The Characterization of Starch and its Components. Part 2. The Semi-Micro Estimation of the Starch-Content of Cereal Grains and Related Materials

1970 ◽  
Vol 22 (4) ◽  
pp. 105-108 ◽  
Author(s):  
W. Banks ◽  
C. T. Greenwood ◽  
D. D. Muir
Keyword(s):  
Starch Content ◽  
Cereal Grains

Characterization of Nigerian Clay as Porous Ceramic Material

2013 ◽  
Vol 845 ◽  
pp. 256-260 ◽  
Author(s):  
M. Abubakar ◽  
A.B. Aliyu ◽  
Norhayati Ahmad
Keyword(s):  
Thermal Properties ◽  
Bulk Density ◽  
Sintering Temperature ◽  
Starch Content ◽  
Porous Ceramic ◽  
Porous Ceramics ◽  
Cassava Starch ◽  
Compaction Method ◽  
Percentage Porosity

Porous ceramics were produced by compaction method of Nigerian clay and cassava starch. The samples were prepared by adding an amount from 5 to 30%wt of cassava starch into the clay and sintered at temperature of 900-1300°C. The influence of cassava starch content on the bulk density and apparent porosity was studied. The result of XRD and DTA/TGA shows that the optimum sintering temperature was found to be 1300°C. The percentage porosity increased from 12.87 to 43.95% while bulk density decreased from 2.16 to 1.46g/cm3 with the increase of cassava starch from 5 to 30%wt. The effect of sintering temperature and cassava starch content improved the microstructure in terms of porosity and the thermal properties of porous clay for various applications which requires a specific porosity.

Characterization of bound residues of nitrofen in cereal grains

1975 ◽  
Vol 23 (6) ◽  
pp. 1095-1097 ◽  
Author(s):  
Joseph P. Wargo ◽  
Richard C. Honeycutt ◽  
Irving L. Adler
Keyword(s):  
Cereal Grains ◽  
Bound Residues

scholarly journals Characterization of Saccharum Species Germplasm for Starch Content

2012 ◽  
Vol 2 (1) ◽  
Author(s):  
M. M Zhou ◽  
C. A Kimbeng ◽  
A. L Hale
Keyword(s):  
Starch Content ◽  
Saccharum Species

Development and Characterization of Spaghetti with High Resistant Starch Content Supplemented with Banana Starch

2009 ◽  
Vol 15 (1) ◽  
pp. 73-78 ◽  
Author(s):  
R.G. Hernández-Nava ◽  
J. De J. Berrios ◽  
J. Pan ◽  
P. Osorio-Díaz ◽  
L.A. Bello-Perez
Keyword(s):  
Bulk Density ◽  
Resistant Starch ◽  
Cooking Quality ◽  
Starch Content ◽  
Dilution Effect ◽  
Cooking Loss ◽  
Chemical Parameters ◽  
Density Values ◽  
Physical And Chemical

Spaghetti developed by substituting semolina with 5, 10, 15, and 20% (w/w) banana starch were evaluated by specific physical and chemical parameters such as chemical composition, resistant starch (RS) content, diameter, bulk density, color, cooked weight, cooking loss, and firmness. They were also evaluated by their sensory attributes. In general, the addition of banana starch promoted a dilution effect on protein, lipid, and ash content, while moisture content was not affected. On the other hand, the content of RS significantly increased ( p50.05) with an increase of banana starch in the spaghetti. Spaghetti containing 5 and 10% of banana starch had similar diameter than the control spaghetti, but the diameter of spaghetti with 15 and 20% banana starch were significantly lower ( p50.05). The bulk density values of spaghetti with banana starch were all similar and not different from the control spaghetti. The values of ΔL* indicated that the color of spaghetti containing banana starch was darker than the control at all levels of substitution, while the values of ΔC* indicated that only spaghetti containing banana starch in the range of 10—20% was less saturated than the control. The evaluation of cooking quality demonstrated that the cooked weight of spaghetti containing banana starch was similar to the control, but their cooking loss was significantly higher and their firmness significantly lower ( p50.05) than the control. However, the values of cooking loss and firmness were in the acceptable range for good quality pasta. Sensory evaluation of the product showed that the addition of banana starch improved the acceptability of the spaghetti. The overall result of this study shows that spaghetti with up to 15% of banana starch addition could have great potential for commercial acceptability as a functional food with high levels of healthy RS.

Electrostatic characterization of cereal grains

2017 ◽  
Author(s):  
Mokdad Remadnia ◽  
Karim Rouagdia ◽  
Miloud Kachi ◽  
Abdelkader Nadjem
Keyword(s):  
Cereal Grains

scholarly journals Fabrication of Native and Enzymatically Modified Durian Seed (Durio zibethinus Murr.) Starch

2019 ◽  
Vol 1 (2) ◽  
Author(s):  
Susi Afrianti Rahayu ◽  
Nasrul Wathoni ◽  
Sriwidodo Sriwidodo ◽  
Lisa Sophianingsih
Keyword(s):  
Raw Materials ◽  
Starch Content ◽  
Physicochemical Characterization ◽  
Ash Content ◽  
Enzyme Extract ◽  
Durio Zibethinus ◽  
High Starch Content ◽  
Durian Seed ◽  
Starch Production

Durian seed (Durio zibethinus Murr.) has a high starch content (46.2%) and thus can be used as a new source of starch for the raw materials of pharmaceutical and food industries. In this study, we fabricated native and enzymatically modified durian seed starch using a rough enzyme extract from Saccharomycopsis fibuligera. Wet grinding method was used for starch production. Physicochemical characterization of the starches was investigated by organoleptic, acidity-basicity, loss on drying,  flow capability, compressibility, ash content and microbial limit. In addition, viscoamylograph had been done to clarify the viscosity properties of the starches. The result of starch production showed that the durian seed had a starch yield of 17.68%. Physicochemical characterization of the starch showed that the results of quality testing had fulfilled the Indonesian Pharmacopoeia 4th edition standards requirements, such as description, identification, acidity-basicity, loss on drying, ash content and microbial limit. In addition, viscoamylograph study showed that the enzymatically modified durian seed starch had a higher viscosity than the native durian seed starch. Interestingly, modification of the durian seed starch using a rough enzyme extract improved its flow capability and compressibility. These results suggest that the modified durian seed starch experienced an increase in viscosity, compressibility and flow capability compared to native durian starch.  Keywords: durian, seed, starch, enzymatic modification

Physicochemical Characterization of Arrowroot Starch (Maranta arundinacea Linn) and Glycerol/Arrowroot Starch Membranes

2014 ◽  
Vol 10 (4) ◽  
pp. 727-735 ◽  
Author(s):  
Carlos Andrés Sandoval Gordillo ◽  
Germán Ayala Valencia ◽  
Rubén Antonio Vargas Zapata ◽  
Ana Cecilia Agudelo Henao
Keyword(s):  
Thermal Properties ◽  
Amylose Content ◽  
Starch Content ◽  
Physicochemical Characterization ◽  
Industrial Applications ◽  
Glycerol Content ◽  
Scanning Calorimetry ◽  
Size Dispersion ◽  
Arrowroot Starch

Abstract In the current work, physicochemical properties of arrowroot starch and thermal properties of glycerol/arrowroot starch membranes were investigated. Arrowroot starch exhibited high purity (starch content >99%) with amylose content >40% and granule size dispersion between 29 and 126 μm. Arrowroot starch has a gelatinization temperature of 63.94°C and a B-type crystalline structure. Arrowroot starch, in combination with three levels of glycerol, was used to manufacture membranes by casting method. Increasing the plasticizer effect due to glycerol content increased the water weight loss of the membranes at temperatures higher than 110°C. Additionally, the onset temperature of the endothermic peak observed by differential scanning calorimetry and associated to water removal from the membranes changed with glycerol content. Physicochemical and thermal properties of arrowroot starch and glycerol/arrowroot starch membranes were similar to those reported previously for other starch sources. From the data obtained in this study, it is clear that arrowroot starch could have promising industrial applications.

Preparation and Characterization of Enzymatically-Treated Granular Cassava Starch and Poly(butylene adipate-co-terephthalate) Blends

2012 ◽  
Vol 550-553 ◽  
pp. 1503-1512 ◽  
Author(s):  
Kamol Maikrang ◽  
Klanarong Sriroth ◽  
Kunruedee Sangseethong ◽  
Amnat Jarerat
Keyword(s):  
Starch Content ◽  
Cassava Starch ◽  
Starch Granules ◽  
Screw Extruder ◽  
Single Screw ◽  
Single Screw Extruder ◽  
Porous Surfaces ◽  
Starch Blends ◽  
Scanning Electron

Raw cassava starch was treated with α-amylase and amyloglucosidase in aqueous solution under annealing condition to obtain starch granules with rough and porous surfaces. Many different pits and pores formed by the activity of the enzymes on the surface granules and were observed by scanning electron microscopy (SEM). The obtained starch granules with rough surfaces were mechanically blended with poly(butylenes adipate-co-terephthalate)(PBAT) at different ratios by using a single screw extruder. The results showed that the samples comprised of enzymatically treated starch blends had higher elongation than those comprised of untreated starch blends. At 10% starch content, the treated starch/PBAT blend had about 37.55% more elongation than the untreated starch/PBAT blend. This resulted in the improved compatibility of the starch granules and PBAT matrix in the blends as confirmed by SEM.

The Developing Starch Granule Part I. The Starch Content of Cereal Grains during their Development

1975 ◽  
Vol 27 (4) ◽  
pp. 105-109 ◽  
Author(s):  
L. D. Jenkins ◽  
P. Meredith ◽  
D. P. Loney
Keyword(s):  
Starch Granule ◽  
Starch Content ◽  
Cereal Grains
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