Khalid Bashir

Physicochemical, thermal and functional properties of gamma irradiated chickpea starch

The study was conducted to evaluate the effect of gamma irradiation (0, 0.5, 1, 2.5, 5 and 10kGy) on physicochemical, functional and thermal properties of chickpea starch. Results revealed that the pasting properties showed a significant (p≤0.05) decrease in peak viscosity, final viscosity, setback viscosity, trough viscosity and pasting temperature in dose dependent manner. Swelling, solubility index, oil absorption capacity and water absorption capacity increased significantly with dose, while as syneresis decreased with dose. Gelatinization temperatures To, Tp and Tc decreased significantly with dose. X-ray diffraction showed a characteristic C type pattern of the starches and the crystallinity decreased with dose. Scanning electron microscopy revealed small oval shaped starch granules and slight surface fissures were seen in the irradiated starch treated with 5 and 10kGy.

Modification of structure and physicochemical properties of buckwheat and oat starch by γ-irradiation

Effects of gamma irradiation on the physicochemical, rheological and thermal properties of the buckwheat and oat starch were studied. Results revealed that the transition temperature and enthalpy of gelatinization of starch decreased with increase in irradiation dose. Pasting properties (peak, trough, setback, pasting temperature and final viscosity) of both the starches were decreased by gamma irradiation. Gamma irradiation also resulted in the reduction in the per cent crystallinity of the starches. Apparent amylose content and swelling index decreased with increase in dose. However, solubility index was increased by gamma irradiation. No surface fissures were seen in irradiated starches. FTIR spectra pattern did not change by gamma irradiation.

Effect of different drying techniques on physicochemical, thermal, and functional properties of seera

ABSTRACT Seera produced by different drying techniques was evaluated regarding its various physicochemical properties. The rheological properties of the batter showed a shear thinning behavior and Herschel–Bulkley model was best fitted with R2 = 0.9987. The results revealed that water absorption capacity increased as compared to the wheat flour and maximum absorption was found in freeze-dried seera (1.91 g g−1), followed by oven-dried (1.62 g g−1) and sun-dried (1.13 g g−1). Oil absorption capacity of seera decreased as compared to wheat flour, with minimum values obtained for freeze-dried (0.93 g g−1 of seera). Carbohydrate content increased significantly in seera sample to 81.76%, while fat, protein, and moisture content decreased significantly. L* values increased significantly, while as both a* and b* values decreased. Bulk density also showed an increasing trend with maximum value in freeze-dried seera. Transition temperatures changed significantly for the seera samples along with enthalpy of gelatinization. Fourier transform infrared pattern did not change with drying.

Variations in physical properties of brown rice using laboratory scale polisher

This study has investigated the relationships between physical properties (length, width, thickness, aspect ratio, equivalent diameter, sphericity, bulk density, true density, hardness, terminal velocity, angle of repose and porosity) and degree of milling (DOM) of Chingure variety brown rice during milling& polishing process. The physical properties make significantly different contributions to Degree of Milling, milling process ranging from 0 to 120 s. Among the physical properties investigated, length, width, diameter, bulk and true density played an important role in controlling DOM.