Properties and tensile strengths of water yam starch flour forms
Journal name: World Journal of Pharmaceutical Research
Original article title: Physicochemical properties and tensile strengths of native and tablet forms of water yam (dioscorea alata) starch flour
The WJPR includes peer-reviewed publications such as scientific research papers, reports, review articles, company news, thesis reports and case studies in areas of Biology, Pharmaceutical industries and Chemical technology while incorporating ancient fields of knowledge such combining Ayurveda with scientific data.
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Original source:
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Oluwagbenle Henry Niyi, Akinsola Abiodun Folasade and Daso A.
World Journal of Pharmaceutical Research:
(An ISO 9001:2015 Certified International Journal)
Full text available for: Physicochemical properties and tensile strengths of native and tablet forms of water yam (dioscorea alata) starch flour
Source type: An International Peer Reviewed Journal for Pharmaceutical and Medical and Scientific Research
Doi: 10.20959/wjpr20209-16375
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Summary of article contents:
Introduction
In a study conducted by Oluwagbenle et al. (2020), the physicochemical properties and tensile strengths of native and tablet forms of water yam (Dioscorea alata) starch flour were examined. Starch, a significant dietary macromolecule, not only serves a primary role in nutrition but also participates in various technological and industrial applications. Known for its ability to influence the texture and consistency of products, starch has seen increased interest in formulations aimed at enhancing the intake of carbohydrates, particularly in Western diets, as practices shift towards reducing fat content while maintaining protein levels.
Flowability and Densification of Starch
One critical finding from the research involved the flowability and densification of water yam starch. The study revealed that both water yam starch and its tablet forms exhibited low flowability, leading to difficulties in die filling at low applied pressures. Despite this, increased plastic deformation was observed during the compression process. The mechanical properties were mathematically interpreted through Heckel and Kawakita plots, with the mean yield pressure, representing the inverse of starch plasticity, and the brittle fracture index being moderate. Such properties are crucial for understanding how the starch behaves under pressure, which informs its potential application in pharmaceutical and food products.
Viscosity and Water Retention Capacity
Another significant aspect assessed was the viscosity and water retention capacity of water yam starch. The viscosity was found to increase with temperature, indicating that the starch could play a versatile role in formulations that require adjustments in consistency based on heating conditions. Additionally, the water retention capacity of the starch was reported, emphasizing its ability to absorb and retain moisture, which is particularly valuable in both culinary and pharmaceutical applications. This characteristic suggests that water yam starch could be effective in formulations requiring stable hydration levels for optimal performance.
Tensile Strength and Tablet Properties
The study also focused on the tensile strength of the starch tablets and their overall mechanical integrity through assessing the brittle fracture index. The results indicated that tablets without perforations exhibited greater tensile strength compared to those with holes, suggesting that the structural integrity is significantly influenced by the design of the tablets. The brittle fracture index, which reflects the stress resilience of the tablets, varied with the applied pressure and indicated that lower pressures correlated with increased strength and resistance to degradation.
Conclusion
In conclusion, the findings of this study highlight the valuable physicochemical and mechanical properties of water yam starch. The research demonstrates its high tensile strength, moderate brittleness, and significant densification, making it a viable candidate for use as a binder, disintegrant, and filler in both food and pharmaceutical applications. These properties might facilitate improved formulation strategies, underscoring the potential of water yam starch in enhancing product quality and performance. Overall, this work contributes to a deeper understanding of the applicability of native water yam starch in various industrial sectors.
FAQ section (important questions/answers):
What was the main focus of the study on water yam starch?
The study focused on determining the physicochemical properties and tensile strengths of native and tablet forms of water yam starch flour, assessing their mechanical characteristics and potential applications.
What methods were used for starch isolation from water yam?
Starch was isolated by blending peeled water yam, creating a slurry, filtering, centrifuging, and washing with potassium hydroxide solution before drying the residue.
How was the moisture content of water yam starch measured?
Moisture content was measured by weighing wet starch, drying it at 60°C, and calculating the water loss percentage.
What does a high Hausner's ratio indicate in starch properties?
A high Hausner's ratio indicates greater densification and poor flowability of the starch, suggesting less ideal characteristics for processing.
How did the tensile strength of water yam tablets vary with pressure?
Tensile strength decreased as the applied pressure decreased, with tablets without holes exhibiting greater strength than those with holes.
What potential applications can water yam starch have in formulations?
Water yam starch may be recommended as a binder, disintegrant, or filler in food and drug formulations due to its properties.
Glossary definitions and references:
Scientific and Ayurvedic Glossary list for “Properties and tensile strengths of water yam starch flour forms”. This list explains important keywords that occur in this article and links it to the glossary for a better understanding of that concept in the context of Ayurveda and other topics.
1) Water:
Water is a crucial solvent in many biological and chemical processes, including the extraction and purification of starch from water yam. Its role in hydration directly affects the physicochemical properties of starch and its ability to retain moisture, which is vital for both food applications and industrial uses.
2) Table:
In the context of this study, a table refers to a systematic arrangement of data and results obtained from experiments. Tables are fundamental for displaying numerical values such as densities, viscosity, tensile strength, and other physicochemical properties, making it easier to compare and analyze different samples.
3) Powder:
Powder pertains to the finely milled form of starch obtained after the drying and grinding of isolated water yam starch. The characteristics of the powder, such as particle size and density, are essential for its application in pharmaceuticals and food products as they influence flowability and compaction.
4) Swelling:
Swelling describes the ability of starch granules to absorb water and increase in volume when hydrated. This property is vital for its functional use in food products, influencing texture and mouthfeel, as well as its behavior in formulations where expansion and consistency are required.
5) Relative:
Relative relates to the comparative properties of the starch in question to other materials or standards. In the research, relative density values are important for understanding the packing behavior and the efficiency of the starch when used in various applications, particularly in tablet formulation.
6) Food:
Food refers to the edible substances consumed for nutrition and sustenance. The study highlights the relevance of water yam starch as a potential ingredient in food formulations due to its dietary significance and functional properties that enhance texture and stability in food products.
7) Measurement:
Measurement is critical in scientific studies as it quantifies the properties of materials. Accurate and precise measurements of density, viscosity, and tensile strength of water yam starch are necessary to evaluate its suitability for application in pharmaceutical and food industries.
8) Crop:
Crops refer to cultivated plants globally recognized for their economic and nutritional value. The mention of water yam as a crop highlights its role in food systems, emphasizing the importance of understanding its properties for better agricultural practices and food security.
9) Biodegradable:
Biodegradable refers to the capability of materials to break down in the environment through biological processes. Water yam starch is noted as a potential ingredient in producing biodegradable plastics, thereby contributing to sustainability and reducing the environmental impact of synthetic materials.
10) Purification:
Purification denotes the process of isolating a specific substance, like starch, from a mixture. The methods listed in the study are essential for ensuring the quality and functionality of the starch, which affects its application in food and drug formulations.
11) Discussion:
Discussion is the analytical part of the research where findings are interpreted and compared with existing literature. It helps in understanding the implications of the results related to physicochemical properties and their relevance in practical applications for water yam starch.
12) Splitting:
Splitting pertains to the physical breaking of materials, such as tablets during hardness testing. Understanding how water yam starch behaves under compressive force helps assess its quality and effectiveness as a binder in tablet formulations in the pharmaceutical industry.
13) Crushing:
Crushing refers to the force applied to break down solid materials into smaller particles. In the study, it examines the tensile strength of the starch tablets, which indicates the stress required to break them, a crucial factor in tablet production and stability.
14) Pouring:
Pouring involves the transfer of solid or liquid materials into a container, a process commonly used in laboratory measurements. Proper pouring techniques influence the accuracy of bulk density measurements and the overall handling of water yam starch in experimental and industrial settings.
15) Species:
Species refers to a group of plants or animals that can interbreed. Water yam (Dioscorea alata) is a specific species significant for its nutritional and economic value, emphasizing the need for studies on its starch properties for various applications.
16) Filling (Filled):
Filled relates to the act of packing or completing a form. In the context of tablet formulation, the filling process is essential for ensuring that tablets have the necessary density and hardness to withstand handling while maintaining functionality in drug delivery.
17) Surface:
Surface denotes the outer layer or boundary of a material. The properties of the starch surface, including texture and hydrophilicity, affect its interaction with other ingredients, influencing the formulation and performance of tablets and food products.
18) Family:
Family in botanical terms refers to a group of related plants sharing common characteristics. The Dioscoreaceae family includes water yam and highlights the significance of studying its starch in relation to other members for comparative analysis in agricultural and nutritional contexts.
19) Cotton:
Cotton represents a natural fiber crop used for textiles. In this context, comparison might be made regarding the physicochemical properties and starch's role in biodegradable plastics, providing an insight into the versatility and potential for sustainable materials derived from natural sources.
20) Glass:
Glass refers to a common laboratory material, often used for containers or measurement tools. In this study, glass measuring cylinders might be used during experimental processes for measuring volumes or densities of starch, underscoring the importance of accurate lab equipment in research.
21) Diet:
Diet pertains to the types of food consumed by individuals or communities. The study of water yam starch and its potential as a carbohydrate source emphasizes its dietary significance, particularly in promoting health by providing essential nutrients in various food applications.
22) Drug:
Drug denotes any substance that is used to diagnose, cure, or prevent diseases. The research explores the mechanical and physical properties of water yam starch, highlighting its potential use as a binder or filler in pharmaceutical formulations, impacting drug delivery effectiveness.
23) Pur:
Poor characterizes materials or results that demonstrate low quality or insufficient performance. In this study, poor flowability of water yam starch indicates its limitations in certain applications, emphasizing the need for improvements in formulations to ensure the desired outcomes in pharmaceutical and food industries.
Other Science Concepts:
Discover the significance of concepts within the article: ‘Properties and tensile strengths of water yam starch flour forms’. Further sources in the context of Science might help you critically compare this page with similair documents:
Mechanical properties, Moisture content, Physicochemical properties, Friability test, Thermal treatment, Tensile strength, Macromolecule, Density measurement, Food and drug formulations, Commercial potential.