| Title |
Non-starch contents affect the susceptibility of banana starch and flour to ozonation
|
|---|---|
| Published in |
Journal of Food Science and Technology, March 2018
|
| DOI | 10.1007/s13197-018-3085-2 |
| Pubmed ID | |
| Authors |
Yana Cahyana, Rosmala Titipanillah, Efri Mardawati, Een Sukarminah, Tita Rialita, Robi Andoyo, Mohamad Djali, In-In Hanidah, Imas Siti Setiasih, Kejora Handarini |
| Abstract |
The properties of native flour and starch were compared and the changes in their properties were evaluated following ozonation at 100 and 200 ppm. X-ray diffraction analysis indicated that crystallinity index of both ozonated banana flour and starch decreased by 1.6%, B-type pattern of native banana flour and starch did not change following ozonation. The presence of higher amounts of non-starch components decreased the sensitivity of flour to the oxidation, as indicated by the lower carboxyl content compared to that of starch. The flour also required higher ozone concentration than starch to alter its properties, particularly pasting properties. Ozonation tended to increase peak, hold and final viscosity of both. A prominent change in the freeze thaw stability of both flour and starch following ozonation was the most encouraging result. Ozonation also improved the solubility of flour which was important to reduce cooking loss when applied in a range of food products. The solubility improvement in the flour might be linked to the formation of new binding following ozonation presumably involving protein present in the granule surface. |
Mendeley readers
The data shown below were compiled from readership statistics for 61 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 61 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Bachelor | 15 | 25% |
| Student > Master | 8 | 13% |
| Lecturer | 4 | 7% |
| Student > Ph. D. Student | 4 | 7% |
| Student > Postgraduate | 3 | 5% |
| Other | 5 | 8% |
| Unknown | 22 | 36% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 21 | 34% |
| Engineering | 3 | 5% |
| Chemical Engineering | 2 | 3% |
| Nursing and Health Professions | 2 | 3% |
| Computer Science | 1 | 2% |
| Other | 5 | 8% |
| Unknown | 27 | 44% |
Attention Score in Context
This research output has an Altmetric Attention Score of 1. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 17 April 2018.
All research outputs
#15,505,836
of 23,043,346 outputs
Outputs from Journal of Food Science and Technology
#639
of 1,452 outputs
Outputs of similar age
#211,893
of 331,410 outputs
Outputs of similar age from Journal of Food Science and Technology
#39
of 118 outputs
Altmetric has tracked 23,043,346 research outputs across all sources so far. This one is in the 22nd percentile – i.e., 22% of other outputs scored the same or lower than it.
So far Altmetric has tracked 1,452 research outputs from this source. They typically receive a little more attention than average, with a mean Attention Score of 7.4. This one is in the 39th percentile – i.e., 39% of its peers scored the same or lower than it.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 331,410 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 27th percentile – i.e., 27% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 118 others from the same source and published within six weeks on either side of this one. This one is in the 11th percentile – i.e., 11% of its contemporaries scored the same or lower than it.