Results 1 to 10 of about 16,676 (241)

Characteristics of Wet Noodles From Sago and Sweet Potato Starch with Mung Bean Flour Substitution

Food ScienTech Journal
Sago starch and sweet potato starch are promising alternatives for wet noodle production due to their high amylose and amylopectin content, which contribute to desirable quality characteristics.
Shanti Fitriani, Yusmarini Yusmarini, Emma Riftyan, Yossie Kharisma Dewi, Ririn Puji Lestari, Tiyah Fadhilah   +5 more
doaj   +1 more source

EFFECT OF ALKALINE EXTRACTION ON THE FUNCTIONAL AND PHYSICOCHEMICAL PROPERTIES OF STARCH EXTRACTED FROM RICE, MILLET, AND OATS

The Iraqi Journal of Agricultural science
aimed to investigate the effect of alkaline extraction, using different concentration  sodium hydroxide (NaOH) solution (0.6, 0.5, 0.4, 0.2)%  on the physicochemical and functional properties and final yield of rice, millet and oat starch.
Salwan. Ahmed Yaakob , Jassem. M. Nasser
doaj   +1 more source

Starch Composition and Glycemic Load of Teo Tuber Flour (Tacca leontopetaloides) Using a Male Rat (Rattus norvegicus) Animal Model

Biology, Medicine & Natural Product Chemistry
Teo tuber flour (Tacca leontopetaloides) is a local carbohydrate source with potential to be developed as a functional food. However, information about its starch composition and glycemic load is still limited, even though these two parameters are ...
Vrilianika Vrilianika, Margaretha Solang, Muhammad Isra, Djuna Lamondo, Zuliyanto Zakaria   +4 more
doaj   +1 more source

Structure de l'amidon de maïs et principaux phénomènes impliqués dans sa modification thermique [PDF]

Biotechnologie, Agronomie, Société et Environnement, 2011
Structures and phenomena occurring during the heat treatment of cornstarch. The structure of cornstarch and the modifications induced during the heat treatments are presented in this review.
Malumba, P., Janas, S., Deroanne, C., Masimango, T., Béra, F.   +4 more
doaj  

SÍNTESIS Y CARACTERIZACIÓN DE UN POLÍMERO BIODEGRADABLE A PARTIR DEL ALMIDÓN DE YUCA

Revista EIA, 2007
En la presente investigación se elaboró un polímero biodegradable a partir del almidón de yuca con base en la implementación de la metodología Taguchi como herramienta de diseño de experimentos.
Juliana Meneses, Catalina María Corrales, Marco Valencia   +2 more
doaj  

The Role of Molecular and Structural Characteristics of Starch, Hydrocolloids, and Gluten in Bread In Vitro Digestibility

Polysaccharides
Starch is one of the leading nutritional carbohydrates in the human diet; its characteristics, such as digestion rate, depend on molecular structure, and in particular, the molecular composition, type and length of amylopectin chains, which are known to ...
Julian de la Rosa-Millan
doaj   +1 more source

Unraveling the interactive effect of opaque2 and waxy1 genes on kernel nutritional qualities and physical properties in maize (Zea mays L.)

Scientific Reports
The mutant waxy allele (wx1) is responsible for increased amylopectin in maize starch, with a wide range of food and industrial applications. The amino acid profile of waxy maize resembles normal maize, making it particularly deficient in lysine and ...
Subhra J. Mishra, Ikkurti Gopinath, Vignesh Muthusamy, Rajkumar U. Zunjare, Gulab Chand, Arun K. T. Venkatesh, Elangbam L. Devi, Konsam Sarika, Zahirul A. Talukder, Jitender Kumar, Firoz Hossain   +10 more
doaj   +1 more source

Effects of Binding between Ca in Hard Water and Phosphorus in Amylopectin on the Qualities of Boiled Rice and Rice Noodle Prepared by Soaking and Boiling in Hard Water

Foods
Recently, global warming has led to an increase in chalky rice grains. This has consequently resulted in the deterioration in quality of rice products. Although we previously reported that hard water, rich in Ca, is useful for the quality improvement of ...
Sumiko Nakamura, Junji Katsura, Akira Suda, Yasuhiro Maruyama, Ken’ichi Ohtsubo   +4 more
doaj   +1 more source

Correlation Study between Multi-Scale Structure and In Vitro Digestibility of Starch Modified by Temperature Difference

Foods
Physical techniques are widely applied in the food industry due to their positive impact on food quality and the environment. Temperature differences can effectively modify starch, but the resulting changes in starch structure and quality remain unclear.
Yongting Feng, Meijuan Xu, Dongwei Chen, Xiao Zhang, Bin Zhou, Jian Zou   +5 more
doaj   +1 more source

Starch sources and their influence on extrusion parameters, kibble characteristics and palatability of dog diets

Italian Journal of Animal Science
This study aimed to evaluate the effects of different starch sources on the extrusion process, kibble characteristics and diet palatability for dogs. Seven diets with corn, brown rice, sorghum, potato starch, sweet potato flour, chickpea and pea as the ...
Gislaine Cristina Bill Kaelle, Taís Silvino Bastos, Renata Bacila Morais dos Santos de Souza, Eduarda Lorena Fernandes, Lorenna Nicole Araújo Santos, Simone Gisele de Oliveira, Ananda Portella Félix   +6 more
doaj   +1 more source