Structural Characterization of Cellulose Obtained from Extraction Wastes of Graviola (Annona muricata) Leaf.

Cellulose is one of the most common functional ingredients in food products and has been widely used as fat replacers and stabilizers. In the present study, the structural properties of cellulose obtained from extraction wastes of graviola (Annona muricata.) leaf (CWG) were characterized via scanning electron microscope (SEM), X-ray diffraction (XRD), fourier transform-infrared (FTIR), and 13C nuclear magnetic resonance (NMR) analyses. Extraction and purification of CWG were accomplished by alkali treatment and bleaching processes. An elongated, fibrous structure of CWG was observed in SEM analysis. The XRD, FTIR, and 13C NMR spectra of CWG were compared with microcrystalline cellulose (control cellulose) and it was found that CWG exhibited similar structural characteristics to the control. XRD diffractogram of CWG showed typical peaks (2θ=15° and 22.6°) of cellulose I. According to the specific peaks (898, 1,057, and 1,430 cm-1) and chemical shifts (104.5, 88.5, 72~75, and 64.6 ppm) obtained by FTIR and NMR analyses, respectively, it was cofirmed that cellulose was successfully extracted from CWG.

Physicochemical and Textural Properties of Noodles Prepared from Different Potato Varieties.

This study was performed to investigate the quality characteristics of noodles made from four different potato varieties: Atlantic, Go-un, Sae-bong, Jin-sun, and wheat flour. Quality characteristics of five noodles were analyzed by general components analysis, cooking quality (rate of water absorption, cooking loss, and volume increase), and mechanical textural properties. Some variations existed in wheat- or potato-based noodles for the general components analysis, but no clear trend was observed. Higher values in the rates of water absorption, cooking loss, and volume increase were observed for the wheat flour noodle, while some variations were observed for potato noodles depending on the variety. The wheat flour noodles exhibited higher values of textural characteristics obtained from the texture profile analysis, except for adhesiveness. Higher gluten contents as well as lower ash contents in the wheat flour noodles compared to the potato noodles are thought to be the two key factors contributing to this finding.