Search results for: Potato Starch.

Authors: N.Peatciyammal, B.Balachandar, M.Dinesh Kumar, K.Tamilarasan, C.Muthukumaran

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Enzymatic hydrolysis of starch from natural sources finds potential application in commercial production of alcoholic beverage and bioethanol. In this study the effect of starch concentration, temperature, time and enzyme concentration were studied and optimized for hydrolysis of Potato starch powder (of mesh 80/120) into glucose syrup by immobilized (using Sodium arginate) α-amylase using central composite design. The experimental result on enzymatic hydrolysis of Potato starch was subjected to multiple linear regression analysis using MINITAB 14 software. Positive linear effect of starch concentration, enzyme concentration and time was observed on hydrolysis of Potato starch by α-amylase. The statistical significance of the model was validated by F-test for analysis of variance (p ≤ 0.01). The optimum value of starch concentration, enzyme concentration, temperature, time and were found to be 6% (w/v), 2% (w/v), 40°C and 80min respectively. The maximum glucose yield at optimum condition was 2.34 mg/mL.

Keywords: Alcoholic beverage, Central Composite Design, Enzymatic hydrolysis, Glucose yield, Potato Starch.

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Authors: Chigozirim N. Onwusiribe, Jude A. Mbanasor

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The potato value chain when harnessed can engage numerous youths and aid in the fight against poverty, malnutrition and unemployment. This study seeks to evaluate the level of youth participation in the potato value chain in Nigeria. Specifically, this study will examine the extent of youth participation in potato value chain, analyze the cost, benefits and sustainability of youth participation in the potato value chain, identify the factors that can propel or hinder youth participation in the potato value chain and make recommendations that will result in the increase in youth employment in the potato value chain. This study was conducted in the North Central and South East geopolitical zones of Nigeria. A multi stage sampling procedure was used to select 540 youths from the study areas. Focused group discussions and survey approach was used to elicit the required data. The data were analyzed using statistical and econometric tools. The study revealed that the potato value chain is very profitable.

Keywords: Potato, youths, value, chain, participation.

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Authors: R. Oonsivilai, M. Oonsivilai, J. Sanguemrum, N. Thumsirirat, A. Oonsivilai

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Chaiyaphum Starch Co. Ltd. is one of many starch manufacturers that has introduced machinery to aid in manufacturing. Even though machinery has replaced many elements and is now a significant part in manufacturing processes, problems that must be solved with respect to current process flow to increase efficiency still exist. The paper-s aim is to increase productivity while maintaining desired quality of starch, by redesigning the flipping machine-s mechanical control system which has grossly low functional lifetime. Such problems stem from the mechanical control system-s bearings, as fluids and humidity can access into said bearing directly, in tandem with vibrations from the machine-s function itself. The wheel which is used to sense starch thickness occasionally falls from its shaft, due to high speed rotation during operation, while the shaft may bend from impact when processing dried bread. Redesigning its mechanical control system has increased its efficiency, allowing quality thickness measurement while increasing functional lifetime an additional 62 days.

Keywords: Control system, Machinery, Measurement, Potato starch

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Authors: Nor Hayati Ibrahim, Shamini Nair Achudan

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This study was conducted in order to determine the physical properties and stability of mayonnaise-like emulsions as affected by modified yam starches. Native yam starch was modified via pre-gelatinization and cross-linking phosphorylation procedures. The emulsions (50% oil dispersed phase) were prepared with 0.3% native potato, native yam, pre-gelatinized yam and cross-linking phosphorylation yam starches. The droplet size of surface weighted mean diameter was found to be significantly (p < 0.05) lower in the sample with cross-linking phosphorylation yam starch as compared to other samples. Moreover, the viscosity of the sample with pregelatinized yam starch was observed to be higher than that of other samples. The phase separation stability was low in the freshly prepared and stored (45 days, 5°C) emulsions containing native yam starch. This study thus generally suggested that modified yam starches were more suitable (i.e. better physical properties and stability) to be used as stabilizers in a similar system i.e. light mayonnaises, rather than a native yam starch.

Keywords: Oil-in-water emulsions, low-fat mayonnaises, modified yam starches, droplet size distribution, viscosity.

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Authors: André C. Silva, Débora N. Sousa, Elenice M. S. Silva, Thales P. Fontes, Raphael S. Tomaz

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Starches are widely used as depressant in froth flotation operations in Brazil due to their efficiency, increasing the selectivity in the inverse flotation of quartz depressing iron ore. Starches market have been growing and improving in recent years, leading to better products attending the requirements of the mineral industry. The major source of starch used for iron ore is corn starch, which needs to be gelatinized with sodium hydroxide (NaOH) prior to use. This stage has a direct impact on industrials costs, once the lowest consumption of NaOH in gelatinization provides better control of the pH in the froth flotation and reduces the amount of electrolytes present in the pulp. In order to evaluate the gelatinization degree of different starches and flour were subjected to the addiction of NaOH and temperature variation experiments. Samples of starch (corn, cassava, HIPIX 100, HIPIX 101 and HIPIX 102 commercialized by Ingredion) and flour (cassava and potato) were tested. The starch samples were characterized through Scanning Electronic Microscopy and the amylose content were determined through spectrometry, swelling and solubility tests. The gelatinization was carried out through titration with NaOH, keeping the solution temperature constant at 40 ^oC. At the end of the tests, the optimal amount of NaOH consumed to gelatinize the starch or flour from different botanical sources was established and a correlation between the content of amylopectin in the starch and the starch/NaOH ratio needed for its gelatinization.

Keywords: Froth flotation, gelatinization, sodium hydroxide, starches and flours.

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Authors: Orose Rugchati, Khumthong Mahawongwiriya, Kanita Thanacharoenchanaphas

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Yam starch obtained from the water yam (munlued) by the wet milling process was studied for some physicochemical properties. Yam starch film was prepared by casting using glycerol as a plasticizer. The effect of different glycerol (1.30, 1.65 and 2.00g/100g of filmogenic solution) and starch concentrations (3.30, 3.65 and 4.00g /100g of filmogenic solution) were evaluated on some characteristics of the film. The temperature for obtaining the gelatinized starch solution was 70-80°C and then dried at 45°C for 4 hours. The resulting starch from munlued granular morphology was triangular and the average size of the granule was 26.68 μm. The amylose content by colorimetric method was 26 % and the gelatinize temperature was 70-80°C. The appearance of the film was smooth, transparent, and glossy with average moisture content of 25.96% and thickness of 0.01mm. Puncture deformation and flexibility increased with glycerol content. The starch and glycerol concentration were a significant factor of the yam starch film characteristics. Yam starch film can be described as a biofilm providing many applications and developments with the advantage of biodegradability.

Keywords: Characteristics of Biodegradable film, yam starch, Dioscoreaalata, substitute, Thailand.

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Authors: I. Murniece, L. Tomsone, I. Skrabule, A. Vaivode

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Many of the compounds present in potato are important because of their beneficial effects on health, therefore, are highly desirable in the human diet. Potato tubers contain significant amounts of anthocyanins. The aim of this research was to determine the content of anthocyanins and its relationship with the colour of organically and conventionally cultivated potato varieties. In the research eight potato samples of three potato varieties were analyzed on anthocyanins, dry matter content and color. Obtained results show that there was no significant influence on amount of anthocyanins between different cultivation environments (p>0.05) while between varieties – significant difference (p<0.05). Strong correlation between the amount of anthocyanins and color was determined.

Keywords: Potato variety, anthocyanins, organic, conventional, dry matter.

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Authors: A. A. Ladele, N. T. Meludu, O. Ezekiel, T. F. Olaoye, O. M. Okanlawon

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Value addition to agricultural produce is of possible potential in reducing poverty, improving food security and malnutrition, therefore the need to develop small and microenterprises of sweet potato production. A study was carried out in Nigeria to determine the acceptability of blends sweet potato (Ipomea batatas) and commodities yellow maize (Zea mays), millet (Pennisetum glaucum), soybean (Glycine max), bambara groundnut (Vigna subterranean), guinea corn (Sorghum vulgare), wheat (Triticum aestivum), and roselle (Hibiscus sabdariffa) through sensory evaluation. Sweet potato (Ipomea batatas) roots were processed using two methods: oven and sun drying. The blends were also assessed in terms of functional, chemical and color properties. Most acceptable blends include BAW (80:20 of sweet potato/wheat), BBC (80:20 of sweet potato/guinea corn), AAB (60:40 of sweet potato/guinea corn), YTE (100% soybean), TYG (100% sweet potato), KTN (100% wheat flour), XGP (80:20 of sweet potato/soybean), XAX (60:40 of sweet potato/wheat), LSS (100% Roselle), CHK (100% Guinea corn), and ABC (60:40% of sweet potato/ yellow maize). In addition, carried out chemical analysis revealed that sweet potato has high percentage of vitamins A and C, potassium (K), manganese (Mn), calcium (Ca), magnesium (Mg) and iron (Fe) and fibre content. There is also an increase of vitamin A and Iron in the blended products.

Keywords: Blends, diversification, sensory evaluation, sweet potato, utilization.

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Authors: Su-Ling Li, Qun-Yu Gao

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Mung bean starches were subjected to heat-moisture treatment (HMT) by different moisture contents (15%, 20%, 25%, 30% and 35%) at 120Ôäâ for 12h. The impact on the yields of resistant starch (RS), microstructure, physicochemical and functional properties was investigated. Compared to native starch, the RS content of heat-moisture treated starches increased significantly. The RS level of HMT-20 was the highest of all the starches. Birefringence was displayed clear at the center of native starch. For HMT starches, pronounced birefringence was exhibited on the periphery of starch granules; however, birefringence disappeared at the centre of some starch granules. The shape of HMT starches hadn-t been changed and the integrity of starch granules was preserved for all the conditions. Concavity could be observed on HMT starches under scanning electronic microscopy. After HMT, apparent amylose contents were increased and starch macromolecule was degraded in comparison with those of native starch. There was a reduction in swelling power on HMT starches, but the solubility of HMT starches was higher than that of native starch. Both of native and HMT starches showed A-type X-ray diffraction pattern. Furthermore, there is a higher intensity at the peak of 15.0 and 22.9 Å than those of native starch.

Keywords: Resistant starch, mung bean (Phaseolus radiatus) starch, heat-moisture treatment, physicochemical properties.

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Authors: A. M. Omoare, E. O. Fakoya, O. E. Fapojuwo, W. O. Oyediran

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Awareness of value addition of sweet potato has received comparatively little attention in Nigeria despite its potential to reduce perishability and enhanced utilization of the crop in diverse products forms. This study assessed the awareness of value addition of sweet potato in Osun State, Nigeria. Multi-stage random sampling technique was used to select 120 respondents for the study. Data obtained were analyzed using descriptive statistics and multiple regression analysis. Findings showed that most (75.00%) of the respondents were male with mean age of 42.10 years and 96.70% of the respondents had formal education. The mean farm size was 2.30 hectares. Majority (75.00%) of the respondents had more than 10 years farming experience. Awareness of value addition of sweet potato was very low among the respondents. It was recommended that sweet potato farmers should be empowered through effective and efficient extension training on the use of modern processing techniques in order to enhance value addition of sweet potato. 

Keywords: Awareness, value addition, sweet potato, perishability.

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Authors: Maia Kukhaleishvili, Ekaterine Bulauri, Iveta Megrelishvili, Tamar Shamatava, Tamar Chipashvili

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Plant viruses can cause loss of yield and quality in a lot of important crops. Symptoms of pathogens are variable depending on the cultivars and virus strain. Selection of resistant potato varieties would reduce the risk of virus transmission and significant economic impact. Other way to avoid reduced harvest yields is regular potato seed production sampling and testing for viral infection. The aim of this study was to determine the occurrence and distribution of viral diseases according potato cultivars for further selection of virus-free material in Georgia. During the summer 2015- 2016, 5 potato cultivars (Sante, Laura, Jelly, Red Sonia, Anushka) at 5 different farms located in Akhalkalaki were tested for 6 different potato viruses: Potato virus A (PVA), Potato virus M (PVM), Potato virus S (PVS), Potato virus X (PVX), Potato virus Y (PVY) and potato leaf roll virus (PLRV). A serological method, Double Antibody Sandwich-Enzyme linked Immunosorbent Assay (DASELISA) was used at the laboratory to analyze the results. The result showed that PVY (21.4%) and PLRV (19.7%) virus presence in collected samples was relatively high compared to others. Researched potato cultivars except Jelly and Laura were infected by PVY with different concentrations. PLRV was found only in three potato cultivars (Sante, Jelly, Red Sonia) and PVM virus (3.12%) was characterized with low prevalence. PVX, PVA and PVS virus infection was not reported. It would be noted that 7.9% of samples were containing PVY/PLRV mix infection. Based on the results it can be concluded that PVY and PLRV infections are dominant in all research cultivars. Therefore significant yield losses are expected. Systematic, long-term control of potato viral infection, especially seed-potatoes, must be regarded as the most important factor to increase seed productivity.

Keywords: Diseases, infection, potato, virus.

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Authors: Meludu Nkiru T., Fakere Bosede Felicia

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Diversification of the processing of crops is a very important way of reducing food insecurity, perishability of most perishable crops and generates verities. Sweet potato has been diversified in various ways by researchers through processing into different forms for consumption. The study considered diversifying the crop into different drinks by combining it with different high nutrient acceptable cereal. There was significant relationship between the educational background of the respondents and level of acceptability of the sweet potato drinks (χ ² = 1.033 and P = 0.05). Interestingly, significant relationship existed between the most preferred sweet potato drink by the respondents and level of acceptability of the sweet potato drinks (r = 0.394, P = 0.031). The high level of acceptability of the drinks will lead to enhanced production of the crops required for the drinks that would assist in income generation and alleviating food and nutrition insecurity.

Keywords: Diversification, Malnutrition, Sensory Evaluation, Sweet Potato.

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Authors: R. R. Ali, W. A. W. A. Rahman, R. M. Kasmani, H. Hasbullah, N. Ibrahim, A. N. Sadikin, U. A. Asli

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In this study, tapioca starch, which acts as natural polymer, was added in the blend in order to produce biodegradable product. Low density polyethylene (LDPE) and tapioca starch blends were prepared by extrusion and the test sample by injection moulding process. Ethylene vinyl acetate (EVA) acts as compatibilizer while glycerol as processing aid was added in the blend. The blends were characterized by using melt flow index (MFI), fourier transform infrared (FTIR) and the effects of water absorption to the sample. As the starch content increased, MFI of the blend was decreased. Tensile testing were conducted shows the tensile strength and elongation at break decreased while the modulus increased as the starch increased. For the biodegradation, soil burial test was conducted and the loss in weight was studied as the starch content increased. Morphology studies were conducted in order to show the distribution between LDPE and starch.

Keywords: Biofilms, degradable polymers, starch based polyethylene, injection moulding.

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Authors: Irisa Murniece, Zanda Kruma, Ilze Skrabule

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Potatoes are a good source of carotenoids, which are lipophilic compounds synthesized in plastids from isoprenoids. The aim of this research was to determine the content of carotenoids in relationship with the colour of organically and conventionally cultivated potato genotypes before and after period of storage. In cooperation with the State Priekuli Plant Breeding Institute (Latvia), six potato genotypes were studied: 'Agrie dzeltenie', 'Prelma', 'Imanta', 'S-03135-10', 'S-99108-8' and 'S-01063-5'. All the genotypes were cultivated under three different conditions: organically and conventionally (two conditions). The content of carotenoids was determined by using spectrophotometer and the colour – L*a*b* system. The results of current research show that after the period of storage, carotenoid amount has increased and in conventionally cultivated potatoes it varies from 228.514 to 552.434 μg 100 g-1 while in organically cultivated potato genotypes – from 45.485 to 662.699 μg 100 g-1 FW. Colour of potato flesh was changing during storage.

Keywords: carotenoids, colour, organic and conventional cultivation, potato genotypes, storage

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Authors: Eraricar Salleh, Ida Idayu Muhamad, Nozieanna Khairuddin

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Antimicrobial (AM) starch-based films were developed by incorporating chitosan and lauric acid as antimicrobial agent into starch-based film. Chitosan has wide range of applications as a biomaterial, but barriers still exist to its broader use due to its physical and chemical limitations. In this work, a series of starch/chitosan (SC) blend films containing 8% of lauric acid was prepared by casting method. The structure of the film was characterized by Fourier transform infrared spectroscopy (FTIR), Xray diffraction (XRD), and scanning electron microscopy (SEM). The results indicated that there were strong interactions were present between the hydroxyl groups of starch and the amino groups of chitosan resulting in a good miscibility between starch and chitosan in the blend films. Physical properties and optical properties of the AM starch-based film were evaluated. The AM starch-based films incorporated with chitosan and lauric acid showed an improvement in water vapour transmission rate (WVTR) and addition of starch content provided more transparent films while the yellowness of the film attributed to the higher chitosan content. The improvement in water barrier properties was mainly attributed to the hydrophobicity of lauric acid and optimum chitosan or starch content. AM starch based film also showed excellent oxygen barrier. Obtaining films with good oxygen permeability would be an indication of the potential use of these antimicrobial packaging as a natural packaging and an alternative packaging to the synthetic polymer to protect food from oxidation reactions

Keywords: Antimicrobial starch-based films, chitosan, lauric acid, starch.

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Authors: Nawapat Detduangchan, Thawien Wittaya

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Photo-crosslinked rice starch-based biodegradable films were prepared by casting film-solution on leveled trays and ultra violet (UV) irradiation was applied for 10 minute. The effect of the content (3%, 6% and 9 wt. %)of photosensitiser (sodium benzoate) on mechanical properties, water vapor permeability (WVP) and structural properties of rice starch films were investigated. The tensile strength increased while elongation at break and water resistance properties of rice starch films decreased with addition and increasing content of photosensitiser. The % crystallinity of rice starch films were decreased when the content of photosensitiser increased and UV were applied. The results showed that the carboxylate group band of sodium benzoate was found in the FTIR spectrum of rice starch films and found that incorporation of 6% of photosensitiser into the films showed a higher absorption band of resulted films. This result pointed out the highest interaction between starch molecules was occurred.

Keywords: Biodegradable film, Rice starch, UV treatment, Photosensitiser, Photo-crosslink

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Authors: M. Meskinfam , M. S. Sadjadi , H. Jazdarreh

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In this study, synthesis of biomemitic patterned nano hydroxyapatite-starch biocomposites using different concentration of starch to evaluate effect of polymer alteration on biocomposites structural properties has been reported. Formation of hydroxyapatite nano particles was confirmed by X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FT-IR). Size and morphology of the samples were characterized using scanning and transmission electron microscopy (SEM and TEM). It seems that by increasing starch content, the more active site of polymer (oxygen atoms) can be provided for interaction with Ca2+ followed by phosphate and hydroxyl group.

Keywords: Biocomposite, Biomimetic, Nano hydroxyapatite, Starch

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Authors: Sourish Bhattacharya, Priyanka Singh

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The process parameters, starch-water ratio (A, (w/v) %), pH of suspension (B), Temperature(C, °C) and Time (D, hrs.)., were optimized for the preparation of starch-lysine conjugate and studying their effect on stability of emulsions by calculating emulsion stability index using response surface methodology. The optimized conditions are pH 9.0, temperature 60oC, reaction time 6 hrs, starch:water ratio 1:2.5, having emulsion stability index was 0.72.

Keywords: Emulsion stability index, pH of suspension, Starch-water ratio, Temperature, Time.

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Authors: G. Baskar, C. Muthukumaran, S. Renganathan

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Enzymatic hydrolysis of starch from natural sources finds potential application in commercial production of alcoholic beverage and bioethanol. In this study the effect of starch concentration, temperature, time and enzyme concentration were studied and optimized for hydrolysis of cassava (Manihot esculenta) starch powder (of mesh 80/120) into glucose syrup by immobilized (using Polyacrylamide gel) a-amylase using central composite design. The experimental result on enzymatic hydrolysis of cassava starch was subjected to multiple linear regression analysis using MINITAB 14 software. Positive linear effect of starch concentration, enzyme concentration and time was observed on hydrolysis of cassava starch by a-amylase. The statistical significance of the model was validated by F-test for analysis of variance (p < 0.01). The optimum value of starch concentration temperature, time and enzyme concentration were found to be 4.5% (w/v), 45oC, 150 min, and 1% (w/v) enzyme. The maximum glucose yield at optimum condition was 5.17 mg/mL.

Keywords: Enzymatic hydrolysis, Alcoholic beverage, Centralcomposite design, Polynomial model, glucose yield.

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Authors: Apusraporn Prompunjai, Waranyou Sridach

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The composite materials were prepared by sawdust, cassava starch and natural rubber latex (NR). The mixtures of 15%w/v gelatinized cassava starch and 15%w/v PVOH were used as the binder of these composite materials. The concentrated rubber latex was added to the mixtures. They were mixed rigorously to the treated sawdust in the ratio of 70:30 until achive uniform dispersion. The batters were subjected to the hot compression moulding at the temperature of 160°C and 3,000 psi pressure for 5 min. The experimental results showed that the mechanical properties of composite materials, which contained the gelatinized cassava starch and PVOH in the ratio of 2:1, 20% NR latex by weight of the dry starch and treated sawdust with 5%NaOH or 1% BPO, were the best. It contributed the maximal compression strength (341.10 + 26.11 N), puncture resistance (8.79 + 0.98 N/mm2) and flexural strength (3.99 + 0.72N/mm2). It is also found that the physicochemical and mechanical properties of composites strongly depends on the interface quality of sawdust, cassava starch and NR latex.

Keywords: Composites, sawdust, cassava starch, natural rubber (NR) latex, surface chemical treatments.

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Authors: Roshafima R. Ali, W. A. Wan Abdul Rahman, Rafiziana M. Kasmani, N. Ibrahim

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This current research focused on development of degradable starch based packaging film with enhanced mechanical properties. A series of low density polyethylene (LDPE)/tapioca starch compounds with various tapioca starch contents were prepared by twin screw extrusion with the addition of maleic anhydride grafted polyethylene as compatibilizer. Palm cooking oil was used as processing aid to ease the blown film process, thus, degradable film can be processed via conventional blown film machine. Studies on their characteristics, mechanical properties and biodegradation were carried out by Fourier Transform Infrared (FTIR) spectroscopy and optical properties, tensile test and exposure to fungi environment respectively. The presence of high starch contents had an adverse effect on the tensile properties of LDPE/tapioca starch blends. However, the addition of compatibilizer to the blends improved the interfacial adhesion between the two materials, hence, improved the tensile properties of the films. High content of starch amount also was found to increase the rate of biodegradability of LDPE/tapioca starch films. It can be proved by exposure of the film to fungi environment. A growth of microbes colony can be seen on the surface of LDPE/tapioca starch film indicates that the granular starch present on the surface of the polymer film is attacked by microorganisms, until most of it is assimilated as a carbon source.

Keywords: Degradable polymer, starch based biofilms, blown film extrusion, green food packaging.

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Authors: S. Sasanam, T. Paseephol, A. Moongngarm

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Four different colors of cowpeas (Vigna unguiculata) (black, white, red and black/white speckled) and red kidney bean (Phaseolus vulgaris) were used to evaluate proximate compositions, starch content, and pasting properties. There were no significant differences of moisture, protein, ash, fat, and carbohydrate contents of all bean types. The kidney bean had significantly lower amounts of total starch and solubilized starch compared to those of other cowpeas (p ≤ 0.05), whereas the red cowpea and red kidney bean had highest content of resistant starch (9-10%). Decortication indicated no significant effect on the proximate compositions of all samples, but it significantly decreased the resistant starch content in cowpeas and increased the solubilized starch and total starch content in all types of cowpeas. The highest values of pasting properties, generally observed in flours obtained from black and black/white speckled cowpea.

Keywords: Cowpea, Decortication, Red kidney bean, Resistantstarch

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Authors: Behrouz Mosayebi Dehkordi, Frazaneh Hashemi, Ramin Mostafazadeh

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Fick's second law equations for unsteady state diffusion of salt into the potato tissues were solved numerically. The set of equations resulted from implicit modeling were solved using Thomas method to find the salt concentration profiles in solid phase. The needed effective diffusivity and equilibrium distribution coefficient were determined experimentally. Cylindrical samples of potato were infused with aqueous NaCl solutions of 1-3% concentrations, and variations in salt concentrations of brine were determined over time. Solute concentrations profiles of samples were determined by measuring salt uptake of potato slices. For the studied conditions, equilibrium distribution coefficients were found to be dependent on salt concentrations, whereas the effective diffusivity was slightly affected by brine concentration.

Keywords: Brine, Diffusion, Diffusivity, Modeling, Potato

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Authors: M.Meskinfam, M. S. Sadjadi, H.Jazdarreh

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In this study, we report the synthesis and characterization of nanohydroxyapatite (nHAp) in gelatin-starch matrix via biomimetic method. Characterization of the samples was performed using X-ray diffraction (XRD) and Fourier Transform infrared spectroscopy (FT-IR). The Size and morphology of the nHAp samples were determined using scanning and transmission electron microscopy (SEM and TEM). The results reveal that the shape and morphology of nHAp is influenced by presence of biopolymers as template. Carbonyl and amino groups from gelatin and hydroxyl from starch play crucial roles in HAp formation on the surface of gelatin-starch.

Keywords: Biocomposite, Biomimetic , Nano Hydroxyapatite , Template.

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Authors: Shajaratuldur Ismail, Nurlidia Mansor, Zakaria Man

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Thermoplastic starch (TPS) plasticized by 1-ethyl-3-methylimidazolium acetate [Emim][OAc] were obtained through gelatinization process. The gelatinization process occurred in the presence of water and [Emim][OAc] as plasticizer at high temperature (90˚C). The influence of [Emim][OAc] and water on the gelatinization and interactions with starch have been studied over a range of compositions. The homogenous mass was obtained for the samples containing 35, 40 and 43.5 % of water contents which showed that water plays important role in gelatinization process. Detailed IR spectroscopy analysis showed decrease in hydrogen bonding intensity and strong interaction between acetate anion in [Emim][OAc] and starch hydroxyl groups in the presence of [Emim][OAc]. Starch-[Emim][OAc]-water mixture at 10-3-8.7 presented homogenous mass, less hydrogen bonding intensity and strong interaction between acetate anion in [Emim][OAc] and starch hydroxyl groups.

Keywords: Starch, ionic liquid, 1-ethyl-3-methylimidazolium acetate, plasticizer, gelatinization, IR spectroscopy.

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Authors: A. Spanou, P. Giannouli

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The effects of coatings based on sodium alginate (S.A) and carboxyl methyl cellulose (CMC) on the color and moisture characteristics of potato round slices were investigated. It is the first time that this combination of polysaccharides is used as edible coating which alone had the best performance as inhibitor of potato color discoloration during the storage of 15 days at 4oC. When ascorbic acid (AA) and green tea (GT) were added in the above edible coating its effects on potato round slices changed. The mixtures of sodium alginate and carboxyl methyl cellulose with ascorbic acid or with green tea behave as a potential moisture barrier, resulting to the extent of potato samples self–life. These data suggests that both GT and AA are potential inhibitors of dehydration in potatoes and not only natural antioxidants.

Keywords: Ascorbic acid, edible coating, green tea, moisture barrier.

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Authors: M. O. Oke, T. S. Workneh

Abstract:

Drying behavior of blanched sweet potato in a cabinet dryer using different five air temperatures (40-80°C) and ten sweet potato varieties sliced to 5mm thickness were investigated. The drying data were fitted to eight models. The Modified Henderson and Pabis model gave the best fit to the experimental moisture ratio data obtained during the drying of all the varieties while Newton (Lewis) and Wang and Singh models gave the least fit. The values of Deff obtained for Bophelo variety (1.27 x 10-9 to 1.77 x 10-9 m2/s) was the least while that of S191 (1.93 x 10-9 to 2.47 x 10-9 m2/s) was the highest which indicates that moisture diffusivity in sweet potato is affected by the genetic factor. Activation energy values ranged from 0.27-6.54 kJ/mol. The lower activation energy indicates that drying of sweet potato slices requires less energy and is hence a cost and energy saving method. The drying behavior of blanched sweet potato was investigated in a cabinet dryer. Drying time decreased considerably with increase in hot air temperature. Out of the eight models fitted, the Modified Henderson and Pabis model gave the best fit to the experimental moisture ratio data on all the varieties while Newton, Wang and Singh models gave the least. The lower activation energy (0.27 - 6.54 kJ/mol) obtained indicates that drying of sweet potato slices requires less energy and is hence a cost and energy saving method.

Keywords: Sweet Potato Slice, Drying Models, Moisture Ratio, Moisture Diffusivity, Activation Energy.

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Authors: Solvita Kampuse, Kristaps Siljanis, Tatjana Rakcejeva, Irisa Murniece

Abstract:

The aim of present experiment was to evaluate the influence of cultivar to quality parameters of dried potato chips and sticks produced in microwave-vacuum drier. The potatoes before drying were blanched in oil and water at 180ºC and at 85ºC respectively. The moisture content, crispiness, the colour (CIE L*a*b*), the content of ascorbic acid, total carotenoids and total fat content of dried potato chips and sticks was determined The highest ascorbic acid content, high content of carotenoids, low total fat content, low acrylamide content and good crispiness (low breaking force) especially for sticks was determined in the samples of Gundega cultivar.

Keywords: Potato, chips, sticks, vacuum-microwave, drying, cultivar, blanching.

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Authors: A.S.A. Khiar, A.K. Arof

Abstract:

Starch/chitosan blend have been prepared via the solution casting technique. Ionic conductivity for the system was conducted over a wide range of frequency between 50 Hz-1 MHz and at temperatures between 303 K and 373 K. Sample with 35 wt% of NH4NO3 shows the highest conductivity of 3.89 ± 0.79 x 10-5 Scm-1 at room temperature. Conductivity-temperature relationship suggests that samples are Arrhenian. Power law exponent was obtained through dielectric loss variation and the trend suggests that the conduction mechanism of the ions can be represented by the correlated barrier hopping (CBH) model.

Keywords: starch, chitosan, permittivity, power exponent law

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Authors: Farid Amidi-Fazli, Neda Amidi-Fazli

Abstract:

Replacement of plastics used in the food industry seems to be a serious issue to overcome mainly the environmental problems in recent years. This study investigates the hydrophilicity and permeability properties of starch biopolymer which ethylene vinyl alcohol (EVOH) (0-10%) and nanocrystalline cellulose (NCC) (1-15%) were used to enhance its properties. Starch -EVOH nanocomposites were prepared by casting method in different formulations. NCC production by acid hydrolysis was confirmed by scanning electron microscopy. Solubility, water vapor permeability, water vapor transmission rate and moisture absorbance were measured on each of the nanocomposites. The results were analyzed by SAS software. The lowest moisture absorbance was measured in pure starch nanocomposite containing 8% NCC. The lowest permeability to water vapor belongs to starch nanocomposite containing 8% NCC and the sample containing 7.8% EVOH and 13% NCC. Also the lowest solubility was observed in the composite contains the highest amount of EVOH. Applied Process resulted in production of bio films which have good resistance to water vapor permeability and solubility in water. The use of NCC and EVOH leads to reduced moisture absorbance property of the biofilms.

Keywords: Starch, EVOH, nanocrystalline cellulose, Hydrophilicity.

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