Physicochemical and rheological properties of starches substituted with type 4 resistant starch (cross-linked corn starch)

2014 ◽  
Vol 66 (5-6) ◽  
pp. 468-474 ◽  
Author(s):  
Soo Jin Jun ◽  
Kwang Yeon Lee ◽  
Suyong Lee ◽  
Hyeon Gyu Lee
Keyword(s):  
Rheological Properties ◽  
Resistant Starch ◽  
Corn Starch

Addition of galactomannans and citric acid in corn starch processed by extrusion: Retrogradation and resistant starch studies

2018 ◽  
Vol 83 ◽  
pp. 485-496 ◽  
Author(s):  
Erich von Borries-Medrano ◽  
Mónica R. Jaime-Fonseca ◽  
Miguel A. Aguilar-Méndez ◽  
Héctor I. García-Cruz
Keyword(s):  
Citric Acid ◽  
Resistant Starch ◽  
Corn Starch

Effects of konjac glucomannan on pasting and rheological properties of corn starch

2019 ◽  
Vol 89 ◽  
pp. 234-240 ◽  
Author(s):  
Shuping Ma ◽  
Peilei Zhu ◽  
Mingchun Wang
Keyword(s):  
Rheological Properties ◽  
Corn Starch ◽  
Konjac Glucomannan

scholarly journals Effect of thermal-ultrasound on the rheological properties of corn starch-Arabic gum paste

2020 ◽  
Vol 17 (106) ◽  
pp. 133-143
Author(s):  
Abdolkhalegh Golkar ◽  
Jafar Mohammadzadeh Milani ◽  
Ali Motamedzadegan ◽  
Reza Esmailzadeh Kenari ◽  
◽  
...  
Keyword(s):  
Rheological Properties ◽  
Corn Starch ◽  
Arabic Gum

Development of cooked semi‑finished product of special purpose on the basis of gluten‑free raw materials

2021 ◽  
Vol 30 (3) ◽  
pp. 26-31
Author(s):  
L.T. Fahrtdinova ◽  
◽  
M.K. Sadigova ◽  
T.V. Kirillova ◽  
Yu. T. Saidullaeva ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Corn Starch ◽  
Raw Materials ◽  
Rice Flour ◽  
Gluten Free ◽  
Analysis Method ◽  
Corn Flour ◽  
Composite Mixture ◽  
Control Version ◽  
Ratio Of Components

The article presents the results of a study on the development of a recipe for semi‑finished custard based on gluten‑free raw materials. The ratio of components in the gluten‑free mixture was optimized using the regression analysis method. The influence of gluten‑free raw materials on the rheological properties of the semi‑ finished product is studied. The variants of the experiment differed in the composition of the composite mixture (the ratio of corn, rice flour and corn starch). The chemical composition and the ratio of the components of the mixture determine the rheological properties of the semi‑finished product. The experimental version with the ratio of rice flour, corn flour and corn starch 50:40:10 most corresponds to the rheological properties of the control version and is characterized by high consumer properties.

Rheological properties of nanocomposite-forming solutions and film based on montmorillonite and corn starch with different amylose content

2018 ◽  
Vol 188 ◽  
pp. 121-127 ◽  
Author(s):  
Claudia A. Romero-Bastida ◽  
Miguel Chávez Gutiérrez ◽  
Luis A. Bello-Pérez ◽  
Estefania Abarca-Ramírez ◽  
Gonzalo Velazquez ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Corn Starch ◽  
Amylose Content

scholarly journals Nutrient utilisation and intestinal fermentation are differentially affected by the consumption of resistant starch varieties and conventional fibres in pigs

2008 ◽  
Vol 99 (5) ◽  
pp. 984-992 ◽  
Author(s):  
Todd C. Rideout ◽  
Qiang Liu ◽  
Peter Wood ◽  
Ming Z. Fan
Keyword(s):  
Thermal Properties ◽  
Resistant Starch ◽  
Guar Gum ◽  
Corn Starch ◽  
Potato Starch ◽  
Block Design ◽  
Whole Body ◽  
Control Group ◽  
Body Retention ◽  
Nutrient Utilisation

This study examined the influence of different resistant starch (RS) varieties and conventional fibres on the efficiency of nutrient utilisation and intestinal fermentation in pigs. Thirty-six pigs (30 kg) were fed poultry meal-based diets supplemented with 10 % granular resistant corn starch (GCS), granular resistant potato starch (GPS), retrograded resistant corn starch (RCS), guar gum (GG) or cellulose for 36 d according to a completely randomised block design. Distal ileal and total tract recoveries were similar (P>0·05) among the RS varieties. Distal ileal starch recovery was higher (P < 0·05) in pigs consuming the RS diets (27–42 %) as compared with the control group (0·64 %). Consumption of GCS reduced (P < 0·05) apparent total tract digestibility and whole-body retention of crude protein in comparison with the control group. Consumption of GPS reduced (P < 0·05) total tract Ca digestibility and whole-body retention of Ca and P compared with the control group. However, consumption of RCS increased (P < 0·05) total tract Ca digestibility compared with the control group. Caecal butyrate concentration was increased (P < 0·05) following consumption of RCS and GG in comparison with the control group. Consumption of all the RS varieties reduced (P < 0·05) caecal indole concentrations compared with the control. Caecal butyrate concentrations were positively correlated (P < 0·05;r0·63–0·83) with thermal properties among the RS varieties. We conclude that nutrient utilisation and intestinal fermentation are differentially affected by the consumption of different RS varieties and types of fibres. Thermal properties associated with different RS varieties may be useful markers for developing RS varieties with specific functionality.

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