Showing papers by "Manjeet S. Chinnan published in 2008"

Preparation and properties of rice starch–chitosan blend biodegradable film

Abstract: Biodegradable blend films from rice starch–chitosan were developed by casting film-solution on leveled trays. The influence of the ratio of starch and chitosan (2:1, 1.5:1, 1:1, and 0.5:1) on the mechanical properties, water barrier properties, and miscibility of biodegradable blend films was investigated. The biodegradable blend film from rice starch–chitosan showed an increase in tensile strength (TS), water vapor permeability (WVP), lighter color and yellowness and a decreasing elongation at the break (E), and film solubility (FS) after incorporation of chitosan. The introduction of chitosan increased the crystalline peak structure of starch film; however, too high chitosan concentration yielded phase separation between starch and chitosan. The amino group band of the chitosan molecule in the FTIR spectrum shifted from 1541.15 cm−1 in the chitosan film to 1621.96 cm−1 in the biodegradable blend films. These results pointed out that there was a molecular miscibility between these two components. The properties of rice starch–chitosan biodegradable blend film and selected biopolymer and synthetic polymer films were compared; the results demonstrated that rice starch–chitosan biodegradable blend film had mechanical properties similar to the other chitosan films. However, the water vapor permeability of rice starch–chitosan biodegradable blend film was characterized by relatively lower water vapor permeability than chitosan films but higher than polyolefin.

Preparation and properties of rice starch-chitosan blend biodegradable film

Abstract: Biodegradable blend films from rice starch–chitosan were developed by casting film-solution on leveled trays. The influence of the ratio of starch and chitosan (2:1, 1.5:1, 1:1, and 0.5:1) on the mechanical properties, water barrier properties, and miscibility of biodegradable blend films was investigated. The biodegradable blend film from rice starch–chitosan showed an increase in tensile strength (TS), water vapor permeability (WVP), lighter color and yellowness and a decreasing elongation at the break (E), and film solubility (FS) after incorporation of chitosan. The introduction of chitosan increased the crystalline peak structure of starch film; however, too high chitosan concentration yielded phase separation between starch and chitosan. The amino group band of the chitosan molecule in the FTIR spectrum shifted from 1541.15 cm−1 in the chitosan film to 1621.96 cm−1 in the biodegradable blend films. These results pointed out that there was a molecular miscibility between these two components. The properties of rice starch–chitosan biodegradable blend film and selected biopolymer and synthetic polymer films were compared; the results demonstrated that rice starch–chitosan biodegradable blend film had mechanical properties similar to the other chitosan films. However, the water vapor permeability of rice starch–chitosan biodegradable blend film was characterized by relatively lower water vapor permeability than chitosan films but higher than polyolefin.

Optimization of a chocolate-flavored, peanut–soy beverage using response surface methodology (RSM) as applied to consumer acceptability data

Abstract: Optimization of a chocolate-flavored, peanut–soy beverage was done using response surface methodology (RSM). Twenty-eight beverage formulations were processed by mixing three basic ingredients: peanut (X1=30.6 g/100 g–58.7 g/100 g), soy (X2=28.3 g/100 g–43.5 g/100 g), and chocolate syrup (X3=13.0 g/100 g–25.9 g/100 g). The proportions of these ingredients were obtained using a three component, constrained mixture design where the source of soy was either flour (SF) or protein isolate (SPI). Consumer acceptability was measured in terms of nine response variables by 41 consumers using a 9-point hedonic scale. Parameter estimates were determined by performing regression analysis with no intercept option. l -pseudo-components were introduced to get equivalent second degree models further used to generate contour plots. The regions of maximum consumer acceptability [hedonic rating ⩾5.0 since the control (commercial chocolate milk) ratings were 6.0–7.0] were identified and marked on these contour plots for each sensory response. Superimposition of contour plots corresponding to each response variable resulted in optimum regions having consumer acceptability ratings ⩾5.0. Optimum formulations were all the combinations of X1: 34.1 g/100 g–45.5 g/100 g, X2: 31.2 g/100 g–42.9 g/100 g, and X3: 22.4 g/100 g–24.1 g/100 g for SF-based; and X1: 35.8 g/100 g–47.6 g/100 g, X2: 31.2 g/100 g–43.5 g/100 g, and X3: 18.3 g/100 g–23.6 g/100 g for SPI-based beverage formulations.

Process development of a chocolate-flavoured peanut–soy beverage

Abstract: Summary A new beverage product was developed utilising two protein-rich oilseed sources, namely peanut and soy. Medium-roasted peanut flour and chocolate flavour were incorporated to offer pleasant flavour profile. The peanut–soy combination would also improve essential amino acid profile, especially that of lysine, compared with an all-peanut product. A pilot-plant scale beverage-processing protocol involved filtration, homogenisation and pasteurisation as the major operating steps. Beverage formulation employed a three-component constrained mixture design. The low- and high-bound constraints were determined for peanut (30.6–58.7%), soy (28.3–43.5%) and chocolate syrup (13.0–25.9%) based on lysine content, viscosity and visual stability index values of 51-mg g−1 protein, 36.9 mPa s and 1.00, respectively. The beverage formulation and processing protocol thus developed were the basis for further study on consumer acceptability of the new chocolate-flavoured peanut–soy beverage.

Effect of cellulose ethers on the microstructure of fried wheat flour-based batters

Abstract: The effect of type, molecular weight, and concentration of cellulose ethers on the microstructure of fried batter-coated potatoes in two batter systems: controlled viscosity batters (CVB) at 1200 cP and controlled initial moisture content batters (CIMB) at 134 g/100 g flour, were studied by coating cylindrical potatoes (10 mm diameter and 50 mm long) with treatment batters and fried at 160 °C for 3 min. The coatings were separated and their structures were viewed by scanning electron microscopy technique. The micrographs of fried batters showed that different types of cellulose ethers with the same molecular weight and concentration did not affect the microstructures of batters. The viscosity and water content of batters as well as the molecular weight and concentration of cellulose ethers altered the microstructure of fried batters. For CVB, the structure of fried batter containing methylcellulose of higher molecular weight and concentration with simultaneous higher moisture content showed greater hole-size which allowed higher amount of oil penetration through the batter into the food substrate. In contrast, the structure of CIMB with a higher molecular weight and concentration of methylcellulose was relatively more continuous; therefore, it might help in preventing oil penetration into the food substrate.