefore, the model could be adjusted to determine the characteristics of the foam suitable for subsequent drying. The optimal values were then also verified. Minimal fluctuations (1.78−2.98%) between the experimental data and the optimal value were found. The drying temperature also significantly affected the quality of the mulberry powder. The foam was dried at 65 °C for 4 h to produce apowder with a beautiful light color (L* = 62.65), a characteristic purple-red color of mulberry (a* = 5.97). The moisture, water activity, and anthocyanin content of the finished mulberry powder were 4.57%, 0.3, and 5.4 mg/g, respectively.
In manufacturing food powders, foam-mat drying provides a cost-effective alternative to traditional drying methods. This study aimed to select the foaming conditions which support the subsequent ...drying of Magenta leaves extract. In the initial stage, concentrations of egg albumin (5 to 15%) as a foaming agent, xanthan gum as foam stabilizer (0.1 to 0.5%), and whipping time (2 to 8 min) were designed. Multiple regression analysis was applied to analyze the relationship between the dependent variables (Foam expansion volume and foam density) and three independent variables as an indicator of foaming capacity and foam stability. The multiple response optimization was applied to optimize the foam density and foam expansion. The optimum foam density (0.25 g/mL) and foam expansion volume (298.12%) were obtained at the optimum egg albumin and xanthan gum concentrations, and whipping time at 12.21%, 0.24%, and 5.8 min, respectively, indicating a stable foam structure. Experimental moisture loss data are fitted for five selected drying models. The mathematical models were compared according to three statistical parameters, such as coefficient of determination (R2), chi-square (χ2), and root mean square error (RMSE). Among the five mathematical models tested with experimental data, the Page model could be applied to describe the foam-mat drying process of magenta leaves extract. The highest value of R2 (99.54%), the lowest value of χ2 (0.0007), and RMSE (0.0253) were observed for a air drying temperature of 60 °C. The effect of temperature on diffusion is described by the Arrhenius equation with an activation energy of 100.21 kJ/mol. Effective moisture diffusion values ranged from 2.27 × 10−10 to 6.71 × 10−10 m2/s as the temperature increased. The effect of drying conditions on anthocyanin changes of magenta leaves powder was compared. The results showed that the highest quality of the sample was observed when the sample was dried at 60 °C.
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