The Experts below are selected from a list of 102 Experts worldwide ranked by ideXlab platform
A O Ogunsua - One of the best experts on this subject based on the ideXlab platform.
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influence of particle size fractions on the physicochemical properties of maize flour and textural characteristics of a maize based nonfermented Food Gel
International Journal of Food Science and Technology, 2009Co-Authors: Mathew K Bolade, Isaac A Adeyemi, A O OgunsuaAbstract:Summary The physicochemical properties of fractionated maize flour and the textural characteristics of a maize-based nonfermented Food Gel (maize tuwo) prepared from the respective fractionated flours were evaluated. The maize flour was fractionated into four fractions: <75 μm, 75–150 μm, 150–300 μm, 300–425 μm and whole meal (<425 μm). There were variations in the selected chemical constituents of fractionated maize flour including protein (2.9–4%), ash (0.80–0.97%), crude fibre (0.73–0.91%) and damaged starch (10.1–17.4%). The fractionated maize flour gave variable bulk density (0.80–0.93 g cm−3), water absorption capacity (1.9–2.1 g g−1) and oil absorption capacity (1.7–2.1 g g−1). The colour characteristics of the fractionated maize flour and the pasting properties were all affected by the fractionation. The cohesiveness index (strain at peak compressive force) of the Food Gel from the flour fractions ranged between 15% and 19.5% while the softness index of the Food Gel ranged between 16.7 and 17.5 mm. The relative high cohesiveness and softness indexes (i.e. 19.5% and 17.4 mm respectively) of maize tuwo prepared from the flour fraction of 75–150 μm can predispose the Food Gel towards easier hand-mouldability and swallowability respectively; being important quality indicators for its acceptability.
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Influence of particle size fractions on the physicochemical properties of maize flour and textural characteristics of a maize‐based nonfermented Food Gel
International Journal of Food Science & Technology, 2009Co-Authors: Mathew K Bolade, Isaac A Adeyemi, A O OgunsuaAbstract:Summary The physicochemical properties of fractionated maize flour and the textural characteristics of a maize-based nonfermented Food Gel (maize tuwo) prepared from the respective fractionated flours were evaluated. The maize flour was fractionated into four fractions:
Mathew K Bolade - One of the best experts on this subject based on the ideXlab platform.
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influence of particle size fractions on the physicochemical properties of maize flour and textural characteristics of a maize based nonfermented Food Gel
International Journal of Food Science and Technology, 2009Co-Authors: Mathew K Bolade, Isaac A Adeyemi, A O OgunsuaAbstract:Summary The physicochemical properties of fractionated maize flour and the textural characteristics of a maize-based nonfermented Food Gel (maize tuwo) prepared from the respective fractionated flours were evaluated. The maize flour was fractionated into four fractions: <75 μm, 75–150 μm, 150–300 μm, 300–425 μm and whole meal (<425 μm). There were variations in the selected chemical constituents of fractionated maize flour including protein (2.9–4%), ash (0.80–0.97%), crude fibre (0.73–0.91%) and damaged starch (10.1–17.4%). The fractionated maize flour gave variable bulk density (0.80–0.93 g cm−3), water absorption capacity (1.9–2.1 g g−1) and oil absorption capacity (1.7–2.1 g g−1). The colour characteristics of the fractionated maize flour and the pasting properties were all affected by the fractionation. The cohesiveness index (strain at peak compressive force) of the Food Gel from the flour fractions ranged between 15% and 19.5% while the softness index of the Food Gel ranged between 16.7 and 17.5 mm. The relative high cohesiveness and softness indexes (i.e. 19.5% and 17.4 mm respectively) of maize tuwo prepared from the flour fraction of 75–150 μm can predispose the Food Gel towards easier hand-mouldability and swallowability respectively; being important quality indicators for its acceptability.
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Influence of particle size fractions on the physicochemical properties of maize flour and textural characteristics of a maize‐based nonfermented Food Gel
International Journal of Food Science & Technology, 2009Co-Authors: Mathew K Bolade, Isaac A Adeyemi, A O OgunsuaAbstract:Summary The physicochemical properties of fractionated maize flour and the textural characteristics of a maize-based nonfermented Food Gel (maize tuwo) prepared from the respective fractionated flours were evaluated. The maize flour was fractionated into four fractions:
Shelly J. Schmidt - One of the best experts on this subject based on the ideXlab platform.
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Temperature Mapping in a Model Food Gel using Magnetic Resonance Imaging
Journal of Food Science, 2006Co-Authors: J. Bruce Litchfield, Shelly J. SchmidtAbstract:Two dimensional temperature maps of a model Food Gel (agar, mi-crocrystalline cellulose, and water, 1.95:6.55:200), were obtained by MRI during heating and cooling. The molecular pseudo self-diffusion coefficient of water was used as a temperature indicator. A two dimensional Fourier transform spin-echo imaging sequence was used for data acquisition. The self-diffusion coefficient at room temperature was 1.26 7times; 1O−3 mm2/sec. Two dimensional self-diffusion images were obtained, and temperature images were calculated. The error in MRI measurements, due to noise and temperature variation, was less than 1°C with 1.5 mm2 resolution. The average variation between MRI and thermocouple measurements was < 1.26°C. This new non-invasive technique can be used to study heat transfer and to measure thermal properties of Foods.
Isaac A Adeyemi - One of the best experts on this subject based on the ideXlab platform.
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influence of particle size fractions on the physicochemical properties of maize flour and textural characteristics of a maize based nonfermented Food Gel
International Journal of Food Science and Technology, 2009Co-Authors: Mathew K Bolade, Isaac A Adeyemi, A O OgunsuaAbstract:Summary The physicochemical properties of fractionated maize flour and the textural characteristics of a maize-based nonfermented Food Gel (maize tuwo) prepared from the respective fractionated flours were evaluated. The maize flour was fractionated into four fractions: <75 μm, 75–150 μm, 150–300 μm, 300–425 μm and whole meal (<425 μm). There were variations in the selected chemical constituents of fractionated maize flour including protein (2.9–4%), ash (0.80–0.97%), crude fibre (0.73–0.91%) and damaged starch (10.1–17.4%). The fractionated maize flour gave variable bulk density (0.80–0.93 g cm−3), water absorption capacity (1.9–2.1 g g−1) and oil absorption capacity (1.7–2.1 g g−1). The colour characteristics of the fractionated maize flour and the pasting properties were all affected by the fractionation. The cohesiveness index (strain at peak compressive force) of the Food Gel from the flour fractions ranged between 15% and 19.5% while the softness index of the Food Gel ranged between 16.7 and 17.5 mm. The relative high cohesiveness and softness indexes (i.e. 19.5% and 17.4 mm respectively) of maize tuwo prepared from the flour fraction of 75–150 μm can predispose the Food Gel towards easier hand-mouldability and swallowability respectively; being important quality indicators for its acceptability.
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Influence of particle size fractions on the physicochemical properties of maize flour and textural characteristics of a maize‐based nonfermented Food Gel
International Journal of Food Science & Technology, 2009Co-Authors: Mathew K Bolade, Isaac A Adeyemi, A O OgunsuaAbstract:Summary The physicochemical properties of fractionated maize flour and the textural characteristics of a maize-based nonfermented Food Gel (maize tuwo) prepared from the respective fractionated flours were evaluated. The maize flour was fractionated into four fractions:
J. Bruce Litchfield - One of the best experts on this subject based on the ideXlab platform.
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Temperature Mapping in a Model Food Gel using Magnetic Resonance Imaging
Journal of Food Science, 2006Co-Authors: J. Bruce Litchfield, Shelly J. SchmidtAbstract:Two dimensional temperature maps of a model Food Gel (agar, mi-crocrystalline cellulose, and water, 1.95:6.55:200), were obtained by MRI during heating and cooling. The molecular pseudo self-diffusion coefficient of water was used as a temperature indicator. A two dimensional Fourier transform spin-echo imaging sequence was used for data acquisition. The self-diffusion coefficient at room temperature was 1.26 7times; 1O−3 mm2/sec. Two dimensional self-diffusion images were obtained, and temperature images were calculated. The error in MRI measurements, due to noise and temperature variation, was less than 1°C with 1.5 mm2 resolution. The average variation between MRI and thermocouple measurements was < 1.26°C. This new non-invasive technique can be used to study heat transfer and to measure thermal properties of Foods.
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MOISTURE PROFILES IN A MODEL Food Gel DURING DRYING: MEASUREMENT USING MAGNETIC RESONANCE IMAGING AND EVALUATION OF THE HCKIAN MODEL
Drying Technology, 1992Co-Authors: Greg Warren Schrader, J. Bruce LitchfieldAbstract:ABSTRACT Magnetic resonance imaging (MRI) was used to obtain moisture profiles of a model Food Gel during drying. A cylinder of Gel, 1 cm in diameter, with an initial moisture content of 76% was imaged while drying at room temperature. Moisture profiles were obtained from the imaging data by imaging calibration samples of known moisture content. Signal intensity of the images was found to be highly proportional to solids content. The moisture profiles were compared to profiles predicted by a finite difference solution of Fickian radial diffusion in a cylinder. Actual moisture profiles obtained by MRI were much flatter near the center of the cylinder, with a steeper moisture profile near the edge, compared to the typical parabolic shape of the Fickian model. The Fickian model was found to be an inaccurate predictor of the interior moisture profile of the model Food Gel, since effective diffusivity was found to not be solely a function of moisture content. The moisture profiles obtained provide for a method...