Results 51 to 60 of about 9,391,209 (202)

Pasting Properties of Composite of Cassava and Wheat Flours

, 2020
Classification of cassava and wheat using only amylose content is not sufficient enough to predict starch viscosity for end product recommendation, hence this study aimed at characterizing and categorizing the pasting profile of composite flours from ...
C. Imoisi, J. U. Iyasele, E. E. Imhontu, D. O. Ikpahwore, A. O. Okpebho   +4 more
semanticscholar   +1 more source

Preparation of starch phosphate carbamides and its application for improvement of noodle quality

Czech Journal of Food Sciences, 2019
Phosphorylated corn starch derivatives show improved pasting properties compared to native corn starch. In this study, starch phosphate carbamides (SPC) were prepared through a dry process reaction of starch with urea and phosphate salts.
Yaojun Sun, Shengru Yang, Guanglei Li, Mengxing Li   +3 more
doaj   +1 more source

Effect of Physical and Enzymatic Modifications on Composition, Properties and In Vitro Starch Digestibility of Sacred Lotus (Nelumbo nucifera) Seed Flour

Foods, 2022
In this study, native lotus seed flour (N-LSF) was modified by different methods, namely, partial gelatinization (PG), heat–moisture treatment (HMT), or pullulanase treatment (EP).
Pornnutcha Sopawong, Daruneewan Warodomwichit, Warangkana Srichamnong, Pawadee Methacanon, Nattapol Tangsuphoom   +4 more
doaj   +1 more source

Effect of malting periods on the nutrient composition, antinutrient content and pasting properties of mungbean flour

, 2020
Mungbean grain has great potentials for product development, being rich in protein and other nutrients. This study evaluated the effects of malting periods on the nutrient composition, antinutrient content and pasting properties of malted mungbean flour.
E. Onwurafor, E. Uzodinma, N. Uchegbu, J. Ani, I. Umunnakwe, G. Ziegler   +5 more
semanticscholar   +1 more source

Pasting Properties of Various Waxy Rice Flours: Effect of α-Amylase Activity, Protein, and Amylopectin

Journal of Food Quality, 2022
Waxy rice has a long history of being cultivated and consumed in China. In this study, the effect of different factors including α-amylase activity, protein, and amylopectin structure on the pasting properties of four waxy rice varieties were ...
Yuehui Wang, Kuijie Sun, Kai Zheng, Wenchang Zhu, Wenping Ding, Qingyun Lyv, Lei Chen, Guozhen Wang, Kun Zhuang, Xi Chen   +9 more
doaj   +1 more source

A comparative study on the physicochemical and pasting properties of starch and flour from different banana (Musa spp.) cultivars grown in Indonesia

International Journal of Food Properties, 2019
Crystalline pattern, granular morphology, physicochemical and pasting properties of banana starch and flour from three cooking banana cultivars (Kapas, Kepok and Nangka) and one dessert banana cultivar (Ambon) were compared.
H. Marta, Yana Cahyana, M. Djali, J. Arcot, Tensiska Tensiska   +4 more
semanticscholar   +1 more source

Improvement of nutritional, functional and pasting properties of long and short local rice grains during germination

Croatian Journal of Food Science and Technology, 2020
Poor nutritive value of cereals results in the prevalence of disease and poor physical development among the vulnerable groups in developing African nations.
FOLASADE MAKINDE, DAMILOLA OMOLORI
doaj   +1 more source

Rheological properties of kuzu starch pastes with galactomannans [PDF]

Journal of Food Science and Technology, 2018
The paper describes the effects of galactomannans on viscoelastic properties of commercial Japanese white kuzu starch pastes. The study included morphological, thermal and rheological analyses of the biopolymer. The results obtained in the form of storage modulus G'(ω) and loss modulus G″(ω) were described by the modified fractional Kelvin-Voigt model ...
Bertrand, Jóźwiak, Magdalena, Orczykowska, Marek, Dziubiński   +2 more
openaire   +2 more sources

Effect of low degrees of substitution in wheat flour with sorghum, oat or corn flours on physicochemical properties of composite flours

Cogent Food & Agriculture, 2016
Wheat flour was partially substituted with sorghum (SF), oat (OF), or corn (CF) flours at the 2.5, 5, 7.5, and 10% levels. Particle size (D), water-holding capacity, pasting properties with the Rapid Visco Analyser (RVA), dough volume (DV) and the ...
Francisco Vásquez, Samuel Verdú, Alma R. Islas, José M. Barat, Raúl Grau   +4 more
doaj   +1 more source

Effects of Soybean Oligopeptides on the Gel Properties of Wheat Starch

Shipin gongye ke-ji
To improve the quality of wheat flour and increase the protein content of wheat foods, soybean oligopeptide, which had nutritional value and biological activity, was added to wheat starch.
Yuhang MENG, Xusheng GAO, Cuicui DUAN, Fumin MA, Dan LI, Xiaolei LI   +5 more
doaj   +1 more source