Physicochemical Properties of Sweet Potato Flour and Starch as Affected by Blanching and Processing

The effects of blanching on physicochemical properties of flours and starches prepared from two varieties of sweet potatoes (Mun‐Kai and Negro) were studied and compared. The pasting temperature and peak viscosity of starches, respectively, were 74 and 80 °C and 381 and 433 RVU. The pasting temperature (74.0‐94.8 °C) of flours was greater than that of starch, depending on the variety and blanching process. However, the peak viscosity (ca. 103‐120 RVU) of flours was lower than that of the corresponding starches. Partial gelatinization of starch granules was observed as a result of a 1‐min blanching. Composition of starch and flour was found to affect swelling power and solubility. The starch content of starches, flours from unblanched sweet potato and flours from 1‐min blanched sweet potatoes were 97; 66.3 and 74.9; as well as 36.6 and 40.4%, respectively. Amylose content of flours and starches varied from 17.2‐20.8%.     

Antimicrobial activity of cinnamon and clove oils under modified atmosphere conditions

Mixtures of cinnamon and clove oils were tested for inhibitory activity against important spoilage microorganism of intermediate moisture foods. Four fungal species (Aspergillus flavus, Penicillium roqueforti, Mucor plumbeus and Eurotium sp.), four yeasts species (Debaryomyces hansenii, Pichia membranaefaciens, Zygosaccharomyces rouxii and Candida lipolytica), and two bacteria species (Staphylococcus aureus and Pediococcus halophilus) inoculated separately on agar plates were sealed in a barrier pouch and exposed to essential oil volatiles under a modified atmosphere of low O2 (<0.05-10%) and high CO2 (20% or 40%), with the balance being N2. A. flavus and Eurotium sp. proved to be the most resistant microorganisms. Cinnamon and clove oils added between 1000 and 4000 microL at a ratio of 1:1 were tested for minimum inhibitory volume (MIV) against molds and yeasts. The gas phase above 1000 microL of the oil mixture inhibited growth of C. lipolytica and P. membranaefaciens; 2000 microL inhibited growth of A. flavus, P. roqueforti, M. plumbeus, Eurotium sp., D. hansenii, and Z. rouxii, while inhibition of A. flavus required the addition of 4000 microL. Higher ratios of cinnamon oil/clove oil were more effective for inhibiting the growth of A. flavus.     

Effects of wood constituents and content,and glass fiber reinforcement on wear behavior of wood/PVC composites

In flooring applications, experimental data and insight from scientific investigations on wear properties of wood/polymer composites (WPCs) are important for engineers to understand how to design and formulate WPC materials with high resistance to wear. In this work, three different types of wood flour – namely Xylia kerrii Craib & Hutch., Hevea brasiliensis Linn., and Mangifera indica Linn. – were utilized and incorporated into poly(vinyl chloride) (PVC) with a fixed content (10 phr) of E-chopped strand glass fiber. The physical, mechanical and wear properties, in terms of specific wear rate, were then assessed as a function of wood content and sliding distance. The experimental results suggested that the addition of wood flour increased the flexural modulus and strength up to 40 phr; beyond this concentration, the flexural properties decreased. Hardness was not affected by the addition of wood flour. The mechanical and wear properties of WPVC composites were found to improve with the addition of the E-glass fiber. Xylia kerrii Craib & Hutch. wood exhibited the lowest specific wear rate for non-reinforced WPVC composites, whereas Hevea brasiliensis Linn. wood showed the lowest specific wear rate for the glass fiber reinforced WPVC composites. The longer the sliding distance, the greater the specific wear rate in all cases.     

Isoflavone content in soy germ flours prepared from two drying methods

Isoflavone glucosides and aglucons in various soybean varieties (Chiang Mai‐60, S.J.‐5, Chiang Mai‐2, Srisumrong‐1, and Nakhonsawan‐1) harvested from dry vs. rainy seasons were quantified. Isoflavone contents of all soy germs ranged from 16.5 to 30.6 μmol g^?1. Regardless of varieties, isoflavone contents in germ of seeds from dry season were higher (P < 0.05) than those from rainy season. The Chiang Mai‐60 germ, having the highest isoflavone content (30.6 μmol g^?1), was selected for germ flour production. Freeze‐dried germ flour contained higher isoflavone aglucons (17.72 μmol g^?1 daidzein; 6.48 mg g^?1 glycitein; 4.28 μmol g^?1 genistein) than those (15.07; 5.59; 3.41) of drum‐dried germ flour. However, isoflavone glucoside contents in freeze‐dried germ flour (3.27 μmol g^?1 daidzin; 1.86 μmol g^?1 glycitin; 1.41 μmol g^?1 genistin) were lower than those (5.22; 3.15; 1.89) of drum‐dried germ flour. Total isoflavone contents of drum‐dried and freeze‐dried germ flours were comparable (34.32 vs. 35.02 μmol g^?1) but more than that (30.16 μmol g^?1) of unprocessed germ flour.     

Trimethylsilyl‐substituted triazole‐based ligand for copper‐mediated single‐electron transfer living radical polymerization of methyl methacrylate

The tripodal ‘click’ compound tris(4‐trimethylsilylmethyl‐1,2,3‐triazolylmethyl)amine (TTTA) was prepared and investigated as a ligand for copper‐catalysed single‐electron transfer living radical polymerization of methyl methacrylate (MMA). Bulk polymerizations catalysed by Cu⁰/CuBr₂/TTTA with a molar ratio of [MMA]₀/[ethyl‐2‐bromoisobutyrate]₀/[CuBr₂]₀/[TTTA]₀ = 200:2:1:1 and a 1.0 × 1.0 cm² Cu⁰ sheet were fast and well controlled (76% conversion with M_w/M_n = 1.19 after 3.5 h). Greater amounts of added air generally gave slower polymerizations although M_w/M_n remained low (<1.3) even when the polymerization was carried out under aerobic conditions. Decreasing initial concentrations of the Cu⁰/CuBr₂/TTTA catalyst system or polymerization temperatures also resulted in slower polymerizations and yielded polymers with broader dispersity. Kinetic studies in the temperature range 40–90 °C revealed an apparent activation energy of 22.6 kJ mol^?1. © 2014 Society of Chemical Industry     

Effects of UV weathering and a CeO2‐based coating layer on the mechanical and structural changes of wood/PVC composites

Composite samples (WPVCs) of poly(vinyl chloride) (PVC) and wood flour were prepared in the PVC:wood weight ratio of 1:1, and the mechanical and structural changes of the composites were assessed in terms of UV aging time and condensation temperature. Acrylic coating containing cerium dioxide as a UV absorber was used for moderation of the mechanical and structural changes of PVC in the WPVC composites. The experimental results indicated that the tensile and flexural properties of the composites monotonically decreased when the aging time was increased, the effect being more pronounced at high condensation temperatures. It was observed that the polyene and yellowness indexes of the WPVC composites increased with UV aging time. The hydrophilicity of the WPVC was quantified by contact angle results and found to increase with increasing UV aging because of hydrogen bonding between ? OH groups on the wood surfaces and water molecules. The acrylic coating containing CeO₂ proposed in this work was sufficiently effective for maintaining the levels of hydrophilicity and mechanical properties of the WPVC composites. J. VINYL ADDIT. TECHNOL., 2011. © 2011 Society of Plastics Engineers     

Acceptance and purchase intent of US consumers for nonwheat rice butter cakes

ABSTRACT:  This study evaluated consumer acceptance and purchase intent of nonwheat butter cake formulations prepared with Thai jasmine rice flour. Three nonwheat rice butter cakes were prepared with varying amounts of powdered emulsifier (propylene glycol ester:diacetyl tartaric acid ester of monoglyceride, 8:2) at 0% (product A), 7.5% (product B), and 15% (product C) of the margarine content (15%) in the cake formulation. A commercial wheat-based butter cake served as the control. Consumers ( n = 400) evaluated acceptability of 9 sensory attributes using a 9-point hedonic scale. Overall acceptance and purchase intent were determined with a binomial (yes/no) scale. At least 81% of consumers accepted products B and C, of which 42.1% and 47%, respectively, would purchase the products if commercially available. Product A was neither liked nor disliked with an overall liking score of 5.39. The butter cake products were differentiated by textural acceptability (overall texture, softness, and moistness) with a canonical correlation of 0.71 to 0.79. Overall liking and taste influenced overall acceptance and purchase intent. Odor influenced purchase intent ( P = 0.0014), but not overall acceptance. The odds ratio of overall liking was 3.462 for purchase intent, indicating the probability of the product being purchased is 3.462 times higher (than not being purchased, P < 0.0001) with every 1-unit increase of the overall liking score. Based on the logit model, overall acceptance and purchase intent could be predicted with 89.3% and 83.3% accuracy, respectively. The study demonstrated feasibility of completely substituting wheat flour with Thai jasmine rice flour for production of butter cake products acceptable to American consumers.