Results 21 to 30 of about 31,020 (246)

Multi-scale structure, pasting and digestibility of adlay (Coixlachryma-jobi L.) seed starch [PDF]

, 2018
peer-reviewedThe hierarchical structure, pasting and digestibility of adlay seed starch (ASS) were investigated compared with maize starch (MS) and potato starch (PS).
Chen, Jicheng, Chen, Yazhen, Ge, Huifang, Miao, Song, Pang, Jie, Wu, Chunhua   +5 more
core   +1 more source

Comparison of pasting properties measured from the whole grain flour and extracted starch in barley (Hordeum vulgare L.).

PLoS ONE, 2019
Pasting properties of barley starch are important characteristics from a processing standpoint. The isolation of starch form barley grains is time consuming thus the whole grain flour is always used.
Xiangyun Fan, Juan Zhu, Wenbin Dong, Yuandong Sun, Chao Lv, Baojian Guo, Rugen Xu   +6 more
doaj   +1 more source

Factors Governing Pasting Properties of Waxy Wheat Flours [PDF]

, 2015
Citation: Purna, S. K. G., Shi, Y. C., Guan, L., Wilson, J. D., & Graybosch, R. A. (2015). Factors Governing Pasting Properties of Waxy Wheat Flours. Cereal Chemistry, 92(5), 529-535.
Bhattacharya M., Chibbar R. N., Deffenbaugh L. B., Hamaker B. R., Jeff D. Wilson, Lan Guan, Robert A. Graybosch, Seib P. A., Shivananda K. Garimella Purna, Tester R. F., Tester R. F., Yong-Cheng Shi   +11 more
core   +1 more source

Pasting profiles and gel properties of rice flour blended with native, cross-linked, and acetylated tapioca starch [PDF]

E3S Web of Conferences
The pasting properties of rice starch can be improved by blending it with native or modified starch. This research investigated the pasting profiles and gel properties of rice flour (RF) blended at different concentrations with tapioca starch (TS ...
Wongkhueng Kanyapat, Thumthanaruk Benjawan, Wandee Yuree, Lamsal Buddhi, Rungsardthong Vilai   +4 more
doaj   +1 more source

Pasting properties by near-infrared reflectance analysis of whole grain paddy rice samples [PDF]

Journal of Innovative Optical Health Sciences, 2015
A rapid predictive method based on near-infrared reflectance spectroscopy (NIRS) of paddy rice was developed to measure the pasting properties of rice.
Pornarree Siriphollakul, Sirichai Kanlayanarat, Ronnarit Rittiron, Jaitip Wanitchang, Thongchai Suwonsichon, Panida Boonyaritthongchai, Kazuhiro Nakano   +6 more
doaj   +1 more source

Effects of Removing Endogenous Proteins with Different Solubility on the Physicochemical Properties of Early Indica Rice Flour

Shipin gongye ke-ji, 2023
In order to improve the quality of early indica rice flour products by using endogenous proteins to regulate its physicochemical properties, this paper studied the effects of removing endogenous proteins with different solubility (albumin, globulin ...
Xinqian LI, Jinhua LIU, Ruoyi WANG, Qin FENG, Muxin FENG, Chunmiao LU, Qujia ZHAO, Ying YANG   +7 more
doaj   +1 more source

Chemical composition and physical properties of sorghum flour prepared from different sorghum hybrids grown in Argentina [PDF]

, 2016
This work analyzed the physical, chemical, and thermal properties of sorghum flour and the relationships among these, in order to evaluate its suitability for the development of food products. Sorghum flour was obtained through roller dry milling from 20
Calderón-Domínguez, Georgina, Palavecino, Pablo Martín, Penci, Maria Cecilia, Ribotta, Pablo Daniel   +3 more
core   +1 more source

Changes in Functional and Pasting Properties of Trifoliate Yam Flour during Storage

Journal of Applied Sciences and Environmental Management, 2014
This work aimed at determining the changes in functional and pasting properties of trifoliate yam flour during storage. Freshly harvested trifoliate yam tubers were processed into flour and stored in sealed low density polyethylene polyester for four ...
O A Abiodun, R Akinoso, O J Oluoti
doaj   +1 more source

Functional and Pasting Properties of Gari Produced from White-fleshed Cassava Roots as Affected by Packaging Materials and Storage Periods, and Sensory Attributes of the Cooked Gari Dough (eba)

International Journal of Food Studies, 2021
Gari (roasted fermented cassava grits) is the most popular product consumed in West Africa and an important food product in the diet of millions of people in developing countries.
Wasiu Awoyale, Hakeem Oyedele, Busie Maziya-Dixon   +2 more
doaj   +1 more source

Effect of Sucrose on Properties of Different Red Adzuki Bean Starch

Shipin gongye ke-ji, 2023
Taking three kinds of red adzuki bean starch as raw materials, the pasting properties, thermodynamic properties and digestive performance of starch were analyzed before and after adding sucrose, and the effects of sucrose on starch properties were ...
Aihua ZHAI, Zhi WEI, Xuechun WANG, Dongjie ZHANG   +3 more
doaj   +1 more source