Results 21 to 30 of about 5,634,749 (293)

Pasting and Rheological Properties of Starch Paste/Gels in a Sugar-Acid System

Foods, 2022
This study was to investigate the impact of granule size, amylose content, and starch molecular characteristics on pasting and rheological properties of starch paste/gels in neutral (water) and sugar–acid systems. Normal rice starch (RS), waxy rice starch (WRS), normal tapioca starch (TS), and waxy tapioca starch (WTS) representing small-granule ...
Ployfon Boonkor, Leonard M. C. Sagis, Namfone Lumdubwong   +2 more
openaire   +4 more sources

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

Determination of the rheological characteristics of some varieties of new rice for Africa (NERICA) relevant to its processing [PDF]

Journal on Processing and Energy in Agriculture, 2022
The pasting properties of some NERICA (New Rice for Africa) varieties were determined using the rapid visco-analytical machine (RVA). The studied varieties include FARO 44, FARO 52, FARO 57, FARO 60, and FARO 61.
Eze Paul Chukwuka, Oluka Ike Sylvester, Eze Nkechi Chikaodili   +2 more
doaj   +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

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

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

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

Effects of drying methods and temperatures on protein, pasting, and thermal properties of white floury corn

, 2020
The objective of this study was to investigate the effects of drying methods (tempering–10 min, tempering–30 min, fixed-bed, and infrared radiation) and drying air temperature (70 °C and 90 °C) on proteins, thermal, and pasting properties of white floury
Da Silva Timm, N., Oliveira, M., Ferreira, C. D., Lang, G. H., Ramos, A. H.   +4 more
core   +1 more source