Sfer during frying. 3. Materials and Strategies 3.1. Supplies Native cassava starch/Inositol nicotinate Autophagy tapioca

Sfer during frying. 3. Materials and Strategies 3.1. Supplies Native cassava starch/Inositol nicotinate Autophagy tapioca and unshelled peanuts (the medium size of average diameter of 7 mm) were procured from the nearby market in the city of Yogyakarta, Indonesia. All the reagents had been of analytical grade. 3.2. Preparation of Ozone-Oxidized Tapioca Ozone-oxidized tapioca was ready as tailored by Satmalawati [28] using a slight modification. Tapioca was firstly mixed with deionized water at 1:8 ratio (w/v) along with the mixture have been adjusted to pH 5, 7, and 9 with 0.01 N NaOH or 0.05 citric acid. The suspension was bubbled with ozone (0.18.41 g ozone/h) for ten, 20, and 30 min. The suspension was washed until neutral pH was obtained. The oxidized tapioca was then dried at 50 C for 24 h applying an oven dryer till the moisture -Irofulven supplier Content of 11 was gained. Ozone-oxidized tapioca was then sieved with 80 mesh sieve. Tapioca oxidized with H2 O2 was also utilized as comparison. Oxidized tapioca with H2 O2 was prepared by mixing tapioca suspension with 0.1 H2 O2 at pH 7 for 20 min. All tapioca samples including native tapioca had been subjected to analyses. 3.two.1. Carbonyl (CBN) Content CBN content material was measured as detailed by Kuakpetoon and Wang [13]. Within a total of one hundred mL of distilled water placed within a 500 mL flask, starch (four g) was added and stirred. The resulting suspension was placed in a boiling water bath for 20 min. Thereafter, the gelatinized sample was cooled to 40 C and pH was subsequently adjusted to pH three.two applying 0.1 N HCl. After that, hydroxylamine reagent (15 mL) was added. The flask was stoppered and incubated within a water bath (40 C) with gentle stirring for four h. The excessive hydroxylamine was quantified by swiftly titrating the reaction mixture with standardized 0.1 N HCl to obtain pH of three.two. A blank was ready within the exact same manner, except only hydroxylamine reagent was employed. CBN content was calculated as follows: CBN content =(Vb – Vs) N 0.028 one hundred W(1)where Vb is mL of HCl used for the blank; Vs is mL of HCl utilized for sample; N is HCl concentration (N), and W is sample weight (g, dry basis). three.2.2. Carboxyl (CBX) Content CBX content was measured as reported by Sangseethong et al. [29] having a slight modification. Starch sample (5 g) was stirred in 25 mL of 0.1 M HCl for 30 min, followed by filtration working with a filter paper. The samples were washed with distilled water till no chloride ions had been detected. The filtered cake was mixed with distilled water to acquire the final volume of 300 mL inside a 600 mL beaker. Slurry was then subjected to heating within a boiling water bath with continuous stirring for 15 min, in which gelatinization was total. Right away, the gelatinized sample was titrated with 0.1 M NaOH, in which phenolphthalein was utilised as an indicator. A blank was ready utilizing native tapioca starch. CBX content material was calculated as follows: CBX content =(Vs – Vb) N 0.045 one hundred W(two)Molecules 2021, 26,9 ofwhere Vb is mL of NaOH made use of for the blank; Vs is mL of NaOH for sample; N is NaO concentration; and W is sample weight (g, dry basis). three.2.3. Amylose Content Amylose content was measured based on the system of AOAC [30]. The amylose content was calculated from a normal curve prepared working with a pure amylose with all the concentration of 0.4, 0.eight, 1.two, 1.six, and two.0 and was expressed as percentage. three.2.four. Swelling Power and Solubility Swelling energy and solubility have been determined following the approach of Adebowale et al. [20]. A starch sample (1.0 g) was accurately weighed and.