Lodhi, Ruchi
Published in
E3S Web of Conferences
In this work plain and coconut oil loaded pigeon pea starch based films were made by microwave induced gelatinization process, and water vapor permeation property of plain pigeon pea starch based film and coconut oil loaded pigeon pea starch based film was studied at 18,25,32oC. It was seen that coconut oil loaded pigeon pea starch based film showe...
singh, ankita umeda, takumi kobayashi, isao
Consumers are concerned about employing green processing technologies and natural ingredients in different manufacturing sectors to achieve a “clean label” standard for products and minimize the hazardous impact of chemical ingredients on human health and the environment. In this study, we investigated the effects of gelatinized starch dispersions ...
otegbayo, bolanle omolara tanimola, abiola rebecca ricci, julien gibert, olivier
Yam (Dioscorea. sp.) is an edible starchy tuber with potential for being a commercial source of starch for industrial purposes, but yam starch is underutilized. The dynamic oscillatory and thermal properties of yam starches from sixteen varieties each of Dioscorea. rotundata, Dioscora. alata, Dioscorea. bulbifera and one variety of Dioscorea. dumet...
Yashini, M Khushbu, S Madhurima, N Sunil, C K Mahendran, R Venkatachalapathy, N
Published in
Critical reviews in food science and nutrition
Starch is present in high amount in various cereals, fruits and roots & tubers which finds major application in industry. Commercially, starch is rarely consumed or processed in its native form, thus modification of starch is widely used method for increasing its application and process stability. Due to the high demand for starch in industrial app...
lin, xiaojun zhang, xuanyi bin, du baojun, xu
The aim of this study was to compare the properties of isolated starches from ten commonly consumed rice varieties in China and to investigate their possible association. In addition, principal component analysis (PCA) and correlation analysis were performed to demonstrate the weight or relevance of different properties. The starch granules had an ...
jiang, xinyu yiting, gu zhang, lichao sun, jinjian yan, jianan wang, ce lai, bin haitao, wu
As a traditional and popular dietary supplement, lotus rhizome starch (LRS) has health benefits for its many nutritional components and is especially suitable for teenagers and seniors. In this paper, the approximate composition, apparent amylose content (AAC), and structural characteristics of five LRS samples from different regions were investiga...
yajie, hu xu, yi cai, qin enwei, yu wei, haiyan xu, ke huo, zhongyang zhang, hongcheng
Elevated ripening temperature (ET) impacts rice grain quality. In this study, two rice varieties were investigated to evaluate the characterization of starch fine structure and grain eating quality under ET conditions. Rice exposure to ET increased the proportion of large-sized granules and starch granule average size, regardless of grain position....
de alcântara ribeiro, victor herbert eduardo, mario jacinto almeida, raphael lucas de alcântara silva, virgínia mirtes
This study sought to evaluate starch from black and red rice modified by heat–moisture, investigating the extraction yield, starch and amylose content, color, and phenolic compounds. The water and oil absorption capacity, whole milk and zero lactose absorption index, syneresis index, and texture were also analyzed. Microstructural analysis included...
rakita, slađana torbica, aleksandra pezo, lato nikolić, ivana
The aim of this study was to determine the effects of different varieties, year and location of growing, and their interactions, on wheat starch and flour properties, and to analyze the relationship between these attributes. The set of 92 wheat samples chosen to cover wide ranges in the parameters commonly used for the assessment of wheat flour and...
Yang, Bowen Wang, Jiake Yang, Tongliang Zhang, Yifu Wang, Yuhe Qiang, Siqi Zhou, Junjun Li, Shuhong Chen, Ye
Published in
International Journal of Food Engineering
The natural buckwheat flour exhibits poor processing behaviour due to its conservative structure and the lack of gluten protein, thereby limiting its use in the food industry. The replacement of chemical modification with sustainable, environmentally friendly steam treatment is, currently, technically feasible and promising for most chemical modifi...
