Results 111 to 120 of about 507,702 (144)

Functional and thermal behaviors of heat-moisture treated elephant foot yam starch

International Journal of Biological Macromolecules, 2019
Elephant foot yam starch (EFYS) granules were subjected to heat-moisture treatment (HMT) at 110 °C for 3 h with different moisture levels ranging from 15% to 35%. The effects of HMT on the morphology, crystalline structure, and pasting properties of the EFYS granules as well as the thermal and functional properties of HMT-modified starch (HMTS ...
Haripriya Sundaramoorthy, Chagam Koteswara Reddy, M Suriya   +2 more
exaly   +3 more sources

Optimization and digestogram modeling of hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch using hot air oven, autoclave, and microwave treatments

LWT - Food Science and Technology, 2021
Abstract Native elephant foot yam starch (EFYS) is easily susceptible to enzymatic hydrolysis and becomes harmful for diabetes and obese patients. To address this issue, heat moisture treatment (HMT) using various heating sources viz. hot air oven (HAO), autoclave (AL), and microwave (MW) were employed to modify EFYS. Response surface methodology was
Prem Prakash Srivastav, Sreejani Barua, Madhulekha Rakshit   +2 more
exaly   +2 more sources

Effect of Soluble Potato Starch on the Pregelatinization Properties of Non‐Conventional Elephant Foot Yam Starch

Starch - Stärke, 2023
AbstractIn recent years, researchers have been exploring alternative sources of starch for drug delivery. Traditional options like corn, potato, and rice starches have been widely used, but sustainability concerns have prompted the investigation of nonconventional starches.
Riya Banerjee, K. Jayaram Kumar
openaire   +1 more source

Development and characterization of elephant foot yam starch based pH‐sensitive intelligent biodegradable packaging

Journal of Food Process Engineering, 2022
AbstractIn the present study, biodegradable intelligent films (pH indicators) were developed using elephant foot yam starch and Xanthan gum in the combination of red cabbage (RC, anthocyanins) and Beetroot (BR, betalain) (10% to 40%). Fourier‐transform infrared spectrum confirmed that the increase in extract concentration did not affect the chemical ...
Rashmi Singh, Jasjot Kaur, Radhika Bansal, Vijay Singh Sharanagat, Lochan Singh, Yogesh Kumar, Ajay Patel   +6 more
openaire   +1 more source

Preparation and characterization of resistant starch III from elephant foot yam (Amorphophallus paeonifolius) starch

Food Chemistry, 2014
The purpose of this study was to assess the properties of resistant starch (RS) III prepared from elephant foot yam starch using pullulanase enzyme. Native and gelatinized starches were subjected to enzymatic hydrolysis (pullulanase, 40 U/g per 10h), autoclaved (121°C/30 min), stored under refrigeration (4°C/24h) and then lyophilized. After preparation
Chagam Koteswara, Reddy, Sundaramoorthy, Haripriya, A, Noor Mohamed, M, Suriya   +3 more
openaire   +2 more sources

Structural and digestive properties of elephant foot yam starch-fatty acid complexes: Influence of non-conventional treatments

Food Nutrition
Chagam Koteswara Reddy, M Suriya, M Sukumar   +2 more
exaly   +2 more sources

Interaction of Pulsed Electric Modified Elephant Foot Yam (Amorphophallus paeoniifolius) Starch and Polyvinyl Alcohol to Enhance the Mechanical and Barrier Properties of Film

Starch - Stärke, 2023
AbstractElephant foot yam starch (EFYS) is modified by the pulsed electric field (PEF, 4–16 kV cm−1) and used for the development of the biodegradable film. The increase in PEF intensity increases the oil (1.66–2.22 g g−1) and water absorption capacity (1.79–2.08 g g−1) and reduces the gelatinization temperature (Tg) and enthalpy (ΔΗ). Storage modulus (
Shubham Singh, Vijay Singh Sharanagat, Shivani Desai, Kshitiz Kumar, Srishti Upadhyay, Gourav Chakraborty   +5 more
openaire   +1 more source

Influence of xanthan and agar-agar on thermo-functional, morphological, pasting and rheological properties of elephant foot yam (Amorphophallus paeoniifolius) starch

International Journal of Biological Macromolecules, 2019
Limited studies have been reported on the interaction of elephant foot yam (EFY) starch and hydrocolloids. Hence the present study investigated the effect of hydrocolloids (agar-agar, AAG and xanthan gum, XG) concentration (0.5, 1, 1.5 and 2%) on pasting, rheological, thermo-functional and morphological properties of EFY starch.
Mohit, Nagar, Vijay Singh, Sharanagat, Yogesh, Kumar, Lochan, Singh, Saravanan, Mani   +4 more
openaire   +2 more sources

Effect of oxidation, cross-linking and dual modification on physicochemical, crystallinity, morphological, pasting and thermal characteristics of elephant foot yam (Amorphophallus paeoniifolius) starch

Food Hydrocolloids, 2016
Abstract Elephant foot yam starch was chemically modified using sodium hypochlorite (NaOCl) and sodium trimetaphosphate (STMP), for the preparation of oxidized (OYS), cross-linked (CYS) and dual modified i.e. oxidized cross-linked (OCYS) and cross-linked oxidized (COYS) starches.
Sakshi Sukhija, Sukhcharn Singh, Charanjit S. Riar   +2 more
openaire   +1 more source

Effect of pin to plate atmospheric cold plasma on physicochemical and functional properties of elephant foot yam (Amorphophallus paeoniifolius) starch

International Journal of Biological Macromolecules
This study investigated the effect of atmospheric pressure pin-to-plate cold plasma on physicochemical and functional properties of elephant foot yam starch (EFYS). The isolated EFYS was subjected to the plasma treatment at varying voltages (190 V, 210, V and 230 V) for 5, 10 and 15 min of exposure. The control and treated starches were analysed for pH,
Shilpa S, Pande, Suraj P, Kahar, Uday S, Annapure   +2 more
openaire   +2 more sources