Search Results

You are looking at 1 - 8 of 8 items for :

  • "starch pastes" x
  • Refine by Access: All Content x
Clear All

Abstract  

The effect of ionizing radiation /-60Co/ on some chemical changes in potato starch pastes stored for 14 d at 4–5 °C and prepared from the starch irradiated in the range of doses 1.5–15 kGy has been studied. It was found that along with the increase in the doses used, the viscosity of pastes as well as the pH of solutions decreased. On the other hand, the increase in the concentration of reducing sugars was observed. The retrogradation of pastes was found to be inhibited by increasing doses of radiation pointing out that ionizing radiation has a favourable effect on their stability during the time of storage.

Restricted access

Differential scanning calorimetry (DSC) was used to analyze the influence of different hydrocolloids (xanthan, guar, and locust bean gums, carboxymethylcellulose and sodium alginate) on the gelatinization of corn starch in systems with starch concentration ranging between 0.1 and 0.7 g starch/g mixture. The reduction of available water produced a shift in gelatinization temperature, especially of the conclusion temperature. The effect was more marked for ionic hydrocolloids. The influence of hydrocolloids on glass transition temperature (T g) of gelatinized starch suspensions and on the glass transition temperature of the maximally freeze-concentrated solute/unfrozen water matrix (T′ g) was also studied.T′ g onset values ranged between −4.5 and −5.5‡C for corn starch pastes with and without hydrocolloids. Those hydrocolloids that increased the viscosity of the unfrozen matrix inhibited additional ice formation during thawing (devitrification).

Restricted access

. & Y oo , B. ( 2004 ): Effect of octenyl succinylation on rheological properties of corn starch pastes . Starch/Stärke , 56 , 399 – 406 . R incón -L ondona , N. , M illan -M alo

Restricted access

Five giant embryo mutants, described as MH-gel, MH-ge2, MH-ge3, MH-ge4 and MH-ge5 , which were derived from the same indica rice cv . ‘Minghui 86’ and characterized by 2.0, 1.88, 2.08, 1.93 and 1.88 times enlarged embryo than that of wild type, were selected for the current study. The mutated giant embryos were controlled by a single recessive gene, and except mutated locus with MH-ge1 other four loci were allelic to each other and the previous reported locus ge in japonica rice cv . ‘Kinmaze’. No obvious differences in physicochemical properties such as apparent amylose content (AAC), alkali spreading value (ASV), gel consistency (GC), and starch paste viscosity were observed between giant embryo mutants and wild type. Significant increases in the contents of crude lipid (LC), crude protein (PC), Vitamin B1 (V B1 ), Vitamin B2 (V B2 ), Vitamin E (V E ), essential amino acids such as Arginine (Arg), Aspartic acid (Asp), Glutamic acid (Glu), Lysine (Lys), Methionine (Met), and mineral elements such as calcium (Ca), iron (Fe), potassium (K), phosphorus (P) and zinc (Zn) were detected in brown rice (BR) of giant embryo mutants. The amounts of gamma aminobutyric acid (GABA), an inhibitory neurotransmitter, were similar in the BR of giant embryo mutants and wild type, and more GABA content was observed in germinated brown rice (GBR) than BR. Significant enrichments were detected in the GBR of giant embryo mutants, basically corresponding to the enlarged embryo.

Restricted access

Flour starch thermal characteristics

Modulated scanning calorimetric study

Journal of Thermal Analysis and Calorimetry
Authors: L. Haynes and M. Schuenzel

on pan material and a “geometric factor” [ 8 , 9 ]. Material and sample preparation Wheat flour (blend of HRW and SRW), was obtained from Toledo Flour Mill. Starch pastes (50% w/w) were prepared by mixing 1 g of starch or

Restricted access

-based starch pastes ( Lim and Narsimhan, 2006 ). The commercial powders usually contain aroma, colourings, hydrocolloids, starch, and sugars, which can be easily dissolved in milk ( Singh and David, 2017 ). Hence, the present study aimed to investigate the

Restricted access

paste that was transformed into TPS by heating at 368 K in water bath with continuous stirring for 30 min. TPS films were prepared by casting the starch paste in polystyrene Petri dishes. The films were allowed to dry for at least 24 h at 325 K and

Restricted access

structure of the starch paste after cooking or processing. Retrogradation of amylopectin happens only slowly and thus can define texture, stability and shelf-life of starch-based products. Amaranth and quinoa starches tend to retrograde slowly, mainly

Open access